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This site is designed with brand new cooks in mind. Because of that you will see a lot of items linked here. For an experienced cook it is easy to recognize what the difference between a pot, a sauce pan, a casserole, etc. means. But if you are brand new to the cooking from scratch idea it can be confusing. All products linked are meant to give you a clear idea of what kinds of items I am referring to. These items linked also represent brands that I am familiar with, that I have found to be high quality and I find them to be fairly priced and long lasting for regular use.

For pots and pans I prefer the quality of Circulon brand above higher priced brands and their longevity above lower priced brands. For glass bowls and bake ware I prefer Pyrex. For low priced kitchen ware I prefer Norpro. For smaller quantities of dried goods I prefer Bob's Red Mill, which I can find at all of my local stores. For larger quantities I prefer ordering from Barry Farm. I often use the bulk section at my stores as well. While it is certainly less expensive to make stock at home, it is far more convenient to purchase it. I like Pacific Natural Foods and Imagine Foods low sodium broths. These suggestions are designed to make your food preparation easier and affordable. You'll also be able to accurately duplicate the recipes on this site and the meals seen on Frugal Feeds Videos. Look for all of these products and kitchen items at your local stores or click on the links and it will take you to where you can buy them online. (Although many of the items will cost more with shipping than they will if you can find them at your local store).

Tuesday, March 9, 2010

Frugal Feeds | Fresh Gado Gado

Tonight for dinner I was wanting some nuts with my salad and thought about making a dressing using some raw nut butter. When I lived in Indonesia I often turned to gado-gado as comfort food so decided to make a raw version of it out of the ingredients I had on hand. Gado-gado salad dressing is slightly thick and much more dressing is served on the salad than you would normally put on your dinner salad. Think of it a bit like a medium-thick gravy. This version doesn't resemble traditional gado-gado as much as it could, but I wasn't looking to duplicate that flavor so much as be inspired by it. If I wanted to capture a similar flavor of the traditional version I would use raw peanut butter instead of pecan, lime instead of lemon, coconut milk instead of water, 1/2 teaspoon of cayenne pepper (or more to taste) and 1 teaspoon turbinado sugar. But the following version is what I made tonight and I found it to be very good.

Fresh Gado-Gado Dressing

1/4 large Cucumber, cubed
3 Tablespoons Sweet Onion
1/4 Lemon, skin and flesh
1/4 teaspoon Garlic Powder
1/4 cup Raw Pecan Butter, unsalted
1/2 cup Water
2 pinches Sea Salt

Fresh Gado-Gado Salad

Cabbage, in bite sized chunks
1/2 Avocado, diced
Red, Yellow and Orange Bell Pepper slices
Sugar Snap Peas
Cucumber, sliced
Spinach
Mung Bean Sprouts

Place all of the dressing ingredients into a blender. Pulse until it is well chopped up and then turn up to the high setting and let it run for a minute or so. Taste and see if it needs a little more salt. Turn off and set aside.

Prepare the vegetables. Arrange on a plate in individual piles, like so, and top with the mung bean sprouts. Serve the dressing on the side. Serves two.

I think you could make this with any unsweetened nut butter and find it to be very tasty.
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