So. In the few months since I left work to finish gestating and deliver precious, precious (noisy!) life, BD and I have been making a much greater effort to watch the money we spend.
The biggest change has been in the way we eat. As much as I love to cook, I just didn’t DO it very often, facing such obstacles as not enough time, hating dishes, and getting sick of trying to find inventive ways to cook sans vegetables (since SOME people in this house are avowed carnivores.) And really, what better time to rededicate yourself to providing food for your family than when you have a baby, am I right? It’s clearly SO much easier to cook and do dishes when one or the other person is bouncing/feeding/dealing with a very opinionated 2 month old. Clearly. However, it actually has been good for me, as I’m really getting back into the creative side of cooking and inventing my own recipes.
Take tonight for example–we haven’t been to the store in a while, so our on hand supplies are getting low. I decided on buffalo chicken tenders with fried potato rounds on the side (I know, I KNOW…this is not gourmet fare by any means, but seriously? All we have in the house is a bag of pre-breaded uncooked chicken and a collection of dubious potatoes.) Of course, we didn’t have any buffalo sauce, but I wasn’t about to let that deter me. Since we do have a large quantity of sriracha sauce, I decided to put my own spin on buffalo sauce, and build one with an Asian slant, using sriracha as the base.
Merrily I went about my task, flinging butter, garlic, sriracha and assorted spices around with reckless abandon as BD kept the young Mr. Man entertained in the living room. I had just finished the sauce and was working on a good name for my creation, when BD wandered back into the kitchen after putting Mr. Man on his play mat and going outside to feed the dogs.
He then proceeded to ask me the location of Mr. Man’s last diaper (which was a substantial one, and as we use cloth diapers, was upstairs with the other diapers awaiting the laundry.) I allowed as how the diaper was by the washing machine and BD’s face fell.
“You mean” he asked slowly, “that smell is the sauce?”
Once the smoke had cleared from my head exploding, he agreed to try the damn sauce, and–fortunately for his continued existence–declared that it was good. And lo, it was. Although I did put in a wee bit too much ginger, but I’ll change that next time. And there will be a next time, because Ellbee’s Soon To Be Famous Sweet and Spicy Chili Wing Sauce turned out to be one of my better creations.
I plan on posting more recipes here as time goes on, and also, keep an eye out in a few months as I begin my foray into the (squishy) world of homemade baby food. Veggies, beware!
-Ellbee’s STBF Sweet and Spicy Chili Wing Sauce-
4 Tbs salted butter
1 Tbs minced garlic (3 large cloves)
1/3 C sriracha sauce
1/4 C ketchup
1/2 tsp ground ginger (this is half what I used, adjust to your particular taste)
1/4 tsp cumin
1 tsp brown sugar
1 tsp cayenne pepper
Begin by melting butter over medium heat in a sauce pan. Mince garlic and add to butter. Let garlic simmer for a few minutes, then add the sriracha, ketchup and spices. Let simmer for several minutes, stirring occasionaly to incorporate butter. Place chicken tenders or wings in a large mixing bowl, and pour sauce over the top, stirring briskly to coat. Glare occasionally at significant other for making disparaging remarks about the aroma of the sauce, which is a perfectly lovely melange of garlic, ginger and sriracha.