So, remember how I made that tasty sauce the other day? It was because I was craving crab rangoon in the worst way. I'm not sure why recovering from stomach flu inspired that of all things but I went with it.
In my mind I was going to make these crab rangoon with tofu and reduced fat cream cheese and see what happened but then I failed to think about the state of the tofu in my fridge - which wasn't good - so they wound up being just low fat cream cheesy. Regardless, they were pretty fun to make and tasty too. Next time I'll bump up the flavors a lot more as well as put in some tofu!
Anywho, they were great with the ginger sauce. And that over there was some pad thai we made that night as well. Ryan and I were great in the kitchen that night - working our tails off for a fun dinner.
The last photo is of dinner tonight. Ryan made it all by his lonesome while I was sitting in snow traffic and pondering life's complexities. He used the ginger sauce as a marinate on the chicken kebabs, made a cilantro-lime brown rice (with his signature presentation style in the dome) and a salad with apples, carrot, green pepper, peanuts with a white wine vinaigrette. It was scrumptious!
All in all, the ginger sauce was a huge hit and I couldn't help but imagine what else I could use it on like poured over a cake, marinating salmon, used as a salad dressing...it's a perfect little sauce if you like ginger.
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