More ways to use chile garlic paste

For lunch I've been combining a bowl:
Some sort of already made meat and veggie saute.
A couple tablespoons coconut milk
A tablespoon or so of chile garlic paste
Some more water if necessary.

And heating it up in the microwave.  Not too shabby.

Scooter

Chile Garlic Paste

Pretty much from Mark Bittman's How to Cook Everything.

Combine 1 cup of dried chiles and about 1/2 cup of hot water.  Let sit for a while to rehydrate.
Chiles I used: Ancho, pasilla, and morita.

Put in a food processor, add some salt, couple heads of garlic, and distilled white vinegar.  Puree.  Should keep for 1-2 months in the fridge.

Plan to use it on top of eggs, sautes, bland-ish meat, pretty much whatever.

Scooter

Slaw Salmon Saute

Got this idea from http://www.katrina-runs.com/whole-30-day-20-pass-the-cheese

I was going to follow it almost to the letter, but was too lazy to go get the ingredients I didn't have.  

So:

Saute an onion in some whatever oil.

After a bit, add garlic, half a bag of broccoli slaw, and a small can of green chiles.  (Chop the green chiles).

When that is wilted, add some greens (bok choy this time) and a can of salmon.

Heat through.

Easy and good!

Scoot