Peanut Sauce!

We spent the weekend with great friends- in preparation for Kate Emma's shower. Saturday nite dinner I wanted to do a chicken satay- but peanut sauce is always a problem for me since I can't eat soy and it usually has soy sauce- which also contains wheat. Well- finally- I hit upon the right combo and everyone liked it. So- here it is:

Peanut Sauce- Spicy


1/2 cup peanut butter (creamy- use a good, natural brand)
1/4 cup organic chicken broth (vegetable broth could be used here as well)
3 Tablespoons of Worcestershire sauce
1/2 teaspoon chili flakes
1 1/2 tablespoons of brown sugar
1 1/2 tablespoons of minced ginger- or powdered ginger- 1 teaspoon
1-2 tablespoons organic tomato paste
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon red curry paste
1 shallot - peeled and chopped
water, to thin out as needed (or use more broth)

Mix all ingredients together and store in the fridge. You can make the sauce ahead of time and keep for up to 4 days.

I just might name this one for Kate Emma- it's that good!

Sunday morning pancakes!

I love Sunday mornings- the New York Times and our local Sunday paper- just reading away and relaxing during breakfast. Normally I don't look at breakfast as the most relaxing meal- usually because my breakfast tends to be redundant- day after day. But... this time I had real, live pancakes- and they tasted like the real thing. Use good maple syrup and you truly will not know the difference. Here's the recipe:

Pancake Batter

1 teaspoon sugar

1/2 teaspoon baking soda

1 egg or egg substitute or egg beaters

1/2 cup Stonyfield yogurt-low fat, plain

1/2 cup white rice flour

one shake of salt (I use sea salt)- just a bit

1 tablespoon canola oil (can use vegetable- but I use canola in all my recipes.)

Mix dry ingredients together in one bowl and in another bowl mix together wet ingredients. Combine the two and stir until there are no lumps. Cook on a griddle or skillet over medium heat- make them the size of about 1 1/2 tablespoons each. Cook on each side until they are slightly brown and they're done! They are light and fluffy- actually lighter than most pancakes I have eaten before GF. You can make extras, freeze them or they stay fresh for a day or two in the fridge.

On another note.... Retirement is finally here! While I feel relief, it also feels strange- a new transition- a new stage. We are still working on our business plans- but will definitely be including a GF and wheat free bakery within our store. I can't wait until the day when a celiac customer comes in and realized there are fresh baked goods that they can eat! That's really what all this is about and my wanting to help others not have to go through the difficulties that I did. More on all of this later- I will keep the site updated and now that I am retired- between careers- hoping to post on a more regular basis!