GF and DF Peanut Sauce Linguini – satay sauce?

Sometimes a girl just gets a craving for some serious flavor, whether that is Chinese or Thai or something in between… it seems ya get a flavor rolling around in your mind and it just HAS to be made! Since going GF I have seriously missed my favorite flavor dishes… this one seems to satisfy 🙂

Peanut Sauce (to be served over or mixed with Thai Kitchen Brand Rice Linguini)

1  shallot minced or about an 1/8 of a red onion (found that to be YUMMY in a pinch, and now I prefer it)
1 garlic clove minced
6 tablespoons of coconut milk
1/4 cup of peanut butter – i like using the natural chunky for this, but creamy is good too
2 tablespoons of peanut oil
1 teaspoon of sugar or 2 to taste (some like it sweeter)
1 teaspoon of red curry paste – I use the Thai Kitchen Red Curry Paste brand – it is GF
1 big box of Thai Kitchen Rice Linguini or Thai Kitchen Stir Fry Noodle

Optionals :

16 oz. white chicken breast or shrimp – leave out if going vegan or vegetarian, can also use Firm Tofu

diagonal sliced carrots or matchstick carrots


Pea Pods

Prepare optional veggies and set aside. (typically, I use all the veggies)

I begin by putting a pot of water on to boil for the ‘pasta’, then I use my handy dandy mini chopper (2cup) to make my sauce. I simply toss all the sauce ingredients in and blend until relatively smooth. Now, I taste test (can’t help myself) LOL

I then begin warming my cast iron dutch oven or if you are fortunate to have a wok, that would be awesome too. In the boiling water pot, Follow the directions for the ‘pasta’..boil water then add pasta and turn off heat, cover and let sit while you Stir Fry your vegetables in the dutch oven or wok.

Finish up by adding the Sauce to the veggies and either serving over pasta or mix it all together and serve.



* Sauce must be use within 3 days.

* If it has been refrigerated, bring to room temperature and stir vigorously.

* You may have to add a little peanut oil or water to thin the sauce.


GF Graham Crackers

I am sure you all have been wondering when I was ever going to explain those funky looking brown things on the flickr pics over there ——–>

Well, finally …… here it is!!

(Awesome for S’mores and they make great crumbs too)

3/4 cup melted butter or smart balance, or the like
1/4 cup honey
1 cup dark brown sugar
1 teaspoon vanilla

1 1/2 cups brown rice flour
1 1/2 cups all purpose flour (try Pamelas or this substitution)
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon baking powder

1/2 – 3/4 cup water

Mix the top 4 ingredients together. In a separate bowl, whisk together the dry ingredients. Then, Mix both together, adding the1/2 and 3/4 cup of water, until mixture can be formed into a small ball.

Refrigerate for about an hour.

Preheat oven to 325.

Roll out dough to 1/8″ thick or so. Either score them or Cut into 2″ squares, and prick with a fork for that cool graham cracker effect OR you can do as I did and forget refridgeration and simply pat the dough ball into a half sheet pan so it is nice and flat (might need 2 pans if you plan on doing 1/8″ – I left them at 1/4″ and they were thick, but made a delicious crumb crust for bars, cheesecakes and things like that. The more they cool, the more they resemble graham crackers

Bake for 25 minutes.

OH and yes, I sprayed the pan with a non-stick spray.

For crumbs, I simply popped them into the handy dandy processor and walla! YUM CRUMBS!

Too many cucumbers = pickles

I am absolutely NOT a pickle fan…
but my family is (go-figure). Well, basically for me it is the dill that drives me away. APPARENTLY, I ate a few too many dill pickles as a 4 year old and well, now I can’t even stand the smell of dill. *blush*

Anyhow, I decided to make pickles out of all these cukes we were blessed with…but not dill. I typically don’t even attempt to eat pickles without dill because, well, the thought never occurred to me before yesterday *duh*. So, i sliced up 2 cups of Red Onions (cuz i like them) and chopped 2 cloves garlic (cuz i like them too) and then washed and sliced (the long way) one ice cream pail of cukes. I dumped the onions, garlic and cukes all into a large glass bowl. I then took out a stainless medium sized pot and began to concoct my “vinegar” — this is basically the same recipe as refridgerator pickles.

I used:
6 cups vinegar
3 cups sugar
3 T sea salt

I stirred it until the sugar was mostly dissolved and brought it to a boil for about 10 minutes and promptly poured it over my fresh veggies, making sure that the “juice” came over the top of the veggies. I let them all cool in the glass bowl, then dumped the whole mess into the ice cream bucket, covered and popped into the fridge. I did steal some onions and thought they were awesome.

Today, before breakfast *blush* I ate one… guess what– I liked it 🙂
Hope you do too!