I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, February 28, 2020

Peanut Sauce

1/3 cup smooth unsweetened peanut butter
Juice of one-half lime
2 Tbsp. rice vinegar
¼ cup reduced-sodium soy sauce
1 Tbs. toasted sesame oil
2 tsp. brown sugar, honey or agave syrup
1 Tbsp. Chili garlic sauce or to taste

Whisk the ingredients together until smooth and glossy.  Thin if desired with water.  Sauce should be thick but pourable. Makes 15 tablespoons.  Serve over bowls of fresh vegetables, grains, and beans, or use as a dipping sauce for almost anything or use to make peanut noodles.  
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