Showing posts with label Naturally Gluten Free. Show all posts
Showing posts with label Naturally Gluten Free. Show all posts

Sunday, August 4, 2013

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise
As shared from the kitchen of Once Upon a Plate by Mari (
Ingredients: Tiny potatoes, par-boiled
olive oil
Citrus salt, or sea salt
Salmon fillets, skin on
1 nori sheet (edible seaweed sold in dried, paper-thin sheets.)*

Wasabi Mayonnaise
1/4 whole-egg mayonnaise (good quality)
1 tablespoon wasabi paste
1 tablespoon lemon juice
To make the wasabi mayonnaise, blend all ingredients together. Set aside. 
(If making a few hours ahead cover and refrigerate.)

Preheat oven to 475ºF/250ºC
Arrange the par-boiled potatoes on a lightly oiled or greased shallow baking sheet, drizzle with the oil and sprinkle with salt. Using your thumb, press down on each potato to smash them slightly, place in oven and roast for 10 minutes.

While the potatoes are roasting, wrap a strip of nori around each salmon piece and place, skin-side down on the baking sheet with the potatoes. Baking time for the salmon will depend upon the size and thickness, anywhere from about 5 minutes, up to 1o, and potatoes are crispy and golden.  Note: Allow for carry-over cooking time after the salmon is removed from the oven, don't over cook or salmon will be dry.

Serve the salmon skin-side up along with the potatoes and wasabi mayonnaise.  I served this with fresh pea sprouts, simply rinsed in cold water.

* Nori can be found in the Asian section of a well-stocked grocery store.


Recipe adapted from Donna Hay Magazine

Saturday, July 6, 2013

Garlicky Collard Greens ~ Brazilian Style

Garlicky Collard Greens ~ Brazilian Style
As shared from the kitchen of Once Upon a Plate ~ by Mari
Can adjust recipe according to the amount of collard greens you have.
(I usually cook 1 medium size bunch for two people.)

2 to 3 large bunches collard greens (about 2 pounds)
5 to 6 cloves of garlic, minced
1 1/2 teaspoons kosher salt
3 tablespoons olive oil
2 tablespoons butter
salt and pepper, to taste

Wash collard greens, remove stems (and main rib from leaves if tough.)
Stack several leaves and roll as you would dough for cinnamon rolls. Slice cross-wise into thin strips (about 1/4 to 1/2-inch wide.) Repeat with all leaves.

Heat olive oil over medium heat in a heavy skillet (cast iron works great here), add garlic and salt; cook stirring until the garlic is golden in color. 
Add the greens and butter and saute for 3 or 4 minutes until they are bright green in color and begin to soften.

Season with more salt, and pepper to taste and serve while still warm.

Note:  You may add cooked bacon on the side along with some rice vinegar, lemon wedges, Balsamic vinegar or Red wine vinegar for sprinkling for those who would like it. Some like to add a sprinkle of red pepper flakes for a spicy kick.

Optional: For those who love bacon ~ slice or chop a couple of strips of bacon, add it to the heavy skillet, when bacon is mostly cooked, add the minced garlic and proceed with recipe from that point.


Recipe adapted from "South American Food" by Marian Blazes

Monday, July 1, 2013

Amaretti Cookies ~ Gluten Free & Low Fat

Amaretti Cookies
from the kitchen of
adapted from  "The Legend of The Villa della Luna"

Recipe yields 12 to 14 large cookies, or about 2 dozen small cookies

The recipe from the book is a little vague as far as amount of almonds you'll need, (
it states "two small handfuls". I found I needed more, so it's good to have extra on hand in case you need to add more to make the dough very thick.

Almonds (about 1-1/2 to 2 cups)
1 cup white sugar
1 teaspoon pure vanilla extract
3 egg whites, lightly beaten
Optional: Colored tissue paper for wrapping each cookiem

Line a shallow baking sheet or two with parchment, or use silicone baking mats.

Grind the almonds using a nut grinder, or pulse in the food processor until a fine
powder consistency is reached. (Don't over-process or a paste will form.)

Mix the ground almonds and sugar together in a medium-sized bowl. Add the almond
extract and the 3 egg whites, combine with a spatula or wooden spoon until a very
thick dough is formed. (You may have to add more ground almonds or another egg white. If the dough is not thick enough, the cookies will spread more than you may like when

Form the dough into round balls about the size of  medium-size cherry tomatoes, place on
baking sheet(s), When all balls have been formed sprinkle the tops with powdered (confectioners) sugar. It's easiest to sift the sugar using a sugar shaker, or a small sieve.

Allow cookies to sit at room temperature for one hour, then bake in a 300ºF oven for about 25
minutes.  I begin checking at 15 minutes ~ and because my dough was rather wet, and the cookies large, I had to bake them longer than 25.  If you want them have the texture of commercial amaretti cookies, bake them a few minutes longer ~ they will crisp up as they cool. 

After taking them from oven, allow to cool on baking pan(s) for a couple of minutes, then carefully remove the cookies to cooling racks.

When they are completely cool wrap each cookie in plain or colored tissue paper.


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Thursday, May 30, 2013

Crispy Garlic-Ginger Chicken ~ Asian Style

Crispy Garlic-Ginger Chicken
From the kitchen of Once Upon a Plate by Mari
2 generous main course servings with rice, or
4 servings if part of a multi course meal.

2 chicken breast halves - slice into bite-size strips or cubes
2 tablespoons of rice wine or extra dry sherry (not cooking sherry)
1 tablespoon light soy sauce (Use Tamari if you're gluten  free)
1/4 teaspoon salt beaten with 1 egg white
3 tablespoons of cornstarch
1/4 to 1/2 teaspoons dried chili flakes (optional)
2 to 3 cloves of garlic - sliced
2- inch piece of ginger - peeled and sliced into thin matchstick size pieces,
sliced on the diagonal.
2 tablespoons soy sauce (or tamari, verify that it is wheat-free if you avoid gluten.)
1 to 2 teaspoons of sugar
Salt to taste
2 tablespoons toasted sesame seeds
2 or 3 scallions (green onions), white and green part thinly

Marinate the chicken with rice wine (or dry sherry), soy sauce and salt for 30 minutes. Beat egg white and cornstarch together until blended and add to the chicken & marinade. Stir to blend and coat chicken pieces completely.

In a wok or deep sided frying pan heat enough oil to deep fry the chicken pieces. Fry the chicken for 4-5 minutes or until golden brown. Remove chicken from pan, drain well and set aside.

Remove all but 1 tablespoon of the the oil from the pan. Over medium heat stir fry garlic, ginger (and chili flakes if you are using them) for a moment until fragrant. Quickly add chicken to pan, stir gently to coat; add soy sauce, sugar and salt to taste. Stir to combine. Remove from pan and garnish with toasted sesame seeds and diagonally sliced scallions/green onions if desired. Serve hot, with steamed rice.


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Saturday, November 17, 2012

Roasted Delicata Squash with Pancetta and Sage

As shared from the kitchen of Once Upon a Plate

1 large Delicata Squash
2 to 3 teaspoons or so of good Olive Oil
Kosher or Sea Salt
Freshly ground black pepper
3 or 4 cloves garlic, peeled and smashed
2 ounces very thinly sliced pancetta, cut into strips
6 to 8 fresh sage leaves

Tools you'll need:
Large, sharp knife
shallow rimmed baking pan (lined with parchment for easy clean-up)
spatula to flip the squash

Place rack in center position of oven and preheat oven to 425º(F)

• Wash the squash with water, dry and slice lengthwise from stem to blossom end. Scoop out seeds and membrane.  (Discard the seeds or do as I do and roast them~ they make a tasty snack)
• Slice squash into 1/2-inch slices crosswise (slices should look like half-moons)
• Place slices and smashed garlic on lined baking pan, drizzle with olive oil, sprinkle with salt and pepper.
• Toss the squash with your hands to distribute the olive oil over the squash and garlic. 
• Arrange squash slices flat on the pan. (You can crowd the slices together
but don't overlap.) You want the squash flesh resting on the pan so each slice roasts evenly. 
• Place pan in oven and bake 6 minutes, flip slices over. Bake additional 6 minutes.
• Sprinkle pancetta and sage leaves over the squash and return to oven and
roast for an additional 6 minutes or so, until the squash is tender when pierced with a knife tip and pancetta has begun to get crispy.
• Remove from oven and allow to cool a minute or two before serving.


Recipe adapted from Siren Sea 

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Monday, October 15, 2012

Three Asian-Style Dipping Sauces

From the kitchen of Once Upon a Plate, by Mari

Any or all of these are wonderful served with Asian style spring/summer rolls, or egg rolls. Also delicious drizzled over poached or grilled chicken, fish, prawns or crab. You can make them up to a day ahead and store, covered in the refrigerator.  (Bring to room temperature before serving) You can double or triple the recipes if you need larger servings.

Lime-Sesame Dipping Sauce (Tangy and mild)

  • Juice from 1/2 lime
  • 2 Tablespoons canola oil
  • 1 Tablespoon rice vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2  teaspoon soy sauce, or more to taste
  • 1 teaspoon brown sugar, or more to taste
  • 1/2 teaspoon toasted sesame seed oil, or more to taste
  • sesame seeds (optional garnish)
  • Method: In a small bowl, whisk all ingredients together until blended and sugar is dissolved. Taste for seasonings and
  • adjust. Sprinkle with a few sesame seeds before serving.
Peanut-Hoisin Dipping Sauce  (Make it Mild or Spicy)
  • 1 Tablespoon vegetable oil
  • 4 garlic cloves, minced
  • 3 Tablespoons peanut butter (creamy)
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon fish sauce (OR optional: use 1 up to 3 teaspoons soy sauce if you prefer, start with after 1 teaspoon. After mixing sauce add more soy sauce, to see if you like it saltier)
  • 1 Tablespoon sugar
  • 1 teaspoon chili paste or hot bean paste (more if you prefer spicier)
  • 1/2 cup chicken broth
  • 1/4 cup chopped roasted peanuts
  • Method:  Warm the oil in a small saucepan over medium heat. When oil is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds. Add the peanut butter, hoisin sauce, fish sauce or soy sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Stir in peanuts. Allow to cool and serve, garnish with a few chopped peanuts if desired.

  • Spicy Sweet  Chili Dipping Sauce 
    • 1/4 cup fresh lime juice 
    • 1/4 cup rice vinegar 
    • 1 to 2 cloves peeled, crushed garlic
    • 2 1/2 teaspoon soy sauce 
    • 1 Tablespoons sugar, plus more, to taste 
    • 2 teaspoons minced jalapeño chili, plus more, to taste*
    • *You may use serrano chilis, I used ripe (red) serranos from the garden this time.
    • If you like it spicier, add a little Chinese Chili-Garlic Sauce (from the jar.)
    • Method: Mix all ingredients until sugar is dissolved. Serve.
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Sunday, August 12, 2012

Mushroom and Bacon Salad

Mushroom and Bacon Salad
(From the Kitchen of Once Upon a Plate, by Mari)
Serves 6 to 8, or more if side portion ~ and maybe fewer than 6 if a main, depending upon appetites!

1 pound mushrooms sliced (white or cremini)
3 green onions, thinly sliced including green portion (or substitute chives, or minced shallots)
1/3 cup olive oil (increase or reduce amount to your liking)
4 Tablespoons freshly squeezed lemon juice, or mild vinegar of your choice; (unseasoned rice vinegar, balsamic, sherry vinegar, etc.)
1/2 to 1 teaspoon salt (start out with 1/2, and add more if needed after tasting)
1 teaspoon Worcestershire sauce
Freshly ground black pepper to taste
1 teaspoon Dijon Mustard
1/2 to 1 teaspoon granulated sugar- to taste (Or other sweetener; brown sugar, honey, Splenda®, etc.)  Don't skip the sweetener, it is needed to mellow the vinaigrette.
10 to 12 slices bacon, cooked crisp and crumbled (or sliced crosswise into 1/4" strips, then fried)

Mushrooms and Onions: Slice mushrooms, place them along with the onions in a bowl large enough to toss with vinaigrette. 
Vinaigrette: In a small bowl or jar with lid combine all ingredients except mushrooms and crisp bacon. Whisk or shake until well blended. Pour over mushrooms and gently stir to moisten mushrooms.  
Mushrooms may marinate from 30 to 60 minutes at room temperature, stirring gently now and again, OR may be covered and refrigerated up to 24 hours before serving (stir gently a couple of times throughout  time in refrigerator.)
To serve: Spoon mushroom and onions over individual lettuce lined plates, sprinkle crisp bacon over top and drizzle with any marinade remaining in bowl. May also be served in a large glass salad bowl, arrange as described for individual servings (minus lettuce.)

Optional Additions 
To sprinkle as a finishing touch over plated mushrooms and onions:

Cubed cooked chicken or beef
Cooked shrimp
Sliced or crumbled hard cooked egg
Cubed or crumbled cheese of your choice (almost any type will work)
Diced ripe tomatoes, or cherry tomatoes
Finely diced red or green bell pepper
A few crushed pink peppercorns

Hope you enjoy! ~ Mari

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Tuesday, January 17, 2012

Healthy Spicy Spinach Dip with Pine Nuts

Healthy Spicy Spinach Dip with Pine Nuts
Makes about 1 1/2 cups dip or spread
As shared from the kitchen of Once Upon a Plate by Mari
Can be refrigerated overnight. Serve with pita crisps, tortilla chips,toasted baguette slices or crudites. Can be thinned down with a little milk if you like a thinner dip/spread. It also makes a nice condiment for grilled chicken, fish, or beef.
1 cup thick Greek Style nonfat yogurt
2 Tablespoons extra-virgin olive oil
1/4 cup pine nuts
1/2 small yellow, white, or sweet onion, finely minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pure chili powder (I used chipotle chili powder for it's hint of smoke)
Pinch of cayenne (small pinch if you like it mild, large pinch if you like it spicier)
One 10-ounce package frozen spinach, thawed OR 10-ounces baby spinach, steamed until just tender
Optional; a few drops lemon juice, additional toasted pine nuts for garnish
Heat olive oil in a small skillet, add minced onions and pine nuts, stir over high heat until onion and pine nuts are golden brown, watch carefully as this mixture can go from golden to overdone in a moment. Stir cumin, coriander and chili powder into pan, then remove from heat and allow mixture to cool.
Meanwhile, squeeze as much liquid from the spinach as possible; using your hands or a potato ricer. Finely chop spinach, paying particular attention to cut the stringy stems and veins into small pieces.
Place spinach in a medium bowl and stir in onion-pine nut mixture to thoroughly combine, add salt to taste and stir again.  I add a few drops of lemon juice with the salt.
Note: This may be made up to 24 hours before serving (store covered, in the refrigerator.)
Recipe adapted from Martha Stewart online.

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Monday, August 22, 2011

Daeji Bulgogi (Korean-Style Grilled Pork)

Daeji Bulgogi (Korean-Style Grilled Pork)
As shared from the kitchen of Once Upon a Plate by Mari

Marinated and cooked on the grill, these thin slices of pork tenderloin are irresistible.  You can serve them with steamed rice, or wrapped in a lettuce leaf.  Traditionally kimchi and pickled vegetables are served along with this dish.
1 pound pork tenderloin, (remove any silver skin)
1/4 cup soy sauce
2 tablespoons brown sugar
3 to 4 cloves garlic, minced
2 tablespoons mirin or sherry (not cooking sherry)
2 tablespoons gochujang*
2 tablespoons toasted sesame oil (Asian style)
1 tablespoon grated fresh ginger root
1 teaspoon dry red pepper flakes (more or less depending upon the degree of heat you enjoy)  I use about 1/4 teaspoon.
2 to 3 green onions, both green and white parts, minced
1 small onion, thinly sliced
For serving: 
Leaf lettuce of your choice
Pickled vegetables**
•For easier slicing, put the raw pork tenderloin in the freezer for 45 minutes to an hour. In the meantime in a small bowl, mix the soy sauce, brown sugar, minced garlic, mirin (or sherry), gochujang, sesame oil,  grated ginger root, pepper flakes and green onion. Stir to combine.
•Slice the pork into thin slices (approximately 1/8-inch).  The most effective way of marinating is in a plastic zipper-style freezer bag. Place the sliced pork and onions in the plastic bag, then pour the marinade in.  Massage bag gently to distribute the marinade on all of the meat. Place the bag in the refrigerator for at least 3 hours, or up to 24 hours.
•When ready to grill the meat, take the bag from the refrigerator and set aside while you light a charcoal grill.  When the charcoal is ready, clean and oil the grill grate. Place the slices of meat on the grill in a single layer, grill quickly (about a minute per side.) Serve immediately; tuck a few slices of meat in the lettuce leaf along with some kimchi and pickled vegetables, if desired.
* One of the key ingredients in the marinade is gochujan (fermented hot red pepper paste), which provides a majority of the flavor. Available in well stocked Asian grocery stores, it's worth searching out if you want to make bulgogi.  If, like me, you cannot find it locally you can order it through as I did:
It comes in different levels of 'heat' ~ I purchased level 3 (medium hot), and found it to be very palatable). I don't like to feel as if my mouth is on fire, and this one tastes just right to me. (If you would like the dish to have more spice, increase the amount of red pepper flakes.)
** Easy recipe for Quick Asian-style pickled vegetables can be found HERE at the Whole Foods recipe site.

I hope you enjoy!
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Wednesday, August 10, 2011

Pea Pod Salad with Radishes, Basil and Ricotta Salata

Pea Pod Salad with Radishes, Basil and Ricotta Salata
As shared from the kitchen of Once Upon a Plate by Mari
4 servings
This salad is best served shortly before serving so the basil stays bright and pea pods and radishes crisp.

3/4 cup thinly sliced radishes
1 1/4 cups (approximately) fresh pea pods
4 ounces ricotta salata cheese (about 1 cup)
1/3 cup basil leaves, torn (more or less to taste)

1 clove garlic, minced
pinch of kosher salt, or more to taste
1 Tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 Tablespoons extra virgin olive oil
Freshly ground pepper, and coarse salt, to taste.

First make the dressing: Using the flat side of a knife make a  paste of the salt and garlic, place in a small bowl and add balsamic vinegar and lemon juice; stir well to combine thoroughly. Drizzle in the olive oil, whisking or stirring constantly, add salt and pepper to taste.

Toss the pea pods, radish slices together in a large bowl. Just before serving drizzle with the dressing and toss to coat evenly. Sprinkle the ricotta salata and basil leaves over, and toss again gently. Serve right away.

Monday, August 1, 2011

Tomato Slabs Roasted with Pesto and Parmesan

Tomato Slabs Roasted with Pesto and Parmesan Cheese
As shared from the kitchen of Once Upon a Plate by Mari 

Makes about 6 servings (recipe can be reduced, or multiplied easily)
2 to 2 1/2 pounds large red tomatoes

  • 3 tablespoons good quality olive oil
  • 2 teaspoons dried oregano
  • Kosher salt
  • freshly ground black pepper
  • 1/2 cup pesto, homemade, or your favorite store bought
  • 1/2 cup freshly grated Parmesan cheese (or Romano, or Mozzarella)

Position oven rack in middle of oven, and preheat the oven to 425˚ (F) 
Core the tomatoes and slice them horizontally (through the equator) into 1/2 inch-thick slices. Place them in a single layer on a sheet pan lined with baking parchment for easy clean up. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, a light sprinkling of salt, and generous grinds of freshly ground black pepper.
Bake the tomatoes for 5 to 7 minutes. Remove from the oven, spread each slice with a layer of pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 5 to 7 minutes, until the Parmesan is melted. With a flat metal spatula arrange the tomatoes on a serving platter. May be served hot, warm, or at room temperature.  Enjoy!

Recipe adapted from "The Barefoot Contessa" by Ina Garten.

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Thursday, May 5, 2011

Garden of Eden Spring Rolls with Creamy Peanut-Ginger Dipping Sauce

Garden of Eden Spring Rolls 
with Creamy Peanut-Ginger Dipping Sauce
As shared from the kitchen of Once Upon a Plate by Mari

I combined a couple of spring roll recipes to arrive at this one.  It most closely resembles the one in the Whole Foods cookbook.) You'll find you can easily swap out the filling ingredients to what is available and according to your own preferences. Suggestions below.

This makes 18 spring rolls - Great party food.  Since they are best when freshly made (or served within 1 or 2 days) I reduced the ingredients by a third for a party of two.

1 - 7 ounce package rick sticks (or bean thread noodles)*
4 cups very thinly sliced Napa cabbage
2 cups baby spinach leaves, thinly sliced (tough stems removed)
3 tablespoons cilantro leaves (stems removed)
1/4 cup sliced fresh mint
1/4 cup  thinly sliced fresh Thai or Italian basil leaves (stems removed)
2 scallions, thinly sliced on the diagonal (both white and green parts)
1 1/2 cups edible, organic flowers, stems removed
18 spring roll wrappers (Tapioca or rice flour wrappers)*

Creamy Peanut-Ginger Dipping Sauce for serving.

*Available in well stocked supermarkets, or in Asian grocery stores

Other fillings that you might like to swap for those listed above:
Fresh Bean Sprouts
Green Cabbage, very thinly sliced
Finely grated carrot

Preparation: Have ready a sealable/air tight container, bottom lined with damp paper towels. Have a couple of additional wet paper towels (or lettuce leaves) ready to place over the finished spring rolls as you assemble them (to keep them from drying out.)

In a medium size saucepan bring 2 quarts water to a boil; add noodles and cook for 3 minutes, stirring a few times to assure the noodles are submerged and cook evenly. Drain well, rinsing under cold water until noodles are cold. Drain well when chilled.Set up assembly area on flat work surface; place a clean kitchen towel on the surface.Prepare vegetables and flowers, toss gently in a large bowl to distribute the ingredients rather evenly.  Set aside near your assembly area.
To soften the spring roll wrappers: Fill a large pan, (wide enough to lay spring roll wrapper out flat) with a couple of inches of very hot water.  Place one spring wrapper into the water, submerging completely for about 30 seconds until it is soft and pliable. To assemble: Lay the wrapper out on the towel; place 1/2 of the filling ingredients and 1/4 cup noodles in center of wrapper; roll the edge nearest you over the top of the ingredients, then pull back slightly to secure the ingredients in the fold, bring right side over to the middle, then the left side over to the middle, then roll up tightly to form the spring roll (as if making a burrito). Place in prepared damp paper towel (or lettuce leaf) lined container; cover spring roll with another wet paper towel or lettuce leaf.  Continue with remaining spring rolls. If serving buffet display, keep spring rolls covered with wet lettuce leaves to keep them from drying out.(Tip: work with the wrappers one at a time; dip to soften then fill and roll before moving on to the next spring roll.)Serve with your favorite Peanut Dipping Sauce (as served with Sate), or try this one:

Creamy Peanut-Ginger Dipping Sauce
This makes plenty, about 3 cups. (I usually reduce the recipe by a third.)

1 cup creamy (smooth) peanut butter
1/4 cup soy sauce (low-sodium works fine here)
1 to 2 teaspoons red chili paste (optional; use it if you want the sauce spicy)
3 tablespoons honey, or white or brown sugar (more if you like a sweeter sauce)
juice of 1 large, or 2 small limes
1/2 cup hot water
1 tablespoon finely grated fresh ginger, more if you love a pronounced ginger flavor; micro-plane works perfectly for this task. (Note: if you don't have fresh ginger, omit--dried ginger will not suffice) 

In a food processor or blender combine the peanut butter, soy sauce, red chili paste, honey or brown sugar, and lime juice until smooth. With motor running, gradually add enough hot water to thin to desired consistancy (you don't have to use it all.) Transfer sauce to a serving bowl, or individual dipping bowls.


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