Loaded baked potato
with peanut sauce
You are going to want to add this fabulous peanut sauce to your repertoire. It’s wonderful, and I can think of a dozen ways to use it.
2/3 cup peanut butter
1 & 1/2 cups water
1 small shallot, finely minced
2 tablespoons rice vinegar
2 tablespoons low sodium tamari
2 tablespoons pure maple syrup
1 1/2 teaspoons garlic powder
1 teaspoon curry powder
1/4 to 1/2 teaspoon ground ginger (Start with 1/4 and taste.)
Splash of lemon juice.
Whisk all ingredients in a small bowl. It takes some effort to get the peanut butter to blend. Then pour it to a saucepan over medium high heat. Heat, stirring frequently to constantly. Bring it to a boil, then reduce heat and let it simmer for about 3 to 5 minutes, stirring frequently.
Pour hot over vegetables, mushrooms, potatoes, anything you that needs a little sauce.
The peanut sauce will get thicker as it cools. The first batch I made was so thick, I could use it as a sandwich spread.
To make the sauce thinner just heat the sauce in a saucepan, stirring, and water a little at a time, bringing to a boil between additions until it’s as thin as you want.
To make the sauce thicker heat the sauce in a saucepan over medium high heat, stirring frequently. Bring to a boil. Lower the heat to keep it between a simmer and a soft boil, stirring frequently to reduce the liquid. The longer you simmer it, the thicker the sauce will become, as the water leaves in the form of steam.
Last night after I’d made the perfect peanut sauce, I noticed we had leftover baked potatoes, so I decided to use them and incorporate the sauce.
Here’s what I came up with…