Peanut Sauce

The Enzian’s simple peanut sauce:
3/4 cup peanut butter
3/4 cup boiling water
2T soy sauce our umeboshi plum vinegar
3-5 cloves minced garlic
2 t cider vinegar (we pour it off a jar of pickled jalapeños)
pinch of cayanne, or half a pickled jalapeño, chopped fine (optional but good)
1/4 cup lime juice (optional but good)
1/2 bunch of chopped cilantro (optional but good)

Mix the boiling water with the peanut butter, then add everything else. Serve over steamed vegetables or use as a dip for spring rolls.

Winter Squash Soup

* Serves 4-6
1 pound scrubbed, chopped carrots
1 pound winter squash cubed (could use any squash)
4 cups stock or water
1 1/2 teaspoon salt
1 medium potato, chopped (optional, for heartier soup)
3-4 tablespoons butter
1 cup chopped onion
1-2 small cloves crushed garlic
Cilantro, chopped , sprinkle on top

Cook all vegetables in the butter for 5 minutes.  Add water or broth and bring to a boil.  Simmer 30 minutes or more. Blend if desired. Choose one of the following to add just before serving:
1 cup coconut milk
1 cup yogurt
1/2 pint heavy cream

Panang Curry


Joanne has been honing down this recipe for quite a while and it has become a consistent favorite in our house in every season

Can include perhaps any vegetable you have. Here are some of our favorites
Snap or Snow Peas
Sweet Pepper
Green Beans
Summer Squash
Winter Squash

1-2 t grated fresh Ginger
2t Turmeric
1t Curry powder
1t Thai Curry paste
2 t Salt

Chicken or tofu
Diced or crushed tomatoes
Coconut milk
Lime Juice

The Process
Sauté 2-3 cloves garlic with approximately one quart of chopped vegetables in olive oil until they are nearly as soft as you like them. Add Seasonings and cook 2 minutes until fragrant. Add 1 can of coconut milk,  1 ½ cups water, and 14 oz of diced or crushed tomatoes. Simmer 10 minutes. Optional add cubed tofu or chicken, and 1-2 T of lime juice.  We usually double the recipe and serve it with rice.