Pumpkin Snicker doodles

My two favorite sweets from the dessert world come together beautifully in this recipe just in time for fall. I love pumpkin pie and snicker doodles have to be my favorite cookie in the whole wide world. Just because my diet requires all things to be gluten free, it doesn't mean I have to go without indulging in my favorite foods. Every time I find a traditional recipe or idea, I can't wait to deconstruct the gluten elements not only for myself but for all of you to enjoy. 

3 ¾ cup gluten free all-purpose flour

½ teaspoon xanthan gum

2 teaspoon pumpkin pie spice

2 teaspoon baking powder

2 sticks butter at room temperature

1 cup pumpkin puree

¾ cup granulated sugar

¾ cup packed light brown sugar

1 large egg

2 teaspoons vanilla extract

1 teaspoon allspice

1 teaspoon of nutmeg

2 teaspoons cream of tartar

For the topping:

¼ cup granulated sugar

¼ cup brown sugar

2 teaspoon cinnamon

2 teaspoons cream of tartar

In a medium bowl combine the gluten free all-purpose flour, xanthan gum, baking powder, cream of tartar, and pumpkin pie spice.  Set this dry mixture aside. With a mixer cream the butter until light and fluffy. Add the sugars and mix for another 2 minutes. Add in the egg and mix well. Mix in the pumpkin and vanilla until blended. Slowly add the flour mixture and mix on low until just all the ingredients are thoroughly but take caution no to over mix. Transfer mixture to a smaller bowl, wrap tightly with plastic wrap and refrigerate overnight for at least 8 hours. The next day or 8 hours later, preheat oven to 350 degrees. Prepare cookie sheets with either parchment paper or silicone bake mats. Combine the topping ingredients in a small bowl.  Scoop out rounded but generous tablespoon sized balls off dough then roll into a smooth ball with your hands. Roll the cookie balls in the topping and set about 2” apart on the bake mats. With the bottom of a smooth drinking glass gently press the balls into a flatter disc. Don’t smash or flatten the cookies all the way down, just gently press. If the glass sticks, dip in the sugar mixture and press again. If some of the sugar comes off the cookies you can gently lift and place back in sugar mixture and sprinkle it on top and bottom and place back on cookie sheet. Bake for 9-11 min, do not over bake. Let cool 5 minutes on pan then cool completely on a wire rack.

Cauliflower Mash

I have had to give up some not so healthy food choices and comfort foods on my journey to better living. Mashed potatoes is one of my favorite comfort foods of all time and I really crave them in times of illness and stress. I am happy to tell you that I have found a healthier choice to my starchy love - cauliflower mash. I hope you enjoy this great alternative to the classic version.

1 head cauliflower

2 tablespoon sour cream (light sour cream if you prefer)

2 tablespoons beef broth

1 tablespoon Ghee (clarified butter)

1 tablespoon Parmesan

1 clove garlic, minced

Salt and pepper

Remove florets from cauliflower stem and place in a colander over water then cover and steam for 25-30 minutes on medium high heat. The florets need to be very soft to mash, firm or only slightly soft will result in a lumpy texture. Once fully steamed, place the cooked cauliflower in a large mixing bowl or mixer and add remaining ingredients. When using a mixer start with a slow mix increasing the speed as you go. I like to dress a plate with the mash as a base or platform for my protein of choice.

Gluten free mushroom gravy

Salisbury Steak

I spend a significant amount of time commuting for my job so I don’t always have the luxury of cooking an elaborate meal every night.  Fortunately for me I came home to a prepared meal made by Lisa last night and I have to tell you she really did a great job on an old classic.   Our shared passion for food has been a fun and exciting adventure for us.  As you follow our creations you may notice a trend, Lisa is an expert at sauces of all kinds so anytime you see a sauce in our recipes know Lisa is the mastermind.  Happy cooking!

1 pound of ground hamburger

1 egg

¼ cup gluten free bread crumbs

1 whole onion sliced and lightly caramelized

1 cup sliced mushrooms

3 cloves garlic minced

1 tablespoon fresh minced thyme

1 tablespoon fresh minced oregano

1 teaspoon fresh minced rosemary

2 cups beef broth

Salt and pepper to taste

Cornstarch slurry - 3 tablespoons of water to one table spoon of cornstarch (a gluten free must for thickening)

Sauce:

In a medium sauce pan add 2 tablespoons of olive oil this will help with caramelizing the onions, set your heat to medium low. The carmelization process for onions take about 45 minutes so be patient and stir frequently until they are nice and light golden brown. While the onions are doing their magic, prepare all the other ingredients by slicing and chopping your way to kitchen efficiency and organization! Next add the mushrooms and two cloves of garlic to your caramelized onions then sauté until the mushrooms are soft. Add broth and half the herbs then begin to thicken with the cornstarch slurry.

Meat:

In a large bowl combine the ground meat, remaining herbs, egg, bread crumbs, and salt and pepper. Lightly work these ingredients together but do not over work the mixture. Form into patties then fry in a pan over medium heat using a tablespoon of olive oil. This meal should serve four so estimate 1/4 pound patties. Cook patties for five minutes on each side.

Serve with a side of mashed potatoes or for something different try cauliflower mash (recipe to follow).

INSTAGRAM

I am now on instagram!! intentionalchef!! Follow me!!

Lettuce Wraps... So Delicious!

Gluten free living can be a challenge but it has become my mission to put the "FUN" in gluten free cooking!   This recipe is great for the gluten free lifestyle.  I would like to credit my partner Lisa for this meal and have to admit that I ask her to make this form me once a week!   I am blessed to not only have the gift of culinary talent but have a wonderful partner who does too.  Lucky me!

Sauce:

1/4 cup water
1/8 cup sugar
1/8 cup brown sugar
2 tablespoons of red wine vinegar
3 tablespoons of Tamari sauce
3 tablespoons of ketchup
1 tablespoon of lemon juice (fresh)
1/4 teaspoon of sesame oil
1 tablespoon of hot mustard
1 tablespoon of sweet chili sauce
1/4 teaspoon Sriracha hot chili sauce
3 cloves of garlic

Combine all ingredients and bring to a boil, *add corn starch to thicken.

Meat:

Meat of choice,we used Turkey 1 pound, browned
1 package of mushroom, rough diced
half of white onion, rough diced
1 can of water chestnuts, rough dice
1 green pepper, rough diced
4 mini bok choy, chopped
2 tablespoons of oil

Brown meat over medium high heat, remove from pan leaving juices. Add oil and peppers and onions, let cook for 5 minutes, add mushrooms and water chestnut, saute for 5 more minutes...then add bok choy, saute for 5 more minutes and add meat....stir for 3 minutes... Separate lettuce leaves and wash....ENJOY!!

*add one table spoon of water with corn starch mix then add to the sauce.

Facebook page!!

https://www.facebook.com/pages/Intentional-Chef/411761392262594

Taco Quinoa

This was an amazing way to cook a very bland grain....

1 Cup of Quinoa
5 Roma tomatoes
2 Tablespoons of olive oil
1 Teaspoon of salt and pepper
1 Package of taco seasoning (I use the MSG free kind)
5 Kale leaves
1/2 Cup of mozzarella

Preheat oven to 400 degrees F. Cook Quinoa to the packages instructions, remember to rinse it thoroughly. While that is cooking you want to cut your tomatoes in quarters, place them on a cooking sheet and put them in the oven to roast. sprinkle the olive oil on top of the cut tomatoes add the salt and pepper, then toss. Lay them skin side up, place in the oven for 15 minutes, take out let cool then dice them.Add the tomatoes,taco seasoning, and chopped kale to cooked Quinoa. Stir till kale has wilted, add half the cheese let melt. Serve with kale and cheese garnish...Enjoy!!

These were wonderful!! Although I added a bit too much red pepper...


1/2 pound of fresh green beans
2 tablespoons of butter
1 tablespoon of olive oil
3 cloves of garlic, finely diced
1 teaspoon of red pepper
2 tablespoons of vinegar
1 teaspoon of lemon
Salt and pepper to taste

Add olive oil and butter to pan.....add green bean, stir frequently for 4 minutes then add garlic and red pepper.. saute for another 4 minutes...add the rest of the ingredients and cook for another 4 minutes

Gluten Free Chanterelle mushrooms, chicken in butter sauce

Not the most inexpensive dish, but that is why I make my sister buy the expensive ingredients :)



1/2 pound of Chanterelle mushrooms, wiped of with a dry towel and cut, not diced...just a rough chop
1 pound of your favorite gluten free noodles, mine is Manini's of Seattle, link provided at the end of recipe)
2 chicken Breast
5 table spoons of butter
3 gloves of garlic, one smashed, 2 diced
1 tablespoon of olive oil
2 tablespoons of fresh parsley
1 table spoon of lemon juice
Shaved Parmesan for garnish
Salt and pepper to taste

Add the olive oil, and one table soon of butter to a deep skillet, brown chicken on both sides, about 8 minutes each side on medium high heat. tke chicken out and put to the side under foil, while chicken is cooking you should get a pot and start to bring this to a boil, putting salt to season the noodles. Follow the directions on the package, DO not over cook, gluten free noodles are not very forgiving of this mistake. Then in the pan that the chicken was cooked, add one tablespoon of butter and mushroom and saute, you don't want to cook them too long to where they are mush 6-7 minutes then add remaining butter. Cut chicken into cubes, add to pan. Take remaining butter and add to pan, with 1'4 of the pasta water to thicken the sauce. Strain noodles and add to the skillet, turn in the sauce and chicken....salt and pepper to taste, add parsley, and Parmesan...Enjoy!!

Some of the best gluten free noodles, going to try their bread in a few weeks!!
http://maninisglutenfree.wordpress.com/

Will post the recipe tomorrow!!!

Finished Product

Onion Rings~ Gluten free!!

1 cup of gluten free flour
1 cup of cornstarch
1 tablespoon of salt
2 table spoons of garlic
2 tablespoons of seasoning salt (please read the labels)
(I use the organic Costco Poultry Seasoning, but anything will work)
1 tablespoon of smoked paprika
1 cup of club soda
2 medium onions (of your choice)

Frying is a preference... Canola is great, Extra Virgin Olive Oil is just ok, Clarified butter and Coconut is fantastic.. fill pan to about a half full. Fry for 4 minutes each side..


Sauce

2 table spoons of ketchup
4 tablespoons of mayonnaise
2 teaspoons of Lea and Perrins Worcestershire sauce
1 teaspoon of garlic
2 teaspoons of horseradish

Vegetarians nightmare. ..Intentional Chef utopia

For a special supprise...beef ribs!!

Baby backs and spare ribs smoking away!!

New business...Please like Facebook page!

https://www.facebook.com/PatioBarbq


Next summer I am bringing my creative recipes and scrumptious food to a Farmers Market near you!!

Twitter!!

Although I have fought it for years.. I am now on Twitter.. @Intentionalchef

Spaghetti Squash

Most of my ingredients came from my garden or someone I know, this made this meal very gratify and more delicious. Growing your own food and learning how to can or preserve is what Lisa and I have been working on sustainability, we get closer every year... Next year... chickens!!


SAUCE
2 cans of tomato sauce ( I canned my own last weekend )
1 small can of tomato paste
2 tablespoons of thyme, basil, oregano and basil
2 cloves of garlic, minced
1/4 cup of red wine
1 teaspoon of crushed red pepper
1 teaspoon of sugar ( if using canned tomato sauce, omit this)
salt and pepper to taste

Combine ingredients,simmer over low to medium heat for one hour, add paste to thicken if needed

SQUASH

1 spaghetti squash, halved and cleaned of seeds
Bake in a cookie sheet with water filled to half for 20 minutes
Scrap shell with a fork, this will serve as your noodles.

Everything after this is optional... I cook ground beef, mushrooms and add olives to my sauce. I added gluten free noodles for some texture..


Scrap the squash to a drain out excess water, serve on plate add all the ingredients, pour the sauce on top!!

Not So Sloppy Joe's

1 pound of ground beef, chicken, or turkey

1/2 cup of Ketchup

1/2 cup water

2 cloves of garlic, minced

1 small white onion minced

1 green pepper

1 can of diced tomatoes

2 tbl mustard any kind, I like my Joe’s spicy

2 tbl Lea & Perrins Worcestershire

1 tsp of cider vinegar 

1 tsp of sugar

Salt and pepper to taste

1/4 tsp chili seasoning 

Sauté onion, pepper for 5 minutes, add meat and garlic. When the meat is cooked through and tomatoes and the rest of the ingredients, let cook together for 5-10 minutes and enjoy...

Two solutions to the gluten free thing. You can buy gluten free buns or bread, if you’re watching your weight. Use butter lettuce as a wrap for the meat. I tried it on a gluten free bun, it was pretty good, and the meat was the star versus it being about the vessel that brings this delight to your mouth

Fried Chicken...Gluten Free

As promised... a gluten free delight

Take your favorite part of the chicken.. I am a dark meat kinda gal, but Lisa is a white meat.

3 cups of Almond milk

2 eggs

1 tablespoon of salt and pepper

3 tablespoons of garlic and onion powder

1 cup of home made chicken broth/or gluten free store bought 

Add chicken in this mix for 4-5 hours to soak in the fridge

5 cups of almond meal

1 tablespoon of pepper and salt

2 tablespoons of garlic and onion powder

1 teaspoon of turmeric

1 teaspoon of crushed red pepper

Dredge the chicken in this before adding it to the oil.... I have been using coconut...but canola or Extra Virgin Olive Oil will work too.

Cook both sides in the oil of each piece for 6-7 minutes till golden brown. While cooking in the oil, preheat the oven to 350 degrees.. after all pieces have fried, put in the oven for 20 minutes. then enjoy!!

Gluten

I have been wondering and wondering what has been my problem (Not enough blog time for this) but in terms of food...and being healthy I have not been able to nail down exactly what has happened to my body over the last few years. I have always loved all kinds of food, especially bread, noodles and anything with the scrumptious thing called gluten. The delicious additive called gluten.....

glu·ten  /ˈglo͞otn/

Noun A substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough. This contributes to the fluffy, lovely texture to all things bread, pasta, cereal, beer, and good god....cookies. So I will be posting more recipes, without gluten, many people don't even know this is an issue until like me, went some time with out it. I went almost 3 weeks with no bread...noodles....or beans...had bread one day and BAM!! I had a rash, was tired and I won't get into what was going on in my stomach. Stay tuned.. Gluten free coming your way....first up... my fav, fried chicken!!

Noodlesotto

Yes, that is right... Noodlesotto...what is this wonderful food you ask? It is noodles made to be like risotto rice. If anyone out there has as much issues with making risotto rice as I do then you will love this rendition of it made with the ever sturdy and always handy spaghetti noodle..


1/2 a package of spaghetti noodles, regular or thin. Break them in half, easier to work with
1 box of chicken broth (can be made with beef or veggie) for my veggie friends and fairly weird allergic to chicken friends
1 medium onion, chopped
2 cloves of garlic, minced
1 cup of white wine
2 cups of mushrooms ,sliced
1/2 cup of Parmesan cheese
2 tablespoons of olive oil
salt and pepper to taste

First bring 2 tablespoons of olive oil in a large saute pan to temp, add onions. Saute these till they are tender, about 6-7 minutes. Add noodles and let cook for about 3 minutes.. move them around a bit during this, you don't want the noodles to burn.add the wine and let that cook out for a bit, the noodles should be a little easier to move around so stir them, you don't want them to stick together. (I said this was easier, not less labor intensive). Add your first cup of broth and stir rapidly, this releases the starch which will give it that thick consistency. Let that cook down and repeat this till the noodles are al dente. Add the mushrooms at this time and let cook for a few more minutes then add the cheese..after the cheese melts you can cook until all the liquid is out and you have this nice rich noodle dish to go along any meat or main dish...add green onions for garnish or just dig in,  you can also make this the main dish if you want! If the noodles get to thick, add more broth and cook it to where you want..

Potato Leek Soup and Havarti Prosciutto Grilled cheese

So, I am doing some new recipes this weekend, I bought a new immersion blender, so my first thought was something I have wanted to make for a long time now, potato leek soup. I had this soup in a restaurant before and I thought it was the best thing I have had to that point. It was cold today so soup and cheese sandwich was right up my alley...

6 small-medium leeks, sliced and dark green portion discarded (after slicing, put in a bowl with cold water to rinse)

4 Russet potatoes, peeled and chopped

2 tablespoons of butter

1 tablespoon of olive oil

3 cloves of garlic

1 cup of white wine

1.5 quarts of vegetable broth (you can use chicken too) Look Maggie, A veggie dish!!

1 teaspoon of red chili flakes (can be omitted if this is not a flavor you like)

2 generous pinches of salt

1 teaspoon of pepper.
1/4 cup of milk
1 teaspoon of fresh oregano, minced

Over medium high heat add butter and oil to a big soup pot, let the butter melt and come up to temp, add the sliced and rinsed leeks. saute these for at least 25 minutes, stirring occasionally. about 10 minutes into it and salt, pepper, chili flakes, and garlic. after the leeks are tender de-glazed the pot with the wine. Let that sit for another 5-8 minutes so the alcohol cooks out. Add stock and potatoes, cook on medium heat for 40 minutes. when potatoes are tender and ready to mash... I have an immersion blender, but any blender will do... spin till smooth, add milk to blender...spin again...add oregano, let simmer on stove for 20 minutes. You can top this with a few diced pieces or Prosciutto, make sure you get them crispy in a pan before you do!

For the grilled cheese.....leave the meat out, for a vegetarian dish

4 slices of your favorite bread (mine is the bread Lisa makes)

2 slices of Havarti cheese

1 package of Prosciutto

In a pan add one tablespoon of olive oil, put slices of Prosciutto in the pan once the tempurature has come up, this will make the Prosciutto crisp, take out of oil and put on top of a paper towel to drain. Butter one end of each slice of bread add cheese and meat to the middle... in a medium pan add 1 tablespoon of butter... once it has melted and come to temperature sammies together and griddle!

Short Ribs

Not for the faint at heart, these little nuggets of deliciousness are well worth the work it takes to cook them. I   am fascinated by all the different ways you can cook them and how hard it is to make these bad. The reason I like them is because that have so much beef flavor and you need to cook the crap out of them. You can braise them, BBQ them, or smoke them. Braising is the fastest way, this weekend I choose to BBQ them.. I started at 12 pm. Shooting for dinner around 5:30-6:00 pm.

4-8 short ribs , about 2 pounds
1 cup of orange juice
1 cup of 7-up
1 table spoon of Worestershire Sauce
2 tablespoons of chopped garlic, or 3 cloves
half of a jalapeno, seeded if you don't like things hot, and diced
1 tablespoon of salt and pepper


Combine all these ingredients in a Ziploc bag, let marinate for at least 3 hours, the longer the better, so if you can do this over night that would be best. This piece of meat can pretty much withhold any marinate you throw at it, get creative, add whatever you like as long as you will eat it. Put ribs on direct flame and sear both sides, 5 minutes each side. Set off to the side of the grill with meat side up (trust me...you will know)
and let cook for at least 5-6 hours with the heat in the grill not going past 300 degrees and not getting any lower then 200 degrees. Serve it with the rice of your choice!!

Smokey, Spicy Southern Collards

I have only had these once in my life and I loved them, I wanted to try this out and add some flavor to them. If you don't know about collards I hope you try this recipe, they are great for your health, loads with Vitamin D and great for digestive issues. I had these on Superbowl day, we went with a southern theme versus tailgating. I had my fried chicken and Lisa made her Mac and Cheese. I will post that tonight as well. Although Superbowl is bittersweet for us in Seattle I will still watch and take the opportunity to eat great food. OK  I have some vegetarian followers... The smoked hock can be substituted... I smoked some onions and garlic while this was cooking... that can replace the flavor as well. I will write a recipe for that too.


1 large bunch of Collard greens
1 smoked ham hock (Substitutes: bacon or smoked onion and garlic)
1 tablespoon of salt
1 tablespoon of cracked black peeper
1 pinch of chili flake
1 tablespoon of hot sauce
3 cloves of garlic
2 tablespoons of butter

3 quarts of water the ham hock, salt, hot sauce, pepper, garlic, and chili flakes add all these in to a pot and bring to a boil for 1 hour. After an hour has passed, you need to add the collards. In order to do this you need to take the stalk off of them... you can do this by bending the leaves back and removing the green. After you have done that stack the leaves, roll them up, then cut them down the center, all while maintaining the roll, then slice the roll of collards. Add them to the pot then add the butter. Let these cook for an hour and 30 minutes. Bring them to a boil to get all the water out of them... if there is some remaining moisture just strain it out.. these were amazing tonight!!

Adding Smoke to your Veggies!!

You can add smoke to any vegetable, I did this with onions and garlic. For you vegetarians out there, this is a great way to impart some BBQ flavor to any meal.

3 large onions, peeled and quartered
3 heads of garlic, cut in half
5 cups of hickory chips, or any flavor you would like
5 cups of water

Soak the chips for 30 minutes, start the charcoal at the same time... put the onions and garlic on a pan. I have a smoker at home so if you do not please Google how to make a stove top smoker, it is very easy and something you should add to your kitchen skill. Smoke your veggies for one hour, they should be soft when they come out, pull them out earlier if you want them to be a bit more crisp to add to a different dish

Email address!!

Send me your recipes!! I will post them!!
I may even use them as inspiration for my next blog!

intentionalcheftacoma@gmail.com.

Chicken Stock

 I cook a lot of chicken and recently with the purchase of my new house and all the bills that come with that I am starting to see the value in being frugal. I use a lot of boxed chicken stock, this gets expensive, but it is a great way to impart flavor in any meal that requires water. I have committed to making chicken stock every time i make a whole chicken This is how I do it....


All left over parts of the chicken
8 cps of water
2 bay leaves
3 cloves of garlic
1 onion, chopped
3 carrots, chopped
5 ribs of celery, chopped
1 tablespoon of basil
2 bay leaves
2 tablespoons of salt, you may need to be more depending on the seasoning of your chicken
1 tablespoon of pepper


Nothing special to do here...add it all to a big pot and watch it go...bring it to a boil then drop the temperature to medium for about 5-6 hours....You are going to want to separate the liquid from the fat. This is were this gets complicated.. Use a noodle strainer for all the big chucks of stuff...take the liquid and a mesh strainer, you can line the strainer with the paper towels and let the fat skim that way (my preferred method) or you can cool it completely in the fridge and skim it off the top. This recipe is good for Beef and Veggies, I would put more veggies in for the vegetable stock..For beef you can use any inexpensive part of beef...I found that a beef rib is pretty good, but I use neck.

Simple Salmon

So I was trying to impress someone a lifetime ago, and I asked my very best friend Gretchen what I should cook. I was staying with her at the time in her and her husband beautiful house with a fantastic view. So when both of them out of town it was me and the idea to impress someone I would end up spending the rest of my life with....


2 pounds of salmon, fillet
2 tablespoons  of soy sauce
1 tablespoon of garlic , minced
1 tablespoon of mustard
2 teaspoons of honey
Salt and pepper to taste

When I said this was simple... I meant it! Mix all the ingredients in a small bowl, except for the fish silly!! then pour it on an aluminum foil bowl you have made to fit the fish. lay the fish, meat side down in the marinade. Let the fish sit there in the refrigerator for 30 minutes....that is right, 30 minutes. Take it out and let it rest at room temperature for at least 15 minutes. Now you can cook this many ways, but the best way is on the grill. Cook skin side on the grill, it will act as the pan for 8-10 minutes, direct heat (over the flame or coal). If you want the top caramelized a bit you can cut the time in half and sear it meat side down in a medium saute pane for 4-6 minutes flip it and finish it in the oven for  8 minutes in the oven  preheated at 350 degrees. Good Salmon should be medium rare....Enjoy!!

BBQ Pork Chow Mein

I work in the Central district in Seattle, also know as Little Saigon, China town, and Jackson Place. I am very fond of the food in this district, but it is starting to cost a bit too much. I set out this weekend to make one of my favorite's BBQ Chow Mien. It cost me about $9.00 at the restaurant. I was able to cook it from home for only $5.00, and I was able to make 2 meals out of it.


1 package of store bought BBQ pork
1 package of yakisoba noodles
3 tablespoons of soy sauce
2 teaspoons of chili paste.
3 green onions
1 tablespoon of minced garlic
2 tablespoons of olive oil
Salt to taste


Cut the BBQ pork in slices, then cut them length wise and make cubes out of these slices. in a medium saute pan, heat 2 tablespoons of olive oil. Once the pan gets hot, put BBQ pork in the sauce pan. Open the package of noodles, these tend to be packed tight so it is best if you submerge them in some warm water to make them a bit easier to heat up. Keep them in the water till the BBQ pork is heated through, about 6 minutes. Add noodles, soy sauce and chili paste.... Heat for another 5 minutes then add the green onions. Cook for an additional 5 minutes and salt to taste. If you like your noodles more spicy like I do you can add more chill paste, same with the soy, that tends to cook out pretty fast so if you want to add more once the dish is cooked and on the plate rather then add salt, that is a good alternative.