Teriyaki Sauce

Note:  I love to make this sauce for stir-fry.  I skip the thickening process and either make the sauce right in the pan with the cooking chicken or pour finished sauce over all stir-fry ingredients.  Either way, it is delicious & flavorful without over-processed ingredients.

Ingredients

1/4 cup soy sauce (I get a low-sodium variety)
1 cup water
1-2 teaspoons freshly grated ginger or dry ground ginger
2 Tablespoons honey
1 minced garlic clove

cornstarch for thickening, if desired


Directions
Combine all ingredients (save cornstarch) in a sauce pan and bring to a boil. To thicken, dissolve 1 tbsp of cornstarch in 1/8cup cold water.  Stir into sauce.  Repeat for thicker sauce.

source: http://heavenlyhomemakers.com/homemade-teriyaki-sauce-no-msg-or-hfcs

Comments

Post a Comment

Popular posts from this blog

Garlic-Herb Vinaigrette

Note:  It's salad season!  I dare you to make this and not love it.  And the ingredients are so much better than what you will find in a bottle from the store. Ingredients 1/2 cup apple cider vinegar 3 garlic cloves, minced generous pinch of sea salt and black pepper 2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice) scant 1 1/2 cups extra virgin olive oil Directions 1) Mix together all ingredients except the olive oil in the 2 cup container you will store it in. 2) Add the olive oil and shake. 3) Serve over your favorite salad or use as the base for a pasta salad! Store in the refrigerator. source:  http://www.simplebites.net/three-homemade-salad-dressing-recipes-better-for-you-better-for-your-wallet/
Read more

Italian Stuffed Zucchini (Zucchini Farciti)

Notes to Andrea: All the recipes are either not enough portions, ask you to measure the zucchini by weight, or make no sense.  Depending on the amount of zucchini available, you could make 7 zucchini's worth & if people eat 1-2 halves each we'd probably have leftovers.  Ingredient list is PER ZUCCHINI, directions are generic for the whole thing.  No need to blanch/steam unless you can not carve them out when they are raw. Plan ahead for fitting all the cut portions in step #1-4 in the largest glass baking pan in the vertical storage drawer under the ovens.  All needs to be baked at once in the end. ***vegetarian note*** Reserve out the zucchini flesh for the boats that you want to make vegetarian and prepare that stuffing separately.  You don't have to put anything in place of the meat at all, or you could add some of the Japanese eggplant or  any other vegetables.  I even saw some recipes that used carrots and peas (those seemed very "down home...
Read more

Crunchy Granola Bars

Image
Note: I hate to even say it, but I liked the way these came out even better than Alton's ! Sorry, Mr. Brown. I left mine out in the open for a few days, though, and you could probably chip a tooth with them. But they are still fabulous. Don't forget to put them in an air-tight container! Ingredients 2 cups oats ("old fashioned" is best, but anything you have around will work) 3/4 cup wheat germ 3/4 cup sunflower seeds 1 cup nuts, in small pieces 2/3 cup brown sugar 1/2 cup honey 4 Tbsp butter 2 tsp vanilla extract 1/2 tsp Kosher salt 1 cup dried fruit Directions 1) Preheat the oven to 400 degrees Fahrenheit. 2) Mix oats, wheat germ, sunflower seeds, and nuts on a cookie sheet (one with sides). Toast them in the oven for 15 minutes, stirring every 3 minutes. 3) Line a 13x11 casserole dish with Reynolds Release foil. This stuff is amazing. You will be so happy. 4) Bring brown sugar, honey, butter, vanilla, and salt to a simmer in a saucepan large enough to hold t...
Read more