Quick and Simple Teriyaki Sauce

My name is Rachael, and I’m a teriyaki addict.  It’s one of my absolute favorite flavors!  I’m not exaggerating when I say I have 4 different teriyaki sauce recipes.  And that doesn’t include the teriyaki glaze for our Asian-Glazed Brussels Sprouts.  One sauce is hibachi-style, one sauce is more for grilling, and the other two are for stirfries (which sauce I choose depends on the protein it’s paired with).  Today I’m sharing the recipe I make most frequently, my easiest sauce.

This sauce is a stirfry sauce that I like to use for weeknight meals.  I love stirfries because they’re quick, one-pan meals that are packed with veggies.  My favorite is teriyaki chicken (bet you didn’t see that coming…) with broccoli, carrots, and water chestnuts.  Sometimes I mix it up and go meatless by using tofu in place of chicken.  I used to use a more ingredient-intensive recipe until I found this simpler sauce which is now my go-to.  You just throw all the ingredients in a pot and heat – couldn’t be easier!

Prep Time: < 5 minutes

Cook Time: 5 minutes

Serves: 3-4

Ingredients

3/4 c. Water
1/4 c. Soy Sauce
6 tbsp. Brown Sugar
1 1/2 tbsp. Corn Starch
1/2 tsp. Garlic Powder
1/2 tsp. Sesame Oil

1.  Combine all the ingredients in a small saucepan and whisk together.  Bring to a boil over medium heat and simmer 5 minutes.  Make sure to keep an eye on it so it doesn’t boil over!

That’s it!  Once it’s thickened it’s ready to use.  As I mentioned, my favorite use is a chicken or tofu stirfry with carrots, broccoli, and water chestnuts.  Obviously you can mix and match your favorite proteins and veggies to tailor the stirfry to your taste.  You can eat the stirfry by itself for a light meal or pair it with a side to make it more filling.  I recommend fried quinoa (see our Thai Tofu Stirfry recipe for a great fried quinoa), fried rice, or spring rolls.  I also use this sauce to make Food Network’s Sirloin with Teriyaki Broth which is quite tasty!

Leftover sauce can be stored in the fridge for 1-2 weeks (I always make extra!).  When you want to use it, reheat it in a sauce pan, mixing well.  You may need to thin it with some water – it tends to thicken in the fridge.

Spinach Ricotta Gnudi Two Ways

“What is gnudi?” you ask – besides a funny word.  It’s like gnocchi but cheese-based rather than potato-based.  You could think of it as cheese ravioli without the pasta or as a ricotta dumpling.  The only things you really need to know about gnudi is it’s delicious and anyone can make it!  This post will take you through step-by-step instructions to make your own homemade gnudi and give you two different sauce recipes to serve with your gnudi.

These recipes come from Marcella Hazan, the queen of Italian cooking.  Her cookbook Essentials of Italian Cooking is the only Italian cookbook you will ever need to own!  She covers everything from homemade pasta and sauces to risottos to vegetables to rustic Italian main dishes.  There are so many recipes in her book that it will keep you, and your tastebuds, busy for a LONG time.

Prep Time: 30 minutes

Cook Time: 10 minutes

Serves: 2

Ingredients

5 oz. (1/2 a package) frozen Chopped Spinach, thawed
1 tbsp. Butter
1/2 tbsp. finely-chopped Onion
3/8 c. (6 tbsp.) Whole-Milk Ricotta Cheese
1/3 c. Flour
1 Egg Yolk
1/2 c. freshly-grated Parmesan + extra for serving (I use Parmigiano-Reggiano)
Optional: 1 tbsp. chopped Prosciutto or Ham
Salt
Pepper
Tomato Onion Sauce or Tomato Cream Sauce (see below)

1.  Put the butter and onion in a skillet and turn the heat onto medium.  Cook until the onion is lightly golden.  If you decide to incorporate the prosciutto, now is the time to add it to the skillet: once the onion is golden, add the prosciutto and stir until it’s evenly mixed in.

2.  Add the spinach and a pinch of salt and cook for 5 minutes, stirring frequently.

3.  Transfer the contents of the skillet to a bowl and allow to cool (about 5 minutes).

4.  Add the ricotta and flour to the bowl and stir together.  Add the egg yolk and parmesan cheese and mix thoroughly.  Season lightly with salt and pepper, if desired.

5.  Roll the mixture into small balls (about the size of a large marble).  You’ll probably need to flour your hands periodically to keep the gnudi from sticking.  This is the most time-consuming step of the prep work.  It usually takes me about 10 minutes to get all the gnudi rolled.

Note: I usually get about 30 gnudi from this recipe.

6.  Bring a pot of salted water to a boil.  Add 8-12 gnocchi to the pot at a time.  Once the water returns to a boil, cook for ~3 minutes.  If after 3 minutes the gnudi are not floating, cook another minute or so until they are all at the surface.

7.  Using a slotted spoon, transfer cooked gnudi to the skillet with your sauce.  Continue working in batches until all gnudi are cooked (mine are usually done in 3 batches).

Once all the gnudi are cooked, toss with your sauce and serve topped with extra parmesan.  Make sure you eat these delicious morsels while they’re still hot!  To turn this dish into a meal, pair it with a vegetable side such as our Baked Brussels Sprouts **FIX**or Sauteed Chard with Prosciutto.

Tomato Onion Sauce

One sauce option for your gnudi is Tomato Onion Sauce.  It is the easiest sauce you will ever make!  You just put your three ingredients in a skillet together and simmer for 45 minutes – that’s it.  This sauce is great on both gnudi and gnocchi.  I imagine it would also make a tasty pasta sauce, but I’ve never tried it.

Prep Time: less than 5 minutes

Cook Time: 45 minutes

Serves: 2

Ingredients

1 c canned San Marzano Tomatoes, cut up, with their juices
2 1/2 tbsp. Butter
1/2 Onion, peeled and cut in half
Salt
Pepper

1.  Put the tomatoes, butter, and onion in a skillet.

Note: To get a smoother sauce, puree the tomatoes before adding them to the skillet.

2.  Cook at a low simmer for about 45 minutes, stirring occasionally.  By the end, the butter should be separating from the sauce.

3.  Discard the onion, season to taste with salt and pepper, and serve over gnudi.

Tomato Cream Sauce

Tomato cream sauce is also great with gnudi – it’s actually Marcella Hazan’s recommended pairing.  It requires slightly more prep work than the Tomato Onion Sauce, but it’s still VERY easy.  It does taste a little better with the gnudi than the Tomato Onion Sauce, but it’s quite rich.  Since the gnudi is already somewhat heavy (it is made with cheese after all) I usually choose to pair it with the lighter Tomato Onion Sauce and save this sauce for special occasions or when I’m feeling indulgent.  It also makes a delicious sauce for pasta – particularly ravioli and tortellini.

Prep Time: 5-10 minutes

Cook Time: 45 minutes

Serves: 2

Ingredients

scant 3 tbsp. Butter (2 tbsp. + 2 tsp. to be exact)
1 1/2 tbsp. finely-chopped Onion
1 1/2 tbsp. finely-chopped Carrot
1 1/2 tbsp. finely-chopped Celery
1 1/4 c. canned San Marzano Tomatoes with their juices
1/4 c. Heavy Cream
Salt
Pepper

1.  Put butter, onion, carrot, celery, and tomatoes in a skillet.

2.  Cook at a low simmer for 45 minutes, stirring occasionally.

3.  Puree the sauce and return it to the skillet.

4.  Increase the heat to medium and stir in the cream.  Cook, stirring continuously, for an additional minute or two.

5.  Season with salt and pepper and serve over gnudi.

Avocado Spread

I’ve been on a bit of an avocado kick this year, working them into many of my dishes.  They’re good for you and have great flavor.  Originally I didn’t like the texture of avocado chunks in my food.  So I started mashing up my avocado and combining it with Greek yogurt, adding creaminess and protein.  While this mixture was an improvement over the avocado pieces, I knew I could make it better.  After experimenting with flavors and spices, this avocado spread was born.  You could think of it like a creamy guacamole with a nice smooth texture.

This spread is very quick and easy to make.  There’s almost no prep work.  You just throw everything together in a blender or food processor and give it a whirl.  I always keep a batch of this on-hand in my fridge.  I use it as a mayonnaise substitute on sandwiches and burgers and as a sour cream substitute in Mexican dishes.  It also makes a nice dip in place of guacamole.  This spread is very tasty, and you can feel good about getting some nutritious avocado and protein-packed Greek yogurt into your food!

Prep Time: 5 minutes

Serves: ~8

Ingredients

1 ripe Avocado, pitted and peeled (see our Tips for Cooking with Avocado)
1/2 c. Greek Yogurt
2 tsp. Lime Juice
1/4 tsp. Garlic Powder
1-2 tbsp. Fresh Cilantro, chopped
1-2 tsp. Chipotle Hot Sauce (optional)
Salt
Pepper

1.  Combine the avocado, Greek yogurt, lime juice, garlic powder, cilantro, and hot sauce (if desired) in a blender or food processor.

Tip: Cilantro stems pack just as much flavor as their leaves.  While I avoid them in garnishes for texture’s sake, they’re great to include in sauces and marinades.  For this dish, I don’t take the time to pluck the cilantro leaves from the stems.  I just chop them all up together and throw them in the blender!

Note: The hot sauce is not a mandatory ingredient but adds an extra dimension to the dish.  I use chipotle-flavored because chipotles and avocados complement each other well.  Whether or not I add the hot sauce depends on how I’m using the spread.  If I’m using it as a dip or sandwich spread, I often include it.  If I’m using it in a Mexican dish that already contains chipotles, I skip it.

2.  Puree the ingredients together in your blender or food processor until you have a nice smooth spread.  In my blender I use a low speed setting (2 out of 12) to keep the spread in contact with the blades.  High speeds tend to throw the ingredients up and against the sides of the pitcher preventing them from mixing well.

3.  Season with a little salt and pepper and stir to combine.

Tip: This avocado spread doesn’t brown as badly as guacamole, but it will lose some of its color over time.  If you’re serving the spread later and want to help it stay green, brush the top with a little water and press plastic wrap onto its surface.

Now you’ve got a creamy avocado spread that you can use as a dip in place of guacamole, as a spread for sandwiches or burgers, or as a sour cream substitute in tacos or burritos.  I recommend trying it with our Chicken Tinga or Chipotle Stout Braised Beef… enjoy!

Homemade Taco Seasoning

Mexican food makes a great weeknight dinner.  It’s delicious and can be made quickly.  That’s not to say all Mexican dishes are quick – if you’ve tried many of Rick Bayless’ recipes, you know that Mexican meals can be a real labor of love.  But a variety of Mexican meals can be made in a short amount of time without too much effort.  All you have to do is season your protein of choice, cook it up, and serve with your favorite toppings inside tortillas (check out our recipes for homemade corn **FIX**and flour tortillas) or taco shells for an easy taco night… or burrito, fajita, or enchilada night depending on how you like to wrap it all up.

Ready-made seasoning mixes certainly help make taco night a breeze, but many store-bought spice packets have ingredients you may not be able to pronounce.  You can easily avoid these preservatives and other chemicals, plus control your salt intake, by making your own seasoning mix.  It’s super quick and easy.  Once you’ve got it made, keep it on hand for a quick-fix Mexican meal.

To come up with this recipe I combined different aspects of recipes I found online then put my own personal spin on the ingredients.  I love chipotles so I use chipotle chili powder in place of regular chile powder.  Then I add more smokiness by using a mix of smoked and sweet paprika.  Hope you enjoy!

Prep Time: less than 5 minutes

Ingredients

2 tbsp. Chipotle Chili Powder
2 1/2 tsp. Cumin
1 1/2 tsp. Salt
1 1/2 tsp. Pepper
1 tsp. Ground Coriander
1 tsp. Garlic Powder
1 tsp. Onion Powder
3/4 tsp. Smoked Paprika
1/2 tsp. Mexican Oregano
1/2 tsp. Red Pepper Flakes
1/4 tsp. Sweet Paprika

1.  Combine all ingredients in a bowl and mix well.  Transfer to a spice jar to store.

Note: About 3 tbsp. of this seasoning is the equivalent of one spice packet.

Wasn’t that a snap?!  Now you’ll have your own homemade spice blend waiting in the pantry the next time you get a taco craving.  ¡Provecho!

Classic Pesto

Pesto is a type of sauce that originated in Italy, and is customarily made with fresh basil. Pesto alla Genovese, as it is called in Italy, is the name used to refer to this traditional version of the sauce that originated in Genoa. This sauce was traditionally made with a mortar and pestle, with the ingredients crushed in a circular motion. Pesto can be used with olive oil as a dipping sauce for bread (like at Macaroni Grille), a sauce for pasta, a spread for sandwiches, an alternative pizza sauce, on bruschetta, and on and on the list could go.

There are only five ingredients: basil, pine nuts, Parmesan cheese, garlic, and olive oil. It’s important to use good quality basil, as that is the base and prominent flavor of the sauce. Avoid using brown or slimy leaves and choose the crispest and heartiest leaves. I’m very lucky to have an aunt who grows amazing basil! When Harper and I went to spend the day with her so I could learn how to can, she gave me a whole milk jug full of basil to take home. Oh happy day!

I have been using this recipe for years. I found it in a cookbook titled “Italy” that I picked up off a clearance rack at Barnes and Noble like 10 years ago. (In case you don’t already know this about me, I collect cookbooks.) I wanted it for it’s beautiful spine and cover (to look pretty on a shelf) but this book was a wealth of knowledge about authentic Italian food and cooking. It’s pages are covered in tomato juice and olive oil from all its use.

With a food processor, this recipe comes together in under 5 minutes. If you do it by hand, using the classic mortar and pestle, it takes just a little longer, depending on your brute strength. As far as storage goes, pesto needs to be stored with a layer of olive oil on top to keep it from oxidizing and turning brown. You can store it in an air tight container in the fridge for a week, or up to 6 months in the freezer. When I make pesto, I usually double the recipe. It stores well and I use it for a lot of different recipes.

Prep Time: 5 minutes (10 if you’re not using a food processor)

Cook Time: N/A

Yields: 3/4 cup

Ingredients

2 1/2 cups fresh basil leaves
1/3 cup pine nuts
4 Tbsp grated Parmesan
2 cloves garlic
1/2 cup olive oil (plus more for storing)

Step 1: Add the basil, pine nuts, garlic, and cheese to the bowl of a food processor.

Step 2: Pulse until a paste forms, scraping down the sides as necessary.

Step 3: Drizzle in the olive oil while the food processor is running to incorporate.

Step 4: Store pesto in an airtight container with a layer of olive oil on the top for 1 week in the frig or 6 months in the freezer.