These noodles are quick and easy to throw together in a pinch and a BIG hit in our house! The recipe comes from the Our Best Bites blog (two awesome Mormon chicks).
Boil 12 oz package linguine noodles. Meanwhile, prepare and whisk sauce ingredients in a small saucepan over medium heat.
Sauce:
1 c. chicken broth (1 tsp. chicken bullion granules + 1 c. water = broth)
6 TBSP creamy peanut butter
1-4 tsp. Sriracha chili paste (a worthy staple in our fridge; WARNING: the more you use, the hotter it gets)
3 TBSP honey
6 TBSP soy sauce
3 TBSP fresh ginger (adjust amount if powdered)
4-6 cloves garlic (use a garlic press or squish and mince with knife)
Drain aldente noodles and add sauce. Mix in some steamed vegetables (we prefer the frozen California medley - broccoli, carrots, and cauliflower). Serve in bowls as there is plenty of sauce. Slurp it up!
Completely optional garnishes include freshly chopped green onions, cilantro, and peanuts with a squeeze of lime.
Showing posts with label soy sauce. Show all posts
Showing posts with label soy sauce. Show all posts
Tuesday, November 15, 2011
Monday, November 14, 2011
Alison's Easy Bake Salmon
Easy Bake Salmon (although, I suggest not using an easy bake oven)
2 fillets of Salmon
1/4 cup soy sauce (we get some good stuff at the Korean market and it's worth it, trust me)
1 teaspoon lemon juice
1/2 teaspoon ginger (ground is just fine)
1/4 teaspoon pepper
a clove or two of garlic (minced or sliced thinly)
Mix and marinate the fillets for about 30 minutes to 4 hours, depending on how much time you have. Bake at 325 degrees for about 25 minutes or until nice and flaky. Prepare a side of spinach or other tasty green veggie, a baked potato, and some bread and you just might have a gourmet meal in under an hour to impress your significant other with!
2 fillets of Salmon
1/4 cup soy sauce (we get some good stuff at the Korean market and it's worth it, trust me)
1 teaspoon lemon juice
1/2 teaspoon ginger (ground is just fine)
1/4 teaspoon pepper
a clove or two of garlic (minced or sliced thinly)
Mix and marinate the fillets for about 30 minutes to 4 hours, depending on how much time you have. Bake at 325 degrees for about 25 minutes or until nice and flaky. Prepare a side of spinach or other tasty green veggie, a baked potato, and some bread and you just might have a gourmet meal in under an hour to impress your significant other with!
Potstickers
Thayne loves potstickers! So I learned how to make them! These take some prep time but are actually quite fun to make and delicious! They go well alongside some stir fry or even as their own main dish with a little rice. This recipe comes from the back of a potsticker wrapper package.
1/4 ground pork (or you can go vegetarian and skip along)
1/2 cup cabbage, finely chopped
1/8 cup green onion, diced
1 TBSP soy sauce
1/2 TBSP dry white wine or vinegar
1/4 tsp kosher salt
1/2 tsp cornstarch
Dash of pepper
Mix the ingredients together in a bowl and place a small spoonful of the mixture in the center of one round potsticker wrap. Moisten the edge of the wrap with water on your fingers (not too much but not too little) to help stick together when you fold it up. Make a few pinches to help it stay together during the cooking process and to make it look fancy so people will be amazed by your cool handiwork.
Heat 2 TBSP oil (or thin layer) in skillet over medium heat. Add potstickers and lightly brown the little sucker's bottoms (slight maniacal laugh, sorry, it's dark and stormy outside today). Pour in 1/4 cup of water (or less, too much and you'll have soggy butts, seriously) and cover the pan tightly with a lid. Turn the heat to low and cook until the water is gone.
Serve while hot on a platter with a small cup of soy sauce and enjoy!
1/4 ground pork (or you can go vegetarian and skip along)
1/2 cup cabbage, finely chopped
1/8 cup green onion, diced
1 TBSP soy sauce
1/2 TBSP dry white wine or vinegar
1/4 tsp kosher salt
1/2 tsp cornstarch
Dash of pepper
Mix the ingredients together in a bowl and place a small spoonful of the mixture in the center of one round potsticker wrap. Moisten the edge of the wrap with water on your fingers (not too much but not too little) to help stick together when you fold it up. Make a few pinches to help it stay together during the cooking process and to make it look fancy so people will be amazed by your cool handiwork.
Heat 2 TBSP oil (or thin layer) in skillet over medium heat. Add potstickers and lightly brown the little sucker's bottoms (slight maniacal laugh, sorry, it's dark and stormy outside today). Pour in 1/4 cup of water (or less, too much and you'll have soggy butts, seriously) and cover the pan tightly with a lid. Turn the heat to low and cook until the water is gone.
Serve while hot on a platter with a small cup of soy sauce and enjoy!
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