Skip to main content

Teriyaki Sauce


Whether you dip, smother, or drizzle, this recipe for Teriyaki Sauce may just become a staple in your house. It's so easy to make with just a few ingredients, and you can easily make ahead and store it in the refrigerator to use in dishes all week long.




Here is my recipe for Teriyaki Sauce:



Ingredients:
1/4 Cup Soy Sauce
1/4 Cup Brown Sugar
1 Cup Water
1/2 tsp Garlic Powder
1/2 tsp Ground Ginger
2 Tbsp Corn Starch
1/4 Cup Cold Water

Instuctions:
In a small saucepan, mix together soy sauce, brown sugar, water, garlic powder, and ground ginger.

Heat over medium heat until sugar has dissolved.

In a small dish, mix together corn starch and cold water. Stir until the corn starch is dissolved and the water is milky coloured.

Add some of the soy sauce mixture to the corn starch water, and stir. Continue doing this until the mixture is luke warm.

Pour the corn starch mixture into the sauce pan and bring to a boil. Stir often to avoid the cornstarch from clumping.

Once the sauce boils, the sauce should loose the milky tinge, and become 'glassy'. At this point, you can remove it from the heat, and set aside or refrigerate until ready to use. 



Comments

Popular posts from this blog

Edible Cookie Dough

Lately, I have been seeing the trend of ‘Dessert Hummus’ and while I was intrigued, I was also quite skeptical. When I imagine hummus, I imagine garlic and pita bread, and I couldn’t imagine it tasting any good full of chocolate. Recently, I gave in to my intrigue, and decided to try it, and once I put my preconceived view of hummus aside, and tried it with an open mind, I was quite impressed. This is a game changer!
I made chocolate Chip Cookie Dough Hummus, which is basically edible cookie dough made with chickpeas instead of flour and egg. Having a pretty big sweet-tooth, I thought it tasted great by the spoonful. My husband tried it with potato chips and decided that it was the perfect balance of sweet and salty - maybe I’ll add some crunched up pretzels next time! I would love to say that this is a healthy way to make edible cookie dough, but let’s be honest, it’s still full of sugar - but at least this way you get the added protein and nutrient benefit of chickpeas and peanut but…

Sneaky Veggie Muffins - Toddler Muffins

These toddler muffins taste just like chocolate chip banana muffins, except they are loaded with vegetables! I love the pink hue the batter makes, and I love eating them even more. 
Here is my recipe for Sneaky Veggie Muffins:



Ingredients: 1 Small Beet (Peeled) 1 Carrot 1 Cup Spinach 2 Ripe Bananas 1/4 Cup Vegetable Oil 2 Cups Whole Wheat Flour 1 1/2 tsp Baking Powder 3/4 Cup Chocolate Chips
Instructions:
Preheat oven to 350'
In a blender or food processor, blend together the beet, carrot, spinach, bananas and oil. 
Pour into a large bowl then mix in the flour and baking powder until combined. 
Stir in the chocolate chips.
Scoop into non-stick or parchment lined mini-muffin tins, and bake at 350' for 20 minutes.
Let cool, and enjoy!



Springtime Snow

After a huge dump of snow last weekend, we have been seeing the weather warm up here this week; it’s finally reaching positive temperatures again! The family and I have been taking advantage of this warm weather and getting out in the snow before it all melts away, which will be bitter sweet, because as much as I love the springtime, this much snow melting all at once will mean a big muddy mess in our yard. So for now, we are enjoying the snow that we have, as it is. 




We are fortunate enough to live right next to a park with a hill which means we are walking distance to afternoons of tobogganing. My youngest, who for whatever reason I thought would not enjoy sledding (maybe because for the first three months of winter she hated being in the snow), actually loves sliding down the hill and playing with the kids in the snow. My preschooler also enjoys sledding and I’m sure if it were up to the girls, they would stay there all day. 




This afternoon, our neighbours asked to bring the girls to…