Recipes for Pasta Meals video

 Teriyaki Sauce

https://www.daringgourmet.com/homemade-teriyaki-sauce/#recipe

  • 1 cup tamari , can substitute low sodium soy sauce. Note: tamari has more flavor than soy sauce and significantly less sodium. (**I only use tamari)
  • 0.5 cup brown sugar
  • see brown sugar alternative (**Replaced with brown sugar swerve)
  • 3 teaspoons fresh ginger ,minced (**Used ginger from a jar)
  • 2 teaspoon garlic ,minced
  • 2 tablespoon honey (**Replaced with agave nectar)
  • 2 teaspoon sesame oil
  • 6 tablespoons mirin (see note)
  • 0.5 cup water mixed with 3 teaspoons cornstarch

Instructions
 

  • Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
  • Store in the fridge for up to a week.  Makes about 1 1/4 cups teriyaki sauce.

Video

Notes

Mirin is a sweet Japanese rice wine, similar to sake but with a lower alcohol content and higher sugar content. If you don’t have mirin, you can use sherry with a pinch of sugar added to it. (**I used red cooking wine with some blue agave nectar)
NOTE:  If using as a marinade omit the cornstarch and let the sauce cool completely before using.
  • Salisbury Steak Meatblls / Magical SlowCooker
  • 26 oz. frozen meatballs, (no need to defrost)
  • 2 cups sliced mushrooms
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1.74 oz. brown gravy mix (2 packets)
  • 1 ½ cups water
Instructions 
  • Add the meatballs to the slow cooker.
  • Add the mushrooms, worcestershire sauce, onion powder and garlic powder.
  • In a small bowl whisk together the gravy mix and water.
  • Pour the gravy mixture over the meatballs.
  • Cook on LOW for 4 hours.
  • Stir, serve and enjoy.

 Maggie's Favorite Pink Sauce

15 oz tomato sauce and 1 can hot water to rinse all sauce out of can

14.5 oz diced tomatoes with green peppers, celery and onions (Great value brand "Ro-tel)

6 oz tomato paste an 3/4 can of hot water to rinse out all of the paste from can

22-24 oz jar alfredo sauce with 8-10 ozs warmed milk product shaken in empty jar to rinse all of sauce from jar

1-2 TBS garlic powder OR minced garlic in water

1-2 TBS minced onion OR onion powder

1/2 tsp. Himalayan finely ground sea salt

1/2 TBSP ground black pepper

1/2 TBSP Italian seasoning

Directions:

Add all to 6 quart pot and bring to a boil. 

Stir continually for 5 minutes until tomato paste is fully softened and incorporated in sauce.

Turn down to a simmer and add 1 cup shredded or grated cheese of your choice. I used fresh mozzarella ball cut into small cubes and added after sauce came to a boil. Stir regularly for ADDITIONAL 2 MINUTES to keep alfredo, cheese and milk product from burning or curdling THEN TURN TO LOW AND ALLOW TO SIMMER UNTIL CHEESE IS FULLY MELTED.

Hawaiian Chicken

https://www.dinneratthezoo.com/hawaiian-coconut-grilled-chicken-with-pineapple-salsa/

Ingredients:

For the chicken

  • 3 pounds boneless skinless chicken thighs
  • 1 cup low sodium soy sauce
  • 0.5 cup water
  • 0.5 cup packed light brown sugar (* substitue Swerve)
  • 1 teaspoon minced garlic
  • 2 teaspoon sesame oil
  • 1 cup light coconut milk
  • 0.5 cup pineapple juice
  • 2 cup pineapple slices fresh or canned (**We prefer the chunks)

For the coconut rice

  • 2 cup white rice I prefer short grain for this recipe (**Ellie and I ate red and white quinoa)
  • 2.5 cup light coconut milk
  • 1 cup water
  • 1.5 teaspoon kosher salt
  • 4 teaspoons brown sugar (*Swerve substitute)
  • cilantro leaves and lime wedges (*we used freeze-dried parsley) for garnish optional

Instructions

  • For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
  • Add the chicken and marinate anywhere from 2-24 hours.
  • Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through. (We sauteed on stove)
  • Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
  • For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
  • Serve the chicken and pineapple with the coconut rice. Garnish with lime wedges and cilantro if desired.

Nutrition

Serving: 1g | Calories: 568kcal | Carbohydrates: 65g |  Sugar: 20g | Vitamin A: 785IU | Vitamin C: 44.4mg | Calcium: 50mg | Iron: 2.7mg

Spinach Mushroom Sauce
Ingredients:
Spinach: 4 cups loosely packed baby spinach leaves

  • Mushrooms: 4 cups sliced mushrooms (shitake or portabello)

  • Olive Oil: 2 Tablespoons

  • Sesame Seeds: 2 teaspoons (Omitted)

  • Garlic: 1 teaspoon minced (**Used jar garlic)

  • Scallions: 1/4 cup chopped (Subbed with freeze-dried parsley)

  • Soy Sauce: 3 Tablespoons low-sodium (**Subbed with tamari)

  • Sesame Oil: 1 Tablespoon

  • Red Pepper Flakes: 1 teaspoon crushed

  • Sugar: 1/2 teaspoon

Instructions:

  1. Add the sesame seeds to a small sauté pan set over medium-low heat. Cook the seeds, moving them around frequently in the pan, until golden brown and toasted.

  2. Transfer the sesame seeds to a cutting board and use a heavy knife to crush them into smaller pieces.

  3. In a bowl, whisk together the crushed sesame seeds with the garlic, scallions, soy sauce, sesame oil, red pepper flakes, and sugar. Set the mixture aside.

  4. Add the olive oil to a saucepan over medium heat.

  5. Add the mushrooms and cook until golden brown, 5 to 7 minutes, then add the spinach.

  6. Pour the sauce over the mushrooms and spinach and cook an additional 5 minutes then serve.

Safety Notes: Be cautious when handling hot oil and ensure the spinach is wilted and the mushrooms are golden brown before adding the sauce.

Substitutions: You can use different types of mushrooms such as button or cremini, and substitute soy sauce with tamari for a gluten-free option.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Pro Tips: Crush the sesame seeds finely to ensure they mix well with the sauce. Adjust the amount of red pepper flakes to your taste preference for spiciness.

This recipe is vegetarian and can be made ahead of time, though it's best served fresh to maintain its texture and flavor. 

https://search.brave.com/search?q=recipe+for+spinach+mushroom+sauce&source=desktop&summary=1&conversation=bc98af1eb5f5699462e76c






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