Teriyaki Sauce

Living in Western Washington, there are a few things that you become very familiar with seeing - coffee stands, mountains, rain, and teriyaki restaurants. Mmm, teriyaki... If you've ever been to Seattle, I'm sure that these are some things you may have noticed. If you haven't taken the time to try teriyaki, I highly recommend you add it to your next trip's itinerary. You'll be happy you did! Sadly, there seems to be a shortage of teriyaki-loving restaurateurs in Dallas and all of the teriyaki related menu items that I've come across just haven't been the same. Good news is.... this homesick Washingtonian has found a solution. This teriyaki recipe is so good, you'll want to put it on everything - rice, chicken, vegetables, pork, pizza, ice cream... Okay, eh, maybe not ice cream. But it is seriously delicious!

Teriyaki Sauce

Ingredients

1/4 cup soy sauce
3/4 cup water
1/2 tsp ground ginger
1/2 tsp garlic powder
5 tbsp turbinado sugar or packed brown sugar
1 1/2 tbsp honey
1 tbsp cornstarch
1/4 cup cold water

Directions

In a saucepan, mix soy sauce, water, ground ginger, garlic powder, sugar, and honey, over medium heat. In a small bowl, dissolve cornstarch in cold water. Add the mixture to the saucepan. Stirring frequently, heat over medium heat until sauce reaches desired thickness. If necessary, add water if sauce is too thick.

Spinach Lasagna Rolls Ups

These individual serving size lasagna roll ups are so simple to make. I was able to come home from work, assemble them, roll them up, pop them in the oven, and eat just in time to run out the door for class.

 
Spinach Lasagna Roll Ups

Ingredients

10 whole wheat lasagna noodles, cooked
6 cups fresh baby spinach and 1 cup water or 10 oz. frozen chopped spinach
15 oz. cottage cheese or ricotta cheese
1 cup low-moisture, part-skim mozzarella, shredded
1 egg
Salt and pepper
3 cups marinara sauce*

Directions

1. Preheat oven to 375°.
2. If using fresh spinach: Chop spinach. Place spinach in a large pot with about 1 cup of water over high heat. Bring to a boil. Continue to boil for 3-4 minutes or until spinach wilts. Drain spinach. 
3. In a medium boil, combine spinach, cottage/ricotta cheese, 3/4 cup mozzarella cheese, egg, salt and pepper. 
4. In the bottom of a 9x12 baking dish, ladle in half of the marinara sauce (about 1 1/2 cups).
5. Dry the cooked lasagna noodles of any water. Place a piece of wax paper on the counter to use as your rolling surface. Lay noodles flat on wax paper. Spread cheese mixture evenly over all the noodles. Roll the noodles.
6. Place the rolls evenly spaced in the baking dish over the marinara sauce. 
7. Ladle the remaining marinara sauce over the rolls. Top with 1/4 cup mozzarella cheese.
8. Cover with foil and put in the preheated oven for 25-30 minutes, until cheese is melted.

*I make my own marinara sauce. I've provided the recipe below. I like to make a big batch that I can portion out and freeze. If you're pressed for time, you can use jarred sauce.

Marinara Sauce

Ingredients

2 tbsp extra virgin olive oil

1/2 medium onion

3 cloves garlic

2 15 oz cans organic tomato sauce

1 15 oz can organic diced tomatoes

2 tbsp tomato paste

1 tsp salt

1/2 tsp black pepper 

1/2 tsp dried oregano

1/4 tsp dried thyme

1 tsp sugar*

1 bay leaf

6 fresh basil leaves, chopped

Directions

1. In a food processor, combine tomato sauce, diced tomatoes, tomato paste, salt, pepper, oregano, thyme, and sugar. Pulse until combined.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and garlic, saute for 2 minutes.
4. Add tomato sauce mixture and bay leaf to skillet.
5. Simmer on low for about 30 minutes, stirring occasionally.
6. Stir in chopped basil leaves. 
7. Allow the sauce to cool before freezing.

*I use turbinado sugar or sugar-in-the-raw.