Monday, April 4, 2011

So saucy!

It's been a busy few weeks with work and with volunteering for the school and other things. But being busy does not mean we don't eat. Here are a few saucy tips to make food prep easier and quicker for a more flavorful main dish. These all work with any type of meat, seafood, extra firm tofu or seitan, and portabello mushrooms.

Marinades: If possible, do this when you first get home. Ziplocs are handy and help for all-over flavor. Ideally overnight gives you more flavor.


Marinate 20 minutes at room temp - 2 hours in fridge
½ cup (120ml) low-sodium tamari
¼ cup (55g) turbinado sugar, syrup or honey
¼ cup (60ml) mirin*
3 cloves garlic, peeled and crushed
1 tsp sesame oil


Marinate 2 hours or overnight in fridge
6 oz (170g) yoghurt of choice
1 lemon or lime, juiced
2 Tbsp freshly grated ginger
4 garlic cloves, minced
1 Tbsp red paprika
2 tsp ground cumin
1 tsp garam masala

1/4 tsp - 1 tsp cayenne pepper (optional)
1 tsp sea salt
1 Tbsp olive oil


Marinate 2 hours or overnight in fridge
6 Tbsp white miso paste
1/3 (80ml) cup sugar
¼ (60ml) cup mirin


Marinate 2 hours or overnight in fridge
 2 Tbsp low-sodium tamari
1 Tbsp turbinado sugar, syrup, or honey
2 Tbsp hoisin sauce
1 Tbsp ketchup
1 Tbsp honey
1 Tbsp mirin

Sauces on the side: If there wasn't time to marinate, then simple salt and pepper seasoning before cooking is great. Jazz things up with a few of these easy sauces for dipping.


6 oz (170g) yoghurt of choice
1 clove garlic, smashed, peeled, and finely chopped
3” (8cm) stalk of green onion, white or green part, finely chopped
5” (13cm) seedless “European/English” cucumber, quartered lengthwise and finely sliced
1 tsp fresh lemon juice
¼ tsp sea salt
1-2 springs dill, leaves only, chopped (optional)
Make this an hour or so before serving. Mix all the ingredients together, cover and keep in the fridge until ready to serve.

1 onion, peeled and finely sliced
2 Tbsp olive oil
1 drop of oil
½ cup (120ml) port or red wine (or stock)
 In a small pan over a medium-high heat, heat the oil. Add the slicd onion and sauté for 5-10 minutes until soft and translucent. Add the port or red wine and cook until the liquid is reduced by half. VARIATION: A handful of sliced mushrooms would also work with this.


2 tsp turbinado sugar, syrup, or honey
1 Tbsp low-sodium tamari
1 tsp sesame oil
1 stem scallion, thinly sliced
1 chili, thinly sliced (optional)


  1. Cooking Indian food seemed daunting until today! I didn’t think Tandoori chicken was as simple as marinating chicken and letting the oven do the grilling. Seriously yummy! I am adding this to my repertoire. :)

  2. Hi there--

    Do you throw off the marinade (for the chicken teriyaki) when it is done marinating, or do you use it to stir fry the chicken? Also do you use toasted sesame oil or untoasted?


  3. Hi Christine-Tandoori chicken question--can you provide a little more info on this after marinating is done? Does this bake in the oven? If so, what temp and how long? Former vegetarian here...need a little more guidance

  4. Hi Maria,

    You can use either toasted or untoasted sesame oil for the teriyaki. Stir-fry without the marinade first, and after the chicken and vegetables are cooked, remove from pan. While those are resting, quickly pour in the marinade and bring to a boil for a few minutes. To thicken, dilute 1 Tablespoon of cornstarch with cold water and pour into the sauce.

    For the Tandoori chicken, remove from marinade, and wipe off any excess sauce. Roast at 400°F for 30-45 minutes, depending on what cuts of chicken you are using. This is also great on the grill! ;-)


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