Leek of Faith
a simmer sauce to get your dinner going 🍚
Hello my wonderful Pot Heads! The holidays are almost here so I’m going to keep this quick. This week’s simmer sauce packs a punch but I’ll be honest, it’s not the prettiest. The leeks bring so much flavor to mix but they make the resulting sauce a pea-soup color. Add in the brown from the soy sauce and… things don’t get any better. But please don’t let that detour you. This sauce is exactly what you need in your freezer to make lazy weeknight dinners come together fast. No ideas on how to use it? I’ve got plenty.
This Melted Leek and Soy Simmer Sauce makes a great base for a quick stir-fry sauce (recipe below). This is how I use it most often. Just dissolve a frozen ¼ cup in a little veggie broth with some other pantry staples and you’re done. You can sauté whatever vegetables you’ve got on hand with a little tofu and then pour your sauce right over. Serve it alongside some steamed rice and you’ve got dinner ready in the time it takes for the rice to cook. Easy.
Baked Rice Weather
Hey lovelies, we’re keeping the casserole train going over here for the next couple weeks. I think one pot meals and casseroles can come across as gimmicky or lazy sometimes, but I’ll never do that to you. I aim to create easy but craveable recipes that you’ll actually use. I love fancy recipes and elaborate menus as much as the next person, but we all need ideas for dinner first. The drudgery of life only gets easier when we help each other out. And I think this one will help for sure: baked fried rice. This recipe is a classic dump, stir, and stick it in the oven kind of meal. Unlike your standard fried rice, you don’t need to have cooked rice on hand. You just throw the uncooked rice right in the pan with the veggies and broth, cover, then bake. Easy as hell.
Speaking of rice, I love to replace a little of the veggie stock in my baked fried rice recipe with some of this simmer sauce. Add a ¼ cup of the sauce to the 2 ¾ cups vegetable broth, for 3 cups total, and you’re in business. It’s a simple step that deepens the flavor of the whole meal. Next week, I’ll show you how to use this simmer sauce to make a great ramen broth that will warm you up just in time to ring in the new year. But for now, let’s keep it saucy.
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