Cole and I made this in about 15 minutes. It tasted WAY too salty out of the pot. But once we added it (not too much) to noodles and tofu and chopped celery, it was really tasty. And not too salty regardless of the 1/2 cup of soy sauce (eek!).
https://www.foodnetwork.com/recipes/teriyaki-sauce-recipe-2203598
I just made the tofu part (tofu + spices and vegetable oil) and it was pretty good. A little too heavy on the cinnamon and too light on other spices.
http://purebarre.com/blog/2015/01/16/pure-fuel-recipes-tofu-carnitas-burrito-bowl/
This was fun… homemade paneer!
Tamara substituted fennel for the celery.
https://www.foodiecrush.com/outrageous-herbacious-mediterranean-chickpea-salad/
Great with lettuce wraps or tacos.
This was surprisingly good. And it doesn’t require chicken stock.
http://www.geniuskitchen.com/recipe/veronicas-easy-spanish-rice-37638
This was a hit! I marinated the chicken for about 90 minutes and then grilled it over moderate heat.
http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/
I served it with tzatziki (mmmm!) and heated the pitas on a griddle with butter and za’atar (not necessary but added extra flavor).
