Teriyaki sauce

Like alfredo, teriyaki is a sauce that I had wanted to try making before, but almost every recipe was surprisingly complicated. I found that just a few ingredients were enough to get the same taste of the sauce I've had in restaurants.

Ingredients:

• 1 cup low-sodium soy sauce (use regular if you prefer)
• 2/3 cup dark brown sugar
• 1 teaspoon ginger
• 3/4 teaspoon garlic powder
• 1 teaspoon vegetable oil

1. Combine the soy sauce, sugar, and ginger in a small or medium mixing bowl. Whisk together.
2. Add the oil, garlic powder, and vegetable oil. Whisk again.
3. If not using immediately, cover with plastic wrap or transfer to a container with a lid. Refrigerate and try to use within a week (I've read of people keeping their homemade sauces in the fridge for a month or longer, but I haven't personally tried it with my recipe).

Make-ahead idea: Alfredo sauce

I've found that my alfredo sauce (here is the recipe entry for it) freezes and re-heats very well. I store it in a microwave-safe plastic container.

As for how long a homemade alfredo sauce can be frozen, I've kept mine for over two weeks before. I've read and heard various answers from other people. Some claim that they've kept theirs for up to a year, others try to use it within three to six months.

When I'm ready to use it, I remove the lid and heat it in the microwave for one minute, enough to thaw it slightly. Then I transfer it to a small pot on the stove and heat it over a medium-high setting, stirring occasionally as frozen chunks melt. It always tastes as if I just made it.

On those nights when you want to make a simple, quick dinner, just boil pasta of your choice, drain, add the re-heated sauce, and maybe stir in some microwaveable broccoli pieces (a "steamer" bag variety works well).

Alfredo sauce

Ingredients:

• 1 cup heavy cream
• About 1/3 cup butter (a little more or less is fine)
• 2 cups shredded or grated parmesan cheese, or a shredded “Italian blend” cheese mix
• 2 tablespoons garlic powder
• 1 tablespoon Italian seasoning or black pepper

1. Put the butter in a small or medium pot over medium heat.
2. When the butter is mostly melted, add the heavy cream and cheese.
3. Stir frequently for a few minutes, until the cheese has melted and the mixture is well-blended.
4. Stir in the garlic powder and Italian seasoning/pepper.
5. Turn off heat and stir occasionally until the pasta is ready.

Garlic butter sauce/dip with Parmesan cheese

This can be a pasta sauce or a dip/topping for bread. I added it to the mushroom agnolotti pasta in the picture to the left.

Ingredients:

• 3/4 cup butter
• 1 tablespoon oregano, parsley, basil, or Italian seasoning (you could also use 1/2 tablespoon of one herb + 1/2 tablespoon of another)
• 1 1/2 tablespoons garlic powder
• 1/3 cup grated Parmesan cheese (freshly-grated isn’t necessary)

1. Melt the butter in a small pot on low heat.
2. Stir in the garlic and oregano/parsley/basil/Italian seasoning.
3. Remove from heat and stir in the grated Parmesan.

Creamy tomato sauce (alternate recipe)

We were out of tomatoes one night and I didn’t feel like going to the store, so I decided to experiment with a can of tomato soup and make my creamy tomato sauce a different way. This makes a smoother sauce than my other recipe (here).

Ingredients:

• 3/4 cup heavy cream
• 1 can tomato soup (I used a 10.75-ounce can)
• 1/2 cup shredded or grated Parmesan cheese, or an “Italian blend” cheese
• 1/2 tablespoon oregano, basil, or Italian seasoning
• 1/2 tablespoon garlic powder
• Pinch of salt or garlic salt

1. Warm the tomato soup in a small pot, according to the can’s directions - but do not add water. Add the heavy cream and stir until well-blended.
2. Add the cheese, then the seasonings.
3. Stir occasionally over medium-low heat until ready to use.

Creamy tomato sauce

This is similar to my alfredo sauce, but with a tomato flavor. I covered cheese tortellini pasta with it in the picture to the right.

Ingredients:

• 1 cup diced tomatoes
• 3/4 cup heavy cream
• 1/3 cup butter
• 1 tablespoon garlic powder
• 1 tablespoon parsley, oregano, basil, or an “Italian seasoning” blend
• 1 1/2 cups grated or shredded Parmesan cheese, or an “Italian blend”. I used 1 cup shredded + 1/2 cup grated (from a shaker).

Note: I used diced tomatoes because I like the “chunky” texture. If you want it to be smoother, use a plain tomato sauce instead.

1. Heat the heavy cream and butter in a small pot on medium heat. Stir occasionally until the butter has melted.
2. Add the tomatoes, garlic powder, parsley/oregano/basil/herb seasoning, and cheese. Stir until the cheese begins to melt.
3. Reduce heat. Stir occasionally for the next 8-10 minutes, until pasta is finished.

Pesto sauce

I often use pre-made pesto sauce or mixes, but this time I wanted to try it homemade. In the picture above, I used it for leftover three-color spaghetti pasta.

Ingredients:

• 1 cup chopped basil leaves
• 1/2 cup grated Parmesan cheese
• 3 tablespoons finely-chopped pine nuts or walnuts
• 2/3 cup olive oil
• A bit of salt or garlic salt
• 1 teaspoon garlic powder

Notes:
- This recipe makes enough for about 3 cups of pasta; you may want to double it if you’re making more or if you’re using it for bread or pizza.
- I didn’t include nuts in the sauce in the above picture (I personally don’t prefer a “crunchy” texture in pasta).

1. Mix the basil leaves, cheese, and nuts together in a food processor.
2. Add the olive oil and mix again. If the cheese isn’t blending in, stop the processor and carefully stir the sauce a bit with a small spoon, then mix one more time.
3. Transfer the mixture to a small bowl. Stir in the garlic powder and salt/garlic salt.