This soup has become a favorite among my friends. I have been making it for a few years now, and every time I serve it to someone new they ask for the recipe. Its pretty simple and easy as far as butternut squash soup goes, but I like to top it with bacon, green onions, and parmesan cheese to give it a little extra oomph, ya know? It reminds me of baked potato soup with all that yumminess on top, but is waaaaay less fattening. I always serve it with crusty bread and a salad to round out a delicious and (almost) vegetarian meal….
Archives for January 2014
I made this glaze/dipping sauce to go with my Asian Panko-Crusted Tilapia. Perfect pair! It would also be great for dipping spring rolls or dumplings. Yum!
- ¼ cup soy sauce
- 1 Tbls corn starch
- ½ cup rice vinegar
- 2 Tbls lime juice (about the juice of one juicy lime)
- ½ tsp of sesame oil
- 2 Tbls of sugar
- 1 Tbls of freshly grated ginger
- 2 Tbls of minced green onion
- Combine the soy sauce and the corn starch in a small bowl. Whisk until well mixed and there are no clumps.
- Add all the other ingredients except the green onions to a small sauce pan and heat.
- Stir until sugar is dissolved.
- Pour the "slurry" of cornstarch and soy sauce into the pan.
- Heat on medium heat until sauce is slightly thickened... a good consistency for dipping.
- Let cool, and add in the green onions.
When I was little, my dad and I had a face-off over coleslaw. I think the story goes that I was 3 and was not going to eat it, and my dad was determined I was going to eat it…. long story short, I think I choked down one bite after many minutes (hours?) of this showdown, and I swore off “slaw” for the rest of my life. So I did. I didn’t eat a bite of it forever… like, well into my 20s… yep. It was a running joke at our house.
I can’t remember what slaw finally got me to cave on my boycott, but whatever it was it made me realize that perhaps I was missing out. Go figure, you shouldn’t make life long decisions at 3 years old. hmm. I have found mayo based slaws are still not my fav, but I love vinegar based ones. This recipe is just the right amount of crunchy, vinegary (is that a word?), and sweet to make any slaw-hater a believer. …
So I had a major craving for fish sticks the other day. So random. I almost grabbed a box of the ole frozen ones at the grocery store, but then thought… I can do better.
And so I ended up with this recipe. Deliciously crunchy pan-fried tilapia topped (or dipped) with an awesome combo of a tangy and sweet soy glaze and spicy “fancy” sauce, paired with crunchy, fresh broccoli slaw. Um, just yes….