Created With A Purpose

This Easy Homemade Teriyaki Stir Fry is a quick and flavorful meal that you can prepare in no time. The homemade teriyaki sauce adds a sweet and savory flavor to the chicken or tofu and the colorful mixed vegetables. Perfect for a weeknight dinner!

Ingredients: 1/2 cup soy sauce. 1/4 cup brown sugar. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon cornstarch. 2 tablespoons water. 1 pound boneless chicken or tofu, cut into bite-sized pieces. 2 cups mixed vegetables e.g., bell peppers, broccoli, carrots, snap peas. 2 tablespoons vegetable oil. Cooked rice or noodles for serving. Sesame seeds and green onions for garnish optional.

Instructions: Add the soy sauce, brown sugar, honey, grated ginger, and minced garlic to a small saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook for 2 to 3 minutes, or until the sauce thickens slightly and the sugar dissolves. To make a cornstarch slurry, combine the cornstarch and water in a different small bowl. Stir the slurry gradually into the simmering sauce and cook for an additional two to three minutes, or until the consistency of the sauce reaches your preferred level. Take off the heat and place aside. In a large skillet or wok, heat the vegetable oil over medium-high heat. After adding the chicken or tofu pieces, cook for 5 to 6 minutes, or until they are browned and cooked through. Take out and place aside from the skillet. Add the mixed vegetables to the same skillet and stir-fry for 45 minutes, or until they are crisp-tender. Add the cooked tofu or chicken back to the skillet along with the vegetables. Over the mixture, pour the homemade teriyaki sauce and toss to coat everything uniformly. Cook for a further two to three minutes, or until thoroughly heated. Serve the stir-fried teriyaki with noodles or cooked rice. If desired, garnish with chopped green onions and sesame seeds. Savor the flavor of your homemade teriyaki stir fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

A traditional treacle tart has a crisp pastry shell around a sweet, sticky filling that tastes of lemon and ginger.

Ingredients: 400g golden syrup. Zest and juice of 1 lemon. 150g fresh white breadcrumbs. 1 egg, beaten. 1 teaspoon ground ginger. 225g shortcrust pastry.

Instructions: Preheat the oven to 180C 350F. In a bowl, mix the golden syrup with lemon zest and juice. Add breadcrumbs and ground ginger to the syrup mixture. Stir well. Roll out the pastry and line a tart tin with it. Pour the syrup mixture into the pastry case. Brush the edges of the pastry with beaten egg. Roll out the remaining pastry and cut into strips. Create a lattice pattern over the tart. Brush the lattice with beaten egg. Bake in the preheated oven for 30-35 minutes until golden brown and set. Allow to cool slightly before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

This nutritious and flavorful Beetroot Soup is ideal for chilly days. Beetroot's earthy sweetness is perfectly balanced by the savory flavors of onion, garlic, and thyme. The soup is also a stunning shade of pink that will wow your guests.

Instructions: Warm the olive oil in a large pot over medium heat. Cook until the onion and garlic are softened, about 5 minutes. Stir in the beetroots, thyme, salt, and black pepper. Bring the vegetable broth to a boil. Reduce the heat to low and cook for 20-25 minutes, or until the beets are tender. Remove from the heat and set aside for a few minutes to cool. Puree the soup with an immersion blender or a regular blender until smooth. To add creaminess, stir in sour cream if desired. Before serving, garnish with fresh parsley.

This Cinnamon Streusel Pumpkin Bread Recipe delivers warm spices, sweet streusel topping, and moist pumpkin bread.