Slow News Day...

So I wanted to share something totally fun and different from anything else I've posted recently. Totally random is fun!

Here's the recipes my neighbor forward to me today...I can't wait to try them!



This soy dipping sauce recipe is typical of sauces served with Asian dumplings, but it can be used with other foods, as well as a marinade for meats, seafood or poultry. It is delicious and nothing could be quicker or easier. The recipe can be made in any amount desired. For my Chinese pork dumplings recipe, see the links below.



  • 2 tablespoons soy sauce, preferably lower-sodium
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice wine vinegar (can use white or red wine vinegar)
  • 2 tablespoons finely chopped green onions
  • 1 small garlic clove, minced
  • 1/4 teaspoon grated fresh ginger

~I added a handful of chopped fresh cilantro...YUMMY!!! Whisk all ingredients together in a small bowl. Serve as a dip or use as a marinade for meats, poultry or seafood.

Note: If desired, hot chilies or crushed red peppers can be added for heat.

I sauteed chopped asparagus and yellow squash together in hot canola oil with a bit of toasted sesame oil (to compliment the flavors in the sauce used on the tuna)  and added a couple of minced cloves of garlic.  When I served them, I put a spoonful of this on top:
- 1/2 cup chopped red onion
- 6 sun dried tomatoes in oil, chopped
- handful of chopped cilantro
- olive oil
- fresh ground pepper and sea salt
I served it with the kid's favorite rice recipe: it's from Emeril Lagasse's Planet Green
I use basmati rice in the rice cooker, lite coconut milk and chicken broth, I am hooked on the herbs in the tubes, and use the ginger for all my recipes instead of chopping fresh.  I used dried lemongrass stalks tied together, although I have found the herb tube of lemongrass.  I put in a healthy squeeze of herb tube of cilantro- Also...I have to double this recipe to feed our family.
Aromatic Jasmine Rice
Ingredients: 2 cups jasmine rice 2 stalks fresh lemongrass, bruised with the side of a knife and tied in a bundle 1 inch piece ginger 1 1/2 cups chicken broth or water 1 cup coconut milk 1 teaspoon kosher salt 1 tablespoon minced fresh cilantro 1 tablespoon crushed peanuts, for garnish (only when I make this with a stir fry)
I know I'm going to love them!
THANK YOU JILL for the inspiration! Write and tell me if you make it and what you think about this recipe!

Noemi Hedrick

Noemi Hedrick is a passionate wedding and portrait photographer based in Minneapolis. Noemi loves capturing the beauty inside every person. Her vibrant energy for life, love and family are grounded in her own values and loved ones. Noemi has been proudly serving as a wedding photographer for over 15 years and also offers a wide range of photography workshops for professional and amateur photographers.