Tag Archives: Ginger

Grilled Salmon with Sweet Soy Slaw

20 Jun

I had no idea you could buy broccoli slaw at the grocery store.  But it’s there, and with this sweet, soy sauce, it’s good.  My super picky three year old won’t touch the slaw (because it’s green), but he gobbles up the salmon with this tasty marinade.

Ingredients

  • 1  cup soy sauce
  • 1  tablespoon  canola oil
  • 4  pieces crystallized ginger
  • 2  garlic cloves, minced
  • 1 1/2  cups  sugar
  • 4  (4-ounce) salmon fillets
  • 1  (12-ounce) packages broccoli slaw
  • 1/8  cup  green onions, chopped
  • 1/2  tablespoon  sesame seeds, toasted
  • Salt and pepper to taste

Combine first 4 ingredients in a small saucepan over medium heat.  Stir in sugar.  Cook for 10 minutes or until sugar dissolves, stirring occasionally.  Remove from heat.  (Mixture will thicken).  Reserve 3/4 cup soy mixture, and set aside.

Brush both sides of salmon evenly with remaining soy mixture; cover and let stand 10 minutes.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side or until fish flakes with a fork.

Toss together broccoli slaw, green onions, sesame seeds, and 1/4 cup reserved soy mixture; top with grilled salmon.  Season with salt and pepper to taste.  Serve with remaining reserved 1/2 cup soy mixture for dipping.

Recipe from SouthernLiving.com

Photo by me, My Little Food Spot

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Sweet and Sour Chicken

27 Jan

Honestly, as I smelled and tasted the sauce as I was preparing it, I thought it was not going to be very good.  So I didn’t even take any pictures.  But it turned out to be a great pairing with the onion, bell peppers and chicken of the dish.  I’m sure it would work great with pork and other sweet and sour dishes, as well.

For Sweet and Sour Sauce:

  • 2 tablespoons honey
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1/4 cup fresh orange juice
  • 2 teaspoons cornstarch

Ingredients

  • 4 teaspoons peanut oil
  • 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
  • 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
  • 8 ounces snow peas, trimmed
  • Serving suggestion, cooked rice
  • Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg

recipe from foodnetwork.com

photo from delishliving.wordpress.com

Ginger-spiced Cucumbers

5 May

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One of my favorite summer salads (or any time, really) with a flavorful, sweet twist.  I used white cooking wine because I didn’t have any mirin and it turned out great.  And I used crystallized ginger instead of fresh (because it’s easier) or ground (because it dissolves better).  Oh, and it turns out fine without onion, too.

Ingredients

  • 1/4  cup seasoned rice vinegar
  • 1/4  cup mirin (sweet cooking rice wine)
  • 1/4  cup packed brown sugar
  • 2  teaspoons grated fresh ginger
  • 1  large English cucumber (about 12 oz.), peeled if desired, and thinly sliced
  • 1/4  cup thinly sliced red onion

1. In a medium bowl combine rice vinegar, mirin, brown sugar, and ginger. Stir in cucumber and onion slices. Cover and chill for 30 minutes. Serve with a slotted spoon. Makes 4 to 6 side-dish servings.

Recipe and photo from BHG.com

Spicy Chicken Rice Bowl

14 Feb

If you want this dish hotter, add more red curry paste.

Ingredients

  • 1 1/2  cups  uncooked long-grain rice
  • 2  tablespoons  butter
  • 1  tablespoon  all-purpose flour
  • 1 1/4  cups  chicken broth
  • 1/2  cup  milk
  • 1/2  cup  light coconut milk
  • 3  tablespoons red curry paste
  • 2  tablespoons  fresh lime juice
  • 2  teaspoons  grated fresh ginger
  • 1/2  teaspoon  salt
  • 1  savory baked chicken (about three cups, shredded)
  • 1 1/2  cups  fresh steamed green beans, cut into 1-inch pieces
  • 1/2  red bell pepper, cut into thin strips
  • 1/4  cup  chopped fresh cilantro
  • Lime wedges

Preparation

1. Prepare rice according to package directions.

2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.

Yields 6 servings

Thai Red Curry Paste (a la Jennifer)

14 Feb

I was making a dish that called for red curry paste.  I couldn’t find it in the grocery store so I thought I’d google it to see what the ingredients were, and then make it myself.  To my dismay it was a somewhat complicated recipe requiring a food processor (which Derek dropped and broke) and including ingredients I don’t typically stock (i.e. lemongrass).  So I took a number of the ingredients I had stocked in my cupboards and came up with a product with which I was quite pleased.

Whisk together the following:

  • a good, long squirt of hot sauce (I use Huy Fong brand of Sriracha hot chili sauce or, as I like to call it, “rooster” sauce)
  • three cloves garlic, minced
  • a few dashes of ground ginger
  • a dash of fresh ground pepper
  • a dash of cumin
  • about 2 T. soy sauce
  • a small squirt of anchovy paste (or oyster or fish sauce)
  • a couple dashes of sugar
  • a dash of chili powder

Comments

Orange Ginger Glazed Carrots

27 Nov

Ingredients

  • 1  (1-lb.) package baby carrots, thoroughly washed
  • 1  teaspoon  grated orange rind
  • 1/4  cup  fresh orange juice
  • 2  teaspoons  butter
  • 2  teaspoons  honey
  • 1  to 3 tsp. freshly grated ginger*
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  pepper

Preparation

1. Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

*1 tsp. ground ginger may be substituted.

Pumpkin Pie

11 Jul

Most places recommend using a sugar pumpkin, but after one Halloween, I simply used whatever we had, and it turned out great.

Ingredients:

  • 3 cup Pumpkin glop
  • 1 cup Sugar
  • 1 1/2 tsp Ground Cinnamon
  • 1 tsp Ground Cloves
  • 1 tsp Ground Allspice
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 4 ea Eggs
  • 1 1/2 can Evaporated Milk (12 oz)
  • 1/2 cup Brown Sugar
  • 1 ea 9″ Pie Crust

Directions:

1. Cut big chunks of pumpkin, and scoop out all the extra gunk on the inside (seeds, stringy stuff, etc.), and place in a bowl with a couple cups of water. You can either microwave for about 15 minutes, or cook in the stove until nice and tender. When ready, you will be able to scoop out the insides of the shell with ease.
2.  Use a large smooth spoon to scoop out the innards.  It should separate easily and in fairly large chunks.
3.  Put the chunks in a large bowl and smooth with a hand blender or mixer.
4. Throw all the rest of the ingredients in with the pumpkin glop, and mix well. Feel free to add extra spices…I usually throw in a little extra cinnamon and cloves to give it a stronger flavor.
5. Pour the mixture into the pie shell, then bake at 425° for 15 minutes. Turn the temperature down to 350° for another 45 to 60 minutes, or until a clean knife inserted into the center comes out clean.
6.  Add cool whip.  This is a must for any pumpkin pie.