Tag: ginger
Cauliflower and Potatoes with Ajwain
- 1 head cauliflower, cut into large florets
- 2 large Idaho potatoes, cut into long wedges and par boiled
- 1 large cookie sheet
- 1 tablespoon extra light olive oil
- 3 teaspoons ajwain
- 3 teaspoons salt
Place the cauliflower and potatoes on to the cookie sheet. Drizzle the oil and sprinkle the ajwain and salt. Mix well with fingers. Brown under a high broiler for ten minutes, or till vegetables are golden brown. Take out and keep aside.
- 2 tablespoons extra light olive oil
- 1 large yellow onion, chopped
- 4 to 5 garlic cloves, minced
- 3 inch ginger, grated
- 1 cup crushed tomatoes
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 teaspoon ground coriander
- 1 teaspoon garam masala
- Salt
- ½ cup cilantro, chopped
Heat a wok like pan with the olive oil. Add the onions, ginger and garlic. Saute on a medium high heat, stirring constantly for about 5 minutes. Add the tomatoes and sauté for another 5 minutes. Add the cauliflower and potatoes. Add the turmeric, cayenne pepper, coriander and garam masala. Mix gingerly making sure not to break the vegetables. Check for seasonings and add salt. Garnish with cilantro.
Hamburgers with Thai Flavors
Burgers (Makes about 16 to 18 patties)
- 3 pounds ground chicken (dark meat)
- 2 limes, juiced and zested
- 5 garlic cloves, minced
- 3 inches ginger, minced
- 1 teaspoon sesame oil
- 1 cup cilantro, chopped
- 1 cup green onions, chopped
- 3 teaspoons fish sauce
- 1 cup salted peanuts, chopped
- 1 tablespoon tamari
- 2 serrano chilies, chopped
- 2 teaspoons sriracha sauce
- Salt
Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.
Garnish
- 4 cups wild arugula
- 3 large tomatoes, sliced
- 2 small red onions, sliced
- 12 to 16 brioche rolls, sliced
Mango Pineapple Chutney
- 1 tablespoon extra light olive oil
- 1 big shallot, sliced
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 1 cup mango, peeled and chopped
- 1 cup canned pineapple
- ½ cup pineapple juice
- ½ cup mango lemonade
- ¼ cup apple cider vinegar
- 1 tablespoon brown sugar
- Salt
Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.
To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.
Tofu Stir Fry with Mushrooms and Bok Choy
1 pack firm tofu, water drained and cut into ½ inch squares
2 bunches baby bok choy, the whites and greens chopped and separated
1 10 oz cremini mushrooms, sliced
4 garlic cloves, minced
1 inch ginger, grated
Sauce
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons sweet chili sauce
Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.
¼ cup chicken or vegetable broth
1 tablespoon corn starch
Mix the corn starch in broth and keep aside.
2 tablespoons extra light olive oil
Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.
Udon Noodles with Sesame Pork
I love, love noodles.. here is another yummy recipe.
- 1 pound ground pork
- 1 tablespoon tamari
- 4 garlic cloves, grated
- 1 inch fresh ginger, grated
- 1 tablespoon Shaoxing wine
Mix the pork, tamari, garlic, ginger and shaoxing wine and marinate for 2 to 3 hours. Keep aside.
Sauce
- 2 tablespoons tamari
- 1 tablespoon Shaoxing wine
- 2 tablespoons oyster sauce
- ¼ cup Asian sesame paste
- 1 tablespoon rice vinegar
- 1 teaspoon honey
Mix all the ingredients and set aside.
- 2 tablespoons peanut oil
- 2 to 3 baby bok choy, chopped, whites and greens separated
- ½ cauliflower head, chopped
- 1 cup shiitake mushrooms, sliced
- 1 teaspoon Szechuan peppercorns, ground
- 1 pound Udon noodles, prepared according to package directions
- 1 ½ cups chicken broth
Heat a wok with peanut oil and add the Szechuan peppercorns. Saute for 20 seconds on medium heat and add the ground pork. Cook on high heat stirring and breaking the meat apart with a wooden spoon. Saute for 5 to 6 minutes or till golden brown. Take the meat out and add some more peanut oil and add the mushrooms. Saute on high heat for 3 to 4 minutes. Add the bok choy whites and cauliflower and sauté for 4 to 5 minutes on medium heat. Add the meat, noodles, sauce and chicken broth. Bring to a boil and cover on a simmer to cook the cauliflower through. Check for seasonings and garnish with bok choy greens.
Shrimp Asparagus Bok Choy with Sweet Chili Sauce
A yummy Chinese inspired recipe with delicious asparagus!
Sweet Chili Sauce
- ½ cup rice vinegar
- 1 cup water
- 1 tablespoon sugar or honey
- 3 garlic cloves, grated
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons Shao Hsing Hua Tiao cooking wine (cooking sherry will do)
- 2 tablespoons fish sauce
Transfer the vinegar, sugar, garlic, pepper flakes, cooking wine and fish sauce to a small saucepan. Bring to a boil and simmer on a lower heat for about 7 to 8 minutes until the mixture is reduced by half. Check for seasonings and keep aside.
- 1 pound medium shrimp, cleaned and deveined
- 2 teaspoons salt
- 1 tablespoon cornstarch
- 3 tablespoons extra light olive oil
- 1 bunch bok choy, chopped
- 1 bunch asparagus, trimmed and cut in 2 inch pieces
- 3 garlic cloves, grated
- 1 inch ginger, grated
Sprinkle the cornstarch and salt all over the shrimp. Mix and heat a wok like pan with the oil. Brown the shrimp on both sides in 2 to 3 batches- briefly. Take the shrimp out and set aside. Reheat the pan and add the garlic and ginger. Saute on medium heat and add the vegetables. Saute for 3 to 4 minutes. Add the shrimp and the chili sauce. Bring to a boil and simmer till the shrimp is cooked through. Serve with brown rice.
Korean Style Shrimp Bowls with Brown Rice
In case you haven’t noticed- I am obsessed with Asian food- all kinds… especially yummy bowls filled with noodles, rice, delicious meats and veggies. This one is Korean inspired… check it out…
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup brown rice
- 2 cups water
- 1 teaspoon salt
Heat a medium saucepan with the butter and oil. Add the rice and sauté for 30 seconds. Add the water and salt and bring to a boil. Cover ¾ of the pan with lid and simmer for 20 minutes. Cover all the way with lid and cook for another 20 minutes. Set aside.
Shrimp
- 2 tablespoons gochujang (Korean condiment)
- 2 tablespoons orange juice
- Zest of one orange
- 2 garlic cloves, grated
- 1 inch fresh ginger, grated
- 2 tablespoons tamari
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Mix the ingredients, taste, adjust and keep aside.
- 1 pound medium shrimp, peeled and deveined
- 2/3 cup all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
Mushrooms
- 2 tablespoons peanut oil
- 10 ounces mushrooms, sliced
- 2 garlic cloves, grated
- 1 teaspoon salt
- 1 teaspoon sesame oil
Heat a pan with the oil and add the mushrooms. Saute on high heat for 3 to 5 minutes. Add the garlic, salt and sesame oil. Saute for another 2 to 3 minutes and keep aside.
Broccolini
- 2 tablespoons peanut oil
- 1 bunch broccolini, ends cut off
- 1 teaspoon salt
Heat a pan with the oil and add the brccolini. Saute on medium high heat till the greens are a bit soft but not over done- about 5 minutes. Add salt and keep aside.
- 4 eggs fried with a soft yolk if using
Arrange the rice with some shrimp, accompanied by the sautéed mushrooms and broccolini. Top with a fried egg and some sriracha if desired. Garnish with sesame seeds.
Chicken Curry with Carom Seeds: Nanoo’s Chicken
Delicious, delicious chicken curry- you won’t get this in any restaurant!
- 2 pounds skinless, bone-in, chicken thighs
- 1 cup yogurt
- 2 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 garam masala
- 1 tablespoon ajwain
- ½ cup extra light olive oil
- 1 cinnamon stick
- 1 black cardamom
- 3 cloves
- 1 tablespoon cumin seeds
- 3 large onion, sliced
- 1 head of garlic, sliced
- 2 inch piece ginger, sliced
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 cup chicken stock
- Salt to taste
Mix the yogurt, salt, cayenne pepper, garam masala and ajwain and add to a large mixing bowl. Add the chicken and marinate over night, or at least 3 to 4 hours.
In a large saucepan, heat the oil and add the cinnamon, cardamom, cloves and cumin seeds. Once the spices begin to sizzle, about 30 seconds, add the onions. Saute on medium heat till the onions are translucent and decreased in size by half, about 10 minutes. Add the ginger and garlic and sauté on medium heat for 5 minutes. Add the chicken, turmeric, cayenne pepper and sauté for 15-20 minutes until the onions, ginger and garlic begin to disintegrate. Add the chicken stock and cook on low heat 40 to 50 minutes. Check for seasonings and serve with rice or fresh roti.