Posts Tagged ‘ginger’

Bun Ga Nuong

A perfect dinner for a hot day.  Easily converted to a vegan-friendly dish (just ditch the “ga”).

Ingredients:

  • 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
  • Chicken breast
  • Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
  • Nuoc Cham

I use this nuoc cham recipe:

http://www.whats4eats.com/sauces/nuoc-cham-recipe

but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I  doubled the recipe and added 1 tablespoon fresh ginger juice.  I REALLY recommend the ginger!

What to do:

  • Bring a big pot of water to boil.  Turn it off.  Add the noodles, cover, and stir every 2 minutes.  Test them after 6 minutes to see if they’re done yet.  When they are done, drain and rinse them VERY WELL.
  • Chop up a bunch of vegetables.
  • Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.

Marinade (idea from Brother Juniper’s Ginger Curry Marinade):

  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1/4 cup fresh lemon juice
  • grated rind of 1 lemon
  • 2 tablespoons grated ginger root
  • 2 pressed garlic cloves
  • 1/2 teaspoon chili sauce
  • 1/2 tablespoon whole coriander seeds
  • 1 tablespoon salt
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Thai Salad Dressing

This is, by far, my favorite salad dressing.  Enjoy!

First, get a Good Seasonings dressing container, as it will have the oil/water/vinegar measurements on the side.

Ingredients:

  • Juice of two limes
  • Rice vinegar
  • Canola oil
  • 1 large pressed garlic clove
  • 2 teaspoons fresh grated ginger
  • 1/2 teaspoon salt
  • a dash (or two) of tamari or soy sauce
  • 1 tablespoon of honey (you  might want to heat the honey first so it’s easier to mix in)

What I Do:

  • Fill the dressing container with lime juice until it hits the Vinegar line.  I find that two limes usually does this perfectly
  • Fill the container with rice vinegar until it hits the Water line.  Following me?
  • Fill the container with canola oil until it hits the Oil line.
  • Press in the garlic.
  • Add everything else.
  • Shake VIGOROUSLY while holding the cap firmly.
  • Shake before use.

To really drive all the flavors home, add chopped cucumber, cilantro, green onions, and a pinch of mint to your salad!

Thai Chicken Wraps

I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.

Today, I fixed them myself.

Ingredients:

Sauce:

  • 1/4 cup canola oil
  • 1 teaspoon rice vinegar
  • juice from 1/2 lime
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
  • 1/2 teaspoon tamari or soy sauce
  • 1 teaspoon grated ginger root
  • 1 pressed clove of garlic

Filling:

  • grated 1/2 large cucumber
  • 3 grated carrots
  • sliced jicama (I forgot to buy this!)
  • mixed greens (whatever you want, really.  I used the salad mix from my CSA box and some extra spinach leaves)
  • chopped mint & cilantro
  • cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)

What to do:

  • Whisk the sauce together
  • Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
  • FILL IT WITH STUFF UNTIL YOU CAN BARELY ROLL IT CLOSED
  • We put about three tablespoons of sauce in each wrap

DELICIOUS.  The perfect meal for a hot day.  The sauce would make an AMAZING salad dressing, just quadruple the recipe.

I-Don’t-Want-A-Cold Soup

I really, really don’t want to be coming down with a cold.  I’ve made a soup with many ingredients that are praised for their germ-fighting abilities.

 

Ingredients:

  • 1 celery stalk, finely sliced
  • 1 fennel stalk, finely sliced
  • 1 medium carrot, finely sliced
  • 1/3 medium onion
  • 2 garlic cloves, minced
  • 3 cups stock or broth (M made turkey stock from the Thanksgiving turkey, but you can use whatever stock or broth you have on hand)
  • 1/4 cup red quinoa
  • 4 drops jalapeno sauce (a little more would be fine, I just went overboard last time and decided to take a more conservative route this time)
  • 1 1/2 teaspoons fresh grated ginger
  • 1/2 teaspoon black lava salt (it’s coated in activated charcoal)
  • 1 teaspoon sea lettuce flakes

To Do:

Saute the carrot, celery, onion, fennel, and garlic in 2 tablespoons olive oil for about five minutes.  Add everything else and bring to a boil.  Turn down the heat and simmer for 20 minutes.

Mmm… it’s good and it FEELS good!

Hot & Sour Stir Fry

This hot & sour sauce actually isn’t terribly hot or sour.  You can add a tablespoon of jalapeno sauce and a tablespoon of rice vinegar for an extra kick, but I suggest trying it as is first.  It’s delicious!

Ingredients:

The sauce:

  • 1 cup chicken or vegetable broth
  • 5 tablespoons soy or tamari sauce
  • 1 1/2 tablespoons worchestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon powdered ginger or 2 1/2 tablespoons fresh grated ginger
  • 2 tablespoons minced garlic
  • 1 teaspoon jalapeno sauce
  • 1 tablespoon lemon juice

Just whisk it all together and marinate your veggies in it.

Veggies I used:

  • 3 sliced carrots
  • 4 sliced celery sticks
  • 1/2 roughly chopped onion
  • 1 small head broccoli, separated into small florets

8 oz of sliced mushrooms would have made this dish divine!

What I did:

  • Stir fry until level of desired doneness is achieved.
  • After the veggies were done, I stir fried up four cubed chicken breasts.  It was a lot, but M and I were hungry from our afternoon of gardening.
  • Serve over rice.

Pho Ga

As “do it myself!” as I am, I haven’t braved the wild world of making my own soup stock yet.  Go ahead and judge me.

Ingredients:

  • 8 cups of chicken stock or broth
  • 1 teaspoon ground coriander (or 1 tablespoon coriander seeds)
  • 1 star anise
  • 2 whole cloves
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • a small bunch of cilantro stems, tied together
  • shredded cooked chicken
  • 1 small onion
  • 1 3-inch chunk of ginger root
  • bean sprouts
  • lime
  • cilantro leaves
  • basil leaves
  • 1 seeded and sliced jalapeno
  • 8 oz rice noodles

What I did:

  • Put a teensy bit of cooking oil in a small baking dish.  I didn’t oil mine and now have a semi-permanent onion imprint on it.  Whoops.
  • Slice the onion in half.  Place it and the ginger in the baking dish, put the dish on the top rack of the oven and turn on the broiler.
  • Broil for 15 minutes, turning every five.  Your house will smell AMAZING.  Allow to cool, then peel the ginger and take off the outer layer of the onion.
  • Put 8 cups of chicken broth/stock into a slow cooker (or large pot).
  • Add: onion, ginger, coriander, star anise, sugar, fish sauce, and cilantro stems.  It might smell like cat food because of the fish sauce, but don’t worry!  It will cook down and mellow out.
  • Cover and cook on low for… uh… 2 hours?  We went to the museum and out for a walk, so I’m fuzzy on this.
  • Remove ginger, star anise, cilantro stems, and cloves.  Discard.
  • Turn slow cooker on high (pot on medium) and add: jalapeno, chicken, bean sprouts.
  • Cook your rice noodles according to package directions.
  • Set out bowls with noodles, ladle in broth, serve with lime, basil, and cilantro.

I tried to plan all this out while severely congested, so I forgot to get cilantro and basil.  My CSA cilantro had wilted and gotten icky.  The pho ga was good anyway!

Asian Influenced Chicken Noodle Soup

I have a cold, and it has hit HARD.  Therefore, I can’t really tell you if this soup is good or not.  My nose is in terrible working order, and only allows me to have a sense of taste on occasion.

Maybe I’ll make it again sometime when I’m not a walking snot factory.

Ingredients:

  • 4 cups chicken broth
  • 1 carrot, sliced thin
  • 1 celery stalk, sliced thin
  • 1 tablespoon peeled & minced ginger root (or 1/2 tablespoon powdered ginger root)
  • 2 washed & roughly chopped heads of baby bok choy (1/2 head “regular” bok choy)
  • 6 oz thai-style rice noodles
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon jalapeno sauce
  • 2 teaspoons honey
  • 2 teaspoons lime juice

What I did:

  • Put broth, carrot, celery, and ginger into a pot and turn the heat up high.  Bring to a boil.
  • Add the bok choy, return to a boil.
  • Add the noodles, return to a boil, cover, turn down to med/high and allow to boil for 8 minutes.
  • Remove from heat, add tamari, jalapeno, honey, and lime.
  • Stir well and enjoy!

If I had been thinking clearly, I probably would have included two minced cloves of garlic.  Garlic, ginger, and jalapeno all have great healing properties for those battling colds.

M is on his way here right now, and he’ll be able to tell me if it’s good or not.  I promise to let you know!

Edit:  This soup was good, but pretty bland.  I have changed the ingredients to hopefully add a little more Asian flavor to the broth.