Tag Archives: ginger

Grilled Skewered Lamb with Garlic, Cumin, and Ginger

Image

It’s no secret that I really, really love food. But lately, it’s been challenging to know when to unplug.

That being said, I took a short blog-breather and brought this food scene offline (admittedly, instagram did not suffer). It was a great way to start 2013 without too many commitments. As a result, I attempted my first 21 day cleanse. I fell in love with juicing, wandered aimlessly around farmers markets, and have actually stuck to my new years resolution of lifestyling (diets are no fun).

But all good things come to an end, which is why I’m excited to end this blog hiatus. And I promise to never leave you again.

Grilled Skewered Lamb with Garlic, Cumin, and Ginger

I spent last weekend at my parents house in Marin. My mom and I were rummaging through piles of old Gourmet magazines, and came across a lamb recipe we hadn’t had in years.

One of the reasons I love food so much is that the best recipes are timeless, regardless of the decade. This recipe was published in the February 1993 issue of Gourmet and couldn’t be any more current. I know you’ll love it. It’s the perfect crowd-pleaser for the onset of daylight savings time, spring, and barbecues.

You will need:

1/2 cup soy sauce

1/4 cup Chinese rice wine

1 1/2 tsp Asian toasted sesame oil

2 1/2 tbsp sugar

2 1/2 tbsp minced garlic

1 1/2 tbsp minced peeled fresh ginger

2 tsp ground cumin

1 1/2 tsp ground coriander seeds

1 1/4 tsp dried hot red pepper flakes

3 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes

Twelve 10-inch bamboo skewers, soaked in cold water for 1 hour

1 tsp sesame seeds, toasted lightly

1 bunch of watercress, rinsed, spun dry, and the course stems discarded, for garnish

1. In a large bowl whisk together the soy sauce, rice wine, sesame oil, sugar, garlic, ginger, cumin, coriander, and the red pepper flakes, whisking until sugar is dissolved. Add the lamb well, and let the lamb marinate, covered and chilled, stirring occasionally for at least 8 hours or overnight.

2. Thread the lamb loosely onto the skewers, reserving the remaining marinade, and grill the skewers, turning them and basting them occasionally with the reserved marinade, for 6 to 10 minutes, or until they reach the desired degree of doneness. Transfer to a platter, sprinkle them with the sesame seeds, and garnish them with the watercress. Serves 6. Try it with sweet-and-sour cabbage slaw! (recipe below)

ImageImage

Sweet-and-Sour Cabbage Slaw with Hot Peppers

1/2 medium cabbage, cored and cut into very thin shreds

1 tbsp salt

1 cup rice vinegar

1/2 cup sugar, honey, or agave

2 tbsp minced peeled fresh ginger

one 3-inch fresh hot red chili, seeded and sliced thin (wear rubber gloves) or 1 1/2 tsp dried hot red pepper flakes

3 medium carrots, cut into very thin shreds (about 1 cup)

1. In a large colander toss the cabbage with the salt, weight the cabbage with a plate and a 1-pound can, and let it drain, at room temperature for 3 hours.

2. In a large bowl whisk together the vinegar, sugar, ginger, and chilies, whisking until the sugar is dissolved, and add the cabbage and the carrots. Toss to combine, and chill for 4 to 8 hours before serving.

Enjoy!

Advertisements

7 Comments

Filed under EVERYDAY EATS

Thai Balls

I can’t believe Thanksgiving is three days away. I spent this last weekend prepping for and enjoying “friendsgiving”, hosted by delightfulcrab + a bunch of awesome people. When you love food as much as we do, celebrating Thanksgiving once just isn’t enough.

Last night, I decided to savor the last few moments of the pre-holiday craze and make something non-traditional.  These Thai meatballs are perfect for any occasion. You could even serve them as appetizers during Thanksgiving or at your annual holiday party. It’s (almost) the most wonderful time of the year, and I couldn’t be more excited. Enjoy!

Thai Balls with Peanut Sauce

Adapted from The Meatball Shop Cookbook; Makes 2 dozen 1.5 inch balls

2 tbsp olive oil

1 pound ground pork

1 pound shrimp, shelled, deveined, and roughly shopped

2 large eggs

3/4 cup fresh Thai or Italian basil, roughly chopped

1/2 cup fresh mint, roughly chopped

2 thai chiles, stemmed, seeded, and minced

1/2 bread crumbs

2 tbsp minced lemongrass or lemongrass paste

2 tbsp minced fresh ginger

juice from 1 lime

2 tbsp low-sodium soy sauce

2 tbsp sesame seeds

2 tbsp fish sauce

For the Garnish:

1 tsp rice wine vinegar

1 tsp low-sodium soy sauce

2 large carrots, julienned or grated using the large holes of a box grater

10 fresh Thai or Italian basil leaves, roughly chopped

1/4 cup roughly chopped fresh cilantro (including stems)

10 fresh mint leaves, roughly chopped

1/4 cup roasted peanuts, chopped

1 tsp sesame seeds

1. Preheat the oven to 450° F. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

2. Combine the ground pork, shrimp, eggs, basil, cilantro, mint, chiles, bread crumbs, lemongrass, ginger, garlic, lime juice, soy sauce, sesame seeds, and fish sauce in a large mixing bowl and mix by hand until thoroughly incorporated.

3. Roll the mixture into round, golf-ball size meatballs (about 1.5 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

4. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165° F.

5. Allow the meatballs to cool for 5 minutes in the baking dish. Meanwhile, to make the garnish, place rice wine vinegar, soy sauce, carrots, basil, cilantro, mint, peanuts, and sesame seeds in a bowl and toss to combine.

6. Spoon the garnish over the top of the meatballs and serve with toasted whole wheat Naan and peanut sauce (recipe below).

For the Peanut Sauce:

1 tbsp vegetable oil

2 garlic cloves, minced

3/4 cup creamy peanut butter

1/4 cup low-sodium soy sauce

2 tbsp rice wine vinegar

juice from 1 lemon

1 tbsp honey

1 tsp fish sauce

1/4 tsp cayenne pepper (optional)

1. Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and toast in the oil, stirring frequently, until fragrant and beginning to turn golden brown, about 1 minute.

2. Add the peanut butter, soy sauce, rice wine vinegar, lemon juice, honey, fish sauce, and cayenne (if using). Whisk together until a smooth consistency is achieved. Add a few tablespoons of water to thin the sauce, if needed. Cool in the refrigerator for 20 minutes before serving.

2 Comments

Filed under FRESH FETE

Gingery Green Smoothie

Smoothies are the perfect breakfast or anytime snack. Loaded with nutrition, smoothies can be totally customized and prepared with little effort.

This smoothie, in particular, is one of my favorites because if its gingery zing and refreshing flavor. I also added spinach for extra nutrients (and I love the fresh green color!)

I like to use a mixture of frozen bananas with other fresh ingredients, so crushed ice is not needed (it makes smoothies watery). By using freshly frozen chopped bananas, I never waste fresh fruit and always have a great smoothie base on hand.

Gingery Green Smoothie

1 frozen chopped banana (buy fresh banana, chop, and put in the freezer)

1 cup baby spinach leaves

1 heaping tbsp chopped ginger

1 medium gala or fuji apple, cored and chopped (I like to leave the skin for flavor)

1 cup of almond milk (depends on your consistency preference; add more if needed)

2 tbsp almond butter

1 tbsp chia seeds (optional)

Using a blender, combine all ingredients until completely smooth. Enjoy!

 

1 Comment

Filed under FRESH FETE

Veggie Dumplings with Garlic Soy Vinaigrette

love dumplings (or pot-stickers), but was intimidated by the task of homemade dough.

I recently revealed five essential kitchen gadgets for the home chef, including the food processor (I will always stress the importance of having one): a miracle tool that allows you to create restaurant quality food at home (including dough). With the touch of a button, complex tasks are made easy.

This recipe was, of course, inspired by my mother – who gave me the food processor that I obsess over today. The process was simple, albeit slightly time consuming; it was a successful effort in the kitchen and I would do it again and again.

Veggie Dumplings with Ginger Soy Vinaigrette

You will need

For the dumpling dough (makes 26 to 30 dumplings):

2 1/2 cups all-purpose flour

1/2 teaspoon sesame oil

1 cup boiling water

1/4 cup cold water

For the filling (makes two different types of dumplings):

Ginger/Eggplant/Red Pepper/Shallot/Garlic

1/2 cup minced ginger

2 cups chopped eggplant

1 cup diced red pepper

1 cup minced shallot

1/2 cup minced garlic

Leek/Mushroom/Carrot/Garlic

2 cups chopped mushrooms

1/2 cup minced garlic

1 cup chopped leeks

1 cup chopped carrots

For Garnish/Sauté:

1 cup chopped cilantro

1 cup chopped green onion

2 cups white bean sprouts

Step 1: Make the Filling Ginger/Eggplant/Red Pepper/Shallot/Garlic

1. Heat a heavy-bottomed saute pan on medium heat; drizzle olive oil in pan. Add shallots and cook until translucent; about 4-5 minutes

2. Add red pepper and cook until soft; another 5 minutes

3. Add eggplant and ginger; cook until flavors combine and eggplant is soft and cooked all the way through. Season with salt + pepper. Set aside

Make the Filling Leek/Mushroom/Carrot/Garlic

1. Heat the same heavy-bottomed saute pan on medium heat; drizzle olive oil in pan. Add leeks and cook until translucent; about 4-5 minutes

2. Add the carrots; cook another 5-7 minutes and add mushrooms and garlic. Deglaze the pan with some white wine (pour in a half cup; stir…it will scrape up all the yummy bits from the bottom of the pan) Season with salt + pepper. Cook another 5 minutes and set aside

Step 2: Make Dough and Prepare for Filling

1. Insert steel blade in food processor; place flour and sesame oil in food processor bowl. With machine running, add boiling water. Add 1/4 cup cold water, processing until ball of dough is formed

2. Place dough in bowl. cover with a damp towel. Let stand 15 minutes
3. Roll dough 1/8 inch thick on a lightly floured surfce. cut cricles wiht a 2 1/2 inch cookie cutter
4. place 3/4 teaspoon mixture on each circle. fold circle in half; pinch edges to seal. Repeat process until you have desired amount of raw, filled and sealed dumplings
Step 3: Cook the Dumplings (par-boil and fry)
 1. Using a heavy-bottomed large sauce pan, bring salted water to a boil. Gently lower in raw dumplings, and par-boil for about 3 minutes. This helps cook in the insides without overcooking the skins (you will fry them so they are crispy). Remove par-boiled dumplings and set aside on paper towels to drain
2. Heat olive oil in a large, heavy-bottomed skillet until hot. Add green onions and cook another minute. Place half of the dumplings in the pan, cook covered over medium heat for 5-7 minutes, or until bottoms are crispy and tops are soft. Remove dumplings with a slotted spoon; repeat with remaining dumplings
3. Serve with bean sprouts, cilantro, and garlic-soy-vinaigrette. Soy delicious!
Garlic-Soy-Vinaigrette
1. Place 3 cloves of garlic, 6 tbsp soy sauce and 4 tbsp rice vinegar in food processor and blend until smooth
 

Leave a comment

Filed under FRESH FETE

Tribute to NYC: Tasty Moroccan Meatballs

While I truly adore the city of San Francisco, I must admit a piece of my heart belongs to New York.

I recently had the pleasure of dining at The Meatball Shop, located on the Lower East Side of Manhattan. The LES is everything you want in a Saturday evening — every bar and restaurant overflows with lively clientele and head-turning street style.

I ordered the special, which was etched messily on the chalkboard above the bar: Moroccan Chicken Meatballs with turkish apricots, ginger, mint, and cilantro (among other goodies). I could not resist, and ordered the special along with one of many available sides: “everything but the kitchen sink”, which included an arugula salad, golden beets, and yogurt dipping sauce. This meal was too memorable not to recreate, so naturally I had to jot down the ingredients and try it out for myself.

Moroccan Chicken Meatballs with Golden Beets, Arugula Salad, and Mint Yogurt Sauce

You will need:

1 lb ground organic Chicken meat (or, you can substitute ground turkey or pork)

2 large leeks; trimmed, cleaned, and sliced into thin half moons

1 cup dried Turkish apricots; diced

1 cup of mint; chopped

1 cup of cilantro; chopped

8 cloves of garlic, diced, and separated in two piles (you will use half in meatballs; half in yogurt sauce)

2 cloves of garlic (for salad dressing specifically)

2 tbsp honey (for salad dressing)

2 lemons; juiced

zest of 1 lemon

3 tbsp fresh ginger; peeled and minced

2 eggs

1 to 2 cups of whole wheat panko breadcrumbs (start with 1 cup, you can always add depending on desired consistency)

3 medium to large golden beets

1 english cucumber; peeled

1 small carton of plain Greek yogurt

1 package of arugula

1 package of pita bread (optional)

extra virgin olive oil

white wine vinegar

sea salt + freshly ground pepper

1. Prepare mint yogurt sauce: 

  • Chop cucumber in half; set one half aside (you will use it for the arugula salad)
  • Using a large-holed cheese grater, grate the half cucumber and set aside in mesh strainer over a bowl
  • Sprinkle salt on grated cucumber and let rest for 10 minutes; as the salt will extract excess water from cucumber (so your sauce is not watery!)
  • Combine strained cucumber in a small bowl with yogurt, half of the mint, half of the chopped garlic, 2 tbsp olive oil, juice of 1 lemon, and zest of 1 lemon — stir
  • Cover with plastic wrap and refrigerate until you are ready to serve

2. Prepare the beets:

  • I initially adapted this cooking technique from renowned chef Alice Waters; it’s simple and involves very little labor
  • Preheat oven to 350°
  • Remove the green stem and leaves from the beets
  • Place beets in a deep baking dish (a pyrex loaf pan works famously), and fill with enough water to cover the bottom of the beets, about 1/8 inch. Keep in mind the dish should be deep enough to fully incase the beets
  • Tightly cover with tin foil, and bake in oven from 30 minutes to 1 hour, or until beets are easily pierced with a fork
  • Remove from oven when beets are fully cooked, and place aside to cool
  • When cool enough to handle, slip skins off of beets, remove the root and bottoms, and slice into half moons. Set aside

3. While beets are baking in oven, prepare the meatballs. This dish is designed to take about an hour in total cooking time, as the meatballs should be cooked once the beets come out of the oven: 

  • Preheat a heavy-bottomed sauté pan, using medium-high heat, and drizzle extra virgin olive oil in the pan (enough to cover the pan’s surface)
  • Add leeks and stir. Reduce heat to medium. Continue to stir leeks every few minutes until translucent, about 10 minutes
  • Add diced Turkish apricots to sauteed leeks mixture and stir. Continue to sauté another 10 minutes. Add ginger and remaining half of garlic, stir. Reduce heat to low, and simmer for another 10 minutes. Remove from heat and set aside
  • In a large bowl, combine cooled apricots/leeks mixture with ground chicken, 2 eggs, breadcrumbs, mint, cilantro, sea salt, and pepper. Use your hands to combine the ingredients evenly
  • Roll meatballs about one inch in diameter (you can make them bigger if you wish, cooking time will be longer)
  • Use same heavy-bottomed sauté pan and preheat to medium, drizzle olive oil in pan
  • Cook about 6 meatballs at once; you do not want to overcrowd the pan
  • I like to press the meatballs down with a spatula; to make mini-burgers. I find they cook a lot faster this way
  • Flip meat patties every 5 minutes, until crispy on each side and cooked throughout — about 15 minutes total
  • Cook meatballs in batches, covering the cooked meatballs until ready to serve

4. Make lemon-ginger vinaigrette for Arugula salad (this should be done once the last few meatballs are cooking, and the beats have been removed from the oven):

  •   Combine the following ingredients in a food processor and blend until smooth: 2 cloves garlic, 1 tbsp ginger, 1/2 cup olive oil, juice of 1 lemon, 1/4 cup white wine vinegar, 2 tbsp honey, sea salt, freshly ground pepper
  • Place arugula in a large serving bowl, add remaining half of cucumber (slice into half moons) and add dressing (start with half of the mixture and add to your liking). Toss with tongs
  • This is a great go-to dressing for any salad, and goes well with the peppery arugula

5. You are ready to eat! Serve all of the ingredients family style, and assemble the following on your plate: 

  • 3 to 4 meatballs
  • a generous helping of yogurt sauce
  • arugula salad. arrange beets on top
  • warmed pita bread (optional)
  • Enjoy!!!

 

Leave a comment

Filed under EATERY LOVE

Splurge for the Scallops and Stay In

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

Don’t get me wrong – I’m all for going out on the town with girlfriends, but sometimes it’s nice to switch things up and bring the party inside for a relaxing dinner soirée. We decided to dine in style by serving up some seared sea scallops, preceded by a cheese and cracker spread. This scallop recipe (courtesy of food52.com, found here) is the perfect light yet luxurious alternative to steak, as it packs intense flavors but will not induce a food coma. All you need is a delicious French white Burgundy as your beverage of choice, and you have the perfect night in with friends.

Leave a comment

Filed under FOOD-LIFE BALANCE

Skinny Green Ginger Stir Fry

When it comes to good nutrition, let’s face it… you are what you eat. If you’re looking for an easy weeknight meal that promotes a healthy workout regime, then be sure to add green vegetables and fresh ingredients to your shopping list.

Baby broccoli and bok choy, enhanced with freshly chopped ginger, are the green heavy hitters in this asian-inspired stir fry. Try it over your favorite whole-grain, such as quinoa or barley, for a complete meal.

Ingredients 

1 bunch of Baby Broccoli (cross between broccoli and Chinese kale), chopped – include florets

1 head of Baby Bok Choy, chopped – include leaves

1 sm. carton crimini mushrooms, sliced

3 cloves of garlic, minced

1/2 yellow onion, diced

2 tbsp freshly chopped ginger

1/2 cup organic chicken broth

sea salt

freshly ground pepper

Extra virgin olive oil

1. Drizzle some extra virgin olive oil in a large frying pan and heat for a few minutes on medium. Add onion, and sauté for two or three minutes, or until translucent. Add garlic and ginger, and cook for another two minutes.

2. Add mushrooms and cook until soft and wilted. Add broccoli, bok choy, and chicken broth. Stir, and continue until broth is absorbed and veggies have a slight snap, about five minutes. Remove from heat and serve immediately. Just like that – easy, healthy weeknight meal.

 

 

Leave a comment

Filed under EVERYDAY EATS, FRESH FETE