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Spinach is sweet, pungent and cooling. There are many great benefits for those that can use its properties.
I’m not quite certain that I need to even post this recipe, it’s so straightforward. Of course, you can add ingredients and create a soup with more depth if you like.
1 bunch spinach
1-2 slices ginger
Boil a pot of water. Slice ginger, wash spinach. Once brought to a boil, add the ginger slice(s). Then add the spinach. Boil for a minute or two. Turn down heat and let simmer for a few min.
Yup, that is all.
Here is a more complicated but very rewarding spinach soup recipe if your body craves extra ingredients.
I’m giving my body & digestive system a break. I’m eating kitchari!
It smells splendid and is so aromatic in the kitchen when cooking. There are times when I make it as per the recipe, but sometimes I add in cloves of garlic, and slices of ginger and onion or shallots.
The recipe was pulled from Natural News, and there are a few paragraphs to explain Kitchari’s benefits to the body. You can also find references & resources links at the bottom if you’d like to learn more, not just about Kitchari, but about the Ayurvedic approach.
Happy learning to those of you who decide to explore!
Ingredients (Yields 4 servings)
1 cup white basmati rice
1 cup split mung beans
1 tablespoon ghee
1 /4 teaspoon cumin seeds
1 /4 teaspoon brown mustard seeds
1 /4 teaspoon turmeric
1 /4 teaspoon rock salt or sea salt
4 cups water
1. Rinse the rice and mung beans until the water is clear.
2. In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.
3. Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.
4. Add the water and bring to a boil. Boil for 5 minutes, uncovered, stirring occasionally.
5. Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.
A few pictures for you, but this is a version where I add garlic, ginger, shallots (I throw these ingredients in once the water has been brought to a boil).
Complete success. First try at stuffed eggplant and peppers, this is going straight to the recipes section.
1 heirloom eggplant (courtesy of Spud!), sliced lengthwise in half
1 red pepper, sliced in half
garlic, 2 cloves, minced
pepper, few dashes
parsley, 1 teaspoon
1/4 cup ghee, little less than 1/4 cup actually, use your discretion
Scoop out the eggplant goodness and leave about a 1/4 inch of the shell.
Also cut a pepper in half and take out the inside & seeds to create shells.
Take the insides of the eggplant and chop up.
Clean and chop up mushrooms.
Saute both of these chopped ingredients in the skillet with ghee, garlic, parsley and pepper until tender.
Fill the eggplant & pepper shells with the sauteed mixture.
Pop them in the oven for 15 minutes. Sprinkle some local & organic mozza cheese on top and pop them back in the oven for 5 min.
Done and done and delicious. Tonight, I served them with ginger quinoa. Extra yum.
Oh ginger quinoa, where have you been all my life?
ghee, 1 tablespoon
ginger, minced, 2 tablespoons
quinoa, 1 cup
water, 1.5 cups
Warm up the ghee in the pot. Add ginger, quinoa, salt and water.
Bring to a boil and turn to low to let the quinoa soak in the water and ghee+ginger flavours for 10-15 minutes, or until the water is gone.
I gave my mom one butternut squash (because it’s alkaline-producing, tired of hearing that yet?), and this was what she made. It was so tasty, I decided to make it myself.
butternut squash, 1
ginger, 2 teaspoons, chopped
garlic, 2 cloves, chopped
soy sauce, 2 tablespoons or as desired
Chop the ginger & garlic and heat up at low-med on the pan with a bit of veg oil.
Let these the flavours cook into the oil for a couple minutes.
Chop the butternut squash into large bite sized pieces and add to the pan.
Cover for a 2-3 min.
Add the soy sauce and mix with all ingredients. Cover again until the squash is a soft consistency and the skin is tender, meaning it’s ready to serve.
Squash – chinese mom style!
I figure that I should post how to make simple syrup, as it’s needed in the Fresh Lime drink.
However, I am going to start experimenting with stevia, as I hear that’s a much better alternative to sugar. I’ll post my trials with stevia as soon as I begin!
Ingredients [yields 1 jar]
Water, 1 cup
Sugar, 1 cup
Ginger, fresh slices
Directions [from Martha Stewart: http://www.marthastewart.com/article/simple-syrup]
It’s ready in minutes, lasts for months, and dissolves quickly in iced tea and other cold drinks.
1. In a small saucepan, stir together 1 cup water and 1 cup sugar.
2. Bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved and mixture is translucent, about 30 seconds.
Add slices of fresh ginger or strips of citrus peel at the end of step 2; let steep while mixture cools. Before storing, strain and discard solids.
3. Let cool completely before storing in an airtight container; chill, up to six months. Makes about 1 1/2 cups.
Use simple syrup to sweeten iced tea or coffee, and to make fresh lemonade or your favorite cocktails, including margaritas. Or toss with fresh fruit, such as chopped cantaloupe and honeydew. Mix flavored syrups with seltzer water for homemade sodas.
It’s another one of those comfort dishes that I crave regularly. My mom used to make this, and it was my favorite fish & rice dishes.
The best part is that it’s so easy to make, when you’re in a time crunch and you need a simple dish then you should definitely keep this in mind.
I use a halibut steak in this case, but you can steam a cod steak or salmon steak. My mom traditionally would use salmon.
- halibut, 1 steak
- garlic, 2 cloves sliced thin
- ginger, 8 thin slices
- vegetable oil, 1 tablespoon
- soy sauce, 2 tablespoons
- water, 2 cups
- OPTIONAL: green onion for garnish
- OPTIONAL: cilantro for garnish
- 1 wok
- 1 wok cover
- 1 wok stand
- 1 metal steamer stand
- 1 medium dish (to hold steak & can fit in wok)
- 1 small frying pan
*if you have an alternative steaming method, feel free to use that!
Place wok stand on stove and the wok on top of the stand. Turn heat on high. Pour 2 cups water into the wok, and let it come to a boil, to create steam.
In the meantime, place your halibut steak on a dish. This dish must be able to fit on the metal stand, in the wok and under the cover, so it can be steamed properly.
The sliced garlic and ginger should be placed underneath and on top of the steak.
You can now take the metal steamer stand and put it in the wok, with the steak/dish on top of the stand.
Cover, and let cook for approximately 6-10 minutes. Keep an eye on it after 6 minutes as the cook time depends on the size of the steak.
I usually use a chopstick to poke at the steak to see if the inside has been cooked. In this case if the halibut is looking white inside and starting to flake it is ready.
When the halibut is just about ready to come off. Heat up the vegetable oil on a frying pan, until it’s got a little pop/sizzle to it.
Remove the halibut from the steamer, pour out any excess water that came from the fish.
Then pour the hot oil on the halibut, and then add the soy sauce.
Wok Steamed Fish COMPLETE!