Tag Archives: ginger

Miso Glazed Scallops and Greens

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Scallops

Tender scallops, browned delicately and served over bok choy.  Yum.  In fact, you could use any greens, however the bok choy looked too good to pass by.

Ready for a 15 minute dinner?  This was so quick I couldn’t believe it.  If you want to make a full meal, just serve over rice.  In fact, by the time your rice is ready, the rest of this tasty dinner will be too. Dripping with the goodness of ginger and garlic the miso glaze adds the perfect amount of sauce to golden scallops.

  • 1 tbsp yellow miso
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp mirin (sweet Japanese rice wine)
  • 1/2 tsp fresh grated ginger
  • 1/2 tsp fresh grated garlic
  • 1/2 tsp toasted sesame oil
  • 2 baby bok chow, quartered lengthwise
  • 10 large sea scallops, patted dry (make sure to remove the side muscle)

GARNISH

  • thinly sliced green onions
  • toasted sesame seeds

Whisk first 4 ingredients and 1 tbsp water in a small bowl to blend.  Set sauce aside.

Heat 1 tsp vegetable oil, and sesame oil in nonstick skillet over med-high heat.  Add bok choy and cook until just wilted and browned lightly in spots, turning often.  Remove bok choy to serving platter.

To the same skillet, add a bit more of both oils.  Season scallops with salt and pepper and add to skillet.  Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side.  Pay attention, there is nothing sadder than an overcooked scallop. :o(

Remove pan from heat and nestle the scallops in with the bok choy.

Add miso sauce to skillet, stir just until warm, about 3-5 seconds.  If it seems too thick add a bit more water.

Drizzle sauce over scallops and bok choy.  Sprinkle with green onions and sesame seeds.

I think it took about as long to type this as to cook it ……

Orange Gingerbread Cookies

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The first time I tasted these orange ginger cookies, I knew we needed the recipe!  Thanks Courtney for supplying that courtesy of Nana Patti Collins ….. just wait until you try these.

Orange Ginger 1

Preheat oven to 365 F.

  • 1 cup soft butter
  • 1 1/2 cups sugar
  • 1 egg
  • 4 tsp orange peel
  • 2 tbsp corn syrup
  • 3 cups all purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp cloves

Cream butter & sugar until light and fluffy, add egg, orange peel & corn syrup.

Sift dry ingredients together and add gradually to creamed mixture.

Orange Ginger 2

Wrap and chill in the fridge for at least 30 minutes.

Orange Ginger 3

Roll between sheets of parchment paper (to 1/4″ thickness”) and cut.  (or form into a log and chill to slice and bake) These cookies do spread out quite a bit so leave lots of room between each one.

Bake at 365 for 9 minutes.

Kung Pao Chicken

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Kung Pao Chicken

Kung Pao Chicken

3/4 pound boneless, skinless chicken breasts
MARINADE
2 tablespoons oyster-flavored sauce
1 tablespoon chile garlic sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
SAUCE
1/4 cup black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
1 tsp chile flakes
4 teaspoons minced garlic
4 teaspoons minced ginger
2 ribs celery, diced
1/2 red bell pepper, cut into 1-inch squares
1/2 cup diced bamboo shoots
2 teaspoons cornstarch dissolved in 1 tablespoon water

Cut chicken into 1-inch pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl; set aside.

Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chicken and stir-fry for 2 minutes. Remove chicken from the wok.
Add remaining 1/2 tablespoon oil, swirling to coat sides. Add ginger, chiles, garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Amazing served with Szechuan Green Beans

Szechuan Green Beans with Kung Pao Chicken

Szechuan Green Beans with Kung Pao Chicken

Pumpkin Oat Muffins with Pecan Streusel Topping

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It is that pumpkin time of year …. they fill the house with a fabulous aroma when roasting them to make into magical scones, muffins and pie. This pumpkin streusel muffin is so good you will be happy it makes such a large batch!

Pumpkin Spice Muffins with Pecan Streusel Topping

Pumpkin Spice Muffins with Pecan Streusel Topping

MUFFINS
2 1/2 cups all-purpose flour
1/2 cup rolled oats
2 1/4 tsp cinnamon
1 tsp ginger
1/2 tsp grated nutmeg
1/2 tsp cloves
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups pumpkin puree
1 cup brown sugar
1 cup white sugar
2/3 cup vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla extract

TOPPING
3/4 cup packed brown sugar
6 tablespoons butter, softened
6 tablespoons rolled oats
6 tablespoons all-purpose flour
1/2 cup chopped pecans (lightly toasted)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

Combine 2 1/2 cups flour, 1/2 cup oats, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt together in a bowl.

Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well.

Combine dry ingredients for topping, then crumble in softened butter, mixing until it resembles crumbs.

Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Crispy Peanut & Sweet Chili Chicken Wings

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2 pounds chicken wings
1 tbsp. oil
1/3 cup sweet chili sauce
1/4 cup soy sauce
2 tbsp. smooth peanut butter
2 tbsp. lime juice
1 tsp tamarind concentrate
1 tbsp fish sauce
1 tbsp. sriracha sauce
2 garlic cloves, minced
1 ” piece of ginger, minced

Marinate chicken wings for as long as you have available – Remove from marinade (reserve marinade) then bake on a rack in preheated oven (400 or 425 convection) until golden brown and crispy – at least 30 minutes.

Heat the marinade in a small saucepan until it boils and reduces slightly.

When they are starting to get golden brown and crispy, toss them in the reduced marinade and put back on rack to get all crunchy.

Garnish with chopped peanuts and cilantro.

Cold Peanut Noodle Salad

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Cook 1 pound Chinese noodles (chow mein style) – drain and rinse.

Whisk together:

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup Sriracha sauce

1/4 cup rice vinegar

2 tbsp sesame oil

1 tbsp fish sauce

juice of 1/2 lime

2 tbsp grated ginger

1 clove garlic – minced

Blend well, and set aside.

Chop up an assortment of your favorite vegetables – about 3-4 cups worth for 1 pound noodles.

Tonight’s included: red & orange peppers, snow peas, thinly sliced baby bok choy, slivered radishes, minced chives, and bean sprouts,

Toss everything together with the dressing.

Garnish with toasted sesame seeds, cilantro and fresh basil.

Chinese Chow Mein

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This is great served as a side dish for Kung Pao chicken or on it’s own as a full meal by adding stir fried chicken, pork, beef or shrimp.

Chow Mein

8 oz steamed chow mein noodles

1 tbsp finely minced ginger

3 garlic cloves, finely minced

1/2 cup finely shredded cabbage

1/2 cup finely sliced celery

1/2 cup snow peas

Steam chow mein noodles until tender, or soak in cool water until tender.  Be careful not to leave them in water too long or they will get soggy.  :o(

SAUCE

1 tsp corn starch

2 tbsp low sodium soy sauce

2 tbsp oyster sauce

1 tsp sugar

2 tbsp water

 

cooking oil

scallions

toasted sesame seeds

In a small mixing bowl mix sauce ingredients and set aside.

Heat wok, add cooking oil and lightly saute cabbage and celery – add ginger and garlic.

Remove from wok to a bowl – add sauce to bowl and bring to a boil, allowing it to thicken and become glossy.  Add noodles and stir fry quickly just allowing them to soften and absorb the flavor of the sauce.  Return sauted vegetables to wok and quickly stir through.

Garnish with scallions and sesame seeds.

If you want to make a meal in one – stir fry any type of protein you choose in the wok and add it to the chow mein – so versatile with any number of vegetables.  Go ahead and experiment – let me know what you try and how you like it!

Thai Barbecue Chicken

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Wherever you go in Thailand you can smell barbecue chicken!  At home I can’t reproduce that smoky, cooked over an old grate on top of wood smell and feeling, but this chicken is amazing.  So simple too.  I have another recipe I use for bbq’d Thai chicken that contains about 30 ingredients.  The simplicity of this recipe makes it  winner for anyone to try.

1/2 fresh chicken, cut into small pieces, OR 4-8 fresh chicken thighs

MARINADE

  • 2 Tbsp. light soy sauce
  • 1 tsp. dark soy sauce (OR 1 more Tbsp. regular soy sauce)
  • 2 Tbsp. fish sauce
  • 3 Tbsp. sherry
  • 2 Tbsp. brown sugar
  • 2 tsp. black peppercorns, crushed with mortar and pestle or spice grinder (or more or less pepper to taste)
  • 8 cloves garlic, minced
  • 1 Tbsp. grated or minced ginger

DIPPING SAUCE/GLAZE

  • 1/2 cup rice vinegar
  • 1/3 cup brown sugar
  • 4 cloves garlic, minced
  • 1 tsp. ginger, minced
  • 1-2 fresh red chilies, minced – or 1/2 tsp red chili flakes
  • 1 Tbsp. fish sauce
  • 1 Tbsp. soy sauce

Combine all marinade ingredients in a ziplock bag and stir/squeeze  well to dissolve the sugar. Put chicken in bag and give it a generous massage.

This is amazing with even just 1 hour to marinate, but if you leave it in the fridge overnight, so much better.  (One of my favorite tricks is to do this ahead of time and just put it in the freezer until you need a quick meal!)

To make the dipping sauce/glaze, place all the ingredients in a sauce pan. Stir and bring to a boil. Reduce heat to a gentle simmer. Stir occasionally and allow it to thicken and reduce until it is that  perfect blend of all Thai dishes – a mixture of sweet, sour, salty and spicy.

Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.

Brush or spray grill,  then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade.

Serve with the dipping sauce on the side, OR spoon a little sauce over each piece of chicken as a glaze before serving.  We loved it served with a Thai curry and jasmine rice … soooo yummy!

Ginger Snap Cookies

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Ginger snap lovers are divided – soft and chewy or crispy???  Follow the baking instructions for our favourite, soft and chewy, but if you belong to those crispy ginger snap lovers use a wee bit more baking time …

Preheat oven to 325, grease baking sheet.

3/4 cup butter             

2 cups white sugar

2 well beaten eggs

1/2 cup molasses

2 tsp white vinegar

3 3/4 cups all purpose flour

1 1/2 tsp baking soda

2-3 tsp ginger (depending on your love of ginger)

1/2 tsp cinnamon

1/4 tsp cloves

Cream the butter well with electric hand mixer, beat in sugar until fluffy, then add eggs and beat until mixture is light and creamy – add molasses and vinegar, blending well.

Different brands of molasses vary in color – darker the molasses – darker the cookie!

Sift dry ingredients together.

Mix your butter mixture together with flour mixture – nothing like using your (well washed) hands to get in there and make sure it is well blended.

Form 3/4 in balls.  Press down gently in sugar.  Turn sugared side up on greased baking sheet.  Bake at 325 for 12 minutes for soft and chewy, a couple minutes more for crunchy.

Yield: about 100 small cookies – but go ahead and make them whatever size you like!

These cookies were sold for years during Fulton High School  basketball tournaments, and returning out of town teams always asked for them!