Category Archives: ginger

Slow Cooker Asian Style Ribs

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With summer winding down, we know the days on the grill are numbered. So I figured that we need to start working on recipes for our favorite BBQ style food that can be prepared inside. It is no secret that I am a huge fan of Mexican flavors, much to Kevin’s dismay, but I figured that I needed to try something different, not just for Kevin but for you as well. I want to give you a lot of different flavors and styles of food to choose from. So I went to one of my next favorite cuisines, Asian. I love Asian food, Thai, Japanese, Chinese, Vietnamese, you name it I can find something on the menu that I love. In that I am very lucky living in the Pacific Northwest because we have may wonderful Asian restaurants to chose from in Seattle. 

I decided to keep it simple with this recipe. I mean it is a slow cooker recipe. Slow cooker recipes should be BING BAM BOOM in the pot and out the door you go, right? So the last thing I wanted to do was pile in a bunch of ingredients, or specialty items that you have to search all over town for. This recipe is straight to the point, in the pot and out, and you have some great tasting food on your plate for dinner! 
Kevin again decided to doubt me. When will he learn? He didn’t believe that ribs would be good out of the slow cooker. I mean if it isn’t grilled it isn’t good right? Ppsshhh, oh ye of little faith!! HE had to eat his words, literally, when the meal was on his plate. The ribs were juicy and just fell off the bone. Ha I think this is something like Bobbi – 10 Kevin – 0……go team!!!!
Slow Cooker Asian Style Ribs

3 tablespoons ginger, grated*
5 cloves garlic, chopped
1/4 cup toasted sesame oil
1/2 cup low sodium soy sauce
1/3 cup rice wine vinegar
1 bunch of green onions, chopped whites and greens (reserve a bit of the chopped green for garnish)
1 cup brown sugar
1/4 cup honey
3/4 cup Sriracha (or other chili sauce)
2 racks baby back ribs
Salt
Cracked pepper
2 tablespoons corn starch

Heat the sesame oil in a large saucepan over medium-high heat. Cook the ginger, garlic and green onions for 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk to blend. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool.
Season the ribs with salt and pepper and place in the slow cooker with the meaty side facing out. Pour the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Remove the sauce from the slow cooker and strain. Remove any accumulated grease from the top. Combine 2 tablespoons water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.

Serve with white rice and garnish with remaining chopped green onions.

ENJOY!!
*storage tip for ginger, peel the ginger and place in the freezer, in a zipper bag. This prevents it from drying out and when you need to use it you just use your grater and grate off what you need.

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Cilantro Pesto Pasta

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Today’s post is a bit different than usual. A few days ago I was flipping through my Everyday Food Magazine and came across this recipe. Since Kevin has finally decided to like pesto, as long as it is homemade, I have been thinking of all sorts of combos I could make. One that had really been staying in my head was a cilantro pesto. I adore cilantro, I mean seriously love it! I could put cilantro on just about anything, and if I see it in a recipe I am game to try it no matter what it is. So you know when I saw a recipe for a cilantro pesto pasta I was a very happy girl!! I had wanted to come up with my own, but hey, you have to have a jumping off point right? I figured I would get some experience with it and then go from there. Well, it didn’t quite work that way. I never made the meal. How do I have a picture of a completed dish you ask? Good question, I will tell you. Kevin made it! Yes, you didn’t miss read, I said Kevin made the meal. 

Actually it started off as Kevin doing something nice for me, or at least it seemed that way. I was outside visiting with Dylan’s girlfriend Elitia and my friend Melissa when Kevin asked when dinner would be ready. I said I would be right in to start cooking when Kevin announced that he would be making the meal.
Me – I am on my way in, I will get it going in just a few
Kevin – No don’t worry about it, you stay outside I will make dinner.
Me – *stupid look* Waaaa?
Kevin – What?
Me – Are you sure you want to do this? 
Kevin – Ya, I said I will make it. I mean what’s the big deal? It’s not that hard.
Me – *evil glare* Oh reallllllllllllllllly?
Kevin – Ya, how hard could it be?
Me – Go get ’em big boy!!
In to the kitchen he went with recipe in hand. I hear drawers opening and closing and mumbling.
Me – Do you need some help?
Kevin – No I am fine
Me – You sure?
Kevin – Well…..where is the ginger?
Me –  In the veggie drawer
Kevin – Oh OK. Ummmm where is the cilantro?
Me – in the crisper drawer in the ziplock baggie labeled cilantro. It is wrapped in paper towels.
Kevin – Oh, great idea. Uuummm where is the red pepper flakes?
Me – in the spice drawer toward the front, laying sideways.
Kevin – It’s not here
Me – *walking in the kitchen and looking in the drawer* here it is, are you sure you don’t want help?
Kevin – No, I am fine
Me – Okaaaaaaaaaay
On to the business of prepping and cooking he went as I sat outside the kitchen window on the patio drinking a cold beer. There was a lot of mumbling, a few damn its, and I think one oh crap, but he didn’t ask for anymore help. The next time I heard from him it was to ask me how I wanted the presentation for the pictures. I was pleasantly surprised when I went into the kitchen. It was clean, nothing broken or spilled, and the food was very good! 
Me – Wow this looks really good!
Kevin – Thanks
Me – Wow it tastes really good
Kevin – See I told you it’s not that hard
Me – gggrrrrrrrr
Kevin – OK well maybe it wasn’t as easy as I thought it was
Me – Ya?
Kevin – Ya, I don’t really want to do that again
Me *satisfied grin*
Kevin – But I want to see you try to work on a car just from reading instructions
Me – *eyeroll* 

Cilantro Pesto Pasta
1 bunch cilantro, 1/4 cup leaves reserved for garnish
1 clove garlic, peeled and smashed
3/4-inch piece of fresh ginger, peeled
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 teaspoon red pepper flakes
1/2 teaspoon grated lime zest, plus 2 tablespoons juice
1 teaspoon light-brown sugar
1/3 cup roasted peanuts, divided
2 to 3 tablespoons low-sodium soy sauce
1 pound spaghetti or linguine, cooked according to package instructions
In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine. In a large bowl toss pesto with pasta. Roughly chop the remaining peanuts and sprinkle over pasta along with remaining cilantro leaves.
This recipe was also share on Baked in the South’s Made it By Monday

Rachael Ray Wednesday – Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame

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Monday I had a Dr’s appointment and I realized I had gotten out of the house without my shopping list so I could pick up the ingredients for my next Rachael recipe for you all. Even though the store I needed to go to was all the way on the other side of town, and my house is somewhat in the middle, I just didn’t feel like driving back home. So off to the store I go with an idea in the back of my little brain.

I have this free app on my iPhone that is for Food Network. I got my shopping cart, whipped out my phone, and started searching. The planets must have aligned or it was fate or whatever you want to call it, but I went to the recipe section and clicked on the “Main Dish” tab up pops a few recipes. I had been really wanting to cook fish so I thought wellllll maybe I will just grab a fish recipe now and then come back out tomorrow to get the things I need to make a Rachael recipe. The first fish recipe that came up was this one and it sounded really good. Although I had never cooked Mahi Mahi I was feeling adventurous and like I said I really wanted fish. I clicked on the recipe and SURPRISE it was a Rachael Ray recipe! YAY I did the happy dance. People looked at me strange but since I was close to the pharmacy the must have figured “Aww poor girl needs her meds”.

The next thing that happened that made me know this was meant to be was when I got to the fish counter and asked for Mahi Mahi. I couldn’t see any and was beginning to feel bummed that I would have to substitute another fish or look for another recipe. WALA the fish girl pulls out 5 fillets DING DING DING I needed exactly 5 fillets! OK so maybe I get excited about strange things but this had me very very happy. She wrapped up my little beauties and, since I had already picked up everything else, I made my mad dash for the checkout and scooted home with my treasures.

Once I got home and began getting things ready to go a bit of panic set in. Mahi Mahi is a firm white fish. I could tell by the feel of it that it would be very dry if I over cooked it. If you have ever had over cooked Swordfish you will know what my fear was. But I told myself that I have gotten very good at cooking fish by sight and knew I just needed to keep an eye on it.

Kevin helped me get all the veggies prepped and I got the fish in the marinade. I didn’t heat the pan as quickly as she said to because it said to preheat it before the fish was even in the marinade. So I waited and preheated it as the fish was ready to come out.

There is a lot of ginger in the recipe and I was worried that Kevin wouldn’t like it because he really dislikes ginger. When we go for sushi I like to torment him by eating the pickled ginger and then trying to get him to kiss me. I am bad, I know.

I have to say that this recipe rated, out of the 5 people that ate it, well lets see, Jessi gave me a two thumbs up and a toe up, she said it would have been 2 toes up but she was sitting on her other leg. Seth barely made a positive ID check on his, Kevin’s son Dylan was all smiles, and Kevin said he loved the orange with it even though he had thought he wouldn’t. Everyone agreed that this one was a keeper and we wanted to have it again.

So I think that pretty much sums it all up. I hope you enjoy it as much as we did!!

Again, not the best picture but trust me you will love love LOVE this one!!
Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame

4 portions, 6 to 8 ounces each, Mahi Mahi fillets
salt and pepper
2 limes, juiced
3 tablespoons dark Tamari soy sauce
2 inches fresh ginger root, grated, about 1 1/2 tablespoons
1 tablespoon vegetable or canola oil
20 blades fresh chives, chopped, or 3 scallions, thinly sliced
For the asparagus:
1 to 1 1/4 pounds asparagus
2 navel oranges
1 inch fresh ginger root
2 tablespoons toasted sesame seeds
Preheat grill pan over medium-high to high heat. Season mahi mahi with salt and pepper. Combine the Tamari, lime juice, fresh ginger, and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for about 10 minutes. Grill on grill pan for about 6 minutes per side for 1 inch thick fillets. Or until fish is firm and opaque.
Take one spear of asparagus and hold it at each end. Bend it until it snaps and breaks. Use this spear as the guide as to where to trim the ends of your bundle of spears. Using a vegetable peeler to cut long thin strips of zest from the oranges. Cut the ends off the zested oranges and stand them up on the cutting board. Remove the pith with a sharp knife cutting down from the top of the orange. Discard pith. When the oranges are both peeled and trimmed turn them on their sides and cut them into 1/4 inch disks. Set the disks aside. In a skillet with a lid, bring 1 inch of water to a boil with the zests of the oranges and the grated fresh ginger root. Allow the zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes, until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each plate layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over the asparagus and oranges and top with one portion of the grilled mahi mahi. Garnish the assembled fish with the chopped chives or thinly sliced scallion.
Serves 4

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Switching Things Up In A Curry

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Rachael Ray Wednesday – Mostly Green Curry Over Coconut Jasmine Rice


Well dinner was supposed to be Italian Style Garlic Shrimp. Sounds yummy no? Well, we still don’t know since Miss Forgetful over here forgot one of the ingredients for the recipe. Well actually I didn’t forget it I eerrrrrr I drank it. It called for white wine and I, not realizing I needed it for this recipe, drank the last glass of it a few nights ago. I guess that will teach me to pay attention right?


So here I am, in a bit of a panic, it is time to start cooking and I have no idea what I am going to make. My son Seth was here and his answer of course was to order pizza, ummm no. 


Now I grab my cookbook and see what recipe I have the ingredients for. OK, Mostly Green Curry Chicken over Coconut Jasmine Rice. Do I have everything I need for it? BINGO gang we have a winner!! 


This was a wonderful finish to a crazy chaotic start. I wasn’t sure how I was going to feel about this one. I have only cooked with coconut milk once before, a parchment wrapped chicken with veggies in coconut milk, and it just didn’t do anything for me. But I jumped in feet first to get this one done, determined it was going to be good. WOW was I right! Not only was it good, it was fantastic! Kevin ate all of his bowl and finished mine, and Seth had quite a bit as well. 


I stayed close to the recipe on this one. I switched a yellow bell pepper for the green one, but hey the recipe said “mostly” green right? I used a large jalapeño pepper and finely chopped it. I am not sure if it was a typo or the step was just omitted for some reason, but it only says to cut it in half and seed it. Possibly I was supposed to use it in the cooking and then remove it before serving, but it didn’t say that either so I made a judgement call. You know most of us here like things spicy so I was more than happy to have that jalapeño in there. 


I also added 1/2 cup cilantro instead of the 1/4 cup it called for. That was just because, well, I love, love, love cilantro so I couldn’t help myself. With the scallions, I sliced about 5 or 6 because I used the green tops in place of the chives for the Aussie Meat Pie recipe. I like onions, so it worked well.


Last but certainly not least, the hot sauce. To me curry needs to have a bit of a bite. I don’t mean it needs to bite your head of, but a little nibble at least is needed. The recipe says to use Tabasco to taste but, like I said in Aussie Meat Pie posting, I use Franks Red Hot or Sriracha. I used the Franks this time and a good amount. Probably about 10 to 12 shakes of the bottle. I made sure and salted well too. 


End result……total YUMMINESS!!! Kevin said this is definitely a keeper and I 100% agree. The picture isn’t the prettiest but trust me the taste is GREAT!



Oh oops I also doubled the rice part of the recipe, we like starch in this family! I think it was a good idea and you will still have enough coconut milk.

Mostly Green Curry Chicken over Coconut Jasmine Rice

Ingredients
  • 1 1/2 cups chicken stock
  • 1 13 1/2 ounce can coconut milk
  • 1 cup jasmine rice
  • 3 tablespoons vegetable or canola oil
  • 4 6 to 8 ounce boneless skinless chicken breasts chopped into bite sized pieces.
  • salt
  • black pepper
  • 1 green bell pepper, cored, seeded, thinly sliced
  • 1 medium yellow onion, thinly sliced 
  • 3 large garlic cloves, chopped
  • 1 small jalapeño, cut in half and seeded
  •  3 inch piece of fresh ginger, peeled and finely grated
  • 2 cups broccoli florets
  • zest and juice of one lime
  • 1/4 cup cilantro leaves (a handful), chopped
  • 3 scallions, thinly sliced
  • 1/2 cup flat-leaf parsley leaves (a couple of handfuls), chopped
  • 1 cup frozen peas
  • hot sauce, such as (I say Franks Red Hot) Tobasco, to taste


 Directions
In a sauce pot combine 1 cup of chicken stock, 1/4 cup of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.


While coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the the pan, and brown chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of the vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapeño, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat, and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add some hot sauce if you like heat. Serve over coconut jasmine rice.


Serves 4

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Rachael Ray Wednesday – Chinese Spaghetti and Meatballs

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Okay, I know it sounds weird. But that is really kind of what grabbed me and made me want to make this recipe! I am sure my family wasn’t sharing my curiosity though. Their faces said it all….”ummmm you are making what?”….”What is in that?”……”Oh, OK” I am sure I heard some rumblings about sneaking out to McDonalds too. But hey, they know me and what I do. They might not have signed up for this but they were definantly drafted!

I love chicken chow mien and this kind of reminds me of that. The whole wheat noodles give it a nutty taste and the meatballs….well all I can say (as I channel my inner Rachael) is YUMMMMMO!! Once the meatballs started cooking and you could smell that wonderful smell coming from the oven, people started thinking twice about the whole McDonalds thing.

When they were actually able to taste it they all had a new appreciation for my curiosity and the good things it can bring. I am thinking now I should have made a double batch of the meatballs, they are THAT good. They went so fast and then we just had a pot of naked noodles leftover, so sad. Not to say the noodles weren’t good because they were awesome too. The soy and sesame oil together made a terrific combo and the veggies were perfect, not to crisp but not too soft. Seth took some over to his girlfriend’s house to share with her for dinner and I got a comment from her on my Facebook page saying that she loved them. She also complimented my Turkey Sausage and Orzo Stuffed Peppers recipe.

I think this would actually make a good meal for a night when you are trying to find something to do with the leftover veggies in the fridge. You could use just about anything, asparagus, broccoli, peppers, onions, even thinly sliced carrots and celery could be used. So let your tummy be guided by my curiosity and give this one a try!

Chinese Spaghetti and Meatballs

Salt
1 pound whole wheat spaghetti
1 pound ground pork or chicken (I used chicken)
1 egg
2 cups puffed rice cereal
Black Pepper
1 teaspoon Chinese five-spice powder, 1/3 palm full
8 scallions, 2 finely chopped, 6 cut into 2-inch lengths
2 tablespoons plus 1/3 cup tamari dark soy, divided
4 tablespoons vegetable oil, divided
2 cups snow peas, thinly sliced on an angle
1 red bell pepper, very thinly sliced
2 inches ginger root, grated
4 cloves garlic, grated
1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
1 tablespoon toasted sesame oil, available on Asian foods isle of market
3 tablespoons toasted sesame seeds, available on Asian foods isle of market
Preheat oven to 375 degrees F
Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
Place pork (or chicken) in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
Add salt, pepper, five-spice powder, 2 chopped scallions and two tablespoons soy sauce. Mix the meatballs thoroughly. Form 1 1/2 in balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
When meatballs are close to done and the pasta is in, heat a large skillet (or wok) over high heat with enough vegetable oil to coat the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining scallions, ginegr and garlic, stir fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up the sauce, about 1 minute. Garnish with the sesame seeds and top with lots of meatballs.
Serves 4