Tag Archives: ginger

Cranberry Pumpkin Microwave Muffins

20 Nov

Oh, you thought I was done posting muffins after ‘Muffin Month’ back in April?

cranberrypumpkinmicrowavemuffins002Nope.

And with Thanksgiving right around the corner for us US folks, and Halloween just past, what better fits the season than some pumpkin and cranberry? These taste like a lighter, airier version of pumpkin pie, and lend themselves well to various nutty additions, if you like a little crunch in your muffin.  Walnuts or pecans might suit them well.

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Ginger Pumpkin Chowder

8 Nov

gingerpumpkinchowder001If there is one thing that we all have no shortage of in the months between Halloween and Christmas, it’s probably a variety of leftover winter squashes.  Got an extra cup or two of cooked pumpkin left over from that pie?  Some acorn or butternut squash that didn’t fit in the pan? Tired of cloying sweets and heavy, creamy soups?  Feeling anxious about the upcoming months of rolling away from holiday tables, or trying to cook to accommodate a vegan or vegetarian at the table?  Here is a warming, satisfying meat and dairy-free soup that tastes like the harvest season, in a bowl.

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Feeling Saucy: Peanut Satay

23 Oct

peanutsatay002

Peanut sauce is most commonly considered a feature of Southeast Asian cuisines, though it is also found in China and even the Middle East, in varying forms.  It can be cooked with chicken or shrimp, incorporated in noodle dishes, or used as a dipping sauce for vegetables or crackers.  Peanuts and peanut butter can serve as an excellent snack, due to their protein-rich, appetite-suppressing qualities, even in small amounts.  My favorite variation is a rich, creamy sauce with hints of lime and cilantro.  Though I’ve used standard peanut butter, there is no additional sugar or sweetener needed, and the coconut milk gives an excellent base to blend the flavors together.  If you choose to go with an all-natural peanut butter or grind your own peanuts instead, you will likely need to add a dab of brown sugar or syrup in some form, to finish the job.


peanutsatay001

Ingredients
1/2 cup coconut milk
1/4 cup cilantro, chopped
2 tbsp ginger, finely chopped
2 tbsp garlic, finely chopped
1 tbsp sesame seeds
1 tbsp red pepper flakes
1 cup peanut butter
1 tbsp soy sauce
1 tbsp sriracha hot sauce
4 tbsp lime juice
1/2 cup water

Heat the coconut milk to a low simmer in a small, heavy-bottomed saucepan (a Korean-style stone pot worked excellently, for me) over medium heat.  Add cilantro, ginger, garlic, sesame seeds, and red pepper flakes.  Mix well. Once the spice mixture has come back to a gentle simmer, turn the heat down to low and add peanut butter, soy sauce, sriracha, and lime.  Stir until the peanut butter has ‘melted’ into the liquid, but be careful not to burn.  You may need to turn the heat off for short periods, if your pan is too thin.  When you add the water, the mixture in the pan will turn whitish and creamy, but thicken once again fairly quickly.  Stir well to blend all ingredients together.

Refrigerate before serving as a dip, salad dressing, or sandwich spread.  Note that the chili oils will separate easily and float to the top, so stir (or shake) before using.  Satay sauce can also be used to stir fry with chicken or seafood, but ensure the meat is nearly cooked before adding it, because the peanut sauce may burn and stick if the heat is too high.

Makes about 2 and 1/2 cups of sauce.

Dalkkalbi

25 May

A uniquely Korean food that I’m always a little surprised hasn’t caught on more, internationally, is 닭갈비 (dalk-kalbi).  In Seoul, dalkkalbi restaurants are everywhere. dalkkalbi001
You come in as a group, sit down around a table with a built-in hotplate, and the server brings your chicken to cook in front of you while you wait.  At heart, it’s just spicy chicken stir-fry.  External trappings may include 떡 (ddeok, or rice cake), potato, sweet potato, an assortment of vegetables, mushrooms, glass noodles, shredded cheese, or even a round of fried rice at the end.  Either way, I’ve never met a foreigner who tried it and didn’t like it.

I’ve been telling myself I was going to whip up a batch at home for months, now, but between the move, training for a new job, and general new-home issues, I didn’t find time until today.  I used an excellent recipe, which I really didn’t stray too far from.  The curry powder was kind of a surprise addition, but I tried it and it really works. Anyway, I’m exceptionally pleased with how this batch came out.  Now I’ve just got to figure out what to do with all the leftovers!

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Chinese Cola Chicken

11 Feb

chinesecolachicken001So there I was, reading the student newspaper with my class, when an article on weird foods popped up. One of the foods mentioned therein happened to be Pepsi-chicken flavored potato chips, which are apparently a thing in China. Which is apparently because cola chicken is a popular dish, in some parts of China. Pepsi chicken.  It didn’t sound like a very intuitive combination, but the more I thought about it, the more I actually wanted to try it. I mean, I’d heard of using cola in barbecue sauce, and I’d heard of using it to marinate/tenderize meat. Why not?

So I did.

This was admittedly a complete and utter experiment, based tenuously off of this recipe, and there are a number of things I would do differently if I made it a second time. For instance, googling the appropriate handling of cardamom pods before putting them into a dish, not after. All in all, though, I think it turned out pretty good. It’s sweet, a bit spicy, and has a definite gingery kick. It would be great over a little steamed rice.

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