2 tbsp olive oil
2 onions, spiced thin
2 c butternut squash puree
2 small turnips, peeled and sliced thin
1 baking apple, cubed
1 qt chicken stock
1 tsp curry powder
1 tsp ground ginger
In a large stock pot, heat the oil over low heat, add onions and a pinch of salt, cover and cook 3 – 4 minutes. Add squash, parsnips, Apple and stock. Cook covered over medium heat for 30 minutes. Purée, return to pot and stir in curry and ginger, cook for 5 minutes and serve.
Serves 8. 3 WW PP per serving.
This maybe my new go to summer drink. You can mix it with sparkling water or sparkling wine for a wonderfully refreshing beverage. You just need a couple TBSP to flavor your beverage so a little goes a long way.
1/2 c water
1/4 c honey
2 mint sprigs
One 1-inch piece of fresh ginger, peeled and thinly sliced
2 c seedless watermelon cubes
2 c hulled strawberries
Ice and chilled sparkling water, for serving
In a small pot, heat water and honey until it just comes to a boil. Remove from heat and add mint and ginger.
In a Vitamix or other lesser blender 😜, add fruit, strain water honey mixture and pour into blender, pop in 1 -3 slices of ginger. Purée till smooth.
Chill. Add a couple TBSP to sparkling beverage of choice and enjoy.
This is an amazing spicy pork dish!! I served it with Asian slaw & kimchi pancakes. Thanks to the folks at Bon Appetit for a great recipe.
8 garlic cloves, peeled, crushed
1 2″ piece ginger, peeled, minced
1/2 c dry sake
1/2 c gochujang (Korean hot pepper paste)
1/2 c mirin
1/4 c vegetable oil
2 pounds skinless, boneless pork shoulder (Boston butt), sliced 3/4″ thick8 garlic cloves, peeled, crushed
1 2″ piece ginger, peeled, sliced
1/2 cup dry sake
1/2 cup gochujang (Korean hot pepper paste)
1/2 cup mirin (sweet Japanese rice wine)
1/4 cup vegetable oil
2 lb pork poin, sliced 3/4″ thick
Purée garlic, ginger, sake, gochujang, mirin, and oil in a blender. Set 1/4 c marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, overnight.
Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.
Transfer pork to a cutting board and let rest 5 minutes.
These are tasty little bundles!! This recipe was inspired by Bon Appetit.
1 lb ground chicken or turkey
1 TBSP plus 1 tsp fish sauce
3 TBSP minced ginger, divided
1/3 c good-quality hoisin sauce
Juice is a lime
2 TBSP peanut butter
1 TBSP canola oil
4 garlic cloves, minced
1 c carrot, shredded
1 bunch of green onions, chopped
4 TBSP minced lemongrass
1-2 jalapeno chiles, minced
1 c diced cucumber
1/2 c salted roasted peanuts
Mix chicken with 1 TBSP fish sauce and 2 TBSP ginger in a small bowl, set aside.
In another small bowl, stir hoisin sauce with lime juice, peanut better, and remaining 1 tsp fish sauce until smooth, set aside.
Heat oil in a large non-stick frying pan over med-high heat. Add garlic and remaining ginger and cook until fragrant. Add chicken and cook until no longer pink. Add carrot, green onions, lemongrass, and jalapeño and cook until chicken is cooked through, about 1 min more. Add cucumber and peanuts and stir to combine. Transfer to serving bowl.
To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold and eat with hands.
Doing a little Asian flair tonight and this is the perfect cocktail to start the evening off right. The sweetness of the pear with the kick of ginger – perfect!
Shake with ice and serve.
This was inspired by a recipe in Food & Wine. This dish does require some spices you may not have on hand,so get yourself to the Asian market. I used ground turkey because that is what I had on hand, it would work great on chicken or pork too – if you use these, marinate the meat overnight.
1/4 c gochujang
3 TBSP sugar
3 TBSP minced garlic
1 TBSP minced ginger
1 TBSP sake
1 TBSP miran
2 TBSP toasted sesame oil
2 TBSP gochugaru
1 lb ground turkey
Scallions thinly sliced
In a large bowl combine all the spices listed above the ground turkey. Add the turkey and combine, let marinate for 30 minutes to 1 hour.
Heat a little oil and skillet and cook turkey until cooked through, about 7 minutes.
Serve with lettuce, onions, rice, carrots and jalapeño.
Another ahi dish? Yup! Instead of nori I used a squash blossom and stuffed with ahi tartar – yum!
1/4 c diced ahi tuna
1 TBSP diced bell pepper
1 TBSP scallions, thinly sliced
1 TBSP soy sauce
1 TBSP diced jalapeño
1 TBSP sesame oil
Combine all ingredients except blossoms, toss well. Slit the side of the blossom and stuff with ahi mixture. Serve with wasabi and soy.