Tag Archives: ginger

Hot and Fresh

Mee Goreng: Malaysian Stir Fried Noodles

malaysian_stir_fry

This week’s challenge for /r/52weeksofcooking sent me back to Asia – this time to figure out a malaysian dish. I’ve always had a thing for noodles so was instantly drawn to the all the street noodle images popping up as I searched for recipes.  I also wanted something with a bit of heat, as I’m still trying to figure out how spicy I can get without it upsetting the little one.  I’ll admit that I’ve been avoiding spicy foods so happy this challenge came along to push me out of my comfort zone.

Street Noodles

Serves: Serves 4

Ingredients

1 lb rice noodles

1 tbsp vegetable oil

1/4 tsp fresh ginger

2 cloves garlic

2 carrots, chopped

1 lb bok choy, chopped - whites and greens separated

2 tbsp soy sauce

1 tbsp spicy chili sauce

1 tbsp black bean sauce

1 tsp rice vinegar

1 tsp sesame oil

Instructions

  1. Cook the noodles per instructions until al dente then rinse in cold water and set aside.
  2. Heat the oil in a wok over medium heat, add the ginger, garlic, and scallions and cook for 5 minutes or until garlic turns golden.
  3. Add the carrots and the white part of the bok choy and cook for 10 minutes before adding the sauces. Stir in the sauces, then cover and cook for 10 minutes. Remove the lid then add the cooked noodles, rice vinegar, and the green part of the bok choy stir well and recover for a final 10 minutes, stirring regularly.
  4. Serve and enjoy!
http://dancingveggies.com/2016/03/hot-and-fresh.html

Even though we’re no longer around an Asian market my mom is, so I sent her on a shopping trip to get some ingredients for me.   I used Lee Kum Kee sauces for this dish as they are vegetarian and husband safe – the second part being more important!

In the Saddle

Japanese Curry

japanese_curry

In an attempt to get my kitchen mojo back, I’ve once again joined the /52weeksofcooking group in the hopes that their weekly challenge would get me going again.  They are now on week 10 while I’m just now doing my second post – needless to say I’m still a work in progress!  This week the challenge was Japanese and while I debated doing a tempura I couldn’t get over the idea of trying a Japanese curry similar to one I had in Pittsburgh a few summers ago.  Luckily the internet provided me with lots of ideas, so I took the common ingredients from all of them and then winged the rest of it!

In the Saddle

Serves: Serves 4-5

Ingredients

2 tbsp vegetable oil

4 garlic cloves, minced

1 tsp grated ginger

1 lb tofu, pressed and cubed

1 red onion, diced

2 tbsp curry powder

2 tbsp tomato paste

1/2 tbsp brown rice vinega

1/2 tbsp sesame oil

1 tart apple, cored and diced

3 cups vegetable stock

2 large carrots, sliced

2 butter potatoes, peeled and cubed

1/2 cup frozen green peas

Instructions

  1. Heat the oil in a large wok and add the garlic and ginger. Cook until the ginger is brown and then add the onion. Cook for 10 minutes, or until onions start to brown. Add the tofu and cook 5-7 minutes on each side, tofu should be golden and onions should be slightly caramelized.
  2. Add the curry powder, tomato paste, vinegar, sesame oil, apple, vegetable stock, potatoes, and carrots. Bring to a boil, then cover and simmer over low heat for 20 minutes.
  3. Add the peas then simmer, covered, for a final 10 minutes or until potatoes are soft.
  4. Serve over rice and Enjoy!
http://dancingveggies.com/2016/02/in-the-saddle.html

I could say this was a huge hit but that doesn’t begin to cover it – this is one of the only curries where husband has wanted seconds!  He couldn’t get over how savory it was – all the flavors working together.  So good he didn’t believe it was vegan, BIG bonus there.

Make sure to come back Monday for February’s BONUS Secret REcipe Club post.  It’s the 5th Monday of the month and this time the special theme is Spring & Bunnies.

Manic Monday

 Chana Dal with Spinach

Welcome to April Group A edition of the Secret Recipe Club!  This month I got to go Down Under, as I was partnered with the incredible Claire of My Hobbie Lobbie.   Seems rather fitting to get an Australian blog when just a week ago my littlest sister moved to Australia, tho she is currently in Melbourne while Claire is in Sydney.  Claire’s blog is stuffed with delicious Indian treats along with more traditional fare, but my stomach only had eyes for the Indian goodies.   Palak Paneer, Aloo Bhaji, Chana Dal with Spinach, the list just goes on and on and on!  In the end it was the story that went with the Chana Dal, as I loved the idea of taking a bland mash and turning it back in to the incredible dish that her husband remembered his mom making.    I wasn’t able to find ghee, so instead I used some brown butter – otherwise recipe is actually as Claire wrote it (converted to US measurements).

Manic Monday

Serves 4

Ingredients

1 cup Chana dal

3 cups water

1 tsp salt

1 tsp freshly grated ginger

2 green chillies, finely chopped

1/2 tsp turmeric powder

1 tomato, chopped

1 tbsp brown butter (or ghee)

1 tsp cumin seeds

6 fresh curry leaves

3 garlic cloves, finely sliced

2 cups baby spinach, torn

Salt, to taste

Instructions

  1. Wash the chana dal a couple of times in water and drain then soak the chana dal for about an hour and drain.
  2. Boil the chana dal in 3 cups of water and a tsp of salt. After it comes to a boil, reduce the heat and simmer for about 30 minutes. Cook the dal until al dente - you DO NOT want a mush!
  3. Drain and reserve some of the liquids.
  4. Heat the butter in a large pan over medium high heat and add the curry leaves, garlic and cumin.
  5. Once the cumin sputters, add the ginger, chilli and turmeric and stir to mix well, cook for one minute then add the chopped tomato and stir. Cook for a 3-5 minutes or until the tomato has broken down a bit.
  6. Add the baby spinach and stir until just wilted.
  7. Add the drained chana dal and stir through, adding a tbsp or two of the reserved liquid, if you think it is too dry. Slowly add the liquid as the dish is meant to be dry and not soupy.
  8. Check the seasoning and Serve hot!

Notes

Chana Dal might also be advertised as split chickpeas if you are shopping in the bulk section.

http://dancingveggies.com/2015/04/manic-monday.html

This dish was fantastic!  I have a feeling it could also be converted to a slow cooker or done in parts in order to speed up the beginning with the chana dal.  Regardless, the taste was incredible and was very well received!  Another SRC success that leaves me counting down the days til the May reveal.


I Need Your Love

Mini Ginger Cheesecakes

cheese_cake

Welcome to the last post of TripleSBites – oh what a week this has been!  From Brussel Sprouts to Caribbean Rice and Beans to VooDoo Fries, so many incredible recipes thanks to so many incredible products from our sponsors.   With that another HUGE thank you to the incredible sponsors from this event, it has been a pleasure working with all your amazing products.

For my final post I knew it needed to be something BIG and something sweet!  When it comes to dishes that say I love you to my valentine, there is only one sweet treat that can come close to Creme Brulee: Cheesecake!  In place of the standard wedding cake, we had a three tiered Dulce de Leche Cheesecake which is why I knew making my own version was the perfect way to end the challenge.  This cheesecake is a twist on the standard and not just in the size department with a bit of ginger to spice things up!

Mini Cheesecakes

Serves 8

Ingredients

2 8oz containers of cream cheese, softened

3/4 cup sugar

2 eggs

1/2 tsp vanilla extract

1/4 tsp ginger, shredded

1 cup Greek yogurt

1/2 cup graham cracker crumbs

2 tbsp melted butter

Instructions

  1. Cream together the sugar and cream cheese for 10 minutes, then add the eggs one at a time before adding the vanilla, ginger, and Greek yogurt.
  2. Continue creaming together for 5 minutes.
  3. Preheat oven to 325
  4. Mix together the graham cracker crumbs and melted butter then press in to the bottom of a cupcake tin or other small tin, then go half way up the sides. Spoon in the cheesecake mixture and fill to the top.
  5. Bake for 25 minutes, or until a toothpick comes out clean. Turn oven off and allow cheesecake to cool in the oven for 10 minutes before removing. Place cheesecakes in fridge, uncovered, and allow to cool for at least 3hrs.
  6. Top with fresh fruit and enjoy!
http://dancingveggies.com/2015/02/i-need-your-love.html

The cute little containers came from Ikea, an awesome find in their “last chance” section!  The best part is that they can unfold for those who want to enjoy their treat outside of the wrapping.  I topped these mini-treats with fresh berries that I heated up a bit in order to create a bit of a sauce.  No need for sugar!

This has been such a fun week, I’m so beyond thankful that I was able to participate in this!  These recipes have been sexy, saucy, and spicy – and filled with love.  Thanks to everyone who has stopped by, and for anyone that hasn’t signed up for the giveaway go and do it NOW!!!!

Down to Earth

Spicy Chili Carrots 

Chili Carrots

Before leaving Virginia, we were able to visit a top restaurant in the Potomac area – and with that enjoy some Korean Cajun fusion.  One of the snack items on the menu were these incredible firecracker carrots, they had just the right amount of sweet and spice with a bit of crunch.  Ever since that meal I’ve been trying to figure out how to recreate it, adding this spice and that in an attempt to find that perfect balance.

Spicy Chili Carrots

Serves 4-6, as a side

Ingredients

2 lb carrots, peeled and cut in to 2 inch pieces

1 tbsp olive oil

1/4 tsp salt

1/4 tsp fresh ginger, minced

1 tsp brown sugar

1/2 tbsp siracha

Instructions

  1. Place the cut carrots in a large bowl and toss with the olive oil and salt.
  2. Remove to a large skillet over medium heat, then add the ginger along with the brown sugar. Cook for 7 minutes, stirring frequently to prevent sticking.
  3. Add the siracha, then cover, and turn heat as low as it goes. Cook for 10 minutes, or until carrots are slightly tender. Add more siracha as desired.
http://dancingveggies.com/2014/03/down-to-earth.html

While I’m not 100% confident this is the exact recipe, it’s probably as close as I’m going to get without someone on the kitchen staff giving away secrets.  Regardless, they are deliciously amazing and went perfectly with the Sweet Potato Lentil Burgers I made the other week.