Tag Archives: ginger

Sauteed Greens with Ginger & Sesame

recipe via Food and Wine

What a great recipe to use up those beet greens! It can easily be made the day prior and refrigerated.

Ingredients
2 pounds tender greens, such as watercress, spinach, dandelion greens, beet greens or escarole—leaves coarsely chopped, thick stems discarded
1/4 cup vegetable oil
1 tablespoon minced fresh ginger
2 large garlic cloves, minced
Pinch of crushed red pepper
Salt
2 tablespoons toasted sesame seeds

Method
1. Heat a large pot. Add the greens and cook over high heat, tossing with tongs just until wilted. Transfer the greens to a colander and press out the excess liquid.

2. Wipe out the pot. Add the vegetable oil and heat until shimmering. Add the ginger, garlic and crushed red pepper and cook over high heat, stirring constantly, until fragrant and lightly browned, about 30 seconds.

3. Add the greens, season with salt and cook over high heat for 2 minutes, stirring occasionally. Stir in the toasted sesame seeds, transfer the greens to a bowl and serve.

Yield: 6 servings

Edamame Salad with Roasted Corn

recipe via Lisa Sabin; image via The Nibble

I have made this a couple times and it is light and healthy. Yes, you are using frozen edamame, but the fresh corn makes all the difference. – Jessica 

Ingredients
1 bag (16 0unces) frozen shelled edamame (soy beans)
3 ears of corn, roasted
1/4 cup diced red onions
1/4 cup chopped red pepper
1 1/4 tbsp finely grated ginger root
2 tbsp finely chopped cilantro
1 tbsp light mayonaise
1 tbsp lemon

Method
1. Drizzle olive oil onto ears of corn, sprinkle with sea salt and freshly ground pepper. Roast corn at 350 degrees for about 40 minutes. Turn frequently.

2. Toss edamame, peppers, onions, cilantro in bowl. Whisk lemon and light mayo in a cup, toss into the salad. Set aside.

3. Remove corn from oven, let cool for a few minutes. Carefully cut corn kernels off the cob. Toss corn into the bown with the other ingredients. Chill in the refrigerator.

4. Serve cold or at room temperature.

Yield: 4

Stir-Fried Bok Choy with Ginger and Garlic


recipe via Robin Miller

Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Directions
1. Heat oil in a large skillet over medium heat.

2. Add garlic and ginger and cook 1 minute.

3. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.

4. Season, to taste, with salt and black pepper.

Yield: 4 servings

Chick Pea & Sweet Potato Kofta

Moving in on the Sweet Potatoes by NatalieMaynor.
photo copyright Natalie Maynor
recipe via CD Kitchen


Ingredients
3/4 pound sweet potato or yam
1 teaspoon salt
1 1/2 cup chickpeas – cooked
2 tablespoons of fresh lemon juice
1 clove garlic
Fresh ground black pepper
2 scallions — cut into 1″ pieces
6 tablespoons of unbleached flour
2 teaspoons cumin seed — lightly toasted
1 cup peas **If you use frozen peas, you do not need to defrost them first.
1 tablespoon fresh ginger root – minced
veg. oil or olive oil-for sauteing

Directions
1. Peel and dice the sweet potato or yam, and cook it in boiling water until soft–about 10 minutes, depending on the size of the pieces. Drain well. (Or cook the whole sweet potato in the microwave until soft, then peel.) You should have about 1 1/2 cups of cooked sweet potato.

2. Transfer to a food processor. Add all the other ingredients, except the flour, peas and oil. Puree until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl. Stir in the flour until it is thoroughly incorporated, then gently stir in the peas.

3. Form into large or small patties. To make them uniform or professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up the mixture. Then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter.

4. Place a skillet over medium heat and add a little bit of oil. When the oil is very hot, add the patties and saute for about 8 to 10 minutes on each side, or until lightly browned and heated through.

5. Serve hot, warm or at room temperature.

Carrot, Ginger & Beet Soup


recipe adapted from Vegetarian Planet

INGREDIENTS
3 medium beets (about 1 pound), peeled and cut into chunks
1 tablespoon canola or corn oil
1 cup chopped onion
1 pound carrots, coarsely chopped
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
3/4 teaspoon
salt
Freshly-ground black pepper to taste
4 teaspoons greek yogurt (optional)
Chopped parsley for garnish

DIRECTIONS
1. In a stock pot over medium heat, heat the oil.

2. Saute the onion until it is translucent.

3. Add the carrots, ginger, & garlic.

4. Cook 5 minutes, stirring frequently.

5. Add beets & stock.

6. Simmer, covered, for 50 minutes.

7. Add orange rind & stir well.

8. Puree mixture.

9. Add salt & pepper to taste.

10. Garnish with yogurt & parsley.

Serves 4.