Tag Archives: ginger

Crispy green beans with potato sabi by Priya

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1 tablespoon neutral oil or olive oil
1 medium russet potato, diced into ½-inch pieces
½ teaspoon coarse kosher salt (such as Morton)
8 ounces green beans, trimmed and halved
½ tablespoon ground coriander
½ tablespoon ground cumin
¼ teaspoon ground black pepper
3 garlic cloves, minced
1 (½-inch) piece ginger, minced
1½ tablespoons unsweetened almond butter
Lime juice, to taste
Chaat masala (optional), for garnish
Rice or roti (optional), for serving

Step 1
In a large (lidded) nonstick skillet over high heat, warm the oil. Once the oil is hot, add the potato and half the salt and let cook, undisturbed, until the cubes develop a golden-brown crust on the bottoms, 3 to 5 minutes.
Step 2
Lower the heat to medium, give the potatoes a toss and add the green beans, the remaining salt and ¼ cup of water. Cover and let cook for about 3 more minutes, until the beans are starting to soften but still a little crunchy, and the potatoes have a little firmness but can be pierced with a fork.
Step 3
Add the coriander, cumin, pepper, garlic and ginger. Toss to coat the potatoes and green beans, then let cook until you can smell the strong fragrance of the spices, ginger and garlic, about another minute.
Step 4
Turn the heat down to low, stir in the almond butter, and as it melts, toss it with the vegetables to coat. Cook the sabzi for another minute or two, just to let the almond butter dry out a little and form a crust on the vegetables.
Step 5
Remove the pan from heat, and sprinkle the top with lime juice and a light dusting of chaat masala, if using. Serve by itself, or with rice or roti alongside.

Blueberry Crumble Bars

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  • 1 ½ cup old fashioned rolled oats (gluten-free if necessary)
  • 1 cup flour, such as all-purpose or oat (see note)
  • ½ cup brown sugar, lightly packed
  • ½ cup butter, melted*
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger, optional
  • ⅛ teaspoon salt

Filling:

  • 3 cups blueberries, fresh or frozen
  • 2 teaspoons cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons pure maple syrup
  • 1 tablespoon chia seeds (see note)
  1. Make crumble. Preheat oven to 350F. Prepare crumble mixture by adding rolled oats, oat flour, brown sugar, salt, cinnamon and ginger to a mixing bowl. Melt butter and stir into dry ingredients until well combined.
  2. 1st Bake: Spread ⅔ of the crumble mixture into a parchment lined 8×8″ baking dish. Use the back of a spoon or the bottom of a measuring cup to firmly press the crumble into the dish. Bake the bottom layer of crumble in the oven at 350F for 12 minutes.
  3. Make blueberry filling. Add blueberries, lemon juice, and maple syrup to a small saucepan. While stirring often, bring the blueberry filling to a low boil over medium heat. The blueberries will become juicy.
  4. Stir in cornstarch and chia seeds to the juicy blueberries. Let filling simmer for about 10 more minutes. This helps thicken the blueberry sauce to create a spreadable blueberry jam to layer in our crumble bars. If the filling is too thin, add another teaspoon of cornstarch or chia seeds.
  5. Assemble! Once the bottom layer of crumble is baked and your filling is ready, spread all the homemade blueberry jam and then sprinkle the remaining ⅓ of the crumble mixture on top!
  6. 2nd Bake: Bake the blueberry bars at 350F for 20-22 minutes. Let cool completely before slicing for neat and even bars. Store in the fridge for 5-7 days or on the countertop for 2-3 days.

Tofu and mushroom Jorim from nytimes

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⅓ cup low-sodium soy sauce
5 garlic cloves, peeled and crushed
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 scallions, cut into 1-inch pieces, plus more thinly sliced scallions for garnish
2 tablespoons neutral oil, such as safflower or canola
2 tablespoons turbinado or light brown sugar
½ teaspoon black pepper
1 (14- to 16-ounce) block firm tofu, drained and cut into 1-inch cubes
6 ounces fresh shiitake mushrooms, stemmed and sliced into ½-inch-thick pieces
Salt
Steamed rice and kimchi (optional), for serving


In a 12-inch nonstick skillet over medium heat, combine soy sauce, garlic, ginger, scallions, oil, sugar, pepper and ¼ cup water; mix well. Add tofu and mushrooms, season with salt and bring to a simmer. Reduce heat to medium-low and cook, carefully turning tofu and stirring occasionally, until sauce thickens into a glaze and coats the mixture, about 15 minutes.

Transfer the jorim to a serving bowl or platter and garnish with thinly sliced scallions. Serve with rice and kimchi, if using.

Air Fryer Salmon Teriyaki

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  • 1 pound of salmon 
  • Salt and pepper to season 
  • 1 knob of ginger 
  • 2 cloves of garlic 
  • 2 tablespoons of oil 
  • 1 cup of sake 
  • 1 cup of mirin 
  • 1 cup of soy sauce 
  • 2 tablespoon cornstarch 
  • 4 tablespoon water 
  • 1 tablespoon of sesame seeds 
  1. Place the salmon skin side down on a cutting board and slice the salmon into 3 servings. Season with salt and pepper on both sides. 
  2. Spray your air fryer basket with oil and place your salmon skin side up in your air fryer. Give the salmon a light spray of oil and air fry at 400 degrees for 7 minutes.
  3. Next, peel your ginger and garlic. Finely chop the aromatics.
  4. Drizzle 1 tablespoon of oil to a small pot on low heat. Add in your finely chopped garlic and ginger and let bloom and become fragrant. 
  5. After about 1 minute, add in equal parts of sake, mirin, and soy sauce. Raise the heat to medium high and bring to a boil to allow the alcohol to cook off. This will take about 4- 5 minutes. 
  6. Once the sauce has reduced by about 1/3, mix together the cornstarch and water in a small bowl. Drizzle in the cornstarch slurry and give it a mix to prevent clumping. Your teriyaki sauce should instantly become glossy and thick. 
  7. Finally, add in about 1 tablespoon of sesame seeds. Stir to combine and pour over your fried salmon. Any leftover teriyaki sauce can be stored in an airtight jar and kept in the fridge until ready to use. 

Spiced Tea With Ginger and Cardamom-Sanjay Gupta

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  • 1 teaspoon minced ginger 
  • ¼ teaspoon freshly ground cardamom
  • 3 teaspoons brown sugar (optional)
  • 3 tea bags, preferably strong black tea such as Assam
  • 1 cup of half-and-half

1. Bring 4 cups water to a boil in a saucepan or small pot. As the water heats up, add the ginger, cardamom and, if using, brown sugar.2. Once water has reached a boil, reduce to medium-low heat so it simmers with gentle bubbles. Add the tea bags and half-and-half.

Using tea bags simplifies the process.

3. Let the liquid slowly come to a boil once again, then remove from heaGupta says making chai isn’t just about the drink but also the tradition surrounding it.4. Remove tea bags and carefully pour tea into teapot or cups.

Makes 4 servings

salt and pepper fish from BA

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  • 1 cup short-grain sushi rice
  • 8 scallions, dark green parts and white parts separated
  • 1 Tbsp. finely grated peeled ginger (from about one 1” piece)
  • 3 Tbsp. neutral oil, divided
  • 1½ lb. skinless, boneless cod, cut into 2” pieces
  • 1 Tbsp. unseasoned rice vinegar
  • 1 tsp. sugar
  • Kosher salt, freshly ground pepper
  • 2 Tbsp. unsalted butter, cut into piece
  • Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes.
  • Meanwhile, thinly slice dark green scallion parts into rounds. Thinly slice white parts on a steep diagonal. Keep separated.
  • Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod; season with salt and plenty of pepper (about 2 tsp.). Toss to coat.
  • Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add cod and cook, undisturbed, until golden underneath, about 2 minutes. Turn fish pieces, then scatter white scallion parts over. Cook, shaking the pan a bit, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Remove from heat.
  • Stir vinegar and sugar in a small bowl until sugar dissolves. Stir into rice. Add butter and sliced scallion greens; gently stir until butter melts. Season with salt.
  • Transfer rice to a platter and top with fish; pour any pan juices over.

veggie ramen from bon appetit

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  • 4 garlic cloves, thinly sliced
  • ¼ cup plus 2 Tbsp. vegetable oil
  • 1 Tbsp. black or white sesame seeds
  • 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
  • Kosher salt
  • 4 scallions
  • 1 2″ piece ginger, peeled, thinly sliced
  • 2 Tbsp. tomato paste
  • 8 dried shiitake mushrooms
  • 1 4×3″ piece dried kombu
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 Tbsp. low-sodium soy sauce
  • 4 baby bok choy (about 12 oz. total), quartered lengthwise
  • 4 5-oz. packages fresh ramen noodles
  • Jammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)
  • Fresh ramen noodles can be found at Asian markets and some grocery stores. We like Sun Noodle brand.
  • Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.
  • Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.
  • Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.
  • Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.
  • To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.

Spiced Chickpea Stew With Coconut and Turmeric

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  • ¼ cup olive oil, plus more for serving
  • 4 garlic cloves, chopped
  • 1 large yellow onion, chopped
  • 1 (2-inch) piece ginger, finely chopped
  •  Kosher salt and black pepper
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable stock
  • 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
  • 1 cup mint leaves, for serving
  •  Yogurt, for serving (optional)
  •  Toasted pita, lavash or other flatbread, for serving (optional)
  1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey!
  5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  6. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.

Cauliflower Korma with Blackened Raisins (Gobhi Korma) from Meera Sodha

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  • 2 large cauliflowers (about 3 1/2 pounds in total)
  • Neutral oil, like grapeseed or canola
  • Salt
  • 2 large yellow onions, thinly sliced
  • 6 cloves of garlic (see note above)
  • 2 1/2-inch piece of ginger, peeled (see note above)
  • 3/4 teaspoon ground cardamom (or finely ground seeds from 8 pods)
  • 1 teaspoon ground black pepper
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground red chile (we used cayenne)
  • 1 cup ground almonds
  • 2 tablespoons honey
  • 2 cups plain Greek yogurt
  • 3/4 – 1 1/4 cups milk
  • A handful of raisins
  • A handful of sliced almonds
  • Heat the oven to 350°F and (optionally) line two large baking pans with foil.
  • Break the cauliflower into bite-sized florets and put into a large bowl. Pour 4 tablespoons of oil over the florets (or mix enough to coat them properly), then sprinkle with 1 teaspoon of salt. Mix with your hands until they’re completely coated, and place in a single layer in the baking pans. Roast for 30 to 40 minutes, until tender and nicely browned in places. Check every 10 minutes—if the florets start to burn, cover them loosely with foil.
  • In the meantime, put 3 tablespoons of oil into a large frying pan over medium heat and, when hot, add the onions. Cook for 12 to 15 minutes, until soft and browning, then crush or grate in the garlic and grate in the ginger. Fry for a couple of minutes, then add the ground cardamom, black pepper, garam masala, ground red chile, ground almonds, honey and 1 1/4 teaspoons of salt (or to taste). Stir-fry for 3 minutes, then add the yogurt.
  • Turn the heat down to low and cook for around 10 minutes, until the sauce starts to turn a rich gold. When the cauliflower is tender, tip it ino the sauce and stir to coat. Thin the sauce to the consistency of pouring yogurt with milk, and heat through. Check for seasoning, as you may need to add a little more salt.
  • Finally, put a small frying pan over medium heat and, when hot, add the raisins and sliced almonds. Stir-fry until the raisins start to blacken and puff up and the almonds turn golden brown, then take off the heat.

Shrimp Poke Bowl from main & vine

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2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. honey
1 tsp. sesame oil
1 tsp. fresh grated ginger
1 tsp. minced garlic
1 lb. medium shrimp, peeled, deveined, tails removed
1 Tbsp. canola oil
¼ cup mayonnaise
1 Tbsp. sriracha
½ tsp. lime juice
4 cups cooked brown or white rice, cooled to room temperature
3 cups assorted vegetables, (i.e. thin sliced cucumbers, shredded carrots, radish, seaweed salad, edamame, green onion, sliced jalapeno, etc.)
1 avocado, cubed
Pickled ginger
Toasted sesame seeds

  1. Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger and garlic. Pour ½ of the mixture over shrimp and allow to marinate at room temperature for 15 minutes. Set aside remaining soy mixture.
  2. Meanwhile mix together mayonnaise, sriracha and lime juice; refrigerate until ready to use.
  3. Heat a large skillet over medium-high heat; add oil. Remove shrimp from marinade; add to pan and cook 2-3 minutes tossing occasionally until shrimp just turns pink. Remove from heat and allow to cool; dress with reserved soy marinade. Store refrigerated.
  4. When ready to build a bowl add 1 cup of rice, top with ¼ of the shrimp, about ¾ cup of desired vegetables, ¼ of avocado cubes, and desired amount of pickled ginger and sesame seeds. Drizzle with spicy mayo.