Sheet-Pan Malai Chicken and Potatoes

 

Sheet-Pan Malai Chicken And Potatoes 

Inspired by traditional South Asian malai chicken, a warmly spiced, yogurt-marinated dish that’s usually tandoor-grilled or served as a creamy curry, this sheet-pan meal comes together in under an hour. Here, the cream, or malai, is added just before serving, combining with lemon juice and water to create a silky, tangy sauce. The yogurt marinade acts as a powerful tenderizer for the chicken, so even a quick rest will enhance the flavors (if you have time for an overnight marinade, all the better). For this version, a sheet pan is used to maximize surface area and help the potatoes brown, but a cast-iron skillet also works.   NYTimes

Ingredients:   4 servings

For the chicken and potatoes
1½ pounds fingerling or baby potatoes
1medium yellow onion
1tablespoon melted ghee or olive oil
Kosher salt (such as Diamond Crystal)
4bone-in, skin-on chicken thighs (about 1½ pounds total)
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
For the marinade

¼ cup full-fat plain yogurt
⅓ cup cilantro leaves and tender stems, torn to fit the blender, plus more cilantro for serving if desired
5 garlic cloves
1(1½-inch) piece fresh ginger, sliced
1 to 2 serrano chiles, depending on your heat tolerance
1 tablespoon ghee or olive oil
1½ teaspoons garam masala
Kosher salt (such as Diamond Crystal)

Directions

Arrange the oven rack in the center of the oven and heat to 425 degrees.

Start the chicken and potatoes: As the oven heats, halve potatoes lengthwise (quarter and cut any larger ones). Halve the onion lengthwise and cut each half into quarters. Transfer potatoes and onion to a sheet pan, add the ghee and season with 1½ teaspoons salt. Transfer to the preheated oven, and roast for 10 minutes while you prepare the marinade.

Make the marinade: Using a blender, mini food processor or immersion blender, combine the yogurt, cilantro, garlic, ginger, chiles, ghee, garam masala and 1½ teaspoons salt. Blend until the mixture is mostly smooth. If needed, add a tablespoon of water to help the blender along. Transfer the marinade to a medium bowl or resealable bag, and add the chicken. Massage marinade into chicken and let marinate while the potatoes cook (see Tip).

When the vegetables have roasted for 10 minutes, remove the pan from the oven and nestle chicken on top, skin side up, scraping any excess marinade from the chicken skin onto the vegetables. Return sheet pan to the oven and adjust heat to 450 degrees. Roast until the chicken and potatoes are cooked through and the chicken skin is browned and crisp, 30 to 35 minutes. (If the potatoes aren’t fork-tender yet, remove the chicken from the pan and continue to roast the potatoes for another 5 to 10 minutes.)

Carefully transfer the chicken to a plate, leaving the vegetables in the pan. Add the lemon juice, cream and 3 tablespoons hot water to the sheet pan and toss with a metal spatula, carefully scraping up any browned bits, until the potatoes are coated in sauce. Transfer chicken back over top and serve immediately, garnished with more cilantro if you like.
TIP  If you like, the chicken can marinate for up to 2 hours on the counter, or ideally, overnight in the refrigerator. (If marinating overnight, remove the chicken from the fridge at least 30 minutes before roasting to ensure it cooks evenly.). Serves 4

Seafood Spring Rolls

Seafood Spring Roll

Any assortment of leftover shellfish and seafood­­—squid, mussels, clams, shrimp, oysters, scallops, lobster or crab—can be used to make these healthy, fresh, light and crisp spring rolls. Serve with store-bought plum sauce, Thai sweet and sour dip or peanut sauce. For this recipe, we started with two leftover grilled squid tubes and 8 grilled wild shrimp. We wrapped the filling in rice papers, but you could skip the rice wrappers altogether and serve about ½ cup (125 mL) of the filling in approximately 10 iceberg lettuce “cups”. Leftover grilled tofu makes a delicious vegetarian option for this dish.  Makes 12 to 15 rolls

Ingredients

3 cups (750 mL) softened glass noodles, rice stick or rice vermicelli (1 225 g pkg)

About 2 cups (500 mL) chopped, leftover cooked shellfish and/or seafood

1 red pepper, finely julienned

6 scallions, trimmed, white and tender green parts finely chopped

2 carrots, peeled and shredded, about 1½ cups (375 mL)

2 tbsp (30 mL) finely minced fresh ginger

1 to 2 tiny, hot, red or green Thai chili peppers, finely minced

½ cup (125 mL) chopped fresh coriander leaves, optional

¼ cup (60 mL) coarsely chopped salted, roasted peanuts

2 tbsp (30 mL) toasted white sesame seeds

½ head iceberg lettuce, shredded, about 2 cups (500 mL)

1 tbsp (15 mL) rice wine vinegar or freshly squeezed lime juice

1 tsp (5 mL) sesame oil

12 to 15 rice wrappers
Directions:
Prepare rice noodles according to package directions; drain and
rinse with cold water. Place colander over bowl and set aside in the
fridge to cool and drain.

Peel and pick all leftover shellfish from their shells, coarsely chop
and toss together in a large bowl. To the bowl with the chopped
seafood, add the prepared and cooled noodles, red pepper, scallions,
carrots, ginger, chili peppers, coriander, peanuts, sesame seeds, lettuce, vinegar and sesame oil; toss well to combine.

To make the rolls, set up a work space with a pan of hot water, a clean surface for filling and rolling, the bowl of filling, a clean kitchen towel and a platter for the finished spring rolls.

Working 1 at a time, soak a rice wrapper in the hot water for about 15 to 20 seconds (refer to package directions). When limp, transfer to the towel to blot off some of the water.

Transfer soft wrapper to work surface, place about 1/3 cup (80 mL)
of filling just slightly lower than center; bring up the bottom flap,
then tuck in only one end, leaving the other end open to show off the
colorful ingredients. Continue to roll upward, as tightly as you can
manage. Set aside one by one onto the serving platter, seam-side down.

Serve immediately or cover with a damp clean kitchen towel and
refrigerate for up to 2 hours. Makes 12 to 15 rolls

Roasted Apple and Squash Soup

 

Roasted Apple and Squash Soup with Spiced Squash Seeds

The Red Kuri is my favorite squash variety. Sadly, it’s often passed by in favor of the easier-to-peel Butternut or the sensationally sweet Delicata. The Red Kuri has a flavor that is nutty and sweet, reminiscent of roasted chestnuts. When roasted with apples, onions and subtle spices, the combination creates a rich, earthy flavor. Once blended, a velvety texture emerges and tantalizes the tongue with its soft, warm qualities.
This soup is remarkably easy to make and to clean up. Best of all, you can turn the leftovers into velvety Apple and Squash Mac and Cheese.

Ingredients:
1 (2-pound) Red Kuri squash
1 large sweet yellow onion, coarsely chopped
1 shallot, peeled and quartered
3 tart apples, peeled and coarsely chopped
1 tablespoon fresh ginger, finely minced
2 tablespoons olive oil
2 tablespoons melted butter
¼ cup maple syrup
1 tablespoon freshly grated ginger
1 tablespoon fresh thyme leaves
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground mace
½ teaspoon cayenne powder
2 teaspoons cracked black pepper
2 teaspoons salt
4 cups water
¼ cup heavy whipping cream (optional)
Spiced Squash Seeds, for garnish

Directions:
Preheat oven to 400°F.

Cut the squash in half using a large, thick knife or cleaver. Carefully push down on both ends of the blade, slowly, to cut the squash in half. Scoop out the seeds and reserve for the spiced seed garnish. Place the cut side of each squash on a cutting board. Cut each into wedges. Then carve off the peel of each wedge. Cut the peeled squash into 2-inch pieces.

Place the squash, onions, shallot, apples and ginger in an 11- by 17-inch baking dish and toss together with the oil, melted butter, maple syrup, thyme, ginger and spices. Make sure everything is well combined and coated in the oil and butter. Place in the oven and roast for about 50 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting.

Transfer all of the roasted vegetables, including any drippings, into a large 4- to 6-quart pot, and add the water. Bring the soup to a boil and then reduce heat and simmer for about 30 minutes. Remove from the heat and carefully blend the mixture, using an immersion blender, until smooth and velvety. Taste the soup and season with additional salt, if needed.

Slowly blend in the heavy cream, if using.

Serve warm, garnished with the spiced squash seeds for a more extravagant meal.

•                                Spiced Squash Seeds

  Ingredients 
  ¼–½ cup washed and dried squash seeds (use squash seeds reserved from the soup recipe, or raw pumpkin seeds)
  1 tablespoons butter, melted
  ¼ teaspoon cinnamon
  ½ teaspoon freshly ground nutmeg
  1 teaspoon cracked black pepper
  ½ teaspoon ground ginger
  ¼ teaspoon allspice
  Directions
  Preheat oven to 400°F. Toss pumpkin seeds with butter and spices and spread in a single layer on a parchment- or foil-lined baking sheet. Bake for 8–10 minutes, or until golden brown and toasted. Let cool.

  
  

Lamb Chops With Zucchini And Cumin.

Lamb Chops With Zucchini And Cumin

Lemongrass adds a minty, citrus-forward flavor to these quick-cooking lamb chops. The marinade also includes ginger, soy sauce, garlic, green chile and cumin, while mirin adds a touch of sweetness. Adapted from cookbook author Sonoko Sakai’s “Wafu Cooking,” the dish is an homage to Jingisukan, or the “Genghis Khan” barbecue dishes served in Hokkaido, Japan, where lamb has been raised since the late 19th century.

Marinate the lamb for as short as 10 minutes or as long as 10 hours; either way, the flavors clinging to the exterior of the meat are enhanced by a quick sear in a very hot pan. While the cooked lamb is resting, use the residual fat in the pan to cook a fresh, sturdy vegetable — in this case, hunks of zucchini. As the squash softens and browns, it will pick up the charred bits of the lamb and marinade left behind.

Ingredients
Servings: 2-4 (makes 6 to 8 lamb chops and 3 cups zucchini)
Two (3-inch) stalks fresh lemongrass, trimmed, dry outer layers discarded, minced
2 garlic cloves, minced or pressed
One (1-inch) piece fresh ginger, minced or finely grated
2 tablespoons soy sauce, preferably low-sodium
1 1/2 tablespoons mirin
1/2 serrano pepper, stemmed, seeded and minced (optional)
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
6 to 8 lamb ribs chops (1 1/2 pounds total), about 3/4 inch thick, patted dry
3 tablespoons high-heat cooking oil, such as vegetable or sunflower, divided
2 medium zucchini (1 pound total), coarsely chopped
2 limes, cut into wedges, for serving
Flaky sea salt, for serving (optional)

Directions:
In a large bowl, stir together the lemongrass, garlic, ginger, soy sauce, mirin, serrano, if using, cumin and black pepper until combined. Add the lamb and, using your hands, toss until well coated with the marinade. Add 1 tablespoon of the oil, toss again to coat and let marinate for 10 minutes, or cover and refrigerate for up to 10 hours. Allow the lamb to come to room temperature before cooking.
When you’re ready to cook, remove the lamb from the marinade and use a knife to scrape off any excess clinging to the meat, as it will burn during cooking. 

In a large (12-inch) cast-iron or carbon-steel skillet over high heat, heat the remaining 2 tablespoons of oil until shimmering. Working in batches as needed to prevent overcrowding, add the lamb chops, spacing them about 1 inch apart, and sear until well browned with a bit of char on the edges, 2 to 3 minutes. (A little smoke is okay, but if it gets to be too much, reduce the heat to medium-high.) 

Flip, and cook on the other side until browned and lightly charred, another 2 to 3 minutes. For medium-rare, an instant-read thermometer inserted into the thickest part of a chop away from the bone should read 130 degrees. Remove from the heat, transfer the lamb to a platter and cover loosely with foil to keep warm.

1. Return the skillet to medium heat. Add the zucchini to the skillet and sauté, stirring constantly, until browned all over with some blackened spots, 5 to 7 minutes, then remove from the heat. Uncover the lamb, and transfer the zucchini to the platter. Garnish with the lime wedges, sprinkle with flaky sea salt, if desired, and serve, family-style.
   
   Substitutions:
   If you can’t find fresh lemongrass, skip it. Prepared lemongrass paste is too finely ground for this recipe, and may burn during cooking.
   In addition to lime wedges, you could garnish the chops with fresh mint or cilantro.
   If you don’t have fresh ginger, use additional garlic. (It’s best not to use dried ginger here, as it will burn during cooking.)
   Mirin, 1 teaspoon granulated or light brown sugar.
   If you can’t find lamb rib chops, substitute lamb loin chops.
   No lamb?  Use pork chops; boneless, skinless chicken thighs; or slabs of extra-firm tofu, with adjustments to the cooking time.
   Zucchini, sliced carrots, chopped butternut squash, snap peas, corn on the cob or chopped kale.
   Limes, lemons.
   
   

Fresh Ginger and Shallot Green Beans

Fresh Ginger and Shallot Green Beans

Fresh Ginger and Shallot Green Beans are a simple and healthy side dish, perfect with any meal! Less than 5 ingredients and takes less than 15 minutes to make!  Serves 4

Ingredients

1 ½ pounds fresh green beans
½ tablespoon butter, unsalted
½ tablespoon olive oil
1 large shallot, cut in half and sliced into thin half rings 
1 teaspoon fresh ginger, grated 

salt and pepper, to taste 

Directions:

Blanch green beans by putting large pot of water over high heat and bring to a boil. Wash green beans, remove ends and strings. Leave beans whole and add to boiling water. 
Cook for about 3-4 minutes or when green beans turn bright green Drain and place in a bowl of ice water to stop the cooking process. Drain and set aside.

In large skillet, heat butter and olive oil over medium heat. Add shallots and sauté 2-3 minutes. Add green beans and fresh ginger. 

Sauté for 5 minutes, or until green beans are tender crisp.  Season with salt and pepper to taste.  Serve immediately.

Barley And Spring Vegetable Medley

Barley And Spring Vegetable Medley

Ingredients: 

3 cups baby bok-choy, chopped
1 12-ounce package of ready baked fava bean tofu or ready
    baked soy-based tofu
1 cup dried barley, rinsed
1 cup red cabbage, thinly sliced
1 cup broccoli florets
1 cup carrots, julienned
1 cup snap peas
½ cup green onions, sliced
2 tablespoons toasted sesame seeds
2 tablespoons cilantro, chopped
1 tablespoon grapeseed oil
Salt and pepper, to taste
Sesame-ginger dressing:  

½ cup grapeseed oil
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon maple syrup
Pinch of salt, to taste
Directions:
Cook barley until tender, following package instructions, then let
cool. Cut tofu into ½-inch cubes and set aside. Blanch bok choy,
broccoli, carrots, and snap peas until just tender, then plunge them
into ice water bath to retain their vibrant color.

In large bowl, combine barley, vegetables, and green onions.
Toss barley and vegetables with sesame-ginger dressing until well
coated. Top salad with tofu and drizzle on more dressing. Sprinkle
toasted sesame seeds and chopped cilantro over the medley before
serving.
Sesame-ginger dressing:
Prepare sesame-ginger dressing by vigorously whisking together
grapeseed oil, soy sauce, rice vinegar, ginger, sesame oil, garlic, 

maple syrup, and pinch of salt.
Notes: Ice Bathing Vegetables Blanching and ice bathing
vegetables is a technique used to retain their vibrant colors, crisp
texture, and nutritional content. It’s particularly useful when
preparing vegetables to be frozen or to maintain their freshness in
salads.
Directions: 

Wash and trim the vegetables as needed. Cut them into uniform sizes for for even cooking. Bringa pot of water to a rolling boil,using enough water to fully submerge the vegetables.
Carefully place vegetables into the boiling water. Allow them to cook for a short period, typically 1 to 3 minutes, depending on the type of vegetable. Blanching helps preserve color and kill enzymes that can cause loss of flavor and texture.
While the vegetables are being blanched, prepare a large
bowl filled with a generous amount of ice cubes in cold water.
Using a slotted spoon or tongs, quickly transfer the blanched
vegetables from the boiling water to the ice bath. This rapid cooling
process, known as ice bathing, instantly halts the cooking. After the
vegetables have cooled in the ice bath for a few minutes, drain them
and pat them dry with a clean kitchen towel or paper towel.

Carrot Ginger Soup

 

Carrot Ginger Soup

Warm up with a heart healthy recipe. Whether you are trying to eat healthier or incorporate more plant base foods in your diet, this recipe is worth a taste. 

Ingredients:

1 tablespoon EVOO

1 cup onions chopped

3 cups carrots chopped

2 tablespoons fresh ginger, peeled and sliced  OR

   1 teaspoon ground ginger

3 garlic cloves. chopped

4 cups vegetable broth

1 tablespoon apple cider vinegar

Cashew cream or sour cream for topping

Pumpkin seeds or hemp seeds or chopped parsley for topping

Directions:

Heat a large saucepan over medium heat, when heated, add the EVOO and chopped onions.  (*Never cook the oil ). Sauté until "transparent" or glossy, stirring frequently until tender, about 5 minutes.  Add the ginger and carrots.   Stir to coat and cook another 5 to 7 minutes.  Add the garlic cook while stirring another minute.   

Pour in the broth and bring it to a boil.  Then reduce the heat and simmer and cook for 20 to 30 minutes, or until the carrots are tender.  Remove the pan from the heat and stir in the vinegar.  Then allow the soup to cool slightly.  

Puree the soup in a blender, working in small batches as necessary.  Blend on low speed for a few seconds, then slowly increase speed to create a creamy soup.  To serve, pour the soup into bowls and garnish with desired choice.  Yield: 4 servings

TIP:  My next batch, I will use less garlic.   Otherwise the flavor is great

Red lentil and Cauliflower Soup

Red Lentil And Cauliflower Cream Soup

This is another nutritious dish but also quick!  Quick-cooking red lentils and cauliflower come together with aromatic seasonings for a sumptuously tasty and satisfying pureed soup. With layers of flavor from the spices and sweet-savory tomato paste, extra creaminess from coconut milk, and a brightening splash of lemon at the end, it’s a beautiful meal in a bowl that provides equal parts pleasure and nourishment.

Ingredients:
2 tablespoons neutral oil
1 large onion (approximately. 12 ounces) diced
3 cloves garlic 

1 tablespoon grated fresh ginger
1/4 teaspoon ground turmeric

1/2 teaspoon ground cumin 
2 tablespoons tomato paste

1/8 teaspoon cayenne pepper
1 1/2 cup dried red lentils 
7 cups vegetable stock or chicken broth
1/2 teaspoon sea salt
4 cups bite size cauliflower
1 cup coconut milk
2 tablespoons lemon juice plus more to taste

Directions:

Heat the oil and when shimmering add the diced onion.  Cook for 4 to 5 minutes just until slightly translucent stirring to prevent browning.  Add garlic  and ginger, cook for 30 seconds.  Add the turmeric, cumin, and cayenne pepper, stirring to mix well and cook for 30 seconds more. Stir in the tomato paste to incorporate followed by the lentils. Add the broth and salt and bring to a boil.

Reduce the heat to medium-low and simmer uncovered for 15 minutes.  If the lentils have absorbed most of the broth, add more starting 1 cup at a time for a thick but soupy consistency.  Add the cauliflower and return the mixture to a boil.  Reduce the heat so the soup is at a simmer and cook the cauliflower for 20 to 25 minutes.  Reduce the heat and use an immersion blender, puree until smooth.  Or puree the soup. in batches with a blender.  Remove the cap in the lid and hold a towel over the opening.  Stir in coconut milk and lemon juice, then taste.   Season with additional salt if desired.  

Ladle in individual bowls and drizzle with coconut milk if desired.

Sesame Salad Dressing

Sesame Salad Dressing This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard. If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form. Ingredients: 1 tablespoon sesame seeds (optional, for texture and flavor)                                                 ¼ cup toasted sesame oil 2 tablespoons reduced-sodium tamari or soy sauce 2 tablespoons lime juice 2 to 3 teaspoons finely grated fresh ginger 1 clove garlic, pressed or minced ½ teaspoon Dijon mustard Pinch of red pepper flakes (optional, for spice) Directions: If using the optional sesame seeds, place them in a small skillet over medium-low heat and cook, stirring frequently, until they’re starting to turn golden, about two to three minutes. Remove from  the heat. n a liquid measuring cup or small bowl, combine the sesame oil, tamari, lime juice, 2 teaspoons of ginger, garlic, mustard, optional red pepper flakes, and optional toasted sesame seeds. Whisk until the mixture is well blended. Taste, and if the flavor isn’t quite there yet, whisk in the tiniest pinch of salt. If you would like stronger ginger flavor, mix in the additional teaspoon now. This dressing can be served immediately, but the flavors are even better after twenty minutes’ rest. Store the dressing in the refrigerator, covered, for up to 1 week.

Corn On The Cob In Curry Leaf Coconut Broth

 Corn On The Cob In Curry Leaf Broth

If you haven't been able to get away, this Kerilan-inspired coconut and corn broth with transport you to somewhere far flung. 

Ingredients:

1 tablespoon coconut oil

1 teaspoon black mustard seeds 

Pinch of asafetida (optional)

12 fresh curry leaves

1/4 teaspoon ground cloves

1 star anise

1/2 teaspoon ground turmeric 

1 red chili split down the middle

3 tablespoons ginger cut into fine sticks

2 tablespoon tamarind paste

1 tablespoon light brown sugar

13 1/3 ounce or 400 ml canned coconut milk

4 sweetcorn on the cob cut into 4 rounds

1/4 x 25 g pack coriander leaves

1 lime juice

Steamed basmati rice, to serve

Directions:

In a large saucepan, heat the oil over a medium-high heat.  Once it is  very hot, add the mustard seeds.  As soon as they start to pop, add the asafetida if using and the curry leaves.  Let it all crackle briefly, then add the cloves, star anise, and the turmeric, fry briefly and then add the  chili and ginger.

Cook until the ginger has softened, then add the tamarind paste and sugar.  Stir for 2 minutes then stir in the coconut milk and about 7/8 cup water.  Season with salt and bring to a boil and simmer for a few minutes until slightly thickened.

Add the corn on the cob and cover and simmer over low heat for about 20 minutes or until the corn is tender.  Carefully fish out the star anise.  Scatter the coriander and add the lime juice and the serve with freshly steamed basmati rice.  Serves 4  

 

New Style Broccoli and Beef Stir-Fry

New Style Broccoli And Beef Stir-Fry

 A quick stir-fry can make for such a satisfying weeknight dinner. Here, takeout favourite Broccoli & Beef gets a twist by highlighting the über-fresh and delicate broccoli flavour that comes with using the early sprouts of broccoli as a crisp topper.Makes 3 to 4 servings
Ingredients:
1/4 cup (60 mL) soy sauce
3 tbsp (45 mL) rice wine vinegar
3 tbsp (45 mL) oyster sauce
3 tbsp (45 mL) freshly squeezed orange juice
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) cornstarch, divided
3/4 to 1 lb (340 to 455 g) sirloin tip steak or striploin steak, thinly sliced into strips
1/2 tsp (2 mL) salt
1/4 cup (60 mL) vegetable oil, divided
3 garlic cloves, thinly sliced
1 bunch thin or 1/2 bunch thick asparagus, trimmed
2 baby bok choy, trimmed and quartered
1/4 cup (60 mL) chicken broth or water, plus more if needed
1 cup (250 mL) long-grain white or brown basmati rice, cooked following package directions for 4 servings
1 to 2 pkgs (each 50 or 75 g) micro broccoli or Asian blend microgreens

Directions:
In a medium bowl, whisk soy sauce with vinegar, oyster sauce, orange juice, ginger and 1 tbsp (15 mL) cornstarch. Set aside.

Place steak in a medium bowl. Sprinkle with salt then remaining 3 tbsp (45 mL) cornstarch. Toss to coat evenly.

Heat 1 tbsp (15 mL) oil in a large wok or wide frying pan set over medium-high heat. Add garlic. Cook, stirring often until softened slightly, 1 minute. Remove to a medium bowl. Add asparagus and bok choy to pan. Pour in 1/4 cup (60 mL) broth. Cook until bok choy begins to wilt and asparagus turns bright green, 2 minutes. Add more broth if more liquid is needed. Turn into a large bowl, scraping in any liquid from pan bottom. Wipe out pan.

Coat wok or frying pan with remaining 3 tbsp (45 mL) oil. Add half of coated steak strips. Stir frequently until lightly browned on each side, 1 to 3 minutes. Using a slotted spoon, remove to bowl with vegetables. Repeat. When beef is done, pour soy-sauce mixture into emptied steak pan. Cook, until thickened, about 2 to 4 minutes. Return vegetables, beef and garlic to pan. Stir to coat evenly. Pour over rice, garnish with micro broccoli and serve immediately.

Makes 3 to 4 servings

Salmon Poached In White Wine With Tangerine & Bay Leaf

Salmon Poached In White Wine 

With Tangerine & Bay Leaf

This salmon dish is lovely served warm with orzo and buttered spinach but is also wonderful when chilled and added to a salad the next day. If you can’t find tangerines, mandarins will work well.   Serves 4
Ingredients:
2 tbsp (30 mL) olive oil
1/2 cup (125 mL) thinly sliced green onions
1 1/2-inch (4-cm) piece fresh ginger, sliced as thinly as possible
2 fresh bay leaves
2 tangerines, zested on a rasp
1 cup (250 mL) dry white wine
1 tsp (5 mL) salt
4 salmon fillets, each 6 oz (170 g), skin removed
1/4 cup (60 mL) mayonnaise
Freshly ground black pepper to taste
1 cup (250 mL) microgreens, divided
Directions:
In a large deep-sided skillet, heat olive oil over medium heat. Add green onions, ginger and bay leaves. Cook for 7 minutes or until onions and ginger are softened.

Place 1 tsp (5 mL) tangerine zest in a small bowl. Slice tangerines in half. Juice 1 half into the small bowl with the zest, and set aside. Juice remaining halves into the pan once onions and ginger are cooked. Place 4 tangerine halves, along with the remaining zest, into the pan. Add white wine, salt and 1 cup (250 mL) water. Cover, bring to a boil, then reduce to a simmer. Allow the liquid to simmer for 10 minutes to allow flavours to be released.

Carefully slide salmon fillets into poaching liquid—salmon should be fully immersed. If needed, add enough water to just cover fish.

Replace lid and simmer until salmon is cooked through, about 10 minutes, depending on thickness.

Meanwhile, stir reserved zest mixture with mayonnaise and season generously with black pepper to taste.

When salmon is cooked through, gently remove to a plate, drizzle with mayonnaise mixture and top with microgreens.   Serves 4

Carrot-Orange Gazpacho Shooters

  

Carrot-Orange Gazpacho Shooters

The juicing craze has swept through L.A. and onwards into Hollywood North. Serve these chilled sippers as a welcome hit for guests as they arrive.

Serves 6 to 8
Ingredients:
2 cups (500 mL) fresh, cold carrot juice (available at health food store sand juice bars)
1½ cups (375 mL) freshly squeezed cold orange juice
2 tsp (10 mL) grated fresh ginger
½ cored Granny Smith apple, finely chopped
2 small radishes, finely chopped
1 tbsp (15 mL) snipped chives
1 tsp (5 mL) red wine vinegar
Generous pinches of salt and freshly ground pepper

Directions:
Combine carrot and orange juices and ginger in serving jug. Chill until using.

In a medium bowl combine apple, radishes, chives, red wine vinegar and salt and pepper.

Pour cold juice into small glasses and top each with a heaped teaspoonful of apple mixture.  Serve immediately.

Serves 6 to 8

Instant Pot Butternut Squash Bharta

Instant Pot Butternut Squash Bharta 

Ingredients:

2 tablespoons oil 30 ml
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1 large red onion chopped
6 large garlic cloves chopped
1.5 inch ginger chopped
1 green chili chopped, or more to taste
2 large tomatoes chopped
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1/4 teaspoon garam masala
1/4 teaspoon smoked paprika
3/4 teaspoon salt or to taste
1/2 teaspoon sugar optional
2 lb diced butter nut squash around 5 cups diced suqash
1/3-1/2 cup water
2-3 tablespoons chopped cilantro

Directions:
Press the saute button on the Instant Pot. When it displays hot, add the oil and then add the cumin seeds and mustard seeds. Let them pop.
Then add the onion, garlic, ginger and green chili. Saute 2 to 3 minutes.

Add the chopped tomatoes, stir and deglaze the pot. There shouldn't be any browned bits stuck to the bottom of the pot. Add the coriander powder, red chili powder, garam masala, smoked paprika, salt and sugar. Mix until combined.

Add the butternut squash and water (1/3 to 1/2 cup, squash releases a lot of water when pressure cooked).

Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes and then do a quick release.

Open the pot, press saute and then mash the cooked squash with a potato masher. You may also use a fork.

Cover the pot with a glass lid and let it simmer on saute mode for 7 to 10 minutes until the excess water evaporates and bharta becomes little dry. 

Note: it splutters, so best to cover the pot with a glass lid when it's simmering on saute.

The bharta will thicken more as it cools down. Add cilantro.Garnish with more cilantro and serve butternut squash bharta with roti, paratha or rice.

Oven Instructions
To make this using the oven and stove-top, pre-heat oven to 425 F degrees. Drizzle the squash cubes with oil and roast at 425 F for 25 to 30 minutes or until very soft. Remove from oven. 

Heat oil in a pot on medium heat. Once the oil is hot, add the cumin seeds and mustard seeds. Let them pop and then add the onion, garlic, ginger and green chili. Saute for 2 to 3 minutes until onions soften. Then add the tomatoes and cook for 4 to 5 minutes. Add the spices, salt and sugar and stir for 30 seconds.

Add the roasted squash and mash with a potato masher. Do not add any water. Stir and let it simmer for 5 minutes on medium-low heat, stirring often. Garnish with cilantro and serve.

Chewy Chocolate Ginger Molasses Cookies

Chewy Chocolate Ginger Molasses Cookies

Ingredients:

3/4 cup butter
1/3 cup dark brown sugar
1/3 cup granulated sugar, plus extra for rolling
1/3 cup molasses
1 1/2 tablespoon fresh ginger
1 large egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 cup chocolate chips and/or chopped nuts

Directions:

Whisk melted butter, sugars, and molasses in a large bowl.  Whisk in fresh ginger, egg, and vanilla.  Sift the dry ingredients into the bowl and stir until combined. (dough will be soft).  Stir in the chocolate and or chopped nuts.  Chill dough for at least 2 hours or overnight.

Preheat oven to 350*F.  Grease 2 baking sheets or line with parchment paper.

Portion 1 tablespoon of dough into a bill.  Roll each cookie into granilated sugar to coat and place on the baking sheet 2" apart.  Bake 10 to 12 minutes, until the crinkle and feel set edges when gently pressed,  Cool cookies on the trays for 10 minutes before removing.  Makes about 30 cookies.

Cauliflower Fried Rice With Curried Shrimp

Cauliflower Fried Rice With Shrimp 

Ingredients
1 pound large deveined shrimp
Kosher salt
2 teaspoons curry powder
5 tablespoons vegetable oil
1 onion, chopped
3 scallions, thinly sliced (white and green parts
   separated
1/4 cup sliced almonds
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3 cups cooked long-grain white rice (thawed if frozen)
2 cups frozen riced cauliflower, thawed
Sliced Persian cucumber, Mango chutney, plain yogurt
   and lime wedges for serving

Directions:
Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate.

Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt. 

Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt.

Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens.

Cook’s Note
Try mixing white rice with riced vegetables, like we did for this dish. It’s an easy way to get extra nutrients!

Thai-Style Pork Fried Rice

Thai-Style Pork Fried Rice

This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.
Servings: 4 (as a main course)

Ingredients:
2 tablespoons vegetable oil
3 large eggs, beaten
Pinch salt
1 bunch scallions, finely sliced, light and dark green   

   parts divided
3 cloves garlic, chopped
2 tablespoons finely chopped fresh ginger
1 pound ground pork
4 cups cooked white rice (from 1-1/3 cups uncooked 

   rice)
1/2 cup frozen peas, defrosted
1-1/2 cups cooked broccoli florets (see note)
3 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 tablespoons fresh chopped cilantro
Sriracha, for serving (optional)

INSTRUCTIONS

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.

In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes.

 

Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes. Cook, stirring to evenly combine, until the rice and vegetables are hot. Stir in the dark scallion greens, cilantro and scrambled eggs. Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired. 

Note: Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh-cooked (or leftover fresh-cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.

Gluten-Free Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Many sauces, condiments, and other ingredients contain hidden gluten so if you're following a gluten-free diet, always read the labels of your ingredients to verify that they are, in fact, gluten-free.

Quinoa Salad With Avocado And Mint

Crispy Quinoa with Avocado, Ginger and Mint 

Put Crispy Quinoa with Avocado and Mint on the menu tonight!  Texture can make the difference between an ordinary dish and an extraordinary dish. You may appreciate garden-variety quinoa, but crispy quinoa is a whole new ball game. Our Crispy Quinoa with Avocado and Mint defies expectations in the most delightful ways. After cooking and fluffing the quinoa (which takes a mere 15–20 minutes), you simply brown it in a pan, and voila: crispy quinoa! And that’s just the beginning of the texture-fest. Crunchy cucumber and almonds and creamy avocado make an appearance, too. And with scallions, ginger, mint, and lime, this dish has tantalizing flavor for days. The variety of plant foods in this dish translates to nutrients galore. (Quinoa is even high in protein compared with other grains.) Keep the recipe handy — you’ll be needing it again soon! 

Crispy Quinoa with Avocado, Ginger and Mint 

Ingredients:
1 cup quinoa (regular, red, or mixed)
¼ cup sliced almonds
2 tablespoons extra virgin olive oil
1 cucumber, thinly sliced
1 avocado, quartered and sliced
2 scallions, thinly sliced
2 tablespoons grated fresh ginger
¼ teaspoon kosher salt
16 fresh mint leaves, torn
1 lime, cut into wedges

Directions:
In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Add the quinoa, reduce the heat to low, cover tightly, and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from the heat, fluff with a fork, and let stand, covered, for 5 minutes more. 

In a small skillet, toast the almonds, tossing often, over medium heat, until golden brown, 3 to 5 minutes. 

In a medium nonstick skillet, heat 1 tablespoon of the oil. Add the cooked quinoa and press it into an even layer. Cook until the bottom layer of the quinoa starts to crisp and turn golden brown, 3 to 4 minutes. Use a spatula to turn over sections of the quinoa. Let cook until the undersides crisp up, 3 to 4 minutes. 

Divide the quinoa among bowls. Then, dividing evenly, top with the cucumber, avocado, scallions, ginger, and almonds. Drizzle with the remaining 1 tablespoon oil and sprinkle with salt. Scatter the torn mint leaves over the top and serve with a lime wedge.

Sesame Chicken Salad With Mandarin-Ginger Vinaigrette

Sesame Chicken Salad with 

Mandarin-Ginger Vinaigrette 

Developed by Sara Quessenberry for Cleveland Clinic Wellness
Think you need dozens of ingredients and hours in the kitchen to create a delicious meal? Our Sesame Chicken Salad begs to differ. Proof that simplicity and satisfaction are anything but opposites, this Asian-inspired salad is loaded with flavor and a snap to make. The bed of Napa cabbage, kale, and carrots offers crunch and loads of nutrients, and cilantro, scallions, and sesame seeds up the flavor ante. For the vinaigrette, you pull out all the stops, but even those are quite simple. A combination of fresh mandarin orange juice, lime juice, toasted sesame oil, and ginger create tang and natural sweetness. Enjoy for lunch or as a simple weeknight dinner.  Serves 4

Ingredients:
For the salad:
2 6-ounce boneless, skinless chicken breasts
6 cups shredded napa cabbage
2 cups torn kale leaves
2 mandarin oranges, peeled and sliced into rounds
1 carrot, shredded
3 scallions, thinly sliced
1/2 cup fresh cilantro leaves
1 tablespoon sesame seeds
For the vinaigrette:

3 tablespoons fresh mandarin orange juice
1 tablespoon fresh lime juice
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1/2 teaspoon kosher salt
Directions:
To poach the chicken breasts, put them in a medium saucepan and cover with cold water by 1 inch. Place over medium-high heat and let come to a boil. Cover tightly, remove from the heat, and let stand for 15 minutes. Remove the chicken from the water and let cool to room temperature. Refrigerate until ready to use, then shred the chicken.

In a large bowl, combine the cabbage, kale, orange slices, carrot, scallions, and cilantro.

In a small bowl, stir together the orange juice, lime juice, sesame oil, ginger, and salt. Drizzle over the salad and toss well.

Divide the salad among bowls and sprinkle with sesame seeds.

Nutritional facts per serving: 245 calories, 7 g total fat, 1 g saturated fat, 23 g protein, 30 g carbohydrate, 12 g dietary fiber, 9 g sugar, 0 g added sugar, 41 mg cholesterol, 382 mg sodium

Gingerbread Cupcakes With Brown Butter Cream-Cheese Icing

Gingerbread Cupcakes With Brown-Butter Cream Icing Icing It wouldn’t be the holiday season without ginger in some form, so why not use fresh ginger whenever possible. Both the cookies and cupcakes featured here call for finely chopped fresh ginger—no need for the powdered form. The cookies can be left plain, dusted with icing sugar, or decorated with royal icing and sparkly sugar. Because they’re so small, there will be plenty of extras. The cream cheese icing on the cupcakes is beyond the ordinary with its use of browned butter and real vanilla.  Ingredients:  Mini Gingerbread Cookies  1¼ cups all-purpose flour  ¼ tsp baking soda  ⅛ tsp salt  ¼ tsp nutmeg  ½ tsp cinnamon  ¼ tsp cloves  ⅛ tsp ground pepper  ¼ cup unsalted butter, room temperature  ¼ cup packed dark brown sugar  ¼ cup fancy molasses  1 egg yolk  1 tbsp very finely chopped fresh ginger  Royal Icing (optional) 1¼ cups sifted icing sugar, divided  1 egg white  Coarse sugar for dipping cookies, optional  Gingerbread Cupcakes  1½ cups all-purpose flour  ½ tsp baking powder  ½ tsp baking soda  ¼ tsp salt  ¼ tsp nutmeg  ⅛ tsp allspice  ⅛ tsp ground pepper  ½ cup fancy molasses  ½ cup buttermilk, room temperature  ½ cup unsalted butter, room temperature  ½ cup packed dark brown sugar  1 egg, room temperature  3 tbsp very finely chopped fresh ginger  Brown Butter Cream Cheese Frosting  ¾ cup unsalted butter  1 vanilla bean  2 cups icing sugar, sifted  2 pkgs. 8 oz. cream cheese, room temperature  Directions:  Cookie dough; sift together the flour, baking soda, salt, nutmeg, cinnamon, cloves and ground pepper and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and brown sugar. Add the molasses and beat to combine, followed by the egg yolk and fresh ginger.  Add the flour mixture to the butter mixture, beating on low speed just until blended. Form the dough into a flat disc, wrap in plastic wrap and refrigerate at least 1 hour. The dough can be made a day ahead.  Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside. On a lightly floured surface, roll the dough about ¼ inch (5 mm) thick and cut out with mini cookie cutters. Transfer to the prepared baking sheet, then refrigerate for 10 to 15 minutes. Bake in the middle of the oven for 6 to 7 minutes or until the cookies are lightly browned around the edges and feel barely firm when touched gently. Cool on wire racks. The cookies can be baked 1 or 2 days ahead and stored at room temperature in an airtight container.  Royal Icing, whisk together ¾ cup (175 mL) of the icing sugar and the egg white in medium bowl. Add the remaining sugar and whisk until smooth and thick. Using a small paper piping cone, or a pastry bag with a small round tip, pipe decorations on the cookies. Before the icing sets, dip the cookies in coarse sugar, if desired. For the cupcakes, line 16 muffin cups with paper liners, then place the muffin tins on a baking sheet. Preheat the oven to 350°F (180°C).  Sift together the flour, baking powder, baking soda, salt, nutmeg, allspice and ground pepper and set aside. Combine the molasses and buttermilk and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and brown sugar until smooth and lightened in colour. Beat in the egg until combined, followed by the fresh ginger. (The mixture may look curdled after the addition of the ginger but will come together with the addition of the remaining ingredients.).  On low speed, add the molasses mixture alternately with the dry ingredients, beginning and ending with the dry. Mix just until combined. Spoon the batter into the prepared cups, filling them no more than two-thirds full.  Bake the cupcakes until they’ve risen to the tops of the liners and are dry on top, about 20 minutes. Cool on wire racks. The cupcakes can be made 1 day ahead and stored in an airtight container at room temperature.  Icing, place the butter in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the black seeds into the butter; add the vanilla pod. Place the pot over medium heat and cook the butter until the foam subsides and the butter takes on a light, nut-brown colour. Remove from heat, discard the vanilla pod and transfer the butter to a bowl. Refrigerate until firm, about 1 hour.  Transfer the cold butter to the bowl of an electric mixer fitted with the paddle attachment. Add the icing sugar and beat on medium speed until the butter is smooth and creamy. It will look dry and crumbly at first, but will come together after a few minutes. Add the cream cheese a few tablespoons at a time and beat until smooth. Transfer the icing to a piping bag fitted with a decorative tip and pipe the icing overtop each cooled cupcake. Decorate with 1 or 2 mini gingerbread cookies. Serve at room temperature.  Makes 16 cupcakes, with extra cookies