Posts Tagged ‘ginger’
This crustless ginger blueberry-pear pie is light and flavorful. Combine that with a custard filling and you won’t even miss the crust.
Ginger and blueberries and pears, oh my! There certainly is a lot going on in this pie but the light flavor of the pears combined with the sweet-tartness of the blueberries and tangy ginger marry together extremely well. And there’s no need for a crust. Although a pie without a crust is almost heresy, the custard filling does produce slightly firm and crisp edges so that you won’t even notice the crust’s absence. Happy Pi(e) Day!
P.S. Next year pi(e) day is extra special because it will be 3/14/15. I’ll even set my post to go live at 9:26 am! (If you are clueless to what I am babbling about π (pi) = 3.14159265359).
One year ago: Banana Pudding Pie
Two years ago: Flower Bouquet Cake Pops
Ah it feels good to be back in the swing of this on the blog. Just in time to participate in this month’s Pass the Cook Book Club. Samantha of Little Ferraro Kitchen picked the cookbook Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends by Debbie Lee, for us to cook from this month. I went with the kebab recipe because even though the rest of the country is experiencing fall-like weather, it’s still short sleeve season here in Memphis.
The original recipe used larger chunks of steak and only tomatoes, but I prefer more veggies on my kebabs so I added green bell pepper and cut up the steak a little more to even out the ratio of meat to veggie pieces. There was no need to increase the amount of marinade or seasoning, because there was plenty to go around. Speaking of seasoning, these kebabs were the most flavorful I’ve ever had. I was actually a bit worried when I dumped the full tablespoon of chile powder that it would be too much but it wasn’t at all. It went really well with some brown rice with some extra marinade (not the portion that had the raw meat in it).
One year ago: Crunchy Oven-Fried Ravioli
I don’t go out to eat often, but when I do I rarely leave with leftovers. And what I mean by this is that I either inhale it all or I get a box to go and somehow end up leaving it on the table, much to my dismay later on. This problem of mine is particularly annoying when I purposely ordered enough food to cover two meals. I have to make a conscious effort to hold onto my to-go box when getting ready to leave or else it’ll never make it. One time I remembered right as I was walking out the restaurant door, but it was already too late. The waiting staff was just too fast and efficient for me :-(.
The best thing about cooking and eating at home? All my leftovers stay with me. In fact, most of the time when I make recipes that serve multiple people, I portion out the serving I’m going to eat and then divide the rest amongst lunch-box-sized containers for lunch that week. This makes me particularly happy when I get to enjoy awesome things such as these sloppy joes more than once.
Sloppy Joes don’t have to come from a can. And they also don’t always have to be made with the same traditional seasonings either. When I saw this recipe using hoisin sauce I had to make it. And I am glad I did because it totally beats any canned sloppy joe sauce any day.
Pass the Cook Book Club returns with round two! This month Kita chose Guy Fieri’s cook book titled Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. From the recipe selection, I decided to make his Asian Fried Quinoa. I’ve used quinoa in many different dishes, so I was excited to see how it would turn out as a substitute in fried rice. Obviously the texture was much different from rice, but the flavors were spot on and the mix of vegetables was wonderful (it was my first experience with baby bok choy as well). This dish was a great healthier alternative to traditional fried rice but it’s not a permanent substitution. Sometimes a girl just needs some rice!
Despite waking up at 5:30am every day this past weekend to play with yeast (not the baking kind), I had a pretty nice weekend. It’s amazing how much I accomplished in the little amount of free time that I had, and how relaxed I felt by Sunday night. Even got in a lovely phone chat with my friend Amber back in Columbus. It’s the little things that keep me going :-). Especially since as I write this, it is 10pm and I am doing that graduate student research thing at lab.
This recipe serves one person and it’s quick and easy to prepare. Perfect match for my mission to not produce any leftovers before I head out of town, in combination with my sparse time. It was also my first time ever using fresh ginger, and smells amazing! I never want to use dried ground ginger again. Which brings me to a question, how do you store ginger root? Is it supposed to be refrigerated or left out on the counter?