Posts Tagged ‘ginger’
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.
One year ago: Pasta with Brussels Sprouts, Gorgonzola & Pecans
GROUND TURKEY SLOPPY JOES WITH HOISIN AND CILANTRO
1 Tbsp canola oil
1 medium red onion, halved and thinly sliced
1 garlic clove, mashed to a paste with 1/4 tsp salt
3/4 tsp grated fresh ginger
1/8 tsp cayenne pepper
1 lb. ground turkey
1 (8 oz.) can tomato sauce
1/4 cup hoisin sauce
1/3 cup chopped fresh cilantro
2 Tbsp fresh lime juice
4 sandwich rolls, toasted
- Add the oil to a large nonstick skillet and set the pan over medium heat. When the oil shimmers, add the onion and cook until softened, stirring occasionally, about 5 minutes. Stir in the garlic paste, ginger and cayenne and cook for 30 seconds to 1 minute, just until fragrant. Add the ground turkey to the pan and brown, breaking it up with a wooden spoon as it cooks. Once the turkey is browned, stir in the tomato sauce and the hoisin. Continue cooking for 5-7 more minutes, or until the sauce has thickened. Turn off the heat under the pan and stir in the cilantro and lime juice. Divide the mixture evenly among the rolls and serve.
Source: Tracey’s Culinary Adventures
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!
Two years ago: Black Forest Stuffed Cupcakes
ASIAN FRIED QUINOA
1-1/2 cups quinoa
3 cups water or vegetable stock
3 Tbsp grape or olive oil
2 cups diced onions, about 1 ½ med onion
1/4 cup chopped shallot
1/4 cup minced garlic
1/2 cup minced ginger
1 cup finely chopped green onions
1 cup diced carrots
2 cups shredded baby bok choy
1 cup finely diced celery
2 cups shredded Napa cabbage
1 cup diced sugar snap peas
3 Tbsp low sodium soy sauce
2 eggs, lightly beaten
- In a large, dry, heavy bottomed skillet, toast the quinoa until lightly golden, 5 to 6 minutes, stirring often. Add the water and reduce the heat to medium. Cover and cook until quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
- Wipe out the skillet and heat 1 ½ tbs of the olive oil over medium high heat. Add the onions and cook until well browned and soft, stirring occasionally. Stir in the shallots, and cook for 2 minutes, then the garlic, ginger, and green onion, cooking for 3 to 4 minutes more. Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and combine. Transfer mixture to a bowl and cover.
- Heat remaining oil in skillet over medium-high heat. Add the quinoa. When heated through, pour the eggs over the quinoa until eggs have cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed.
Source: Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It, page 310.
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?
VEGETABLE FRIED RICE FOR ONE
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sugar
4 tsp vegetable oil, divided
1 egg, lightly beaten
1 small carrot, thinly sliced
1/2 medium zucchini, quartered and thinly sliced
1 scallion, thinly sliced
1 Tbsp minced peeled fresh ginger
1 clove garlic, minced
1 cup cooked brown rice, cold
1 cup baby spinach
- In a small bowl, stir together soy sauce, vinegar, and sugar until sugar is dissolved. Set aside.
- In a large nonstick skillet or wok, heat 1 teaspoon oil over medium-high. Add egg and cook until set. Transfer to a cutting board.
- Add remaining 1 tablespoon oil to skillet. Add carrot, and zucchini and cook, stirring until softened, about 3 minutes. Add scallion, ginger, and garlic and cook until scallion is soft, about 2 minutes. Add spinach and cook until wilted, about 2 minutes.
- Add soy sauce mixture and cook, stirring, until liquid is absorbed, about 1 to 2 minutes. Coarsely chop egg and stir into rice, serve.
Source: Adapted slightly from Everyday Food June 2012.