Posts Tagged ‘ginger’

Gingered Turkey & Rice Soup with Basil

Jazz up your Thanksgiving leftovers with this soup using leftover turkey, homemade stock, fresh ginger, wild rice, and basil. So good you’ll want to set aside turkey to make it.

Gingered Turkey & Rice Soup with Basil 1

You know you are a food blogger when: you are cooking leftover Thanksgiving recipes before Thanksgiving even occurs because you cooked your Thanksgiving turkey 2 weeks ago. Ah yes the constant dilemma of living up to a month ahead of the holidays. I sometimes feel like the retail stores, pushing Christmas before we’ve even started putting together Thanksgiving plans. But when it comes to recipes, what good is the recipe for the turkey made on Thanksgiving Day posted the day after Thanksgiving? Are your really going to remember to dig out that recipe next year? So the recipes for turkey and all the other usual suspects seen on Thanksgiving tables are posted a at least a week in advance providing time for you fine readers to prepare your own Thanksgiving meal, whether you are hosting or just bringing a side dish or dessert.

Gingered Turkey & Rice Soup with Basil 2

Of course one of the best things about Thanksgiving is the leftovers! And my favorite thing to do with leftovers year-round is to repurpose them into an entirely new meal. Last year I threw together a quick single serving turkey noodle soup using leftover veggies, turkey, and even gravy watered down and used as the broth. This year I waved my jazz hands around a bit and made a gingered turkey soup with wild rice, homemade stock, and basil sprinkled on top right before serving (adapted from a recipe I recently saved on Girl Carnivore). The ginger was such a fantastic addition to the flavors of this soup and quickly became my new favorite Thanksgiving leftovers recipe.

How do you like to use your Thanksgiving leftovers?

One year ago: Egg in a Hole Waffles

Three years ago: Apple Cider Pancakes
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Gingerbread Cinnamon Rolls with Speculoos Icing & Baker’s Secret Giveaway

These gingerbread cinnamon rolls topped with speculoos icing would be a great for breakfast on a holiday morning.Make it easier on yourself my preparing the night before.

Gingerbread Cinnamon Rolls with Speculoos Icing 1

Thanksgiving may still be on it’s way but I’m ready to pass over the pumpkin and start on some gingerbread. So I went ahead and made these gingerbread cinnamon rolls. If you have a lot of time in the morning, you could make these rolls all at once. Or you can divide the process by refrigerating the rolls overnight and then in the morning all you have to do is pop them in the oven. Then they get coated with a speculoos icing. Sounds like a great Thanksgiving or Christmas morning breakfast option to me.

Gingerbread Cinnamon Rolls with Speculoos Icing 2

I was inspired to make these cinnamon rolls when I got my hands on Baker’s Secret new colored metal bakeware, which are pretty enough to serve out of.  Feel free to use them this holiday season for baking and serving without needing to dirty up another dish. To help you out, I have two pieces of Baker’s Secret colored metal bakeware to giveaway. Just use the Rafflecopter widget located at the end of this post.

One year ago: DOVE® Christmas Chocolate Drops

Two years ago: Penne with Trapanese Pesto

Three years ago: Butter Pecan with Brandy Ice Cream
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Butternut Squash Casserole

Switch out your sweet potato casserole with butternut squash! This butternut squash casserole is sweet and creamy and topped with crispy butternut squash seeds.

Butternut Squash Casserole 2

Looks like sweet potato casserole doesn’t it? Well I hate to burst your bubble but it’s butternut squash and it tastes even better! Roasted with nutmeg and chili powder and then blended with honey, cinnamon, and ginger (don’t ask why I roasted with one seasoning and then added more later). Since one friend at Friendsgiving has a nut allergy I quickly substituted the nuts in the topping for butternut seeds. Now that’s how you make the most out of your squash! You could also try swapping sweet potato in your favorite casserole recipe and using butternut squash instead. You won’t be sorry. After being shocked to discover it wasn’t sweet potato, all my friends said they preferred it with butternut squash!

Butternut Squash Casserole 1

One year ago: Single Serving Apple Crumble

Two years ago: Homemade Peanut Butter Hot Cocoa Mix

Three years ago: Pumpkin Kissed Gingerbread Brownies
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Pumpkin & Ginger Ice Cream Sandwich Cookie Cake

While Lauren is away enjoying her new little man, I am guest posting on her blog Keep it Sweet. Hop on over for the recipe for this pumpkin and crystallized ginger ice cream treat! CLICK HERE!

PUMPKIN & GINGER ICE CREAM SANDWICH COOKIE CAKE

Pumpkin & Ginger Ice Cream Sandwich Cookie Cake 4

Source: Ice cream adapted from my No-Churn Chocolate Almond Ice Cream. Cookie Cake adapted from my Reese’s Peanut Butter Cookie Cake.
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Crustless Ginger Blueberry-Pear Pie

This crustless ginger blueberry-pear pie is light and flavorful. Combine that with a custard filling and you won’t even miss the crust.

Crustless Ginger Blueberry-Pear Pie 2

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).

Crustless Ginger Blueberry-Pear Pie 3

One year ago: Banana Pudding Pie

Two years ago: Flower Bouquet Cake Pops

Three years ago: Cookies and Cream Peanut Butter Pie
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Pass the Cook Book Club: Debbie Lee’s Ginger Soy Beef with Chile-Tomatoes & Peppers

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.

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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).

Ginger Soy Beef

One year ago: Crunchy Oven-Fried Ravioli

Two years ago: Pumpkin Nutella Mini Cheesecake Bites
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Ground Turkey Sloppy Joes with Hoisin and Cilantro

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.

Ground Turkey Sloppy Joes

One year ago: Pasta with Brussels Sprouts, Gorgonzola & Pecans
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Pass the Cook Book Club: Guy Fieri’s Asian Fried Quinoa

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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!

Asian Fried Quinoa

Two years ago: Black Forest Stuffed Cupcakes
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Chewy Molasses Cookies

It’s the 2nd annual Great Food Blogger Cookie Swap 2012, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen! This year I received cookies from Samantha of The Little Ferraro Kitchen (Lavender Lemon Bars), Betty Ann of Asian in American (Vanilla Sugar Snaps), and Christina of Mele Cotte (Holiday Butter Rings). Check out their blogs to get the recipes for their delicious cookies!

Every winter one of my labmates brings in molasses cookies and they are absolutely to die for. So chewy and full of molasses flavor. Those cookies alone might be my favorite part of the winter holidays. And this year, I finally asked for the recipe and knew I had to make them for the cookie swap.

Surprisingly, even though these cookies are super thin, they are magically chewy. I sent two dozen to each of my matches because they are such thin small cookies. And after all, with 9 dozen I definitely had enough to go around!

The lucky food bloggers to receive these cookies were Samantha of The Little Ferraro Kitchen, Betty Ann of Asian in American, and Julie of ROJ Running. Apparently having a food limitation of “no mint” resulted in some overlap, but I was completely happy with everything I received and hope my matches were too!

Did you miss out this year? Sign up HERE to receive advanced notifications for next years swap!

One year ago: Andes Crème de Menthe Chocolate Cookies
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Vegetable Fried Rice for One

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?

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