Cookalong #1 --- Ginger thread #2

wizardnm

15 years ago

I guess it's time to start another thread, easier for those that are on dial up.

I'm still undecided about my menu, we've collected so many good recipes I want to make them all!

Nancy

Here is a link that might be useful: Cookalong #1 --- Ginger thread #1

Sort by:Oldest

Comments (66)

JoanM
15 years ago
last modified: 9 years ago
So Ina's Indonesian ginger chicken is a keeper. I forgot to take pictures after plating as usual. I made a pan full of breasts instead of whole chickens. My sweetie sucked the bones clean and then asked if there was anymore chicken because the sauce was so yummy. He never usually eats two pieces of chicken. I am now drinking my dessert. He saw me taking pictures of the gingerbread cookie martini and said "Oh dessert?" I got a picture before he grabbed it out of my hand. Ginger is good :->
dixiedog_2007
15 years ago
last modified: 9 years ago
Well we are getting ready to head out the door for the concert but wanted to post my picture that we had for late lunch/dinner with family. I went with Salmon and the marinade that Sharon posted. It was wonderful. The wine really made a big difference. Not too powerful but a lovely taste. I used a red Merlot that I had in the house. I did as Sharon said and decided on baking it in the marinade sauce and used that to put over Asian vegetables that I steamed. It really was nice. Thank you Sharon for sharing this recipe with me and my family as we truly enjoyed it and I will be using again. And thank you too Marilyn for the original recipe.
Related Discussions
Cookalong #1 and #2
Q
Comments (2)
I think we can let this drop now.. Thank You Beanthere!!
...See More
Cookalong #2 --------------------- GARLIC
Q
Comments (5)
Jasdip, These were the other threads. The cookalongs. I know I said tried and true, but this is what I was thinking of...
...See More
Cookalong #1 --------------------- GINGER
Q
Comments (2)
I have to go to work...will try to work on this from there...or when I get home. Nancy
...See More
Cookalong #1 - Ginger
Q
Comments (2)
-------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by bri29 (My Page) on Thu, Jan 22, 09 at 20:24 There's a Good Eats episode on Ginger on my DVR right now. I'll check it out and see if there's anything good in there! I've not really cooked with ginger much, so I don't have a whole lot to bring to the table on this challenge. I'll see if I can come up with something and turn it into a T&T recipe. Bri -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by jcrowley99 (My Page) on Thu, Jan 22, 09 at 21:20 Sigh, I am another person who is not fond of ginger. I'll peek back to see what everyone makes though, and to see what the next cookalong ingredient is. Interestingly enough, even though I don't like ginger, the only soft drink I like is gingerale. Does it count if I make something with that? My husband likes ginger, he also loves curry, and I've never tried a curry I like. I guess opposites do attract. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by karigraphy (My Page) on Fri, Jan 23, 09 at 1:25 I love ginger, especially the pickled ginger served next to sushi. Yum. One of my favorite ginger recipes came from my mother. She won the chicken portion of a BBQ contest with this recipe. My kids and DH enjoy it, too. GINGERED BARBEQUED CHICKEN BREASTS from Mom 1/2 C. ketchup 3 T. worcestershire sauce 2 T. peanut oil 1 T. honey 1-1/2 t. grated fresh ginger 1/2 t. dry mustard 1/2 t. chili powder 3 chicken breasts, approximately 1 pound She used the recipe as a BBQ sauce for chicken cooked on the grill. If baking in an oven: Preheat oven to 350 degrees. Wisk all the ingredients together. Season chicken with salt and pepper. Brush half the sauce on top of the chicken. Bake for 20 minutes. Brush remaining ingredients, bake for 20 more minutes. I'm looking forward to trying some of the other recipes here, too. The first one I cut and pasted was the Japanese Chicken Noodle Bowl. Sounds like something I would love but only have had in a restaurant. Kari -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sheshebop (My Page) on Fri, Jan 23, 09 at 8:42 OK, I needed a simple recipe, and Sharon's pic of her Salmon with Marilyn's marinade really did it for me. I will definitely be making that marinade. However, I am going to use pork instead of salmon. I love salmon, but hubby is wishy washy. I can't get great salmon here. Therefore, I will make a marinated pork tenderloin. Still thinking about the salads. And Sharon, a picture truly IS worth a thousand words. Sher -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Jan 23, 09 at 9:01 Jcrowley you might try that gingerale marinated pork loin recipe I put a link to above. I mixed the gingerale with a bottled marinade and it was easy peasy and didn't taste overwhelmingly spicey, (or believe me, my dad would NOT have eaten it when I fixed it). I am another person who prefers gingerale to all other soft drinks. People know when I'm around they need to get gingerale--it's what I mostly drink. Nowdays I have to do diet gingerale. Here are two appetizer recipes I found while rummaging around my recipe box for something to serve. I am having so much trouble coming up with a dinner menu. Fish or any type of seafood is the logical choice to go with ginger carrot soup, but BF doesn't do fish. I may try Kari's mom's marinade on chicken drumsticks. Gingered Crostini and Pepper Spread (I got this out of some healthy living flyer from my health insurance company ages ago) 1/2 TBLSP olive oil (1.5 tsps.) 1 small jalepeno pepper, minced 1 tsp. mustard seeds 1 oz. package dried tomatoes or 12 dried tomatoes halves chopped 1/2 cup water 2 roasted red bell peppers, chopped 3 TBLSP chopped fresh basil or 1.5 tsp. dried basil 2 TBLSP fresh parsley (I think cilantro would be fab with this) Minced fresh ginger salt and pepper to taste Toast mustard seeds in oil until they pop. Add jalepeno, dried tomatoes and water. Cover and cook until tomatoes are plump. Remove from heat. In a food processor, process roasted pepper to rough puree. Add tomato mixture, process until smooth. Add seasonings. Crostini: preheat oven to 375. Cut 24 slices rustic style bread or baguette. Sprinkle with minced ginger root and parsley. Drizzle with olive oil Bake 8-10 min. Orange Hummus (I think this comes from the cookbook "Enchanted Broccoli Forest" by Mollie Katzen) 3 cups cooked chickpeas 1/2 cup orange juice 1/4 cup tahini 1 1/2 - 1 3/4 tsp. salt (optional) 1-2 TBLSP cider vinegar 3 med. cloves garlic, crushed 1-2 tsp. tamari sauce 1/4 tsp. each: cumin, corriander, ginger, dry mustard, tumeric, paprika Combine all ingredients together in a food processor and process until smooth. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Fri, Jan 23, 09 at 14:35 There's a brunch dish that I've wanted to try for years - "Indian Scrambled Eggs with Fragrant Rice and Minted Tomato Sauce" and I think this thread has inspired me to make it next weekend. There's onions and fresh ginger in the sauce, lentils and curry powder in the rice, and ginger and scallions in the eggs, plus many other spices. It will either be fantastic or disastrous so I'll wait to post the recipe in case it's the latter. A ginger recipe I use often is one posted in 2001 by Linda in Tennessee for a Japanese steakhouse - type ginger salad dressing. I like ginger dressing and it's the best I've tried. BENIHANA GINGER SALAD DRESSING 1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice vinegar 2 Tbs. water 2 Tbs. minced fresh ginger 2 Tbs. minced celery 2 Tbs. ketchup 4 tsp. soy sauce 2 tsp. sugar 2 tsp. lemon juice 1/2 tsp. minced garlic 1/2 tsp. salt 1/4 tsp. pepper Combine all ingredients in a blender. Blend on high speed for about 1 minute or until all of the ingredients are well pureed. These beans from Mollie Katzen's "Vegetable Heaven" have the flavor of Jamaican spice mixtures and can be made with either dried or canned beans. We eat this as a main dish rather than a side dish. FIRECRACKER RED BEANS (6-8 servings) 2 Tbs. olive oil 3 cups finely minced onions 2 Tbs. minced fresh ginger 2 tsp. fennel seeds 2 Tbs. minced garlic 1/2 tsp. allspice 1 tsp. dried thyme 1 1/2 to 2 tsp. salt 1 cup dry sherry 2 Tbs. prepared mustard 1/4 cup ketchup 1 tsp. minced chipotle chiles 1 cup water 1/4 cup almond butter 2 Tbs. brown sugar 1/2 cup boiling water About 6 cups cooked small red beans or kidney beans (3 or 4 15-ounce cans, rinsed and drained) Wedges of lime Heat the oil in a large, deep skillet or Dutch oven over med-high heat. Add the onion, ginger, and fennel seeds, and saute for about 5-10 minutes. Turn the heat down to medium, add the garlic, allspice, thyme and 1 1/2 tsp. salt. Cover and cook over medium-low heat for about 3 minutes. Stir in sherry, mustard, ketchup, chipotles and 1 cup water. Cover and cook for another 10 minutes. Place the almond butter and brown sugar in a small bowl. Add the boiling water and mash with a spoon until it becomes a uniform mixture. Stir this into the sauce and cook uncovered over low heat for about 5 minutes. Preheat the oven to 325 degrees. Place the beans in a 9 X 13 inch baking dish or equivalent casseerole, and pour in all the sauce. Cover with tight-fitting lid or foil and bake for 1 hour. Remove the pan from the oven and let it sit for about 15 to 20 minutes, still tightly covered, so the beans can continue to absorb the liquid. Serve hot or warm, with squeezable wedges of lime on the side. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by gellchom (My Page) on Fri, Jan 23, 09 at 16:40 LOL! I meant "2-3 pears." Sorry! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by prairie_love (My Page) on Fri, Jan 23, 09 at 17:02 Well, shoot! What am I going to do with all the pears I've peeled (thought I should get a head start on the peeling, paring, coring)?? LOL -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by jcrowley99 (My Page) on Fri, Jan 23, 09 at 21:42 lpinkmountain, Thanks for bringing that pork loin recipe to my attention. I missed that when I was reading through the thread. Did you use the whole bottle of Soy Vej? Did you still use the chopped onion? I think I can do that recipe! Yeah. I do have problems with using the marinade as a sauce, but that was another thread! Joanne -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sat, Jan 24, 09 at 10:32 I mixed the marinade and the gingerale until I had enough to cover the pork loin halfway. I marinated it about 8 hours on one side and about 8 on the other. (I put it in before I went to bed and then turned it in the morning). As for a cooked marinade, yeah, I know that is controversial, but I boiled it for a good half hour to reduce it, so I didn't have a problem with it. To me, it was yummy. And me being mostly vegetarian, if I felt any hesitation about a meat product I would not serve it. You could always throw out the marinade and make some more by mixing fresh gingerale and Soy Vey (or any other kind of bottled marinade, or even use the ingredients in the recipe, they sound fab to me), and then reducing it to a sauce. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 7:55 Too many ginger recipes to try so I made the first one on Friday - Chinatown Soy Sauce Chicken from Molly O' Neill's New York Cookbook. I used a double sided fryer breast instead of the whole chicken. The only other change I made was to use 1/2 a star anise instead of a whole one. Even with a half, the anise flavor predominated so I would only use one pod next time. The ginger and garlic permeated the meat and the broth was not overpowering, despite having so many strong flavors. Sides were plain white rice with toasted pecans and fresh spinach sauteed in sesame oil and dressed with rice wine, lemon juice, and light soy sauce (recipe from the same book). It was a nice light ginger-accented meal and the taste was definitely better than my photography. LOL CHINATOWN SOY SAUCE CHICKEN 1 star anise 3/4 cup soy sauce 1/3 cup packed dark brown sugar 1/4 cup dry sherry 1 Tbs. honey 3 cloves garlic, minced 3 slices fresh ginger, smashed 1 chicken (3 1/2 to 4 lbs.), well rinsed and patted dry In a nonreactive pot large enough to hold the chicken snugly, gently boil 1 cup water and the star anise, covered, for 20 minutes. Remove and discard the star anise. In a small bowl, mix the rest of the ingredients except the chicken, and add the mixture to the pot. Cover and bring to a boil; then reduce heat, cover and simmer for 5 minutes. Add the chicken, laying it on its side, and bring the liquid back to a boil. Cover and turn the heat to low. Simmer, basting frequently, for 15 minutes. Turn the chicken to the other side and simmer, basting frequently, for another 15 minutes. Turn once more, this time breast side up, and cook until golden brown, 15 minutes more. Remove the chicken and let cool to room temperature. Strain and reheat the cooking liquid and serve a drizzle over the carved chicken. Serves 4 -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 9:15 The original recipe has you cooking a whole chicken for only 45 minutes?! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 11:13 Yes, but I think the key word is "snugly" because the cooking liquid should cover the chicken about halfway up the sides. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 11:22 It would have to be a scrawny little whole chicken to simmer for 45 minutes and be done. I think you were wise to go with the whole breast. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 13:24 Christine, I wouldn't have been worried even if I'd used a whole chicken. I've made many recipes from "The New York Cookbook" with good results following the directions as written. With a book which won both the Julia Child/IACP and James Beard awards and specifically stated in the preface that every recipe was made and tested by either the author or one of her four assistants, I'd try the recipe before criticizing it. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 13:47 I think of this forum as place for the free flow of ideas about cooking. My comments were not meant personally, as I think is clear. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 15:26 I do see that this thread is just for amassing recipes that use ginger, and not discussing each one. My original question actually was to find out if something was left out; it was for information. Then once we were discussing it I just said one more thing. I probably would not have said it about anything but chicken. It's so important for safety to cook chicken long enough. Most people here know to always check, and not go by the time in recipes, but not everyone is equally experienced. Tone of voice is missing in posts, so what sounded good-natured in my mind may have struck others differently. I know I sometimes think there's too much criticiam in some posts, and if I seemed to be doing that, I regret it. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Jan 25, 09 at 16:09 With so many good recipes already posted, I'm still not sure what I'm going to make next Saturday. But I got a new hunk of ginger.... By the way, what is a hunk of it called? Nancy -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by trsinc (My Page) on Sun, Jan 25, 09 at 18:28 I always call it a hand, but that's for the whole thing. You have part of a hand. That's my own personal vocabulary... lol, I don't know if that's accurate. I cut mine up and freeze it so I always have some available. Lars gave me that tip. It's much easier to pound into a paste after it has been frozen and thawed. Thanks Lars! This has been fun! I don't know what I'm going to make yet either but I'm getting there. I think two weeks is just the right amount of time to research, think, then shop and make. Kind of like looking forward to a holiday dinner. :) -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sheshebop (My Page) on Sun, Jan 25, 09 at 20:06 Cloudy, I, for one, did not read your comment as a negative. I thought you brought up a valid point, and then complimented the posted for making a wise choice. Hmmmm. I did not read any unpleasant tone at all. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Tue, Jan 27, 09 at 18:52 I'm ready. I picked Ina's Indonesian Ginger Chicken. It looks yummy. I also went out looking for the Gingerbread liqueur that I found over the holidays. It is seasonal but they still had a few bottles. I will be drinking gingerbread cookies for dessert. Gingerbread cookie 1 part gingerbread liqueur 1 part vodka 2/3 part kahlua 1 part 1/2 & 1/2 Shake with ice and strain into a graham-cracker rimmed martini glass. Yum!! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Jan 27, 09 at 19:26 I'm having to totally revamp my menu due to not being in the mood to entertain and having a ton of food to use up in the fridge. I made soup this past weekend so I'm afraid I am "souped out" this week, so the ginger carrot soup is out. Here's what I'm likely making. Moroccan Vegetable Tagine from Mark Bittman's "How to Cook Everything Vegetarian." It has ginger in the spice mix, I'll post when I can. Then I have roasted eggplant/red pepper dip to use up which I will probably mix with leftover ricotta and feta and some chopped kalamatas and serve as baked pasta. Then a romaine salad with a ginger dressing. If I'm in the mood for wine I have leftover merlot, so no ginger drinks, darn it. But I may have to get some of that gingerbread liqueur for the future! No dessert either. Without company there is no sense in me making anything sweet, I can't eat it up on my diet. If I end up wanting something sweet I have store bought ginger cookies. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by trsinc (My Page) on Tue, Jan 27, 09 at 20:37 I keep changing my mind. I'm going to make this some day, at least, if not for the cook along. Although I'm not interested in the carrot and potato spaghetti at the end. HERB CRUSTED CHICKEN PAILLARD WITH HONEY- LEMON GRASS GLAZE Ming Tsai 6 (6-ounce) chicken breasts skin-on (2 for leftovers) 1/2 cup chopped flat parsley 1/4 cup chopped cilantro 6 scallions, sliced 1/8-inch Salt and black pepper to taste Canola oil to cook Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes a side. HONEY-LEMON GRASS GLAZE: Canola oil to cook 6 lemon grass stalks, finely minced, white part only 1 tablespoon minced ginger 1 large shallot, minced 1/2 cup Riesling or Gewurztraminer wine Juice and zest of 1 lemon 2 cups chicken stock 2 tablespoons lychee honey 1 tablespoon butter Salt and black pepper to taste In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency. CARROT AND POTATO SPAGHETTI: 2 large carrots, peeled, cut into spirals with a turning slicer 1 large potato, peeled, cut into spirals with a turning slicer 1/2 teaspoon ground cumin 2 tablespoons butter Salt to taste In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn. PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest. Yield: 4 servings Prep Time: 1 hour Cook Time: 1 hour 15 minutes -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Jan 27, 09 at 21:09 I've just had a change of ideas because I bought some lovely spring onion at the farmers' market the other day and have some little chicken tenders in the freezer. I think I'll make my version of Teriyaki Chicken and stir fried vegetables, using Marilyn's Gourmet Sauce with fresh ginger for the teriyaki. It's a really delicious dish. I had it once in Canada at a restaurant and had to make a copycat recipe so this is it: Teriyaki Chicken & Stir Fried Vegetables over Rice For 3 servings..... Ingredients:....quantities are variable 1 lb chicken breast cut into bite-sized strips 3/4 cup green bell pepper - finely chopped 3/4 cup red bell pepper - finely chopped 1/2 cup white part of spring onion bulb - sliced finely 1/2 cup grated carrot (optional) 1/2 cup frozen peas 1 cup fresh or frozen heads of broccoli sliced & chopped 1/4 cup teriyaki sauce for marinade plus more for drizzle over when serving basmati rice - 3 cups cooked (200 grams raw) or 1 cup cooked rice per person 3/4 cup sliced green stalk rings of spring onion - for garnish only olive oil for cooking salt & pepper 1. Put 1/2 cup Teriyaki sauce in a small glass bowl and put in chicken pieces to marinate for 30 to 60 minutes. Turn pieces and spoon over sauce from time to time. 2. Chop and prepare vegetables, putting all except green onion rings into a bowl. Put 2 TBS olive oil into a large non-stick frying pan or wok over medium heat and when hot, add the vegetables from the bowl. Stir constantly with wooden spoon until they are cooked enough but not overdone....10 to 12 minutes. Add more oil as needed. Turn off heat and put lid on pan to keep warm. 3. Put water on for cooking the rice. 4. When chicken has marinated, drain and reserve half the marinade, putting the other half of it together with the chicken into a second non-stick frying pan and cook, reducing the liquid and browning chicken pieces, about 10 minutes. Then add the reserved marinade, cooking for a couple minutes more until it has formed a reduced syrup around the chicken. Drain cooked rice, add butter or oil, season to taste with salt & pepper. 5. Spoon chicken and sauce over vegetables, stir and season with S & P. Serve over rice, drizzle with more Teriyaki sauce and garnish with green spring onion rings. SharonCb -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER//// clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Jan 27, 09 at 21:11 PS Nancy....I forgot to add this....that a hunk of it is usually called ginger root, or a piece of ginger root. It grows well here in our garden but I usually buy it in the market. S. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by dixiedog_2007 (My Page) on Tue, Jan 27, 09 at 21:57 I haven't made up my mind yet on what I am going to make but I guess I better make a decision soon huh? LOL! We are going to a concert with friends on Sat. night so we will have dinner at our house first and then go to the show so I probably won't post a picture until Sunday morning. Everything that has been posted so far sounds good and Sharon that dish looks wonderful! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Jan 27, 09 at 22:44 I think a gingerbread cookie would be a lovely nightcap. And yes, Cloudy....45 minutes will cook a 3 1/2 pound chicken perfectly....I find most people waaaaay over cook chicken, thereby the frequent plaint "I don't care for white meat, it's so dry." Try it....you might be surprised. Linda C -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Tue, Jan 27, 09 at 23:29 Some great lookin' recipes and ideas here for sure! I don't have any to add to the list as the one or two I had in my files have already been posted. I'll admit that I never used Ginger much until finding this forum but the recipes I have used have been great. I'll have to pass on this first cookalong due to a Birthday Party Saturday night and the SB on Sunday. Saving these recipes for sure....might do something on Friday or the following week and share it with y'all....depending on my crazy work/life in general schedule... David -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Jan 28, 09 at 8:32 Here's the tagine recipe (which I will probably make either in my crockpot of roast in the oven) Pearl Couscous Tagine (from Mark Bittman's "How To Cook Everything Vegetarian" cookbook) 2 TBLSP extra virgin olive oil 1 onion chopped (I'll probably use red for color) 2 cloves garlic minced One 1 inch piece of ginger, peeled and minced 1 1/2 tsp. ground cumin 2 tsp. ground tumeric Two three inch cinnamon sticks 1/3 cup chopped dried apricots, dates or raisins 1 1/2 cups chopped ripe tomato (about 1 pound whole, preferably peeled and seeded, or drained canned ones) 2 cups vegetable stock 1 cup cooked canned chickpeas 2 med. carrots, peeled and cut into bit sized chunks 1/2 head cauliflower, cut into bite sized chunks 2 zuchinni, cut into bite sized chunks (I'll probably use yellow summer squash, for the color) Salt and freshly ground black pepper to taste 1 cup pearl couscous Note: I'm also probably going to add peeled and diced butternut squash. Put oil in a deep skillet with a lid over med. high heat. Add the onion and cook until it softens, about 5 min. Add the garlic, ginger, and other spices; cook, stirring often until fragrant, about 2 min. Add the dried fruit, tomato, stock, chickpeas, carrots, cauliflower, zucchini, etc., and a large pinch of salt and a good amount of pepper. Bring to a boil. Reduce the heat to a gentle simmer, cover and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered and refrigerated for up to 2 days. Bring it to a simmer before proceeding.) Add the couscous and cook until al dente about 10 min. It should have a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered in the fridge for up to 3 days and then reheat. Notes: sounds like this is like most pasta dishes--tastes best the next day. Since I'm serving this with pasta, I am not going to add the couscous and all that broth--I'll do mine in the crockpot or roast in the oven. Ginger Vinagrette (from the same cookbook) 1/2 cup extra virgin olive oil 1 inch piece of ginger, peeled and roughly chopped in a blender 1 TBLSP sherry vinegar (I will use rice wine vinegar) 1 TBLSP freshly squeezed lime juice 1 TBLSP water (I might use more sherry vinegar, as it is mild) Salt and freshly ground black pepper (Optional) 1 large shallot, minced (I might use some scallions I have languishing in the fridge) Note: with this vinagrette, I might add just a drop of honey for my taste. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Jan 28, 09 at 10:37 I haven't had much time for the forum, lately, but the time I've spent here I've missed this thread until today. We're going out of town Sunday, so I don't know if I'll have time to participate completely. I'd like to do the dinner Saturday night, but the follow up on Sunday I'll miss, and that's at least half the fun. Oh, well. The Firecracker Red Beans that Ruthanna posted looks good. I may try that. So does the couscous recipe. They all sound good, actually. I'll have to research and see, but I don't really have a T&T recipe featuring ginger that hasn't already been mentioned, like the carrot ginger soup and the gingerbread recipes. I might try to do something with tofu. Do y'all think one of the marinades posted above would work with tofu and grilled? I'm thinking of trying something like that. Sally -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by susytwo (My Page) on Wed, Jan 28, 09 at 10:52 This is a favorite of my DS. Gingered Spaghetti Squash Cut a spaghetti squash in half lengthwise and place face down in baking dish with a few tablespoons of water. Bake in 375 oven till strands are "al dente" (~45 minutes). Spoon strands out carefully and toss the hot squash with 2 TB butter, 1 TB honey and 1/2 TB minced ginger. Salt and pepper to taste. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Jan 28, 09 at 14:10 I have a question about that red bean recipe, Ruthanna, or anybody. Do you have a suggestion for a substitute for the dry Sherry? I don't have more than a couple of tablespoons left, and don't want to go buy some at this time. I found this recipe in one of my cookbooks I just might try tonight, as I won't have time to do it on Saturday. It's from Vegetariana, by Nava Atlas. I'll let y'all know if it's a winner or not. Gingered Rice and Apple Stuffed Squash 2 medium acorn or butternut squashes 3/4 cup raw brown rice 2 tablespoons soy sauce or tamari 2 tablespoons butter 1 small onion, chopped 2 medium apples, peeled, cored, and slicd 1/3 cup chopped walnuts, almonds, or pecans 1/2 cup light cream or milk 1/4 cup dry red wine 2 tablespoons honey 2 teaspoons honey 2 teaspoons freshly grated ginger, more or less to taste 1 teaspoon good curry powder 1/2 teaspoon nutmeg 1 cup grated mild white cheese, optional Preheat the oven to 350 degrees F (180 C) Cut the squashes in half, place them cut side up on flat baking sheets, and cover them with aluminum foil. Bake for about 35 to 45 minutes, or until tender. In the meantime, cook the rice with the soy sauce added to the cooking water. (The cookbook doesn't indicate how much water, but it's usually 2 1/2 times the amount of rice, so this would be somewhere around 1 2/3 cups water for 3/4 cup rice???? I'd just follow the directions on the rice package.) When the squash is cool enough to handle, scoop out the pulp, leaving about a 1/2 inch (1 1/2 cm) shell of pulp all around. Chop the pulp and set aside. Heat the butter in a large skillet until it foams. Add the onion and saute over moderately low heat until it is translucent. Add the apple and saute until it softens, then add the squash pulp, cooked rice, and the remaining ingredients. Stir together and remove from the heat. Stuff teh squash halves with the rice mixture, arrange in lightly oiled baking dishes, and bake for 20 minutes. Makes 4 servings. Sally -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Jan 28, 09 at 14:23 Sally if it is good it might end up on my family's Thanksgiving menu! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Wed, Jan 28, 09 at 15:41 I haven't looked into this thread in a while...with all the recipes here..you could definately have ginger in every course of the meal! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Jan 28, 09 at 16:40 Sally, I have only used the sherry when I've made it but if I didn't have any on hand, I'd probably substitute 1/4 cup of dark rum and 3/4 cup of water for the sherry instead of a different variety of wine. I did the C+P to bring this thread back... Here is a link that might be useful: Cookalong #2------------------GARLIC Follow-Up Postings: o RE: Cookalong #1 --------------------- GINGER clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 9, 09 at 8:48 I have to go to work...will try to work on this from there...or when I get home. Nancy
...See More
cloudy_christine
15 years ago
last modified: 9 years ago
Lpink, sorry there's no pan size given. I think that's how the recipe was.
I make it in a 10-inch round pan; a 9-inch square pan is close to the same size.
lpinkmountain
15 years ago
last modified: 9 years ago
Just finished dinner. Sorry no pics, no digital camera. The tagine was delicious and gorgeous. Great Moroccan flavors! I didn't use the garbanzo beans because I'm garbanzoed out right now, but they were kinda missed. I also didn't add the couscous because I am not a couscous fan.

I served it with roasted pepper/eggplant baked pasta. That was good although when I went to get out my feta is was all moldy, so I had to make it with parmesean--it wasn't as middle eastern as I had envisioned.

Didn't make the salad with the ginger vinagrette, but have all the ingredients so will probably make it later this weekend.

I highly recommend the tagine if you like Moroccan style flavors. I like cinnamon and raisins with my savory dishes. If the vinagrette turns out as good as everything else, this has potential to be a great party menu.
wizardnm
Original Author
15 years ago
last modified: 9 years ago
Ruthanna, your Spicy Maple Walnuts look yummy. I'm anxious to make some. Sorry your other plans didn't work out...how dare those guy's!!!!

Joan, nice to find a keeper recipe. I'll have to look at the recipe and try it.

Dixie, I'm not a big salmon eater but with that sauce I think I'd like it. Sharon always posts such good recipes.

Here's what I made ~~ Ginger Garlic Shrimp Pasta
It doesn't take long to cook, so you want to have all the prep done before you heat up the pan...

Before I added the cooked pasta

A quick pic before I dug into it. It was really good with lots of garlic and ginger. Yes, I cleaned my plate.

Ginger Garlic Shrimp Pasta

2 tbsp. olive oil
1 tbsp. minced ginger
5 garlic cloves, thinly sliced
340 gr. shrimp (I used a 12 oz pkg of raw frozen shrimp)
1 cup diced tomatoes
1 tbsp. Parsley
1/4 tbsp. Basil
1/4 cup chicken stock
2 tbsp. butter
225 grams Egg Noodle or Angel Hair Pasta (1/2 lb)

Heat oil in pan for 15 seconds.
Add ginger and garlic and cook for 1 minute.
Add shrimp and cook for 2 minutes.
Turn shrimp and add the tomatoes and one-half of the Parsley and Basil for one minute.
Add the chicken stock and cook until the volume is reduced to half.
Add butter and cook until melted.
Add the remainder of the Parsley and the cooked hot pasta.
Mix well and serve

I made a dessert featuring ginger also. Ginger Pear Fruit Gratin with Cream Cheese Topping.

I had canned Ginger Pears last summer and was inspired to use them when I was looking through The Dessert Bible by Christopher Kimball.
You can use any canned or fully ripe fresh fruit.
Put 2 cups of cut up fruit in a broiler proof gratin dish.

Topping:
2 Tbsp fresh goat cheese
2 Tbsp cream cheese
2 Tbsp half-and-half
1/2 tsp vanilla
1 tsp sugar

Combine and spoon over fruit.

Sprinkle 1 Tbsp of brown sugar over the topping.

Broil for 5-6 min or until the cheese starts to brown.
Serve immediately. Serves 4

My note, I used all cream cheese and went heavy on the brown sugar.
This was easy, fast and tasted excellent. Good way to use canned fruit. I'll try it with fresh soon as good fresh is available.

Nancy
annie1992
15 years ago
last modified: 9 years ago
I started early, I'd made some ginger cookies for dessert, but I made them last night, so a couple of cookies and coffee were breakfast before I went to the farm:

{{gwi:1483388}}

When I got home, I started supper. I had the pork loin chops in the pan browning when I realized I'd forgotten to stop at the store for a pear. Should I stop now and walk up? Nah.....I substituted a Granny Smith Apple. I didn't have dry white wine so I used Moscato and I didn't have scallions so I used red onions. LOL Is it even the same recipe now? I don't know, but it was good:

I had brown rice on the side, it was really good with the sauce from the chops. And more of these for dessert:

{{gwi:1483390}}

Mmmmm. I love ginger.

Annie
jessyf
15 years ago
last modified: 9 years ago

Sorry my presentations and camera are not the best

Anyone want to guess what the 'fingers' are made from?

The Ginger Chicken salad pictures didn't turn out!!!!
trsinc
15 years ago
last modified: 9 years ago
Here is what I cooked. If anyone wants the recipe I'll post it tomorrow. Too much sake tonight, lol.

Cantonese Spare Ribs with Oven Baked Egg Rolls

{{gwi:1483391}}

{{gwi:1483392}}
Lisa_in_Germany
15 years ago
last modified: 9 years ago
Jessy, are those parsnips?
Everything looks so good. I didn't get to participate because I have been sick for two weeks and our mardi gras party was last night. Hopefully, next time.
Lisa
ruthanna_gw
15 years ago
last modified: 9 years ago
Everything looks and sounds so good.

Thanks for the Cookalong idea, Nancy. I have enjoyed trying some new ginger recipes and have a pile of them to make later. I look forward to future ingredients.
chase_gw
15 years ago
last modified: 9 years ago
Everyone's meals look yummy!

I made the Hot and Sour Lo Mein. It was good but not as good as I recalled it being. Next time I will reduce the sesame oil and up the hot chile paste as I had to sprinkle on some chile pepper flakes to get the kick I was looking for.

Thanks Nancy this is fun, can't wait for the next ingredient.
lpinkmountain
15 years ago
last modified: 9 years ago
Ruthanna I wouldn't mind having that recipe for "Indian Scrambled Eggs with Fragrant Rice and Minted Tomato Sauce." I have lots of mint left over from summer, and I am on a kick of experimenting with Indian recipes.
gbsim1
15 years ago
last modified: 9 years ago
Roll with the punches..... I had planned a Ginger Feast for last night, but then our oldest son announced that as he was going hiking nearby this weekend, he'd like to stay overnight with us (and of course have a free dinner!!!) Hmmm.... as chicken salad isn't his favorite, we decided to go out to eat last night and I'll make the ginger chicken salad this afternoon!

So.... we started the AM with ginger scones for breakfast. They were good, but not as good as my standard recipe. Though I think I'll try swapping out some of the dried fruit in my regular recipe for the crystallized ginger.

Then we loaded up the horses and headed for a 3,000 acre wildlife management area about an 60 miles from home. After a lovely 9 mile ride (we're slowly getting back in shape after a 9 month layoff and Joe's new hip 10 weeks ago), Joe set up the lunch table....

Friday night we had a cold sesame chicken noodle dish that was sort of a "pad thaish" ginger/peanut chicken dish. Very good and there was enough chicken leftover that I made delicious wraps before leaving home with the chicken, some spinach, and a few hot and sweet pickles. For a drink we had a knockoff of Emerils gingerale which involved steeping ginger slices in boiling water, straining and then mixing with Truvia (imitation sugar) and sparkling water.... good but a little too sweet.

Here's our view from the table

We had a relaxing afternoon and Joe says to let everyone know that he really enjoyed "ginger day"! So did I and I'll report in to the WFD thread about wether we like the chicken salad. And since I still have a big hunk of ginger left, I imagine I'll have more ginger dishes in my future!
Grace
annie1992
15 years ago
last modified: 9 years ago
Grace, I wanna have lunch with YOU and that palamino horse you have tied to the trailer!

I agree, Jessica, those look like parsnips to me. I love parsnips, I don't know why I don't eat them more often.

Annie
pat_t
15 years ago
last modified: 9 years ago
Oh Nancy - that shrimp dish looks heavenly. And I think I have some canned peaches, so may make your dessert to go with our chicken today.

Mental note to self: don't forget to take pix!

Annie - please mail me some of those ginger cookies. I could use one right now...

Jessy - parsnips?
jessyf
15 years ago
last modified: 9 years ago
Yup roasted parnsips, to get that finger look for 'whats old and wrinkled and smells like ginger'. Anyone catch the wedding ring from a bit of green onion? Thats a soy/sake/ginger sauce.

gbsim, all I can say is *thud*! Can I go with next time?
gbsim1
15 years ago
last modified: 9 years ago
Annie and he's a Morgan too, so I think I'd better keep an eye on him or he might disappear to Michigan??

Grace
sally2_gw
15 years ago
last modified: 9 years ago
I didn't take pictures because I wasn't organized enough, and probably chose the wrong recipe to make considering I was starting after I got home from work. Then I discovered I didn't have one of the ingredients I thought I had, so I had to wait for DH to stop and get it on his way home from work. Sigh. But I made Ruthanna's Firecracker Red Beans, and they were delicious! I did think ahead enough to soak the beans over night and get them in the slow cooker yesterday morning, so they were done by the time I got home from work. Thanks, Ruthanna, for a new recipe and a new way to make beans. DH really liked them, and so did I. In addition to the beans, I made a double batch of the rice I'm going to use for the squash dish I'm making today to take with us on our trip, so we had the brown rice and some simple cooked spinach on the side. I figured that with the beans being heavily seasoned, a simple side dish was in order.

This has been fun.

Sally
sheshebop
15 years ago
last modified: 9 years ago
I am marinating the pork tenderloin right now. We are also having a spinach, orange, onion salad with ginger honey dressing. Dessert will be gingered pears and ginger cookies. Is that ginger enough for you??
I won't have the pictures posted by 6:00 since we are eating at 6:00, so don't worry about me being in the drawing for the next ingredient.
This is my first virtual meal!
ruthanna_gw
15 years ago
last modified: 9 years ago
Glad you enjoyed them, Sally. The recipe is from Mollie Jatzen's "Vegetable Heaven" and her other bean recipes in the book are great. Here's one I make a lot and I forgot that it has ginger in it too.

BLACK BEANS IN MANGO SAUCE

1 1/ 2 Tbs. olive oil
2 cups minced red onion
1 Tbs. minced garlic
1 3-inch jalapeno chile, seeded and minced
1 1/2 Tbs. minced fresh ginger
1 1/2 tsp. whole cumin seeds
1 1/2 tsp. salt
About 6 cups cooked black beans (or 3 15-ounce cans, rinsed and drained)
6 Tbs. fresh lime juice
2 large ripe mangoes, peeled and minced
Freshly ground black pepper to taste

Heat the oil in a medium-sized skillet. Add 1 3/4 cups of the onion, and the garlic, chile, ginger, cumin seeds, and salt. Saute over medium heat for about 5 minutes. Turn the heat down to medium-low, and add the beans and about half the lime juice. Cook for about 5 minutes more until the beans are heated through and then transfer to a bowl.

Stir in the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cove and let stand for about 15 minutes to let the sauce develop.

Serve warm, at room temperature, or even cold, topped with the remaining red onion and mango, and some minced parsley or cilantro, if desired.

Good served with plain cooked white or brown rice.
ruthanna_gw
15 years ago
last modified: 9 years ago
Lpink, Ill add that recipe to this thread as soon as I get it typed out. Its a long one.

Since our brunch plans went kaput, I ended up making some poached butterflied shrimp. DH loves any type of seafood cooked in this broth. I added more broth to the bowl after I took the picture.

HOT & SOUR POACHING BROTH

1 quart chicken broth
1/4 cup honey
3 Tbs. tomato paste
2 1/2 Tbs. cider vinegar
12 quarter-size slices peeled fresh ginger, cut into thin strips
1/4 tsp. hot sauce

Bring all ingredients to a boil; then lower heat and simmer about 10 minutes. Add shrimp or fish and simmer with the lid on until nearly done. Remove from heat and let stand, covered, for about 2 or 3 minutes. You can add julienned vegetables to the broth (I used snow peas and white mushrooms) and sprinkle the seafood with soy sauce and refrigerate to marinate about 1/2 hour before cooking. Garnish with chopped scallions including the green parts and fresh parsley or cilantro before serving. Add minced garlic to the broth when poaching mussels.
pat_t
15 years ago
last modified: 9 years ago
Alrighty - Sunday dinner is now over. The chicken was very moist and tasty. I made rice pilaf and sauteed some green beans in sesame oil and added fresh garlic & lemon zest and sesame seeds. Just a simple chicken dinner, but very good.

Here are the pics of the Asian Plum-Glazed Roasted chicken (before & after cooking):

{{gwi:1483401}}

{{gwi:1483402}}
canarybird01
15 years ago
last modified: 9 years ago
Doesn't it all look so good! Love those shrimp dishes and Ann's halibut. I also shop at Thrifty's when I'm on Vancouver Island, as does my daughter there.
Looks like a nice simple ginger sauce for the fish.

I went with what I know we both love....the recipe I made to copycat a dish I had in a restaurant in Canada last summer. Teriyaki Chicken Tenders with Stir Fried Vegetables over Rice, the recipe I posted on the first ginger thread, but using Marilyn's Gourmet sauce which is so similar to a teriyaki sauce. We both enjoyed it again and Wolf said he could eat it every day. The flavours just go so well together. So I had to do mine today (Sunday) because we were out on Saturday. Here it is:

There's a bit of everything left over so tomorrow we'll have it as a late supper.

SharonCb
malna
15 years ago
last modified: 9 years ago
The best laid plans...

We were all set for our ginger dinner, but were called into emergency babysitting duty. I didn't think Chicken with Spicy Cashew-Ginger Sauce would be a real big hit with the two-year-old granddaughter. The chicken got turned into Chicken with Rice, and we'll have to save the Spicy Cashew-Ginger Sauce for another day :-(
wizardnm
Original Author
15 years ago
last modified: 9 years ago
Just to clarify something....

Everyone who has posted to either ginger thread #1 or this thread will be in the drawing. Pictures of dinner, not required!
The only change I've made along the way is to extend the qualifying time to midnight, so that everyone has time to post.

Please check this thread Monday...you may be the one that needs to name the next focus ingredient! :)

Nancy
ruthanna_gw
15 years ago
last modified: 9 years ago
I only made a half-recipe of the sauce and rice and the only change I made was to use less salt than in the recipe. The sauce was very good not as spicy as I thought it would be. I ended up using it to top microwaved spaghetti squash and it would be perfect with eggplant. The rice looked so pretty with the red lentils. If you use the grey lentils, I think youd have to precook them instead of just the boiling water soak. (Lpink, Elias Market has the best price on red lentils.) It sounds like a lot of ingredients but once I had everything chopped up and measured out, it was easy to make.

INDIAN SCRAMBLED EGGS WITH FRAGRANT RICE AND MINTED TOMATO SAUCE

MINTED TOMATO SAUCE
2 Tbs. butter
4 cups coarsely chopped onions
4 tsp. curry powder
2 tsp. minced garlic
2 tsp. minced fresh ginger
2 tsp. ground coriander
1 ½ tsp ground cumin
1 ½ tsp. tumeric
1 ¼ tsp. salt
¼ tsp. pepper
1 (20 oz.) can crushed tomatoes (2 1/3 cups)
¼ cup chopped fresh mint (omit mint if fresh is not available)

FRAGRANT RICE
½ cup red lentils
¼ cup butter
1 ½ cups chopped onions
1 ½ tsp. curry powder (I used Penzeys Maharajah blend)
2 ¼ tsp. salt
½ tsp.pepper
1 ½ cups white rice
2 Tbs. lemon juice
2 ¼ cups water

SCRAMBLED EGGS
16 eggs, lightly beaten
1 tsp. salt
½ tsp. pepper
1/8 tsp. cayenne
1/8 tsp. nutmeg
1 ½ tsp. sugar
8 oz. cream cheese
½ lb. butter
2 ¼ tsp. minced fresh ginger
½ cup sliced scallions

MINTED TOMATO SAUCE
Heat the butter in a large saucepan. Add the onions and curry powder and saute until the onions are tender. Add the garlic, ginger, coriander, cumin, tumeric , and salt and cook 2 minutes. Add the pepper, crushed tomatoes, and mint. Bring to a boil, reduce the heat, and simmer 20 minutes, stirring occasionally, until very thick. Set aside.

FRAGRANT RICE
Pour boiling water over the lentils to cover by an inch and let soak 15-30 minutes or until tender. Drain and set aside. Preheat the oven to 250 degrees. Melt the butter in a large saucepan. Add the onions and saute until tender. Stir in the curry powder, salt and pepper. Add the rice and saute 2-3 minutes. Add the lemon juice and water, cover, and cook about 15 minutes or until liquid is absorbed. Add the reserved lentils, stir and cover tightly. Keep warm in the oven until ready to serve (or cool and reheat later).

SCRAMBLED EGGS
Have the tomato sauce hot. Combine the eggs with the seasonings. Cut the cream cheese in bits into the eggs. Melt the butter in a 12" skillet (or use two 9" skillets). Add the ginger and saute 1 minute. Add the eggs and cook until barely set. At the last minute, stir in the scallions. Serve at once accompanied by the sauce and rice.

Note from Frog/Commissary Cookbook: A beautiful dishrich, fragrant, gently spicy, a medley of textures and seasoningsin itself a reason to invite friends in for brunch. On Sundays at The Commissary, we often serve the dish arranged in a long casserole to resemble a brilliant striped flag with the vibrantly red sauce separating the golden eggs from the lentil-dotted rice. If you prefer, make the sauce and rice ahead of time and reheat them before serving.
Marigene
15 years ago
last modified: 9 years ago
OH. MY. GOODNESS. there are some delicious looking meals here!

My measly little contribution is a plate of gingersnaps!
sheshebop
15 years ago
last modified: 9 years ago
I hate to post pix. I am NOT a photographer. Besides, the food did not look that great, but it tasted awesome. I invented the dressing for the salad, and Roger loved it better than any dressing I have ever made. He said, It's even better than store bought dressing. Duh..Snort.
So here are my carpy pictures. Truly folks, the food tasted awesome. Just doesn't look great.

[IMG]http://i19.photobucket.com/albums/b189/sheshebop/Ginger%20Challenge/007.jpg[/IMG]
amck2
15 years ago
last modified: 9 years ago
We had surprise company stop by on their snowmobiles yesterday afternoon up here at the lake. Nice, but their visit came during the time I had alloted for unpacking & figuring out how to use my new camera. When they left I was running late for preparing dinner, so I'm sorry to say I have no pics to post.

I chose something from Fine Cooking Volume 2. It's beautifully photographed on Page 232. I'll see if I can scan & post it later when I'm home.

The recipe was great. I'm glad we did this ginger dinner that prompted me to try it out.

Peanut-Crusted Tilapia with Frizzled Ginger & Scallions

Serves 2

1/3 cup vegetable oil
3 med. scallions, cut lengthwise into fine matchsticks (about 1/4 cup)
One 2 x 1/4-inch knob of fresh ginger, peeled and cut into fine matchsticks (about 1/4 cup)
Kosher salt
2 tablespoons all-purpose flour
1 large egg
1/2 cup salted peanuts, finely chopped
2 skinless tilapia fillets (about 4 oz. each)
4 teaspoons seasoned rice vinegar, or to taste
Freshly ground black pepper

In a 10-12" heavy, nonstick skillet, heat oil over med-high heat till hot. Add the scallions and ginger and cook, stirring occasionally, until just golden, w/ some green still visible on the scallions, 2-4 minutes.

Remove the skillet from heat and with a slotted spooon, transfer the vegetables to paper towels to drain (leave oil in the skillet). Toss ginger & scallions lightly w/ salt.

Line up 3 wide, shallow dishes. put flour in the 1st, beat egg in the 2nd, put the peanuts in 3rd. Season tilapia w/ salt. Dredge one fillet in the flour. Shake off excess. Dip fillet in the egg, then coat it w/ peanuts. Set on plate & repeat w/ second fillet.

Reheat the oil in the skillet over med-high heat. Add fillets & cook till golden on each side and flesh is opaque & cooked through, 3-4 mins. per side (reduce heat if they brown too fast).

Place the tilapia on dinner plates, sprinkle w/ the rice vinegar & pepper to taste, top w/ the frizzled vegetables and serve immediately.

** My Note** I doubled the recipe and served w/ basmati rice and carrot coins w/ butter & parsley.

I will definitely make this dinner again!
cloudy_christine
15 years ago
last modified: 9 years ago
Sherry, your dinner photos look great! Not carpy at all.
dixiedog_2007
15 years ago
last modified: 9 years ago
Everything and I mean everything really does look great! As I said earlier, we really enjoyed our meal last night and I'm looking forward to trying a few of these others.

I think this will be a great way for everyone to try out some new and maybe not so new interesting ways to use a certain spice or ingredient.

Thanks Nancy for organizing it!
artsyshell
15 years ago
last modified: 9 years ago
Finished making dinner and then company showed up, so I will post pictures tomorrow.

For dinner I made Pork tenderloin medallions with chinese ginger and lemon sauce, green beans with walnut-miso sauce,and pineapple and shrimp fried rice. The whole meal was fantastic, with not a spoonful leftover. Will definately be making all three again.

Loved seeing what everyone else made, your meals look fantastic!

Shelley S.
caboodle
15 years ago
last modified: 9 years ago
Everyone's dishes look lovely. I made a butternut squash/ginger bisque for my new dish. I wasn't very pleased with it, though my dh liked it well enough. I thought it was way too thick for me. Next time I will double all ingredients except the butternut. This was fun!
Judi
wizardnm
Original Author
15 years ago
last modified: 9 years ago

I hope everyone had even half as much fun as I did.

I just drew the name for the next cookalong...

Joanm....are you watching? You're it!

Please choose the next ingredient focus...just post it here ASAP and I'll set up the new thread.

Our next cookalong weekend will be February 14th

Nancy
JoanM
15 years ago
last modified: 9 years ago
I'm here. Now I just have to decide if I want to be perverse or choose the obvious ingredient. Hhhmmmm.

Give me a minute to decide.
wizardnm
Original Author
15 years ago
last modified: 9 years ago
Take your time....no pressure :)
artsyshell
15 years ago
last modified: 9 years ago
Here's my photo of my dinner as promised along with the recipes.

{{gwi:1483413}}

(these looked gross but were soooo good)!
Green Beans With Walnut-Miso Sauce
Yield 4 servings

Time 20 minutes

Adapted from Yumiko Kano

Summary
Light (white) miso is the mildest you can find, but the darker misos work well here also.

Ingredients
Salt
10 ounces green beans, strings removed
1 inch-long piece ginger
2 tablespoons light (sweet) miso
1/2 cup shelled walnut meats
1/2 teaspoon soy sauce, or to taste

Method
1. Bring pot of water to a boil and salt it; blanch beans in water until they are bright green and just tender, about 5 minutes. Drain and refresh in cold water, then drain again. Place in a serving bowl.
2. Grate ginger over bowl, then place in small fine strainer and press out juice, about a teaspoon. Combine ginger juice with miso, walnuts, 2 tablespoons water and soy sauce in blender and blend until smooth, stopping machine and scraping down sides if necessary. (You may add a little water or soy sauce if mixture is too thick.)
3. Toss beans in sauce, and serve at room temperature.

Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce

--------------------------------------------------------------------------------

Ingredients
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions

Preparation
Combine first 3 ingredients, and rub evenly over pork.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.

Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.

Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.

Yield
4 servings

Pineapple Fried Rice

Although most are familiar with Pad Thai (a savory rice noodle dish, lightly fried with scrambled eggs, vegetables and sprinkled with ground peanuts), pineapple fried rice ranks up there as one of the signature dishes of Thailand. Piling the rice high in a hollowed out pineapple shell brings a festive atmosphere to the simplest meal. Fried rice is also a wonderful way to use leftover steamed rice. But, please, don't use canned pineapple...........it's just not the same!

Serves 4

2 1/2 cups cooked Jasmine or long grain rice (cooled & fluffed with a fork)
1-2 tablespoons oil
1 cup fresh shrimp (or as many as you like)
100g chopped fresh pineapple
1 tablespoon fish sauce
3 cloves of garlic, cut finely
2 spring onions, chopped finely
2 tablespoons chopped fresh coriander (or as needed)

Put the oil in a wok or large frying pan and fry the garlic with the shrimp over medium high heat. Then add spring onion and 1 cup of the cooked rice. Mix well. Add the remaining rice and stir well. Add fish sauce and pineapple and mix gently until all ingredients have been fried together. When ready to serve, fill the pineapple shell with the rice and garnish with coriander leaves.

The CuliThe Culinary Chase's Note: I usually end up adding more fish sauce (about 1 tablespoon more) as I find it adds the right kind of saltiness to offset the sweetness of the pineapple

Thanks Nancy, this was fun!

Shelley S.
ann_t
15 years ago
last modified: 9 years ago
So many wonderful ways to use Ginger.

There are a number of recipes I want to try. Joanm's Indonesian Chicken, Trsinc's oven baked egg rolls, Sharon's Hot and Sour Lo Mein, Annie's cookies, Ruthanna's soup and Indian Scrambled Eggs with Fragrant Rice, Sherry's Pork (your pictures are not crappy),just to mention a few and so many more.

Nancy, thank you so much for organizing this.

Ann
JoanM
15 years ago
last modified: 9 years ago
OK. I talked it over with a few co-workers and we decided not to go with the obvious (chocolate) since many people would receive that as a gift.

So now even though it is Valentines day I am going to pick my favorite ingredient in hopes of gathering some yummy recipes.

The next cookalong ingredient is... GARLIC
chase_gw
15 years ago
last modified: 9 years ago
Garlic on Valentines Day!!! you are evil!!! LOL

PS Thank goodness you didn't do chocolate......we would all probably have had that in there somewhere anyhow!
wizardnm
Original Author
15 years ago
last modified: 9 years ago
Shelly...great dinner, I can't wait to make the Pineapple Fried Rice.

My pleasure Ann. I've really been having fun.

Sharon, my thought exactly!
wizardnm
Original Author
15 years ago
last modified: 9 years ago
oops...I meant to add the link for the next thread
mst___
15 years ago
last modified: 9 years ago
trsinc, Could you please post your recipe for oven baked egg rolls?
foodonastump
15 years ago
last modified: 9 years ago
And while you're at it, trsinc, the ribs too please!

Unfortunately I wasn't able to participate. This thread is killing me - everything looks SO good! So much to try from these two threads!
gbsim1
15 years ago
last modified: 9 years ago
Nancy,
I hope you pop on here again.... I forgot to say THANKS for organizing the cookalongs!!!!!!!

Grace
wizardnm
Original Author
15 years ago
last modified: 9 years ago
My pleasure Grace, so glad you enjoy.
trsinc
15 years ago
last modified: 9 years ago
I don't usually write out formal recipes, so please let me know if anything is unclear.

********************************************************************************************

My egg roll filling differs every time, but I did pay attention to how much of what I used when I made the ones above. I usually add left over shredded pork or chicken and omit the mushrooms. Here goes:

BAKED EGG ROLLS

Pre-made (store bought) egg roll wrappers
2/3 of a large head of cabbage - shredded
2 carrots - shredded
2 large cans of sliced mushrooms, chopped
2 cloves garlic, minced
1 one inch piece of fresh ginger, minced (it could have used more)
1 teaspoon cooking oil
1/2 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
Hot pepper flakes to taste

Shred cabbage and carrots in food processor. Saute ginger and garlic in cooking oil. Add cabbage, carrots, hot pepper flakes and mushrooms and cook until tender. Add soy and sesame oil. Set aside to cool with pan tilted, or cool in a colander so that any liquid can drain off.

Brush one side of egg roll wrapper with oil of choice (peanut, corn, canola, light olive). Flip wrapper over with the un-oiled side up. Fill and roll. Place seem side down on cookie sheet. Bake in a 450 degree oven until golden and crispy. Turn them a few times so that all sides touch the pan at some point.

This made 17 egg rolls. They do come out crispy but the wrapper is flaky, kind of like philo but not so fragile.

*********************************************************

The recipe for the ribs was from Saveur, but I changed it a bit. I didn't like the sound of their cooking method and I don't think it would have worked right. I didn't change the marinade ingredients (except for omitting scallions) and we really enjoyed the flavor. I'll put the link for the original below.

CANTONESE SPARERIBS

These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork. The Chinese use a sand pot to slow-cook ribs; look for one in your local Asian specialty store.

3 lbs. baby back pork ribs
2 tbsp. corn oil
1 1⁄2 tbsp. ginger, peeled and mashed into a paste
2 cloves garlic, mashed into a paste
3 tbsp. Chinese rice wine
2 tbsp. apple cider vinegar
1 tsp. five-spice powder
3 tbsp. honey
4 tbsp. dark soy sauce
1 tsp. cornstarch

Saute ginger and garlic in oil until fragrant. Combine the rest of the ingredients - excluding the corn starch - and add the garlic and ginger to this as well. Marinate ribs in this mixture for 2 hours, turning ribs after one hour.

Preheat oven to 350. Remove ribs from marinade and place in a baking dish with sides. Bake uncovered until fork tender, turning a few times. The ribs will exude a lot of liquid.

While ribs are cooking, boil the marinade vigorously for 20 minutes and reduce a little. Add cornstarch and cook down to a thick syrup consistency. Taste at this point. If it is too sweet add a little more cider vinegar (I did).

When ribs are done, move them to a different pan or pour off any liquid that is in the baking dish. Spoon sauce over the ribs and pop back into the oven for about 10 minutes or until the sauce is sticky and shiny.
sally2_gw
15 years ago
last modified: 9 years ago
I'm tagging along here to report back on that Gingered Rice and Apple Stuffed Squash recipe I wanted to try. I posted the recipe on the first Ginger thread. Well, it has potential, but my effort was a failure. It's a long story, but the gist of it was that the squash I chose just never would cook. I baked it much longer than the recipe called for, but ran out of time. I tried to put the whole dish together according to directions, but in the end, it was difficult to eat because the squash just wasn't cooked enough, and was tough. The flavor was good, and I may try it again with a smaller squash ( I chose a large butternut squash). The other disappointment was that it was an ugly dish. All that being said,, I'm going to work on this and tweak it, to try to make it look better and be easier to eat. It certainly was tasty.

Sally
mst___
15 years ago
last modified: 9 years ago
Thanks for posting, Trsinc :- )
gbsim1
15 years ago
last modified: 9 years ago
A follow up note from me that the Ginger Chicken Salad that I posted up earlier in this thread was awesome!! I wound up making a day later so didn't do pics on the thread. I roasted the chicken instead of broiling it as the recipe called for. Also added a little more lime juice. 1/2 the recipe was adequate to serve 4 as a main dish. Very tasty!!

Cookalong #1 --- Ginger thread #2

Comments (66)

Related Discussions

wizardnmOriginal Author

wizardnmOriginal Author

wizardnmOriginal Author

wizardnmOriginal Author

wizardnmOriginal Author

wizardnmOriginal Author

wizardnmOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

wizardnm
Original Author

wizardnm
Original Author

wizardnm
Original Author

wizardnm
Original Author

wizardnm
Original Author

wizardnm
Original Author

wizardnm
Original Author