Posts Tagged ‘vegan’

Candied Ginger and Ginger Syrup

Tuesday, May 31st, 2011

Candied Ginger

I think that homemade candied ginger is so great that everyone should have some.  My family calls me the ginger pusher because I give the ginger and the syrup to everyone as gifts.   My family laughs, but I’ve noticed that they keep asking for more.  Aside from just noshing on this ginger, my favorite thing to do is make these scones, which make it to every brunch I serve.

Ginger Syrup

I like to slice the ginger as thinly as possible, so I use my mandoline.  It makes the work a lot faster and easier, but I have certainly made this ginger many times without one.  Using a thermometer is also helpful, but if you don’t have one, you can just eyeball it.  Once the liquid is the consistency of thin honey, the ginger is ready.  Be sure to save the syrup–it is absolutely delicious on pancakes and waffles.  You can also mix a bit with seltzer water for a homemade ginger ale, or make some homemade granola.

Candied Ginger

Candied Ginger and Ginger Syrup Recipe

1 pound ginger, peeled and thinly sliced
4 cups sugar, plus additional for coating ginger
4 cups water

  1. Put ginger in a large pot, and cover with water.  Bring to a boil, then turn down to a simmer.  Allow ginger to simmer for 20 minutes.  Add more water if necessary to prevent ginger from boiling dry.
  2. Drain ginger.
  3. Combine ginger, sugar, and water in the pot and put over medium high heat.  Cook until temperature of the liquid reaches 225 degrees.
  4. Remove ginger from heat and drain, but keep the syrup.
  5. Toss ginger in sugar to coat, if desired.  Spread into a thin layer and allow to dry overnight.

Edamame Dip

Thursday, March 31st, 2011

Edamame Dip

Edamame is delicious and healthy, but did you know that it is also a dip? At least it can be.  Throw a few ingredients in the food processor (or blender) and you’re set.  This dip is a great party food, appetizer, snack, or lunch.  It is also a fun, bright green that looks great in a pretty bowl with some chips or crackers on the side.  And did I say healthy? Seriously, how many dips can say that?

Edamame Dip Recipe

Adapted from Alton Brown

12 ounces shelled, cooked, and cooled edamame
1/4 cup diced onion
1/2 cup parsley, tightly packed
1 large garlic clove, sliced
1/4 lime juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon hot chili sauce
1/4 teaspoon black pepper
5 tablespoons extra virgin olive oil

  1. Place the edamame, onion, parsley, garlic, lime juice, miso, salt, hot chili sauce and black pepper into bowl of food processor and process for 15 seconds.
  2. Scrape down the sides of the bowl and process for another 15 to 20 seconds.
  3. With the processor running, slowly drizzle in the extra virgin olive oil.
  4. Once all of the oil has been added, stop, scrape down the bowl, and then process another 5 to 10 seconds.
  5. Taste and adjust seasoning
  6. Serve with pita chips.

Spanish Rice

Sunday, July 18th, 2010

Spanish rice

After some tinkering, I finally came up with the Spanish Rice recipe.  And yep, I did this several weeks ago, and have enjoyed this lovely side to my burritos a number of times.  I’ve been dying to get the recipe on here, but really, how in the world can you get a fabulous picture of rice?  Or even a great recipe of rice?  Really, or even an appetizing picture of rice.  I have made this rice several times trying to get a great photo.  I’ve cooked it, shot pictures until it was cold and I was starving, and I just can’t figure it out.  But since I did figure out the recipe, I’m finally going to post it and the photos will just have to do.  (If anybody can make this recipe, which is easy, and then take a fabulous photo, which is difficult, then I would love to see it.  I might even replace my photos with yours.)

So, the trick to Spanish Rice–you have to kind of stir fry it for a while before you cook in water.  And, cook in chicken broth instead of water. Then, use salsa instead of plain tomatoes.  The rest is more obvious–onions and garlic and oregano.  That really is all there is to it.   So stop looking at the picture and just make it already.  I swear it tastes better than it looks.

Spanish Rice Recipe  Makes 3-4 servings

1 tablespoon oil
1/2 cup chopped onion
1 clove garlic chopped
3/4 cup basmati rice
1 1/2 cup chicken stock (Use amount of liquid called for to make rice, as this varies.  Substitute vegetable stock for vegetarian.)
1 cup chunky salsa
1/4 teaspoon dried oregano

  1. Heat oil and onion in a large skillet (that has a lid) over medium heat. Cook until onion becomes tender, about 5 minutes.
  2. Add rice and garlic, stirring often. When rice begins to brown, stir in chicken broth, salsa, and oregano. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Blackening Seasoning

Friday, May 28th, 2010

Blackening Seasoning

I like to do things myself rather than just buy what I want or need.  It is usually cheaper and better, and a lot of the time easier than you might expect. The more I get into cooking, the more I see things in the kitchen (pizza dough, candied ginger) that I have bought, but I really can just make my own.  And I wonder why I never thought of that before, then change my ways.

Blackening Seasoning

I have an issue with buying spice blends that have inconsistent flavor.  I see recipes that call for ingredients like  blackening seasoning, but I have had some bottles of the spice that are a lot less potent than others.  It is just a blend of spices, there is no formula that everybody uses, so you really never know what you’re going to get.  Well, this bugs me.  So I decided to take control, and after a little trial and error, I found a blackening seasoning recipe that I love.   I always know exactly how it tastes and how spicy it is, so I don’t get unexpected results when using it. It is also really easy to make–just combine a few ingredients that are already in the spice cabinet into a jar, and shake it up.  Then, blacken some fish or chicken and enjoy.

Blackening Seasoning Recipe

1 tablespoon ground red pepper
1 tablespoon ground black pepper
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic salt
1 teaspoon onion powder

  1. Add all ingredients to an empty spice bottle, and shake well.

Black Bean Hummus

Wednesday, March 31st, 2010

I love road trips: half the fun is the excitement of getting ready and packing some good food.  Being too thrifty to eat at restaurants for every meal and not wanting to settle for fast food (which can also get expensive), I like to pack a small cooler full of healthy goodies that will save me a wad of cash.

For my last two road trips, I have made and loved having this black bean hummus for munching.  It is a great dip with corn chips, carrot sticks, pita chips, or just about any other thing you can dip in there.  The other great thing about it is that you can make it the night before, giving the spices a chance to mingle, making this hummus even better the next day.

I like food that is spicy, so I am a little heavy on the hot chili sauce, but if you don’t go for that extra kick to keep you awake in the car, then you might want to reduce that ingredient.  This hummus isn’t just great for the road, it also makes a nice appetizer or party food that is interesting–not everybody has had, or even heard of, hummus made with black beans.

Black Bean Hummus Recipe

1 15 ounce can black beans, drained (reserve juice)
2 cloves garlic, chopped
3 tablespoons lime juice
2 tablespoons hot chili sauce
1 tablespoon tahini
1 tablespoon cumin
2 teaspoons onion powder
1/2 teaspoon cayenne pepper

  1. Combine all ingredients in food processor and purée.  Add some of reserved bean juice, about 1/4 cup, to reach desired consistency.

    Black Bean on Foodista

    Cinnamon Ginger Granola

    Saturday, February 13th, 2010

    You know the best thing about granola? It’s yummy. But the second best thing is that you can pretty much make it any way you like it–adding different dried fruits, sweeter or less sweet, using any combination of nuts or sweeteners, or even adding chocolate chips. Heck, you can even vary the baking time to get your ideal texture. You can also experiment with how you eat it–plain, as cereal alone or as cereal mixed with other cereal, on top of yogurt, or one of my favorites as granola bars. Really, the possibilities are only limited by your imagination, but I’ve pretty much settled on this recipe because I love that ginger flavor.

    Cinnamon Ginger Granola Recipe  Makes about 2.5 quarts

    6 cups old fashioned oats
    1 cup sunflower seeds
    1 cup sliced almonds
    1/4 cup wheat germ
    1 cup unsweetened shredded coconut
    1/4 cup maple syrup
    1/2 cup ginger syrup
    1 heaping tablespoon ground cinnamon
    1 heaping teaspoon ground nutmeg
    1 tablespoon vanilla extract

    1. Preheat oven to 300 degrees.
    2. Put oats in (stove-top safe) roasting pan on burner set to medium-low, and stir occasionally.
    3. After you smell the oats and they have darkened in color (about 7 minutes), stir in sunflower seeds, almonds, and wheat germ.
    4. After 3-4 minutes, stir in coconut.
    5. After an additional 3-4 minutes, stir in maple syrup, ginger syrup, cinnamon, nutmeg, and vanilla extract.
    6. Bake for 40 minutes, stirring every 10 minutes or so.
    7. Allow to completely cool before transferring to a sealed container.

    Spicy Black Bean Soup

    Friday, February 12th, 2010

    Why I didn’t eat black beans for the first 20+ years of my life is beyond me, but as soon as I tried them, I was hooked and haven’t looked back. They are tasty, healthy, and versatile, not to mention cheap, which is why they immediately became a staple in my kitchen.

    For a while, I have wanted to make some black bean soup, but I never managed to avoid eating the beans long enough to create such a concoction. Until recently.  (I discovered that all I have to do is make enough beans to eat and still have enough left for soup.  Now I can eat my beans and have them, too.)  After culling through a dozen or so recipes for black bean soup for ideas, I came up with this magical soup.

    Spicy Black Bean Soup Recipe  Makes about 7 bowls

    1 medium onion, diced
    1 cup chopped carrots
    1 celery stalk, chopped
    3 garlic cloves, chopped
    2 tablespoons, oil
    1 tablespoon chili powder
    1 teaspoon cumin
    2 1/2 cups chicken stock (For vegetarian, substitute vegetable stock)
    6 cups black beans, cooked, salted, and drained
    1 14.5 ounce can niblet corn, drained
    1 14.5 ounce can tomatoes
    1/8 cup hot chili sauce

    1. Saute onion, carrots, celery, and garlic in oil until onions are soft.
    2. Stir in chili powder and cumin.
    3. Add chicken stock, chili garlic sauce, corn and 3 cups of the beans.
    4. Bring to boil, then let simmer.
    5. Puree the other 3 cups of the black beans and the tomatoes together.
    6. Add puree to the soup, and let simmer at least until carrots are soft.

    Garnish with shredded cheddar cheese and sour cream.  Serve with Mexican Cornbread.