The Garlickiest Fried Rice

 

Ingredients:

• 8 garlic cloves, thinly sliced

• ⅓ cup grapeseed or vegetable oil

• Kosher salt

• 1 2" piece ginger, peeled, finely chopped

• 1 large egg, beaten to blend

• 3 cups chilled cooked short-grain rice

• 2 tsp. toasted sesame oil

• 4 scallions, thinly sliced on a diagonal

• ¾ cup coarsely chopped cilantro

• 2 tsp. toasted sesame seeds

Preparation:

1. Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.

2. Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.

3. Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.

https://www.bonappetit.com/recipe/the-garlickiest-fried-rice

Sweet Potato Greens in Coconut Cream

 

Ingredients:

• 1 large bunch sweet potato greens
• 1 tablespoon vegetable oil
• 2 shallots, minced
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
• 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
• 1 red thai chili, finely sliced
• 2-inch lemon grass stalk, trimmed and finely sliced
• 1 to 2 teaspoons soy sauce, or to taste
• 1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
• 2 to 3 teaspoons raw or brown sugar, or to taste
• Salt and pepper, to taste

Preparation:

1. Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.
2. Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.
3. Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.

https://www.loveandoliveoil.com/2012/09/sweet-potato-greens-in-coconut-cream.html

Portobello Mushroom Stirfry

Ingredients:

• MARINADE/SAUCE:
• 2 cloves garlic (minced // 2 cloves yield ~1 Tbsp)
• 2 tsp minced ginger
• 3-4 Tbsp maple syrup (or agave nectar or coconut sugar)
• 1/2 tsp red pepper flake (more or less to taste)
• 3-4 Tbsp tamari (or soy sauce if not gluten-free // more or less to taste)
• 1 Tbsp sesame oil (toasted or untoasted)
• 3 Tbsp lime juice
• 1 Tbsp water
• VEGETABLES:
• 2 portobello mushrooms (~20 g each)
• 1 medium red bell pepper (thinly sliced)
• 1 cup chopped broccolini
• 1 cup chopped green onion (optional)
• FOR SERVING optional:
• 4 cups cooked brown rice or cauliflower rice
• 1 tsp sesame seeds
• Fresh herbs to garnish

Instructions:

1. Cook rice (or cauliflower rice) if serving with stir-fry. I prefer this method from Saveur.
2. Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).
3. Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.
4. Add portobello mushrooms to a large shallow dish, such as a 9x13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
5. Chop vegetables and set aside. Once portobellos have marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos as will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.
6. Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
7. Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
8. Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop.

https://minimalistbaker.com/30-minute-portobello-mushroom-stir-fry/

Tomato Jam

Ingredients:

• 1 ½ pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
• 1 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon fresh grated or minced ginger
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1 teaspoon salt
• 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Instructions:

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

https://cooking.nytimes.com/recipes/1017532-tomato-jam

Ginger, Peach and Kale Smoothie

Ingredients:

• 1 ripe peach
• 1 handful of kale (about 1 1/2 cups)
• 1/2 banana
• 2 teaspoons grated ginger
• 1 tablespoon lemon juice
• 1 tablespoon chia seeds
• 1 cup coconut milk

Instructions:

1. Grate ginger and squeeze 1 tablespoon of juice from a lemon. Add all ingredients in a blender and combine until smooth.
2. *Optional – add more coconut milk or liquid agent for a thinner smoothie. Can also add ice.

https://physicalkitchness.com/ginger-peach-kale-smoothie/

Spicy Coconut Salmon Curry with Bok Choy

Ingredients:

• 2 tablespoons extra-virgin coconut oil or vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 piece fresh ginger (1 inch), peeled and thinly sliced
• Coarse salt
• 2 tablespoons Thai green curry paste
• 1 can (14 ounces) unsweetened coconut milk
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
• 2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
• Lime wedges, for serving

Instructions:

• Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
• Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

https://www.marthastewart.com/1151544/spicy-coconut-salmon-curry

Sesame Citrus Sauteed Kale

Ingredients:

• 1 pound kale
• 3 teaspoons sesame oil
• 1 clove garlic (minced)
• 1 teaspoon grated fresh ginger
• Zest from 1/2 clementine
• Juice from one clementine
• Salt and pepper to taste
• 2 teaspoons toasted white sesame seeds

Instructions:

1. Separate the leaves of the kale from the stem. Wash thoroughly (kale can be sandy) and dry in a salad spinner.
2. Heat sesame oil in a large skillet over medium heat. Once warm, add in minced garlic and grated ginger. Cook for about 30 seconds until the garlic starts to get fragrant.
3. Add in zest, clementine juice and kale. Toss kale to get covered and cover with a lid.
4. Cook for about 3 minutes, take the lid off and start turning the kale in the pan, making sure it is cooking evenly.
5. Once it is soft, sprinkle with a little salt, pepper and toasted sesame seeds. Serve right away.

Click here for the online recipe.

Ginger Beet Sorbet

Ingredients:

• 1-6.5 ounce package Love Beets Baby Beets in Sweetfire Marinade
• 1 cup Water
• ½ cup Granulated Sugar
• Zest of 1 Orange
• ½ teaspoon fresh Ginger, peeled and diced
• 3 small sprigs fresh Thyme
• 1 cup freshly squeezed Orange Juice (3-4 oranges)
• 1 ½ tablespoon Honey
• ¼ teaspoon ground Cinnamon

Instructions:

1. In a medium saucepan combine the beets, water, sugar, orange zest, ginger and thyme over medium heat.
2. Bring mixture to a boil, allow to boil for one minute and remove from heat. Cover and allow to sit for 30 minutes.
3. Place a fine mesh strainer on a medium mixing bowl and pour the mixture through the strainer. Pour the strained liquid into a blender and add the beets as well. Blend until the mixture is fully pureed.
4. Place beet puree into a sealed container and refrigerate until it is fully cooled (approximately an hour).
5. While the beet puree is cooling, combine the fresh orange juice, honey and cinnamon in a small saucepan over low heat.
6. Whisk just until the honey dissolved (2-3 minutes) and remove from heat. Place in a covered container and chill in the refrigerator.
7. When both mixtures are completely chilled, add them together and whisk to fully combine.
8. Process the liquid in an ice cream maker following the manufacturer’s instructions.
9. Once sorbet is fully frozen in the machine, remove and place in a freezer-safe container to chill overnight for best consistency.
10. To Freeze without a Machine: Place sorbet in a shallow freezer-proof pan. Allow to almost freeze fully (1 to 1 1/2 hours), and stir the mixture completely.
11. Repeat the freeze/stir process a two more time times to ensure a consistent texture (this breaks up ice crystallization).

http://boulderlocavore.com/ginger-beet-sorbet/

Bok Choi Kimchi

Ingredients:

• 1 1/3 lb (600g) Bok-choy, halved or quartered lengthwise
• 1/3 cup Korean coarse sea salt
• 1/2 large onion, sliced
• 2 teaspoon toasted sesame seeds, optional
• For the Kimchi filling:
• 1/2 large onion, diced
• 5-6 garlic cloves, diced
• 1/4" slice ginger, diced
• 1 medium banana
• 6-7 red finger long fresh chili
• 3 tablespoon Korean anchovy sauce
• 1 tablespoon Korean shrimp sauce, aka salted shrimp
• 1/2 cup Korean chili flakes
• 1/2 large onion, thinly sliced

Instructions:

1. Rinse the Bok Choy to remove any dirt. Drain well.
   In a large shallow bowl spread 1/3 of Bok Choy and sprinkle 1/3 of sea salt evenly over. Repeat the layers and press gently on the top when finished. Cover and let it sit for 20 minutes.
2. Turn the Bok Choy to the other side, top side goes to bottom and bottom side goes to top, and let it sit for another 20 minutes. Be careful not to toss too harshly. Be gentle with Bok Choy.
   Rinse the Bok Choy in the cold water and drain in the colander.
3. For the Kimchi filling, put onion, garlic, ginger, banana, anchovy sauce, and shrimp sauce in a blender. Process until smooth. Add the fresh red chili and pulse 3 times so the chili slices still remains as chopped pieces. Place the mixture in a mixing bowl and add Korean chili flakes, mix well.
   In a large shallow mixing bowl combine Bok Choy and the sliced onion together. Spread the chili filling to each Bok Choy and onion very gently to coat all around.
4. Sprinkle with sesame seeds on top if you wish.
   Serve in a same day you made or store in an airtight container and let it sit in the room temperature overnight, then store in the refrigerator after.
   Consume within 2 weeks if possible. This kind of kimchi taste better when freshly made.

http://www.beyondkimchee.com/bokchoy-kimchi/

Ginger Scallion Noodles

Ingredients: 8 oz Chinese noodles, or noodles of choice 1 large bunch scallions (green onions), chopped 1 tablespoon finely minced ginger root 1 teaspoon finely minced garlic 2 tablespoons vegetable oil 3 tablespoons soy sauce 2 teaspoons toasted sesame oil 1 teaspoon rice vinegar 1 teaspoon brown sugar ½ teaspoon freshly ground black pepper ½ teaspoon red chile flakes (optional) Sesame seeds for garnish Preperation: Cook the noodles according to package directions (add salt to the water). Rinse, drain, and set aside. Combine all remaining ingredients in a small bowl and let sit for at least 15 minutes. The sauce can be refrigerated for up to 2 days. Pour the sauce over the noodles in a large bowl and toss to coat. Serve sprinkled with some sesame seeds. Serve at room temperature. http://www.daringgourmet.com/2013/07/05/ginger-scallion-noodles/