omnomnom | Entries tagged with ginger

This is a very nice soup for autumn, with its vibrant orange colour, and if you dial the ginger up like I did in the options below, you have a perfect meal for someone with a horrible, nasty cold who needs all the natural lurgy-fighting essences she can get. With the ginger at the normal level, in my experience, it's also a soup for kids.

Accessibility Notes: You will need to be able to chop veg, stir in a pot, and blend either with an immersion blender or by transferring to a blender and back to the pot.

( Carrot Ginger Soup )

Enjoy!

Current Mood: hungry

feuervogel

It's getting cooler out, and I love a nice curry in fall. A friend shared a link to a recipe for homemade curry roux, and we tried the basic recipe once. It was fine, but I thought about the various other flavors of curry I've gotten in the boxes at the Japanese grocery store, and I decided to try something a little different.

3 Tbsp butter
1/4 c flour
1.5 Tbsp garam masala
0.5 Tbsp hot curry powder (or to taste)
1 Tbsp cinnamon
1 tsp pureed ginger
1 Tbsp molasses
1 Tbsp tonkatsu sauce

1. Melt the butter over medium low heat.
2. Mix the flour, garam masala, and cinnamon in and stir until they form a thick paste.
3. Stir in the ginger, molasses, and tonkatsu sauce, and cook until it starts to crumble. (This takes 5-10 minutes, so don't fret.) Set aside.
4. Add roux to curry as directed in the original recipe.

Oh, and here's the vegetables & stuff I put in the curry (in order): onions, mushrooms, Quorn tenders, sweet potatoes, kabocha squash. The wonderful part of a curry is that you can use whatever vegetables you like best and/or are in season.

jjhunter

The original Cooks.com recipe goes as follows:

BLUEBERRY PEACH CRISP

1 1/2 pkg. frozen blueberries
1 c. oats
1/2 c. wheat germ
1/2 c. brown sugar or honey
1/4 c. nuts
1 pkg. frozen peaches
1/2 c. flour
1/2 c. butter, softened
2 tsp. cinnamon
2 tbsp. sesame seeds

Butter a 9 x 13 inch pan, cover with blueberries and peaches. Combine remaining ingredients, sprinkle over fruit. Pat down. Bake at 350 degrees 20 to 25 minutes or until brown, and peaches are soft.

If using fresh fruit, as I did in the photo of the crisp-in-progress above, use about 6-7 ripe peaches and 1/3 - 1/2 quart of blueberries. If you're feeling adventurous & want to try a different fruit combo, I suspect 6 pears, peeled and sliced, 1 tablespoon finely chopped ginger, and (optional) a handful or two of raisins would work well.

What's especially lovely about this particular recipe is the particular combination of ingredients for the topping. It's relatively light on butter, yet the nuts (I usually use pecans) & sesame seeds keep it very satisfying. All in all, easy prep and a reliably delicious result. Excellent for dinner parties and using up excess fruit.

jjhunter

...along with a picture of what ginger root looks like when it sprouts back into being a whole plant, can be found here:

jjhunter: Three Things About Ginger

cougars_catnip

Dueling pancakes. Two different cafes. two different takes on luscious pancakes.

( Read more... )

Current Mood: cheerful
Current Music: The Piano Guys ~ Cold Play - Paradise

highlyeccentric

I just made a batch of these tonight, and they're as delicious as they were the first time - thought I'd share.

( Accessibility and dietary notes )

( Recipe below here )

( And some photographic evidence from the first time I made these )

teapot_rabbit

One of my college friends (and former housemates) introduced this cookie recipe to me, and it's been one of my favorites ever since. Crispy and crunchy, with just a bit of chewyness, nicely spicy, excellent with a cup of tea. They're a perfect holiday cookie, or, if you're a spice cookie fiend like myself, you can just make them whenever you feel like it.

( Spice Cookies )

I will be typing up a lot of family recipes over the next year, as part of a cookbook project I'm helping my Aunt with, would people be interested in seeing them? The collection would include a fair amount of vegetarian recipes, as well as some lactose and gluten free recipes. (My extended family keeps accumulating new dietary restrictions...)

Crossposted to

food_porn

silvercaladan

About a year ago, I felt an urge to attempt to make my own curries from scratch. So I went out and purchased all the spices, and gave it a whack. Unfortunately, such an endeavor is not to my liking; it took too long and was too complicated. Much easier to buy the pre-made pastes.

Now I'm stuck with all of these spices! Fortunately, a little bit of hunting turned up a delicious, simple recipe with minimal effort: Tandoori Beef

The recipe above from the Whole Foods website is reproduced below with some comments on its implementation.
( Enjoy! )

distractionary

So I've been meaning to post this for ... about a month, I think. At least. Um. Oops?

This is the recipe for my dad's sweet potato souffle, which is not ... really ... the same as his mother's version. Both (and a half) are included here. This is vegetarian if your working definition does not exclude eggs or butter.

( As he sent it to me... )

fish_echo

*waves* Hi, this is my first post here!

I made this as a snack today somewhat impulsively and it came out quite good (to my surprise), so I thought I'd share.

( recipe! )

Posted to my journal (

fish_echo) and

omnomnom

toft

Today I ate salmon with balsamic-and-ginger sauce, homemade fries, and coleslaw!

( Salmon with Balsamic and Ginger Sauce )

I've found that the trick for really good homemade fries is to *fry* on medium heat them rather than bake them, ie. in a frying pan with cooking oil, but after browning both sides, turn the heat down and cover.

Now: more cooking! I'm going to a second thanksgiving tomorrow, so I have to make my mum's cabbage dish again. ( My mum's red cabbage is delicious. )

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OmNomNom!

A Place for Foodies

Entries tagged with ginger

Carrot Ginger Soup

Fall curry roux

Blueberry Peach Crisp

Recipe for Homemade Ginger Tea

Gingerbread Pancakes

Chocolate ginger puddings

Spice Cookies

Tandoori Meat

Kat, this one's for you.

Recipe: Oatmeal with honey-roasted peanuts and candied ginger

salmon with balsamic and ginger sauce; my mum's red cabbage

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