Tag Archives: ginger

Enhanced Won Ton Soup

This is the starting block to myriad variations!

1 head Napa cabbage, shredded
8 oz sliced mushrooms
4 oz diced white onions
2 quarts reduced sodium chicken broth
4 Tbsp reduced sodium soy sauce
2 Tbsp grated ginger
2 Tbsp minced garlic
1 package frozen pre-made chicken won tons
1 lb peeled, deveined, tail-off cooked shrimp
1 bunch scallions, sliced
Toasted Sesame Oil, for garnish

In a wok or large skillet, add 2 tbsp olive oil and heat until just about smoking. Add shredded cabbage and toss to coat. Add 1/4 cup water and cover to allow cabbage to wilt and soften. Stir frequently, about 10 minutes. Remove cabbage and add onions and mushrooms to remaining liquids. Cook until mushrooms and onions are tender. Remove and place aside.

In a large cooking pot, add broth, soy sauce, ginger, and garlic. Bring up to a simmer. Allow to simmer for 5-10 minutes to flavor the soup broth. Add shrimp and won tons. Allow to heat through 10-15 minutes.

To serve: In a soup bowl, place some of the sauteed cabbage, then some of the mushroom/onion mixture (how much is up to you). Ladle over the broth (and won tons/shrimp). Again, as much as you like. Then, top with sliced scallions and a drizzle of Sesame oil.

Serves 8-10.

(Note: pre-made chicken won tons may be purchased at most markets including Oriental/Asian markets, Trader Joe’s, Lidl, and other local supermarkets.)

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Chicken and Mushroom Stir Fry

Serve this with brown rice and steamed broccoli for a complete, lower-fat and lower-sodium alternative to Chinese take-away.

1 lb white mushrooms, sliced
1 tbsp unsalted butter
1 tsp olive oil
1/4 tsp sea salt
5 scallions, sliced into 1/4″ (whites) to 1/2″ (greens) pieces
3 cloves garlic, minced (or run over a microplane)
1 tbsp minced ginger
4 tbsp reduced sodium soy sauce
2 six ounce boneless, skinless chicken breasts, cubed (or cubed tofu)

In a wok or large skillet, heat olive oil and butter until shimmery. Add mushrooms and toss to coat. Cook over medium heat until oil and butter exude the surface of the mushrooms and they take on a medium brown colour. Sprinkle with sea salt, toss to combine and remove to a bowl to hold.

Without wiping the pan, add in the garlic and ginger and sauté for 1 minute. Add in chicken and stir to combine. Cook chicken 6-8 minutes or until no longer pink. Add soy sauce and scallions, reduce heat to low, and cover. Cook for 3-4 minutes, or until the green part of the scallions have wilted. Add reserved mushrooms back to the wok or skillet and combine to heat through.

Serves: 4.

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Homemade Egg Drop Soup

So easy to make, you’ll wonder why you order take away!

4 cups low sodium chicken stock (or make your own)
2 tsp grated ginger
2 tsp onion powder
1/2 tsp turmeric (for colour)
2 tbsp corn starch mixed with 4 tbsp water
4 eggs (beaten)
sliced green onions for garnish

Bring stock to a boil and reduce heat to medium low. Add grated ginger, onion powder and turmeric and allow to simmer for 5-10 minutes. Mix in corn starch slurry and allow to simmer for one more minute. Then slowly drizzle in beaten eggs in a spiral, not stirring the soup to allow the eggs to form larger ribbons in the soup. Simmer for 2-3 more minutes to cook the eggs. Serve in bowls with sliced green onions for garnish. Serves 3-4.

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Slow Cooker Teriyaki Chicken with Rice

2 pounds boneless skinless chicken breasts, cubed
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/2 cup rice vinegar
3 garlic cloves, minced
3/4 teaspoon ginger paste (or 1 teaspoon ground, dried ginger)
2 tablespoons cornstarch
1/4 cup water
1/4 cup scallions, diced

Place cubed chicken in bottom of the slow cooker.

Whisk together next five ingredients (soy sauce, sugar, rice vinegar, garlic and ginger paste). Pour over chicken and stir to combine.

Cover and cook on low for four hours.

Using a slotted spoon, remove chicken. Turn slow cooker to high. In another dish (or coffee mug) mix cornstarch with water until smooth with no lumps. Pour the cornstarch slurry into sauce, stirring to combine.

Add the chicken back to the sauce and allow to come back to bubble, which thickens the sauce and coats the chicken.

Serve over white rice and dress with scallions.

Serves 4-6.

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“Welcome Autumn” Soup!

You can control the heat of this soup by reducing (or eliminating) the cayenne and/or black pepper, and reducing the amount of fresh ginger. I just happen to like it very hot, and hate it when I’m served a dish where it appears the Chef is being apologetic for adding spices.

1 boneless, skinless chicken breast (between 6-8 ounces), cubed
1 regular size can of Cannellini (White Kidney) beans, drained, and rinsed
1 can of diced, fire roasted tomatoes
Spices:
1 tsp ground cumin
1 tsp dried English Mustard powder
1 tsp celery seeds (whole or ground)
1 tsp garlic powder
1 tsp black pepper
1 tbsp fresh grated ginger
1/2 tsp ground cayenne pepper
1/2 tsp Amarillo powder (a type of powdered Mexican food colouring)
Fresh cold water

In a medium sized pot, place beans, chicken, tomatoes and spices. Stir to combine. Add enough fresh, cold water to cover the solids and slowly bring to a simmer.
Allow to cool for 20-25 minutes (to cook the chicken, and to allow the flavours to meld). (If you do not have Amarillo powder (normally available on the International aisle of most supermarkets), feel free to omit. I added it, in order to imbue a golden hue to contrast against the red of the tomatoes for the Autumn like feel…)

Serves: 3-4

Vegetarian Option: Omit chicken and substitute cubed firm tofu, adding during the last 5 minutes or so, so the tofu does not disintegrate.

This soup will freeze well for up to 3 months. NB: If making the vegetarian option, I’d suggest freezing without the inclusion of the tofu, and adding once you defrost and reheat.

 

 

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Gingerbread with citrus sauce

Gingerbread (sauce recipe below)

½ cup butter, softened
½ cup brown sugar (packed)
1 egg
1 cup molasses
2 tsp baking soda
1 cup boiling water
3 cups all purpose flour
1 tbsp ground ginger
½ tsp cinnamon
¼ tsp salt
¼ tsp ground cloves

Cream the butter and sugar together until light and fluffy. Beat in the egg, again, beating until light and fluffy. Stir in the molasses until incorporated.

Dissolve the baking soda in the boiled water. Set aside.

Sift together the flour, cinnamon, ginger, salt and cloves. Add the flour mixture to the butter mixture, alternately w/ the boiling water. Mix only until blended, making sure not to over mix the batter.

Spoon into a greased 9 inch pan and bake at 350 F 45-55 minutes (until cake tester comes out clean).

Cut into squares and serve warm w/ a lemon sauce (below).

Lemon (or lime, or orange) Sauce:

½ cup sugar
2 tbsp Corn Starch
1 cup water
¼ cup butter
1 tsp lemon peel (finely grated or lime or orange depending upon the citrus you are using just substitute it for the lemon)
¼ cup lemon (or lime, or orange) juice

In small pan bring water to a boil over medium heat. Add the sugar and cornstarch, stirring well to avoid lumps. Reduce heat and stir until mixture is thick and translucent (5 mins.).

Remove from heat and stir in the remaining ingredients until well mixed. Cool slightly and serve over the warm Gingerbread.

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