Tag Archives: ginger

Vegan Winter Squash Soup with Apples and Ginger

IMG_11471 large winter squash; halved and seeds removed (I used buttercup)
4 Tablespoons coconut oil
1 onion; chopped
3/4 teaspoon sea salt
2 carrots; chopped
2 celery stalks; chopped
1 inch piece of fresh ginger; peeled and minced
1 small clove garlic; crushed
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
1/8-1/4 teaspoon fresh ground black pepper
2 apples; cored and cut into 1 inch chunks
5 cups water (add more for consistency)
salt and pepper to taste
ground nutmeg to garnish
ground cinnamon to garnish

Preheat oven to 375° F. Oil a baking sheet/pan. Prepare winter squash, place cut side down on the prepared baking sheet and bake till soft, about 45 minutes. Test for tenderness by pressing with a sturdy wooden spoon, when it gives the squash is done. When the baked squash has cooled enough to handle scrape out the squash from the skins with a spoon.

Preheat a large soup pot over medium-low heat. Add coconut oil and onion, sprinkle with salt and saute with lid on for 2 minutes, stirring occasionally and adding water, 1 tablespoon at a time if necessary to prevent burning. Add carrots and celery, stir and continue to saute an additional 2 minutes. Add garlic and ginger and saute an additional minute then add spices and 1/2 cup water, stir and simmer for 5 minutes. Add apples, baked squash and enough water to cover all the vegetables with 2 inches of water. Bring to a boil, reduce heat to simmer and cook for 30 minutes.

Puree the ingredients with a handheld immersion blender OR allow to cool, puree in countertop blender, return to pot and reheat. Add more water as needed for the consistency and salt and pepper to taste. Garnish with nutmeg and cinnamon if desired.

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Alma’s Kale Smoothie

DSC_0012My daughter returned from college with a wonderful arsenal of recipes she developed over the school year. She treated me to this delicious and satisfying smoothie with lunch today. The recipe can (and should) be modified and played with so use it as a spring board. According to Alma, blueberries added will make a delicious smoothie but the color is “gross”.
This recipe makes 2 servings.

3 cups kale; rinsed and coarsely chopped
1 banana; peeled and broken into several pieces
1-2* apples; washed, cored and wedged
1 inch piece of fresh ginger root; peeled and thinly sliced
1/2 cup orange juice (or a whole peeled orange)

Place all ingredients in a blender and process until smooth.

Gingered Carrot and Beet Soup

DSC_0002Gingered carrot and beet soup pictured above with a marinated and roasted mushroom cap on a bed of baby spinach for my gluten free meal. My husband had his on a fresh baked roll (see image below and click for a mushroom cap recipe).

3 Tablespoons canola oil
1/2 onion; diced
1/2 teaspoon sea salt
2 inch piece of ginger; pealed and sliced thin
1 large (2 small) pieces of garlic; pealed and sliced thin
2 cups carrots; scrubbed and sliced to 1/4 inch
2 cups beets; pealed and sliced to roughly 1/4 inch x 1 inch pieces
3 cups water
fresh ground black pepper to taste
optional parsley to garnish

Heat a 3 quart pot over medium heat, add oil, onion and salt, stir and cover to sauté for 2 minutes. Add the ginger and garlic, stir, cover and sauté an additional 2 minutes. Add the carrots and beets and 2 cups water (or enough to just cover the vegetables) bring to a boil, reduce heat and simmer with lid on for1 hour. In the meantime, prepare a salad or sandwich or simple dish to serve along with the soup. Add the last cup of water and blend. I use an immersion blender but a countertop will work as well. I found the soup plenty hot and did not reheat but you can test it to your liking. Taste and add fresh ground black pepper to taste.

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Vegan Cream of Butternut Squash Soup

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1 large butternut squash; halved and seeds removed (pictured is 1 medium and 1 small squash from our garden)
2 Tablespoons canola or extra virgin olive oil
1 onion; chopped
1 teaspoon salt
1 inch piece of fresh ginger; peeled and minced
1 carrot; chopped
1 celery stick; chopped
1/4 teaspoon ground white pepper
5 cups water (add more for consistency)
salt and white pepper to taste

DSC_0027 DSC_0030Preheat oven to 375° F. Oil a baking sheet/pan. Prepare butternut squash, place cut side down on a prepared baking sheet and bake till soft, about 45 minutes.
DSC_0035 DSC_0036 DSC_0037 DSC_0039Meanwhile sauté the onions with salt on medium low heat until the onions are translucent and soft. Add the ginger, carrots and celery, cover and sauté for 10 more minutes on medium low heat. Add 5 cups of water and simmer.
DSC_0038 DSC_0040When the baked butternut squash has cooled enough to handle scrape out the squash from the skins and add it to the broth.
DSC_0043Puree the ingredients with a handheld blender and reheat. Add more water as needed for the consistency and salt and white pepper to taste. You can also add all of the ingredients to a countertop blender and puree till creamy then return to the pot and reheat. Garnish with nutmeg if desired.

Quick Gingered Green Beans and Rice

These beautiful green beans come from Dineberg Farm.DSC_00016 cups green beans; ends and strings removed cut to 1 1/2 inch lengths
1/2 onion; diced
1 large tomato; diced
2 cloves garlic; crushed
1 inch piece fresh ginger; minced
2 Tablespoons extra virgin olive oil
1/2-3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 cups cooked brown rice (or left over pasta or quinoa)

Prepare all vegetables and place in a large bowl. Heat a large heavy bottomed skillet over high heat. Add all of the ingredients except the rice (pasta or quinoa) and cover for a couple minutes. Stir and cover a couple more minutes. Meanwhile reheat the rice (pasta or quinoa) in the microwave. Once the tomatoes have cooked apart add the rice (pasta or quinoa) to the skillet, stir and serve.

Pickling Yellow Wax Beans; Ginger and Spices

DSC_0002This morning I continued my exploration of pickling and preserving. For the details on how to prepare the jars, make the brine and process the jars see the Pickling Yellow Wax Beans; Sweet and Spicy recipe. My goal in varying the recipe is to figure out what spices, which vinegar and level of sweetness works best for my family’s palette. And, variety is the spice of life! The following recipe yielded 4 pints. In a nutshell- sterilize jars and lids, heat the brine, fill hot jars with prepared vegetable and spices, pour hot brine, attach lids and process. Having done this a few times this summer I am starting to feel pretty comfortable with the process. Happy canning!

8 cups yellow wax beans; cut to 1-1 1/2 inches lengths
2 1/2 cups white vinegar
2 1/2 cups water
1/8 cup natural sea salt (no additives)
1 1/4 cup organic sugar
8 whole peppercorns
8 whole coriander seeds
1/8 teaspoon whole cumin seed
4 cloves garlic
3 Tablespoons fresh ginger; thinly sliced
8 “shakes” pepper flakes
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Ginger Lentils with Kale, Carrot Salad and Mustard Dill Shrimp Salad

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1 cup brown rice; soaked at least 1 hour, rinsed and drained
1 3/4 cup water
1/4 teaspoon sea salt

Cook rice till tender (place rice, water and salt in a pot, bring to a boil, reduce heat and simmer about 20 minutes) and leave covered until the rest of the meal is ready to serve.

1 cup brown lentils
2 1/2 cups water

Cook lentils till tender (place lentils and water in a pot, bring to a boil, reduce heat and simmer about 20 minutes). Do not drain liquid.

DSC_00252 Tablespoons extra virgin olive oil
1/2 small Italian pepper; diced
1/2 onion; diced
2 plum tomatoes (or 1 large tomato); diced
1 inch fresh ginger; pealed and minced
1 teaspoon sea salt
bunch kale; rinsed, stem removed and cut into 1 1/2 inch pieces
1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh licorice basil; minced

DSC_0026 DSC_0027 DSC_0028 DSC_0029Preheat olive oil in a 3 quart sauce pan over medium heat. Add onion, pepper, tomato, ginger and salt, cover and simmer for 2 minutes (until the tomatoes break up and the other ingredients are tender. Add the kale, lentils with water and pepper and stir. Simmer 5-10 minutes. Remove from heat, add basil and stir. Serve over brown rice.

DSC_00241 small head butter lettuce; rinsed and stem removed
1 plum tomato; cut into 1/8s
1 large carrot; shredded
2 Tablespoons lemon basil; minced
1 teaspoon white wine vinegar
1 Tablespoon good quality extra virgin olive oil (I use California Olive Ranch)
1/8 teaspoon sea salt

In a small bowl combine the carrot, basil, vinegar, olive oil and salt. Arrange lettuce on the edge of a plate. Place tomatoes on the ends of the lettuce leaves. Place the carrot salad in the center.

DSC_00302 cups salad shrimp; defrosted, rinsed and drained
1 Tablespoon mayonnaise
1 teaspoon prepared mustard (Grey Poupon)
1 teaspoon dried dill weed (or 1 Tablespoon fresh if you have it)
pinch sea salt
dash fresh ground black pepper

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Combine all ingredients except the shrimp to make the dressing. Toss the dressing with the shrimp. Store in refrigerator until ready to eat.