Chicken Curry with Potatoes and Butternut Squash

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Chicken Curry with Potatoes and Butternut Squash
 
Keralan cuisine is based on the culinary traditions of the region's Christian, Hindu and Muslim communities, and each group puts its own imprint on each recipe. This mildly sweet chicken curry (Nadan Kozhi) is in the style of Syrian-Christian Keralans; cooks from other communities omit the potatoes and squash. Adapted by Food and Wine
Author:
Recipe type: Main
Ingredients
  • 2 tablespoons ground coriander
  • 1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla
  • ¼ teaspoon turmeric
  • 3 tablespoons water
  • ½ cup canola oil
  • 3 onions, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • One 1-inch piece of fresh ginger, peeled and thinly sliced
  • 2 teaspoons garam masala
  • 1 teaspoon freshly ground black pepper
  • 6 chicken thighs
  • Kosher salt
  • 1 large baking potato, peeled and cut into 1-inch dice
  • 1 pound butternut squash, peeled, seeded and cut into ½-inch dice
  • One 14-ounce can coconut milk
  • 1 cup chicken stock or low-sodium broth
Instructions
  1. In a small skillet, toast the coriander, chile powder and turmeric over moderate heat until fragrant, about 1 minute. Stir in the water to form a paste.
  2. In a very large, deep skillet, heat the vegetable oil. Add the onions, garlic, ginger and cook over moderately high heat, stirring occasionally, until the onions are translucent, about 5 minutes. Add in the spice paste, garam masala and black pepper and cook over moderate heat, stirring, until the oil separates from the paste, about 2 minutes.
  3. Lightly season the chicken pieces with salt. Add the chicken, diced potato and squash to the skillet and stir to coat with the seasonings. Stir in the coconut milk and chicken stock and bring to a simmer. Cover and cook over moderately low heat until the chicken is cooked through and the potato and squash are tender, about 25 minutes. Using a slotted spoon, transfer the chicken pieces to a bowl. Season the curry sauce with salt, pour it over the chicken and serve.
  4. SERVE WITH Steamed white rice.

 

Country style Pork Ribs in Marinade

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Pork Marinade
 
This simple marinade is great for chicken too. You most likely will have these ingredients in your pantry already.
Author:
Recipe type: Main
Ingredients
  • 6 country style pork ribs bone in
  • 1 cup Italian dressing
  • ⅓ cup Soy sauce
  • 2 tablespoons mustard
  • 2 tablespoons scallions chopped
  • 2 tablespoons fresh ginger chopped
  • 1 heaping tablespoon garlic chopped
  • 1 teaspoon ground pepper
Instructions
  1. Combine all the ingredients, remove about ¼ cup of marinade for glazing later. Pour a large zip lock bag. Add the pork and massage all the marinade into the pork making sure completely covered. Place bag in a bowl and refrigerate for at least 3 hours or overnight for best results.
  2. Preheat oven to 325 degrees. Remove pork from marinade and place in a roasting pan. Cover with aluminum foil and bake for 35 minutes. Remove pan and turn heat to broil. Brush remaining marinade over the top of pork and broil for about 3 more minutes till beautiful brown crust forms. Remove pan and let sit for about 5 minutes before serving.

 

Salmon with Soy Ginger Glaze

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Salmon with Soy Ginger Glaze
 
My husband loves anything with ginger on or in it. This simple Salmon recipe, which is loaded with heart-healthy omega-3 fatty acids, will be a family favorite.
Author:
Recipe type: Main
Ingredients
  • ¼ cup soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 2 teaspoons extra-virgin olive oil
  • Four 6-ounce skinless salmon fillets
  • Freshly ground pepper
Instructions
  1. Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
  2. Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, serve.
  3. NOTES One Serving 348 cal, 21 gm fat, 4 gm saturated fat, 2 gm carb, 0 gm fiber.

 

Raw Thai Cucumber Soup

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Raw Thai Cucumber Soup
 
When I first found this soup, I was very excited to try it. This is very yummy and light soup, so I would recommend adding extra ingredients if you plan on eating it as a meal.
Author:
Recipe type: Appetizer
Ingredients
  • 2 peeled and cubed cucumbers
  • 1c coconut water
  • 1 c filterd water
  • ½c raw chopped walnuts
  • ¼ c Nama Shoyu or organic tamari
  • 1 t Celtic sea salt
  • ¼ c chopped ginger
  • ¼ c lemon juice and 1T of the lemon zest
  • 3 Tablespoons tumeric powder
  • 1t white pepper (use white to preserve the light color of the soup)
Instructions
  1. Blend all ingredients in food processor until smooth. Drop additional ingredients in the center and Enjoy!
Notes
Suggested additional ingredients: ¼ c peeled cucumber, sliced thinly ¼ c chopped mushrooms (any variety is fine) ¼ c of most any type of sprouts ¼ c sliced leeks 2T chopped cilantro

 

Giant Ginger Cookies

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Giant Ginger Cookies
 
Giant Ginger Cookies These soft chewy ginger delights make wonderful gifts for the holidays. Very easy and quick to make! Be sure to not overcook them, so they are extra chewy. Yield: twenty-five 4-inch cookies Bake 350°F 12 mins to 14 mins per batch
Author:
Recipe type: Dessert
Ingredients
  • 4 ½ cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 ½ cups shortening
  • 2 cups granulated sugar
  • 2 eggs
  • ½ cup molasses
  • ¾ cup coarse sugar or granulated sugar
Instructions
  1. In a medium mixing bowl sift together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
  2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
  3. Shape dough into 2-inch balls using ¼ cup dough. Roll balls in the ¾ cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
  4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool.
  5. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
  6. Makes 25 4-inch cookies.

 

Candied Ginger

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Candied Ginger
 
I use this for garish for the Gingerbread Cake. My husband likes me to keep a bowl around for him to munch on. This is a wonderful treat anytime. Also good to have around if you have a belly ache after too many sweets!
Author:
Recipe type: Dessert
Ingredients
  • 1 3 inch knob of fresh ginger
  • 1 cup sugar, plus more for rolling
  • 1 cup water
Instructions
  1. Peel ginger and cut into paper thin slices, using a vegetable peeler, or slice thin with a knife.
  2. Combine sugar and water in a small saucepan over medium heat and bring to a boil. Cook until sugar dissolves, about 5 minutes.
  3. Add ginger slices, simmer over low heat until translucent, 15 to 20 minutes.
  4. Drain candied ginger slices in a colander, roll each piece in sugar. Ganger can be candied several days ahead and stored in an airtight container. Make sure its airtight, otherwise any moisture will turn it to a liquid mess.

See Recipe for Gingerbread Cake

 

Gingerbread Cake

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Gingerbread Cake
 
This recipe is adapted from Martha Stewart best of holidays. I have been making this for Thanksgiving since 1995. This recipe is deliciously moist and never fails to get my Sister Diane excited every year. I have never given up this recipe to her no matter how much she begged. This is for you Sis! Love you!
Author:
Recipe type: Dessert
Ingredients
  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 2 ½ cups all purpose flour
  • 2 teaspoons ground ginger (make sure its not older than 5 months)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoons cloves
  • 2 teaspoons baking powder
  • 8 tablespoons (1stick) unsalted butter ( room temperature)
  • ¾ cup dark brown sugar
  • 1 cup unsulfured molasses
  • 2 large eggs, lightly beaten
  • Confectioners sugar, for dusting.
  • Whipped cream, for garnish
  • Candied Ginger (see recipe)
Instructions
  1. Preheat oven to 350
  2. Butter a 9 by 13 inch pan. You can also use cupcake pans, but I have found making it in the cake pan seems to keep it more moist.
  3. Combine the hot water with baking soda in a small bowl, set aside.
  4. In a large bowl, sift together flour, spices, and baking powder. Set aside.
  5. In another large bowl, cream butter. Add sugar and beat until fuluffy. Beat in molasses and baking soda mixture. Beat in flour mixture. Add eggs and beat well.
  6. Pour batter into pan and bake for 35 minutes ( a toothpick should come out clean).
  7. Cool on wire rack in pan.
  8. To serve, dust with confectioners sugar and top with whipped cream and a few slices of Candied Ginger.
Notes
Display them on a nice platter and watch how fast they disappear!

See Recipe for Candied Ginger