Do have a ginger root and some soy sauce in your fridge right now??? Yes? Make this!
If you don’t have them, go get them.
You will be pleasantly surprised.
Ginger Soy Stir Fry – Makes 4 lunch or 2 dinner servings
- One big chunk of ginger
- 2 tbsp soy sauce
- squirt of hot chili sauce
- 1 small yellow onion
- 1 clove garlic
- 1tbs olive oil
- 1 head of cauliflower
- 1/2 box of mushrooms
- 2 cups fresh spinach
- 1/4 red quinoa
- 1/4 cup millet
- 3/4 cup water
- dash salt
- sprinkle of sesame seeds (optional)
- Slice and roast cauliflower for 20min while preparing the rest of the stir fry
- Cook millet and quinoa in water with a dash of salt
- Cook onion in olive oil until soft
- Add garlic and mushrooms
- once the mushrooms have cooked down add the spinach, ginger, chili sauce and soy sauce and mix
- throw in cauliflower and mixed together to coat all veggies – if you need to add a little more ginger or soy sauce feel free, just remember not to add any extra salt
- plate cooked millet/quinoa and top with stir fry mixture
- sprinkle with sesame seeds for a pretty touch
Chow down and enjoy! This was even better the day after once the sauce had soaked into all of the vegetables. I need to cook with ginger more often!
Happy Valentine’s Day Weekend!
I hail from the great North, and with fall at our door step I can only think of the memories the season brings. One of these memories is apple picking with my family.
When apples multiplied at the farmers market this week, and I had to bring something to an office party I had the perfect reason to make something new!
I love apple crisp and apple bread pudding, but I wanted something new! I quickly browsed some recipes with cooked apples and came up with Ginger Apple Cups with Pecans.
Ginger Apple Cups with Pecans
Prep Time 10min : Cook Time 10min
6 small to medium crisp variety of apple – ie golden delicious, gala, honey crisp
2 tablespoons butter
1 tablespoon Fresh thyme
2 teaspoons fresh lemon zest
1 teaspoon ground ginger
1 teaspoon sea salt
2 teaspoons fresh cracked pepper
1/2 cup pecan pieces
24 pieces of Nature’s Pride Healthy Multi-Grain Bread
Olive Oil Spray
Pre Heat Oven to 400, grease 24 muffin cups with olive oil.
Core and dice apples very finely (you can even through them in the food processor for a few pulses if you wish)
3. Fit the bread rounds down into the greased muffin tins, pinching overlaps together.
4. Bake the bread cups for 10-12 min or until the edges start to brown
5. While the bread is baking, melt the butter in a large sauce pan then add all other ingredients and cook for approximately 5min or until the apples begin to turn tender. Make sure you do not over cook them to mushy.
6. Pull out the bread cups and allow to cool for five minutes before filling them with the apples.
8. Take a big bite and enjoy! Make sure you have a napkin handy for any goodies that fall out.
I served these at an office party, but you could make them for a fall party or even as a side for thanksgiving as a sub for stuffing. I loved making these bread cups and got nothing but thumbs up from my coworkers.
I hope you enjoy them as well!
This recipe is my official entry to become a Nature’s Pride Bread Ambassador at this year’s Foodbuzz Festival! The Foodbuzz Tastemaker Program provided me with a free coupon for the Nature’s Pride bread
So who is excited for Top Chef tonight??? I know I am. I even went to the webpage to snoop around and ended up taking the “Which Top Chef Judge Are You?” Quiz. I am Gail, which is cool with me because out the three I would want to be her, Tom 2nd and Padma 3rd.
My muffin DID NOT hold me this morning and I found myself heading into my prune bag around 10:30 to keep me until lunch. I was kind of sad about this, but felt that it would happen. Maybe it was all mental?
I was ready to eat again around 12:30.
I used my leftover lentils to make a flatout wrap this morning with spinach and hot sauce. I also had an overflowing Greek Chobani plain yogurt with pumpkin granola and a white CT nectarine.
I can’t forget my Adora disk! I am down to the last one of these and will have to stop by the dangerous Whole Foods soon.
I had a little water bottle malfunction with a lemon seed!
I ran 6.56 miles today in 58:36! That is the furthest I have run EVER. The best part about it is that I included hills AND I felt great after it. I could have kept going, and I know that means I can really run a 1/2 marathon if I train at it. I am still pretty scared, but knowing I am 1/2 way there and feeling good really boosts my confidence. Yes I am tooting my own horn here!
Dinner involved more cleaning out. Angel hair pasta, frozen edamame, frozen asparagus, frozen shrimp and 1/2 an onion – gone.
I marinated the shrimp on fresh grated ginger, jalapeno and the juice of two limes before I left for me run – so they soaked for about 2 hours. I heated all of this up in a skillet and put it over pasta.
I also made a little veggie plate for Nick and I to split with red wine vinegar mustard dressing for dipping. Tomatoes from CT and MD gardens, cuc, carrot.
We are settling in for Top Chef, why is it on sooooo late???!?!!? I am hoping to watch from bed and not fall asleep during it. Oh getting old is so much fun!
******Big news! Biggest Loser Bios are up!!!! The theme is “second chances”?*******
Am I the only one excited about this?