October 29, 2013 · 7:06 am
We eat a lot of stir-fries in our house. They are a fairly quick meal to get on the table, and they are one thing that I don’t hear complaints about from anyone. This Ginger Beef is not a saucy stir-fry, but is very flavorful. The beef marinates for about half an hour at room temperature and then is cooked in small batches over very high heat. Fresh ginger, cut into thin matchstick shapes, green onions and sliced serrano chiles (hot, but not overpowering) provide additional flavor. Because this dish is not as chock-full of vegetable as some other stir-fries, I often serve it with Szechuan green beans (recipe coming soon!).
Ginger Beef Stir-Fry
5 Tbs soy sauce
2 Tbs unseasoned rice vinegar
1 Tbs honey (or 5 drops liquid stevia)
1 tsp grated fresh ginger
½ tsp red chile pepper flakes
½ tsp ground cumin
1 ½ lb flank steak or top sirloin steak
2 Tbs oil, divided
2-3 hot chiles, preferably red serranos, sliced
2 cloves garlic, minced
1 ½” piece of fresh ginger, peeled and cut into thin matchstick shapes
1 bunch (about 5-6) green onions, cut diagonally into 1” pieces
1 Tbs sesame oil
Mix together all of the marinade ingredients.
Thinly slice the steak (partially freezing the steak will make this easier) and place slices in a Ziploc bag. Pour marinade over the sliced steak. Let sit at room temperature for 30 minutes. This can also be prepared ahead of time and stored in the refrigerator. Remove beef from fridge 30 minutes before cooking.
Place 1 Tbs oil in a wok or large skillet and heat over high heat until very hot. Place a small amount of the beef (about ½ cup at a time) in the hot pan. Sauté beef slices over high heat until juices in pan almost completely evaporate. Transfer cooked beef to serving bowl. Repeat with remaining beef.
Add remaining 1 Tbs oil to the pan and sauté the sliced chiles, minced garlic and ginger matchsticks for 1 minute. Add the beef back to the pan with the sliced green onions. Stir in the sesame oil and cook for 1 minute. Serve immediately over steamed rice.
(recipe adapted from Simply Recipes)
December 1, 2012 · 10:06 am
DAY 1: Welcome to the Fourth Annual Twelve Days of Christmas Cookies. Twelve days of cookies and treats that will fill your home with wonderful smells of Christmas.
First up is a soft ginger cookie filled with dulce de leche, a thick milk caramel. You can spoon it into the center or use a star tip on a pastry bag to pipe the filling.
Dulce de leche is usually sold in the Latin section of the international aisle of most grocery stores, or you can make your own. For six different ways to make dulce de leche (using a can of sweetened condensed milk or from scratch):
How to make your own Dulce de Leche
Dulce de Leche is a sweet rich caramel, so I like to make these cookies small. Use the back of a 1/2 teaspoon measuring spoon to make an indentation in the dough before cooking. As the cookies bake, the depression remains, but will puff up slightly. Immediately after removing cookies from the oven, press with the back of the teaspoon again to make the depression in the cookie slightly deeper. Cool cookies completely before piping in the dulce de leche.
Dulce de Leche Ginger Cookies
3 cups flour
1 tsp baking soda
¼ tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¾ cup butter, softened
1 cup brown sugar
¼ cup molasses
1 large egg
1 tsp vanilla extract
About 2/3 cup dulce de leche
Whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg; set aside.
Using a mixer, cream the butter and brown sugar together until light and fluffy. Beat in the molasses, egg, and vanilla. Add the dry ingredients and mix until just combined and a soft dough forms.
Chill dough for at about 2 hours or overnight.
Preheat the oven to 350°F. Line baking sheets with silicon mats or parchment paper.
Roll the dough into small balls (about 1 scant tablespoon of dough). Roll the balls in granulated sugar and place on baking sheets. Use the back of a ½ teaspoon measuring spoon to make an indentation in the dough.
Bake for 10-12 minutes or until slightly firm. Immediately after removing cookies from the oven, press indentation on warm cookies with the back of the teaspoon again to make the depression in the cookie slightly deeper.
Allow cookies to cool completely. Use a star tip attached to a pastry bag to pipe about 1 teaspoon dulce de leche into the center of each cookie (Or just spoon slightly warmed dulce de leche into the centers of cookies).
Makes about 2 dozen cookies.
(Recipe adapted from Chocswirl)
For thirty-six more cookie ideas, click the links below for three previous years of Christmas Cookies:
First Annual Twelve Days of Christmas Cookies
Second Annual Twelve Days of Christmas Cookies
Third Annual Twelve Days of Christmas Cookies
January 22, 2010 · 12:36 pm
There is nothing like bright colorful vegetables on a cold dreary winter day to bring a little sunshine in.
With fresh orange juice and grated ginger, these baby carrots are sure to brighten up even the most miserable day.
Orange-Ginger Glazed Carrots
1 lb baby carrots (or medium carrots, peeled and sliced)
1 Tbs butter
1 orange, juiced (about ¼ cup)
½ tsp fresh grated orange peel
½ tsp fresh grated ginger
2 Tbs brown sugar
¼ tsp coarse kosher salt
Roast or steam carrots until tender. Set aside.
Melt butter in a saucepan. Add remaining ingredients. Bring to a boil; boil 1 minute. Stir in carrots and cook for 2 minutes.