This was so tasty and you can control the spice by adjusting the amount of cayenne pepper. I, personally, like it a little spicy but not too much.
1 lb boneless chicken breasts, cut into small bite size pieces
3 T olive oil
1 T minced ginger
5 cloves garlic, minced
1 onion, diced
2 tomatoes, diced
1/2 cup water
1 T lemon juice
1 whole dried chili pepper
1/4 cup chopped cilantro
Whole spices (use whichever you have on hand – these are completely optional)
1 black cardamom
2 bay leaves
6 black peppercorns
1/2 tsp cumin seeds
2 tsp coriander powder
1/4 tsp cayenne (or to taste)
1/2 tsp Garam masala
1/4 tsp turmeric
1 tsp salt
Heat the Instant Pot with the sauté feature. Add the oil. Add the whole spices and sauté for 30 seconds.
Add the chili pepper, onions, garlic and ginger. Sauté for about 4 minutes. Stir occasionally until until golden brown.
Add the chopped tomatoes and the spices. Sauté for another 4 minutes, stirring occasionally.
Add the chicken and sauté for 2 minutes. Add the water and stir, scraping up any bits stuck to the bottom.
Put the lid on and change the setting to Pressure cook. Cook for 5 minutes.
When done, release the pressure. Add the lemon juice.
Serve over rice and garnish with cilantro.
This was light and very flavorful.
1 1/2 lb shrimp, peeled and deveined
2 T. fresh ginger
1 c. thinly sliced leek or green onion
1 1/2 c. chicken broth
2 T. water
1 T. cornstarch
Heat some olive oil in a frying pan. Add the shrimp and cook until just pink. Remove from pan.
Add the leeks and ginger to the pan. Cook until the leek turns a light brown.
Add the broth and bring to a boil.
Make a slurry with the cornstarch and water. Add it to the broth. Cook until thickened. If you need it to be thicker, add more cornstarch/water slurry.
Return the shrimp to the pan and cook for a few minutes.
Serve over cooked rice.
Lately, I’ve been hearing a lot of hype regarding turmeric and how good it is for you. At Whole Foods I found fresh turmeric rhizomes and so decided to grate some and use them in some tea. Here’s a recipe I found and tried it today. It was pretty good. The nice thing is that you make a little batch of the ingredients and save it in the refrigerator. When you’re ready to use it, just add some boiling water to a teaspoon of this.
3 inches of fresh turmeric root, peeled and grated (I use a microplane)
2 inches of fresh ginger root, peeled and grated
1/4 t. cinnamon
1/4 c. honey
Dash of pepper
Juice of 1/2 lemon.
Combine all the ingredients and place in a sealed jar. Shake the jar to mix up all the ingredients. Store this in the refrigerator and when ready to use, take out 1 t. and add to a cup of boiling water. If you don’t like the grit, you can strain it after it has steeped for a few minutes.
I found this recipe in Jennie’s Kitchen blog – you should check it out for lots of other great recipes.
I’m all about making my life more convenient, but I don’t want to compromise freshness. I abhor processed foods and try my best to stay away from them. I try to make farm to table my way of eating. So when I realized that the jarred ginger I was using from Christopher Ranch had other ingredients in it, I decided to make my own.
Choose fresh ginger knobs that aren’t too knarly and are weighty.
Cut off the little knobs and peel the stalks with a vegetable peeler.
Cut up the ginger into small pieces.
Place them in a cuisinart to roughly chop them.
Add water a little at a time and blend each time in the cuisinart.
When it is at a consistency that you like, stop. Drain as much of the water as you can and squeeze dry with your hands.
Make little balls and place them on a cookie sheet lined with wax paper.
Freeze and place them into a ziploc bag.
There are so many ways to dress salmon steaks. This one is not too soy sauce-ish, if you know what I mean! I like soy sauce but sometimes it overpowers everything!
1 lb. salmon fillet
2 shallots, chopped
1 T. minced ginger
1 t. chili infused oil
1/4 c. sherry vinegar
2 T. soy sauce
Preheat the oven to 350. Season the salmon fillets and place them in a greased casserole dish, skin side down.
Bake in the oven until done – around 15 minutes depending on the thickness.
While the salmon is baking, combine the shallots, ginger, chili oil, vinegar and soy sauce in a small saucepan. Bring to a boil, lower the heat, and reduce by half.
When the salmon is done, pour the sauce on top.
As we ease into Phase 2 of the Dash diet, this little snack helps get in some fruit and vegetables! And of course, with the added health benefits of ginger!
1 apple, cut up into large chunks
1/2 cucumber, cut up into large chunks
Minced ginger (to taste)
1 cup water
Put everything into the Vitamix until it’s a smoothie! If you don’t have a vitamix, you may need to peel the apples and the cucumbers.