Tag Archives: ginger

Curried Lentils

The ginger was the big flavor in this dish and that’s all right by me ! Ginger and cumin just belong on lentils. This is not a super low cal side, so serve it next to a lighter dish like fish or chicken.

Curried Lentils
Curried Lentils

6 servings
186 calories per serving

1 ½ c dry lentils, rinsed and drained
6 c water
1 t ground cumin
1 t oil
1 large onion, chopped
1 medium tomato, chopped
1 t chili and garlic sauce (available in the Asian section of your market)
1 t powdered ginger
1 clove garlic, minced
½ t ground turmeric
½ t salt
2 T chopped cilantro

Bring lentils and water to boil then reduce heat and simmer, partially covered, 45 minutes. Once in a while, spoon off the foam that appears on the top of the pot. Heat a skillet and add cumin, oil and onion and cook about 5 minutes. Add tomato and chili sauce and continue cooking until tomato is very broken down, about 5 minutes. When lentils are tender and water is absorbed mix all together except the cilantro and cook 15 minutes. Add cilantro just before serving.

Eastern Fried Rice

This version of fried rice is not your typical Chinese food fare. This is more of a Middle Eastern recipe and there are a wide range of BIG flavors in the recipe. But they mix well and become amazingly mellow.

Eastern Fried Rice
Eastern Fried Rice

6 servings
350 calories per serving

3 T oil
1 large onion, diced
6 oz. Canadian bacon, diced
1 lb. bok choy stems and leaves, chopped
1 large red bell pepper, diced
2 t finely chopped fresh ginger
3 cloves garlic, minced
8 oz. boneless, skinless chicken breasts
¾ c Egg Beaters
3 t curry powder
4 c cold cooked brown rice
3 T soy sauce
Salt and pepper to taste
Pam

Heat 2 t oil in a large skillet on medium high heat and add onion and bacon. Cook 4 minutes and add bok choy and continue cooking another 2 minutes. Add pepper, ginger, garlic and cook until veggies are getting soft, about 5 minutes. Remove contents and set aside. Add 1 T oil of skillet and then cook chicken 5 minutes or until done. Set chicken aside. Spray skillet with Pam and when hot, add eggs and scramble. Add eggs to bowl with chicken. Add 1 T oil to skillet and cook curry powder 30 seconds and then add rice and cook without stirring until slightly crispy, about 4 minutes. Return all the other ingredients to the pan, add soy sauce, salt and pepper and heat 3 minutes.

Ginger Carrots

Carrots never tasted so fresh ! The combination of ingredients gives this dish a really flavorful punch. Definitely not the same old boring vegetable !

Ginger Carrots
Ginger Carrots

4 servings
61 calories per serving

3 garlic cloves, minced
1 lb. carrot chips
1 T buttery spread
1 t minced fresh ginger (bottled is OK if you do not have fresh)
1 T cilantro, chopped
1 t lime zest
2 T fresh lime juice
1/4 t salt

Steam carrots 8 minutes or until tender. A simple steamer basket is the easiest way to steam vegetables. I use one like this:

Heat butter in a skillet. Add garlic and ginger to pan. Cook 1 minute, stirring constantly. Remove from heat and stir in steamed carrots, cilantro, lime zest, lime juice and salt. Serve immediately.

To quickly zest citrus, try this handy tool I found at Amazon:

Genji Spicy Ginger Miso Dressing

I’m not sure if this is a local product or if you can find it all over – a friend introduced me to it and you can get it at Whole Foods Markets. It makes a GREAT vegetable dip. Served with tri-color bell peppers, it makes an excellent snack or lunch side.

The dressing itself is 140 calories for 2T – – add the equivalent of a whole cut up bell pepper for about 25 calories.

Peppers and Miso Ginger Dressing
Peppers and Miso Ginger Dressing

Pineapple Pork

This recipe is a little sweet, so try pairing it with some Asian inspired sides to keep the flavor combinations flattering.

Pineapple Pork
Pineapple Pork

4 servings
163 calories per serving

1 pound bone out pork chops
1 ½ T teriyaki sauce
1 ½ t cornstarch
¼ t ground ginger
6 oz pineapple juice
Salt and pepper to taste
Pam

Spray large skillet with Pam and heat on medium high. When hot, place chops in pan, sprinkle with salt and pepper and cook roughly 10 minutes per side or until browned and mostly done.

Combine the sauce, starch and ginger in a bowl and stir well, breaking up all the cornstarch lumps. Pour over the chops and bring to a boil. Then lower the heat and simmer for 3 minutes or until sauce is thickened.

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