Tag Archives: ginger

Lunch, Salads

Fried Tofu Salad

Leave a comment

I’m not a huge fan of tofu, but this is a really good salad. You feel so full, but there is no bloated feeling at all after you eat. This is a good skinny day lunch 🙂 Make sure you use sesame oil – it really gives the tofu a nice flavor.

Fried Tofu Salad
Fried Tofu Salad

4 servings
312 calories per serving

14 oz. package water packed firm tofu, drained between paper towels
2 T sesame oil
½ c low fat sesame ginger dressing
16 oz. package frozen petite peas, thawed
1 c matchstick carrots
8 oz. can water chestnuts, drained
¼ t pepper
1 medium head Bibb lettuce, torn (or other greens)
4 t roasted unsalted sunflower seeds
Salt and pepper to taste
4 t chopped lemon basil (or regular basil)

Press moisture out of tofu and cut into 1 inch cubes. Heat oil and add tofu and cook 5-6 minutes each side or until golden. Season with salt and pepper. Combine with dressing, peas, carrots, chestnuts and pepper and then place on top of lettuce. Garnish with sunflower seeds and basil.

Dessert, Kid Friendly

Spicy Gingerbread

Leave a comment

This recipe makes a nice spicy gingerbread packed with tons of classic flavor. Serve it warm or room temperature and enjoy the homey goodness.

Spicy Gingerbread
Spicy Gingerbread

16 servings
184 calories per serving

2 c flour
1 c light molasses
¾ c buttermilk
½ c Splenda
½ c margarine, at room temperature
¼ c Egg Beaters
2 t baking soda
1 t cinnamon
½ t ginger
¼ t ground cloves
Pam

Preheat oven to 350 degrees. Beat flour, molasses, buttermilk, Splenda, margarine, eggs, baking soda, cinnamon, ginger and cloves on low speed until moistened then beat at medium speed 3 minutes. Spread batter into a 9 inch pan sprayed with Pam and bake one hour. Cool on wire rack. Cut into 16 squares.

Asian, Dinner, Kid Friendly, Sides

Jeweled Rice

Leave a comment

This is a great recipe to use up leftover rice from the Chinese food take out order. Just place it in a colander and place the colander over a pot of steaming water for 5-6 minutes. That brings it back to life nicely 🙂 The veggies look like little jewels in a sea of rice. It’s a very pretty side dish !

Jeweled Rice
Jeweled Rice

6 servings
183 calories

1 c basmati rice (stickier than regular long grain rice)
2 c water
1/4 c roasted peanuts
1 shallot, sliced
2 T water
1 t minced fresh ginger root
3/4 c grated carrots
½ c corn
Salt to taste
¼ t cayenne pepper (double this if you like it spicy !)
3 T chopped cilantro

Add rice to water and bring to a boil on high heat then lower to a simmer, cover and cook 20 minutes or until water is absorbed (or use steamed leftover rice as mentioned above). Mash peanuts finely or puree in a blender. Heat a skillet and sauté shallots in a couple of tablespoons of hot water. Saute 5 minutes. Add more water if needed to keep them moist. Then add ginger, carrots, corn and salt. Turn to low and cook 5 minutes then stir in rice, pepper, cilantro and peanuts.

Asian, Beef, Dinner

Ginger Beef

Leave a comment

Ginger and garlic just go together so well. And making a paste of them along with cilantro and sesame oil just adds so much flavor to the already flavorful beef. This is a great quick dish that you will make again and again.

Ginger Beef
Ginger Beef

4 servings
298 calories per serving

1/4 c cilantro leaves
1 garlic clove, minced
4 quarter size slices peeled fresh ginger
2 T water
2 T dark sesame oil
1 lb. boneless sirloin cut into long slices
16 cherry tomatoes
2 small zucchini each in 8 pieces
2 c cooked brown rice

Preheat broiler. Spray baking sheet with Pam. Mix cilantro, garlic, ginger, water and oil in a food processor until a paste forms. Place the steak in a bowl and add cilantro paste and mix well. Turn out the meat mix onto the baking sheet and add the tomatoes and zucchini. Broil 3 minutes. Stir well. Broil another 3-4 minutes. Serve with warm brown rice.

Chicken, Dinner, Kid Friendly, Summer

Mojo Chicken

Leave a comment

This marinade is reminiscent of a Mojito – it makes a great, refreshing, summery chicken recipe. Sometimes instead of boneless breasts I par boil split breasts and then slightly score the breast meat before marinating and grilling.

Mojo Chicken
Mojo Chicken

6 servings
200 calories per serving

6 boneless skinless chicken breasts (Perdue Perfect Portions work great here !)

Marinade:
¾ c orange juice
3 T lime juice
3 T oil
2 T parsley, minced
2 t mint, minced
2 t oregano
2 cloves garlic, minced
½ t salt
½ t ground ginger
½ t ground allspice
Pam

Make some shallow slits in the chicken and place in a zip loc bag along with all the other ingredients. Refrigerate at least 4 hours.

Spray a grill with High Heat Pam and grill chicken to desired doneness.

Dessert, Kid Friendly, Snacks, Summer

Ginger Pops

Leave a comment

What a crisp and refreshing pop ! And when you are done, your mouth tastes like you just ate a bunch of ginger snap cookies. These are definitely on my list of recipes to make again 🙂

Ginger Pops
Ginger Pops

4 servings
52 calories per serving

½ c lemon lime seltzer
1/2 inch ginger
Juice of one lime
Juice of one lemon
3 T honey
1 cup ice

Place all in a blender and mix well. Spoon into popsicle molds and freeze at least 4 hours.

Drinks, Fruit, Mexican

Tropical Sangria

Leave a comment

Sangria is a great festive drink – adding the fruit to the wine makes it so much more special. You can set up pitchers well ahead of time so that the fruit really soaks up the wine. This one does away with the usual apples and oranges and adds some really flavorful tropical fruits. Don’t forget to serve some fruit in each glass !

Tropical Sangria
Tropical Sangria

8 servings
172 calories per serving

6 c cubed fruit (mangoes, pineapple, apricot, cantaloupe, honeydew, apples, etc.)
¼ c thinly sliced and peeled ginger
1 c fresh mint or basil leaves
½ c orange liquer or orange juice
1 bottle Pinot Grigio for white or 1 bottle Beaujolais for red
2 T lemon juice

Bruise basil or mint leaves and combine all in a pitcher and refrigerate at least one hour.

[FA_Lite id=”9343″]

Asian, Dinner, Sides, Vegetables

Veggie Stir Fry

2 Comments

Stir fry is a nice way to add a veggie side dish without it being a green salad or just a can of veggies opened up and heated. They don’t take much time (especially if you buy pre-chopped veggies at your supermarket). And I like that you can throw in just about anything and easily change it up – try adding some baby corn, or water chestnuts or bean sprouts (all available in the canned in the Asian section of your market) and you have a whole new dish – the same sauce still works !

Veggie Stir Fry
Veggie Stir Fry

4 servings
34 calories per serving

¼ c chicken broth
1 T orange juice
1 T soy sauce
1 ½ t cornstarch
1 ½ t grated ginger root
3 cloves garlic, minced
¼ t red pepper flakes
1 ½ c small cauliflower florets
1 c julienned carrots
1 c zucchini, halved and thinly sliced
¼ t salt
¼ t pepper
½ t garlic powder
2 t chili garlic sauce (available in the Asian section of your market)
Pam

Stir broth, juice, soy and starch together and set aside. Spray a large skillet with Pam and heat on medium high – then add ginger, garlic and red pepper flakes and cook 30 seconds or so. Then add cauliflower and cook 2 minutes. Then add carrots and cook another 2, then add zucchini and cook 2 more. Stir in the broth mix and bring to a simmer then cover, add the chili garlic sauce and cook 1 minute or until the sauce is thick and turns glossy.

Asian, Chicken, Dinner

Orange Ginger Chicken

Leave a comment

Such crisp flavors ! The ginger, orange and teriyaki glaze mix perfectly and this meal comes together in a flash. Asian stir fries are so very good and this one is no exception.

Orange Ginger Chicken
Orange Ginger Chicken

4 servings
395 calories per serving

½ c teriyaki glaze
1/3 c orange juice
1 t finely chopped fresh ginger
1 T oil
1 lb. cubed boneless skinless chicken breasts
1 c snow pea pods
1 yellow bell pepper cut into strips
3 ½ c hot cooked brown rice
Salt and pepper to taste

Mix teriyaki, juice and ginger. Heat oil in skillet and cook chicken 4-5 minutes. Add pea pods, bell pepper and teriyaki mix. Heat to boiling then reduce heat and simmer 3 minutes. Serve over rice.

Related Posts with Thumbnails