Tag Archives: ginger

Carrot Ginger Dressing

29 Jun

Carrot ginger salad

My children introduced me to Japanese food years ago.

I always order a salad before the Sushi.

My choice is either a ginger or seaweed salad.

Every recipe I tried didn’t do it, so I combined a ton of them.

I finally figured out how to make a dressing I love.

2 or 3  carrots or one large jar of baby food carrots

2 cloves of garlic

One small onion

Two inches of peeled ginger

1/2 teaspoon black pepper

3/4 cup canola oil

1/4 cup sesame oil

1/2 cup apple cider vinegar

1/4 cup soy sauce

One tablespoon honey maybe a little more to taste

Put the carrots, ginger, garlic and onion in the food processor and pulse till smooth. Make sure it is like paste.

Add the oils, vinegar, soy sauce, honey and pepper.

Pulse till everything is mixed well.

It is a pretty orange color.

Drizzle over iceberg lettuce, scallions, small cucumbers and red peppers.

Sprinkle with sesame seeds.

This also tastes great on lettuce wraps, chicken and boiled rice.

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Butternut Squash Curry

24 Feb

butternut squash curry

This started out as a soup but was too thick so I put it over rice.

I always try not to waste my mistakes and this turned out pretty good. Not what I expected but still pretty good.

4 cups chopped butternut squash

2 chopped carrots

One small chopped apple

32 ounces  of chicken broth

2 tablespoons butter

One chopped onion

4 minced garlic cloves

4 to 6 ounces sliced mushroom

1/2 teaspoons ground cumin

1/2 teaspoon coriander

1/2 teaspoon cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon dry mustard

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

One tablespoon brown sugar

One tablespoon fresh lemon juice

Cook the squash, apple and carrots in the chicken broth till soft.

Cool and then puree till smooth.

Melt the butter and saute the onion, mushrooms and garlic till soft.

Add the spices and cook till fragrant about two minutes.

Add the squash and carrot puree with all the liquid.

Blend everything together and cook till heated.

Serve over rice.

 

 

Butternut Apple Squash Soup

10 Dec

Butternut Soup Butternut Soup

This is a perfect winter soup.

I decided to reblog it from last year because it is so good

If you use a tart apple add one to two teaspoons of brown sugar

One large diced onion

Two cloves of garlic

Three tablespoons butter

Three packages of cut up butternut squash

Two diced and peeled apples

48 ounces of chicken or vegetable broth

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ground black pepper

One can of drained and washed black beans

One cup of half and half

Saute the onion and garlic in the butter till soft

Add the butternut squash, apples, broth and seasoning.

Bring to a boil.

Cover the pot, turn down the heat to low and cook the squash till it is soft.

Let it cool and pour into a blender in batches till smooth

Pour back into the pot

Add the half and half and beans

Simmer on low till hot

Adjust the salt and pepper

I served this with a grilled sausage grinder.

When I served this for Thanksgiving, I omitted the black beans and put popcorn on top for garnish.

Fire Cider Salad Dressing

22 Oct

Fire Cider Salad Dressing

I had a terrible cold and my friend Tammy said to try fire cider.

I didn’t know what it was so I looked it up on the computer.

It is a combination of spices and cider vinegar.

You are supposed to sip it or rub it on your body to get rid of a cold, aches and pains or whatever else ails you.

I made up a batch, liked it and so this is the beginning of  a salad dressing.

I tested it out on my family and they loved it.

Now it is a keeper.

3/4 cup of apple cider vinegar

One cup of olive oil

3 cloves of garlic

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

2 tablespoons grated fresh ginger

2 tablespoons grated fresh horseradish

1/4 teaspoon onion powder

One tablespoon brown sugar

One teaspoon honey

Mix the salt and garlic in the magic bullet till it is pureed.

Put everything else in the jar and blend till it is smooth.

Serve with a green salad of arugula, romaine lettuce, cucumbers, red peppers and vidalla onions. Also makes a great dressing for cole slaw.

Just a different dressing that  can cure whatever.

Maybe I should call it the old wives tale dressing.