Articles with 'ginger'


Grilled Terriyaki Salmon

 
  • 1 pound wild salmon
  • 1/4 cup shoyu
  • 1 tbsp. maple syrup
  • 2 tbsp. apple cider vinger
  • 2 garlic cloves, peeled and minced
  • 1 tbsp. ginger, peeled and minced
  • 1/3 cup water
  • 2-3 scallions, minced

Place salmon in a flat container or baking dish. Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Marinate for 25-35 minutes or overnight.  The longer you marinate, the stronger the flavor infuses into the fish. Brush your grill with oil. Place salmon on the grill for 3-4 minutes per side (depending on thickness). Serve with grilled vegetables.  Serves four.

(1 votes, average: 5.00 out of 5)
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Crispy Cod and Vegetable Noodle Soup

 

  • 4 cups fish stock or water
  • 2 inches kombu, soaked and sliced thin
  • 1 tbsp. ginger, peeled and cut into matchsticks
  • 3 to 4 tablespoons shoyu
  • 2 tbsp. mirin, rice cooking wine
  • 3 to 4 shitake mushroom, stems removed and sliced thin
  • 1 carrot, matchsticks
  • 8 ounces black cod, diced into 1 to 2 ounce pieces
  • ¼ cup all purpose flour
  • Sea salt
  • Peanut oil (or other oil)
  • ½ pakage (8-ounce) soba noodles, cooked
  • 2 scallions, minced

Bring stock, kombu, ginger, shoyu and mirin to a boil.  Reduce heat to medium and add shitake mushrooms and carrots.  Season the flour with salt and coat the cod.  Heat peanut oil in a frying pan on medium high heat.  Add cod and cook until lightly browned on both sides.  Place a portion of cooked soba noodles into the bottom of a soup bowl and cover with vegetables and broth. Top with crispy cod. Garnish with scallions.

(4 votes, average: 3.75 out of 5)
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Gingered Chicken with Udon Noodles and Sauteed Vegetables

 

Chicken with udon noodles

  • 1 eight ounce package Udon Noodles
  • 2 tbsp. coconut oil
  • 1 tbsp. ginger, peeled and minced
  • 8-12 ounces chicken breast, cut into thin strips (season with sea salt and cumin)
  • 1/2 head Chinese cabbage, sliced thin
  • 1 red pepper, deseeded and sliced thin
  • Sea salt
  • 2-3 tbsp. organic tamari or shoyu
  • 2 tbsp. mirin (rice wine)
  • Cilantro, minced

Cook noodles according to the directions on the package. While noodles are cooking, heat coconut oil and ginger in a skillet. Sauté chicken cubes 1-2 minutes. With tongs, remove chicken from the pan. Add more oil if needed and sauté Chinese cabbage 2-3 minutes with a pinch of sea salt. Add red pepper and another pinch of sea sea salt. Add tamari and mirin and saute vegetables 2-3 minutes until lightly cooked and crisp. Return chicken to the skillet with the vegetables. Toss cooked noodles with sautéed chicken and vegetables. Garnish with minced cilantro.

(20 votes, average: 3.45 out of 5)
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Cardio Carrot Ginger Dressing

 
  • 1 small onion, peeled and diced
  • 4 carrots, grated
  • 2 inches ginger, peeled and minced
  • 1/3 cup flax oil
  • ¼ cup apple cider vinegar
  • ½ cup apple juice
  • 1 tbsp. stoneground mustard
  • 2 tbsp. shoyu or ½ tsp.
  • sea salt
  • Water (for desired consistency)

Combine all ingredients in a food processor or blender.

(No Ratings Yet)
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Grass Fed Beef (or Tofu) and Vegetables

 
  • 16 ounces grass fed steak (or extra firm tofu) cut into thin strips
  • 1/3 cup Mirin
  • 2 tbsp. shoyu
  • 1 tsp. maple syrup
  • Corn meal
  • 2 tbsp. sesame oil
  • 1 onion, peeled and sliced into thin crescents
  • 1 inch ginger, peeled and minced
  • 1 bunch broccoli, florets and stem
  • 1/2 cup purple cabbage, cut into thick strips
  • 1/3 cup water

Cut steak (or tofu) into thin strips and place into a mixing bowl.  Combine mirin, shoyu and maple syru and marinate 35-40 minutes.  Remove steak from the marinade and coat with corn meal. Save the marinade.  Add 1 tbsp. oil into a frying pan.  On medium/high heat cook steak one minute on each side. Remove from the pan and set aside.  If using tofu cook until lightly browned on each side. Add remaining oil into the pan an saute onion and ginger for 1-2 minutes.  Add broccoli stems and florets, and cabbage and cook 3-4 minutes.  Return cooked beef (or tofu) back into the pan, with the leftover marinade, and cook on medium high heat for 2-3 minutes.

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Terriyaki Salmon

 
  • 1 pound wild salmon
  • 1/3 cup shoyu
  • 1 tbsp. maple syrup
  • 2 tbsp. apple cider vinger
  • 2 garlic cloves, peeled and minced
  • 1 tbsp. ginger, peeled and minced
  • 1/3 cup water
  • 2-3 scallions, minced

Preheat oven to 375.  Put salmon into a baking pan or casserole dish.  Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Bake for 25-35 minutes (depending on thickness of salmon).  Garnish with minced scallions.  Serves four.

(No Ratings Yet)
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One Pot Winter Stew with Wild Salmon

 
  • 6 cups of water
  • 1 inch ginger, peeled and cut into matchsticks
  • 1 red onion, peeled and cut into large chunks
  • 2 carrots, cut on thick diagonals
  • ½ cup winter squash, diced
  • 3-4 pieces of dried lotus root, soaked
  • 4-5 shitake mushrooms, sliced thin
  • 6-7 ounces wild salmon
  • 1 cup broccoli florets and stem, sliced into thin rounds
  • 2-3 kales leaves cut into bite sized pieces
  • 4 tbsp. white miso or chick pea miso
  • 2 cups leftover grain (brown rice, noodles, etc.)
  • 1 bunch of watercress

Bring water, ginger, onion, carrots, squash, lotus root and shitake mushrooms to a boil. Reduce flame, cover and simmer for 5-7 minutes. Add salmon (or other fish) and cook for 5 minutes. Add broccoli stems and broccoli and cook for 2-3 minutes. Add kale for 2-3 minutes. Dilute miso in a small amount of water and add to the soup. Add leftover grain or noodles and continue cooking for 2-3 minutes. Ladle into large bowls and garnish with fresh watercress.

(No Ratings Yet)
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Soba Noodles with Tangy Tahini Dressing

 

  • 1 eight ounce package soba or udon noodles
  • 1 cup water
  • 8-12 oz chicken or firm tofu, diced into 1 inch pieces
  • 2 tbsp. coconut oil or other high heat oil
  • 4 tbsp. tahini (ground sesame seeds)
  • 1/4 cup maple syrup
  • Juice of 1 lemon
  • ¼ cup shoyu (naturally fermented soy sauce)
  • 1-2 dashes cayenne pepper
  • 1½-2 inches ginger, peeled and chopped
  • 1 garlic clove, peeled and diced
  • 2/3 cup water
  • 2 scallions, minced
  • 1 sheet of nori, sliced thin

Drop soba noodles into boiling water and cook 7-10 minutes.  While noodles cook, sauté chicken or tofu 2-3 minutes on each or until lightly browned.  In a food processor combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic.  Puree until smooth and creamy.  Slowly add water to the food processor and puree again until you reach your desired consistency.  Combine tahini sauce with soba noodles, chicken and scallions.  Garnish with shredded nori.  Yield: 4-6 servings.

(4 votes, average: 4.75 out of 5)
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Tahini Noodles

 
  • 1 package soba noodles (8.8 oz)
  • 4 tbsp. tahini
  • 1/4 cup shoyu
  • 1/4 cup brown rice vinegar
  • 1/4 cup maple syrup
  • 1 garlic clove, peeled and chopped
  • 2 inches ginger, peeled and minced
  • 3/4 cup water
  • 2-3 scallions, minced

Bring water to a boil and add soba noodles. Cook 8-10 minutes. Drain and set aside. In a food processor combine tahini, shoyu, brown rice vinegar, garlic, ginger and water. Pour tahini sauce over cooked noodles and garnish with scallions.

(1 votes, average: 5.00 out of 5)
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Quinoa with Cilantro Pesto

 

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 pinch sea salt
  • 1 tomato, seeded and diced
  • 1 small cucumber, seeded and diced

Bring quinoa and water to a boil.  Add a pinch of sea salt, lower flame to simmer, cover and cook for 12-15 minutes.  In a mixing bowl, combine quinoa with diced tomatoes and cucumbers. Toss with Cilantro Pesto.

Cilantro Pesto

  • 1 bunch cilantro, cleaned
  • 1-2 inches ginger, peeled and minced
  • 1/2 cup olive oil
  • 1/4 cup rice vinegar
  • 1/2 tsp. sea salt

Combine all ingredients in a food processor or blender.

(4 votes, average: 3.25 out of 5)
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