Category Archives: Ginger

Carrot Ginger Sauce

Carrot Ginger Sauce (makes 1 cup)

By Chef Lippe

Prep Time: 15 minutes,

Cook Time: 15 minutes,

Total Time: 30 minutes,

 

Ingredients

  • 1 tablespoon canola oil
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon ginger, peeled and minced
  • 4 medium carrots, peeled and chopped
  • 2 tablespoons miso
  • 1 tablespoon tahini
  • 2 tablespoons water

 

Preparation

  1. Heat oil in a sauté pan over medium heat.
  2. Add garlic and sauté until soft, about 30 seconds.
  3. Add ginger and carrots.
  4. Cover and cook until carrots are soft, about 15 minutes.
  5. Transfer to a food processor and add the miso, tahini and water.
  6. Puree until smooth.
  7. Serve tossed with pasta, soba, udon noodles or rice.

*Stays fresh in the refrigerator for 3-4 days.

 Accompaniments: Soba Noodles, Brown Rice, Pasta

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Filed under Artisan pasta, carrot and ginger sauce, carrot sauce, Chef Lippe, Food, Food blog, Ginger, health through eating, recipes

Trinidad Shrimp Curry

By Chef Lippe

Whenever I need a quick dinner I make a shrimp curry this recipe came from a friend in Trinidad so it is full of spices is not overly hot.  I serve it over a bed of rice with a nice green salad and a frozen drink.  It takes about 20 minutes to make and serves 4 adults.

Ingredients:

3 pounds shrimp (large 12 to 15 per pound)

1 ½ teaspoons cumin seeds

1 ½ teaspoons coriander seeds

1 ½ teaspoons mustard seeds

1 ½ teaspoons whole black pepper

1 ½ teaspoons turmeric

½ teaspoon crushed hot red pepper

3 tablespoons olive oil

1 cup finely chopped onions

1 teaspoon finely chopped garlic

1 tablespoon scraped and finely chopped ginger

6 medium ripe tomatoes, chopped or 2 cups canned

1 cup water

1 teaspoon salt

2 tablespoons fresh lime juice

 

Directions

 

Clean and devein shrimp.

 

Start rice following instructions for rice. I like to use Jasmine rice.

 

Combine the cumin, coriander, mustard, peppercorns, turmeric and red pepper in the jar of an electric grinder and blend at high speed until the spices are completely pulverized. (I have a coffee grinder that I use for spices).

 

In a heavy 12 inch skillet, heat the oil over medium heat until a light haze forms above it. Drop in the onions, garlic and ginger, stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown.  Add spices and tomatoes, stir for 2 minutes, stirring constantly, cook briskly until most of the liquid is gone and mixture is thick.

 

Add shrimp, turning them to cook on each side.  Reduce heat to very low, cover firmly and simmer for 5 minutes.

 

Serve at once.

 

 

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Filed under Chef Lippe, Curry, Ginger, olive oil, recipes, shrimp, tomatoes

3 Perks of Coffee!

By Chef Lippe

Ok now that we have approval from Health Magazine (see article below) to drink coffee, and that it is good for you (perk 1), it makes us smarter (perk 2) and my favorite (perk 3) keeps us slim,  I have some great recipes to share with you.  I am one of those lucky people who can drink coffee all day long!  So any food with coffee as one of the ingredients just makes my taste buds smile.

Don’t sweat that morning cup of joe

By Sarah DiGiulio
From Health Magazine

Drinking as many as three 8-ounce cups a day has proven health benefits. But skip it if you have high blood pressure, an overactive thyroid, or suffer from anxiety, says Loren Wissner Greene, MD, a professor at the New York University School of Medicine.

 

Perk No. 1: Coffee helps fight disease.

Caffeine may help protect brain cells from the damage that causes Parkinson’s, dementia, and Alzheimer’s.  And the antioxidants in coffee could help prevent liver disease.

 

Perk No. 2: It boosts your brainpower.

Java keeps you juiced when you’re sleep-deprived, but a cup before a test can also sharpen memory and keep you alert.

If it makes you too jittery, mix regular with decaf, or drink it with breakfast. Just avoid caffeine for at least four hours before bedtime.

 

Perk No. 3: It keeps you slim.

The caffeine in coffee can speed up metabolism and fat-burning, which helps lower your risk of type 2 diabetes and obesity. And black coffee is one of the lowest-calorie drink choices around.

Now for the good stuff!

Perk 1 recipe – fighting disease:

Ultra Iced Coffee

 

Ingredients

9 tablespoons espresso or Italian-roast ground coffee

4 cups boiling water

¼ cup raw sugar

¾ teaspoon ground cinnamon

¾ cup crushed mint leaves

1 inch piece of grated peeled fresh ginger

6 teaspoons sweetened condensed milk

2 cups fat free milk

Directions

Place a 13 x 9 baking pan in the freezer. Place coffee in a French press and add the boiling water. If you are using your drip coffee maker, substitute the same amount of cold water and brew.

Combine the sugar, cinnamon, mint and ginger in a medium bowl. While coffee is still hot, pour it over the sugar mixture in the bowl, stirring well until the sugar is dissolved. Let steep for flavors to combine (about 30 minutes). Strain ½ of the coffee into the cold pan from the freezer and the other half into a pitcher. Return baking pan to freezer and put the pitcher into the refrigerator.

Check the pan in the freezer after about 2 hours. Using a fork, scrape any frozen coffee around in the pan, continue to check and scrape the pan every hour for the next 2 hours. (Once the granite is made it may be used as needed for up to one week, keep covered with plastic wrap.

To serve – fill a medium glass ½ full of frozen coffee granite, drizzle 1 teaspoon sweetened condensed milk over ice, then fill the glass with the cold refrigerated coffee. Top with milk as desired and serve.

Perk 2 recipe – boosting brain power:

Coffee Steaks Under The Influence Recipe

Ingredients

12 ounces heavy beer (I used Yuengling Black And Tan)

1/4 cup Worcestershire sauce

1 tablespoon Crystal Hot Sauce

3 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat

3 tablespoons fine ground dark roast coffee

1 tablespoon pure chile powder

1 teaspoon ground cumin

1 teaspoon sugar

1/2 teaspoon cayenne, or more to taste

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon of vegetable oil

 

Directions:

The night before, mix the beer, Worcestershire sauce and crystal hot sauce in a large freezer sipper lock bag, add the steaks and seal it shut and refrigerate overnight.

The next day, mix the other ingredients in a bowl. Take the steaks out of the marinade, discarding the marinade. Pat the steaks dry with paper towels damp with olive oil. Coat steaks with the spicy mix, rubbing into the steaks.

Pre-heat the grill to hot. Grill the steaks until they have a dark crust about 2 minutes per side for medium rare (depending on the thickness)

Let meat rest for 5 minutes before serving.

 

Perk 3 recipe – Keeps me SLIM (now this one you have to repeat after each bite, keeps me slim)

Cappuccino Trifle

Ingredients

Cake:

1 cup non-self-rising cake flour

1 teaspoon kosher salt

12 large egg whites (at room temperature)

1 1/2 teaspoons cream of tartar

1 cup granulated sugar

Zest of 1 lemon

2 tablespoons finely crushed coffee beans

 

Trifle:

2 pounds hulled strawberries

6 tablespoons granulated sugar, divided

2 tablespoons espresso powder combined with 1/2 cup boiling water

2 (8-ounce) blocks 1/3 less fat cream cheese (at room temperature)

1 cup powdered sugar, sifted

2 teaspoons espresso powder

1 teaspoon pure vanilla extract

1 cup fat-free sour cream

1/2 cup plus 2 tablespoons pasteurized egg whites (at room temperature)

1/3 cup unsweetened cocoa powder, sifted

 

Directions

Heat oven to 350° with a rack in the lower third. Sift the flour and salt twice; set aside.

 

To make cake: In a bowl, beat the egg whites with an electric mixer at low speed until foamy (about 2 minutes). Add cream of tartar; beat at medium-high until fluffy and soft peaks form. Gradually add sugar, beating until eggs form a peak when beater is lifted out. Transfer egg whites to a large bowl; sift 1/3 of the flour mixture over the whites. Fold in, using a rubber spatula, scraping up from the bottom of the bowl. Continue to sift and fold in the flour mixture in batches; fold in lemon zest and crushed coffee beans. Transfer mixture to a dry, ungreased 10-inch tube pan. Run a knife through the mixture to remove air bubbles. Bake until top is just golden and a small knife inserted into the cake comes out clean (about 45 minutes). Invert the pan upside down to cool.

 

Run a knife around the edges and the middle of the pan; remove cake. Cut cake horizontally into thirds; set aside.

 

Cut 1/2 of the strawberries into thirds or halves, depending on their size. Transfer to a medium bowl and sprinkle with 1 tablespoon granulated sugar; toss and reserve. Chop the remaining strawberries into medium pieces; transfer to a second bowl, then sprinkle with 2 tablespoons granulated sugar and 1 tablespoon of the espresso powder mixture. Toss and reserve.

 

To make espresso cream: Beat cream cheese with an electric mixer on medium speed (preferably with paddle attachment) until smooth. Beat in powdered sugar at low speed, adding espresso powder and vanilla. Transfer cream cheese mixture to a medium bowl; stir in sour cream by hand. Reserve espresso cream at room temperature.

 

In a clean bowl, beat the egg whites on low until foamy (about 2 minutes). Increase speed to medium-high, and gradually add the remaining 3 tablespoons granulated sugar. Beat until egg whites are shiny and hold stiff peaks; reserve.

 

To assemble: Arrange 1/3 of the cut cake in the bottom of a large glass serving dish. Brush the cake well with the espresso powder mixture. Spread 1/3 of the espresso cream over the cake followed by 1/2 of the egg white mixture. Cover with 1/3 of the chopped strawberries and their liquid and 1/3 of the sliced strawberries; dust lightly with cocoa powder. Repeat with a second layer. For top layer, brush final cake layer with remaining espresso powder mixture, and top with remaining espresso cream mixture, chopped and sliced strawberries, and remaining liquid; dust with cocoa powder. (Trifle may be served right away or covered with plastic wrap and refrigerated, up to 6 hours.)

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Filed under Cappuccino, Chef Lippe, Chili Powder, Cinnamon, coffee, espresso, Food, Ginger, grilled, grilled rib eye, Mocha, recipes, strawberries

Grilled Curried Pork Burgers with Sweet Pickled Peaches

Grilled Curried Pork Burgers with Sweet Pickled Peaches

By Chef Lippe

Soon we will be harvesting the peaches from our tree. Usually I make a canned sweet pickled peach, which we give as gifts throughout the year.  I always get the question, “what do you do with these?”  Here is my families favorite combination of sweet pickled peaches and grilled curried pork burgers that work well together.  They are hot and spicy with a sweet peach topping.

Sweet Pickled Peaches

Ingredients

  • 4 pounds peaches
  • 2 cups brown sugar
  • 1 stick cinnamon
  • 1 pint vinegar
  • 4 whole cloves
  • 1 teaspoon ground ginger

Directions

Boil sugar, ginger, vinegar and 1 stick cinnamon to make syrup. Peel small peaches. Stick 4 whole cloves into each peach. Cook peaches in syrup until tender. Pack peaches into wide-mouthed jars and pour syrup over them to cover. Seal by following directions on the canning jars you are using.

Curried Pork Burgers

1pound lean ground pork
1/2 cup chopped cilantro
1/3 cup crumbled feta cheese
2 tablespoons curry paste
1 teaspoon dried ground ginger
1 jalapeno pepper, seeded & minced
1/4 teaspoon ground cumin
1/4 teaspoon each salt & pepper

Mix all the meat, the feta, and all the seasonings together & form burgers. Grill. Serve on buns and top with pickled peaches.

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Filed under Chef Lippe, Cinnamon, curry pork burgers, Food, Ginger, pickled peaches, Pork, recipes

Sweet Tooth Tuesday!

Sweet Tooth Tuesday

By Chef Lippe

Sweet tooth Tuesday comes after meatless Monday and before Crockpot Wednesday! In my book any day can be a sweet tooth day! Caramels are a tricky candy to make and you might have to practice to get just the right consistency. In most cases even the bad batches can be tasty….too soft and runny is good for ice cream, too hard might only be good for those with good teeth and no fillings.

Sprinkle a little salt on top for a nice twist or dip in chocolate for a great gift!

Ginger Cinnamon Caramels
2 cups heavy cream
3 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup unsalted butter, cut into chunks
3 teaspoons fresh-ground cinnamon
4 teaspoons ginger extract
1/2 teaspoon salt

Line a 9×13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat.

Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.

Whisk in the butter. VERY CAREFULLY pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in the ginger extract, cinnamon, and salt. Pour into the prepared pan and let it cool.

When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. These are fine at room temperature. I sprinkled them with fine sugar  or salt for an extra little crunch, which was very tasty too.

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Filed under Caramel candy, Chef Lippe, chocolate, Cinnamon, Food, Ginger