Tag Archives: ginger

April 21, 2013 · 7:07 pm

Ginger, Orange, Cashew Stir Fry

I love cooking and spending time in the kitchen, but sometimes weeknights are hard even for someone who loves to cook!  Stir fries are always quick and easy, and this one is particularly flavorful.  I made it vegetarian, but you can add your favorite protein… cubed chicken, steak, or tofu.  Also, these are my favorite flavors, but feel free to create your own and enjoy!  Just make sure the veggies don’t get too mushy… that can totally ruin a flavorful stir fry.  This recipe makes several meals.

Ginger, Orange, and Cashew Stir Fry

Pieces:

  1. one cup white rice, cooked to package directions
  2. 3 stalks celery, cut into small slivers
  3. 3 carrots, peeled and cut into small rounds
  4. one quarter cup diced white onion
  5. 1 tbsp. olive oil
  6. one red pepper, sliced into thin strips
  7. one green pepper, sliced into thin strips
  8. one cup frozen snap peas
  9. one cup frozen green peas
  10. one cup frozen corn
  11. one quarter cup gluten free soy sauce
  12. 3 tbsp. ground ginger
  13. 2 tbsp. honey
  14. 4 tbsp. orange zest
  15. one quarter cup chopped cashews

 

Process:

  1. Cook rice according to package directions.
  2. While rice is cooking, add sliced celery, carrots, and onion to a large sauté pan with 1 tbsp. olive oil.  Let them sweat for a few minutes and start to soften.
  3. Add the red and green pepper strips and continue to sauté just until veggies are barely soft.
  4. Add the snap peas, green peas, and corn.
  5. Add the soy sauce, ginger, honey, and orange zest.  Stir to combine.  Continue stirring until well combined and heated through.
  6. When just about done, add the cooked white rice and stir through.
  7. Top with chopped cashews and enjoy!

cashew stir fry

Happy Allergy Free Eating!

 

 

 

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February 14, 2013 · 7:30 pm

Curry Chicken Braised in Coconut Milk

I LOVE curry chicken… the kind from your favorite local Thai restaurant.  I love the color, flavor, and the sauce that just goes perfectly over white rice.  Here is my first attempt at my own version.  Not perfect, but decent flavor.  I want to try again soon… any suggestions are welcomed!

Curry Chicken Braised in Coconut Milk

Pieces:

  1. 4 chicken thighs
  2. 2 tbsp. olive oil
  3. 2 tbsp. rice vinegar
  4. salt and pepper
  5. one half of an onion, diced
  6. 5 tbsp. yellow curry powder
  7. 2 tbsp. chili powder
  8. 1 tbsp. ginger
  9. 3 tbsp. brown sugar
  10. 1 tbsp. dried parsley
  11. 1 cup frozen corn
  12. 1 cup frozen snap peas
  13. 2 cups frozen pepper strips
  14. 1 can lite coconut milk
  15. 1 tbsp. lime zest

 

Process:

  1. In a large sauté pan, add the oil, rice vinegar, and diced onion on medium heat.  Stir for a few minutes to get hot.
  2. Add the chicken thighs.  Season with salt and pepper.  Crisp each side about 3 minutes, just to get the chicken browned.
  3. Add the curry powder, chili powder, ginger, parsley, and brown sugar to evenly to each side of the chicken.
  4. Add the corn, snap peas, pepper strips, and coconut milk.
  5. Cover and let simmer about 20 minutes, until chicken cooks through.
  6. Serve hot, over rice, and with grated lime zest on top.

curry chicken

 

Happy Allergy Free Eating!

 

 

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September 4, 2012 · 5:07 pm

Pineapple Coconut Basil Chicken

Whenever I try to think of dishes to cook that can accommodate a gluten free lifestyle, I always laugh at the idea that American food is actually the worst for a gluten free diet.  Traditionally, American fare can be processed and/or fried and thus has a lot of gluten.  So, I often turn to ethnic flavors for a friendly meal.  Here, I took some Thai flavors for a chicken dish over rice, and it turned out great!

Pineapple Coconut Basil Chicken

Pieces:

  1. 2 chicken breasts
  2. 2 tbsp. olive oil
  3. salt and pepper to season
  4. 2 tsp. red chili powder
  5. 2 tsp. ground ginger
  6. 1 zucchini, cut into rounds
  7. 1 yellow squash, cut into rounds
  8. one half can lite coconut milk
  9. 7-8 fresh basil leaves
  10. one can pineapple rings or chunks
  11. cooked rice for serving

Process:

  1. In a large saute pan over medium high heat, pour the olive oil and let the pan and oil get hot for about 2 minutes.
  2. Add the chicken, and season both sides of the chicken with the salt and pepper, red chili powder, and ground ginger.  Let each side of the chicken sit in the pan and sear for about 3 minutes each side.
  3. Turn the heat down to medium.  Add the zucchini, yellow squash, coconut milk, and basil leaves.  Cover and let simmer until the chicken is just about cooked through, about 15 minutes.
  4. When the chicken is almost done, add the pineapple rings or chunks.  Cook uncovered until the chicken is fully cooked.
  5. Serve hot over rice, being sure the plate the chicken, zucchini, squash, pineapple, and sauce.

Happy Allergy Free Eating!

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July 26, 2012 · 6:28 pm

Sangria

First, I want to congratulate Cynthia for her healthy tip for SlimKicker!  SlimKicker enjoyed your challenge of limiting internet use to work time in order to promote activity in the evenings, and they would like to thank you.  Please email me at balancedforkhealthylife@gmail.com to claim your slow cooker prize!  Thanks to everyone for your healthy ideas… I have some new summer challenges.

On another note… summer just begs for a nice cool cocktail, and my recent favorite has been Sangria.  I love making Sangria because you can be really creative with the fruits and flavors.  And, wine is gluten free!

Here are two of my recent Sangria creations, both using the fresh taste of ginger.  One is red and one is white, and both serve about 6 adults.

Raspberry Ginger Sangria

In a large pitcher, add:

  • one bottle red table wine
  • 3 shots raspberry vodka
  • 24 ounces of ginger ale
  • 2 shots of apricot brandy
  • garnish with raspberry ice cubes

Ginger Peach Sangria

In a large pitcher, add:

  • one bottle white table wine
  • 4 shots apricot brandy
  • 8 ounces ginger ale
  • 16 ounces peach seltzer
  • garnish with fresh peach slices

Happy Allergy Free Drinking!

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May 29, 2012 · 7:05 pm

Spring Rolls

Inspired by gluten free rice products found in Asian cuisine, I took on the challenge of making Spring Rolls in rice wrappers.  I made them with veggies, although putting grilled chicken in them would be just as good.  I think I got the basic wrap down, but it will definitely take more practice to master.  Those rice wrappers are tough!  Overall, the flavor was really delicious… I think it was a combination of all the ingredients an totally worth it!  I will definitely make these again.

Spring Rolls

Pieces:

  1. rice wrappers (I found them at a local Asian market)
  2. one yellow pepper, chopped into long thin strips
  3. one orange pepper, chopped into long thin strips
  4. one cucumber, peeled and chopped into long thin strips
  5. one cup frozen corn, defrosted
  6. one cup frozen edamame beans, defrosted
  7. half of an avocado, cut into pieces
  8. half of a cup of gluten free soy sauce
  9. juice of one orange
  10. juice of one lemon
  11. juice of one lime
  12. 1 tbsp. ginger
  13. 1 tsp. cumin
  14. 2 tbsp. chopped basil
  15. 2 tbsp. chopped cilantro
  16. 2 tbsp. chopped parsley

Process:

  1. Chop the peppers, cucumber, avocado, and defrost the corn and edamame.
  2. In a bowl, mix together the soy sauce, orange juice, lemon juice, lime juice, ginger, and cumin.
  3. Chop the basil, cilantro, and parsley and set aside.
  4. Fill a large saute pan with warm water.
  5. Dip each rice wrapper in the water for 13 seconds (the magic number!) and place on a plate.  Pat dry with a paper towel.
  6. At the bottom edge of the wrapper, place the peppers, cucumber, avocado, corn, and edamame.  Sprinkle with chopped herbs.  Drizzle one teaspoon of sauce over the mixture.
  7. Fold in the sides of the wrapper, then wrap up like a burrito.
  8. Eat as is, or dip in more sauce.  Enjoy!

 

 

Happy Allergy Free Eating!

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May 20, 2012 · 7:06 pm

Coconut Curry Soup

I came across this soup recipe on the Whole Foods website and the flavors of coconut and curry intrigued me.   I used this recipe’s flavor combo to make my own version.  It was so delicious!  More mild than I thought it was going to be, and perfect for lunch.  You could add some white rice if you wanted to make it a dinner meal.

Coconut Curry Soup

Pieces:

  1. one half of a sweet onion, chopped
  2. 3 tbsp. olive oil
  3. 2 bay leaves
  4. half of a bag of baby carrots
  5. 1 lb. chicken tenders, cut into bite sized pieces
  6. 1 box of frozen green beans, defrosted
  7. 1 roasted red pepper, cut into small pieces
  8. 2 cans of water chestnuts, drained
  9. 2 tbsp. curry powder
  10. 1 tbsp. ground ginger
  11. 2 tsp. chili powder
  12. half of a box of gluten free chicken broth
  13. 1 can of lite coconut milk
  14. salt and pepper to taste
  15. chopped scallions

Process:

  1. In a large pan over medium heat, saute the onions, olive oil, and bay leaf until the onions soften.
  2. Add the baby carrots and stir for another 3-4 minutes.
  3. Add the diced chicken and stir until the chicken is partially cooked through, about 4 minutes.
  4. Add the green beans, red pepper, water chestnuts, curry powder, ginger, and chili powder.  Stir for 2 minutes.
  5. Add the chicken broth and bring to a boil for 10 minutes.
  6. Add the can of coconut milk and heat for another 3 minutes.
  7. Add salt and pepper to taste.
  8. Serve hot, with scallions on top for garnish.

Happy Allergy Free Eating!

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March 11, 2012 · 7:08 pm

Sweet Salmon Over Lemon Rice

I don’t usually cook fish because I would personally rather red meat.  But, I had a craving for salmon with a little zing… so I came up with Sweet Salmon over Lemon Rice.  It is sweet, savory, easy, and flavorful.  Enjoy!

Sweet Salmon Over Lemon Rice

Pieces:

  1. 2 salmon filets
  2. juice of one lime
  3. one quarter cup brown sugar
  4. 2 tbsp. freshly ground ginger
  5. 1 tsp. garlic salt
  6. 1 cup jasmine rice, cooked to directions
  7. 2 tbsp. grated lemon rind
  8. salt and pepper to taste

Process:

  1. In a bowl, combine the lime juice, brown sugar, ginger, and garlic salt and stir.
  2. Pour the lime juice mixture over 2 salmon filets (in a bowl) and let sit in the fridge to marinate for 2 hours.
  3. At 400 degrees, cook the marinated salmon on a cookie sheet for 18-20 minutes, until cooked through.
  4. While the salmon is cooking, cook jasmine rice according to directions.
  5. When rice is done cooking, add lemon rind and salt and pepper and stir to combine.
  6. Serve salmon over rice and enjoy!

Happy Allergy Free Eating!

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January 24, 2012 · 7:11 pm

Oodles of Thai Peanut Noodles

I love Thai food… there are so many meat and vegetable possibilities for someone with food allergies, and the spices offer amazing flavor. When eating out, my favorite Thai dish is Pad Thai… with anything “honey sesame” close behind.  But at home, I love making Thai Peanut Noodles.  They are rich, filling, and exploding with those great Thai flavor combinations… peanut oil, soy sauce, lime juice, ginger… yum!

I took an existing Peanut Sauce recipe that I have under my Recipes section, tweaked it a little (cooking is always an experiment in progress!), and made it noodle ready.  The result?  A delicious dish that I could enjoy at my own table!  It is also very, very easy… just cook some pasta, stir the sauce ingredients together, and combine.

Thai Peanut Noodles

Pieces:

  1. one and a half cups smooth peanut butter (I like Skippy Natural)
  2. 4 tbsp. rice vinegar
  3. 2 tbsp. honey
  4. 2 tbsp. sesame oil
  5. 2 tbsp. wheat free soy sauce
  6. juice of one lime (put it in the microwave for 10 seconds to get it really juicy)
  7. 1 tbsp. chopped garlic
  8. 1 tsp. red chili flakes
  9. 2 tbsp. ginger
  10. rice noodles (or your favorite pasta)
  11. one half cup of the water the pasta cooked in
  12. chopped scallions, about 2 tbsp.
  13. one carrot, shredded into fine strips using a vegetable peeler.

Process:

  1. Cook the pasta according to package directions.  (When the pasta is done cooking, be sure to reserve one half cup of the water that the pasta cooked in.)
  2. In a large bowl, combine the peanut butter, rice vinegar, honey, sesame oil, soy sauce, lime juice, garlic, red chili flakes, and ginger.  Stir well.
  3. When the pasta is done cooking, pour the one half cup of pasta water into the peanut sauce.  Stir to combine.
  4. Add more warm water if you want to thin out the sauce even more, to your liking.  If you don’t have any pasta water left, regular warm water is fine.
  5. Stir well and pour over the pasta.
  6. Top with chopped scallions and shredded carrot.
  7. Serve hot… or cold the next day!

You could also top with chopped peanuts, or shredded chicken.

Happy Allergy Free Eating!

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January 10, 2012 · 6:52 pm

Blood Orange Quinoa Salad

Always looking for lunches that don’t involve a sandwich, I often turn to quinoa.  Quinoa is a grain that is gluten free and full of fiber and protein (about 5g fiber and 9g protein per serving).  It really is an underestimated (and under eaten!) grain.  You cook it like pasta, but it has much greater staying power than pasta does because of its high protein content.

This week, I cooked a pot of quinoa and roasted red peppers, zucchini, and eggplant in the oven to make roasted vegetable quinoa salad.  It is a filling lunch that gets me going through the day.  Just toss over lettuce and you have a variation on your regular standard salad.

But, my favorite part of my lunch this week was the vinaigrette that I tossed the salad with.  I used blood orange vinegar and fresh blood orange juice with some olive oil and ginger… yum!  It really added a nice zing to the salad.

Blood Orange Vinaigrette

In a bowl or salad dressing shaker, combine:

  1. 3 tbsp. blood orange vinegar (I easily found it at Whole Foods)
  2. juice of one half of a blood orange
  3. 2 tbsp. olive oil
  4. 1 tsp. ginger
  5. salt and pepper to taste

Whisk and pour over roasted vegetable quinoa salad or your favorite salad.

A delicious and spring like break to winter!

Happy Allergy Free Eating.

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