Petite Inspirations

In the name of inspiration and all things interesting to me and hopefully you.

Archive for the tag “ginger”

Arroz Caldo Soup

This filipino comfort food is one of my favorites! It reminds me of when I was a little girl and it would be cold and rainy outside. My mom would cook this soup especially if anyone was sick in the house.

I did alter the traditional recipe to include more veggies and not so typical for my family is adding a hard boiled egg. It’s soooo good! I think Mr. Wonderful and I tried the hard boiled egg version on Guam when I was back home for vacation. So, we stuck with the egg. I find it makes the soup heartier and more satisfying. Enjoy!

1 1/2 lbs chicken, cubed
1 cup carrots, cubed
1 cup celery, diced
1 cup onions, diced
1/4 cup ginger, diced
1 cup rice, uncooked
2 Tbsp Garlic powder
2 quarts chicken broth
Salt and pepper
Hard boiled eggs

Condiments:
Fried minced garlic
Scallions
Fish Sauce
Lemon

1) In a large pot on medium high heat, brown the chicken, about 6-8 minutes. Season with salt and pepper (S&P).

2) Remove from pot. Add celery, carrots, and onions and brown for about 3 minutes or until the onions are almost translucent and season with S&P.

3) Add the ginger, rice and garlic powder and stir until well coated and cook for about 30 seconds. Season with S&P.

4) Add the broth and bring to a boil and cook for about 15 minutes, or until the rice is cooked and starts to break.  Stir every few minutes. It will look like you will need more rice, but when the rice gets cooked it will soak up a lot of the broth and make the soup thicker.

5) Make sure you taste and season with more S&P if needed.

Garnish with fried garlic, scallions. Serve with lemon wedges and fish sauce.

 

Advertisements

Rice Noodle Salad

Ginger, cilantro and mint help support a healthy immune system as well as incorporates great flavors for this exotic and healthy salad inspired from Vietnam.

Serves: 4
Prep Time: 15 minutes
Cook Time: none

INGREDIENTS

4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 – 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop

WHAT TO DO
1 Prepare noodles according to the package directions.

2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.

3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.

4 Serve and enjoy immediately.

TIP
To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.

Ginger Steamed Fish with Ginger Soy Sauce

I was looking for a recipe similar to what I had when I was back on Guam for vacation. I had a fish that was steamed with a soy sauce glaze. It was very delicate and light, but oh so good. I found something similar and I think even better!

I found the original recipe from www.EatingWell.com, but made some minor changes. I also served this dish with stir fry veggies with the same ingredients for the sauce.

INGREDIENTS
6 5-ounce portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger

Sauce
1/4 cup minced peeled fresh ginger
1/4 cup chopped garlic
1/4 cup sesame seeds
2 tablespoons coconut oil
2 tablespoons toasted sesame oil
1/4 cup gluten-free reduced-sodium soy sauce
2-3 scallions, thinly sliced, for garnish

WHAT TO DO

To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.

Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions. Serve with stir fried veggies.

Nutrition

Per serving: 310 calories; 16 g fat ( 1 g sat , 6 g mono ); 45 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 31 g protein; 1 g fiber; 444 mg sodium; 674 mg potassium.
Nutrition Bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s

TIP: 
Fish only needs a short amount of time to steam and cook. Be careful not to overcook the fish.

Thai Chicken Curry with Pineapple, Cabocha Squash and Bamboo Shoot

This thai inspired curry is sweet, spicy, and oh so good! If you like coconut and a little spice, try this recipe yourself. It’s exotic and different compared to your average chicken stew.

INGREDIENTS
1 small (about 2 cups) cabocha squash, cut into 1/2″ cubes
2 tablespoons olive oil
2 chicken breasts, cut into 1/2″ cubes
1 small onion, sliced
3 cloves garlic, diced
1 thumb of ginger, diced
2 cups  pineapple
2 cups bamboo shoot, sliced
1 can unsweetened coconut milk
1/2 can or 2 oz. of red curry paste (add more to make it hotter)

WHAT TO DO
In a medium pot, heat olive oil over medium-heat. Add the onions and cook for 1 minute. Add the garlic and ginger and cook for another minute. Add the chicken and cook for 5 minutes or until almost cooked through. Add the pineapple and cook another 5 minutes. Add the bamboo shoot, coconut milk, squash, and curry paste. Mix thoroughly. Simmer for 10-15 minutes or until the squash is soft and cooked through. Garnish with cilantro.

TIP: 
If you have extra time, roast the cabocha squash in the oven before hand for a more smoked flavor.  Add to curry when almost complete.

Post Navigation

%d bloggers like this: