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Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 -0800

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more.

Shrimp and Ginger Stir-Fry
From Martha Stewart

Ingredients

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated
white rice, for serving

Directions

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

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Cranberries Move From Sauce to Sorbet

YumSugar — Mon, 16 Nov 2009 16:28:15 -0800

Although Thanksgiving is all about tradition, I love to take a quintessential holiday ingredient and add a new twist to it. Cranberry sauce is essential to turkey day, but it's time to move this berry over to dessert - with a white wine and ginger infused cranberry sorbet. Normally sorbet is served between courses to cleanse the palate. However, I like to offer it after the feast for guests who prefer something lighter and more refreshing than pumpkin pie. If you're interested in moving your cranberries from the dinner table to the dessert table, keep reading.

Happy Hour: Peach Donkey

partysugar — Fri, 28 Aug 2009 16:00:34 -0700

Although this cocktail recipe has a weird name, the ingredients are pretty ordinary and the flavor is absolutely sublime. It's similar to the classic bellini - because it combines peach puree with effervescence - but, thanks to the addition of vodka and Canton, it's much more potent. When blended together, the sweetness of the peach offsets the subtle heat of the ginger. The final cocktail is refreshing and easy to drink. For a rustic feel, serve in mason jars! If you can't find ginger beer, simply substitute sparkling water. Sound interesting? Get the recipe when you read more.

Peach Donkey
From Food & Wine Cocktails 09

Ingredients

1 ounce vodka
1/2 ounce ginger liqueur
3 ounces peach puree or nectar
Crushed ice
1 ounce chilled ginger beer
Peach slices, for garnish (optional)

Directions

In a highball glass, combine the vodka, ginger liqueur and peach puree; stir.
Add crushed ice and stir again. Top with the ginger beer and swizzle by spinning a swizzle stick or bar spoon between your hands. Garnish with peach slices.

Makes 1 drink.

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Fast & Easy Dinner: Five-Spice Snapper

partysugar — Wed, 12 Aug 2009 06:50:42 -0700

Once you learn about a new ingredient, like five-spice powder, the best way to get to know it is to cook with it. To experiment with China's most popular spice blend, consider this recipe. The five-spice powder gives the fish a sweet, spicy, and pungent flavor.

A quick and simple slaw consisting of napa cabbage, scallions, and soy sauce is an ideal crunchy companion to the dish. If you can't find snapper, substitute another firm-fleshed fish. To get the recipe keep reading.

Fast & Easy Dinner: Gingery Salmon With Peaches

partysugar — Wed, 29 Jul 2009 07:50:48 -0700

When it comes to Summer's stone fruits, don't be afraid to think beyond sweet preparations. In this recipe, ripe peaches are thrown on the grill and served alongside salmon and red onions.

As the peaches cook, they become juicy and caramelized. The final dish is drizzled with a gingery vinaigrette.

For the perfect midweek pick-me-up, serve this sophisticated Summer meal with a chilled glass of white wine. Check out the recipe.

Fast & Easy Dinner: Tofu Sandwich With Peanut-Ginger Sauce

partysugar — Thu, 07 May 2009 07:50:55 -0700

Tonight, be inspired by Tom Colicchio's philosophy to "craft a sandwich into a meal and a meal into a sandwich" and make this complex vegetarian dish. It combines char-broiled vegetables with crisp, golden brown tofu.

A peanut butter sesame oil sauce ensures that the sandwich is moist and delicious. Even if you don't put it together for dinner, it's an awesome portable lunch, so get the recipe and read more.

Tofu Sandwich With Peanut-Ginger Sauce
From Whole Living

Ingredients

1 medium onion, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 4 long panels
2 teaspoons olive oil
6 ounces Thai-flavored baked tofu, cut into 1/2-inch slices
2 tablespoons natural unsweetened peanut butter
1/2 teaspoon honey
1/2 teaspoon toasted sesame oil
3/4 teaspoon grated fresh ginger
1 (4 ounces) 8-inch whole-wheat baguette, or wholegrain baguette , halved horizontally
Radish sprouts for garnish (optional)

Directions

Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off pepper. Cut pepper into thick strips.
In a large skillet, heat olive oil over medium-high heat. Saute tofu until golden brown and crisp, about 2 minutes on each side.
In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil.
Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make two sandwiches. Wrap tightly in foil and refrigerate for up to two days. Serve with radish sprouts on the side, if desired.

Serves 2.

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Come Party With Me: March Madness - Drinks

partysugar — Thu, 26 Mar 2009 12:50:44 -0700

When selecting a beverage to pair with a sporting event, like a basketball tournament, beer is the first thing that comes to mind. However, I know some of the Sugar girls dislike beer, so I'm going to serve shandys.

A shandy is a British beer cocktail that combines brew with lemonade. This recipe from the current issue of Food & Wine magazine jazzes up the traditional shandy by adding in ginger. Refreshing and sparkling, this drink looks perfect for Spring.

In case guests prefer to sip something else, I'll also have chilled white wine and sparkling water. To learn how to make the ginger shandies, read more.

Ginger Shandies
From Food & Wine

Ingredients

Three 11.2 ounce bottles of chilled Hoegaarden beer
One 12-ounce bottle chilled ginger beer
1 thinly sliced lemon
Mint springs, for garnish

Directions

In a large pitcher, combine the Hoegaarden with the ginger beer. Stir in most of the lemon slices and mint springs.
Fill 6 rocks glasses with ice. Add the remaining lemon slices to the glasses and pour in the shandy. Garnish each drink with a mint sprig and serve.

Serves 6.

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Fast & Easy Dinner: Coconut Chicken With Snow Peas

partysugar — Tue, 10 Mar 2009 06:50:47 -0700

Everyday chicken doesn't have to be boring, especially when using exotic ingredients.

With its coconut milk, fresh ginger, and fish sauce, this recipe is inspired by Thailand. It's surprisingly quick to make - you simply boil the sauce components and toss in the chicken pieces - and delicious to eat.

If you dislike cilantro, substitute finely chopped basil. For the recipe, read more.

Coconut Chicken With Snow Peas
From Good Housekeeping

Ingredients

1 cup jasmine rice or long-grain white rice
1 can (14-ounce) light coconut milk
1 cup chicken broth
1 tablespoon cornstarch
4 thin slices fresh ginger
2 strips (3 inches each) fresh lime peel
1 pound skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
6 ounces (about 2 cups) snow peas, strings removed
1 tablespoon less-sodium fish sauce
1/4 cup loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions

Prepare rice as label directs.
Meanwhile, in 12-inch nonstick skillet, stir together coconut milk, broth, cornstarch, ginger, and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.
Add chicken and snow peas to skillet; cover and cook 4 to 5 minutes longer or until chicken loses its pink color throughout.
Remove skillet from heat; stir in fish sauce and cilantro. Serve with rice and lime wedges.

Serves 4.

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Fast & Easy Dinner: Spicy Tofu With Red Bell Peppers

partysugar — Thu, 05 Feb 2009 07:45:09 -0800

Calling all vegetarians who love spicy food: this recipe is for you. It combines Asian flavors like fresh ginger and soy sauce with crunchy vegetables and sautéed tofu. Red pepper flakes provide heat while lime juice adds tartness.

For a heartier meal, serve over white rice. If you are allergic to peanuts, simply omit them from the dish. Check out the recipe when you read more.

Spicy Tofu With Red Bell Peppers
From Bon Appétit

Ingredients

1/3 cup olive oil
2 large red bell peppers, seeded, thinly sliced
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon dried crushed red pepper
1 6-ounce bag baby spinach leaves
1/3 cup chopped fresh basil
1/3 cup lightly salted roasted peanuts

Directions

Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes.
Add tofu and green onions; toss 2 minutes.
Add next 3 ingredients. Toss to blend, about 1 minute.
Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

Serves 4.

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Plum Delicious Crumble With Pistachios

YumSugar — Mon, 08 Sep 2008 14:00:21 -0700

One of my favorite things about Summer is when friends occasionally stop by with a large bag of freshly picked fruit from their gardens. This past weekend, my dear friend bestowed on me a basket full of fresh plums. I could have made a pie, but I was in the mood for an easy, yet delicious crumble.
Crumbles are stewed fruit with a mixture of butter, flour, and sugar to make a crisp topping once baked. I added pistachios to the topping for extra crunch and spicy fresh ginger to the plum filling. Combine with a scoop of ice cream or dollop of whipped cream to make this fruity, nutty, and crunchy crumble the perfect Summer dessert. Crumbles are easily altered to suit just about any taste, so to learn how to make one, read more!

Plum and Pistachio Crumble
Modified from Delicious Crumbles & Cobblers

Ingredients

8 firm but ripe plums
1/4 cup brown sugar
1/2 tsp freshly grated ginger or ground ginger
grated zest of lemon

Crumble Topping
1 1/4 cup all purpose flour
1/2 tsp freshly grated ginger or ground ginger
1/4 brown sugar, plus extra for sprinkling
1/2 cup unsalted butter, melted
1/2 cup chopped pistachios

Directions

Preheat the oven to 400 degrees Fahrenheit. Using a sharp knife, halve the plums, remove and discard the pits, then cut the flesh into fairly thick slices.
Mix the plums with sugar, ginger, and lemon zest. Divide the plum mixture evenly into each of six ramekins. Cook for 5-10 minutes until heated through.

Crumble Topping

Put the flour, ginger, pistachios, and sugar in a large bowl. Mix in the melted butter until crumbly.
Carefully arrange the crumble over the plums in an even layer; keep your touch light, or the crumble will sink into the filling and go mushy. Scatter a touch more sugar on the top of each.
Bake for 25-30 minutes or until the crumble topping is golden brown. Serve warm with vanilla ice cream or whipped cream.

Makes 6 individual crumbles.

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