Curried Carrot Ginger Soup

Tags

carrot, curry, food, foodie, garbanzo, Garbanzo beans, ginger, meal, onion, recipe, soup, vegetarian, yogurt sauce

I’ve stated many times before that Hubster is not a soup fan. I however cannot get enough of it, especially during the snow squalls and is bitter cold. The restaurant where I worked during grad school served a ginger carrot soup that was sweetened with brown sugar. However, I believe that carrots are sweet enough as if and need a lil’ added kick.

Curried Carrot Ginger Soup

Ingredients:
2 Tbsp. butter, 1 small onion diced, 5 large carrots (peeled and chopped), 2 Tbsp. grated ginger, 1 Tbsp. minced garlic, 1 c. cooked garbanzo beans, 1 c. vegetable stock, 1 c. coconut milk, 1 Tbsp. fresh lemon juice, 1 tsp. curry, fresh ground sea salt,  fresh cracked black pepper

Directions:
At the bottom of a pot, sauté onions in butter. Add garlic, ginger, curry, salt, pepper and warm. Add remaining ingredients and bring to a boil. Simmer for about 20 minutes. Blend soup in high power blender. Garnish you chopped cilantro, yogurt sauce, curried pecans, and/or red pepper flakes.

Notes:
I look forward to trying yellow carrots in this recipe, one I grow my own.
For Hubster, I added chunks of chicken and many curried pecans to curb his meat cravings.
For a vegan version just swap in olive oil for the butter.

What soup has warmed you up recently?

Curried Pecans

Tags

brown sugar, curry, ginger, nuts, pecans, postaday2011, salad, side dishes, vegetarian

Our wireless continues to give us trouble… so hopefully I’ll get this post up while I have a connection.  I love the smell of candied pecans and they certainly are delicious around the holidays… In the summer, I opt for a different twist: Curried Pecans. On Sunday I whipped up a batch. These curried pecans are the perfect addition to liven up you summer salads, or are a tasty snack to munch on their own.

Curried Pecans

Ingredients:
1/2 c. butter, 1/2 c. light brown sugar, 2 1/2 Tbsp. curry powder, 1 1/2 Tbsp. ground ginger

Directions:
Preheat oven to 350°F. Melt butter in saucepan over low heat. Add brown sugar and stir until dissolved. Stir in curry and ginger. Toss pecans into sauce and mix until well coasted. Spread pecans evenly on a baking tray and bake 15 minutes. Cool pecans and serve. Store in an airtight container.

Mmm…

Do you have any unusual pecan recipes?

Maple Ginger Salmon

Tags

amino acids, Bragg's, brown rice, cooking for two, dinner, dinner for two, edamame, fish, food, foodie, ginger, gluten-free, grilling, health, health science, healthy eating, liquid aminos, lunch, meals for two, nutrition, omega 3, omega-3 fatty acids, postaday2011, recipe, rice, salmon, seafood, seasoning, side dishes, soy beans, soy sauce, vegetable protein, vegetable protein seasoning

I usually make my salmon with a lemon marinade and creamy dill sauce over top. Last Friday, my mother mentioned salmon and I’ve craved it ever since. On Wednesday I spotted this recipe on Weelicious after I made dinner, so I planned to make it for dinner on Thursday. Then Thursday night ended up being Girl’s Night with some work friends, so I put off making it another day. Tonight, I finally got to indulge in my salmon.

Maple Ginger Salmon with Edamame & Rice

Maple Ginger Soy Salmon Ingredients:
2 salmon filets, 2 Tbsp. Bragg’s Liquid Aminos, 2 Tbsp. maple syrup, 1 Tbsp. rice vinegar, 1 Tbsp. fresh grated ginger

Maple Ginger Soy Salmon Directions:
Whisk together Bragg’s, syrup, vinegar and ginger. Pour marinade over salmon and let sit for 30  minutes. Bake, broil, pan-sear or grill your salmon to completion. I like to remove the skin before serving. Serve hot.

Pan-sear about 3 minutes eat side, bake 450ºF covered for about 9 minutes, broil high for about 7 minutes, grill 3 minutes each side…

I looks like Catherine served her salmon with soy or lima beans and brown rice, the pairing was simple and sweet for her toddlers. For my consumption, I felt the need to turn it up a notch. I served my salmon over a bed brown rice drizzle with Bragg’s Liquid Aminos and edamame sprinkled with crushed red pepper flakes. Yum!

What was on your plate tonight?

Ginger Chicken with Curried Barley and Pineapple & Mango Salsa

Tags

barley, chicken, cilantro, curry, dinner, entree, food, foodie, fruit salsa, ginger, lime, mango, pineapple, postaday2011, recipe, salsa, side dishes

I love to freeze fresh fruit chunks when I have extra during the summer. Feeling the need for Spring to get here fast, I checked my freezer for my supply. Unfortunately I was out. Fortunately the supermarket carried frozen mango chunks and pineapple chunks and it had me thinking…

I love the sweet and tangy combo of fruit salsa.  Tomato black bean salsa on top my tacos. Spicy peach salsa with blue tortilla chips. Mango black bean salsa on porkloin (for Hubster). Pineapple mango salsa on chicken… mmm… I love it all.

Ginger Chicken with Curried Barley & Pineapple Mango Salsa

 

The picture isn’t the best, but I really enjoyed this.

Pineapple Mango Salsa Ingredients:
2 c. cubed mango, 2 c. chopped pineapple, 1 c. chopped green chilies, 1 lime, 1 Tbsp. minced onions, 1 Tbsp. fresh cilantro, fresh cracked black pepper, fresh ground sea salt

Pineapple Mango Salsa:
Juice and zest ingredients. Toss ingredients all together and keep chilled.

Curried Barley Ingredients:
3 c. water, 1 c. pearl barley, 1 Tbsp. minced onions, 1 tsp. curry powder

Curried Barley Directions:
Add onions to water and bring to boil. Add barley, cover and reduce heat. Simmer for 45 minutes.

Ginger Chicken Ingredients:
6 boneless skinless chicken breasts, 1/2 fresh grated ginger, 2 Tbsp. grated carrot, 1 Tbsp. sesame oil, 2 Tbsp. tomato paste, 1 tsp. celery seed, fresh cracked black pepper, fresh ground sea salt

Ginger Chicken Directions:
Place chicken in zipper top bag or bowl and set aside. In a food processor blend all remaining ingredient. Pour over chicken and keep chilled. Pour chicken and marinade on baking tray. Bake at 350°F for 30 minutes or until done.

To Serve:
Plate curried barley and arrange chicken breast in center. Top with pineapple mango salsa and serve hot.

What is your favorite pineapple recipe?

 

Grilled Ginger Sesame Shrimp

Tags

appetizer, food, foodie, ginger, grilled shrimp, grilling, hors d'oeuvres, marinade, postaday2011, recipe, seafood, sesame, shrimp, side dishes

Every year, I prepare a formal coursed meal for our Valentine’s Day dinner. It’s a tradition I love…

Grilled GInger Sesame Shrimp

First Course – Appetizer
Grilled Ginger Sesame Shrimp

Ingredients:
12 fresh shrimp, 3 Tbsp. fresh ground ginger, 1 Tbsp. sesame seed oil, 1 Tbsp. honey, 1 Tbsp. crushed red pepper, 1 tsp. sesame seeds, fresh ground sea salt, fresh cracked black pepper

Directions:
Soak wooden skewers in warm water, add a splash of lime juice.. Peel and devein shrimp. Mix together all ingredients in bowl. Allow shrimp to chill in marinade for an hour. Slip 3 or 4 shrimp on wooden skewers. Heat grill to medium. Add shrimp to grill, cooking 2 minutes on each side. Sprinkle with additional crushed red pepper and sesame seeds if desired.

What type of appetizers do you enjoy?