Archives for the 'ginger' Category
Be my baby bok choy
Remember those green beans I put in the freezer last summer? The technique of freezing them fresh without blanching them first was absolute perfection. But alas, those beans are gone and I’m in need of something green. I grabbed some bok choy at the Co-op and it was flavorful and delicious…stir-fried with garlic, tons of ginger, a dash each of rice wine, soy sauce, and chili oil.
What are you eating for vegetables?
Spicy orange hummus…lowfat, high flavor
It’s hot and I find myself preparing and eating sandwiches…for lunch, dinner, even breakfast. Last night everyone was shockingly content with paninis made with Columbo salami, roasted turkey, prosciutto, mozzarella, peperocinis, and tomato. They were easy, succulent, and pleasing…and I stayed cool as I made them. Today for lunch I attempted to put a dent in our ever growing pile of cucumbers by making this flavorful veggie and hummus pita sandwich. Here in Madison we have the best food co-op I’ve ever seen. Willy Street Co-op continues to astound me even after living here for seven years. The produce this time of year is about 99 percent local, the breads are local, the deli is fabulous, and the meat case is lined with local products…a grocery store where you can lose yourself in thoughts of food while knowing that it all comes froma good place. They have a great off-site kitchen to prepare a multitude of dishes for their devoted patrons…I’m totally in love with the spicy orange hummus and its citusy, spicy flavors.
This sandwich couldn’t be simpler. For each sandwich, seed and chop into slices 1/2 a cucumber, 1/2 a bell pepper, 1/2 a red onion, and a whole tomato. Salt the tomato. Cut the pita in two and open the pockets, spread the hummus on the insides and then load on the veggies. Given the juicy audacity of that black krim tomato, this was a sandwich meant to be eaten over the sink or with a bundle of napkins at the ready.
If you can’t make it to Willy you can do the next best thing and make this hummus yourself. You won’t regret it and it’ll help you make a dent in that ever growing pile of fresh veggies.
Spicy orange hummus
1/4 cup fresh parsley leaves
2 tablespoons chopped onions
1 garlic clove
1/4 cup orange juice
2 tablespoons tahini (sesame seed paste)
2 tablespoons rice vinegar
1 teaspoon low sodium soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 can chickpeas, drained
Put everything in the bowl of your food processor and process until smooth.
Here’s the handy-dandy print version… enjoy!
Quinoa salad…the new tabbouleh
Grain salads are so versatile and accommodating. I absolutely adore tabbouleh…but it must be made with tomatoes so fresh they scream when you slice them…and it’s just not tomato season yet. So instead I fashioned a new tabbouleh using quinoa, mint, zucchini, green onions, dried cranberries, and pistachios. I tossed it all with an over-the-top, orange-ginger vinaigrette and let it sit for a few hours in the refrigerator before I served it up. I’ve made salads similar to this before but every time I make a new one I’m impressed by the way the flavors, textures, and lightness just shine right through.
I also have to sing the praises of quinoa’s nutrition…check out the fiber, protein, and iron in a one cup serving… it’s a powerhouse and I think that makes it a good option for a workday brown-bag. Give it a try and let me know what you think.
Orange Ginger Quinoa Salad
1 cup quinoa, well rinsed and drained
2 cups water
salt
1 medium zucchini, julienned
6 scallions, sliced
A large handful of mint leaves, chiffonaded
3 handfuls of dried cranberries
2 handfuls of pistachios
2 oranges, zest and juice
generous dash of cardamom
1 teaspoon ginger juice
1 tablespoon lime juice
olive oil
salt
pepper
Put the water into a pan and bring it to a boil, add the quinoa, reduce to a simmer and cook, covered, until the water is absorbed and the spiral germ is apparent. Remove from heat and put into a large bowl and toss to cool.
Once the quinoa is cool add the mint, cranberries, pistachios, zucchini, and scallions. Whisk together the orange juice, zest, cardamom, ginger juice, lime juice, olive oil to form the vinaigrette. Taste and add salt and pepper as needed. Toss the salad with the vinaigrette, chill and serve.
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