Posts Tagged ‘ Ginger ’

Fresh Ginger Chocolate Chip Cookies & Tea

Those of you who follow my Facebook page know that I have been in search of candied ginger.  nearly as easy to find as I thought.  Plenty of candied fruit for those awful fruitcakes but no ginger.  It’s ridiculous, but it got me thinking.  Since I’m a true lover of fresh ginger, there’s no reason to purchase a processed candied version to make some good cookies.  I’m flexible so I searched for a good fresh ginger cookie recipe and then tweaked it to my ownl taste.

As for ginger tea, it’s the simplest thing to make.  Boil up some water, add a 1/2 inch slice of fresh ginger and some honey or agave nectar.  It’s so easy and delicious, and your house smells lovely!  I try to drink this tea often because of ginger’s health benefits.  I use it for its anti-inflammatory proponents but it’s also great for gastrointestinal issues and protects against certain cancers.

I actually have a Zingiber Zerumbet  plant also known as Shampoo Ginger growing in my backyard.  It’s pretty much a long stalk with large leaves growing out of each side.  The picture seen is not of my own since our last cold front hurt it and it’s not too pretty.  I’ll be bringing it inside today before the next cold spell which is due in a couple of days.  As it get’s larger it’s supposed to grow cones that produce a milky liquid that is used in some regions as a shampoo.  The liquid itself is also known for its health benefits.

On to my cookies, they are a little time-consuming because they have to be refrigerated for an hour before baking.  However, it is a simple recipe which can be adjusted for personal tastes.  Personally, I don’t care for spices such as cloves or powered nutmeg so I kept this a basic ginger cookie.  Feel free to add more spice if desired.

Ingredients

  • 2 1/4 cups all-purpose flour (I used half white whole wheat flour)
  • 1/2 teaspoon baking soda and baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 1/4 cup honey or agave nectar or a combination of both (I combined)
  • 1 egg
  • 1/2 cup powdered sugar
  • 1.5 cup semi sweet chocolate chips

Directions

  1. Beat ginger, butter, vanilla and 1 cup sugar until light and fluffy.
  2. Beat in honey/agave and egg mix well.
  3. Gently fold in flour mixture until just combined, add chocolate chips. Chill for 1 hour
  4. Preheat oven to 350 degrees F
  5. Roll dough into 1  inch balls
  6. Place 2 inches apart on ungreased baking sheets
  7. Bake until edges start to brown and the centers are soft, 10-12 minutes
  8. Let stand on cookie sheets 1 minute and remove to racks to cool
  9. Dust with confection sugar

~enjoy~

General Tso’s Tofu (sort of!)

So tonight I loosely followed a recipe that was supposed to be General Tso’s Tofu.  I knew from the get go that it wasn’t an accurate recipe as there was no heat in it. Of course that was an easy fix.  That with a few other adjustments made for a tasty dinner while not quite being a true General Tso’s recipe, it has some similarities.  I will hunt for a close recipe but decided to post this anyway.  This was also a recipe that was easy to make 2 versions 1 for my son and I and the other for my carnivore husband.  Obviously use separate pans to fry the tofu and meat.  When I cook both meat and veg dishes I make sure that the meat never touches anything veg.  It’s actually pretty easy to do.  If you’re making just the veg version use 24 ounces of tofu.  Last, I served this over a short grain brown rice.  Here is the link to the vegweb recipe I used to create this version.  http://vegweb.com/index.php?topic=8769.0

Ingredients

1 to 2 boxes of firm tofu

1 Lb chicken cutlets diced (if preparing for meat eaters)

Egg substitute or 2 eggs

1 cup cornstarch (approximate)

1 12 oz bag of broccoli florets

1 red pepper julienned

Vegetable oil for frying

4 chopped green onions

2 Tablespoon minced ginger

2 Tablespoon minced garlic

1 tablespoon chili sauce with garlic (Asian food aisle)

1 14 oz can vegetable stock

4 Tablespoons soy sauce

Red pepper flakes to taste

3 Tablespoon rice vinegar

Instructions

Drain, dry and cut tofu into 1 inch chunks.  I freeze tofu overnight to get a more meaty consistency, but it’s optional.  Wisk the eggs or egg substitute.  Dip tofu in egg to coat completely.  Do the same with chicken if needed.  Sprinkle enough cornstarch over tofu/meat coating completely.

Heat oil in pan and fry tofu pieces until lightly browned.  Do the same with the chicken in a separate pan.  I turn the chicken off but leave it in the pan.  Remove the tofu from its pan and place on paper towels to absorb a little of the excess oil.

Using the tofu pan 3 Tablespoons vegetable oil in pan on medium high heat.  Sauté the broccoli for several minutes add ¼ cup water to make a little steam.  Cook until your desired tenderness, and then remove from heat.  Add more oil to pan if needed then add in green onions, red pepper, ginger and garlic, cook for about 2 to 3 minutes being careful not to burn garlic.  Add vegetable stock, soy sauce, red pepper flakes, hot sauce, and vinegar.  Mix 3 Tablespoons water with 2 Tablespoon cornstarch (make sure there’s no lumps) and pour into mixture stirring well.  Make sure this comes to a light boil so that it thickens properly!  If using chicken add ½ of the vegetable and sauce to the chicken pan and then add fried tofu and stir well so that it’s well blended.  Serve over rice.