Tag Archives: ginger

Red Cabbage and Kale Stir Fry

14 Apr

white bowl with kale and red cabbage stir fry

Red Cabbage and Kale Stir Fried Salad

*Vegan *Gluten-free

Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
Approximate calories per serving: 375

2 TB olive oil

1 yellow onion, chopped

2 cloves garlic, minced

2 ts grated ginger (about 1 inch)

1 large bunch kale, washed and chopped

½ head red cabbage, sliced and rinsed

1 can kidney beans, drained

1 can garbanzo beans, drained

Salt, pepper, and red pepper flakes to taste


1. Heat oil over medium to high heat in a wok or large saute pan.

2. Add chopped onion and let cook 5 minutes.

3. Add garlic and ginger and cook for 30 seconds.

4. Add kale, stir and cook for 5 minutes.

5. Add cabbage, stir, cover and cook 10 minutes.

6. Uncover, add kidney beans and garbanzo beans, cook for 5 minutes or until beans are hot.

7. Add salt, pepper, and red pepper flakes to your desire.

Indian Spiced Spinach Salad with Chicken

28 Mar

Indian Spiced Spinach Salad with Chicken
Prep. Time: 1 hour marinade plus 10 minutes
Cooking Time: 20 minutes
Serves 4
Approximate calories per serving: 536

spinach salad with chicken on a white plate


For the Marinade:

3 TB lemon juice

1 1/2 ts garam masala

1 ts tumeric

1 TB ginger, grated

2 garlic cloves, minced

3 1/2 TB vegetable oil

1 medium onion, sliced thinly

Everything else:

4 chicken breasts

1 TB vegetable oil

2 cups frozen peas

1 bunch spinach, washed and chopped

Salad Dressing:

1 ts cumin seeds

1/2 ts coriander seeds

2 TB lemon juice


1. Combine all marinade ingredients with chicken breasts. Cover and let marinade for at least an hour.

2. Heat a saute pan on high.  Add 1 TB vegetable oil, then add chicken breasts.

3. Cook chicken over medium high heat for 7 or so minutes each side. Remove and set aside.

4. Add onions to saute pan and cook over medium high heat for 5 or so minutes. Add frozen peas and cook another 5 or so minutes.

5. In a small saute pan heat up the cumin and coriander seeds.  Pour into a grinder or mortar and pestle and grind.

6. Add washed spinach to a large bowl. Add lemon juice and ground spices and mix until combined.

7. Place a serving size of spinach onto a plate.  Add onion and pea mixture, then top with one slice chicken breast.

Tandoori Style Chicken Wings with a Yogurt Sauce

19 Apr

I decided today that I could probably eat Indian food everyday for the rest of my life and not get bored. Here’s a bit of a twist on tandoori chicken (as I do not have Tandoori oven in my house).

Tandoori Style Chicken Wings with a Yogurt Sauce
Prep. Time: 5 minutes
Cooking Time: 25 minutes
Serves 4


1 TB ginger, minced
1 TB ground coriander
1 1/2 ts ground cumin
1 ts ground tumeric
1/2 ts ground cinnamon
1/2 ts salt
1/4 ts cayenne pepper
24 chicken wings

Yogurt Sauce:
1 cup whole milk yogurt
2 TB fresh cilantro
1 garlic clove, minced
cayenne pepper

1. Preheat oven to 400 degrees F.
2. Combine and mix all ingredients except for the chicken.
3. Rub spice mix over chicken wings.
4. Place chicken on baking sheet. Bake in oven for 25 minutes.
5. To make yogurt sauce. Combine all ingredients and mix well.

Chana Masala and Rice

21 Feb

My husband is perfecting the art of cooking Indian food. I love it. It gives me a night off from cooking and Indian food is my favorite! This week he made Chana Masala for the first time. So delicious!

Chana Masala
***Vegetarian Recipe***

Serves 4
Prep. Time: 5 minutes
Cooking Time: 25 minutes


2 TB butter
1 onion, chopped
2 garlic cloves
1 TB ground coriander
1 TB ground cumin
1 ts ground cayenne pepper
1 ts ground turmeric
2 15-ounce cans chopped tomatoes
2 15-ounce cans chickpeas, rinsed and drained
1 ts paprika
1 ts garam masala
1 ts salt
Juice of 1/2 lemon
1 jalapeno, stemmed, seeded, and chopped
2 ts ginger, grated

1. Cook 2 cups rice as normal, just add 2 TB of tumeric to the rice.
2. Heat large skillet over medium heat; add butter and melt. When melted, add the onion and cook 5 minutes until soft and beginning to brown. Add the garlic, ginger and jalepeno and cook for another minute.
3. Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.
4. Stir in the canned tomatoes. Cook for 5 minutes, stirring occasionally.
5. Add the chickpeas; stir until combined and then bring mixture to a boil.
6. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.
7. Serve over rice.

Sesame Carrot Salad with a Baked Tomato Crisp

10 Jan

Sesame Carrot Salad with a Baked Tomato Crisp

These recipes were part of two other recipes, but I decided to pair them because the flavors go really well together.

Found in:

Sesame Carrot Salad
Total Time: 10 minutes
Serves: 4


1 lb carrots, peeled and grated
2 TB sesame seeds
2 TB rice vinegar
1 TB sesame oil
1 inch fresh ginger, peeled and finely chopped
salt and pepper to taste


Combine all ingredients in large bowl. Toss until salad is mixed.

Cherry Tomato Crisp
Prep Time: 5 minutes
Cooking Time: 25 minutes


2 slices white bread
½ cup grated Parmesan
2 TB fresh parsley leaves
1 TB olive oil
1 garlic clove, chopped
salt and pepper
1 ½ pounds cherry tomatoes (can also use grape tomatoes or strawberry tomatoes)


1.Preheat oven to 400 degrees F.
2.In food processor, combine bread, cheese, parsley, olive oil, and garlic; season with salt and pepper.
3.Pulse food processor until bread is coarsely chopped.
4.In an 8 inch square baking dish, place tomatoes in a single layer. Sprinkle bread mixture over the top.
5.Bake for 20 to 25 minutes. Until bread is browned on top.

Sesame Ginger Shrimp

19 Jun

Sesame Ginger Shrimp

Serves 4

Found in:


1 pound extra large shrimp, peeled and deveined
4 ts soy sauce
2 garlic cloves, minced
2 ts minced fresh ginger
1/4 ts red pepper flakes
2 TB plus 1 ts peanut or vegetable oil
1/2 cup water
1 TB toasted sesame oil
1 TB oyster sauce
1 ts cornstarch
1 red bell pepper, cut into strips
5 scallions, cut into 2 inch pieces
1 ts fresh lemon juice
1 TB sesame seeds, toasted


1. Toss the shrimp and 2 ts of soy sauce together in medium bowl. Mix garlic, ginger, pepper flakes, and 1 ts of peanut oil together in small bowl.
2. Stir the water, sesame oil, oyster sauce, remaining 2 ts soy sauce and cornstarch together in a small bowl.
3. Heat 1 TB of peanut oil in a 12 inch non stick skillet over high heat until smoking. Add the bell pepper and scallions and cook until browned in spots, about 5 minutes. Transfer to a bowl. Add the remaining TB peanut oil and the shrimp to the now-empty skillet and cook, tossing until just opaque, about 30 seconds.
4. Push the shrimp to the sides of the skillet, add the garlic mixture to the center of the pan, and mash with a spoon until fragrant, 10 seconds. Stir the mixture into the shrimp. Add the water mixture and cook until thickened, about 1 1/2 minutes. Return the vegetables to the pan, add the lemon juice, and toss until heated through. Sprinkle with sesame seeds before serving.