Category: Ginger


I hadn’t actually intended to make this post yet, as Sunday was only my trial run on this dish. I didn’t take progress pictures or anything, but it was so delicious I was specifically asked by a few people to post it so they could try it…. so here goes. :)

After preheating the oven to 400 *F, I started out with two boneless, skinless chicken breast. After I cut away any fat, I used a small parring knife to make small cuts into the underside of the breasts and then placed the breast into a glass baking dish. I then poured a little white wine (you can use cooking wine or any bitter dry white wine you prefer) and some lemon juice over the breast until the liquid came about half way up the depth of the chicken. Be sure to move the two pieces around to make sure each side is coated in the liquid mixture. The slits on the bottom side of the chicken is to allow the wine and lemon juice to be obsorbed into the chicken better. Coat the top of the chicken breast with melted unsalted butter. I use a silicone brush for this. Season the chicken to your taste and liking. I use lemon pepper for added lemon taste, garlic salt, sea salt, multicolored peppercorn, and a creole seasoning for spice. If I were not making a sauce for this dish, at this point I would also put a slice of lemon on the fleshist part of each breast. Put the chicken in the oven on the center rack for approximately 30 minutes.

On the stove heat olive oil over medium heat in a sautee pan. I use parmesean and garlic olive oil for added flavor. Sautee quartered artichoke hearts and capers in the oil until they are soft. I like to use marinated artichoke hearts. Capers have recently become a new obcession of mine so they may be featured in quite a few up coming posts. Add in some minced lemon grass, garlic, and a small pinch of ginger, do this to your taste. Sautee the mixure for a few more minutes in the oil, before adding four tablespoons of unsalted butter. Once the butter is melted add a dash of white wine and lemon juice. Season to taste, some suggested seasonings are garlic salt, sea salt, onion powder, lemon pepper, peppercorn, rosemary, mustard powder, and/or herb de providence. Taste sauce regularly and adjust juices and seasonings as needed to reach your desired level of acidity.

Once chicken is throughly cooked, remove from oven and top with white wine butter sauce, artichoke hearts, and capers. For an added garnish, you can sprinkle a pinch of fresh parmesean cheese on top. A sweet or crisp white wine would pair nicely with this dish.

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There are probaby some products that you buy that are more luxury items than anything else. And if you are like me you proabably think to yourself…

“I really don’t need this….but it just tastes so good” or ” it just works so well”

Well some of those products you can do with out….. Because you can make them yourself!

I’m really big on flavored water. I never really could stand the taste of water by itself. I have tried everything! I recently started using Mio and that works pretty well for me…. Then I discovered Cucumber Water. This stuff is delicious! But oh so expensive….

There is a wonderful invention called the flavor inducer pitcher. This handy little device has a removable cylandar in the center that you fill up with fruit or veggies. Holes through out the cylandar allow the flavor to seep into the water.
The water gets just a little more than a hint of flavor, that is cool and refreshing. Not only does it save you money, but you can also be very certain that there are no additives or sugar substitutes.
I bought my pitcher for $20 at Bed Bath and Beyond, but they are available at several retailers and websites.

The 24 oz. bottle just to the right of the pitcher also comes in quite handy. It is BPA approved, is double walled to keep my water cold, and opens two different ways for easy refill.

If you like your water carbonated, I would also recommend buying a soda stream. Mine has been very useful in carbonating flavored water for me.

I recommend using filtered water. Also if you are interested in flavored teas, this pitcher is very helpful. I have found that it makes a wonderful peach tea.

I love to cook with flavor infused oils like these.
If you have ever seen them in the grocery store,
you know how expensive they can be. In fact
you may have not purchased them for that very
reason!

Making such flavored oils really isn’t that hard.
I suggest buying an oil bottle or dispensor that
has a small opening. Many of them do! Then
just fill the bottom of the bottle up with the
desired spices and pour oil in on top. I would
allow up to a week for flavors to set in well before
using. Here I minced several cloves of garlic and
added rosemary and rubbed sage. Paramsean and
Italian seasonings are also great for flavoring oil.
You can see what flavors your interested in by viewing
them in the store, then recreating them at home.

Dressings and marinades like this can be
expensive and fattening. Plus, you might
buy a bottle, and then never use it all before
it expires.

When you make your own, you not only control
what goes it, but also how much you make! It’s
really very simple to make your own dressings and
marinades, and you probably have just about all the
ingredients already anyway. Most of them require a
vinegar, an oil, a base like mustard or yogurt, and/or
spices. I bought this dressing maker bottle for $3 at
Target. It comes with several healthy recipes on the
bottle itself, not to mention the nurmerous ones posted
all over the internet!

These are just a few great ideas of how you can save money and be a little healthier by doing it your self!
I would love some recommendations from my readers!
What do you make yourself to keep from buying it in a store?

Some time ago I promised my facebook followers that I would post my favorite recipe. I highly apologize for how long it took, but HERE IT IS! My favorite food in probably the whole world is sushi….(I’m still learning to master that art!) One day a while back, while having a terrible craving for sushi and not yet knowing how to make it my self, I stumbled upon this recipe. And as I suggest you all do, I bent it, changed it, and made it my own. This is an extremely easy recipe to follow and does not take tremendous skill, but the result tastes wonderful and is sure fire to scratch that sushi itch!

It’s called a California Roll Salad because it is pretty much just that…. a California Roll in salad form!

First things first…. you start by making the dressing. You will need the following:

1 tablespoon mayonnaise
1 tablespoon soy sauce
1 tablespoon white sugar
1 teaspoon sesame oil
1/4 cup rice wine vinegar
wasabi powder or paste to taste
slices of fresh ginger root
(Proportions yield 1-2 servings)

Combine mayonnaise, soy sauce, sugar sesame oil, and vinegar together and blend well with a whisk. Add wasabi to taste. You can either grate the fresh ginger root into your dressing or cut slices and let soak in the dressing for flavor.
Set the dressing aside to let the flavors blend. Placing it in the fridge will speed up the blending process.
If you do not like this dressing, do not have time to make it, or would just prefer something different other dressings are available at supermarkets for purchase such as the one in the photo above.

For the body of the salad you are going to need the following:

White Rice
English Cucumber
Avocados
Shredded Imitation Crab Meat
Nori- Roasted Seaweed Paper
(Use proportions as you see fit for your taste and serving size, just be sure to make enough servings of the dressing)

Prepare white rice normally. Once fully cooked, set aside to cool. Rice should be completely cooled before using.

Peel and slice cucumber into 1-2 inch slices.

Cut open avocado, remove pit, and separate from the skin.
Cut into 1/2 inch cubes.
If you have an avocado slicer like the one in the picture,
you can separate the avocado from the skin
and cube it while leaving it in the skin.

Shred the imitation crab meat.
A slap chop is perfect for this.

The nori, or roasted seaweed, is going to act as a sort of lettuce base for this salad.  You can tear it into strips, crumple it into balls, or cut out shapes and be creative like the picture to the right.

This part is completely at your discretion, and can be your chance to display your creativity.

You are only limited by your imagination!
Now all that is left is to put the salad together. If you are making it for yourself, your probably like me and just want to throw in all in a big bowl and get on with the nom nom!
Here, I’ve used a small ramekin to mold the rice then placed the rest of the ingredients on top and around it. This is all about finding your own style and what is best suited for you at the moment.

As a meal for two, I served this salad with a temptation sushi roll, miso soup, and a spicy crab stuffed avocado that I made out of left over ingredients from the salad. I also sprinkled sesame seeds over the top of my salad the way you might use croutons. This meal was delicious paired with a nice fruity cold sake.

*Some ideas to cut calories or healthier substitutions for this recipe would be to use a sugar substitute like truvia instead. Also I use mayo with olive oil for less calories. To lessen salt intake for this dish try using low sodium soy sauce and use fresh ingredients like ginger root instead of pickled or ginger paste when ever possible. *

This dish can be served as a side dish, an appetizer, or even a main course. This makes a wonderful cold salad for a warm spring or summer day!

I love to try new places. And finding hidden little gems is my favorite! Well I definitely found rubies with this one!

India’s Restaurant is one of those hidden away, hole in the wall places where the servers are the sweetest people and food is authentic and delicious! I had the Ginger Chicken and my husband had the Lamb Vindaloo. The ginger chicken was sweet and tangy with just the right amount of kick! The lamb Vindaloo was that perfect Indian spice that you would expect from this type of cuisine. But I think my favorite part of them meal was the freshly baked Garlic Nan bread! Believe me when I say you want to try this place if only for the bread.

All in all, I am already planning my next trip back. I can’t wait to try some of the other lamb dishes with ginger seasoning! :)

Inspiration is everywhere! Muse is a fickle friend. I got the inspiration for this dish from seeing a marinade bottle.

I seasoned this chicken breast in ground and fresh grated ginger; a little thyme, sage, and ground mustard; with a dash of garlic with sea salt and cajun seasoning. I injected it with injectable marinade and then coated it with just a little sesame ginger marinade. I then baked it.

The rice is a mixture of long grain and wild rice. I added a small amount of sesame seed oil, sliced almonds, and a hand full of sesame seeds to give in a more Asian flavor. I also seasoned it with ginger, garlic, sea salt, and a splash of soy sauce.

I made a dipping sauce out of a little of the sesame ginger marinade, teriyaki sauce, fresh ginger, garlic, and sesame seeds. I also paired this dish with a Japanese beer Kirin Ichiban. If you like beer and haven’t tried it, What are you waiting for?

It may not be authentic or found in a hibachi grill, but this Asian inspired dish was delicious and very easy to make!

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