My cookbook

На самом деле очень и очень вкусно!


Ingredients

1 1/2 pounds (640 gm) broccoli, trimmed
2 tablespoons extra virgin olive oil
1-inch piece ginger, peeled and grated or finely minced
generous pinch of kosher salt or sea salt
3 to 4 cloves garlic, unpeeled (optional)

Steps to Make It

Gather the ingredients.
Preheat the oven to 425 F (220 C/Gas Mark 7). Line a large rimmed baking sheet with parchment paper and set aside.
Cut the broccoli into medium-sized spears. If there is extra stalk remaining, peel any tough skin with a vegetable peeler or sharp knife, then cut the stalk into chunks.
Place the broccoli on the prepared baking sheet and drizzle evenly with the olive oil. Add the ginger, a generous pinch of salt, and the garlic cloves (if using). With clean hands, toss the broccoli until it is evenly coated with the oil and ginger.
Roast the broccoli in the preheated oven for 12 to 15 minutes, turning once, until the broccoli is tender but still crisp, and beginning to caramelize.
Transfer the broccoli to a serving platter. If you roasted some garlic cloves, squeeze them from their skins and dab the roasted garlic onto the broccoli. (Or, serve the whole cloves alongside the broccoli for anyone who wants to add it to their portion.) Enjoy!

Источник: https://www.thespruceeats.com/roasted-broccoli-with-ginger-2122481

Сделала на ужин, нам обоим понравилось. Быстро, просто, вполне диетично и вкусно.

Ingredients 4 servings


1½ tablespoons toasted (dark) sesame oil
1½ tablespoons reduced-sodium tamari
1½ tablespoons rice vinegar
1 tablespoon grated fresh ginger
¼ teaspoon salt, divided

8 cups large broccoli florets with 2-inch stalks attached (about 1 pound)
1 tablespoon molasses
1¼ pounds wild salmon, cut into 4 portions
2 teaspoons toasted sesame seeds

Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray. Whisk oil, tamari, vinegar, ginger and ⅛ teaspoon salt in a large bowl. Add broccoli and toss to coat. Transfer to the prepared pan using tongs or a slotted spoon, leaving as much marinade as possible in the bowl. Whisk molasses into the remaining marinade. Roast the broccoli for 5 minutes. Move it to one side of the pan and place salmon on the other side. Season the salmon with the remaining ⅛ teaspoon salt and brush with the molasses glaze. Roast until the salmon is just cooked through, 7 to 10 minutes more. Sprinkle with sesame seeds.

Источник: http://www.eatingwell.com/recipe/267640/ginger-roasted-salmon-broccoli/?hid=87feb1daf8cc0eb211f3d513294f9f8812324104&did=278549-20180906&utm_campaign=daily-nosh_newsletter&utm_source=eatingwell.com&utm_medium=email&utm_content=090618%2004:03:07&cid=278549&mid=14908402617

Я делала долгим способом.

Нам понадобится:


500 г капусты

1 сладкий перец

1 небольшая морковка

1 огурец

1 большой красный острый перец

20 г свежего корня имбиря

2 г душистого перца

50 г кунжутного масла (можно заменить хорошим оливковым маслом и чайной ложкой кунжутного семени, обжаренного в этом масле)

15-20 мл. уксуса

10 г сахара

10 г соли

20 г соевого соуса

20 г чеснока

Белокочанную капусту зачистить, удалить испорченные листья и кочерыжку, нарезать квадратиками. Морковь нарезать тонкой соломкой. Огурцы нарезать кружочками, болгарский перец - квадратиками, также как и острый перец. Имбирь и чеснок - тонкими ломтиками. Вроде все нарезали, да?

Далее готовим в зависимости от того как скоро нам эта морковь нужна - есть быстрый способ, есть долгий способ. При быстром способе будет готова через пару часов, при долгом - примерно через сутки.

Если нам надо быстро, то капусту, морковь, болгарский перец и огурцы нужно пробланшировать в кипящей воде две-три минуты, затем слить и тщательно отжать воду.

Затем добавить к овощам сахар, соль, уксус, соевый соус и перемешать.

Далее самая главная часть - острое душистое масло. На сковороде раскаляем кунжутное масло, сильно его нагреваем, кладем душистый перец, полминуты держим и удаляем. Затем туда же кидаем имбирь и чеснок, обжариваем и удаляем. Затем туда же кладем нарезанный квадратиками острый перец и сейчас же, через 1-2 секунды снимаем с огня. Горячим маслом с перцем заливаем подготовленные овощи, перемешиваем и выдерживаем в холодильнике часа два.

При долгом способе овощи не бланшируем, а просто перетираем с сахаром, солью, соевым соусом и уксусом, пока сок не дадут. Затем заливаем горячим острым маслом, еще раз перемешиваем, накрываем крышкой и убираем в холодильник, минимум на ночь. А лучше сутки они должны настояться.

Источник: https://laura-mz.livejournal.com/7806.html

Я это блюдо запекала в slowcooker и мужу понравилось.

Yield
4 servings

Ingredients

1/3 cup unsweetened coconut flakes
3 lb. (1 1/2–2"-thick) cross-cut beef short ribs (flanken style; well-marbled works best)
Kosher salt
2 lemongrass stalks
1 shallot, chopped
4 garlic cloves
2 red Fresno chiles or jalapeños, seeds removed
1 (1") piece ginger, peeled, finely grated
1 (13.5-oz.) can unsweetened coconut milk
1 Tbsp. curry powder
1 cup cilantro leaves with tender stems
2 Tbsp. fresh lime juice
Steamed white rice (for serving)

Preparation

Place a rack in middle of the oven; preheat to 250°F. Spread out coconut flakes on a rimmed baking sheet and toast until golden, 10–15 minutes. Let cool.
Meanwhile, season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add shallot, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
Arrange short ribs, bone side up, in skillet; pour purée over. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3–3 1/2 hours. Turn ribs onto their sides and continue to roast, adding water by 1/4-cupfuls if liquid in skillet looks in danger of burning or getting very dark, until meat is fork-tender and liquid is a jammy glaze, 2–2 1/2 hours longer.
Toss coconut, cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.

Сделала вчера на ужин и мне очень понравилось. Салат родился на основе двух рецептов:

Ginger Prawn, Avocado and Arugula Salad with Ginger Carrot Vinaigrette: https://heatherchristo.com/2018/04/17/ginger-prawn-avocado-arugula-salad-ginger-carrot-vinaigrette/

Mango Avocado Shrimp Salad & Spicy Mango Dressing: https://www.africanbites.com/mango-avocado-shrimp-salad-mango-dressing/

Креветки я замариновала как в первом и вышло хорошо:

Pan-Fried Ginger Prawns:
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoon fresh ginger, minced
½ teaspoon kosher salt
1 pound large shrimp or prawns

In a bowl or plastic bag, combine the olive oil, garlic, ginger and salt and mix well. These can marinate up to 8 hours in this mixture.
When you are ready to cook them bring a large heavy skillet to temperature over medium-high heat. Add the shrimp and all of the sauce, ginger and garlic and cook until the shrimp are just cooked through and golden around the edges, 1-2 minutes on each side. Set the shrimp aside.

For my mango dressing: за сутки разморозила манго и измельчила его с соком и цедрой целого лайма, кинзой и имбирем. Масла не добавляла, хватило того, в котором мариновались креветки. Салат был из аругулы, редиски, авокадо и болгарского перца. Посыпала семенами льна. Очень вкусно, сытно, здорово, просто и быстро. Мне очень понравилось!

Это было очень вкусно!

Ingredients

2 1/2 cups 1/2-inch cubes peeled fresh pineapple
2 tablespoons sugar
2 teaspoons minced peeled fresh ginger
3/4 cup (or more) water
2 teaspoons white wine vinegar
4 boneless pork loin chops, trimmed
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
1 1/2 teaspoons ground cumin
1/3 cup (about) all purpose flour
3 tablespoons canola oil

Preparation

Stir pineapple cubes, sugar, minced ginger, and 3/4 cup water in medium saucepan over medium-high heat until mixture comes to boil. Reduce heat to medium; cover and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, about 30 minutes. Stir in white wine vinegar. Season pineapple salsa to taste with salt and pepper.
Meanwhile, pound pork between sheets of waxed paper to 1/2-inch thickness; sprinkle with salt and pepper. Whisk eggs in medium bowl to blend. Mix panko and ground cumin in another medium bowl. Place flour on plate. Dredge pork in flour; dip into beaten eggs, then turn in panko mixture to coat, pressing to adhere. Heat oil in heavy large skillet over medium heat. Add pork and cook until cooked through, about 5 minutes per side. Serve pork with pineapple salsa.

Nutritional analysis per serving: 456.82 Calories (kcal), 46.7% Calories from Fat, 23.89 (g) Fat, 5.43 (g) Saturated Fat, 162.64 (mg) Cholesterol, 31.41 (g)

Источник: https://www.epicurious.com/recipes/food/views/panko-pork-cutlets-with-pineapple-and-ginger-salsa-238552

Китайские блинчики я сделала по рецепту на упаковке вонтонов: обжаренный свинной фарш, капуста, морковь, уже все не помню, на самаом деле очень похожий рецепт, только болгарского перца не было, получилось вкусно. А соус сделала точно как здесь. Блинчики я и жарила и запекала на 400 Ф, кажется, 20 минут. И то и другое хорошо.


Ingredients

1/4 cup olive oil
One 2-inch piece fresh ginger, peeled and minced
1 garlic clove, minced
One 1/2-pound boneless pork chop, cut into thin strips
2 scallions, white and 1 inch of the green parts, thinly sliced
1 carrot, julienned
1 large red bell pepper, julienned
1 cup thinly sliced Napa cabbage
1/4 cup chicken stock, preferably homemade
2 tablespoons soy sauce
30 square wonton wrappers
Soy Sesame Dipping Sauce, recipe follows

Soy Sesame Dipping Sauce:

6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons Asian (toasted) sesame oil
2 teaspoons sugar

To make the egg roll, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat. Add the ginger and garlic and cook, stirring until slightly softened, about 2 minutes. Add the pork and stir until it turns white, about 2 minutes. Transfer the pork to a plate and set aside. Add the scallions, carrot, and red pepper to the skillet. Cook, stirring, until slightly softened, about 2 minutes. Add the cabbage, stock, and soy sauce. Reduce the heat to medium-low and simmer until the liquid has evaporated and the vegetables are tender, about 5 minutes. Return the pork to the skillet and let the contents of the skillet cool to room temperature. You should have about 2 cups.

Lay the wrappers flat on a work surface. Brush the edges lightly with water. Top with about 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frozen at this point.) Heat the remaining olive oil in a large nonstick skillet over medium-high heat until almost smoking. Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes. Cool slightly before serving.

Serve on the side with Soy Sesame Dipping Sauce.
Soy Sesame Dipping Sauce:

To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well and serve.

Recipe courtesy of Sara Moulton, "Sara Moulton Cooks at Home", Broadway Books, 2002

Источник: http://www.foodnetwork.com/recipes/baby-egg-rolls-with-soy-sesame-dipping-sauce-recipe-1940213

Очень вкусно и не только на завтрак и не только с хлебом, вот только солить надо на свой вкус, в рецепте слишком много соли.

Yield
Makes 4 servings
Active Time
35 Minutes
Total Time
35 Minutes

Ingredients

For the sausage:
2 teaspoons minced scallion (white part only)
2 teaspoons minced ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons red-pepper flakes
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves
3/4 teaspoon fish sauce
1 1/4 pounds ground pork
For the sandwich:
2 tablespoons vegetable oil, divided
8 large eggs
1 baguette, cut into four segments, split on one side, toasted
Mayonnaise, for serving
Sambal or hot sauce, for serving
Kosher salt
Freshly ground black pepper
1 avocado, pitted and sliced
1 jalapeño, seeded and julienned, to taste
Cilantro and mint leaves, for serving

Preparation

In a large bowl, combine all of the sausage ingredients except for the ground pork until evenly mixed. Add the pork and mix, using your hands, until the mixture is combined. Form into eight patties, using 1/3 cup pork mixture per patty.
In a large skillet over medium heat, heat 1 tablespoon oil. Working in two batches, cook the sausage patties until cooked through and lightly browned, about 2 minutes per side, adding 1 tablespoon oil for the second batch. Set sausage patties aside on a plate and pour off all but 2 tablespoons of fat from the skillet.
Heat the skillet to medium-high and fry the eggs in batches until desired doneness.
Spread the baguette halves open like a book, and spread insides with mayonnaise. Spread the top side with sambal, if desired. Place 2 fried eggs on the bottom side of each sandwich, and top with 2 sausage patties. Garnish with avocado, jalapeño, cilantro, and mint and serve.

Очень вкусно! По-настоящему китайское блюдо. Я добавила зеленую фасоль, которую отдельно запекала 10 минут при 410 Ф с сухим чесноком, солью, перцом и авокадовым маслом. Добавила вместе с луком. Подавала с рисом (1 чашка длиннозернового риса промыть раза три под проточной водой, залить холодной водой на 1 инч (2 см), закипетить, уменьшив огонь накрыть крышкой, как вода испариться выключить и закрыв крушкой на минут 5 оставить).

Ingredients

2 tablespoons fermented black beans
2 tablespoons rice wine, dry sherry, or white wine
1/4 cup peanut or neutral oil, like grapeseed or corn
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 cup sliced onion
1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
1/4 cup chopped scallion, plus more for garnish
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper
1/4 cup chicken or vegetable stock, white wine, or water
1 tablespoon dark sesame oil

Preparation

Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.
Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you’re using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.

Источник: http://www.epicurious.com/recipes/food/views/stir-fried-chicken-with-black-beans

Очень вкусный суп! Просто очень! Можно и для гостей. Куриный бульон впервые сделала в медленноварке. Режим slow на 10 часов закинула куриные крылышки, соль, луковицу, зубчик чеснока и 3 литра воды.

Ingredients

Khao soi paste:
4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2" piece ginger, peeled, sliced
1/4 cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder
Soup:
2 tablespoons vegetable oil
2 14-ounce cans unsweetened coconut milk
2 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)
Ingredient info: Dried chiles are available at Latin markets; Chinese egg noodles and chili oil are available at Asian markets. All can be found at many supermarkets.

Preparation

For khao soi paste:
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
For soup:
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
Meanwhile, cook noodles according to package directions.
Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Источник: http://www.epicurious.com/recipes/food/views/chicken-khao-soi-51149110