Category Archives: Ginger

It’s All About The Beet

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As a vegetarian, there are few meals that have that old fashion “meat & potatoes” type feel. When I started eating fish, putting together the trifecta dinner plate (veggie, meat and potato/starch) was a favorite of the week. While tonight’s meal was short the starch, nothing beets (ha ha…get it?) a super tasty salad and fish. Tonight was spinach salad with beets, apple, goat cheese, maple glazed slivered almonds and a homemade maple balsamic. Sharing the plate with some scrumptious ginger coconut lime crusted baked mahi. A mouthful, I know, but a wicked tasty one! Recipe(s!) below.

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Ginger Coconut Lime Crusted Mahi (baked)
2 pieces of Mahi Mahi approx 8oz ea
1/2 cup unsweetened coconut
2 tablespoons finely chopped crystallized ginger or grated fresh ginger
1-2 tablespoons fresh squeezed lime juice
A pinch of chili powder
A pinch of garlic powder
A pinch of sea salt

Preheat oven to 375
Line a baking dish with coconut oil
Combine the coconut, ginger, lime, chili powder, garlic and salt in a small bowl
Pat the fish dry
Place the fish in the dish and press the coconut mixture onto the fish
Bake for 25 minutes or until cooked through and starting to brown

Beet and Spinach Salad
4 cups fresh, chopped spinach
2 small-medium beets
1 green or honey crisp Apple, sliced
4ish oz of chevre
1/4 cup maple glazed shivered almonds
1/4 cup (or to taste) maple balsamic

Twist off the stems and leaves of the beets if they are still attached. Boil in a pot of water for 20-25 minutes or until soft. Cut them in half to cook if you want to speed up the process. Once they are cooked, remove from the water and allow to cool briefly. You should be able to pull the skins right off. Slice thinly.
Add the chopped spinach to a medium bowl. Pour the dressing over the leaves and toss until they are coated. Separate the mix between two plates. Top with beets and apple slices, chevre and almonds.

Maple Glazed Almonds
In a cast iron frying pan, add 1 tablespoon of butter and melt on medium heat. Add 1/2 cup slivered almonds to the pan. Stir in 2 tablespoons pure maple syrup. Allow to brown slightly, stirring occasionally. Once the butter and sugar has cooked off, remove from burner. You can allow to cool and enjoy or place in the oven at 350 for 10 minutes to dry them out a bit more.

Soup Season Has Returned!

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Tonight’s dinner was a thrown together overall win.  With an array of stray vegetables piling up in the fridge now that our farm share is over, it’s become somewhat of a personal achievement to create meals utilizing what we have and supplementing via grocery store as minimally as possible.  While it’s taken me three days to take the peeled, cut and steamed butternut squash and carrots, (working all day and wanted to do nothing but cuddle up with a babe every night will do that), and turn them into a delicious soupy meal, it was certainly worth the wait.  Butternut squash, carrot and ginger soup, topped with Vermont Creamery’s madagascar vanilla crème fraîche and a side of fresh Elmore Mountain Bread’s country french bread. Yum.

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Butternut Squash, Carrot & Ginger Soup

1 small to medium size Butternut Squash, peeled, cut into 1/2 inch cubes
1 pound or so of Carrots, peeled & chopped
1 medium Onion, chopped
1 tablespoon Olive Oil
1 quart Vegetable Broth/Stock
1-2 tablespoons grated fresh Ginger Root
4 small-medium Garlic cloves
Salt & Pepper
Creme Fraiche (optional)
Crusty, fresh bread (optional)

  • Steam the carrots and squash until soft when you stick a fork in them.
  • Add the oil to a large pot on medium heat.  Once heated, add onions.  When onions are soft and starting to brown, add garlic.  Cook until aromatic.
  • Add softened carrots, squash, veg broth and ginger to the pot.
  • Bring to a boil and let the liquid cook down slightly (approximately 20 minutes).
  • Season with salt and pepper to taste
  • Remove pot from heat.  Using a wand emulsifier (food processor, or blender), puree the chunks.  Blend to the desired consistency.
  • Serve hot topped with creme fraiche and sided with warm crusty bread & butter.

Enjoy!

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Note: skip the creme fraiche and bread to turn this easy meal into a vegan and or gluten free recipe.

Roasted Butternut Squash Ginger Soup

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Tweeted: December 19, 2009
Origin: Allrecipes.com with personal alterations
Roasted Butternut Squash and Ginger Soup
Serves: 2-4 depending on squash and serving bowl size
1 lg butternut squash, peeled, seeded and cut into small chunks
1 cup Onion, chopped
1 stalk celery, small dice
4 slices of fresh ginger, peeled
6 Tbsp butter, divided
2-3 cups of veg 
2 cups apple cider
grated ginger, salt and pepper to taste
1.  Preheat oven to 400 degrees F.
2.  In a bowl mix squash chunks, 2 Tbsp melted butter, a pinch of salt and a dash of pepper.  Spread in a single layer on a baking sheet and roast for 20 minutes +or -.
3.  Once squash is fork tender, remove from oven.  Melt remaining butter in large saucepan.  Add onions, celery, and ginger.  Sweat until onions and ginger has begun to soften.  (if you would like to add garlic to this recipe, now would be a good time, sweat until garlic has softened).
4.  Add squash and broth to onions and bring to a boil, simmer, covered 15-20 minutes until squash is completely cooked and beginning to get mushy. 
5.  Puree with wand blender or in a food processor.
6.  Add cider and adjust seasoning and thickness with ginger, salt, pepper, cider and broth.
This recipe can easily be doubled to serve more or to have leftovers. 
Garnish suggestions: Sour cream, nutmeg, fresh bread rolls, mascapone. 
Enjoy!