SPICY CHICKPEAS WITH GINGER
This recipe, adapted from Deborah Madison's "Vegetarian Cooking for Everyone," takes dried chickpeas, soaked overnight, and pairs them with a sauce built on the robust, aromatic flavors of grated ginger, ground coriander, cumin and cardamom. It's an easy, Middle Eastern-tinged weeknight meal. As the chickpeas cook, prepare the sauce, and top with diced tomato, onion, jalapeño for added bite.
Provided by Amanda Hesser
Categories dinner, times classics, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
- For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
- Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 15 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 14 grams
CILANTRO GINGER CARROTS
Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. They go from pan to plate in a twinkling. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 4-6 minutes. Add ginger; cook 1 minute longer. Stir in cilantro, salt and pepper.
Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
BROWN RICE WITH PEAS AND CILANTRO
This easy side is particularly great with roast pork or chicken curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, heat olive oil over medium. Add fennel seed and onion; saute until soft, about 4 minutes. Stir in brown rice and cook 1 minute. Add 1 3/4 cups water and bring to a boil, then reduce heat and simmer, covered, until water is absorbed, about 12 minutes. Stir in peas and cilantro, then season with salt and pepper.
Nutrition Facts : Calories 239 g, Fat 5 g, Fiber 4 g, Protein 7 g, SaturatedFat 1 g
HONEY-SOY BRAISED PORK WITH LIME AND GINGER
This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party. There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey. Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness. This meal is flexible: It works over rice or other whole grains, tossed with noodles or wrapped in lettuce leaves.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, roasts, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
- Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
- Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
- While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE
Steps:
- Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
- Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
- Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.
CURRIED CHICKPEAS WITH CILANTRO
I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.
Provided by MissLinguist
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
- In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
- When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
- Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
- Serve over brown rice.
GROUPER FILLETS WITH GINGER AND COCONUT CURRY
The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.
Provided by John Willoughby
Categories dinner, easy, curries, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 225 degrees.
- Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
- Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
- Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
- Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams
PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC
This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.
Provided by Alison Roman
Categories dinner, weekday, noodles, soups and stews, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large, heavy-bottomed pot over medium.
- Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
- Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
- Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
- To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.
BRAISED PEAS WITH GINGER AND CILANTRO
Make and share this Braised Peas With Ginger and Cilantro recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat vegetable and sesame oil.
- Add garlic, ginger, scallions, cilantro and stir fry for 2 minutes.
- Add peas and 2 tablespoons water. Cover and cook until peas are just tender.
- Serve garnished with scallion tops.
Nutrition Facts : Calories 105.7, Fat 4.8, SaturatedFat 0.7, Sodium 7.3, Carbohydrate 12.1, Fiber 4.2, Sugar 4.5, Protein 4.3
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