SAUTEED YAM WITH GINGER AND LIME
Make and share this Sauteed Yam With Ginger and Lime recipe from Food.com.
Provided by Debbwl
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy large pan over high heat.
- Add yams and saute until begining to brown, about 10-12 minutes.
- Reduce heat to medium.
- Add onion, serrano pepper, and ginger; saute until onion is just tender, about 4-5 minutes.
- Allow to continue cooking for about another 5 minutes, stirring just occasionally.
- Sprinkle potato mixture with lime juice and either parsley or cilantro.
- Season with salt and pepper to taste.
BAKED YAMS WITH GINGER AND HONEY
This is a very flavorful recipe. I have had people that don't even care for yams - love these! For years I never added the cardamom (it's very pungent) but I finally added it this year - and WOW - it really makes the flavor POP!
Provided by Sky Hostess
Categories Low Protein
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, toss together all ingredients. Transfer to a large 9x13 pan.
- Bake for 20 minutes and stir potatoes. Bake for another 20 minutes (or until potatoes are tender).
Nutrition Facts : Calories 300.6, Fat 3.9, SaturatedFat 0.3, Sodium 15.2, Carbohydrate 66, Fiber 7, Sugar 18.3, Protein 2.8
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
GINGERED YAMS
"These creamy potatoes, fragrant with ginger and garlic, are a perfect way to give a special twist to your Thanksgiving table." Recipe courtesy of Ming.com
Provided by dojemi
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat a small saucepan over medium heat.
- Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
- Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes.
- Add the cream and reduce by one-third over low heat, about 10 minutes.
- Keep warm.
- Meanwhile, combine the yams in a large saucepan with enough water to cover them completely.
- Bring to the boil over high heat and cook until the yams can be pierced easily with the tip of a knife, 20 to 30 minutes.
- Drain and transfer to a food processor.
- Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth.
- Transfer the potatoes to a bowl, correct the seasonings, and serve.
Nutrition Facts : Calories 523.5, Fat 33.8, SaturatedFat 21.1, Cholesterol 112, Sodium 119.7, Carbohydrate 53, Fiber 7.2, Sugar 1, Protein 4.3
GRILLED OR BAKED YAMS (SWEET POTATO) WITH SPICED BUTTER
Make and share this Grilled or Baked Yams (Sweet Potato) With Spiced Butter recipe from Food.com.
Provided by Chandra M
Categories Yam/Sweet Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash & dry yams.
- Coat outside with olive oil.
- "Bake" in a medium hot grill 45-60 minutes or until done.
- You can also bake in a preheated 400F oven.
- While the yams are cooking, melt the butter in a small dish.
- Add the sugar & spices and stir until combined.
- Refrigerate until firm, serve with the yams.
SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER
Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.
Provided by David Tanis
Categories dinner, for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
- Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
- Put on a medium pot of salted water to boil for the greens.
- Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
- Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
- While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
- Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
- Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram
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