Strawberry Ginger Non-Dairy Soft Serve

After making the most delicious chewy chocolate chip cookies yesterday, and eating three of said cookie as I cooked dinner this evening... I couldn't justify a terribly decadent dessert.  I could however, justify a delicious serving of strawberry ginger 'soft serve'... or maybe two servings :)

Chewy Ginger Cookies with Cardamom

Everyone has their weird food tastes.  Mine is ginger.  I adore the stuff.  I have ginger cravings, which can only be satisfied by obscene quantities of candied ginger.  Yeah, it totally makes my mouth burn, and it's wonderful.  Most people crave ice cream, brownies, or chocolate chip cookies, nope not me.  I crave ginger snaps.  These ginger snaps are perfect- a strong gingery bite, a chewy moist center, and crunchy raw sugar coating, all punctuated by a lovely undertone of cardamom.

What's your strangest food craving?

Turkey Lettuce Wraps

 I'll write something attempting wittiness later, right now I'm just going to post the recipe, because it's tasty and easy and you should make it and I like run on sentences; almost as much as ginger or Asian food.  Okay, I'm done now.
 

Copy Cat Lara Bars

School has driven me to this thing I shamefully call the granola bar, fruit leather, and vitamin water diet.  How it works is I eat a smoothie for breakfast, and throw a variety of granola bars and fruit snacks in my bag for my lunch and dinner the rest of the day.  This habit is problematic for a few reasons... namely I get hungry and cranky, my groceries get expensive, and let's face it granola bars and dried fruit don't quite complete the food pyramid (whatever the current pyramid is filled up with).  Half of my grocery bill is typically made up of Luna bars, Cliff bars, Lara Bars, etc (Have you eaten the caramel nut brownie Luna bars?? oh my goodness they are divine.  And yes I know they aren't actually that healthy...)  Now, I realize I can't quite duplicate Luna's caramel nut brownie bar with ease, but I can copy Lara Bars with only a few simple ingredients.  And since I can... I did :)

Chocolate Ginger Mousse with Orange Whipped Cream

I'm pretty sure "chocolate" is one of my most used labels... by a lot.  But really, who doesn't love a good chocolate recipe?  Chocolate plays so well with others, I can't help that I resort back to it as soon as I need to whip up a 'fancy' dessert.  In this instance the bitter dark chocolate harmonizes perfectly with the warm, spicy ginger, creating a uniquely satisfying mousse.  Dollop on some orange whipped cream, and this simple concoction screams gourmet.  It's awesome.  And who doesn't need another chocolate recipe in their repertoire?  I know I do- especially one that takes only 3 ingredients.  Sign me up.

Crunchy Ginger Snaps

[Insert witty introduction]

• 3/4 cup shortening
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 tablespoon ground ginger
• 1/3 cup raw sugar (optional) 

Carrot Lemon Soup with Ginger

This morning I had a strange craving for avgolemono soup, but I was out of eggs.  Further my poor little food processor hadn't seen much love lately. 

So I devised this quick, refreshing soup recipe.

Only the greatest addition to my kitchen, ever.

• 1 Tbs olive oil
• 3 large carrots, shredded (~2 cups)
• 1/4 medium onion, chopped
• 1 large clove garlic, minced
• 1 tsp fresh grated ginger
• Zest of ~1/2 lemon
• 1/3 cup rice
• 3 cups vegetable stock
• 2 Tbs fresh lemon juice
• Salt
• lemon wedges

1. In a large pot, over medium heat soften the onion in olive oil for about 5 minutes.  Add the garlic, and cook another 2 minutes.  Add ginger, carrots, rice, lemon zest, and vegetable stock.
2. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until rice is fully cooked.
3. Transfer contents to a blender (or use an immersion blender) and carefully pulse 3-5 times.  
4. Return to pot, stir in lemon juice, salt according to taste, and serve with lemon wedges.

Notes:

• Fresh ginger makes a big difference- what isn't used can be tossed in the freezer in a zip lock bag and used later.

Yields 4 servings

Mango Ginger Dipping Sauce

In a blender add:

• 1 mango, chopped
• 1 tsp fresh grated ginger root
• 1 Tbs rice vinegar (regular vinegar works as well, but add only 1 tsp)
• 1/2 Tbs olive oil
• 1 Tbs orange juice
• 1/2 tsp garlic powder

1. Blend until smooth. Can be refrigerated and used up to about 3 days after.

Yields 4-6 servings

Plum Ginger Tofu

Sauce

• 2/3 cup plum sauce (available at any asian market, and most international grocery sections)
• 1/2 cup corn syrup (I sub half honey)
• 2 Tbs soy sauce
• 1 garlic clove, minced
• 2 tsp chicken concentrate (available in little packets at Trader Joe's, or 2 bouillon cubes will suffice)

Everything else

• 16-19 oz firm tofu, cubed
• 1 can sliced water chestnuts
• 1 can bamboo shoots
• 2 carrots, chopped
• 1/2 cup frozen peas
• 3/4 tsp minced fresh ginger
  
• 2-3 Tbs vegetable oil

1. In a skillet heat the olive oil over medium heat.
2. Add the tofu, and cook until golden brown, 7-12 minutes.
3. Add the water chestnuts, bamboo shoots, carrots, ginger and peas, and continue cooking.
4. In a separate container, mix the plum sauce, corn syrup, soy sauce, garlic and chicken concentrate.
5. Add the sauce to the skillet, and cook until the sauce is heated through.
6. Serve with rice noodles or white rice.
   

Fluffy Lemon Ginger Pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• Zest of 1/2 lemon
• 1 tsp vanilla extract
• 1 tsp fresh grated ginger, or 1/2 tsp dried ground ginger

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Add the vanilla, lemon zest, and ginger, gently stir.
   
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Notes:

• This recipe makes for a fluffy batter, be sure to create thin enough pancakes so the center cooks completely, nobody likes a raw pancake.
• To make classic pancakes simply don't add the ginger or lemon zest.
• These are wonderful with a simple fruit sauce, as pictured, recipe coming soon!

Yields ~8 servings.

Golden Fried Coconut Shrimp

• Canola or safflower oil, for frying
• 1/2 cup panko bread crumbs
• 1/2 teaspoon salt, eyeball it in palm of hand
• 2 pinches ground cayenne pepper
• 1 1/2 teaspoons Chinese five-spice powder, available in spice aisle or Asian section
  
• 1 cup shredded sweetened coconut
• 2 egg whites
• 1/2 cup flour
  
• 1 pound large fantail shrimp, deveined and peeled — ask for easy peels at fish counter

1. Heat 2 inches oil over medium high heat. (hint: A cube of bread should brown in a 10 count when oil is ready.)
2. Season flour with salt, cayenne pepper and five-spice powder.
   
3. Cut the lime into wedges and reserve.
4. Toss coconut with bread crumbs to combine.
   
5. Lightly beat the egg whites.
   
6. Dip shrimp in the seasoned flour, then egg whites, then coat with the coconut breading.
   
7. Fry shrimp 3 minutes on one side, and 2 minutes on the other in the hot oil until evenly golden and crispy. 
8. Serve with Mango Ginger Dipping Sauce, or orange marmalade.

Yields 4-6 servings.