ginger – In search of flavor

Asian, Fish & Seafood, Lent, Quick Dinner

Sweet Sticky Swai !

August 15, 2015February 23, 2018 priyamhc09

I love cooking fish. It is quick and easy and healthy. Of late, I have become a huge fan of Swai. The fillets tend to be a little larger than tilapia, with the same mild flavor. Here is an Asian twist on your regular old fish fillet.

Ingredients:

2Tbsp of cornstarch

3 Tbsp of honey and soy sauce

Zest of half an orange

1Tbsp of sambal

1tsp of ground ginger

1tsp of white pepper

Sesame seeds for garnish

Method:

Sprinkle (through a sifter for better coverage) cornstarch over the fish, make sure you get both sides.

Mix the rest of the ingredients in a bowl, thoroughly.

Arrange the fillets in a skillet, snugly. You want it to be cozy with the sauce.

Pour the sauce over the fillets

Bake at 375 for 15-20mins, till the fillets are flakey and cooked through.

Sprinkle with sesame seeds and serve hot with veggies of your choice.

Diabetic Ginger Molasses cookies–Christmas Cookies #6

December 28, 2013 priyamhc09

nonstick cooking spray nonstick cooking spray
1/3 cup margarine, softened ( not spread or tub product)
1/3 cup Splenda brown sugar blend, packed
1 teaspoon baking soda
1 teaspoon ground ginger ( or to taste)
3/4 teaspoon ground cinnamon ( or to taste)
1/4 cup Egg Beaters egg substitute
1/4 cup dark molasses
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup Splenda granular
1 teaspoon ground cinnamon

Directions

Spray cookie sheet with nonstick spray; set aside.
In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
Beat in Eggbeaters and molasses.
Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Cover and chill in the refrigerator for 1 hour.
Shape dough into 1-inch balls.
Combine the granulated Splenda and 1 teaspoon cinnamon.
Roll balls in Splenda-cinnamon mixture
Place 2 inches apart on prepared cookie sheet.
Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
Remove from cookie sheet.
Cool on a wire rack.
Makes about 4 dozen

Asian, Quick Dinner

Salmon Edamame cakes

January 13, 2013July 7, 2017 priyamhc09

Happy New Year Everyone !!!! I know it has been a while since I have posted and that is because I went on a massive detox to cleanse my system of all the sugar and alcohol that nourished me during the holidays. Mostly yogurt and salads and grilled chicken and fish. But now its time to cook again and make school lunches and dinners–back to the grind. So, sticking to “let’s get healthy” idea, I can up with this recipe. canned salmon and Edamame makes it budget friendly and asian spices add some ‘guilt’ to these otherwise healthy food items. You could turn it into burgers but like most of my cakes and patties I like them without the bread. So here goes.

Ingredients:

2, 14.7oz cans of salmon

1, 9oz bag od shelled edamame

1/2 tsp of garlic

2 tsp of ginger

2 tsp of red pepper flakes

2 Tbsp of soy

A dash of lime juice

2 eggs

2/3 cups of panko

Method:

Flake the salmon after removing the skin and bones.

Saute edamame with ginger, garlic, soy red pepper flakes.

Blend the edamame mixture to a course texture.

Mix with the salmon. At this point you could taste the mixture to adjust salt. I did not need to add any, you might.

Add eggs and panko and stir till mixed thoroughly.

Form into 12 cakes using an ice cream scoop. Brush the tops with a little bit of olive oil.

Bake in a 350 degree pre-heated oven for 20-25 mins till golden.

Serve hot !

Asian, Quick Dinner, Sides

Super Speedy Stirfry

August 8, 2012 priyamhc09

You have frozen vegetables. The boring microwave kind that taste more like water filled sponges than anything. So this is what you do. With a few ingredients that are either sitting on your pantry shelf or a few bucks at the store, you can get this lovely healthy asian style veggie stirfry. This is how it goes….

Ingredients

Your choice of frozen veggies-I had carrots, peas, broccoli, waterchestnuts and sugar snap peas.

1/4 cup orange marmalade

1/4 cup soy sauce

1/2 Tbsp red pepper flakes

1tsp of ground ginger

Adjust salt and pepper at the very end

Garnish with chopped scallions and sesame seeds

Method:

Microwave all the vegetables and warm them through. Set them aside in a pot.

In the mean time mix all the ingredients together in a bowl and microwave it for 5mins till the jam becomes runny.

Stir in the sauce into the vegetables and simmer for a few minutes till all the vegetables and sauce has combined properly.

Garnish and serve warm with rice or noodles or just as is.

Asian, Dinner

Soy-Ginger Glazed Salmon

May 28, 2012 priyamhc09

Salmon. You either love it or hate it. I am lover and will have it any form–smoked, grilled, baked, in sushi and in a salad. This is a nice recipe with an Asian flare. It is quick and you will have dinner ready in an hour. I like to pair it with roasted broccoli, lentils ( both of these recipes will be up shortly), sweet potatoes or soba noodles. Make it this week and liven up your summer dinner–heart healthy and yummy !

Ingredients:

1 lb of salmon filets (about 5 pieces)

1/4 cup soy sauce

2 tsp of crushed ginger

2 tbsp of honey

1 tsp of sesame seeds

1 tsp of crushed red pepper flakes

Method:

In a mixing bowl or a measuring cup, mix all the ingredients and microwave it for 5 minutes. Stop after every minute and stir. This allows all the ingredients to mix and marry together and the heat thickens the honey, making it a nice glaze.