Tag: Ginger

broccoli with ginger-tahini dip

broccoli ginger tahini

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This recipe is loosely based on one in rebar modern food cookbook. Of course you can dip anything in this dip, for example, celery, red peppers, cucumbers, and carrots. Thinned slightly with warm water, the dip also makes a great dressing for a salad of greens, oven-roasted carrot slices, and a garnish of roasted, chopped cashews.

3 ounces fresh ginger root, peeled and sliced thinly, across the grain (yes, this is a LOT of ginger)
1 clove garlic
2 tablespoons honey
6 tablespoons rice vinegar
1/4 teaspoon ground white pepper
1/2 teaspoon sea salt or kosher salt
1/3 cup vegetable oil
3 tablespoons roasted tahini
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1-2 pounds broccoli, as much as you’d like to eat in a few days, tops cut into bite-sized florets, and stems peeled and sliced into ¼” slices. If the broccoli is small and fresh, you don’t need to peel the stalks.

1. Combine ginger, garlic, honey, vinegar, white pepper, and salt in a blender and grind until very smooth. Keep the motor running and slowly add the oil. Add the tahini and continue to blend until smooth and creamy. Adjust salt and other seasonings to your taste. Mix it up with a fork each time you use it because the oil and tahini will tend to rise to the top of the jar. I make a double batch when I make this dip—it keeps well in the refrigerator.
2. Put about an inch of water in the bottom of a pot that you can put a steamer basket in. Cover the pot and bring the water to a boil. When the water boils, put the broccoli stems into the steamer basket, and steam for 4-6 minutes until just tender. Check them every minute after 4 minutes, poking with a sharp paring knife.
3. Remove the stems, drain them in a colander, shake off excess water, and immediately spread them out in a single layer on a baking sheet spread with a dishtowel. (This allows the extra water to evaporate, and the broccoli stops cooking almost immediately.)
4. Put the florets in the steamer, and steam for 3-5 minutes until barely tender, testing them often after 3 minutes. Remove the florets and cool them on a dishtowel, as for the stems. Serve the broccoli with the dip.

spicy green peas with onion and ginger

ginger peas indian

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I’m sure you have recipes you know and love for your fresh peas—but here’s one of our favorites, Indian-style. It’s from Neelam Batra’s 1,000 Indian Recipes. It’s great with the spicy roasted cauliflower with red peppers and cumin and some brown basmati rice… you could even do the beet pilaf with dill if you’re feeling inspired. If not, though, just use the pilaf recipe to get perfectly-cooked plain brown basmati. The peas also go very nicely with the red lentils with zucchini (or substitute broccoli for the zucchini).
1 tablespoon canola or olive oil
2 tablespoons peeled and minced fresh ginger root
2 fresh green jalepeno peppers, halved lengthwise, seeded with a spoon, and minced
1 teaspoon whole cumin seeds
1 large onion, cut in half lengthwise and thinly sliced
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon cayenne, or less if you prefer it mild
¼ teaspoon ground turmeric
1 teaspoon sea salt or kosher salt, or more to taste
1 pound fresh or frozen peas
1 teaspoon mango powder (optional)
1 tablespoon fresh lemon juice
½ teaspoon garam masala
1. Heat the oil in a large nonstick skillet over medium high heat and add the ginger, jalapenos, and cumin seeds; they should sizzle on contact with the hot oil. Quickly add the onion and cook until golden, about 5 minutes.
2. Add the coriander, cumin, cayenne, turmeric and salt, then mix in the peas and cook, stirring until all the juices evaporate and the spices cling to the peas. Mix in the mango powder, if using, and lemon juice, sprinkle the garam masala on top, and serve.

broccoli marinated in sesame-walnut-ginger sauce

walnuts broccoli garlic ginger sesame

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This fantastic recipe is based on one in Mollie Katzen’s The Vegetable Dishes I Can’t Live Without. And once you try this recipe, you’ll see why. It’s amazing. I use way less sauce than she calls for, but adjust it to your taste, adding more or less broccoli as you wish. Use more broccoli if you want a leaner dish, less broccoli for a richer dish.

You marinate the broccoli for an hour or two in the sesame and walnut oils, garlic and ginger, then add the rice wine vinegar at the end, so the green of the broccoli doesn’t fade. You can even let it marinate overnight in the refrigerator, and then add the vinegar the next day, after warming the broccoli up to room temperature.

Somehow, this dish is so hearty and full-flavored—you just have to try it to believe how good it is! You can just eat a big pile of it for a meal. It’s got plenty of protein with the nuts!

¼ cup roasted walnut oil (such as Loriva—don’t use refined walnut oil, it won’t have much taste)
1 tablespoon dark roasted sesame oil
1-2 tablespoons soy sauce (I like Nama Shoyu)
1 teaspoon salt
2 tablespoons finely minced garlic
2 tablespoons finely minced fresh ginger
Pinch of cayenne
2-4 pounds broccoli heads, cut into bite-sized florets
2-4 tablespoons unseasoned rice vinegar (I like brown rice vinegar best)
½ to 1 cup walnuts, toasted for 15 minutes in a 350 degree oven, and chopped coarsely

1. Reserve the broccoli stems for another use (like roasting them at 450 degrees with olive oil, salt, and garlic).
2. Steam the broccoli florets for about 4 minutes, in batches, as necessary, just until tender. Dump them out on a dishtowel on the counter and spread them into a single layer. Let them cool and steam off their excess moisture.
3. Combine the oils, soy sauce, salt, garlic, ginger, and cayenne in a large bowl. Add the broccoli to this marinade and toss well until completely coated. Let stand at room temperature for an hour or two (or covered, in the refrigerator, if you’re going to let it marinate longer).
4. Sprinkle in the vinegar just before serving. Taste and see if you need more vinegar, soy sauce, or salt.
5. Sprinkle the walnuts on each serving at the table, and have a dish of nuts on the table for everyone to add more, as desired.

spicy indian cabbage & yellow split mung beans

cabbage garlic ginger cilantro jalapenos mung beans

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(contributed by Alison)
This wonderful and interesting recipe is based on one from The Indian Vegetarian, by Neelam Batra. You never run out of things to make with your veggies when you add Indian food to your repertoire! I find split yellow mung beans (mung dal) at Sagaya. You could try this with red lentils instead (don’t soak them first) and let me know how it turns out. I think red lentils would turn into mush, though. But would probably taste just great!

1 tablespoon olive oil
2 tablespoons peeled and finely chopped ginger
1 teaspoon finely chopped garlic
1 cup sliced scallions (use minced onions in a pinch)
5 jalapeno peppers, skin puncture to prevent bursting
1 cup loosely packed finely chopped cilantro, soft stems included
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon salt, or to taste
1 cup finally chopped fresh or canned tomato
1 medium or 2 small cabbages (1 ½ to 2 pounds), quartered, cored, and finely sliced
½ cup dried split yellow mung beans, or dal (if you have time, soak them in cold water 4 hours or overnight)
Freshly ground black pepper to taste
3 tablespoons chopped cilantro for garnish

1.  Heat the oil in a large saucepan over medium high heat and cook the ginger and garlic, stirring, until golden, 1-2 minutes.
2.  Add and cook the scallions, jalapenos, and cilantro for 1-2 minutes, then stir in the coriander, cumin, turmeric, and salt. Cook for a few seconds and add the tomato, cabbage, and mung beans.
3.  Reduce the heat to medium and cook, stirring, until the cabbage wilts, 3 to 4 minutes. Cover the pan, reduce the heat to low, and cook until the dal is tender, 20 to 30 minutes or so. If you’ve soaked the dal first, you’ll probably only need 20 minutes, and you might not need to add extra water. The unsoaked dal, though, will likely need a little water added during this process to keep everything from sticking and to cook properly.  Just keep an eye on it when you uncover and stir.