ginger chicken stir fry

Ginger-- I cannot get enough of it.
The discovery of The Ginger People was just the vessel a ginger addict like myself needed to further fuel my addiction and mid-afternoon cravings.
They were there for me when I had the flu last winter; those strong, little, spicy ginger candies: Gin Gin was just the thing I needed for my permanently dry throat.
And I fell in love with their pickled sushi ginger.
We know how good for you ginger is.  The many health benefits is almost endless.  Here are a few here, and here and here....here, here.
You get the idea.  I eat ginger for anti-inflammatory reasons, for my arthritis, and also because it just tastes so good.
I'm also trying to get my hubby to eat more veggies, and if the plate is done right, colorful enough and has enough flavor he will.
We call this dish my ginger chicken stir fry.  We eat it at least once a week.  It's so easy and so tasty, trust me you will never use Chinese take out if you give this a go.
Hubby claims to hate ginger, but he loves it; its in this dish.  Don't tell him LOL.  If I mince up the ginger small enough he won't find it.
Making this dish takes literally 15 minutes.  The hardest part? Chopping up the chicken.
Add in any veggies you like.  If you use raw broccoli, just give it a cook 1 minute boil to take the "raw edge" off.
In the past I've added in: cashews, red onions, squash, cauliflower, kale--the list is endless. And you don't have to use meat, use tofu to make it vegetarian!  Just crisp up the tofu and add it in last, so it doesn't get soggy.





Leftovers are the best.  It's been sitting happily with the ginger and that sauce all night long.  Yum!

ginger chicken stir fry
print recipe

4 chicken breasts, chopped into 1 or 2-inch pieces
4 cups +/- broccoli heads
1 cup of grated carrots
1 medium red onion, diced
5 TB of pickled ginger (use more or less)
1/4 cup of Trader Joe's Island Soyaki sauce
olive oil for frying up chicken
(use any veggies you want)
I doubt you'll need salt, but a hint of pepper is needed.

If using raw broccoli, give it a quick 1-2 minute boil to take raw edge off.
In a large pan, heat up the olive oil and cook chicken throughly.
At the last 2 minutes of chicken cooking add in the onions, and cook.
Add in the ginger and soyaki sauce; get it to a boil.
Add in the broccoli and carrots.
Stir until everything is nice and coated and heated through.
Add in some black pepper, if desired.
Serve over rice or as is.
Should serve 4 people.

friday links

There is a new hot spot on cape cod!
I'm so excited.
Rarely do we get good pizza joints here.
Finally one opened up:  Wicked.
The actually have 2 locations in massachusetts, and one of them is on cape cod: mashpee.
They have the best pizza crusts I've had in a very long time.  Organic piza dough too. And they use as much local produce as possible. Sure they have a lot more than just pizza, but to be honest all my friends raved about the pizza, so my first time there we got pizza.  Next time I go I will try a few of the daily specials. Daily specials designed by the chefs of what's in season and local.  Excellent. The ambience of the restaurant is so comfy.  I know that is a popular word, but it's true.  The furniture, the chairs, the half booths were so cozy and comfy. The best part?  The tables were NOT on top of each other; room to breathe, with a hint of privacy.  And they have these high chair tables with half booths over at the bar as well.  Super comfy.  There is also a glass wall that looks into the kitchen, so you can watch what's going on behind the scenes.
If you come to cape cod, please make a trip to Mashpee. Prices are very reasonable.
The only thing they need to change?  The menu should really have more photos of their own creations. I mean their creations are insanely gorgeous and tasty.


Arancini:  risotto croquettes filled with pancetta, fontina cheese and natural Italian sausage.
Served with marinara sauce. These were definitely homemade. The filling was so light and so flavorful. Chock full of sausage, rice and just the right amount of fontina.



Fig and Prosciutto pizza.  Prosciutto de Parma, Fontina cheese, fig purée, baby arugula, diced poached pears and balsamic glaze. HEAVENLY!


Wicked mini donuts with creme anglaise and belgium dipping sauces.  And these were so fresh, so tasty, plus that creme anglaise was exactly like you'd find in any french restaurant.

Another yoga site: yogadork.com

Homemade milky ways!

(my weakness? homemade egg rolls) Chicken Egg Rolls

quick & easy crockpot baked beans

one question to guide your life (LOVE this, very powerful)

felix baumgartner: this is what skydiving from the edge of space looks like


note me: write & erase pillow


doggie water bowl

11 athletes share their favorite meals

Is your brain making you fat? (interesting, what do you think?)

Happy books: inspirational reads to make you smile

Increase serotonin with 21 foods for a better mood

6 natural ways to prepare for cold & flu season (some of these I've never heard of!)

Which meditation style is right for you?

Desk stretches! ( I love these--the 2nd one works)


These are new at Trader Joe's.  Really good, but pricey.

Here is a recipe for DIY kale chips at home.


I have arthritis in my knee.  Was recommended this all natural product.  Didn't want to try it because I always thought, all natural meant won't work as well.  Boy, was I wrong.
If you suffer from joint pain, tendon pain, arthritis, etc...please look for this: Topricin.


This all natural honey is all the rage now.  But it's like $27.00 per jar!  Ouch.  Have you tried this?


Pumpkin spice coconut milk. This is good!  I found it at Whole Foods.


Sparkling sake?  Oh yes please. (I found this at the larger whole foods; this one hails from Dedham Whole Foods). 


These were not good.  Nothing at all like the Starbuck Via's.  Very bitter.


A huge congrats to Jenny of Picky Palate on her first cookbook: Picky Palate Cookbook.
So proud of you!

To read list (click on image for more info):

I miss the sun! (photo from corporation beach, dennis, ma)

Have a wonderful weekend!

(cake like) pumpkin cookies w/ nutella-cream cheese frosting

This weekend I set out to create a pumpkin cookie that was soft and cake-like.
And hopefully next weekend I can create one that is crispy--is there such a thing as a crispy pumpkin cookie?
Have you had one?
I got a ton of requests for pumpkin this and that.
Amazed at how many of you love your pumpkin.
Did you see my version of NY style pumpkin crumb cake?
Or my pumpkin-nutella fudge puddles?
So, if you love cake-like cookies, then this one is for you.
It's soft and a bit chewy.
The best part is the frosting.
Hands down Nutella pairs really well with pumpkin.
So if you're going to make pumpkin anything  make sure to add some nutella in there.




Really sticky dough.  Make sure to chill the dough before using.
Make sure to use a small or medium ice cream scoop.
I used medium and got about 28 cookies.
If you use a smaller scoop you might get 35 cookies?

pumpkin cookies (cake-like) with nutella-cream cheese frosting

print recipe

cookies:

2 ½ cups all-purpose flour

1 ts baking powder

1 ts baking soda

2 ts ground cinnamon

1/2 ts ground nutmeg

1/2 ts ground cloves

1/2 ts salt

1/2 cup unsalted butter, room temp

1 ¼ cups white sugar

1 cup canned PLAIN pumpkin puree

1 egg

1 ts vanilla extract

frosting:

1/2 cup unsalted butter, room temp

6 ounces cream cheese, room temp

½ cup ( + a bit more if needed) Nutella

2 TB confectioners sugar

small pinch of salt

¼ cup crushed walnuts or pecans, for garnish (optional)

Combine flour, baking powder, baking soda, all the spices, and salt; mix and set aside.

In a medium bowl, cream together butter and sugar.  Next add in the pumpkin, egg, and vanilla extract, beat until creamy. Then add in the dry ingredients. Mix until just combined—do not overmix!

Cover the batter and chill for at least an hour or overnight. 

When ready to bake, preheat oven to 350 degrees.

Using a medium or small ice cream scoop, drop on baking sheet, leaving about 2 inches space per cookie since these do expand when baking.  I did not flatten then, I kept them as balls to ensure a soft cookie.

Bake about 15 - 18 minutes.  To tell if the cookies are done the tops will be set and the bottom slightly browned.

For the frosting: 

cream butter, cream cheese and Nutella together. Slowly add in the powdered sugar and mix well.

Let cookies cool completely before frosting.  After you’ve frosted them you can decorate the tops with crushed pecans or walnuts.

Yield: using a medium scoop about 24-28 cookies; using a smaller scoop about 30-35 cookies (?)

friday links

Happy Friday!

I got a special offer for you!



Tate's Bake Shop owner Kathleen King has come out with her first cookbook.
She was kind enough to offer a special price on this cookbook for my readers: $5.00 off!
Click here to purchase book using discount code: BAKEOFF

A quick peek inside the book.  I honestly thought it was all about cookies.  It isn't.
The cookbook consists of:
muffins, scones & shortcakes
tea loaves & quick breads
pies, tarts & crisps
cookies
party cakes & cupcakes
health & lifestyle baked goods
icing, frostings & sauces


pumpkin mousse pg. 82


blackout cupcakes pg. 169


cherry chip party cake pg. 153


chocolate almond biscotti pg. 146


Or if you don't want the cookbook, and just want to order their infamous cookies you can do that too.

AND Tate Bakes Shop has a Baking for Friends Bake-Off contest on Facebook -- where you could win $1000!

Here is a wonderful website for creative types: Creative Mornings.

Dog-Shaming!  How cute.

Pringles potato chips to come out with: pumpkin pie spice, white chocolate peppermint & cinnamon sugar?

A healthy-living power couple let us look inside their fridge.

Inflammation: the silent killer. Ways to reduce it.

Frosted mini wheats recall. May contain metals parts.  Parts?

Essential oils for muscle soreness.

Moth larvae infested Clif Bar! Gross!

Sweet potatoes to aid in weight loss?


These rugs by sonya winner will brighten up any room.


Wrist wallet.  Yes or no?


Say goodbye to keys, now you can unlock your door with your iphone.


Gift wrap station. You know now that I have a house, I can actually do this--finally.

If you click on anything, click this: Best way to chop fresh herbs!

Best space heaters for 2012

The Queen of Versailles! A Shakespearean tragedy!

Paper pocket to wrangle loose cords.

Habits for a good night sleep. (any of these actually work?)

Surprising signs you need more sleep.

Do food cravings really indicate nutritional deficiency?

Tasting metal in your mouth?

The breath-stress relationship.  Very interesting read!


Banana-cream cheese muffins from Baked Bree


No bake pumpkin butter-oat bars.  From Healthy Food for Living.

Pumpkin spice cookies with cream cheese frosting. From Eclectic Recipes.

Nutella filled pumpkin bread. From Roxana Home Baking.

No-bake sweet potato cheesecakes! From How Sweet It Is.


As if there isn't enough pumpkin-ness to go around. Trader Joe's has pumpkin macarons.


I've already started enjoying the weekend early.
This is a peanut butter blast from Dairy Queen. I asked for extra peanut sauce.
Man that was good!

Have a great weekend!

double chocolate muffins stuffed with cookie butter

Cookie butter.
Who knew this would be so popular?
Don't you kind of wish you invented it?
Me too.
Although had I invented it, I never would have thought to use those kinds of cookies; what are they again?  The cinnamon cookies that make the cookie butter?
I think I would have used nutter butter cookies or the vanilla Oreo's.

Did you know that stuffing muffins with cookie butter is really genius?
It is, and you need to try these asap.


Yes those are my giant white, fuzzy slippers. With my bad knees I'm supposed to wear more supportive
cooking clogs in the kitchen.
Why can't they make fuzzy, slipper-like, supportive, comfy chef clogs?
Can someone get on this one?


These are so easy to make. So so easy.

double chocolate muffins stuffed with cookie butter

Muffin base adapted from King Arthur  

print recipe

1 3/4 cups flour

2/3 cup dutch-process cocoa

1 1/4 cups light brown sugar

1 ts baking powder

1 ts espresso powder (or half a pack of single Starbuck Via)

1 ts baking soda

3/4 ts salt

2 eggs

1 cup whole milk or half & half

2 ts pure vanilla extract

2 ts apple cider vinegar

1/2 cup unsalted butter, melted and cooled

½ cup semisweet choco chips

½ - ¾ cup of cookie butter (+/-)

Preheat the oven to 400°F. Line a large muffin pan with paper or silicone muffin cups, and grease the cups.

In a large mixing bowl, whisk cocoa, flour, sugar, baking powder, espresso powder, baking soda, and salt. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; then add in the chocolate chips.  No need to beat these muffins, just make sure everything is well combined. Lumps are good!

Scoop half the batter into the prepared muffin tin. Next using 2 spoons or a very small cookie scoop, place a medium-large dollup of cookie butter on top of the batter and in the middle. Fill the cups with remaining batter, making sure to get the sides with batter.  Do not push down!

Baking times:

Because of the vinegar added in the mix, baking times will vary greatly.

I suggest baking for 9 minutes, rotating pans, then baking for another 6-7 mins.

My muffins were done at the 15 minute mark.  So keep this in mind when you’re baking.

You can always see if they’re done with a cake tester inserted in the SIDE of the muffin comes out clean.

And the tops of the muffins will be firm.

Should make about 12 regular muffins. You can make jumbo size muffin tins, just watch the baking times.