Month: July 2020

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Ginger Sesame Asian Slaw

Ginger Sesame Asian Slaw

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Prep Time 30 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Course Salad, Side Dish
Cuisine Pacific Rim
Diet Vegan, Vegetarian
Keyword Ginger,, Pacific Rim, Salad, Sesame
Servings 5 Cups

Equipment

  • Cutting Board
  • Knife
  • Large Mixing Bowl
  • Whisk
  • Large Kitchen Spoon
  • Large Slotted Spoon
  • Vegetable Peeler
  • Measuring Spoons
  • Measuring Cups

Ingredients
  

  • 2 Cups Red Cabbage Shredded
  • 1 Cup Carrots Peeled & Julienne Cut
  • 1/4 Cup Red Onion Thinly Sliced
  • 1/2 Cup Red Bell Pepper Seeded & Julienne Cut
  • 2 Each Green Onion Finely Chopped
  • 1/4 Cup Dikon Root Peeled & Julienne Cut
Ginger Sesame Marinate:
  • 1/2 Cup Olive Oil
  • 1 Tablespoon Ginger Paste
  • 3 teaspoons Garlic Minced
  • 2 Tablespoons Brown Sugar
  • 1/4 Cup Soy Sauce
  • 2 teaspoons Sesame Oil
  • 1/4 Cup Rice Wine Vinegar
  • 1 teaspoon Five – Spice
  • 1/2 teaspoon Cinnamon
  • 2 teaspoons Sriracha (Optional)

Instructions
 

  • Add all the vegetables into a large bowl & mix together.
  • In a separate bowl, whisk all the marinade ingredients together.
  • Pour the marinate, over the vegetables and refrigerate for 3 hours.

Notes

I like to prepare the slaw a day ahead of time. In my opinion, it gives the flavors time to really infuse together. 
Keyword Ginger,, Pacific Rim, Salad, Sesame
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Corn & Jalapeno Griddle Cakes

Corn & Jalapeno Griddle Cakes

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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Course Side Dish
Cuisine Mexican
Keyword Corn, Salsa, Side Dishes

Equipment

  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • 2 Large Mixing Bowels
  • Rubber Spatula
  • Large Kitchen Spoon
  • Food Processor
  • Griddle Or A Large Non-Stick Saute Pan
  • Rubber Spatula

Ingredients
  

  • 2 Cups Fresh Or Frozen Corn
  • 2 Tablespoons Jalapeno Seeded & Finely Chopped
  • 1/4 Cup Green Onions Thinly Sliced
  • 2 Each Large Eggs
  • 1/2 Cup Buttermilk
  • ½ Cup Shredded Cheddar Cheese
  • 2 Tablespoon Olive Oil Plus Extra For Cooking
  • ½ Cup All Purpose Flour
  • ½ Cup Yellow Cornmeal
  • ½ teaspoon Salt
  • ½ teaspoon Pepper

Instructions
 

  • Pulse 1 Cup Of The Corn In A Food Processor Until Pureed, Just A Few Seconds.
  • Mix the Corn, Eggs And Buttermilk Into A Large Bowl.
  • Mix The Dry Ingredients Into A large Bowl.
  • Add The Chopped Corn Mixture To The Dry Ingredients And Stir Gently To Combine. The Mixture, Should Be Somewhat Thick. If The Mixture Is Runny, Add A LITTLE Flour. If The Mixture Is To Dry, Add A LITTLE Buttermilk.
  • Heat A Large Non-Stick Saute Pan Or Griddle Over Medium-High Heat, Add Just enough Olive Oil To Lightly Coat The Pan Or Griddle.
  • Using A 1/4 Cup Measuring Cup, Pour The Batter Onto The Griddle. Allow Enough Space In The Pan Or On The Griddle For The Batter To Spread Out Evenly Without Overlapping.
  • Cook The Cakes, Until Golden Brown, About 2 Minutes On Each Side.
  • Remove The Cakes From The Pan Or Griddle And Place On A Sheet Pan. Do Not Stack While Hot.

Notes

The Wet & Dry Ingredients Should Not Be Mixed Together Until You Are Ready To Cook Them. 
The Corn Cakes Can Be Served Either Hot Or Cold.
Keyword Corn, Salsa, Side Dishes
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Caramelized Pineapple Salsa

Caramelized Pineapple Salsa

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Prep Time 20 minutes
Cook Time 20 minutes
3 hours
Total Time 3 hours 40 minutes
Course Condiments
Cuisine Global Cuisine
Diet Vegan, Vegetarian
Keyword Corn Cakes, Land, Pineapple, Salsa, Sea, Seafood,

Equipment

  • Knife
  • Cutting Board
  • 14" Saute Pan
  • Large Spoon
  • Large Mixing Bowl
  • Sheet Pan
  • Measuring Cups
  • Measuring Spoons
  • Vegetable Peeler

Ingredients
  

  • 3 Tablespoons Olive Oil
  • 4 Cups Pineapple Fresh Approx. 1 Large Pineapple Peeled And Diced = 4 Cups Diced Into 1/4”x 1/4” Squares
  • Or Canned Pineapple With The Liquid Drained
  • 4 Tablespoon White Sugar
  • 4 Tablespoons Fresh Cilantro Finely Chopped
  • 2 Tablespoons Fresh Basil Finely Chopped
  • 1 Tablespoon Fresh Mint Finely Chopped
  • 1 Tablespoons Red Onions Diced Very Small
  • 2 Cups English Cucumber Peeled, Seeded And Diced Into 1/4 “x 1/4" Squares
  • Diced
  • 3 Tablespoons Rice Vinegar
  • 2 teaspoons Lime Juice
  • 1/2 teaspoon Red Chili Flakes
  • 2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions
 

  • In a 14" Sauté pan, over medium heat add the olive oil and let the oil heat up for 3 minutes.
  • Turn the heat to high, add the pineapple and sugar. Saute until it is caramelized, about 15 minutes. The pineapple will be lightly browned and there should be no liquid left in the pan.
  • Quickly cool the pineapple by removing it from the pan onto a cookie sheet, spread out.
  • In a large bowl, add the remaining ingredients. Stir the pineapple in.
  • Let the salsa cool for about 3 hours before using.
  • The salsa will last 4 days refrigerated.

Notes

The salsa can also be served hot.
I have served it with grilled scallops and grilled pork.
Keyword Corn Cakes, Land, Pineapple, Salsa, Sea, Seafood,
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Pickled Red Onions

Pickled Red Onions

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Condiments
Cuisine American
Diet Vegan, Vegetarian
Keyword Pickled, Red Onions

Equipment

  • Cutting Board
  • Knife
  • 2 - 2qt. Saucepans
  • Colander
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

  • 1 Pound red onions thinly sliced
  • 1 Cup rice vinegar
  • 1/2 Cup red wine vinegar
  • 3/4 Cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon pickling spices
  • 1/2 teaspoon red pepper flakes

Instructions
 

  • Bring 5 Cups of water, to a boil in a 2 qt saucepan.
  • Add the onions to the boiling water for 2 minutes.
  • Drain the onions into a colander.
  • In a separate 2 qt saucepan combine the vinegar, sugar & spices. Bring the ingredients to a boil then reduce the heat to a simmer, cover and cook for 5 minutes.
  • Add the red onions to the vinegar. Simmer for 2 minutes, with the lid off
  • Remove pan from heat & let cool. Do not drain the liquid off.
  • Once the onions are cool. Store the onions and liquid in a airtight jar, refrigerate.
Keyword Pickled, Red Onions
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Watermelon, Cucumber & Feta Salad

Watermelon, Cucumber & Feta Salad

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Prep Time 30 minutes
Assembly Time 5 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Diet Vegetarian
Keyword cucumber,, Feta, Pickled Red Onions, Watermelon

Equipment

  • Cutting Board
  • Knife
  • Peeler
  • Large Mixing Bowl

Ingredients
  

  • 3 Cups Red Watermelon Cut Into 1 Inch Cubes
  • 2 Cups Golden Watermelon Cut Into 1 Inch Cubes
  • 4 Each English Cucumbers Peeled & Cut Into ¾ Inch Cubes
  • 5 oz. Block Feta Cheese Cut Into
  • 1 Tablespoons Pickled Red Onions To Garnish
  • 3 Tablespoons Chopped Mint To Garnish
  • 3 Tablespoons Chopped Basil To Garnish
  • Pepper To Garnish

Instructions
 

  • To cube the cucumber: Cut the ends off the cucumber. Then thinly slice off all four long sides of the cucumber so that it resembles a long rectangle. Cut into thirteen 1-inch cubes.
  • To cube the watermelon: Cut off the ends. Cut the watermelon into 1-inch round slices. Use a cucumber cube as a guide to cut the watermelon into thirteen 1-inch cubes.
  • To cube the feta: Cut into four 1-inch cubes using a cucumber cube as a guide.

Notes

To build the salad:
Start with the bottom layer. Arrange 3 cubes across the top of a serving platter and then 5 cubes down, alternating cucumber and watermelon cubes (you should have something that resembles the number "7"). Fill in the "7" to make a 3-by-5-inch rectangle by alternating cucumber and watermelon cubes to create a checkerboard pattern. Occasionally swap out a cube of cucumber or watermelon with a cube of feta to integrate the 4 cubes into the pattern. There should be 15 cubes.
To build the top layer, repeat the checkerboard pattern with the remaining 15 cucumber and watermelon cubes making sure that all the feta cubes are covered, and every bottom cucumber cube is topped with a watermelon cube and vice versa.
Drizzle with the Moroccan vinaigrette; sprinkle with pepper, basil & mint. Lay the pickled red onions around the outside of the salad.  
Keyword cucumber,, Feta, Pickled Red Onions, Watermelon
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Carrot Orange & Ginger Soup

Carrot Orange & Ginger Soup

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Diet Vegetarian
Keyword Carrots,, Ginger,, Oranges,

Equipment

  • 5qt stockpot
  • Blender
  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Vegetable Peeler
  • Rubber Spatula

Ingredients
  

  • 3 Tablespoons Olive Oil
  • 1 Pound Carrots Peeled & Sliced Thin
  • ¼ Cup Sweet Onion Small Diced
  • 2 Tablespoons Garlic Minced
  • 3 teaspoons Fresh Ginger Peeled & Grated Or Dry Ginger
  • 4 ½ Cups Chicken Stock Or Vegetable Stock
  • 1/4 Cup Fresh Orange Juice
  • 3 Tablespoons Whipping Cream
  • Salt To Taste
  • Pepper To Taste
  • Cilantro Cleaned & Chopped Fine For Garnish Optional
  • Sour Cream For Garnish Optional

Instructions
 

  • In a 5qt stockpot, on medium heat. Add the oil, carrots, onion and ginger, stirring occasionally for 6 minutes or until the onion starts to brown. Add the garlic stirring constantly for 1 minute.
  • Turn the heat up to high, add the stock, bring to a boil, cover and reduce the heat to a simmer for 20 minutes or until the carrots are soft, stirring occasionally.
  • In a blender, puree the soup in batches until smooth. (Please read the notes below before putting the soup in the blender)
  • Pour the soup back into the stockpot, bring to simmer add the orange juice, cream and season with salt and pepper
  • Garnish the soup with a dollop of sour cream and cilantro
  • Serve Immediately.

Notes

NEVER BLEND HOT FOODS IN A BLENDER WITHOUT FOLLOWING THESE SAFELY INSTRUCTIONS!
Fill the blender jar only a third of the way full, with an equal mixture of carrots and stock. Filling the jar more than this can cause too much pressure to build up and can blow the lid off the blender causing serve burns. To prevent this, follow these steps.
Before blending remove the center piece (feeder cap) from the blender lid.
Place the blender lid (minus the feeder cap) securely on the blender.
Cover the blender lid with a clean folded kitchen towel, leaving a small space for steam to escape but not enough for the hot soup to come out and burn you. The hot steam needs an easy escape route so that pressure won't build up, when the blender is turned on.
Hold the lid on securely and blend on the lowest speed, for 2 minutes or until soup is smooth.
Keyword Carrots,, Ginger,, Oranges,
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Tzatziki Sauce

Tzatziki Sauce

Steven Hazell
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Prep Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine Global Cuisine
Diet Vegan, Vegetarian
Keyword cucumber,, Sour Cream,, Yogurt,

Equipment

  • Knife
  • Cutting Board
  • Large Kitchen Spoon
  • Large Bowl
  • Rubber Spatula
  • Vegetable Peeler

Ingredients
  

  • 2 Cups Plain Greek Yogurt
  • ¼ Cup Sour Cream
  • ¼ Cup English Cucumber Peeled, Seeded & Diced Small
  • 2 teaspoons Olive Oil
  • 2 ½ teaspoons White Wine Vinegar
  • 1 teaspoon Lemon Juice
  • 2 teaspoons Garlic Minced
  • ¼ teaspoon Fresh Dill Chopped Very Fine
  • ¼ teaspoon Fresh Mint Chopped Very Fine
  • 1 ¼ teaspoon Salt
  • ¼ teaspoon Pepper

Instructions
 

  • Mix All Ingredients Together In A Bowl, Cover
  • Refrigerate For At Least 2 hours.

Notes

Serve With Warm Pita Bread.
The Tzatziki Will Last For 3 Days, In The Refrigerator
Keyword cucumber,, Sour Cream,, Yogurt,
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Quinoa Strawberry Salad With Chipotle Chia Vinaigrette

Quinoa Strawberry Salad With Chipotle Chia Vinaigrette

Steven Hazell
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Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 42 minutes
Course Salad
Cuisine American
Diet Vegan, Vegetarian
Keyword Chia,, Chipotle,, Quinoa,, Strawberries,

Equipment

  • Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • 4qt Saucepan
  • Fine Mesh Strainer
  • 2 Large Mixing Bowls
  • Small Mixing Bowl
  • Whisk
  • Large Kitchen Spoon

Ingredients
  

Strawberry Corn Quinoa Salad
  • 1 1/2 Cups quinoa (red or white)
  • 1 Cup Fresh Corn or Frozen Corn
  • 2 Cups Fresh Strawberries Rinsed & Sliced Thin
  • 2 Each Green Onions Sliced Thin
  • 1/2 Cup Italian Parsley Chopped Fine
  • 1/2 Cup Pumpkin Seeds Toasted
Chipotle Chia Vinaigrette:
  • 1/4 Cup orange juice
  • 1 Tablespoon lime juice
  • 2 Tablespoons olive oil
  • 1 Tablespoon chipotle chiles in adobo sauce finely chopped
  • 1 Tablespoon agave nectar
  • 1 Tablespoon chia seeds
  • 1 Clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions
 

  • Put the quinoa in a fine mesh sieve and rinse it under cold water for 5 minutes.
    Transfer to 4qt Sauce Pan add 4 Cups of water. Bring to a boil, cover, then reduce to a simmer for 7 minutes.
    Immediately put the quinoa back into the sieve and run cold water over it for 5 minutes or until completely cooled.
    Transfer the cooked quinoa to a large bowl, add the corn, strawberries, green onions, parsley and pumpkin seeds. Toss With The Vinaigrette .
    Refrigerate for 1 hour and serve.

Chipotle Chia Vinaigrette

  • Whisk together all of the ingredients into a large mixing bowl.

Notes

You can make the salad up to 24 hours before service.  
Keyword Chia,, Chipotle,, Quinoa,, Strawberries,
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Ginger Pear Smoothie

Ginger Pear Smoothie

Steven Hazell
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Prep Time 10 minutes
Blending Time 2 minutes
Total Time 12 minutes
Course Drinks
Cuisine American
Keyword Ginger,, Pear,, smoothie,
Servings 5 Cups

Equipment

  • Blender
  • Cutting Board
  • Knife
  • Rubber Spatula
  • Vegetable Peeler
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

  • 1 Cup Pacific Foods Original Almond Non- Dairy Beverage
  • 1 Cup Fresh Pears Peeled, Seeded & Diced
  • 1/4 Cup Banana Sliced
  • ½ Cup Plain Non-Fat Greek Yogurt
  • 1 teaspoon Fresh Grated Ginger Or Ground Ginger
  • 1 Tablespoon Agave Nectar
  • 1 Cup Ice
  • Pinch Cinnamon

Instructions
 

  • Combine All Ingredients Into A Blender
  • Blend Until Smooth, Thick & Creamy About 1 Minute
  • Serve Immediately
  • Top With A Pinch Of Cinnamon

Notes

I have been working with Pacific Foods for 5 years. I respect and appreciate their commit to sourcing organic and as locally as possible ingredients. They have been "certified to the source" since 1997.
Keyword Ginger,, Pear,, smoothie,