Ginger is one of my favorite spices. I love ginger tea, gingerbread, ginger snaps, basically everything ginger! Unlike gingers naps these cookies are chewy and soft. Perfect for the holidays.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
This makes about 2 dozen soft and chewy ginger cookies.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup light-tasting oil
- 1/4 cup molasses
- 1/4 cup milk (I like almond)
- 1 cup brown sugar, loose & not packed firmly
- Preheat oven to 350 °F. Lightly oil a cookie sheet.
- Combine flour, baking soda and spices in a large bowl. Mix well until spices are evenly distributed.
- Combine oil, molasses, milk and brown sugar in a large glass measuring cup. Mix well.
- Pour liquid ingredients into dry ingredients and mix well. Drop by Tablespoons onto the cookie sheet.
- Bake for 12 minutes. Let cool on the cookie sheet 3 minutes then transfer to a rack so they can finish cooling.
Molasses is much easier to get out of measuring spoons & cups if you first coat the spoon/cup with oil.
2.1.7
Thai curry paste is a great ingredient to have around for weeknight recipes. This Thai curry paste is easy to make with a mini food processor. The fragrance and taste are so much fresher than the red paste from a jar. Later this week I’ll show you how to use the curry paste to make a coconut milk-based Thai curry.
This curry paste does require some lemongrass. I used to buy it at the grocery store, however, it is very expensive and not that fresh. I found a lemongrass plant at the store and decided to try it at home to see how it would grow. It did fantastic! I don’t water it or anything.
My lemongrass plant
Prep time: 25 mins
Total time: 25 mins
Add another 5 chiles if you like your curry paste super hot!
- 15 chiles de árbol
- 1 Tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground pepper
- 3 stalks lemongrass
- 1/4 cup chopped cilantro stems
- 1/4 cup chopped shallots
- 6 cloves garlic, smashed
- 1 Tablespoon coarsely chopped ginger
- zest from one lime
- 1 teaspoon salt
- Take the stems off the chiles and shake out some of the seeds. Cover the chiles with hot water and let soak while you prepare the rest of the ingredients (or about 20 min).
- Heat a small skillet over medium heat. Add coriander and cumin and let toast for 30 seconds or until fragrant.
- Remove any dead leaves and roots from the lemongrass stalks. I used about 6-8″ of the bottom part of the stalks. Chop as finely as you can as the food processor will probably have a difficult time breaking down the fibers.
- Drain chiles and combine with all ingredients in the food processor. Add 2 Tablespoons water. Pulse for 5 minutes, continuously wiping down the sides, until the mixture becomes a paste. Pack into a jar and use within a month.
2.1.7
I still don’t have a waffle maker! My last one lost its non-stick properties so I got rid of it.. I’ve been looking around for a new waffle maker but they all seem like they are poor quality. So, for now I’m stuck with pancakes. These were quick, easy & good. They do have a tendency to stick to the pan though as there is no oil in the batter.
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 2
- 1 cup flour
- 2 teaspoons baking powder
- 1 Tablespoon sugar
- 1 banana, mashed
- 1 1/4 cups milk (I used almond milk)
- Mix flour, baking powder and sugar in a large bowl. Mash banana and mix with milk. Pour milk/banana mixture into flour mixture and mix just until there are no more flour lumps.
- Lightly oil a non-stick or cast iron pan and heat on medium. To create nice small pancakes (which I think cook better), drop by the tablespoon onto the pan. Cook a few minutes per side until both sides are golden.
2.1.7
When I was younger my mom made chicken cacciatore every few months. I always liked the meal. She served it HOT straight from the oven in metal dishes. I made this version of cacciatore for a 30 min dinner. Instead of chickpeas you could substitute sauteéd chicken, tofu or tempeh. Serve with pasta to make a complete meal.
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
- 1 15-oz can chickpeas, rinsed & drained
- olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 cup canned diced tomatoes
- 1 cup sliced mushrooms
- 1/2 cup dry white wine
- 1 bay leaf
- 1/2-1 teaspoon salt (depends on how salty your broth is)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- Heat olive oil in a saucepan over medium heat. Add onion and sauté until translucent. Add garlic and sauté for 30 seconds more.
- Add tomato paste, vegetable broth, tomatoes, mushrooms, wine & spices. Bring to a boil then simmer for 15 minutes.
- Add chickpeas and simmer for an additional 5 minutes. Serve over pasta.
2.1.7