Tag Archives: ginger

Roasted Pumpkin & Pear Soup

16 Sep

This’ll take a couple of hours.

  • 1 pumpkin
  • 1 sweet onion, minced
  • 1-2 T grated ginger
  • 2-3 cloves garlic
  • 2 pears
  • 1/4 tsp cinnamon
  • 4 C broth
  • 2-3 T butter
  • handful of turnips (optional)
  • salt and pepper to taste

Preheat the oven to 450.  Cut the pumpkin in half, scoop out stringy bits and seeds.  Peel and seed the pears.  Wash the turnips  If you can fit everything into your oven at once, awesome!  Roast all until tender and a fork meets little to no resistance.  (Close to 45 min for the pumpkin and turnips, 25 min for the pears.)

While everything is cooling, in a soup pot, saute the onions, garlic, and ginger in the butter.

Once it’s cool enough to handle, scoop the pumpkin flesh out of the skin, chop the pears, peel and chop turnips.  Add them, broth, cinnamon, and spices to soup pot.  Let simmer for 20-30 min.

Blend until smooth.  Season to taste.  Enjoy!

Bok Choy Attempt

20 Jun
Featuring many of my favorite flavors.
  • bok choy
  • 3 garlic cloves
  • 2 T olive oil
  • 2 inches, chopped fresh ginger
  • 2 T rice vinegar
  • splash of soy sauce
  • splash sriracha
Saute garlic and bok choy.  After a few minutes add the ginger, soy sauce and sriracha.  
Cook a bit longer, then turn off heat and add rice vinegar. 

Steamed Eggplant & Green Beans

20 Oct

Steamed eggplant seems similar in texture to whole oven roasted eggplant.  And it’s a surprisingly good vehicle for sauce.

  • 1 1/2 – 2 lbs eggplant
  • 3/4 lbs green beans

Sauce

  • 1/2 C soy sauce
  • 3 T rice vinegar
  • 1/4 C sesame seeds
  • 1 tsp sugar
  • 2 gloves crushed garlic
  • 1 T grated ginger
  • 1/4 C scallions, finely chopped
  • 1/8 tsp Sriracha

Slice eggplant length-wise, steam for approximately 15 minutes.  Drain some liquid, scoop out seeds, then scoop out flesh.  Drain flesh some more and then roughly chop.

Cut green beans into bite-friendly sized pieces, steam for approximately 5 minutes.

Combine all the sauce ingredients, then spoon (approx 5 T – about 1/2 the recipe) over eggplant and green beans.