May 31, 2012


Ginger Carrot Salad 
Ingredients:
3-4 large carrots - organic
1 thumb sized piece of ginger
3/4 tablespoon soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons honey
A pinch of chili flakes
Sesame seeds
To Make:
Wash and peel carrots.
Using the edge of a teaspoon, scrape the peel off the ginger
Using the peeler, peel long strips of carrot into a bowl so you get a bowl of thinly sliced carrots.
Using a sharp knife, thinly slice your ginger into strips and add to the bowl of carrots.
In another small bowl, combine the soy sauce, sesame oil, honey, and chili flakes. Whisk together. 
Pour over the carrot salad and using your fingertips, gently massage the salad with the dressing. 
Sprinkle the sesame seeds over the finished product. 
Serve with Asian glazed salmon or sake steamed clams.
Enjoy!

Ginger Carrot Salad 

Ingredients:

  • 3-4 large carrots - organic
  • 1 thumb sized piece of ginger
  • 3/4 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 1/2 teaspoons honey
  • A pinch of chili flakes
  • Sesame seeds

To Make:

  1. Wash and peel carrots.
  2. Using the edge of a teaspoon, scrape the peel off the ginger
  3. Using the peeler, peel long strips of carrot into a bowl so you get a bowl of thinly sliced carrots.
  4. Using a sharp knife, thinly slice your ginger into strips and add to the bowl of carrots.
  5. In another small bowl, combine the soy sauce, sesame oil, honey, and chili flakes. Whisk together. 
  6. Pour over the carrot salad and using your fingertips, gently massage the salad with the dressing. 
  7. Sprinkle the sesame seeds over the finished product. 
  8. Serve with Asian glazed salmon or sake steamed clams.
  9. Enjoy!

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May 1, 2012


Parsnip and Ginger Soup
Ingredients:
1 3/4 lbs parsnips, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 medium onions, diced
1 3/4 quarts chicken stock
2 cloves garlic, peeled and minced
1 thumb sized piece of ginger, peeled and sliced
Olive oil
Cilantro
Salt and pepper
To Make:
Chop up all your veggies.
Boil broth in a medium pot.
In a large soup pot, add some olive oil to the bottom and heat up.
Once hot, add all the chopped veg and stir.
With a lid on at an angle, cook everything for about 10 minutes, stirring occasionally until the onions are golden and everything has softened. 
Add boiling broth to the veggies and bring to boil.
Reduce heat and simmer for 10 more minutes with the lid on. 
Season with salt and pepper. Using an immersion blender, pulse the soup until it is smooth and creamy. 
Garnish with cilantro leaves and a drizzle of good olive oil. Serve with some nice pieces of fresh bread.
Enjoy!

Parsnip and Ginger Soup

Ingredients:

  • 1 3/4 lbs parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 medium onions, diced
  • 1 3/4 quarts chicken stock
  • 2 cloves garlic, peeled and minced
  • 1 thumb sized piece of ginger, peeled and sliced
  • Olive oil
  • Cilantro
  • Salt and pepper

To Make:

  1. Chop up all your veggies.
  2. Boil broth in a medium pot.
  3. In a large soup pot, add some olive oil to the bottom and heat up.
  4. Once hot, add all the chopped veg and stir.
  5. With a lid on at an angle, cook everything for about 10 minutes, stirring occasionally until the onions are golden and everything has softened. 
  6. Add boiling broth to the veggies and bring to boil.
  7. Reduce heat and simmer for 10 more minutes with the lid on. 
  8. Season with salt and pepper. Using an immersion blender, pulse the soup until it is smooth and creamy. 
  9. Garnish with cilantro leaves and a drizzle of good olive oil. Serve with some nice pieces of fresh bread.
  10. Enjoy!

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September 27, 2011