Posts Tagged ginger
Ginger Steak Stir Fry
Posted by Van Santos in Chinese on January 9th, 2010
Wanting to use my left over goods from the Horseradish-Garlic topped Filet I decided on a quick and easy Stir Fry dish.
You’ll be wanting to have:
1) 1 8oz filet, sliced
2) 1 1/2 tbsp ginger
3) 1 tsp mustard powder
4) 5 stalks of cooked Asparagus, chopped (steamed)
5) Hand full of sliced mushrooms, Sautéed
6) 2 1/2 tbsp Hoisin sauce
7) 1 cup cooked rice
8 ) Olive oil (for cooking) and pepper for taste
9) 1 tsp of minced garlic
Let’s get started
1) Whip on out your wok, place olive oil in, and place over a medium-low heat.
2) When wok begins to heat up, add filet and garlic. Make sure to stir as soon as you place the meat in as you run into the ability to burn the meat rather quickly. Cook for roughly 2 minutes
3) Add a bit more olive oil, pepper to your desired standard, ginger, mustard powder and mix. Cook for another minute. Turn the heat up to medium but watch for burning of the dish.
4) Time to throw in your asparagus and mushrooms, continue to stir for 1 minute.
5) Add the Hoisin sauce, stir and cook for roughly 2 minutes.
6) Serve over rice and you are done!
Ginger Steak Stir Fry
The serving make enough for one and hits the spot.
Have fun!
Pear-Almond Muffins with Ginger-Cream Spread
Posted by Eileen Devlin in Baking, Breakfast, Desserts, Low Calorie, Snacks on December 12th, 2009
The desire to make these turned into an unexpected late night mission and I have to say I am VERY glad I did it! I thought the combination of these flavors sounded interesting and I’ve never had a ‘pear muffin’ before. So, let’s get to the how-to, shall we?
You will require:
1 c all-purpose flour
1/2 c packed brown sugar
2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
3/4 c whole bran cereal
3/4 c fat-free milk
3/4 c chopped, peeled pear (I used bosc)
2 egg whites, slightly beaten
3 tbsp canola oil
2 tbsp finely chopped almonds
1. Preheat oven to 400 and prep your 12-2.5 in muffin pan with non-stick cooking spray. In a large bowl stir together your flour, brown sugar, baking powder, ginger, and salt. Make a well in the center of the mixture.
2. In a medium bowl stir together cereal and milk and let this stand for 5 min. Stir in egg whites, oil, and pear. Add this mixture then to your flour mixture and combine until moistened (batter should be lumpy).
3. Spoon batter into muffin cups – about 3/4 full. Sprinkle with almonds and bake for 15-18 mins or until inserted toothpick comes out clean.
4. While the muffins are baking here is how to make the ginger-cream spread: in a small bowl combine 4 oz of light cream cheese with a 1/4 tsp of ground ginger OR 2 tsps finely crushed crystallized ginger and 2 add tsp of honey.
5. Cool muffin cups on a wire rack for 5 mins. Serve with the ginger-cream spread. Makes 12 servings. You WILL enjoy!
***Side note: you can also make the batter ahead of time and store in the refrigerator for up to 3 days and just bake a few at a time.
Nutritional Information:
Calories: 154
Total fat: 5 g
Cholesterol: 5 mg
Protein: 4 g
Carbohydrate: 24 g
Fiber: 2 g
Sodium: 163 mg
