Guest Post for Lazaro Cooks: Tahini Soba Noodles with Caramelized Jumbo Sea Scallops

I've been a fan of Lazaro Cooks since I started blogging a few years ago. His cooking style is what mine used  to be 3 or 4 kids ago. His take it or leave it  personality mimics mine and I love to read his blog while sipping a glass of red wine and longing for the day when I can cook amazing, grown up food with actual spices in it without having to clean it off of the walls afterwards.






I  love ethnic foods. Especially when it involves exotic spices and seafood. I also have a serious addiction to veggies and seafood. Even as a child I adored giant sea scallops and requested them for my birthday every single year along with Kahlua cake. My mom used to put cayenne in EVERYTHING from spaghetti, mixing it into peanut butter and sprinkling it on top of cottage cheese, so I grew up being accustomed to spicy foods. I have to hold back a bit on the spices with my little ones but am trying to build up a tolerance as we speak.

The kids loved this Tahini soba noodle dish slightly sweetened with honey and which I served to them with cubed chicken and saved the spicy-sweet jumbo sea scallops for my husband and myself. Tahini is a wonderfully mild paste made from toasted sesame seeds and commonly used in hummus. I've never been a big fan of peanut butter but love tahini's unique taste. Feel free to use peanut or almond butter in this if you wish.

Please head over to Lazaro Cooks for the recipe, it's simple, delicious and you'll  love  Laz's collection of recipes, I promise.

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Hot and Sour Soup with Shrimp

Nothing makes you feel better on a cold and crummy day than a bowl of piping hot soup. O.K. maybe a hug helps too, but soup is the best. Take this hot and sour soup for instance, tons of good for you veggies and a sweet and tangy broth you'll want to slurp up every last drop of. 

Sorry about the crummy pic's guys. I've been feeling icky and all I had in me was a handful of half hearted shots. I'll tell you though I'm SO glad I saw this thing coming and made this soup yesterday so I could have some today in between naps. O.K., my mommy made it for me. You're never too old for your mom to make you a bowl of home made soup right?

I almost always make home made chicken and veggies soup with tons of fresh herbs when I'm feeling  sick but something about this sweet and sour one I saw on Eats Well With Others really caught my eye. The broth is spot on with fresh ginger, a bit of tamari and a splash of rice vinegar and I love all of the healthy veggies in here. If this doesn't snap me out of my head cold, nothing will. 

For an extra kick in the head, sprinkle in a few drops of Sirachi Hot Sauce! That'll clear ya up!

recipe adapted from Eats Well With Others

TIME        20 MINUTES           SERVES       6

Ingredients

3 tbsp sesame or peanut oil
1 onion, thinly sliced
1 tbsp fresh ginger, peeled and sliced very thinly
1 large sweet potato, peeled and diced
1 cup diced carrots
½ savoy cabbage, coarsely chopped
1 lb medium size shrimp, peeled, deveined
2½ quarts water or vegetable broth
½ cup tamari sauce
⅓ cup Organic rice vinegar
2 tsp salt
2 tsp ground black pepper
½ cup cold water
¼ cup cornstarch
1 cup shitake mushrooms, stems removed and sliced thinly
1 yellow bell pepper, diced
2 cups bok choy, chopped
14 oz canned diced tomatoes
1 tablespoon toasted sesame oil
Hot Pepper Flakes to taste

Instructions

Heat oil in a large pot over medium heat. Add in the onions, ginger, and chiles and cook for a few minutes, stirring. Add in the sweet potato, carrots and cabbage and bok choy. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.

In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.

Add the mushrooms and bell peppers to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the tomatoes and bring the soup back to a simmer. Remove from heat and stir in the sesame oil.

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Ginger-Pear Popsicles

Have you ever heard of Seasonal Affective Disorder 'SAD'? According to the Mayo Clinic it is described as a very real condition which is a type of depression that occurs at the same time every year. Usually symptoms start in the fall and may continue into the winter months, sapping your energy and making you feel moody.

Usually people who are affected with this live in a part of the Country or World where there is less light during the day such as in Washington State or the East Coast here in the States. This being said, my husband is convinced he has SAD. He's not the type of guy to complain or even mention that he not feeling well and has 'jokingly' said he must have SAD when I ask him why he is so sullen lately. The fact that we live in Phoenix, Az., the Valley of the Sun makes it harder to wrap my head around the possibility that a native Zonie can have a condition that is primarily caused by a lack of light. (light therapy usually helps treat this condition).  Maybe a vacation to the Bahamas is in order! I've been feeling a bit moody or as I like to say "hormonally unstable" lately as well. Then again, I'm used to it. ;)

Maybe a V-K isn't possible right now but I'm pretty sure popsicles cheer up most everyone, right?

Who says popsicle season is over? IMHO it's the perfect time for a cold sweet treat especially when all of my favorite flavors are in season like pears, pumpkin and apples. Apple Pie popsicle anyone? Check back on Thursday for the recipe and a chance to win my new favorite toy, the Zoku Pop Maker. This cute little gadget is cord free and can freeze popsicles in about 5 minutes! Shazaaam!

Ginger Pear Popsicles

Simple ingredients: Fresh pears, ginger root, vanilla almond milk and honey.

Did you know that ginger is excellent for calming a sick tummy? If you or your kiddos have an upset tummy give them one of these popsicles, it will help with nausea. I wish I had thought of these

when I had morning sickness for months on end!

My favorite pear to snack on are Bosc's although they are slightly grainy and next time I won't use them in popsicles. As my 8 year old put it "It tastes like you put sand in these."

These are my other favorites:

Bartlett's  are the juiciest pears when eaten raw and, consequently, lose their shape when cooked, turning to pear-sauce quite easily with the briefest exposure to heat. They are perfect for making Pear Butter or any other recipe where you want the pears to fall apart when you cook them.

Anjou  pears have a mild flavor and a firm texture, while still being sweet and juicy.

Bosc  pears are crisp when raw and hold their shape beautifully when cooked. They have the best example of the soft, grainy texture associated with pears. They are easy to recognize by their brownish russet skin, classic pear shape, and heady pear aroma. Use them to make savaory dishes like Pork With Pears and Chiles and Bourbon-Glazed Pears, or in desserts like Upside-Down Pear Cake and Sparkling Pear Sorbet.

Asian  pears are super crunchy - more like crisp apples than other pears. They are great for eating raw, especially when sliced or diced into salads. They are so good raw, in fact, that people rarely cook Asian pears. If you have a glut of them, though, they work wonderfully in tarts and crisps, like this Asian Pear Crisp. 

Ingredients 

3 fresh pears (any kind should work)1 small piece of fresh ginger root (about the size of your thumb)1 cup vanilla almond milk1tablespoon local Organic honey1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/8 teaspoon cardamom

Blend all ingredients in blender until smooth, NO ice! I used my Vitamix so I even included the seeds and skins on the pears. Pour the mixture into the Zoku Pop Maker. Set timer for 7 minutes and watch while your kids peer over the top and watch the Popsicles freeze before their eyes!

The Results?

Jack ~ 8 1/2 years old "They taste kind of like nothing"  He's my cynic  

Nolan ~ 7 years old   "They're delicious! They kind of taste like chocolate but not really. Next time can we have chocolate popsicles?" He's my little sweet tooth.  

Mona ~  4 years old   "Mmmmmmm, these are sooooooo goooooooood! They taste just like a popsicle!"  She's my baby. ;}

Bottom line? I loved them! They were very refreshing with just a hint of zing from the ginger and a touch of sweetness from the honey.  Next time I might add a bit more honey to appease the kids. Perfect for sitting out on the back patio during the fall months with a cool breeze. 

Don't forget to stop by on Thursday for my Apple Pie popsicle recipe and a chance to win a Zoku Pop Maker!

happy snacking!

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Ginger Roo's with Home Made Crystalized Ginger!

Inspired by the plump, moist and yummy Ginger Roo cookies Trader Joe's has seasonally, I set out to find a recipe that I could call my own. This is it people. It's a combination of recipes I've seen on the Internet and in my trusty recipe magazines.

These turned out so perfect I almost cried.... I've been know to have more than one baking disaster. Master mommy chef, maybe. Baking barrister...... I'm working on it.

So, first off I want to tell you about a little discovery I made, more like necessity is the mother of invention. I meant to pick up some crystallizes ginger at Sprouts to make these but totally forgot. Crystallized ginger can be hard to find and is somewhat pricey and to tell you the truth the stuff I've bought in the past wasn't all that great. Soooo, trepidiciously, my mom and I made up some of our own. Turns out it is simple to make, economical and much better than the store bought stuff. I'm starting to notice a trend here. Check out my recipe for crystallized ginger after the cookie recipe!

Let me just tell you that if you value your sanity don't try to make a double batch of these guys! I doubled up the ingredients into my heavy duty KitchenAid mixer and the dough was so thick it was rocking and clicking. I had to mix the last bit with my hands, literally.

Makes 20-22 cookies

You Will Need:

2¼ cups all-purpose flour


1 teaspoon baking soda


2 teaspoons ground cinnamon


1½ teaspoons ground cloves


½ teaspoon ground nutmeg

½ teaspoon ground ginger


¼ teaspoon salt


1 cup dark brown sugar, lightly packed


¼ cup vegetable oil


1/3 cup unsulfured molasses

2 egg, at room temperature


2 tablespoons milk

1 cup chopped crystallized ginger (6 ounces) * Make your own! recipe to follow....

Granulated sugar, for rolling the cookies






1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.


2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt and then combine the mixture with your hands.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

4. Scoop the dough with two spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the baking sheets.


5. Bake for exactly 13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Crystallized Ginger:

1 cup peeled, thinly sliced ginger root
3 cups water
1 cup sugar

In saucepan, bring water to boil. Add ginger and sugar and cover. Reduce heat and simmer for 5 minutes.
* Reserve ginger water for ginger ale or tea flavoring if desired. Ginger is an excellent, natural remedy for upset tummy's!!!

Place Ginger on a baking sheet or a cooling rack and place in 170F degree oven. Bake/dehydrate for about 30-40 minutes until almost dry but still chewy.

Can be stored in an airtight container for up to 2 months.

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Soft Ginger-Lemon Cookies with Lemon Glaze

These cookies are fuss free deliciousness. I am in love with all things ginger and cookies and treats are no exception. There are those who crave things sweet and sugary, those who crave things salty or spicy and then there are people like me who like all things sour, zingy, tart and tangy. I also, equally love anything hot and spicy and seriously considered putting a pinch of cayenne in these.  ;) 

Alas, they are just perfect the way they are and I am in love with the super tangy lemon glaze! My mouth is watering in anticipation of a fourth second Lemony, ginger cookie.

recipe from Taste of Home

TIME  25 MINUTES      YIELDS 2 DOZEN

Ingredients:

1/2 cup butter, softened

1 cup packed brown sugar

1 egg

3 tablespoons sour cream

1/2 teaspoon lemon extract ( I used 1 tablespoon fresh lemon juice)

1/2 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon ground ginger

1/4 teaspoon salt

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well.

Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets (I used a sheet of parchment paper on my cookie sheet). Bake at 350° for 12-15 minutes or until lightly browned. Immediately remove from pans to wire racks. Yield: 2 dozen.


For the lemon glaze (not from Taste of Home)

1 cup confectioners sugar (powdered sugar)
1-2 tablespoons fresh lemon juice
lemon zest

Using an electric mixer on high speed, combine sugar and juice till smooth. Top with a bit of lemon zest.

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Brussels and Shitake Mushrooms in Mirin and Sake with Gingered Broiled Salmon

Cooking with spirits is this months theme for RecipeRedux. Choosing just one recipe for this post was a tough one. Then I remembered the first time I tasted mirin, just a dash used in some Jasmin rice  and the choice was easy. Just a tablespoon or two of this special Japanese cooking wine transforms boring foods into a slightly sweet and complex creation.

We had new carpet installed last week which meant a flurry of furniture and nick naks flying in all directions. My entire bedroom was shoved onto the back porch, the contents of the master closet thrown into the bathtub {note to self, declutter closet!} Who knew we had so much junk? The rest of the house was stacked on top of each other and shoved into the kitchen. I took the dog and kids out for most of the day so I didn't witness the chaos but a week later, I'm still finding things in very odd places and not finding other things at all such as my camera!!!!

I've searched the house and my poor camera is nowhere to be found. Let's just hope it didn't end up in the garage because  that's where things go to be forgotten and rot.


Camera-less, I had to take these pictures with my iPhone as if you couldn't tell. They didn't look so bad on my phone but when uploaded them to my computer I was very disappointed, ick. iPhones may take great shots of the kids at the park and and decent selfie snaps but they do not do food photography any favors!



Too bad because this was a fabulously lip smacking meal. The sweet Japanese cooking wine really dialed the brussels and shitake side dish to a whole new level! Even picker eater numero tres gobbled them all up and even asked for seconds! The brussels went perfectly with this broiled salmon marinated in freshly grated ginger and Chinese black vinegar.

I added shallots and thinly sliced Thai chilies to the sprouts at the end of sautéing them and then poured in the mirin while scraping the bottom of the pan to deglaze all the browned bits. 

Finding a good quality mirin is really important for better flavor and avoiding the added sugars and corn syrup found in most of the bottles found in grocery stores. "Cheap" mirin is often simply sake with corn syrup, but hon-mirin is a traditional sweetener made from sweet rice and koji. It adds a wonderful depth of flavor.  Mitoku's Mikawa miring was recommend to me and, according to what I've read is either the only or one of the only makers still using traditional methods. A bit of salt is added in order to be able to import it into the US. Eden makes a natural mirin with regular rice which is pretty good. Mirin is slightly expensive, but  only a little is needed in recipes and it goes a long way. You can find the Mikawa mirin online at Simply Natural and Amazon. I didn't get it in time for this post but I'm looking forward to it to add in rice, seafood dishes and sweet and sour soups. 

I have got to find my camera!!!

You Will Need:
2 cups of baby brussel sprouts, trimmed and cut in half lengthwise
1 cup shitake mushrooms wiped clean, stems removed and thinly sliced
2 tablespoons sesame oil (not toasted)
1 small shallot, thinly sliced
1 small Thai chili pepper, thinly sliced
2 tablespoons mirinsesame seeds for garnish


Preheat a good quality sauté pan over medium-high heat for 5 minutes. Add oil, let heat up for a minute then add brussel sprouts (make sure they are dry before adding to hot oil!). Carefully, shake the pan to toss the brussels and coat them in the oil. Let them sit and re shake the pan every minute or so. After about 3 minutes, add the shallots and the mushrooms, stir to combine. Cook an additional 2-3 minutes being careful not to over cook.
Pour in the mirin while using a wooden spoon to quickly scrape off the browned bits from the bottom of the pan. reduce heat to medium and let the mirin cook down a bit. Do not cover pan. Add chilies if using. After a minute or two, remove pan from heat. Serve immediately. 

To see what all of the other Recipe Redux members came up with to spike their foods click the links below.

An InLinkz Link-up

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Papaya, Mango-Ginger Frozen Margarita

The problem you see,  if you are tolerant enough to see that it is in fact a problem, is that the weather here is so gorgeously perfect out right now that it is impossible to get anything done on time. The laundry is piling up, the dust bunnies are everywhere and my 'To Do' list has all but been forgotten. All for the gravitational pull of the warm 'Spring' Phoenix sun that quite literally drags me outdoors to soak in all of it's perfectness. Bad day. Forgotten.







The afternoons here have been perfect in every form of the word and I would be insane not to take advantage of weather most of the world is wishing for right now and not sit outside on the back patio with a cocktail in the late afternoon and enjoy every last fleeting moment of it. July will be here all to soon with it's triple scorching digits and all of you in Central Park, Maine, North Carolina and everywhere else can rub it in my face if you please.

I love papaya's subtle, floral sweetness and it's buttery texture. Make sure you choose the smaller tropical ones, not the giant ones from Mexico, in my experience those smell and taste like vomit. Sorry, just warning you. The smaller ones are as I described above just make sure you wait until they are very ripe to get the full tropical flavor experience, otherwise they are fairly tasteless. It's pretty safe to buy frozen papaya as I did for these margaritas. Paired with mango, a squeeze of lime juice and a bit of ginger and you have yourself one damn good margarita.

What could make this situation any more perfect? Two things. Shrimp and margaritas. duh.

National Margarita Day was on Saturday and just in the nick of time for most of you clinging to your coats, scarves and blankies in knee deep snow. ick. If you aren't fortunate to be able to celebrate this occasion outdoors, there is absolutely NO reason IMHO not to turn up the heat, put on a tank top and blend up a tropical margarita this afternoon! It's quite rude not to honor holidays you know. Quite rude.


Heather from GirliChef put together a little party to celebrate this worthy National party, made up or not I've yet to find out. Who cares? If I get to mix up a margarita or two (or three) and sit outside in the fabulous Sonoran sun then I'm celebrating!

Of course, I managed to somehow miss the link up in time (see disclaimer above) and didn't realize my post didn't auto load that morning because I had to work all day. On a Saturday. On National Margarita Saturday no less. Bummer. Ah well, nothing a Papaya, Mango and ginger margarita can't fix. Mood brightened!

If you too are in need of a cold frozen Margarita, head over to GirliChef for an impressive list of margaritas. If fact, their are Margaritas on the rocks, Margarita cupcakes, drunken shrimp and more!

SERVES 2
2 cups frozen papaya and mango
1 inch piece of fresh ginger
2 limes, juiced
2/3 cup blanco tequila
4 oz. triple sec or Cointreau 

Blend, enjoy, repeat.
Chile Sugar to garnish on rim

I made a big bowl of Drunken Shrimp Pasta to go with our frozen Papaya Mango Margaritas and needles to say, we were in 7th heaven that evening sitting outside in the setting Phoenix sun sipping on our drinks and slurping up the spicy sauce from fettuccine noodles. Check back in a couple of days for the recipe, It's the best shrimp pasta I've ever had if I must say so myself.

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Pickled Cucumber Salad

Simple, Tangy, Healthy Goodness. So easy, a mom of 4 can do it..... ;-)
Goes great as a side with any Asian dish, or just as a simple snack. I swear to you, my 11 month old,  3, 5 and 15year olds ate this willingly!


Isn't it pretty?!

You Will Need:

4 medium (English) cucumbers (unwaxed is best)

1/2 to 3/4 cup shredded red cabbage

2 tsp sea salt

1 cup white vinegar or rice vinegar

1/2 cup raw sugar (demerara, turbinado, or other)

4 tsp minced gingerroot

4 tsp sesame seeds

Putting it all together:

Wash cucumbers & pare lengthwise in 1/2" strips, leaving every other strip of green skin on.  Cut into halves lengthwise and remove seeds, if any; slice thinly. I used the thin slicer attachment on my KitchenAid mixer. 

Put in bowl and add about 3/4 shredded red cabbage & salt.  Mix well and let stand 1 hour.  Squeeze out excess moisture.  Mix vinegar, sugar, & gingerroot in small bowl & bring to boil.  Let sit to come to room temp while cucumbers finish.  After 1 hour, strain out gingerroot and vinegar mixture and pour over cucumbers; add sesame seeds and chill in refrigerator in covered container.  Best made a day or two in advance so the flavors can intensify.

 

PRINT THIS RECIPE!

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Healthy Habit No. 11: Drink Tea

"Decaffeinated tea is better," says Fleming, noting that the caffeinated variety can be dehydrating, and sugary drinks can lead to weight gain.

There is some evidence that tea may help in improving memory, and preventing cavities, cancer, and heart disease. Fleming says, though, that the overall research is still inconclusive.

"There may well be some beneficial effects of tea, particularly the potential antioxidant effect, but we don't have great data on that right now that is that specific."

However, there's no doubt that a cool iced tea can be a refreshing treat during hot days. Try flavoring your tea with juices, fruits, cinnamon sticks, ginger, and other condiments.

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Pear-Gingerbread Cake

Short and sweet is my middle name tonight. Take that as you will....

I don't make dessert very often, much to my children's dismay. Bad mommy. Truth be told I'm to freaking exhausted at the end of the day to even think about dessert. Not to mention the calories, dishes and most importantly, the expectations it creates for every. single. other. night of the week. Who wants to deal with all of that? Not me.

I saw this cake on one of my favorite 'Go to' sites,  Ask Georgie.  She's pretty awesome. Georgie is a registered dietician who lives in Colorado {jealous} and has some wonderfully creative and healthy recipes that are still fantastically delicious like this one....


'Pear-Gingerbread Cake'


* The only things I really changed was using Raw sugar for Splenda because I personally don't believe in Splenda. Man made/artificial = not good in my book. Also, I used coconut oil instead of canola oil.
The cake was just wonderful. Not to sweet at all, so some might pause to call it a dessert which is just fine with me. I am all about flavor versus sugar.

Like this post? Love my blog? Please vote for me

{Healthy Mamma}

on babble.com  for Top 100 mommy bloggers in 2011!

Pear Gingerbread Cake

TIME  10 MINUTES PREP, 35 MINUTES BAKE     YEILDS 1- 9" round cake (I doubled)
Ingredients:

2 pears (not overripe)

1 1/2 cups whole wheat flour

 1/2 tsp ginger (ground)

1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp cloves
1/8 tsp allspice
1/8 tsp salt
1 tsp fresh grated ginger root
2 Tablespoons milled flaxseed
1 tsp baking soda
1/2 cup Raw sugar
1/4 cup coconut oil
1/3 cup unsulfered molasses
1/4 cup egg whites
2/3 cup skim milk (or Almond milk)


 
 
Putting it all together:
 
Preheat oven to 350. Cut a circle of parchment to fit the bottom of a round cake or springform pan. Slice the pears into thin slices and arrangle in the bottom of the pan in a circular pattern.
 
In a large bowl, mix all the dry ingredients well (flour through sugar). In a separate bowl, mix the oil, molasses, egg whites, and milk. Add a small amount of the dry ingredients to the wet ones, and stir to combine. Add the remaining dry ingredients, and stir just until the batter is uniform and no lumps remain.
Do not overbeat. Pour batter gently over slices pears and smooth.
 
Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean.

Remove from oven and cool on a wire rack. Invert onto serving platter and gently remove parchment.

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