Saturday, December 31, 2011
My parents used to buy chicken and dip it with this dipping oil. I've recently re-created the dipping sauce on my own but you can dip it with bread (sooo tasty)
chopped green onion
oil ( use something mild like vegetable oil)
Just put all the ginger and green onion (same portions-you decide how much) and pour oil until it covers the top but not so much that you are making soup or something. Add salt (as much as you like depending on your salt conscienciousnous)
Let it sit (the longer the more flavor)
Then you just dip it with bread like you would with balsamic vinegar and oil.
Tasty but I would say an acquired taste for some.
Friday, December 30, 2011
This recipe was from a Chatelaine edition which I adjusted to be vegetarian instead of chicken. We felt so healthy while and after eating this.
2 tsp of olive oil
1 container of vegetable stock
1 celery (chopped)
1 large carrot or a cup of baby carrots (chopped)
1 cup of frozen lima beans
1 tsp of cumin
1 and a half tsp of curry powder
1 cup of water
1 small red onion
1 small sweet potatoe (sliced)
2 green onion (sliced)
1 tbsp of chopped giner
2 cloves of chopped garlic
On medium heat, stir the carrots, celery and onions until the onions are brown.
Stir the garlic and ginger
Add the cumin and curry powder (stir)
Add the stock, cover and bring to a boil. Once it does, lower the heat and let simmer for about 10 minutes
Add the sweet potatoes and cover and simmer for 10 minutes
Add the lima beans and green onions.
Simmer for about 10 minutes.
In a separate pot, boil the quinoa (1/2 cup of quinoa + 1 cup of water, bring to a boil, lower heat and simmer for abbout 10-15 minutes-the shell should separate)
Use a fork to fluff the quinoa.
Keep the quinoa and soup separate as the quinoa would soak the soup. When serving, just put the quinoa and pour soup in each bowl.
So tasty and healthy!
Bon appetit and To your health!