Posts Tagged ‘ginger’

UrMom’s Banh Mi

Tuesday, August 2nd, 2011

This recipe is all about the carrots… The kind pulled fresh out of the ground, sweet and crunchy and carroty. I think I love garden carrots as much as I love garden tomatoes!

I’ve wanted to make a version of this sandwich all season long… It has been in the “Spring/Summer Want-to-Make” pile ever since I drooled over it week after week during a show about food trucks on the Food Network.

I knew there was something special about the flavors in this sandwich, and I correctly figured if it could be made in a food truck it could be made in my kitchen!

Sad to say, the banh mi truck did not win, (nor did the food truck from Austin…). The winning truck was from New York, and they made killer burgers, which now that I think about it actually seems kinda boring compared to a few bites of this sandwich!

Gather Up:
3 cups shredded garden carrots
1/3 cup sugar
1/3 cup white vinegar
Pinch kosher salt
1/3 cup shoyu soy sauce
1 tablespoon sugar
2 teaspoons garam masala, recipe follows
Freshly ground black pepper
3 cloves garlic, crushed
1.5 pounds thin pork loin chops
6 soft rolls
Mayonnaise
1 cucumber, thinly sliced
Fresh cilantro
Jalapeno peppers, thinly sliced circles
Fresh limes

About 2 hours before serving prepare the pickled carrots. Whisk the sugar, vinegar and salt until dissolved. Add the carrots, cover and refrigerate.

About 1 hour before serving, combine the soy sauce, sugar, garam masala, black pepper and garlic. Pour over the chops, seal and marinate in the refrigerator.

Heat a heavy pan over medium high heat and oil lightly. Take the pork chops out of the marinade and place in pan, being careful not to crowd the chops. No meat should be touching, so do this step in 2 batches.

Cook on each side about 2 minutes; each chop should be a caramel brown color. Remove to carving board and let rest for 5 minutes.

Slice the chops into thin strips. Lightly toast the buns.

To assemble sandwich, spread mayonnaise over bottom of bun. Pile a layer of pickled carrots, then a layer of cucumber slices, then some sprigs of cilantro. Add a generous amount of pork strips, thin slices of jalapeno and a big squeeze of lime juice over the whole thing!

Garam Masala (This is totally worth making and keeping on hand!)
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon ground fennel seed
1 tablespoon ground ginger
1 tablespoon ground cardamom
1 tablespoon ground nutmeg
1 teaspoon ground cloves

Mix well, using a spice grinder if some of your spices are still in seed form. Store in a tightly closed container and use at will!

Recipe inspired by Texas carrots and adapted from Banh Mi Wrap

Peach Pancakes

Thursday, July 28th, 2011

I love hippies. I always wanted to be one. My children think I was, and I do nothing to dispel that notion… So naturally, health food places and local sustainable farming is my thing… (That part, at least, is true.)

There is a certain restaurant in Austin (probably the hippie capital of Texas, or maybe the entire Southwest even…) where they serve local produce, embrace all manner of vegetarians, remain eternally chill and operate 24 hours a day. If you have been to Austin, someone has told you to go to Kerbey Lane, and heaven help you if you did not go!

The pancakes have a cult following, and let me tell you, once you have eaten their peach pancakes in the summer, they will haunt you… In a good way…  In a come-back-for-more kinda way… So go. I will not judge you.  And sister… neither will they!

Gather Up:
2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ginger
Pinch nutmeg
Pinch ground cloves
2 cups ripe, peeled, diced peaches

Blend egg, milk and oil. In a separate bowl blend dry ingredients together.

Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit 5 minutes. Batter will be lumpy.

Heat griddle until drops of water sizzle. Grease lightly if needed.

Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.

Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.

Serve immediately with powdered sugar, butter, warm syrup, peach butter, or topping of your choice.

Inspired by Kerbey Lane Café, Austin

Gingered Pecan Oatmeal Crisps

Tuesday, March 1st, 2011

I have been a little overwhelmed lately by the wedding plans for Working Girl and her darling fiancée… There are so many details, so many items to track down, and so many decisions to make… Today via text message and twitpic my niece picked out her bridesmaid dress! So things continue to progress, and I continue to tell myself not to stress…

I also have been reading drafts of an essay on Peter Pan that College Girl is writing, spending the past week immersed in the finer points of JM Barrie’s life… Did you know that Peter Pan was originally quite a dark adult story about a spirit who erects tombstones for children who get “lost” in his “garden?” (Yes, showing up in later versions as the Lost Boys!)  Today the paper was submitted, and I asked her to send me the final draft because I cannot quit thinking about it…never grow up, indeed…

And in more mundane news my dishwasher is broken. And the only repairman in Austin who does warranty work on my brand of machine has (understandably) disappeared because his young daughter broke her leg… The kitchen has slowed to a crawl as I search for new and imaginative ways to cook dinner without pans or dishes or utensils…(finding a new cooking strategy is kind of a full time job…) Today I broke down and baked – we may not have a hot dinner, but we have cookies!!!

Gather Up:
1 cup quick cooking oatmeal
¾ cup toasted pecan halves
1 cup whole wheat flour
¼ cup cornstarch
2 tablespoons ground crystallized ginger
½ teaspoon fine salt
¼ teaspoon baking soda
¾ cup unsalted butter, softened
¾ cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 large egg

Grind oatmeal and pecan pieces in a food processor until they resemble cornmeal. Whisk the flour, cornstarch, ginger, salt and baking soda together in a bowl. Stir in the oat and pecan mixture.

Beat the butter in the bowl of an electric mixer until light and smooth. Gradually add the sugar and the brown sugar and continue beating until well combined. Add the vanilla and the egg.

Stir in the dry ingredients. Line a loaf pan with plastic wrap and pack the dough into the bottom of the pan. Gently press to level the dough and cover top with plastic wrap. Refrigerate until completely firm, about 2 hours, or overnight.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.

Unwrap dough and slice it in half lengthwise. Slice each log into ¼ inch slices and place 1 inch apart on baking pans. Bake until just beginning to turn golden, about 10-11 minutes.

Transfer to a cooling rack. Cookies will crisp as they cool. Store in a tightly sealed container for up to 1 week.

 Recipe adapted from Food Network.

Spicy Grilled Chicken Lettuce Wraps

Wednesday, February 2nd, 2011

We hardly ever sit down to a family dinner on Friday night. People tend to come and go at different times on the weekend, and they often want to eat and run, if you know what I mean…

But that doesn’t mean they don’t want something savory and delicious to eat while they are around, so I have learned to make dishes that can sit for awhile so folks can help themselves when they are ready.

Lest you judge me to be something of an overindulgent mother, let me assure you it is quite the opposite. Cooking and eating fresh food is a commitment worth making for yourself, and one that I hope my children will make for themselves when the time comes!

And the time is coming! Working Girl gets married this November! Her fiancé’s grandma is an awesome Texas lady who happens to enjoy making homemade treats as much as I do! She gifted Ellen with some of her wonderful pepper jelly over the holidays, and lucky for me it made its way into my pantry! (And into honey mustard gravy for pork chops and the soon-to-famous BBQ meatloaf from ScrambledHenFruit…)

Truth be told, I had to make these indoors on a grill pan… It’s just too darn cold to do it any other way… Luckily tender lettuces are showing up sporadically, and frozen corn makes the delicious topping possible even during a deep freeze!

Gather Up:
1 pound boneless chicken breasts
Olive oil
Kosher salt and freshly ground pepper
½ cup pepper jelly, or other hot jelly of your choosing
2 tablespoons soy sauce
1 teaspoon fresh lime juice
1 teaspoon grated fresh ginger
Boston or Bibb lettuce leaves, washed and separated

For the Salsa Topping:
3 cups sweet corn, thawed
1 tablespoon canola oil
Kosher salt and freshly ground pepper
1 heirloom tomato, seeded and diced
1 small red onion, diced
¼ cup cilantro leaves, chopped
Juice of 1 lime
Extra glaze for drizzling

Preheat oven to 375 degrees. Line a baking sheet with foil. Toss the sweet corn in a bowl with the canola oil and the salt and pepper. Spread evenly on the baking sheet and roast until barely browned, 20-25 minutes, stirring occasionally.

Meanwhile, combine the jelly, soy sauce, lime juice and ginger in a small saucepan. Slowly heat, allowing the flavors to blend.

Preheat a grill pan to medium high heat. Slice the chicken into several pieces of even size and thickness and brush generously with olive oil and season with salt and pepper.

Place the chicken on the grill pan and cook until golden and cooked through. Brush with the jelly glaze during the last few minutes of cooking.

Remove the chicken to a cutting board and allow to rest, brushing again with glaze.

Move the roasted corn to a bowl and add the tomatoes, red onion, cilantro and lime juice and toss well. Season with salt and pepper to taste.

Shred or dice the chicken, tossing with a little additional glaze if desired.

Place chicken in lettuce leaves, top with corn salsa. Drizzle glaze to taste.

Buttermilk Cakes with Spiced Vanilla Icing

Saturday, January 8th, 2011

I am a huge fan of buttermilk! It all started with a fantastic buttermilk pancake recipe that I still make to this day from one of my mom’s cookbooks. (Said book is a Betty Crocker from the 1950’s with ink drawings…super retro!) Back then I didn’t try to analyze why they tasted so good, I only knew that pancakes with buttermilk were WAY better than ones without…

But I did start trying every recipe that called for buttermilk, especially when desserts were involved. It was kind of my secret weapon – it made everything taste good! I have since discovered the joy of things like buttermilk biscuits, buttermilk fried chicken, buttermilk salad dressing, buttermilk marinades, the list goes on and on… In other words, I am pretty much never without it.

If you love to bake you probably have some on hand right now too! Who can argue with its tangy flavor, sort of a cross between melted butter and sour cream. And even though it is thick and creamy, it is low in fat. Enough said.

Another favorite baking trick of mine is to take a whole cake and break it down into manageable tidbits. Then it becomes not such a commitment… Then it becomes easier to give a bit of it away… Then its dietary intimidation is reduced down to a few bites of fun! And who doesn’t want a few bites of fun?

These little buttermilk cakes are super yummy and the icing is good on just about anything! (And if you are feeling daring, a bundt pan will work just as well…)

Gather Up:
½ cup unsalted butter, softened
3 cups flour
1 ½ cup sugar
½ cup canola oil
2 eggs
1 tablespoon vinegar
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ginger
¼ teaspoon nutmeg
¾ cup buttermilk
2 cups cooked butternut squash puree

For the Icing:
2 ¼ cups confectioners’ sugar
3 tablespoons buttermilk, approximately
1 teaspoon vanilla
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup crystallized ginger, ground to dust

Preheat oven to 325 degrees. Butter and flour muffin pans for 12 cakes.

In a stand mixer beat the butter and sugar on medium until well combined, about 1 minute. Add the oil and beat another 15 seconds.

Add the eggs one at a time, mixing well after each.

Add the vinegar and vanilla and mix until just combined.

Add half of the flour, the baking soda, salt, ginger, and nutmeg, mixing on low until just combined.

Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.

Fold the squash into the batter and spoon into muffin cups. Bake until a toothpick comes out clean, 20-30 minutes.

Cool in the pans for 15 minutes then turn onto cooling racks. When completely cool, prepare the icing.

To make the icing whisk the sugar, buttermilk, vanilla, nutmeg and salt until smooth, adding a little more sugar or a little more buttermilk to get an icing that is pourable but still quite thick.

Pour the icing back and forth in ribbons on the cakes. Sprinkle with a light dusting of ground crystallized ginger. Let the icing set about 45 minutes.

Recipe from Fine Cooking, December 2008

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Welcome to Like Mother Like Daughters...career gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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