Gingered Haricot Verts

Gingered Haricot Verts

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1 tablespoon butter

1 1/2 lbs. Haricot Verts, French green beans, quick blanch

2 cloves garlic, chopped

1(1 inch piece) fresh ginger, peeled, julienned

1 tablespoon minced candied ginger

1/3 cup toasted sliced almonds

salt and pepper, to taste

Melt butter in large saute pan, add the beans and saute until just tender. Add the garlic and fresh ginger and saute about 1 minute. Add the candied ginger and nuts, toss, Season with salt and pepper. Serve warm.

Gingered Couscous

Gingered Couscous

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3 cups chicken stock

1 tablespoon peeled, chopped fresh ginger

2 cloves garlic, chopped

1 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 cups uncooked couscous

1 tsp butter

Bring chicken stock to a boil. Meanwhile, in a large bowl add the couscous, ginger, garlic, cumin , salt and pepper; stir to combine. Pour the boiling stock over the couscous mixture and place a lid on it. Allow to set for 10 minutes or until all liquid is absorbed. Fluff with fork and stir in butter.

Hummus Sandwich with Tomato-Cucumber Relish

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Hummus:

1 1/2 cups canned garbanzo beans, drained

3/4 cup tahini paste

3 cloves garlic, minced

juice from one lemon

1/4 cup olive oil

2 tsp. cumin

salt , to taste

Tomato-Cucumber Relish

2 tomatoes, seeded and chopped

1 small cucumber, peeled, seeded and diced

1 tsp. fresh ginger

2 cloves garlic, minced

1 shallot, chopped

2 tablespoons rice wine vinegar

2 tablespoons vegetable oil

1/2 tsp chile paste

1 tsp. fresh cilantro, chopped

salt and pepper, to taste.

1/2 cup pitted kalamata olives

baby spinach

6 rolls

Hummus:

In a bowl of a food processor fitted with a metal blade add the garbanzos, tahini paste, garlic, and lemon juice. Process until smooth. With motor running slowly pour in the olive oil. Add the cumin ans salt and process until combined. Set aside.

Relish:

Combine the tomatoes, cucumber, ginger, garlic , olives and shallot in a bowl. Add the vinegar, olive oil, chile paste and cilantro. Season to taste with salt and pepper, mix well.

Split each roll in half. Spread each bottom with the hummus. Top with relish, baby spinach and top with other half of roll.

Mango Chicken Farfalle. The feel of the tropics.

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1 lb. farfalle, cooked in salted water to al dente

1 green bell pepper, julienned

1 red bell pepper, julienned

1/2 red onion, diced

1 jalapeno, minced

3 tablespoons fresh ginger, minced

3 cups cooked seasoned chicken, shredded

Olive oil

1 generous cup fresh baby spinach

1/2 cup sliced green onions

2 mangoes, diced

3 tablespoons brown sugar

2 tablespoons red wine vinegar

1 cup grated mozzarella

8 oz. Camembert, frozen and grated

pasta water, as needed

1 sprig cilantro, chopped

1 sprig mint, chopped

salt and pepper; to taste

Add a small amount of olive oil to a heavy bottomed pot and cook onions and peppers until softened. Add the remaining ingredients except pasta water over medium heat and gently toss until combined. Add just enough pasta water to create a light sauce.