ginger – Page 3 – The Pajama Chef

Healthy Tropical Banana Muffins

January 7, 2015January 1, 2015 Sarah

Fresh ginger, yogurt, and coconut oil make for a healthy tropical banana muffin that you won’t be able to resist!

Banana muffins… can you ever have enough recipes? I think not. These banana muffins aren’t your basic cinnamon/nut laced version. These banana muffins are tropical and healthy. Perfect for a dreary January morning, methinks. And the shredded coconut on top is just the start of the amazingness!

It’s honestly been a few months since I made these delicious muffins, so I don’t have one in front of me right now. Sad day! But I do remember just how wonderful these tasted. It’s only been recently that I’ve started to buy fresh ginger, and let me tell you… fresh ginger is just SO wonderful. It’s fragrant as you’re grating it, and then it adds a little extra burst of flavor with the bananas, coconut oil, and warm spices. These muffins are a nice way to escape on a lil vacation at breakfast or snacktime, even if it’s just an average winter weekday back at home. Enjoy!

one year ago: Cranberry Steel Cut Oats with Caramelized Pears
two years ago: Mexican Cornbread Pot Pie
three years ago: Lasagna Soup
four years ago: Whole Wheat Cornbread

Healthy Tropical Banana Muffins

Servings: 12 muffins
Time: 20 minutes
Print

adapted from A Hint of Honey

Ingredients:

1 cup white whole wheat flour
1/2 cup whole wheat flour [could use all white whole wheat/all all-purpose]
1/4 cup all-purpose flour [could use all white whole wheat/all all-purpose]
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup vanilla yogurt [or plain yogurt/sour cream]
2 tablespoons brown sugar [may want to increase to 1/4 cup if using plain yogurt or sour cream]
1/4 cup coconut oil, melted and cooled
2 large eggs
2 teaspoons fresh grated ginger
1 teaspoon vanilla
2 large ripe bananas, mashed [about 1 cup]
shredded coconut, for topping

Directions:

Grease muffin pan with cooking spray or line with paper liners. Preheat oven to 375 F.

In a large bowl, whisk together flours, baking powder, cinnamon, and nutmeg. In a separate bowl, stir together yogurt, brown sugar, oil, eggs, ginger, vanilla, and bananas. Fold wet ingredients into the dry and mix until just combined.

Fill muffin cups 3/4 of the way full, then top with shredded coconut. Bake until golden, approximately 15-17 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5-10 minutes before removing to a wire rack to cool completely.

Store at room temperature in an airtight container for up to 3 days. Leftovers can be frozen for a later time.

Cookies, Desserts, Recipes

Chewy Ginger Cookies

January 5, 2015January 1, 2015 Sarah

These chewy ginger cookies are filled with molasses, warm spices, and lots of love! Don’t let the Christmas plate fool you… your family will love these cookies year round!

My mom started making these cookies when I was in high school, and over the years they have been called many, many names [aside from delicious]. Ginger cookies, big soft ginger cookies, harvest ginger cookies, harvest cookies… so when I decided to make them this Christmas season, I didn’t know what to call them. Ultimately, the descriptive title won out: Chewy Ginger Cookies. These cookies are unmistakably gingery and SUPER chewy. I have to admit that since they’re a fairly basic cookie I didn’t immediately think of making them for Christmas. But recently, a family friend messaged me on Facebook for the recipe and BOOM! They popped into my head and just wouldn’t leave. 🙂

I altered this recipe a little from the original: namely, I made them about half the size as the recipe calls for. I don’t remember how big my mom used to make them but these were plenty large for us… plus you get double the amount of cookies. Enough for BOTH of our families. 🙂 Score! Since we were seeing our families different weeks, I put half the cookies in the freezer and was pleasantly surprised that they retained their chewiness despite a stint in the freezer. Perfect!

Though these cookies are pretty simple, they taste pretty amazing. I meant to share this recipe before Christmas but alas. You’ll just have to tolerate a Christmas plate in January, alright? Be sure to enjoy these cookies soon! They’re amazing with a glass of milk or a cup of tea. Mmm! Enjoy!

one year ago: Sweet Potato Chorizo Chile Mac
two years ago: Chicken Tinga Tacos
three years ago: Crockpot Cran-Apple Sauce
four years ago: Chicken and Wild Rice Soup

Chewy Ginger Cookies

Servings: 48 cookies
Time: 75 minutes
Print

from Better Homes and Gardens

Ingredients:

4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon cloves
pinch of salt
1 1/2 cups butter or shortening, room temperature
2 cups sugar
2 large eggs
1/2 cup molasses
3/4 cups coarse sugar or regular sugar

Directions:

In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt.

In the bowl of an electric mixer, beat butter for 30 seconds. Gradually add sugar and beat for 2 minutes, scraping sides of the bowl occasionally. Beat in eggs and molasses to combine. Slowly add in flour mixture, as much as possible with the mixer. Finish mixing in the rest with a wooden spoon.

At this point, dough can be shaped and baked or refrigerated for up to 24 hours.

When ready to bake, preheat oven to 350 degrees. If desired, line baking sheets with parchment or a silpat. Roll dough in 2 tablespoon sized balls [approximately 35 grams/1.25 ounces], then roll in coarse sugar. Place 2 1/2 inches apart on baking sheets. Bake for 12-14 minutes, or until puffy and light brown. Do not overbake. If desired, rotate pans halfway through baking [front to back and top to bottom] and allow baking sheets to cool before baking the next batch.

Cool cookies on baking sheet for 5 minutes before removing to a cooling rack to cool completely.

Breakfast, Muffins, Recipes

SRC: Gingerbread Muffins

November 30, 2014December 5, 2014 Sarah

The warm, spicy flavor of gingerbread in a muffin, instead of fussy cookies. Perfect for breakfast, teatime, or anytime!

This month for the Secret Recipe Club, I was assigned to Jessie Weaver, written by Jessie. 🙂 Jessie lives with her family in Tennessee too–in fact, she used to live in Nashville! How fun. Jessie has three little ones and still has time to blog on many subjects, from recipes to faith to family fun. Going to her blog is always a joy and I love seeing what she posts for Secret Recipe Club each month. While Jessie has a lot of great recipes on her blog, two that caught my eye were Peanut Butter Pie with Pretzel Crust and Gingerbread Muffins with White Chocolate Chips. I let Ben pick and muffins it was! These muffins are SO seasonally appropriate, huh? 🙂

I always love a good muffin, and these were no exception. They come together in just a few minutes in one bowl for easy cleanup… and smell absolutely amazing as they bake! We put up our tree on Friday and let me tell you, I should have made them while we were decorating. These muffins can compete with a gingerbread candle for best smell ever. I actually have a gingerbread candle, so I should do a test run. Haha. But as for taste, I think muffins win over candles any day! They’re perfect to make on a cold afternoon during the holiday season. If you like, you can add white chocolate chips like Jessie did. I’m sure they’re great that way too. Enjoy!

one year ago: Dark Chocolate Ginger Squares
two years ago: Caramel Apple Dip
three years ago: Honey Yeast Dinner Rolls
four years ago: Pumpkin Pancakes

Gingerbread Muffins

Servings: 12
Time: 30 minutes
Print

from Jessie Weaver

2 cups white whole wheat flour
2 tablespoons cocoa powder
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 cup sugar
1/2 cup oil [coconut or canola, or melted butter]
1/2 cup molasses
1/3 cup milk
2 eggs
1/2 cup white chocolate chips, optional — I think cinnamon chips could also be yummy too

Directions:

Preheat oven to 350 degrees F. Line a muffin tin with paper liners or spray well with cooking spray.

In a large bowl, whisk together flour, cocoa powder, ginger, baking soda, and sugar. In a measuring cup, whisk together oil, molasses, milk, and eggs. Pour wet ingredients into dry and stir until just mixed. Fold in white chocolate chips, if using, then divide batter between muffin cups, about 2/3 way full.

Bake for 25 minutes, or until toothpick comes out clean when inserted in the middle.

For more SRC recipes, check out the link below:

Linked up with Weekend Potluck.

Recipes, Sides, Vegetables

Ginger-Rosemary Roasted Brussels Sprouts

November 19, 2014December 1, 2014 Sarah

Roasted brussels sprouts are dressed up with fresh ginger and rosemary for a bright and flavorful side dish.

I guess this is Thanksgiving side dish week on the blog! Monday was Parmesan Butternut Squash Au Gratin. Today is Ginger-Rosemary Roasted Brussels Sprouts. And Friday? Well, you’ll just have to be surprised. But let’s focus on today, mmmkay? I know brussels sprouts are popular in the blogging world. How ’bout in the real world? Well, I have no idea. I don’t know many non-foodies who like them. My own mother doesn’t even like ’em! So sorry, brussels sprouts! Fortunately… Ben and I both do, much to my surprise.

Roasting brussels sprouts is the ONLY way to go, in my opinion. It’s easy, delicious, and takes almost no work. Roasting veggies is a classic way to get a deep, sweet, caramelized flavor into your veggies. Then you can play around with your seasonings. The sky is the limit!

This time, I chose to season my dish with fresh grated ginger and rosemary, mainly out of convenience. I had some fresh ginger leftover from another recipe and I thought the spicy, peppery sweetness of ginger would be awesome with the piney, fresh rosemary from my mom’s friend’s plant. Ooooh was that combo delicious! I know ginger and rosemary together might not sound super traditional, but it works. Hope you enjoy!

one year ago: Pumpkin Cloverleaf Rolls
three years ago: Pumpkin Chocolate Chip Energy Bars
four years ago: Hawaiian Chicken

Ginger-Rosemary Roasted Brussels Sprouts

Servings: 4-5
Time: 40 minutes
Print

Ingredients:

1 pound brussels sprouts
2 tablespoons olive oil
1-2 inches fresh ginger, peeled
2 sprigs fresh rosemary, chopped
freshly ground black pepper
sea salt

Directions:

Preheat the oven to 400 degrees. Spray a large rimmed baking sheet with cooking spray.

Slice brussels sprouts in half, trimming edges as necessary. Place in a large bowl, then drizzle with olive oil. Grate ginger over top, then add chopped rosemary. Season with pepper and salt, then toss. Spread in an even layer on baking sheet. Don’t worry if some slivers fall off–they can be roasted and are great when crispy.

Roast for 30 minutes, flipping halfway through.

Serve immediately, seasoning with more pepper as necessary.

Main Dishes, Recipes, Rice, Sides, Turkey

Asian Turkey Meatballs with Carrot Rice

October 8, 2014October 4, 2014 Sarah

Flavorful Asian turkey meatballs served over carrot rice is an awesome, easy 30 minute weeknight dinner. Kids love it too!

This is one of our absolute favorite dinners. I’ve made it more times than I can count, but it’s never appeared on the blog because I never get a photo before it’s gone-zo. It’s pretty simple, as most meatball dinners are, but it feels so special because of the Asian flavors and wonderful aromatic ingredients in the dish. The meatballs are zingy with just a hint of spice. If spice isn’t your thing, feel free to leave out the Sriracha or use less. Don’t be afraid of the fish sauce though–a little goes a long way to making the meatballs extra tasty! Just don’t smell it. Take my word on that one. Can you say gross?! 🙂

One of the best things about this dinner is that it’s SO adaptable. Normally I make the meatballs with ground turkey, but if that’s not your thing, use pork or chicken or a combination. I also love that the rice isn’t boring. I stir carrots and cilantro [or Thai basil] in for some extra flavor and texture. To make this a 30 minute meal, using white rice is key… but if you have more time, brown rice would work too. Sometimes I make the rice with another liquid besides water, like chicken broth or coconut milk, for a lil extra something. But even if you just make the rice plain, it’s still amazing!

I love to serve this dinner with steamed broccoli or edamame. It’s the perfect meal to take to a family with a new baby. I’ve done that so many times and have gotten rave reviews from everyone, including the kiddos! Just don’t forget the lime wedges. A squeeze of lime over the whole meal is essential! Enjoy!

two years ago: Maple Cornmeal Drop Biscuits
three years ago: Garlicky Pasta with Fresh Tomatoes and Basil
four years ago: Pillow Cookies

Asian Turkey Meatballs with Carrot Rice

Servings: 4
Time: 30 minutes
Print

from Everyday Food Magazine

Ingredients:

1 cup white rice
2 cups liquid for cooking rice – like water, chicken broth, or coconut milk
1 carrot, shredded
1/3 cup cilantro or Thai basil, chopped
1/2 cup breadcrumbs
1 pound ground turkey [pork works too!]
2 green onions, green and white parts chopped and divided
1/3 cup cilantro, chopped
3 teaspoons fish sauce
3 teaspoons Sriracha
3 teaspoons sugar
1 clove garlic, minced
1 teaspoon fresh grated ginger, optional
2 teaspoons canola oil
lime wedges, for serving

Directions:

Preheat oven to 450 degrees. In a large saucepan, combine 2 cups water [or coconut milk or chicken broth for extra flavor] and rice. Bring to a boil, stir, then cover and reduce to a simmer. Cook until rice is tender, about 15-20 minutes. Remove from heat and top with carrot and cilantro. Cover and let stand for 5 minutes, then stir to mix all ingredients and fluff with a fork.

Meanwhile, in a large bowl, combine breadcrumbs and 2 tablespoons water. Let stand for 5 minutes, then add turkey, white parts of the green onions, cilantro, fish sauce, Sriracha, sugar, garlic, and ginger if using. Gently stir to combine, then shape into 24 small meatballs.

In a large skillet, heat oil over medium-high heat. Work in batches to brown meatballs on all sides, then transfer to a large baking dish to cook for 10 more minutes in the oven, or until cooked through. Serve meatballs over rice with green onions and lime wedges.