Ginger Butternut Squash Bisque
Ingredients:
- 1 medium butternut squash (about 3 pounds)
- 1 tablespoon olive oil
- 2 medium carrots, finely chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 2 teaspoons curry powder
- 1 can (14-1/2 ounces) vegetable broth
- 1 can (13.66 ounces) coconut milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups hot cooked brown rice
1/4 cup sweetened shredded coconut, toasted- 1/4 cup salted peanuts, coarsely chopped
- 1/4 cup minced fresh cilantro
Directions:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly.
- In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender.
- Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth.
- Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro. Makes 6 servings.
Cook’s Note: To toast coconut, spread in a dry skillet; cook and stir over low heat until lightly browned.
Ginger Beets and Carrots
Ingredients:
- 1-1/2 cups thinly sliced fresh carrots
- 1-1/2 cups thinly sliced fresh beets
- 4 teaspoons olive oil
- 1-1/2 teaspoons honey
- 1-1/2 teaspoons ground ginger
- 3/4 teaspoon soy sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon chili powder
Directions:
Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes. Makes 4 servings.
Ginger Salmon with Cucumber Lime Sauce
Ingredients:
Sauce:
- 1 tablespoon grated lime zest
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar or white wine vinegar
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground pepper
- 1/3 cup chopped fresh cilantro
- 1 tablespoon finely chopped onion
- 2 teaspoons minced fresh gingerroot
- 2 garlic cloves, minced
2 medium cucumbers, peeled, seeded and chopped
Salmon:
- 1/3 cup minced fresh gingerroot
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 10 salmon fillets (6 ounces each)
Directions:
- Place the first 13 ingredients in a blender. Cover and process until pureed.
- In a small bowl, mix ginger, lime juice, oil, salt and pepper. Rub over flesh side of salmon fillets.
- Lightly oil the grill rack. Place salmon on rack, skin side down. Grill, covered, over medium-high heat 10-12 minutes or until fish just begins to flake easily with a fork. Serve with sauce. Makes 10 servings.
Ginger Apple-Pear Crisp
Ingredients:
- 4 medium tart apples, peeled and sliced
- 4 medium pears, peeled and sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon grated fresh gingerroot
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Topping:
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
1 teaspoon ground cinnamon- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/3 cup cold butter, cubed
Directions:
- Preheat oven to 375°. In a large bowl, toss the first 7 ingredients. Transfer to a greased 2-1/2-qt. baking dish.
- In another bowl, mix the first 6 topping ingredients; cut in butter until crumbly. Sprinkle over fruit.
- Bake until golden brown and fruit is tender, 40-45 minutes. Serve warm. Makes 8 servings.
Make a double batch of the beets and carrots and these recipes will serve a group of eight comfortably; plus you’ll have leftover soup and salmon for your own lunch tomorrow. Now that’s genius!
