Potsticker & Vegetable Soup

 

This cozy savoury potsticker soup is super easy to make and is ready in about 30 minutes. It's a fantastic weekday meal when you're pressed for time, although I enjoy making and eating this soup regardless of how much time I do or don't have. Using store bought potstickers and broth along with fresh herbs and vegetables elevates this flavourful recipe making it perfect for a cold winter day. 

     

Potsticker & Vegetable Soup

---------------------------------------------------------------------------------

1 bunch of green onions (scallions), trimmed

1 bunch fresh cilantro 

3 tablespoons toasted sesame oil, divided

4 cloves garlic, smashed

1 (2 inch) piece fresh ginger, sliced

1 (2 inch) piece lemongrass, bruised

1 whole dried chile

1/4 cup dry sherry or rice wine

8 cups (2 x 946ml cartons) low sodium chicken or vegetable broth

1 package (454 grams/20 pcs.) frozen chicken potstickers

1 x 5 ounce package (142 grams) baby spinach

1 cup frozen shelled edamame 

2 tablespoons low sodium soy sauce

1 red chile, sliced

Cut the green onion whites into 2 - inch pieces and thinly slice the greens. 

Separate cilantro stems and leaves. Measure about a 1/4 cup of the stems and coarsely chop 1/4 cup of the leaves. Set aside. 

Heat 1 tablespoon of the sesame oil in a large stock pot over high heat. Add the green onion whites, cilantro stems, garlic, ginger, lemon grass and dried chile. Cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add the dry sherry or rice wine, if using, and cook, scraping up any brown bits with a wooden spoon, until mostly evaporated, about 1 minute. Add broth, cover and cook for 10 minutes.

Using a slotted spoon, remove the solids from the broth and discard. Add the potstickers to the broth, cover and return to simmer. Cook for 4 minutes. Stir in spinach and edamame; remove from heat and let stand, covered for about 1 to 2 minutes. Stir in the soy sauce. Serve topped with the green onion greens, cilantro leaves, 2 tablespoons sesame oil and red chile slices.  

Notes: Dumplings may used instead of potstickers. You may also try adding slices of carrots and cabbage when adding the potstickers to the broth. Water chestnuts make a great addition too. Also substituting Bok Choy or kale for the spinach. 

Golden Goddess Turmeric Hummus

 

Infused with anti-inflammatory spices such as turmeric and ginger this vivid golden hummus will not only brighten your palate but add a touch of warmth to your day. Its sunny disposition has the perfect balance and harmony of savouriness and spiciness together in such a beautiful luscious spread.   

Golden Goddess Turmeric Hummus

------------------------------------------------------------------------------------

1 can (540ml) low- sodium chickpeas, drained

the juice of 1 medium - large lemon

1/4 cup tahini 

3 cloves garlic, minced 

1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric 

1/4 teaspoon salt

1/4 black pepper

1/4 teaspoon sweet paprika

a pinch of cayenne pepper

2 tablespoons olive oil or avocado oil

Add the drained chickpeas, lemon juice, tahini, minced garlic, fresh ginger, turmeric, salt, black pepper, paprika, cayenne pepper and oil in a food processor or blender and blend until smooth. Scraping down the sides of the container if needs be. 

For a more creamier texture add a bit more oil and or water, about 1 tablespoon oil plus 2 tablespoons water. Blend again. Taste and adjust the flavour, according to your taste, either by adding more turmeric, garlic or ginger.

When the hummus is a consistency to your liking, place into a serving bowl. Smooth the top. Drizzle with olive oil and sprinkle with paprika and garnish with slices of lemons or pine nuts. Serve with pita bread, crisp flat bread, rustic crackers or chopped vegetables. 

Gingerbread Cookies

 

Seriously spiced with a deep molasses flavour these gingerbread cookies are crunchy, giving them more of a ginger snap texture and quality. Some were lightly dusted with sparkling sugar for a more minimal and understated decorating approach, however whether you decorate these cookies traditionally or not they are a delightful. 

Gingerbread Cookies

-------------------------------------------------------------------------------------

2 1/2 cups unbleached all purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon allspice

1/2 cup unsalted butter, softened to room temperature

1/2 cup white sugar

1/2 cup dark molasses

1/4 cup water

In a medium bowl whisk together the flour, salt, baking soda, ground ginger, nutmeg and allspice. 

In a large bowl cream together the softened butter and sugar. Blend in the water and molasses and then add the flour mixture and blend well. Once a dough has been formed, cover and chill in the refrigerator for 1 to 2 hours. 

Preheat oven to 375ºF (190ºC).

Roll dough to 1/4 inch thick on a lightly floured surface. Cut with cookie cutters of your choice and place shapes on an ungreased baking sheet. Sprinkle with decorating sugar, if you wish.  

Bake for 10 to 12 minutes. Remove immediately from baking sheet and cool on wire racks. Trim with icing and candy decorations, if you wish. 

Notes: ovens vary so baking time may vary. You may line the baking sheet with parchment or a silicone mat. 

Cornish Fairings

 

Cornish Fairings are a biscuit to celebrate St. Piran's Day, on March 5th. St. Piran is one of three patron saints of Cornwall, St. Petroc and St. Michael being the other two. Delicately spiced with a crunchy, chewy texture; these gingery biscuits were originally sold at seasonal fairs and given by men to their sweethearts or to children as a treat. 

Cornish Fairings

-----------------------------------------------------------------------------

225g (1 cup) unbleached all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

3 teaspoons ground ginger

2 teaspoons ground mixed spice

1 teaspoon cinnamon

pinch of salt

120g (1/2 cup) butter

120g (1/2 cup) caster sugar

5 tablespoons golden syrup

Preheat oven to 350ºF / 180ºC / Gas Mark 4.

Grease two baking trays or line baking trays with baking parchment.

Add the flour, baking powder, baking soda, ground ginger, mixed spice, cinnamon and salt into a large bowl and whisk together. 

Rub the butter into the flour mixture with your fingertips until it resembles a fine breadcrumb like texture; then add the sugar and stir.

Add the golden syrup and mix together well. Ultimately bringing the dough all together by using your clean hands to make a smooth dough.

Divide the dough in half; take one half and shape into 12 small walnut sized pieces, roll them into balls and place on the greased or lined baking trays with space between each ball as they will spread into shape.

Bake for 8 to 10 minutes until they have spread, turned golden brown and the tops have crackled.

Leave the biscuits to cool on the baking trays for 5 minutes before removing, carefully transfer to a wire rack to cool completely. 

Repeat with the other half of the dough or you may freeze it and use it at a later date. 

Biscuits will keep in a tin or air tight container for 3 to 4 days. 

Rum Gingerbread Cake

 

This is one of the most easiest cakes to create this season and best if made ahead of time. Gingerbreads need little mixing and require a slow oven temperature as they burn very readily. Gingerbread may vary by adding raisins, nuts, peel, coconut, chopped dates, cherries or candied ginger or melted unsweetened chocolate to the batter. This gingerbread cake is a bit on the traditional side with its delicately spiced and molasses flavour; however by adding a not so traditional ingredient, such as rum, subtly heightens its rich warm flavour and gives a nice twist to gingerbread cake. If rum doesn't appeal trying adding brandy for a more subtly sweet taste.  

  

Rum Gingerbread Cake

------------------------------------------------------------------

1/2 cup butter, softened

1 cup packed brown sugar

2 tablespoons good quality Rum

1/2 cup molasses

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1 teaspoon baking powder

2 cups unbleached all purpose flour

2/3 cup hot water

1 teaspoon soda

Preheat the oven to 325ºF. Grease and flour a square baking tin and line the bottom with baking parchment paper.

In a large bowl, cream together the butter and sugar. Add the rum, molasses, salt, nutmeg and cinnamon. 

In a small bowl place the one level teaspoon of baking soda carefully pour the hot water over it and add to the butter mixture. 

Sift together the flour, baking powder and ground ginger into a medium bowl. Add the flour mixture to the butter mixture and add the eggs, well beaten. Beat well. 

Spoon the mixture into the prepared baking tin and bake in the preheated oven for about 30 to 40 minutes or until the middle springs back when gently touched by your fingers. Allow to cool in the tin on a wire rack. May be served as is or with lashings of custard, whipped cream, chocolate sauce, caramel sauce, sweet brown butter sauce or served with a light dusting of icing sugar as pictured. 

Pears with a Ginger Sponge

I decided to make the Pears with a Ginger Sponge from the Cosmic Cookbook. Even though it required a few steps they came at an ease and before you knew it, the cake was in the oven baking. I feel there could be many interpretations, using different fruit depending on season and availability, of this cake in the future. This recipe does require the use of a scale to measure most ingredients due to how it is presented however by all means you can research and work out the measurement conversions, if you wish. If using tin pears, like did, just drain the liquid from the pears and slice them lengthwise. This cake is also scrumptious with lashing of custard on the second day. 

I am reposting the recipe to possibly entice you to try your hand at this delicious dessert, whether you are an Aries or not, you will not be disappointed.   

Pears with a Ginger Sponge

------------------------------------------------------------------------------

serves at least 4 - serve with a lightly whipped cream, flavoured with lemon and sugar.

For the pears: 

2 oz/50g unsalted butter plus extra for the tin

3 large pears

3 oz/75g brown sugar

juice of 1 lemon

For the sponge:

4 oz/125g unsalted butter

4 oz/125g caster sugar

2 eggs

6 oz/175g self raising flour

1 teaspoon baking powder

1/2 teaspoon ground ginger

4 pieces crystallized or preserved ginger

up to 5 fl oz/150ml milk

Grease an 8 inch/20cm cake tin with butter. Use a tin with a fixed base.

Peel, quarter and core the pears. Slice them lengthwise. Put the brown sugar, butter and lemon juice in a small saucepan. Heat gently to dissolve then boil vigorously for about 5 minutes to make a good syrup. Tightly arrange the pears in concentric circles in the bottom of the cake tin. Pour the syrup over them.

Make the sponge by creaming the butter and sugar until light. Beat in the eggs gradually. Sift in the flour, baking powder and ground ginger. Chop the crystallized ginger and fold into the mixture. Add enough milk to make a dropping consistency. Pour over the pears and bake in a preheated oven at 375ºF/190ºC/Gas Mark 5 for about 60 minutes. 

Test with a skewer. Run a knife round the sides, then turn out and serve while warm.

Apple Ginger Loaf

Welcoming the change of season with this lovely autumnal loaf that smells and tastes divine. 

Apple Ginger Loaf

------------------------------------------------------------

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon salt

2 large eggs, beaten

1/2 cup dark brown sugar

1/2 cup vegetable oil

2 tablespoons milk

3 medium sized apples, cored and cut into cubes

1 cup chopped walnuts, optional

thinly sliced apple pieces,  for decorating the top 

Preheat the oven to 350ºF. Grease and line a 8x4 loaf tin. 

In a large bowl combine the flour, baking powder, ground ginger, salt, chopped walnuts and the cubed apple together. 

In another bowl add the 2 eggs and gently beat together; add the brown sugar, vegetable oil and milk and stir to blend together, add to the dry ingredients and stir until just blended, do not beat or over stir. Spread into the prepared loaf tin. Add the slices of apple on top.

Bake in the preheated oven for 60 to 80 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack for 10 minutes before removing from the tin. 

 

Pear Ginger Cheesecake

This baked pear ginger cheesecake is absolutely divine. A subtle sweet pear smoothness with a slight gingery crunch crust.       

Pear Ginger Cheesecake

-----------------------------------------------------------------

1 1/4 cups crushed ginger cookies

1/4 cup melted butter or margarine

1 can pear halves, drained and patted dry

3 packages (250g each) Philadelphia Brick Cream Cheese, softened

3/4 cup caster sugar

1 teaspoon rum flavouring 

3 eggs

3/4 cup sliced almonds, toasted

Heat the oven to 350ºF. Line the bottom of the spring form pan with baking parchment paper. Set aside. 

Mix the cookie crumbs and butter together; press into the bottom of the prepared spring form pan. Arrange the pear halves over the crust.

In a large bowl, beat the cream cheese and sugar together using an electric mixer, until well blended. Add the rum flavouring and eggs one at a time, mixing on low speed after each other, until just blended. Pour the cream cheese mixture over the pears.

Bake in the preheated oven 45 to 50 minutes or until the centre is almost set. Run a knife around the rim of the pan to loosen the cake; allow to cool completely in the pan on a wire rack. Refrigerate for 3 hours. Sprinkle the toasted almonds on top before serving.      

Notes: the recipe asked for Christie Pantry Ginger Cookies; I could not find those particular ones so I used  whatever ginger snap cookies were available instead. 

High winds made it hard to get into the garden this long weekend however what the wind brought the sunshine made up for. Hope everyone had a lovely one. - JD  

Gingerbread Cake

Ginger cake is one of those desserts that you can have anytime of the year. Spring and Summer with a simple sticky lemon drizzle or soothing ice cream; and Fall and Winter with lashings of sweet caramel sauce or warm custard. This cake is pure gingerbread sweetness in every slice. 

Gingerbread Cake

--------------------------------------------------- 

3 cups (750ml) all-purpose flour, plus some for dusting

3 tablespoons (45ml) cocoa powder, sifted

1 tablespoon (15ml) ground ginger

2 teaspoons (10ml) ground cinnamon

2 teaspoons (10ml) baking powder

1 teaspoon (5ml) baking soda

1/2 teaspoon (2ml) salt

1/2 teaspoon (2ml) ground nutmeg

1/4 teaspoon (1ml) ground cloves

2/3 cup  (150ml) unsalted butter, at room temperature

1 1/2 cups (375ml) sugar

3 eggs

1/2 cup (125ml) molasses

1 teaspoon (5ml) vanilla extract

2 cups  (500ml) light sour cream

Preheat oven to 350ºF (180ºC) and grease a 9 or 10 inch ( 23cm or 25cm ) bundt pan; dust with some flour. Set aside. 

In a large bowl, whisk together the flour, cocoa powder, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves; set aside.

In a separate bowl, using and electric mixer on medium speed, beat the butter with the sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time. Beat in molasses and vanilla. 

Using mixer on low speed, alternate beating in the flour mixture and sour cream, making 3 additions of flour mixture and 2 of sour cream and scraping down the sides of the bowl as necessary. 

Scrape the batter into the prepared baking pan, smoothing the top. Bake until a cake tester comes out clean when inserted into the centre of the cake, 50 minutes to 1 hour. Allow to cool completely in pan on a wire rack. Invert onto a serving plate and dust with icing sugar, or your favourite topping. Serve.

Notes: Ovens vary therefore I baked the cake for a bit longer... possibly for an additional 10 minutes. Checking is key!

Chipits ~ Kitchen - Tested Recipes

Probably everyone has heard of the Chipits brand. It's unmistakable silver and yellow chocolate chip package has grace many pantries, even mine. Not surprised they made a recipe book geared towards the products they offered at the time of print. This is the third printing and looks to be some time ago, as no date is indicated. Chocolate chip cookies are a classic and the recipe has become more recognizable thanks to the Chipits brand. It is known as that chocolate chip cookie in some baking circles.

Flipping through this wee pocket sized recipe book the standard recipes are shared, Magic Bars, Brownies, Fudge, Refrigerator Squares, and cake. There are a few variations worth trying. Oddly enough the recipe I want to share doesn't use their classic chocolate chips instead it uses ginger - True Root Ginger as stated by the VanKirk Chocolate Corporation. I am unsure what that is because I can not find any information on that product. I may assume it is like a form of candied ginger. 

Ginger - Coconut Tarts

--------------------------------------------------------------------------

Pie paste (pastry) or 14 ready made tart shells 

4 tablespoons butter

1/2 cup lightly-packed brown sugar

1/2 cup corn syrup

1 egg unbeaten

1/4 teaspoon salt

1/2 teaspoon vanilla

3 tablespoons cut up VanKirk True Root Ginger*

1/2 cup chopped nuts

1/3 cup cut-up shredded coconut

*Please note the recipe is as shown in the recipe book. I am assuming when it states True Root Ginger they could mean something like a candied ginger rather than fresh ginger root. As far as the cut-up shredded coconut, do not exactly know what they mean by that because shredded coconut comes in different shreds so no need to cut it up unless it is excessive long or thick. 

Line about 14 average - sized tart pans with rolled - out pie paste. (pie pastry) 

Cream the butter and blend in the brown sugar and corn syrup; add the unbeaten egg and beat throughly with mixing spoon. Stir in the salt, vanilla, ginger, nuts and coconut. 

Spoon filling into the raw tart shells. Bake in a hot oven, 450ºF, for 12 minutes; lower heat to moderately hot, 375º, and continue to bake until filling is golden - about 15 minutes longer. Yields - about 14 average - sized tarts. 

This is how wee this recipe book is. It can fit in the palm of my hand. I bought this second hand and inside was a handwritten recipe for brownies. Which is a wonderful bonus.

Hope everyone is having a good week. - JD 

More Scottish Tartans Preserve

Just shortly after one of my viewers commented on the first post I did regarding the Scottish Tartans preserves they magically appeared at Winner's. The universe works in mysterious ways. Surprised, I bought a few. For the many American viewers that read my blog you may want to check out Marshalls. And hopefully you will find some there. To the Canadian viewers check out Winner's frequently. As always around this time of year there seems to be a landslide of kitchen/pantry items.   

This line of preserve is made by York Speacialty Foods LTD in Wheldrake, York, England Y019 6NA. There was no other additional information on the jar than that. This may help you in finding them online. 

- JW  

Burmese Chicken Curry with Coconut Rice

Our New Year's Day dinner was one that was interesting from start to finish. The Burmese Chicken Curry was easy and seeing how I had all the ingredients on hand I knew it was meant to be. As for the coconut rice which the only ingredient I was missing was the coconut milk. A quick trip the the grocery shop sorted that out. 

Pairing the two, mixed subtle flavours and exotic spices. It was culinary harmony. 

Burmese Chicken Curry

------------------------------------ 

2 to 2/12 -lb. broiler- fryer chicken 

4 small onions, grated 

1 clove of garlic, minced

2 tablespoons low sodium soy sauce

2 teaspoons chili powder or cayenne powder

1 teaspoon turmeric

1 teaspoon powdered ginger

1/2 cup vegetable oil

1 cup of water

* I used 6 boneless, skinless chicken breasts and I used 1 large onion, diced. I also find that adjusting the oil and water ratio might be in order.  

Wash and dry chicken. Removed skin. Remove meat from bones and cut into 1 to 2" pieces. Combine chicken, onions, garlic, soy sauce and seasonings in saucepan. Blend throughly. Stir in oil and water. Cover and cook over medium heat until chicken is tender about 30 to 40 minutes. Serve over coconut rice.

Coconut Rice

---------------------------

2 cups of Jasmine scented white rice or basmati rice 

2 cups coconut milk or light coconut milk

1 3/4 cups of water

2 heaping tablespoons of dry shredded unsweetened coconut 

1/2 teaspoon of salt 

1/2 teaspoon of coconut oil or vegetable oil

* I really like coconut so I added more of the shredded coconut. I did use light coconut milk which cut down on the fat.  

Rub the coconut oil over the bottom and the sides of a deep sided saucepan. 

Place rice, coconut milk, water, shredded coconut and salt in the saucepan and set over medium high to high heat. Stir occasionally to keep the rice from sticking and burning to the bottom of the saucepan.I know other recipes for coconut rice will add a cinnamon stick during the cooking process and turmeric for colour.

Once the coconut milk and water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer for 15-20 minutes, or until most of the liquid has been absorbed by the rice. 

Turn off the heat but leave the covered pot on the burner to steam for 5-10 minutes or until you are ready to serve. When ready to serve remove lid and fluff with a fork. When serving the rice in a serving dish top with toasted coconut. 

This rice was simply delicious as is. Subtle however fragrant.       

May 2014 be spicy! - JW 

  

Skeleton Gingerbread Men

Halloween will soon be here and why not make these skeleton gingerbread men. It was my first time using this spooky cookie cutter. All was not frightful however delicious as they disappeared into thin air… 

                         

First you want to find yourself this cookie cutter. It is made out of plastic and has a dual purpose. One side to cut the body shape out and the other side to imprint the skeleton body onto the cookie. 

---------------------------------------------------------------------------------------------------------------------------

Then you need a gingerbread recipe. The first recipe I made did not turn out at all. Fortunately having many cookbooks provides many recipes… I moved on to this one.

Gingerbread Men

--------------------------------------------------------------------------

1/2 cup butter                                           

1/2 cup sugar                                   

1/2 cup dark molasses                                      

1/4 cup water 

2 1/2 cups unbleached flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon allspice                                                                 

                                                                

                                                                

Cream butter and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg and all spice. Cover; chill for 2 to 3 hours. 

Heat oven to 375º. Roll dough 1/4 inch thick on a lightly floured cloth-covered board. Cut with cookie cutter; place on a ungreased baking tray. Bake 10 to 12 minutes. Immediately remove from baking tray. Cool. Trim with icing. 

  

Notes:

First I blended all the dry ingredients together. Then added them to the wet ingredients. 

I used freshly ground nutmeg and the British spice called ground mixed spice.

Being busy meant the dough had to stay in the refrigerator for a couple of days before I could get to it. It was well chilled so I had to let it warm up a bit before rolling, by removing it from the stainless steel bowl and on to a floured surface.  

I rolled the dough out onto a floured surface with no cloth. When using this skeleton cookie cutter press firmly with the skeleton side of the cookie cutter the indentation has to make a groove to hold the icing.

You can make your own royal icing or icing to decorate. However I bought pre made ones from a baking supply shop. It saved me time.  

I found that the cookies I made were baked within 8 minutes. Ovens may vary so tweaking times may be needed. 

                                      

                                                     AND...

                                                            

                                                        

Ginger Shortbread

I always make shortbread every year and I do try and make different variations. Using corn flour or rice flour. Currants, lavender, citrus, poppyseeds and crystallized ginger. It adds a great twist to a classic biscuit. These are the ones I made with chopped crystallized ginger. They still have that buttery shortbread taste with sweet smoldering hints of ginger. Very complimentary.  How do you dress your shortbread? - JW