Brussels Sprouts with Leeks and a Hint of Ginger and Citrus (4)

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Vegetables are so versatile. Why just have sprouts on their own when they can be teamed with leeks and ginger, for instance?. The sprouts are pan fried with the ginger then leeks, lime juice, lime zest, a few drops of yuzu and vegetable broth are added.

Yuzu is a Japanese citrus fruit with an intense flavor, so only a few drops are needed. It can be used in sweet and savory dishes and also salad dressings. It is becoming more popular on menus. I buy my yuzu juice online as I haven’t found it locally.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1 tbsp. ginger – peeled and grated

1 pound of Brussels sprouts – halved or quartered depending on size of sprout

3 medium size leeks – use only the whiteish parts, wash thoroughly and slice thinly

Juice of 1/2 a lime

Zest of 1/2 a lime

A few drops of Yuzu juice

2 tbsp. vegetable broth

Place the seasoned olive oil in a skillet and when oil is sizzling add the ginger, turn the heat down and cook for a minute or so until you can smell the ginger.

Add sprouts and cook until they are nicely browned. This will take 10 minutes or so. Turning them over frequently.

Add leeks, lime zest, lime juice, yuzu juice and vegetable broth and cook until leeks are softish – 3 to 5 minutes.

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Fall Soup (4)

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This soup is a beautiful orange color and reminds me of the leaves as they turn and soup season begins. I teamed butternut squash with carrots and sweet potato and added some ginger and some coconut milk to make a delicious, smooth and filling soup.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

8 oz. onion – chopped

2 large cloves of garlic – finely chopped

2 inch piece of ginger – peeled and finely grated

1 pound butternut squash – peeled and cut into bite-size chunks

12 oz. sweet potato – peeled and cut into bite-size chunks

8 oz. carrots – peeled and cut into bite-sized pieces

3 cups veg. broth/stock

1 x 13.66 fl.oz. (403 ml) can of lite coconut milk

Heat seasoned olive oil in a cast iron casserole dish.

When sizzling, add onion and cook for a few minutes before adding the garlic and ginger. Let onion soften and brown slightly

Add all veg. together with broth/stock.

Bring to boil, then simmer for 30 minutes.

Add coconut milk.

Process in food processor.

Carrots and Zucchini with Garlic and Ginger (serves 4)

A spiraliser is a wonderful addition to any kitchen and it makes preparing this recipe so quick and easy.

1/2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1 shallot – finely chopped

1 large clove of garlic – finely chopped

1 inch of fresh ginger – finely grated

8 oz  zucchini – spiralised

8 oz carrots – spiralised

Splash of veg. broth to moisten

Sautee shallot and garlic in the olive oil and when softened add the grated ginger and cook for a couple of minutes.

Add the zucchini and carrots and cook for a further few minutes, stirring frequently.

Pour over a small amount of broth and cook for another couple of minutes until broth is heated through.

Jo’s Pad Thai (serves 4)

Jo’s Pad Thai (serves 4)

My Pad Thai may not be truly authentic but it tastes good. Chopping takes a little time and would be a great thing to do with another person – husband, son or daughter or a friend (I often cook with a friend of mine when she makes dinner). The added ingredient here is my newly discovered Tamarind Paste – Neera’s Tamarind Paste, found in Whole Foods; a different brand can be found in Waitrose in the UK. I used a gluten-free soy sauce, but it does contain soy, so may not be appropriate for some of you. On top of that I added fish sauce, lime juice, ginger and extra virgin olive oil. I purposely only used one chicken breast as am trying to reduce the amount of meat we eat and increase the veg. Ideal pan is a skillet with a glass lid. Cooking time is around 15 minutes.

A 1 inch piece of ginger – peeled and finely grated

1 tbsp. fish sauce

1 tbsp. gluten-free soy sauce

1 tbsp. freshly squeezed lime juice

1 tsp. tamarind paste (not concentrate) – dissolved in 1 tbsp. of hot water

2 tbsp. extra virgin olive oil

Place all of the above in a bowl and mix together.

1/2 tbsp. extra virgin olive oil

1 large bunch of scallions/spring onions – finely sliced

2 large garlic cloves – finely chopped

1 chicken breast – finely sliced and cut into small pieces (so they cook quickly)

1/2 a red pepper – cut into fine strips

1 large carrot – cut into matchsticks

4 oz. thin French green beans – cut in two

4 good size broccoli florets – cut into smaller florets

4 oz. baby bella mushrooms – sliced

Heat oil in skillet and when sizzling add scallions/spring onions and garlic and cook for a couple of minutes.

Add chicken and sear.

Add all veg. and pour over the sauce.

Cook for 10 minutes or until chicken pieces are cooked through.

Pork Tenderloin with a Ginger Tomato Sauce (serves 4)

Pork Tenderloin with a Ginger Tomato Sauce (serves 4)

Tomato and basil, tomato and herbes de Provence, tomato and red pepper flakes – all good combinations. I hadn’t thought about putting tomato and ginger together. It went well with the pork (might make a good soup if diluted with more veg. broth/stock). Mashed potatoes needed to mop up juices!

1 x pork tenderloin – rolled in extra virgin olive oil seasoned with salt and freshly ground black pepper

1 tbsp. extra virgin olive oil

1/2 a large onion – chopped

1 large clove of garlic – finely chopped

2 x plum tomatoes – chopped into small pieces

1 tbsp. ginger – grated

1 tbsp. tomato paste

1/2 cups veg. broth/stock

Cook tenderloin – time will vary according to weight

Heat olive oil in a skillet and when sizzling add the onion.

After a few minutes add the garlic.

When onion is softened add rest of the ingredients, bring to boil and simmer for 15 minutes.

Process in food processor.

Slice pork tenderloin and pour over sauce.

Tomato Sauce With a Kick (serves 4)

Tomato Sauce With a Kick (serves 4)

The kick comes from ginger and red pepper flakes and maybe the red wine (which was idly standing by!). This sauce is thick and chunky. I increased the tomato flavor by adding tomato paste and chopped sun-dried tomatoes. Would be good with chicken, pork tenderloin or you could add ground beef to it to make a spicy Bolognese. Might be good with a firm white fish. Probably could puree it and add a little stock to make a warming soup. I used Muir Glen organic crushed and fire-roasted tomatoes and the can was BPA free (something I have now added to my list of things I check when I go to the supermarket).

**Little known food fact**
The ‘Jolly Green Giant’ veggies are actually grown in China. Now, I don’t know about you, but I am suspicious of how they grow their foods and their industry standards, therefore I will be supporting Bird’s Eye.

1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 medium onion – chopped
2 cloves of garlic – finely chopped
2 tbsp. (about 2 inches) ginger – finely grated
Pinch of red pepper flakes
1 x 28 oz. Muir Glen Organic Crushed and Fire-Roasted tomatoes
1 tbsp. tomato paste (Cento Double Concentrated brand)
2 tbsp. sun-dried tomatoes – chopped
1/2 cup red wine

Heat seasoned oil in cast iron casserole dish and when sizzling add onion and garlic.
When softened a bit add grated ginger and red pepper flakes and stir from time to time.
When onions are softened, add tomatoes, tomato paste, sun-dried tomatoes and red wine.
Bring to boil and then simmer for 20 minutes.

Carrot, avocado and scallion salad with lime dressing

Carrot, avocado and scallion salad with lime dressing (serves 4)

The dressing makes this simple salad into something more unusual – it is a combination of lime juice, zest, ginger, cilantro, garlic and oil. I blended them all together in a food processor so the ingredients emulsified. I let the dressing stand for an hour before pouring it over the other ingredients in a Ziploc bag (this makes the dressing coat the veggies evenly and at the same time prevents the avocado from going brown).

4 oz grated carrots
1 avocado – diced
3 large scallions – finely sliced
1 head of romaine lettuce – finely sliced

Place the above 4 ingredients in a Ziploc bag.

Dressing

Juice of 1 lime
Zest of half a lime
Handful of cilantro
1/2 tbsp. ginger (add more after tasting if you want to)
2 cloves garlic
3 tbsp. extra virgin olive oil
salt and freshly ground black pepper

Place all ingredients in a food processor one by one and process until thoroughly mixed. Let stand for an hour for flavor to develop. Pour over veggies in a Ziploc bag and shake so veggies are evenly coated. Serve after half an hour.