Tag Archives: easy

Ginger Snaps

17 Nov

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I spent part of my summer hanging out with my dad in his cute little house in Milwaukee, Wisconsin. We have bonded a lot through food over the years and without fail, my dear ol’ always requests that we bake when I’m there. “We” mostly means me, but I’m more than happy to oblige. This time, he requested ginger snaps – one of his favorites and also something I had never made before. I’m always up for a challenge in the kitchen! My poppa’s palate was pleased by these wholesome morsels and they are just perfect for the autumn and upcoming winter season with all of their aromatic spices.

Time: 30 minutes                   Yield: 18 cookies

Ingredients


  • 1/2 cup butter or Earth Balance, softened
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 egg, beaten
  • 2 cups flour (I used brown rice flour)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1  tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp ground cardamom
  • 1-2 tbsp fresh grated ginger (these are strong in ginger flavor, if you want less use 2 tsp)
  • 1/4 cup granulated sugar

How to make it


  • Preheat oven to 350F. Line a baking sheet with a silpat or parchment paper.
  • In a large mixing bowl, combine brown sugar and butter. Mix until creamy and well incorporated. Add molasses and egg and mix well.
  • In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and cardamom . Slowly add dry ingredients into wet, mixing well to incorporate. Next, fold in ginger and mix well.
  • Place granulated sugar in a small shallow dish. Form dough into about 1″ balls. Roll dough in granulated sugar. Place on prepared baking sheet, allowing room between each as these spread as they bake.
  • Bake for 16 minutes in middle rack. Remove from oven, lift silpat or parchment paper and gently move to cool off of the hot baking sheet.

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Orange Mango Banana Poppy Seed Bread

15 Jun

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One of my fellow MasterChef 4 competitors invited me to write a guest post for her blog. I decided to share this delicious quick bread (or muffins – your choice!). Oh, and would you believe it’s low-fat and gluten-free?! Oh, yes!!! Please visit Celebration Generation for the recipe and other interesting tidbits about our MasterChef 4 experience.

Chile Citrus Shrimp

11 Jun

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A quick, flavorful recipe that can be served as an appetizer or main course. I served the shrimp over brown rice seasoned with butter, salt, and green onions as well as black beans with sauteed onion, garlic, cumin, oregano, coriander and salt.

Time: 15 minutes                   Serves: 4

Ingredients


  • 1 pound jumbo shrimp, peeled & deveiend (I used Black Tiger)
  • 1 cup orange juice
  • 1/2 cup honey
  • 1/3 cup lime juice
  • 1/3 cup Dijon mustard
  • 2 1/2 tbsp smoked paprika
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tsp coriander
  • 2 tsp rainbow peppercorns
  • 1 tsp salt, or to taste
  • 2 garlic cloves, minced

How to make it


  • Heat a large skillet over medium heat.
  • Combine all ingredients except shrimp in a mixing bowl. Whisk to incorporate.
  • Pour mixture into skillet. Bring to a boil. Reduce to simmer and cook until thick and reduced by half, about 10-12 minutes.
  • Add shrimp and cook for 2 minutes, turn and cook for another minute. Remove from heat and serve.lunapic_1368472858702_22

Jeweled Kale and Cabbage Salad with Maple Mustard Dressing

4 Jun

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We all know how good leafy greens are for us, but did you know how downright tasty they can be to boot? I learned the technique of cooking off the rawness of the kale and cabbage from Chef Lulu Powers who I worked for when I was out in LA a few months back. These simple ingredients come together for a wonderful balance of flavors and textures. Enjoy! 

Time: 15 minutes                         Serves: 6

Ingredients


  • Salad


  • 1/4 cup dried cranberries (or cherries)
  • orange juice or lemonade – enough to cover dried fruit
  • 3 cups shredded kale
  • 3 cups shredded cabbage
  • 1/4 cup toasted pine nuts
  • 1/4 cup shaved Parmesan Reggiano Asiago cheeses
  • Dressing


  • 1 tbsp Creole or other grainy mustard
  • 3 tbsp lemon juice
  • 1 tbsp + 1 tsp maple syrup
  • 2 tbsp olive oil
  • sea salt and black pepper, freshly grated – to taste

How to make it


  • Salad


  • The day before you plan to make this salad, combine dried cranberries and juice in a small container. Seal and let sit overnight to reconstitute the fruit.
  • Preheat oven to 425F. Spread shredded kale and cabbage out on lined baking sheets giving room so as not to crowd.
  • Bake kale and cabbage for 6 minutes. Transfer from baking sheets to a large mixing bowl.
  • Add reconstituted cranberries, pine nuts, and cheese. Toss with dressing and serve.
  • Dressing


  • Combine mustard, lemon juice, maple syrup in a small non-reactive bowl. Whisk to incorporate. Add olive oil and whisk to emulsify. Season to taste with salt and pepper.

Lavender Lemonade

27 May

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Summer in a glass. Refreshing and delicious, the light floral notes compliment the sweet and tart so nicely.

Time: 10 minutes                Serves: 7

Ingredients


  • 1 cup water
  • 1 cup sugar
  • 2 tbsp dried lavender buds
  • 1 3/4 cups fresh squeezed lemon juice
  • 1 tbsp lemon pulp
  • 5 cups cold water

How to make it


  • Combine water, sugar, and lavender buds in a small saucepan. Bring to a boil, whisk, then reduce and simmer for two minutes. Remove from heat.
  • Strain lavender syrup into a large pitcher. Add lemon juice, pulp, and cold water. Stir and serve over ice.

Creamy Spring Michigan Asparagus Soup

14 May

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I look forward to the spring for so many reasons, and Michigan asparagus is one of them! It’s fresh, subtly sweet, and oh so delicious. The simplicity of this luscious soup lets it shine through and really be the star. May be served hot or chilled.

Time: 45 minutes                            Serves: 6

Ingredients


  • 1 onion,  finely chopped
  • 3 garlic cloves, minced
  • 2 pounds asparagus, tough ends removed – cut into 2-inch pieces, tips reserved
  • 2 cups peeled & cubed potatoes
  • 5 cups vegetable broth
  • sea salt and black pepper, freshly ground – to taste
  • 1/2 cup heavy cream

How to make it


  • Heat olive oil over medium heat in a 5 qt stock pot. Add onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add garlic and cook for an additional minute.
  • Add potatoes and cook for 5 minutes. Then, add asparagus (not the tips!). Add stock and bring to a boil. Reduce to simmer and cook for about 20 minutes, or until potatoes are tender.
  • Meanwhile, preheat oven to 400F. Place asparagus tips on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Place in oven and roast 5-7 minutes, depending on size. Remove from oven and set aside
  • Once potatoes are tender, use an immersion blender to puree or standing blender in batches. Return to pot and add cream. Season to taste with salt and pepper.
  • Garnish with roasted asparagus tips.

Pan-Fried Baby Bok Choy

30 Apr

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A quick, easy preparation that yields delicious results.

Time: 10 minutes              Serves: 2

Ingredients


  • 2-3 heads baby Bok Choy, quartered
  • 1/2 tsp sriracha, or to taste
  • 1 tbsp tamari/soy sauce
  • 1 tsp honey
  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame oil
  • 1 tbsp toasted sesame seeds

How to make it


  • Heat oils in a skillet or wok over medium-high heat. Add bok choy cut sides down. Saute for 3-4 minutes.
  • Meanwhile, combine sriracha, tamari, and honey. Add to bok choy during the last minute of cooking.
  • Remove from heat and sprinkle sesame seeds over top.