Tag Archives: Ginger

Red Lentil Dal

I learned long ago not to fight the food cravings when they arrive.   They don’t go away, they only intensify.  Even when that craving is for spicy Indian food when it’s 40 degrees outside.  So when this particular craving came knocking, I welcomed it by trying out a recipe for Red Lentil Dal I’d had bookmarked for a while.  Served alongside some Chicken Tikka and some rice, this Indian feast hit the spot.

I love the variety of spices used in Indian food.  Cumin, chili powder, tumeric, coriander, ginger etc. etc. etc.  For this recipe, line up a few select spices alongside some onions and garlic, jalapeno and red lentils.  Very few ingredients – all totally healthy by the way – doesn’t mean it’s lacking in any way.  Just in case you were wondering.

Red Lentil Dal Ingredients

Soften the lentils in some boiling water…

Boiling Lentils

…and get the onion, garlic and spice base going…

Onion, garlic and jalapeno base

…mix the softened lentils into the spice mixture…

Lentil and onion mixture

…and serve with Basmati rice and chicken tikka masala.  A feast!

Red Lentil Dahl and Chicken Tikka

Red Lentil Dal Recipe

3 cups water
1 cup dried red lentils, rinsed and drained
1 tsp canola oil
2 cloves garlic, minced
1 onion, chopped
1 hot chili pepper, seeded and chopped (I usually go with a Jalapeno)
1 tsp minced fresh ginger
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp kosher salt
Fresh cilantro leaves

  1. In medium saucepan, combine water and lentils.  Bring to boil; reduce heat, cover and simmer for 15 minutes or until lentils are tender.
  2. Heat oil in non-stick frying pan over medium-high heat.  Cook garlic and onion for 10 minutes or until softened and turning golden brown.  Add chili pepper, ginger, cumin, coriander, turmeric and salt; cook for 2 minutes.  Stir in lentils and cook for 5 minutes or until thickened and liquid is evaporated.  Garnish with cilantro before serving.

From:  The G.I. Diet Cookbook



Filed under Apps & Sides, Vegan, Vegetarian

Sweet and Spicy Glazed Drumsticks

These drumsticks are so flavourful it’s hard to believe this recipe is good for you!  It’s from a website called Skinnytaste, where the recipes are all on the healthy side and are actually calculated according to the Weight Watchers points system.  I don’t follow Weight Watchers (they probably wouldn’t approve of about 95% of my food choices), but it is interesting to get a general idea of how good (or bad!) a dish is for you.  And yes, every now and then I do like to make healthy choices 😉

Get all your ingredients lined up….

Ingredients for Sweet and Spicy Glazed Drumsticks

Brown your drumsticks in a big pot with a bit of hot oil, then add the remaining ingredients and bring to a boil.  Simmer for about 20 minutes until the sauce reduces and the chicken is cooked through.  Turn it up to high again for a few minutes so the sauce reduces even more and becomes “glazey”.  You know what I mean.

Drumsticks boiling in sweet and spicy glaze

Serve with a fresh, crunchy coleslaw and some rice.  This meal definitely doesn’t lack flavour, and you won’t feel uncomfortably full after dinner!

And don’t forget to pour generous heaps of the lovely sauce all over your rice.  You won’t regret it.

Sweet and Spicy Glazed Drumsticks with Crunchy Coleslaw

Sweet and Spicy Glazed Drumsticks Recipe

8 medium chicken drumsticks
2 tbsp extra virgin olive oil
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

1.    In a heavy large saucepan, brown chicken on high for 3-4 minutes with extra virgin olive oil.
2.    Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it start becoming thick)
3.    Transfer chicken to a platter and pour glaze on top. Top with chives, green onion or sesame seeds and serve.

From:  Skinnytaste


Filed under Main Courses

Sweet Potato Fries

Ginger may seem like an unusual spice to add to these addictive sweet potato fries, but you must promise me you will include it.  It makes a huge difference, and after you try this, non-gingered sweet potato fries just won’t satisfy you anymore.

One of those random kitchen gadgets I most want one day in my dream kitchen, is a fresh fry cutter.  It speeds up the process of cutting fries, and there are all kinds of fancy attachments you can use too.  You can cut shoestring fries in seconds flat!  Who doesn’t want that in their life? But until that day arrives, I’ll just use my embarrassingly dull Ikea knives and a lot of elbow grease.  But it’s totally worth it!  If you whip up a nice aioli dip, you’ll have a gourmet side dish or a party treat that will disappear in record time.


Gingered Sweet Potato Fries

Sweet Potato Fries Recipe

2 – 3 Large sweet potatoes
1 – 2 tbsp canola oil
1 1/2 tsp powdered ginger
1 tsp kosher salt
1 tsp fresh ground black pepper

1.  Preheat oven to 400 degrees.  Peel potatoes, and cut into desired french fry shapes.  (I’ve done long narrow matchstick shapes, or round coin like shapes – a bit more like potato chips this way, if you slice them nice and thin.)

2. Toss fries with canola oil, ginger, salt and pepper.

3.  Put in oven for about 40 minutes, until they are golden brown and crispy. Make sure to flip the fries a few times during cooking to ensure they are evenly cooked on all sides.


Filed under Apps & Sides, Vegan