Tag Archives: ginger

Orange Pepper Soup with Cilantro Purée

The last time I was at the produce market, I picked up a big bag of orange peppers for no reason other than to have something colorful and different in my refrigerator.  I cut some up for stir-fry, threw in some with chicken in curry sauce, and chopped some up for salad.  But since produce markets give you more than you need, I was still left with several that I didn’t know what to do with.  That’s when I came across this recipe for Orange Pepper Soup with Cilantro Purée.  The recipe calls for yellow peppers but the orange peppers are just as sweet and worked just as perfectly in this chilled soup.  Although this is loaded with other flavors like garlic, onion, potato, apple, ginger, and fennel, the orange peppers are the star and are beautifully complemented by the other ingredients.  The other highlight to this soup is the addition of curry powder which lays low in the background and provides a subtle warmth.  The cilantro purée adds another layer of fresh flavor that works deliciously with the peppers.  To easily make this soup vegetarian, use vegetable broth in place of the chicken broth.  This soup would be perfect for a warm summer evening but it was still just as a good on a cold December day.

The soup ingredients:

Chop all of the produce (all of it will go into the blender so a coarse chop is fine).

Heat a skillet with butter and sauté the onion and fennel until soft.

Add in the curry powder, ginger, and garlic and sauté 1 minute.

Stir in the white wine and cook until evaporated before adding in the chopped peppers, apple, potato, chicken broth, and salt.  Bring to a boil and reduce heat.  Simmer 20 minutes.

When mixture has slightly cooled, add to a blender and process until smooth.  Chill for 2 hours and stir in lemon juice.

The purée ingredients:

Add all ingredients into a blender and process. 

Add a small amount to the soup with crème fraîche or sour cream before serving.

Additions:  None

Omissions:  None


  • Orange peppers for yellow peppers

Overall Rating:  Like It

Source:  Cooking Light Magazine

Ginger-Lemon Pinwheel Cookies

Gingerbread cookies are perfect for the holiday season but they can be a bit much in my opinion. I think I like looking at gingerbread men more than I like eating them. These Ginger-Lemon Pinwheel Cookies provide that festive gingerbread taste but are mixed with fresh lemon which keep the cookies lighter in flavor. Two different doughs are made – a ginger dough and a lemon dough – and they are rolled out thin, layered, and rolled up and sliced to make the pinwheel effect. Of course, my pinwheels aren’t nearly as fancy or tight as the picture from Cooking Light’s website but they turned out good enough for me! These do take a little bit of time because the doughs need to be chilled in three different stages but they aren’t as hard to make as I thought they would be. The hardest part is rolling the dough into a log but I used plastic wrap to help me keep the dough from splitting and I worked slowly. These cookies are as visually pleasing as they are tasty. Give these a try if you just don’t feel like making gingerbread men…again.

The ginger dough ingredients:

Beat together brown sugar and butter. Add in molasses and egg yolk and mix well.

Add all of the spices to the flour and mix together. Slowly add the flour mixture to the bowl and mix well.

Turn dough onto plastic wrap and form into a disk. Refrigerate for 30 minutes.

The lemon dough ingredients:

Mix together butter and sugar until creamy. Add in egg white and mix.

Add in vanilla and lemon zest.

Slowly mix in the flour until combined. Like the ginger dough, form dough into a disk in plastic wrap and chill for 30 minutes.

After doughs have chilled, roll both out until thin. Chill for another 10 minutes.

Layer ginger dough on top of lemon dough and carefully roll (from the long end) into a log as tightly as you can without tearing the dough. Freeze for 30 minutes.

Remove plastic wrap and slice the dough. Bake cookies on a baking sheet for 8-9 minutes in a 350°F oven.

Additions: None

Omissions: None


  • Light brown sugar for dark brown sugar

Overall Rating: Like It

Source: Cooking Light Magazine

Sesame Chicken Stir-Fry

I’m a sucker for stir-fry so this Sesame Chicken Stir-Fry was a no-brainer. The original recipe from Cooking Light is actually a beef stir-fry but since I don’t eat beef, I adapted it to my liking and boy, do I like it! Thin slices of chicken are cooked and then mixed with a salty, sweet, spicy sauce and then with baby spinach. Yum! If you are watching your carbs, or even if you aren’t, please consider making this. You could easily serve it over rice to make it an even heartier meal but I like it just the way it is. The stir-fry sauce is very tasty with ginger, garlic, soy sauce, brown sugar, and crushed red pepper. Because crushed red pepper doesn’t give me the kick of heat that I usually want, next time I make this (and there will be a next time!) I’ll probably substitute it with hot chili sauce like sriracha or cayenne pepper but if you have a sensitive tongue, you can leave it out altogether. If you don’t like spinach, the versatility of this recipe allows you to switch up the ingredients. Try making it with broccoli, or if you want it make it vegetarian, try this sauce with any of your favorite veggie combinations.

The ingredients:

Slice the chicken into thin strips and cook in a pan with sesame oil.

While chicken cooks, make the stir-fry sauce by mixing together soy sauce, ginger, garlic, dark brown sugar, and crushed red pepper in a small bowl.

Remove cooked chicken from the pan and set aside. In the same pan, add green onions and stir-fry sauce and cook briefly.

Add cooked chicken slices back into the pan and mix until well coated.

Into the pan, add baby spinach and cook until wilted.

Sprinkle with sesame seeds before serving.

Additions: None

Omissions: None


  • Chicken for beef

Overall Rating: Love It

Source: Cooking Light Magazine

%d bloggers like this: