Tag Archives: ginger

May23

FeedmePhoebe’s Gluten Free Sriracha Ginger Meatloaf + Broccoli Fried Rice

Posted on May 23, 2016 by athaidek

I made this dinner for a St-Charles-house-family-meal a few months ago. To give you some context, Webster’s dictionary defines a St-Charles-house-family-meal as one where a) the fire alarm goes off because our windows are painted shut and literally everything you cook sets it off, b) someone gets accused for not eating carbs , subsequently carbs are consumed by all, c) we run out of plates, chairs, cups, or utensils and resort to more artistic ways of eating. (slices of cake served in coffee filters , people sitting on the floor eating on the coffee table, people eating in a lawn chair eating off a small side table, people sitting on the ground eating off of a square cooler, boys stealing our silverware/cups/pots/oven/spices) , and the most necessary part of a St Charles house family meal is discussing buying a dog or hosting a Murder mystery dinner.

For the past two years, I’ve lived in a house fondly known as “The Quarter House,” (I think we’ve called it that a whopping 2 times), because it looks slightly like a New Orleans French Quarter house. With a full porch on both levels, the house has welcomed its fair share of fun visitors, held many parties and dinners, but most importantly, it’s been a welcoming home base. Of the 9 (actual) tenants in 4 units in the house, 4 of us went to high school together, all of us are friends, and we have at least 5 others who don’t live in the house but may as well be our roommates. This weekend marks the last that we live together – some of us having lived here for 1 and others for 2 years, together.

In honor of our last week as roomies, I’m sharing with you a great Sunday night meal for you and your friends/ family / fr-amily. I still have many tips and stories to share with you from my tiny kitchen, but I’m excited for my new farmhouse sink and GAS RANGE in the new place! I’ll be missing our house, but thankful for continuing friendships with the people in it.

I understand if you do not meatloaf, but I will not have a discussion with you about it. It’s like when you bring something up with your dad that you knooowwww is going to end with both of you STILL feeling passionately about the OPPOSITE side of the other. Yea, I understand, it’s a loaf of meat. But it’s so comforting – you mix up some classic ingredients, throw it in the oven, and during the hour while it bakes, you’re getting excited for your warm cozy meal with friends.

I love Phoebe Lapine’s blog because she posts recipe that align with different dietary restrictions, but also are takes on classic dishes. I have been wanting to make this meal for a long time and am so glad I did!

Thanks to my housemate Daniel for the final plating pics. It pays to have friends with the more artistics capabilities 🙂

Sriracha Ginger Meatloaf, from FeedmePhoebe, serves 4

For the glaze

1/2 cup ketchup
1 teaspoon minced ginger
1 garlic clove, minced
1 tablespoon sriracha

For the loaf

2 large eggs, beaten
4 scallions, finely chopped
2 teaspoons minced ginger (really a 1-inch knob of gingner, peeled and grated)
2 garlic cloves, minced
1 tablespoon gluten-free tamari (just uesd low sodium soy sauce)
½ cup gluten-free oats (I just used regular oats)
1 teaspoon sea salt
1 pound ground beef
1/2 pound ground pork

1. Preheat your oven to 375 and set the rack in the upper-middle of the oven. Middle is fine if that’s confusing. You want your meatloaf not to burn by being too high up

2. In a small bowl, mix the glaze ingredients. One of my housemates doesn’t like ketchup very much so I reduced the amount of glaze. However, the glaze is delicious, dont skimp.

3. In a large bowl, mix together eggs, scallions, ginger, garlic, soy sauce, oats, and salt until combined

4. Next, add in the beef and pork and mix the meat with egg mixture until JUST MIXED. This is key. The second time I made this dish I mixed up the meat too much and it was a bit dry. It helps that you’ve already mixed the other flavors together so the meat should get incorporated with the spice mixture fairly easily.

5. Line a baking sheet with parchment paper or aluminum foil, and form a log-shape with the meat mixture on it. I think I saw this on Ina Garten – apparently you want to pack the meat in the middle first and start pushing it outwards, ensuring that you don’t leave any air pockets in the meatloaf. This will keep it from drying out.

6. With a spoon or brush, slather on about half the glaze on top of the meatloaf.

7. Bake for 1 hour , until the top is all crispy. Let stand for 15 mins before serving

Broccoli fried rice, adapted very slightly from A House in the Hills , serves 4

1 cup any rice you like – I prefer jasmine
2 heads broccoli, chopped, including the stems if you like them
1 medium onion, diced
1 tablespoon + 2 teaspoons toasted sesame oil
2 TBS fresh ginger, peeled and grated/minced
3 cloves crushed garlic
3 tablespoons low sodium soy sauce
1 tsp rice wine vinegar
1 lime

1. Cook rice according to directions but add on 2 tsp of the sesame oil with the water when cooking.

2. Once rice is close to done, heat a large skillet and add the rest of the sesame oil. Cook onions until they start to sweat and you can see through them.

3. Add broccoli and sautee until the outsides get a little crisp. Add a bit of water if the pan is too dry.

4. Add the soy sauce, garlic, ginger, rice, and vinegar, sauteeing all the ingredients together until the broccoli is cooked how you like (about 4-5 minutes for me) and the rice is coated in the oil and sauce. If you want this to be really fried, let it keep cooking and turn up the heat to get some more crisp.

5. Squeeze in lime at the end. Serve with meatloaf and sriracha on the side.

This is really yummy. It’s not going to make it out of the pan before you trying it so just serve from here 🙂

Oct17

Raw beet and carrot ginger shallot salad

Posted on October 17, 2013 by athaidek

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What do you do with a ton of beets in a pinch?!??! Well you HAVE to make a version of this salad.

I got on a Mark Bittman kick last week, reading his favorite recipes over and over again, sort of methodically hoping that the more I read, the more of his skills I’d gain. I used his recipe for raw beet salad as the inspiration for this last-minute salad. It was so last-minute that I ate it all straight from the bowl. I have to be honest here and say I’m not sure it’d be worth making if I didn’t have the food processor with a grater attachment. Because hello, beets are SOOO messy. But if you happen to be wearing a large rubber raincoat, Red Lobster bib, or elbow-high gloves, it might be less messy for you.

Here’s my rendition taking from some advice from Mark. So, beets apparently are so sweet that they require a ton of acid. Well, I went a little overboard but it’s ok!!! There’s always room to tweak that. (tweaking, t-w-e-a-k-i-n-g tweaking…Tom Hanks, You’ve Got Mail).

1. Grate 1 beet and 1 carrot

2. Mince 1 in chunk of ginger (peeled) and 1 shallot

3. Whisk together minced ginger, juice of a lime, some shakes of sherry vinegar, a few squeezes of honey, dijon, some SESAME OIL and olive oil- KEY INGREDIENT HERE

3. Pour dressing over beets and carrots

4. Chop up some cilantro and throw in the mix to your liking

5. Chop up some salty peanuts, almonds, or whatever nuts you have on hand. I’d even add chopped ramen if I had any 🙂

Ok so at this point, mine was a little too acidic, so the way I mellowed it out was by adding some guacamole. But really, chop up an avocado if you have one – I think that’s the key addition.

A few nights before, I went to this restaurant with friends where they have these spicy marcona almonds with manchego cheese and chocolate. Holy cow, amazing appetizer. So you realllyyy need to go to that restaurant and use the leftover almonds in the salad, that was key here.

beetsonbeetsonbeeeets!!!

Oct11

Good Morning, Lord Muffins – King Arthur Flour inspired

Posted on October 11, 2013 by athaidek

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I’ve had this recipe for Morning Glory muffins on my pinterest page for sweets for zee lonnnggest time. The crack of dawn this morning seemed appropriate to whip it out. I don’t really remember my dreams, but I swear I must constantly dream about food bc I JUMP out of bed sometimes to make things. Or I can’t fall asleep until I’ve made them. This week has been a King Arthur Flour week for me. I am SO in love with the recipe page on their website, 100% because of the reviews.

I have so much trust for those recipes and am really into their white-wheat flour lately, it’s great for those medium-grainy recipes. One night I couldn’t fall asleep without having milk and cookies, so I burst out these guys way past my bedtime. So worth it, they were so soft and delicious…brought them to work and got some validation.

So, what’s with the title? In my head, I keep saying “good morning lord” muffins instead of “morning glory.” There was this teacher at my high school who started every prayer with “Good morning, Lord” and if you ask anyone from our school who says that phrase, I promise they would recognize it. This one goes out to you, Mr. Lorys, for fully engraving the phrase Good morning Lord in my memory forever. I WILL NOW always make this recipe because ITS SO GOOD.

And you know I often get mad because my muffins never get really muffiny, they look like cupcakes sometimes, but these look like big-ole regular muffins. Without further adue, here’s the recipe for Morning Glory aka Good Morning Lord muffins. I followed most of the recipe, using sweetened coconut and walnuts like the recipe suggests. However, I mixed up some walnuts with pecans bc that’s what I had on hand. Also, I used half brown sugar half splenda and followed some people’s recommendations, cutting the sugar by about 1/4 of a cup.