SG’s Facelift!
Posted: September 20, 2012 Filed under: Uncategorized Leave a commentThe new site is live!
Please follow me at http://www.strawberryginger.com
Cheers!
Kim
Coming soon!
Posted: August 14, 2012 Filed under: Uncategorized 1 CommentSG is in the process of getting a facelift!
Stay tuned for the sweet reveal,
-“Ginger Kim”
Simple Sundays: Spicy Genoa Salami Sandwich with Fresh Basil and Provolone
Posted: August 5, 2012 Filed under: Man Food, Simple Sundays | Tags: dinner, food, genoa salami, mix mayonnaise, vegetarian Leave a comment
Ahh, my second guest post: a personal favourite and the quintessential man food – the salami sandwich. Kim never makes this type of food, but she certainly loves it when I do. It’s a simple, extremely flavourful snack for a lazy Sunday afternoon. Serve with a light lager, such as Mill Street Organic Lager, or an ice cold lemonade. Enjoy.
Ingredients
- 6-8 thin slices of spicy genoa salami
- 3-4 large leaves of fresh basil
- 3 rings of red onion
- 3-4 slices of red pepper
- 1 slice of provolone cheese
- 1 poppy seed bagel
- 1 tablespoon of Mayonnaise
- 1 teaspoon of fresh ground black pepper
- ¼ teaspoon of onion powder
- ¼ teaspoon of dried parsley
Directions
1. Slice the red pepper into long strips and the red onion into rings
2. Wash and de-stem the fresh basil
3. Mix mayonnaise, black pepper, onion powder, and dried parsley into a paste
4. Toast the bagel and promptly put a slice of provolone cheese on the bottom half so that it begins to melt as you’re preparing the rest of sandwich
5. Add red onion and red pepper
6. Layer slices of salami and fresh basil leaves
7. Top with the mayonnaise mixture spread over the top half of the toasted bagel
8. Enjoy.
Guest Post: Classic Pork Chops with a Hint of Maple Syrup by Mr. Strawberryginger
Posted: August 1, 2012 Filed under: Dinner 1 Comment
As Kim’s husband, this is my first guest post after many, many promises to do so. When I cook, I almost always go to comfort food – savoury, delicious, classics. On the menu tonight, pork chops with sautéed onions, mushrooms, and hint of maple syrup.
I like to cook with a cocktail in hand. It gets the taste buds warmed up – or something like that. For this recipe, I prefer a crisp, slightly hoppy aubern lager such as Creemore Springs Premium Lager. This recipe would also pair nice with a spicy medium bodied Syrah if you prefer red wine instead.
Ok, I digress. These pork chops start with garlic, mushrooms, and sweet white onions sautéed in butter. Add in the pork chops, well seasoned with pepper and a dash of sea salt, and then finish with a drizzle of pure Canadian maple syrup. This combination makes for a savoury and slightly sweet take on the classic pork chop.
Set-off maple syrup with a slightly bitter green vegetable such as asparagus. Here, I just tossed the asparagus in olive oil, black pepper, and sea salt before broiling for 8-10 minutes in an open-faced tinfoil pouch.
The pictures are a bit off, as they’re taken with my iPhone, but the chops are delicious. Cheers.
Ingredients
▪ 3-4 boneless pork chops
▪ 1/2 sweet white onion
▪ Two handfuls of sliced white mushrooms
▪ One clove of garlic
▪ Two tablespoons of butter
▪ Fresh ground black pepper and a dash of sea salt
▪ One and half tablespoons of real Canadian maple syrup
Directions
1. Warm a skillet over medium-high heat and add two tablespoons of butter
2. Mince garlic and slice the mushrooms and onions – adding to the pan when the butter is melted and bubbling
3. Sauté the garlic, mushrooms, and onions for two to three minutes and then make room for the pork chops
4. Generously pepper both sides of the pork chops and add to the pan, sprinkling a dash of salt over the chops
5. Cook pork chops for approximately four minutes per side or until cooked through and golden brown on the outside, continuing to sauté the garlic, onions, and mushroom throughout cooking (remove from the pan if the sauté is cooking too quickly and then combine again before step 6)
6. Once everything is cooked, drizzle maple syrup over the pork – letting it spill off the sides to mix into the garlic, onions, and mushrooms
7. Serve with your favourite cooked green vegetable and rice
Simple Sundays: Sunnyside Peppers
Posted: July 29, 2012 Filed under: Breakfast, Simple Sundays 4 Comments
Spice up your Sunday brunch with this super easy twist on fried eggs. Your guests or spouse or whoever you’re cooking eggs for will be blown away, and it only takes a few minutes. To make sure that this recipe goes off without a hitch, get the skillet good and hot before dropping the eggs in. This will keep all the egg’y goodness inside the crisp bell peppers. Enjoy.
Ingredients (for 2 people)
- 4 eggs
- generous dab of butter
- 1 red pepper and 1 green pepper
- A pinch of salt, pepper, and parsley
- Toast
Directions
- Warm a skillet over medium-high heat and add the dab of butter
- Meanwhile, slice the peppers about 1/2 inch thick and place on warm skillet – flipping them over after 1 min.
- Crack 1 egg into each pepper allowing each one to cook through – about 2-3 min each.
- Once the eggs are cooking to your preference, add salt, pepper, parsley; serve with toast and put on some sunday morning music.
Pavlova with Fresh Strawberries
Posted: July 22, 2012 Filed under: Dessert | Tags: Corn starch, Egg white, Home, Martha Stewart, Meringue, strawberry pavlova, Teaspoon, Vinegar 2 Comments
I’ve been wanting to make Pavlova for weeks and finally decided to take the plunge. I’m going out of town for 3 weeks starting tomorrow, so I wanted to squeeze it in before leave. Plus, Ryan had never eaten Pavlova – which should be a must try on everyone’s list! Pavlova is a super light and sweet dessert that is perfect to have in the summer. There are so many different toppings you can add on top -various fruits or melted chocolate. I decided to leave the whip cream off this time but next time I will definitely add it.
Adapted from Martha Stewart
Ingredients
- 6 egg whites – room temperature
- Pinch of cream of tartar – if you don’t have it, use the same amount of lemon juice
- 1 1/2 cups sugar
- 1 1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla
- 1 teaspoon white wine vinegar
- 20 strawberries hulled and chopped (for topping)
- Whipped Cream (Optional)
Directions
- Preheat oven to 250 degrees.
- Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in sugar, then cornstarch and salt, beating until stiff, glossy peaks form.
- Fold in vinegar and vanilla.
- Place a piece of parchment or foil on a cookie sheet. Add meringue on top and making a circle – smooth sides.
- Bake 1 1/2 hours. Turn off, and let meringue cool in oven 2 hours.
- Once done, take a spoon and crack the top of the meringue. Add whip cream on top (if desired) and fresh strawberries.
Creamy Pesto Pasta with Shrimp
Posted: July 9, 2012 Filed under: Dinner, Pasta | Tags: Cheese, Cook, creamy pesto, creamy pesto pasta, creamy pesto shrimp, Home, Olive oil, Parmigiano-Reggiano, Pasta, pesto, Shrimp Leave a comment
This delicious pasta recipe is perfect for a busy weeknight when you don’t want to spend a lot of time making dinner. It takes less than 20 minutes and tastes absolutely delicious. Prepare the sauce while the pasta is cooking and you’re closer than you think to eating dinner.
Wine Pairing: Sauvignon Blanc
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove of garlic – finely chopped
- 1/4 cup cream cheese
- 3/4 cup onion, chopped
- 1 cup frozen shrimp
- 1/2 cup sliced mushrooms
- 1/3 cup pesto
- 1/4 cup milk
- 4 cups Pasta – any kind
- 1/4 cup parmesan cheese + some for topping
- cherry tomatoes and pepper for topping
Directions
- While your favourite pasta is boiling, make the sauce starting with a medium saucepan over medium-high heat.
- Add olive oil to the pan and let it warm up. Add onions and mushrooms and shrimp stir occasionally for 5 minutes or until the shrimp is cooked through.
- Add butter, garlic, cream cheese and pesto and stir until well combined.
- Drain pasta and add to the same pot over low heat. Add the sauce mixture to the pasta along with the milk, cheese and cracked pepper. Mix well.
- Add fresh tomatoes and cheese on top before serving.
Related articles
Strawberry Rhubarb Crumble Bars
Posted: July 5, 2012 Filed under: Crumbles and Crisps, Squares | Tags: Bake, Butter, Crumble, Flour, Rhubarb, strawberries, strawberry ginger, strawberry rhubarb, strawberry rhubarb bars, strawberry rhubarb desserts, Sugar, summer strawberry desserts, Tablespoon, Zest (ingredient) 1 Comment
- 1 cup plus 3 tablespoons unsalted butter, chilled from the fridge
- 2 ½ cups all-purpose flour
- ¾ cup graham cracker crumbs
- ½ cup plus 2 tablespoons large flake oats
- ½ cup sugar
- ¾ cup brown sugar, packed
- 1/8 teaspoon salt
- Zest of one lemon
- 1 egg plus 1 egg white
Filling:
- 2 cups rhubarb but into 1 cm pieces
- 4 cups strawberries, slices
- 1/2 cup sugar
- 2 tsp vanilla
- 1 tbsp plus 2 tsp cornstarch
Directions
- Grease a 9 x 13 pan with butter or Pam and Preheat oven to 350F.
- Use a cheese grater to grate the chilled butter onto a plate and then place the grated butter in the freezer while you mix the rest of the ingredients. Do not do this with room temperature or frozen butter.
- Stir together flour, graham cracker crumbs, ½ cup oats (do not add the 2 tablespoons yet), brown sugar, white sugar, lemon zest, and salt. Add the egg and egg white and combine dry ingredients with a fork.
- Using the grated butter from freezer, add it to the crumble mixture. Using your hands, massage the butter into the flour.
- Remove two cups of the crumble mixture for the topping – and stir the 2 tablespoons of oats into this mixture.
- Press the remaining crumble mixture into the greased pan creating an even layer.
- In a separate bowl, stir together the rhubarb, strawberries, sugar, vanilla and corn starch and spread on the layer of pressed crumble. Top with the reserved two cups of crumble mixture.
- Bake for 45 to 50 minutes until the top is golden and the filling is bubbling.
- Allow to cool for 1 hour before cutting.
- Enjoy!!
Related articles
- Rhubarb Crumble (alidoesit.wordpress.com)
- Strawberry Rhubarb Crisp (hauteapplepie.com)
Kale and Mixed Veggie Salad with Lemon Tahini Dressing
Posted: June 30, 2012 Filed under: Salads, Uncategorized, Vegan, Vegetarian | Tags: Kale 2 Comments
This Canada Day long weekend is going to be full of BBQ-ing and beer-drinking fun. The key to keeping it balanced is to get a generous dose of fresh veggies. This salad is the perfect solution because it not only provides you with that “generous dose”, but also leaves you feeling energetic and refreshed. It’s also incredibly good for you. If you don’t like kale, you’re not alone. Don’t worry, the tips and tricks in this salad make it magically delicious!
Adapted from Oh She Glows
Ingredients
Lemon Tahini Dressing:
- 1/4 cup Tahini
- 3 garlic cloves
- 1/2 cup fresh lemon juice
- 1/4 cup nutritional yeast
- 4 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 1 tsp ground pepper
- 5 tbsp water
Salad:
As much as you want of the following:
- Kale – remove stems and break into bit-sized leaves
- Cucumber
- Tomatoes (I used cherry tomatoes)
- Carrots
- Red Onion
- Red Pepper
- Hemp Seeds
- Walnuts
- Avocado
- Raisins
- Add the kale leaves (broke up) to a large bowl.
- Pour 1/3 cup of Lemon Tahini Dressing + a dash of sea salt on top of the kale and massage it into leaves really well and let sit for 30 minutes or so.
- Next, add 1/2 the avocado and massage into the kale as well. The avocado, dressing a dash of salt will make the kale soft and easier and more enjoyable to eat. 🙂
- Add all remaining ingredients, mix well and serve immediately.
Related articles
- Super Low-stress Summer Salad (realmomsrealfood.wordpress.com)
- Cookbook Review: ‘Wild About Greens’ Makes Healthy Cooking Easy and Tasty (eatdrinkbetter.com)
Red Lentil Hummus Veggie Wrap
Posted: June 27, 2012 Filed under: Sandwiches, Vegan, Vegetarian | Tags: vegan sandwiches, veggie sandwiches, Veggie Wrap sandwhich 2 Comments
This tortilla wrap is full of wholesome goodness and provides an easy way to get your daily dose of vegatables. On a hot summer day, this sandwich makes you feel good and full of energy. This recipe is a guideline, so feel free to add or subtract your favourite veggies – or even choose a different bread. Making it your own makes it even more enjoyable.
Ingredients
- 1 hearty tablespoon red lentil hummus – (click here for recipe)
- 1 x whole wheat wrap
- Hearty handful of spinach, arugula, or your favourite greens
- As much as you like of the following: red pepper, black olives, sliced tomatoes
- ground pepper
- Optional veggies: sprouts, avocado, green or red onion
Directions
- Spread the hummus on the wrap.
- Add all veggies on top of hummus, add cracked pepper on top.
- Roll wrap tightly and slice.
Related articles
- Red Lentil Hummus (strawberryginger.com)
- Red Lentil and Carrot Veggie Burgers (hauteahimsa.com)
strawberry ginger 