Arsip Tag: ginger

braised ginger meatballs in coconut broth – smitten kitchen

Dipublikasi pada November 21, 2023 oleh pbnbigesdi

I’ve made these before with a mixture of chicken and pork and it works just fine. If you can find it, one stalk of lemongrass, outer leaves removed and cut into 1-inch lengths, is a great addition here; add it with the ginger and garlic to the broth and remove it at the same time. I always add a bit of greens to this recipe. Baby spinach is the quickest. Since it’s May, thinly sliced asparagus or trimmed asparagus in 1-inch segments would be wonderful. Add chiles to taste; two are called for. I often just put a few slices in (because: kids), and then marinate the rest in a little vinegar, setting them out to be spooned on top by those who want more heat.

    Meatballs
  • 2 pounds ground pork
  • 2 large eggs
  • 3 tablespoons panko breadcrumbs
  • 2 tablespoons finely chopped peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon fish sauce
  • 2 teaspoons kosher salt
    • Broth
  • One 13 1/2-ounce can unsweetened coconut milk
  • 2 cups chicken stock or low-sodium broth
  • 1/4 cup thinly sliced peeled fresh ginger
  • 2 garlic cloves, thinly sliced
  • 2 fresh red chiles, thinly sliced, plus extra for serving (see Note)
  • Finely grated zest and juice of 1/2 lime
  • 1 tablespoon fish sauce
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon granulated sugar
  • Kosher salt
  • A few handfuls of baby spinach
    • To serve
  • Roughly chopped fresh mint and cilantro leaves
  • Additional lime wedges
  • Steamed jasmine rice (I estimate about 1/4 cup cooked per serving)
Make the meatballs: Preheat your oven to 425°. Combine all of the ingredients in a large bowl; I like to do so with a fork or potato masher. Form the mixture into 1 1/2-inch meatballs (I used this scoop) and arrange them on a large rimmed baking sheet about 
1-inch apart. Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.

Meanwhile, make the broth: In a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, garlic, chiles (to taste), lime zest and juice, fish sauce, turmeric, and sugar. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Simmer 10 minutes, until the flavors are infused into the broth. You can leave everything in, but I like to remove everything with a skimmer for a smooth broth. Season to taste, if needed, with salt. 
Add the meatballs to the broth, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes. Add spinach and cook just to wilt. Season the broth with more sugar, salt and lime juice if necessary. Serve with herbs, additional chiles, lime wedges, and rice.

Do Ahead: The uncooked meatballs can be refrigerated on a baking sheet for up to one day. The broth can also be prepared in advanced; it will keep for three days.

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roasted squash and tofu with ginger – smitten kitchen

Dipublikasi pada November 18, 2023 oleh pbnbigesdi

The book focuses on what we’d call sheet pan meals but large sheet pans aren’t as much of a thing across the pond, but roasting dishes (a little smaller) are. Nevertheless, I tried to squeeze this onto one large (half-sheet) pan vs. the two baking dishes she suggests in the book and my tofu didn’t come out very crisp. If this doesn’t bother you, squeeze away.

Please read: To ensure this recipe is gluten-free, use soy sauce or tamari labeled clearly labeled as gluten-free. To make this dish vegan, use sugar or another sweetener instead of honey.

  • 14-ounce package extra-firm tofu
  • 2 pounds winter squash (such as kabocha or acorn)
  • 3 tablespoons honey or brown sugar (see Note)
  • 1/3 cup soy sauce (see Note)
  • 1/2 to 2 teaspoons crushed red pepper flakes, or to taste
  • 1-inch piece fresh ginger, peeled and finely grated
  • 7 tablespoons vegetable or peanut oil, divided
  • Kosher salt and freshly ground black pepper
  • 6 garlic cloves, very thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, trimmed and thinly sliced on the diagonal
  • Juice of half a lime
Drain your tofu and remove as much water as you can: There are two easy ways to ensure your tofu gets as crisp as possible, but the first requires advanced planning. 1. The first is one that a dear reader has been pressing (get it? sorry) me/us to try for years: freezing it. You can freeze your tofu as soon as you get it home, still in the package, or already drained. Once defrosted, it easily shakes off all of its water (you’ll want to blot it though) and even has a lovely texture. But, this requires a little more planning. 2. The second is a little faster, but some say less effective: place your block of on a few layers of paper towel with more towels over it (and even a tray or plate on top to weight it) and to set aside for 5 minutes, or until needed.

Heat your oven: To 400°F. Cover 1 to 2 baking sheets with parchment paper for easy cleanup.

Prepare tofu and vegetables: Cut tofu into 1/2-inch slices, and then in half again. Halve and seed your squash — I like to remove the seeds with a metal soup spoon, which makes it much easier to get it clean. Cut squash into 1/2 to 3/4-inch thick wedges. If using two pans, you can arrange the squash on one and the tofu on another. If using one, try to puzzle them together as I do above; it will be more snug.

In a small bowl, whisk together the honey or sugar, soy sauce, pepper flakes (to taste), ginger, and 4 tablespoons of the oil. If using two pans, pour 2/3 of the marinade over the squash and 1/3 over the tofu, and turn each slice of squash over gently to coat on both sides. If using only one, use all the marinade, coating the squash and tofu together. In all cases, season the squash and tofu with salt and pepper.

Cook: Roast for 15 minutes, then using a thin metal spatula (this is my favorite), turn the squash and tofu chunks over. In a small bowl, combine the remaining 3 tablespoons oil with the garlic and spoon this all over the squash and tofu. Return pan(s) to the oven and roast until the tofu is dark and the squash is completely tender, 10 to 15 more minutes.

Serve: Directly from the pan(s) or arranged on a serving plate. Scatter with sesame seeds and scallions, and squeeze lime juice over.

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