Quick, what’s the best part about a Meatless Monday dinner? It’s got to be that you can have ice cream for dessert!
You already know we love making ice cream, and David Lebovitz is one of the best sources for no-fail ice cream recipes. He served his white chocolate and fresh ginger ice cream with nectarine-cherry compote, but I just served it plain, and still got rave reviews. The ice cream was so creamy and the ginger flavor was perfect – not too strong, but still present. So if it’s winter and you still want to make ice cream but don’t want to pay $10/lb for cherries and nectarines to put on top, just skip them!
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We sent my father shopping with a list that was pretty foreign to him. Luckily, the lady at the fruit store pointed him towards all the correct ingredients and we were able to make Stephanie’s soba noodle salad. Unluckily, he had no idea what the ingredients were or what quantities to get, and he came home with a foot of ginger! What did we do with all that ginger? Why, pickle it of course! Pickled ginger is definitely a staple at sushi restaurants, but now we can eat it whenever we make Asian-inspired meals.
This was a really simple recipe, something that can be whipped up on a weeknight or while doing some prep work in the kitchen.
- 1 pound of ginger, peeled and sliced very thinly (use a mandolin or vegetable peeler)
- 1 teaspoon salt
- 1 1/2 cups rice vinegar
- 1 cup sugar
Soooo remember when I was freaking out about that almost-exploding tofu package? I had been preparing to make this meal. And I made it anyway, but I bought a new package of tofu, because I didn’t want to risk anything.
Think you don’t like tofu? That’s probably not true; I’ve made a slimy tofu before, but you just have to cook it the right way and it’s great! And it’s as easy as broiling it for less than 10 minutes. This is a great start to a Meatless Monday meal!
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