Tag Archives: ginger

Orange Pomegranate Salad

Orange Pomegranate Salad

The holidays are fast approaching and I am already planning our meal for Christmas Eve.  It’s a family tradition that every year on Christmas Eve I make a huge pot of New England Clam Chowder to share with my family and friends.  With the chowder, I serve up finger foods, fresh baked breads, salad and dessert.  Since the chowder is the only item on the menu that does not change from year to year, I try to think of different and fresh tasting dishes to serve with the soup.

While I am thinking about what I am going to serve with the chowder, our family is busy decorating our home for the holidays.  Bruce’s responsibility is to put up the lights out in the front of the home, and my job is to decorate the dining room and living room.  I love doing that.  It’s one of my favorite things to do.

This is what my dining room looked during the last Christmas season.  Last year, I focused on red and green colors.  This year my plan is to decorate with white and silver.  I want my dining room to have a shiny cold sparkle to it.  The table will be removed and 2 eight foot tables will take its place on Christmas Eve.  That’s what I do every time we have a large gathering in our home.  What I have in mind this year is crisp white table cloths, white candlesticks with snow covered greenery.  The three little trees that you see above are now covered with little white birds, silver ornaments and shimmery snowflakes.

One of my white birds.  I snagged about a dozen of these at a craft store last week for about a dollar each.  I would have bought more but I cleaned out the bin…

Silver pine cone ornament.  My Mom gave these pine cone ornaments to me earlier this year.  These pretty ornaments are on the same trees as the white birds.  Can you believe that this ornament is made of plastic?  Could have fooled me…  I’ll be the first to admit that I’m not ashamed of decorating with plastic ornaments.  I like plastic ornaments because they are pet and child friendly, they don’t shatter and when they fall off the tree, all they do is bounce!  And what’s even better about plastic ornaments…  They’re inexpensive.

I just love the holidays!  In my opinion, it’s not about the gifts or the food.  It’s all about spending quality time with family and friends.  I want everyone who visits our home to have a wonderful time and have fond memories of our time together.

I have made the decision to serve my Orange Pomegranate Salad on Christmas Eve.  It’s light, plates beautifully and won’t leave my guests stuffed once I start ladling up steaming hot bowls of chowder.  My Orange Pomegranate Salad is made with fresh naval oranges, pomegranate seeds, watercress, radish shoots, crunchy pepitas and a tangy pomegranate vinaigrette.  It’s easy, bright and delicious! Enjoy!  Tessa

Ingredients:

  • 6 large naval oranges, peeled and sliced.
  • 3 cups water cress (use more if you like)
  • 3 cups radish shoots (use more if you like)
  • 6 Tbs toasted pepitas (pumpkin seeds)
  • 6 Tbs fresh pomegranate seeds
  • 1/4 cup canola oil
  • 1/8 cup rice vinegar
  • 1/8 cup pomegranate vinegar
  • 1 Tbs brown sugar
  • 1 tsp ground ginger
  • 1/4 tsp salt

Begin by cutting off the peel from the oranges.  Slice each orange into 1/2 inch thick slices.  Arrange on six salad plates with water cress, radish shoots, pomegranate seeds, and pepitas.  Make the vinaigrette by whisking together the canola oil, rice vinegar, pomegranate vinegar, brown sugar, ginger and salt.  Drizzle the vinaigrette on the salads when ready to serve.  Serves 6.

Lime Currant Cookies

 

 

 

 

 

 

 

 

 

 

 

 

Lime Currant Cookies

Nine times out of ten, whenever I shop at the grocery store I will have limes in my grocery basket.  I love limes.  If I lived in a warmer climate you could comfortably bet that I would have a lime tree in my yard.  No, wait, I would have two…oh… maybe three!  There is something about limes that draws me toward the bright green color and the sourness of the fruit.  My Lime Currant Cookies have a distinctive lime flavor, sprinkled with tart little dried zante currants and a have a wonderful hint of ginger.  These cookies are so good that you might be able to exchange these for currency! Enjoy!  Tessa

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1 stick of butter (softened)
  • 2 eggs
  • 1/4 cup fresh lime juice
  • 1 Tbls lime zest
  • 1/2 cup dried zante currants
  • powder sugar for dusting

Begin by preheating oven to 350 degrees.  Using a stand mixer, add the flour, sugar, baking powder, ginger and salt to the mixing bowl.  Mix well.  Add butter, eggs, lime juice and zest and mix well.  Add currants until blended.  Using a small cookie scoop or by spoonfuls, drop on silicone lined cookie sheet.  Bake for about 20 minutes, rotating the cookie sheet halfway through.  Remove from heat, let cool on wire racks, and then dust with the powdered sugar.  Makes about 3 dozen cookies.  Enjoy!  Tessa

Honey Ginger Salmon with a Spicy Raspberry Mango Salsa

There are so many wonderful things about living here in the Pacific Northwest.  Some of the things that we enjoy are the abundance of wild caught salmon and fresh picked red raspberries .  When in season we can easily find salmon at our local stores for a reasonable price or if you are the adventurous type, you could go down to the river and catch your own.

Our family likes to eat healthy meals so I am constantly looking for tasty “good for you” dishes that I can cook easily after a long day at the office.  Salmon is easy to make and is perfect for those busy weeknights when you don’t have much time to prepare meals for yourself or your family.  My Asian inspired Honey Ginger Salmon with a Spicy Raspberry Mango Salsa is perfect for those situations.  Just imagine a sweet and spicy glazed salmon fillet nestled on the top of some gorgeous black rice topped with a zesty fresh raspberry mango salsa.  This exotic dish tastes great and looks so beautiful that you just might forget that it was healthy for you too.  Enjoy!  Tessa

Honey Ginger Salmon Ingredients:

  • 3 – 6 oz. salmon fillets (use wild not farmed)
  • 2 Tbls. honey
  • 1 Tbls. minced fresh ginger
  • 1 Tbls. Indonesian soy sauce
  • 1 tsp. minced garlic
  • juice of 1 lime
  • a big pinch of salt

Before preparing the salmon, cook 3 servings black rice according to the manufacturer’s directions.  Black rice takes a bit more time to cook than white rice so be sure to start early and figure how much time you need before preparing the Honey Ginger Salmon.  Preheat your oven to 400 degrees.  Grab a medium sized baking dish and line with foil.  Spray with non stick spray.  Place salmon fillets in the baking dish.  Whisk together the remaining ingredients and brush the glaze on the salmon.  Bake for about 15 minutes uncovered or until salmon flakes with a fork.  While baking the salmon prepare the Spicy Raspberry Mango Salsa.  See below.

Spicy Raspberry Mango Salsa Ingredients:

  • 2 mangoes (cut into cubes)
  • 1/3 c. chopped red onion
  • 1/3 c. chopped fresh cilantro
  • 1/2 – 2/3  c. fresh red raspberries
  • juice of one lime
  • 1/2 red jalapeno pepper minced
  • 1 tsp. sambal oelek
  • 1/2 tsp. salt

Grab a small bowl and lightly mix together the above ingredients.  Taste it.  Correct the salt or heat if necessary.

To serve the Honey Ginger Salmon with Spicy Raspberry Mango Salsa, place a scoop of cooked black rice on plate.  Stack your salmon fillet on the rice, and top with a about a 1/2 cup of raspberry mango salsa.  Serve with lime wedges and a cucumber salad.  Makes 3 servings.