· Choose fat, smooth knobs that are not withered and are fresh-looking. The more withered and mature ginger is, the more fibrous (difficult to cut) and pungent it will be.
· If you use ginger, infrequently, store it on a counter in a pot of sand or soil. It will keep indefinitely. Otherwise, keep it in a cool, dry place, where you store your garlic.

Ginger is widely known for its therapeutic properties.
Key Benefits:
· Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating and is even more effective than Dramamine.

· Ginger contains very potent anti-inflammatory compounds which explains why it provides reductions in pain levels and improvements in their when people suffering from osteoarthritis or rheumatoid arthritis consume ginger regularly.

· Ginger can not only be warming on a cold day, but can help promote healthy sweating, which is often helpful during colds and flus. German researchers have recently found that sweat contains a potent germ-fighting agent that may help fight off infections.

· Chewing on a fresh piece of ginger relieves a sore throat, and hoarseness.

1 pint vanilla ice cream
2 four-ounce bars of dark chocolate with at least 56 % cocoa content*
¼ cup candied ginger, chopped finely
2 to 4 10-inch bamboo skewers

1. Line a 7- or 8-inch cake pan with waxed paper and chill in the freezer on a level surface. Fill a glass with some cold water. Microwave the ice cream for 10 seconds and, using a 2-ounce ice cream scoop or a melon baller, shape the ice cream into balls, dipping the scoop in the cold water between each ball. Arrange the ice cream on the chilled pan lined with wax paper and freeze until firm, about 35 minutes.
2. Smash one of the chocolate bars on a hard surface, breaking it into small pieces. Put it in a pan over boiling water to melt. Add half the chopped candied ginger and mix thoroughly.
3. Grasping a bamboo skewer in each hand, pick up a frozen ice cream ball and dip in the chocolate. Turn it with the skewer to coat the ball and arrange back on the waxed paper. Coat half of the balls and place them back in the freezer. Clean out the bowl and repeat the process with the other chocolate bar, remaining ginger, and ice cream balls. Freeze until firm, covered with plastic wrap.

*Ghiradelli, Valrona, and Callebaut are the best coating chocolates, which are easy to use and have less tendency to seize when reheated.

On New Year’s eve, the whole family gathers for a huge banquet and certain foods are de rigeur for the holiday. There may be spring rolls which symbolize bricks of gold bricks. Dumplings are often boiled, steamed, or pan-fried when they are said to resemble golden coins. Noodles symbolize and impart a wish of longevity. They are also the Chinese equivalent of a birthday cake and since everyone is a year older, the New Year is also a type of birthday celebration. Many Chinese families prefer to serve only vegetarian dishes for New Year’s meal. Bowls of oranges and tangerines are put on display to be eaten and they also imply a wish for happiness and prosperity.

Jennifer Che, of the popular website TinyUrbanKitchen.com and I got together to make TWO recipes: Jennifer made homemade dumplings from scratch (Her recipe is on her website and we have on ours to PLUS I made a simpler, but no-less-delicious recipe from my new book Simple Asian Meals :Gingery Faux Won Ton Soup with Bow Tie Pasta.

Here’s wishing you all a healthy and happy New Year filled with good fortune! ENJOY!!

5 cups cored and finely minced Chinese (Napa) cabbage

1 teaspoon salt

1 pound lean ground pork

2 cups finely minced fresh Chinese garlic chives (if unavailable, substitute 1 cup minced leeks – mostly the whites – plus 1 tablespoon minced garlic)

For the Seasonings, mixed together:

2½ tablespoons soy sauce

2 tablespoons toasted sesame oil

1½ tablespoons rice wine

1½ tablespoons peeled and minced fresh ginger

1 tablespoon cornstarch, or more as needed

To Form, Cook, and Serve the Dumplings:

50 dumpling or gyoza skins

Cornstarch as needed

3 quarts water

Dipping sauce

1.  In a large bowl, combine the cabbage and salt and let sit for 30 minutes.  (This will draw water out of the cabbage).

2.  Squeeze as much water as possible out of the cabbage and combine the cabbage with the ground pork, minced chives, and seasonings in large bowl.  Stir vigorously.  If the mixture seems loose, add another teaspoon of cornstarch.

3.  Place a teaspoon of filling in the center of each dumpling skin and fold the skin over to make a half-moon shape.  Spread a little water along the edge of the skin and use the thumb and index finger of one hand to form small pleats along the outside edge of the skin; the inside edge of the dumpling should curve in a semicircular fashion to conform to the shape of the pleated edge.  Place the sealed dumplings on a baking sheet lightly dusted with cornstarch.

4.  In a large pot, heat the water until boiling.  Add half the dumplings, stirring to prevent them from sticking together, and, once the water boils again, cook for 5 minutes.  Remove with a handled strainer and drain, then cook the remaining dumplings.  Serve the dumplings with the dipping sauce.

Dipping Sauce:

¾ cup soy sauce

2 tablespoons peeled and finely shredded fresh ginger

¼ cup water

3 tablespoons Chinese black vinegar or Worcestershire sauce

1.  Combine all the ingredients in a small bowl.

2.  Transfer to a serving dish and use at room temperature.  Refrigerated, the sauce will keep in a tightly covered container for up to a week.

© Copyright Nina Simonds 2008

Gingery Faux Won Ton Soup with Bow Tie Pasta

6 to 8 Servings

.

1 bunch Swiss chard (about 1 pound)

1 pound lean ground pork

Seasonings:

3½ tablespoons chopped fresh ginger

4 tablespoons chopped scallions, white part only

3 tablespoons soy sauce

2 tablespoons rice wine or sake

1 egg, lightly beaten

1½ teaspoons toasted sesame oil

1½ tablespoons cornstarch

1 teaspoon olive or canola oil

1½ tablespoons chopped garlic

6 cups chicken stock, preferably low-sodium

1½ cups bow tie pasta (farfalle)

1 teaspoon salt or to taste

¼ teaspoon freshly ground black pepper

1. Cut off the root end and discard several inches of the thick stalk end of the Swiss chard. Trim and discard any wilted leaves. Cut the remaining stalk and leaves crosswise into thin ribbons, about ½-inch wide, separating the stalk from the leafy sections.

2. In a medium-sized bowl, mix together the ground pork and the seasonings, stirring vigorously with a wooden spoon to form a stiff paste. Using your hands and a serving spoon, scoop out a generous tablespoon of the meat mixture and roll it into a ball, dipping the spoon into a cup of water to prevent it from sticking. Place the meatballs on a sheet of wax paper and repeat with the remaining mixture to make 20 meatballs.

3. Heat the olive oil in a heavy soup pot until hot, about 10 seconds.

Add the garlic and the stalk sections of the Swiss chard and stir-fry

over medium-high heat for about 2 to 3 minutes. Add the chicken stock,

partially cover, and bring to a boil. Reduce the heat to medium, add

the meatballs and pasta, and cook the soup for about 10 to 12 minutes,

or until the pasta is almost tender. Add the green sections of the chard, partially cover, and continue cooking for 1 to 2 minutes, skimming the surface of the soup to remove any scum. Add the salt and pepper, and taste for seasoning, adjusting if necessary. Serve immediately.

Walter not only gave us some great tips, he introduced the newly-released “ HSPH Healthy Eating Plate”, a VAST improvement of the USDA Plate, which according to Walter, has some SERIOUS flaws. The HSPH Eating Plate is much more explicit and defines the best foods that correspond to each portion of the plate. It also corrects “errors” of the USDA Plate (Once again, as with the USDA Pyramid, concessions were to the dairy industry and other mega, agri-business conglomerates.)

BTW, we also illustrated the HSPH Healthy Eating Plate with brand, new easy and delicious recipes from my new book, Simple Asian Meals. Walter gave his thumb’s up on the dishes so here’s wishing you a healthy, happy, and pleasurable- eating new year!

4 six-ounce pieces center-cut salmon fillets with skin, patted dry
1 teaspoon
salt
½ teaspoon freshly ground pepper

2 teaspoons olive or canola oil
1 teaspoon toasted seoil
3 ½ cups or one 9-ounce bag pre-shredded broccoli slaw
1 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh ginger
1 medium red pepper, cored, seeded, and cut into dice
2 tablespoons rice wine or sake

Hot and Sour Dressing, (combine all in a small bowl)
¼ cup soy sauce
¼ teaspoon salt
3 tablespoons sugar
2 tablespoons Chinese black vinegar or Worcestershire sauce
2 teaspoons olive or canola oil for frying fish
¼ cup balsamic vinegar
1 cup water
2 tablespoons minced fresh ginger
2 tablespoons freshly squeezed lemon juice
1½ tablespoons light brown sugar

1. Season the salmon fillets with salt and pepper.

2. Heat a wok or a heavy skillet and the olive or canola and sesame oil until hot, but not smoking. Add the red pepper flakes and ginger, and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly, and pour in the rice wine. Stir and cover. Cook over medium-high heat for a minute or two. Uncover and add the pre-mixed Dressing. Toss lightly for a minute and remove to a serving bowl.

3. Heat the 2 teaspoons oil in a 12-inch, non-stick skillet over moderately

high heat until very hot, about 10 seconds. Arrange the salmon fillets in the pan, skin side up, partially cover and sear over medium-high heat until well browned, about 5 to 6 minutes. Turn the fish over and continue cooking, for about 5 to 6 minutes, or until the fish flakes in the middles when prodded with a knife.
4. Using a slotted spoon or a spatula, portion some of the slaw on individual serving plates or serve in a serving bowl. Place the cooked salmon fillets on top.

5. Drain off any oil and reheat the frying pan with the balsamic vinegar, water, lemon juice, brown sugar, and ginger, stirring to combine. Simmer over medium heat-high heat for about 1½ to 2 minutes until thickened and reduced to 1/3 cup. Carefully pour the glaze over the salmon and serve with the hot and sour slaw. Serve with rice or another whole grain.

Warm Roasted Vegetable Quinoa Salad
6 Servings

Roasting vegetables is so easy, and you can vary the recipe depending on what’s in season. I especially like to serve roasted veggies with a nutty grain like quinoa as a meal by itself, or as a side to grilled, roasted, or pan-seared meat or seafood.

2 medium fennel bulbs (about 1½ pounds) rinsed, drained, stocks cut off and discarded*

2 medium red onions, peeled

1 pound pre-peeled baby carrots, rinsed and drained

1 eight-ounce package teriyaki, Thai, or lemon pepper-flavored baked tofu (optional)

Flavorings, (combine all in a small bowl):

½ cup balsamic vinegar

3 tablespoons minced fresh ginger

1/3 cup virgin olive oil

1 cup quinoa

1½ teaspoons virgin olive oil for toasting quinoa

Dressing (combine all in a small glass bowl until the sugar dissolves):

3 tablespoons soy sauce

6 tablespoons water

1 tablespoon minced garlic

2 teaspoons sugar

5 tablespoons chopped parsley

1. Preheat the oven to 425 degrees. Trim the stem end of the fennel bulbs, leaving 1/8 inch of the root base, and cut each fennel bulb in half. With the cut edge down, cut each half into thin slices about ¼-inch thick. Place the fennel slices in a large mixing bowl.

2. Cut the red onions in half, then cut each half into ¼-inch thick slices. Put in the bowl and add the carrots. Cut the baked tofu into ¼-inch thick slices and 1½ inches long. Add to the vegetables.

3. Pour in the flavorings and toss lightly to coat. Place the vegetables in a large roasting pan or on a cookie sheet and bake about 40 minutes. Flip the vegetables over and continue baking for another 20 minutes, or until the vegetables are tender and golden brown at the edges.

4. Rinse the quinoa in a bowl, using your hands as a rake, and drain in a colander. Heat the oil for toasting the quinoa until hot, about 20 seconds, in a saucepan with lid. Add the quinoa and toast, stirring with a wooden spoon, until golden brown, about 4 to 5 minutes. Add 1¼ cups water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat, uncover, and fluff with a fork. Spoon the quinoa into the bottom of a large serving bowl.

5. Spoon the roasted vegetables over the quinoa and pour the prepared dressing over all. Toss lightly and serve warm or at room temperature.

© Copyright Nina Simonds 2011

Five-Spice Quinoa with Toasted Almonds
4 to 6 servings

Five- spice powder is a seasoning which usually includes star anise, cinnamon, licorice root, fennel, and black or Sichuan pepper. It plays well against the slight nuttiness of quinoa, a grain that is rich in protein. Toasting the quinoa in a little oil adds a pleasing nuance of flavor.

2 cups quinoa

1 ½ tablespoon olive or canola oil

3 tablespoons minced scallions

1 ½ tablespoons minced fresh ginger

½ teaspoon five-spice powder

Sauce, mixed together:

2 ¾ cups vegetarian broth

1 ½ tablespoons soy sauce

½ teaspoon salt

½ teaspoon toasted sesame oil

½ cup toasted sliced almonds

1. Rinse the quinoa, if necessary, in a bowl, using your hand as a rake and drain in a colander.

2. Heat the oil in a medium-size saucepan with a lid until very hot, about 20 seconds. Add the scallions and ginger and stir-fry over medium high heat until fragrant, about 1 minute. Add the quinoa and stir-fry for 2 to 3 minutes. Add the Sauce mixture and bring to a boil. Reduce the heat to low, cover, and cook for about 15 minutes, until the liquid is absorbed. The quinoa should be tender to the bite. Remove from the heat, uncover, and fluff with a fork

3. If the almonds aren’t toasted, fry then until golden brown in a dry frying pan over medium heat, stirring constantly. Let the quinoa cool slightly and then stir in the toasted almonds. Taste for seasoning, adding salt or soy sauce if necessary. Serve warm or at room temperature as a staple dish instead of rice or couscous.

© Copyright Nina Simonds 2011

Juicy Candied Ginger Orange Slices
4 to 6 servings

This is one of the fastest and easiest recipes in my dessert repertory so it has become one of my orange-season favorites. If you are feeling decadent, serve it with vanilla or chocolate ice cream.

5 Navel oranges, peeled

4 tablespoons honey

1 teaspoon ground cinnamon

2 tablespoons chopped candied ginger (optional)

1. Cut the oranges into ½-inch slices and place in a bowl. Add the honey, cinnamon, and candied ginger, and very carefully mix together to coat the slices.

2. Arrange the slices in a large overlapping circle on a dessert platter and let sit for 15 minutes at room temperature. Serve.

Oranges are packed with flavonoids and Vitamin C. When eaten whole, the pith provides anti-cancer agents and important bioflavonoids. Oranges are also rich in fiber.

© Copyright Nina Simonds 2011

Gradually, as I got older, busier, and less complacent, I suggested the idea of getting dim sum. Everyone now loves it so much that last year, our friends were alone but they had prepared a whole beautiful turkey feast. Personally, I was dying to go, but Jesse and Don were adamant: They would NOT give up their dim sum ritual.

This video gives you a guide of how to do dim sum and what to order, BTW, my favorite dim sum restaurants these days in Boston are :He Leung Moon, near Beach Street and the Dumpling Café on Washington Street.

Enjoy and have a lovely holiday!

Nina

¾ pound thin egg noodles such as spaghettini or angel hair

1 ½ tablespoons olive oil

3 tablespoons minced fresh ginger

½ cup minced scallions, white part only

3 cups ¼ -inch sections scallion greens

3 tablespoons rice wine or sake

4 cups bean sprouts, rinsed and drained

Toasted Sesame Dressing, mixed together to dissolve sugar:

7 tablespoons soy sauce

3 ½ tablespoons toasted sesame oil

1 to 1 ½ tablespoons sugar

¼ teaspoon freshly ground black pepper

2 tablespoons Japanese rice vinegar

3 tablespoons sesame seeds, toasted until golden in a dry pan+

1. Heat 4 quarts water in a large pot until boiling. Add the noodles and swirl in the water. Cook until near tender, about 8 to 9 minutes and drain in a colander and rinse under cold water to remove the starch. Drain thoroughly in a colander. (It is considered bad luck, but you may clip in half the noodles to make them easier to stir-fry.)

2. Heat a wok or a heavy skillet over high heat. Add the oil and heat until very hot, about 15 seconds. Add the ginger and minced scallion whites, and stir-fry until fragrant, about 20 seconds. Add the greens, rice wine and bean sprouts and toss lightly for a minute.

3. Add the pre-mixed Toasted Sesame Dressing and the cooked noodles and toss lightly over high heat until the noodles are heated through. Add the toasted sesame seeds, reserving a little for the top. Toss lightly to coat and spoon onto a serving platter. Serve warm or at room temperature.

Photo credit: http://limecake.net

Dim Sum Glossary

In some dim sum parlors in Hong Kong, where ingredients
are prime and innovation is encouraged, the dim sum are
extraordinarily diverse. The chef might experiment with
the traditional recipe, creating a new variation on an old theme,
or even a completely new type. There are, however, a number of
standard classics, and the following glossary covers the most traditional
forms which will be found in all fine dim sum restaurants – in any country.

CHA SHAO BAO (Barbecued Pork Buns) airy, globular buns with a
yeast dough skin stuffed with slices of barbecued pork coated in oyster sauce.

CHANG FEN ( Stuffed Sweet Rice Rolls) squat steamed rolls made with
a slippery, white sweet-rice skin and stuffed with a shrimp, beef, or scallop filling.

CHUN JUAN ( Spring Rolls) slender, deep-fried rolls stuffed with pork,
bamboo shoots, and shrimp and wrapped in thin skins made of flour and water.

DAN TA (Custard Tarts) flaky tarts with a rich and eggy custard center.

DOU SHI PAI GU (Steamed Spareribs in Black Bean Sauce) bite-sized
spareribs coated with a fermented black bean sauce.

LO PO GAO ( Fried Turnip Cake) slices of a steamed pudding-like cake
made with shredded daikon radish, chopped Chinese sausage, and rice powder
that are pan-fried until golden brown and crisp.

LUO MI JI (Stuffed Lotus Leaves) steamed packages of lotus leaves stuffed
with glutinous rice, chicken, diced shrimp, and black mushrooms.
(The lotus leaf merely provides flavor and is not eaten.)

SHAO MAI (Steamed Pork Dumplings) open-faced dumplings with a thin
flour and water skin, stuffed with ground pork and garnished with a variety of
ingredients, including peas, chopped ham, and crab roe.

XIA JAO  (Steamed Shrimp Dumplings or HAR GAO) delicate dumplings with
translucent wheat-starch skins stuffed with chopped shrimp and water chestnuts.
Soy sauce and mustard are often mixed and used as a dipping sauce.

XING REN DOUFU (Almond Bean Curd) a refreshing almond-flavored jelly
usually cut into squares or diamond shapes and mixed with fresh or canned fruit salad.

JIAO YU (Stuffed Taro Balls) deep-fried balls made with a mashed,
steamed taro skin and a pork, shrimp, and black mushroom filling.

GUO TIEH (Pan-Fried Dumplings) crusty pan-seared dumplings stuffed with ground pork and cabbage

Sweet-and-Sour Sauce:  mix together
1/3 cup fish sauce
1/4 cup ketchup
1 1/2 tablespoons sugar
3 tablespoons water

6 ounces flat rice stick noodles (pho), softened in hot water and drained
2 cups bean sprouts, rinsed and drained

Garnishes
3 tablespoons minced scallion greens
1/4 cup finely chopped dry-roasted peanuts
1/2 teaspoon crushed red pepper
2 1/2 tablespoons coarsely chopped fresh cilantro
2 limes, cut into 6 wedges each

1. Heat a wok or a heavy skillet over high heat. Add 1 teaspoon of the oil and heat until very hot, about 30 seconds. Add the shrimp and stir-fry until they turn pink, about 1½ minutes. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok.
2. Reheat the wok over medium-high heat. Add the remaining 2 tablespoons oil and heat until hot, about 30 seconds. Add the eggs and cook, stirring to scramble them, until just set. Add the garlic and stir-fry until fragrant, about 10 seconds. Add the sweet-and-sour sauce and the rice noodles and toss for 3 to 4 minutes, until the noodles have absorbed the sauce and are tender. Add the shrimp and bean sprouts and toss to mix. Transfer onto a serving platter and sprinkle with the scallion greens, peanuts, red pepper, and cilantro. Arrange the lime wedges around the noodles and serve.

6 Servings

Nina Simonds © 2011

I was determined and I must have tested the recipe at least eight times- maybe more. In fact, I have never tested a recipe as much as this Pad Thai. And even after 15 years and many books later, I still think it holds up. My next book, Simple Asian Meals is just about to be published, but I am working on a revision of Asian Noodles and one recipe that will NOT change is this one for Pad Thai.

Enjoy!! I’m getting a craving for some Pad Thai right now.

Nina