I highly recommend this soup! The ginger and lime in here take over and I didn’t even notice a fishy flavor.  Maybe it was just unfishy fish. Whatever it was I liked it. I ate all the left overs too so don’t go looking for them.

 

 

The recipe was inspired and quite adapted from this Thai styled chicken soup recipe from this soup book that I can’t remember the name of but looked like that. Google is being no help right now sorry.

 

 

So here’s how it started, a few edamame, garlic and ginger just sitting there and next thing you know, we had soup!

Mince garlic and half of the green onions, sautéed In coconut oil.

add coconut milk  to broth, saving some to add to soup at the end.

 

 

add sautéed  garlic and onion tops

 

and fish sauce

 

 

In same pan lightly sauté fish pieces, to capture all the garlic flavor

 

 

add fish to broth

and lime zest

Finely mince fresh ginger and add to soup.

 

and add seeded red pepper.

 

 

bring to boil, then simmer.

 

 

simmer about 10 minutes.

 

 

add a bit more coconut milk, edamame, and remaining green onion Then serve.

 

 

Thai-style Fish Soup

ingredients

• 1 tsp coconut oil
• 2 cloves garlic, minced
• 1 small red jalapeno (or other hot red pepper),seeded and chopped
• 1 lime, zested, (and then juiced and reserved for  another purpose)
• 1-2 green onion tops, finely sliced, divided
• 1 quart chicken or fish stock
• 3/4 pound cod fish, cut into small pieces
• 1 1-inch piece of fresh ginger, finely diced
• 1-2 Tbsp fish sauce
• 1 tsp sugar
• 1 can coconut milk, (not lite is better), divided
• 2/3 cup edamame, cooked and shelled
• small bunch of cilantro, snipped  (optional)

   Mince the garlic, and sauté in coconut oil until soft and translucent; add half the green onions

   Warm the broth, then add the coconut milk; add sautéed garlic and onion and fish sauce. and simmer gently  Lightly sauté the fish pieces in the pan the garlic was sautéed in; add fish to stock;  add 1 Tablespoon lime zest, minced fresh ginger and red pepper; Bring just to a boil, then lower to a simmer for about 10 minutes; add edamame; 
  Serve with more green onions, add a bit more coconut milk and cilantro, if desired

 

I made these peanut butter cup stuffed ginger cookies into a gluten free version and if I’d followed the recipe and not added additional flour they would’ve been perfect! They’re pretty munchable just the same.

 

 

For this recipe you just need some peanut butter cups.

 

 

open them up but don’t eat them! Or you might not have enough to stuff all the cookies and might have to stuff the remaining dough with peppermint white chocolate, which isn’t all that bad actually.

 

 

cut them in quarters. then refrigerate if you are in a warm room.

 

 

In a bowl add butter, sugar,

 

 

and molasses.

 

 

cream together until smooth.

 

 

add egg and mix.

 

 

Add flour,

 

 

xanthan gum,

 

 

baking soda, cinnamon, ginger,

 

 

salt, and pepper.

 

 

mix together

 

 

until it’s all mixed together.

 

 

place dough on plastic wrap

 

 

wrap up and refrigerate.

 

 

When dough is chilled tear off or cut off pieces of dough, flatten out a little.

 

 

Place a peanut butter cup piece in the center then wrap around and shape into a ball.

 

 

roll in powdered sugar then place on a baking sheet and bake at 350 for 12-14 minutes.

 

 

Or until they start cracking on the top.

 

 

Rollo in powdered sugar again after they’re cooked.

 

 

Then cut a few in half to check to see what they look like. Then eat all the cut cookies.

 

 

 

Peanut-Butter-Cup-Stuffed Ginger Cookies

adapted from Rachel Ray’s recipe

Ingredients

 

•   3 cups gluten free flour
•     1/2 teaspoon xanthan gum
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
•   1 teaspoon ground cinnamon
•   1/4 teaspoon pepper
• 1/4 teaspoon salt
•   2 sticks unsalted butter at room temperature
•   1/4 cup granulated sugar
• 1/4 cup light brown sugar
•    1 egg
•   1/3 cup molasses
•    peanut butter cups, chilled and cut in quarters
•   Confectioners sugar, for rolling

 

Directions

    In a medium bowl, whisk together the flour and baking soda. Whisk in the ginger, cinnamon, pepper and salt.
    cream the butter, granulated sugar and brown sugar until smooth, light and fluffy. Beat in the egg, then mix in the molasses. Add the flour mixture in mixing until just combined. Turn out the dough onto a large piece of plastic wrap. Using the wrap to help, form the dough into a disk and seal tightly. Refrigerate the dough for at least 1 hour or up to 1 day.
    Preheat the oven to 350 degrees . Line 3 cookie sheets with parchment. Working with 1 tbsp. of dough at a time, mold the dough around each peanut butter cup to enclose completely. Roll the cookies in the confectioners sugar. Place  dough balls on each of the prepared pans. Bake until the tops are just set and slightly cracked, 12 to 14 minutes. transfer the cookies to a rack to cool for 5 minutes.
    Roll the cookies in the confectioners sugar, then return to the rack to cool completely. 

 

I’m still baking Christmas cookies. Today’s cookie has ginger root and candied ginger it them.

 

 

I made the dough up the night before and my camera refused to come out to photograph, it made some excuse about the light being bad at night and how it was just going to be photos of more butter and sugar in a bowl. I decided not to argue with it. Ya gotta pick your battles sometimes.

 

 

On a lightly floured surface, roll out the dough into a 1/8-inch-thick rectangle to about 1/3 inch thick.

 

 

Cut into stars using cookie cutters

 

 

 

 

and place  on the baking sheets.

 

 

Beat the egg and 1 tablespoon water in a small bowl.

 

Lightly brush the cookies with the egg wash,

 

 

then sprinkle with the crystallized ginger and coarse sugar.  Refrigerate the cookies until firm, about 20 minutes. Somehow I forgot to save the candied ginger for this part. My ginger is well mixed in the dough.

 

 

Preheat the oven to 350 degrees F. Bake until the cookies are slightly puffed and golden brown.

 

 

Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 3 days.

 

 

 

Ginger stars cookies

From foodnetwork

Ingredients

 

• 8 ounces cream cheese, softened
• 2 sticks unsalted butter, softened
• 1/3 cup granulated sugar
• 2 teaspoons grated peeled fresh ginger
• Pinch of salt
• 2 cups all-purpose flour, plus more for dusting
• 1 large egg
• 1/2 cup minced crystallized ginger
• Coarse sugar crystals, for decorating

 

Directions

Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl until light and fluffy. Add the flour and mix until combined. Turn the dough out onto a sheet of plastic wrap and pat into a 1-inch-thick rectangle. Wrap in the plastic wrap and refrigerate until firm, about 1 hour.

On a lightly floured surface, roll out the dough into a 1/8-inch-thick rectangle to about 1/3 inch thick. Cut into stars using cookie cutters and place 1 inch apart on the baking sheets. Reroll the scraps and repeat. (Refrigerate the dough if it gets too soft.)

Beat the egg and 1 tablespoon water in a small bowl. Lightly brush the cookies with the egg wash, then sprinkle with the crystallized ginger and coarse sugar. Refrigerate the cookies until firm, about 20 minutes.

Preheat the oven to 350 degrees F. Bake until the cookies are slightly puffed and golden brown, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

 

These ginger cookies are so good! Vegan, gluten free what ever, they taste good. They are going on my I-will-make-again list and I’m making  them again soon.

I found this recipe on foodgawker and had to try it. After I’d printed it out I noticed it used flax meal instead of an egg. I had my doubts. I was pretty sure I wouldn’t like them but I decided to make them anyway. I’m glad I did.

 

 

I have never used flax meal as an egg substitute before.

 

 

I was a little scared. I mean really, this will not grow up to be a chicken, so how is this supposed to work?

 

But I poured the warm water on the flax meal anyway. I have to stop worrying about the chickens.

 

 

And left it to sit for 5 minutes. It kind of seemed like hocus-pocus to me.

 

 

I like ginger a lot and got a little carried away chopping fresh ginger. But um, why did the flax meal cross the –oh never mind.

 

 

The recipe actually only called for 2 teaspoons. I think I got it and then some. Then I chopped up some candied ginger.

 

 

Meanwhile, back to the bowl with the flax meal and water the 5 minutes must have been up.  I added the oil,

 

 

sugar,

 

 

and molasses.

 

 

and mixed it all together.

 

 

Then added flour,

 

 

xanthan gum, just one small tablespoon,

 

 

 

cinnamon, ginger powder, cloves, backing powder and baking soda.

 

 

I started mixing. It seemed really dry. But I was optimistic that it would come together and be cookie dough in a minute.

 

 

I soon lost my optimism. It looked like I was making pie crust or something. 

 

 

So I added some more molasses.

 

And that did the trick.

 

 

Then I worked the ginger in.

 

 

Yay, I have cookie dough! I put it in the fridge to chill for a few minutes.

 

 

Next I got out the turbinado sugar

 

 

and rolled misshapen cookies in it.

 

 

Baked them at 350 for about 10 minutes.

 

 

Then I ate two because the first one was so good but it just might’ve been a fluke.

The second one was too.  So it’s official, they’re all right.

 

 

 

Gluten Free Vegan Ginger Cookies

adapted from Veganricha

Ingredients:

•1 Tablespoon flax-meal
•2 Tablespoons warm water
•1/4 cup oil
•1/4 cup sugar
•1/4 cup Molasses or more if the dough really looks like a pile of crumbs

•1.5 cups gluten free flour
•1 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon ginger powder
•1/4 teaspoon cinnamon powder
•1/4 teaspoon cloves powder
•1/4 teaspoons grated ginger
•1/4-1/3 cup candied ginger chopped
•Turbinado sugar for coating

In a bowl, mix flaxmeal with 2 Tablespoons of water and let sit for 5 minutes.
Stir in the oil, molasses and sugar until combined.
Add the flour, baking powder, baking soda and all spices. And combine. add a little molasses if the dough is just looking like a pile of crumbs.
Add grated and candied ginger and mix.
Chill the dough for 15 minutes.
Shape into flat disks. Press the disks into sugar and place on baking sheet.
Bake in pre-heated 350 degrees F for 10-13 minutes.
The cookies will be slightly soft in the center to touch.