Saturday, November 1, 2008

Pineapple Jasmine Rice

2 TBS sesame or other light oil
2 green onions, minced
1 clove garlic, minced
1 tsp fresh ginger, minced

1 c. fresh pineapple, diced

2 c. jasmine rice
3 & 1/4 c. water

Heat oil in large saucepan; add green onions, garlic & ginger. Saute 2-3 minutes. Add the pineapple & saute for 1 minute more.

Add the rice & pour in water, stir to combine.

Bring to a boil over medium high heat. Stir once, cover. Reduce heat to simmer; simmer for 16 minutes or until all liquid is absorbed.

Remove from heat, stir. Let sit for 3-5 minutes before serving.

Asian Glazed "Spare" Ribs

1.35 - 1.5 lbs boneless country-style pork ribs, cut in half*

1 c. pineapple juice
3 slices fresh ginger or 1 tsp ginger powder
1 clove garlic, minced
1 tsp. whole peppercorns

1/4 c. pineapple juice
1/2 c. Hoison sauce
2 TBS rice vinegar
1 TBS Mirin (sweetened sake)
1 TSB reduced sodium soy sauce
1 TBS sesame oil, or other light oil
1/2 tsp fresh ginger or 1 tsp ginger powder
2 cloves garlic, minced

In large non-metal bowl, combine all marinade ingredients. Add rib pieces, turning to coat. Cover tightly with plastic wrap & refrigerate for at least 2 hours, up to 8. The longer you marinate, the more tender the pork will be.

Preheat oven to 350. Line 9x13 glass pan with foil. Remove the pork from the marinade & arrange rib pieces in pan so that they are not touching. Bake for 40 minutes. Discard the marinade.

Meanwhile, combine remaining ingredients to make glaze.

Remove ribs from pan, drain juices & remove foil. Place rib pieces back into pan & pour glaze over to cover.

Bake an additional 30-40 minutes or until ribs are tender; basting occasionally with glaze.

Serve with Pineapple Jasmine Rice or Wild Rice/Basmati Rice Pilaf.

*For appetizer portions, cut ribs into "riblet" size portions. Reduce cooking time to 30 minutes for first bake, 25-35 minutes for glazing bake.

Sunday, October 26, 2008

Butternut Squash Soup

2 medium butternut squash (about 4 lbs), halved & seeded
2 TBS butter, melted
ground nutmeg
fresh ground pepper

1 medium onion, diced into very small pieces
2 TBS butter
1/2 tsp ground pepper
1/2 tsp ground ginger
4 c. warm organic chicken broth (substitute vegetable broth if desired)

1 c. Half & Half (you may substitute milk in a pinch)
1 sprig fresh rosemary

Preheat oven to 350. Line baking sheet with foil. Brush each half of squash with butter, sprinkle generously with nutmeg, salt & pepper, & place cut side down on foil. Bake for 1 hour.

Scoop out the inside of squash carefully (pick off any rind still attached) & place in large bowl of food processor. Puree until smooth, adding a small amount of water if necessary.

In medium stockpot, melt 2 TBS butter & saute onion until it just becomes translucent. Add squash puree, pepper & ginger; cook over low heat, stirring constantly, until heated through. Blend in broth, stirring until smooth. Allow to come to a simmer, then reduce heat to low & cook, covered, for 20 minutes, stirring often.

Meanwhile, combine Half & Half and rosemary in a small saucepan & heat on low until skin just starts to form. Remove from heat, take out rosemary & stir Half & Half quickly into soup mixture. Heat an additional 5 minutes, stirring often, to combine flavors.

If very smooth soup is desired, return soup to food processor in small batches & re-blend.