Ginger-Mint Ice Cream
8 rennet tablets
? cup cold water
2 cups sugar
6 egg whites, beaten
6 cups milk
4 cups heavy cream
6 egg yolks, beaten
2 Tbsp vanilla extract
? cup chopped candied ginger
? cup finely minced fresh peppermint
Crush rennet tablets in cold water to
dissolve; set aside. Combine sugar, egg whites,
milk, cream, egg yolks, vanilla, ginger and
peppermint in saucepan. Cook over medium
heat for 15-20 minutes or until heated through,
stirring constantly. Stir in rennet mixture. Let
stand for 10 minutes. Pour into ice cream
freezer container. Freeze using manufacturer s
directions. (Along the Garden Path)

Ginger Julius Smoothie
1 inch slice fresh ginger root
4 strawberries
? banana, peeled
? cup fresh orange juice
1/3 cup orange sorbet
2 Tbsp nonfat yogurt
Peel and grate the ginger root and set
aside. Rinse the strawberries under cold water,
removing stems and leaves. Slice the banana.
In a blender, combine all ingredients. Pur e
until smooth, about one minute. Pour the
smoothie into a chilled glass. (The Healing
Kitchen)

Sichuan Noodles with Beef
? lb lean sirloin steak
? cup soy sauce
3 Tbsp rice vinegar
1 tsp finely chopped garlic
1 tsp finely chopped fresh ginger
1 tsp sugar
2-3 chilies, seeded and sliced
4 scallions, finely chopped
small handful of coriander leaves, finely
chopped
? cup peanut oil
? lb dried egg noodles
1 Tbsp toasted sesame seeds
6 whole scallions
Cut the steak across the grain into thin
strips. Make a marinade with the soy sauce,
rice vinegar, garlic, ginger, sugar, chilies,
chopped scallions, coriander and 2 Tbsp of the
oil. Marinate the beef for 30 minutes. Heat the
remaining oil in a wok or heavy frying pan.
Drain the meat from the marinade and saut for
2 minutes. Meanwhile, cook the noodles in a
pan of boiling salted water for 5-7 minutes until
al dente. Drain and place in a large, warmed
serving dish. Pour over the remaining beef
marinade. Make a slight indentation in the
center of the noodles and spoon in the beef.
Sprinkle with the sesame seeds and garnish the
dish with the whole scallions. (Cooking With
Spices)

Indian Vichyssoise
4 large potatoes
1 large onion, finely chopped
4 fresh green chilis, finely chopped
? cup butter
1 Tbsp finely minced ginger
1? cup thick, unsweetened coconut milk
3 cups chicken stock
2 tsp salt or to taste
? cup plain yoghurt
2 hot dried chilis
1 Tbsp mustard seeds
sprigs of mint for garnish
Peel and dice the potatoes, and drop
them into cold water as you go. Rinse, then
simmer them in a large quantity of water until
they can be easily pierced with a fork. Drain
and roughly mash. In a large pot, cook the
onion and chilis in butter until the onion is
transparent. Add the potatoes, ginger, and
coconut milk. Beat this mixture until thick and
smooth. Add the stock and salt, and bring to a
boil while stirring. Turn off the heat. Stir in the
yoghurt and refrigerate. Toast the dried chilis
and mustard seeds in a dry skillet until the
mustard seeds begin to pop. Grind this mixture
into a coarse powder. Serve the chilled soup
with the mint sprigs and spices on the side.
(Ginger: East to West)

Jamaican Gingerbread
? cup unsalted butter, softened
? cup molasses
? cup packed dark brown sugar
3 large eggs
? cup sour cream
1 Tbsp finely grated lemon zest
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 ? tsp ground cinnamon
? tsp ground allspice
? tsp salt
? tsp ground cayenne pepper
? tsp ground cloves
? tsp freshly grated nutmeg
one 2-inch piece fresh ginger, peeled and
minced
2 Tbsp finely chopped crystallized ginger
Butter a 9x4 inch loaf pan with 1 Tbsp
of the butter. Line the bottom of the pan with a
piece of parchment or waxed paper and butter
the paper. Dust the pan with flour, shaking out
the excess. Preheat the oven to 350F.
Combine the remaining 7 tablespooons of
butter, the molasses, and the sugar in a large
bowl and mix with an electric mixer until
smooth. Add the eggs one at a time, mixing
constantly. Add the sour cram, lemon zest, and
vanilla and mix well. Sift together the flour,
baking soda, cinnamon, allspice, slat, cayenne,
cloves and nutmeg in a medium bowl. Stir the
dry ingredients into the batter. Add the fresh
ginger and crystallized ginger and mix well.
Spoon the batter into the prepared pan and bake
for 50 minutes, or until a cake tester inserted in
the center comes out clean. Remove from the
oven and let stand on a wire rack for 15
minutes. Remove from the pan, peel off the
paper, and cool. Cut into slices and serve.
(Adriana s Spice Caravan)

Gingered Carrots with Lime and Mace
? lb carrots, cut into julienne strips
2 Tbsp butter
1 tsp grated peeled ginger root
1 Tbsp lime juice
? tsp black pepper
? tsp ground mace
1 tsp finely shredded lime rind
Steam carrots for 2-3 minutes, or until
crisp and tender. In a 10-inch skillet, mix
together all the remaining ingredients except
lime rind. Place skillet over medium heat.
Toss carrots in the skillet for 30 seconds, or
until butter is melted. Transfer to a serving
dish, and sprinkle with lime rind. (The Herb &
Spice Cookbook A seasoning Celebration)

Lions Head Chinese Meatballs
1? lb pork, minced
3 tsp ginger, fresh, minced
3 spring onions, finely chopped
1 garlic clove, minced
6 water chestnuts, finely chopped
1 Tbsp sherry, dry
2 Tbsp soy sauce
1 tsp sugar
2 tsp cornflour
4 Tbsp oil
1 lb Chinese cabbage, cut in 1 in slices
? pt chicken stock, hot
Mix meat well with garlic, ginger,
onion and water chestnuts. Blend in sherry,
soy sauce, sugar and corn flour. Divide the
mixture into ten and shape into balls. Heat 2
tablespoons of oil in a pan, brown the meatballs
all over and put them aside. Heat the rest of the
oil in a casserole, add the cabbage and cook for
a minute, stirring constantly. Place the
meatballs on top of the cabbage, add stock,
cover and simmer for 15-20 minutes. Serve
with noodles. (Cooking with Spices)

Fresh Ginger Jelly
? lb gingerroot
1 cup water
6 Tsp lemon juice
3 ? cup sugar
3 oz pectin
Make an infusion by mixing chopped ginger
root with ? cup sugar. Place in a heavy 4 quart
pan. Stir in the required liquids and bring to a
boil. Simmer 8 minutes and bring to a rolling
boil; stir in pectin; boil ? minute, stirring
constantly. Add remaining sugar and bring to a
full boil that cannot be stirred down. Boil 1
minute. Remove from heat and skim off foam.
Pour through a sieve into prepared jars and seal

Benedictine Pie
1 ? cup gingersnap crumbs
? cup melted butter
? cup cold water
1 envelope unflavored gelatin
1/3 cup sugar
1/8 tsp salt
3 eggs, separated
? cup Benedictine
1/3 cup sugar
1 cup cream
Combine crumbs and butter. Press
mixture on bottom and sides of a 9 pie plate.
Bake at 350F for 10 minutes. Cool. Pour
water in pan and sprinkle gelatin over. Heat
with 1/3 cup sugar, salt & egg yolks until
gelatin dissolves and mixture thickens. Do not
boil. Remove from heat. Stir in Benedictine &
chill until mixture mounds slightly Beat egg
whites until stiff; add remaining sugar and beat
until peaks are firm. Fold whites into thickened
mixture. Whip cream until soft peaks form.
Fold into mixture. Pour into crust. Chill
overnight (Parsley, Sage, Rosemary & Mine)

Soy Sauce Lamb Chops
3 Tbsp sesame oil
8 1-inch-thick lamb chops
8 scallions, finely chopped
4 garlic cloves, minced
? cup soy sauce
? cup hoisin sauce
2 tbsp rice vinegar
1 Tbsp Sam bal Oelek
one 1-inch piece fresh ginger, peeled and
minced
Ginger Mint Pesto
Heat the roasted sesame oil in a large
skillet over medium heat until hot but not
smoking. Add the chops and cook, turning
once, for 6 minutes, or until browned lightly.
Remove the chops from the skillet and drain on
paper towels. Add the scallions and garlic to
the skillet and saut for 10 minutes, or until
softened. Add the soy sauce, hoisin sauce,
vinegar, Sambal Oelek, and ginger and simmer
for 3 minutes, stirring constantly. Return the
chops to the skillet and reduce the heat to low.
Cover and cook, turning once, for 5 minutes, or
until cooked through. Pour the Ginger Mint
Pesto into a plastic mustard dispenser and
squiggle a design on each of 4 plates. Top with
the lamb chops, drizzle with the pan juices, and
serve.

Ginger Mint Pesto
3 cups fresh mint leaves
1 2-inch piece fresh ginger, peeled and chopped
1/2w cup pine nuts
? cup extra-virgin olive oil
1 garlic clove, minced
Combine all of the ingredients in a food
processor and process until smooth. (Adriana s
Spice Caravan)

Chickpea Flatbread with Garlic Chives,
Cilantro and Ginger
1 cup chickpea flour
1 tsp whole cumin seeds
1 tsp salt
? tsp ground hot red pepper
? cup water
? cup minced fresh garlic chives
? cup minced fresh cilantro leaves
1 tsp minced fresh gingerroot
? cup peeled, seeded, and diced tomatoes
Ina large bowl, combine flour, cumin
seeds, salt and red pepper. Add the water and
mix well. Stir in the garlic chives, cilantro,
ginger and tomato. The batter should be
slightly thicker than pancake batter. If too thin,
add a bit more flour and mix well. Coat a large
nonstick skillet or griddle with nonstick
cooking spray and place over medium-high
heat. For each flatbread, but 2 tablespoons of
batter in the pan and spread it out with the back
of a spoon until uniformly thick and about 4
inches in diameter. Cook for 1 minute, then
turn over and cook for 2 minutes on the other
side. If necessary, turn over again to finish
cooking. Dark spots mean the bread is
sufficiently cooked. Serve immediately. (The
Herbal Palate)

Ginger Mousse
4 Tbsp water
1 envelope or 1 Tbsp plain gelatin
1 cup heavy cream
1 can evaporated milk
6 egg yolks
9 Tbsp sugar
? cup finely minced fresh ginger
? cup rum
5 egg whites
? tsp salt
Pour the water into the top of a small
double boiler and sprinkle in the gelatin. Let it
sit for a couple of minutes, then turn on the heat
and stir the gelatin over the simmering water
until it dissolves. Turn off the heat and cover
the double boiler.
Combine the cream and evaporated
milk in an enamel, glass, or stainless steel
saucepan and heat until bubbles form around
the edges. Remove from heat.
Beat the egg yolks until well blended,
then gradually add all but a tablespoon of the
sugar, beating constantly. Continue to beat the
mixture until it makes a ribbon as it falls from
the beater.
Don t stop. Continue to beat the yolks
while adding the milk in a thin stream.
Transfer the mixture to a saucepan, and stir
over a low heat until it thickens enough to coat
a spoon. Be patient. Don t let the custard boil,
or it will curdle. When good and thick, stir in
the gelatin and the ginger; pour the mixture into
a large mixing bowl, scraping out every tasty
drop with a spatula. Warm the rum in a pan
and ignite it. Shake the pan back and forth
gently until the flame goes out, then stir it into
the custard. Let the custard cool. Set aside.
Beat the egg whites until frothy in a
separate bowl. Add the final tablespoon of
sugar and the salt and beat until the whites form
stiff peaks. Gently fold the egg whites into the
custard mixture, and continue to stir them
carefully until well mixed. Chill, covered, in
individual dishes or a serving bowl until firm,
at least 3 hours. (Ginger East to West)

Natural Ginger Ale
1 teaspoon thinly sliced fresh ginger rhizome
1 teaspoon red raspberry leaves
3 cups water
1 cup carbonated water
1 lemon slice
Combine herbs and plain water in a
saucepan and bring to a boil. Turn down the
heat and simmer for 5 minutes. Remove from
heat and steep for 10 minutes. Strain out
herbs. Add carbonated water and lemon just
before serving. (Herbs for Health and Healing)

Spiced Ginger Beer
? lb fresh ginger, peeled and grated
2 limes, thinly sliced
2 Tbsp cream of tartar
4 cups sugar
5 quarts water
1 Tbsp dried yeast
Combine the ginger, lime, cream of
tartar, and sugar in a large jar. Warm 1 cup of
the water and pour over the yeast. Set aside.
Boil the remaining water and pour over the
ginger mixture. Let cool to lukewarm. Whisk
the yeast and stir into the ginger mixture.
Cover and let stand for 2 days. Strain an d
bottle. The ginger beer will keep for up to 1
week in the refrigerator. (Adriana s Spice
Caravan)

Confederate Ale
4 gallons water
8 oz molasses
1/8 oz ground ginger root
1 bay leaf
brewer s yeast, spread on both sides of a piece
of toast
Boil the first 4 ingredients together for
15 minutes, then cool and tub, floating the
yeast-covered toast on the liquid s surface to
start the fermentation. Cover with a cloth.
(Mastering Herbalism)

Ginger Liqueur
1 cup white sugar
? cup light brown sugar, firmly packed
1 ? cups water
3 Tbsp chopped gingerroot
3 whole cloves
1 tsp black cardamom seeds
1 tsp orange zest
1 cup 100-proof vodka
? cup brandy
Bring white sugar, brown sugar, and
water to a boil over medium-high heat. Add
gingerroot, coves and cardamom and boil for 5
minutes. Remove from heat and let stand until
just warm. Use a fine-mesh strainer to strain
out solids. Discard. Transfer liquid to a clean
1-quart container. Add orange zest, vodka, and
brandy. Cover and let stand in a cool dark
place for 1 month. Use a fine-mesh strainer to
strain out orange zest. Discard. Transfer
liqueur to clean container, cover, and let stand
for 1 week more. Rack or filter liqueur into
final container. (Cordials from Your Kitchen)

Irish Ginger
4 ? cups whisky
1 oz bruised root ginger
pared peel and juice of 1 lemon
1 ? cups sugar
1 1/3 cups seedless raisins
1 Tbsp caraway seeds
Put all the ingredients into a widemouthed
bottle, cork and keep for 2 weeks,
shaking daily. Strain and bottle. This can be
drunk immediately and will keep indefinitely.
(The Complete Book of Herbs and Spices)

Crystallized Ginger
2 cups of ? inch thick slices of peeled or
scraped ginger
water
1? cups sugar
? lemon, sliced
1 cup light corn syrup
First Day: Cover ginger with water in a
saucepan and bring slowly to a boil. Cover and
simmer gently until tender, about 20 minutes.
Add ? cup sugar, stir well, and return to a boil.
Remove from heat. Let stand, covered, at room
temperature overnight.
Second Day: Bring to a boil, reduce heat, and
simmer gently for 15 minutes. Add sliced
lemon and corn syrup. Simmer, uncovered, 15
minutes more, stirring occasionally. Remove
from heat, cover and let stand overnight.
Third day: Bring to a boil, stirring often. Stir
in ? cup sugar, bring to a boil; reduce heat,
and simmer gently for 30 minutes. Stir in rest
of sugar and bring to a boil. Remove from heat
and let stand overnight.
Fourth Day: Bring to a boil. When syrup
drops heavily from the side of a spoon and the
ginger is translucent, remove from heat and
drain. Save syrup; it makes a delicious sauce
Dry ginger slices on a rack over a tray
overnight. When well dried, roll in granulated
sugar and store in tightly covered glass jars.
(The Herb Companion Cooks)

Orange Ginger Bread
? cup milk
1 tsp baking soda
2 Tbsp warm water
2 ? cups flour
2 Tbsp warm water
1 tsp cream of tartar
1/3 cup dark brown sugar
? cup margarine
1/3 cup dark molasses
1/3 cup corn syrup
2 level tsp cinnamon
2 level tsp ground ginger
pinch of cayenne pepper
3 eggs beaten
grated rind and juice of 1 orange
Heat half the milk to body temperature
and mix with baking soda and warm water.
Sift the flour and cream of tartar. Cream
together with the sugar and margarine. Add the
molasses and corn syrup and beat for 1 minute.
Stir in the spices. Gradually add the flour
mixture, alternating with the beaten eggs. Beat
well. Stir in the rind and juice of the orange
and the baking soda mixture. Give a final
thorough mix and turn into a large well greased
bread pan. Bake for approximately an hour and
350F. (Creative Cooking with Spices)

Burmese Ginger and Cabbage Salad
? lb fresh young ginger, peeled and julienned
1 ? cups fresh lemon juice
? cup yellow split peas
1 cup corn oil
? cup shredded fresh coconut
12 large garlic cloves, thinly sliced
? cup chickpea flour
? cup sesame seeds
2 cups thinly shredded cabbage
? cup halved roasted peanuts
6 Tbsp Thai fish sauce (nam pla)
? cup peanut oil
Combine the ginger and lemon juice in
a glass bowl, cover, and refrigerate for 3 days
to soften the ginger and mellow the flavor.
Soak the split peas in cold water to cover for 6
hours; drain and set aside. Drain the ginger,
squeeze out the lemon juice, and set aside.
Heat the corn oil in a wok or skillet over low
heat. Add the split peas and cook for 1 minute.
Remove with a sieve or slotted spoon, drain on
paper towels, and set aside. Add the coconut to
the oil and cook for 1 minute. Remove with a
sieve or slotted spoon, drain on paper towels,
and set aside. Add the garlic to the oil and
cook for 5 minutes, or until lightly browned.
Remove with a sieve or slotted spoon, drain on
paper towels, and set aside. Discard the corn
oil in the skillet. Dry roast the chickpea flour
and sesame seeds in a small skillet over
medium heat for 1 minute. Transfer to a small
bowl. Combine the ginger, split peas, coconut,
garlic, chickpea flour and sesame seeds,
cabbage, peanuts, fish sauce, and peanut oil in a
large serving bowl. Toss well and serve.
(Adriana s Spice Caravan)

Ginger Cookies
1 cup sugar
? cup Crisco shortening
1 egg
4 Tbsp molasses
1 tsp ground ginger
1 tsp ground cinnamon
? tsp ground nutmeg
? tsp salt
2 cups all-purpose flour
1 Tbsp baking soda
extra sugar for rolling dough into
Cream shortening and sugar; add egg
and molasses. Sift rest of ingredients together
and stir into creamed mixture (do not overmix).
Chill dough. Shape into 1-inch balls and roll in
sugar. Bake in preheated 375F oven for 7-8
minutes. Cool. Males 4 dozen. Serve with
ginger cheese and pineapple mint cheese.

Ginger Cream Cheese:
8 oz cream cheese, softened
2 Tbsp half-and-half
3 Tbsp crystallized ginger, chopped
2 Tbsp almond slices, toasted
Combine all ingredients except almonds and
beat until smooth. Chill 8 hours. Sprinkle with
almonds and serve with ginger cookies

Thai Ginger Candy
14 oz Young ginger; peeled and sliced 1/8"
thick pieces
8 ? c Sugar
2 c water
8 tsp salt
2 tsp Lime juice
Place ginger slices in a pot and pour in
enough water to cover all the pieces. Bring to a
gentle boil and let the boiling continue for
several minutes then drain. Repeat this
procedure 3-4 times to get rid of the spiciness.
Poke holes in the gingers with a fork or a
bamboo skewer and blot with paper towels
(doing this will assure proper absorption of
syrup). Place in a glass jar big enough for
ginger and syrup. In a pot, combine 1 1/2 cups
sugar, 2 cups water, 2 tsp salt, 2 tbsp lime juice
and bring to a boil over medium heat. Remove
from the heat and cool. Pour the syrup into the
finger jar and cover tightly. Let stand
overnight. Next day, pour out only the syrup
into a pot and add 2 cups of sugar and 2 tsp
salt. Bring to a boil or until sugar and salt is
dissolved. Cool and return the syrup to the jar.
Cover and let stand overnight. Next day, repeat
step 4, but with only 1/2 cup sugar and let stand
overnight again. Repeat step 5 once more but
let stand 2 nights this time. Pour ginger/syrup
into a strainer and discard the syrup. Spread
ginger pieces in a single layer on a foil-lined
cookie sheet and dry in the sun or in an oven
(lowest heat) until the gingers become glazed
or glisten and dried. Place in a large bowl or zip
lock bag and coat with the remaining sugar
(measured at the beginning of this recipe).
Store in an airtight container. Keeps up to 4
months. Serve with unsweetened tea or other
hot beverages.

Passover Ginger Candy
Purchase matzo meal (ground matzos)
wherever Jewish foods are sold.
1 cup granulated sugar
2/3 cup honey
1/2 cup almonds, blanched, peeled, chopped
1 1/2 tablespoons ground ginger
1 cup matzo meal
2 eggs, beaten
1/4 cup granulated sugar mixed with
1 teaspoon ground ginger
In a deep saucepan, combine the 1 cup sugar
and honey; stir over low heat, and bring the
mixture to a boil. Reduce heat and simmer for
10 minutes. Remove pan from heat. Mix
almonds, ground ginger and matzo meal with
eggs; mix well, using a fork. Add the mixture
to the syrup. Stirring constantly, cook over low
heat until it reaches the soft-crack stage on a
candy thermometer. Turn the mixture out onto
a wet marble slab or board. Dip your hands in
ice water; use the palms of your hands to flatten
the mixture to a thickness of 1/2 inch. Sprinkle
the mixture with the ginger-flavored sugar and
let it cool slightly. With a sharp, wet knife, cut
the candy into about 25 squares or diamonds.

Crystallized Ginger
Choose about 10 ounces of young, tender
ginger, as fresh as possible. Ten ounces will
give you about 6 ounces of cleaned and sliced
ginger root. The characteristics you want to
look for are: Thin, tender and even brown skin,
firm flesh with minimal "give" or "sponginess",
well shaped main body with minimal
extraneous protrusions, a fresh and pleasant
odor Carefully peel off the outside brown skin
of the root. Remove the secondary knobs, and
freeze them for another use. Cut out any
discolored or dried out spots. Cut the root into
2-inch lengths and slice lengthwise into 1/8-
inch slices. Punch holes in the slices with a
needle or fork (somewhat like you would
tenderize a steak). Toss the slices in a bowl
with 2 cups granulated sugar. Add 1
tablespoon of water to a 6- or 8-inch cast iron
frying pan or a heavy wok. Pour in the ginger
and sugar, and bring very slowly to a gentle
simmer. Stir occasionally for one hour. Lower
the heat to a minimum and let very slowly
simmer, stirring occasionally and separating the
slices, until the syrup starts to get thick and
crystallize. There will be a rim of sugar that
crystallizes out around the edge of the pan, and
the mixture will become quite thick and syrupy,
and will have a lot of sugar crystals in it. Soon
the mixture will bubble slowly all over the
surface, and when gently stirred will crystallize
more and more. (This last phase only takes a
few minutes, so watch carefully toward the end.
If it caramelizes, it's ruined.) Soon the syrup is
mostly crystals, and the whole mass will start
coming together when stirred. When you can
make a pile of it in the middle of the pan, and
very little syrup drains out, remove from the
heat, and toss gently while it cools. Make sure
the slices remain separated. If done right, the
crystallized ginger slices will separate from the
sugar at this point. Spread everything out on a
tray to cool and dry. Store airtight where it is
dark and cool. Use the sugar in coffee, bread,
cookies, etc.

Coconut Ginger Candy Drops
Nonstick vegetable oil spray
2 cups 1/4-inch cubes peeled fresh coconut
(white part only)
2 cups (packed) golden brown sugar
1/4 cup water
2 tablespoons grated peeled fresh ginger
1/2 teaspoon ground allspice
1/4 cup water
Spray large rimmed baking sheet with
nonstick spray. Combine coconut and all
remaining ingredients in heavy medium
saucepan. Stir mixture over medium heat until
sugar dissolves and mixture comes to boil.
Attach candy thermometer to side of pan. Boil
until mixture thickens and temperature registers
295?F, stirring occasionally, about 15 minutes.
Remove pan from heat. Working quickly, drop
about 2 tablespoons mixture for each coconut
candy onto prepared baking sheet, spacing
apart. Let stand until cool and firm. (Candy
drops can be prepared 3 days ahead. Store
airtight in single layer at room temperature.)
Makes about 16.

Black-Eyed Peas with Spices and Herbs
1 cup of black-eyed peas
1 inch piece of fresh ginger, peeled and finely
chopped
2 - 3 hot green or red chilies
1 teaspoon of cumin seeds
2 teaspoons of garam masala
1/2 teaspoon of paprika
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
1/2 teaspoon of dried red chili flakes
1 large tomato, seeded and finely chopped
roughly 1 1/2 inch piece of tamarind
small handful of fresh mint leaves, finely
chopped
1 teaspoon of dried fenugreek leaves (methi)
1/4 cup of fresh parsley, chopped
small handful of dried curry leaves
sea salt to taste
Soak the beans overnight in enough
water to cover. Drain, transfer to a pot with 2
cups of water, bring to a boil and reduce the
heat to low and cover and simmer until the
beans are just tender (roughly 20 - 30 minutes).
Meanwhile, put the tamarind chunk in a small
bowl and cover with 1/2 cup of hot water. Let
sit for about 30 minutes. Heat a few teaspoons
of oil in a frying pan over medium heat. When
hot, add the ginger, cumin seeds and hot
peppers to the pan and stir and fry for a few
minutes. Now add the garam masala, turmeric,
cayenne, paprika and chili flakes to the pan and
stir and fry for another minute. Add the tomato
and continue to cook, stirring often, for another
5 minutes or so. Add this mixture to the just
tender beans, along with the mint, fenugreek
leaves, parsley, curry leaves and strained
tamarind water (discard the pulp). Cook until
the beans are buttery soft - roughly another 15 -
20 minutes. At this point, you may wish to
mash some of the beans with an immersible
hand blender, or scoop some out, mash and
return to the pot. Stir in the salt and serve in small bowls or over steaming hot rice. Yields 4
servings.

Chicken and Pepper Saute with Ginger-herb
Sauce
Makes 4 servings
1 (1-inch) piece fresh ginger, peeled
1/3 cup flat-leaf Italian parsley
1/3 cup fresh mint leaves
2 tablespoons olive oil, divided
1 cup rice vinegar
1 teaspoon sesame oil
2 teaspoons honey
1 teaspoon ground coriander
Salt and pepper to taste
1 pound boneless, skinless chicken breasts
1 red bell pepper, cut into thin strips
2 cups cooked brown rice
Place ginger, parsley and mint leaves in
the work bowl of a food processor. Process to
chop ginger and herbs. Add 1 tablespoon olive
oil, rice vinegar, sesame oil, honey and
coriander. Process to blend. Salt and pepper to
taste; set aside. Pound chicken breasts until
thin and even. Heat remaining 1 tablespoon
olive oil in large nonstick skillet. Cook chicken
over medium-high heat 4 minutes on each side
or until done. Remove chicken to cutting board
and allow to rest for a few minutes. Meanwhile
cook red pepper in skillet until crisp tender;
about 2 to 3 minutes, stirring frequently.
Transfer peppers to a medium bowl. Cut
chicken into thin strips and add to peppers.
Pour herb mixture over chicken and peppers;
toss gently to coat. Serve over rice.

Roast Seal with Herbs, Spices and Burgundy
Wine
Yield: 4 Servings
2 pounds seal meat, cut into 2 inch cubes
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cloves
1/8th teaspoon allspice
1/4 cup olive oil
1 cup burgundy wine
1 medium yellow onion, finely diced
1 sprig fresh Italian parsley, coarsely chopped
1 tablespoon freshly grated ginger
Cut the seal meat into 2 inch cubes. Pat
them dry with paper towels. Put them in a plate
and set them aside. Place the flour, salt,
pepper, allspice, and cloves in a plastic bag.
Shake the bag to mix the ingredients. Place the
cubed seal meat inside the bag with the
flour/spice mixture. Make sure that the cubed
meat are completely coated with flour. Remove
each coated piece and set it aside while you
prepare the frying pan. Put the olive oil in an
oven-proof deep skillet. Brown the seal pieces
in olive oil making sure than each piece is
golden browned. When all the pieces are done,
remove them from the skillet and set them
aside. Add the chopped onions and grated
ginger to the fat that was leftover in the skillet.
When the onions have become soft and
translucent, add the wine, and bay leaves. Bring
the mixture to a boil. When it is boiling, add
the browned meat. Put a lid on the skillet. Put
the skillet in a 350 degree oven for about 30
minutes. When the meat is cooked (seal meat is
quite tender especially the "flippers"), sprinkle
freshly chopped parsley on top of the stew.
Serve the entree with baked new potatoes,
asparagus, and fresh cherry tomatoes.