Weekly Scavanger

I'm joining up with Thelma again for her weekly photo scavenger. This week's categories are:

1. A cool leaf
2. Something we other than water
3. An arrow

1. One of the bazillion leaves in our yard

2. Diet Coke! Yummy!

3. I did pull over to take this picture

Basil Chicken

Simply put, this chicken is incredible. The basil leaves are a wonderful pairing with the savory sauce.
* Feel free to use chicken breasts if you prefer. I must say that I don't love dark meat but loved this.
* I use a skillet to make this dish, not a wok.

Ingredients:
1/4 cup sesame oil
8 boneless skinless chicken thighs, cut into bite sized pieces
10 garlic cloves, crushed
1 cup whole basil leaves
4 red chili peppers
1/2 cup low sodium soy sauce
1/4 cup ginger, sliced
1/2 cup rice wine
2 tablespoons sugar

Directions:
1. Heat sesame oil in large skillet over medium-high heat. Add ginger and garlic and cook for 1 minute. Add chicken in single layer and let sear before stirring until cooked.

2. Stir in soy sauce, wine, sugar, and chili peppers. Lower heat to low and simmer until juice is almost gone.

3. Add basil and stir well. Serve.

Friday Five

1. I still do not have my kitty. And I don't really want to talk about it. :(

2. Tomorrow is supposed to be down right chilly! Highs in the low 50s. Brrr! Time to break out the cozy fleece. Yes!

3. Cool weather gets me thinking about soup. What kind should I make this weekend? Taco Chili? What I really want to make tomorrow (but it's a lot of work) is Beef Daube Provencal. Maybe I'll save the Taco Chili for next week. Or, better yet, make it on Sunday and eat it for dinner on Monday! Genius.

4. IMPORTANT BREAKING NEWS: Pumpkin spice creamer and gingerbread creamer are now being sold in stores. CAUTION: Please do not exceed the speed limit in your mad dash to the local grocer in search of this sweet goodness.

5. I. Want. My. Kitty. That is all.

Scavanger Saturday

I am joining Thelma again for her weekly scavanger fun.

This week's clues are:

1. Something green
2. Something that opens and closes
3. The number 5

1. New kitty toy

2. Bags, freckles, and all...my eye!

3. I plead the 5th on how I got this pic

Technique 101: Ginger Root

There is the right way to peel ginger, and then there is my super-duper easy and quick way. No matter which method you use, peeling and cutting up ginger is very easy and simple.

Substitution: if you do not have fresh ginger on hand, you can always use some ground ginger, at a ratio of 1 to 6 (or so Wiki tells me).

Flavor: pungent and spicy but sweet

Storage: ginger should be stored in the vegetable crisper section of the refrigerator. Wrapped in a paper bag, it will last for up to a week. For longer storage, tightly wrap in a plastic bag; the ginger will last for up to 1 month.

This is how you are supposed to peel ginger. Use a spoon to peel the thin skin away so as to not waste any of the gingery goodness. This works really well, but I’m lazy and want it all done faster, so…

I just cut the sides off a piece of ginger like this. See? I’m lazy.

Next, let’s cut this thing of spicy beauty.

First, thinly slice it into coins (if you’ve peeled it with a spoon) or squares (if you are lazy like me). Some recipes call for larger pieces of ginger, this is how you would slice it up for those dishes.

Other recipes may call for strips of ginger. Stack the thin coins/squares of ginger on top of each other and julienne.

Most recipes call for ginger to be minced. To do that, pile up julienned pieces of ginger and mince.