Main navigation

Easy Baked Ginger Chicken

Easy Baked Ginger Chicken | Gather & Dine

I started feeling a little under the weather a few weeks ago and made this ginger chicken so I could pack in as much immune-boosting, antioxidant-rich ginger into my diet as possible.  The amount of ginger in this recipe might seem excessive (see recipe below for a tip on mincing large amounts of ginger), but the baking mellows out any bite and it all melds together nicely.  I usually use chicken thighs since they are virtually impossible to overcook, but chicken breasts would also work well if that’s your preference.  The overnight marination is essential to deepen the ginger-soy-sesame flavors, but the slight effort in early preparation pays off the next day when all you need to do is place the dish in the oven.  As the chicken bakes, a savory sauce develops and is wonderful when accompanied with a bed of brown rice or whole-grain noodles.  The ginger scallion garnish adds a nice touch at the end, but it is certainly optional and fine without.  This dish is also great leftover and can be served warmed or at room temperature.

Easy Baked Ginger Chicken | Gather & Dine

Print

Easy Baked Ginger Chicken

Easy Baked Ginger Chicken | Gather & Dine
  • Yield: 6-8

Ingredients

  • 12 bone-in, skin-on chicken thighs, about 4 1/2 pounds
  • 1/4 cup honey
  • 1/3 cup tamari or soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons minced garlic, about 6 garlic cloves (see note)
  • 3 tablespoons minced ginger, about 3-inch piece ginger (see note)
  • extra ginger and scallions for garnish, optional

Instructions

  1. Arrange chicken thighs skin-side down in a 9×13 baking dish.
  2. In a small saucepan over low heat, whisk together the honey, soy sauce, sesame oil, garlic, and ginger until honey is melted and well blended. Pour mixture evenly over the chicken thighs. Cover with foil and refrigerate overnight.
  3. Preheat oven to 350. Take chicken out of refrigerator while oven is preheating. Bake covered for 30 minutes. Raise temperature to 375. Remove foil and turn chicken thighs to skin-side up. Bake uncovered for another 30 minutes, until juices run clear.
  4. To serve, garnish with finely julienned ginger and scallions, if desired.

Notes

To quickly mince garlic and ginger, coarsely chop and pulse garlic and ginger separately in a mini-prep food processor.

adapted from Barefoot Contessa

Continue Reading

Cardamom Vanilla Breakfast Cookies

Cardamom Vanilla Breakfast Cookies | Gather & Dine

I must admit it has taken me a long time to get on board with cardamom in baked goods.  I know it’s trendy and hip, but for some reason I just couldn’t get past the idea that it only belonged in Indian cuisine.  I finally came around when I saw a recipe for Pistachio Golden Raisin Cookies with Cardamom in Amy Chapin’s At Home in the Whole Foods Kitchen.  Since everything I have tried from her cookbook has been outstanding, she has earned my trust completely.  I played around with her recipe a bit and have come up with these breakfast cookies.  These are filled with all sorts of breakfast-worthy ingredients- oats, almond meal, banana,  golden raisins, and chopped walnuts.  The warm flavors of cardamom and vanilla truly are pleasant and not at all overpowering.  I have incredible self-discipline when it comes to sweets, but even I couldn’t eat just one of these.  Feels so good to have ventured out of my usual baking flavors to try something new.

Cardamom Vanilla Breakfast Cookies | Gather & Dine

Print

Cardamom Vanilla Breakfast Cookies

Cardamom Vanilla Breakfast Cookies | Gather & Dine
  • Yield: 16-18 cookies

Ingredients

  • 2 cups old-fashioned oats
  • 1 cup white whole wheat flour
  • 1 cup almond meal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/3 cup + 1 tablespoon mashed banana, about 1 medium banana
  • 1 large egg
  • 1 tablespoon vanilla
  • 1/2 cup golden raisins
  • 1/2 cup walnuts, coarsely chopped

Instructions

  1. Preheat oven to 350. Line 2 large baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the oats, flours, baking powder, baking soda, cardamom, and salt.
  3. In a medium bowl, whisk together the coconut oil, maple syrup, banana, egg, and vanilla.
  4. Pour wet ingredients into dry ingredients and stir together with a wooden spoon until just combined. Stir in raisins and walnuts, being careful not to overmix.
  5. Scoop about 1/4 cup of batter at a time onto a baking sheet and use palm of hand to flatten to about 1/2-inch. Bake 12-15 minutes, rotating pans halfway through, until edges turn slightly golden. Cool for a few minutes on baking sheet and gently transfer to a wire rack to cool completely. Store in an airtight container at room temperature or in the refrigerator.

Notes

inspired by At Home in the Whole Foods Kitchen

Continue Reading

Spelt Pasta with Seared Scallops , Crisped Prosciutto, and Asparagus

Pasta with Seared Scallops, Crisped Prosciutto, and Asparagus

Every once in a while I am able to lay aside my make-ahead casseroles, stews, and soups and prepare a fancier dinner that involves cooking and serving immediately.  Even then however, I try to keep things as uncomplicated as possible so I often choose dishes with high quality ingredients, but are no-fuss in their preparation.  Scallops are the quintessential food of elegance and simplicity.  They are rather pricey so we don’t eat them often, but then they are all the more of a treat when we do have them.

There are so many great textures going on here in this dish.  There’s the silky smoothness of the scallops, the crispy crunch from the prosciutto and asparagus, and the pleasant chewiness that comes from the fresh spelt pasta.  Of course any store-bought pasta can be substituted for the fresh spelt pasta, but going through the extra effort of making homemade pasta for this dish makes it truly outstanding.  It’s not everyday that I’m able to cook like this, but I celebrate the days when I can!

Print

Spelt Pasta with Seared Scallops, Crisped Prosciutto, and Asparagus

Pasta with Seared Scallops, Crisped Prosciutto, and Asparagus
  • Yield: 4

Ingredients

  • 1 pound asparagus, ends trimmed, cut into 1 1/2-inch lengths
  • 1 recipe spelt pasta (or 1 pound pasta of choice)
  • 3 tablespoons olive oil
  • 12 ounces fresh sea scallops (or defrosted if using frozen)
  • kosher salt and fresh ground black pepper to taste
  • 4 ounces prosciutto, diced
  • 1/4 cup finely minced onion
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • chopped parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add asparagus, boil for 1-2 minutes, then remove with a slotted spoon and set aside for later. Add spelt pasta and boil for another 3-4 minutes, until pasta is just tender. Reserve 1/2 cup pasta cooking liquid. Drain pasta and set aside.
  2. Dry scallops thoroughly with paper towel. Season both sides with salt and pepper. In a heavy skillet, heat oil over medium-high heat. Add scallops one at a time and sear until browned on one side, about 3- 4 minutes. Carefully turn scallops to other side and sear for another 2-3 minutes. Transfer scallops to a paper-towel lined plate and set aside.
  3. Add prosciutto to skillet and cook, stirring frequently, until lightly browned and crisp, about 3 minutes. Remove 1/4 cup prosciutto and set aside. Add onion, garlic, and wine and scrape up any browned buts. Boil wine mixture and reduce to about 2 tablespoons. Add cream and reserved pasta water and stir to combine. Continue to cook sauce to reduce slightly, about 4-5 minutes. Season to taste with salt and pepper. Add pasta and asparagus and toss to coat. Warm until heated through. Transfer to a large serving bowl or divide on to individual plates. Top with seared scallops, reserved prosciutto, and chopped parsley. Serve immediately.

 

 

Continue Reading