Garlic + Ginger Chilli Oil

Spicy and full of flavour - this Garlic and Ginger Chilli oil is the perfect addition to almost any meal!

chilioil.jpeg

Ok, so I don’t know about you, but I think that a bit of heat is an important aspect so many meals. I mean seriously, salt + pepper are wonderful and an absolute staple, but they can only go so far!

So while spice can certainly become unbearable quickly, I think that by having a small jar of chilli oil available is a great way to control the heat level as well as to allow everyone to spice things up to their own liking.

Now, this version of chilli oil also includes garlic and ginger which I absolutely love, but it does make it slightly less versatile than the traditional version - but I still think that it can be used in so many different things. Now while an Asian style vegetable, noodle dishes or stir fry are classic, why not drizzle a little over your pizza or even a fried egg. I promise you that if you serve breakfast sandwiches with little of this chilli oil drizzled on it you will add a kick that will not only add some heat but be that secret ingredient that everyone remembers.

So go ahead and make up a batch to keep on hand, you will be shocked at how many uses you find for it!

chilioil3.jpg

prep time 10 minutes

cook time 6 minutes

total time 16 minutes

servings 1/2 cup

Ingredients

1/3 cup peanut oil

3 cloves of garlic

1 inch piece of ginger

1 tsp chilli flakes

2 tbsp sesame seeds

Instructions

In a small sauce pan add in peanut oil, grated garlic, ginger and the chilli flakes. Cook for 3-4 minutes or until garlic is very fragrant.

To the oil add in sesame seeds and cook another 2 minutes. Allow to cool then store in an airtight container.

chilioil2.jpeg

Sesame Ginger Sticky Wings

These sweet and sticky wings are the perfect combination of heat with a sweet kick of ginger and garlic.

wings3.jpeg

Who doesn’t love wings that are crispy, sticky and spicy right! For me, wings are one of those things that when done right can be a meal in itself, but unfortunately so many do it so wrong.

I strongly believe that wings need to be crispy and very well done. The great thing is that most restaurants will happily oblige and cook them well done and if your extra luck you're at Earls and they will finish them in the Forno oven making them not only crispy but also smokey.

So needless to say if I’m going to make wings at home they need to be delicious and crispy. While you can’t go wrong with a classic hot wing sometimes you want something a little bit different. These sesame ginger wings are spicy, tangy, sweet and sticky - possibly one of the best combination. One of the key pieces is the squeeze of fresh lime when they come out of the oven - trust me you don’t want to skip this step.

wings.jpg

prep time 5 minutes

cook time 45

total time 50 minutes

servings 4

Ingredients

2 lbs chicken wings

salt + pepper

2 tsp sesame oil

2 tbsp agave or honey

1 tbsp white wine vinegar

1/4 cup sambal

2 tbsp soya sauce

3 cloves of garlic

2 tbsp ginger

1 lime

cilantro + sesame seeds to garnish

Instructions

In a small bowl combine sesame oil, agave, white wine vinegar, samba, soya sauce, finely chopped garlic and grated ginger. Whisk to combine then set aside.

On a baking sheet lay out the chicken in a single layer and sprinkle with salt + pepper then bake at 400 for 35 minutes then remove from the oven. Pour your sauce over the wings and toss so they are fully coated. Return to the oven and bake another 10 minutes or until chicken is fully cooked and wings are slightly crisp.

Remove from the oven then squeeze the juice of 1 lime over the wings and garnish with cilantro and sesame seeds.

wings2.jpeg

Cucumber Ginger Gin Fizz

This Cucumber Ginger Gin Fizz is the perfect healthy-ish cocktail. With a full blended cucumber and some spicy ginger, it’s like having your green juice and cocktail too!

cucumbercocktail1.jpeg

So apparently today is Blue Monday - the most depressing day of the year, so I say you should definitely do something extra fun today to combat those winter blues. I would highly recommend making up a batch of cocktails and watching an old classic on Netflix.

The best thing about this drink is that since your using a full cucumber, so if eating healthy was one of your New Years resolutions this drink is the perfect option. By blending the cucumber you get a bit of foam on the top which I personally love, but that’s not your thing you could certainly strain your drink and it is still just as awesome.

This also makes a really great mocktail, so if you are in the middle of a dry January no fear, this is almost as good without the gin.

cucumbercocktail.jpeg

prep time 10 minutes

cook time 5 minutes

total time 15minutes

servings 4


Ingredients

1 long english cucumber

1 inch piece of ginger peeled

2 lemons

4 oz gin

1 cup sugar

1 cup cold water

soda water

ice

Instructions

To make your simple syrup combine sugar and water in a small saucepan and bring to a low simmer. Stir constantly until sugar is fully dissolved - allow to cool.

In a food processor place your cucumber that has been cut into 1-inch slices and your peeled ginger. Blend until cucumber is fully pureed and no chunks are remaining.

Pour your cucumber ginger mixture into a cocktail shaker along with the juice of 2 lemons, 4 oz of gin and 4 oz of simple syrup. Top with ice and shake until well combined. Divide between 4 glasses and top with soda water.

*If you don’t use all of your cucumber ginger puree store in a sealed container in the refrigerator for 2-3 days.

cucumbercocktail2.jpeg

Garlic + Ginger Broccoli

This garlic and ginger marinade is the best way to add a kick to your broccoli and make it the perfect side dish to almost any meal.

Broc.jpeg

So it’s finally Friday! Is everyone else excited that it’s the weekend? Here in Calgary, it’s supposed to be beautiful so the plan is to enjoy it while we have it!

So I am also 1 week of my eat no meat January, and surprisingly it hasn't been very hard. I actually think it has been fun to try to figure out different things to eat rather than the typical meals that I tend to make. Needless to say, I have been spending tons of time on Pinterest getting ideas of what to cook. One thing I have been doing is cooking up big batches of vegetables to keep in the fridge to add on to any meals that I make.

This broccoli has been one of my favourites, so good in fact I have made it twice this week. The flavours of the fresh garlic and ginger with the bit of heat with the Sriracha is such a good combo and goes so well as a side dish with just about anything else your eating, or in my case, cold right out of the fridge as a mid-day snack.

broc3.jpg

prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 4


Ingredients

4 cloves of minced garlic

1 tbsp freshly grated ginger

2 tbsp brown sugar

3 tbsp soya sauce

1/2 tbsp Sriracha

1 tbsp olive oil

1 tsp rice wine vinegar

2 tsp sesame oil

1 lemon zest and juice

1 large head of broccoli

Instructions

Preheat oven to 350. In a small bowl combine garlic, ginger, brown sugar, soya sauce, oil, rice wine vinegar, sesame oil and the zest and juice of the lemon. Whisk until well combined.

Cut broccoli into florets and place on a baking sheet. Pour marinade over the broccoli and toss until it is all covered. Bake for 10 minutes, stir then bake another 10 minutes.

Broc2.jpeg

Honey Ginger Roasted Carrots

These roasted carrots are the perfect balance of sweet and salty with a nice hit of ginger. They are so simple to make and look great on a holiday table or any old night.

IMG_0351.JPG

I’m not going to lie, I don’t really like cooked carrots, problem is, my husband loves them. He always is suggesting roasted carrots, but it’s just really not my thing. I can’t get over the boiled carrot from my childhood, right up there with peas, which again, of course, my husband loves.

That is until these ones came along. It all started last Easter when we decided to host dinner at our house. I wanted to try a few different side dishes and like clockwork, roasted carrots were suggested. So figuring that I need to give in once and awhile I thought I would get creative and try to make something a little bit different. Now here’s the thing. I LOVE fresh ginger and try to put it into any and everything I can. And since honey and ginger go together so well I figured you couldn’t really go wrong putting those on carrots. Now, I knew they would be pretty good, but I had no idea that carrots would become the hit of Easter dinner! Needless to say, I might like cooked carrots now!

IMG_0352.JPG

prep time 15 minutes

cook time 15 min

total time 30 minutes

servings 6 people


Ingredients

1 tbsp freshly grated giner

1 tsp finely chopped garlic

1 tbsp soya sauce

1/4 cup honey

1/8 cup olive oil

1 tbsp brown sugar

1.5 lb carrots

Instructions

Preheat oven to 400. Peel and cut carrots in half or quarters depending on the size (I like to use fresh carrots from the market when possible and leave a small amount of the stem on, but it’s not necessary). Place carrots on a parchment lined baking sheet. Using a microplane great ginger and place in a small bowl. Finally chop garlic and add to the ginger along with soya sauce, honey, olive oil, and brown sugar. Using a whisk combine all ingredients and pour over the carrots. Toss carrots until all are coated in the glaze. Bake for 15 min or until carrots are tender, serve immediatly.

IMG_0354.JPG