Quick Pickled Ginger

This ginger is much better than what you buy in a jar and made without preservatives. It stays fresh in the refrigerator for up to 2 weeks. The recipe appeared in the New York Times in the Wednesday Food section.

1 three inch piece ginger, peeled and sliced very thin
1 red radish, sliced (or 1 slice red beet), optional, for color
1 tsp. salt
1 tbl. sugar
3 tbl. rice vinegar

Put all ingredients in a small jar.  Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet, if using.

Yields about 2 ounces

Cod with Sesame and Ginger

This dish takes little time to prepare but is tasty and elegant. Serve it with your own pickled ginger (recipe follows). I have been going a little nutty (or seedy) with black sesame seeds.  I find away to sprinkle them on top of nearly everything. They look beautiful and add a lovely little crunch. Do get some. They are available in my supermarket with the Asian foods.

4 cod fillets about 6 oz. each (or substitute halibut or other firm white fish)
salt and pepper
1 tsp. finely grated ginger
1 tsp. roasted sesame oil
1 tsp. black sesame seeds
3 or 4 scallions, sliced thin
Pickled ginger to accompany

Season fillets lightly with salt and pepper. Combine ginger and sesame oil in a small bowl and rub the mixture on the fillets. Place the fish in one layer in a baking dish and tightly cover with foil. Let the fish marinate at room temperature for 15 minutes.

Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes.  Remove the foil and check to see if the fish is done. Return to the oven for a few more minutes, if needed.

Transfer the fish to plates or a serving platter.  Sprinkle with sesame seeds and scallions and garnish with a few slices of pickled ginger.

NOTE: This recipe appeared in the New York Times Wednesday Food Section. They recommend serving the fish with spinach with ginger and garlic.  I served the fish with brown rice and a salad. If possible, make the pickled ginger.  It does not take long and perks up the meal.

Yoga Cookies

I found Yoga Cookies in Chloe's Kitchen, a vegan cookbook by Chloe Coscarelli. The recipe uses genuine ingredients, not strange substitutes, so the cookies taste good in a healthy sort of way. With walnuts, coconut and chocolate chips as major ingredients, what could be bad?

11/2 cups all-purpose flour or whole wheat pastry flour
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup canola oil
1/2 cup agave or maple syrup
1 tsp. pure vanilla extract
1 1/2 cups rolled oats
1/2 cup unsweetened (or sweetened) shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips (dairy free for vegan)

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, cinnamon and salt. In a separate bowl, whisk oil, agave and vanilla. Add the wet mixture to the dry mixture and whisk until combined.  Using a large spoon or spatula, fold in the oats, coconut, raisins, walnuts and chocolate chips.  Scoop about 1 1/2 tbl. of cookie dough onto the prepared baking sheet and flatten the dough with the palm of your hand.  Continue making about 32 cookies in this way.

Bake for 12-14 minutes until the edges of the cookies are golden.

Makes about 32 1 inch cookies

Note: These cookies make a wonderful treat with little effort. Ms. Coscarelli advises that the dough can be prepared in advance and refrigerated for up to 1 week or frozen for up to 1 month