Tag Archives: ginger

Chocolate Gingersnap Muffins

chocolate gingersnap muffin recipeThe first trial of these could have been called the “Nobody’s Happy Muffins.” My taste tester reactions (in the order they were recieved) were:

  • Mad because I put in chocolate
  • Mad because I put in blueberries
  • Mad because he couldn’t eat faster than he could chew and swallow (that’s my boy!)
  • Mad because he wasn’t allowed to have two
  • Uh… what’s in these?/not enough ginger.

They disappeared, though, and so I made a follow up batch, and they are about to enter the Pantheon of Family Favorites. You know, the things my family requests for birthday breakfasts and special rewards? Yeah, that list. (Mr. You Could Have Made Vanilla will come around eventually.) The tops of these muffins, when they are freshly baked, are tender and just a tiny bit crunchy, like a delicious gingersnap cookie. (My husband’s favorite!) The next day they soften and are almost fudgy. (Bonus: The white whole wheat flour means you’re sneaking in some whole grains!) The jury is out on the blueberries. They have my vote, but there were a significant number of down-thumbs. Let me know whether you’re pro- or anti-blueberry, ok? Thanks. Continue reading Chocolate Gingersnap Muffins

Father’s Day Favorite: Ginger Beef Recipe

ginger beef pin melts in your mouth2When I married my darling 007 we had no kids, we lived in a small midwestern town, and I was a Vegetarian. That was then, and this is now. I have made all his James Bond dreams come true by moving to the suburbs of DC, having not one but TWO kids with him, and returning to my meat eating ways. (Don’t judge me, I was pregnant with our second kid, and I was down to only being able to eat white food. I was literally starving until we found out that meat went down just fine. As for now, I figure remaining an omnivore is just hedging my bets in case there is a shortage of tofu after the collapse of modern society.)

His two favorite things in this life are (in this order) Ginger and Beef. Well, his two favorite foods. I have actually heard him say there are things he’d rather do than eat. (No, I don’t understand it either.) SO. Ginger Beef. For his personal delight and enjoyment, I have created a ginger beef so delicious you’ll want to eat the whole cow. FYI: It was even BETTER cold the next day. We paired this with a nice green salad. (Nothing starchy to weigh him down while he pursues enemies of the state.)

ginger beef recipe
Process photo. Here is the steak after it’s been salted and gingered, but before the rest and rinse.

You will need to PLAN AHEAD to make this dish. Do not skip the rest period with the salt- it’s what will turn that cheap cut of beef into a mouthwatering delicacy. Trust me it’s worth it! For further reading, see this post about the salt tenderizing.

Father's Day Fave: Ginger Beef
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
This ginger beef is so good it practically melts in your mouth! Extra awesome? It uses a cheap cut and turns it into something amazing.
  • 1.25 lbs London Broil
  • Fresh ginger (approximately 1" piece)
  • 2 teaspoons Kosher salt (must be coarse grained KOSHER salt! Table salt will NOT work.)
  • 1 teaspoon garlic powder
  1. This recipe works best with FROZEN ginger root. I buy the whole ginger root and stick it in the freezer, peel and all.
  2. Pat steak dry on both sides. Sprinkle each side with approximately a teaspoon of kosher salt. Use a grater to grate some ginger root over the steak. Pat it gently into the steak.
  3. Let steak stand 1 hour.
  4. Rinse steak thoroughly, and dry it completely. I always let mine stand on the broiler pan. If you've done this, be sure to rinse and dry the top of the pan, too.
  5. Once the steak is dry, repeat the ginger and sprinkle both sides with garlic powder. I rub the spices into the meat a little before cooking. DO NOT salt the steak again.
  6. Broil or grill to your desired doneness. We prefer rare to medium, as those temperatures create the juiciest steaks.

There you have it. A perfectly simple, unbelievably delicious dinner to put in front of your favorite carnivore on Father’s Day. Or any day. Now would be good…

ginger beef recipe Joy Makin Mamas
For salads, slice the leftovers diagonally in thin strips. You can make extra to freeze in meal portions for lunches! Yum!

Round out your celebratory menu by visiting the other blogs in the #Foodelicious Father’s Day Recipe Roundup!

Prepare to be impressed! Here are some more main dish options for feasting with your favorite fathers:

Find more delicious, healthy recipes on our Healthy Eating Healthy Life Pinterest Board:

Follow Meghan’s board Healthy Eating Healthy Life on Pinterest.

The World’s Easiest Side Dish

World's easiest side dish steamed broccoli and carrots with garlic and gingerThis is so easy and simple I almost feel guilty calling it a recipe. But although nothing compares to fresh vegetables, there’s no denying that it sounds like work to cook fresh veggies from scratch. Particularly since dinner is the busiest time of all in some households. Typically, my eldest needs help with his homework while my little one wants to be held, my husband isn’t home from work yet, and IF there is going to be a last minute thingie that needs to be dealt with, that’s when it will happen. During dinner prep! But this fresh veggie side dish is so quick and simple to put together, and you can do the prep in the morning or even the night before, that it will fit right into your evening.

I love making this to go alongside any crock pot meal. My husband is a broccoli hater, but he has actually been known to have seconds of this! Without further ado, here is the world’s easiest Fresh Broccoli and Carrot side dish with ginger and garlic.

Steamed Broccoli and Carrots with ginger and garlic
Recipe type: side dish
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 8
nothing could be easier, tastier, or fresher than this side dish!
  • 1 lb fresh broccoli crowns
  • 16 oz bag of baby carrots
  • fresh ginger
  • 1 clove fresh garlic
  • ¼ cup of water
  1. wash the broccoli crowns and shake off any excess water.
  2. Cut the florets off the stalks and place in a 2 quart glass casserole. Reserve the thick stalks for another use.
  3. Empty bag of baby carrots over the top of the broccoli.
  4. grate fresh ginger over the top of the dish. All told, I probably use a teaspoon but this is strictly to taste. (Sorry but dried ginger won't work here.)
  5. Press one clove of garlic into the dish.
  6. Add water, cover and cook in your microwave on high for approximately 8 minutes, until the broccoli is bright green and the carrots are just tender when pricked with a fork.
  7. Serve using a slotted spoon.
You can prep this ahead of time and let it sit in the refrigerator. Just pop it in the microwave at "go" time. Be aware that you may need to adjust the cooking time for your microwave. Nobody likes overcooked veggies, so be cautious!

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