SANDRA'S EASY PRUNE PLUM GINGER JAM

Prune plums have a slight tang and are less juicy than other plums

and are fabulous cooked, as the heat concentrates their flavor.

It's divine drizzled over pancakes, ice cream and cheesecakes

or spread over toast, bagels, scones and muffins...

Yield: (Approximately 3-1/2 cups)

Prep: 5 Mins.

Cook: 20 Mins.

INGREDIENTS

2 pounds (appx. 7 large) quartered, pitted prune plums (Found at Costco in a 4 lb container)

2 cups granulated sugar

1 teaspoon ground ginger

2 tablespoons Dole orange-pineapple-banana juice

Salt

--1 tablespoon cold butter

METHOD

Over medium heat, bring prune plums, sugar, ginger, juice, and a pinch of salt to a boil in a pot, while stirring constantly then let cook for 10 minutes.  Begin mashing prune plums with a potato masher, until mixture has the consistency of jam.  Use tongs to remove skins, and continue cooking until you reach your desired consistency.  Remove pot from heat, add the cold butter and incorporate using a wooden spoon (this eliminates the foam while adding flavor).

Let jam cool completely, uncovered, in the pot (if you're not using the water-bath method). Ladle jam into mason jar(s), add lids and rings, then refrigerate, until ready to use (up to 1 month)...or freeze (up to 3 months). Alternatively, water bath sterilized, filled with hot jam, then seal jars by immersing in boiling water for 10 minutes to store up to 1 year in pantry. ~ Enjoy!

Perfect balance of flavors, not too tart nor too sweet...

~~~~~~~~~~~~~~~~~~~

Tip:

I refrigerated 1 jar of jam for us now, and water-bath sealed the remaining 3 jars to store in the pantry. It's up to you as to what method you choose to store your newly made jam.

SANDRA'S SPICE 'N EVERYTHING NICE COOKIES

I was in a creatively baking mood today when I came up with this new recipe for these
light, lovely, and spicy cookies!

I've made this recipe so it creates only 3-1/2 dozen,
which works incredibly nice in a smaller batch for our 2-person household...

Yields: (3-1/2 doz)

Prep: 15 Mins.

Bake: 10-12 Mins.

INGREDIENTS

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar (plus more for rolling cookie balls)

1/2 cup quality molasses

1 large egg

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon fine-grain salt

METHOD

Preheat oven to 350 degrees.  Set a couple of baking sheets aside lined with silpat liners or parchment paper. Set a baking rack aside as well for cookies to fully cool. Place a 1/2 cup granulated sugar in a small bowl (to roll formed cookies into prior to baking).

In a stand mixer bowl, add butter, sugar and molasses, and beat to combine. Add egg and vanilla extract; mix to combine. Place a sieve over wet ingredients and add flour, baking soda and powder, ginger, cinnamon, cloves, and salt; sift over top. Mix dough just until fully combined. (Do not over mix or cookies will become tough.)

Using a miniature scoop, scoop up dough to evenly form 1" balls and roll in sugar in the small bowl. Repeat until all cookies are formed. Place cookies 1" apart on prepared baking sheet and bake for 10 minutes (softer cookies) or up to 12 minutes (crispier cookies). Once cookies are done, leave hot cookies on sheet for 1 minute, then transfer to baking rack to fully cool prior to storing in an airtight container. ~ Enjoy!

SANDRA'S FRESH RHUBARB-GINGER SNICKERDOODLES

I created this divine cookie recipe today
using fresh rhubarb a kind neighbor provided to me.

These snickerdoodles turned out to be incredibly awesome,
and my husband loves 'em too...

Yields: 7 Doz.
Prep: 20 Mins.
Bake: 12 to 14 Mins.

INGREDIENTS:

1 cup unsalted butter, at room temperature
1-1/2 cups dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3-3/4 to 4 cups all-purpose flour
--(depending upon moistness of fresh rhubarb)
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cream of tartar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of fine-grain kosher salt
2 cups finely-chopped fresh rhubarb

--1/2 cup granulated sugar
--1 teaspoon ground cinnamon

METHOD:

Mix 1/2 cup sugar and 1 teaspoon cinnamon in a shallow, flat-bottom bowl, and set aside.

Preheat oven to 375 degrees.  Line a couple baking sheets with parchment paper or use a Silpat liner.

With a hand mixer, blend together butter and granulated sugar in a medium bowl until smooth. Add eggs, vanilla, and mix to incorporate. Sift into another medium bowl the flour, baking soda, baking powder, cream of tartar, cinnamon, ginger, and fine-grain kosher salt. Using a wooden spoon, mix the flour mixture into the wet ingredients, until incorporated. Fold in rhubarb, just until combined. (Add additional sifted all-purpose flour at this point, if needed, to adequately form balls.)

Roll dough into 1” balls, and alternately coat the outside of each with the cinnamon/sugar mixture. Place cookies on prepared baking sheets spaced 1” apart, and bake for 10 to 12 minutes; remove to a cooling rack, and repeat until dough is gone. – Enjoy!

SANDRA’S ASIAN PORK DUMPLINGS with GINGER SOY DIPPING SAUCE

These delicate dumplings

are fun to prepare,

aromatically pleasing and just

an overall exceptionally satisfying appetizer...

I decided to create a recipe for Asian dumplings because of the pork I had on-hand that needed to be prepared.  I’m so pleased that these dumplings turned out to be quite extraordinary...

Yields: (40)

Prep: 30 Mins.

Boil: 5 Mins.

INGREDIENTS

Dipping Sauce:
-(Yields: Appx. 1/2 Cup)

3 tablespoons water

2 tablespoons low-sodium soy sauce

2 tablespoons seasoned rice wine vinegar

1/8 teaspoon ground ginger

½ teaspoon sesame oil

1 teaspoon honey

1 garlic clove, minced

1/8 teaspoon red pepper flakes

Pork Dumplings:

4 uncooked boneless pork chops, cubed

½ cup shredded green cabbage

1 tablespoon chopped cilantro

2 green onions, chopped

1 garlic clove, minced

1/8 teaspoon ground ginger

1/8 teaspoon freshly ground pepper

1 tablespoon seasoned rice vinegar

1 tablespoon low-sodium soy sauce

1 package (40) ‘round’ wonton wrappers

METHOD

Whisk dipping sauce ingredients in a small glass or ceramic bowl, and set aside for flavors to meld.

Ginger Soy Dipping Sauce Recipe

For the dumplings, combine pork, cabbage, cilantro, green onions, garlic, ginger, pepper, seasoned rice vinegar, and soy sauce in the food processor.

Pulse dumpling mixture, until finely chopped and combined.

Create an assembling work space (as shown in the next photograph).  Place 1 teaspoon of filling in the center of each wrapper. Moisten the edges with water.

Fold the wrappers in half, then use your index finger and thumb to pinch the edges together to seal.

Gather the pinched edges together to form ruffles. Transfer dumplings to a sheet of wax paper and repeat process until all dumplings are formed.

Bring a large pot of water to a boil. Gently lower 8 dumplings at a time into water using a slotted spoon and cook for about 5 minutes, or until they float to the surface.

Carefully remove dumplings using the slotted spoon to a wire rack placed over a foil-lined baking sheet to drain, while ensuring they are not touching each other to prevent sticking together.

Serve immediately with the dipping sauce. ~ Enjoy!

~~~~~~~~~~

Tips:

--You can easily freeze the dumplings after they are formed (prior to cooking) by placing them, not touching, in a single layer on a parchment-lined baking sheet.  Freeze for several hours, and place in a labeled freezer ziploc bag.  After freezing, you boil them frozen using the same method until they float.

--You can also quickly make dumpling soup by simply cooking them in chicken or vegetable broth, then serve garnished with freshly sliced green onions.

SANDRA’S ASIAN GINGER SOY DIPPING SAUCE

A full-flavored dipping sauce
that is a 'go-to' favorite
of ours...

A vibrant and tasty Asian dipping sauce that will greatly accompany any dumpling, pot sticker, pan-seared scallops or shrimp recipe.

Yields: Appx. 1/2 Cup

Prep: 5 Mins.

INGREDIENTS

3 tablespoons water

2 tablespoons low-sodium soy sauce

2 tablespoons seasoned rice wine vinegar

1/8 teaspoon ground ginger

½ teaspoon sesame oil

1 teaspoon honey

1 garlic clove, minced

1/8 teaspoon red pepper flakes

METHOD

Whisk dipping sauce ingredients in a small glass or ceramic bowl, and serve with your favorite dumplings, pot stickers, pan-seared scallops or shrimp. ~ Enjoy!

I highly recommend serving this sauce with the following:

Sandra's Asian Pork Dumplings Recipe

SANDRA’S SPICED LEMON-HONEY REFILLABLE TEA BASE

A perfect anytime hot tea beverage 

that's heavenly during the cold months.

It's also very soothing on sore throats 

or when you feel other symptoms

of a cold or flu...

Yields: 1 cup

Prep: 5 Mins.

A very, very easy tea base to prepare in a matter of minutes that you'll enjoy for months.  I initially tried this using only lemon and honey, although I found that I prefer it more so with the addition of infusing it with a fresh slice of ginger and ground cardamom.

INGREDIENTS 

--(I used organic)

1 meyer lemon (or regular), chopped, with seeds removed

½” thick slice of fresh ginger

1/8 teaspoon ground cardamom

Honey (enough to cover mixture)

METHOD

Combine all ingredients, in order listed, in a sterilized ½-pint (1 cup) mason jar. Cover jar, and store in refrigerator for 3 days. You’ll notice that the lemons start to melt into the honey, which thins the mixture turning it into the consistency of marmalade.

To prepare, drizzle 1 teaspoon of tea base into an 8-oz. cup of hot tea; stir, and serve.  

If you prefer a hot toddy, then add a tablespoon or two of your favorite spirit (my occasional preference is rum on a cold and snowy winter night).

Refill tea base on an as-needed basis with the above ingredients, storing for up to a total of 3 months.  I also prefer to stir the tea base once in a while, which is easy to do just before adding it to a cup of tea.

This tea base would be a great gift to provide to friends and family. ~ Enjoy!

I used indoor-grown meyer lemons
from my dwarf citrus tree

SANDRA’S UNIVERSAL HONEY-DIJON DIPPING SAUCE, DRESSING, SPREAD, or MARINADE

This is a terrific spread

to use in place of traditional mayonnaise,

including all sorts of 

other imaginative applications...

Yields: 1/2 Cup

Prep: 3 Mins.

INGREDIENTS

4 tablespoons creamy dijon

4 tablespoons honey

1 teaspoon sesame seeds, toasted

1/4 teaspoon freshly grated ginger

METHOD

Toast the sesame seeds in a dry skillet over medium-low heat, just until slightly golden and fragrant.

Whisk together dijon, honey, toasted sesame seeds, and freshly grated ginger, then use to finish your creations by applying it to an assortment of meats or seafood. ~ Enjoy!

Here's a recipe using this honey-dijon as a condiment, which you might like:

Sandra's Terrific Toasted 
BLT Bagel Surprise

~~~~~~~~~~

Tip: This honey-dijon pairs impeccably well with pork, turkey, ham, venison, beef, moose, buffalo, salmon, or seafood.

SANDRA’S TROPICAL MANGO-PAPAYA-PINEAPPLE-BANANA SMOOTHIES

A taste of the tropics with every sip

that will definitely put 

a 'spring in your step'...

Servings: (2)

Prep: 10 Mins.

INGREDIENTS

--Non-dairy smoothies--

1 frozen banana (I freeze mine in quarters)

1 cup pineapple chunks in light syrup (retain juice)

1 diced ripe papaya

1 diced ripe mango

1 teaspoon freshly grated ginger

1 teaspoon vanilla extract

2 teaspoons freshly squeezed lime juice

4 mint leaves, torn

Ganish:

Whole mint leaves

METHOD

Place all ingredients in blender in order listed.  

Pulse several times, 

and then puree until smooth and incorporated, about 1 minute.  

Serve in a tall glass with a straw and a sprig of fresh mint. ~ Enjoy!

SANDRA’S STRAWBERRY-BANANA CANDIED-GINGER SMOOTHIES

A fruity and healthy
smoothie to start your
day off right...

Serves: (2)

Prep: 5 Mins.

INGREDIENTS

1 frozen organic *banana

1 cup (16) fresh organic strawberries, hulled and cut in half

2 cups organic milk

½ cup filtered, cold water

½ teaspoon vanilla extract

1 tablespoon honey

½” piece of organic candied ginger

1 tablespoon wheat germ

METHOD

Place quartered, frozen banana, strawberries, milk, water, vanilla extract, honey, candied ginger, and wheat germ in blender, then puree until smooth. ~ Enjoy!

Ready to puree...

~~~~~~~~~~~~~

*Tip:  I freeze ripe bananas by peeling, quartering, and placing the equivalent of one banana in each freezer bag, which makes it easier when using specific portions later in preparing smoothies, baking, and so on.

MOSCOW MULE COCKTAIL HOUR

This refreshing beverage was served 

to my husband sometime ago by a 

friend while on a trip to Fairbanks, Alaska. 

We recently made this cocktail 

while eating dinner and watching a 

Mariners game with an out-of-town 

guest here in Juneau.

(BTW: The recipe is listed directly on 

each Cock ‘n Bull Ginger Beer bottle.)

Servings: (4)
Prep: 5 Mins.

Posted: by Sandra

INGREDIENTS

6 ozs. (jiggers) vodka
2 fresh limes, halved crosswise and juiced, reserving 4 squeezed lime halves
Ice cubes
4 (12 oz.) chilled Cock ‘n Bull Ginger Beers
--(A bottled, non-alcoholic beverage found at Fred Meyer in the grocery section)

METHOD

In a glass pitcher, add all the ingredients and toss in the squeezed lime halves, give it a good stir, and pour into 4 glasses. – Enjoy!

SANDRA'S STRAWBERRY SPINACH SALAD with CACAO NIBS and GINGER BALSAMIC VINAIGRETTE

This is a tremendous salad as
all the flavors of these ingredients 
make for a spectacular sensation...

Servings: (4)
Prep: 5 Mins.
+ 30 Mins. for Vinaigrette
flavors to meld

Posted by Sandra

INGREDIENTS

***Salad:

8 ozs. baby spinach
1 cup strawberries, sliced
½ cup glazed pecans, chopped
2 tablespoons organic cacao nibs
2 ozs. parmigiano-reggiano cheese, shaved

***Vinaigrette: (Yields about 1/3 cup (best served cold)

2 tablespoons balsamic vinegar
2 teaspoons dark brown sugar
½ teaspoon finely chopped organic crystallized ginger
pinch of organic fine Pink Himalayan salt
pinch of organic white pepper
pinch of organic dried basil
pinch of organic dried oregano
¼ cup organic extra virgin olive oil

METHOD

In a glass pint jar (with a lid and ring), add all the vinaigrette ingredients.  Place lid and ring on top of jar and tightly secure, then vigorously shake for 1 minute, and place jar in refrigerator for 30 minutes for flavors to meld.

Once vinaigrette flavors meld, toss the spinach with the sliced strawberries, and a light drizzle of vinaigrette (do not over-dress please), then distribute equally amongst 4 salad plates; topping each with parmesan reggiano cheese shavings, glazed pecans, and cacao nibs. - Enjoy!

~~~~~~~~~~~~

Tip:  When storing remaining jarred vinaigrette in the refrigerator, shake well before using later on.

SANDRA’S EASY SLOW-COOKER ASIAN BONELESS PORK RIBS

Oh my, these Asian Pork Ribs 
turned out spectacularly fabulous...
~~~~~~~~~~~~

I found my photograph and recipe 
are featured 

@ http://3quartslowcooker.net/
sandras-easy-slow-cooker-asian-ribs/

Serves: (4)
Prep: 10 Mins. |
Slow Cook: 5 Hrs.

Posted by Sandra

INGREDIENTS

3 lbs. boneless country-style pork ribs
1 medium yellow onion, cut into ½” wedges

***Sauce:
1/2 cup packed dark brown sugar
4 tablespoons tamari
--(aged soy sauce)
½ cup ketchup
¾ cup apple juice
2 tablespoons honey
2 tablespoons rice wine vinegar
½ teaspoon toasted sesame oil
2 garlic cloves, minced
½ teaspoon ground pepper
½ teaspoon ginger
¼ teaspoon red pepper flakes
½ teaspoon dry mustard

Garnish Ingredients:
--1 tablespoon sesame seeds (toast in dry skillet over low heat, until light golden brown)
--1 green onion, sliced

METHOD

Trim ribs of excess marbling, and wash and pat dry.

In a medium bowl, whisk the sauce ingredients.

Place onion wedges in bottom of the cold slow cooker; top with ribs, and then pour the sauce over them. Cover, and cook on low for 5 hours, until meat is tender.

Place ribs on a serving platter using tongs, and the caramelized onions along side; sprinkle with toasted sesame seeds, and green onions. ~ Enjoy!


~~~~~~~~~~~~~


Tip: I served these ribs with baked sweet potatoes, and a garden salad lightly drizzled with an Asian vinaigrette.

SANDRA'S TENDER GINGERSNAP COOKIES

These are great to make ice cream sandwiches with – children love helping, 
including just eating them by dipping these Gingersnaps 
in an ice cold glass of milk...

Yields: (3 doz.)
Prep: 10 Mins. |
Chill Dough: 1/2 hr. |
Bake: 10 to 12 Mins.

Posted by Sandra

INGREDIENTS

3/4 cup unsalted butter, melted
1 cup dark brown sugar
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon fine-grain kosher salt
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
¼ teaspoon ground allspice
--1/2 cup granulated sugar, mixed with 1 teaspoon cinnamon (for rolling cookies in)

METHOD

In a medium bowl, with a hand mixer beat together the melted butter, brown sugar and egg until smooth. Add molasses and vanilla, and beat to combine. Sift through a sieve into the bowl the flour, baking soda, kosher salt, cinnamon, cloves, ginger and allspice; blend with a wooden spoon into the molasses mixture. Place dough, covered with plastic wrap, in the freezer to chill for a 1/2 hour.

Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a Silpat liner; set aside.

Mix white sugar and cinnamon in a small bowl; set aside.

Remove chilled dough from freezer, and roll into walnut sized balls, and then roll them in the sugar-cinnamon mixture. Place cookies 2 inches apart onto prepared baking sheet, and slightly flatten them with a smooth-bottom glass.

Bake for 10 to 12 minutes, just until tops are beginning to form cracks. Cool on wire racks. – Enjoy!

~~~~~~~~~~~~~~~~~~~

Tip: I store my cookies in an airtight container with an unflavored cracker (I use a chunk of pilot bread or a club cracker), which keeps them moist so they don’t dry out and become hard.

SANDRA'S HEAVENLY HONEY-GINGER GLAZED CARROTS

We love this carrot side dish
so much that I wouldn't
doubt if we make at least once per week...

Servings: (4)
Prep/Cook: 12 mins.

Posted by Sandra

INGREDIENTS

3 cups baby carrots, or large cut to about the same size
2 tablespoons honey
2 tablespoons unsalted butter
1 teaspoon fresh ginger root, grated
1 tablespoon fresh flat-leaf parsley, chopped
Kosher salt and freshly ground pepper to taste

METHOD

Fill a small saucepan with 2 inches of water, add carrots and a light sprinkling of kosher salt and bring to boil, cover, and simmer until almost tender, about 7 minutes. Drain carrots, and return to saucepan.  Add butter, honey, and grated ginger and continue cooking over medium heat while stirring, until butter is melted, and then continue to cook until carrots are tender, about 3 more minutes. Sprinkle with fresh parsley. Add kosher salt and ground pepper, to taste.  Toss to combine, and serve. - Enjoy!

SANDRA'S GRILLED PEPPERED SALMON with a CREAMY LIME MARINADE

A very, very good method to grill fresh salmon steaks,
which are guaranteed to be flavorful and moist...

Servings: (4)
Prep: 10 Mins. |
Marinate 15 Mins|
Grill: 10 Mins.

Posted by: Sandra

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon honey
1/2 cup low-fat plain yogurt
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1 green onion, sliced
½ teaspoon dry rosemary
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (1”) thick salmon steaks (if thicker, allow more cooking time)
1 lime, cut into wedges

METHOD:

Whisk together oil, lime juice, honey, yogurt, ginger, garlic, green onion, rosemary, salt and pepper in a shallow non-reactive dish. Add fish steaks and turn to coat with marinade. Cover and marinate for at least 15 minutes, turning once.

Preheat indoor grill to medium-high heat, or an outdoor grill. Oil a folded paper towel, hold it with tongs and rub it over the rack or grill pan.

Coarsely grind pepper onto steaks. Place the steaks onto hot oiled grill rack, turning once at 5 minutes; continue cooking until the fish is opaque, about 10 minutes total (discarding marinade). Serve immediately with lime wedges. - Enjoy!

SANDRA'S SALMON and PINEAPPLE GRILLED with a MAPLE GINGER GLAZE

A tropical surprise type of salmon with a burst of flavor
that you are bound to love...

Serves: (4)

Prep: 10 min |
Marinade: 20 min |
Cook: 10 min


Posted: by Sandra

INGREDIENTS

· 4 fresh salmon fillets
· 4 fresh pineapple slices (or if canned, drain juice)

***Marinade:
· ¼ cup maple syrup
· 1 tablespoon soy sauce
· 1 teaspoon gingerroot, grated
--(or ½ teaspoon ground)
· 1-1/2 teaspoons dijon
· 1/8 teaspoon cayenne pepper

· 1 box long-grain rice, prepared according to directions
· steamed fresh green beans

METHOD

In small glass bowl, whisk maple syrup, soy sauce, gingerroot, dijon, and cayenne pepper until combined. Place salmon in a single layer glass dish skin side down, pour over marinade (reserving ¼ of it for basting), cover and refrigerate for 20 minutes. Baste both sides of pineapple slices with marinade, and set aside.

Meanwhile, oil and heat grill to medium-high heat, arrange salmon fillets (skin side up) on pan or rack so sides are not touching; adding the pineapple slices as well. Cook pineapple just until grill marks form, and gently flip over doing the same. Grill salmon for 4 minutes, and then gently flip over so skin side is now up on grill - for a total cooking time of 4 to 6 minutes (depending on thickness of salmon fillets).

Place salmon fillets on serving plates with the pineapple. Serve with sides of rice and steamed green beans. ~ Enjoy!