chocolate-ginger brownies


if you love chocolate and you love brownies, i am pretty sure you’re going to love this spin on the homemade fudgy brownie.
even if you don’t like ginger, you can omit the ginger part of the recipe and continue on your merry way.
but i do hope you like ginger.
as i do.
because you will be rewarded with a very happy mouth.

chocolate-ginger brownies
makes 16

ingredients

1/2 cup (1 stick) unsalted butter, plus more for baking dish

3 oz. bittersweet chocolate, coarsely chopped (or bittersweet morsels)

1 cup sugar

2/3 cup all purpose flour

1/4 cup unsweetened cocoa powder

2 eggs

1 tsp grated, peeled, fresh ginger

1/2 tsp vanilla extract

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp coarse salt

1/8 tsp ground cloves

directions

1. preheat the oven to 325. butter an 8-inch square baking dish. line bottom with parchment paper, allowing 2 inches to hang over 2 sides. butter parchment, set aside.

2. melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. remove from heat, and stir in all remaining ingredients.

3. pour batter into prepared baking dish. bake 30-35 minutes – until a toothpick or slim knife inserted into the center comes out with moist crumbs. let the brownies cool in the pan on a wire rack for 15 minutes. then lift out of the dish and let them cool completely on rack. cut into squares and enjoy! (brownies can be stored in an airtight container at room temperature for up to 4 days.)

(recipe & photo via a very old martha stewart magazine)

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asian turkey meatballs

asian turkey meatballs | via she likes to eat

these little gems were a lovely surprise this week. i was skeptical, them coming – randomly – from the disney family website (i have NO earthly clue how i originally got this recipe, although i think the link was sent to me by a family member). i had read through the ingredients and the instructions and they sounded delicious. and they were. divine. they have all the flavors of a chinese dumpling and the sauce is heavenly.

the meatballs are served best over jasmine rice and a side of the sauce. it’s an easy meal and delightfully yummy.  also, the meatballs and the sauce save pretty well for a few days and are great reheated. oh and kiddos LOVE them. (both of the little shes are in a dipping phase right now – i know you mommies know what i’m talking about – so this was a HIT in the highchair this week.) these also freeze quite well, so they are a good option for make-ahead meals.

*updated march 2016
**to make whole30 friendly, see note at the bottom

asian turkey meatballs
makes about 2 dozen

ingredients

1 lb ground turkey (you can use lean or dark meat)

2 green onion stalks, finely chopped (or snipped with kitchen shears)

1/3 cup finely chopped cilantro

1 tbsp sesame oil

1 tbsp vegetable oil

2 tbsp soy sauce (or you can use liquid aminos)

1/2 cup panko breadcrumbs

1 egg, lightly beaten

1/3 cup ricotta cheese (not skim)

for dipping sauce:

6 tbsp brown sugar

1/2 cup soy sauce (or liquid aminos)

2 tbsp rice vinegar

1″ piece of fresh ginger, peeled and grated (or 1/4 tsp ground ginger, heaping)

directions

1. preheat the oven to 400.

2. in a large bowl, mix together turkey, scallions, cilantro, oils, soy sauce, breadcrumbs, egg, and ricotta with your hands, then form meatballs by rolling 2 tablespoon-sized scoops between your palms.

3. arrange on a baking sheet covered with cooking spray or lined with parchment paper and bake for about 25 minutes, until browned on top and cooked through.

4. while the meatballs are in the oven, make the dipping sauce: in a small saucepan, stir the sauce ingredients together over medium low heat until the sugar has dissolved. simmer 3-5 minutes, stirring frequently, until the sauce thickens a bit.

5. serve with jasmine rice + dipping sauce on the side.

**to make this recipe whole 30 friendly, make the following substitutions for the meatballs: sub coconut aminos for the soy sauce, replace panko breadcrumbs with guiltless superfoods’ 7 seed flour or raw almond flour, omit the ricotta cheese. then for the dipping sauce: sub pure date syrup (this one is my favorite and there is no added sugar) instead of brown sugar  (using 5-6 tbsp), and again subbing coconut aminos for the soy sauce. and don’t forget to skip the jasmine rice if you’re on whole30!