Tag: ground ginger

Kung Pao Chicken Zoodles For Two

You can enjoy these Kung Pao Noodles without the guilt (under 300 calories), because I replaced the noodles with zoodles (zucchini noodles) and the results were fantastic!!

Each bowl is filled with chicken and vegetables and the sauce has the flavor combination of of salty, sweet, sour, and spicy flavors. Topped with crushed peanuts – it’s pretty hard to pass this up!

If you’re spiralizer has more than one spiral blade, use the thicker setting to replicate a thicker noodle feel. I tested out the Spirooli Spiral Slicer from Bed Bath and Beyond for this and it worked fine, but my Paderno Spiral Vegetable Slicer[1] is still my favorite. Since zucchini releases a lot of water as it cooks, I used it to my advantage and purposely left the sauce a little thick. Once the noodles cook and release their liquid (I only cook them 2 minutes TOPS) it thins the sauce and works out perfect.

This is such a quick meal – you can easily halve this to make it for one, but if you want to make this for four, I would prep everything and cook it twice rather than doubling it and cooking it all at the same time so the chicken browns, and the noodles fit in the wok.

Kung Pao Chicken Zoodles For Two
Servings: 2 • Size: scant 2 cups • Old Points: 6 pts • Points+: 7 pts
Calories: 277 • Fat: 12 g • Protein: 24 g • Carb: 21 g • Fiber: 4 g • Sugar: 9 g
Sodium: 725 mg (without salt) • Cholesterol: 62 mg


  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil
  • 6 oz skinless chicken breasts, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp crushed dry roasted peanuts
  • 2 tbsp thinly sliced scallions along diagonal

For the sauce:

  • 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2 1/2 tbsp water
  • 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
  • 2 tsp sugar
  • 2 tsp cornstarch


Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.


  1. ^ Paderno Spiral Vegetable Slicer (www.amazon.com)

Incoming search terms:

Sweet ‘n Spicy Asian Glazed Grilled Drumsticks

Here’s a yummy, inexpensive, weeknight summer dish – get some drumsticks, remove the skin (see video below for a quick & easy tip on how) and marinated them overnight with a little soy sauce, vinegar and spices, the longer they marinate the better.

Then after work, light the grill (or broiler) and grill them until cooked through. Once cooked, brush them with a sweet ‘n spicy glaze – you won’t miss the skin! You can easily adjust the heat to suit your family’s taste. I leave the glaze off my toddler’s because she’s not a fan of sauces or spice, and she loves it.

You can use any part of the chicken you wish, but we love eating drumsticks in my house. There’s nothing like picking them up with your hands and getting a little messy – super family friendly and fairly inexpensive. And bonus, they take less than 30 minutes to cook. This would go great with any side, try it my Asian Mango Slaw[1] recipe to keep an Asian theme or make a salad and top it with this Asian Ginger Carrot Dressing[2].

I am trying to get some practice doing more videos and I thought why not share this really great tip on how to skin a drumstick. The video is nothing fancy, no editing or music, I just filmed it with my phone. Some of you may already know this great tip, but for those of you who don’t, I think you’ll find this super helpful!

By the way, I found it tricky to calculate the drumsticks on the bone, there are so many variables so I cut one off the bone to weigh it, and found each meat of the drumstick weighed about 2 oz, without the skin and bone. These were calculated accordingly, but drumsticks vary in size, so keep that in mind.

Sweet and Spicy Grilled Drumsticks
Servings: 4 • Size: 2 drumsticks • Old Pts: 6 pts • Weight Watchers PP: 6 pts
Calories: 255.5 • Fat: 6 g • Protein: 35 g • Carb: 10.5 g • Fiber: 0 g • Sugar: 10 g
Sodium: 702 mg • Cholesterol: 131 mg


  • 24 oz (8) skinless chicken drumsticks, with bone*
  • 1/2 tsp garlic salt
  • 1/2 tsp ground ginger
  • 2 tbsp reduced soy sauce (Tamari for GF)
  • 2 tbsp apple cider vinegar
  • 1 tsp Sriracha

For the glaze:

  • 3 tbsp sweet red chili sauce
  • 1 tbsp raw honey
  • 1 – 2 tsp Sriracha (I used 2, use more if you like it hot)
  • optional, chopped chives for garnish


Season drumsticks with garlic salt and ground ginger. Place in a large ziplock bag or container and add the soy sauce, vinegar and 1 teaspoon sriracha and marinate overnight (the longer the better).

Preheat the grill. In a small bowl, mix the chili sauce, honey and sriracha; set aside.

Grill the drumsticks on a rack lightly coating with cooking spray over medium heat, turning every 5 minutes or so until the chicken is cooked through, about 25 minutes. 

Brush the chili sauce mixture over the drumsticks on all sides and remove from the grill. Finish with chopped chives if desired and enjoy.

*each drumstick was 2 oz raw, off the bone


  1. ^ Asian Mango Slaw (www.gordon-ramsay-recipe.com)
  2. ^ Asian Ginger Carrot Dressing (www.gordon-ramsay-recipe.com)

Pumpkin Cheesecake – Giving Thanks for Cheap and Easy to Use Kitchen Gadgets

I’d rather eat vegan for a week than write a blog post on
why pumpkin cheesecakes crack, but I’m more than happy to explain how to get
that perfect, creamy-custardy, probably-won’t-crack doneness you all deserve.
Use a digital thermometer. Okay, that was a little anticlimactic, but it really
is that simple.

If you turn off the heat when the cheesecake’s internal temp
is between 155-160 F., and let it cool slowly in the warm oven, you should get
exactly what you see here. The reason a thermometer is so key, is that going
just by sight is hard to do. Even at 155 F., a cheesecake has a fairly jiggly
middle, and really does look undercooked. Many cooks get scared and leave it in
for a few more minutes, which can make all the difference.

This should take anywhere from 1 1/2 to 2 hours. Many
factors are involved, but a big one is the temperature of your cheese and eggs.
Mine were cold, which not only makes mixing harder, but also will increase
cooking time, as a room temp batter starts cooking sooner. So, to recap, use a

This recipe was adapted from one found on my friend Elise’s
blog, Simply Recipes. She’s one of my all-time favorites (food bloggers and
people), and I insist you head over there to check out her gorgeous version as
well. I (we) hope you give this easy pumpkin cheesecake a try soon. Enjoy!

Ingredients for 1 Pumpkin Cheesecake (10 slices)
For the crust:
2 cups gingersnap crumbs
1/4 cup all-purpose flour
1/2 cup brown sugar
1/4 cup melted butter
1 large egg yolk

4 (8-oz) packages cream cheese, room temp
1 cup packed brown sugar
1/2 cup white sugar
2 (15-oz) cans pure pumpkin puree
4 large eggs
2 large egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon vanilla extract
1 tablespoons bourbon whiskey
1/4 cup all purpose flour

*Bake at 325 degrees F. for 1 1/2 to 2 hours, or until
internal temp is between 155-160 F. Let cool in warm oven, with door cracked.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page