Posts tagged ‘ginger’

May 13, 2011

A Perfect Marriage

Food marriage, that is.

I have not one but TWO recipes for you! The sudden blue skies must be going to my head a bit.

Last night’s dins was effortless and exactly the way I wanted to end my sunny afternoon of playing outside with my camera.

Is that pretty or what? The quinoa and grapefruit salad was light and refreshing but definitely only for grapefruit lovers! If you aren’t so into the bitterly sour flavor, you may be able to omit the grapefruit zest or use a sweeter variety. I had no idea that ginger and grapefruit would be such a perfect match but it was such a unique flavor combination – bitter in the best way possible with a hint of spice and sweetness.

I also had balsamic roasted asparagus (the vegetable that just screams spring) with smoke salmon. You know how I feel about roasted veggies so I’m pretty sure I don’t even need to say it but…I was in heaven. The salmon and asparagus married beautifully but you could eat the veggies all on their own or with any other meal you like!

Quinoa and Grapefruit Salad

serves 2


  • 1 red grapefruit, peeled and cut into bite-size segments
  • 1 cup quinoa, cooked and cooled (I used a mix of red and white)
  • 1 teaspoon of olive oil
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon grapefruit zest


  • To prepare the quinoa, combine the quinoa with 2 cups of water in a small pan and cook for about 20 minutes, or until all of the water has been absorbed. (If these are poor instructions, please don’t attack! I used my rice cooker…) When finished, place in a bowl in the refrigerator to cool quickly.
  • Meanwhile, “skin” the grapefruit (be sure to save some rind for the zest!) and clean up the segments of all of the nasty, bitter white bits. Slice into bite-size segments.

  • Grate your ginger and grapefruit zest and combine with the olive oil in a small saute pan. Warm over a medium flame for about 2 minutes and then remove from the heat.
  • When the quinoa is cooled, toss together with the grapefruit and grapefruit ginger dressing.

Balsamic Roasted Asparagus (with Smoked Salmon)

I made enough for 2 but just roast as many spears as you want!


  • asparagus, washed and trimmed of the thick, woody ends
  • olive oil
  • balsamic vinegar
  • kosher salt


  • Preheat the oven to 400*.
  • Clean and trim the asparagus.

  • Place the asparagus on a large baking sheet and drizzle with the oil and vinegar and sprinkle with a bit of salt. Toss to coat evenly.
  • Roast for about 10 minutes or until the asparagus is easily pierced with a fork.
  • If using salmon, wrap a small length of fish around the center of each spear.

To quote Ina Garten, how easy is that?

May 2, 2011

Rachel’s Moscow Mule

Remember this life-changing cocktail from the other night? Well, lucky us, Rachel agreed to guest spot on happyaspie about the best mixed drink we’ve ever had! I added in some images from the other night’s pizza partay but Rachel can be credited with this hysterical account. Enjoy!


On Moscow Mules – Guest Post by Rachel

This drink recipe came to my attention because of Oprah’s camping trip on her behind the scenes TV show.  She declared it was one of her favorite drinks, and since OPRAH’S WORD IS LAW I knew I had to try it. So I enlisted Emily and her roomies to help.  Thus fellow readers, look under your chairs, because… you… are… getting… a Moscow Mule guest post! You get a Moscow mule guest post!  And you get a Moscow Mule Guest Post! You all get Moscow Mule Guest Poooosssstttsssss!!!

The base of this nectar of the gods (Oprah) is Ginger Beer, which despite its name is non-alcoholic.  The other ingredients are vodka, agave syrup (simple sugar), mint and lime.  Since I knew I was in the presence of a food blogger I had to step up my game and purchase fresh limes, but lime juice works too.

I prepared the first round of drinks individually with tender, loving care and they came out spectacular.  Ginger beer by itself has a smooth taste so the lime and mint make it crisp and refreshing.  Additionally, we had the drinks in glasses.  Oprah recommends it be consumed from a copper mug, but Oprah also makes 200 million dollars a year, so your UMass Amherst free graduation gift mug should suffice.

For the second round I used a shaker.  I figured this would be quicker, more efficient, that I would become the Henry Ford of Moscow Mule making; however, I overlooked a fact understood by most school children-one does not shake carbonated beverages in an enclosed container.   I soon showered both myself and the kitchen in a delightful ginger beer and lime fusion.  I smelled like a refreshing summer cocktail for the rest of the night.

In conclusion, as long as you use the most basic of human common sense, you should be able to avoid my mistake and enjoy the lovely Moscow Mule.  There are many slightly different variations; this is the one we used:
Moscow Mule

1 oz Vodka(flexible based on how much you hate your job)
4 oz Ginger Beer
1 tsp Agave Syrup
1 tbsp Fresh Lime Juice
Sprig of Mint

Directions: Combine in any way that doesn’t involve it exploding in your face.  Consume. Think nice thoughts about Oprah.


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