Happy Saturday everyone! The week really flew by. Between class, lab, internship, meetings, baking up a storm, and my car breaking down, I finally feel like I can breathe again! The car issue was pretty embarrassing. It has been making screeching noises for months now, but I haven’t quite had the time to take it in (mhmm). Finally, late on Wednesday night I drove to a friend’s house (whom I don’t know all that well) to return a jacket he lent me on a blustery night downtown when my car started going nuts. The screen and dashboard went black, the lights went out, and the radio went out while I was driving. I pulled into his driveway as it puttered – puttered – died. Dead. Kaput. I awkwardly knocked on his door with his jacket, a “thank you” crystallized ginger & wasabi brownie, and a dead car behind me. We tried to jump start the car, but it couldn’t even hold a charge so we pushed it out onto the street to be dealt with later. I had it towed the next day and as it turns out, one of the necessary belts was completely missing. I am pretty sure I ran it into the ground until the belt snapped and fell off… Woops. At least I learned my lesson! Don’t put car repairs off.
Anywho, these crystallized ginger and wasabi brownies are the best brownies I have ever tasted and one of my favorite recipes. Joanne is a genius. I would never have thought to combine spicy wasabi with chocolate! MAKE THEM.
Since making these, I have had the ginger wasabi combination on the brain. I have been eating it on everything! For example, I brought lunch to school yesterday and the main course was grilled chicken and asaparagus tossed in a teriyaki-wasabi-ginger sauce.
And for dinner last night?
Wasabi Sweet Potato & Ginger Pasta with Shrimp
Recipe: Serves 1
For the sauce:
1 cup light coconut milk
1/4 cup baked sweet potato
1 tsp ginger
1-2 tsp wasabi (to your taste)
1 tsp crystallized ginger, chopped + extra for garnish
pinch cayenne pepper (optional)
Directions – Heat the coconut milk in a pan on the stove on medium low heat. Whisk in the rest of the ingredients and let simmer until it is a thick consistency. Once the desired consistency and flavor has been reached, remove from heat.
For the pasta:
1/3 cup whole wheat pasta, cooked
1/2 cup spaghetti squash, cooked
~12 shrimp, raw
~1 tbsp wasabi peanuts
Directions – Cook the pasta and spaghetti squash according to directions, I recommend making extra. Place the shrimp in a pan on the stove with 2 tbsp water. Cook on medium low heat until opaque, flipping after ~2 minutes. Once cooked, remove from heat, drain if necessary, and toss with some of the pasta sauce. In a bowl, combine the cooked pasta and squash and toss with the rest of the pasta sauce. Transfer to a plate. Garnish with shrimp, crystallized ginger, and wasabi peanuts. Enjoy!
Shrimp * extremely high in protein and low in fat! Contains selenium, tryptophan, vitamin D (key for bone health), B12, iron (needed for a healthy thyroid), phosphorous, B3, and zinc. The fat that shrimp does contain is the healthy monounsaturated kind.
Ginger * contains gingerol which relaxes blood vessels and thus improves circulation. It also aids in digestion and can soothe the stomach. Contains TONS of compounds that fight cancer!
Spaghetti squash * contains vitamin C, thiamin, niacin, B6, and lots of fiber!
Whole wheat pasta * unlike refined white flour, whole wheat flour has more B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.