Week 113: All Things Ginger
A few weeks ago, we had a pumpkin theme to welcome in fall flavors ... pumpkin flavors in both the soup and bread. It was very well received, especially in the new bread. I am excited to introduce a new meatball soup this week, one that will pair perfectly with the flavors in the bread. This week's menu features the superfood ginger in both the soup and bread.
On the menu for MONDAY, NOVEMBER 11th is GINGER MEATBALLS IN COCONUT BROTH with PUMPKIN GINGER BREAD. Everyone loves a meatball soup and this one is no different ... a flavorful and brightly colored broth filled with vegetables and tasty meatballs. It's surprising how tasty this soup really since the ingredient list isn't very long!!
The soup begins with browning the meatballs, which are filled with ground pork, egg, breadcrumbs, freshly grated ginger, garlic and a little bit of fish sauce, in the oven. Meanwhile, fresh ginger, garlic, lemongrass and red bell peppers are sauted in vegetable oil in the pot. Once softened, homemade chicken stock, coconut milk, turmeric, lime zest and juice, fish sauce and sugar are added. The soup simmers until all the flavors blend together, then the meatballs are dropped in along with some baby spinach and cooked jasmine rice. The soup is garnished with fresh cilantro.
The bread companion this week is my popular new bread, PUMPKIN GINGER. This golden, moist bread, which looks a little like a fall challah, contains the winning flavor combo of pumpkin and ginger. And if you manage to save any, it makes fabulous toast for breakfast!!
On the menu for dessert from Jenny Sue Delights are REESE'S PEANUT BUTTER PUDDING COOKIES. These cookies are a dream come true for all peanut butter lovers! The cookies have a very soft and puffy element to them, which is from adding pudding mix to the peanut butter based cookie dough. Then, I add in chocolate chips, Reese Pieces and chopped up Reese's to finish up the recipe. You will be in peanut butter chocolate heaven after enjoying one of my favorite cookies!