May 27, 2004

Ginger-Carrot Bread

1 1/2 cups flour
1 cup carrot juice
3/4 cup sugar
1/2 cup chopped, toasted almonds
1/3 cup canola oil
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla
3/4 teaspoon fresh ginger

Preheat oven to 350 degrees. Lightly coat loaf pan with spray. In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl whisk together flour, ginger, baking soda and salt. Add flour mixture to carrot juice mixture, whisking just to combine. Fold in almonds. Pour into loaf pan, bake 45-55 minutes or until toothpick comes out clean. Transfer to rack 10 minutes, cool, then invert and serve.

Red Onion and Cucumber Salad

3 red onions, chopped or sliced
3 cucumbers, thinly sliced
2 teaspoons grated ginger
2 cloves garlic, minced
2 tablespoons fresh chives
2 tablespoons rice vinegar
1/4 cup canola oil
pinch crushed red pepper
black pepper
In a colander, lightly salt cucumbers and allow to drain in sink 10 minutes. Whisk together ginger, garlic, chives and vinegar in a small bowl. Add oil and whisk together until smooth. Add pepper flakes, salt and pepper to taste. Add cucumbers and onions, toss well. Chill for 30 minutes or up to one day for best flavor.