Yellow Rice

Yellow Rice

Ingredients

2 cups chicken stock
1 cup white rice
1⁄4 cup dried minced onion
2 tbsp olive oil
1 tsp Wakaya Perfection ground turmeric
1 tsp garlic powder
1⁄2 tsp ground black pepper
1/2 tsp Wakaya Perfection sea salt

Directions

Bring stock to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes. Fluff rice with a fork.

Ginger Molasses Pumpkin Bread

Ginger Molasses Pumpkin Bread

Ingredients

2.5 cups flour
1⁄2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Wakaya Perfection sea salt
2 teaspoons ground cinnamon
2 tsp. Wakaya Perfection ginger
1⁄2 teaspoon ground nutmeg
1 egg
1 cup pumpkin puree
1⁄2 cup brown sugar
2 tablespoons melted butter
1⁄4 cup vegetable oil
1⁄4 cup molasses
1⁄2 cup buttermilk
1 teaspoon vanilla extract

1 tablespoon sugar
1 teaspoon cinnamon

Directions

Preheat the oven to 350 degrees.

Butter and flour a 9" x 5" loaf pan.

In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.

In another bowl, whisk together the egg, pumpkin, brown sugar, butter, vegetable oil, molasses, vanilla extract and buttermilk until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).

Pour the batter into the prepared loaf pan.

In a small bowl, mix the sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter.

Bake 50 minutes, or until a toothpick comes out clean.

Let the bread cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.

Ginger Molasses Cookies

Ginger Molasses Cookies

Ingredients

3/4 c. butter, melted
1 c. sugar
1 egg
1/4 c. molasses
2 c. all purpose flour
2 tsp. baking soda
1/2 tsp. Wakaya Perfection sea salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. Wakaya Perfection ginger
1/2 c. sugar

Directions

1. In a medium bowl, mix together the melted butter, 1 c. sugar and egg until smooth.  Stir in the molasses.  Combine flour, baking soda, sea salt, cinnamon, cloves and ginger.  Blend into the molasses mixture.  Cover and chill dough for 1 hour.

2. Preheat oven to 375 degrees.  Roll dough into walnut sized balls and roll them in the remaining white sugar.  Place cookies 2 inches apart onto ungreased baking sheets.

3. Bake for 8-10 minutes in the preheated oven, until the tops are cracked.  Cool on wire racks.

Curry Vegetable Dip

Curry Vegetable Dip

Ingredients

2.5 c. sour cream
1/4 tsp. Wakaya Perfection turmeric
1 Tb. curry powder
1/2 tsp. garlic powder
2 tsp. sugar
1 tsp. Wakaya Perfection sea salt
2 tsp. lemon juice
1/4 c. minced parsley

Directions

Mix ingredients together.  Refrigerate
for several hours or overnight.  Serve with vegetables.

Ginger Garlic Cocktail Meatballs

Ginger Garlic Cocktail Meatballs

Yield: Makes 24 to 28

Ingredients


Sweet Chile Sauce:
2⁄3 cup rice vinegar
2⁄3 cup granulated sugar
1/2 tablespoons Sambal or Sriracha hot chile sauce
2 tablespoons cornstarch (dissolved in 3 1/2 tablespoons water)

Meatballs:
1 slice white bread
1⁄2 cup milk
1 pound lean ground beef or pork
1 egg lightly beaten
2 tablespoons soy sauce
1 tablespoons Wakaya Perfection ginger
1 1⁄2 tablespoons minced cilantro
3 garlic cloves minced
1⁄2 teaspoon sesame oil
1⁄2 teaspoon Wakaya Perfection sea salt
1⁄4 teaspoon white pepper

Directions:

1. For sweet chile sauce: Place vinegar and sugar in a small saucepan and simmer until sugar dissolves, 1 to 2 minutes. Stir in chile sauce and cornstarch slurry and bring to a boil. Once mixture has come to a boil, remove from heat and allow to cool (sauce will thicken as it cools).

2. For meatballs: Preheat oven to 375˚F. Place bread and milk in a large mixing bowl and soak for 30 minutes. Add ground meat and gently mix together. Add remaining ingredients and mix together until well combined. (be careful not to over mix the mixture)

3. Roll small balls (about 2 teaspoons) with the meat mixture and place onto a baking sheet 1/2 inch apart. Bake meatballs for 18 to 20 minutes or until they’re completely cooked through. Allow meatballs to rest for 5 minutes before brushing with glaze. Serve.