I don’t know who came up with the peach-ginger flavor combination first, but whoever put them together is a genius! I bought a quart of peaches at the farmer’s market on Saturday, knowing that I wanted to turn them into ice cream, once they’d fully ripened.
Peaches in season, and locally grown are one of my favorite fruits – I love when you walk into the kitchen and catch a whiff of the perfectly ripe, perfumey orbs. The town where my parents grew up, Romeo, Michigan, has a Peach Festival every year. I have fond memories of going to the Peach Parade with Grandma and Grandpa, and then digging into some warm peach cobbler or peach pie with a scoop of vanilla ice cream. The Peach Festival also had a carnivale, but Mom & Dad never told us about that, so I didn’t learn about that until I was a teenager and my first boyfriend and I went to the carnivale! But now that I’m an adult, I’d skip the carnivale, too – peachy desserts are far better than some carny rides.
As I was making this ice cream base, it needed a bit of brightness, so I squeezed in the juice from half a lemon, which really sharpened the flavor of the fresh peaches…but then I started thinking about a spicy note, and ginger was just the thing! I added about a tablespoon of fresh ginger to the ice cream base when I made it, but after it sat in the fridge overnight, the coconut milk swallowed most of the gingery flavor, so I added another tablespoon or so of fresh ginger right before I churned the ice cream. I also added a small handful of chopped crystallized ginger right at the end of the churn, and that added a lovely, chewy ginger note to the finished dessert.
Peach Ginger Ice Cream
Makes a little more than a quart
203 calories per 2/3 cup serving
5 large, ripe peaches
2/3 cup sugar
1 can coconut milk
2 T fresh grated ginger
1/4 cup chopped crystallized ginger
2 T good quality tequila
juice of half a lemon
- Place a medium pot of water on the stove and bring to a boil. Place a few peaches at a time into the boiling water for 1 minute, then remove the peaches and peel them when they’re cool enough to touch. Slice the peaches into chunks.
- Place the peaches, coconut milk, sugar, tequila and lemon juice in the blender and puree until smooth. Chill the mixture thoroughly in the fridge.
- When you’re ready to churn the ice cream in your ice cream maker, grate 2 T fresh ginger right into the base, stir and then churn. (If you add the ginger right when you puree everything up, the coconut milk will mute the ginger flavor while the ice cream base chills. When the ice cream is just about done turning in the machine, add the chopped crystallized ginger to the ice cream and let it churn for a minute more before you stash the finished ice cream in the freezer.
Quinoa is a gift to the gluten-free people of the world. This tiny, earthy protein-packed grain is as open to inspiration as the other main grain in my life – rice. The ladies I work with are also quinoa lovers. Betsey eats quinoa and ghee for breakfast most mornings, Lori makes a veggie stir fry with quinoa, and I adore this spicy quinoa and black bean salad. Last week, Jen jumped in with her own quinoa recommendation for this curried mango quinoa recipe – and I knew I had to make it. WOW. I think this may be my new favorite spring salad – especially while the mangos are so good.
This recipe is simple to prepare, and completely delicious. I made some alterations from the original recipe (of course), adding carrot and cilantro, and making more dressing than the recipe originally called for. The resulting salad has the tang of the yogurt and limes and a nice heat from the curry powder, and the mangos are a perfect cool counterpoint to the heat. We’ll happily be eating this for lunch the rest of this week.
For lunch-storage purposes, I’ll add the mango each morning before I leave for work, so the fruit doesn’t get all soggy from being mixed into the salad for days at a time.
Mango Curried Quinoa Salad
Serves 6 as a main course
6 Weight Watchers Points per serving
1 cup greek yogurt, 0% fat
1/3 cup fresh lime juice (from 2-3 limes)
3 teaspoons curry powder
2 teaspoons finely grated peeled fresh ginger
3/4 teaspoon salt
1/4 cup olive oil
1 1/2 cup quinoa
2 ripe mangos, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
1 red bell pepper, diced
1 carrot, scrubbed, then grated
1 fresh jalapeño chile, seeded and minced
1/2 cup cilantro, chopped
- Optional protein garnish – saute a few shrimp with a dash of curry, minced clove of garlic with a little olive oil, and top the salad with the shrimp.
- Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
- Cook quinoa in rice cooker along with 1 tsp curry powder, using appropriate amount of water for your cooker. Set aside cooked quinoa to cool. If you don’t have a rice cooker, cook quinoa on the stovetop according to the package directions.
- Whisk together yogurt, lime juice, 2 tsp of curry powder, ginger, salt in a measuring cup. Add oil in a slow stream, whisking until combined.
- In a large bowl, combine the cooled quinoa, bell pepper, jalepeno, cilantro, carrot and cilantro. Drizzle about half of the yogurt dressing over the salad, and mix with a spatula. Add the rest of the dressing, and mix thoroughly.
- When you’re ready to serve, top with the diced mango, and optional shrimp.