Tag Archives: ginger

Gingery Shrimp

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This was light and very flavorful.

Ingredients:

1 1/2 lb shrimp, peeled and deveined

2 T. fresh ginger

1 c. thinly sliced leek or green onion

1 1/2 c. chicken broth

2 T. water

1 T. cornstarch

Rice

Directions:

Cook rice.

Heat some olive oil in a frying pan. Add the shrimp and cook until just pink. Remove from pan.

Add the leeks and ginger to the pan. Cook until the leek turns a light brown.

Add the broth and bring to a boil.

Make a slurry with the cornstarch and water. Add it to the broth. Cook until thickened. If you need it to be thicker, add more cornstarch/water slurry.

Return the shrimp to the pan and cook for a few minutes.

Serve over cooked rice.

 

Turmeric Tea

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Lately, I’ve been hearing a lot of hype regarding turmeric and how good it is for you. At Whole Foods I found fresh turmeric rhizomes and so decided to grate some and use them in some tea. Here’s a recipe I found and tried it today. It was pretty good. The nice thing is that you make a little batch of the ingredients and save it in the refrigerator. When you’re ready to use it, just add some boiling water to a teaspoon of this.

Ingredients:

3 inches of fresh turmeric root, peeled and grated (I use a microplane)

2 inches of fresh ginger root, peeled and grated

1/4 t. cinnamon

1/4 c. honey

Dash of pepper

Juice of 1/2 lemon.

Directions:

Combine all the ingredients and place in a sealed jar. Shake the jar to mix up all the ingredients. Store this in the refrigerator and when ready to use, take out 1 t. and add to a cup of boiling water. If you don’t like the grit, you can strain it after it has steeped for a few minutes.

I found this recipe in Jennie’s Kitchen blog – you should check it out for lots of other great recipes.

Fresh Ginger at the Ready

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I’m all about making my life more convenient, but I don’t want to compromise freshness. I abhor processed foods and try my best to stay away from them. I try to make farm to table my way of eating. So when I realized that the jarred ginger I was using from Christopher Ranch had other ingredients in it, I decided to make my own.

Ingredients:

Fresh ginger

Water

Directions:

Choose fresh ginger knobs that aren’t too knarly and are weighty.

Cut off the little knobs and peel the stalks with a vegetable peeler.

Cut up the ginger into small pieces.

Place them in a cuisinart to roughly chop them.

Add water a little at a time and blend each time in the cuisinart.

When it is at a consistency that you like, stop. Drain as much of the water as you can and squeeze dry with your hands.

Make little balls and place them on a cookie sheet lined with wax paper.

Freeze and place them into a ziploc bag.

 

Salmon & Ginger

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There are so many ways to dress salmon steaks. This one is not too soy sauce-ish, if you know what I mean! I like soy sauce but sometimes it overpowers everything!

Ingredients:

1 lb. salmon fillet

2 shallots, chopped

1 T. minced ginger

1 t. chili infused oil

1/4 c. sherry vinegar

2 T. soy sauce

Directions:

Preheat the oven to 350. Season the salmon fillets and place them in a greased casserole dish, skin side down.

Bake in the oven until done – around 15 minutes depending on the thickness.

While the salmon is baking, combine the shallots, ginger, chili oil, vinegar and soy sauce in a small saucepan. Bring to a boil, lower the heat, and reduce by half.

When the salmon is done, pour the sauce on top.

Green Smoothie

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As we ease into Phase 2 of the Dash diet, this little snack helps get in some fruit and vegetables! And of course, with the added health benefits of ginger!

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Ingredients:

1 apple, cut up into large chunks

1/2 cucumber, cut up into large chunks

Minced ginger (to taste)

1 cup water

Directions:

Put everything into the Vitamix until it’s a smoothie! If you don’t have a vitamix, you may need to peel the apples and the cucumbers.