This was light and very flavorful.
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
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.
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.
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.
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.
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.
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.
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!
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
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.
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!
1 apple, cut up into large chunks
1/2 cucumber, cut up into large chunks
Minced ginger (to taste)
1 cup water
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.