We were vividly reminded this week of ginger's tonic properties when, suffering from this damnable flu, we followed folk advice and chewed candied ginger. Miraculously, nearly all nausea disappeared. We were impressed.
Ginger belongs in this last slog of winter; it's warming and healing, and there's something in its aroma that promises brighter days. It pairs naturally with citrus, and we love its spicy sweetness in all sorts of winter dishes.
Starting right here, ginger is the secret ingredient in our recipe for Chicken Thighs in Balsamic Vinegar - way too easy for the delicious result it invariably gives. You can also try our Spiked Lemon Ginger Sorbet or Steamed Pork and Cabbage Dumplings. Our Mini Molasses Cookies with Lemon Filling also take a heaping spoonful of ginger.
Elsewhere, Ginger Tea is a good curative. This Ginger Chicken Stir Fry uses whole matchsticks of ginger for spicy fragrance; here's a Kale Ginger Stir Fry for the vegetarians.
We're big fans of gingerbread in all forms, but we especially like Nigella's Fresh Gingerbread with Lemon Icing. She also does good things with her Chocolate Gingerbread and Seared Salmon with Ginger.
Are you eating ginger this time of year? If so, what do you do with it? We're pondering a pairing of sweet potatoes and ginger - we'll get back to you on that...
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I've been juicing a lot lately, and ginger adds that extra spicy oomph to my concoctions. I also found some baby ginger at our local Asian market, which has the added benefit of not needing to be peeled!
Being Chinese, I cook with ginger all the time: an essential ingredient for any stir-fry or marinade.
My all-time favourite form of ginger is candied ginger. Great for morning-sickness, car-sickness or air-sickness and for general snacking. Because of the spiciness, over-indulging is impossible.
I love a roasted carrot puree with ginger, personally. Warming and bright at the same time.
I haven't cooked with ginger much, but I do love pieces of it in my green tea and chai.
I simmered some carrots in ginger just last night-- really tasty.
add ginger juice, honey (1/4 spoon) to warm water. It soothes any irritated throat.
add grated ginger, salt and a 1/4 teaspoon cumin + pepper to boiled lentils (masoor or tur dal). You can have this as soup. Drop peas to the boiled lentils and this adds as a garnish to the mellow lentils.
Add ginger to chicken, meat, soups, fish - ginger is universal. It can always be added to anything. cake too. Make it sweet, spicy or savory. ginger goes with everything.
Ginger tea has proved helpful for me in fighting off various colds: my cafe friend blends the ginger root for each cup of tea-elixir.
mmmm, michael reminds me that it's the right time of year for hot ginger lemonade. i simmer the ginger until it smells right and then add honey and lemon juice.
i'm also a big fan of adding ginger to homemade applesauce
I was thrilled by a container of candied ginger slices from the Asia Market I was snacking on and raving about. Then a friend gave me some of hers from Whole Foods, luscious little round disks of candied ginger that are my favorite food product of the year so far. I minced up the remainder of old ginger into a carrot cake and soaked the raisins in ginger brandy for a birthday party last week.
i also remembered that i mince up candied ginger and toss it in fruit salad. adds a nice little zing to the sweetness