All posts tagged: Ginger

Meatless Monday: Brussels Sprout Ginger Slaw

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Today’s recipe was first served as a side dish at my family’s dinner party over the holiday season.  It was a festive dish with the red and green color, but light, refreshing, and healthy for the holiday season.  I have made it numerous times since the holidays, thus becoming a staple slaw or salad in my kitchen.  You can serve as a side dish, or top with grilled shrimp, chicken, or white fish.  I hope you enjoy this recipe as much as I do! 1/2 Cup plus 2 TBSP Nonfat Plain Greek Yogurt 1/2 Cup EVOO 3 TBSP Raw Unfiltered Apple Cider Vinegar 1 TBSP Honey 2 TBSP Very Finely Grated Peeled Fresh Ginger 1/2 Pound Brussels Sprouts, Finely Shredded 1 Head Radicchio, chopped Seeds of 1 Pomegranate Salt and Pepper (2 pinches of each) In a small bowl, whisk the yogurt with olive oil, vinegar, ginger, honey salt, and pepper In a large bowl, combine brussels sprouts and chopped radicchio Pour dressing on veggies and toss to coat Season with salt and pepper Let sit …

Tuesday’s Tip: Best Way to Store Fresh Ginger

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I have read a few articles over the past week on how to store fresh ginger.  And, I’ve been storing it wrong!  So, I wanted to impart my new knowledge to you!  I have always stored my ginger on my countertop.  I use it up fairly quickly, but any way to prolong the life of my ginger, I am all for!  The below articles tell you to store the whole, unpeeled ginger in a resealable plastic bag, with the air pushed out, in the crisper drawer of the refrigerator.  If you use any portion of the ginger, simply dab the end that you cut and store in the same manner.  Read the entire articles below. http://www.thekitchn.com/heres-the-best-way-to-store-fresh-ginger-tips-from-the-kitchn-214681?utm_source=twitter&utm_medium=social&utm_campaign=managed http://www.finecooking.com/articles/storing-ginger.aspx?pg=0 Stay hungry…  

Tuesday’s Tip-How To Peel Ginger

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When I use ginger my recipes or juice it, I don’t like using the skin so I cut it off.  But, I always think that I cut off and waste too much.  Well, I finally found out how to minimize the amount thrown away.  Today’s Tuesday’s Tip is how to peel ginger! Using a spoon, simply “scratch” the skin of the ginger off Continue process until entire skin is removed Stay hungry…

Ginger, Soy, Lime Marinated Shrimp

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If you know, me, you know that shrimp is another one of my favorite foods.  For parties, my mom used to send my dad to pick the shrimp up about 15 minutes before the party because she knew if she didn’t, they would be all gone.  I got this great recipe from FoodNetwork.com to boost the flavor of my shrimp!  I made half a recipe and had enough shrimp for multiple meals, which is a wonder since I eat them like candy. 1 large shallots, peeled and chopped 1/2 (2-inch) piece fresh ginger, peeled and chopped 2 garlic cloves, smashed 1/3 cup light soy sauce 1/4 cup fresh lime juice 1 TBSP sugar (I used Splenda, but use 2 TSP if using) 1/8 cup chopped green onions 1/8 cup peanut oil (I actually didn’t use) 1/8 TSP coarsely ground black pepper 1 pound large shrimp, deveined and tails off Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil (if using) and blend …