Guess what? Food is the same way! It is time to stop being afraid of that weird looking vegetable in the produce department because it might turn out to be the yummiest piece of heaven you will ever taste. With that in mind I want to introduce you to a root that is dear to my heart- ginger. This weird looking "thing" is native to India and Asia and is well known not just for its particular taste but also for its medicinal effects. Many of you have probably had it and did not even know it because let's face it, sometimes we eat without even wondering: "what on earth is in my food?" Some of the foods that use ginger as an ingredient include: candy, puddings, jam, beer, wine, tea, chicken or beef satay and even in ice cream!
Trust me when I tell you a little goes a long way. Word to the wise- unless you really like super strong flavors take it easy with the amount you use. Also, do not, and I repeat, DO NOT try to peel with with a knife- it just won't work. Grab a spoon, and scrape off the skin- yes it is that simple, and until you feel comfortable I recommend mincing it very fine so that you do not have to chew on big chunks because the flavor will be intensified causing a wonderful discovery of a spice into a cough fest. Believe it or not, ginger is good for arthritis, indigestion, respiratory problems and even motion sickness. Ha! I bet you did not know that one...
Here is a simple and quick recipe for Thai salad dressing with our star ingredient for today-
What you need: T= tablespoon t=teaspoon c=cup
3 T. rice vinegar (or white wine vinegar)
2 T. peeled and minced ginger root
2 T. fresh lemon juice
2 T. light soy sauce
2 t. Dijon-style mustard
salt and pepper
6 T. vegetable oil
1/4 c. Oriental Sesame oil
1 clove garlic, minced(optional)
2 T. snipped fresh chives (optional)
2 T. peeled and minced ginger root
2 T. fresh lemon juice
2 T. light soy sauce
2 t. Dijon-style mustard
salt and pepper
6 T. vegetable oil
1/4 c. Oriental Sesame oil
1 clove garlic, minced(optional)
2 T. snipped fresh chives (optional)
Preparation:
In bowl, mix all ingredients except the oils, the garlic and the chives. Once combined adjust flavor with salt and pepper. Then slowly whisk in the oils until emulsified (fancy word for combined). To finish add the garlic and the chives. Makes 1 cup.
Thanks to Epicurean for this recipe...easy, simple, and fast!
suggestion: Can you write about easy seasoning for meats...besides the good ole adobo... Im so tired of adobo LOL xoxoxo Mimi
ReplyDeleteyou got it mimi! xo
ReplyDelete