Tag: ginger
This is my favorite non-alcoholic drink for parties now. It’s easy as long as you are organized enough to prepare it a day before. I served it at brunch and it was perfect for that.
Fresh Ingredients
1 thumb ginger, sliced
1 cup fresh lemon juice
9 cups water
sprigs of mint for garnish
Pantry Fare
1 cup sugar
Boil 2 cups of water. Add ginger and chill.
Boil 1 cup of water. Add sugar and disolve.
Add 6 cups of water to the sugar water. Add lemon juice and chill.
Just before serving, combine the ginger water, strained, with the sugar and lemon water.
Garnish with mint.
Enjoy and be healthy!
December 26, 2011
Be careful how many you eat of these. Even though they are not deep fried, they still have over 50 calories each!
Fresh Ingredients
1 medium potato
¼ cup finely chopped onion
1 tsp finely minced ginger root
¼ cup peas, fresh or frozen
1 – 10 oz pkg refrigerated biscuits
PantryFare
(none)
Oils and Spices
1 tsp vegetable oil
½ tsp slightly crushed fennel seeds
½ tsp ground coriander
¼ tsp salt
¼ tsp curry powder
¼ tsp tumeric
dash of cayenne pepper to taste
Cut the potato into large pieces and boil until tender, about 15 minutes. Drain, cool, peel and cut into ¼-inch cubes.
Heat oil in medium skillet and cook onion and ginger, stirring frequently, about 5 minutes. Add spices while cooking onion and stirring.
Stir cubed potatoes, peas and 2 T water into onion mixture and cook covered until peas are just tender. Remove from heat and cool 10-15 minutes.
Preheat oven to 400°.
Place biscuits on a lightly floured surface and roll them into 4½-inch circles. Cut each circle in half and place 1-½ tsp of filling in half of the semi-circles. Moisten the edges slightly with a finger dipped in water, fold the dough over the filling and seal the edges. Crimp with a fork.
Place samosas on an ungreased baking sheet and bake until golden, approximately 8 to 10 minutes. Serve hot.
October 7, 2010
I haven’t tried this recipe yet but I can just tell by the ingredients that it will be yummy. I’m a little nervous about using the whipping cream, so I think I will work on finding a suitable substitute for it. Once again, I found the recipe in the Taste of Home magazine even though many of their recipes don’t meet my criteria for healthy eating.
OATMEAL BRULEE WITH GINGER CREAM Cream Sauce:
1/2 Cup heavy whipping cream
2 slices fresh ginger
1 cinnamon stick
1 Tbsp grated orange peel
Bring these ingredients to a slow boil and simmer for 10 minutes. Strain the sauce and add: 3 Tbsp maple syrup 1/8 tsp ground nutmeg
Oatmeal Base
4 cups water
2 cups old-fashioned oatmeal
1/4 cup chopped dried apricots
1/4 chopped dried cherries
1/2 tsp salt
Cook for 5 minutes, stirring often. Remove from heat and stir in 3 Tbsp brown sugar and 1/4 cup of the ginger sauce. Cover for 2 minutes.
Grease 4 – 10 oz ramekins (they use butter) and add 1/4 cup raspberries to each ramekin. Spoon the oatmeal over the berries and sprinkle with sugar. Broil for 7-9 minutes, until the sugar is carmelized. Serve with the remaining ginger sauce.
October 4, 2009
Found a great organic vegetable stand at the market and bought a few things to test out in new recipes.
Loved seeing the white eggplant, the minature bok choy, the fresh ginger, and the orange tomato.
August 15, 2009
made soup for lunch today and the challenge is whether or not I can ever replicate it
Continue August 4, 2009
Easy vegetable stir fry
Continue August 4, 2009
