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!

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.

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.

Loved seeing the white eggplant, the minature bok choy, the fresh ginger, and the orange tomato.

I took 1/2 onion and 2 or 3 stalks of celery and sauteed them in olive oil.  Then I added 3-4 oz of sliced mushrooms.  Of course I was interupted so I turned off the heat and when I came back to it, I added 3 cups of broth and and 2 cups of water.  I grated all the ginger I had left – maybe it ended up being 1 teaspoon?  Added that.  Chopped up 3 stalks of bok choy, leaves included, and threw in some snap peas and 2 chopped plum tomatoes.  I seasoned it with 1 tsp of salt and some szechuan spice mix.  As the soup was simmering, I cooked some chow mein noodles (separately) and added some of them to the soup pot.

All in all, very succesful and I now have leftovers – both soup and noodles.

Oh, I also used 2 small green onions!

Swanson® Vegetable Stir-Fry