Many of our favorite recipes call for ginger or ginger root, but what is it that we are putting into our dishes and bodies? Well we are in luck. Ginger is one of the healthiest spices in the world. Ginger is closely related to turmeric and can come as fresh, as an oil, powder or juice, can even be found in some of your own cosmetics.
- Ginger has a long history of being used in both traditional and alternative forms of medicine. It can aid in reducing nausea, aid in digestion, and can help fight the flu and common cold
- According to many studies, ginger can help aid in weight loss and helps increase the amount of calories burned through everyday activity
- Ginger can help reduce the pain and muscle stiffness in people with Osteoarthritis
Recipes:
Fresh Ginger Tea (Cookieandkate.com)
- 1 inch chunk fresh Ginger
- 1 cup Water
- Choose One: 1 Cinnamon Stick, 1-inch piece of fresh turmeric or several sprigs of fresh mint
- Optional Add-Ins: 1 thing round of fresh lemon or orange and/or 1 teaspoon honey or maple syrup to taste
- Combine the sliced ginger and water in a saucepan over high heat. If you’re adding a cinnamon stick, fresh turmeric, or fresh mint, add it now. Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer for 5 minutes (for extra-strong ginger flavor, simmer for up to 10 minutes).
- Remove the pot from the heat. Carefully pour the mixture through a mesh sieve into a heat-safe liquid measuring cup, or directly into a mug.
- If desired, serve with a lemon round and/or a drizzle of honey or maple syrup, to taste. Serve hot.
Sticky Ginger Soy Glazed Chicken (Budgetbytes.com)
- 1/4 cup Brown Sugar
- 3 tablespoons Soy Sauce
- 2 cloves Garlic
- 1 tablespoon fresh grated Ginger
- Freshly cracked Pepper
- 1 1/2 tablespoon cooking Oil
- 8 boneless, skinless Chicken Thighs
- Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
- When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
- Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.
Ginger, Garlic & Chili Shrimp (Onceuponachef.com)
- 1/4 cup Kosher Salt
- 1-1.5 tablespoons Sugar
- 1-2.5 tablespoons Chili Powder
- 4 cups Water
- 2 pounds Shrimp
- 1/4 cup Vegetable Oil
- 1 4-inch by 1 inch piece fresh Ginger
- 4 large Garlic cloves
- 4 teaspoons Sugar
- In a medium bowl, combine the salt, sugar, chili powder and water. Whisk until the sugar and salt are dissolved. Drop in the shrimp and let stand at room temperature for 20 minutes.
- Heat the oil in a 12-inch sauté pan (preferably nonstick) over medium heat. Add the ginger and garlic and cook, stirring constantly with a wooden spoon, for 1 minute. Add the sugar and continue stirring until the garlic is pale gold, 1-2 minutes more. Do not let the garlic turn dark brown.
- Drain the shrimp in a colander, and immediately add to the pan. Increase the heat to medium-high and cook, stirring constantly, until the shrimp are pink and barely firm, another 3-4 minutes. Serve immediately with rice.
