Ginger root

I meant to post this several days ago, but I trust all of you from last week's co-op still have some ginger lying around! Are you wondering what to do with it? Here are several ideas:

1. The easiest way to peel ginger root is with a spoon. It just scrapes off!

2. The best way to store ginger is in the refrigerator or freezer. It lasts a couple of weeks in the fridge but before it goes bad, stick it in the freezer. You can peel it (or not) and just stick it in a ziploc bag. Then, whenever you need some you can just peel and grate it straight from the freezer!

3. Refreshing drink! Place a few tablespoons of grated ginger in a small jar and fill the rest of the way with honey and keep it in the fridge. Stir a tablespoon or two into some cold or sparkling water and add a squeeze of lemon.

4. Ginger is a great medicine! Use the same (see #3) honey/ginger mixture in some hot water to soothe a sore throat, ease a cold or calm an upset stomach!

5. Here are a couple of recipes using ginger:

Asian Salad Dressing
1 tsp. orange zest
juice from 1/2 large orange
1 tsp. finely grated ginger
2 Tbsp. rice vinegar
1-2 tsp. honey
1/4 c. light oil (such as grapeseed or safflower)
Wisk ingredients together. Serve with salad. Store in refrigerator.

Homemade Teriyaki Sauce
1/4 c. liquid aminos or soy sauce
1/4 c. rice vinegar, unsweetened
1/4 c. water
1 tsp. molasses
1/4 tsp. stevia
2 green onions
1 garlic clove, minced
1 tsp. fresh grated ginger
1 Tbsp. cornstarch
Bring all ingredients, except cornstarch, to a boil. Reduce heat and simmer 2-4 minutes. Stir cornstarch into a couple tablespoons of cold water until dissolved. Remove green onions from sauce and stir in cornstarch. Simmer until desired thickness is achieved.
Use any way you would use teriyaki sauce or slather over grilled chicken breasts and serve in a bun with grilled pineapple slices. Yum!

Easy Noodle Stir Fry
2-4 cups fresh or frozen veggies of your choice (broccoli, carrots, peas, peppers, corn, zucchini, squash, etc.)
3 Tablespoons olive oil
1 clove minced fresh garlic or 1/2 teaspoon garlic powder
1-2 tsp. fresh grated ginger
10 ounces whole wheat spaghetti noodles
liquid aminos or soy sauce (to taste)
Sea salt (to taste)
oyster sauce, optional (to taste)

In a skillet, toss vegetables and olive oil together – cooking on medium heat until veggies are tender. Add ginger and garlic and cook for another minute. In the meantime, boil the spaghetti noodles in water and drain. Stir cooked veggies and noodles together. Add soy sauce, stirring until the noodles are barely coated. Add sea salt (and more soy sauce) if desired.

Enjoy your ginger!