Posted by lizzymahoney on 2004-08-23 07:57:04
Post Subject:
Ha, mine grows in my yard. I'm debating whether to make ginger beer this year or not. Should start soon if I want it ready by Thanksgiving. Kind of an acquired taste.
To preserve some of your ginger before it molds, you can slice it up thin, think coin sized slices, or julienne it or shave it, pack it into a little jar and then cover with sake. Or mild white wine, or dry sherry. Refrigerate and then use as needed. Like your ginger sweeter, then use a sugar syrup to do the same thing. (Boil water and dissolve a lot of sugar in it.)
As always, thoroughly wash produce before making something of it.
I don't peel my new ginger, but the older parts of the root I might.
Fresh ginger (any ginger actually) is good added to bean recipes to reduce the gassiness.
Boiling water over a few thin slices gives a nice ginger tea.
Posted by girlsavage on 2005-10-18 09:44:27
Post Subject:
This is my very favorite soup! I posted it in the bean recipes,but since it could go under both.... Oh yeah and it really tastes like this time of year!Yummy..
*Chickpea and Artichoke Heart Stew*
4 Cups H20 or stock (chicken or Veggie is fine)
2 Med. onions(chopped)
2 garlic cloves (minced)
2 Tbs. olive oil
1 tsp. tumeric
1 tsp. sweet paprika
4 med. red potatoes 1/2" cubes
1 sprig rosemary (1 tsp.dried)
5 leaves sage ( 1 tsp.dried/ground)
1/2 cup pureed sweet potatoes ( i've used jar baby food...works great!)
3 cups drained chickpeas (2- 15 oz. cans)
1 1/2 cups drained quartered artichoke hearts (14 oz. can)
salt and ground pepper to taste
toppings:
lemon wedges
grated parmesean
Heat stock or water in a med. sauce pan to simmer. In a large soup pan sautee' onions and garlic in oil for about 8 min. Stir in tumeric, paprika and sautee' 1 more min. Add in potato, other herbs and heated stock- cook about 12 min. Stir in sweet potato, chick peas and artichoke hearts. Remove rosemary sprig, add salt and pepper to your liking and return to a simmer. I like to let it cook for a while after this, up to 2 hours. Serve with lemon wedges and top with parmesean cheese.
