GINGER – THIS WEEKS INGREDIENT

Ginger Hi Everyone,

Ginger is one of those things that can be used for savory or sweet dishes, so I thought I would give you a couple of both, and maybe throw in a drink as well.  As usual the grocery list will follow the recipes.  And as promised, one of the recipes also includes the ingredient from last week Balsamic Vinegar.   Enjoy.

LET’S START WITH A DRINK

APPLE GINGER MARTUNI (and no it’s not a spelling mistake)

 

INGREDIENTS

  • 2 cups Apple Cider
  • 1/4 cup Ginger Ale
  • 4 slices of Ginger Root
  • 2 cups Apple Brandy (if you are making this for a kids party, leave out the brandy)
  • Ice

 

INSTRUCTIONS

  1. In a pitcher combine the Apple Cider and Ginger
  2. Slowly stir in the Ginger Ale
  3. Then add the Apple Brandy and Ice,  stir
  4. Serve in Martini Glasses that have been in the freezer

 

MMM, GINGER FOR DINNER

 

CITRUS, GINGER, HONEY, PORK

 

INGREDIENTS

  • 2  Pork Tenderloins
  • 3  Tbsp Orange Juice
  • 3  tsp   Lime Juice, fresh squeezed
  • 1/3 Cups Honey
  • 1  Tbsp Fresh Ginger, grated
  • 2  Garlic cloves, crushed
  • 1  Cauliflower, cut into florets
  • 6  Carrots, sliced
  • 2  bags Mini Potatoes, cut in half
  • Salt & Pepper

 

INSTRUCTIONS

  1. Preheat oven to 425 degrees
  2. Line a cookie sheet with foil and spray with cooking spray (I assume you have cooking spray, if you don’t then rub a little olive oil all over the pan)
  3. Place the Pork Tenderloins in the pan
  4. Combine the Orange Juice, Lime Juice, Honey, Ginger, and Garlic in a bowl
  5. Line a second cookie sheet with foil and spray with cooking spray
  6. Put the cut up Cauliflower at one end and the Potatoes at the other end (if you don’t have enough room for both on the tray, then move the Cauliflower to a small baking dish that has been sprayed with cooking spray)
  7. Brush the Honey Ginger mixture over the Pork Tenderloins and the Cauliflower
  8. Put everything in the oven for 10 minutes
  9. Place the Carrots in a microwave safe dish and add a dribble of water (you can add the zest of the lime to this as well, if you want) then cover them with parchment paper that has been wet down and crumpled up
  10. After 10 minutes remove the Pork Tenderloin and the Cauliflower from the oven, brush the Cauliflower with the mixture again and then pour what’s left over the Pork Tenderloin
  11. Put both of them back in the oven for another 15 minutes
  12. When you pull out the Pork Tenderloin, start the Carrots at 4 minutes in the microwave on high
  13. Serve the Pork Tenderloin sliced into one inch slices with the Potatoes, Cauliflower, and Carrots.
  14. I always have bread on the table so you can serve this with buns, French bread, or Sourdough (and yes I know, white bread is very bad for you, sorry but I don’t care, lol)

 

GINGER, FOR DESSERT

GINGERBREAD

 

INGREDIENTS

  • 3  Cups Flour
  • 2  tsp Baking Soda
  • 2  tsp Ginger, ground
  • 1  tsp Cinnamon, ground
  • 1/2  tsp Clove, ground
  • 3/4  Cup Butter
  • 2/3  Cup Sugar
  • 1   Cup Molasses
  • 2   Extra Large Eggs
  • 1   Cup Hot Water
  • 1   Cup Whipping Cream
  • 1/3  Cup Sugar
  • 1/2  tsp Fresh Ginger, grated

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees
  2. Grease 9 x 13 baking pan
  3. Sift together Flour, Baking Soda, Ginger, Cinnamon and Clove in  a medium bowl
  4. In a separate large bowl, cream together the Butter and Sugar
  5. Then add the Molasses to the bowl and beat until smooth
  6. Add the Eggs one at a time and beat well
  7. Alternate adding the Flour mixture with the Hot Water, beating on low speed after each addition
  8. Pour the batter into the baking dish
  9. Bake for 30  minutes or until a toothpick poked into the center comes out clean (different ovens have differing temperatures, better to use the toothpick trick and be sure, rather than taking a chance on it being raw in the center)
  10. Let cool for at least two hours
  11. Whip the Whipping Cream, Sugar and Fresh Ginger together
  12. Serve the Gingerbread with a big dollop of the Whipping Cream

 

BALSAMIC VINEGAR & GINGER TOGETHER

As promised here is a recipe that uses  both last week’s ingredient and this week’s.  This one is very much like a recipe from last week, with just a few differences.  I hope you don’t hate Salmon, because HERE WE GO AGAIN (sorry just can’t stop those song references, they pop in to my head and right on to the page, haha)

 

MAPLE GINGER SALMON

 

INGREDIENTS

  • 3 lbs  Salmon (either one long fillet or Salmon Steaks)
  • 3/4  Cup Maple Syrup
  • 1/3  Cup Balsamic Vinegar
  • 3  Tbsp Fresh Ginger, grated
  • 3   tsp Garlic, grated or minced
  • 1/2  tsp Red Pepper Flakes
  • 2  Tbsp Soy Sauce
  • 2  Cups Rice, White or Brown
  • 3 3/4 Cups Chicken Stock
  • 1 1/2  Cups each Frozen Peas and Corn
  • 1 Red Pepper, chopped into pieces the same as the Peas and Corn
  • 1 1/2 Tbsp Butter
  • Salt & Pepper

 

INSTRUCTIONS

  1. Heat oven to 400 degrees, or heat BBQ
  2. If using the oven, take a cookie sheet and line it with foil, spray it with cooking spray, and lay the Salmon on it.
  3. Put Rice into medium sized pot and cover with the Chicken Stock (do  not add salt if you are using a boxed stock, there is enough salt in it already, if using homemade stock, it will depend on whether or not you used salt in making the stock)
  4. Put the pot on the stove and turn the element to high, gently lifting the rice from the bottom a couple of times until you see the first bubbles as it begins to boil.
  5. Cover the pot and set the timer for 14 minutes.
  6. While the stock is coming to a boil, in a bowl  mix together the Maple Syrup, Balsamic Vinegar, Ginger. Garlic, Red Pepper Flakes and Soy Sauce (the amount of Red Pepper flakes in the listing is what I use, but if you like it hotter, don’t let me stop you, it’s my husband, he’s a wuss when it comes to hot food)
  7. If using the BBQ, brush both sides of the Salmon with olive oil and place meat side down on the grates
  8. If using the oven, lightly brush the Maple mixture over the skin side up Salmon, and place in the oven
  9. On the BBQ, flip the Salmon over as soon  as the meat releases from the grates (about 7-8 minutes) and baste the now meat side up with the Maple Mixture
  10. In the oven, pull the Salmon after 10 minutes and flip the piece or pieces over, pour the remainder of the sauce over the fish and return to the oven
  11. In a small frying pan, melt butter until it starts to sizzle, then throw in the Peas and Corn, wait 30 seconds and then throw in the Red Pepper, stir fry the veggies for about 6-7 minutes
  12. Once the flipped Salmon has been on the BBQ for another 8 minutes, pull it off, baste with the Maple Mixture again  and cover with foil
  13. Pull the Salmon out of the oven and let sit until the Rice and Veggies are done.
  14. Serve with buns or French Bread

 

GROCERY LIST FOR GINGER WEEK

 

DAIRY

  • Butter
  • Eggs
  • Whipping Cream

MEAT

  • Pork Tenderloin
  • Salmon Fillets or Salmon Steaks

BREADS, CEREALS, PASTA, AND DRY GOODS

  • Rice (although you probably have enough from last week’s shopping trip)
  • Buns or French Bread

PRODUCE

  • Ginger
  • Garlic
  • Cauliflower
  • Mini Potatoes
  • Carrots
  • Limes

BAKING SUPPLIES AND SPICES

  • Flour
  • Baking Soda
  • Ginger, ground
  • Cinnamon, ground
  • Cloves, ground
  • Molasses
  • Sugar
  • Crushed Red Pepper Flakes

FROZEN FOODS

  • Peas
  • Corn

BEVERAGES

  • Ginger Ale
  • Apple Cider
  • Orange Juice

CANNED GOODS

  • Chicken Stock

MISCELLANEOUS

  • Honey
  • Maple Syrup
  • Balsamic Vinegar
  • Olive Oil
  • Soy Sauce
  • All of these were in last weeks shopping list so you probably would not have to buy  most of them again

And of course, we can’t forget the Apple Brandy

 

There we have it people, Ginger week.  Not as many recipes as last week but this has been a strange day and I am way late with posting this as it is.  Have a great weekend and I will talk to you again on Tuesday.  Stay safe and Take care of each other.

Oh, and don’t forget to sign up so that you can get each week’s posts, don’t want to miss out on those recipes, I think maybe we’ll do Sun Dried Tomatoes next week.  Oh boy, I hope you like Italian.  Chow bella.

 

 

 

 

 

 

 

About Barojenty

I am a 58-year-old Wife and Mother to two adult children that I am extremely proud of. They turned out to be wonderful human beings and lucky me, they still live at home. I am a Badass cook, a Mum to a two-year-old Dachshund named Willie and I have a chronic illness. I love taking care of my home and family and even though I need help from hubby now and then I try not to let my illness keep me from doing anything I want.

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