ginger

Pickled Ginger!

Jennifer Leave a comment

pickled ginger

This morning, my friend and I went out for a long run, as she’s training for a marathon next month. In using ginger as an anti-inflammatory, I made some ginger tea by simmering several slices with water. I decided to pickle the leftover ginger, as I hate to let ginger shrivel away in my refrigerator. Besides, I love the bite of pickled ginger! In Ayurveda, it is also believed to stimulate circulation, aid digestion, and also enhance the absorption of nutrients. There seem to be endless benefits in consuming ginger, including treating nausea and migraines, as well as strengthening the immune system. Hope you’ll enjoy this recipe!

4-inch piece of ginger
½ cup rice vinegar
2 tablespoons sugar
1 teaspoon sea salt
1/8 teaspoon anise seed
1/8 teaspoon fennel seed
2 dried chiles de arbol
1. Peel and thinly slice a 4-inch piece of ginger (easily done on a mandolin); put in a pint size mason jar.
2. Bring rice vinegar and ½ cup of water, sugar, salt, anise seed, fennel seed, and dried chiles to a simmer in a saucepan; cook 5 minutes.
3. Pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.

Carrots with Caramelized Ginger!

Jennifer Leave a comment

carrots2

These carrots are absolutely to die for. They may not be low in fat, but they are too delicious to not indulge! The maple syrup tames the bite of the ginger and glazes the carrots beautifully, with the help of butter 🙂 Most of the nutrients in vegetables is found right under the skin, so these carrots are not peeled to retain their nutritional value. Serve them over a bed of arugula or as a decadent side dish. This will surely satisfy while we endure the polar vortex!

2 bunches of carrots with tops, scrubbed well, trimmed, and halved or quartered depending on size
3 tablespoons butter, divided
Sea salt
3 tablespoons maple syrup divided
1 inch piece of ginger, cut into matchsticks*
1 tablespoon fresh lemon juice

1. Arrange carrots in single layer in heavy large skillet. Add 1 1/2 cups water and 2 tablespoons butter. Sprinkle with sea salt.
2. Bring to boil, cover, and reduce heat to medium-low. Simmer until carrots are tender, about 5-10 minutes, depending on size.
3. Using slotted spoon, transfer carrots to plate.
4. Add 2 tablespoons maple syrup and ginger to skillet and bring to boil, stirring occasionally. Boil until juices are syrupy and pale golden brown, 4 to 5 minutes.
5. Whisk in remaining 1 tablespoon butter, 1 tablespoon maple syrup, and lemon juice. Season to taste with salt and freshly ground black pepper. Spoon ginger sauce over carrots and let stand 10 minutes to cool slightly.

*the easiest way to peel ginger is with a spoon!