"ginger" news and stories

Ginger Panna Cotta: Recipe of the Day

by Slashfood Editor, Posted Mar 21st 2011 @ 10:00AM

Photo: Frances Janisch

KitchenDaily expert Gail Simmons loves ginger, the rhizome (underground stem) of the plant Zingiber officiale. She's created a sweet dessert that showcases its spicy, zingy flavor: Ginger Panna Cotta. Don't be intimidated by the term "panna cotta" -- it just means "cooked cream." To make this elegant dessert, she infuses the cream with flavor (in this case, ginger, lemon, and vanilla) and then uses gelatin to set it.

Get Gail's Ginger Panna Cotta recipe.

Filed under: Recipes

Make Your Own Curry Powder - Tip of the Day

COMMENTS 0

by Adeena Sussman, Posted Jul 26th 2010 @ 9:00AM

Curry powder is actually a mix of spices -- most of which you may have at home.

Filed under: Tip of the Day

Scrumptious Spinach

COMMENTS 1

by Jennifer Iserloh, Posted Jan 11th 2010 @ 1:00PM

Photo: Jennifer Iserloh, Skinny Chef

One of the most popular questions I get on a regular basis from my readers is "I want to eat more vegetables, which ones should I eat and how do I get them into my meals fast?"

Spinach has a mild flavor, is the fastest vegetable to cook, needs no prep when you buy the pre-washed brands, and can be sprinkled, chopped and stirred into hundreds of dishes. When it comes to health, spinach is the super hero of the vegetable world. One cup is like a big dose of multivitamin goodness, including over 1000% vitamin K, 300% vitamin A, 80% manganese and 60% folate for your daily needs. That's why tender baby spinach is at the top on my weekly grocery list and lives year-round in my crisper drawer.

My favorite way to prepare it is plain -- just sautéed with garlic, but sometimes I like to switch things up based on the weather and what else I happen to have in my fridge. Today, I had one jalapeño and a piece of ginger, and here's the recipe that resulted.

Filed under: The Skinny Chef, Recipes

Cooking with Ginger

COMMENTS 4

by Jennifer Iserloh, Posted Jan 8th 2010 @ 3:00PM

Photo: Jennifer Iserloh, Skinny Chef.

Ginger is the base for this really aromatic chai tea. Hot, spicy and astringent, it adds a great deal of flavor to every beverage or dish, and the root can keep for weeks chilled in your vegetable drawer. Add it to scallions and garlic to make a flavorful base for any Asian dish, including stir-fries, soups and noodle dishes. Grate it into blended canned tomatoes for a gorgeous sauce to serve with chicken or fish.

Although you can find ginger almost anywhere -- from your local deli to the fanciest gourmet food shops -- there are a few things you should always look for. Make sure you pick a root with a firm, smooth skin without wrinkles or withered ends. The flesh inside should be crisp and lemony yellow, without any browning. To peel it, you can use a potato peeler or the edge of a spoon, but for this chai recipe there's no need to peel at all, since you'll strain the mixture before serving it.

Ginger is not only delicious, but well-known as a folk remedy against motion sickness (especially seasickness) when consumed raw. In addition, ginger contains very potent anti-inflammatory compounds called gingerols that can help lessen the pain of arthritis and also has anti-bacterial properties that make it a good match for raw foods, like sushi.

Filed under: Recipes

Ginger Juice - Feast Your Eyes

COMMENTS 4

by Alexa Weibel, Posted Nov 5th 2009 @ 10:00AM

Photo: sweetbeetandgreenbean, Flickr.

Now that we've learned how to peel ginger with ease, this ginger juice recipe seems less daunting, especially with its powerful health benefits. Prized for its piquant flavor, ginger is a medicinal treat in addition to being a tasty one -- to list just a few of its talents, it treats stomachaches and indigestion, reduces toxicity and aids mild lung disorders.

Kickstart your day -- and immune system -- with a shot of the stuff by passing diced and peeled pieces of the root through a juicer. If deemed too spicy for more sensitive palates, mix the juice with water, other juices or sweeteners like lemon, sugar or agave.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Filed under: Trends, Vegetarian/Vegan, Feast Your Eyes