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Looking For Good Recipes Using Fresh Ginger

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So, I've been reading a lot about the benefits of ginger. Thought I'd try some out, haven't used it much in cooking. They say fresh is the best, but any recipes calling for ginger will do. Also, I know a lot of main dishes using ginger call for soy sauce, but since I'm trying to avoid soy, if anyone knows of a substitute, I'd be delighted! Thanks!

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Ginger tea is really good. Chop up some fresh ginger, put it in a mug, add boiling water and some honey, maybe lemon too. It's really tasty.

You can also just chop it up and add it to stir frys. I like ginger, garlic, broccoli and celery over thin rice noodles - add a bit of sesame oil and you're good to go.

You can also chop up ginger, onions and garlic, saute in a pan with olive oil - add some canned black beans and chopped fresh tomatoes - put over brown rice.

It's good combined with honey and oranges over chicken. I don't usually cook with recipes but it's hard to lose with ginger, just use small amounts at first b/c it's quite strong.

It's great juiced too- if you have a juicer.

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I make a sauce for roasted pork using ginger - I think it would be great over most meats....

1/2 jar orange marmalade

1 1/2 t (dry) ground ginger (could easily be fresh in a smaller amt. - and probably better!)

1 T water

Heat in saucepan or microwave

Yum.

We cook 2 pork tenderloins and use the 2nd for stir fry later in the week ---- green onions, sliced almonds, leftover pork with touch of soy sauce over rice, and another batch of the oranger/ginger sauce.

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I also have a soy allergy.....allrecipes.com has a soy sauce substitute, cooks.com has a soy sauce substitute, and chinesefood.about.com has one also. The basic recipes use molasses, vinegar, sesame oil and beef broth. Make sure the beef broth is gluten free!

Here's the recipe from cooks.com:

Soy Sauce Substitute

1 1/2 cups boiling water

4 Tablespoons beef bouillon

pinch pepper

1 Tablespoon dark molasses

4 Tablespoons cider vinegar

1 teaspoon sesame seed oil

Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into a jar. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce.

I also add some garlic powder and ground ginger to this recipe. I use this as a worcestershire substitute also.

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This recipe was listed in the Harrisburg GIG newsletter:

Recipe from Connie Sarros' July '08 glutenfree newsletterette. (www.gfbooks.homestead.com)

Mock Soy Sauce

1/4 c vegan, gluten-free, soy free broth

1/2 tsp molasses

1/4 tsp balsamic vinegar

1/8 tsp salt (sea salt if you have it on hand)

1/2 tsp sesame oil

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I don't have a recipe because I don't use one. But ginger is great sitr fried without soy sauce. One of my favorites is to cut carrots up into fine shreds, and the ginger into a similar shape. Stir fry the ginger first until you smell it then add the carrots. I do this in olive oil. I like quite a bit of ginger, so it penetrates the carrot. Add salt to taste. If you want the carrots softer add a little water and cover. Contrary to all belief, many Chinese dishes do not contain soy sauce.

Also, I make a cream soup by cooking carrots, chicken and a 1-2 inch chunk of gingner cut up in slices. Cook 4 fours and then puree the carrots and ginger with broth in the blender. I puree the chicken too and stir it all together, but you can do it as you wish. I make this into curry soup by adding curry, cinnamon, honey and/or a little fruit, nutmeg, and putting a little plain yogurt into my bowl and stirring. I figured this out after I got on the SCD.

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I just made some really tasty ginger honey chicken.

Chop up about 1 - 2 inches of ginger root, 1/2 an onion and 1 or 2 garlic cloves.

Saute in olive oil for a few minutes

pound chicken breasts (or use thighs) and add to pan

let chicken cook for a few minutes, then add 1 to 2 spoonfuls of honey (whipped honey works well).

when chicken is nearly cooked add some chopped broccoli and maybe more honey.

cook for another couple minutes

put over brown rice.

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thanks for all the recipes :) I'm excited to try them! I made some ginger tea last night (think i'm coming down with something), and it was great! What's the best way to store ginger?

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What's the best way to store ginger?

Believe it or not, loose in the crisper drawer in the 'fridge. (This according to Cooks Illustrated trials.)

Ginger can also be stored in the freezer and grated as needed w/o thawing - especially if you have a Microplane. You can peel it, but you don't have to.

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Believe it or not, loose in the crisper drawer in the 'fridge. (This according to Cooks Illustrated trials.)

Ginger can also be stored in the freezer and grated as needed w/o thawing - especially if you have a Microplane. You can peel it, but you don't have to.

awesome! thanks for the helpful hints!

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I make a sauce for roasted pork using ginger - I think it would be great over most meats....

1/2 jar orange marmalade

1 1/2 t (dry) ground ginger (could easily be fresh in a smaller amt. - and probably better!)

1 T water

Heat in saucepan or microwave

I do the same, but add more fresh grated ginger and.....

1 heaping tablespoon stone ground (New Orleans Creole style) mustard

1 grated clove garlic

This is especially delicious on catfish (any mild white fish) or chicken and then grilled! The marmalade caramelizes around the edges!

My favorite ginger recipe is a Thai style soup.

Tom Kha Gai

1 lg. can Gluten-free chicken stock

1 cup water

2" piece of ginger, smashed

1 clove garlic, smashed

1 stalk lemongrass, smashed

5 kafir lime leaves (lime zest is a good sub)

1 tsp. green curry paste (or more to your liking)

1 tsp. turmeric

....bring to a boil, reduce to a simmer and cover 30-40 minutes. Scoop out all aromatics and drop in...

2 chicken breasts

2 thinly sliced carrots

3-4 oz. thinly sliced mushrooms

*optional

1" grated ginger

1 grated garlic clove

.....poach chicken in broth until just underdone. Slice thinly and return to broth along with.....

3 thinly sliced green onion tops

1 can coconut milk (or coconut cream)

2 Tbs. corn starch swirled in a bit of water

...bring back up to a low boil to thicken slightly, adding a bit more cornstarch slurry if a thicker consistency is desired.

Serve with lime wedges and fresh mint! :D

This soup is my favorite, it's super delicious, plus the ginger, garlic and turmeric all have anti-inflammatory properties!

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