Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
These two kitchen tips come to us from a local friend, Gabrielle.
#1 — I love to use fresh ginger, but I don’t use it often enough to go through a whole root before it spoils. Also, it can be difficult to mince. So when I buy a fresh ginger root, I break it into two-inch pieces and freeze it all. When I want to use it, I take a chunk out of the freezer and it easily peels and shreds into tiny bits with a regular handheld cheese-grater (smallest holes). [...]
Ginger Chicken, Rice & Lentil Soup This soup is heart-warming, healthy and delicious. Serve it on after a day spent outside in cool winter or fall weather. It makes a large quantity — great for company or for wonderfully nourishing leftovers. Even though the soup will be cooking in part all day long, it is [...]
We ate this for dinner last night. Oh, it was yummy. The sauce is what makes it so flavorful. I was out of fresh ginger, so I used the good quality powdered ginger from my spice cupboard. Wardeh's Ginger Chicken Stir Fry 2 tablespoons extra virgin olive oil 1 red onion, quartered then sliced Assortment [...]
Fundamentals of traditional cooking, sourdough, cultured dairy and cheese, fermentation, and more...
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