I'm not a great chef, but usually, I'm decent at cooking by the "seat of my pants". I can be whipping up some goulash or other, and almost everytime, just pick out which of my spices would best compliment the dish. But the little bottle of ginger powder is making me crazy! I have tasted it and smelled it, and I just can't integrate it into my understanding of what spices do what. Can someone tell me what this stuff is good for???
I hope this makes sense, I seem to be having trouble putting into words exactly what I mean. I guess my "spice sense" is such an intuitive thing that it's eluding me! I only bought it because it was a bene in LR4YT, and I figured I'd be able to use it as easily as any other spice I'd bought.
B to Bnonnie to Nomad, the journey continues Kyosha Nim
Location: Ocean Springs, MS
Try putting a little ginger in with greens when cooking them, it brings out the sweetness. Ginger is also an ingredient in curry powder, you can mix curry type spices with onion, garlic, and yogurt and use it to marinate and tenderize, lamb, goat, maybe turkey before grilling or baking it.
Powdered ginger is good as an accent spice in things like stir-fry, root vegetable soups (and also in pumpkin soup), and of course in desserts of all kinds.
Since apples are beneficial for you, how about making some baked apples? Get some good sweet-tart firm apples like Granny Smith, Fuji, Braeburn, Gala or American Cameo. Wash and leave the skin on, then core the apple about 2/3rds of the way through (don't core all the way to the bottom). Pack the core with chopped dates or figs, or raisins, and maybe some toasted chopped almonds, pecans, walnuts etc. Sprinkle in some nutmeg and ginger and vanilla extract along the way, with a bit of sea salt too. If you like you can top off the stuffed core with some agave nectar or even better, real maple syrup. Bake for an hour uncovered in a 350F oven (if your oven runs hotter or cooler, adjust accordingly), or put in a slow cooker and bake on the LOW setting for 2-4 hours. Serve with some plain or vanilla yogurt if desired.
You can also poach some peeled cored pears in their own juices or some maple syrup and add a little ginger to them. Pears and ginger have a natural affinity for each other. Serve the pears hot with the poaching liquid, and just before serving sprinkle with some chopped toasted beneficial nuts (pecans or walnuts are really good here).
Everyone is entitled to his or her informed opinion. --H. Ellison