February’s Improve Cooking Challenge ingredients are Ginger and Carrots!
Ginger is not an ingredient I am real familiar with, so I did a little research to share with you.
Ginger root or ginger is consumed as a spice, medicine or a delicacy. This root was first grown in South Asia and has extended to production in Eastern Africa and the Caribbean.
There are a variety of food and beverage uses for ginger:
Powdered ginger is used in baking breads, cakes, cookies and crackers. My most common and limited use of this spice.
Ginger can be an ingredient in beer, liqueurs, teas and wine.
After pickling ginger in sherry or vinegar it can be a snack food.
Ginger is used as a food preservative.
Tea is made by steeping ginger root in boiling water.
Ginger can be made into candy.
Ginger has positive effects on tummy troubles easing nausea and fighting against diarrhea.
Ginger binds to serotonin receptors causing beneficial effects on anxiety.
Research continues on ginger’s ability to ease the pain of arthritis and its potential usefulness treating heart disease.
I really wanted to use fresh ginger root for my ICC recipe, as I have never used it before. Plans changed and I ended up using a recipe calling for powdered ginger.
We had friends over last weekend and my side dish turned out very tasty. I served ginger glazed cattots with roast beef, baked potatoes, corn and a veggie tray. The carrots were approved by all.
Adapted from McCormick Ginger Glazed Carrots
1 pound Carrots
1/2 C Water
2 T Honey
4 T Orange Juice – Fresh
3/4 teaspoon Ginger, ground
1/8 teaspoon Nutmeg, ground
1/8 teaspoon salt
Zest of one Orange
1. Wash, peel and cut carrots in half-length wise.
2. In a small bowl mix water, honey, orange juice, ginger, nutmeg and salt. Pour over carrots.
3. Bake uncovered, in 400 degree oven, for 30 minutes or until carrots are tender.