Ginger is a tropical Asian herb that is known for its spicy aromatic roots. In ancient India, ginger was believed to spiritually cleanse the body.  It was also used in ancient times as a food preservative and to help treat digestive problems. To treat digestive problems, Greeks would eat ginger wrapped in bread. Eventually ginger was added to the bread dough creating that wonderful treat many around the globe love today: gingerbread!

 Ginger ale eventually stemmed from a ginger beer made by the English and Colonial America as a remedy for diarrhea, nausea and vomiting.

Ginger thrives in the tropics and warmer regions and is therefore currently grown in parts of West Africa, the West Indies, India and China with the best quality ginger coming from Jamaica where it is most abundant. In the United States, ginger is grown in Florida, Hawaii, and along the eastern coast of Texas.

Gingerroot is characterized by it’s strong sweet, yet woodsy smell. It is tan in color with white to creamy-yellow flesh that can be coarse yet stringy.

Ginger is available year-round. When selecting gingerroot, choose robust firm roots with a spicy fragrance and smooth skin. Gingerroot should not be cracked or withered. It can be stored tightly wrapped in a paper towel or plastic wrap (or put into a plastic bag) in the refrigerator for 2–3 weeks and like galangal, gingerroot can also be placed in a jar of sherry and refrigerated for 3–6 months.

Peel skin from the root and gently peel the skin beneath (that closest to the root is the most flavorful). Gingerroot can be sliced or minced (minced gingerroot gives the most pungent flavor). Ginger is popular in Asian cuisine where it is used both fresh and dried. Ginger can also be found crystallized, candied, preserved and pickled.

The powdered, dried form of ginger has a more spicy, intense flavor and is often used in baking (gingerbread, gingersnaps, ginger cookies).

Saffron (very expensive) is sometimes substituted for tumeric.

Recipes

Ginger Smashed Potatoes with Dill
Makes 8 servings
Each serving equals two 5 A Day servings
Source: Wegmans

Ingredients

8 red potatoes (unpeeled), washed and quartered
1 bag (16 oz) stew style vegetables
1 Tbsp salt
1 tsp fresh grated ginger
1 cup light cream
2 Tbsp unsalted butter
1 Tbsp fresh chopped dill

Place potatoes and vegetables in soup pot, cover with cold water; add salt. Bring to boil, covered, on HIGH heat; reduce to simmer.

Simmer until potatoes are tender, 25–30 min. Drain; return potato mixture to pot. Add ginger, cream and butter.

Smash potato mixture with potato masher or beat with handheld mixer to desired consistency. Add dill; season with salt and pepper to taste.

Nutritional analysis per serving: Calories 271, Protein 5g, Fat 9g, Calories From Fat 29%, Cholesterol 27mg, Carbohydrates 42g, Fiber 3g, Sodium 349mg.

Gingered Beef with Broccoli and Stir-Fry Sauce
Makes 4 servings
Each serving is equal to one and one-half 5 A Day servings
Source: Wegmans

Ingredients

2 cups broccoli crowns (separate florets and slice stems ¼-inch)
¾ lb lean beef cut for stir fry
3 Tbsp water
1½ Tbsp cornstarch
2 Tbsp vegetable oil
1 Tbsp unpeeled fresh ginger, minced
¾ cup low sodium stir-fry sauce
1 red pepper, cut in 1-inch pieces
½ cup shiitake mushrooms, stemmed
½ cup snow peas, trimmed

Rinse broccoli. Microwave, covered on HIGH for 3 minutes; drain. Place beef in a small bowl. Pour in water, 1 Tbsp at a time, working in with hands until water is absorbed into beef. Sprinkle cornstarch over beef and work in with hands to coat all pieces.

Heat nonstick wok or skillet on HIGH. When hot, pour 1 Tbsp oil down sides of pan. Add ginger and beef; stir-fry just until beef browns.

Add sauce and toss to coat; remove beef from pan. Add remaining oil. Add broccoli to pan along with peppers, mushrooms and snow peas. Stir-fry 2 min. Return beef with sauce to pan; toss to heat through, about 30 seconds.

Serve with steamed rice.

Nutritional analysis per serving: Calories 330, Protein 26g, Fat 11g, Calories From Fat 30%, Cholesterol 48mg, Carbohydrates 30g, Fiber 6g, Sodium 444mg.

Content source: Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

Bookmark:

TrackBack URI for this entry

Comments (0)

Subscribe to this comment's feed