Favorite Trader Joe’s Item #14: Ginger
Yup…simple ginger.
One of the most common uses for ginger in my kitchen is Ginger Tea. It’s perfect for this time of year. Especially during the cold season when you need some throat comfort, and your dying for something to warm you up!
Cut up a knob of ginger (the more you use…the spicier it will be). I used a 3 inch piece in this batch. Add some honey and cloves. The amount really depends on you. I’d skimp on the honey at first and then add more later.
Put it all in a pot and cover with water. This batch made about 4 cups.
Simmer over the stove for awhile. The longer you let it sit, the stronger it gets. There’s really no science to it. Just taste as you go. If it’s too strong, add some more honey. (I’d leave it going for a good 20 minutes)
And then you have the perfect cup of ginger tea. Perfect at any time of day. Perfect way to awaken your senses and wake you up without the harsh effects of caffeine.
Sometimes I save the extra tea and chill it. It’s great mixed with club soda & some lemonade. I’ve made a cocktail with it by adding cranberry, fresh lime and vodka. How could that not be good?
Or add some apple juice in the mixture and heat it up. It will make your house smell wonderful.
Either way, I hope you enjoy!
One of my biggest gripes in the kitchen is garlic skin & onion skin. I hate how it gets stuck to everything. It’s soooo hard to remove!!! I know it’s worth the effort….. but gaaaaaaahhhhh! Get it off my cutting board & fingers. And why is it stuck to my knife??? Total pet peeve of mine. Fret no more!
Drum roll please….
Favorite Trader Joe’s Item #2: Premium Peeled Garlic
One of the newest additions to my Trader Joe’s cart has been their pre-wrapped garlic. This trio of garlic is tightly sealed and shares a little bag with at least 4 other trios. I wonder how they come up with three….. What if I only needed two or one? Either way, I find something else to put garlic in that day. When I made butternut squash soup the recipe called for only two cloves. I used three and it tasted great. How could one extra clove really ruin something? Maybe if you are a raw garlic eater?
So here’s a recipe a good friend shared with me. It’s called garlic-ginger spread. It will cure your cold/ailment with the fighting power of garlic and ginger. You might also have the taste of garlic in your mouth for awhile, but believe me it’s worth it.
How to make it:
- Melt 1 stick of salted butter
- Grate a large knob of ginger (at least 3 inches)
- Chop & mince 6 cloves of garlic (just 2 packages of the tjs kind!)
- Stir in some Sriracha sauce (about 2-3 heaping squirts- depending on how spicy you like your food)
- mix all together!
You can use it when the butter is melted, or when it hardens up! Works both ways.
What it Looks Like:
Many Uses:
-Spread liberally on toast- devour (this is the main way I consume it)
-Smear on top roasted chicken & let the butter melt
-Mix with eggplant & put that on top of toast!
-Toss in steamed broccoli
-Rub it inside your favorite sandwich
-Mix it in some mashed potatoes or rice
-Throw some in while you’re stir frying…..
***I made some last night because of my horrendous cough, and I’m already starting to feel better. It’s not something I feel guilty about eating because I know it will do more good than harm. ***
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