How to Peel Ginger Quickly

This is a tip that I learned off of "The Kitchen Hacker" that makes peeling ginger easier and go more quickly, it is also safer than using a knife or vegetable peeler.   All you need is a spoon and scrape the peel off.   The video below suggests to make it go even faster, break off any nobs to get a flatter surface, but if you are going to grate the ginger it is easier to leave it on and using the spoon works well to get into the crevices.

For the video by "The Kitchen Hacker", visit the video below

Gingered Pork with Mushrooms

Great way to add a dash of flavor to lesser grades of pork.  

This got rave reviews when I served it and I have been requested to serve it again and my son, who is a very picky eater, said "don't change a thing!".  I served this with quick cook rice and 1 can of green beans.

I had purchased a pound of pork that was cut into cubes at a deep discount (was under $2) which I assume was leftover pieces for a stew of sorts and went in search on the web of ideas on how to use it when I came across this recipe at Recipezaar http://www.recipezaar.com/recipe/Pork-Chops-Yum-Yum-95222.  I didn't have all of the ingredients that it called for but I decided to give it a try, so I adapted it into the following:

Ingredients:

• 1 pound of pork (may work with other meats as well)
• Non-stick cooking spray
• 8 oz mushrooms, sliced
• 1/2 cup honey
• 2 Tablespoons soy sauce
• 1 Tablespoon salsa or ketchup
• 1/4 teaspoon ground ginger
• 1/8 teaspoon garlic salt

Preheat oven to 350 degrees and if you use fresh mushrooms slice into pieces (I used button mushrooms and  sliced mine vertically).

To make sauce, mix the honey, soy sauce, salsa or ketchup, ginger and garlic salt in a small container or bowl.

Use non-stick cooking spray to saute the pork and the mushrooms over medium high heat for 8-12 mins or until the meat is fully cooked.

Spray a casserole dish or 9X9 in pan with non-stick cooking spray then put in sauteed meat and mushroom and pour sauce over them and toss to coat all the pieces, then bake for 20-25 minutes at 350 degrees.

Sugar Snap Peas and Mushrooms

If you like ginger, you will love this light crisp pea and mushroom side dish.

I got this receipe at Recipezaar as I wanted to try something other than the standard bacon and/or potatoes with peas.

http://www.recipezaar.com/Snow-Peas-with-Mushrooms-13525?scaleto=8

It got mixed reviews - I loved it as I love ginger in general and this was a light, fresh alternative with almost an Asian flair, but my son didn't care for it because it wasn't the tried and true savory standard of bacon and/or potatoes.

I will depend on your preferences, but I would recommend at least giving this a try as it is quick, easy and something a little different that the same old - same old.

Ingredients:

• 1 24 oz bag frozen (or 2 cups fresh) Sugar Snap or Snow Peas
• 1 13-14 oz can (or approx 1 cup fresh) mushroom pieces
• 1 shallot, thinly chopped or grated
• 4 TBSP margarine
• 1 small ginger root (approx 1 1/3 TBSP)
• A few dashes of salt and pepper

Prepare the peas according to the bag or if fresh, add approx 1/2 cups water, bring to boil then cover with a lid and steam for a few minutes.

While the peas are cooking, chop or grate 1 shallot

Finely chop or grate the ginger

Melt the margarine in a pan and add a few dashes of salt and pepper.

Open the can of mushrooms and drain the liquid.

Add the mushrooms to the butter and cook on medium heat for approx 2 mins.

Mix in the shallots and ginger then add the peas and toss for about 30 seconds and then it will be ready to serve.

Sugar and Spice Bath Salts

In search of feeling day spa on the cheap, I went in search of DIY bath salts and ran across the following recipe:

http://www.allfreecrafts.com/bath-and-body/spice-bath-salts.shtml

Items used:

• 1 cup Epsom Salt
• 1 cup Kosher Salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 2 tbsp brown sugar
• 16 oz or more jar (I used an old salsa jar)
• Large bowl
• Spoon

Put ingredients in a bowl

Mix together throughly and spoon into jar.

It results in a wonderful, spicy scent.

The above original link has a label that you can print off and glue to the jar or you could dress up the jar with a ribbon . I used a glass jar because that is what I had on hand, but it would probably be best to use a plastic jar if you have one available (an old Parmesan Cheese container would be perfect!)

Russian Style Tea

Over at CO+K Michelle G posted a how-to on making Russian Style Tea http://www.cutoutandkeep.net/projects/russian_style_tea/ It is just brewed black tea that you add a spoonful of jam or fresh fruit.

I used the coffee maker to make a pot of black tea then spooned a heaping tablespoon of the ginger spread into the cup and it had a crisp flavor with sweet undertones (I did not add any additional sugar to mine).

I think I will try strawberry jam next time, but I don't forsee putting actual fruit into my tea - feel the same way about that as I did the bolla (wine with fruit in it) in Germany - it too confusing to try remember to drink or chew and seems like a heimlich manuever waiting to happen if I forget to do the latter.