Ingredient: ground ginger

Indian Style Okra

How To Prepare
Heat large skillet sprayed with cooking spray over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, and pepper. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

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 Indian Style Okra
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Asparagus Chicken

How To Prepare
Heat 1/2 tablespoon of the oil with the ginger in a non-stick pan. Add chicken. Stir constantly for 5 minutes. Remove chicken from pan.

Add remaining 1/2 tablespoon of oil to pan. When heated, add asparagus. Stir-fry for 2 minutes. Add green onions and mushrooms. Stir constantly for 1 to 2 minutes. Return chicken to pan. Cook a further 3 minutes.

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 Asparagus Chicken
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Grilled Hawaiian Beef Kebobs

How To Prepare
Directions:

Alternate beef, pineapple, and red pepper on six skewers. Place kebobs in a large shallow glass baking dish.

Combine orange juice, marinade, syrup, and ginger. Pour over beef and marinate for 25 to 30 minutes.

Remove kebobs from marinade and grill 4 to 5 inches away from moderately hot coals (or broil) for 4 to 8 minutes (depending on heat) for medium-rare, turning frequently. Brush with marinade during grilling process.

Serve over brown rice.

Thai Chicken-Broccoli Wraps

How To Prepare
1. Sprinkle chicken strips with garlic powder and pepper. Coat a skillet with cooking spray. Add chicken; cook over medium-high heat for 2 to 3 minutes, or until no longer pink. Remove from pan; keep warm. Add broccoli and 1/4 teaspoon of the ground ginger to skillet. Cook and stir for 2 to 3 minutes, or until vegetables are crisp-tender.
2. In a saucepan, combine peanut butter extract, 2 tablespoons water, teriyaki, minced garlic, and the remaining ginger. Heat over low heat until smooth, whisking constantly.
3. To assemble, spread butter lettuce with peanut sauce. Top with chicken strips and vegetable mixture. Roll up each leaf, securing with a toothpick. Cut in half; serve immediately.

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 Thai Chicken-Broccoli Wraps
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Slow Cooker Sauerbraten

How To Prepare
Add beef, onion, broth, vinegar, celery, garlic, carrots and potatoes to slow cooker.
Cover and cook over low setting for 8-10 hours, or over high setting for 3-4 hours.
Add maple syrup, ginger, nutmeg and flour to cooker, stir and turn to high heat – cook for 30 minutes more.

Acorn Squash Rings

How To Prepare
Preheat oven to 400 degrees.

SLICE: the bottom and top from each squash and discard. Carefully slice each acorn squash into four rings, making eight rings in all. Using a thin spoon, scoop out and discard the seeds and membrane.

SPRAY: a large cookie sheet with cooking spray. Lay rings on cookie sheet and BAKE for 15 minutes.

COMBINE: maple syrup, marmalade, ginger and pepper in a small bowl.

REMOVE: squash rings from oven and brush with maple syrup mixture. Return to oven and bake for another 15 minutes. Remove from oven and brush with glaze once again. Bake for 10 minutes, or until tender.

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Spicy Indian Grilled Fish

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 Spicy Indian Grilled Fish
Prep Time 1 hour
Cook Time 20 minutes
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Prep Time 1 hour
Cook Time 20 minutes
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  1. Prepare Marinade: 1. In a bowl add ginger garlic paste, red chilli powder, turmeric powder, and a tablespoon of lemon juice. 2. Mix all the ingredients until they combine well to form a marinade. Clean the fish, marinate, and stuff the cavity: 3. Clean and wash the whole fish thoroughly in cold water. Pat dry with a kitchen paper towel. With a sharp knife, carefully make a couple of diagonal gashes about 1/2-inch deep on each side of the fish. Rub the marinade well on fish making sure to coat the inside of the fish and the incisions as well, especially in the slits. NOTE:You can use any lean white fish your choice. For today’s recipe I’m using Dorade. My other favourites are Tilapia or Snapper fish. For aromatics, I’m using the following. But feel free to use anything of your choice. 4. Place the lemon slices, garlic pods, slit or broken green chillies and generous amounts of coriander inside the body cavity of the fish. 5. Cover and let refrigerate for at least one to two hours….Longer the better. Overnight works best though!! Once the fish is ready after marination, place it in a grill basket if you have one. Otherwise you can grill it directly but handle the fish with care, especially while flipping. Grilling the fish: 6. Preheat the grill. Place the grill basket with the fish (or the fish directly) on the grill and close it. 7. Sprinkle with garam masala for a nice aroma. 8. Grill for 8 to 10 minutes on each side until cooked and beautifully charred. Note: Grilling time may differ depending on the thickness of the fish so to test if it is done, stick the tines of a fork into the fish to determine if it flakes. The flesh should be opaque and flake easily. Grilling fish can be slightly tricky !!….A few tips!! The first rule to remember is, fish cooks very fast over direct heat. You need to retain flavours and juice in the grilled fish, so get it off the grill after a few minutes. Spray the grill with Pam so that it doesn't stick. Always preheat the grill for ten minutes before putting the fish under it so that you get a good sear mark. Do not place the fish right at the centre of the grill (the hottest part). Place it more towards the edge. For good presentation, grill the first side of the fish a little longer than the second. It gives the fish nice sear marks plus, it prevents the fish from sticking to the grill. The amount of grilling time for different fish varies as per the thickness and size of it. Usually white fish needs less cooking time. To check doneness, just poke it slightly with a fork… if it’s done the meat will flake easily and appear thick. Keep some lemon juice and brush this over just before removing from heat so as to keep it moist.
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Candied Yams

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 Candied Yams
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  1. 1. Boil the sweet potatoes for 5-10 minutes, or just until you are able to pierce them with the prongs of a fork. Note that they are not completely cooked yet (you will continue to cook them in the next step). Drain them and set aside. 2. Simmer the remaining ingredients. Mix the remaining ingredients (ginger, vanilla extract, cinnamon, nutmeg, Splenda, maple syrup, and 2 cups water) in a shallow and wide saute pan. Bring to a boil on high heat. 3. Add sweet potatoes, cook until the sauce reduces to a syrup. Add the sweet potatoes and coat well with the sauce. Boil on high heat until the sauce reduces to a syrup (roughly 10 minutes). Serve hot. 2.
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