Tag: ginger

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Spicy Barbecue Chicken @ClevelandClinic #foodaware

Instead of using pre-packaged barbecue sauce, which often contains high fructose corn syrup and tends to be very high in sodium, this recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, while cayenne pepper and ginger provide anti-inflammatory protection.

Ingredients

  • 5 tablespoons (3 ounces) tomato paste
  • 1 teaspoon ketchup
  • 2 teaspoons honey
  • 1 teaspoon molasses
  • 1 teaspoon Worcestershire sauce
  • 4 teaspoons white vinegar
  • 3/4 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 2 cloves garlic, minced
  • 1/8 teaspoon ginger, grated
  • 1 1/2 pounds chicken (breasts, drumsticks), skinless

Directions

  1. Combine all ingredients except chicken in a saucepan.
  2. Simmer for 15 minutes.
  3. Wash chicken and pat dry. Place on large platter and brush with half of sauce mixture.
  4. Cover with plastic wrap and marinate in refrigerator for 1 hour.
  5. Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
  6. Turn oven to 350 F and add remaining sauce to chicken. Cover chicken with aluminum foil and continue baking for 30 minutes.

Nutrition information (per serving)

Makes 6 servings
Serving size = one piece

Calories: 176
Fat: 4 g
Saturated fat: <1 g
Sodium: 199 mg
Protein: 27 g
Carbohydrate: 7 g
Sugars: 4 g
Dietary fiber: 1 g

— Keep the Beat: Heart Healthy Recipes from the National Heart, Lung, and Blood Institute (2003).

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Ginger, turmeric, & carrot soup with curried chickpeas @KerrygoldUSA

@KerrygoldUSA

·

Warm, spiced soup brightens up any chilly day. https://kerrygoldusa.com/recipes/ginger-turmeric-carrot-soup-with-curried-chickpeas/…

Meal type: starters
 Product: Kerrygold Salted Butter
 Serves: 6 cups

Ingredients

For Soup:

2 tablespoons Kerrygold

Salted Butter

1 cup chopped onion

3 1/2 cups peeled, chopped carrots

2 teaspoons minced garlic

3 tablespoons minced fresh ginger

2 1/2 cups low-sodium vegetable broth

1 (14oz) can coconut milk

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 teaspoons ground turmeric

Curried chickpeas

Chopped fresh cilantro

For Curried Chickpeas:

1 (14oz) can chickpeas, drained

1 tablespoon olive oil

1/2 teaspoon salt

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

Instructions:

For Soup:

  1. Melt Kerrygold Salted Butter in a large saucepan over medium heat. Add onion and carrots and cook until onions are translucent (about 5 minutes).
  2. Stir in garlic and ginger and cook for another minute.
  3. Stir in remaining soup ingredients and stir to combine. Allow soup to come to a boil and then reduce heat to medium low and cover.
  4. Cook for 35-40 minutes or until carrots are fork tender. Allow to cool slightly.
  5. Transfer soup to a blender in batches and puree until smooth (tip: be careful to only fill the blender jar to about 1/3 – 1/2 full. Secure the lid on the top and hold a dish towel over it to prevent the top from coming off during blending).
  6. Season soup to taste with additional salt and pepper, if needed.
  7. Top with curried chickpeas and fresh cilantro.

For Curried Chickpeas:

  1. Preheat the oven to 400 degrees F.
  2. Place drained chickpeas on a dish towel. Carefully blot them dry with another dish towel (the drier the chickpeas, the more they will crisp up in the oven). Discard and papery skins from the chickpeas.
  3. Pour chickpeas onto a baking sheet. Drizzle with olive oil and salt and gently stir them around so they are coated on all sides. Bake for 25 minutes.
  4. Remove pan from oven. Sprinkle chickpeas with curry, cumin and pepper. Stir to coat. Return pan to oven and cook for another 10-15 minutes or until chickpeas are crisp

NOTE: Roasted chickpeas will lose their crispness when stored. They are best enjoyed immediately after baking.

Recipe by Garnish with Lemon

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Kerrygold Rhubarb & Strawberry Sponge Pudding

Rhubarb_and_Strawberry_Sponge_Pudding_made_with_Kerrygold_Grass-Fed_Butter

This traditional sponge pudding is excellent comfort food and is on most people’s list of favorite childhood desserts. It can be baked before dinner and then left at room temperature until needed. Pop back into the oven to warm through to serve.

Ingredients:

  • 2 cups (10oz) fresh rhubarb stalks, trimmed and cut into chunks
  • 2 cups(8oz) large strawberries, hulled and quartered
  • 1 ½ cups (10oz) caster sugar
  • 1 piece stem ginger in syrup, drained and finely chopped (optional)
  • 1 cup (6oz) plain flour
  • 1 tsp baking powder
  • 12 tbsp (6oz) Kerrygold Salted Butter, at room temperature
  • 3 eggs
  • 1 tsp vanilla extract
  • warm custard, to serve

Directions:

Preheat the oven to 350°F (180°C), Gas mark 4. Arrange the rhubarb and strawberries in a 9in (23cm) deep-dish pie plate and sprinkle over ½ cup (4oz) (100g) of the sugar and the stem ginger, if using.

Sift the flour into a bowl with the baking powder. Place the butter in a separate bowl with the remaining sugar and beat with a hand-held mixer until light and fluffy. Beat in the eggs and vanilla extract and then fold in the flour mixture.

Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.

To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.

http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding

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All the Different Ways You Can Include Ginger in Your Diet

everyday health ginger

Everyday Health
@EverydayHealth

How healthy is ginger?
What Is Ginger? Nutrition Facts, Health Benefits, Alternative Uses, More | Everyday Health
Ginger has a history of medicinal uses, and research suggests the root not only can help soothe an upset stomach, but also help shorten the common cold, lower blood sugar, and even prevent cancer….
everydayhealth.com