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Welcome to Thursday Coffee Hour. This is an open topic thread so help yourself to the goodies and sit a while and let us know what is new with you. One of my absolute favorite spices is ginger. I actually have a recipe for ginger cookies that uses ginger in three different forms.

Ginger root is one of the important medicines in traditional Chinese medicine. It is frequently used to help settle stomach upsets. While Western medicine is still studying ginger they are especially focusing in the areas of digestion, blood pressure, cholesterol, asthma, and cancer.

I use ginger as a food product and love the warming taste of it. You can find fresh ginger in the produce section. You should pick light firm fleshed roots. Fresh ginger can be fibrous. It can be finely minced or grated on a microplane grater. I have also used it as julienned slices in dishes.

I loved candied ginger and use it whenever my stomach is upset. You can find this in the ethnic section of many stores. I get mine at Harris Teeters.

What are some of your favorite spices?

The Ultimate Ginger Cookie
Cookies: 60    

Amount    Measure            Ingredient -- Preparation Method
--------    ------------    --------------------------------
¾            cup                    unsalted butter -- softened
½            cup                    sugar
½            cup                    dark brown sugar -- packed
¼            cup                    molasses
2½           cups                    all-purpose flour
1            whole                    egg
1½           teaspoons            baking soda
2            teaspoons            ground ginger
1             teaspoon            ground cinnamon
½            teaspoon            ground cloves
½            teaspoon            ground nutmeg
½            teaspoon            ground allspice
1             tablespoon            ginger root -- finely minced
¼            teaspoon            salt
1½           ounces              crystallized ginger -- ground fine
¼            cup                    sugar

Heat oven to 350°F.

Cream butter, sugar and brown sugar until light and fluffy.

Stir in the molasses and egg. Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice, crystallized ginger, and ginger root.

Shape dough into walnut size balls and roll in sugar. Put on ungreased baking sheet about 2 inches apart.

Bake 10 to 12 minutes.

Cool on rack.

Per Serving: 64 Calories; 2g Fat (34.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 44mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Vegetable; ½ Fat; ½ Other Carbohydrates.

Ginger
L'arpie Michele and Three Kinds of Ginger
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Comment Preferences

  •  Tip Jar (8+ / 0-)

    "A dreamer is one who can only find his way by moonlight, and his punishment is that he sees the dawn before the rest of the world." Oscar Wilde

    by michelewln on Thu Aug 08, 2013 at 01:05:11 PM PDT

  •  I love ginger (5+ / 0-)

    but the allspice and clove are the amazing backup singers in this show ;^)

  •  I'm not a big fan of ginger. (4+ / 0-)
    Recommended by:
    Mr Robert, DJ Rix, michelewln, anodnhajo

    In baking I use cinnamon frequently. In cooking garlic, sage, thyme, or a mix like adobo or Italian seasoning.

    "Madness! Total and complete madness! This never would've happened if the humans hadn't started fighting one another!" Londo Mollari

    by FloridaSNMOM on Thu Aug 08, 2013 at 01:58:44 PM PDT

    •  I used to like ginger cookies (4+ / 0-)

      when I was a kid, but after being diagnosed with diabetes I had to put that kind of thing behind me. So rarely if ever bake sweets of any kind and don't really have any use for it in savory dishes.

      The only trouble with retirement is...I never get a day off!

      by Mr Robert on Thu Aug 08, 2013 at 02:12:36 PM PDT

      [ Parent ]

      •  Ginger snaps you may be able to eat: (3+ / 0-)
        Recommended by:
        michelewln, Batya the Toon, anodnhajo

        Low carb sugar free ginger snaps

        Ingredient list:

        1 1/2 cups almond meal
        1/2 cup flaxseed meal
        1/3 cup granulated erythritol or 1/4 cup xylitol (read more about xylitol)
        1/2 teaspoon pure stevia extract (read more about stevia)
        2 teaspoon ground cinnamon
        1 teaspoon ginger
        1/4 teaspoon cloves
        1 teaspoon baking powder
        1/4 teaspoon salt
        1 large egg
        2 teaspoon melted butter
        1 Tablespoon blackstrap molasses
        2 teaspoon vanilla

        "Madness! Total and complete madness! This never would've happened if the humans hadn't started fighting one another!" Londo Mollari

        by FloridaSNMOM on Thu Aug 08, 2013 at 04:49:49 PM PDT

        [ Parent ]

      •  Can you consume any non-sugar sweeteners? (1+ / 0-)
        Recommended by:
        michelewln

        There are a lot of variations out there, and I've tried most of them since cutting sugar out of my diet to try to hold off diabetes.  If you are interested I can share recipes...

        Also, ginger in savory chicken or fish dishes can be delicious.

  •  Ginger is so wonderful. (5+ / 0-)

    Other favorite spices:

    Onion and garlic are my basic standbys.  I can cook without them, but it's seriously difficult (assuming I can't cheat by using their cousins, like shallot and leek and so on).

    Black pepper, paprika, cinnamon, nutmeg, cumin, mustard ... hang on, are we including herbs?  This list could get very long.

    •  I wouldn't consider onion and garlic (4+ / 0-)

      to be spices. Nevertheless, they are a necessary ingredient in nearly everything I cook--I don't do deserts.

      According to this article on about.com, garlic is neither a herb or a spice.

      Garlic

      So, what is garlic? Is it an herb? A spice? The truth is, it's neither. The word herb denotes something green, whether the leaves or stems of some sort of plant. The word spice indicates any other item, including roots, bark, seeds and so on, but specifically in the dried form. Garlic really doesn't fit either one of those categories. So it's probably most accurate to call garlic a vegetable, even though it's hardly ever eaten on its own. In this sense garlic is most similar to onions and shallots, although ultimately garlic belongs in a category all its own.

      As for onion, it's considered both an herb and a vegetable.
      Onions

      (snip)
      This brings us to the final point regarding onions: Italians do use them as vegetables, but they play a much more important role in Italian cooking as an herb, minced in relatively small amounts and sautéed with other herbs in the soffritto (literally, a sautéed mixture) that sets the basic flavor of the dish.

      The only trouble with retirement is...I never get a day off!

      by Mr Robert on Thu Aug 08, 2013 at 02:23:14 PM PDT

      [ Parent ]

  •  my mother discovered ginger tea (3+ / 0-)
    Recommended by:
    michelewln, FloridaSNMOM, anodnhajo

    as she discovered various herbal remedies or natural foods which she then championed -- I would sometimes try whatever her latest miracle goop was and other times just shake my head --

    When I had migraines I would sometimes get terrible nausea. My mother would make strong ginger tea from boiled ginger roots and press me to try it (she claimed to like it). We dissolved honey in it and I tried it. It was hell getting it down but it sure helped my tummy.

    I've grown up to enjoy strong ginger ales like Reed's. It's spicy without causing acid flare-up.

    My mood today is rather low. I think I just need rest. Considering that I'm hardly the candle-burning-at-both-ends type it always mystifies me when I run out of energy and get the blues. But so it is.

    May your day be sparkling!

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