Wednesday Recipes - 10/11/23

We’re Back! Hope you enjoy the new Sue’s Home Kitchen Newsletter!

Ginger Tips:

• Use fresh ginger for the best flavor: Choose fresh ginger over dried or powdered ginger whenever possible. Fresh ginger has a bright, spicy flavor that adds depth and complexity to dishes.

• Peel with a spoon: Peeling ginger can be a bit tricky due to its irregular shape and thin skin. Instead of using a knife or vegetable peeler, try using the edge of a spoon to gently scrape off the skin. This technique makes peeling ginger much easier and ensures you don't lose any of the flavorful flesh.

• Grate it: One of the most common ways to use ginger in cooking is by grating it. This breaks down the fibers and releases more of its flavor into your dish. You can use a box grater, microplane, or even a zester to grate ginger.

• Marinate meats with ginger: Ginger is not only great for adding flavor, but it also acts as a natural tenderizer for meats. Create a marinade using grated ginger, soy sauce, and your choice of herbs and spices to add a delicious kick to chicken, beef, or pork.

Don’t forget Mary Ann!,

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🤔 Today’s Trivia Question
What is the main active compound in ginger that gives it its characteristic spicy flavor & strong anti-inflammatory properties?
(Answer at the bottom of the newsletter.)

Candied Ginger Recipe

🤔 Answer to Today’s Trivia Question
The main active compound in ginger is called gingerol.

It not only gives ginger its distinctive taste, but also has powerful antioxidant and anti-inflammatory effects that can help reduce pain and inflammation in the body.

So, next time you have a sore throat or a headache, try adding some ginger to your tea for some natural relief.

😂 Q: Why did the gingerbread man go to the doctor?

A: Because he was feeling crumby!