Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
I love fresh ginger but I always found it spoiled faster than I could use it. It didn’t seem to matter whether I refrigerated it, or stored it at room temperature. In a bag, or out, half of it always ended up in the compost. That was until I read this How To Use And Store Fresh Ginger post by Hallie Klecker of Daily Bites.
Fresh Ginger lasts for months when you store it in the freezer. I believe Hallie leaves her ginger whole and grates the frozen chunk with a fine grater, or rasp. I’ve tried that and it works like a charm. I think grating ginger when it is frozen, is actually easier than grating it when its fresh.
For myself, I use slices of ginger more often than grated ginger, so I peel and slice my ginger before freezing it. I add the frozen slices to my smoothies, or cook them up in my Homemade Ginger Ale Syrup. I’ve recently started saving and freezing the left over cooked ginger slices after using them in the syrup and find its fantastic in my morning smoothies.
How To Store Fresh Ginger
Step 1: Break off, or cut off the smaller knobs. Use a vegetable peeler to remove the peels from large chunks of ginger. Use a knife to cut off thick ends.
Step 2: Cut the peeled ginger into about 1/8 inch thick slices.
Step 3: Freeze and store slices of ginger in a freezer safe container. I use zip-lock bags and separate my ginger slices into 4 oz lots for use in my Ginger Ale Syrup. There are always spare bits of ginger to store separately for grating into dishes that use of fresh ginger.
To see more Tutorials and a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
This post is linked to the following events:
Sugar Free Sunday hosted by Raj and Sonia at Flip Cookbook
My Meatless Mondays hosted by Chaya at My Sweet and Savoury
Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms
Make Your Own! Mondays hosted by Lea at Nourishing Treasures
Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife
Fat Tuesday hosted by Jill at Real Food Forager
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Traditional Tuesdays hosted by Melanie at Pickle Me Too
Hearth and Soul Hop hosted by Alea at Premeditated Leftovers
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
Wheat Free Wednesday hosted by Anne Marie Cain
Real Food Wednesday hosted by Kelly the Kitchen Kop
Allergy Free Wednesdays hosted by Amber at The Tasty Alternative
Recipe Box hosted by Chaya at Bizzy Bakes
Full Plate Thursday hosted by Miz Helen’s Country Cottage
This Is Real Thursday hosted by France at Beyond The Peel
Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet
Simple Lives Thursday hosted by Diana at A Little Bit Of Spain In Iowa
Whole Food Fridays hosted by Megan at Allergy Free Alaska
Foodie Fridayhosted by Diane at Simple Living and Eating
Gluten Free Fridays hosted by Cindy at Vegetarian Mamma
Gallery of Favorites hosted by Alea from Premeditated Leftovers
NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!
Copyright © foxinthekitchenblog.com