Hi Everybody! I am so pleased and excited that Amy has picked me to host this week’s Blogger Secret Ingredient Contest!!! I was totally blushing when I got her email this morning…! As a newbie to the blog scene I’m completely flattered that she chose me and hope that I can meet the expectations of all of you fantastic foodies out there!
A quick recap of the BSI past…
- Week 13: Amy @ Coffee Talk: Walnuts
- Week 12: Lindsay @ For the Love of Oats: Pumpkin
- Week 11: Melissa @ Trying to Heal: Sweet Potatoes
- Week 10: Meghann @ The Inner Workings of a College Graduate:Eggplant
- Week 9: Erica @ Itzy’s Kitchen: Pears
- Week 8: Gina @ The Fitnessista: Cranberries
- Week 7: Shannon @ Tri to Cook: Lentils
- Week 6: Sabrina @ Rhodey Girl Tests: Polenta
- Week 5: Jenn @ eatingbender.wordpress.com: Butternut Squash
- Week 4: Andrea & Erin @ http://www.caretoeat.net/: Apples
- Week 3: Rose @ onalobsterplacemat.blogspot.com: Mushrooms
- Week 2: Heather @ hangrypants.com: Tomatoes
- Week 1: Christie @ sportsnutritionliving.wordpress.com: Quinoa
Recipes can be submitted by linking to my blog (https://bellaeats.wordpress.com) or e-mailing me email@example.com with a link to your recipe. I’d prefer an email, so I can easily keep track of all the entries!
Even if you don’t have a blog, you can definitely still participate! Just email me the recipe, the steps, and some photos and I will add it to the entry list.
- Please have your recipe sent in by Sunday, December 7th, 2008 @ 8pm (EST)
UPDATE: Ok, I have a full stomach and a happy hubby so I can now provide you all with a bit more information about ginger.
- Fresh ginger should be peeled before cooking. Keep fresh ginger wrapped in a paper towel and placed in a plastic bag. It can be kept in the fridge for about 3 weeks or the freezer for about 3 months.
- Fresh ginger can be substituted for ground at a ratio of 6 parts fresh to 1 part ground.
- Fresh ginger and ginger juice is often used as a spice in Indian and Chinese cuisine, especially with savory dishes such as fish. Pickled ginger is common in Japanese cuisine.
- In the Caribbean, ginger is a popular spice for cooking and also for making drinks such as sorrel and ginger beer.
- Powdered ginger root is typically used to spice gingerbread and other baked goods.
- Candied (crystalized) ginger can be used as flavoring in cookies, crackers and cake, an is also the main flavor in ginger ale.
- Ginger root has many medicinal properties, including helping to cure nausea, diarrhea, sore throats and headaches.
- I’ve had an amazing crystalized ginger and pear juice martini before…heaven!!!
I hope you all have fun with this week’s BSI choice! I can’t wait to see all of the entries you come up with…ginger is such a versatile ingredient that I really think you can get creative with it!!!