*
r
•
.
GOOD AND HEALTHY
DOUBLE-GINGERED Q RANGE CARRQ
CALORIES
GRAMS PROTEIN
GRAMS FIBER
I
GRAMS FAT
STEAMED COD WITH
GINGERY MUSHROOMS
PREP: 15MIN. COOK:8MIN.PLUS4TO 6MIN.
PER V
2
-INCH THICKNESS OF FISH
1
lb. fresh or frozen skinless Alaska
or gray cod, or tilapia fillets
V i
tsp. ground ginger
1
Tbsp. finely chopped fresh ginger
2
tsp. canola oil
8
oz. fresh shiitake mushrooms,
stemmed and halved
DOUBLE-GINGERED
ORANGECARRO TS
1
large red sweet pepper, seeded
and cut in rings
V i
cup sliced green onions
V a
cup dry white wine or reduced-
sodium chicken broth
2/3
cup reduced-sodium chicken broth
Thin strips green onion (optional)
Very thin slices fresh ginger (optional)
1.
Thaw fish, if frozen. In a bowl combine
the
V
2
teaspoon ground ginger,
V a
teaspoon
sa lt,
and
V a
teaspoon
black
pepper.
Sprinkle on fish; set aside.
2.
In skillet cook the 1 tablespoon fresh
ginger in hot oil over medium-high heat
15 seconds. Add mushrooms, pepper, and
the
V
2
cup onions. Cook 5 minutes or until
mushrooms are tender, stirring occasionally.
Remove skillet from heat; add wine. Return
to heat. Cook and stir until wine is almost
evaporated. Add broth; bring to boiling.
3.
Place seasoned fish on vegetables in
skillet. Reduce heat; maintain gentle
boiling. Cook, covered, 4 to 6 minutes for
each V i-in ch thickness of fish or until fish
flakes easily when tested with fork. Serve
fish and vegetables topped with onion
strips and fresh ginger. Spoon cooking
liquid over all.
m a k e s
4
s e r v in g s .
EACH SERVING
755
cat, 3 g fa t (O gsat.fat),
48 m gchol, 308 m g sodium , 6gcarbo,2gfiber,
23gpro. D aily Values:22% vit.A , 71% vit. C,
3% calcium, 6% iron.
Bfo
DOUBLE-GINGERED
w
ORANGE CARROTS
Use a sh a rp v eg e ta b le p e e le r to slice g in g e r
in to long, th in sh a vin g s.
PREP: 10MIN. COOK:20MIN.
1
V i
lb. baby carrots with tops, trimmed,
or 1 lb. small to medium carrots
2
tsp. olive oil
V
a
cup orange juice
1
1-inch piece fresh ginger, peeled and
shaved or cut in very thin slices
2
Tbsp. chopped,toasted hazelnuts
i
Tbsp. chopped crystallized ginger
1.
Halve baby carrots lengthwise. Quarter
small carrots lengthwise; cut crosswise in
3-inch pieces.
2.
In nonstick skillet cook carrots in hot
olive oil over medium heat 10 minutes,
stirring once. Add orange juice, fresh
ginger, and
V a
teaspoon
sa lt;
toss to coat.
Cook, covered, 6 to 8 minutes or until
carrots are tender. Uncover; cook
2
minutes or until liquid is reduced by half.
3.
To serve, sprinkle with nuts and
crystallized ginger,
m a k e s 4 s e r v in g s .
EACH SERVING
109 cal, S g fa t (lg sa t.fa t),
0
m gchol, 224 m g sodium , 16gcarbo, 4 gfiber,
2 g p ro . D aily Values:380% vit.A , 15% vit. C,
4% calcium , 4% iron.
TYPES OF GINGER
1 . G IN G E R R O O T
WHAT Fresh ginger,
native to southeast Asia.
FLAVOR The feistiest
form; hot, spicy flavor.
USE IT Asian foods; in
coleslaw and salads.
FIND IT In the produce
section. It*s affordable
— these recipes use about
a quarter’s worth each.
A
4
-inch piece yields
4
tablespoons, chopped.
2
. P IC K L E D G IN G E R
WHAT Slices of ginger
briefly cooked and pickled
in a vinegar-sugar brine.
FLAVOR Tangy, slightly
hot, and refreshing.
FIND IT In jars in the
Asian section of larger
supermarkets.
USE IT Serve with sushi.
Finely chop and add to
rice, tuna salad, or
sauteed broccoli.
3 . C A N D IED G IN G ER
WHAT Chunks of ginger
cooked in sugar syrup.
FLAVOR Sweet with a
touch of heat.
FIND IT Spice aisle or
cookware stores.
USE IT Add to trail mix
or chop and scatter over
vegetables or desserts.
Especially good with dark
chocolate desserts.
4 . GR O U N D G IN G ER
WHAT Dried, ground
ginger— the most familiar
form of the spice.
FLAVOR Mildly hot with
assertive ginger flavor.
FIND IT Spice aisle.
USE IT Baking and spice
rubs. To substitute for
fresh ginger use
V
a
teaspoon for every
1
teaspoon fresh).
1 4 8 FEBRUARY 2009 BETTER HOMES AND GARDENS
