Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Got Ginger? A Truckload of Ginger Recipes for your Enjoyment {The Ginger Challenge Series}

February 28th, 2014 · 4 Comments · Recipes

Recipes with Fresh Ginger

My husband vehemently claims he is most certainly NOT a picky eater.

And while he does put up with a lot of food experimentation on my part, when I start listing the foods he won’t eat, at times I beg to differ. We can vote at the end of the post, m’kay? Winking smile

He won’t eat cucumbers, much to my children’s horror, since they all love them so much. I think they ask him at least once a week, “Daddy, would you like a cucumber? No? What? Why not?”

The rest of the “I don’t eat it” list includes any mushy orange vegetable, including sweet potatoes, squash, and anything made with such items that resembles pumpkin pie in consistency (he’ll even pick out the little cubes of sweet potato in this Southwestern Pot Pie with beans and cornbread and tons of other ingredients in there), cream cheese/yogurt cheese creations, all fish, most pork not in sausage or bacon form, any fruit with meat, greens that are too obvious or prolific, Brussels sprouts, quinoa, curry, ginger, and probably a few other items I’m forgetting.

The good news is that he’s coming around on a number of things. He didn’t used to like bell peppers, for example (for that matter, neither did I!). In fact, the instructions from his mother that I received as a newlywed about how to make his favorite meal, pepper steak, included this note: “Just slice about a half a pepper and put it in for color, but he won’t eat it.”

Now I put in two whole peppers, and my husband has convinced all his friends that fried peppers are the best things since a hot dog bun to go on top of bratwursts when they’re camping. I’m proud of him for bringing vegetables into a formerly white-bread-and-cured-meat-only weekend! (More work to do on the bratwurst and white buns, of course, but you celebrate the little victories.)

Curry and ginger, thankfully, have also seen improvement. I’m a bit of a feisty cook, and even though I knew he didn’t like it, I would sneak curry into our stir fry sometimes. A few years ago he might complain, and then he started to happily eat it without a word.

Then I went whole hog and made a curry slow cooker recipe from Keep Crockin’, the newest eBook from Stacy Makes Cents. He loved it! I slyly said, “Do you want to know the name of the dish?”

Eyebrows hit the ceiling when I used “curry” in the title. So I felt confident that I could push the envelope on ginger, too, while preparing for the Ginger Challenge Series this month.

I jumped in with both feet and made a slow cooker ginger beef stew to rave reviews, and he even sniffed and tasted my ginger tea, passing his approval before I told him what it was.

If you have someone in your life who doesn’t like certain foods, take courage! Have hope! It turns out that fresh ginger is a different experience that dried ginger, and also that tastebuds change over time, both because people get older and because you can train your palate to accept new flavors bit by bit.

Keep trying things you or your sort-of-picky loved ones don’t like, and try to incorporate little bits into larger dishes to get your tastebuds used to them. Another real food success story in our family is yogurt – I hated yogurt my entire life, and now I make a gallon+ of homemade yogurt each week and crave it, enjoying it plain without sweetener most days. I never expected that of myself!

Fresh Ginger Recipes

I hope you have some fresh ginger in your house, either as a result of this challenge or because you’re smart enough to keep it around as a staple already. Remember that you can store it in the freezer for easier grating, so you don’t have to worry about it going bad if you buy some for one recipe.

After this post, you’ll also have plenty of recipes that call for fresh ginger, so that won’t be a problem anymore, and you can also utilize some of these ways to use ginger without needing a recipe on a regular basis. You can find all these main dishes and other ways to use ginger on my Ginger Pinterest Board.

If you’re using Plan to Eat, our February sponsor, you can save these recipes in about 60 seconds each, tag them with “ginger” and then sort by that term when you’re pining for something gingery. And now, without any more messing around…the recipes!

Main Dish Ginger Recipes

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Slow Cooker Korean-Style Beef Short Ribs

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Pork Vindaloo in the slow cooker! (Goat, beef, lamb, and chicken can be substituted.) | NourishingJoy.com

Slow Cooker Pork Vindaloo from Nourishing Joy

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Super simple slow cooker Ginger Beef - set the crockpot and dinner is ready when you are :: via Kitchen Stewardship

Slow Cooker Ginger Beef

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Ginger & Turmeric Spiced Carrot Soup

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Carrot Apple Ginger Soup

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Spicy Ginger Dill Salmon Salad

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Thai Turkey Soup

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Ginger Chicken with Sesame Non-Noodles

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Better-Than-Panda Homemade Orange Chicken

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Best Homemade Teriyaki Sauce

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Ginger Chicken Lettuce Wraps (Paleo)

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Side Dishes and Other Recipes

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Asian Slaw with Sweet and Spicy Ginger Dressing

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Cleansing Digestive Salad

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Honeyed Ginger Pear Tart

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Pickled Ginger

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Cranberry Orange Relish with Ginger and Nuts

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Fermented Savoy Cabbage, Carrot and Ginger Kraut

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Subbing Fresh Ginger in Dried Ginger Recipes

The recipes below call for dried ginger, but just use fresh ginger in a ratio of 3:1, as in 1 Tbs. fresh ginger for every 1 tsp. dried ginger.

It would be a little riskier to try subbing fresh ginger in cookies or muffins – sometimes it’s just easier to use dried!

roasted garlic and butternut squash soup (8) (500x375)

DIY Roasted Garlic Butternut Soup

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Roasted Kabocha Squash Soup

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Coconut Cashew Beef

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Ginger, White Bean and Chicken Soup

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Squash Soup with Apples

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Make this list even longer! Share your favorite fresh ginger recipe(s) in the comments section, or pick your favorite here and give it a shoutout!

I haven’t made all these recipes, by the way…but I pinned them for later! I did make sure they were real food approved with a quick skim – if I missed anything, please let me know. Thanks!

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Disclosure: There are affiliate links in this post to Keep Crockin’ and Amazon from which I will earn some commission if you make a purchase. See my full disclosure statement here.

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4 Comments so far ↓

  • Raia

    Yum! What a great round-up! Can’t wait to try some of these! Thank you for sharing my Ginger, White Bean & Chicken Soup. ;) Hope your granola recipe gets to #1!

  • Jennifer

    Thanks for so many great recipes!!

  • Sheila

    Uh-oh, now I have a zillion new tabs open! Hope my browser doesn’t crash …. I just couldn’t not click on all of them. I’m especially excited about that salmon salad …. I buy canned salmon a lot because it’s good for me (and because Aldi has wild-caught Alaska salmon with the bones in, for surprisingly cheap), but it’s hard finding recipes I actually like it in.

    The link for the pork vindaloo is broken; I’ll hunt around for the right page, because I must have it. Looks so good.

    A ginger recipe I like a lot is cranberry chutney. I take equal parts cranberries, onions, and celery, and chop them up in the food processor. Then a couple of Tbs of fresh (or tsp of ground) ginger, a little hot pepper if you like it, and 1 Tbs salt per quart. Pack into jars and ferment, but only for a few days …. it starts to get a weird flavor if it goes too long, IMO. It’s NOT a sweet chutney — I like it on an English muffin with sour cream for breakfast, but it’s good with meat too. Or straight. The toddler loves it.

    Katie Kimball @ Kitchen Stewardship Reply:

    Ooops, thanks for catching that broken link, Sheila! Here it is: http://nourishingjoy.com/slow-cooker-pork-vindaloo/

    I always make a super simple salmon salad for lunches (mayo, mustard, pickles, done) but I was totally intrigued by the idea of the one in this post too! Now to find the time… ;) :) Katie

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I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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