Warm from the Inside Out

Ginger produces a warm and fiery taste that gives an unmistakable and comforting kick to any dish. It doesn’t require long cooking times to impart its intense flavour. You can add slivers to your stir fry, grate into a marinade or salad dressing or simply thinly slice for a cup of warming ginger tea.

This zesty plant comes from the rhizome of Zingiber officinale, a tropical flowering plant from the same family as cardamom and turmeric. It is possible to grow your own ginger plant at home from a piece of ginger you purchase at the grocery store - you should try it.

While ground ginger makes it easy to just pop the top and sprinkle, it doesn’t have the depth and tickle that fresh ginger has. You can layer ground ginger with fresh ginger for longer cooking foods like stews and soups.

Candied ginger is a welcome addition to baked goods. It adds a delightful complexity, balancing sweetness with a subtle kick that enhances the overall taste experience.

You will find that ginger pairs well with a variety of flavours, adding warmth, depth, and complexity to both sweet and savoury dishes. It makes a great culinary addition to your winter meals.

Chocolate Ginger Scones

Makes 12

2½ cups flour

½ cup Dutch process cocoa powder

½ cup sugar

2½ tsp baking powder

½ tsp baking soda

1 Tbs ground ginger

½ tsp salt

¾ cup cold butter, cut into small pieces

1 cup (250 mL) milk

1/3 cup candied ginger

1/3 cup mini chocolate chips

Preheat oven to 425º F.

1. In a medium bowl, stir together flour, cocoa, sugar, baking powder, baking soda, ground ginger, and salt.

2. Add the butter, and using your fingertips, work the butter into the dry ingredients until the mixture has pea size pieces of butter disbursed into the mixture.

3. Stir in the candied ginger and chocolate chips.

4. Pour the milk into the dry ingredients. Mix only until the ingredients are just moistened. If the dough looks dry, then add another tablespoon of milk.

5. Gather the dough into a ball and press it together gently so that it holds together. Turn out onto lightly floured surface and knead very briefly, around 10-12 times maximum.

6. Cut the dough in half. Press each half into a 2 cm thick circle that is about 17 cm across. Cut into 6 triangle pieces.

7. Place the scones on a lined baking sheet. Bake for 10 - 12 minutes. Transfer to a rack.

These are best served warm but also great at room temperature.

Maple Ginger Roasted Vegetables with Pecans

Serves 4

½ small butternut squash, peeled, cut into small cubes

8 brussels sprouts, halved

1 sweet potato, cubed

½ small cauliflower, roughly chopped

1 medium carrot, sliced on the diagonal

½ cup pecans, roughly chopped

¼-1/3 cup (60-80 mL) extra-virgin olive oil

¼ tsp freshly grated nutmeg

1/8 tsp ground cloves

¾ tsp sea salt

2 cloves garlic, minced

1½ Tbs fresh ginger, minced

¼ cup (60 mL) pure maple syrup

Sprinkle finishing salt

1. Preheat oven to 350º F.

2. Line a baking sheet with parchment paper. In a large bowl add all vegetables as well as the pecans.

3. Add the olive oil, nutmeg, cloves, salt, garlic, ginger, and maple syrup and stir together so everything is coated.

4. Scoop onto the baking sheet and spread out so the vegetables are mostly in a single layer.

5. Roast for 25 – 35 minutes, depending on how thick the vegetables are. Test to make sure the largest pieces can be pierced with a fork easily.

6. Remove from oven and sprinkle with some finishing salt and serve.

Roasted Pork Chops with Ginger

Serves 3

3 pork chops

1 tsp sea salt

1 tsp black pepper

½ Tbs (7 mL) olive oil

7 sprigs thyme

1 clove garlic

1 Tbs fresh ginger, grated

¼ cup (60 mL) white wine

½ red onion, cut into thick wedges

¾ apple, cut into wedges

1. Preheat oven to 350º F.

2. Pat the chops dry and season with salt and pepper.

3. Add the olive oil to a pan over medium-high heat.

4. Add your chops to the pan and sauté

3 minutes, turn and sauté 3 minutes more.

5. Add the thyme, garlic, and ginger to the pan and cook 1 minute. Add the wine.

6. Coat the red onion and apple with a drizzle of olive oil and add to the pan.

7. Place the pan in the oven for 12 minutes or until the temperature reaches 155-160º F, depending on the thickness of your pork chops.

8. Serve immediately with pan juices to pour over the chops along with the red onion and apple.

Carrot Ginger Soup Serves 6-8

1 Tbs (15 mL) extra-virgin olive oil

1 medium onion, chopped

½ tsp sea salt

1 kg carrots, roughly chopped

4 garlic cloves, roughly chopped

2½ Tbs fresh ginger, grated

1 Tbs (15 mL) apple cider vinegar

6 cups (1½ L) vegetable broth

1 tsp (5 mL) maple syrup, optional Coconut cream, for garnish

1. Heat the oil in a large pot over medium heat.

2. Add the onions and salt and cook until softened, stirring occasionally, about 8 minutes.

3. Add the carrots to the pot and cook about 8 minutes, stirring occasionally.

4. Stir in the garlic and ginger and cook another minute.

5. Add the apple cider vinegar and broth. Bring to a boil, then reduce and simmer 30 minutes.

6. Let cool slightly and transfer to a blender. Blend until smooth. You can also use a hand immersion blender to blend until smooth. If your soup is too thick, add a little water.

7. If you would like a little sweetness, add the maple syrup. Serve with a drizzle of coconut cream, if desired.

This is a great item to have on hand in the freezer for a quick meal on a cool fall evening. Serve with a sandwich and side salad.