lovinretirement wrote: ↑Wed Sep 19, 2018 6:20 pmChef shapeweaver wrote: ↑Wed Sep 19, 2018 9:11 amI'm thinking Fried Boneless Chicken Boobs
Frozen (thawed and heated of course ) Cheesy Cauliflower/Carrots/Broccoli
and Rice
What Is/Was On Your DINNER Plate From 9/16 to 9/ 22 ?
Re: What Is/Was On Your DINNER Plate From 9/16 to 9/ 22 ?
- Chef shapeweaver
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Re: What Is/Was On Your DINNER Plate From 9/16 to 9/ 22 ?
- Chef shapeweaver
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Re: What Is/Was On Your DINNER Plate From 9/16 to 9/ 22 ?
#recipe10179.
- lovinretirement
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Re: What Is/Was On Your DINNER Plate From 9/16 to 9/ 22 ?
Re: What Is/Was On Your DINNER Plate From 9/16 to 9/ 22 ?
- Chef shapeweaver
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Re: What Is/Was On Your DINNER Plate From 9/16 to 9/ 22 ?
- lovinretirement
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Re: What Is/Was On Your DINNER Plate From 9/16 to 9/ 22 ?
Ginger paste is nothing more than fresh ginger root, peeled and coarsely chopped and water (about 4 ounces of ginger and 1/2 cup water), and pureed in the blender; then stored in the refrigerator.ellie wrote: ↑Fri Sep 21, 2018 6:52 pmTonight it is fish and salad. We are using sole for the fish with this recipe except I had no clue what ginger paste is: https://www.recipezazz.com/recipe/gingered-sole-28601
Or you could do like I do. Buy some ginger root, peel it, put in a freezer zip lock bag and store it in the freezer. When you need fresh ginger, just take out a piece and grate it into your recipe. It's easy to grate when frozen. I use a fine grater, like you would use for citrus zest.
Re: What Is/Was On Your DINNER Plate From 9/16 to 9/ 22 ?
Thanks -- I used fresh ginger -- but how long does the paste last in the fridge?lovinretirement wrote: ↑Sat Sep 22, 2018 9:55 amGinger paste is nothing more than fresh ginger root, peeled and coarsely chopped and water (about 4 ounces of ginger and 1/2 cup water), and pureed in the blender; then stored in the refrigerator.ellie wrote: ↑Fri Sep 21, 2018 6:52 pmTonight it is fish and salad. We are using sole for the fish with this recipe except I had no clue what ginger paste is: https://www.recipezazz.com/recipe/gingered-sole-28601
Or you could do like I do. Buy some ginger root, peel it, put in a freezer zip lock bag and store it in the freezer. When you need fresh ginger, just take out a piece and grate it into your recipe. It's easy to grate when frozen. I use a fine grater, like you would use for citrus zest.