‘Make It’ – Spice up your Monday with fresh Gingerroot
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Happy Monday!
How was everyone’s weekend? The Mister and I enjoyed an AMAZING concert last night. Ben Folds was incredible! If any of you get a chance to see him live, you should.
Here is where I would normally share a fantastic, artistic shot of Ben Folds. The angle would be perfect, the lighting mysterious and captivating. Why can’t I, you ask? Let me tell ya…
As the Mister and I were leaving the house I had my camera strapped around my wrist.
Mister (matter-of-factly): “You can’t bring that.”
Me: “Um, why?”
Mister (like, duh!): “You can’t take pictures”
Me (not giving up…): “People were taking pictures at Coldplay….”
Mister: “Yea, that guy got kicked out!”
Me(reluctant): “Aright, if you say so…”
Fast-forward 1 hour.
The Mister and I take our seats. Great venue! It’s small, intimate and extremely laid-back. The lights darken and Ben Folds steps onto the stage welcomed by a sea of flashing cameras. The Mister turns to me and says: “Yea, we really should have brought the camera”
ARRRRGGGGGHHHHHHH
Anyway, just imagine this (two of my favorite Ben Folds songs):
The Luckiest
Landed
Today I’m going to share a recipe my mom and I put together at our last family dinner.
My parents live in the area and the Mister and I see them at least once a week. This may seem like a lot to most people, but if you knew my parents, you’d be asking me why I didn’t see them more often. They are two of the coolest people in the world and two of my best friends. No joke. I love you, Mom and Dad 
Side note: I also have a little brother who’s finishing up school in Pittsburgh. He’s a graphic designer and also has a line of T-shirts (check them out here!). This kid is also one of my favorite people in the world.
My family rocks, I am so blessed. An added bonus (and I’m not making this up), my in-laws are nothing short of amazing. My mom and the Mister’s mom (and me!) are the best of friends and we try and get together often. I am so lucky to have been welcomed into their family and can’t wait to spend the rest of our lives together.
Anyway, back to today’s regularly scheduled programming…
We used a recipe from Good Housekeeping: Gingered Shrimp and Asparagus
I was initially drawn to this recipe due to its use of ginger. Ginger, known for its distinct aroma and spicy taste is most often used in Asian-inspired dishes, such as stir-frys and cooked vegetables. Ginger is most notably known for its effectiveness in alleviating gastrointestinal issues and serves as a relaxer, or soother, of the intestinal tract. In addition, Ginger has been linked to protecting the body from colorectal cancer and boosting immunity.
Take a look at the following links to read more about Ginger root and its healthy attributes.
http://realwomensfitness.com/womens-health/health-benefits-of-ginger/
http://www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=72
My mom and I made a few adjustments to the recipe. We added water chestnuts, which added a nice crunch to the dish and absorbed the spices, adding flavor to each bite. To make things easier, we used pre-shelled and de-veined shrimp. We also used a bit more gingerroot than the dish originally called for.
This recipe was very simple and only required a few steps before cooking.
Ingredients:
1 cup (quick-cooking) brown rice (We used this kind - omitted butter)
3 teaspoons Asian sesame oil
1 1/2 pounds asparagus, trimmed and cut into 1-inch pieces
1 pound shrimp, peeled and deveined
1 tablespoon fresh ginger, peeled and grated
2 tablespoons reduced-sodium soy sauce
2 tablespoons fresh lime juice
1/4 cup (loosely packed) fresh basil leaves, thinly sliced
1 cup of waterchestnuts
Cook rice as label directs
Meanwhile, in 12-inch nonstick skillet, (we used a griddle, it was much easier to spread everything out and cook evenly) heat 2 teaspoons sesame oil on medium 1 minute. Add asparagus and cook 7 to 8 minutes or until asparagus is tender-crisp, stirring occasionally. Add shrimp and ginger; cook 5 to 6 minutes or until shrimp are opaque throughout, stirring occasionally.
Stir in soy, lime, basil, and remaining sesame oil; remove from heat.
The recipe directed us to serve the dish over rice, but we served it on the side so everyone could determine how much he or she wanted.
This recipe was DELICIOUS, a real crowd-pleaser. The fresh bite of the ginger The Mister said it as one of the best meals he’d ever had.
I enjoyed my dish with some fresh whole wheat bread and extra-virgin olive oil. In my book, this is the best complement to any meal
I really stress that you take the extra effort to use fresh ingredients, such as the lime and ginger. The flavor is really unbeatable. I’ve had similar dishes with dried ginger, and while it’s still flavorful, it cannot beat the refreshing taste of the actual root.
Let me know if you try it out and if you change anything up! I’d love to hear different variations of the recipe. I’d imagine the recipe would work pretty well with any vegetables you have on hand. I think broccoli would have worked just as well as asparagus. Don’t be afraid to change things up a bit!
- Sizzling Shrimp
Close up
Pretty and plated
Time to dig in!
What is your favorite FRESH ingredient to incorporate into your dishes?
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