Recipes: Re-thinking Ginger with the Olde Town Spice Shoppe

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(KTVI) - It's time to re-think ginger.  Carol Hurst from the Olde Town Spice Shoppe in St. Charles  has some great tips.

Some of the health benefits of ginger include helping with nausea, digestion, diarrhea, inflamed colon, and acid reflux.

Here are some ginger recipes from Carol at the Olde Town Spice Shoppe

Double Ginger Cookie Bites
1 1/4 cup packed dark brown sugar
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoon ground ginger
1 1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled to room temp
1/3 cup finely minced crystallized ginger
1 egg

Preheat the oven to 350°F

Combine dry ingredients and stir in butter and egg. Roll dough into balls the size of large marbles and place an inch apart on ungreased baking sheets. Bake in the middle of the oven until firm and lightly browned on edges, about 10 minutes. Transfer cookies to racks to cool.

Ginger Lime Chicken
4 skinless, boneless chicken breast halves
3 cloves crushed garlic
2 tablespoons ground ginger
1 1/2 tablespoon olive oil
4 limes, juiced (about 1/3 cup)

If the chicken pieces are x-large, flatten then a bit by laying between two sheets of plastic wrap and pounding with the bottom of a sturdy mug or glass. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice and shake the sealed bag until blended. Add the chicken to the bag, reseal, and marinate in refrigerator for 15-20 minutes. (no more or the acid from the lime juice will begin to cook the chicken)

Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

Ginger Carrot Soup
1 tbl olive oil
1 small onion, chopped
2 cloves of garlic, minced
3 stalks celery, chopped
5 cups Carrots, chopped
3 Apples, peeled, cored, and sliced
4 cups Vegetable broth or chicken stock
1 tbl Ground ginger
Salt and pepper to taste

In a large soup pot heat the olive oil, then sauté the onion, celery, and garlic until translucent. Add the ginger, broth/stock, carrots, apples, celery and simmer for approximately 30 minutes until carrots and apples are tender.

Take ladlefuls of the soup and mix in a blender until smooth. You may instead choose to use an immersion blender stick right in the pot if you have one.  Great hot or cold!