Tuesday, November 10, 2009
There is No Such Thing as Too Much Ginger
Or maybe there is. I was on my way out the door for a girls only evening as Rob arrived home from work the other day. I had no idea what I was going to cook, until I started to get out the pans. I flipped through Everyday Vegan by Jeani-Rose Atchison. This cookbook just sits on my shelf most days because she doesn't include things like how many a recipe serves or cooking times, but it caught my eye on this night. Rob had bought several butternut squash from the farmer's market the previous weekend so I settled on Gingered Butternut Squash Soup. Rob entered the door as I was ready to add the ginger so I asked him to peel and grate some ginger root. He had no idea what I was making and we love ginger so he went heavy on the ginger. I threw it in (it doesn't get sauteed or anything so it is pretty much straight ginger. If finished up the soup and left. Well, it was a tad "spicy" for the kids and I don't blame them. I enjoyed it the next day, but I am a ginger lover. Josie will eat raw ginger and eat ginger chews like nothing so she joined me eating the soup, but the boys passed. I also added pear along with the apple it called for since we had one getting a little too ripe and topped with roasted pumpkin seeds. I'd make the soup again, but I would watch the ginger.