Amazu Shoga (Pickled Pink Ginger) Recipe
1/3 lb ginger, fresh young, large pieces, scraped--lo
1/3 cup rice vinegar
1/4 cup sugar
1/4 tsp salt
Using a sharp knife or a Beriner cutter, shave the ginger into
paper-thin slices. In a small, airtight container, combine the
vinegar, sugar and salt. Blanch the ginger for 30 seconds in boiling
water. Drain ginger; cool. If desired, reserve the liquid for cooking
Add the cooled ginger to the vinegar mixture; mix well. Store
marinating ginger in the refrigerator. Pickled ginger can be eaten
after 24 hours of marinating. It will keep several weeks. Good with
either sushi or noodles. Add marinade to salads or sauces.
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Food Tips of the Week
Weight loss hints and tips
In planning a meal plan, the most important step is to make efforts to lower your intake of fat, salt and refined carbohydrates.
Some lower carbohydrate diet tips:
* You can create really good smoothies with reduced carbohydrate yogurt.
Admittedly, itís not technically cooking, but if you must have smoothies you can make them with reduced carbohydrate yogurt and your favorite fruit. Clearly, you will need to make sure you use fruit that is low in carbohydrates and make use of the whole fruit as the fiber is beneficial.
Foods containing carotenes
(includes paprika, collard greens and tomato puree)
These orange and green natural foods are rich in carotenes believed by nutritionalists play a key role in minimizing the risk of cancer, particularly cancers of the stomach and lesophagus. A good number also have a low calorie count, so should be included in every weight loss program.
Amazu Shoga (Pickled Pink Ginger) Recipe Collection
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