{"id":23428,"date":"2012-01-05T03:51:32","date_gmt":"2012-01-05T03:51:32","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=23428"},"modified":"2017-04-16T07:28:24","modified_gmt":"2017-04-16T12:28:24","slug":"seven-tasty-ways-to-use-ginger","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/","title":{"rendered":"Seven Tasty Ways to Use Ginger"},"content":{"rendered":"<p><strong><em>Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-post-23428 wp-image-56965 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/Ginger-300x200.jpg\" alt=\"Ginger\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.ou.org\/life\/files\/Ginger-300x200.jpg 300w, https:\/\/www.ou.org\/life\/files\/Ginger-768x512.jpg 768w, https:\/\/www.ou.org\/life\/files\/Ginger.jpg 848w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Ginger, the plant, is that aromatic, pungent and spicy herb that adds a special zest to stir fries, cakes, meats and fruits and vegetables. Available year-round, ginger is the underground stem, or <em>rhizome<\/em>, of the ginger plant. Ginger as a medicine has been with us since ancient times. This hearty, tasty and versatile plant is a staple in many cuisines around the world.<\/p>\n<p>Fresh ginger is relatively inexpensive and can be found in most produce sections. Ginger roots should have a smooth skin, emit a spicy aroma, be firm to the touch and feel heavy for their size. Avoid ginger that is wrinkled &#8211; the wrinkles indicate that the ginger has been on the shelf too long and could be bitter. Ginger does not need to be peeled, but if you do want to peel it, use a paring knife. You can keep it in the refrigerator for up to two weeks if left uncut.<\/p>\n<p>The flavor of ginger is magical in teas, delightful in cakes and amazing in stir fry. The level of the ginger\u2019s intensity in a dish depends on when you add it to the cooking processes. When it\u2019s added at the beginning the flavor will be subtle; add at the end, and the flavor will be more intense.<\/p>\n<p>The following recipes will let you experience ginger in all its glory and subtleties.<\/p>\n<h3><span style=\"text-decoration: underline;\"><strong>Ginger Chicken for One<\/strong> (meat)<\/span><\/h3>\n<p>1 serving<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<strong>\u00a0<\/strong><\/h4>\n<ul>\n<li><em>1 skinless, boneless chicken breast, cut into bite-size pieces<\/em><\/li>\n<li><em>1 Tablespoon oil<\/em><\/li>\n<li><em>\u00bd cup thinly sliced onions<\/em><\/li>\n<li><em>1 Tablespoon finely minced garlic<\/em><\/li>\n<li><em>2 Tablespoons finely shredded fresh ginger root<\/em><\/li>\n<li><em>1 Tablespoon soy sauce<\/em><\/li>\n<li><em>1 Tablespoon rice wine vinegar<\/em><\/li>\n<li><em>1 Tablespoon sugar<\/em><\/li>\n<li><em>\u00bd cup chopped green onions<\/em><\/li>\n<li><em>2 Tablespoons toasted almonds<\/em><\/li>\n<li><em>Cooked rice or noodles, optional<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Heat the oil in a skillet. Add the onion and garlic. Cook, stirring until onions turn golden brown.<\/li>\n<li>Add chicken pieces, stirring constantly so they don\u2019t stick together. Cook for 3 to 5 minutes until the pieces are almost done.<\/li>\n<li>Add in the ginger, soy sauce, vinegar and sugar. Heat to a simmer, stir once or twice and then cover and cook about 3 minutes. DO NOT OVER COOK.<\/li>\n<li>Stir in the green onions. Remove from fire and place the chicken on a plate with rice or noodles. Top with toasted almonds.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Ginger Beef<\/span><\/strong><span style=\"text-decoration: underline;\"> (meat)<\/span><\/h3>\n<p>2 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 lb. tender steak (sliced into thin strips)<\/em><\/li>\n<li><em>\u00be cup cornstarch<\/em><\/li>\n<li><em>\u00bd cup water<\/em><\/li>\n<li><em>2 eggs<\/em><\/li>\n<li><em>1 large carrot, finely diced<\/em><\/li>\n<li><em>3 green onions, thinly sliced<\/em><\/li>\n<li><em>\u00bc cup fresh minced ginger<\/em><\/li>\n<li><em>2 Tablespoons minced garlic<\/em><\/li>\n<li><em>3 Tablespoons soy sauce<\/em><\/li>\n<li><em>4 Tablespoons rice vinegar<\/em><\/li>\n<li><em>1 Tablespoon sesame oil<\/em><\/li>\n<li><em>\u00bd cup sugar<\/em><\/li>\n<li><em>3 teaspoons crushed red pepper flakes<\/em><\/li>\n<li><em>Oil<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a bowl, combine the cornstarch and water. Whisk to blend.<\/li>\n<li>Beat the eggs into cornstarch\/water mixture. Add the sliced steak strips and toss to coat.<\/li>\n<li>In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Whisk to combine and set aside.<\/li>\n<li>Pour 1 inch of oil into a wok or skillet. Heat to medium hot and add about \u00bc lb.\u00a0of steak at a time and cook, stirring to keep the pieces separate. Cook until crispy. Drain the beef on paper towels. Repeat until the meat is cooked.<\/li>\n<li>Drain all oil out of the wok except for about 1 Tablespoon. Add green onion, carrots, ginger and garlic. Stir fry for 30 seconds to a minute (don\u2019t cook too long, you don\u2019t want the vegetables to get too cooked).<\/li>\n<li>Add the sauce to the wok and bring the mixture to a boil. Add beef, heat thorough and serve immediately.<\/li>\n<\/ol>\n<p><em>This recipe can be doubled or tripled.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Ginger Peachy<\/strong> (meat)<\/span><\/h3>\n<p>4 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>4 chicken breasts, boned, skinned<\/em><\/li>\n<li><em>1 (10 to 12 oz.) can peach slices<\/em><\/li>\n<li><em>1 teaspoon cornstarch<\/em><\/li>\n<li><em>\u00bd teaspoon grated ginger<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>\u00bd cup sliced water chestnuts, drained<\/em><\/li>\n<li><em>2 cups hot cooked rice<\/em><\/li>\n<li><em>2 cups fresh or frozen pea pods, cooked<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Add the oil to the skillet and heat to medium high. Add the chicken. Cook for 8 to 10 minutes or until the chicken is tender and no longer pink. Make sure all the pieces are browned then remove them from the skillet but keep them warm.<\/li>\n<li>Drain the peaches, saving the juice. Add water to juice to equal \u00bd cup.<\/li>\n<li>In a bowl, combine the cornstarch, ginger, and salt. Add the juice and whisk to combine. Add the liquid to the skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more.<\/li>\n<li>Gently stir in chicken, peaches and water chestnuts and cook until heated throughout. Place the rice on a platter and top with the mixture.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Gingerbread<\/span><\/strong><span style=\"text-decoration: underline;\"> (dairy or pareve)<\/span><\/h3>\n<p>12 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3\u00be cups flour<\/em><\/li>\n<li><em>1 teaspoon baking powder<\/em><\/li>\n<li><em>1\u00bd teaspoons baking soda<\/em><\/li>\n<li><em>\u00be teaspoons salt<\/em><\/li>\n<li><em>1\u00bc Tablespoons ground ginger<\/em><\/li>\n<li><em>1\u00bd teaspoons ground cinnamon<\/em><\/li>\n<li><em>\u00bd cup margarine or butter<\/em><\/li>\n<li><em>\u00bd cup sugar<\/em><\/li>\n<li><em>1 large egg<\/em><\/li>\n<li><em>1-1\/3 cup molasses<\/em><\/li>\n<li><em>1 cup room temperature water<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 325\u00b0F. Spray or grease a 9&#215;13-inch baking dish.<\/li>\n<li>In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set the mixture aside.<\/li>\n<li>In a large bowl of an electric mixer, combine the sugar and margarine and beat until fluffy. Scrape sides of bowl and add the egg. Mix until just combined and then add the molasses and mix just to combine.<\/li>\n<li>Scrape down the sides of the bowl if necessary. Slowly add 1\/3 of the water and 1\/3 of flour mixture, alternating until both are incorporated. Pour the batter into prepared pan and bake for 40 to 45 minutes or until tooth pick comes out clean. Cool on wire rack.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Orange Ginger Salmon<\/span><\/strong><span style=\"text-decoration: underline;\"> (pareve)<\/span><\/h3>\n<p>4 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\/3 cup orange juice<\/em><\/li>\n<li><em>1\/3 cup soy sauce<\/em><\/li>\n<li><em>\u00bc cup honey<\/em><\/li>\n<li><em>1 teaspoon ground ginger<\/em><\/li>\n<li><em>1 teaspoon garlic powder<\/em><\/li>\n<li><em>1 green onion, sliced<\/em><\/li>\n<li><em>4 salmon fillets<\/em><\/li>\n<li><em>2 Tablespoons sesame oil<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a small bowl, combine the orange juice, soy sauce, honey, ground ginger, garlic powder and green onion.<\/li>\n<li>Place salmon in a large glass dish and pour marinade over them. Turn to coat and refrigerate for 15 minutes.<\/li>\n<li>Preheat a grill with the sesame oil in it. Discard marinade and cook the salmon for 6 to 8 minutes a side or till fish flakes easily with a fork.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Ginger Snaps <\/strong>(pareve)<\/span><\/h3>\n<p>24 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 cup brown sugar<\/em><\/li>\n<li><em>\u00be cup oil<\/em><\/li>\n<li><em>\u00bc cup molasses<\/em><\/li>\n<li><em>1 egg<\/em><\/li>\n<li><em>2 cups flour<\/em><\/li>\n<li><em>2 teaspoons baking soda<\/em><\/li>\n<li><em>1 teaspoon cinnamon<\/em><\/li>\n<li><em>1 teaspoon ginger<\/em><\/li>\n<li><em>1 teaspoon cloves<\/em><\/li>\n<li><em>\u00bd teaspoon salt<\/em><\/li>\n<li><em>1 to 2 cups white sugar<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 375\u00b0F. In a bowl, add the brown sugar, oil, molasses and egg. Mix to combine.<\/li>\n<li>Add the flour, baking soda, cinnamon, ginger, cloves and salt to the egg mixture. Mix to combine into a dough.<\/li>\n<li>Form the dough into small balls about the size of a half dollar then roll them in granulated sugar.<\/li>\n<li>Place the balls on a greased cookie sheet about \u00bd inch apart and bake for 10 minutes.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Ginger Salad Dressing <\/strong>(pareve)<\/span><\/h3>\n<p>Yields approx. 1\u00be cups<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>\u00bd cup minced onions<\/em><\/li>\n<li><em>\u00bd cup peanut oil<\/em><\/li>\n<li><em>1\/3 cup rice vinegar<\/em><\/li>\n<li><em>2 Tablespoons water<\/em><\/li>\n<li><em>2 Tablespoons minced fresh ginger<\/em><\/li>\n<li><em>2 Tablespoons minced celery<\/em><\/li>\n<li><em>2 Tablespoons ketchup<\/em><\/li>\n<li><em>4 teaspoons soy sauce<\/em><\/li>\n<li><em>2 teaspoons sugar<\/em><\/li>\n<li><em>2 teaspoons lemon juice<\/em><\/li>\n<li><em>\u00bd teaspoon minced garlic<\/em><\/li>\n<li><em>\u00bd teaspoon salt<\/em><\/li>\n<li><em>\u00bc teaspoon fresh ground black pepper<\/em><\/li>\n<\/ul>\n<h4><u>Instructions<\/u>:<\/h4>\n<ol>\n<li>Combine all ingredients in a blender<\/li>\n<li>Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.<\/li>\n<\/ol>\n<hr \/>\n<p><em><strong>Eileen Goltz<\/strong> is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the\u00a0<a title=\"Perfectly Pareve Cookbook\" href=\"http:\/\/www.feldheim.com\/catalogsearch\/result\/?q=perfectly+pareve\">Perfectly Pareve Cookbook<\/a>\u00a0(Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. You can visit Eileen\u2019s blog by clicking:\u00a0<a title=\"Cuisine by Eileen\" href=\"http:\/\/cuisinebyeileen.wordpress.com\/\">Cuisine by Eileen<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This versatile ingredient adds a flavorful punch to a vast array of dishes. Ginger snaps? Orange ginger salmon? Yum!<\/p>\n","protected":false},"author":53,"featured_media":56965,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-23428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Seven Tasty Ways to Use Ginger - OU Life<\/title>\n<meta name=\"description\" content=\"This versatile ingredient adds a flavorful punch to a vast array of dishes: Ginger snaps, orange ginger salmon, ginger chicken, ginger beef and more\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seven Tasty Ways to Use Ginger - OU Life\" \/>\n<meta property=\"og:description\" content=\"This versatile ingredient adds a flavorful punch to a vast array of dishes: Ginger snaps, orange ginger salmon, ginger chicken, ginger beef and more\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2012-01-05T03:51:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-16T12:28:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Ginger.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"848\" \/>\n\t<meta property=\"og:image:height\" content=\"565\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/\",\"name\":\"Seven Tasty Ways to Use Ginger - OU Life\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/Ginger.jpg\",\"datePublished\":\"2012-01-05T03:51:32+00:00\",\"dateModified\":\"2017-04-16T12:28:24+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\"},\"description\":\"This versatile ingredient adds a flavorful punch to a vast array of dishes: Ginger snaps, orange ginger salmon, ginger chicken, ginger beef and more\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/#primaryimage\",\"url\":\"https:\/\/www.ou.org\/life\/files\/Ginger.jpg\",\"contentUrl\":\"https:\/\/www.ou.org\/life\/files\/Ginger.jpg\",\"width\":848,\"height\":565,\"caption\":\"Ginger\"},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ou.org\/life\/#website\",\"url\":\"https:\/\/www.ou.org\/life\/\",\"name\":\"OU Life\",\"description\":\"Everyday Jewish Living\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ou.org\/life\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\",\"name\":\"Eileen Goltz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/\",\"url\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"contentUrl\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"caption\":\"Eileen Goltz\"},\"description\":\"Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. Eileen\u2019s has her own blog, \\\"Cuisine by Eileen.\\\"\",\"sameAs\":[\"http:\/\/cuisinebyeileen.wordpress.com\/tag\/eileen-goltz\/\"],\"url\":\"https:\/\/www.ou.org\/life\/author\/eileengoltz-me\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Seven Tasty Ways to Use Ginger - OU Life","description":"This versatile ingredient adds a flavorful punch to a vast array of dishes: Ginger snaps, orange ginger salmon, ginger chicken, ginger beef and more","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/","og_locale":"en_US","og_type":"article","og_title":"Seven Tasty Ways to Use Ginger - OU Life","og_description":"This versatile ingredient adds a flavorful punch to a vast array of dishes: Ginger snaps, orange ginger salmon, ginger chicken, ginger beef and more","og_url":"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/","og_site_name":"OU Life","article_published_time":"2012-01-05T03:51:32+00:00","article_modified_time":"2017-04-16T12:28:24+00:00","og_image":[{"width":848,"height":565,"url":"https:\/\/www.ou.org\/life\/files\/Ginger.jpg","type":"image\/jpeg"}],"author":"Eileen Goltz","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Eileen Goltz","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/","url":"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/","name":"Seven Tasty Ways to Use Ginger - OU Life","isPartOf":{"@id":"https:\/\/www.ou.org\/life\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/#primaryimage"},"image":{"@id":"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ou.org\/life\/files\/Ginger.jpg","datePublished":"2012-01-05T03:51:32+00:00","dateModified":"2017-04-16T12:28:24+00:00","author":{"@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597"},"description":"This versatile ingredient adds a flavorful punch to a vast array of dishes: Ginger snaps, orange ginger salmon, ginger chicken, ginger beef and more","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ou.org\/life\/food\/recipes\/seven-tasty-ways-to-use-ginger\/#primaryimage","url":"https:\/\/www.ou.org\/life\/files\/Ginger.jpg","contentUrl":"https:\/\/www.ou.org\/life\/files\/Ginger.jpg","width":848,"height":565,"caption":"Ginger"},{"@type":"WebSite","@id":"https:\/\/www.ou.org\/life\/#website","url":"https:\/\/www.ou.org\/life\/","name":"OU Life","description":"Everyday Jewish Living","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ou.org\/life\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597","name":"Eileen Goltz","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/","url":"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg","contentUrl":"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg","caption":"Eileen Goltz"},"description":"Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. Eileen\u2019s has her own blog, \"Cuisine by Eileen.\"","sameAs":["http:\/\/cuisinebyeileen.wordpress.com\/tag\/eileen-goltz\/"],"url":"https:\/\/www.ou.org\/life\/author\/eileengoltz-me\/"}]}},"acf":[],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/23428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/comments?post=23428"}],"version-history":[{"count":4,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/23428\/revisions"}],"predecessor-version":[{"id":56972,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/23428\/revisions\/56972"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/media\/56965"}],"wp:attachment":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/media?parent=23428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/categories?post=23428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/tags?post=23428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}