Ginger Teriyaki Chicken

Today I’m blogging on my own and thinking about what to make for dinner.  My old standby is teriyaki chicken wings or drummettes.  I’ve been in the mood for ginger lately so I’m going to put in some grated ginger into the teriyaki chicken.  I recently learned that ginger is a warming food and one that is good to eat at this time of the year when the weather is getting cooler.  It’s also said to be good for nausea, vomiting, indigestion, prevention of flatulence, good for congestion and more.  I did check Wikipedia and The People’s Pharmacy Guide to learn it is not good for people with gallstones and may cause possible increase bleeding.  There’s so much to learn about food chemistry and my interest in plants, herbs and old family remedies is increasing.  Something is telling me to eat more ginger, so I think I’ll add a little ginger into my chicken today and see what happens!

Ginger Teriyaki Chicken

1 package of chicken wings or drummettes

½ Cup Low Sodium Soy Sauce

½ Cup Sugar or Mirin

1 tsp. grated ginger

¼ tsp. sesame oil

Directions:

1.     Preheat oven to 350 degrees.

2.     Stir together soy sauce, sugar ginger and sesame oil

3.     Cut chicken wings separating the drummettes from the other portion and cut tips off and discard. 

4.     Put the chicken into the mixture and soak for 15 minutes

5.     Put in a foil lined pan and cover with foil

6.     Bake for 20-30 minutes

7.     Remove foil cover and bake for additional 20 minutes.

I love this easy recipe and the flavor of grated ginger adds a special zing to it.   If you love the flavor of ginger, add more grated ginger next time.  I thought ginger was really strong was I was a kid but am liking it more and more as I get older.  I drank my ginger tea this morning with ½ tsp. of grated ginger, ½ tsp. of honey, boiling water and a dash of low fat milk.  It was a great way to warm up in the morning.  Ginger and Satsuma tangerines are my preventative measures to keep away cold and flu bugs this fall and winter.  Don’t know if it works for sure but the flavors just seem right to me for now; )  I’ll let you know how it goes.

BeaNspiration:  Find your way to health!

Blogger BeaN

Persimmon "Kaki" Bread

Chef Azuki would like to share one of her favorite recipes.  This delicious bread warms the heart and tummy during this time when the “Kaki” or Persimmon is in season.  I remember my mom getting a lot of persimmons and eating them enthusiastically both fresh and baked into breads.  Hope you get the chance to enjoy them too this season!  

Persimmon"Kaki" Bread

2 C flour

2 ½ Cups  sugar

2 tsp. baking soda

½ tsp. salt

2 tsp. cinnamon

½ Cup vegetable oil

1 tsp. vanilla

3 beaten eggs

2 cups persimmon

1 cup chopped nuts

Directions

1.     Pre heat oven to 350 degrees

2.     Chop persimmon and nuts

3.     Mix them together with other ingredients

4.     Spray a loaf pan with PAM spray

5.     Pour in mixture

6.     Bake at 350 degrees for 45-50 minutes

Enjoy some delicious persimmon bread.    Veteran’s Day is today.  Maybe there’s a special veteran you can share this nice treat with.  Chef Azuki and I (Blogger BeaN) would like to thank all the Veterans and remember those who have passed on.  We are so grateful to you!  

Chef Azuki and I will be on vacation next week.  We will have a new recipe for you on Monday, November 26^th.  Happy Thanksgiving to you all! 

BeaNspiration:  Love and Loving Memories Last Forever!

Roasted Fall Harvest

It’s November already and time fell back this weekend!  I love the time change!  I woke up before 6:00 a.m., grateful for the chance to ease my way into this beautiful autumn day.

Today Chef Azuki and I started thinking about simple Thanksgiving recipes for the family’s get together.   I’m doing Thanksgiving this year with the less is more mentally.  Turkey, stuffing and this delicious vegetable dish, that’s it!  Roasting our fall harvest brings out the sweetness of the vegetables!  Thank you to all the farmers for bringing us a bountiful harvest!

Roasted Fall Harvest

1.5 lbs of small potatoes cut into bite size pieces

14 brussel sprouts cut in half

1 yam cut into bite size pieces

14 baby carrots cut in half or thirds depending on size

2 sprigs of rosemary

3 Tbsp. olive oil

1 tsp. garlic salt

¼ tsp. pepper

Directions:

1.  Preheat oven to 400 degrees

2.  Chop all the vegetables

3.  Put into baking pan

4.  Take leaves off of rosemary sprig and sprinkle over vegetables

5.  Add olive oil, garlic salt and pepper

6.  Thoroughly toss the vegetables in olive oil

7.  Roast in oven  for 40-45 minutes (gently toss once after 20 minutes)

8.  Place on a platter and garnish with fresh herbs

 BeaNspiration:  Be Thankful Everyday!