With This Wonderful Tip You’ll Always Have Fresh Ginger In The House

Published by Bat-El at July 18, 2018

As a person who loves cooking, I can not afford to have a missing ingredient such as ginger!

Ginger is something I cook with but more importantly, it is something I consume daily. Whether it is in my tea or detox water.

Many times a recipe calls for ginger and I believe that as opposed to the dry powder, fresh is best!

One of the things I love doing is to always have things in the freezer so that I can have it available at any given time!

How do I do that? SIMPLE!

First I buy about 3-4 ginger roots,

I peel it with a spoon,

the peel comes right out very easily.

I wash with little water.

Then, I slice the ginger on a cutting board.

Arrange on a pan…

And place in the freezer for 30 minutes!

Now here is the best part!

Once it is frozen it won’t STICK to one another.

Immediately transfer to a freezer ziplock bag or plastic container

And quickly place back in the freezer!

Now, any time that you need a fresh ginger you’ve got it!

The bonus is that it is good for grating as well.

Put it in your tea,

In your water,

In your food!

ENJOY!

Slice the ginger on a cutting board..

Arrange on a pan… And place in the freezer for 30 minutes.

Enjoy it every day!

Passover Recipes eBook 2020

Bat-El

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The soup you need to be making tomorrow!!! It is

What a practical way to eat the food you want in a $What a practical way to eat the food you want in a fraction of the time! Life changing! Fun Pan-Sheet Falafel Triangles For A Lazy Week Night [ INGREDIENTS ] 2 cups dried chickpeas- must be soaked in water overnight (up to 24 hours) 8 garlic cloves 1 big onion- peeled and cut into 4 2 big handfuls of fresh cilantro 2 handfuls parsley ½ jalapeno pepper (optional) 1 tsp baking soda 1 lemon zested and juiced 2-3 Tbsp olive oil 1-2 tsp ground cumin 1 tsp sweet paprika ¼ tsp cinnamon 1-2 tsp salt Pepper [ INSTRUCTIONS ] Preheat oven to 420 F. 1). Place the lemon juice, oil, onion, garlic, cilantro, parsley and spices, jalapeno in a food processor and pulse until finely chopped. You’ll get a wet mixture similar to chimichurri sauce that smells amazing. Transfer that to a big bowl and set aside. 2). Wash the chickpeas very well and place in a food processor. Pulse until you get small tiny crumbles and transfer to the mixed herbed bowl. (If your food processor is small, do a few batches if needed.) 3). Once everything is in the bowl, add the baking soda and adjust spices and salt. 4). Prepare a baking sheet lined with parchment paper, drizzle a little olive or grapeseed oil, and transfer the falafel mixture. Flatten it with your hands and try to get about 1/3 of an inch thickness. 5). Now take a sharp knife and cut into squares. Then cut in the middle of each square in order to get a triangle. Just like cutting baklava. Drizzle a tiny bit more oil on top. 6). Place in the oven and bake for 12 minutes. At this point, the falafel is baked halfway through. Remove from the oven and let cool for 10 minutes or more. 7). Take a sharp knife and separate all the triangles. Arrange them with space so the edges will get crisp up on the second baking round. 8). Make sure your oven is still on 420 F. and place back the separated falafel triangles. Bake for 10 minutes more or until golden. If your falafel is too thin it will burn out fast. So make sure you watch it closely. 9). Serve with many fresh condiments such as Israeli salad, pickles, drizzle lots of tahini and whatever comes to mind! #falafel #sheetpandinner #bakedfalafel #israelicuisine #Israelifood$

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