ARUGULA AND SPINACH STIR FRY

ARUGULA AND SPINACH STIR FRY
We doubled this but could of tripled it.  Cooked down a lot.  Scott made it and didn't add any curry, but it would have been so good with it.

1 cup chopped arugula
1 cup chopped spinach
1 large onion chopped (would not double)
3 green chilies chopped (used 1 can diced green chiles)
salt to taste
1 T oil (just use vegetable broth)
1 spring curry leaves
2 T grated coconut (used Trader Joe's chunks)
1/2 tsp mustard seed

Heat pan and add mustard seeds.  When they begin to splutter add the onion, green chilies and curry leaves and fry until onions are slightly brown.

Toss in greens.

Add salt and coconut.

Cover and cook for a few minutes till all the water dries.

CHOCOLATE BLACK BEAN SMOOTHIE

CHOCOLATE BLACK BEAN SMOOTHIE
You would never know there are black beans in here. So good. Even Abagail would drink some of it.

I doubled the recipe.  We all had plenty with some leftover.  I added cooked oatmeal to the leftovers and added some more spinach for breakfast the  next day.  Yum!  I think pumpkin would be a really good addition to this as well.

Put all the ingredients in a blender

1 frozen banana
1 cup frozen cauliflower (you can use fresh but it might not completely blend up as well) - I used spinach because I didn't have any frozen cauliflower
1/2 cup black beans
1-2 medjool dates, pitted (didn't have any on hand so used some blue agave maybe 1 T)
1 cup almond of other plant based milk
1 T hemp seeds or flax seed meal or chia seeds
1 T cocoa powder (I used dark)
1 tsp or less of cinnamon

Can sprinkle cocoa nibs over the top if desired.  Could also top with dairy free spray whip as well but not necessary.

SPINACH SALADS

MATT & MANDY'S FAMOUS SALAD
This is from The Friend magazine.  We really liked it.

4 slices bacon, cooked & crumbled
1 package (6 oz) baby spinach leaves
1 can (11 oz) mandarin oranges
1/4 cup sliced almonds

Dressing:
1/4 cup sugar
1/3 cup vinegar
1/4 tsp salt
2 T canola oil

SPINACH SALAD
This came from Candace (Pacific Yurts).  We all really liked it.


10 oz fresh salad (baby works best)
1 quart sliced strawberries
1/4 c sliced almonds

Dressing - mix in a jar and shake - refrigerate 1 hour
(this makes enough for a really big salad or two salads)

1 1/2 T Sesame Seeds
1 T Poppy Seeds
1/2 c white sugar
1/4 c cider vinegar
1/4 tsp Worcestershire
1/2 c olive oil
1 T Paprika
1 1/2 T Minced Onions (I never add this much)

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

CHICKEN ENCHILADAS
http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html
These were easy to make and we all really liked it.  I boiled the chicken and added some better than boulin (1/2 amount called for with amount of water) and spices (see #3) then kept the water for the broth.  Also added a big handful of fresh chopped spinach to chicken/cheese mixture.  Would make again.  Had it with George Strait spanish rice, veggies and chips.  So yummy!

Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front.  :)  Enjoy the recipe!

1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.

10 soft taco shells (wheat good too)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

1 big handful of fresh chopped spinach

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream (did 1/2 greek yogurt)

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

TUNA

TUNA

This recipe comes from the cookbook Deceptively Delicious by Jessica Seinfeld. I love this recipe and have it it about once a week on ak-mak crackers with spinach and cheese slightly melted. My kids and Scott like it too.

2 (6 oz) cans light tuna packed in spring water (my favorite tuna is the Albertson's brand tuna)

1/2 cup cauliflower puree

1/4 cup reduced-fat mayo

2 stalks celery, finely chopped or grated (about 3/4 cup)

1/4 tsp chili powder, or to taste (I don't normally add any)

1/4 tsp sweet paprika (this was hard to find, but I finally did find it at Market of Choice)

1/4 tsp garlic powder

1/2 tsp salt (I don't add)

1/8 tsp pepper

I also like to add 1 spoonful of sweet relish

LASAGNA

LASAGNA

This recipe came from Cinda Eastin. My mom tried it and said she likes it better than hers (it is A LOT less work too). This is very easy to make. Everyone really liked it - yum!

9 lasagna noodles, cooked & rinsed

1# hamburger, browned & drained

1 pt (16 oz) fat free cottage cheese

2# mozzarella cheese, shredded

1 (25.6 oz) Prego Italian sausage & garlic meat sauce (this is what makes it so good)

Ladle enough sauce in your 9x13 baking dish so the noodles won't stick to the dish; mix remainder of sauce with the hamburger. Reserve about a cup of mozzarella cheese; mix remainder of mozzarella cheese with cottage cheese. Layer three times; noodles, meat sauce, cheeses. Top with reserved mozzarella cheese. Bake at 350 for 30-40 minutes.

Italian Sausage Lasagna

Scott really liked this and Jackson.  I thought it was good but still the above recipe better.  Abagail thought it was too spicy (but she did eat her serving).  Maybe make sure and get mild sausage next time.

WHAT YOU NEED

• 12
  lasagna noodles, uncooked
• 2tablespoons
  Bertolli® Extra Light in Taste Olive Oil
• 1package
  (16 ounce) JOHNSONVILLE® Italian Ground Sausage
• 1medium
  onion
• 2cloves
  garlic, chopped
• 1jar
  (24 ounces) marinara sauce
• 4cups
  ricotta cheese
• 1large
  egg
• ½cup
  KRAFT Grated Parmesan Cheese
• 2cups
  fresh spinach, lightly packed and chopped
• 2cups
  mozzarella cheese, shredded
• 1teaspoon
  dried oregano

PREPARATION

• 1
  Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
• 2
  In a medium saucepan, sauté the sausage in Bertolli® Extra Light in Taste Olive Oil, crumbling with a wooden spoon, until no longer pink
• 3
  Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
• 4
  Add marinara sauce to the sausage mixture and set aside.
• 5
  In a medium bowl, blend ricotta cheese, egg, ¼ cup of the KRAFT Grated Parmesan Cheese and the chopped spinach; set aside.
• 6
  Coat a 9x13 inch baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
• 7
  Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times, starting with the noodles and finish with the remaining ¼ cup of KRAFT Grated Parmesan cheese. Sprinkle with oregano.
• 8
  Sprinkle with oregano.
• 9
  Preheat oven to 350°F and bake for 45 minutes until hot and bubbly.
• 10
  Let stand 10 minutes before cutting.

MACARONI & CHEESE

MACARONI & CHEESE

We love this recipe. Easy to make and a very easy to double. It is also an easy one to modify depending on what you have on hand. This is by far my favorite Mac & Cheese. I got this from Chris Groat at Pacific Yurts.

Boil 2 cups noodles.

Saute 1 small onion (white or red or combination) and 1 green pepper (can either substitute or add celery or broccoli - both really good)

Mix together:

1 can cream of whatever soup (can use 8 oz cream cheese and chicken seasoning)

1/2 cup mayo (one time I forgot and it was still just as good)

1 small jar pimentos

4 cups (1#) cheese, shredded

Mix all together and bake in a 9x13 at 350 for 25 minutes.

Sprinkle top with ritz crackers or chips.

Last time I one and halved the recipe I did: 3 cups noodles, big onion, big bell pepper (Herricks big), 1 can soup, 3/4 cup mayo, 1 jar pimentos, about 4 cups cheese and 8 oz cream cheese. Was so delish!

WHAT TO DO WITH THE LEFTOVERS (these came from Martha Stewart Food Magazine):

In large skillet, heat 1 T oil over medium heat. Add 1 medium red onion, halved and thinly sliced, and cook stirring occasionally until softened - about 8 minutes. Add 1/2# (or more) sweet Italian sausages, castings removed, add 1/2 tsp. red-pepper flakes (I think I will leave out next time) and cook, breaking up meat with a wooden spoon, until browned and cooked through - 8 minutes. Add 4 cups leftover mac&cheese to skillet and gently combine. Stir in 2T heavy cream (or whatever you have on hand) and 5 ounces spinach (I tore up my spinach into smaller pieces) and cook until spinach begins to wilt. Sprinkle top with shredded Parmesan cheese (I didn't have -was still good)

-OR-

Preheat oven to 400. In a large skillet heat 1T oil over medium. Add 1 small onion, diced small, and cook until softened - about 8 minutes. Stir in 1 can (14.5 oz) diced tomatoes with juice and cook until tomatoes are heated through - 2 minutes. Add 4 cups mac&cheese and gently combine. Remove from heat and stir in 3T sour cream and 4 tsp fresh basil leaves; season with coarse salt. Transfer to a 2-quart baking dish, top with 1/4 cup fresh breadcrumbs and drizzle with 1T oil. Bake until sauce is bubbling at edges and breadcrumbs are golden - 20 minutes. Let cool 5 minutes.

SMOOTHIES

For a sweetener you can add vanilla pudding powder.

GREEN SMOOTHIES
Really good! Would never guess there is spinach in it. Very filling. Would be prefect for a lunch or breakfast. I didn't put in the banana. You could also add flax or protein powder.

1 handful spinach
2 cups orange juice
2 cups milk
1 banana - I didn't put in
8 - 10 strawberries (can use frozen)
1/2 cup blueberries (can use frozen)
8 oz yogurt (boysenberry or blackberry the best)
1 dash sugar

Blend spinach, orange juice and milk together first.

Once the spinach has blended well, add all other ingredients and blend.

If using fresh fruit, you can add some ice cubes for more of a frozen consistency.

SHAMROCK SMOOTHIE

We had this for St. Patrick's Day 2010. Everyone liked it. I doubled the recipe.

1 peeled banana, sliced and frozen

1 cup frozen green grapes

1 peeled kiwi

1 cup washed baby spinach

8 oz lime yogurt

1/4 cup limeade

Put everything in the blender as it is listed. Blend until smooth. Makes 3 servings.

TROPICAL FRUIT SMOOTHIE

Abagail picked this out for her dinner she made (waffles, eggs & sausage).  taste of home quick cooking 2009 pg. 104.

1 1/2 cups orange juice
1 can (8oz) crushed pineapple, undrained (cubed okay too)
1 medium mange, peeled and cut into chunks - used a frozen mixture of fruit
1 cup halved fresh strawberries (was part of frozen mixture)
2 medium kiwi, peeled and quartered
1 T honey
14 ice cubes (we used 7 because of the frozen fruit)
1/2 cup club soda, chilled (we used 7UP)

SMOOTHIE

Put all in blender:

1/2 c apple juice

1/2 c pineapple juice

1 shot wheat grass

1/2 kiwi

1/2 banana

1/2 mango

1/4 c water

CHICKEN FINGERS

DORITOS CHICKEN FINGERS
http://sharefoodpics.com/?p=4008
We all really liked this.  Easy to make.  I thought next time it would be a good idea to use 1/2 cup less flour and use 1/2 cup wheat germ or flax seed meal.  Leftovers would be so yummy in a tortilla with lettuce, tomato, cheese and ranch.  Or just make that the meal.  Would also be good topped on a salad.

4 boneless skinless chicken breasts, cut up (I used 10-12 chicken tenders)
1 large bag of Doritos - nacho flavor (or flavour of choice), crushed*
2 cups buttermilk
2 cups flour
4 eggs

Marinate sliced boneless chicken breasts in buttermilk for 2 hours. Dredge in flour. Dip in egg wash. Dredge in crushed Doritos. Line a baking sheet with tin foil and spray with Pam (optional).  Bake in a 400 for 15-20 minutes. 

*I crushed them in the bag and then put the chicken in the Doritos bag and shook it.

CHICKEN NUGGETS

This recipe comes from the Jessica Seinfeld cookbook - Deceptively Delicious. I didn't think Scott would eat them because they were so red, but he loved them and I had a hard time not eating too many. Jackson didn't eat very many, but Abagail liked them. Would make a great Valentine's meal. Or could do the spinach/broccoli for St. Patrick's Day or sweet potato for Halloween.

Mix in a bowl with fingers until well mixed:

The recipe says to put on paper or foil after mixing. Which I didn't understand why until I was done. It was messy keeping it in the bowl I had it in. Or could do a ziploc bag.

1 cup whole-wheat panko (Japanese) breadcrumbs

1/2 cup flaxseed meal

1T grated Parmesan

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

---

Mix in a shallow bowl:

1 large egg, lightly beaten

1 cup broccoli or spinach or sweet potato or beet puree

---

1# boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks (I did strips)

1/2 tsp salt (didn't do)

---

1 T oil

Sprinkle the chicken chunks with the salt (didn't do this part). Dip the chunks into the egg mixture (worked best if I didn't put on too much) and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil (I didn't do the cooking spray - just oil). Place the nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3-4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over 4-5 minutes longer. Make sure and cut into a piece to make sure they are done. I thought it took longer to cook. Serve warm. I thought it went really well with honey mustard. Yum!

CHICKEN FINGERS
These are so good and healthy too! Everyone liked them. Extra bonus: can get everything from the bulk section.

1/2 c wheat germ
1/2 c wheat bran
1/4 c plain dried breadcrumbs
2 T ground flax seeds
2 T parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper
1 T oil
2 large eggs (or use 1 egg white and 1 whole egg)
1 1/2# chicken cut into tenders (I just bought frozen tenders)
BBQ sauce, ketchup, mustard or ranch for dipping.

Preheat oven to 450. Prepare cookie sheet by lining with tin foil. Put a wire rack on top of cookie sheet (next time I might try lining this somehow with tinfoil too).

Combine germ, bran, breadcrumbs, flax seed, parmesan, powders, salt and pepper. Add oil and combine.

Beat eggs in a shallow bowl. Dip chicken in eggs and then in crumbs - patting to adhere. Place on rack and bake for 12-14 minutes or until opaque throughout. Serve w/sauce.

CHICKEN FINGERS

We really liked these. I doubled the recipe. Next time I would add 1/2 cup flaxseed to the cornflake mixture. See posting about dipping sauces.

Combine in a shallow bowl:

1/4 cup flour

1/2 tsp. garlic powder

1/2 tsp. salt & pepper

Combine in a shallow bowl:

1 egg, beaten

1/4 cup milk

Combine in a bigger bowl:

1 1/2 cups cornflakes, crushed

3/4 cup (3 oz) Parmesan Cheese, grated (I didn't use fresh)

1# boneless, skinless chicken tenders (I cut breast into 1 1/2" wide strips)

Preheat oven to 400.

Dip in flour mixture, then egg mixture then cornflake mixture. Coat well. Place on a parchment-lined baking sheet and cook about 20 minutes, until crispy golden and no longer pink.

CELEBRATION CHICKEN
This came from the Martha Stewart FOOD magazine.  We all really liked it.

1/2 cup Newman's Italian Dressing
1 egg, lightly beaten
1 cup panko breadcrumbs
1/2 cup shredded parmesan cheese
1 tsp kosher salt
1/2 tsp pepper
1# chicken tenders
1T oil

Preheat oven to 375.  In a shallow glass dish, whisk together salad dressing and egg.  In another dish, combine panko, parmesan, salt and pepper.

Dip chicken tenders in salad dressing mixture, and then coat in panko mixture.  Place on baking sheet and drizzle with olive oil.  Bake for 15-18 minutes, until chicken is cooked through.

Ultimate Chicken Fingers (Gluten Free)
adapted from Bisquick

We had these Christmas Eve 2016.

http://mommyimhungry.blogspot.com/2010/10/ultimate-chicken-fingers-gluten-free.html

3/4 cup Bisquick® Gluten Free mix 
1/2 cup grated Parmesan cheese 
1 teaspoon paprika 
1/2 teaspoon salt 
1/2 tsp garlic powder
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips (or 8 tenders)
2 eggs, slightly beaten 
Cooking spray

1. Heat oven to 450°F. Line cookie sheet with foil or parchment paper; spray with cooking spray.
2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat with other pieces, dipping in eggs and Bisquick mixture two times each. Place chicken on cookie sheet. Spray chicken with cooking spray.

3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

WRAPS

SANTA FE WRAPS
(if making just for us 1/2 or 1/4 recipe) Saw on Food Network - Paula's Home Cooking
We liked. Next time I would spead the mixture thinner.
2 (8oz) cream cheese, softened
1 c. sour cream
1 (4 1/2 oz) chopped green chilies
1 (4 1/4 oz) chopped olives
1 c. (4 oz) shredded pepper jack cheese
2 T. salsa, plus salsa for dipping, optional
1/2 c. green onion tops, sliced
1 c. chopped fresh spinach
2 packages flour tortillas

In a large bowl, beat cream cheese until creamy. Then add sour cream, green chilies, olives, pepper jack cheese, salsa and onion tops. Beat at medium speed with a mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa if desired.

BREAKFAST CASSEROLE

For French Toast Stratas - see French Toast posting.

FLORENTINE BRUCH CASSEROLE
The Pampered Chef - All The Best pg. 64
Very good. Takes awhile to prepare, but we thought it was worth it.

EGG AND BROCCOLI CASSEROLE
We really liked. It was even better the 2nd day. We put salsa on top.

1 (24 oz) small-curd cottage cheese
1 (10 oz) frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
6 eggs, beaten
1/3 cup all-purpose flour
1/4 cup butter, melted
3 T finely chopped onion
1/2 tsp salt

In a large bowl combine ingredients. Pour into a greased slow cooker. Cover and cook on high for 1 hour. Stir. Reduce heat to low; cover and cook 2 1/2 to 3 hours longer or until eggs are set or a thermometer reads 160. Sprinkle with extra cheese if desired (we didn't).
6 servings

APPLES

APPLE NUT MUFFINS
McCleve Cookbook (2nd edition) pg. 21
We all really liked. Makes lots of muffins. Takes some time to make.

DUTCH APPLE CAKE
Taste of Home pg. 252
Start preparing 3 hours in advance. We thought it was okay - kinda plain. Tasted better the next day. The homemade cinnamon ice cream made it better. Went well together.

APPLE-HAM GRILLED CHEESE
Taste of Home pg. 64
Scott really likes, I am not a huge fan of grilled sandwiches with velveeta.

SPINACH APPLE SALAD
Taste of Home pg. 65
A fun salad to make - we liked.

APPLESAUCE JELLO
Taylor Relief Society pg. 30
Good, thick. We have tried both peach and cherry. Liked both. Good way to use applesauce.

APPLE PIE SPREAD

found in the Friend - very easy to make and yummy. Next time I would cut the apples smaller.

4 cooking apples (anything except red delicious)

1/2 cup apple cider

1/2 cup sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

Peel and core apples. Cut into 4 pieces (or smaller). Put apples in a glass dish and pour cider over them. Cover the dish with a lid. Microwave for 2 minutes. Stir. Put the lid back on and stir for 2 more minutes. Stir again and then cook for another 2 minutes.

Stir in all the other items. Put back into microwave and then don't cover the bowl. Cook on high for 10 minutes, stirring a few times. When the spread is thick, it is ready.

Can be stored in refrigerator for up to 2 weeks.

SWEET POTATO APPLE BAKE
Yummy! Easy to make. Made 1/2 of the recipe and put in round stoneware. A perfect side dish to pork or chicken.
6 medium tart apples, peeled and thinly sliced
2 medium sweet potatoes, peeled, halved and thinly sliced
1 cup quick-oats
1/2 cup packed brown sugar
1/4 tsp each of cinnamon, ginger and nutmeg
1/2 cup maple syrup
2 TBL butter or margarine, melted
In a greased shallow 2-1/2 qt. baking dish, combine the apples and sweet potatoes. Combine the remaining ingredients; sprinkle over apple/potato mixture. Cover and bake at 350 for 40 minutes. Uncover; bake 15-20 mintues longer or until apples and potatoes are tender.

APPALOOSA APPLESAUCE CAKE (Cowboy Cookbook pg. 210)
Very yummy! Make in angel food cake pan.

Would like to try:
TREASURE STATE APPLE CAKE W/CARAMEL SAUCE (Cowboy Cookbook pg. 210)

STUFFED SPINACH WON TONS

Would like to try Fancy Chicken Egg Rolls (see would like to try - recipes)

Had extra wraps (see post for Blackberry dessert) so I decided to make one of the recipes they listed on the packaging. It went over really well. All of us liked them. I don't normally like egg roll type things, but I did like these. I didn't notice they showed you how to wrap them until I was all done, so I just basically filled them and then rolled (so the ends were open). I didn't brush with anything either. I also realized I forgot to add the oil when I was sauting - still turned out fine (it is hard cooking during office hours when rent is due, too many interuptions - ugh!).

How to wrap: 1. Place filling in center of wrap. 2. Fold in half (brush edges with water or egg white to seal). 3. Bring corners together. 4. Overlap center; brush with water or egg white and press to seal.

Saute for 5 mintues at medium heat:
1 TBS oil
1 small clove garlic, minced
2 carrots, finely chopped
1 medium onion, minced
2 cups chopped spinach
3 TBS seasame seeds
Combine in a bowl with:
1 egg
1/2 cup breadcrumbs
1/2 tsp fresh ground ginger (see note below)
1 TBS sherry (I used red wine vinegar)
3 TBS soy sauce
------
1 pkg AZUMAYA Square Wraps

Fill wraps and deep fry until brown. Used stainless steel pan and about a 1 cup of oil for frying on med-high heat. They cook really fast.

About ginger: I didn't have fresh so I used what I had in the cupboard. I thought it was too strong of a taste, but Scott liked it. So next time I would either get fresh ginger (bulk section??), leave it out or just use less. As we were eating Scott reminded me that my favorite meal at Ring of Fire is Orange Ginger Chicken. They also have ginger lemonade that I like - wonder what kind of ginger they use?