When you ask home cooks what their least favorite task in the kitchen is, you might get a range of answers, from washing dishes (most common, probably) to handling raw meat to a monotonous task like peeling potatoes. My least favorite task? OH MY GOSH, peeling and mincing or grating fresh ginger. Everything about it just makes my blood boil.
First, I can never seem to get fresh ginger root cleanly peeled – there’s always nubbies of the outer skin stuck in the nooks and crannies of the root. And then grating the piece once I finally get it peeled? I can run that thing across my grater for what seems like 20 minutes, and end up with a measly 1 teaspoon of ginger.
That’s why I got super excited when I found out Gourmet Garden was releasing a line of Lightly Dried herbs and spices. Many of the Gourmet Garden herb and spice pastes are staples in my refrigerator for quicker and easier meals, and these new Lightly Dried herbs (available in the produce section of the grocery store) are quickly becoming a favorite as well.
Unlike fully dried herbs, these are anything but lacking in flavor. They taste very much like fresh herbs, but because of the slight drying process they have undergone, they last much longer (about 4 weeks in the refrigerator once they are opened). They’re perfect for cooking, making herb rubs for meat, and garnishing finished dishes.
These Tandoori Sweet Potato Skins may have just become my new favorite party snack. Start with cooked sweet potatoes, then scoop out most of the flesh (reserve it for making a side of mashed sweet potatoes the next day, perhaps). Cut the scooped-out skins into bite-size pieces, then bake them again until they get crispy and crunchy on the outside. As soon as they come out of the oven, drizzle them with a yogurt sauce flavored with classic tandoori herbs and spices like garlic, ginger, cilantro, paprika and cumin. Finish with a sprinkle of greenery and serve right away!
Disclosure: This is a sponsored post written by me on behalf of Gourmet Garden. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.