This month I would like if everyone would pick out their favorite unusual spice to share with their Secret Santa sister.  But because, she may not have heard of that spice before, you need to include your favorite recipe using that spice.  You can choose a common spice if you want, but please include it in a recipe that she might not expect.  For example, everyone has heard of or used garlic in an Italian dish, but your favorite use of garlic might be in a Thai mango garlic chicken recipe.  The more exotic and unusual, the better.  So that all of us can learn a new, or a new use of a spice, please post your recipe this month so that all of us can try it.

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I don't have an unusual spice due to diet restrictions. However, I use cinnamon and cloves in my breakfast smoothies. Well, actually they are overnight oatmeal breakfast jars, but I discovered I really don't like oatmeal in this form so I add 8 ounces of rice milk (you can use any type of milk) and throw it all in a blender. Sometimes I add a little protein powder or an individual container of Light 'n Fit Greek yogurt to it. It makes a fantastic 24-28 ounce breakfast smoothie. I can make enough of the jars for a week at a time and store in the refrigerator. Then each morning I add the additional milk and yogurt. Here's a link to the overnight oatmeal breakfast jars....

https://www.familyfoodonthetable.com/overnight-oatmeal-jars/

I looked these up. They are very interesting sounding and looking. I may try one one of these days!

Ginny, the one I use the most which I couldn't find the printed recipe as I have it memorized is

1/2 cup each - old fashioned oats, unsweetened applesauce, your choice milk

1/8-1/4 teaspoon each - cinnamon and cloves

fruit of your choice

Mix and store in container in refrigerator. Makes 1 serving. I then add 8 ounces more milk and an individual container of Light 'n Fit Greek yogurt. Put it all in the blender. 483 calories with the yogurt, 403 calories without the yogurt.

I have made this dip for years. It requires a spice that is not a common one but really makes a difference in the taste. Really yummy with raw veggies. For something possibly new to you, try jicama sticks in your raw veggie tray. I will bring this to the Corn Roast/B'Day party. 

I love ginger, especially freshly grated.  This is a refreshing dressing I make.  Keeps for us to two weeks in refrigerator.

Fresh Ginger Salad Dressing

2 tablespoons grated fresh ginger

  • 2 tablespoons grated fresh ginger
  • 1 small garlic clove, minced (about 1/2 teaspoon)
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 teaspoon Dijon mustard (optional)
  • 1/4 cup rice vinegar
  • 1/3 cup olive oil

In a small bowl, or a dressing mixer/holder, mix all ingredients together.  Can be stored up to 2 weeks in refrigerator.  Great on salads in the summer.  As an aside, I buy fresh ginger root and store it is the freezer for use when needed.

I have never had fresh ginger that I know of. Do you have to peel it before you grate and use it, Wilma? I am interested in giving this a try. 

I never peel mine.  I just bring it home from store, wash the root.  I then freeze it til I need ginger….I always break off a smaller root than what they sell, usually about 4 inches.  Lasts me close to a year.  This dressing is also good on a pasta salad as a change from Italian dressing.

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