Posts tagged " ginger "

Ginger Almonds

April 9th, 2015 Posted by Appetizers, Snacks, Travel No Comment yet

ginger almonds healthy

I try to be healthy. Really I do. Sometimes I’m all cake and ice cream, and other times I’m like, GIVE ME MORE SALAD! It’s just a weird balance I try to maintain. These nuts help. I love to snack on a little something in the evening or before dinner. I love that these have ginger, and a little Bragg’s Liquid Aminos (in place of soy sauce) to give it some deep savory flavor. Almonds are so tasty! They are healthy for you too, check out this article: 9 Health Benefits of Almonds.

So you may be wondering about the Bragg’s Liquid Aminos… well it’s a great soy sauce alternative. I use it because it has way less sodium then soy sauce, and it’s non-GMO. Did you know that just 1 tablespoon of soy sauce has almost 40% of your recommend daily intake? Last year, my doctor told me that my blood pressure was a pretty high. I started to make some lifestyle changes (I still struggle with consistently exercising, but I’m getting better!) That’s when I started really watching my sodium last year I was reading labels like crazy. I even looked up how much sodium our favorite Papa Murphy’s pizza has… and guess what? We never got Papa Murphy’s again, it was THAT bad. (also, if you click the link to look at the nutrition facts of PM Pizza, keep in mind the serving size… I don’t know think I’ve ever seen anyone cut a pizza into 12 slices, and often when we had pizza for dinner I usually had 2-3 slices, which is maxing out the daily recommended sodium amount of 2,300mg for those under 51. You can read more here.)

But the good news is it all paid off and my blood pressure levels are now back within the normal range. It taught me SUCH a valuable lesson though, read the labels, look at the serving sizes, and as always, make what you can from scratch with less salt. Your taste buds adjust and after awhile, you actually don’t even want all those high-sodium things anymore-they start to taste too salty! One more low-sodium tip: watch out for one of the biggest culprits–canned soups and stocks. 

So just because I had to cut back on salt doesn’t mean that I can’t enjoy some delicious snacks! Alton Brown made these during is “Good Eats” episode, “Live and Let Diet”. If you are trying to lose a few lbs. check out this episode! He is full of great tips. 

I love how the ginger coating stays on these almonds… no egg white or corn syrup involved! I served these as an appetizer to some discerning eaters, and they loved them! 

ginger almonds healthy

ginger almonds healthy

 Ginger Almonds, slightly adapted from Alton Brown’s “Good Eats” episode “Live and Let Diet”

Ginger Almonds
Recipe Type: Snacks, Appetizers
Author: Sugar Pickles
Prep time:
Cook time:
Total time:
Serves: 4 cups
  • 1 tablespoon ground ginger
  • 1 teaspoon kosher salt
  • 2 small dried arbol chile, broken into small pieces
  • 1 pound whole natural almonds
  • 2 teaspoons olive oil
  • 1 teaspoon dark sesame oil
  • 1 tablespoon Bragg’s Liquid Aminos (or sodium-less soy sauce)
  • 1 tablespoon Worcestershire sauce
  1. Heat the oven to 250 degrees F.
  2. Combine the ginger and salt in a small bowl and set aside.
  3. In a large sauté pan or cast iron skillet over medium-low heat add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Put the chili pieces in a large mixing bowl and add in the almonds, olive oil, sesame oil, Braggs or soy sauce, and the Worcestershire. Mix until all the almonds look shiny and coated, then sprinkle over the ginger and salt mixture and toss thoroughly, until the nuts look evenly coated with the ginger mixture.
  4. Spread the coated nuts into a single layer on a baking sheet lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.


Triple Ginger Snaps

January 15th, 2015 Posted by Baked, Desserts, Snacks 1 comment

super ginger cookies

These are addicting. Soft, with a sugar crunch. And a really great ginger punch. Apparently they inspire poetry. 

These are great for making extra to send in the mail to far away family and friends because they last for a long time and travel well. Or take them on a trip with you during the holidays! They could take the place of all that Dramamine? Well, maybe. 

There’s one thing I learned about cookies when living as a single lady in a tiny one bedroom apartment: if you make a dozen cookies you will probably eat them ALL. So I started freezing homemade cookie dough, sometimes in logs or sometimes in little cookie balls so I could just take out 3-4 cookies (or slice a couple chunks off a log) and bake them as I wanted them. It was so nice to have an evening that included a warm gooey cookie, a glass of wine, and my favorite show. Add a cat and a blanket on the couch and it’s the ultimate feeling of cozy and self-care. 

triple ginger snap cookies

Gingersnap cookies as so comforting to me. My mom made them a lot when me and my brothers were growing up. We had this old cookie jar that she kept FULL UP. Way to go, Mom, how’d you manage to keep that up? I’ve resolved to keep my own cookie jar on the counter now, and not to let it get too empty.

 cookie jar

The ginger in these is also super warming. I added extra ginger, both fresh and candied, so these have a really prominent ginger flavor but the sugar crust balances them so they are not too hot. 

 ginger snap cookies

So go ahead, put some dough in your freezer for later. You’ll be glad you took such good care of yourself. 

Triple Ginger Snaps
Recipe Type: Cookies, Dessert
Author: Sugar Pickles
Prep time:
Cook time:
Total time:
Serves: 3-4 dozen
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 – 1/2 teaspoon ground cloves (depending on how much you like cloves)
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 1/2 tablespoons grated fresh ginger (peel removed)
  • 1/2 cup chopped crystalized ginger (if you double the recipe, this should be 3/4 cup, it’s fairly strong in the cookies)
  • 2 cups flour
  • 3/4 cup organic shortening at room temperature (I love the Spectrum Essentials All-Organic Vegetable Shortening)
  • 1 cup sugar
  • 4 tablespoons dark molasses (not blackstrap)
  • 1 egg or egg replacer
  • extra sugar, for rolling the cookie dough in
  1. Sift together the dry ingredients into a medium sized bowl or pie tin and set aside.
  2. Chop the crystalized ginger and grate the fresh ginger and also set those aside.
  3. In the bowl of stand mixer or with beaters in a large bowl, beat the shortening until it is a creamy consistency (this is called creaming). Add in the sugar, molasses and egg. If you are using a stand mixer, turn the mixer off while you add these things. Once all are added, beat for about a minute, then scrape down the sides of the bowl with a rubber spatula or spoon and beat again, this time until all the ingredients are incorporated.
  4. With the mixer running on low, slowly pour in the sifted dry ingredients. Stop to scrape down the sides of the bowl if needed, as well as the bottom. When it looks mostly incorporated, add in the fresh ginger and the chopped crystalized ginger pieces.
  5. If you have the time, chill for 30 minutes. This makes rolling the cookies easier, but it’s not required.
  6. When you are ready to bake, preheat the oven to 350 degrees F.
  7. Put some sugar into a small bowl or on a rimmed plate. You will only need around 1/3 of a cup.
  8. Roll the cookies into small balls, 3/4 – 1 inch in size. Roll the balls around so that they are completely coated in sugar. Place on a rimmed, parchment lined baking sheet.
  9. Bake for 12 minutes, rotating the pans halfway through. If you keep an eye on the cookies in the last few minutes, you will see that they get a little puffy. You want to remove them from the oven before that puffiness is deflated. For my oven, they are perfect at 12 minutes when left to rest on the sheets for a minute after removed from the oven. Keep an eye on them, your oven may be different and require longer or shorter cooking time. For these cookies, they are best when erred on the side of under baked, rather then over baked.
  10. Remove from the oven and let “rest” on their hot cookie sheets for 1-2 minutes. Remove to cool on a rack and continue baking the rest of the dough.
  11. Alternatively, you can freeze as much of the dough as you like, in one large round disk for up to 3 months. Thaw completely in the fridge before rolling into balls, coating with sugar, and baking as directed.
  12. These cookies are soft and chewy, with a slight outside crunch from the sugar coating. They have a strong ginger flavor without being to “spicy.” Even the pickiest eaters in my life love them.



Bourbon Peach Ginger BBQ Sauce with Rosemary

July 29th, 2014 Posted by Main Dishes No Comment yet

peach bourbon bbq sauce

Everyone likes their sauce differently. I just know what I know about barbecue: I like my meat sauces (all those involving pork) a bit less sweet, mostly sassy, and dark. I want lots of flavor, a hint of spice and reduced to something thick and lasting on your tongue. 

The two secrets to this sauce are less then obvious, like all good secrets.

  1. Use a shallow, heavy bottomed pan. For this, I used my standard 10 inch cast iron pan.  Cast iron is really a great medium to work in. You almost can’t burn in it (just don’t get too cocky), but it allows the sauce to reduce much faster. In this type of pan, you’ll achieve flavor that would take all day in a sauce pan that takes about 2 hours in a sauce pan.
  2. Taste everything as you go. This is pretty much the secret to life. 

 secrets to the bbq sauce3-01

Bourbon Peach Ginger BBQ Sauce with Rosemary

Homemade barbecue sauce is truly the mark of a great sandwich or burger. It elevates everything, and all you taste is the richness of the meat perfectly complimented by a deep, rich sauce. This sauce is not too tangy or sweet, and full of flavor. You might want to just keep eating it out of the pan, so I recommend making extra and storing any leftovers in the fridge. This will keep for about two weeks. If you don’t want to bother with fishing out the ginger slices afterwards, you can peel the ginger, chop it fine and leave it in the sauce. If you do this, it might grow spicier the longer you keep the sauce on hand.


2 tablespoons olive oil

1/2 white onion, chopped

3 garlic cloves, minced

1 1/2 inch piece of fresh ginger, sliced into large rounds with the skin on

1/2 cup of your favorite bourbon or whiskey (I used Bulleit Rye)

2/3 cup cider vinegar

1/4 cup light brown or dark bown sugar (or a little of each)

1/4 cup peach preserves or jam

1/4 cup molasses (not blackstrap)

3/4 cup ketchup (I prefer Annie’s organic ketchup, but any will do)

3 tablespoons dijon mustard

2 teaspoons hot sauce (Frank’s or Tabasco)

2 teaspoons Worcestershire sauce

2 teaspoons sweet paprika

2 tablespoons fresh rosemary

salt and pepper to taste (I ended up adding quite a bit of fresh ground pepper, but then again, I always do)



In a medium sauté pan over medium heat, add the oil and let it heat up for 1-2 minutes. Add the onion, garlic, sliced ginger and sauté for 4-6 minutes, until it begins to get translucent.

Add the bourbon, vinegar, brown sugar, peach preserves and molasses. Stir and let them “melt” a little and come together. Then add the ketchup, mustard and hot sauce. Let it come to a simmer and add the Worcestershire sauce and paprika.

Simmer for 30 minutes, over low or medium low heat. Taste and adjust. Is it too sweet? Add more cider vinegar. Is it too acidic? More brown sugar. Can’t taste enough bourbon? Add more of that too. Go ahead and add salt and pepper to taste at this point.

It’s important to taste the sauce as it continues to simmer so that you can see how it is progressing. As liquids reduce and combine, new complex flavors are developed.

After adjusting flavors, simmer another 30 minutes and taste again. Keep adjusting slightly until you have a sauce that tastes good to you.

This sauce will simmer for a total time of about 1-2 hours, and will become very dark and thick. After the sauce is nice and thick, you can fish out the ginger pieces and sprinkle with the fresh rosemary and stir it in.

It’s excellent with pulled pork or grilled chicken.

peach bourbon sauce


Subscribe to the Pickle Jar Studios Newsletter for updates and podcast episodes!

Instagram @PickleJarStudios

Something is wrong.
Instagram token error.
Load More