Ginger Recipes: The Ultimate Collection

Ginger Recipes

The Ultimate Collection

Over 30 Recipes

Jonathan Doue

Table of Contents

Ginger Glazed Mahi Mahi

Ginger Garlic Chicken Wings

Peanut Ginger Chicken Marinade

Soy Ginger Salmon

Ginger Beef Skewers

Homemade Pickled Ginger

Ginger Mint Syrup

Ginger Crab Cakes

Fresh Ginger Fruit Chutney

Peach Ginger Glazed Ham

Ginger Rhubarb Crisp

Asian Ginger Dressing

Ginger Beef Sandwiches

Ginger Fruit Sorbet

Ginger Kiss Gin

Grilled Gingered Salmon

Ginger Sweet Potato Casserole

Cambodian Ginger Sauce

Lemon Ginger Shrimp

Gingered Carrot Soup

Baked Snapper with Ginger

Ginger BBQ Sauce

Creamy Parsnip Ginger Soup

Chicken with Ginger Pesto

Fresh Ginger Bunt Cake

Ginger Asparagus

Glazed Ginger Pomegranate Pork

Thai Ginger Soup

Ginger Lime Salad Dressing

Adobo Chicken with Ginger

Spicy Gingerbread

Ginger Scallops

Ginger Glazed Mahi Mahi

Prep Time: 5 Minutes

Ready In: 37 Minutes

Cook Time: 12 Minutes

Servings: 4

INGREDIENTS:

3 tablespoons honey

3 tablespoons soy sauce

3 tablespoons balsamic vinegar

1 teaspoon grated fresh ginger root

1 clove garlic, crushed or to taste

2 teaspoons olive oil

4 (6 ounce) mahi mahi fillets

salt and pepper to taste

1 tablespoon vegetable oil

DIRECTIONS:

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Ginger Garlic Chicken Wings

Prep Time: 10 Minutes

Ready In: 1 Hour 15 Minutes

Cook Time: 1 Hour

Servings: 10

INGREDIENTS:

5 pounds chicken wings, separated at joints, tips discarded

salt and ground black pepper to taste

3 tablespoons hot sauce

2 tablespoons vegetable oil

1 cup all-purpose flour

3 crushed garlic cloves

2 tablespoons minced fresh ginger root

1 tablespoon Asian chile pepper sauce

1/2 cup rice vinegar

1/2 cup packed brown sugar

1 tablespoon soy sauce

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray. Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.

Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray.

Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more. Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.

Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.

Peanut Ginger Chicken Marinade

Prep Time: 10 Minutes

Ready In: 1 Day 30 Minutes

Cook Time: 20 Minutes

Servings: 8

INGREDIENTS:

1/2 cup hot water

1/2 cup creamy peanut butter

1/4 cup chile paste

1/4 cup soy sauce

2 tablespoons vegetable oil

2 tablespoons white vinegar

4 cloves garlic, minced

2 teaspoons grated fresh ginger root

1/4 teaspoon ground red pepper

3 pounds skinless, boneless chicke breast halves - cut into bite-size pieces

DIRECTIONS:

In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.

Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken pieces onto skewers. Discard marinade.

Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.

Soy Ginger Salmon

Prep Time: 10 Minutes

Ready In: 3 Hours 20 Minutes

Cook Time: 10 Minutes

Servings: 4

INGREDIENTS:

1 pound salmon fillets

1/3 cup brown sugar, divided

2 teaspoons lemon pepper, divided

1 teaspoon garlic powder, divided

1/3 cup low sodium soy sauce

1 tablespoon olive oil

1 (1 inch) piece fresh ginger root, minced

1/3 cup orange juice

DIRECTIONS:

Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.

Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.

Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.

Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.

Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

Ginger Beef Skewers

Prep Time: 35 Minutes

Ready In: 2 Hours 40 Minutes

Cook Time: 5 Minutes

Servings: 10

INGREDIENTS:

2 pounds flank steak

1/2 cup hoisin sauce

2 tablespoons lime juice

1 tablespoon honey

1 clove garlic, minced

1 teaspoon kosher salt

1 teaspoon peeled and grated fresh ginger root

1 teaspoon sesame oil (optional)

1 teaspoon chile-garlic sauce

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon ground black pepper

20 (8 inch) bamboo skewers, soaked in water for 20 minutes

1 tablespoon toasted sesame seeds

2 chopped green onions

DIRECTIONS:

Thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick. Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag. Add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 12 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade, and discard the remaining marinade. Thread the meat onto the skewers. Cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve.

Homemade Pickled Ginger

Prep Time: 40 Minutes

Ready In: 45 Minutes

Cook Time: 5 Minutes

Servings: 32

INGREDIENTS:

8 ounces fresh young ginger root, peeled

1 1/2 teaspoons sea salt

1 cup rice vinegar

1/3 cup white sugar

DIRECTIONS:

Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.

In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.

Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

Ginger Mint Syrup

Prep Time: 25 Minutes

Ready In: 8 Hours 55 Minutes

Cook Time: 30 Minutes

Servings: 30

INGREDIENTS:

4 cups white sugar

2 cups water

12 ounces fresh or frozen strawberries, chopped

1 cup chopped fresh mint

1/2 cup sliced fresh ginger

2 lemons, peeled and juiced

1 cup white balsamic vinegar

DIRECTIONS:

Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.

Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.

To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

Ginger Crab Cakes

Prep Time: 10 Minutes

Ready In: 20 Minutes

Cook Time: 10 Minutes

Servings: 6

INGREDIENTS:

14 ounces crabmeat

1/2 cup light mayonnaise

1/4 cup minced green onions

1 tablespoon chopped cilantro

1 tablespoon lime juice

2 teaspoons minced fresh ginger root

1/4 teaspoon hot pepper sauce

1/4 teaspoon salt

1/4 teaspoon black pepper

2 eggs

3/4 cup dry bread crumbs

1/4 cup vegetable oil

DIRECTIONS:

In large bowl, mix together crabmeat, mayonnaise, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper. Shape into 12 patties.

In a shallow dish, lightly beat eggs. Place bread crumbs in another shallow dish. Dip patties into egg, then press into bread crumbs to coat all over.

In a large skillet, heat 2 tablespoons oil over medium heat. Cook crab cakes in oil, adding remaining oil as needed, for 2 minutes per side or until golden.

Fresh Ginger Fruit Chutney

Prep Time: 15 Minutes

Ready In: 30 Minutes

Cook Time: 15 Minutes

Servings: 8

INGREDIENTS:

4 cups fresh cranberries

1 cup raisins

1/2 cup white sugar

3/4 cup packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon minced fresh ginger root

1/4 teaspoon ground cloves

1 cup water

1/2 cup minced onion

1/2 cup chopped Granny Smith apple

1/2 cup finely chopped celery

DIRECTIONS:

Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Peach Ginger Sauce Ham

Prep Time: 30 Minutes

Ready In: 2 Hours 30 Minutes

Cook Time: 2 Hours

Servings: 10

INGREDIENTS:

1 (10 pound) fully-cooked, bone-in ham

2 teaspoons whole cloves

1/4 teaspoon ground cinnamon

2 tablespoons brown mustard

1/2 cup packed brown sugar

1/4 cup packed brown sugar

2 tablespoons apple cider vinegar

1 cup peach nectar

1 cup peach preserves

5 cups frozen peach slices

2 teaspoons minced fresh ginger root

1 hot cherry pepper, seeded and minced

1 (3 inch) cinnamon stick

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan. Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.

While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes. Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered. Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

Ginger Rhubarb Crisp

Prep Time: 20 Minutes

Ready In: 1 Hour

Cook Time: 40 Minutes

Servings: 15

INGREDIENTS:

1 cup white sugar

3 tablespoons all-purpose flour

1/2 teaspoon salt

2 beaten eggs

zest from 1 orange

2 tablespoons grated fresh ginger root

8 cups chopped rhubarb

1/2 cup all-purpose flour

2 cups brown sugar

1/2 cup salted butter

2 teaspoons cinnamon

2 cups rolled oats

DIRECTIONS:

Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.

Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.

Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

Asian Ginger Dressing

Prep Time: 9 Minutes

Ready In: 10 Minutes

Cook Time: 1 Minute

Servings: 20

INGREDIENTS:

3 cloves garlic, minced

2 tablespoons minced fresh ginger root

3/4 cup olive oil

1/3 cup rice vinegar

1/2 cup soy sauce

3 tablespoons honey

1/4 cup water

DIRECTIONS:

In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Ginger Beef Sandwiches

Prep Time: 25 Minutes

Ready In: 40 Minutes

Cook Time: 15 Minutes

Servings: 6

INGREDIENTS:

1 tablespoon vegetable oil

1 1/2 pounds boneless beef sirloin steak, cut into thin strips

1 onion, sliced

3 cloves garlic, minced

3 large celery rib, thinly sliced crosswise

3 tablespoons minced fresh ginger root

2 tablespoons soy sauce, or to taste

1 teaspoon chili oil, or to taste

6 hoagie rolls, split lengthwise

DIRECTIONS:

Heat vegetable oil in a large skillet over medium-high heat. Stir in the sirloin strips, and cook a few minutes until the strips begin to brown, but are still a little pink. Stir in the onion and garlic; cook for 2 minutes. Add the celery and ginger, continue cooking until the onion has softened, about 3 minutes. Season with soy sauce and chili oil. Divide among hoagie rolls and serve.

Ginger Fruit Sorbet

Prep Time: 10 Minutes

Ready In: 6 Hours 50 Minutes

Cook Time: 10 Minutes

Servings: 8

INGREDIENTS:

1 1/2 cups water

1 1/2 cups white sugar

1 (2 inch) piece fresh ginger, peeled and thinly sliced

1 pinch sea salt

1 teaspoon lime zest

2 cups orange juice

1 cup mango juice

1/3 cup lemon juice

DIRECTIONS:

Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

Ginger Kiss Gin

Prep Time: 5 Minutes

Ready In: 5 Minutes

Cook Time: 5 Minutes

Servings: 1

INGREDIENTS:

1 very thin sliver habanero pepper

2 slices fresh ginger root

1 1/2 fluid ounces gin

3/4 fluid ounce lime juice

1/2 fluid ounce simple syrup

1 cup ice cubes

1 thin slice fresh ginger root

DIRECTIONS:

Muddle habanero pepper slice and 2 slices fresh ginger together in a cocktail shaker until pulverized, about 20 seconds. Add gin, lime juice, simple syrup, and ice. Cover and shake until well chilled. Strain with a fine mesh strainer into a cocktail glass.

Garnish with a thin slice of ginger on a toothpick.

Grilled Gingered Salmon

Prep Time: 10 Minutes

Ready In: 12 Hours 30 Minutes

Cook Time: 20 Minutes

Servings: 8

INGREDIENTS:

1 cup soy sauce

1 cup muscovado (dark brown) sugar

1 (5 inch) piece of fresh ginger root, peeled and minced

1/4 cup olive oil

2 cloves garlic, smashed

1 (3 pound) whole salmon fillet with skin

1 untreated cedar plank

DIRECTIONS:

Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.

About 1/2 hour before grilling, soak cedar plank in water. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank. Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

Ginger Sweet Potato Casserole

Prep Time: 15 Minutes

Ready In: 2 Hours

Cook Time: 1 Hour 30 Minutes

Servings: 8

INGREDIENTS:

4 sweet potatoes, scrubbed

1 tablespoon orange zest

2 teaspoons finely minced fresh ginger root

2 egg yolks

salt and ground black pepper to taste

1/4 cup orange juice, or to taste

1/2 cup 2% low-fat milk

1/3 cup chopped pecans

DIRECTIONS:

Preheat oven to 450 degrees F (230 degrees C). Place oven rack in middle position. Lightly grease a 1 1/2 quart baking dish, and set aside. Line a rimmed baking sheet with foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet. Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.

Remove sweet potatoes from the oven, and cool about 15 minutes. Lower oven temperature to 375 degrees F (190 degrees C).

When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into the bowl of a food processor. Discard potato skins. Add the orange zest, ginger; and egg yolks; process to make a smooth mixture. Season to taste with salt and pepper. Pour in the orange juice and milk; if desired, add more orange juice to taste. Spoon sweet potato mixture into prepared baking dish. Sprinkle top with pecans.

Bake in preheated oven until heated through and pecans are toasted, about 30 minutes.

Cambodian Ginger Sauce

Prep Time: 15 Minutes

Ready In: 15 Minutes

Cook Time: 15 Minutes

Servings: 8

INGREDIENTS:

1/4 cup hot water

1/4 cup white sugar

1/4 cup fish sauce

1/4 cup lime juice

1/3 cup minced fresh ginger root

2 cloves garlic, minced

3 hot chile peppers, chopped

DIRECTIONS:

Mix hot water, sugar, fish sauce, lime juice, ginger, garlic, and chile peppers in a bowl.

Lemon Ginger Shrimp

Prep Time: 20 Minutes

Ready In: 2 Hours 30 Minutes

Cook Time: 6 Minutes

Servings: 9

INGREDIENTS:

3 pounds jumbo shrimp, peeled and deveined

1/2 cup olive oil

2 teaspoons sesame oil

1/4 cup lemon juice

1 onion, chopped

2 cloves garlic, peeled

2 tablespoons grated fresh ginger root

2 tablespoons minced fresh cilantro leaves

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon ground black pepper

DIRECTIONS:

In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.

Gingered Carrot Soup

Prep Time: 20 Minutes

Ready In: 2 Hours 30 Minutes

Cook Time: 6 Minutes

Servings: 9

INGREDIENTS:

2 tablespoons olive oil

1/2 cup minced onion

1/4 cup grated fresh ginger

2 cloves garlic, minced

4 cups Unsalted Chicken Stock

4 cups sliced peeled carrots

1/2 cup evaporated milk

1/4 teaspoon ground cumin

DIRECTIONS:

Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.

Baked Snapper with Ginger

Prep Time: 15 Minutes

Ready In: 35 Minutes

Cook Time: 20 Minutes

Servings: 4

INGREDIENTS:

1 (3 pound) whole red snapper, cleaned and scaled

3 1/2 tablespoons grated fresh ginger root

3 green onions, chopped

1 tomato, seeded and diced

1 lime

1/3 cup soy sauce

1 lemon

1/2 teaspoon sea salt

DIRECTIONS:

Preheat the oven to 350 degrees F (175 degrees C).

Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.

Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.

Ginger BBQ Sauce

Prep Time: 5 Minutes

Ready In: 25 Minutes

Cook Time: 20 Minutes

Servings: 16

INGREDIENTS:

2 cups root beer

2 cups ketchup

1/2 cup no-pulp orange juice

1/4 cup Worcestershire sauce

1/4 cup molasses

1 teaspoon ground ginger

1 teaspoon hot paprika

1 teaspoon chipotle chile powder

2 teaspoons garlic powder

2 teaspoons onion powder

1/2 teaspoon crushed red pepper flakes

DIRECTIONS:

Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.

Creamy Parsnip Ginger Soup

Prep Time: 5 Minutes

Ready In: 25 Minutes

Cook Time: 20 Minutes

Servings: 16

INGREDIENTS:

2 tablespoons olive oil

1 1/2 pounds peeled parsnips , cut into 1-inch chunks

1 large onion, cut into large dice

1 tablespoon butter

1 pinch sugar

3 large garlic cloves, thickly sliced

1 teaspoon ground ginger

1/4 teaspoon cardamom

1/4 teaspoon allspice

1/8 teaspoon cayenne pepper

3 cups chicken broth, homemade or from a carton or can

1 1/2 cups half-and-half (or whole milk)

Salt and freshly ground pepper, to taste

Garnish: sauteed hazelnuts and dried cranberries*

DIRECTIONS:

Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Chicken with Ginger Pesto

Prep Time: 15 Minutes

Ready In: 45 Minutes

Cook Time: 30 Minutes

Servings: 8

INGREDIENTS:

2 pounds skinless, boneless chicken breast halves

1/2 cup dry white wine

1/4 cup vegetable oil

2 tablespoons grated fresh ginger root

2 cloves garlic, minced

1 tablespoon salt

1 teaspoon white sugar

1 bunch green onions, cut into 1/4-inch pieces

DIRECTIONS:

Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.

Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.

Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.

Fresh Ginger Bunt Cake

Prep Time: 30 Minutes

Ready In: 1 Hour 15 Minutes

Cook Time: 45 Minutes

Servings: 12

INGREDIENTS:

1 cup butter

1 1/4 cups packed brown sugar

4 eggs

1/4 cup grated fresh ginger root

1 teaspoon vanilla extract

1 cup milk

2 1/2 cups all-purpose flour

4 teaspoons baking powder

4 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

2 tablespoons confectioners' sugar for dusting

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.

In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.

Ginger Asparagus

Prep Time: 15 Minutes

Ready In: 20 Minutes

Cook Time: 5 Minutes

Servings: 4

INGREDIENTS:

1 1/2 pounds fresh asparagus, trimmed

2 tablespoons fresh lime juice

1 teaspoon grated lime zest

1 tablespoon chopped fresh cilantro

1 1/2 teaspoons minced fresh ginger root

1/2 teaspoon white sugar

6 tablespoons vegetable oil

salt and ground black pepper to taste

DIRECTIONS:

Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.

Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.

Glazed Ginger Pomegranate Pork

Prep Time: 15 Minutes

Ready In: 2 Hours 15 Minutes

Cook Time: 2 Hours

Servings: 8

INGREDIENTS:

1 (6 pound) 12-rib crown roast of pork

salt and pepper to taste

1 cup orange marmalade

1/2 cup pomegranate juice

2 teaspoons chopped fresh ginger root

1 lime, juiced

2 tablespoons soy sauce

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan; season with salt and pepper. Place roast in preheated oven.

In a small saucepan, combine pomegranate juice, ginger, lime juice, and soy sauce. Bring to a simmer, stir in marmalade, and remove from heat. Set this glaze aside.

When the roast has been cooking for 1 hour and 20 minutes, brush roast with approximately 1/3 of the glaze. Roast 10 minutes more, brush with 1/3 more of the glaze. Roast 10 minutes more, brush with remaining glaze. Continue roasting until the internal temperature of the meat reaches 145 degrees F (63 degrees C). Remove from oven, and allow to rest for 10 minutes before slicing.

Thai Ginger Soup

Prep Time: 15 Minutes

Ready In: 25 Minutes

Cook Time: 10 Minutes

Servings: 4

INGREDIENTS:

3 cups coconut milk

2 cups water

1/2 pound skinless, boneless chicken breast halves - cut into thin strips

3 tablespoons minced fresh ginger root

2 tablespoons fish sauce, or to taste

1/4 cup fresh lime juice

2 tablespoons sliced green onions

1 tablespoon chopped fresh cilantro

DIRECTIONS:

Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the green onions and cilantro, and serve.

Ginger Lime Salad Dressing

Prep Time: 5 Minutes

Ready In: 5 Minutes

Cook Time: 5 Minutes

Servings: 12

INGREDIENTS:

1 cup reduced-sodium soy sauce

2 tablespoons minced garlic

2 tablespoons grated fresh ginger root

2 teaspoons sesame oil

1 teaspoon chili oil

1/3 cup fresh lime juice

1/4 cup rice vinegar

1/4 teaspoon onion powder

DIRECTIONS:

Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.

Adobo Chicken with Ginger

Prep Time: 20 Minutes

Ready In: 1 Hour

Cook Time: 40 Minutes

Servings: 6

INGREDIENTS:

1 (3 pound) whole chicken, cut into 8 pieces

1/2 cup soy sauce

3/4 cup distilled white vinegar

1 bulb garlic, peeled and crushed

2 tablespoons thinly sliced fresh ginger root

2 bay leaves

1/2 tablespoon black peppercorns

DIRECTIONS:

Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.

Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Spicy Gingerbread

Prep Time: 20 Minutes

Ready In: 3 Hours 15 Minutes

Cook Time: 40 Minutes

Servings: 70

INGREDIENTS:

7 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 cup vegetable shortening

3/4 pound fresh ginger root, minced

2 pints molasses

DIRECTIONS:

Preheat an oven to 450 degrees F (230 degrees C). Grease and flour a 15x20-inch baking dish. Whisk together the flour, salt, and baking powder in a bowl.

Mix together the shortening, ginger, and molasses until smooth. Stir in the flour mixture until no dry lumps remain. Pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 15 minutes. Cut into 2-inch squares. Cool 2 to 3 more hours before serving.

Ginger Scallops

Prep Time: 15 Minutes

Ready In: 30 Minutes

Cook Time: 15 Minutes

Servings: 4

INGREDIENTS:

2 tablespoons thinly sliced green onion

2 tablespoons butter

1 large carrot, julienned

2 tablespoons minced fresh ginger root

1/2 cup white wine

1/2 cup heavy whipping cream

salt and pepper to taste

1 1/4 pounds scallops

2 tablespoons butter

DIRECTIONS:

In a medium skillet saute the green onions in 2 tablespoons of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine. Once hot add the cream, salt and pepper. Cook, stirring frequently, over high heat until the sauce is reduced by half.

Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.

Enjoy our other publications