Time to Cook!

Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘ginger’

This is one of my ‘go-to’ grilled chicken marinades – very flavorful, fresh and healthy.  I do think marinating the chicken overnight makes a big difference (and makes for one less thing to do the day of!)  I whiz up my marinade, toss with my chicken pieces in a bowl, and store in Ziplock bags in the fridge overnight.  Let sit on the counter 15-30 minutes prior to grilling.  Recipe is easy to double if you’re having friends over.

 

Zesty Chicken Thighs

Recipe very slightly adapted from the blog healthyseasonalrecipes.com

Zesty Chicken Thighs

Active Time: 1 hour

Makes: 8 – 10 thighs or drumsticks

Make ahead: Prepare marinade 1-2 days before adding the chicken.

Ingredients

  • 6 cloves garlic, peeled
  • 1/2 cup plain low-fat or Greek yogurt
  • 3 tablespoons minced ginger
  • 2 tablespoons honey
  • 
2 tablespoons lime juice
  • 2 tablespoons curry powder
  • 1 teaspoon kosher salt
  • Approx. 4 pounds bone-in, skin-on chicken thighs and/or drumsticks, any extra fat trimmed
  • 2 tablespoons chopped cilantro for garnish, optional

Instructions

  1. Fit food-processor with steel blade attachment. With motor running, drop garlic cloves one at a time through feed tube and process until finely chopped. Remove lid and add yogurt, ginger, honey, lime juice, curry powder and salt. Process until smooth.
  2. Place chicken thighs and/or drumsticks in a large bowl and toss with marinade. Pour everything into a resealable plastic bag and seal. Allow the chicken to marinate in the refrigerator a minimum of 4 hours or up to 1 day for maximum flavor.
  3. Oil grill rack and pre-heat grill to medium heat (375 degrees). Remove the chicken from the marinade and place on the grill and cook without turning for 10 minutes. Turn chicken over with a thin flexible spatula and continue grilling, turning and rotating occasionally, until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 170-180 degrees F, 20 to 25 minutes longer. Note the chicken may stick to the grill slightly. Serve hot or cold garnished with cilantro.
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I am obsessed with this salad dressing.  My whole family is.  Once you get all of the ingredients, it’s not hard to make and it keeps in the fridge for a week.  We love it on top of mixed greens and my boys love it as a dipping sauce for raw veggies (peppers, carrots, cherry tomatoes, cucumber, avocados).  I’ve even tossed it into some leftover quinoa.  It’s good on everything!  This was the first recipe I tried from Gwyneth’s cookbook “It’s All Good” and I’ve been hooked ever since.  Enjoy!

Carrot Ginger Dressing

Recipe from Gwyneth Paltrow’s cookbook “It’s All Good“.

Carrot-Ginger Dressing

Makes 2 1/2 cups

Ingredients:

2 carrots, peeled and roughly chopped

2 shallots, peeled and roughly chopped

1/4 cup roughly chopped fresh ginger

2 tablespoons sweet white miso paste

1/4 cup rice vinegar

2 tablespoons light raw honey or xylitol (I just used regular honey)

2 tablespoons toasted sesame oil

1/2 cup grapeseed oil

1/4 cup water

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly ground black pepper

Directions:

Purée everything together in a powerful blender until absolutely smooth.

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This is a different take on carrots as your vegetable!  Very colorful and delicious with Asian flavors and can be made ahead!

Carrots with Black Sesame & Ginger

Recipe from Gwyneth Paltrow’s cookbook “It’s All Good

Carrots with Black Sesame + Ginger

Serves 4

Ingredients:

2 tablespoons extra virgin olive oil

2 teaspoons finely minced fresh ginger

4 large carrots cut into matchsticks (about 4 cups)

Coarse sea salt

A couple of drops of hot toasted sesame oil

1 teaspoon soy sauce or Tamari

1 tablespoon toasted black sesame seeds

Preparation:

Heat the olive oil in a large non-stick skillet set over high heat.  Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just 30 seconds or so.  Add the carrots and stir to combine them with the gingery oil.  Add a big pinch of salt and 1/4 cup of water and turn the heat down to medium-high.  Cook until the carrots just begin to soften and the water evaporates, 4-5 minutes.  Stir in the sesame oil, soy sauce, and sesame seeds and serve.

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This might be the best cookie I’ve ever sunk my teeth into.  I tried it for the first time at my son’s nursery school (it’s a teacher favorite there) and have been addicted ever since.  These cookies have a wonderful chewy, yet crispy texture and the strong flavors of ginger, cinnamon and molasses make it a great winter treat.  This is a perfect holiday cookie.

Caption here.

Recipe from “Teacher Jinny”; published in Woman’s Day Magazine 12/25/90 issue and adapted from Country Tastes by Beatrice Ojakangas.  

Ginger Crinkles

Makes 40 cookies.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon kosher salt
  • 3/4 cup butter at room temperature
  • 1 cup firmly packed brown sugar
  • 1/4 cup light or dark molasses
  • 1 large egg
  • 1/4 – 1/2 cup granulated sugar

Directions:

Mix flour, baking soda, cinnamon, ginger, cloves, and salt.

Beat butter and brown sugar in a large bowl with electric mixer until pale.  Beat in molasses and egg (mixture will look curdled).

Gradually beat in flour mixture until blended.  Cover and refrigerate for 1 hour or until firm enough to handle.

Heat oven to 350 degrees.  Have cookie sheets ready.

Put granulated sugar into a small bowl.  Shape tablespoonfuls of dough into 1 1/4 inch balls.  Roll in sugar to coat.  Place 1 1/2 inches apart on ungreased cookie sheets.  Bake for 10-12 minutes until tops crack but cookies are still soft to the touch.  Remove to wire rack and cool completely.  Store airtight at room temperature for up to 3 weeks.

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