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Cinnamon Cookie Dough Superfood Shake
Breakfast

Cinnamon Cookie Dough Superfood Shake

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place bananas in a blender. Layer coconut milk, water, ice cubes, dates, cacao powder, ginger root, turmeric root, cinnamon, nutmeg, and vanilla extract over bananas, in that order. Cover and pulse until shake is very smooth. Dates will remain in chunks to represent "cookie dough chews".

By Chef Lindsay Williambrown

Cilantro Lime Salad Dressing
Breakfast Mexican

Cilantro Lime Salad Dressing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse jalapeño, garlic, and ginger in a food processor until finely chopped. Add honey, lime juice, cilantro, vinegar, and salt. Pulse 3 to 4 times to blend.
  2. 2 Slowly pour oil into the processor with the motor running until dressing is smooth. Taste and season with salt if needed before serving.

By Lin

Idli
Breakfast Indian

Idli

Prep
15 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
  2. 2 Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
  3. 3 Grease an idli pan and add water to steam; bring to a boil.
  4. 4 Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
  5. 5 Steam the idli for 10 minutes. Remove the idli from the molds and serve.

By gompte

Sooji Upma
Breakfast Indian

Sooji Upma

4.9

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
  2. 2 Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

By SUSMITA

Whole Rice and Lentils (Majadara)
Dinner Middle Eastern

Whole Rice and Lentils (Majadara)

4.4

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
  2. 2 Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

By shari p

Moroccan Chicken Thighs
Dinner Middle Eastern

Moroccan Chicken Thighs

4.4

Prep
10 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
  4. 4 Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
  5. 5 Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
  6. 6 Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
  7. 7 Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

By Scott Heddle

Coriander Tabbouleh Salad with Shrimp
Salad Middle Eastern

Coriander Tabbouleh Salad with Shrimp

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
  2. 2 When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

By Iron Chef Suzi-Q

Turkish Fish Stew
Dinner Middle Eastern

Turkish Fish Stew

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a medium saucepan, bring 3 cups water to a boil and stir in couscous. Remove from heat, cover, and let sit 5 minutes.
  2. 2 Heat olive oil in a skillet over medium heat, and sauté onion and green pepper about 5 minutes, until tender. Mix in garlic, and continue to cook and stir, about 2 minutes. Mix in artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
  3. 3 Bring mixture to a boil and mix in fish chunks. Reduce heat and simmer 10 minutes, or until fish is easily flaked with a fork. Serve over couscous.

By Randall Shillman

Edible Ginger-Infused Cooking Oil

Edible Ginger-Infused Cooking Oil

5.0

Prep
20 min
Cook
120 min
Total
260 min

Instructions

  1. 1 Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
  2. 2 Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
  3. 3 Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.

By Chef Shelley Pogue

Crystallized or Candied Ginger
Dessert American

Crystallized or Candied Ginger

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
  2. 2 Toss ginger with sugar in a bowl.
  3. 3 Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
  4. 4 Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

By lperejma

Ginger Milk Custard
Dessert Chinese

Ginger Milk Custard

3.8

Prep
10 min
Cook
5 min
Total
22 min

Instructions

  1. 1 Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.
  2. 2 Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.

By HL

Ginger Garlic Paste
Pantry Asian

Ginger Garlic Paste

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine garlic and ginger in the bowl of a food processor; pulse until blended, adding small amounts of olive oil to facilitate blending until a smooth paste is formed. Transfer to an airtight container; refrigerate or freeze.

By DC Girly Girl

Chinese Cabbage and Ginger Soup
Lunch Asian

Chinese Cabbage and Ginger Soup

4.3

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

By Chamomile

Fennel and Ginger Tea
Drink American

Fennel and Ginger Tea

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a mug with boiling water.
  2. 2 Place fennel seeds in a tea ball; add to boiling water. Add grated ginger; steep for 2 minutes. Remove tea ball; serve.

By Bernice Phillips-Ingram

Homemade Pickled Ginger (Gari)
Pantry Japanese

Homemade Pickled Ginger (Gari)

4.7

Prep
40 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut ginger into chunks.
  3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
  4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
  5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
  6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
  7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Itsmeatshuddupneatit

Itsmeatshuddupneatit

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk the soy sauce, brown sugar, garlic, and ginger in a bowl until the sugar has dissolved.
  2. 2 Use to marinate up to 2 pounds of meat for about 2 hours.

By Joe

Ginger Cranberry Sauce

Ginger Cranberry Sauce

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

By Leslie Lew

Teriyaki Ginger Salmon Marinade

Teriyaki Ginger Salmon Marinade

4.7

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Combine Kikkoman teriyaki marinade, brown sugar, and grated ginger root in a bowl. Pour mixture over salmon steaks in a large resealable bag; seal well.
  2. 2 Marinate in the refrigerator for 30 minutes, turning the bag over once. Cook salmon as desired.

By Kikkoman

Honey Ginger Green Beans
Dinner

Honey Ginger Green Beans

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
  2. 2 Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.

By JuliaC