fresh ginger

Best homemade gingerbread cake uses grated and ground ginger for a riff on an old-fashioned classic. Christmas cheer.

Best Homemade Gingerbread Cake

all-purpose flour

baking powder

baking soda

cinnamon

ginger

cloves

salt

(6 oz) unsalted butter, room temperature

sugar

dark brown sugar

eggs, room temperature

molasses (not blackstrap)

buttermilk (either low-fat or full-fat)

Confectioners' sugar (optional)

heavy cream

confections sugar (optional)

vanilla extract

Avoid using a dark-colored pan. It browns the sides and bottom of the cake too much.

Preheat

Preheat the oven to 350°F (177°C). Butter and lightly flour a square 9-by-9-by-3-inch (23-by-23-by-8-cm) cake pan or a 10-inch (25-cm) round cake pan.

Grate the ginger on the fine side of a grater and try to leave most of the fibers behind when taking away the juice and the pulp.

In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, ground ginger, cloves, and salt.

Beat

In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the grated ginger and beat well for 15 seconds. Add the eggs, 1 at a time one, beating well after each addition.

Whisk

In a small bowl, whisk together the molasses and buttermilk. Add the flour and molasses mixtures to the butter mixture in 2 additions each, beating after each addition just until the ingredients are combined before adding the next.

Bake

Scrape the batter into the prepared pan, smooth the top with a spatula, and bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean.

Cool

Cool the cake in the pan placed on a wire rack for 10 minutes. If desired, remove the cake from the pan and let it cool completely.

Make the gingerbread

Whip

Using a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioners&#8217; sugar, if using, and vanilla, until softly mounded. Place a dollop on top of each serving of cake.

Make the soft whipped cream (optional)

Serve

Sprinkle the cake with confectioners&#8217; sugar or serve with a generous dollop of soft cream and a sprinkle of cinnamon. Originally published September 1, 2003.

Serve the gingerbread

This recipe is slightly adapted from Emeril's spin on rogan josh, a dish traditionally made with lamb.

Slow Cooker Indian Beef

Tablespoons coriander

cumin

black pepper

beef stew meat

small-diced onion, divided (about 1 large onion)

Tablespoons ginger

arrowroot powder (see note)

Tablespoons coconut oil

or 2 seeded and chopped serrano or jalapeno chiles

cinnamon stick

bay leaf

cardamom pods

garam masala (see note)

beef stock

Tablespoons chopped fresh mint leaves

Tablespoons chopped fresh cilantro leaves

Steamed basmati or jasmine rice,

In a medium bowl, combine the coriander, cumin,...

In a medium bowl, combine the coriander, cumin, black pepper, and 1 teaspoon of the salt.

Add the beef, 1 cup of onion, and...

Add the beef, 1 cup of onion, and 1 tablespoon of minced ginger and toss to coat. Allow meat to marinate at room temperature for an hour. (Or marinate, chilled, for at least 4 hours.)

Place the arrowroot powder in another medium bowl....

Place the arrowroot powder in another medium bowl. Remove the beef from the marinade and shake off most of the onion into the slow cooker as you transfer the beef to the arrowroot powder. Lightly dredge the beef in the powder, and place the remaining onion from the beef bowl into a 4 or 6 quart slow cooker.

Heat 2 tablespoons of the oil in a...

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. (Medium heat if using butter.) Add the beef to the skillet in three batches, cooking, and turning occasionally, until well browned on all sides. The meat does not need to cook all the way through. Add 2 tablespoons of oil with each new batch of beef.

Transfer beef to a paper towel-lined plate to...

Transfer beef to a paper towel-lined plate to drain. Transfer the browned beef to the slow cooker.

Wipe the pan clean with a paper towel,...

Wipe the pan clean with a paper towel, if needed. Add 1 1/2 teaspoons of oil to the skillet and heat over medium-high heat. Add the chiles, cinnamon stick, bay leaf, and remaining 1 tablespoon ginger; saute for 20 seconds, then add the remaining diced onion. Saute for 30 seconds, then transfer the spice-onion mixture to the slow cooker.

Add the remaining 1 1/2 teaspoons of oil...

Add the remaining 1 1/2 teaspoons of oil to the pan along with the cardamom and cloves and saute until aromatic, about 30 seconds. Wrap the cardamom and cloves in a small piece of cheesecloth and secure like a pouch with a piece of kitchen twine. (See note)

Add spice pouch, garam masala, beef stock, and...

Add spice pouch, garam masala, beef stock, and the remaining 2 1/2 teaspoons salt to the slow cooker. Cover the slow cooker and cook on high for 3 to 3 1/2 hours. Stir beef once halfway through cooking.

During the last 10 minutes, stir in the...

During the last 10 minutes, stir in the yogurt. Right before serving, remove the bay leaf cinnamon stick, and pouch and stir in the herbs. Serve with rice and garnish with almonds if desired.

Thai Red Curry Chicken Meatballs A quick weeknight dinner that takes less than 30 minutes to make.

Thai Red Curry Chicken Meatballs

chicken

panko breadcrumbs

garlic

ginger (minced)

pepper

red pepper flakes

cilantro (chopped)

extra virgin olive oil

coconut milk

sriracha

lime juice

Preheat oven to 400 degrees. Lightly grease a baking sheet with oil. In a large bowl add all of the meatball ingredients. Mix to combine. Make sure not to over mix.

Portion out 12 large meatballs. (Working with slightly wet hands helps the meatballs from sticking to your hands.)

Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through. Make sure to flip half way through cooking.

Take out of the oven and toss the cooked meatballs in the Thai Red Curry Sauce. Garnish with extra cilantro if desired. Serve immediately.

Thai Curry Chicken Meatballs

Heat oil in small saucepan. Add garlic and ginger and cook for 1 minute.

Add in curry paste and cook for an additional minute.

Whisk in coconut milk and continue whisking until thick. Take off the heat. Stir in Sriracha, pepper, salt, red pepper flakes, cilantro, and lime juice. Set aside until ready to toss with meatballs.

Thai curry sauce

https://content.jwplatform.com/videos/7DH6Wy1Q.mp4

Thai Red Curry Chicken Meatballs. A quick, low carb, and low-calorie weeknight dinner that takes less than 30 minutes to make. These Thai curry meatballs are also great as an appetizer! Take them to potlucks or have them as a no-fuss meal during the week.

This hearty meal takes flavor inspiration from Indian masoor dal, spiced and creamy red lentils. Here, eggplant pairs with the fragrant spices of dal and brings a silky texture to the final dish. Cumin seeds, coriander, garlic, ginger and fresh chiles are bloomed in ghee to release their fragrant aromas as they toast before they’re simmered with lentils and eggplant to form a rich, perfumed stew.

Eggplant Dal

neutral oil,

onion

eggplant

Salt and black pepper

ghee

cumin seeds

coriander

tomato,

red lentils,

cilantro and basmati rice

In a large Dutch oven, heat oil over medium. Add onion and eggplant, and season with salt and pepper. Cook, stirring occasionally, until eggplant is softened and starting to break down, about 8 minutes. Add 2 tablespoons water and stir up the browned bits on the bottom of the pot. Cook until all of the water is absorbed, then transfer eggplant mixture to a bowl.

Melt ghee in the pot over medium heat. Add garlic, ginger, chile, cumin seeds and coriander, and stir constantly until fragrant (be careful not to burn), about 30 seconds. Add tomato and cook, stirring occasionally, until completely broken down and lightly caramelized, about 8 minutes. Stir in eggplant mixture.

Add lentils and 3 cups water to the pot, and season with salt and pepper. Bring to a boil over high heat, then cover, reduce heat to medium-low and simmer until lentils are tender and mixture is thickened, about 15 minutes. Season with salt and pepper.

Divide dal among bowls and garnish with cilantro. Serve with rice or naan.

Ginger Turmeric Shots Recipe with Lemon as an Antiinflammatory Wellness Shot is the perfect Winter Morning Juice using your Blender. All the Anti-Inflammatory Benefits you get from One Shot from a Juicer are Exceeding Everything Else you might have tried before.

Ginger Turmeric Shots Recipe

Cup (100 mililiter

(2 Tablesoons) Fresh Ginger Root

Turmeric

Black Pepper

Extra Virgin Olive Oil

Prepare ingredients

Prepare all of the ingredients for easy assembly. Juice the lemons. Get the powdered turmeric and powdered ginger, if fresh is unavailable, as well as pepper. 

Lemon, ginger, pepper, and turmeric

Prepare your Magic Bullet or any other grinder you have at home. Using a blender or bullet, pour lemon juice in, and add ginger slices, turmeric, and black pepper. 

Add olive oil and mix

Add a spoonful of olive oil or your fat choice into the glass. Close the jar of the magic bullet and mix it all thoroughly until a smooth consistency. 

Pour and enjoy

Once all is thoroughly mixed, pour it either into one just or single-shot glass jars, which you can store in your refrigerator. 

https://mediavine-res.cloudinary.com/video/upload/sfdoum6u6qhzo82jatsu.mp4

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Red Curry Lentils With Sweet Potatoes and Spinach

olive oil

potatoes

yellow onion, chopped

Thai red curry paste

garlic cloves, minced (about 1 tablespoon)

(1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)

red chile,

turmeric

low-sodium vegetable stock

kosher salt,

baby spinach

lime, juiced

cilantro leaves,

coconut flakes,

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.

Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.

Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.

Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.

Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.

Divide among shallow bowls and top with cilantro and coconut flakes, if using.

Sticky Coconut Chicken

6-8 boneless skinless chicken thighs, breasts

coconut milk (light

salt (I use coarse, kosher salt)

red pepper flakes (see note)

rice vinegar

soy sauce

Whisk together the marinade ingredients (or blend until smooth).

Pour the marinade over the chicken, tossing to coat evenly. Cover and refrigerate at least one hour or up to eight hours (any longer and the texture of the chicken can soften and get a little mushy).

Toward the end of marinading time, bring the vinegar, sugar, soy sauce and red pepper flakes to a boil over medium heat. Simmer vigorously until the mixture is reduced by about half and is slightly thickened, about 10-15 minutes. Remove from the heat. If it doesn't seem to be thickening, just keep an eye on the reduction level, and keep in mind that it may still look a bit thin on the stove but will thicken as it cools.

Grill the chicken over medium heat (or bake in the oven at 375 degrees on a greased, foil-lined pan), 4-5 minutes per side. The exact time will depend on type of chicken and thickness of the pieces - chicken thighs will take longer to cook than chicken breasts.

The last few minutes of grilling or baking, brush the chicken with the glaze (repeat if you want a thicker coating). Serve with leftover glaze and rice, if desired.

A sweet and creamy tropical smoothie with banana, mango, and pineapple. Delightfully refreshing!

Top 8 fresh ginger recipes from across the web

The most viewed fresh ginger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Homemade Gingerbread Cake

Slow Cooker Indian Beef

Thai Red Curry Chicken Meatballs

Eggplant Dal

Ginger Turmeric Shots Recipe

Red Curry Lentils With Sweet Potato...

Sticky Coconut Chicken

Mango Pineapple Smoothie (Vegan)

Top 8 fresh ginger recipes from across the web

The most viewed fresh ginger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Homemade Gingerbread Cake

Slow Cooker Indian Beef

Thai Red Curry Chicken Meatballs

Eggplant Dal

Ginger Turmeric Shots Recipe

Red Curry Lentils With Sweet Potato...

Sticky Coconut Chicken

Mango Pineapple Smoothie (Vegan)

The most viewed fresh ginger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine