Thursday Food Blog

Today it’s all about Ginger . It’s National Ginger Bread House day :

In the Slow Cooker :

  • 1½ pounds  boneless, skinless chicken thighs
  • ⅓ cup  unsalted butter, melted
  • ½ cup  honey
  • 1 tablespoon  grated fresh ginger
  • ⅓ cup  soy sauce ( light or low salt)
  • 1 tablespoon  lime juice
  • fresh black pepper, to taste
  • two scallions, minced ( green onions)
  1. Place the chicken thighs into the Crock-Pot.
  2. Stir together the melted butter, honey, grated ginger, soy sauce, lime juice and black pepper. Pour over the chicken thighs and mix to fully coat each piece.
  3. Cook on low for 6 hours. The chicken should be very tender and falling apart. It will shred easily with a fork.
  4. Spoon over rice to serve; top with a sprinkling of minced scallions.

Kitchen Tip :

Peeling Ginger with a Spoon Hold a piece of ginger root firmly in one hand and the bowl of a metal spoon firmly in the other hand. (Note that you can also just break a lobe off of the ginger and peel only that.) Scrape the edge of the spoon against the ginger to peel off the skin.

Ginger Bread Loaf

1cup packed brown sugar

3/4cup butter or margarine, softened 

4cup molasses 1cup boiling water

1teaspoon baking soda

2 3/4cups all-purpose flour

2teaspoons baking powder

4teaspoons ground ginger

2teaspoons ground cinnamon

1teaspoon ground all spice

1/2teaspoon ground cloves

1/4teaspoon salt

Glaze

1/2cup powdered sugar, 1to 2 tablespoons lemon juice

  • Heat oven to 350°F. Grease 2 (8×4-inch) loaf pans with shortening or cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Add eggs; beat well. In small bowl, stir molasses, water and baking soda until well mixed; beat into brown sugar mixture.
  • 2Gradually stir in flour and remaining bread ingredients until well blended. Spoon batter evenly into pans.
  • 3Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 15 minutes; remove from pans. Cool completely, about 1 hour 15 minutes.
  • 4In small bowl, stir together powdered sugar and enough lemon juice for desired consistency. Brush glaze over cooled loaves. Wrap tightly and store in refrigerator.

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