Gingercitrusrice Recipes

GINGER TEA

Steps:

• Bring 8 cups water and 1 cup thinly sliced unpeeled ginger to a simmer in a saucepan; simmer until reduced to 5 cups, about 25 minutes. Sweeten with 1/4 cup honey and divide among mugs (strain, if desired). Dust with cinnamon.

LEMON GINGER BASMATI RICE

Steps:

• Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
• Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.

GINGER RICE

Steps:

• Bring ginger, sugar, salt, and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed, 15 to 18 minutes. Remove from heat; let stand, covered, 7 minutes. Fluff rice with a fork before serving.

CITRUS-GINGER CHICKEN

Steps:

• Mix orange juice, lime juice, honey, gingerroot and 1 teaspoon thyme in medium bowl.
• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle salt and pepper blend over chicken. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in orange juice mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet.
• Heat sauce in skillet to boiling. Add butter. Cook, stirring constantly, until butter is melted and sauce is slightly thickened. Serve sauce over chicken and orange slices. Sprinkle with additional thyme.

GINGER CITRUS RICE

Steps:

• Spray a 3 quart saucepan with cooking spray and place over medium heat until pan is very hot, but not smoking. Add ginger root and ground cumin and cook for 1 minute.
• Add 4 cups water and bring to a boil. Stir in rice and salt. Reduce heat to low; cover and cook 15-18 minutes until all water is absorbed and rice is tender.
• Stir in lime juice and zest.

GINGER-CITRUS SHRIMP AND RICE

Steps:

• Melt butter in large skillet on medium heat. Add garlic; cook and stir 30 sec. to 1 min. or just until garlic is slightly softened. Stir in orange juice, onions and ginger. Increase heat to medium-high; cook and stir 3 min. or until liquid is reduced by about half.
• Add shrimp; cook 2 to 3 min. or just until shrimp turn pink, stirring frequently.
• Stir in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.

CITRUS-GINGER GRANITA

Steps:

• Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
• Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
• Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.

GINGER CRINKLES

Steps:

• Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.
• Roll teaspoonful of dough into ball, drop into sugar to coat.
• Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.

GINGER-CITRUS SYRUP

Steps:

• In a small saucepan, combine sugar, water, ginger and juice and zest of lemon and grapefruit.
• Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
• Remove any scum (bubbles) that float to the surface.
• Add cornstarch mix and stir for about 1 minute until thickened.
• Remove from heat and allow to cool.
• Transfer to a covered glass jar and refrigerate.
• This will keep for about a month in the fridge.
• When someone in your family gets the flu or the chills, put 2 Tablespoons in a mug with hot water, stir.
• Let them drink this slowly and follow up with either Tylenol or Asprin.
• They will be better in no time.

INSTANT ENERGY GINGER CITRUS SPRITZ RECIPE BY TASTY

Steps:

• Make the ginger simple syrup: In a small saucepan over medium heat, combine the sugar, water, and ginger. Bring to a low boil, then reduce the heat to low and simmer for 5 minutes, until the sugar is fully dissolved and the ginger is fragrant. Remove from heat and let cool for 5-10 minutes. Strain through a fine-mesh sieve (you should have ⅓ cup (80 ml) syrup).
• Fill a 10-cup pitcher halfway with ice. Pour in the ginger simple syrup, orange juice, and prosecco and stir to combine. Top with the bitter orange liqueur and club soda. Fill the pitcher with the orange slices. Serve immediately.
• Enjoy!

CITRUS-GINGER SUGAR

Steps:

• Mix all ingredients together in a small bowl. Transfer to an airtight container and cover; let stand at room temperature for at least 4 hours and up to overnight. Sugar may be kept, covered and refrigerated, for up to 2 weeks.