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Substitute Ground Ginger For Fresh

by Dan Hughes
Substitute Ground Ginger For Fresh

Substitute Ground Ginger For Fresh

The following are some of my favorite recipes that use this great all natural spice. I have always been a fan of using fresh ginger in many of my dishes, but it is not always available and can be expensive if you purchase it on a regular basis.  If you don’t want to buy fresh ginger or don’t have any, then substituting with ground ginger will save you money and still give you wonderful flavor.  Here is how much to use to get the same taste as fresh.
If you are looking for more than just a flavorful addition to your cooking, then try adding ginger to soups, stews, chilies, casseroles, stir fry, chili sauce, marinades, dips, and even desserts like cakes and cookies (I also add it to muffins).  It can really take them over the top when used in these ways.  Try mixing chopped onions into your dish with fresh ginger, garlic, peppers, spices and other seasonings.  You can also mix it into mashed potatoes, meatloaf, chicken salad, tuna salad, deviled eggs, potato soup, corn, beans, etc.
If you make your own salsa, then you know how important fresh herbs and vegetables are to giving any recipe its best flavor.  Fresh ginger has a spicy, hot bite to it and adds an interesting dimension to any salsa or dressing.  I love to use it in salads, especially those made up of greens such as spinach, kale, endive and others.  The heat from the ginger makes the flavors pop and bring out the true colors and textures of the leaves.  Just chop finely and sprinkle lightly over greens before serving.  Also try incorporating it into vinaigrettes.  When making a vinaigrette, simply replace half of the usual vinegar with freshly grated ginger root.
Ginger Scrub
1 cup sugar
2 tablespoons salt
½ cup freshly grated ginger root
Mix together thoroughly until well blended. Store in tightly closed jar; refrigerate indefinitely. Use about ½ teaspoon per scrubbing.
Citrus-glazed Salmon Fillets
4 salmon fillets, 6 ounces each
¾ cup orange juice
½ cup soy sauce
¼ cup honey
Freshly cut lemons, limes, oranges, tangerines
Sour cream
Minced fresh parsley
Black pepper, coarse salt
Cut thin slices off one long side of each fish fillet. Place fish skin side down on broiling pan. Broil 4 inches apart from heat source 5 minutes. Turn fish over and brush tops with some of the orange juice mixture. Broil 3 to 4 minutes longer or until firm and opaque throughout. Remove fish from oven; keep warm. Reduce oven temperature to 350 degrees F. Brush remaining orange juice mixture evenly over fish. Sprinkle fish with lemon juice mixture; broil 2 to 3 minutes or until lightly browned. Serve immediately with sour cream, lime wedges, and minced parsley.
Orange Glazed Pork Chops
4 bone-in pork loin chops, 7 oz. each
Bacon bits
Parsley flakes
Preheat oven to 325 degrees F. Coat both sides of pork chops with nonstick vegetable spray. Season pork chops with salt and pepper. Heat oil in heavy skillet over medium heat; add bacon bits. Cook pork chops 6 minutes on each side or until no pink remains. Transfer pork chops to baking sheet. Bake 15 minutes at 325 degrees F or until tender. Drain fat from skillet. Add orange glaze and whisk until smooth. Pour over pork chops. Return to baking sheet. Bake 20 to 25 minutes or until heated through. Serve with rice. Garnish servings with parsley flakes.
Spiced Turkey Breast With Apricot Sauce
3 turkey breast halves
1 onion, sliced
6 sprigs rosemary
2 bay leaf
2 cups apricot nectar
1 cup apple cider
Place turkey breasts between two pieces of wax paper. Pound thickest part with flat side of wooden spoon until ½ inch deep. Cut slits down center of turkey. Insert knife tip under slits to form pockets; do not pierce bottom layer of flesh. Insert herb sprigs and bay leaf. Tie legs and wings to opposite ends of bones with kitchen string. In large pot combine apricot nectar, apple cider, and water. Bring to boil. Carefully place turkey pieces in broth, cover, and simmer 90 minutes or until instant-read thermometer inserted horizontally into thickest portion registers 160 degrees F. Let stand 10 minutes before removing strings and carving. Serve with Apricot Sauce.
Apricot Sauce
5 dried apricots
1 envelope unflavored gelatin
½ cup cold water
1 cup boiling water
½ cup butter
½ cup packed brown sugar
½ cup white flour
Combine first five ingredients in small bowl. Microwave on high 45 seconds; let cool slightly. Stir in melted butter until smooth. Spoon over cooked turkeys.
Sweet Potato Souffle
8 egg whites
Pinch of salt
1 pinch cinnamon
1 pinch nutmeg
1 vanilla bean
4 sweet potatoes, peeled and cubed
Cook squash in salted boiling water 10 minutes. Drain and reserve ½ cup liquid. Preheat oven to 400 degrees F. Beat egg whites until foamy. Gradually beat in reserved squash liquid, followed by salt, cinnamon, nutmeg, and vanilla. Gently fold sweet potatoes in gently. Grease 12-cup tube pan; line with foil. Fill pan three-fourths full with batter; bake 35 minutes or until golden. Cool completely on rack. Serves 8.
Note: One pound of fresh ginger weighs about 4 cups.
Honey-Ginger Roasted Chicken
3 pounds whole roaster chicken
1 tablespoon extra virgin olive oil
1 tablespoon seasoned salt
1 tablespoon Chinese 5 Spice Powder
1 bunch scallions, rinsed and trimmed
1 red bell pepper, quartered
1 head garlic, halved crosswise
1 stick cinnamon
1 cup dry sherry
1 cup hoisin sauce
1/3 cup honey
Remove giblets and trim neck. Rinse chicken inside and outside with cold running water. Pat dry. Using sharp paring knife, cut along either side of backbone. Discard backbone. Pull leg away from body cavity; discard thigh joint. Separate drumsticks at joints. Set aside while preparing gravy.
Heat oil in Dutch oven over medium-high heat until shimmering. Add chicken and cook until deeply browned on all sides, turning occasionally. About halfway through cooking time, remove excess drippings with slotted spoon.
Add salt, 5 Spice powder, and cinnamon. Deglaze with sherry, scraping up dark brown bits with spoon. Continue cooking until most of liquid evaporates and only faint traces of alcohol remain.
Transfer chicken pieces to slow cooker insert; pour liquid over chicken. Cover and cook on low 7 hours or until very tender. Skim fat from drippings in Dutch oven using spoon. Carve chicken and serve with gravy. Makes 6 servings.
For more delicious recipes visit http://www.myrecipes.com/cooking/gourmet_dishes.asp.

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