a little of each

A family's cookbook

Indonesian Ginger Chicken April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 9:44 pm
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1 cup honey

¾ cup soy sauce

¼ cup minced garlic (8 to 12 cloves)

½ cup fresh ginger root, peeled and grated

2 chickens (3 ½ pounds each) quartered, with backs removed



Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large, shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up and raise the temperature to 375 degrees. Continue baking for 30 minutes, or until the juices run clear and the sauce is a rich, dark brown.


Ginger Plum Chicken

Filed under: Main Dishes — alittlemoreofeach @ 9:41 pm
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From Harriet Roth’s Deliciously Healthy Jewish Cooking!


This sweet and spicy chicken recipe works in the slow cooker and makes wonderful leftovers.



Juice of 1 lemon

2 tsp garlic powder

2 tsp onion powder

2 lbs chicken, breasts work well

1 (17 oz) can purple plums, drained, pitted and diced small or pureed

1 (6 oz) can frozen lemonade concentrate

1/3 cup chili sauce (I used a Thai chili-garlic sauce for a little extra spice.)

1 Tbl soy sauce

3 tsp fresh ginger, grated

1 tsp Worcestershire sauce

2 tsp Dijon mustard



Wash the chicken and pat dry. Arrange the chicken pieces in a shallow roasting pan coated with cooking spray. Coat with the lemon juice, onion and garlic powders. Roast in a preheated 350 degree oven for about 35 minutes on each side, more or less depending on your chicken choice. While the chicken is roasting, combine the sauce ingredients in a saucepan and simmer for 10 to 15 minutes. When the chicken is browned and cooked through, brush generously with the ginger plum sauce and roast for 15 minutes more. Serve with steamed white rice. To prepare this dish in the slow cooker, simply brown the chicken in a pan, and add all of the ingredients to the slow cooker. Cook on High for about 2 to 2 ½ hours. The sauce will thicken when it cools a little. The leftovers of this dish can be prepared by shredding the chicken and combining with the sauce; it is reminiscent of barbeque.


Lara’s Ginger Pumpkin Tart December 11, 2012

Filed under: Desserts — alittlemoreofeach @ 4:13 pm
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Prep Time: 20 minutes

Cook Time: 2 hours

Ingredients (serves 8)

    For the Crust

    • 1 cup all-purpose flour
    • 1/2 cup butter, softened
    • 2 tablespoons packed brown sugar
    • 2 tablespoons finely chopped crystallized ginger
    • 2 teaspoons ground cinnamon
    • 1 egg yolk

    For the Filling

    • 1 can (15 oz) pumpkin (not pumpkin pie mix)
    • 1/2 cup sugar
    • 1/3 cup whipping (heavy) cream
    • 2 tablespoons finely chopped crystallized ginger
    • 1 teaspoon vanilla
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 2 eggs
    • Whipped cream, if desired


    Heat oven to 425ºF. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9×1 inch. Place pan on cookie sheet.

    In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.

    Reduce oven temperature to 350ºF. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.

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