1 INCH GINGER RECIPES

Steps:

• 1. Preheat the oven to 400?F. 2. In a small bowl, combine the crushed red pepper flakes, if using, with the ginger and soy sauce. Place the chicken in a roasting pan or baking dish large enough not to crowd the pieces; they should have two finger's widths of space between them. Coat the chicken in the marinade; add the onion quarters, arranging the slices in between the pieces of chicken. Roast, basting halfway through, until the chicken is tender, 30 to 35 minutes. (Meanwhile, cook the rice and prepare a selection of greens for serving.) 3. Remove the chicken from the oven and pour any juices into a small saucepan before return the chicken to the oven. 4. To the saucepan with the pan juices, add the butter, honey and lemon zest. Cook over medium heat until it has reduced by a third, about 3 minutes. 5. Remove the chicken from the oven and pour the honey sauce evenly over top, then return to the oven and until the juices run clear when pierced at the thickest point, 5 to 10 minutes more. Rest for 5 minutes before serving. 6. Meanwhile, heat the oil in a medium saucepan over medium heat and fry the shallots until golden. Add the garlic, stirring to keep it from burning, then add the greens, adding a splash of water to help them cook. Season with salt and pepper, then stir-fry for about 5 minutes. Serve with the rice, vegetables and more crushed red pepper flakes if desired.

Steps:

• Step 1: In medium Dutch oven, cook 2 large sliced onions in 1 tablespoon vegetable oil until brown, about 5 to 6 minutes. Add 1 pound boneless lean beef (cut into 1 1/2-inch cubes); cook and stir over medium heat for 30 minutes.
• Step 2: Grind a 1-inch piece of ginger and 3 to 4 cloves of garlic in blender or food processor with a little water until smooth. Add to meat; cook 10 minutes longer. Add 1 teaspoon chili powder and 1 teaspoon salt; cook 30 minutes more.
• Step 3: Meanwhile, make the garam masala. In spice grinder or coffee grinder, grind 6 cloves, 1 teaspoon cumin seeds, 8 black cardamom seeds, 8 black peppercorns and a 2-inch piece of cinnamon stick. Grind until mixture resembles a fine powder.
• Step 4: Mix 2 teaspoons flour and the garam masala with a little water. Stir into beef mixture. Stir in 4 cups water. Mix well. Cook, tightly covered, over very low heat, stirring often, until meat is tender, about 1 hour.
• Step 5: Add garnishes. Serve with bread.