Marinated Pork Medallions with a Ginger-Apple Compote

Ingredients:2 cups balsamic vinegar2 tablespoons minced garlic1 tablespoon chopped fresh thyme1 cup olive oil1 pork tenderloin, cut into 2 inch pieces½ cup butter¼ cup packed brown sugar1 apple, thinly sliced¼ cup dried cherries1 tablespoon minced fresh ginger root1 pinch ground cinnamon1 pinch ground nutmeg Directions:Puree the balsamic vinegar, garlic, and thyme in a blender until … Read more

Pumpkin Dip

4 cups powdered sugar 2 8 ounce packages cream cheese 1 30 ounce can pumpkin 2 teaspoons ground cinnamon 1 teaspoon ground ginger In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in regrigerator. Serve with ginger snaps. makes 7 cups

Giant Ginger Cookies

Giant Ginger Cookies To create the chewy texture, be sure to make them with shortening, not butter or margarine. 4 1/2 cups all purpose flour 4 teas. ground ginger 2 teas. baking soda 1 1/2 teas. ground cinnamon 1 teas. ground cloves 1/4 teas. salt 1 1/2 cups shortening 2 cups granulated sugar 2 eggs … Read more

Ginger Cookies

Ginger Cookies 4 1/2 cups flour 4 teas. ground ginger 2 teas. baking soda 1 1/2 teas. ground cinnamon 1 teas. ground cloves 1/4 teas. salt 1-1/2 cups shortening 2 cups sugar 2 eggs 1/2 cup molasses 1/4 cup coarse or reg. sugar for rolling dough in. Laura, I remember your asking for the list … Read more

Easy Indian Style Okra

Easy Indian Style Okra INGREDIENTS: 3 tablespoons butter 1 medium onion, chopped 1 pound sliced fresh okra 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground coriander 1/4 teaspoon ground black pepper salt to taste DIRECTIONS: Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir … Read more

Kathy Lee’s Wassail Bowl

Ingredients for cider. I just slice orange rather than peel & zest. Dear Laura, I’m glad you plan a nice dinner with friends–and dogs. I expect Paige to come in anytime tonight, according to when she gets started. Celia’s will likely come tomorrow as will Craig’s. Your mom is having the dinner as I am … Read more

Dry Curry and Rice

Dry Curry and Rice my version ・1 lb ground pork ・4–6 tomatoes ・1/2 – 1 onion ・1 1/2 celery ・1 1/2 carrot ・2–4 tsp chopped garlic ・2–6 tsp chopped ginger ・2–6 tbsp curried powder ・1–2 tbsp vegetable oil ・salt and pepper to taste ・boiled rice Adjust eh garlic, ginger, and curry powder to taste. Be … Read more

Lemon-Ginger Ice Cream

Lemon-Ginger Ice Cream 1½ cups caster sugar / superfine sugar finely grated zest of 1 lemon ¾ cup lemon juice, strained ½ cup very finely chopped crystallised ginger 4 egg whites 1 cup cream ½ cup greek yoghurt Combine sugar, lemon zest and juice and ginger in a medium pot. Stir over heat until sugar … Read more

Pressure Cooker Butter Chicken

This is excellent!


  • 10 boneless skinless chicken thighs
  • 2 (14-ounce) cans diced tomatoes and juice
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons fresh ginger root, peeled and chopped
  • 1/2 cup (1 stick) unsalted butter
  • 2 teaspoons ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 3/4 cup heavy cream
  • 3/4 cup Greek yogurt
  • 2 teaspoons garam masala
  • 2 teaspoons ground roasted cumin seeds (roast on the stovetop in a small pan)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 cup firmly packed minced cilantro


  • Cut the chicken pieces into quarters.
  • Put tomatoes, jalapeno and ginger in a blender or food processor and blend to a fine puree.
  • Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch). Remove them with a slotted spoon into a bowl and put aside.
  • Add ground cumin and paprika to the butter in the pot and cook, stirring rapidly, for 10-15 seconds.
  • Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot. Gently stir the chicken to coat the pieces. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.
  • Stir in the garam masala and roasted cumin. Whisk together cornstarch and water in a small bowl. Stir in to sauce in the pot. Select sauté and bring to a boil. Turn off pressure cooker and stir in minced cilantro.
  • Serve with rice and naan.

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