Not exact matches
3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves garlic, crushed and
minced 1 tablespoon freshly
grated ginger 3 medium tomatoes, chopped 2 tablespoons lime juice 2 pounds cooked lobster meat
Once it is melted, saute until soft 1/2 chopped medium onion, 1
minced garlic clove, 1 small hot pepper or red pepper flakes, 1T
grated ginger.
Made this with a honey
ginger glaze: 1 tablespoon each soy sauce, honey, melted butter and
grated ginger, 1/2 tablespoon each olive oil and toasted sesame oil and 1large clove of
minced garlic.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic,
minced 2 tablespoons
grated fresh
ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
I've written about the benefits of
ginger in the past and shared
ginger recipes using it in ground, dried «spice» form and also
minced or
grated.
I've made something similar of my own design, but with double the
ginger (fresh
grated or finely
minced candied) reduced espresso and a hint of cayenne.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon
grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon
minced fresh
ginger root 1 Tablespoon
minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
In a large pot, saute the chopped onion,
minced garlic and
grated ginger in some water until the onion is soft.
4 tablespoons olive oil 16 ounces sliced mushrooms 3 garlic cloves,
minced 1/2 teaspoon freshly
grated ginger 2 large eggs, lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 4 green onions, thinly sliced
I just
grated /
minced ginger & garlic in an «eggplant with garlic sauce» recipe — your paste would have come in very handy.
1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp
grated lime peel 1 Tbsp peeled,
minced fresh
ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro leaves
Add dill,
minced garlic and
grated ginger, then using a blender or a handheld blender, puree the soup until creamy.
1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh
ginger, peeled and
grated 1 clove garlic,
minced 1 bunch chives, chopped 1 pound chicken breast, cut into small pieces 1/4 pound sliced bacon
freshly
grated or
minced ginger 1 cup apple cider vinegar 1/4 cup raw honey or maple syrup
ADVERTISEMENTS ADVERTISEMENTS INGREDIENTS: 4 cups water (distilled or spring) 5 organic green tea bags 2 tablespoons
ginger, finely
grated or
minced 3 - 4 tablespoons honey (add more to taste) 2 cups... Read More
Other possible additions include
minced fresh
ginger (added with the onions),
grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped cilantro (stirred in at the end).
Cinnamon - chocolate fruit
mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely
grated 1 orange, finely
grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground
ginger 1/4 teaspoon freshly
grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
1 Tbsp avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp
grated fresh
ginger 3 cloves garlic,
minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp white pepper
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves,
minced 1 tablespoon
grated fresh
ginger
1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic,
minced 1 teaspoon fresh
grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
Mix in the
minced garlic,
grated ginger, red chile pepper and cook for an additional minute, until the garlic is fragrant — it should start to smell awesome.
What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference)
grated fresh
ginger 4 garlic cloves,
minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves,
minced 1 1 - inch piece fresh
ginger root, peeled and
grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then
minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely
grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
3 tablespoons
Ginger - Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely m
Ginger - Garlic Paste, recipe follows (or 1 tablespoon
grated fresh
ginger and 3 cloves garlic put through a garlic press or finely m
ginger and 3 cloves garlic put through a garlic press or finely
minced)
5 tablespoons coconut oil 1 red bell pepper, chopped 1/2 sweet onion, chopped 4 garlic cloves,
minced 1/2 teaspoon freshly
grated ginger 2 cups cubed pineapple 2 large eggs, slightly beaten 1 1/2 tablespoons low - sodium soy sauce 4 green onions, sliced 1/2 cup cashews, some chopped if desired
In a small bowl whisk together the olive oil, Thai sweet red chili sauce, lemon juice,
minced garlic, miso paste and
grated ginger.
1 tablespoon olive oil 1 medium onion, diced 1 clove garlic,
minced 2 teaspoons fresh
ginger,
grated 1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cayenne pepper 1 teaspoon ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic,
minced 1/2 teaspoon or more
ginger, peeled and
grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar,
grated ginger,
minced garlic, sesame seeds, and cornstarch.
In a bowl, combine 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice vinegar, 1 Tbsp
grated fresh
ginger, 2 cloves of
minced garlic, 2 Tbsp sesame seeds, and 1 Tbsp cornstarch.
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic,
minced - 1 teaspoon of
grated fresh
ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
Marinade (adapted from The Raw 50) 1 cup olive oil 2 tablespoons coconut oil 1 red bell pepper — chopped juice of 2 limes 2 tablespoons
grated ginger 2 teaspoons
minced garlic salt — to taste 1 cup fresh cilantro
12 giant tiger prawns, shelled and de-veined (tails intact) 1/2 cup butter 1 cup freshly - squeezed orange juice 2 tablespoons sherry 1 teaspoon
grated orange zest 2
minced green onions (tops and white parts) 1 teaspoon freshly
grated ginger root 1 orange, thinly sliced for garnish
2 green cabbages (3 kg) Save some of the outer layers of the cabbage for packaging on the top 800 g / 7 cups carrots (6 medium size carrots) or beetroot 15 g / 1,5 tbsp
grated ginger 15 g / 1,5 tbsp
minced garlic 15 g / 1 tbsp fresh
grated turmeric (optional) 30 g / 3 tbsp ground turmeric 5 g / 1 tbsp caraway seeds 5 g / 1 tbsp fennel seeds 2 tbsp / 30 g himalayan sea salt (optional, you can do it without salt, but it speeds up the process)
1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves garlic,
minced 1 tablespoon
grated ginger 1 serrano or jalapeño chile, seeded and
minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows
1 medium onion, chopped 4 cloves garlic,
minced 1 tablespoon olive oil 1 cup hot water 1/2 teaspoon curry powder 1 tablespoon fresh
ginger,
grated 1 cup natural peanut butter (or other nut butter; try cashew!)
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic,
minced 2 inch nub of
ginger, peeled and
grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
Ingredients 1 package firm tofu 1 teaspoon vegetable oil 2 tablespoons
grated or finely
minced ginger 1 clove garlic,
minced 2 tablespoons mirin or other white wine 2 tablespoons rice wine vinegar 1 tablespoon honey 2 tablespoons soy sauce.
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and
minced or crushed 1 tablespoon
grated peeled fresh
ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece
ginger,
grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup
minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
Ingredients 1/4 cup reduced - sodium chicken broth 2 Tbsp rice vinegar 3 Tbsp low - sodium soy sauce 2 tsp cornstarch 1 Tbsp brown sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili sauce * 1 Tbsp plus 1 tsp canola oil, divided 1 - 2 tsp fresh
ginger,
grated 2 cloves garlic,
minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4 cups small broccoli florets 1 cup onion, vertically sliced (not pictured) Sesame seeds for garnish
2 tablespoons oil (ghee / coconut oil) 1 medium onion, sliced 2 cloves garlic,
minced 1 teaspoon freshly
grated ginger 2 - 3 tablespoons Thai red curry paste (start with 2 and add more if you want it spicier) 2 cups (approx.)
ingredients SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1 yellow onion (peeled and
minced) 3 cloves garlic (peeled and
minced) 1 and 1/2 teaspoons ground cumin 1 and 1/2 teaspoons ground corinader 1 and 1/2 teaspoons smoked paprika 3/4 teaspoon ground cinnamon 1/2 teaspoon cayenne 2 tablespoons tomato paste 1 tablespoon fresh
ginger (peeled,
grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound ground turkey Kosher salt and freshly ground black pepper (to taste)
Ingredients 1/3 cup citrus juice (juice from one lime, 1 lemon, and about 2 Tbsp orange juice) Zest from one lime 1/2 cup reduced sodium soy sauce 2 tsp rice vinegar 1/4 cup plus 1 Tbsp brown sugar 2 cloves garlic, finely
minced or pressed 1 - 2 tsp freshly
grated ginger * fresh cracked pepper pinch of red pepper flakes
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and
minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly
grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly diced into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp
Ginger,
grated 2 cloves Garlic,
minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
2 shallots, sliced 2 garlic cloves, sliced 2 tbsp
minced fresh
ginger 3/4 cup Arborio rice 1 cup dry white wine 3 cups chicken or vegetable stock 2 large roasted beets (for preparation, see here) 1 tbsp chopped fresh parsley 2 tbsp parmesan shavings 2 tbsp
grated smoked mozzarella (optional) 1 cup chopped arugula (optional)
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 - inch piece of
ginger, peeled and
grated - 4 garlic cloves,
minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed
I also
minced the
ginger instead of
grating it (just easier).
Italian dressing made with raw apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy made from organic Italian olives) olive oil, a little water, freshly chopped garlic,
minced dried onion, fresh
ginger root
grated, one bay leaf, Italian seasoning.