Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2
tablespoon chopped fresh ginger 1
tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1
cardamom pod 1/4 teaspoon hot pepper flakes
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2 tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg —
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2
tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground
cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg —
cardamom — from about 3 - 4
pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2
cardamom pods, husked 1-1/4 teaspoons turmeric 1
tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1
tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1
tablespoon coconut milk (optional)
12 - ounce bag of cranberries, bruised ones discarded, rinsed and drained 1/2 cup honey 1
tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green
cardamom pods 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Zest from 1 orange, about 1
tablespoon 2
tablespoons finely chopped candied ginger 1
tablespoon Grand Marnier, optional
2 Meyer lemons, sliced very thin 2 1/2
tablespoons sea salt 3 cinnamon sticks 4 star anise 5 whole
cardamom pods juice of 1 Meyer lemon 1/4 cup organic sugar 1/4 cup vodka
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2
tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green
cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
1
tablespoon whole black peppercorns 9 sticks cinnamon 1
tablespoon whole cloves 1/2 teaspoon fennel seeds 2
tablespoons whole green
cardamom pods 3 black
cardamom pods (optional) 2
tablespoons dried ginger powder Combine all ingredients in a spice grinder or a powerful blender and process into a fine powder.
Serves 1 2
tablespoons dark chocolate, chopped 1 teaspoon unsalted butter 1 cup milk 3 green
cardamom pods, crushed with the back of a knife 1/2 teaspoon vanilla In a small saucepan, heat milk and
cardamom pods over medium - low heat.
1 cup and 2
tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1
tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3
cardamom pods dash of both clove and all spice 3
tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
* 2 cups brown basmati or jasmine rice * 3
Tablespoons vegetable oil * 3
cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2
cardamom pods 1 one - inch piece of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2
tablespoons chopped fresh sage 8 cups water
Café Brûlot In Upper Chamber 2 sticks cinnamon 8 whole cloves peel of 1/2 lemon peel of 1 orange 2 whole star anise 10 dashes Regan's Orange Bitters 1
Tablespoon sugar 4
Tablespoons ground coffee 1 rosemary sprig 2 crushed
cardamom pods In Lower Beaker, directly over flame 1 ounce Landy VSOP Cognac 2 ounces Cointreau Noir 5 ounces water Heat, pour into cup, savor and enjoy.
1 small bunch mint (about 6 sprigs) About 2
tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2
tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground
cardamom 4 crushed
cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced
2 cups milk 1 ounce bittersweet chocolate (we used Valrhona Caraibe) 1 cinnamon stick, crushed 4
cardamom pods, crushed 3
tablespoons sugar, to taste Whipped cream (optional) Cocoa powder for dusting (optional)
* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I used a combination of butternut squash, carrots, turnips and parsnips), peeled and diced * 3
tablespoons olive oil * course salt * 2
tablespoons unsalted butter, preferably organic * 3
tablespoons maple syrup generous pinch of red pepper flakes or cayenne pepper * 5
cardamom seeds /
pods (the original recipe calls for 1/8 tsp.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3
cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2
tablespoons tamari 1
tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1
tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1
tablespoon sesame seeds
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot of modification, but I believe my changes did not change the overall quality of the recipe): - doubled the amount of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead of 1 1/2 cups whole - milk yogurt - butter instead of 3
tablespoons ghee - ground
cardamom instead of 6
cardamom pods -5 dried chiles de árbol instead of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
15 Key or Mexican limes 1 cup salt 10 whole bird peppers such as piquins or chiltepins or 2 habaneros, halved 3 cups water 1/2 cup vinegar 1/2 cup sugar 2
cardamom pods 1
tablespoon whole cloves 5 allspice berries 1/4 teaspoon freshly ground black pepper 4 cloves garlic, sliced 1 bunch green onions, white part only, chopped
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2
cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3
tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2
tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2
tablespoons tomato paste 12 cocktail onions Salt to taste
Welcome Spring Cake Hazelnut Sponge Cake Base 1 cup Hazelnut flour 7 Dates, smaller Helwah dates or 6 Medjool dates 1
tablespoon virgin Coconut oil 1 pinch of Himalayan salt 1/4 teaspoon real Vanilla from
pod 1/4 teaspoon ground
Cardamom
For the duck breasts: 2 cups orange juice 2
cardamom pods 2 cloves 1 teaspoon coriander 1 teaspoon allspice 1 cinnamon stick 4 duck breasts, 5 — 8 ounces each 1
tablespoon cooking oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2
cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3
tablespoons malt vinegar
1 cinnamon stick 1 star anise 1
tablespoon coriander seeds 1 teaspoon cumin seeds 2 whole cloves 3 green
cardamom pods 2 black peppercorns 2 cups coconut milk 2 teaspoons turmeric powder 1 - inch fresh ginger root — peeled, sliced and crushed with a knife 1/4 cup plus 1
tablespoon maple syrup 1/2 teaspoon xanathan gum or 1
tablespoon arrowroot powder
1/4 cup plus 2
tablespoons vegetable oil 2 bay leaves 4 cloves 1 one - inch piece of cinnamon stick 1 black
cardamom pod 3 large Spanish or mild onions, thinly sliced 1 1/2 cups water
Aloo Matar (Potato and Pea Curry) 1 large tomato, or about 3 canned plum tomatoes, chopped 6 garlic cloves, peeled 1 / 2 - inch fresh ginger, peeled 1 - inch piece cinnamon 2 cloves 2 green
cardamom pods 3
tablespoons canola oil 1 teaspoon cumin seeds 1/2 medium onion, ends trimmed, cut into thin half moons 2 medium potatoes, peeled and chopped into 1 / 2 - inch cubes 1/2 teaspoon salt 2 teaspoons turmeric 1/4 teaspoon cayenne pepper 1 1/2 teaspoons garam masala 3 cups frozen peas 2
tablespoons cream fresh cilantro, for garnish