Sentences with phrase «add ginger oil»

We start with coconut, honey, salt and cocoa then add ginger oil to bring a rich, velvety expression of its sweet & spicy character.

We start with coconut, honey, salt and cocoa then add ginger oil to bring a rich, velvety expression of its sweet & spicy character.

Not exact matches

Make the sticky ginger sauce by adding coconut milk, coconut oil, coconut sugar, salt and ginger to a sauce pan and heating until it reaches a rolling boil.

Add sesame oil to a frying pan and add the garlic, ginger and chilAdd sesame oil to a frying pan and add the garlic, ginger and chiladd the garlic, ginger and chilli.

I sautéed some garlic, shallot and fresh ginger in a tiny bit of olive oil before I added in the rest of the ingredients.

Drain the oil from the pan, and add to it the ginger and garlic.

On the other side put the chicken in the pressure cooker and fry it with some oil and add ginger paste, garlic paste, salt, ajinomito, lemon juice and stir them all very well.

Directions The marinade In a medium sauce pan, heat the oil, add garlic, ginger and jalepeno, saute on medium heat 7 minutes, being careful not to burn the garlic.

I agree, it can be a bit bland without the help of a star ingredient like ginger, blood orange, or even miso and sesame oil like you've added.

I omitted the ginger and added a dash of soy sauce to bring out the miso, though I love the idea of sesame oil.

Set aside and cool, then add vegetable oil, ginger and Sriracha and shake well to combine.

Add some oil to the heated wok, saute the chopped ginger and garlic till fragrant.

:D I can never really leave a recipe alone, so I added and changed up some things: 1 / 2c honey -LCB- fresh from a hive upstate -RCB-, a handful of oats, a couple dashes of ground ginger, 1/2 as much butter -LCB- unsalted -RCB-, with some walnut oil to compensate, and some extra burbon.

Add coconut oil, ginger and cloves to the coconut milk in the saucepan.

Heat a pot to medium heat and add pepper, onion, ginger and garlic with the olive oil.

For example, if you were making Mexican - inspired rice and beans, you could use olive oil instead of coconut oil, skip the ginger, and add cumin and / or chili powder.

In a large, deep skillet, heat coconut oil over medium high, and add onion, garlic and ginger.

Heat oil in a pressure cooker, add finely chopped vegetables, crushed garlic and grated ginger in it and sauté for 2 - 3 minutes on medium heat.

It uses coconut oil as base along with garlic and onions, both well known for their immune boosting properties, next just add some pumpkin and coconut milk, ginger, stock and nutmeg; it» as easy as pumpkin pie!

Add about 2 tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut butter and a drizzle of toasted sesame oil.

You could just add extra virgin olive oil instead or play around with any other flavored oils that you have at home and like (garlic oil, ginger oil, chili oil, walnut oil, etc).

HEAT the oil, using a large sauté pan, and add the ginger and onion and cook until the onions are translucent, about 3 minutes.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivadd cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Add another tablespoon of oil and sauté the garlic and ginger for 30 seconds.

Put a little sesame oil in a pan and add the shallots, garlic and ginger and gently cook for 2 minutes.

Now heat 2 tbsp of oil in a pan and add dried red chillies, garlic, ginger, green chilies and sauté for some time.

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

They had a deep, wonderful pumpkin flavor with spice undertones (I also added a pinch of ginger), I replaced the oil with butter (salted); the batter looked a little separated but baked perfect.

In a medium sized pot heat the coconut oil, add the mustard seeds and curry leaves and when the seeds start to pop add the chili, garlic, ginger and onion and cook until everything starts to brown.

At its most basic, I simply cooked the oatmeal in some chicken broth with a slice of ginger, topped it with a poached egg, drizzled a little soy sauce and sesame oil on top, and added a sprinkling of chopped scallions.

Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3 - 5 minutes, add chopped bell pepper and minced ginger and continue cooking another 2 - 3 minutes or until onions and garlic begin to golden.

Add the garlic, ginger and red pepper flakes to the cast iron pan and drizzle with a little oil and saute until fragrant (about a minute) being careful not to burn.

In a small saucepan over medium high heat add the sesame oil, garlic and ginger.

Add ginger, rayu, soy sauce, sesame seeds and sesame oil, reduce heat to medium - low and simmer for 30 seconds.

So I might do a soba bowl, using sesame oil and adding some fresh ginger to the mix as well!

Heat the oil in a large saucepan, add the onions, ginger and garlic and sweat for 5 minutes, until soft but not coloured.

Meanwhile, heat the oil in a medium pan and add the onion and ginger.

Add the chopped scallions, chopped ginger, green chili, 2 tablespoons of olive oil to a food processor and process until you get a coarse green paste.

Melt coconut oil in a large pot and add onion, garlic and ginger.

I add fruit and nuts to my hot cereal: Blueberries and walnuts to oatmeal; apples, raisins, and walnuts, plus cinnamon, ginger, and turmeric to steel cut oats; cut up pears and blueberries with walnuts and nutmeg and ginger to brown rice farina / amaranth cereal; and perhaps my favorite, unsweetened shredded coconut, cut up date, walnuts, and half a banana, plus some coconut oil with brown rice farina / amaranth cereal.

Heat the oil in a heavy stockpot or saucepan add the carrots, onions, and ginger and saute until the carrots are softened, about 5 minutes.

When the oil stops shimmering add the garlic, ginger and Sriracha.

Add 1 tablespoon vegetable oil, 1 tablespoon curry powder, the coriander stalks, onion, garlic and ginger, then pop the lid on and cook for 2 minutes, or until lightly golden, stirring occasionally.

Move onion to sides of sauce pan, reduce heat to medium, add ginger garlic sesame and oil mixture to the middle of the saucepan and saute until fragrant for 1 minute.

I made this quick weekend lunch by softening a bit of chopped yellow onion in a dab of coconut oil, then adding garlic, ginger, and curry powder, and finally stirring in some home - grown lentil sprouts until just heated through.

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.)

Ginger, garlic and coconut oil add an antiseptic, antibacterial quality and increase immune function.

When the oil is just starting to get hot (the surface of the oil will start to shimmer), add the garlic and ginger and sauté for 30 seconds, until fragrant.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

Heat the rest of the olive oil in the pan and add the sliced onion, grated garlic, ginger, ground turmeric, cinnamon, and cayenne pepper.