Dark chocolate covered ginger is pure
diced ginger pieces drenched in rich dark chocolate.
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion —
diced 1 - inch
piece fresh
ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears —
diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and
diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped
ginger 1 teaspoon ground turmeric 1 2 - inch
piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
1 Medium aubergine,
diced large 1t Sesame oil (or another high - heat oil) 1/2 Onion,
diced 1/2 Green pepper,
diced large 1 t Sesame oil 1 Clove of garlic, minced 1»
Piece of
ginger, minced
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion,
diced medium 1 pound seitan, chopped into bite sized
pieces 3 cloves garlic, minced 1 tablespoon minced fresh
ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch]
pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced
ginger (make your own) 1 small / medium onion, sliced or
diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes,
diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
12.5 ounce canned chicken, drained 4 green onions,
diced 1/4 cup
diced orange pepper 1/3 cup salted cashew
pieces 1/4 cup
diced water chestnut 1/2 cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon ground
ginger 4 large, ripe avocados Crispy rice noodles (optional) Additional cashews (optional)
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to taste 1/2 red onion, rough chopped 4 garlic cloves,
diced 1 ″
piece of fresh
ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp sweet paprika
The Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3
pieces lemon grass, minced 3 large
pieces ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar
Diced cucumbers and onions for garnish
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh
ginger, minced 4 garlic cloves 1 large red onion,
diced 2 medium size sweet potatoes, cut into bite - size
pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch
piece of
ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4
pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes,
diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
Crockpot Curry (makes 4 good - sized lunches) 2 small sweet potatoes, chopped into bite - sized
pieces 1 can of chickpeas, drained & rinsed 1 14oz can of
diced tomatoes 1 14oz can of light coconut milk 1 tbsp fresh grated
ginger ** if you are not used to
ginger, use.5 - 1 tsp (or 1/4 tsp dried)
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and
diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame
ginger dressing: 1/2 inch
piece of
ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
* 1 head cauliflower, washed and cut into large florets * 3 Tablespoons olive oil, for extra for drizzling * 1 - inch
piece fresh, peeled and grated
ginger * 3 cloves garlic, minced * 1/2 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon turmeric * 14.5 - ounce can
diced tomatoes * 1 Serrano chile pepper, quartered lenthwise * 1/2 teaspoon cayenne pepper * salt and pepper * 3 Tablespoons chopped cilantro
1 Can Tomato Paste 1 Can Lite Coconut Milk 3 Garlic Cloves, Minced 1 inch
Piece Fresh
Ginger, Grated 2 Tablespoons Red Wine Vinegar 2 Tablespoons Curry Powder 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and
Diced 1 Small Onion Cut Into Half Moon and Sliced Thinly (Optional) 8 Small Boneless, Skinless Chicken Thighs Garnish: Chopped Cilantro
* 2 Tablespoons nit «ir qibe (can substitute vegetable oil) * 1 large red onion, chopped * 4 garlic cloves, minced * 1 - inch
piece fresh, peeled
ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot of spice and heat) * 15 - ounce can
diced tomatoes, pureed with the juice
I did use Trader Joe's veg broth and added fresh
ginger (about an 1 ″
piece, fine, y chopped in addition to the dry) and one jalapeño finely
diced w some seeds bc the canned soup has a nice heat to it.
virgin coconut oil or extra virgin olive oil 1 yellow onion,
diced 1 inch
piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut squash 1/2 head cauliflower, cut in florets 6 cups chicken broth 1 lb chicken breast,
diced 1/2 bunch kale, torn into small
pieces salt and pepper
1 tbsp (15 mL) vegetable oil 1 small onion,
diced 1 tbsp (15 mL) minced fresh
ginger 5 cups (1.25 L) rhubarb, chopped into 3/4 — 1 ″
pieces / 2 — 2.5 cm (Appx.
Peel and
dice about 6 inches of
ginger, getting the
pieces as small as possible.
* 3 Tablespoons olive oil * 2 medium onions,
diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut into 1 - inch cubes * 3/4 inch
piece peeled
ginger, grated (easiest to grate frozen
ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or stock * 2 bay leaves * salt * 1 pound carrots, peeled and cut into 3 / 4 - inch cubes (can also use half carrots, half parsnips) * 1 pound potatoes, peeled and cut into 3 / 4 - inch cubes * 1-1/4 cups frozen peas * 1 Tablespoon corn starch (optional) * pepper
1 medium onion, finely chopped 2 tablespoons vegetable oil 1 tablespoon fresh
ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 fresh jalapeño or serrano chili (about 2 1/2 inches), finely chopped (discard seeds) 2 cups water 1 1/2 cups dried red lentils 1 13 - to 14 - ounce can unsweetened coconut milk 1 pound (about 2 medium - sized) zucchini,
diced into 1 / 4 - inch
pieces 1 cup loosely packed fresh cilantro sprigs
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch
pieces) 2 tablespoons olive oil 1 large yellow onion (peeled,
diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch)
piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch
pieces) 3 stalks celery (cut into 1 - inch
pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh
ginger (peeled, grated) 1 teaspoon lime zest
1 tsp of coconut oil 1 tbsp fresh, minced
ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp
ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized
pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of
diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish
* Serve the dish with hot, cooked rice, and any or all of the suggested condiments: fried plantain
pieces, chopped tomatoes, chpped bell pepper, chopped oranges, toasted coconut, fried onion rings, chopped roasted peanuts, mango chutney, crushed pepper,
diced papaya, grated
ginger root, fried okra, chopped boiled eggplant.
for the filling 1/2 small yellow onion —
diced 1 inch
piece of fresh
ginger root — peeled and minced couple sprigs fresh thyme — optional 1/8 rutabaga — peeled and
diced pinch of sea salt freshly ground black pepper — optional 1 ripe but firm pear — cored and
diced coconut sugar for sprinkling
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch
piece of
ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and
diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2 large onions, finely chopped
4 large
pieces ginger, peeled 4 fresh piquin chiles, chopped or substitute serranos 5 cloves garlic, peeled 3 shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1 tablespoon ground turmeric 3 stalks lemon grass 2 teaspoons sugar 1 pound boneless chicken, cut into strips Indonesian Peanut - Chile Sauce (available in Asian markets)
Diced cucumbers and onions for garnish
, cut into florets 1 14 - ounce can chickpeas, drained and rinsed 1 14 - ounce can of
diced tomatoes, (fire - roasted, optional) 1 small onion,
diced 4 garlic cloves, minced One 1 - inch
piece of
ginger, peeled and grated 1 cup chopped cilantro
2 lbs boneless, skinless chicken thighs, in 1»
pieces 1 tablespoon curry powder 1 tablespoon minced
ginger 2 cloves garlic minced 1/2 cup small
diced yellow onion 2 tablespoons peanut oil 1 stalk lemongrass, sliced diagonally in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup thai basil leaves, whole 2 teaspoons fish sauce lime wedges
-- 1 medium onion — 4 cloves garlic — 3 cm
piece of
ginger — 2 chopped shoots of lemon grass — 8 cups vegetable stock — 3 - 5 chilis — 100g shiitake mushrooms — Juice of 2 limes — 4 large
diced tomatoes — Handful spinach — Handful coriander — 100g bean sprouts — 200 - 250g Rice noodles
6 shallots, peeled 1 2 - inch
piece of
ginger, peeled 3 small fresh red chiles, such as serranos, stems removed 5 cloves garlic 1 2 - inch
piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled and chopped 1 smalled eggplant, peeled and
diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for garnish
about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large
piece of fresh
ginger, sliced and cut into small
pieces 1 red chili, cut in tiny
pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper,
diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
* 3 Tablespoons vegetable or canola oil * 1 large onion,
diced * 2 Jalapeno peppers, seeded and minced * 2 cloves garlic, minced * 1 / 2 - inch
piece ginger, peeled and grated * 1 teaspoon garam masala * 1/2 teaspoon turmeric * 1/2 teaspoon cayenne pepper * 1 cup
diced tomatoes, drained * 1/2 cup cooking tamarind (also called concentrate and / or paste) * 1-1/2 teaspoons sugar * 1 teaspoon salt * 1-1/2 pounds shrimp, peeled and deveined * 1/4 cup fresh cilantro leaves, chopped
8 oz (1 cup) lean beef,
diced 5 oz (2/3 cup) butter beans (Lima beans) 1 small onion 1 garlic clove small
piece of fresh
ginger, chopped pinch ground turmeric 2 tbsp ghee (see method at top of recipe list) 2 fl oz (1/4 cup) water
3 large onions, peeled and
diced 3 celery stalks,
diced 4 tsp butter, melted 2/3 cup whole macadamia nuts 2/3 cup whole cashews 1 cup unsalted walnut
pieces 2 cups whole, raw cranberries 1 tsp ground cloves 1/4 tsp cayenne pepper 1 tsp ground
ginger 1 tsp fresh parsley, minced 2 tbsp oil 2 eggs Salt and Pepper to taste
Add: 1 cup spinach 1 stick chopped celery large chunk of fresh
ginger, peeled (I like a couple
dice - sized
pieces) 1 apple, cored Juice of one whole lemon 1 1/2 cups water 4 tsp Spirulina powder
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch
pieces 1 small onion,
diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch
piece of
ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle of choice)
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch)
piece fresh
ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch
dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
Ingredients 3 cups fresh cranberries 3/4 cup sugar One 2 - inch
piece ginger, peeled and finely slivered Grated zest of 1/2 orange 1/2 teaspoon salt 1/2 teaspoon cayenne 1 jalapeño, seeded and finely
diced
1 block extra firm tofu, sliced in 1/2 inch
pieces 2 tsp soy sauce 1 tsp sesame oil 1 red bell pepper, seeded and
diced small 1 small onion,
diced small 3 cloves garlic, minced 1 tbsp fresh
ginger, minced 1/4 tsp red pepper flakes (or 1/2 tsp if you want it spicier) 3 tbsp mirin 2 tbsp hoisin sauce 2 tsp prepared yellow mustard
1 small cinnamon stick 1⁄2 star anise 1 kg plums, stoned and
diced 500g pears, cored and
diced 250g shallots, finely chopped 400g light muscovado sugar 500 ml red wine vinegar 200g prunes, roughly chopped Thumb - sized
piece fresh
ginger, peeled and chopped