Made from whole green tea leaves that are
finely ground into powder form, matcha has...
As I mentioned in my Energizing Matcha Latte post, matcha a form of green that has been
finely ground into a powder.
Not exact matches
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon
ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley,
finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Burgers -1 pound of
ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper,
finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic
powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red onion, thinly sliced
into rings -3 jalapeños, sliced - honey - Slider buns
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking
powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone
ground cornmeal and 1 T sugar
into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C
finely chopped green onion and 4 T melted butter / Pour
into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic
powder 1/2 teaspoon onion
powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut
into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut
into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon
ground ginger 1/8 teaspoon
ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons
finely chopped parsley
The fat from the paste is extracted from the solid part and the residue dried and
finely ground into Cacao
powder.
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 ga
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 ga
finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut
into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili
powder 1 tbsp
ground cumin 1 tsp dried oregano 1 tsp
ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup
finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut
into 1 1/2 inch chunks
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped
into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black
ground pepper 1 and 1/2 teaspoons baking
powder 1/4 cup cilantro leaves and stems (
finely chopped) 2 scallions (root ends trimmed,
finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut
into wedges, to serve)
1 1/4 cups raw cashews 1/2 cup nutritional yeast 2 tsp onion
powder 2 tsp sea salt 1 tsp garlic
powder 1/8 tsp
ground white pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button,
finely grind the cashews in a food processor; don't allow the cashews to turn
into a paste.
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry
powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and
finely chopped 1 small garlic clove, peeled and
finely chopped 1 teaspoon cumin seeds, toasted then
ground into powder freshly
ground white pepper, to taste
1 tablespoon canola oil 1 shallot,
finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili
powder 1 teaspoon
ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut
into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
1/2 to 1 cup raw cashews,
ground into coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut
into small florets 1/4 cup green onion,
finely diced 1 cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry
powder 1 tablespoon onion
powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly
ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon sea salt (optional) Burger buns
In a food processor place the confectioners sugar and the pistachios and
grind / pulse until
finely chopped with some nuts being
ground into a coarse
powder.
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut
into chunks 1 small onion, halved 3 medium celery stalks, 1 cut
into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot,
finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry
powder 1 tablespoon honey freshly
ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking
powder, and salt
into a bowl / Whirl almonds and sugar together in a food processor until almonds are
finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour
into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.
Ingredients: 1/2 cup
finely ground blanched almonds 1 3/4 cups all - purpose flour 1/2 cup sifted
powdered sugar 1/2 cup unsalted butter, chilled and cut
into small pieces 1 large egg, lightly beaten 1 (21 - ounce) can cherry pie filling 2 tablespoons orange liqueur 1 teaspoon
finely grated orange zest
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 quarts chicken stock 1 tablespoon olive oil 2 large carrots, roasted and diced 2 celery stalks, sliced 2 medium onions, peeled and chopped 2 cloves garlic, peeled and sliced 3 - 4 cups of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4 - pound pie pumpkin) 1/2 pound freshly
ground chorizo sausage * cut
into chunks 1 small bunch parsley,
finely chipped (about 2 tablespoons) 1 tablespoon Madras curry
powder Salt and freshly
ground black pepper to taste
1 bunch kale — stems removed, leaves chopped
into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion —
finely chopped 1 tablespoon curry
powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly
ground black pepper 1 - 2 tablespoon
finely chopped parsley
Caldeen — Goan Veggie Curry 2 medium sized onion chopped
finely 2 green chilies chopped
finely or 1 pickled jalapeno pepper, chopped 1 tbsp garlic 1 tsp ginger
powder 1 tsp cumin 1 tsp turmeric 1 tsp
ground coriander seed 1 can coconut milk 1 cup green peas 1 cup green beans, cut up 1 cauliflower cut
into florets, 4 potatoes, peeled and cubed 3 carrots, chopped
3 tablespoons
ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup
finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup
finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili
powder 1 teaspoon dried oregano 1 teaspoon
ground cumin 1/2 cup rolled oats, processed
into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly
ground black pepper, to taste
Crust: 1 cup (4 oz)
finely ground almonds 2/3 cup (4 oz) 38 % Collection Etienne Milk Chocolate 2/3 cup sugar 1 cup whole wheat flour 2/3 cup all - purpose flour 1 tablespoon Collection Etienne Cocoa Rouge Cocoa
Powder 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into 1/2 - inch cubes 1 lar
Powder 1 teaspoon cinnamon 1 teaspoon baking
powder 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into 1/2 - inch cubes 1 lar
powder 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut
into 1/2 - inch cubes 1 large egg
500 grams fresh pink ling chopped
into 2.5 cm cubes 1 teaspoon sea salt 1 teaspoon each cumin and black mustard seed 2 teaspoons
ground turmeric
powder 2 fresh cardamon leaves 1 dessertspoon
finely chopped fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1 tablespoon
finely chopped purple basil 2 tablespoons chopped spring onion tops 2 black capsicums
finely sliced (optional) 1 medium size red capsicum
finely sliced 2 small cigar shaped egg plants chopped
into half rounds (1 small standard eggplant will do) 6 medium tomatoes chopped
into small pieces 1 tablespoon peanut oil 3 cups crayfish and laksa mint stock (see recipe)
Ingredients — Makes 3 mini loaves 1 1/2 cups (195gms) all - purpose flour, spooned
into measuring cup, then leveled off with a knife 1/2 tsp baking
powder 1/8 tsp baking soda 1 1/4 tsp
finely ground cardamom pods (from about 10 - 12 whole cardamoms) Pinch of salt 1 1/2 sticks (170gms) butter, at room temperature 1/2 cup (115gms) cream cheese, at room temperature 1 cup granulated sugar 3 large eggs, at room temperature
4 ears fresh, sweet corn, husked 1 medium - sized brown onion, chopped 3 cloves garlic, minced 1 - 2 tablespoons olive oil 1 tablespoon each fresh chives, marjoram, and thyme,
finely chopped (adjust to taste) 1 cup canned pumpkin puree 5 - 6 medium - sized pattypan squash, cut
into 1 inch pieces 1 cup frozen, shelled edamame 4 Roma tomatoes, roasted (see below) 4 cups vegetable broth 1/2 teaspoon allspice 1 teaspoon chili
powder Freshly
ground black pepper and salt, to taste 1 small avocado, sliced
2 lbs of chicken breast or thighs, skinless & boneless cut
into 1» pieces 1 lb of romanesco, chopped
into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped
into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili
powder 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon
ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon
ground cloves 2 tablespoons fresh cilantro leaves,
finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
Malachite (a beautiful green stone) was used before these remedies, it would be
ground finely and put in a tight weave cotton cloth, then «tapped» and only the finest
powder got through, then it was added to «sterile» water and put
into the eye a few drops at a time....