I gave these a whirl over the weekend, substituting the vanilla
for slices of ginger and a few teaspoons of ginger juice.
Not exact matches
Roughly 1/2 cup each
of: - Red Pepper,
sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated
ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough
for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
Here's the recipe, made sugar free this time except
for what sugar is in the plums
of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters) 1/2 Cup Apple Cider Vinegar1 / 2 Cup Tamari Soy Sauce1 inch
of fresh
Ginger, chopped 2 whole cloves
of Garlic, no need to dice1
sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.
3 - 4 cups water 1/2 teaspoon minced
ginger (or 1 inch cube
of fresh
ginger, peeled and
sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice,
sliced) 75g [2.6 oz] rice noodles 1 bok choy,
sliced in halves or small pieces 1/2 carrot,
sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon
for garnish
Slices of purchased candied
ginger are usually completely covered with sugar: I used a fairly light hand when I sprinkled mine, and I chose demerara sugar
for the final toss because I love the color, size, and taste
of the crystals.
So I started experimenting... I wasn't feeling good one day, and I knew that
ginger was good
for you, so I added a few
slices with a fresh
slice of lemon into a tea diffuser.
For example, 2 garlic cloves and 2
slices of minced
ginger can be replaced with 1 Tbsp.
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
It might sound a little strange, but some snappy whole wheat crackers, a spread
of this carrot and
ginger hummus, and a
slice of fresh blood orange made
for a perfect little canape.
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.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly
sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp
ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup
of water
for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves
for garnish Salt to taste
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.
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin
slices 2 tomatoes,
sliced 1 onion,
sliced into rings 1 1 - inch piece
of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves
for garnish
-- Year - Round Autumn - y Chard (saute 1/2 a
sliced onion and a whole
sliced apple until they're both golden brown, add half a bag
of rainbow chard, toss in a whole lot
of cinnamon and dried
ginger, salt and pepper, let it wilt... perfect as a side, add shrimp to it
for a main)
We like green onions, pickled
ginger, finely
sliced roasted seaweed, avocado, salmon (smoked, not raw,
for the nervous husband), and
for an extra kick
of protein, some edamame.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated
ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots
for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and
sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro
for garnish (optional)
Often the veg are brocolli and fried red onion or roast onion and fennel classic tortilla / spanish omlette noodle soup — use instant stock cubes but simmer it with star anise, soy,
slice of ginger, dried chilli, black cardamon, dried shitake etc
for an hour or so before removing the spices and adding the noodles / veg.
2 Oz
of fresh lemon juice 2 Oz
of pineapple Juice 2 - 3 Tablespoons
of ginger syrup 1 Oz
of vodka Pomegranate Kombucha
for ginger syrup 1 Cup
of granulated sugar 1 Cup
of water 1 Small thumb
of ginger,
sliced... Continue Reading →
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion,
sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh
ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces
sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro
for garnish Quartered lime wedges
for garnish
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 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And
Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh
Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper,
For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2
slices fresh
ginger (each about the size and thickness
of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil,
for brushing • Sour cream or creme fraiche,
for serving (optional)
The tea was just a bunch
of sliced ginger and some grated lemon peel, cooked
for half an hour in about 1 liter
of water.
Oh, and in case anyone doubts the effectiveness
of having one's scale in the kitchen, I'll have you know that today I ate an entire
sliced cucumber with carrot -
ginger dressing as a snack instead
of the mini Milky Way bars I originally went in there
for.
1 cup plain or unsweetened coconut milk (or other milk
of choice) 2 cups
sliced carrots (about 4 slim carrots) 1 cup frozen mango 1 tablespoon chopped toasted walnuts 2 tablespoons coconut flakes plus more
for topping Ground cinnamon, nutmeg and
ginger to taste Maple syrup to taste (optional)
2 large garlic cloves 1/2 teaspoon kosher salt Pinch
of saffron threads 2 teaspoons roughly chopped fresh
ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly
sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons
sliced Spanish green olives (optional) Sherry vinegar and olive oil,
for drizzling
Add some crystallized
ginger and you have the perfect base
for tea sandwiches layered with thinly
sliced ham or a generous smudge
of cream cheese.
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain
of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly
sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly
sliced 1 small head garlic (about 6 large cloves), thinly
sliced about the same quantity
ginger, thinly
sliced 1 napa cabbage (a bit on the small side), cored, quartered, and
sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly
sliced 1 tsp salt more salt and freshly ground black pepper to taste
for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more
for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
2 tbsp olive oil 1 medium yellow onion, thinly
sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh
ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra
for garnish 1/4 cup chopped fresh cilantro, plus extra
for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced into 1 - inch cubes 1 medium tomato, diced into 1 - inch cubes 2 tsp fresh
ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried wakame, soaked in warm water
for 5 minutes 2/3 cup daikon radish, grated 1/4 cup green onions,
sliced A dash
of shichimi togarashi (
for topping (optional)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground
ginger (or 1 tablespoon fresh
ginger, peeled and grated — I love fresh
ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly
sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and
sliced almonds
for topping, if desired
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece
of fresh
ginger, grated a bunch
of snow peas,
sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste
for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
sliced mushrooms (any variety) Soy sauce (Golden Mountain Seasoning Sauce) Mushroom seasoningBlack pepper Make soup
For the soup, heat vegetable broth and 10 - 12 cups of water in a medium - sized soup pot, leaving enough room for the ginger, onion and leek leav
For the soup, heat vegetable broth and 10 - 12 cups
of water in a medium - sized soup pot, leaving enough room
for the ginger, onion and leek leav
for the
ginger, onion and leek leaves.
easy cleanse: invigorating turmeric broth makes 12 cups + 2 yellow onions, quartered + 1 whole turmeric root, washed and
sliced + a 3 - inch piece
of ginger root, washed and
sliced + 1/2 t freshly ground black pepper + 2 t salt + 2 dried chili peppers + 1 strip dried kombu seaweed + 12 c water
for finishing + juice
of 1 lemon + 1/4 c extra virgin coconut oil
Domaine De Cibadies Cabernet Sauvignon 75 cl Domaine De Cibadies Sauvignon Blanc 75 cl Cornelius's Irish Lemony Homemade Lemonade 750 ml Cooleeney Farmhouse Creamy Cheese 200g Ducs De Gascogne Traditional Duck Terrine 65g Ballintubber Cheddar with Chilli & Black Pepper 200g Union Hall Irish Salmon Pate 150g Farmhouse Biscuits Luxury Stilton & Sweet Fig Savoury Biscuits 125g Slievebloom Farmhouse Irish Cranberry Chutney 225g Folláin Cranberry Sauce 240g - Great Taste Award Hartys
Ginger Cumberland Jelly with Port 230g - Great Taste Awards Florrie's Award Winning Ham Glaze 190g Slievebloom Farmhouse Spiced Marmalade 320g - Great Taste Award Lily O'Brien's Hanging Tree (Salted Chocolate Caramels) 108grms York Fruits, an assortment
of Fruit Flavour Jellies 200g Sweet Boutique Christmas Mallows 170g Cottage Delight Indulgent Festive Fudge 100g (made with butter, mixed peel, raisins, almonds and festive spices
for a little taste
of Christmas) Seery's Luxury Traditional Christmas Pudding 454g Farmhouse Biscuits Christmas Carol Tin
of Orange Spiced Biscuits 150g Sam's Cookies Iced Luxury Christmas Cake 500g Sam's Cookies Award Winning Christmas
Slice 160g A decadent layer
of Shortbread with Mincemeat Topped with Irish Butter Crumble Keoghs Roast Turkey & Secret Stuffing Gourmet Crisps 125g Shropshire Spice Plum &
Ginger Wholemeal Hand Blended Stuffing Mix 150g Green Saffron Turkey Delight Spice Blend, innovative blend
of fresh Indian spices and Country Winner
for Ireland at International Sial d'Or awards.
1 clove
of garlic, minced 1 - inch piece
of ginger, minced 1 carrots, peeled and thinly
sliced 1 small head
of cauliflower, chopped into bite - sized pieces 2 hand fulls
of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a few seeds in
for a bit
of heat) 2 pieces
of baby bok choy, thinly
sliced
Step 2: Add a couple
of slices of fresh peeled
ginger for extra flavor.
I use mainly lemon or lime
for flavour and add a
slice of fresh
ginger to the mix.
For 4 — 6 people 500g skinned and boned chicken thighs 2 medium onions,
sliced Olive oil spray 3 large cloves garlic Thumb sized piece
of fresh
ginger
Ingredients
For the apricots 700 - 750 g fresh and ripe apricots, cleaned, pitted and cut into thin
slices 4 tablespoons rice malt syrup the juice
of 1 lemon 1 teaspoon natural vanilla extract half a teaspoon dried
ginger powder half a teaspoon cardamom powder
For the crumble 300 g almond meal 5 - 6 tablespoons muscovado sugar a -LSB-...]
1 tablespoon Primal Kitchen ® Avocado Oil 3 to 4 pounds boneless pork butt / shoulder roast 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper 2 - inch piece
of fresh
ginger, peeled and thinly
sliced 4 cloves
of garlic, finely chopped 1 onion, peeled and cut into 8 chunks 1/2 can
of coconut milk Lime wedges
for garnish
Mother Nature tries to drop us subtle hints... walnuts are good
for brain health and they resemble a brain, carrots are good
for eye health and when
sliced crosswise resemble an eye, a bulb
of ginger root mimics the shape
of the stomach and
ginger is great
for settling an upset stomach.
2 tablespoons olive oil 1 medium onion, thinly
sliced 1 large red bell pepper, stemmed and seeded, thinly
sliced 1 1 - inch piece
of fresh
ginger, peeled and very thinly
sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough
for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor
for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
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
for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more
for brushing the rolls 1 shallot — minced 1 inch piece
of ginger — peeled and minced 5 green onions —
sliced 1/2 red bell pepper — cubed 1 - 2 ear
of corn — kernels
sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2 tablespoons sesame seeds — optional
A fiercely spiced
ginger (as many fresh
slices as you can manage), wildly tart lemon (one plump juiced fruit per cup; two's better), barely sweet (one tiny squeeze
of honey; three
for my kids) tisane is requisite around here,
for any whiff
of a sniffle.
If you don't want to make the chicken stock from scratch
for this congee recipe, simmering some store - bought broth with a few
slices of bacon and
ginger for 20 minutes or so will give you a huge head - start on flavor.
(or however you want, I just don't know the exact amount
of beans) 2 - 3 carrots round
sliced 2 small to med sweet potatoes 2 - 3 T fresh grated
ginger 1/2 cup dried apricots (non sulphur)(it was a handful, guessing it was 1/2 might have been more) 2 tsp brown mustard seeds 1 tsp cumin seeds Salt to taste Oil
for sautéing 1.
Last Saturday our lunch menu
for the publishing workshop consisted
of cauliflower with romesco, roasted brussels sprouts with a
ginger scallion sauce, mushroom toasts, and this honey baked eggplant dish (which everyone kept calling eggplant lasagna, which is probably because it was reminiscent
of lasagna / eggplant parmesan with layers
of thinly
sliced eggplant, red sauce, and cheese).
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest
of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional)
FOR THE SAUCE • 4 medium sweet peppers,
sliced thinly • 1 large green pepper,
sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated
ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste