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
We mixed your recipe up a little by exchanging the olives for onion and adding
cardamom pods and
fresh chillies.
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)
2 Tbs Butter or Ghee for a more authentic taste 1 Large Onion 1 Tbs
Cardamom Pods 1 Cinnamon Stick 3 Cloves 1 Bay Leaf 1 Dried Red Chili 1 tsp Dried Corriander 1 tsp tumeric 1 Tbs
Fresh Ginger — Grated 6 - 8 Garlic cloves = Crushed 1/4 Cup Almond Flour Honey — Optional for sweetness Pinch Saffron 1/2 Cup Greek Yogurt 1/2 Cup Heavy Cream
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
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz
fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green
cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
* 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
At Aparna's urging, I ground my own
fresh cardamom from the green
pods for the first time — and HOLY SMOKES is the
fresh stuff ever amazing!
1/2 vanilla bean 1 1/4 cups water 3/4 cup dark brown sugar 2 (4 - by 1 - inch)
fresh lemon strips 1/8 teaspoon salt 6
cardamom pods, smashed pinch kosher salt 1 pound firm - ripe
fresh apricots, washed, halved lengthwise and pitted
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
* 1 pound butter * 1/2 red onion, finely chopped * 2 cloves garlic, minced * 3 - inch piece
fresh, peeled ginger, grated * 1 teaspoon fenugreek seeds * 2 teaspoons cumin seeds * 4
cardamom pods, crushed * 1/2 teaspoon ground turmeric * 8 basil leaves, torn or 1 teaspoon dried basil * 1 teaspoon dried oregano
rhubarb, cleaned and cut into 2 - inch pieces 1 cup
fresh - squeezed orange juice 1/4 cup honey 1/2 tsp kosher salt 8
pods green
cardamom 2 whole star anise 1 vanilla bean, split, seeds scraped 1 / 2 - inch piece of
fresh ginger, peeled and thickly sliced
Add the vanilla
pod, star anise,
cardamom pods, cinnamon stick, bay leaf,
fresh root ginger, cloves, and your 20 gratings of
fresh nutmeg.
But in the Krishna house, chai is typically a milky, English breakfast tea made earthy and aromatic with any combination of
fresh ginger,
cardamom pods, peppercorns, and cinnamon sticks.
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
1/2 cup
fresh or frozen mango flesh 1/2 avocado 1/2 cup milk of choice 1 - 2 scoops protein powder Handful of baby spinach, washed 1/2 tsp vanilla powder or paste Seeds of 2 - 3
cardamom pods or 1/4 tsp
cardamom powder (optional)
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
2 tbsp ghee 1 onion, chopped 2 cloves garlic, minced 1 tbsp tomato paste 5 tomatoes, chopped 3 green
cardamom pods 1/2 tsp white pepper 1 cup heavy cream (1/4 cup coconut milk okay) salt to taste 1/2 cup
fresh cilantro, chopped
I have added to your recipe: pecan, walnuts, macadamia nuts; flax, chia, pumpkin, sunflower, sesame, poppy, raw hemp seeds; Psyllium raw husk; cacao nuts, Stevia liquid; vanilla,
fresh ginger, Ceylon cinnamon,
cardamom pods, lime / lemon pith & flaked coconut.
raw honey 3 dried
cardamom pods 1 3 - inch cinnamon stick 1 2 - inch piece
fresh ginger, peeled and sliced 1 dried star anise Pour cider into a 6 - cup slow cooker; stir in salt, honey and spices.
Khalsa offers a simple recipe: Put four black peppercorns; four whole green
cardamom pods; a half - inch slice of
fresh ginger; half a cinnamon stick; and three whole cloves in a pot filled with 10 ounces (a little over a cup) of water.
1 onion, chopped 3 - 4 garlic cloves, minced 1 T coconut oil 1 can coconut milk (light or full - fat) 1/2 cup chicken stock (low sodium) 1 T curry powder 1 - 2 tsp
fresh ginger, grated 3
cardamom pods, crushed — or 1/4 tsp
cardamom 1/2 cup
fresh basil, chopped 1 lb.
Top with orange juice, maple syrup,
cardamom pods, sliced
fresh ginger and cinnamon sticks.
The base is made with
fresh ginger root, green
cardamom pods, cinnamon, and star anise.
1/4 tsp allspice 1/4 tsp fennel seed 3 green
cardamom pods 2 black peppercorns 1 bay leaf, torn into pieces 1 (3 - inch) sprig
fresh rosemary 1 (2 - inch - long)
fresh lemon or lime peel 1 (1 - inch) sprig
fresh lavender
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