Sentences with phrase «ginger a bit more»

Even if you're not too big of a ginger or gingerbread fan, these cookies are subtle enough in their taste that I think you may be stocking up on some ginger a bit more often

Not exact matches

I will add more ginger next time, though; I would have liked to taste it a bit more.

Although it has a bite to it, ginger can be blended into homemade soups, salad dressings, smoothies, or juices for a more subtle flavor.

I made the following alterations: — substituted nonfat yogurt for coconut milk — used a ton more spices — lots of coriander, ginger, a bit of cayenne and red pepper flakes, a bit of curry, and of course lots of freshly ground pepper — skipped the rice.

Use less if you want your candied ginger to retain a spicy bite, and more if you like your candied ginger to be quite sweet.

You can even make your pumpkin pie spice a bit more customized by bumping up the ginger and cloves, for a sharper, more robust flavor, or go light on those and amp up the cinnamon for a softer flavor.

I made these on the weekend for some non-paleo friends, I was a bit concerned they wouldn't enjoy them so added in some sugar free chocolate drops, cinnamon, ginger, and a few more walnuts.

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

1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans

We're sorry to fans of our Ginger Beer who may be paying a little bit more for the drink they love next year.

A bit more sweet with the kabocha squash which worked well with the aromatics like cardamom and coriander, but still tempered by ginger, mustard and chile with a luscious coconut - infused broth spiked with lemongrass.

Adding a couple of drops of Jamaican Ginger Bitters allows the drink to have some of that ginger punch like a Moscow Mule would have as well as adds a bit more complexity to the Ginger Bitters allows the drink to have some of that ginger punch like a Moscow Mule would have as well as adds a bit more complexity to the ginger punch like a Moscow Mule would have as well as adds a bit more complexity to the drink.

When I want a bit more of a punch I add in some more spinach or ginger and if I want my soup a bit thicker then I add in an extra potato or two.

I also added a bit more than 1 dl cocoa powder (inducing more sugar) and instead of ginger I used cinnamon (1,5 ts).

I used less honey, about 1/2 cup, and a bit more of the ginger and garlic, and it still came out great.

After removing the tofu from the skillet, add a bit more cooking oil along with the ginger, garlic, and the white ends of the sliced green onions.

The next time I will add a bit more ginger and a bunch of mushrooms.

Added a bit more ginger and lime to the sauce and also garlic as well as sauteed onions.

You could either omit the cloves and / or use a bit more ginger.

You can really make any variation - this year I made this recipe but istead of orange extract I added a generous helping of ground ginger, added a tiny bit of water to make the mix even more fudgey, rolled them into balls and then dusted in extra cacao.

I added quite a bit more ginger and garlic.

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

Or, if you like them with a bit more crunch, leave them in the oven for another 5 - 10 minutes and you'll have a lovely crisp ginger cookie.

I added quite a bit more of the ginger and garlic.

If you're interested in getting a bit more of London in your kitchen, you can read my review of The Ginger & White Cookbook here.

Or, you could add just a bit more Cinnamon and skip the Ginger / Ginger substitute altogether.

I wanted a bit more depth to it so I added garlic and ginger to the sauce (a great addition).

This Spicy Meyer Lemonade is actually better than their version, I think, because I used slightly sweeter Meyer lemons, and added in some fresh ginger to make it a bit more interesting.

I added a bit of sesame oil and ginger for a skosh more flavor and it was really good.

I doubled or possibly tripled the ginger and garlic, added a bit more curry, then a couple dashes of cayenne and used coconut milk instead of water.

I chose to add turmeric to the punch via a simple syrup made with turmeric powder and added a bit more spice and sweetness with KOVAL's Ginger Liqueur.

One large head of organic cauliflower, washed and cut into bite - sized florets One pound or more of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems removed

Or go in another direction and just use the fruit (adding a bit more), a generous drizzle of the syrup from a jar of preserved ginger, and some extra crushed nuts to keep the pastry from getting a soggy bottom.

You can also up the ginger if you like a bit more of a kick.

The sauce is made from orange juice, garlic, ginger, soy sauce, rice wine vinegar, chili, sesame oil and sesame seeds, it pairs so well with the salty, crisp samphire and crunchy bamboo shoots - for a light meal serve up as is, or for something a bit more filling, with a side of rice.

Depending on your choice, this can be simple or a bit more thorough — start by adding simple things like lemon to your water, and turmeric or ginger to your foods and fresh - pressed juices.

Ground turmeric is a major component in curry power mixtures but although it certainly adds a warming colour, its use is more for flavour, which is mildly fragrant and has a slight ginger - like bite; however it is also bitter in quantity and overuse can make very unpleasant eating.

Using Kombucha heating mats to add a little warmth to your kefir brews or even something like sauerkraut, homemade fermented salsas, a ginger bug or dilly beans, just to name a few, can shorten fermentation time and produce foods with more bite and flavor.

If you're using the muddle that's already made drinks, freshen it up with a bit more ginger and some of the leftover mint and orange, top it with limeade and sparkling water and blend it.

Then I got a tiny bit creative and added it to our usual dinner salad but altered the dressing to make it more Asian - ish by using soy sauce, ginger and peanut oil instead of the usual olive oil and garlic, in addition to balsalmic.

barley, red rice, job's tears, purple millet, pancharatna dal (5 legume mix of split mung, black gram, «lentils hulled» (possibly toor), pigeon pea, chickpea), extra mung, adzuki, burdock, beets, purple potato, [one of the high calcium green leafys that has been a bit hard for me to find but hopefully becomes more available as with others], dandelion, bitter melon, mint, dill, coriander, rosemary, hibiscus, italian seasoning, garlic, ginger, purple onion, tomato, asafoetida, curry powder (coriander, fennel, cumin, mustard, turmeric, dill, rampe -LSB-?]

is a bright orange root (usually ground to be a spice; but fresh turmeric looks a lot like ginger) that's part of the ginger family — that's why they're both somewhat similar in taste, but turmeric is a bit more exotic / complex tasting versus ginger that's just spicy.

Some fresh ginger and / or turmeric root would really boost the detoxification and anti-inflammatory properties while giving it a bit more sass.

And I happen to be a bit of a spice nut, so I've tried more types of turmeric than I can count over the years (along with cinnamon, ginger, and many others).

I'm starting to wear a bit more and love wearing red, which is usually taboo for gingers.

Ginger is a bit more earthy and grounded, but she's also full of her own self - delusions.

Suck on a lemon, then a lime, then a lemon again, the lemon will seem much sweeter; take a slice of kencur, a root essential to Balinese cooking, bite down on it a little and it will leave your tongue anaesthetically numb; take slices of ginger and smear over sunburn for relief — it's cool to the skin, though warming in the mouth; grate some turmeric and stuff it into your belly button to... Read more about Cooking class at Bali Asli.

Red Ginger's take on Huevos Rancheros was a bit more hearty and all - inclusive.

But Ginger is a free web app and extension that's a bit more robust for those of you who need a little extra help in the English department.

It can be a bit of a challenge since Ginger likes to lay in front of the fireplace and... Read More