Roughly chop the cilantro before adding it to the pan then add
the ginger pieces from the stock making and the coriander seeds.
Not exact matches
Take the list of ingredients for this recently posted three - day juice cleanse
from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch
pieces of
ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
SOURCE Adapted
from the pumpkin scone recipe
from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
pieces
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
Otherwise, strain
ginger syrup
from the candied
ginger by pouring through a strainer or remove individual
pieces of
ginger from the pot using a fork.
2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated
from whites and sliced 3 garlic cloves, minced 1 1 - inch
piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce
Chicken Recipe with Kancha Lonka Recipe & Image: Cooking
From The HeartTime: 45 Minutes Ingredients: Chicken 600 gm (medium
pieces with bone) Green chilli 20 +4
pieces (I used medium hot chillies) Coriander leaves 1 bunch Onion 2 medium (sliced) Garlic 8 - 10 fat cloves
Ginger 1 inch
piece 7.
I added 4 cups of chicken broth (either homemade or organic, free range
from a box), sea salt, pepper, and about a 1 1/2 to 2 inch
piece of fresh
ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.
THICK AND CHEWY GINGERBREAD COOKIES
from Cooks Illustrated Ingredients: 3 cups all - purpose flour 3/4 cup firmly packed dark brown sugar 1 tablespoon ground cinnamon 1 tablespoon ground
ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 teaspoon baking soda 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12
pieces and softened slightly 3/4 cup unsulphured molasses 2 tablespoons milk Directions: 1.
Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots — ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″
piece fresh
ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left
from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground
ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg
1 teaspoon finely grated peeled fresh
ginger 3 tablespoons fresh lime juice (
from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch
pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed
Using the chef knife
from the KitchenAid ® 12 -
Piece Brushed Stainless Cutlery Set, finely chop a few cloves of garlic and a small chunk of
ginger.
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
Peel the garlic and
ginger (using a spoon works best) then finely chop both using the chef knife
from the KitchenAid ® 12 -
Piece Brushed Stainless Cutlery Set.
3/4 of a blender loosely filled with greens (I used Trader Joe's «Power Greens» mix of baby spinach, chard, and kale) 1/4 — 1/2 cup of coconut milk (
from the carton) or any non-dairy milk 5 large green figs 1/2 of a cucumber, chopped into big chunks 1/2 inch
piece of peeled
ginger (optional) 1 large frozen banana, chopped into big chunks
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (
from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (
from Asian grocers), roughly chopped — or use the stalks
from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm
piece fresh galangal or
ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (
from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (
from Asian grocers), roughly chopped — or use the stalks
from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm
piece fresh galangal or
ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
/ 1 x 20 cm cake / about 8 - 12
pieces / adapted
from this nutty
ginger cake which was originally
from Gourmet Traveller
* 1/2 inch
piece fresh
ginger, peeled * 1/4 lemon, skin and all * 1 - 2 cored apples * 5 stalks kale (stems removed) * flesh
from 1 avocado * pinch of celtic sea salt * dash of water
4 cups (1 lb) rhubarbs, chopped into 3 / 4 - inch
pieces 2 cups (12 oz) strawberries, divided in half 3 inch
ginger, peeled and chopped into 1 inch
pieces 1 cup xylitol (add more if you prefer it sweeter) 1 vanilla pod, sliced open 4 cups water juice
from 2 lime (1/3 cup) 20 mint leaves
Ginger Marinated Tofu 1 package non-GMO firm or extra-firm tofu citrus juices collected from segmenting the citrus (from the salsa recipe above) juice of 1 lime 1 tablespoon tamari 1 tablespoon mirin wine (available at Asian markets) small squeeze of honey — optional 1 - inch piece ginger — finely
Ginger Marinated Tofu 1 package non-GMO firm or extra-firm tofu citrus juices collected
from segmenting the citrus (
from the salsa recipe above) juice of 1 lime 1 tablespoon tamari 1 tablespoon mirin wine (available at Asian markets) small squeeze of honey — optional 1 - inch
piece ginger — finely
ginger — finely grated
I added 1tsp each cumin seed, coriander, 1/4 -1 / 2 tsp cayenne, seeds
from 4 cardamom pods & a thumb sized
piece of
ginger & a red chili.
From the kitchen, I opted for the savory Blistered Shisito Peppers with bonito flakes ($ 4.50) and the Carlsbad Mussels with sesame
ginger and garlic in a rich and flavorful Kimchee - infused miso broth, served with three
pieces of baguette bread ($ 10)-- all selections sustainable and entirely scrumptious.
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
Place a grater above the bowl and grate the
ginger so it falls into your cupped hand (placing it over the bowl catches any
ginger pieces that may fall
from your hand as you grate).
1 pound dried navy or cannellini beans, soaked overnight 8 cups vegetable stock or water (went half and half) 1/4 cup + 2 tablespoons molasses 1/4 cup + 2 tablespoons apple cider vinegar, plus extra 1/4 cup + 2 tablespoons miso (I used a mellow / light one) 2 tablespoons low sodium, gluten - free tamari soy sauce 1 1/2 tablespoons dry mustard 1 large garlic clove, finely grated with a microplane 1 teaspoon smoked paprika 1 1/2 teaspoons finely grated
ginger (
from a peeled, 3 - inch
piece) Drain the beans.
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced
ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch
pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (
from one head), washed and dried 2 tablespoons crushed peanuts (optional)
From lamps to
ginger jars, porcelain
pieces depicting Chinese motifs have enjoyed a status of chic relevance since the development of the Chinoiserie style.
Creative, One Krieger Chick, Thrifty T's Treasures, Ducks «n a Row, The DIY Dreamer, A Bowl Full of Lemons, Bigger Than the Three of Us, Mabey She Made It, Tiny Sidekick, Kleinworth & Co., Lou Lou Girls, It's a
Ginger Snap, Designed by BH, Epic Mommy Adventures, My Uncommon Slice of Suburbia, Cupcakes & Crinoline, A Stroll Through Life, Lady Bug Blessings, Suburble, Denverista, Elizabeth Joan Designs, A Bright & Beautiful Life, Carrie this Home, Huckleberry Love, My Pinterventures, I Should be Mopping the Floor, Hawthorne and Main, Nifty Thrifty Sunday, DIY Showoff, Delineate Your Dwelling, Flamingo Toes, It's Overflowing, Denise Designed, View
from the Fridge, Six Sisters» Stuff,
Pieced Pastimes, The Sits Girls, Reasons to Skip the Housework, Be Different Act Normal, Funky Junk Interiors, Classy Clutter, The Girl Creative, Domestic Superhero, I Heart Naptime, Snippets of Inspiration, The 36th Avenue, The Bold Abode, My Romantic Home, Love of Family and Home, The Grant Life, The Charm of Home, Tidy Mom, The Golden Sycamore, AKA Design, Redoux Interiors, Jennifer Rizzo, French Country Cottage, Imparting Grace, Krafty Kards, A Prudent Life, Chic California, A Vision to Remember & All Things with Purpose.
Here's her most recent one, complete with an inspiring message
from a
piece of
ginger.
She had this habit of rubbing her forearms hard when she felt happy, as if it were a
piece of
ginger she was grating to release grins
from.
From lamps to
ginger jars, porcelain
pieces depicting Chinese motifs have enjoyed a status of chic relevance since the development of the Chinoiserie style.