I use
grated ginger for a strong flavor, but when I don't have the time, I simply add ground ginger powder that works the same magic.
You can also add
some grated ginger for additional health benefits.
They use both dry ginger and fresh
grated ginger for a good ginger punch.
1 3/4 pound chicken breasts, marinated in 1/2 cup teriyaki sauce and 1 1/2 tablespoons
grated ginger for 20 minutes
I also substituted almond milk for the soy milk and 1 tablespoon of freshly
grated ginger for the ground ginger.
To get a gingery flavour without the fibrous pieces, either cut the ginger into larger pieces that you then remove before serving or
grate the ginger for a more intense flavour.
Not exact matches
4 ounces fresh coconut,
grated Vegetable oil
for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute
ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
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)
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 pie
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 pie
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
For the miso -
ginger sauce: 2 tablespoons red miso paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons fresh lime juice 1 tablespoon
grated fresh
ginger 1 teaspoon firmly packed brown sugar
Mix
grated ginger with sesame oil in a small bowl Rinse bok choy and cut in half lengthwise With the cut side facing up place bok choy in steamer bowl Sprinkle with lemon zest and oil and
ginger mixture Steam
for 6 mins Sprinkle on lemon zest Enjoy
Heat oil in a pressure cooker, add finely chopped vegetables, crushed garlic and
grated ginger in it and sauté
for 2 - 3 minutes on medium heat.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon
grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh
ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables
for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked
for 30 minutes in water
Optional topping, using a micro plane,
grate a little crystalized
ginger on top of each muffin, follow by a sprinkle of maple sugar and
for the final tasty addition to that muffin top, a generous sprinkle of Primal Palate gingersnap spice blend!
I mean, just when I thought I'd done everything worth doing with carrots — shredding them into my favorite carrot salad, pickling them, roasting them
for an avocado salad, grinding them into a
ginger dressing,
grating them into Indian vegetable pancakes — a reader (Hi, Sasa!)
Onion chopped — 1
Ginger grated — 1 inch Garlic cloves chopped — 3 Soya sauce — 1 tsp Worcestershire sauce — 1 tsp Sriracha hot chili sauce — 3 tbsp Honey — 2 tbsp Garlic salt / salt to taste Vegetable oil — 3 tsp
for sauce and oil
for frying potatoes.
1.1 lbs (500g) of fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of
grated ginger 4 tablespoons of
grated coconut
for decoration Salt
Bold, creamy and packed full of flavor, this irresistible recipe calls
for fresh butternut squash, pears, onion and
grated ginger, all puréed to velvety - smooth perfection.
It's as easy as mixing equal parts sugar and water, plus whatever flavouring you'd like (such as rosemary, or
grated fresh
ginger, or citrus peels) to the mixture, simmering
for a few minutes, allowing to rest until cool, and transferring to a container.
Add
grated onion - tomato, crushed garlic -
ginger, turmeric powder, sprouted lentils, beans, grain and about 3 cups of water in a pressure cooker and cook
for 5 - 6 whistles.
Add asafetida powder, bay leaf and
grated tomato and
ginger in the pan and sauté
for 3 - 4 minutes on medium heat.
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
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely
grated 1 orange, finely
grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground
ginger 1/4 teaspoon freshly
grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar,
for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate
for at least 1 day or up to 2 weeks, inverting jar occasionally.
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon
grated fresh
ginger
Mix in the minced garlic,
grated ginger, red chile pepper and cook
for an additional minute, until the garlic is fragrant — it should start to smell awesome.
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.
Add some freshly
grated ginger, low - sodium tamari, sesame seeds, and bell peppers to the mix, and you are in
for a treat!
Grate enough
ginger for 1 tablespoon and thinly slice the remainder.
You could also use a
grated apple in these pancakes and change out the cardamom and
ginger for cinnamon and nutmeg.
The pear
grated right into the batter gives a nice flavor with some extra moisture and the cardamom and
ginger add just the right amount of spice
for me.
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.
1 + 1/4 cup red lentils, preferably soaked
for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly
grated ginger 3 cloves garlic,
grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime
for serving
3 tablespoons vegetable oil 4 onions, chopped 1 small piece of
ginger, peeled and
grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro
for garnish
12 giant tiger prawns, shelled and de-veined (tails intact) 1/2 cup butter 1 cup freshly - squeezed orange juice 2 tablespoons sherry 1 teaspoon
grated orange zest 2 minced green onions (tops and white parts) 1 teaspoon freshly
grated ginger root 1 orange, thinly sliced
for garnish
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly
grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves
for garnish
2 green cabbages (3 kg) Save some of the outer layers of the cabbage
for packaging on the top 800 g / 7 cups carrots (6 medium size carrots) or beetroot 15 g / 1,5 tbsp
grated ginger 15 g / 1,5 tbsp minced garlic 15 g / 1 tbsp fresh
grated turmeric (optional) 30 g / 3 tbsp ground turmeric 5 g / 1 tbsp caraway seeds 5 g / 1 tbsp fennel seeds 2 tbsp / 30 g himalayan sea salt (optional, you can do it without salt, but it speeds up the process)
I added two
grated carrots, plus a little
ginger, cinnamon and cloves
for that «carrot cakey» taste, plus used 1 tablespoon of date puree instead of dates.
Then add chopped garlic (maybe 4 - 5 cloves
for a head of cauliflower), chopped onion, turmeric, maybe some chili and fresh
grated ginger.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water
for 30 minutes, then coarsely chopped 2 cups
grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece
ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon water, pinch of sea salt, 1 teaspoon freshly
grated ginger and 1 teaspoon ground or fresh turmeric
for a salad dressing.
* 3 cups fresh or frozen corn kernels * 2 tablespoons
grated fresh
ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil
for shallow frying
Grate ginger and garlic into soup and cook
for 2 minutes before you take it off the stove.
Ingredients 1/4 cup reduced - sodium chicken broth 2 Tbsp rice vinegar 3 Tbsp low - sodium soy sauce 2 tsp cornstarch 1 Tbsp brown sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili sauce * 1 Tbsp plus 1 tsp canola oil, divided 1 - 2 tsp fresh
ginger,
grated 2 cloves garlic, minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4 cups small broccoli florets 1 cup onion, vertically sliced (not pictured) Sesame seeds
for garnish
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more
for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground
ginger 2 teaspoons nutmeg (freshly
grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
Any time you need fresh
ginger, simply remove one piece of
ginger and
grate as much as you need
for the recipe before re-wrapping and returning the rest of the chunk of
ginger to the freezer.
The batter
for this cake is loaded with
grated carrots, a little unsweetened dried coconut, and just enough cinnamon and
grated fresh
ginger to add the perfect warm depth.
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 (opt
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 (opt
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)
2 shallots, sliced 2 garlic cloves, sliced 2 tbsp minced fresh
ginger 3/4 cup Arborio rice 1 cup dry white wine 3 cups chicken or vegetable stock 2 large roasted beets (
for preparation, see here) 1 tbsp chopped fresh parsley 2 tbsp parmesan shavings 2 tbsp
grated smoked mozzarella (optional) 1 cup chopped arugula (optional)
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
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