Sentences with phrase «grated ginger on»

Not exact matches

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.

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!

My fish burgers made from a rotation of fresh tuna, salmon, cod or a combo chopped and gently mixed with grated zucchini, ginger, onion, sesame oil, avocado mayo, panko salt, pepper, then sautéed and served with a drizzle a soy sauce, vinegar, sugar, ginger sauce on a brioche bun.

Peach Cobbler Jam: 9 (1 / 2 - pint) canning jars, lids, and screw - on bands 7 1/2 cups granulated white sugar 4 cups coarsely chopped peaches and their juices 1/4 cup freshly squeezed lemon juice 2 tablespoons freshly grated ginger 1 tablespoon butter 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 (3 oz) pouch liquid fruit pectin

And, sort of on the same topic: if you keep your ginger root in the freezer, two good things happen: 1) it does not go bad; and 2) you can grate it on a microplane really fast and without any need to peel.

Add asafetida powder, bay leaf and grated tomato and ginger in the pan and sauté for 3 - 4 minutes on medium heat.

In a small saucepan on low - medium heat combine the chili sauce, peanut butter, grated ginger, honey, curry paste, sriracha and coconut milk.

1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins

What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.

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)

1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows

Ours is made with a traditional tomato base, but a heady dose of Indian spices (coriander, cumin, brown mustard), as well as grated ginger, honey and chopped shallot, give it a depth of flavor that works wonders on steak, chicken and even grilled tofu kebabs.

2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve

It is the marmalade season - I have a generous friend with fruit trees and am on my 4th batch already - cloves, lavender and cardamom have been used already, tomorrows will feature ginger and grated fresh turmeric I think....

If you have a gas stove, turn on the flame and use a pair of metal tongs (or a metal cooling rack / grate, if it's stove - friendly) to char the onions, shallots, garlic and ginger slices until blackened.

My ultimate go - to is a quinoa bowl with a ginger - sesame dressing — I just lightly sauté whatever veggies I have on hand, brown some tofu or tempeh or throw in some beans, and toss with a bunch of quinoa and my favourite dressing (roughly equal parts maple syrup, soy sauce, and lime juice to two parts tahini, some grated ginger and garlic, and cayenne to taste).

1 cup of porridge oats 1 apple, skin on — grated About 1 teaspoon of freshly grated ginger 1/2 teaspoon of turmeric powder or freshly grated turmeric 1/2 teaspoon of cinnamon powder 500 ml of Provamel Almond Unsweetened drink

Place the grated ginger in a fine mesh strainer (I used my tea strainer) and press down on it with your fingers to extract the juice.

The gist is this - simmer a good amount of grated ginger and shallots in coconut milk, add the brightest spring vegetables you can get your hands on, and serve over egg noodles (or, alternately, pan-fried shredded yuba skins *).

So if you really want to up the ante on your next Asian dish, try julienning your ginger instead of grating (my 2nd favorite method using a microplane zester) or mincing it.

* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet of your choice * 6 - 8 green onions, sliced on the diagonal into approx 1 / 2 - inch lengths

Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *

grated fresh ginger 1 fresh green chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time) 1/4 teaspoon crushed red pepper flakes (more or less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice

I also squeeze it in hot water with some grated fresh ginger and a drizzle of honey (my favorite warm drink to sip on in the mornings), and I love keeping a mason jar in the fridge filled with these Detox Honey Lemon Ginger Sginger and a drizzle of honey (my favorite warm drink to sip on in the mornings), and I love keeping a mason jar in the fridge filled with these Detox Honey Lemon Ginger SGinger Slices.

Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)

ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2 onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3 cup coconut cream 1/2 cup panko bread crumbs 1/3 cup unsweetened coconut flakes Kosher salt and freshly ground black pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to taste)

2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk

2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving

Game plan: To prepare the ginger, use a teaspoon to scrape away the thin outer peel, and then grate the yellow interior on a fine grater, such as a Microplane zester.

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

For the dressing: 1 heaped teaspoon Miso paste 1 tablespoon hulled Tahini 1/2 teaspoon Tamari 1/4 teaspoon Apple Cider Vinegar 1/4 - 1/2 teaspoon freshly grated Ginger (depending on your taste) 1 clove Roasted Garlic (from roasting the carrots and chickpeas in the salad above) 1/2 tablespoon Extra Virgin Olive Oil

Multigrain Crust 1 cup each sprouted quinoa, buckwheat, and oat flours 2/3 cup maple syrup powder 1/2 teaspoon ground nutmeg 1/2 cup cocoa butter — gently melted on a double boiler 1/2 cup date paste 2 - 3 tablespoons vanilla extract 1 tablespoon grated fresh ginger root less than 1/4 cup purified water

I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot of modification, but I believe my changes did not change the overall quality of the recipe): - doubled the amount of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead of 1 1/2 cups whole - milk yogurt - butter instead of 3 tablespoons ghee - ground cardamom instead of 6 cardamom pods -5 dried chiles de árbol instead of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!

I've used grated ginger instead of fresh, which is fine in a pinch, but you do lose out on the little slices of ginger.

Yoats 2 cups / 500 ml plain thick yogurt, Greek or Turkish (vegans can use Coconut Yogurt) 1 cup / 90 g rolled oats 1/4 cup / 35 g sunflower seeds 1 small apple, cored and roughly grated on a box grater 1 pinch ground vanilla or vanilla extract 1 tsp freshly grated ginger or ground ginger

For the sauce, place 2 Tbsp water, brown sugar, sliced garlic, grated ginger and ground black pepper in a pan on medium - high.

(I grate frozen ginger on a microplane instead of mincing it, if you are so inclined.)

Also, it turns out that the ring design keeps the ginger fiber in the center while the puree and juice are pushed into the trough as you grate the rhizome on those sharp, little teeth.

3 tablespoons vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest of 2 lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced on the diagonal

Muffin Cup Soufflés Grated ginger provides a hit of spice in this inventive take on the classic bacon and egg muffin.

I subbed sunflower seeds for the walnuts since I didn't have any on hand and ended up with extra grated carrot that I threw in, too and used cinnamon instead of ginger.

And you can blend in plenty of other superfood ingredients for an even broader spectrum of nutrients, like fresh grated ginger, matcha or cacao powder, fresh mint, and cinnamon (for more ideas check out my story on nutrition boosters).

Studies have supported the idea that ginger can reduce feelings of nausea, so brew yourself some ginger tea and grate some fresh ginger on top for a little extra spice.

It's used in golden milk lattes — those orange - yellow drinks you've probably seen on Instagram — which are made by dissolving the paste into warm almond or coconut milk along with a little organic honey and fresh grated ginger.

Place grated apple, raspberries, and ginger in a pint - sized glass mason jar Pour in the whey and fill the jar to the shoulder with water Seal with a lid and place on the counter for 2 - 3 days, shaking a couple times a day to make sure no other bacteria form cultures on the top Lid should be expanded (unable to press down) after 2 - 3 days and bubbles should have formed inside.

2 cups all purpose flour 2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/8 teaspoon freshly grated nutmeg pinch allspice 1/2 cup unsalted butter 1/2 cup granulated sugar 1/4 cup light brown sugar 2 large eggs 1/2 teaspoon vanilla 3/4 cup canned unsweetened pumpkin puree 1/4 cup buttermilk 1/2 cup golden raisins 1/2 cup chopped walnuts raw pumpkin seeds, for sprinkling on top

What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.

Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use

Muffin Cup Soufflés Grated ginger provides a hit of spice in this inventive take on the classic bacon and egg muffin.