when you say
ground ginger and garlic do you mean the powder or fresh?
Ya
grinding Ginger and garlic every time is a pain..
Clean and finely
grind ginger and garlic.
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup
ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds
and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves
garlic, chopped 4 bay leaves, crushed 1 3 - inch piece
ginger, peeled
and chopped 1/3 cup fresh thyme 1 teaspoon freshly
ground nutmeg 1 teaspoon freshly
ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly
ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
I added some grated
ginger to the onions
and garlic,
and some
ground coriander
and turmeric with the cumin.
4 green onions, chopped, white part only 4 cloves
garlic, minced 1 teaspoon peeled
and minced fresh
ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon
ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
3 tbsp extra virgin coconut oil 4
garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh
ginger, finely chopped 2 stalks lemongrass, crushed
and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds,
ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
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
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled
and diced 2 small green chiles, such as serrano, seeds
and stems removed, chopped 2 onions, coarsely chopped 4 cloves
garlic 2 teaspoons chopped
ginger 1 teaspoon
ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon
ground cardamom 1/8 cup chopped cilantro
1 / 2T Oil 1 Medium onion, diced 1 Large clove of
garlic, minced 1» pc
ginger, minced 1 / 2T Cinnamon 1t Cumin 1t
Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots
and dried figs) 1T Lemon juice Chopped fresh parsley to serve
Specifically, that's 1/2 teaspoon each of salt,
garlic powder,
and ground ginger,
and 1 teaspoon of paprika.
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
These Asian - influenced tasty bites have lots of
garlic,
ginger, soy sauce, sesame oil, parsley, cilantro,
and honey to flavor the
ground beef
and pork.
1 1/2 pounds carrots, peeled
and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of
garlic, minced 2 tablespoons grated fresh
ginger 3 cups reduced - sodium vegetable broth 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1 teaspoon cinnamon salt
and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
In a food processor,
grind onion,
ginger,
garlic, tomato,
and chiles until you have a smooth, slightly watery paste.
Stir fry the
ground pork, then add
garlic,
ginger, green onions
and bean paste.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic,
garlic powder or 1 large
garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional)
and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon
ground ginger 1/8 teaspoon
ground cinnamon 1 tablespoon canola oil Salt
and pepper to taste 2 tablespoons parsley, chopped
In keeping with my healthy sandwich / pita idea, I decided to use
ground chicken breast to make the curry - spiced chicken patties because it's really lean
and takes on whatever flavors you throw at it, in this case:
garlic,
ginger, onion, jalapeno, scallions, curry powder,
and other spices.
The ingredients for egg roll in a bowl are the same as the filling for regular egg rolls —
ground meat, coleslaw mix (shredded cabbage
and carrots), soy sauce, sesame oil, minced
garlic and ginger.
All you need to do is to brown a pound of
ground meat in a frying pan, then throw in a bag of coleslaw mix
and a sauce made by mixing soy sauce, minced
garlic, sesame oil
and ground ginger (see the printable recipe card on the bottom of this article for the exact ingredient proportions).
Egg roll in a bowl is made with very simple ingredients —
ground pork or chicken, coleslaw mix (shredded cabbage
and carrots), chicken stock, soy sauce, minced
garlic and ground ginger.
First use the Saute function of the Instant Pot to cook the
ground meat, then add the coleslaw mix, chicken stock, soy sauce, minced
garlic and ground ginger.
If using powdered
garlic /
ginger mix, add a teaspoon of water
and mix well, if using fresh,
grind both into a paste.
* 1 tablespoons olive oil * 1 large onion, peeled
and chopped * 4
garlic cloves, peeled
and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over,
and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons
ground cumin * 2 teaspoons
ground cinnamon * 1 1/2 teaspoons
ground tumeric * 2 teaspoons paprika * 2 teaspoons
ground ginger
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored,
and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled
and grated fresh
ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon
ground mace 1 clove
garlic, crushed 1 teaspoon
ground turmeric Pinch of
ground cinnamon
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic or
garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional)
and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon
ground ginger 1/8 teaspoon
ground cinnamon 1 tablespoon canola oil Salt
and pepper to taste 2 tablespoons finely chopped parsley
250 g peeled potatoes 1 large zucchini, cleaned
and cut into pieces 1 clove of
garlic, peeled
and cut into halves 2 - 3 cm fresh
ginger root, peeled
and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly
ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened
and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened
and unflavoured oat milk 50 - 60 g vegan ham, chopped
Finely
grind the
garlic and ginger and add to the skillet.
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
Ingredients: Fish fillet (skinless
and boneless)-- 8 - 12 pieces or 1 Pomfret 1/2 tsp Turmeric Powder 1 tsp Black Pepper freshly
grounded 1 tsp
Ginger -
Garlic Paste 3 tsp Lime...
In a mortar
and pestle, or with a mini food processor,
grind the chiles,
garlic,
ginger, turmeric,
and salt to a paste.
extra virgin olive oil 2 cloves
garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained
and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp
ground ginger Salt
and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
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.
As the kids came along
and we started staying with umma, I noticed she had moved on from freshly making to advance
ground ginger garlic paste.
I have
ground been thawed out with the onions,
garlic and ginger.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp
ginger paste 1 1/2 tsp
garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes
and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
1 tablespoon olive oil 1 medium onion, diced 1 clove
garlic, minced 2 teaspoons fresh
ginger, grated 1 tablespoon
ground coriander 2 teaspoons
ground cumin 1/2 teaspoon
ground cayenne pepper 1 teaspoon
ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained
and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)
INGREDIENTS Sea salt
and rashly
ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off
and bones removed A handful of raw shelled peanuts 1 clove of
garlic A thumb - sized piece of fresh root
ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime
Make your broth by combining stock,
garlic,
ginger, lemongrass, curry paste,
ground cardamom
and star anise in a large pot
and bring to a boil.
Add fennel seeds,
ground coriander,
and the mixture of
ginger and garlic.
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
Tofu with Honey
and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of
ginger 4 cloves
garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon
ground nutmeg Sea salt
and freshly
ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons
ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
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
3 teaspoons salt
and 4 teaspoons black pepper 2 teaspoon dark brown sugar 2 teaspoons oregano 2 teaspoons
garlic powder 1 1/2 teaspoons thyme leaves 1 teaspoon
ground ginger
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
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped
ginger 2 cloves
garlic, minced 2 teaspoons
ground cayenne chile 1 teaspoon
ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly
ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem
and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon
ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
tomato paste 1 cup tomato sauce 2 large tomatoes, chopped 2 teaspoons minced
ginger 2 teaspoons minced
garlic 2 green chilies, such as serranos, seeds
and stems removed, minced 1 tablespoon red chile powder 2 teaspoons
ground cloves 8 green cardamoms Salt to taste 3 tablespoons butter 2/3 cup cream 1 teaspoons
ground fenugreek 2 teaspoons minced
ginger Honey to taste, if needed
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds
and stems removed, sliced into rings 1 cup chopped shallots 5 cloves
garlic, minced 2 tablespoons finely chopped fresh
ginger 3 tablespoons vegetable oil 1 teaspoon
ground cayenne 1 3 - pound chicken, skinned, boned,
and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted
and peeled, stems
and seeds removed, chopped
For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves
garlic, peeled
and minced 1/4 cup ketchup 2 tablespoons minced fresh
ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly
ground black pepper to taste
4 teaspoons
ground coriander 2 teaspoons
ground cumin 1 teaspoon
ground turmeric 5 - inch piece
ginger, peeled
and chopped 3
garlic cloves, peeled 20 shallots, peeled 1 cup water 6 tablespoons vegetable oil 6 cups coconut milk 3 cups rice, washed
and drained 4 pieces lemon grass Salt to taste Fried spring (green) onion rings for garnish