Is «bottled ginger»
the ground ginger powder or the moist paste?
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.
Not exact matches
The
ginger in this recipe is just
ground powdered ginger, hope that helps!
Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking
powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp
ground ginger 1/2 tsp vanilla extract or
ground vanilla 1 pinch sea salt
They add soy and fresh or
ground ginger, Asian five - spice
powder, lemon juice, rice vinegar, and molasses, and come up with delicious, fresh fruity - flavored sauces.
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
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
Why wouldn't you just use dried
ground ginger or
ginger powder?
Or I dry it in the dehydrator till very very dry and
grind it, fresh
powdered ginger.
1 16 ounce jar cashew butter 3 tablespoons aquafaba * (chickpea canning liquid) 2 tablespoons molasses (not blackstrap) 1 1/3 cups dark brown sugar, packed 1 tablespoon (3 teaspoons)
ground ginger 2 teaspoons
ground cinnamon 1/4 teaspoon Kosher or sea salt 3 tablespoons cornstarch 1/8 teaspoon baking
powder
Mix the flour, oats,
ground ginger, baking
powder, bicarbonate of soda, sugar and raisins together in a bowl.
Cupcakes 1 cup all - purpose flour 1 tsp baking
powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp
ground cinnamon 1/2 tsp
ground ginger 1/2 tsp
ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil
3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking
powder 2 TBSP cinnamon 1 tsp
ground ginger 1/2 tsp
ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extract
Sprinkle with the curry
powder and
ground ginger and stir until blended.
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon
ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking
powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely
ground almonds 1/2 cup (120 grams) milk
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.
1 1/2 cups unsweetened vanilla almond or soy milk 1 TB cocoa
powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp
ground ginger 1/16 tsp
ground nutmeg 1/8 tsp pure vanilla extract 1/2 tsp blackstrap molasses *
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh
ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry
powder 1 teaspoon
ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
In a medium bowl, whisk together the flour, baking
powder,
ground ginger, cinnamon, baking soda, cloves, and salt.
3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1 tsp baking
powder 1/2 tsp salt 1 tsp
ground cinnamon 1 1/2 tsp
ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almonds
2 — 1/2 pounds of chicken 3/4 cup soy sauce 3 tablespoons brown sugar 2 tablespoons water or chicken stock 1/2 teaspoon
ground ginger 1/2 teaspoon garlic
powder
6 cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking
powder 4 teaspoons
ground ginger 4 teaspoons
ground cinnamon 1 1/2 teaspoons
ground cloves 1 teaspoon finely
ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
In a large bowl, stir together oats, brown sugar, baking
powder, salt,
ground ginger, and
ground cinnamon.
You can also make your own curry
powder from
ground tumeric, coriander, cumin, cardomom, fenugreek,
ginger, nutmeg, cinnamon, cayenne, etc..
Add
ground buckwheat, almond flour, collagen peptide
powder,
ginger, cinnamon, salt, and baking soda; mix well.
If using
powdered garlic /
ginger mix, add a teaspoon of water and mix well, if using fresh,
grind both into a paste.
Stir in the flour,
ground ginger, baking
powder, baking soda, and salt.
1 and 1/2 cups (190 grams) all - purpose flour (spooned and levelled) 1 teaspoon baking
powder 1/4 teaspoon baking soda 1 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg ⅛ teaspoon
ground cloves 1/2 teaspoon salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml) canola or vegetable oil 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 2 large eggs 1 teaspoon vanilla
8 tablespoons (1 stick or 113 grams) butter 2/3 cup (130 grams) dark brown sugar, packed 1/3 cup (75 grams) granulated sugar 1 large egg 2 tablespoons dark molasses 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1 teaspoon
ground ginger 1/2 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces (170 grams) chocolate, roughly chopped
In a large bowl, combine the flours, baking
powder, salt, cinnamon, cloves and
ground ginger.
1/4 c whole cumin seed 1 heaping Tbsp black peppercorns 1 heaping Tbsp allspice 1 heaping Tbsp whole coriander seed 1 heaping Tbsp cardamom 1 heaping Tbsp
ground ginger 1 Tbsp chili
powder
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
It comes together in 20 minutes, and doesn't need any exotic ingredients; if your pantry is stocked with curry
powder, white pepper, and
ground ginger, you're halfway there.
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry
powder 2 tbl of freshly grated
ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly
ground pepper
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
1/2 cup of pecans 1/3 cup of almond 10 pitted medjool dates 2 tablespoons of dried cranberries 1/4 cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein
powder 1 tablespoon of melted coconut oil 1 tablespoon of orange zest 1 teaspoon of cinnamon
powder 1/2 teaspoon of
ground ginger 1/4 teaspoon of
ground clove 1/4 teaspoon of
ground nutmeg
Allow the pie to cool in the refrigerator for at least 6 hours or overnight, and serve with homemade whipped cream to which you've added a healthy pinch of both
ground ginger and cinnamon (I usually add a little organic
powdered sugar to my whipped cream, too).
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp fresh
ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry
powder 1/4 tsp cumin pinch of
ground coriander
Fluffy
ginger and date cake from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking
powder 1/4 teaspoon salt 1 1/2 teaspoons
ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown sugar, packed 4 eggs Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Gradually add the
ground ginger, baking
powder, and salt.
For the cookie 1 1/2 cups all - purpose gluten - free flour (we use Bob's Red Mill) 3/4 teaspoons baking
powder 3/8 teaspoon baking soda 1/2 teaspoon xanthan gum 1 1/2 teaspoons
ground ginger 1 teaspoons
ground cinnamon 1/8 teaspoon
ground cloves 3 tablespoons vegan butter 6 Tablespoons brown sugar 1...
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...
ingredients: for the cake: 55 grams (1/4 cup, 2 ounces) butter, soft 50 grams (1/4 cup) neutral oil 135 grams (1/2 cup plus 2 tablespoons) sugar 85 grams (1/4 cup plus 2 tablespoons) brown sugar 1/4 teaspoon kosher salt 2 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 220 grams (7 1/2 ounces, 3/4 cup plus 2 tablespoons) pumpkin purée 30 grams (2 tablespoons) milk 195 grams (1 1/4 cup plus 2 tablespoons) flour 1/2 teaspoon baking soda 1/2 teaspoon baking
powder
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.
4 hours) 1 tbsp vanilla essence 1/4 tsp vanilla
powder 1/4 tsp
ground ginger 1/4 tsp
ground nutmeg 1/2 tbsp mixed spice 1/4 tsp Himalayan pink salt Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake) 1 peeled courgette (cubed)
ingredients: 60 grams (2 ounces, 1/4 cup) butter 50 grams (1/4 cup) packed brown sugar 50 grams (1/4 cup) granulated sugar 1 egg 30 grams (2 tablespoons) neutral oil 75 grams (1/2 cup plus 2 tablespoons) flour 1/2 teaspoon baking
powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon
ground ginger pinch
ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)
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 flax egg (1 tablespoon
ground flax + 3 tablespoons warm water) 1 cup unsweetened almond milk 1/2 cup pumpkin puree 1/2 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons coconut oil 1 teaspoon cinnamon 1/2 teaspoon
ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking
powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups oat flour