Not exact matches
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.
1/2 teaspoon pumpkin pie
spice (or ⅛ teaspoon each
ground cinnamon, nutmeg,
ginger and a very tiny pinch of clove)
Healthy Gingerbread Muffins These muffins come infused with the flavor of gingerbread cookies thanks to the use of plenty of pumpkin pie
spice and
ground ginger.
Gingersnap Cookies are a highly addictive, sugar coated cookie that gets its chewy texture and spicy flavor from adding brown sugar, molasses, and
ground spices (cinnamon,
ginger and cloves) to the batter.
Gingerbread
spice is usually a blend of the following
ground spices:
ginger, black pepper, cardamom, cinnamon, nutmeg, allspice and cloves.
With that being said, one way to increase spiciness is to add, along with the other
spices, a 1/4 teaspoon of white or black
ground pepper or a 1/4 cup of finely diced crystallized
ginger (which you can buy in small tins at specialty food stores or in bulk form from the health food store).
I've written about the benefits of
ginger in the past and shared
ginger recipes using it in
ground, dried «
spice» form and also minced or grated.
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.
I like to add more
spices: fennel,
ground ginger, pinch of chili and marjoram.
I made the following alterations: — substituted nonfat yogurt for coconut milk — used a ton more
spices — lots of coriander,
ginger, a bit of cayenne and red pepper flakes, a bit of curry, and of course lots of freshly
ground pepper — skipped the rice.
These Larabar - inspired protein / energy bars taste just like gingerbread, but they don't use any molasses — just warm and delicious
spices like cinnamon,
ground ginger, and allspice.
I've also taken to
spicing it up with
ground ginger, cardamom, cinnamon, and spiking the egg white mix with a dash of orange essence and vanilla extract and also add maple syrup for more flavor.
I was given a Schwartz
spice advent calendar to create this recipe with so I went with loadsa cinnamon, some nutmeg, allspice and
ground ginger.
Most apple pie
spice mixes I found online include cinnamon, nutmeg, and allspice with some including
ground ginger, cardamom, or cloves.
Substitutions / additions: Pamela's gluten - free baking mix for the almond flour, cut the
spices and added some
ground ginger, cut the baking soda by 1/2 --- and they're spot on.
You probably already know all about dried
ground turmeric: with a mustardy -
ginger sort of flavor, it's one of the foundational
spices in many curry blends, and the ingredient responsible for the bright yellow color of many Indian and other Southeast Asian dishes.
spice mix -(1 tbsp
ground cinnamon, ⅛ tsp
ground nutmeg, ⅛ tsp teaspoons
ground ginger, 1 tsp
ground allspice)
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie
spice (or 2 teaspoons cinnamon, 1/2 teaspoon
ground ginger, 1/2 teaspoon
ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
I used 3/4 teaspoon cinnamon, 1/4 teaspoon
ground ginger, 1/8 teaspoon
ground nutmeg and a dash of
ground cloves (to approximate pumpkin pie
spice) and added ~ 1/2 cup of Enjoy Life dark chocolate chips instead of the cacao nibs — everything else remained the same.
-- traditional kimchi is typically not vegan (hello fish sauce or
ground up fish); — it can tend to be on the pricier side (even more so if you eat a lot of it) especially considering that it is made of such inexpensive ingredient; — making it yourself ensures you make it to your liking (spicy / less spicy, with
ginger or without, etc.; — kimchi is a great probiotic food source which aids digestion; and —
spices up any meal you eat it with!
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger pinch of
ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and
spices and mix until combined.
Note that I opted to
spice the pie filling only with cinnamon and
ground ginger, but you could also add a bit of
ground cloves or nutmeg, if you like.
Storage:
Ginger root stays fresh in the fridge for around two weeks, but when the
spice is
ground and dried, it keeps in an airtight container in the pantry for up to three years.
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.
It's moist and buttery, it's loaded with dried and candied fruits (which is the way fruit cakes must be) and it's nicely
spiced with
ground cinnamon, nutmeg,
ginger, and cloves.
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)
For the pumpkin
spice mix; combine equal parts
ground cloves, nutmeg, cinnamon,
ginger and allspice.
Then add the chicken, which you've cut into 1 - inch pieces, along with the curry
spice,
ground ginger and salt and pepper.
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to taste 1/2 red onion, rough chopped 4 garlic cloves, diced 1 ″ piece of fresh
ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp
ground turmeric 1 tsp sweet paprika
500 ml 2 cups of almond milk (or coconut - almond or other non-dairy milk) 1/2 — 3/4 tsp
ground turmeric 1/2 tsp
ground cinnamon 1/8 tsp freshly
ground black pepper (or to taste) 2 tbls coconut sugar, honey or your favourite unrefined sweetener (or to taste) 2 tsp coconut oil
Ginger or other
spices (optional, to taste)
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons
ground cinnamon 1 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg freshly
ground seeds of 2 - 3 cardamom pods dash of both clove and all
spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
The fat content in these lamb kofta's will bring an increase in digestive fire, as will the inclusion of fiery
spices like warming
ginger and the
grounding zing of fresh parsley.
Filled with freshly
ground cinnamon,
ginger, nutmeg, and cloves, I love this Pumpkin
Spice Latte so much that I drink it year round.
ingredients
SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1 yellow onion (peeled and minced) 3 cloves garlic (peeled and minced) 1 and 1/2 teaspoons
ground cumin 1 and 1/2 teaspoons
ground corinader 1 and 1/2 teaspoons smoked paprika 3/4 teaspoon
ground cinnamon 1/2 teaspoon cayenne 2 tablespoons tomato paste 1 tablespoon fresh
ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound
ground turkey Kosher salt and freshly
ground black pepper (to taste)
Chinese 5
spice powder (found in the Asian section of grocery store or substitute with a pinch each of
ground cinnamon and
ginger)
Flavor Enhancer: You may have some
ground ginger in your cupboard for a pumpkin
spice cake or some snappy
ginger wafers.
Per the questions regarding the type of
ginger called for in this recipe, I use dried
ground ginger, the kind you can purchase in a bottle at the supermarket in the
spice section.
did you use fresh
ground or
spice cabinet
ginger?
A bold
spice rub of garlic powder,
ground ginger and dried thyme lends over-the-top flavor to Trisha's fuss - free pork roast.
Made with chopped pears and
spiced with
ground ginger, you'll love the tenderness and flavor in each bite.
Filling 1 or 1 1/2 package cream cheese (8 oz / 225 g per package), softened 3/4 cup coconut sugar 2 eggs 1 1/2 cups (8 oz / 225 g) butternut squash, diced 1 tsp pumpkin pie
spice (or 1/2 tsp
ground cinnamon + 1/4 tsp
ground ginger + 1/8 tsp
ground allspice + 1/8 tsp
ground nutmeg)
1 packet peri peri
spice mix (or make your own using paprika, garlic, onion, oregano,
ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece of
ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)
Fish
Spice Blend Salt, paprika *,
ground cumin *, sugar *,
ground coriander *, granulated garlic *,
ground ginger *,
ground chilies *, granulated onion *,
ground black pepper *, citric acid,
ground turmeric *,
ground nutmeg *,
ground mace *, herbs *, silicon dioxide, soy bean oil *, lemon essential oil *.
Gingerbread Whoopie Pies 3/4 cup unsalted butter, softened 3/4 cup dark brown sugar 3/4 cup molasses 1 large egg 1 1/4 cup buttermilk 3/4 - 1 cup diced crystallize
ginger 3 1/2 cups all - purpose flour 1 1/4 teaspoon baking soda 1 teaspoon salt 1 1/2 tablespoons
ground ginger 1 1/2 teaspoons
ground cinnamon 1/2 teaspoon
ground nutmeg 1/4 teaspoon
ground cloves 1/4 teaspoon
ground all
spice White sparkling sugar (optional) Preheat the oven to 350 °.
Ingredients: Dates Raisins Tahini Cashews Almonds Hazelnuts Pumpkin seeds Sunflower seeds Coconut flakes
Spices:
Ground ginger...
-LSB-...]
Spice beef stew but with 5 spice powder and star anise instead plus carrots, ginger and turnips) Use - Whatever - Veggies - You - Have Stir Fry — the combo this time were asparagus, shiitake mushrooms, green peas and grass fed ground -LSB
Spice beef stew but with 5
spice powder and star anise instead plus carrots, ginger and turnips) Use - Whatever - Veggies - You - Have Stir Fry — the combo this time were asparagus, shiitake mushrooms, green peas and grass fed ground -LSB
spice powder and star anise instead plus carrots,
ginger and turnips) Use - Whatever - Veggies - You - Have Stir Fry — the combo this time were asparagus, shiitake mushrooms, green peas and grass fed
ground -LSB-...]
Heat a dry pan over medium - high heat and add all the
spices except for the
ground ginger.
Coconut
Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with
Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries
Ground Beef and Dried Mushroom Ragu Guacamole
Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey -
Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce
Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon
ground cinnamon 1 teaspoons pumpkin
spice or 1/2 tsp
ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
Spice Mix: 2 teaspoons sweet paprika 1 teaspoon
ground turmeric 1 teaspoon
ground cumin 1 teaspoon
ground ginger 1 teaspoon
ground coriander 1 teaspoon
ground cinnamon 1/2 teaspoon cayenne pepper 1/4 teaspoon
ground cardamom 1 teaspoon salt 1 teaspoon black pepper