Not exact matches
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
You'll need one can of mandarin oranges, some low - sodium soy
sauce, dried - ground
ginger, hoisin
sauce, shredded but cooked chicken, four whole - wheat tortillas, a grated carrot, zucchini, and four ounces of Cabot Sharp Extra
Light Cheddar or Cabot Sharp
Light Cheddar.
1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy
sauce 1/4 teaspoon dried ground
ginger 3 tablespoons hoisin
sauce, divided 2 cups shredded cooked chicken 4 large whole - wheat tortillas 1 small carrot, grated 1/2 medium zucchini, grated 4 ounces Cabot Sharp Extra
Light Cheddar or Cabot Sharp
Light Cheddar, grated (about 1 cup)
1/4 cup rice vinegar 1/4 cup olive oil 3 tablespoons mayonnaise 2 tablespoons
light soy
sauce 2 tablespoons finely chopped fresh
ginger 1 teaspoon minced garlic 2 drops Asian sesame oil
I love fresh
ginger in Asian and Oriental broths and soups, and so my eyes definitely lit up when I saw this stunning entry from Tina at The Spicy Pear — Chicken in Ginger and Spring Onion Sauc
ginger in Asian and Oriental broths and soups, and so my eyes definitely
lit up when I saw this stunning entry from Tina at The Spicy Pear — Chicken in
Ginger and Spring Onion Sauc
Ginger and Spring Onion
Sauce (1).
I flavour it with fresh
ginger,
light soy
sauce, and Japanese 7 - spice pepper.
If New Year's Eve is a night when you want to cook something lovely, flavorful, but
light, try Seared Scallops with Orange -
Ginger Sauce.
cans of chunk
light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic
Ginger Hot
Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
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Sauces Tagged With: cranberry, cranberry relish, easy, featured,
Ginger,
light Thanksgiving, no cook, orange, quick, Thanksgiving, Thanksgiving sides
Crisp veggies, rotisserie chicken, pasta, and Asian flavors like soy
sauce, sesame oil,
ginger, garlic, and sesame seeds is what makes Asian Pasta Salad with Chicken a delicious, cold pasta that's a great side dish or
light lunch.
Cooking oil 1 tsp freshly grated
ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml
light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish
sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken
Though a cream
sauce doesn't sound like hot - weather fare, a burst of basil and a hit of fresh
ginger brighten the
light and silky
sauce.
Add the gochugaru, garlic,
ginger,
light green and white portions of the scallions, asian pear, salt, soy
sauce, and porcini mushroom powder.
ingredients FRIED CHICKEN WINGS: canola oil (for frying) 2 cups cornstarch 2 pounds chicken wings (split, wing tip attached) 2 tablespoons sesame seeds (to garnish) 1 bunch scallions (
light green and white parts only, thinly sliced, to garnish) Kosher salt and freshly ground pepper (to taste) SESAME WING
SAUCE: 4 tablespoons sesame oil 4 cloves garlic (peeled, minced) 2 tablespoons fresh ginger (peeled, minced) 2/3 cup soy sauce 4 tablespoons honey 1/2 cup light brown sugar 2 tablespoons unsalted b
SAUCE: 4 tablespoons sesame oil 4 cloves garlic (peeled, minced) 2 tablespoons fresh
ginger (peeled, minced) 2/3 cup soy
sauce 4 tablespoons honey 1/2 cup light brown sugar 2 tablespoons unsalted b
sauce 4 tablespoons honey 1/2 cup
light brown sugar 2 tablespoons unsalted butter
1 block extra-firm tofu (about 14 ounces), cubed 1 teaspoon oil 1 red pepper, seeded and sliced thinly 1/2 cup sliced shallots 4 cloves garlic, minced 1 tablespoon minced fresh
ginger 1 tablespoon Thai red curry paste 1/2 cup water 2 tablespoons soy
sauce 1 tablespoon
light agave nectar 15 leaves fresh Thai basil
Pin It Ingredients 5 cups water or unsalted vegetable broth 2 scallions, white and
light - green parts only, thinly sliced 2 teaspoons grated fresh
ginger 1 garlic clove, thinly sliced 3 tablespoons
light - colored miso 2 teaspoons low - sodium soy
sauce 3 ounces... Continue Reading →
1/2 cup of
light coconut milk 1 heaping tsp of red curry paste 1 tbsp of tamari (soy
sauce) 1/2 tsp of coconut sugar 1/2 tsp each of onion powder and thai
ginger salt (or regular salt)
For peanut coconut
sauce: 1/3 cup peanut butter 2/3 cup
light coconut milk 1 clove garlic Juice from 1/2 lime 1 1/2 teaspoon soy
sauce 3/4 teaspoon rice wine vinegar 3/4 teaspoon sugar 1/4 teaspoon crushed red pepper flakes 3/4 teaspoon
ginger paste or minced
ginger
To bring all the ingredients together, a quick lime and herb laced
ginger tahini
sauce was the ideal dressing for this
light and summery bowl.
Ingredients 4 6 - oz salmon filets 2 Tbsp low - sodium soy
sauce 2 tsp honey Red pepper flakes 3 green onions, cut and divided (white and
light green parts separated from dark green) 1 lime, quartered Green beans, trimmed (About 12 - 15 per packet) 2 cloves garlic, thinly sliced 1/2 tsp fresh grated
ginger Olive oil Salt and pepper to taste
4 dried red chile peppers (whole) 2 Oranges 1/4 cup
light molasses 1 tablespoon soy
sauce 2 teaspoons cornstarch 3/4 cup flour 1/2 teaspoon salt 1/4 teaspoon baking powder 3/4 cup water 1 pound boneless, skinless chicken breasts (1 - inch cubes) 1 teaspoon chile oil 2 garlic cloves (minced) 1 1/2 teaspoons chopped
ginger 2 cups white rice (cooked) 3 cups vegetable oil
Servings: 4 Steak 1/4 Asian or regular pear, peeled, cored 1 1» piece
ginger, peeled 1 large garlic clove 1/2 cup tamari soy
sauce or soy
sauce 2 tablespoons
light brown sugar 1 1/2 pound hanger steak, center membrane removed, cut into 4 pieces
Mix ground pork, scallions, garlic, soy
sauce, salt, wine, sugar, oil,
ginger, and pepper with chopsticks in a medium bowl, stirring in one direction until it all comes together and a
light film forms on the sides of bowl, about 20 seconds.
Cookie Ingredients: 2 cups
light spelt flour 1/2 cup whole spelt flour (or all
light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix of ground cinnamon, nutmeg,
ginger + cloves) 1/2 tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened apple
sauce 1 tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2 tsp vanilla extract
Pear cheesecake with gingersnap crust from Roxana's Home Baking Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction No - Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust Caramel Overload Cheesecake Bars from Crumbs and Chaos Blackberry Goat Cheese Cheesecake from Baking a Moment Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food Lemon Cheesecake from Shugary Sweets No Bake Peanut Butter Cheesecake from Dinners, Dishes, and Desserts Oreo Cheesecake (vegan) from Namely Marly Blueberry Ricotta Cream Cheesecake from Hungry Couple Lemon
Ginger Panna Cotta Cheesecake with Blueberry
Sauce from Girl Versus Dough Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore S'mores Cheesecake from The Gunny Sack Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom Black Raspberry Cheesecake Milkshake from Blahnik Baker No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White
Lights on Wednesday Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen Chocolate Nutella Cheesecake Cake from got ta get baked White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic Triple Brigadeiro Cheesecake Tart from From Brazil To You White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell Snickers Cheesecake from Life, Love and Sugar Cherry Cheesecake Brownies from Inside BruCrew Life Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter's Downfall Strawberry Cheesecake Pots from Barbara Bakes Mom's Cheesecake from Magnolia Days Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake Vanilla Bean Cheesecake from Wine & Glue New York Style Cheesecake from URBAN BAKES Rainbow Cheesecake from In Katrina's Kitchen Chocolate Cheesecake w / Whisky Toffee Shards from girlichef No Bake Coconut Lime Cheesecake Bars from Beyond Frosting Lemon Blueberry Cheesecake Bars from Cooking In Stilettos Ricotta Cheesecake from French Press Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker Chocolate - Covered Strawberry Cheesecake from Savvy Eats Caramel Macchiato Cheesecake from Wishes and Dishes Key Lime Pie Cheesecake from Love and Confections Apricot - Swirl Cheesecake from Take A Bite Out of Boca Hawaiian Mini Cheesecakes from Pint Sized Baker Butter Pecan Caramel No - Bake Mini Cheesecakes from Simply Southern Baking Pumpkin Cheesecake from Lady Behind The Curtain Mini cheesecakes with a toasted coconut crust (gluten free) from Quarter Life (Crisis) Cuisine No Bake Blackberry Cheesecake from You Made That?
ground lamb 1 tablespoon finely minced scallions, white part only 1 1/2 teaspoons finely minced
ginger 1/4 cup
light soy
sauce 1 teaspoon dark soy
sauce 1 1/2 teaspoons salt 1/2 teaspoon white pepper 1/2 teaspoon chicken bouillon powder 1/2 cup water 1 large egg 2 cups shredded butternut squash or Dickinson pumpkin 1 tablespoon sesame oil 2 tablespoons vegetable oil Dumpling Wrappers
The
sauce is made from orange juice, garlic,
ginger, soy
sauce, rice wine vinegar, chili, sesame oil and sesame seeds, it pairs so well with the salty, crisp samphire and crunchy bamboo shoots - for a
light meal serve up as is, or for something a bit more filling, with a side of rice.
1/2 oz dried mushrooms, such as shiitake 3 tsp olive oil 2 med onions, coarsely chopped 2 tsp chopped fresh
ginger 4 cloves garlic, minced 3 c sliced cremini mushrooms 1 1/2 c reduced - sodium beef broth or stock 2/3 c quick - cooking barley 1/4 c dry sherry 3 Tbsp reduced - sodium soy
sauce 1 - 2 tsp dark sesame oil 1 tsp
light brown sugar (optional) Chopped scallions (optional)
Fresh - tasting rice paper rolls packed with shellfish,
light vermicelli noodles, carrots, cucumber and herbs, with a sweet
ginger chilli dipping
sauce
Ingredients: Low - sodium soy
sauce, toasted sesame oil,
light brown sugar, garlic, fresh
ginger, flank steak, broccoli florets, shiitake mushrooms, extra-virgin olive oil
1/2 cup packed
light brown sugar 1 cup ketchup 1 tablespoon Worcestershire
sauce 1 1/2 pounds ground beef chuck 2 cloves garlic, minced 1 tablespoon Worcestershire
sauce 1/2 cup milk 2 large eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 package of dry onion soup mix 1/4 teaspoon ground
ginger 3/4 cup Italian bread crumbs
1 pound dried navy or cannellini beans, soaked overnight 8 cups vegetable stock or water (went half and half) 1/4 cup + 2 tablespoons molasses 1/4 cup + 2 tablespoons apple cider vinegar, plus extra 1/4 cup + 2 tablespoons miso (I used a mellow /
light one) 2 tablespoons low sodium, gluten - free tamari soy
sauce 1 1/2 tablespoons dry mustard 1 large garlic clove, finely grated with a microplane 1 teaspoon smoked paprika 1 1/2 teaspoons finely grated
ginger (from a peeled, 3 - inch piece) Drain the beans.
* 2 Tablespoons dried shrimp * 1/2 cup canola oil * 1 cup sliced shallots * 1/2 cup sliced garlic * 1/4 cup seeded and roughly chopped dried red chiles * 1 - 2 thin slices of
ginger * 2 Tablespoons fish
sauce * 2 Tablespoons tamarind pulp * 3 Tablespoons palm sugar (can substitute
light brown sugar)
2 Tbsp honey (or other liquid sweetener) 1 Tbsp grated
ginger 1 clove garlic, grated or crushed 1/4 cup
light soy
sauce (I prefer Bragg) 1/4 cup rice wine vinegar 3 Tbsp sesame oil
1 (15 ounce) can pumpkin puree (make sure it has no added spices) 4 eggs 1/2 cup vegetable oil 1/2 cup apple
sauce 2/3 cup water 1 cups white sugar 1 1/2 cups
light brown sugar 3 1/2 cups all - purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground
ginger