Sentences with phrase «little ginger and garlic»

Would it be okay to add a little ginger and garlic to the stock for the liver based formula?

But I did a little research and now I know that yu choy is a Chinese green, great to saute with a little ginger and garlic.

Not exact matches

After cooking the butternut and carrots (along with a little onion), I threw it all in the Vitamix and blended with a little raw garlic and ginger.

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

For this particular dressing I used garlic, olive oil, lemon juice, fresh ginger and a touch of honey (or maple syrup if you want to keep it vegan) for a little bit of sweetness.

I saute kale or chard with garlic and ginger and a little braggs.

I decided to stir - fry the garlic, ginger, red onions, and broccoli a little bit and I added a little bit of raw honey to the dressing....

I made a couple modifications though... I added some onion and garlic to the sauteed scallions and ginger, then added some fresh lemon juice and a little garam masala when the soup was done cooking.

Put a little sesame oil in a pan and add the shallots, garlic and ginger and gently cook for 2 minutes.

Then a dressing with soy sauce, a little bit of sherry, minced ginger and plenty of garlic.

We got a selection of little dishes to share, all of which were tasty: Steamed veggie dumplings with plum & ginger sauce, chili marinated tofu, steamed broccoli with garlic and steamed & salted edamame.

Next time I will add more garlic, a little ginger and a source of salt such as tamari.

The roasted carrots are mixed with garlic and then spiced with a little ginger.

Add the garlic, ginger and red pepper flakes to the cast iron pan and drizzle with a little oil and saute until fragrant (about a minute) being careful not to burn.

My favorite: simmer spring water with chopped garlic, any kind of chopped hot pepper, and grated ginger; turn off heat and whisk in tomato paste, sweet white miso, and a little agave nectar or some other sweetener.

Seasoned with what Kelsey calls the «trinity» of Chinese cooking — garlic, ginger and scallions — this better - than - takeout dish is ready in little more than 30 minutes.

Italian dressing made with raw apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy made from organic Italian olives) olive oil, a little water, freshly chopped garlic, minced dried onion, fresh ginger root grated, one bay leaf, Italian seasoning.

To add some fresh veggies to my plate, I blanched and then sauteed fresh green beans in a little bit of garlic and ginger:

After removing the crispy tofu, add a little more cooking oil to the skillet, along with the minced garlic, grated ginger, and the white ends of the green onion.

Grind the soaked lentils with cumin seeds, fennel seeds, green chillies, ginger, garlic and salt till soft but still a little coarse.

It's sweet, spicy, a little tangy, with flavors of garlic, hot pepper, ginger, sesame, coconut and mostly peanuts of course.

In a frying pan, mix onion, garlic and ginger in a little olive oil over medium heat for 3 - 4 minutes until soft.

A little garlic, a lot of ginger, some nice, mellow white miso (you can use any kind you like, though), a good, organic, unsalted peanut butter, some soy sauce, a little sugar, and a few other things go into the food processor.

Oops, in my review, I meant to say that I added about 2 TB each (maybe a little less) of chopped garlic and ginger.

Whisk together peanut butter, oil, maple syrup, tamari, grated garlic and ginger, lime juice and a little bit of water.

It's a mildly spiced soup with ginger, coriander, turmeric, garlic, smoked paprika and red pepper flakes, with an extra little crunch on top.

That little bowl right there is jam packed full of flu fighters — ginger, garlic, onion and sweet potato.

Saute the red pepper, shallots, garlic, and ginger in the oil, using a little cooking spray if needed.

I forgot to add - we didn't want to dirty the blender, so we just minced the garlic and ginger together and let it saute for a little before adding the chicken.

Juicy pineapple chunks are simmered with garlic and ginger and then stir - fried with crispy rice, edamame and fresh basil in this peanut - topped pineapple fried rice.I've had a little problem with planning my blog posts of late.

Simply cook the red onion, chilli, ginger, garlic and mustard seeds in a pan with a little olive oil.

There's lots of flavor, (thanks to ginger, garlic, scallions) and they're perfect for scooping into little lettuce leaves.

They were made with Asian pear, coconut aminos (similar to soy sauce, but a little bit sweeter and without the soy), garlic, scallions, ginger, fish sauce, vinegar, chicken broth and garnished with cilantro.

Of course, what really makes this is the dressing, it's so packed with flavour with cashew butter, soy sauce, lime juice, garlic, ginger a little sweetener and some cayenne to taste.

But the supermarket stuff is just fine, a mash - up of chili, ginger, lemongrass, galangal, garlic, and little more.

For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pepper

Add a little more oil to the same pan and sauté some sliced mushrooms (shiitakes add tons of meaty flavor, but use whatever you've got), scallions, and some minced garlic and ginger until mushrooms are browned.

Ginger, garlic, mint and a touch of garam masala all work perfectly with the quinoa, kale and fava (broad) bean base... so good in fact, that I couldn't help myself from eating, ahem, a little lots of the mixture before shaping them into patties!

In a bowl add chickpea flour, rice flour, sliced onions, chopped coriander leaves, green chillies, red chilli powder, cumin seeds, a little ginger garlic paste and required salt.

Add onions, cashews, ginger, garlic and all the spice powders to the saucepan and cook for 2 - 3 minutes until the onion is softened a little and the mixture smells fragrant.

We started with a recipe from Epicurious.com called «Mu Shu in Moments,» but I ramped up the garlic and ginger a little bit, omitted the chicken, doubled the amount of egg (I like my mu shu a little «eggy,» plus it replaced the protein of the omitted chicken), and I added three vegetables not called for by the recipe — shredded carrots, julienned snow peas and julienned sliced bamboo shoots.

For the latter, stir a little warmed up low sodium organic veggie broth with plain almond butter in a small bowl until smooth, and add minced garlic, fresh grated ginger, turmeric, and crushed red pepper.

Bonus meal: If you have leftover coleslaw mix, sauté it with a little garlic and ginger, and add a protein for a faster - than - takeout mu shu.

Spicy Cider harnesses the beneficial properties of onion, garlic, ginger, and herbs plus vinegar and raw honey for an immune boosting and nourishing drink with a little kick.

I added a little more Garlic and Ginger for a kick... Might try next time with a chilli too.

Like ginger, the flavor of garlic is very strong and a little goes a long way.

-- 8 oz Zucchini (large)-- 1 noOlive Oil — 3 tablespoonsGrated Ginger — 1 tablespoon Peeled and grated garlic — 3 clovesSesame Oil — 2 teaspoonsHoney — 2 tablespoonsSoy Sauce — 2 tablespoonsJuice of 1 Meyer LemonFresh Mint and Basil — 15 to 20 leavesA little sea salt

• Soup stock made from spicy herbs such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited agarlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited aGarlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amounts

All you have to do is sauté the chicken in a little sesame oil, garlic, and ginger.

If working these little beauties into a sauce has you fearful, try bringing together almond butter thinned with low - sodium vegetable broth seasoned with fresh grated ginger, garlic, turmeric, and crushed red pepper for an added kick.