Not exact matches
I also substituted almond milk
for the soy milk and 1 tablespoon
of freshly grated
ginger for the
ground ginger.
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
shoot
for 15 leaves 1 lb
ground pork 1/2 lb sausage, we used spicy italian olive oil 1 small onion, chopped 3 cloves
of garlic, minced 1 tsp minced
ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar
of dice tomatoes (our local grocery store has them now!)
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.
The recipe calls
for rolled oats, chia seeds,
ground flaxseed, milk, pumpkin puree, blackstrap molasses, cinnamon,
ginger, nutmeg, cloves and a pinch
of salt.
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).
These gingersnap cookies are made with lots
of Anthony's Coconut Sugar and
Ground Ginger for the perfectly sweet cookie with a kick.
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.
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.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground cloves 1/4 teaspoon
ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar,
for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon
ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate
for at least 1 day or up to 2 weeks, inverting jar occasionally.
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).
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).
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
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
I can't wait
for you to share your gingery goodness I've only ever used fresh
ginger root a few times, I'm lazy and I like the «softer» taste
of ground BUT (random) I have like a pound
of fresh... TURMERIC ROOT!
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.
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
For baking, opt for a teaspoon of dried ground ging
For baking, opt
for a teaspoon of dried ground ging
for a teaspoon
of dried
ground ginger.
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)
Add in 3 tsbp
of curry powder, cumin, and
ground ginger and cook
for 6 - 10 minutes until brow in color ***
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
Filling 1 cup fresh carrot juice 1/2 cup meat
of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon
ground cinnamon 1 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 1/8 teaspoon
ground cloves 1/2 cup Irish moss — soaked in hot water
for at least 10 minutes
2 green cabbages (3 kg) Save some
of the outer layers
of the cabbage
for packaging on the top 800 g / 7 cups carrots (6 medium size carrots) or beetroot 15 g / 1,5 tbsp grated
ginger 15 g / 1,5 tbsp minced garlic 15 g / 1 tbsp fresh grated turmeric (optional) 30 g / 3 tbsp
ground turmeric 5 g / 1 tbsp caraway seeds 5 g / 1 tbsp fennel seeds 2 tbsp / 30 g himalayan sea salt (optional, you can do it without salt, but it speeds up the process)
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece
of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon
ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions
for garnish 3 teaspoons rice flour
for thickening (optional)
Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon water, pinch
of sea salt, 1 teaspoon freshly grated
ginger and 1 teaspoon
ground or fresh turmeric
for a salad dressing.
-- 500 g pork, finely minced — 1 shallot, peeled and finely chopped — 2 cloves
of garlic, peeled and finely chopped — 1/4 teaspoon
ground ginger — 2 tablespoons cornflour — 1 teaspoon sherry — 1 teaspoon salt — 1/4 teaspoon white pepper — oil
for deep frying
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra
for brushing 1/4 teaspoon salt, plus more to taste Freshly
ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh
ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛ teaspoon
ground chili pepper
of choice
I also had no fresh
ginger left so I added 3 small cloves
of garlic (minced) and about 1.5 tsp
of ground dried
ginger to the caramelized onions and gave them a quick stir around the pan
for about a minute before removing the onions off the heat.
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.
25g raw grass - fed butter (
for a vegan option use 25g coconut oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp
ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb
of garlic (cloves peeled) 3 ″ piece
of root
ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons
ground cumin 1 1/2 teaspoons freshly grated
ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots
for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro
for garnish (optional)
1/3
of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one
of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g plain yoghurt 2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp
ground ginger Butter
for frying
I added a scoop
of Barney Bare Almond Crunchy Almond Butter and added some
ground ginger for a little kick.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more
for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh
ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp
ground coriander 1/4 tsp
ground fennel seeds 1/8 tsp
ground cloves 1/2 tsp
ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice
of 1/2 -1 lemon or lime, adjust to taste coriander leaves
for serving
first fry some garlic,
ginger,
ground coriander, turmeric powder and cashews on olive oil, add any combination
of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice
of one small orange per person - grapefruits or tangerimes work wonderfully too - cook
for a minute or two, then remove from heat and stir in the couscous.
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon
ground ginger - 1 teaspoon sugar or honey - 1 tablespoon
of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley
for topping
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)
of boneless chicken, diced 1 1/2 tsp
of fresh
ground or finely shredded
ginger 1 tbsp
of fresh minced garlic 1/4 cups
of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup
of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp
of coconut aminos (soy sauce replacement) 1/4 cup
of chopped fresh basil 2 tbsp
of date paste or 1 tbsp
of honey Chili pepper flakes to taste Salt and pepper to taste 1 head
of lettuce (
for wrapping)
For the meat: — 1 pound
ground beef or lamb (I like using a mixture
of both)-- 1 yellow onion, chopped — 4 tablespoons tomato paste — 4 cloves garlic, diced — 1 tablespoon fresh
ginger, diced — 1 teaspoon
ground coriander — cayenne pepper, to taste — salt & pepper to taste — 1 cup water
All the best flavors
of fall — cinnamon, cardamom,
ginger and
ground cloves — join together to create this to - die -
for chai - flavored pudding.
1/3 cup golden raisins Zest and juice
of 1 orange 2 pounds ripe Fuyu persimmons 1 cup breadcrumbs 1/2 cup sugar 1 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/4 teaspoon
ground allspice 4 ounces (1 stick) unsalted butter, melted 5 sheets phyllo dough, thawed Confectioner's sugar
for dusting
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1 tablespoon fresh
ginger, diced 1 - 2 jalapeno peppers, seeded and diced 1 1/2 pounds
of ground meat, beef or lamb 1 tablespoon turmeric 1 teaspoon coriander salt & pepper to taste 3 tablespoons tomato paste 1 1/2 cups chicken or vegetable broth or water
She hurriedly kneads the chapatti (flat bread) dough to refrigerate, select the lentil (daal) and vegetables to be cooked, check her stored bottles
of homemade tomato puree and
ground ginger - garlic paste stacked in fridge, keep the empty vessel (pateela) on dinning table
for milkman and quickly choose a saree to be worn the next day to her office.
1 cup plain or unsweetened coconut milk (or other milk
of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1 tablespoon chopped toasted walnuts 2 tablespoons coconut flakes plus more
for topping
Ground cinnamon, nutmeg and
ginger to taste Maple syrup to taste (optional)
2 large garlic cloves 1/2 teaspoon kosher salt Pinch
of saffron threads 2 teaspoons roughly chopped fresh
ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon
ground cumin 1/4 teaspoon freshly
ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil,
for drizzling
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls
for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh
ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon
ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can
of organic «whole» coconut milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra
for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon
ground ginger (optional) Pinch
of sea salt
For spiced nuts 2 tablespoons egg whites 1/4 cup packed light brown sugar 2 teaspoons
ground cinnamon 1/2 teaspoon
ground ginger 1/2 teaspoon kosher salt Pinch
of black pepper 1/4 teaspoon ancho chili powder 1 teaspoon vanilla extract 2 cups mixed nuts
This traditional recipe, from the Shan state
of Burma, is
for meat balls made with
ground beef or pork flavored with minced lemongrass,
ginger, and garlic.
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain
of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity
ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly
ground black pepper to taste
for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more
for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp
ground black pepper 1/2 tsp
ground Sichuan peppercorn