The recipe was almost the same as this one but it also had 1/3 cup
of ground ginger in it.
An incredibly gingery «I only put 5g
of ground ginger in», chocolatey goo that he wanted to be ice cream, but which lacked the basic ingredients required in an ice cream!
Not exact matches
One question, can grated, fresh
ginger be used
in place
of the dried,
ground ginger?
In a 5 - cup jug
of cold preboiled water, put mint leaves, a teaspoon
ground or 6 thinly sliced
ginger, half a lemon slices & leave overnight.
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).
Mix the flour, oats,
ground ginger, baking powder, bicarbonate
of soda, sugar and raisins together
in a bowl.
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.
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).
Stir
in dried cherries, molasses,
ground cinnamon,
ginger, and allspice to transform our Browned Butter Whole - Wheat Muffins into fruit - filled delights with just 9g
of added sugar.
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).
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.
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
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 to 4 tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1 tablespoon dried orange or tangerine peel 2 teaspoons white sesame seeds 2 teaspoons black sesame seeds 1 teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts
of anise and allspice 1 teaspoon shredded nori (seaweed)(available
in Asian markets) 1/2 teaspoon
ground ginger
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
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.
There is an enormous consumption
of chillies
in India, as both rich and poor daily use them, and they form an important ingredient
in the curries and chutneys
in general use, when
ground into a paste between two stones, with a little mustard, lard, oil,
ginger and salt, this forms the only seasoning which the millions
of poor
in the East can obtain to flavour their insipid rice.
Chinese 5 spice powder (found
in the Asian section
of grocery store or substitute with a pinch each
of ground cinnamon and
ginger)
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
The simplicity
of Cheater Sesame Chicken is
in the every day ingredients;
ground chicken, chicken broth, brown sugar, soy sauce,
ginger, garlic, cornstarch, sesame seeds, and green onions.
Heat the rest
of the olive oil
in the pan and add the sliced onion, grated garlic,
ginger,
ground turmeric, cinnamon, and cayenne pepper.
A combination
of ground ginger, cinnamon and cloves lends the requisite spicy flavor
in Trisha's party - ready cookies.
In the dry mixture I included
ground ginger, then mixed the wet & dry bowls before pouring on top
of bananas (I was worried about them being mixed enough).
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.
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.
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours
in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh
ginger, chopped 2 teaspoons
ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon
ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste pinch
of sea salt pinch
of freshly
ground black pepper
* 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)
You can really make any variation - this year I made this recipe but istead
of orange extract I added a generous helping
of ground ginger, added a tiny bit
of water to make the mix even more fudgey, rolled them into balls and then dusted
in extra cacao.
In a medium - size saucepan, combine the frozen blueberries, 1/4 cup pure maple syrup, 1/2 teaspoon vanilla extract, zest
of 1 lemon, juice
of 1/2 lemon, and 1/2 teaspoon
ground ginger.
1.5 cups
of raw cashews soaked overnight
in cold water 1 cup
of pumpkin puree 1/4 cup
of almond or cashew milk (unsweetened)-- I used Silk cashew milk 1/4 cup
of maple syrup 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon clove Pinch salt
1 c. quinoa (I mixed red and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T.
ground turmeric 1/4 c. tamari soy sauce (or regular if it's what you have) 3 T. fresh squeezed lime juice 1 T. fresh
ginger, mashed 1 t. chili garlic sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped
in to pieces (I used Nori powder as I have a small bag
of it)
Step 3Stir
in the scallion, sesame seeds, tamari, sesame oil, rice wine,
ginger, and a few
grinds of pepper.
directions For the Beef:
In the bowl
of a food processor fitted with a blade attachment, add the garlic,
ginger, scotch bonnet, curry,
ground cumin, onion, bell pepper and thyme.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds
ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons
ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece
of fresh
ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake
in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
That being said... I did goof up and put
in white pepper instead
of ground ginger (which no one noticed and actually kinda worked!).
I've been craving pumpkin spice goodies now that it's autumn, so I added
in a dash
of ground ginger, nutmeg, and cloves.
I was also a little shy
of a half cup
of almond butter so I
ground some roasted almonds
in food processor then dumped into that the eggs, the rest
of the almond butter and used my homemade pumpkin pie spices (1 tsp) and about a half teaspoon
of ginger.
Garlic,
ginger, soy, and a kiss
of sesame are added into juicy
ground beef, then the seared patties are slathered
in a sweet and spicy Korean - style BBQ sauce, then topped off with fresh, crisp cabbage combined with a kiss
of mayo and sweetness, plus a good heaping
of spicy kimchi, all on a buttery brioche - style bun — this is the Korean BBQ Burger.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked
in hot water for 10 minutes 1/2 tsp
ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece fresh galangal or
ginger, finely grated2 tsp shrimp paste (available
in the world food section
of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked
in hot water for 10 minutes 1/2 tsp
ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece fresh galangal or
ginger, finely grated2 tsp shrimp paste (available
in the world food section
of supermarkets)
Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp
ground coriander30g fresh
ginger, finely chopped500g sweet potatoes, cut into 1 cm cubes500ml fresh chicken stock200g cooked chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug
of vegetable oil
in a large saucepan.
Whisk 5 large egg whites, 1/2 cup sugar, 1 teaspoon thyme leaves, 1/2 teaspoon
ground allspice, 1/2 teaspoon
ground ginger, 1/4 teaspoon cayenne pepper, and 4 dashes
of Angostura bitters
in a medium bowl to blend.
I love it when «Pumpkin Spice» mix is available at the grocery store, as it makes this recipe as fast as possible, but if you can't locate a pre-made jar, simply make your own by using a heaping 1/4 teaspoon
of ground cinnamon, an 1/8 teaspoon
of ground ginger, and a pinch
of ground nutmeg to replace the 1/2 teaspoon called for
in this recipe.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh
ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly
ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian»
in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro