Not exact matches
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.
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.
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.
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.
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.
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)
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.
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.
A bold
spice rub
of garlic powder,
ground ginger and dried thyme lends over-the-top flavor to Trisha's fuss - free pork roast.
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)
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
Our recipe couldn't be easier but still keeps an authentic base
of ground spices and fresh
ginger to give a really rich depth to the sauce.
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
If making your own
spice, combine 1 tsp
ground cardamom, 1/2 tsp
ground star anise, 2 tsp
ground cinnamon, 1 tsp
ground cloves, 3 tsp
ground ginger and 1/2 tsp
ground peppercorn and use 2 tsp
of this mixture
* If making your own
spice, combine 1 tsp
ground cardamom, 1/2 tsp
ground star anise, 2 tsp
ground cinnamon, 1 tsp
ground cloves, 3 tsp
ground ginger and 1/2 tsp
ground peppercorn and use 2 tbsp
of this mixture
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh
ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 -
spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp
ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
If you'd prefer to use individual
spices, I'd recommend using 1 teaspoon
ground cinnamon, 1/2 teaspoon
ground ginger, 1/4 teaspoon
ground nutmeg and 1/4 teaspoon
ground cloves to replace the 2 teaspoons
of pumpkin pie
spice.
Like a Pumpkin Pie they combine the flavor
of pumpkin with its complementary
spices (
ground cinnamon and
ginger).
I've been craving pumpkin
spice goodies now that it's autumn, so I added in a dash
of ground ginger, nutmeg, and cloves.
2 1/2 teaspoons pumpkin pie
spice (or your preferred combination
of nutmeg,
ginger,
ground cloves, and cinnamon).
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.
And it's
spiced with hawaij, a yemeni
spice blend made up
of ground cardamom,
ginger, clove, cinnamon and nutmeg.
I naturally weaved my way over to the
spice cabinet and plucked the
ground ginger off
of the shelf.
Made with
ground pecans, peanuts and a helping
of spices such as cinnamon, nutmeg and
ginger it's not a nut butter to be neglected.
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.
I used slightly different
spices (cinnamon, nutmeg,
ground cloves,
ginger, mace) instead
of the allspice used here; also, didn't use pastry strips to make the crosses since I always think that a nice fondant frosting (just powdered sugar and cream) is a real treat with the buns.
The other thing I subbed was four 1/4 tsps each
of fresh
ground cinnamon / mace /
ginger / nutmeg for the one tsp
of P Pie
spice, as I do not buy pumpkin pie
spice.
Also, the prepared chutneys contain too much vinegar and
ginger, but not enough
of the other ingredients that make homemade chutneys superior: mixtures
of different chiles and «exotic» ingredients (for bottled chutneys) such as tamarind, bananas, chopped green tomatoes, fresh coriander, coconut, and freshly
ground spices.
This may have been true in the days when even the servants had servants and the masala
of fresh
ginger, garlic, onion, coconut, green chile, and
spices was
ground on the stone freshly for each dish.
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot
of modification, but I believe my changes did not change the overall quality
of the recipe): - doubled the amount
of spice that goes into the sauce (I tasted the sauce midway and it seemed under
spiced)-
ground ginger instead
of 4 teaspoons finely grated peeled
ginger - Greek yogurt thinned with milk instead
of 1 1/2 cups whole - milk yogurt - butter instead
of 3 tablespoons ghee -
ground cardamom instead
of 6 cardamom pods -5 dried chiles de árbol instead
of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead
of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
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
--
Ground Ginger: When cooking on AIP many of the herbs and spices that would usually add some ginger or excitement to your dishes are off limits, but ginger is the perfect sol
Ginger: When cooking on AIP many
of the herbs and
spices that would usually add some
ginger or excitement to your dishes are off limits, but ginger is the perfect sol
ginger or excitement to your dishes are off limits, but
ginger is the perfect sol
ginger is the perfect solution.
1 tsp
of Pumpkin
Spice is a combination
of 1/3 tsp
ground Cinnamon, 1/6 tsp
ground Ginger &
ground Nutmeg, 1/8 tsp
ground Cloves &
ground Allspice.You can substitute for any flour and / or sugar combination you prefer.
** If you don't have pumpkin pie
spice use 1 tsp cinnamon and 1/4 tsp each nutmeg, allspice and
ground ginger and a pinch
of cloves.
Basic No Cook Playdough Recipe from The Imagination Tree
Ground Cinnamon
Ground Ginger Ground Cloves
Ground All
Spice Orange Flavouring
Ground Star Annis — well these were what I had in my cupboard but just add anything that makes you think
of Christmas
Upgrade your traditional
spice cake recipe by adding a hit
of ground ginger.
Try garlic Parmesan, stone -
ground or peppered mustard, Italian, chili,
spiced peanut,
ginger, a splash
of citrus or zest, or full - fat salad dressings, like Ranch or blue cheese.