Not exact matches
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2 tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg —
Cardamom Amaranth Porridge with Stewed Strawberries
for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2 tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2
teaspoon freshly
ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg —
cardamom — from about 3 - 4 pods 1/2
teaspoon salt 1/2
teaspoon cinnamon — optional 1/8
teaspoon nutmeg — optional
Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup
ground raw sugar 3 Tablespoons water ⅛ -1 / 4
teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat
for 6 - 8 minutes until the color changes and it gets fragrant.
1/2
teaspoon ground cinnamon 1/4
teaspoon ground cardamom 1/4
teaspoon ground nutmeg Dash of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1
teaspoon baking soda 4 tablespoons butter 1 1/4
teaspoons sea salt, plus more
for sprinkling
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies
For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely
ground 3/4
teaspoon ground cinnamon 3/4
teaspoon freshly
ground black pepper 3/4
teaspoon ground cloves 3/4
teaspoon ground cardamom 1/2
teaspoon baking powder 2 tablespoons vegetable oil
For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
2
teaspoons coconut oil 1/8
teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4
teaspoon vanilla bean paste
For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1
teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1
teaspoon baking powder — 1
teaspoon baking soda — 2
teaspoons ground ginger — 1
teaspoon cardamom — 1/2
teaspoon ground cloves — 1/2
teaspoon ground nutmeg — 1/2
teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
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)
For the Tart Filling 3/4 cup almond meal / flour 2 extra-large egg whites (save yolks for another use) 1/2 cup powdered sugar 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nut
For the Tart Filling 3/4 cup almond meal / flour 2 extra-large egg whites (save yolks
for another use) 1/2 cup powdered sugar 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nut
for another use) 1/2 cup powdered sugar 1/2
teaspoon ground cardamom 1/2
teaspoon ground cinnamon 1/2
teaspoon freshly grated nutmeg
* 3 Tablespoons vegetable oil * 1/3 cup minced shallots * 1 Serrano pepper, sliced into thin rounds * 2
teaspoons ground coriander * 1
teaspoon ground cumin * 1/2
teaspoon fenugreek seeds * 1
teaspoon ground cinnamon * 1
teaspoon cayenne pepper * pinch
ground cloves * 1/2
teaspoon ground cardamom * 3 cloves garlic, minced * 2
teaspoons grated fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2
teaspoon salt * 1
teaspoon paprika * 1 cup water * 1 pound shrimp * 1 cup coconut milk * cilantro leaves,
for garnish (optional)
1 recipe
for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1
teaspoon vanilla bean paste) 1/2
teaspoon ground cardamom 3 tablespoons cornstarch 1/4
teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar,
for sprinkling
Makes 2-1/2 pounds dough
For the dough (Detrempe) 1 ounce fresh yeast or 1 tablespoon active dry yeast 1/2 cup soy milk 1/3 cup sugar 3/4
teaspoon ground cardamom 1-1/2
teaspoons vanilla extract 1/2 cup vanilla soy yogurt 1/4 cup fresh orange juice 3-1/4 cups all - purpose flour 1
teaspoon salt
For 4 people: 1/2 butternut 1/2
teaspoon ground coriander 1/2
teaspoon ground cardamom 1/2
teaspoon ground cinnamon 1/2
teaspoon ground cumin
2 large chopped onions 2 — 4
teaspoons chopped fresh garlic olive oil 1 - 1 1/2 pounds
ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2
teaspoons sea salt 2
teaspoons cumin 1/2
teaspoon cardamom 1/2
teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley
for garnish
For dough 1-1/3 cups milk, heated to 115 degrees F 2/3 cup granulated sugar 3
teaspoons ground cardamom 2 — 1/4 oz.
4 - 6 slices day old bread 1 cup unsweetened almond milk 1/2
teaspoon ground cardamom 1/2
teaspoon pure vanilla extract 2 tablespoons flour (millet, spelt, whole wheat, etc.) 1/2 tablespoon nutritional yeast 1 tablespoon maple syrup Pinch sea salt Coconut oil,
for the pan
For the dough 1 ounce fresh yeast or 1 tablespoon active dry yeast 1/2 cup whole milk 1/3 cup sugar Zest of 1 orange, finely grated 3/4
teaspoon ground cardamom 2
teaspoons vanilla extract 2 large eggs, chilled 1/4 cup fresh orange juice 3 1/4 cups all - purpose flour 1
teaspoon salt
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of
ground cardamom for the
cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down
for a few hours 2 tablespoons of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of
cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
For the filling: 8 ripe but firm Bartlett pears, cored peeled, cut in 1 inch chunks 20 prunes, pitted and halved 1/4 cup granulated sugar 1
teaspoon ground cinnamon 1/2
teaspoon ground cardamom Zest of one lemon 2 tablespoons lemon juice 1 cup frozen wild blueberries (optional)
1 cup whole wheat pastry flour 1/2 cup oat flour 1/3 cup packed brown sugar scant 1/2
teaspoon salt 1 1/4
teaspoons baking powder 3/4
teaspoon baking soda 1/2
teaspoon ground ginger 1
teaspoon cinnamon 1/4
teaspoon ground cardamom (optional) 1/4
teaspoon ground cloves 1/2
teaspoon ground nutmeg 1
teaspoon fresh orange zest 1/3 cup chopped pecans, plus more
for optional topping
Crust: 1 1/2 cups whole rolled oats 1 1/2 cups all - purpose flour 1/2 cup granulated sugar 1/4 cup packed brown sugar 1
teaspoon ground cardamom 3/4
teaspoon baking soda 2 sticks (salted) butter, softened and cut into a few pieces 1 egg Whipped cream,
for serving
Tart: 1/2 cup unsalted butter, softened, cut into 4 pieces 1 cup plus 1 tablespoon granulated sugar 6 large Bosc or Anjou pears, peeled, cored, and halved 1
teaspoon ground cardamom 1/4
teaspoon ground nutmeg 1 egg, beaten to blend,
for glaze
2 cups whole grain spelt flour 2
teaspoons baking soda 1
teaspoon cinnamon 1 1/2
teaspoons ground cardamom 1/2
teaspoon nutmeg 1/4
teaspoon sea salt 3/4 cup pumpkin puree 1/2 cup packed dark brown sugar + extra
for sprinkles 1/3 cup brewed tea 1/4 cup apple butter 1/4 cup liquid coconut oil 1 Tablespoon molasses 1 Tablespoon
ground flaxseeds 1
teaspoon apple cider vinegar 1/2 cup raisins or Zante currants (optional)
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of
ground cardamom for the
cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down
for a few hours 2 tablespoons of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of
cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
Prep time: 10 min Cook time: 1 hour Total time: 1 hour 10 min Serves: Makes one 9 - inch cake INGREDIENTS 3/4 cup dried Mission figs, diced 1/4 cup brandy 3/4 cup unsalted butter, plus more
for pan 1 1/2 cups unbleached all - purpose flour 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon ground cardamom 1/2
teaspoon ground cloves 3/4
teaspoon kosher salt 2/3 cup granulated sugar 2/3 cup golden brown sugar, firmly packed 2 large eggs 4 cups tart apples, peeled...
for the cookies, you will need: 1 3/4 cups all - purpose flour 3/4
teaspoon ground cinnamon 1/2
teaspoon ground cardamom 1/2 baking powder 1/2 baking soda 1 stick unsalted butter, cut into chunks, at room temperature 3/4 cup sugar 1/2
teaspoon fine sea salt 1 1/2
teaspoons pure vanilla extract 1/2 cup pumpkin puree 1/2 cup buttermilk, room temperature 3/4 cup fresh (or frozen) cranberries, coarsely chopped (if frozen, don't thaw) **
Ingredients 2 cups all - purpose flour 2
teaspoons baking soda 1/2
teaspoon salt 1
teaspoons ground ginger 1 1/2
teaspoons ground cinnamon 3/4
teaspoon ground cloves 1/4
teaspoon cardamom 3/4 cup (11/2 sticks) unsalted butter, melted and cooled 1 cup sugar plus more
for rolling 1/4 cup molasses 1 large egg
Follow the Aztec recipe above, adding the following at the beginning of the recipe: 1
teaspoon of black
cardamom (which is smokey and has the aroma of burning wood and bonfires) 1/4
teaspoon of
ground cayenne pepper (
for a sultry warmth and kick) 1/2
teaspoon of
ground ginger.