Sentences with phrase «until turmeric and ginger»

Muddle mint sprigs, turmeric, ginger, fennel seeds, and cayenne in a 4 - cup measuring glass until turmeric and ginger are broken up into bits.

Not exact matches

Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat until they begin bubbling.

Mr. B and I have been sticking to either Blueberry Banana or Berry Ginger variety until recently when I whipped up this Kiwi Pineapple Turmeric Smoothie with Fresh Mint.

Stir in the garlic, ginger, and turmeric and cook for another minute or until fragrant.

In a high - speed blender, mix 3/4 cup pineapple, orange juice, ginger, and turmeric until very smooth.

Then add the cinnamon sticks, ginger, cumin, turmeric and cayenne, cook and stir until spices are fragrant.

If you're using a food processor or blender, combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together.

Add ghee, onion, garlic, ginger, tomato paste, salt, curry powder, cumin, turmeric, cayenne, paprika and saute for 3 minutes until spice are fragrant and onions have softened.

Add in the cumin, coriander, garlic, ginger, red pepper flakes, turmeric, and salt, and cook for an additional minute, or until fragrant.

Heat the coconut oil in a separate medium sauté pan, and add the turmeric, ginger, and cumin seeds, stirring until the seeds just begin to pop.

Puree the coconut milk, turmeric, ginger, carrots, pepper, olive oil, salt, toasted sesame oil, miso, maple syrup, brown rice vinegar, and shallots in a blender until very smooth.

Peel and use a microplane or grater to grate the garlic, ginger, and turmeric and add to the skillet; cook until fragrant, about a minute.

Add the onion, garlic, ginger, turmeric, and spices, and pulse until finely chopped and incorporated.

Roughly chop the onion and fry in the other half the coconut oil with the garlic, ginger, curry powder and turmeric until softened

Add cumin, ginger, garlic, turmeric, ground coriander and curry powder and stir until it coats the meat.

Add 1 - inch grated fresh ginger (2 Tbsp), 1/2 tsp turmeric, 1/8 tsp cinnamon, 1/8 tsp cardamom, and dash ground cloves and cook until fragrant, about 1 minute.

Add the garlic - ginger mixture along with the coriander, cumin, turmeric and red pepper flakes and simmer until most of the water has evaporated, 1 to 2 minutes.

Add the turmeric, curry powder, and grated ginger and cook until fragrant, about 30 seconds.

In a bowl, stir together the yogurt, garlic, ginger, salt, turmeric, and pepper until combined.

Add the garlic, ginger, and fresh turmeric (if using), stir, and cook for another about 60 seconds or until softened and fragrant.

Mustard sauce is made from grinding mustard seeds, red chiles, and turmeric (plus optional ginger and coriander seeds)-- use one red chile for one tablespoon of mustard seeds and one teaspoon of ginger and coriander seeds — and add water until you achieve a creamy, but non runny, consistency.

In the summer, tea wasn't as appetizing so I made it into «ice cream» — using the frozen banana trick: one frozen banana, 1 teaspoon of ginger, 1 teaspoon of turmeric, dash of cayenne, and a few turns of the pepper mill, processed in a food processor until it resembles soft serve.

heat oil add cumin and mustard seeds stirring occasionally allowing them to pop for 1 min add salt, ginger, chillies, spring onion - tops and capsicum cooking until well sweated add chopped tomatoes, stir through and simmer for 2 mins then ad turmeric cook for a further 3 mins stirring occasionally add fish stock bring back to a fast simmer and add chopped eggplant and basil and cardamon leaves simmer for 15 mins add fish and simmer slowly for 20 mins

Add tomato paste, serrano, ginger, garlic, garam masala, cumin, coriander, turmeric, salt and pepper; cook until fragrant, about 1 minute.

Blend the onion garlic, ginger and turmeric in a food processor until a paste is formed.

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.

Add the spring onion, sesame seeds, ginger, garlic, and half of the turmeric and cook, stirring, for about 1 minute or until fragrant.

Add tomato paste, serrano, ginger, garlic, garam masala, cumin, coriander, turmeric, salt and pepper; cook until fragrant, about 1 minute.

Heat herbs, ginger, turmeric, peppercorns, and eight cups of water in a medium saucepan until an instant - read thermometer registers around 130 ° — it should be uncomfortably hot to the touch (so go ahead and touch it).

Add the almond milk, 1 teaspoon honey, turmeric, ginger, cinnamon stick, and black pepper and stir with a whisk until combined.

After chopping the turmeric and ginger, add it to a blender or food processor and blend until smooth with a cup of water.

2 lbs of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.

Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and cook, stirring frequently, for about one or two minutes or until the mixture turns dark and smells very fragrant.

Add asafoetida, turmeric powder, red chilli powder, ginger, pureed tomatoes and sauté until for a couple of minutes.

Add lemon, ginger, turmeric, chia seeds, ice and blend until smooth.