I so love
your use of ground ginger and crystallized ginger in this grain and nut packed granola!
Not exact matches
One question, can grated, fresh
ginger be
used in place
of the dried,
ground ginger?
1 / 2T Oil 1 Medium onion, diced 1 Large clove
of garlic, minced 1» pc
ginger, minced 1 / 2T Cinnamon 1t Cumin 1t
Ground coriander 1 - 2t Harissa (optional if you like a bit
of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can
of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I
used a mixture
of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
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.
1 stalk lemongrass, finely sliced (
use only the bottom 6»
of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon
ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or
ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon
ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or
use vegetable stock instead
of water) 1 tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
The biggest difference from my original recipe is obviously the
use of parsnips but also the addition
of lots
of ginger, both fresh and
ground.
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.
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.
So at least this part
of my travel prep is on track:) I added a touch
of ground ginger, and some flaxmeal to the recipe, and
used almonds.
1 1/2 cups rolled oats 1 1/2 cups milk
of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons
ground cinnamon * 1/4 teaspoon
ground ginger * 1/4 teaspoon
ground cloves * pinch
of salt 1 cup Greek yogurt, I
used 2 % (optional) 1/2 cup chopped walnuts, toasted
First
use the Saute function
of the Instant Pot to cook the
ground meat, then add the coleslaw mix, chicken stock, soy sauce, minced garlic and
ground ginger.
If
using powdered garlic /
ginger mix, add a teaspoon
of water and mix well, if
using fresh,
grind both into a paste.
1/2 c
of tomato sauce 5 cloves
of garlic, chopped 1.5 tbl
of curry powder 2 tbl
of freshly grated
ginger 1 - 2 tsp
of cumin (I added more but I just love it) 3/4 c
of water 1 onion, medium sized, diced Chicken breast — I was
using tenders so I did 10 total (you can
use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp
of freshly
ground pepper
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
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.
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!
1 large head
of cauliflower, washed and cut into florets 1 quart
of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves
of garlic, minced 2 inch nub
of ginger, peeled and grated 1 tablespoon
of ground cumin 2 teaspoons
of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can
of crushed tomatoes (I
used organic, fire roasted) 4 cups
of vegetable stock 1 can
of chickpeas, drained 1 can (14 oz.)
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.
I
used boneless skinless chicken thighs, saffron (instead
of turmeric), 1/2 - 3/4 t
ground cumin, 1/2 - 3/4 t
ground ginger, 2 whole cinnamon sticks and also included the flesh
of some
of the preserved lemons.
220g Sukrin almond flour or
ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp
ground ginger (dependant on how
ginger like you want it) 1/2 tsp nutmeg A tiny pinch
of sea salt 1 tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I
use Sweet Freedom's syrup) 2 tbsp water
-
Used almond meal from Trader Joe's instead
of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)-
Used mostly agave with about 1/8 C
of maple syrup instead
of yacon -
Used 1 tsp powdered
ground ginger / 1 tsp real grated
ginger -
Used a little less than 1/2 C grapeseed oil (didn't measure — just read some
of the above comments and didn't want to
use too much oil
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
To replace soy sauce, I generally
use a mixture
of balsamic vinegar, garlic powder, onion powder,
ground ginger, and a dash
of molasses or brown sugar.
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
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener
of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp
ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp
ginger · Pinch
of cloves · Pinch
of salt · Chopped hazelnuts and / or toasted coconut chips (I
used Dang)
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 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
It's full
of flavor because we're
using a 2 whole cups
of pumpkin puree (make sure not to
use pumpkin pie filling)-- and a healthy combo
of cinnamon, nutmeg,
ginger &
ground cloves.
I don't have any
ground ginger, but I've been
using huge knobs
of ginger (2 - 3 inch chunks) and chopping it finely.
* 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)
Actually I
grind them separately as I
use different proportion
of ginger and garlic.
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
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)
* 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
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
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)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon
ground ginger (or 1 tablespoon fresh
ginger, peeled and grated — I love fresh
ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I
used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I
used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
Use a blend
of 1 tsp cinnamon, 2 tsps garam masala, 1 tsp cloves, 1 tsp freshly
ground black pepper, 1/2 (or to taste) tsp dried chili peppers, 1 tbsp freshly
ground ginger, 4
ground cloves and 1 tsp
ground / powder cardamon and add to onion / garlic mixture with 1/2 tbsp butter.
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.
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh
ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head
of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons
ground cumin (preferably freshly
ground) 1/2 teaspoon
ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I
used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
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.
1 1/2 cups whole fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon fresh
ground nutmeg (I
used cinnamon) 1/4 teaspoon
ground ginger 1/4 teaspoon salt (I
used fine sea salt) grated zest
of 2 oranges (I
used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I
used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, melted
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)
I
used my Optimum G2.3 platinum series induction blender, This made short work
of grinding the onions, carrots,
ginger and other firm ingredients into a loose paste.
Adjusted just the amount
of cumin and
used ground ginger (did not have fresh) and WOW — this came out even better than I thought!