View allAll Photos Tagged gingerroot
2015 Weekly Alphabet Challenge, Week 9, I is for Intense
This is my favourite drink first thing in the morning at the moment, an Indian chai tea with a wonderfully intense flavour. It's black tea spiced with ginger, cloves, cinnamon, cardamon and pepper. The Indians drink it with milk and sugar, I prefer it without milk. Today I've tried to imitate the mix with home made spice paste from those spices, I will need to try again with fewer cloves :-) My batch of tea bags of this brand is almost gone, and I do need that gentle and healthy kick to wake me up and settle my stomach in the morning.
The Mrs. and I were in Redmond and while driving back she decided that she wanted to go to the U District for Indian food at Cedar's. The practical part of me saw Friday Seattle rush hour approaching so I insisted that we head straight home or face the consequences of a 2 hour commute.
Later that night I asked her what she wanted me to cook for dinner. She said, "I already suggested a dinner, so its your choice now."
WELL, what else could I do but make an attempt at making her the Indian food that she wanted in the safe and traffic-less confines of our home.
The result was: Chicken Shahi Korma w/ Cauliflower
This is from a recipe I found online that I adapted marginally. Here is the recipe that I found and I'll just comment on the minor changes. I'm not accustomed to using recipes, but certainly for something like this, there's no way I could do without.
8 cloves garlic, peeled
6 tablespoons water
5 tablespoons almonds, blanched
2 tablespoons chopped, peeled gingerroot
7 tablespoons vegetable oil
2 pounds lamb, cubed
1 teaspoon ground cardamom
6 whole cloves
1 cinnamon stick
2 onions, chopped
1 cup beef broth
2 teaspoons cumin
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1 1/4 cups whipping cream
1. In a blender or food processor, combine garlic, water, almonds and gingerroot; blend to a smooth paste. Reserve.
2. Heat oil in a wok or deep skillet over medium-high heat. Add cubed lamb, cooking a single layer deep at a time. Brown, then set aside.
3. Add cardamom, whole cloves, and cinnamon stick. Stir together, then add chopped onions; cook to a light brown. Reduce the heat and add reserved ginger/almond paste.
Stir fry for 3 to 4 minutes, then return the cooked meat with beef broth, cumin, cayenne pepper, salt, and cream. Bring to a boil, cover, reduce the heat to low, and simmer for 1 hour; stirring frequently. Skim any fat on top.
First, I didn't use lamb, I used boneless, skinless chicken thighs. This is the meat that they use at Cedar's for the Chicken Shahi Korma. I used less garlic (because my cloves are BIG) and I used half cream, half milk to make it a little less rich and bad for us.
The addition of the cauliflower was because half the time she is there, Heather orders the Vegetable Coconut Curry and one of its main ingredients is cauliflower.
The carrots are there, because I didn't like how the colors were looking. I thought that it neededed little flair, so I chopped some carrots. I think that at Cedars, their Korma has saffron and it changes the color to a little more orange-y. I might consider putting a little bit of carrot in the paste from step 1 to make it a little more colorful or perhaps adding paprika (poor man's saffron).
Served with basmati rice.
Vegetable Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of vegetables
[Look] 👀 Very special Autumn Glow Ginger Roots #Nanako
**Charles' Creature Cabinet's MiMi GingerFlowerBud Faerie Yellow & GREEN 💛💚 Risu Squirrel, Nippy Usagi, issa Moriko & Nana Dae Djahé 💚💛
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#charlescreaturecabinet #cccbjd #ccc #nana #6cm #dae #djahé #gingerrootgnome #mimi #gingerflowerbudfaerie #9cm #risu #squirrel #issaMoriko #45mm #microbjd #tinybjd #glowinthedark #balljointeddoll #resin #creaturebjd #anthrobjd #woodlingswirl #charlesgrimbergstephan #artist #rotterdam #handmade_outfit #handmade_mushroomhats #fairyfragilities
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Hand made outfits & mushroom hats by Murjani Kusumobroto's Fairy
Fragilities for CCC
Hand made issa Cocoons 'Snug as a Bug' by Peggy Reed Peggytoes Etsy
Sweet, ripe strawberries fall into the juicing machine hopper, and the extracted juice flows into the glass. Shot on white background.
From Eat Shrink and Be Merry
Exotic sweet potato and coconut soup with shrimp. (that's how they describe it!)
Today's lunch.
SUPER tasty!!!
2 tsp butter or olive oil
1 cup each chopped onions and chopped red bell pepper
3/4 cup celery
2 tsp minced garlic
4 cups peeled, cubed sweet potatoes (about 2 large)
1 Tbsp grated gingerroot
3/4 tsp each ground cumin, ground coriander and curry powder
1/4 tsp ground cinnamon
2 cups chicken broth
1 can (14 oz) light coconut milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp each chopped fresh cilantro and chopped fresh basil leaves
2 Tbsp light peanut butter
1 Tbsp brown sugar
1 Tbsp freshly squeezed lime juice
1 lb cooked medium shrimp, tails removed (thaw first if using frozen)
Heat butter in a large non stick soup pot over medium heat. Add onions, red pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 4 minutes.
Stir in sweet potatoes, gingerroot, cumin, coriander, curry powder and cinnamon. Cook and stir for 30 seconds more. Add broth, coconut milk, salt and pepper. Bring soup to boil. Reduce heat to low, cover and simmer for 10 minutes, just until sweet potatoes are tender.
Transfer half to blender and puree until smooth. Return to pot with remaining soup. (instead I just put my braun mixer thing right in the pot and pureed it right in the pot.) Stir in cilantro, basil, peanut butter, brown sugar and lime juice. Mix well. Add shrimp and heat for about 2 more minutes, just until the shrimp is hot.
"The ginger root gnome usually keeps one or more mouse piggies as a companion/pet. The little pig likes to help the gnome look for special roots and fungi, among other things. However, vigilance is required, because the animal prefers to consume all the tasty finds itself. Her sense of smell is a hundred times more developed than that of the ginger root gnome, which is also sixty times more developed than that of humans. The mouse pig loves 'belly rubs' and loves to lie down on her side for this. She happily wags her tail when she sees her owner again.
Dot, Gemma's mouse pig, is a descendant of the Lil' pOtbellie pig, who is born in a tuber underground. She owes her name to her favorite scarf which is made from a leftover polka dot fabric from Gemma's homemade dress."
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#wip #workinprogress #wonderlijkefluisterwoud #whisperingwoodlingwoods #childrensbookillustration #bookillustration #illustrationsketch #illustrations #gingerrootgnome #charlesgrimbergstephan #charlesstephan #artist #dollmaker #illustrator #characterdesigner #sculptor #artistoninstagram #varkenskunstenaar #rotterdam #thenetherlands #charlescreaturecabinet
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WIP book page/illustration 'Het Wonderlijke Fluisterwoud'
Based on an idea by Joan† and Charles Stephan
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Copyright © 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved.
The guests liked the pumpkin pie so much they licked up every last crumb and wanted the recipe.
Short Crust Pasty
1 1/4 cups/8.5 oz./245g flour
1/2 tsp./2,5g salt
2 tsp./10g sugar
Grated zest of 1 orange
3 T./45ml unsalted butter, very cold and diced tiny
2 T. + 1 tsp./35ml lard, very cold and diced tiny
3-4 T./45-60ml icy cold water
Combine flour, salt, sugar and zest in a bowl previously set in the freezer to chill. Use a fork that has alaso been frozen. Add butter and lard and toss well. Use the chilled fork to combine the dry and fat ingredients until the fat is broken up and the mixture resembles coarse meal. Add icy cold water until you can form a ball of dough. (The amount depends osn the weather.)
Chill your hands in icy cold water and gather up the dough. Pat it into a smooth disk, handling it as little as possible to prevent toughness. Chill.
Sprinkle flour on a work surface and flour the rolling pin. Roll the dough out in a circle big enough to lay in the pie pan and bring up the sides. Press the dough into the pan and cut the excess off the edges. Crimp the edges decoratively.
Generously butter a sheet of foil and lay it in the crust. Top with pie weights or dry beans to prevent puffing. Bake in a hot oven (450 F) 10-12 minutes, until golden. Remove from the oven, remove weights and foil and cool on a rack.
Pumpkin Pie
1 1/2 lbs./775g peeled sweet pumpkin pieces
1 cup/240ml water
1 tsp./5ml ground cinnamon
1/2 tsp./2,5ml ground dried ginger 1/2 inch/1cm fresh gingerroot, finely minced
1/2 tsp./2,5ml ground nutmeg
1/2 tsp./2,5ml ground cloves or 1 tsp./5ml whole cloves
3/4 cup/90ml sugar or Splenda
3 large eggs, well beaten
1 cup + 1 T./250ml half-and-half (or rich milk 20% fat)
Put the pumpkin pieces and water in a heavy-bottomed pot. If you have to use any of the spices whole rather than ground, place them in a tea ball and add to the pot. Set the ground spices aside. Bring to a boil, reduce heat and simmer, covered, 15-20 minutes or until very tender. Allow water to be consumed but do not allow pumpkin to scorch; you need to check for the need to add any additional splash of water to the pot.
Remove tea ball of whole spices from pot and allow to drain into a deep mixing bowl. Thoroughly mash pumpkin. Remove tea ball from bowl and scrape in mashed pumpkin. Beat in remaining ingredients and form a smooth mixture. Pour into cooled pie shell. Bake in a moderate oven (375 F) for 25 minutes, or until a knife inserted in the center comes out clean.
Remove from oven and set on a rack to cool.
Serve with cream, preferably whipped.
This meal was prepared for me by my son, Joe. It was truly the most delicious meal I've ever eaten in my life!!!!
Panfry the duckbreast skinside down for 6 minutes, skinside up for 3 minutes on medium heat. I like to smoke it first for about 6 minutes. Not just because I like the smokey-flavour, but because the meat will get warm a little bit as well, the endresult tends to be much more tender.
In a small saucepan, heat:
3 T japanese soy sauce
2 T honey
¼ t 5-spice (really, not more than that!)
5 mm fresh gingerroot, grated.
Just let it reduce a little.
When your duckbreast is cooked to your liking, spoon some sauce over the skinside. Caramelize with a blowtorch or under a very hot grill.
Let the meat rest (in some tinfoil) for a few minutes before you slice it.
a [NEW] outfit for 💚💛 @charlescreaturecabinet [NANA Dae Djahé & HOLLY baby hedgehog faerie] ~Tiny/Micro BJD
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#charlescreaturecabinet #nana #NanaDaeDjahe #gingerrootgnome #woodlingfaerie #Holly #babyhedgeshogfaerie #microbjd #hedgehogfaerie #artistbjd #tinybjd #balljointeddoll #resin #creaturebjd #tinywings #anthropomorphic #limitededition #collectibles #sharethelove #charlesgrimbergstephan #characterdesigner #designer_sculptor #artist #rotterdam #cabinetofwonders #wunderkammer #fantasybjd #dutchbjd
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CCC NANA Dae Djahé | 6cm Tiny BJD | GingerRoot Gnome | Ball-Jointed Doll | Lil' pOtbellie ~Vanilla yellow
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CCC HOLLY | 4cm Micro BJD | baby hedgehog faerie | ball-jointed doll | pygmy potbellie ~Beige Tan & GID
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[Exclusive/Seperately available]
Green/Yellow Crayon Dress for PukiPuki or other 11cm dolls by Mudoll > Available through Denver Doll Emporium @denverdollemporium
Handmade acorn caps @murjanikusumobroto | NL
Handmade flower cocoon/bed FairyFragilities | NL
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Photo @charlescreaturecabinet | Rotterdam NL
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BJD design/sculpt TM & Copyright © 2008-2022 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved.
Utata ~ Iron Photographer 106
106, of course, is the atomic number of seaborgium—a synthetic element with a half-life of less than ten minutes, which seems to me would render it completely fucking useless. 106 is also the number of times Lindsay Lohan, who is also completely fucking useless, has been in rehab. So you'd think we'd be doing an IP involving Lindsay Lohan getting radioactive.
No such luck, you guys! Instead, the elements for Iron Photographer 106 are as follows:
1 - something metallic
2 - a root vegetable
3 - high key lighting
When considering the first element, something metallic, be aware of the distinction between 'metal' and 'metallic.' Something metallic could be something made of metal OR something that gives the appearance of metal. For example, Jamelah's baby shoes are bronzed, but not actually made of bronze. They also have three inch heels, but that's not the point. The point is the metallic thing can be metal or it can just appear to be metal.
The second element is a root vegetable. Yes, we're talking potatoes and yams, we're talking carrots and rutabagas, we're talking turnips boys and girls. Any root that also serves as a vegetable will do. If you've got a ginseng root handy, that'll work.
Now, because the first two elements are something metallic and a root vegetable, you're probably saying "Why Greg, old Sock, I know just the thing! A kitchen implement, by Jove!" To which I would reply, "Haven't we been through this 'old Sock' business already? And really? A kitchen implement? That's the best you can do?"
This is Iron Photographer, so we can't forbid you to use kitchen implements. Well, I guess actually we can—we can do whatever we want. No law can stop us! Kanye West couldn't interrupt us! We are all-powerful and all-kno...wait. Sorry. What I meant to say was you can use kitchen implements if you want. It just seems a wee bit obvious. So if you choose to do a kitchen implement, we hope you'll do something so good it knocks us on our butts.
Finally, the photograph must be shot using high key lighting. If you're unfamiliar with high key lighting—well, hey, that's why the gods gave us Google. In brief, a high key photograph is a bright image, one full of light with mostly white tones, little or no shadow, and a sort of bright and shiny mood. Although it sounds technical, it can be done without sophisticated technology.
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This poor misshapen ginger root attempts to throw my fork across the table.
View "Javelin Gingerly" on black or on white.
Copyright © 2010, Jeff Stewart.
All rights reserved.
Utata ~ Iron Photographer 106
106, of course, is the atomic number of seaborgium—a synthetic element with a half-life of less than ten minutes, which seems to me would render it completely fucking useless. 106 is also the number of times Lindsay Lohan, who is also completely fucking useless, has been in rehab. So you'd think we'd be doing an IP involving Lindsay Lohan getting radioactive.
No such luck, you guys! Instead, the elements for Iron Photographer 106 are as follows:
1 - something metallic
2 - a root vegetable
3 - high key lighting
When considering the first element, something metallic, be aware of the distinction between 'metal' and 'metallic.' Something metallic could be something made of metal OR something that gives the appearance of metal. For example, Jamelah's baby shoes are bronzed, but not actually made of bronze. They also have three inch heels, but that's not the point. The point is the metallic thing can be metal or it can just appear to be metal.
The second element is a root vegetable. Yes, we're talking potatoes and yams, we're talking carrots and rutabagas, we're talking turnips boys and girls. Any root that also serves as a vegetable will do. If you've got a ginseng root handy, that'll work.
Now, because the first two elements are something metallic and a root vegetable, you're probably saying "Why Greg, old Sock, I know just the thing! A kitchen implement, by Jove!" To which I would reply, "Haven't we been through this 'old Sock' business already? And really? A kitchen implement? That's the best you can do?"
This is Iron Photographer, so we can't forbid you to use kitchen implements. Well, I guess actually we can—we can do whatever we want. No law can stop us! Kanye West couldn't interrupt us! We are all-powerful and all-kno...wait. Sorry. What I meant to say was you can use kitchen implements if you want. It just seems a wee bit obvious. So if you choose to do a kitchen implement, we hope you'll do something so good it knocks us on our butts.
Finally, the photograph must be shot using high key lighting. If you're unfamiliar with high key lighting—well, hey, that's why the gods gave us Google. In brief, a high key photograph is a bright image, one full of light with mostly white tones, little or no shadow, and a sort of bright and shiny mood. Although it sounds technical, it can be done without sophisticated technology.
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My grass snippers attack a poor defenceless ginger root.
This shot has been reposted several times. With each version, I tried to make the shot more high key looking. I should have shot it the right way in the first place.
View "Ginger Snips" on black or on white.
Copyright © 2010, Jeff Stewart.
All rights reserved.
Saald Dressing from Vegan Feasts.
3 tbsp carrot, grated
3 tbsp gingerroot, grated
2 tbsp lime, chopped
½ cup tamari sauce
¼ cup vegetable oil
¾ cup seasoned rice vinegar
½ cup water
1 medium yellow onion, minced
2 tbsp parsley, minced
4 tbsp ketchup
Pulse in blender and pour.
If you love the spicy snap of ginger in any form, you'll adore this jam from The Best of Bridge Home Preserving cookbook. Both fresh and candied forms of the root find their way into the apple juice base and the combination will liven up any toast!
www.yummysmells.ca/2014/11/ginger-jam-toast-topper-52-gif...
Danya had been ridding our place of Yellow Ginger (which becomes a major weed) and we've run out of containers big enough for it, so it's half filling the shed. I hope being in the dark will discourage it. . . . . photo KR
If you love the spicy snap of ginger in any form, you'll adore this jam from The Best of Bridge Home Preserving cookbook. Both fresh and candied forms of the root find their way into the apple juice base and the combination will liven up any toast!
www.yummysmells.ca/2014/11/ginger-jam-toast-topper-52-gif...
Issue 2 is in stores! Read more on the Worn Magazine blog about Erin Derge and Kristen Swenson. Including a link to TBD's review and Kristen as a dancing Sarah Palin.
Organic Healthy food Clean eating selection Including Certain Protein Prevents Cancer: fish, meat, spice, vegetable, cereal on a dark stone backgound with copy space, flat lay
I took about 3 hot baths throughout the fast. I added episom salts and fresh gingerroot for each bath. Gingerroot has really amazing anti-bacterial properties and is great for cleansing.
Tip: bring a big jug of cool water when you do this. I didn't the first time and being that I can stand pretty hot temperatures (my skin turns red and I don't even notice or feel it) I almost passed out. I sat in it for 25 minutes and then I felt really dizzy. I had to throw on my robe and run to the kitchen to hydrate. I also had to lie down and let the dizziness pass. I did however, tell my roomates if I was taking a bath and I didn't come out in 30 minutes they should knock on the door and check on me. So, don't go too overboard with the heat and drink cool water as you sit there and after the bath or your roommates might have to see you naked (luckily mine didn't).
These baths make for glowing skin, a renewed system and good sleep. If you can't afford the Infrared suana (I could only afford to do it once) this is a good alternative.
The Lightbox is about [★Vegetables & ★Fruits & ★Crops].
If you like the pictures or something of this kind, please click here to download.
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Made with love for my dad this Father's Day.
Adapted heavily from Gourmet June 2009, a fresh-ginger spiked cake batter is topped with a starburst of ripe pear slices. No butter in this recipe - cream cheese provides a luxurious body instead.
yummysmells.blogspot.com/2009/06/tearing-up-recipe-card.html
Ginger, often called Ginger Root is a rhizome of the plant Zingiber officinale that is used medicially and as a flavourful spice. Most of us are familiar with the culunary uses, however its not until we realize how well Ginger Ale quells a queezy stomach that we realize its medicinal uses.
Young ginger rhizomes are juicy and fleshy with a very mild taste, mature ginger roots are fibrous and nearly dry.
Ginger cultivation started in South Asian and is a key ingredient in much of the cuisine from region. It also has a major presence in East African and Caribbean cuisine, two areas where its cultivation has also spread.
Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different.