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MORIKO in squirrel disguise 🌱 @charlescreaturecabinet [Issa Moriko] Baby GingerRoot Gnome ~Happy #issaMORIKOMonday 🌱 **OOAK Pink
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#charlescreaturecabinet #cccbjd #ccc #issaMoriko #babyNanaDjahé #gingerrootsprout #designertoy #babygingerrootgnome #anthropomorphic #balljointeddoll #fantasybjd #creaturebjd #limitedition #charlesgrimbergstephan #designer_sculptor #artist #artistbjd #bjdartist #cabinetofwonders #collectibles #dutchbjd #dollsofinstagram
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CCC Issa MORIKO | 45 mm BJD Toy | GingerRoot Sprout | Cabinet of Wonders | ~Child of the Forest #tributetomydaughterLarissa
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Handmade 'Snug-as-a-Bug' squirrel cocoon PH Reed | US
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BJD Design/Sculpt TM & Copyright © 2008-2022 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved.
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
Forbidden (or purple) rice, coconut milk, ginger and lime run through these muffins, made moist with tahini and bursting with bites of mango!
The salmon was prepared similarly to the preparations here: www.flickr.com/photos/heather_joy/393085068/ and here: www.flickr.com/photos/heather_joy/383447652/. It was probably closer to the latter.
To accompany the salmon, I made a beat puree by adding pickled beets, lemon juice, water, and salt to the food processor and blending until silky smooth. I got to use my squeeze bottle, despite not using it proficiently.
The salmon was on a bed of red chard (shallots and garlic in butter and olive oil, add chard and let cook for a bit, add chicken stock and cook for a few minutes until just slightly tender).
The cauliflower was "korma flavored". I used a variation of the shahi korma recipe that I made a few weeks ago:
1. In a blender or food processor, combine garlic, water, almonds and gingerroot; blend to a smooth paste. Reserve.
2. 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 add cumin, cayenne pepper, salt, and cream. Bring to a boil, cover, reduce the heat to low, and simmer for 30 minutes; stirring frequently.
The beautiful handmade 'Root End' gingerroot gnome house by Murjani Kusumobroto got a lot of admiring looks at Epic Doll Fair 😍💛💛
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#handmade @murjanikusumobroto #rootend #fairyfragilities #gingerrootgnome_house #home #dollshow #bjdshow #charlescreaturecabinet #cccbjd #ccc #nanadaedjahé #nana #gingerrootgnome #tinybjd #microbjd #balljointeddoll #limitededition #fantasybjd #collectibles #charlesgrimbergstephan #artist #designer #sculptor #bjdartist #cabinetofwonders #rotterdam
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Handmade 'Root End' House & furniture FairyFragilities | NL
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BJD Design/Sculpt TM & Copyright © 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved.
I made ginger ale tonight. It's extra special good stuff!!! This recipe makes a concentrate. Mix the concentrate with Selzer Water to your taste.
Mix:
8.8 oz of Peeled Ginger Root
4.4 oz of Brown Sugar
Juice from 1.5 Lemons
Zest from 1/4 of a Lemon
25 oz Water
This makes a concentrate. I converted and reduced a recipe from a Canadian website. Mix this concentrate with Seltzer Water to taste.
The original recipe called for:
1kg Ginger Peeled
500g of Brown Sugar
6 Large Lemons
1 Lemon Peel
3 Litres of water
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
'SO, don't tell me you ate all the honey again' 🐝💛@charlescreaturecabinet CCC [NANA] dae djahé, [PIN-DA SO] blossom faerie & [BEE WITHME] licorice ~tiny micro bjd ~hand micro knits Catherine Janakiraman
| US
Last in stock available here:
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#charlescreaturecabinet #cccbjd #balljointeddoll #cccbeewithme #bee_withme #fireflyfaerie #gogglesandwings #nanadaedjahé #nanadjahé #cccnana #gingerrootgnome #tinybjd #lilpotbellie #PinDa_SO_peanut #botanicalblossomfaerie #microbjd #creaturebjd #anthropomorphic #ccc #charlesgrimbergstephan #bjdartist #rotterdam #glowinthedark #legitbjd #artistbjd #cabinetofwonders #sharingsmiles #CCCLover #🍀 #💞
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CCC NANA Dae Djahé | 6.5cm Tiny BJD | ginger root gnome | Ball-Jointed Doll ~Gingerroot Yellow GID
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CCC PIN-DA SO | 45 mm Micro BJD | Peanut Faerie | Ball-Jointed Doll | ~Cabinet of Wonders
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CCC BEE WITHME | 9cm Tiny BJD | bee firefly faerie | Ball-Jointed Doll ~Licorice
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Hand micro knits flower hat, bumble bee @catherinejanakiraman
Handmade root end furniture, nana outfit @murjanikusumobroto
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Photo: @charlescreaturecabinet | NL
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BJD Sculpt ™️ Copyright ©️ 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved
None of these are exactly the same flavor, but if you can't get fresh ginger the paste will be a better substitute than dried.
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
'SO, don't tell me you ate all the honey again' 🐝💛@charlescreaturecabinet CCC [NANA] dae djahé, [PIN-DA SO] blossom faerie & [BEE WITHME] licorice ~tiny micro bjd ~hand micro knits Catherine Janakiraman
| US
Last in stock available here:
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#charlescreaturecabinet #cccbjd #balljointeddoll #cccbeewithme #bee_withme #fireflyfaerie #gogglesandwings #nanadaedjahé #nanadjahé #cccnana #gingerrootgnome #tinybjd #lilpotbellie #PinDa_SO_peanut #botanicalblossomfaerie #microbjd #creaturebjd #anthropomorphic #ccc #charlesgrimbergstephan #bjdartist #rotterdam #glowinthedark #legitbjd #artistbjd #cabinetofwonders #sharingsmiles #CCCLover #🍀 #💞
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CCC NANA Dae Djahé | 6.5cm Tiny BJD | ginger root gnome | Ball-Jointed Doll ~Gingerroot Yellow GID
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CCC PIN-DA SO | 45 mm Micro BJD | Peanut Faerie | Ball-Jointed Doll | ~Cabinet of Wonders
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CCC BEE WITHME | 9cm Tiny BJD | bee firefly faerie | Ball-Jointed Doll ~Licorice
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Hand micro knits flower hat, bumble bee @catherinejanakiraman
Handmade root end furniture, nana outfit @murjanikusumobroto
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Photo: @charlescreaturecabinet | NL
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BJD Sculpt ™️ Copyright ©️ 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved
Lunch- for 1 or 2 ...just add a salad!
1 tablespoon red miso
1 teaspoon vegetable margarine
1 teaspoon agave syrup
1 tablespoon mirin
3 tablespoons vegetable broth
1/2 teaspoon grated gingerroot
1 tablespoon black sesame seeds
1 cup seitan “nuggets”
½ cup edamane
1 cup sweet corn
Mix all ingredients but seitan, corn and edamane in saucepan- bring to boil.
Stir fry seitan and veggies in sweet miso sauce- garnish with more sesame.
Active herbal colon cleanser (without goldenseal). Popular with colon hydrotherapists and detox clinic as part of their treatment programmes. Ideal support for a healthy digestive system and bowel regularity.
PA, Harrisburg PA, South 13th Street.
I did some shopping at the Asian Market today - they always have the most beautiful vegetables.
Young ginger roots (Sawhthing mothar) and bean leaves (behlawi hnah) sell at Vaivakawn sobji bazar, Aizawl, Mizoram, India.
Cross Section Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of fruit, and vegetables
First of all - the recipe called originally for pork, I used beef instead as it was on sale that week and I had another pork dish planned already. Both me and my husband liked it that way, our 10-year old daughter HATED the bamboo shoots. I am including the original recipe - which calls for pork. I doubled the recipes, due to the size of our crockpot.
C/P EASY PORK (BEEF) CHOP SUEY
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Pillsbury's Slow Cooker Recipes
Copyright 2003 by The Pillsbury Company
p. 38
Yield: 5 servings
Prep Time: 15 minutes
Ready in 7 hours 30 minutes
1 lb. boneless pork shoulder, cut into 3/4-inch cubes
1 small onion, cut into 1/4-inch wedges
1 (5-oz.) can sliced bamboo shoots, drained
1/2 cup purchased teriyaki baste and glaze
1 teaspoon grated gingerroot
1 (1-lb.) pkg. frozen broccoli, carrots, and water chestnuts, thawed, drained (our store doesn't carry such mix so I have used some other mix with water chestnuts, I remember it included some red bell peppers; also - this was the only ingredient I did not double, forgot to buy second bag... )
2 cups uncooked instant white rice (of course I have made more and didn't use instant but regular rice you actually cook)
2 cups water
In 4- to 6-quart slow cooker, combine pork, onion, bamboo shoots, teriyaki baste and glaze, and gingerroot; mix well..
Cover; cook on low setting for 5 to 7 hours.
About 15 minutes before serving, stir vegetables into pork mixture. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until vegetables are tender.
Meanwhile, cook rice in 2 cups water as directed on package. Serve pork mixture over rice.
If you'd like to make your own ginger tea, just slice up an inch or so of ginger root and boil it in a couple cups of water. I drink mine plain but you could add honey and lemon to taste.
Blogged at drawingonnature.blogspot.com/
This is a fast one pan meal we make when we are in a hurry...like , it is late, and gosh, we have to eat!
Recipe:
1 lb vermicelli pasta or soba
1 cup zucchini, sliced
2 cups sliced mushroom
1 cup diced celery
1 cup bean sprouts, or sliced snow peas
1 garlic clove, minced
¼ cup tamari
1 tsp gingerroot, grated finely
2 tbsp mirin
2 tbsp rice vinegar
1 tsp agave syrup
2 tbsp onion, minced or 1/4 ,sliced
1 cup tomato paste
4 tsp sea kelp
1 tsp sea salt
1 tsp black pepper
Dash of cinnamon and clove
Water
Cook vermicelli in boiling water 2 minutes then drain- reserve water for later.
Mix the sauce ingredients- garlic through cloves, and add enough water to combine well.
Place noodle and veggies in a preheated hot wok or cast iron skillet, stir fry quickly until thoroughly combined, then add the sauce and grill until browned, flip, repeat, toss and garnish with pickled ginger. If you need to add a little water during grilling, go ahead.
Everywhere else it’s called yakisoba, here it’s Tom’s specialty.
Cross Section Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of fruit, and vegetables
Sunday morning Dim Sum in downtown LA has become something of an irregular pilgrimage, having tried nearly every dumpling station from Alhambra through the heart of Chinatown. Although the tiny dim sum fare can be hit or miss, there is one order from the squeaky stainless carts that remains a consistently delicious constant: the Chinese broccoli. So crisp, so tender, so alive with flavor; it’s no wonder Chinese children gladly eat their vegetables.
What makes Chinese vegies so delicious is the oyster sauce. Thick, rich, salty, yet also tantalizingly sweet, we really order the broccoli for the sauce. We’ve been trying to master the essence of that sauce and this trial-and-error recipe is as close as we’ve come to nailing Mama-son’s homemade version. Drizzle over Chinese (or even American) broccoli or, our favorite, baby bok choi.
Serves 2
Ingredients:
4 heads baby bok choi
1-inch fresh gingerroot, cut into thin slices
2 T oyster sauce
3 T chicken broth
1 T dry sherry
1 t cornstarch
2 t water
¼ C water
Drizzle of peanut or olive oil
1 T soy sauce
Prep:
Cut the baby boks in half down the middle and wash the hell out of them while making sure they remain intact and the leaves don’t separate.
Combine the oyster sauce, broth and sherry in a small bowl. In a separate small bowl, combine the cornstarch and 2 t water. Stir the ingredients in each tiny bowl and set aside.
Heat the oil in a large skillet over medium heat. Swirl the oil so the surface is covered then drop in the ginger slices. Let those cook for about 1 minute until the ginger starts giving off a fragrance.
Toss in the bok choi halves and let pan fry for about 1 minute. Now dump in the ¼ C water and the soy. Cover and cook on medium low until the veges start to wilt, about 5 minutes.
Remove the cover and remove the bok choi to a plate. Add the oyster sauce combination to the pan and stir in the cornstarch mixture. Stir constantly over medium-low heat until the sauce thickens, about 3 minutes.
When thick enough to stick to the spoon, pour the sauce over the bok choi and serve immediately. Close your eyes…it’s Sunday morning and the flavor of the day has just begun.
Best Cranberry relish and salsa ever. Made the day before Thanksgiving so it has time to chill. Oranges, peel, fresh ginger, cinnamon. Oh, and that cup of sugar goes a long way. You need it with those tart cranberries! Check out the recipes on red Ravine!
BlackBerry Shots
Golden Valley, Minnesota
Field Number: IMG00676-20101124-1753
full posts on red Ravine:
Zesty Cranberry Salsa / Cranberry-Orange Relish
Cross Section Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of fruit, and vegetables