So what's different
about black garlic?
I do have to talk a bit
about black garlic here, because it's kind of a life - changing little ingredient.
Not exact matches
for the tomato sauce (makes
about 2 cups) 1/2 tablespoon olive oil 1 - 2
garlic cloves — minced 1/2 teaspoon dried oregano
about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground
black pepper
My favourite thing
about the bowl is the way that all the ingredients compliment each other, from the slightly crunchy aubergine slices to the soft wilted spinach, the
garlic sautéed
black beans, the toasted sunflower seeds and the warming brown rice.
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4)
about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2
garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground
black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove
garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (
about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon
black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
I take around 100 grams of
black garlic, 300 grams of buttermilk, maybe 25 grams of Champagne vinegar, five grams of salt, three grams of
black pepper, and
about 300 grams of grapeseed or olive oil.
2 teaspoons olive oil 3 cloves
garlic, minced 1 small head cauliflower (
about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh
black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves
garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon
About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a
About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can
black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from
about 1/2 a
about 1/2 a lime
Black garlic is produced by «fermenting» whole bulbs of fresh
garlic in a humidity - controlled environment in temperatures of
about 140 to 170 degrees F for 30 days.
1 1/4 — 1 1/2 pounds chicken tenders,
about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground
black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon
garlic powder (not
garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (
about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves
garlic, minced 4 eggs Sea salt and freshly ground
black pepper to taste Pinch of cayenne pepper (optional)
250g (
about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (
about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and
black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2
garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1
garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground
black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (
about 1 cup)
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon
black pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (
about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove
garlic, crushed Salt and pepper to taste
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (
about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves
garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground
black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves
garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh
black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (
about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Three 15 1/2 ounce cans
black beans (
about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4
garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground
black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (
about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced
garlic,
about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground
black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted
garlic (
about 10 cloves, see tip) 2 cloves fresh
garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh
black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon juice
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves
garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh
black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (
about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (
about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
Rolls: 4 tablespoons butter, divided 8 ounces sage sausage or breakfast sausage, removed from casings 1 small onion, finely chopped (
about 3/4 cup) 1 stalk celery, finely chopped (
about 1/2 cup) 4 medium cloves
garlic, finely chopped 1/4 cup minced fresh sage leaves 1/4 cup minced fresh parsley leaves Kosher salt and freshly ground
black pepper
:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat
garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground
black pepper handful of parsley leaves, chopped Cut the leeks into slices, rinse well, and steam them for
about 20 minutes until completely soft.
1 sm onion, quartered 5 cloves
garlic 1/2» piece ginger, peeled 1/2 c low fat plain Greek - style yogurt 3/4 tsp ground coriander 3/4 tsp ground cumin 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1/4 tsp freshly ground
black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (
about 3 lb) 1/2 tsp salt
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (
about 200g), deseeded and finely diced 1/2 onion, finely diced 2
garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground
black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves
garlic, minced 1/4 c finely chopped mint 1 1/2 tsp red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (
about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground
black pepper 12 lg lettuce leaves 1 med tomato, chopped (
about 1/2 cup)
5 - 6 medium vine - ripened tomatoes (
about 1-1/4 pounds) 2
garlic cloves 1 jalapeno, stemmed and deseeded 1 dried chile de arbol, stemmed and crushed 1 tablespoon fresh lime juice 1-1/2 teaspoons kosher salt 1/4 teaspoon
black pepper 1 tablespoon olive oil 2 tablespoons chopped cilantro 1/3 cup finely chopped red onion
1 tablespoon extra virgin olive oil 1/2 teaspoon
garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked paprika 1/4 teaspoon ground turmeric Freshly ground
black pepper 2 - 3 chicken breast halves (
about 1 1/2 pounds) Avocado oil or ghee, for cooking
- To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown,
about 5 - 7 minutes; next, add in the
garlic, plus a couple of pinches of salt, the freshly cracked
black pepper and the paprika, and stir to combine with the onions; saute just until the
garlic becomes aromatic.
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2
garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (
about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground
black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves
garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (
about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp
black pepper, more to taste 1 can (
about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
1 teaspoon olive oil 1 small onion, diced small 2 cloves
garlic, minced 1 bunch kale or collards, rough stems removed, shredded (
about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans
black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)
1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of
garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked
black pepper grape seed oil for cooking
about 1/3 cup chickpea flour for coating
Homemade Seafood Seasoning Makes
about 3 cups Ingredients 1/2 cup paprika 1/4 cup celery salt 1/4 cup kosher salt 1/4 cup cayenne pepper 1/4 cup ground
black pepper 1/4 cup ground white pepper 1/4 cup
garlic powder 1/4 cup onion powder 1/4 cup ground -LSB-...]
half a tsp butter — I use unsalted 1 medium onion, finely chopped 1
garlic clove, crushed
about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped into small cubes 1 litre of homemade vegetable stock
black pepper, optional
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4
garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (
about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can
black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4
garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (
about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground
black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
About 250 / 300gr of chestnut mushrooms — these are my favourite but any mushrooms of your choice will work 1 clove of
garlic - crushed 1 tablespoon of olive oil a generous splash of tamari sauce 2 tablespoons of thyme leaves a sprinkle of
black pepper
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3
garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (
about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground
black pepper Freshly grated parmesan cheese
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (
about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced
garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground
black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped,
about 1 cup 2
garlic cloves, minced 2 large carrots, cut in 1 / 4 - inch dice 1 1/2 cups brown lentils, rinsed and sorted through 6 cups chicken stock 1 bay leaf 2 teaspoons salt 1 teaspoon freshly ground
black pepper 1 teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine
Add the chicken, beans, broth, cumin,
garlic powder, salt, and
black pepper to taste, and cook until the liquid has reduced,
about 5 minutes.
Onion appeared in more than 60 percent of both types of recipes;
black pepper in
about 60 percent of the meat recipes and 48 percent of the vegetable recipes;
garlic in 35 percent of the meat recipes and 20 percent of the vegetable recipes; and chile peppers in 22 percent of the meat recipes and 18 percent of the vegetable recipes.
Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for
about 2 hours 1 clove
garlic — coarsely chopped sea salt and freshly ground
black pepper — to taste 1 small red chili pepper
4 lamb shanks (
about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves
garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground
black pepper to taste
1/4 teaspoon salt 1/2 teaspoon ground
black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper,
about 2 pounds, cleaned, head and tail left on 4 cloves
garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3
garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground
black pepper 1 cup pearled barley — soaked overnight and cooked for
about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden
black rice or other
black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn
about 2 tablespoons each minced dill and parsley — optional
Dry - roast the cumin, mustard, turmeric,
black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for
about a minute, and then place them into a food processor or blender with the onion,
garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in
about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for
about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the
garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the
black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove
garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can
black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (
about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving