When the asparagus is close to being cooked, add
the chopped garlic and cook for a further 2 - 3 minutes.
Add
chopped garlic and cook, stirring, until fragrant, about 1 minute.
Add
the chopped garlic and cook 2 minutes.
Cook until translucent and add
the chopped garlic and cook for an additional minute.
Not exact matches
While that
cooks, finely
chop the
garlic, ginger
and half the chilli.
2 pounds lean pork, diced 1/4 cup butter 1 cup
chopped cabbage 2 onions,
chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves
garlic, crushed 1 habanero chile, seeds
and stem removed, minced 2 medium eggplants, peeled
and chopped 2 chayotes, peeled
and chopped (or substitute hubbard squash) 1 cup
cooked navy beans
2 tablespoons butter 1 medium onion,
chopped 2 cloves
garlic, minced 1 1/2 cups
cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted
and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying
3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions,
chopped 2 cloves
garlic, crushed
and minced 1 tablespoon freshly grated ginger 3 medium tomatoes,
chopped 2 tablespoons lime juice 2 pounds
cooked lobster meat
While the potatoes
cook, peel
and finely
chop the
garlic, quarter the cherry tomatoes
and heat both in a pan with a glug of olive oil.
Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they use a simple marinade, mop
and sauce comprised of virgin olive oil, balsamic or cider vinegar,
and finely
chopped fresh
garlic, which is brushed onto the meat while on the grill, using long rosemary branches tied together like a short broom.
Start by
chopping your
garlic and onion
and place them in a pan with a good drizzle of olive oil,
cook for 5 - 10 minutes over a medium heat until soft.
I love to roughly
chop tomatoes,
and toss them with a bit of fresh -
cooked pasta
and garlic in a sautee pan just enough to render some of their delicious juices.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt
and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups
cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here
and elsewhere on the web) Fresh cilantro leaves, roughly
chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Cook for a minute, then
chop 1 clove of the
garlic and add it to the pot.
2 cups
cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves
garlic 3 tbsp extra virgin olive oil 1/4 cup water or
cooking liquid
chopped parsley
and paprika for garnish
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
Add
garlic and cook for about a minute, then add the
chopped spinach
and tempeh.
2 tablespoons olive oil 1/2 large sweet onion,
chopped 1/2 yellow bell pepper,
chopped 2
garlic cloves,
chopped One 14 oz can of black beans, rinsed
and drained 2 cups prepared mild salsa 2 cups
cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
The spinach: Wash
and rinse a big pile of spinach, 6 - 8 cups or more — it
cooks way down / In a large pan let a clove of finely
chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted
and tender remove from heat, salt lightly
and set aside.
1 onion, peeled
and halved (if using slow
cooker) or
chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded
and chopped 2 tablespoons minced
garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Second, is that my wonderful boyfriend randomly gifted it to me on a whim because he knew how much I hated
chopping garlic (
and I'd always give that job to him when we
cook together)!
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large
garlic cloves, peeled
and minced (use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale,
chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt *
cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
grapseed or coconut oil, divided 1 small yellow onion,
chopped 2 large or 3 smaller portobello mushrooms, cleaned
and stemmed 2 cloves
garlic,
chopped 1 1/2 cups
cooked black beans (roughly one 14 oz.
Ingredients: 1 pound spinach leaves, tough
and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves
garlic, minced 1 tablespoon harissa 2 cups
cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled
and chopped 1 medium carrot or 2 baby carrots,
chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
2 cups lobster stock (see recipe) 2 cups coarsely
chopped cooked lobster meat 4 tablespoons butter 1 onion,
chopped 2 cloves
garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half -
and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche
Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise
and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup
chopped cilantro 1 clove
garlic, minced 2 cups
cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, sliced
2 Red Peppers 2 small red onions 1 large clove of
garlic 8 mini plum tomatoes (or cherry tomatoes) 3
cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of
chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt
and pepper to season to taste
I
cook kale in a very similar way, but before I start I marinade the about two cloves of
garlic, about the same amount of ginger finely
chopped and a large peeled tomato, diced, in the juice of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)
-LSB-...] peppers, cut in half lengthwise
and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup
chopped cilantro 1 clove
garlic, minced 2 cups
cooked yellow -LSB-...]
Corn
and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then
cooked 3 roma tomatoes
chopped 1/2 red onion,
chopped 1/2 fresh jalapeno pepper finely
chopped 3 cloves
garlic, finely
chopped Juice from 2 fresh limes Whole bunch of
chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)
One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly
chopped2 large fresh tomatoes seeded
and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon
chopped and fried up but not cruchy3 chicken breast
cooked and shredded (roasted chicken or rotisserie) 3 cloves
garlic or 1 large heaping tablespoon of
chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.
2 tablespoons olive oil 1 medium red onion,
chopped 2 medium carrots, peeled
and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt
and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained
and finely
chopped 1 cup
cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned
and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1
garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins
Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots,
chopped 1 stalk Celery,
chopped 1/2 Onion, diced 2 cloves
Garlic, minced Salt
and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes
and chop them into cubes.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese
cooking wine) 1/2 teaspoon granulated
garlic,
garlic powder or 1 large
garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional)
and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt
and pepper to taste 2 tablespoons parsley,
chopped
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
1)
Chop onions
and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute
chopped onions until softened but are still white in colour 5) Add
garlic and chopped livers, frying livers until browned all over
and cooked throughout 6) Add in white wine
and mustard powder,
and salt & pepper 7) Process liver mixture
and 50g of remaining butter to get a smooth blended mixture 8) Add salt
and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with
chopped parsley
Ingredients: 1/2 tbsp olive oil 1 small onion (
chopped) 1 clove
garlic (
chopped) 1/2 jalapeno pepper (seeded
and chopped) 3/4 cup kale (
chopped) 1/4 cup quinoa (
cooked) 3 egg whites, 1 egg (separated) 1/4 avocado
small handful of parsley 3 cloves
garlic,
chopped finely, or microplaned 1/3 c reserved
cooking, or canning, liquid the zest
and juice of 1 lemon 1 1/2 T smooth peanut butter splash of hot sauce pinch of salt
and pepper 1/4 -1 / 3 olive oil, I used 1/4 c
Stir in the
chopped juniper berries
and the mashed
garlic cloves
and cook for an additional 30 seconds.
Heat oil in a pressure
cooker, add finely
chopped vegetables, crushed
garlic and grated ginger in it
and sauté for 2 - 3 minutes on medium heat.
Turn the
chops, scatter the
garlic and rosemary around the
chops and cook for 2 minutes more.
For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4 cloves
garlic, minced 1 medium tomato,
chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed
and drained (or 1 1/2 cups
cooked) 3 tablespoons
chopped fresh cilantro
Add the
garlic and cook for another 2 minutes, then add the squash,
chopped serrano chili,
and coconut milk (if you're using regular coconut milk, skim off the cream on top - don't throw it away, you'll need it later; if you're using light coconut milk, add all the contents from the can).
1 cup quinoa, 2 tsp olive oil, 2 cups vegetable broth, 2 cloves
garlic, 4 cups spinach rough
chopped, 1/8 tsp red pepper flakes, 1/8 tsp pepper, dash salt (to taste - I didn't add it) Add olive oil to pan
and heat, add
garlic and cook until fragrant.
4 cups of black rice
cooked according to package instructions 4 large carrots, peeled
and diced 2 celery stalks,
chopped 4 cloves of
garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed
and slices 6 - 8 chives,
chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!
Then
chopped garlic, onion,
and bell peppers are added along with sliced smoked sausage
and the pot is
cooked for another hour or so until the beans are perfectly tender
and a gravy is formed.
Directions for confit: While beans are
cooking finely
chop 1 or 2 medium onions
and 6 cloves of
garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock
and simmer together with 1 T finely
chopped rosemary
and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good st
cook the beans / When both are done mix together with salt (start w / 1 teaspoon)
and pepper to taste /
Cook together for another 10 minutes / Good st
Cook together for another 10 minutes / Good stuff.
250g / 9oz
cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat
garlic clove, crushed 1 generous tbsp rosemary, finely
chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin),
and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste
COOK»S NOTES: * If you prefer,
and it's too warm, grill the eggplant in slices, cut it up afterward,
and stir in fresh
chopped tomatoes with just a tablespoon or so of minced onion — perhaps scallions — along with only half the
garlic.