In the bowl of a food processor fitted with the steel blade *, place
the chopped shallot and garlic and pulse until finely minced.
Rick often makes a quick corn side dish by cutting kernels off the cob and sautéeing them in butter with
some chopped shallot and garlic.
I sautéed the sausage in a Dutch oven took it out, sautéed 1
chopped shallot and garlic with the carrots for about 3 - 4 min added the thyme cooked another minute or two then added the rest of the broth, beans and tomatoes.
Not exact matches
6 cloves
garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems
and seeds removed (optional) 4
shallots, peeled
and chopped 1 small piece galangal, peeled
and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included,
chopped 2 3 - inch pieces galangal, peeled
and chopped (or substitute ginger) 10
shallots, peeled
and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
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 lime
I prefer to roughly
chop / chunk / dice the tomatoes,
shallot,
and garlic to make sure I don't have huge pieces in the guac.
It takes less than five minutes to slice
shallots and chop garlic and that is the only prep work involved int he sauce.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small
shallots -4 cloves -4 carrots, peeled
and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4
garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of
chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand,
and I added a little more
garlic, carrots
and celery than the recipe called for.
Add the
chopped onion,
garlic and shallots and sauté over medium heat until the onion becomes translucent.
3 tablespoons vegetable oil, divided 2 large
shallots, thinly sliced (1 cup) 1 tablespoon finely
chopped peeled ginger 1 large
garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed
and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole
Shallots, Peeled
And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2
garlic cloves,
chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
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
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
olive oil 1
shallot, peeled
and chopped 2 cloves
garlic, peeled
and minced 1 package tempeh, cubed 1 green pepper, diced 1 cup mushrooms, sliced 1 cup peeled
and diced winter squash (I used delicata) 1 - 2 cups
chopped Swiss chard (or other greens such as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below
Blend together
chopped avocados, minced
garlic and shallot, lemon juice,
chopped cilantro
and cayenne until smooth
and creamy
The sharp spice from the chili flakes
and the
chopped serrano chili added a nice layer of flavor to the SouthEast - Asian blend of
garlic,
shallots,
and ginger simmering in coconut milk.
3 cups butternut squash, cubed 2 cups green beans, trimmed
and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5
garlic cloves,
chopped 1 tablespoon
chopped ginger 1 small
shallot, finely minced 1 serrano chili,
chopped 14 oz (1 can) coconut milk salt
and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
canola, coconut or peanut oil 1 medium
shallot, minced 1/2 large red bell pepper, stemmed, seeded
and chopped 3 cloves
garlic, minced 1 tsp.
1
shallot, minced 3 stalks of celery, thinly sliced 1 small head of broccoli, de-stemmed
and roughly
chopped 1 bell pepper, de-seeded
and roughly
chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric,
garlic and cinnamon 2 tbsp of rice flour
Mince the
shallot and garlic,
and roughly
chop the spinach.
I doubled the
garlic, butter, lemon peel,
and S&P, cut back a little on the lemon juice
and added some dry white wine, a large
chopped shallot and a pinch of red pepper flakes.
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3
shallot (
chopped) • 1 tbsp minced
garlic • 2 celery stalks (
chopped) • 1 (red) bell pepper (
chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt
and pepper to taste
1 Steak Salt
and pepper 1 cup lightly packed flat leaf parsley,
chopped 3 cloves
garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves,
chopped 1 tbsp fresh cilantro,
chopped 2 tbsp
shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
1 slice white bread, crust removed
and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely
chopped shallots (1
shallot) 2 cloves
garlic, minced 3 tbsp finely
chopped fresh mint 3 tbsp finely
chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb
3/4 cup French green lentils 1/2 of a small yellow onion,
chopped 1 celery stalk,
chopped 1 - 2 cloves
garlic,
chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely
chopped shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup
chopped fresh parsley 4 -4-oz salmon fillets Salt
and freshly ground pepper Frisée lettuce for serving
What's in it: 2 Tablespoons olive oil 5 cloves of
garlic, finely
chopped 3 or 4 large
shallots, finely
chopped (about 1 cup) 2 large carrots, finely
chopped (about 1 cup) 1 stalk of celery, finely
chopped (about 1/2 cup) 1 red bell pepper, seeded
and finely
chopped 10 ounces cremini mushrooms, finely
chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh
chopped thyme
and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt
and Pepper to taste
chicken liver — grated or minced 3 cups brown rice — washed to remove starch 6 - 7 cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads broccoli,
chopped (or cauliflower — you can mix it up) 1 small onion,
chopped 1
shallot,
chopped 4 cloves
garlic,
chopped 4 T butter (or schmaltz) 4 T olive oil (again) 3 cups whole milk 3 cups gruyere or gouda cheese — shredded salt
and pepper to taste
Ingredients: 4 tortillas / For the salsa, roughly
chop and blend 8 tomatillos, 2 T
shallot or 2 t
garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely
chopped / 2 C fresh ricotta mixed with 2 T each finely
chopped chives
and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
ingredients: 1/2 cup leeks,
shallots, or onions — diced fine 1/2 cup carrots, peeled
and diced 1/4 cup celery, diced 2 gloves
garlic, minced 1/2 cup fresh stringbeans, cleaned
and diced 1/2 cup broccoli,
chopped 1/2 cup cauliflower,
chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed
and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
Falafels 1 cup / 150 g green peas, fresh or frozen (thawed) 1 cup / 150 g cooked chickpeas 2 small
shallots, peeled
and coarsely
chopped 1 - 2 cloves
garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds
and stems removed, sliced into rings 1 cup
chopped shallots 5 cloves
garlic, minced 2 tablespoons finely
chopped fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned,
and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted
and peeled, stems
and seeds removed,
chopped
2 jalapeño chiles, seeds
and stems removed, coarsely
chopped 1 tablespoon sambal (Thai red chile sauce, available in Asian markets) 4
shallots, peeled
and roughly
chopped 4 cloves
garlic 1/4 cup honey 2 cups soy sauce 1 cup rice vinegar Salt to taste Freshly ground black pepper to taste 2 New York Wagyu strip steaks (10 ounces each)
4 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground turmeric 5 - inch piece ginger, peeled
and chopped 3
garlic cloves, peeled 20
shallots, peeled 1 cup water 6 tablespoons vegetable oil 6 cups coconut milk 3 cups rice, washed
and drained 4 pieces lemon grass Salt to taste Fried spring (green) onion rings for garnish
10 dried red chillis, such as Piquins, stems
and seeds removed, soaked in hot water for 30 minutes, then coarsely
chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves
garlic 1 tablespoon shrimp paste 10
shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1
and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves
garlic (peeled, minced) 1/2 pound
shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely
chopped) 1/2 bunch fresh mint (finely
chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
-- 500 g pork, finely minced — 1
shallot, peeled
and finely
chopped — 2 cloves of
garlic, peeled
and finely
chopped — 1/4 teaspoon ground ginger — 2 tablespoons cornflour — 1 teaspoon sherry — 1 teaspoon salt — 1/4 teaspoon white pepper — oil for deep frying
* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves
garlic, finely
chopped * 5
shallots, finely
chopped * 2 hot red chilis, seeded
and finely
chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined
and chopped coarse * salt
and pepper * oil for shallow frying
Ingredients: 4 skirt steaks, trimmed 2 small
shallots, peeled
and chopped 3 cloves
garlic, finely minced 3/4 cup.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted
and mashed with a fork 2 tablespoons sesame tahini 1
shallot — minced 3
garlic cloves — minced zest
and juice of 1 lime 1 small red chili — seeded
and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves —
chopped sea salt to taste
Duxelles 1 1/2 pounds white button mushrooms (about 7.5 cups sliced mushrooms) 2
shallots, coarsely
chopped 4 cloves
garlic, coarsely
chopped 2 sprigs fresh thyme 2 tablespoons Earth Balance or other margarine 2 tablespoons olive oil Salt
and pepper, to taste
olive oil 1/2 white onion,
chopped 4 cloves
garlic, minced 3 ribs celery,
chopped 2 carrots,
chopped * 1 bunch kale,
chopped * 2 cups sugar or cheese pumpkin or winter squash,
chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1
shallot, minced * 1 cup dry red wine * Himalayan or sea salt
and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill,
and thyme for garnish - optional
For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced
shallots 4 cloves
garlic, minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine,
chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed
and drained (a 16 oz can)
Weekdays its mostly frittata (tonight used
shallots, green
garlic, spinach, asparagus
and ricotta), soup (mushroom barley from 101cookbook, peas fennel soup),
chopped salad, baked mediterrenean feta from here, fried rice with veggies.
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale,
chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5
garlic cloves, peeled
and minced 2
shallots, peeled
and minced 2 cups (8 ounces) shredded cheese, plus
and extra handful for the topping (I chose Trader Joe's Shredded Swiss
and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme,
and garlic powder for the topping
Acorn Squash
and Apples with Quinoa, Kale,
and Tahini Maple Dressing (v / g / d / r) Broccoli
and Butternut Squash Salad with Orange Vinaigrette (v / g / n / d / r)
Chopped Purple Power Salad (cookbook review: Superfoods at Every Meal)(g / r) Chickpea Lentil Salad with
Shallot White Wine Vinaigrette (v / g / gr / n / d / r) Cornbread Panzanella Salad (g / d / r) Grilled Romaine Salad (v / g / gr / d / n / s) Lemony Millet Salad with Chickpeas, Corn + Spinach (v / g / d / n / s) Lentil Chickpea Salad with Roasted
Garlic Dressing (v / g / gr / n / d / s) Quinoa Chickpea Veggie Salad (v / g / n / d / r) Roasted Acorn Squash with Pears
and Miso Dressing (v / g / gr / d / r) Summer Veggie Salad (v / g / gr / d / n / r) Ultimate Veggie Sandwich (v / g / d / r)
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium
shallots,
chopped 3 cloves
garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen of the woods mushrooms, trimmed
and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons
chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
Lemongrass - Gewurztraminer Butter Sauce 1/2 bottle Pierre Spar Alsace Gewirztraminer wine 1
chopped shallot 1
chopped cove
garlic 1/2 stalk lemongrass 1 pound butter Juice from one lemon Salt
and pepper
Lemon - Pepper over Garlicky Spinach One large, or two small chicken breast (s)(about 12 oz) lemon - pepper seasoning 8 ounces cremini mushrooms, sliced 1 large
shallot,
chopped 3
garlic cloves, thinly sliced 2 small tomatoes, seeded
and chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper
Ingredients: 1 whole chicken — skinned
and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3
garlic cloves 3
shallots 1 cup of
chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice