And very few people really want a big
chunk of garlic in their food!
I worry about someone receiving a whole clove or a very large
chunk of garlic and it being too much.
Definitely wing it without that step if you think your machine is up to the task, or if you wouldn't freak out if one slightly larger
chunk of garlic snuck in.
For those who do not like to eat big
chunk of garlic, you can crush the fried garlic and sprinkle it all over the salad.
The original recipe was full of things I don't even eat anymore —
chunks of garlic and onions — because my FODMAP sensitive stomach just can't handle it on a regular basis.
This will help prevent any large
chunks of garlic.
It cools down the Frank's sauce just enough and
the chunks of garlic, sliced red onions and cilantro all added great flavor throughout.
I made some similar to this, BUT, I highly recommend not mincing the garlic, but, using whole cloves or large
chunks of garlic.
If you have big
chunks of garlic they will burn in the cooking process.
Optional: Blend soup using an immersion blender or regular blender to get rid of
any chunks of garlic and shallots then pour mixture back into pot
Blend until the consistency is smooth and there are
no chunks of garlic.
Any bread that crusty with big
chunks of garlic baked into the top is bound to be the shiznizzityzapppawhamdingabamkapow!
The idea of
chunks of garlic turns me off but i don't want to do it wrong!
I noticed some die off symptoms (like a sore throat, dizziness and brain fog, ezema flare up on my hands and weird skin condition on my finger tips — a type of dryness) when I was going strong at it (I.e. Antifungals, probiotics, diet, drinking pa d'arco tea, swallowing
chunks of garlic mid-meal).
These herbs, which are actually distant cousins of garlic and onions, are commonly used in order to add the flavor of garlic and onions into a dish — without having to actually drop massive
chunks of garlic and onions into said dish.
Not exact matches
I serve this in crockery bowls, with
garlic croutons on top, au gratin with Asiago or small
chunks of parmesan cheese broiled into the croutons, at the last minute.
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.
1 onion, chopped 1/2 cup butter 4
garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large
chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
This beef tenderloin roast is coated with a simple blend
of salt, pepper and
garlic and served with a
chunk sauce made with mushrooms and port wine.
About 5 minutes
of effort: I chopped all the vegetables (including the ginger) into big
chunks, sauteed onions and
garlic, added everything else (including still - frozen chicken broth).
1 / 2T Oil 1 Medium onion, diced 1 Large clove
of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit
of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can
of chopped tomatoes 1 1/2 C Cubed squash (I prefer large
chunks) 1 Large carrot, chopped into large
chunks 2 Medium courgettes, chopped into large
chunks 1 / 2C Dried fruit (I used a mixture
of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
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.
Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2
garlic cloves, thinly sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or
chunks / 8 wedges
of preserved lemon, all pulp removed, cut into thin slices.
I've been imagining a hearty miso soup for a while now, stocked with warming
garlic and ginger, swirls
of buckwheat soba noodles,
chunks of tofu and a heaping
of veggies.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves
garlic, minced 1 inch
chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves
garlic 2 thin slices
of red onion for sauce 1 orange (or tangerine) peeled /
chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
Chives are actually a completely different species (smaller) and can be used to add an oniony (with a hint
of garlic) flavor without having to add big
chunks to your meal — they're wonderful as a garnish too.
And
of course, eating huge
chunks of fragrant
garlic bread — sliced pieces
of French baguette loaded with freshly minced
garlic, melted butter and chopped parsley — a delicacy we would savor whenever we went for dinner at Jack's Place, a Western food restaurant chain.
Next grate 2 medium carrots, 1/2 a large courgette or 1 small one and a 2 ″
chunk of sweet potato and saute with the onions and
garlic for a few minutes without browning.
Just use some smashed
garlic, the ends
of your onion, ends
of the carrot, smashed and then cut into 1/2 inch
chunks of lemongrass, the anise, the skin
of your ginger, lime leaf is great if you have it, and a dash
of soy sauce, the stems and some mushrooms too
of course!
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves
garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch
chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
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.
My version uses coconut aminos (though if you aren't sensitive to soy you could use a quality wheat - free tamari), a can
of pineapple
chunks, tomato paste and honey, and fresh ginger and
garlic.
1/2 pound russet potatoes, peeled and cut into
chunks 2
garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest
of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced
Ingredients: Cut tomatoes into large bite - sized
chunks / 4 or 5 cloves
of garlic, chopped / Olive oil, salt & pepper to taste / Parchment paper to cover the baking sheet.
3 gallons
of water 3 cups table salt 5 peaches — sliced into bite size
chunks 2 cans
of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left over in the fridge) 18 cloves
of garlic — coarse chopped 1 cup brown sugar 1/2 cup maple syrup
With
chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion,
garlic, jalapeños, tomatoes, and lime juice.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to
chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander,
garlic powder — 2 tbsp fresh mint, chopped — A pinch
of sea salt and black pepper
lamb or pork tenderloin, cut into
chunks peppers, onions, or any other vegetables you would like, cut into
chunks Juice
of 1 - 2 lemons 1/4 cup olive oil 2 tablespoons red wine vinegar 3 cloves
garlic, smashed 1 Tbsp.
With grilled shrimp,
chunks of mango, sliced grape tomatoes, chopped red onions and a delicious dose
of garlic, the recipe comes together in just 25 minutes.
Cut the pork shoulder into large
chunks and then add it to the slow cooker on top
of the onion and
garlic.
Ingredients: 1/2 lb reconstituted, poached salt cod broken into small pieces / 2 medium potatoes, peeled and cut into large
chunks / 1 onion, finely chopped / 2
garlic cloves, finely minced / 1 handful each
of cilantro and chives, finely chopped / 2 large eggs / salt & pepper, to taste / vegetable oil for frying.
Keeping the tomatoes in
chunks and then cooking them quickly with some olive oil and lots
of garlic, preserves all that garden flavor, and then some.
Ingredients: - 6 inch medium zucchini cut into
chunks - 3 cloves
garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1
garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
However, this might just be a limitation
of my Cuisinart FP, but I kept finding bigger
chunks than I wanted
of garlic, even when I pureed the chickpeas for a long time.
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small
garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large
chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves
of crusty bread 3/4 cup fresh flat - leaf parsley leaves
It's chile verde and beef in red chile sauce and is made with tender
chunks of beef that are simmered in a sauce made with dried pasilla and guajillo chiles, jalapeños, tomatoes and
garlic.
cans
of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8
Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves
of lettuce 8 slices
of cucumber 4 slices
of a cheese
of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken
of the Sea (r)
Chunk Light Tuna in Spring Water 1 cup light roasted
garlic and white wine dressing Parmesan cheese
1.5 pounds lamb stew meat, cut into 2 - inch
chunks 3 cloves
garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)