If you have
a few heads of garlic, I recommend you to make my roasted garlic dressing out of it.
Not exact matches
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1
head of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a
few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
Store the rest
of the roasted
head of garlic in the fridge to use in other dishes in the next
few days.
There are just a
few ingredients: two packs
of brown and white portobello mushrooms; a
head of garlic; and a bunch
of fresh parsley whose fragrance I simply adore.
Kimchi with Brussels Sprouts Makes one quart
of kimchi: 1 large
head napa cabbage Sea Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in half A
few green onions (including tops) A
few cloves
of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A
few slpashes
of fish sauce (make sure it's a gluten free one!)
1 clove
of garlic, minced 1 - inch piece
of ginger, minced 1 carrots, peeled and thinly sliced 1 small
head of cauliflower, chopped into bite - sized pieces 2 hand fulls
of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a
few seeds in for a bit
of heat) 2 pieces
of baby bok choy, thinly sliced
1 small
head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks 1 large egg 1
garlic clove, minced
Few gratings
of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4 teaspoon table salt or more to taste 1/2 teaspoon baking powder Olive oil for frying
In fact, she recommends eating an entire
head of garlic per day (one clove every
few hours during waking hours) until the illness or infection subsides.
GORDON RAMSAY»S STICKY LEMON CHICKEN (slightly modified by me for ease) INGREDIENTS: 8 chicken thigh cutlets; 3 - 4 tablespoons
of olive oil; 1
head of garlic, halved horizontally;
few thyme sprigs; generous splash
of sherry vinegar (I used red wine vinegar); 2 tablespoons soy sauce; 3 tablespoons honey; 1 lemon, finely sliced.