To make yogurt sauce: Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill and remaining
garlic in a small serving bowl.
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.
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
In a
small mixing
bowl mash together the avocado, tomato, lemon juice,
garlic salt and pepper;
serve with the flaxseed crackers.
Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis, sliced lengthwise into three equal - sized planks 1 tablespoon minced
garlic 3/4 cup diced tomatoes 1/4 cup pimento - stuffed green olives, drained and sliced 1/2 teaspoon salt 3/4 cup vegetable stock 2 tablespoons fresh cilantro, chopped
In a
small bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.
Alternatively, you can remove the
garlic cloves before
serving and place them
in a
small bowl.
Shrimp Fra Diavolo
serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1
small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3
garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp
in a medium
bowl with 1 teaspoon of salt and red pepper flakes.
In a
small bowl, combine Greek yogurt, minced
garlic clove, chopped chives, salt, pepper, dried dill, and lemon juice;
serve with baked potato chips.
Shrimp Fra Diavolo
serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1
small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3
garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp
in a medium
bowl with 1 teaspoon of salt and red pepper flakes.