With 2 stainless steel blades, the chopper is perfect for creating your favorite recipes and includes
a garlic skin peeler and storage container.
Not exact matches
Some of the stories make Charles Dickens look positively cheerful: there is Henry Willis, who at six months was discovered «in a hole in a bed, where he had been for four days, his
skin peeling from his body because no one had turned him over»; Tom Stevens, whose fundamentalist caregiver rubbed feces in his face and gave him «nightly baths of
garlic and vinegar, followed by an enema»; William Hance, who at ten watched as his seven - year - old sister was raped in the bed they shared.
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes —
skin and seeds removed (you might have to blanch them quickly so that the
skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers —
peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2
garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
1) Remove the chickpea
skins by pinching chickpeas softly until their
skins come off 2) Add de-skinned chickpeas,
peeled and chopped
garlic, olive oil, water and salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..
Chop roots and stems of coriander (reserve leaves for garnish), chop parsley leaves, chop the flesh and
skin of the eggplant, and
peel and mash the roasted
garlic.
Mine had garbanzos (with the
skins peeled off), radishes, celery, cucumber, fresh tomatoes, lemon zest and juice, parsley and basil, toasted walnuts,
garlic and olive oil.
Allow the carrot mix to cool a little before
peeling the
garlic cloves and discarding the «
skin» leaving the soft inside
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.
Cut the top off of the head of
garlic, and
peel away the outermost layer of papery
skin.
Shallots look like small elongated onions with a red - brown
skin that, once
peeled, separates into cloves like
garlic.
Carefully open the foil, pick up the bulb, and push the
garlic cloves from the
skin (
peel), starting from the bottom up, pushing the roasted cloves out and into a blender.
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
Separate the cloves first but don't
peel, then roast until soft and the cloves pop right out of the
skin) 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2 teaspoon salt 2 tablespoons of oil used to roast the
garlic And then whatever you like for seasonings.
Directions: Bring a large pot of water to a boil / Cut a small X on the bottom of each tomato and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then
peel away the
skin and chop coarsely / In a large soup pot, heat the olive oil and add the onions and
garlic.
2 onions, chopped 2 cloves
garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry powder, or more to taste 1/4 cup all - purpose flour 1 quart chicken broth 2 cups coconut milk 3 boneless chicken breasts, poached,
skin removed 2 apples,
peeled, cored and cut in chunks Salt and pepper to taste Cooked rice
6 cloves
garlic 1 2 - inch piece of ginger,
peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos,
skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
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
ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in,
skin - on) 1 jalapeno (split lengthwise) 4 cloves
garlic (
peeled, smashed) 1
peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (
peeled, thinly sliced) 2 cloves
garlic (
peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
1 teaspoon olive oil 2 large onions, chopped 3 cloves
garlic,
peeled and sliced thinly 3 sweet potatoes,
peeled and chopped into bite sized chunks 1 butternut,
peeled, seeded and chopped into bite sized chunks 3 large carrots,
peeled and chopped into bite sized chunks Thumb size piece of fresh ginger,
peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and
skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
Place tomatoes,
garlic (with the
peels on), shallot (with the
skin on), onion (
peel and cut in half) and whole jalapeños on a cookie sheet.
When finished, let the vegetables cool down then
peel the
garlic skins and shallot
skin off.
Begin by cutting a 1 pound pumpkin in half (I used a 2 pound pumpkin and used half of it for this recipe), then deseed it using a spoon, using a potato
peeler peel off all the
skin from the pumpkin, making sure to also remove the white parts left behind by the
skin, cut the pumpkin into small chunks that are about 1/2 inch by 1/2 inch in size, also finely mince 2 cloves of
garlic and finely dice 1/2 of an onion
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (
skins removed at end) 1 large onion, grated 3
garlic cloves, chopped 4 cups fish stock 1 lb potatoes,
peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon,
peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp,
peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
2 teaspoons vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups
peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced
garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce)
skinned, boned chicken breast halves 3/4 cup apple juice 1 clove
garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1.
ingredients POTATO
SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (
peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves
garlic (
peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (
peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves
garlic (
peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (
peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in,
skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (
peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (
peeled, medium dice) 2 cloves
garlic (
peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2 onion (
peeled, finely diced) 2 cloves
garlic (
peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3 cup coconut cream 1/2 cup panko bread crumbs 1/3 cup unsweetened coconut flakes Kosher salt and freshly ground black pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless,
skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to taste)
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (
peeled, 1 / 2 - inch dice) 2
garlic cloves (
peeled, minced) 1 russet potato (
peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (
skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (
peeled, cut into 1 - inch pieces) 1 head of
garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
Bake for 45 minutes or until the
garlic is soft and the
skin is
peeling away from the tomatoes.
Chicken Breasts with Curried Apple Stuffing 2 teaspoons vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups
peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced
garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce)
skinned, boned chicken breast halves 3/4 cup apple juice 1 clove
garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1.
Ingredients 200 g fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them) 1 - 2 teaspoons poppy seeds For the dressing 2 cloves of fresh
garlic,
peel removed 2 - 3 cm of fresh ginger root,
skin removed 2 handfuls of fresh parsley juice of 1 lime -LSB-...]
ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (
peeled, cut into 1 - inch pieces on a bias) 4 cloves
garlic (
skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
FOR THE PORK: 6 - 8 pound pork shoulder (boneless, skinless, rolled, and tied) 1 tablespoon paprika 1 bunch carrots (
peeled, cut in half) 8 red -
skinned potatoes (scrubbed) 2 medium onions (
peeled, quartered) 6
garlic cloves (
peeled) FOR THE GRAVY: 4 tablespoons rice flour 3 cups chicken stock 1/2 cup parsley leaves (chopped) Kosher salt and freshly ground pepper (to taste)
8 Medium Sized Chicken Thighs,
Skinned & Trimmed Of Any Fat 1/3 Cup Olive Oil Zest & Juice From 1 Large Lemon 1 Tablespoon Minced Fresh Ginger 2
Garlic Cloves,
Peeled & Minced Salt & Pepper 1/4 Cup Finely Chopped Parsley For The Salsa: 3 Large or 4 Medium Sized Ripe Peaches 1 Small Red Bell Pepper, Cored & Seeded 1/3 Cup Finely Chopped Red Onion 1/4 Cup Finely Chopped Fresh Parsley 2 Tablespoons Lemon Juice 2 Tablespoons Olive Oil Pinch of Salt 1 Small Hot Red Chili Pepper, Minced (Optional)
Fruits 1/4 cup canola oil 1 large ripe dark -
skinned plantain,
peeled, thickly sliced 1 pound tomatillos, husked, rinsed, coarsely chopped 1 pound plum tomatoes, coarsely chopped 2/3 cup raisins flavorings 1 large white onion,
peeled, cut into 8 wedges 12 large
garlic cloves, unpeeled 5 whole cloves 1 teaspoon whole black peppercorns 5 whole allspice berries 1 teaspoon cumin seeds 1/2 teaspoon aniseed 1 1 - inch piece canela * or cinnamon stick 1 teaspoon dried Mexican oregano 1/2 teaspoon dried thyme 1 teaspoon fine sea salt
6 cloves
garlic 1 2 - inch piece of ginger,
peeled 4 black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos,
skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
2 Tbsp (1/4 stick) butter 1 cup chopped onion 2 small celery stalks, chopped 1 medium leek, sliced (white and pale green parts only) 1 large
garlic clove, chopped 1 1/2 pounds red -
skinned sweet potatoes (yams),
peeled, cut into 1 - inch pieces (about 5 cups) 4 cups chicken stock (or vegetable stock) 1 cinnamon stick 1/4 tsp ground nutmeg 1 1/2 cups half and half 1 Tbsp honey
4 c reduced - sodium chicken or beef broth or stock 3 c low - sodium tomato juice 4 carrots, sliced 3 thin -
skinned boiling potatoes, scrubbed and chopped 2 med parsnips,
peeled and sliced 1 onion, cut into eighths 1 rib celery, thinly sliced 1 clove
garlic, smashed 1/4 c finely chopped fresh parsley 1/4 tsp cumin
Squeeze the
garlic cloves out of their
skins and into the food processor (or simply remove
garlic peel, if using raw.
Save Print Seafood Chowder Recipe type: Soup Ingredients 1 large spaghetti squash, cooked 5 cups chicken or fish broth 1 small onion, finely chopped 2 3 - ounce cod fillets, cut into 1 - inch pieces (slightly frozen) 1 cup large shrimp,
peeled and chopped 1 cup clam meat 1 1/2 bulbs of
garlic, roasted Instructions Roast
garlic: separate cloves without removing
skin.
I've loved my
garlic press for nearly 15 years, it has saved my countless hours in the kitchen, and the little silicone
peeler tube is like
garlic skin magic.
And unlike other presses, it doesn't leave any
garlic left in the device, just the
skin that you didn't have to
peel.
Ingredients 4 slices (4 ounces) bacon, cut into 1 / 2 - inch pieces 1/2 cup chopped onion 1/2 cup diced celery 1 pound red -
skin potatoes, scrubbed but not
peeled, cut into 1 / 2 - inch dice 1 tablespoon minced
garlic 2 cups chicken stock 2 cups whole milk 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter at room temperature 1 tablespoon all - purpose flour 2 tablespoons chopped fresh chives for garnish Sauté bacon in a large, heavy pot set over medium heat until browned and crisp, for 3 to 4 minutes.