Keep
the garlic toast for those that want it when you have spaghetti, but add some sliced cucumbers and tomatoes as a healthy side.
Serve with a crisp garden salad and
garlic toast for a light meatless meal.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish
Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
In a frying pan sauté
garlic, ginger and onions in coconut oil push to one side and
toast cumin and coriander and turmeric
for a couple of minutes, stirring consistently
3 eggs 1 c milk 2 T brown sugar 1/2 t vanilla pinch of salt several slices of that thick cut texas
toast, or some leftover French bread that you didn't use
for garlic bread.
My tips
for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2)
toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes
for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed
garlic, peppercorns and fresh thyme or rosemary sprigs.
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.
1) Mince
garlic and chop parsley 2) Mix minced
garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread
garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6)
Toast bread slices in pre-heated oven at 180 deg cel
for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh
garlic, parsley and butter:
In a blender add the chopped tomatillos, poblanos, serranos, onion,
garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens,
toasted anise seeds,
toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well
for about 3 - 4 minutes until pureed.
Add about 2 tablespoons of soy sauce (I use Ponzu
for its lemony flavor), 1/2 teaspoon of ginger -
garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut butter and a drizzle of
toasted sesame oil.
SESAME
GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons
toasted sesame oil (I used a hot -
toasted one with chilies) 1 clove of
garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
Use baguettes
for garlic bread, crostini, submarine sandwiches, baguette pizza and even French
toast.
Quinoa (1 cup), rinsed and soaked
for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly
toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges
Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Bread memories through the years...
toast and jelly, grilled cheese and crackers in tomato soup, biscuits and gravey, my grandma's homemade tortillas, discovering bagels in college, english muffin breakfast sandwiches, french bread,
garlic bread, ginormous croutons, daily breadmaker bread when my kids were young, pizza and calzones, breakfast casseroles, and currently longing
for meals that consist solely of fabulous bread, cheese and wine... I could go on and on.
You'll have some to use
for the soup and some leftover to spread on
toast for garlic bread or to swirl into tasty dips
for game day!
1.5 cups of organic low - sodium vegetable or chicken broth 1/2 teaspoon of turmeric 1/4 teaspoon of cumin 2 cloves of
garlic, minced salt & pepper olive oil *
toasted whole grain buns or bread
for serving
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2
garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons
toasted cumin seeds,
for garnish
While bread cubes are
toasting, saute the onion, celery, and
garlic in the oil
for about 10 - 15 minutes over medium / high heat or until translucent and nicely browned
For the dressing — 2 cloves
garlic, chopped — grated zest and juice of 1/2 lemon — 1/2 teaspoon chilli flakes or a small red chilli, finely chopped — 2 tablespoons rice vinegar — 1 teaspoon cane sugar — 1 teaspoon soy sauce — 1 - 2 teaspoons
toasted sesame oil
Toast peeled
garlic for chimichurri sauce on low heat
for about 15 minutes or until golden brown.
Once hot, add the
garlic and the onion and let it
toast in the pan
for about 3 - 4 minutes.
- a new version of ravioli salad with a cilantro pesto and other tasty bits - a big butter leaf salad with a a few crushed pistachios - goat cheese
garlic - rubbed crostini (similar to the one in SNC)- special split yellow peas - a big bowl of lemon - zested
toasted pepitas - big bowls of citrus wedges - Mark (my beer - brewing, fantastic brother - in - law) grilled up a platter of lemon chicken skewers, and Wayne did the spicy - lemon tofu version
for the vegetarians
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
Brush several of the
toasted baguette slices with the peeled
garlic clove, but only the amount you will use
for the Roasted Cherry Tomato and Basil Crostini.
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves
garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and
toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges
for garnish
4 tablespoons oil 2 8 - ounce packages tempeh, cut into 1x3» strips 1 cup onions, sliced thin 2 cups mushrooms, sliced 1 clove
garlic, minced 1 tablespoon sage, minced 3 tablespoons flour 4 tablespoons soy sauce 3 cups water or vegetable stock 4 slices hearty bread,
toasted Parsley, chopped,
for garnish
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves
garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds,
toasted and chopped 1/3 cup sunflower seed,
toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour
for dredging olive oil or canola oil
for frying
Here, I challenge tradition, and serve the salmorejo with smoked sardines,
toasted garlic bread, and some chopped red onions
for a stronger flavor kick.
Travis likes to use the no - knead parmesan rosemary
garlic bread
for sandwiches but I love to
toast slices and slather it with mashed avocado, sea salt, pepper and cayenne.
Roughly chop 2 cups of tightly packed bagged spinach and add to a mortar, finely mince 1 clove of
garlic and add to the mortar, then add the
toasted nuts and pound with a pestle
for about 2 minutes, then add 3 fresh basil leafs and pound everything together
for another 3 minutes, until everything is well mashed
1/4 cup + 1 Tablespoon
toasted sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each
garlic powder and black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion sesame seeds,
for garnish
Perfect
for breakfast, brunch or a snack, this Zesty White Bean
Garlic Toast takes less than 15 minutes and is a filling and healthy meal!
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes,
garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe
for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion,
garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french
toast
Serve with some
toasted ciabatta or crusty bread slices and rub some
garlic on the bread
for extra flavor... Enjoy!
I also made the Kalamata Olive and Sun - Dried Tomato
Toasts, and little
garlic butter crostini topped with Boursin cheese
for our appetizers.
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (option
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2
garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire
toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro
for serving (option
for serving (optional)
For the enchilada sauce —
toast two dried chiles (I used New Mexico chiles) in a skillet and then Vitamix it with a can of fire roasted diced tomatoes — in the same skillet, saute a diced onion & some
garlic in EVOO until well softened, then toss into the Vitamix with the tomato mixture.
After the rice is
toasted, add the minced
garlic and cook
for just about 30 seconds while stirring so the
garlic doesn't burn.
I've had a hankerin»
for lamb lately, so I made this layered dish featuring a spinach and lamb stew over broken
toasted pita, covered with a mint -
garlic yogurt sauce, and covered with roasted pine nuts!
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds
for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1
garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of
toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
Pan-roasted Brussels sprouts with lemon,
garlic and cumin, generously showered with Pecorino Romano cheese, and crunchy
toasted garlicky breadcrumbs - dressed this way, the Brussels sprouts become a glorious side dish, and a must
for your Thanksgiving table.
For pesto 2
garlic cloves, peeled 2 bunches of basil (about 2-1/2 cups leaves and soft stems) 1-1/2 cups grated Parmesan Zest of 1 lemon 2 ounces (1/2 cup)
toasted pine nuts 1/2 cup olive oil
Poach eggs in a
garlic - infused broth and then ladle that broth over
toast for a satisfying, surprising supper.
150 g chickpeas, to be soaked in filtered water
for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small
garlic clove, peeled and finely chopped 1 teaspoon cumin seeds,
toasted then ground into powder freshly ground white pepper, to taste
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons
toasted sesame oil, plus more
for the noodles 1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup green beans, chopped 1 cup broccoli, broken into small florets 3 cloves
garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
That's when I whip out some fresh
garlic, a food processor, and of course some pita bread,
for homemade
toasted «everything» pita chips with roasted
garlic hummus.
Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove
garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more
for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread,
toasted Garam masala (optional),
for garnish
For The Arugula Pesto Sauce: 1/4 Cup Olive Oil 3
Garlic Cloves - Peeled & Finely Chopped 3 - 4 Cups Fresh, Washed Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small Chopped Red Pepper (Optional) 1/4 Cup Chicken Broth (If Needed To Thin The Sauce) 1/4 Cup
Toasted Blanched Almonds To Garnish: 1/4 Cup Chopped
Toasted Blanched Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese
Whirl a box of frozen spinach in the food processor along with
garlic, ricotta and
toasted pine nuts
for a flavorful dip that's ready in a flash.
Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped
For the dressing: 2 cloves
garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons
toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.