Not exact matches
I use #CountryCrock to
make garlic «butter», it's sooo good on
toast and absolutely incredible to dip your pizza in.
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.
Made this with a honey ginger glaze: 1 tablespoon each soy sauce, honey, melted butter and grated ginger, 1/2 tablespoon each olive oil and
toasted sesame oil and 1large clove of minced
garlic.
I often
make a little bit of this in the morning, drape it over
garlic - rubbed
toast, with a poached egg on top of it all.
The most common way I prepare it is to
make it into a pilaf, sauteing just a little onion &
garlic in the beginning, cooking it in chicken broth, and topping it with
toasted pine nuts or slivered almonds.
This version includes
garlic toast and a versatile, new - school egg salad
made with cottage cheese, parsley, and capers.
My husband used to require
garlic toast with his italian meals, until I
made these.
1 tablespoon
toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves
garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to
make it gluten free) 1 roughly chopped tomato Fresh black pepper
But these fresh, homemade croutons —
made from gluten - free crusty hot dog rolls
toasted in a skillet with olive oil and
garlic — are tasty and tender.
If deep - frying isn't your thing, with practically the same ingredients you can
make a luscious traditional puree called brandade of salt cod, potatoes,
garlic and milk to serve on
toast or crackers.
My favorite bread base is to
make garlic toasts to set under the hot soup.
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
I also
made the Kalamata Olive and Sun - Dried Tomato
Toasts, and little
garlic butter crostini topped with Boursin cheese for our appetizers.
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!
Meanwhile,
make the breadcrumbs by
toasting the bread before adding it to a food processor, along with
garlic and nutritional yeast.
1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (
make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly
toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced
garlic Salt and freshly ground pepper to taste
You'll also enjoy
making Garlic and Cheese
Toasts, Green Bean Bundles and Chocolate Cake with Buttercream Frosting.
And, just used the end of my groceries to
make it with what I had: 1/2 cup of pizza sauce (I added at the end but next time might mix it with the eggs), bag of frozen onions & peppers, 3 cloves of
toasted garlic, 1 tsp or so of nutritional yeast & topped with
toasted pepitas.
I've actually never found it in my standard grocery stores here in Canada, but I've
made it (or at least a tasty approximation) by soaking 5 or 6 dried ancho or guajillo chilies in hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use dried cayennes in a pinch, which seem to be more common), draining them, and blending them with
toasted cumin seed, coriander,
garlic, sundried tomatoes, and sometimes a tablespoon or so of chipotles in adobo sauce.
Kohlrabi and celery salad —
made with
toasted walnuts, and homemade
garlic aioli, this simple salad is extra crunchy, delicious and super nutritious, light on calories too!
To
make the dip, Kat roasts golden beets with
garlic and thyme to tender submission, then blends them up in a food processor with
toasted hazelnuts and fresh goat cheese.
3/4 cup freshly
made bread crumbs from whole wheat bread (just throw a piece of bread in the food processor) 1/3 cup chopped
toasted pecans 1 tablespoon olive oil 1/3 cup finely chopped onion 2 cloves
garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4 of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16)
I didn't use any pine nuts in mine, but
made two different versions with each of the balls — one with zaatar and extra
garlic mixed into the cheese and
toasted sesame seeds around the exterior, and one with sun - dried tomatoes and liquid smoke mixed in with the cheese and basil around the exterior.
A slice of this with some hot lentil soup would
make a great winter meal (or better, a slice
toasted, rubbed with
garlic and buttered).
Staying with the Mediterranean theme, two additional side orders will be available: Italian Bean Salad using Cannellini and Borlotti beans and a Farro Dolce
made with whole grain Farro sautéed with shallots,
garlic, sun - dried cherries, golden raisins and
toasted sliced natural almonds.
Whole grain linguine matchsticks now reside with barely cooked red kale, and a vibrant golden dressing
made from a quick puree of
toasted pistachios, olive oil, salt and
garlic.
2 cups fresh masa (corn dough for
making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon
garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup
toasted pepitas 2 cups shredded red cabbage
Traditionally Pesto is
made using basil,
garlic, Parmesan cheese,
toasted pine nuts, olive oil, salt and pepper.
There was NOTHING except some little round «melba
toast»
garlic - herb thingies and they were
made with white flour.
This was wonderful, I was worried about the bitterness of the kale but it wasn't a problem, I chopped the bread into small cubes rather than
making breadcrumbs and
toasted them in
garlic oil.
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2
garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs,
toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see
make ahead).
Kohlrabi and celery salad -
made with
toasted walnuts, and homemade
garlic aioli, this simple salad is extra crunchy, delicious and super nutritious, light on calories too!
-LSB-...] Mrs. R of Honey from Flinty Rocks
made Lemon Lavender Muffins with Lavender Sugar Alisha of GF Mostly Vegetarian
made a Sweet Potato Breakfast Loaf Amanda of Gluten Free Maui
made Classic Banana, Oat, and Pecan Quick Bread Amie of The Healthy Apple
made Gluten - Free Agave Apricot Quick Bread Britt of GF In The City
made Date & Walnut Bread Brooke of Bell Wookie
made Double Chocolate Cherry Muffins Caleigh of Gluten Free [k]
made Cardamom Banana Bread Caneel of Mama Me Gluten Free
made Peach Poppyseed Bread Caroline of The G Spot Revolution
made Orange Spice Bread with a Vanilla Glaze Claire of Gluten Freedom
made Piña Colada Muffins with Coconut - Rum Glaze and
Toasted Coconut Danna of Sweet Dees Gluten Free
made Blood Orange Cardamom Muffins Elana of Elana's Pantry
made Almond Flour Muffins Erin of Mysteries Internal
made Strawberry Yogurt Muffins Erin of The Sensitive Epicure
made Chocolate Chip & Walnut Muffins with Streusel Flo of Makanaibio
made gluten - free muffins Gretchen of Kumquat
made a Gingerbread Fig Loaf Irvin of Eat the Love
made Meyer Lemon Muffins with Slow - Roasted Balsamic Red Wine Strawberry Jam Jenn of Jenn Cuisine
made Chestnut and Chocolate Quickbread Karen of Cooking Gluten Free
made muffins Kate of Kate Alice Cookbook
made Raspberry Banana Crumble - Top Muffins Kate of Gluten Free Gobsmacked
made Mocha and Chocolate Chip Muffins Lauren of Celiac Teen
made a Cocoa Quickbread Lisa of Gluten Free Canteen
made Almond Cherry Berry Banana Muffins, Gluten Free Lisa of With Style and Grace
made a Rosemary Lemon Quick Bread Marla of Family Fresh Cooking
made Sweet Strawberry Snack Cakes Mary Frances of the Gluten Free Cooking School
made Cranberry Orange Bread with Cream Cheese Icing Meaghan of The Wicked Good Vegan
made Vegan Gluten - Free Apricot - Orange Bread Melanie of Mindful Food
made Almond Joy Muffins Nannette of Nannette Raw
made Chai Muffins Robyn of Chocswirl
made Brown Butter Apple Spice Muffins with Pecan Nut Streusel Silvana of Silvana's Kitchen
made Chocolate - Coated Marshmallow - Topped Vanilla Cupcakes Tara of A Baking Life
made Caramelized Banana Bread with Pecan Streusel Wendy of La Phemme Phoodie
made Cheesy Apple Butter Bread with
Garlic Powder Winnie of Healthy Green Kitchen
made Banana Bread -LSB-...]
for the sage + walnut pesto: 1/4 cup of sage leaves, stems removed and loosely packed 1 cup of spinach leaves 1 small clove of
garlic, sliced 1/3 cup of walnuts, lightly
toasted about 1/2 teaspoon of salt pepper 1/3 cup of extra virgin olive oil for the oatmeal: 1 cup of regular rolled oats (
make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of olive oil
Whole wheat and sour dough rolls had been sliced and
made into
garlic toast rounds with roasted
garlic paste and olive oil and the veggies were oven - roasted with a little olive oil and salt and pepper.
To
make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of
garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the
toasted bread and roasted
garlics to a tall plastic cylinder or food processor, also add 1 clove of raw
garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
If
making salsa in the food processor or blender: Place tomatoes,
garlic, sea salt, and
toasted chiles in blender or food processor and pulse until coarsley or smooth blend.
I love eating this bread with my mixed berry chia seed jam or even spreading it with chopped
garlic and parsley and then
toasting it to
make garlic bread.
This
makes the best dinner — serve it with a
Toasted Breadcrumb and Vegan Parmesan Kale Salad, some
garlic bread and call it a night.
A vegan roasted
garlic and cauliflower dip recipe
made with crunchy
toasted pepitas and freshly grated nutmeg.
It was called
Garlic Bread Pasta and it was
made by taking pasta and covering it with
toasted breadcrumbs and almost an entire stick of butter.
I love to
make a quick creamed spinach so today I threw in some
toasted coconut and mashed
garlic, spooned it over a pile of lemony quinoa and it was divine.
This hearty vegan casserole is
made by baking
toasted farro,
garlic and shallots in an herb - infused tomato sauce until tender.
Slice 1 clove of
garlic in half and rub the wide end across the face of the
toast, after taking it out of the pan,
making sure to hit every inch.
Serve with Blackberry - Mango Salsa and Quinoa
made with sauteed
garlic, onion and
toasted coconut for a wonderful dinner.
To
make Toasted Garlic Buns — Drizzle a small amount of olive oil over both sides of buns.
This Paleo Tuna Salad recipe is
made with tuna, celery, shallots,
garlic, paleo mayo, paleo dill pickle relish, stoneground mustard, and fresh dill and is served on
toasted Fluffy Paleo White Bread.
I mean it when I say that the rustic almond breadcrumbs, coated with
garlic oil and
toasted to crunchy perfection,
make pasta seem boring in comparison.
Roasted
garlic spread can be used as an ingredient in hot or cold recipes,
makes the perfect condiment, and is a great replacement for butter in eggs, on
toast, and on cooked vegetables.
This looks lovely and reminds me of one of the first dishes I ever
made as a child, which was essentially mushrooms cooked with butter and
garlic until just tender and then spooned onto fresh
toast.