Sentences with phrase «head of garlic on»

Place head of garlic on aluminum foil and drizzle oil over the top.

Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp.

Place the head of garlic on a piece of foil, cut side up.

Not exact matches

Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper

Place the garlic head on a piece of aluminum foil and drizzle with olive oil.

Cut off about 1/4 inch off the top of the head of garlic and place it on a large piece of aluminum foil.

Anytime I turn on my oven it's kind of sure I'll put a head of garlic there too Okay, not if I make something sweet

Inspired by my good friend Cathy who made this Emeril Lagasse recipe last time we visited her in Grand Rapids, and by this recent blog post on EatBlogSleep, I decided to use up the last of the green garlic (leftover from this salad) and the wonton wrappers we had in the fridge before I head off to Australia and Asia on Wednesday for nearly 5 weeks:

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

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!)

10 cloves garlic 1/4 cup vegetable oil 2 tablespoons soy sauce (Kikkoman preferred) Trim the heads of the prawns by removing the feelers but leave the heads on.

2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish

Cut the top off the head of garlic, drizzle over 1/8 teaspoon of oil and microwave «roast» it on high for 2 minutes or until soft.

* If you do not have roasted garlic on hand, take a whole head of garlic drizzled in olive oil and wrap it in aluminum foil.

To turn the oven on and roast a head of garlic is a waste of time, but since I planned on roasting the cabbage I decided to kill two birds with one stone and roast the garlic with it.

Fish heads and carcasses — about 1 pound for a small batch of stock 1 onion, coarsely chopped (I left the skin on) Additional vegetables such as carrot or celery 1 - 2 cloves garlic Several sprigs parsley Splash of vinegar Cold filtered water (2 - 3 quarts)

Place the beans in a food processor and squeeze the head of garlic in on top.

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn

8 cups cauliflower florets, chopped into bite - size pieces 2 heads of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving

3/4 cup brown rice, cooked based on package instructions 2 - 3 garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of broccoli, stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)

Place the garlic head on a sheet of aluminum foil, drizzle with olive oil and wrap in foil.

Roasted Garlic and Baquette Slices Slice the very top off of each whole head of garlic, place on a cookie sheet, and drizzle with a bit of olivGarlic and Baquette Slices Slice the very top off of each whole head of garlic, place on a cookie sheet, and drizzle with a bit of olivgarlic, place on a cookie sheet, and drizzle with a bit of olive oil.

If you don't have a steamer, I put a cooling rack in the bottom of a deep pan (I usually cook corn on the cob in it) and fill the pan to just under the rack, put a couple tablespoons of chopped garlic and some diced onion, and then cut up the head of cauliflower and drop that in, put on the lid and turn up the heat.

2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk

Place garlic head on piece of aluminum foil; douse lightly with olive oil and salt and wrap tightly in foil; roast in oven for 30 minutes until garlic is very tender.

That way the oven doesn't get used just for a tiny head of garlic and I have roasted garlic on hand any time I want to use it.

I threw a head of garlic, the habanero peppers, and an onion all in the toaster oven on the same baking sheet.

Halve 1 head of garlic crosswise; place on a square of foil.

While it gets toasty, halve a head of garlic crosswise (aka turn it on its side and slice through), do the same to a lemon, and remove the seeds.

INGREDIENTS 1 large head of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head of garlic, broken into cloves with the peels left on a couple tablespoons of extra virgin olive oil 1/2 teaspoon of cumin 1/4 teaspoon of ground coriander 1/4 - 1/2 teaspoon of sea salt freshly ground black pepper

I'll be serving it on the side of sandwiches this week, as I'm working on using up some wonderful garlic sourdough we bought at the local bakery, as well as a head of lettuce.

1 head purple (or regular) cauliflower 2 slices turkey bacon (look for uncured turkey bacon with the least sodium and at least 12g of protein per 2 slices) 1 onion, chopped 2 cloves garlic, minced 1 T walnut (or olive) oil 1/2 cup almond milk (more or less depending on how thick you want it)

INGREDIENTS 1 large head of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head of garlic, broken into cloves with the peels left on a couple tablespoons of extra virgin olive oil 1/2 teaspoon of cumin 1/4 teaspoon of ground coriander 1/4 - 1/2 teaspoon of sea salt freshly ground black pepper

As soon as I start to feel a little sniffle or head congestion I load up on this garlic and honey concoction and wash it down with several cups of ginger tea.

INGREDIENTS 4 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red onion pickling liquid (or unseasoned rice vinegar) 2 tablespoons fish sauce 4 small bone - in, skin - on chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper 1/2 a small red onion, thinly sliced 1/2 a small head of green cabbage, cored and cut in rough 2 - inch pieces

Cut the tops off the garlic heads, place on a large sheet of aluminum foil and drizzle with olive oil.

Take a whole head of garlic with skin on and with a sharp knife, slice off 1/4 - to 1 / 2 - inch of the top of the bulb exposing the individual cloves.

Break the garlic head into individual cloves (leave the skins on) and place them on a piece of aluminum foil.

Head to the north shore for the beautiful landscapes of Hanalei, or head south to sunbathe in bliss on the gorgeous Poipu Beach — have your breath taken away by the vista of Waimea Canyon and finish up your adventures with a Puka Dog, a polish sausage roasted inside Hawaiian sweet bread and dusted with the garlic lemon secret saHead to the north shore for the beautiful landscapes of Hanalei, or head south to sunbathe in bliss on the gorgeous Poipu Beach — have your breath taken away by the vista of Waimea Canyon and finish up your adventures with a Puka Dog, a polish sausage roasted inside Hawaiian sweet bread and dusted with the garlic lemon secret sahead south to sunbathe in bliss on the gorgeous Poipu Beach — have your breath taken away by the vista of Waimea Canyon and finish up your adventures with a Puka Dog, a polish sausage roasted inside Hawaiian sweet bread and dusted with the garlic lemon secret sauce.

2 Place the garlic heads upright on a piece of heavy - duty aluminum foil.

METHOD: Head olive oil in large pan, brown chicken pieces with garlic and thyme over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by half; drizzle over soy sauce and honey and shake pan to combine juices; pour in a good splash of hot water and add the lemon slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.

I know... I'd roast a head of elephant garlic and spread a clove on the bread with brie.