Sentences with phrase «instead of garlic»

Ours are very similar, only I prefer smoked paprika, a smidge of cheddar, and onion powder instead of garlic.

I kept the flour, chia, and seed ratios the same, but I used mix of quinoa and buckwheat flours, I added hemp seeds and zante currants instead of seeds, and I used cinnamon, ginger, all spice, nutmeg and cloves (gingerbread spices) instead of garlic and onion powders.

My dad's recipe uses the whole chicken and it's brothier, with equal parts soy and vinegar and with onion instead of garlic.

It was a good combination of flavors, although it would have been better with the green onions instead of the garlic I added.

2 changes: I used cauliflower instead of broccoli; and topped it with your potato croutons (added mustard instead of garlic at the end).

Instead of garlic mashed potatoes, use salsa, which also gives them some color.

My only substitutions were dijon mustard (~ 2 tsp) in place of dry mustard and a clove of minced garlic instead of garlic powder for the sauce (if you do this, put them in when you add the ketchup and other wet ingredients) and I used bakery fresh kaiser rolls instead of hamburger buns.

Try it with fresh ginger instead of garlic, it was my dinner and oh - so - delicious.

Also, instead of garlic and parsley, you could use nutmeg and cinnamon for a different tasting sauce — kind of like moussaka.

Add basil pesto instead of garlic butter and it's the best.

And used garlic powder instead of garlic.

Instead of garlic and onion, flavour is provided with herb and spices.

The only thing I think I will change for next time is to use fresh garlic, sauteed in with the onion, instead of the garlic powder.

Also, chives instead of garlic sounds perfect — I always dread having to chop garlic anyways.

The recipe that was printed in the magazine had thyme seasoned croutons that were served in the soup instead of the garlic.

Not exact matches

I ran straight to the kitchen and started putting making it... It's a shame I reached for the garlic powder instead of the ginger powder??

I make these but use garlic salt instead of chilli.

Instead all you need are cannellini beans, cans of chopped tomatoes, sun - dried tomatoes, a little tahini, garlic, chilli flakes, salt and pepper.

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

The changes I made were pretty basic: onions instead of shallots (since I always have them), upped the garlic (because, duh, more garlic always), upped the wine and added a little nooch for thickening.

Then I use almond meal instead of flour here, mix it with paprika, minced garlic, sea salt, cracked pepper, dunk it in an egg and almond milk bath, then twice coat these babies before baking them.

Usually when you finish a soup like this — and by «like this» I mean a relatively simple sauté of onion and garlic, a simmering of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness of the miso paste, so I instead drizzled some toasted sesame oil on it (which is, frankly, like crack to me) and scattered some thinly sliced scallions.

And they are so versatile... Awesome with shallots and parsley, or with extra basil and garlic instead of onion.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

I made these last night with the following variations — tamari subbed for soy sauce, almond butter instead of peanut (I don't like peanuts or their butter), and I added italian seasoning, garlic salt, and oregano to taste.

I love garlic so I added three extra cloves, used sea salt instead of reg salt, and subbed in an ounce of mozzarella for the sharp cheddar.

You can skip garlic powder or use thyme instead of oregano.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

I used the garlic salt instead of the adobo seasoning, but I'm going for the adobo next time.

Although the flavors were delicious (mushrooms, garlic, olives lentils, rosemary, and thyme), I accidentally blended the ingredients for the burger too well and I created a paste instead of a nice chunky mixture to make the patties.

I added onion and garlic powder to the cooking beef (instead of onions).

I do mine with garlic powder (instead of Italian seasoning).

I've done garlic parmesan with them but using wings instead of drumsticks.

Some variations call for other odori besides (or instead of) garlic, typically onion, carrot and / or celery.

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.

The only way I made it different as a personal preference, I used butter instead of oil and added rosemary and garlic to the seasoning.

No ham, but had a bit of bacon so used it as fat (instead of butter) to cook onions and garlic (on saute setting in the IP), plus added cumin here.

Note: If you decide to use roasted garlic instead of fresh garlic for the salsa verde (recipe below), throw in 2 garlic cloves in a baking pan or on some foil.

You can also sneak the garlic cloves in here instead of grating them, just pulse them up before adding the chickpeas.

This miso soup instead relies on the subtle flavours of sauteed ginger, garlic and scallions.

I also used white onion and a little minced garlic instead of leeks, those are hard to find in my grocery store.

Add it fresh to greens drinks and smoothies, use it instead of lettuce in your salad or sauté it with some garlic, onions and a squeeze of lemon and you'll get a healthy dose of protein along with the iron and vitamin content that it's better known for.

Your recipe is so foolproof that today in my 28C kitchen I just put together the main ingredients minus the herbs / spices, aromatics (no lemon zest or garlic) and I subbed in oatmeal instead of breadcrumbs for an easier and lower carb version.

The pesto's flavour is hot and garlicky, but bright too from the lemon as well as the fact that we're using the scapes instead of the cloves of garlic here.

I've been thinking of it lately, and instead a tortilla is what I found myself making, layers of garlicy sauteed red potatoes, sauteed rapini (again w / garlic), swiss cheese and parm, bound with eggs and cream (to balance the EVOO).

Also instead of red onions which for me are too strong and can overwhelm the delicate Octupus flavor, I chose shallots, they have a milder, onion and garlic profile that complements the Octupus.

1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper

If you have time to roast a head of garlic, you could mash it and rub it all over the cauliflower steaks instead of using garlic powder.

Used herbs & garlic goat cheese instead of cream cheese.

Ingredients: 1/2 cup plain Greek or any full fat yogurt / 1/3 cup mayonnaise / 1/3 cup buttermilk / 1 clove garlic, minced (if you happen to have some green garlic, use it instead) / 1T fresh lemon juice / huge bunch of fresh chives / Salt & pepper / 1/4 t sriracha or your favorite hot sauce, to taste, optional.