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.
Not exact matches
8 ounces extra firm tofu, cut
into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3
garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon
toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2
garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken
into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds,
toasted
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:
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.
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.
Toss the roasted
garlic into the quinoa, along with the roasted veggies, chopped fresh parsley, chives, dill, sprinkle over the
toasted pumpkin seeds, and raisins.
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!
5 scallions, finely chopped 5 cloves
garlic, minced 2 tsp sesame seeds,
toasted 3 Tbsp reduced sodium soy sauce 2 Tbsp sugar 1 Tbsp water 2 tsp
toasted sesame oil 1 tsp rice wine vinegar 1 lb beef tenderloin, trimmed and sliced
into 1/4» thick medallions
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic or
garlic powder 1/2 teaspoon onion powder 1 teaspoon
toasted sesame oil 1 (8 - ounce) package tempeh, cut
into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut
into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
It's basically steamed kale, squeezed dry and torn
into bite - sized pieces with a dressing of tamari, ginger, sesame oil,
garlic and
toasted sesame seeds.
• 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
The focaccia looks delicious, it's one of my favourite type of bread and I adore it
toasted and dipped
into garlic butter.
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
Add half of the
toasted pumpkin seeds
into a food processor along with the cilantro, basil, mint and
garlic.
4 ounces extra-firm tofu cut
into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of olive oil 2 medium cloves
garlic, minced a scant tablespoon of maple syrup 1/3 cup pine nuts,
toasted and chopped
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
2 meyer lemons, sliced
into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon
garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced
into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts,
toasted
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.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut
into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads,
toasted and broken
into bite - sized pieces Minted
Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried
Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed
garlic, 1 tsp crushed dried
garlic, 1 tsp crushed dried mint)
Transfer
toasted chiles, tomato,
toasted onion, tortilla and
garlic and cumin
into a blender container.
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)
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
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.
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.
Into a food processor went the roasted red peppers, tomatoes and
garlic (I absolutely love roasted
garlic), hazelnuts,
toasted bread and a healthy dose of olive oil.
whole - wheat spaghetti (udon noodles are great here too) 2 cups frozen edamame 1 - 2 cloves
garlic, minced 4 scallions, minced 1/4 cup vegetarian «oyster» sauce 3T rice vinegar 3T reduced - sodium soy sauce 2 tsp sugar 2 tsp
toasted sesame oil 1 - 3 tsp sriracha 1T canola oil 2 medium carrots, cut
into matchsticks (or 1 cup pre-cut shredded carrots) 1 red bell pepper, cut
into matchsticks
8 ounces whole grain linguine or spaghetti 2/3 cup pistachios,
toasted 1 medium clove
garlic, smashed and chopped 1/4 teaspoon fine grain sea salt 1/4 cup extra virgin olive oil 1 large bunch of kale, washed, de-stemmed and chopped
into bite - sized pieces 1 pomegranate, just the seeds *
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.
Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut
into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove
garlic, minced 1/2 cup water 1/2 teaspoon
toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)
I can actually eat this little salad on it's own... but OH momma when you lay it on top of
garlic toasts and drizzle some of the juice over top letting it seep
into the bread....
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3
garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut
into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
nothing beats a soft poached egg over bacon, onions,
garlic, chilli, mushrooms and sour dough
toast, divine when you cut
into the yolk and it drizzles everywhere.
1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup water 2 tablespoons cider vinegar 1 1/2 teaspoons granulated sugar 1 1/2 tablespoons
toasted sesame oil 1 teaspoon vegetable oil 1/2 pound bok choy, washed and chopped
into 1 - inch pieces 2 teaspoons
garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed
into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed)
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise
into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves
garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut
into 1 - inch pieces) 3 stalks celery (cut
into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon
toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove
garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest
Just
garlic, thyme, maple syrup, and a hot oven transform camembert
into a luscious dip for
toasted bread.
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
Add 6 fresh basil leaves
into the food processor, 1 large clove of
garlic cut in half and the
toasted nuts, pulse everything until well combined (2 - 3 minutes)
zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced
into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves
garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds,
toasted 1/4 cup Kalamata olives, pitted and torn
into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped
Ingredients For the salad: 2 heads fresh green or red lettuce, washed, dried, and torn
into large bite - sized pieces 1/3 cup pecans,
toasted 1/4 cup pine nuts,
toasted about 12 plump dried apricots, cut
into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove
garlic, coarsely chopped 2 teaspoons mustard 1/3 cup freshly squeezed juice from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper
2 heads
garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut
into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20
toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese
2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of extra virgin olive oil 3 - 4 medium / large potatoes, cut
into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove
garlic, chopped 1 cup
toasted nuts (walnuts, pine nuts, etc) 1 - 2 cups lightly cooked asparagus, cut
into 1 / 2 - inch segments
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons
toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadam
toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1
garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon
toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadam
toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced
into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional)
Toasted coconut flakes Chopped macadam
Toasted coconut flakes Chopped macadamia nuts
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large
garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds,
toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed
into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
I think everyone has the general idea of using great
toasted crusty bread and most everyone rubs a clove of
garlic into the bread, but my suggestion is to take the cut ends from your sliced tomato and rub those
into the bread as well.
Knife Noodles: 1 1/2 cup all purpose flour 1/2 teaspoon salt 1 teaspoon vegetable oil 1/2 cup cold water Soup: 2 quarts vegetable stock 1/2 onion, thinly sliced 2 scallions, thinly sliced 6 cloves
garlic, peeled and roughly chopped 2 inch piece ginger, peeled and thickly sliced 1/2 teaspoon salt 1 medium potato (white or yukon gold), peeled, thinly sliced, and cut
into half circles 1 medium (Korean if possible) zucchini, thinly sliced and cut
into half circles Garnish: 1 - 2 scallions (green only), thinly sliced 1 teaspoon
toasted sesame seeds, ground coarsely 1/4 teaspoon gochugaru (Korean red pepper powder), to taste
1 lb broccoli, stems thinly sliced, cut
into florettes 1 teaspoon olive oil 6 cloves
garlic, minced 1 bunch swiss chard (about 1/2 pound), rough stems removed, roughly chopped 1 cup thinly sliced green onions, plus extra for garnish 1/2 teaspoon salt 1 16 oz can azuki beans, rinsed and drained 1/3 cup miso 1/2 cup hot water 4 teaspoons
toasted sesame seeds Sriracha hot sauce, to serve
Brush the
toasted bread with the cut
garlic pieces until fragrant and tear
into 3/4» pieces.
85g (approx 3 oz) butter (unsalted) 1 red pepper, cut
into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves
garlic, crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz)
toasted flaked almonds (note from editor — you may wish to omit this ingredient for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2 tbsp chopped fresh parsley