Scatter rosemary
leaves over garlic; finely chop and mix into garlic.
Not exact matches
Over a medium - low heat, put the onions and
garlic in a pan, mix with some olive oil, cover and
leave for 10 - 15 minutes to sweat out until soft.
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves
garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped
Left over grains (optional)
If you're using kale or another green, you can choose to
leave it raw or sautee it
over medium high heat with a tablespoon of oil, 2 cloves of
garlic, and salt and pepper to taste.
After trimming the
leaves and stalk to make the bottom even and washing the cauliflower, cut a clove of
garlic in half and rub it all
over the cauliflower.
In a small saucepan
over low heat, warm 1/4 c. olive oil,
garlic cloves, basil
leaves and pepper flakes.
In fact, right before I read this post, I literally just put a crock pot together of those things along with onions,
garlic,
left over boiled chicken, chicken broth and salt.
They suggest using Shredded Parmesan Cheese but I had their Italian Pasta cheese
left over from my 7 Cheese
Garlic Spread, so I used that instead.
Add the onion,
garlic, thyme and bay
leaf and cover by 2 inches with cold water and place
over high heat.
I saute a diced onion & a cup or so of celery, incl
leaves, in grape seed oil, add
garlic (quite a bit) 1/4 tsp cayenne pepper, two bay
leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it
over rice, for two days.
Add the
garlic, mushrooms, and bay
leaves and sauté
over gentle heat for 5 minutes or until softened.
Add greens, onion,
garlic and cook
over medium - high heat until
leaves are wilted.
Catlan Chickpeas
over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2
garlic cloves, minced 2 bay
leaves, bruised pepper to taste
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2
garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley
leaves Heat the oil in a large nonstick frying pan
over high heat.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2
garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro
leaves Heat the olive oil in a large saucepan
over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
I served them with whey rustic bread (whey
left over from IP Greek yogurt) sliced, rubbed with roasted
garlic, and put under the broiler for a couple of minutes.
When you have about 5 minutes
left on the baking / roasting time of your tofu, combine all soy honey
garlic sauce ingredients in a small saucepan and heat
over medium until thick and bubbly.
3 gallons of water 3 cups table salt 5 peaches — sliced into bite size chunks 2 cans of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had
left over in the fridge) 18 cloves of
garlic — coarse chopped 1 cup brown sugar 1/2 cup maple syrup
«For another dish, I made some pork confit and I had several heads of
garlic left over.
Meanwhile, strip
leaves from rosemary sprigs and cook with
garlic and oil in a small saucepan
over medium - low heat, swirling pan occasionally, until
garlic is golden, about 3 minutes.
Pick the
leaves off the stalks of the thyme and sage, slice the
garlic and add to the dish, then grate
over the zest of the lemon and season well with salt and pepper.
Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves
garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay
leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil
over medium heat.
Brush the entire surface of each very lightly with the Rosemary -
Garlic Olive Oil; you will likely have some
left over.
Ingredients: 1 each onion diced 3 each
garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs
leaves picked 2 each bay
leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water
over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
Put the chicken, pork, vinegar, soy sauce, bay
leaves, and seven of the smashed
garlic cloves in a shallow pot
over medium heat.
Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat
left over from making stock) 1 large onion, diced 1 - 2 cloves
garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and diced 2 - 3 other root vegetables (eg.
«For
over three decades Festival guests have attended the Great
Garlic Cook - Off or the
Garlic Showdown and
left muttering under their garlicky...
I was crunched for time so just threw everything into a pot, added
left over chicken fat from the night before, and a white sweet potato, but didn't have time to crush fresh
garlic gloves, and didn't even think about making a dill oil to go with it!
Go ahead and de-rib the
leaves, then slice the stalks and add them to the sauté pan with some chopped
garlic, sweating them
over medium - low heat until they begin to turn soft and translucent.
Cook leeks, carrots, celery, and
garlic in oil with herb sprigs, bay
leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot
over medium heat, stirring occasionally, until softened and golden, about 15 minutes.
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary
leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of
garlic (place the
garlic pod on a clean surface, place the blade of a knife
over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
Make the beef butter: In a small saucepan
over medium heat, combine the beef fat,
garlic, rosemary, thyme and bay
leaf.
Make the cheese sauce: In a medium saucepan, heat the butter,
garlic and bay
leaf over medium heat.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves
garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted,
left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
I made a mushroom and corn cob broth with about 8 cups water, the corn cobs
left over from stripping my ears for the soup, 1 onion, 1 large leek, 6
garlic cloves, 1 bunch parsley, 1/4 cup fennel, 1/4 cup celery, 1 cup button mushrooms + 1/2 cup dried porcini mushrooms.
In a steamer basket
over simmering water, add the bay
leaf, peppers, and
garlic cloves.
It's easy — I just sautee a quarter
garlic clove, chopped finely, with a teaspoon of chopped onion in virgin olive oil, then I add a handful of fresh watercress, (washed and picked
over) chopped coarsely; just sautee it enough to warm it, adding a shredded basil
leaf.
Tortilla Pizzas on a budget: What you need for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2 cup marinara sauce, vegetables you have
left over (I used mushrooms and onions), 1/4 cup shredded mozzarella cheese,
garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.
Make the
garlic stock: In a large saucepan set
over medium - high heat, add the water,
garlic cloves, sage
leaves and bay
leaf and bring to a simmer.
It all goes into a lovely salad, with a bit of
left over whole - wheat basil - tomato -
garlic pasta from late last week.
11/2 cups red split lentils (masoor dal), picked
over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves
garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek
leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves
garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil
leaves 1/2 cup lightly packed cilantro
leaves Lime wedges for squeezing
over noodles
directions For the Corn Stock: In a large pot
over medium - high heat, add the corn cobs, bay
leaf,
garlic, onion, coriander seed, salt and water.
Add
garlic, thyme, bay
leaves, and peppercorns to pot and bring to a simmer
over medium - high heat.
12 ounce dried cannellini beans, picked
over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves
garlic, minced 2 medium stalks celery, very thinly sliced, plus any
leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat -
leaf parsley (optional)
In a medium saucepan
over high heat, bring the vinegar, water, salt, sugar, black pepper, dill seeds, bay
leaf, chile de árbol,
garlic and juniper berries to a simmer.
Rub the duck legs all
over with the split
garlic cloves and put them in a glass bowl with the salt, pepper, bay
leaves, and thyme.
I used
left over bacon instead of pepperoni and added a little
garlic powder to the mix, YUM!
In a small saucepan
over medium - low heat, combine the olive oil, orange peel, lemon peel, bay
leaves and
garlic.
stuffed mini-peppers of various colors and small tomatoes with minced onion,
garlic, tomato, peppers,
left over spiced rice., topped with seasoned panko crumbs.