I cubed the beets after they finished roasting and added them to a pot with fragrant
minced shallots and garlic.
In a small pan, saute
the minced shallots and garlic with olive oil for 2 minutes Remove from heat and set aside.
Mince the shallot and garlic, and roughly chop the spinach.
Add
a minced shallot and garlic clove if desired, and sprinkle with salt and pepper.
Transfer the cooked chicken to a plate, and add
the minced shallot and garlic to the hot skillet (add a little more oil if necessary).
Not exact matches
6 cloves
garlic,
minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems
and seeds removed (optional) 4
shallots, peeled
and chopped 1 small piece galangal, peeled
and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
for the filling 1 tablespoon olive oil 1 - 2
shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled
and minced 1 - 2
garlic clove —
minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen
and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
The flatbread essentially has three layers: a base layer of
minced mushrooms sautéed with
shallots and garlic, followed by caramelized onions
and rosemary,
and finished with melty gruyere cheese.
1 teaspoon olive oil 1/4 cup finely chopped
shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded
and minced 3 cloves
garlic,
minced 2 teaspoons fresh
minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained
and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
Based on other comments, made the following changes: sauteed the ginger,
garlic and shallots (
minced) in oil until fragrant.
I turned down the heat a little bit then move the meat to the edges of the pan, adding in the
minced shallot, mushrooms
and garlic.
Sauté some fresh
minced garlic (I used 3 cloves)
and minced shallots or onion (I used one very large
shallot) in olive oil.
3 tablespoons vegetable oil, divided 2 large
shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large
garlic clove,
minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed
and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole
Shallots, Peeled
And Finely
Minced 1 parsnip, diced 2 stalks of celery, diced 2
garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves
garlic,
minced 2
shallots,
minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half -
and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche
Brush
garlic oil (warm 2/3 cup olive oil, 1
minced shallot, 1
minced garlic clove,
and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread
and top with goat cheese, baby kale,
and heirloom baby tomatoes that have been tossed with a teaspoon of the
garlic oil.
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed
and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup
minced shallot 4
garlic cloves
minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
olive oil 1
shallot, peeled
and chopped 2 cloves
garlic, peeled
and minced 1 package tempeh, cubed 1 green pepper, diced 1 cup mushrooms, sliced 1 cup peeled
and diced winter squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other greens such as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below
Blend together chopped avocados,
minced garlic and shallot, lemon juice, chopped cilantro
and cayenne until smooth
and creamy
3 cups butternut squash, cubed 2 cups green beans, trimmed
and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5
garlic cloves, chopped 1 tablespoon chopped ginger 1 small
shallot, finely
minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt
and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
canola, coconut or peanut oil 1 medium
shallot,
minced 1/2 large red bell pepper, stemmed, seeded
and chopped 3 cloves
garlic,
minced 1 tsp.
1
shallot,
minced 3 stalks of celery, thinly sliced 1 small head of broccoli, de-stemmed
and roughly chopped 1 bell pepper, de-seeded
and roughly chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric,
garlic and cinnamon 2 tbsp of rice flour
Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large
shallot or 2 small
shallots,
minced 2 carrots, finely diced 2 - 3 cloves
garlic, peeled
and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt
and pepper to taste chives for garnish
2 tbs olive oil 1 large
shallot, peeled
and minced 1
garlic clove, peeled
and minced 1 lb (450 g) carrots, peeled
and diced 2 Gala apples, peeled, cored
and diced 3 sprigs thyme leaves 3/4 tsp salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3
shallot (chopped) • 1 tbsp
minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt
and pepper to taste
1 Steak Salt
and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves
garlic,
minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp
shallot or onion,
minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
1 slice white bread, crust removed
and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped
shallots (1
shallot) 2 cloves
garlic,
minced 3 tbsp finely chopped fresh mint 3 tbsp finely chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb
In the bowl of a food processor fitted with the steel blade *, place the chopped
shallot and garlic and pulse until finely
minced.
Simply
mince the
shallot,
garlic and the garbanzo beans by hand as finely as possible,
and press them into a paste with the flat of a chef's knife.
ground chicken (dark meat preferred - I used thigh) 1 large apple, peeled
and shredded, excess moisture squeezed out (I used a Fuji) 1 clove
garlic,
minced 1 small
shallot,
minced 1 large egg 1/4 tsp.
Mince the
garlic and combine with
shallots, oil,
and lemon juice.
chicken liver — grated or
minced 3 cups brown rice — washed to remove starch 6 - 7 cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads broccoli, chopped (or cauliflower — you can mix it up) 1 small onion, chopped 1
shallot, chopped 4 cloves
garlic, chopped 4 T butter (or schmaltz) 4 T olive oil (again) 3 cups whole milk 3 cups gruyere or gouda cheese — shredded salt
and pepper to taste
ingredients: 1/2 cup leeks,
shallots, or onions — diced fine 1/2 cup carrots, peeled
and diced 1/4 cup celery, diced 2 gloves
garlic,
minced 1/2 cup fresh stringbeans, cleaned
and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed
and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
The Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves
garlic, peeled
and minced 3
shallots, peeled
and minced 3 pieces lemon grass,
minced 3 large pieces ginger, peeled
and minced 2 tablespoons poppy seeds 4 tablespoons
minced cashews 1/4 cup
minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers
and onions for garnish
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds
and stems removed, sliced into rings 1 cup chopped
shallots 5 cloves
garlic,
minced 2 tablespoons finely chopped fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned,
and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted
and peeled, stems
and seeds removed, chopped
Rub them with the parsley,
minced garlic and shallots.
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1
and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves
garlic (peeled,
minced) 1/2 pound
shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained
and crumbled (no need to press) 3
shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of
garlic,
minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained
and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water
-- 500 g pork, finely
minced — 1
shallot, peeled
and finely chopped — 2 cloves of
garlic, peeled
and finely chopped — 1/4 teaspoon ground ginger — 2 tablespoons cornflour — 1 teaspoon sherry — 1 teaspoon salt — 1/4 teaspoon white pepper — oil for deep frying
Ingredients: 4 skirt steaks, trimmed 2 small
shallots, peeled
and chopped 3 cloves
garlic, finely
minced 3/4 cup.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted
and mashed with a fork 2 tablespoons sesame tahini 1
shallot —
minced 3
garlic cloves —
minced zest
and juice of 1 lime 1 small red chili — seeded
and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
olive oil 1/2 white onion, chopped 4 cloves
garlic,
minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1
shallot,
minced * 1 cup dry red wine * Himalayan or sea salt
and black pepper to taste * a little crème fraîche for garnish - optional *
minced fresh herbs such as parsley, dill,
and thyme for garnish - optional
To prepare the duxelles (mushroom mixture), place the mushrooms,
shallots,
garlic and herbs into a food processor,
and pulse until they are
minced but not puréed.
Saute onion or
shallot, toss in
minced ginger
and garlic, cayenne,
and then a can of fire roasted tomatoes, chilis optional.
In a large pot, heat one tablespoon olive oil over medium - high
and add the
minced garlic and shallots.
For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced
shallots 4 cloves
garlic,
minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed
and drained (a 16 oz can)
I added
minced garlic to my olive oil,
and for a topping I used my Roasted Herb Cherry Tomato recipe with a couple of modifications — adding roasted
garlic,
and shallots to the recipe.
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5
garlic cloves, peeled
and minced 2
shallots, peeled
and minced 2 cups (8 ounces) shredded cheese, plus
and extra handful for the topping (I chose Trader Joe's Shredded Swiss
and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme,
and garlic powder for the topping
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium
shallots, chopped 3 cloves
garlic,
minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen of the woods mushrooms, trimmed
and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
Chicken / Poultry Apple Lime Chicken Stir Fry Baked Ginger
and Garlic Whole Chicken Baked Spicy Curry Masala Chicken Legs Balsamic Herb Chicken Breasts Braised Coconut Shredded Chicken Braised Sweet
and Sour Chicken Braised to Oven Fried Chicken Breaded Fried Chicken Fingers Buttery Lemon Chicken Cheater's Shish Kabob Chicken Chicken Patties Chicken with Pumpkin Ginger Gravy Coconut Lemon Custard Chicken Curried Chicken Kale Crispy Taco Chicken Easy Tandoori Chicken Five Spice Tamarind Braised
Minced Chicken Five Spice Apple Braised Whole Chicken
Garlic & Yam Roasted Chicken Hainanese Style Chicken & «Rice» Healthy Chicken Fingers Herb & Spice Grilled Chicken Jambalaya Inspired
Minced Chicken Lemon Date Chicken One Ingredient Steamed Whole Chicken Orange Glazed Chicken Bell Peppers Oven Fried Curried Chicken Fingers Quickie Chicken Curry Roasted Chicken with Caramelized
Shallots Roasted Lemon &
Garlic Stuffed Herb Turkey Legs Sweet
and Sour Braised Chicken Southeast Asian Chicken Satay Stir Fry Chicken Teriyaki Inspired Basil Chicken Tropical Citrus Chicken