More about garlic for colds.
Not exact matches
Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch
more salt but I'm always a bit worried
about over seasoning... I used mixed herbs but think I would love to add some
garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2
garlic cloves — roughly chopped
about 1/4 small red chili pepper or
more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus
more for garnish
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4)
about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or
more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2
garlic cloves (optional, if you like a
more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Next, add the peppers, onions,
garlic, and mushrooms to the pan and saute until the onions become
more translucent (
about 2 - 3 minutes).
Add the
garlic and saute
about a minute
more.
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
Roasted
garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of
garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted
garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the
garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some
more,
about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
Blueberry Chipotle Barbecue Sauce Makes
about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves
garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or
more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or
about 1/2 teaspoon dried thyme —
more to taste) 3 cloves of
garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
To add a little bit
more flavor, you could first saute» your onion and
garlic in
about 1 tablespoon bacon drippings or oil for 5 minutes, then add the rest of the ingredients.
Deconstructed Hummus Salad 1
garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add
more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had
about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Add the onions and
garlic and cook until the onions are soft,
about 5 minutes
more.
Once heated, add in the onions,
garlic and celery, and cook until translucent,
about 3 to 5 minutes (adding
more broth as needed to prevent burning).
1/2 ounce (
about 16) chile de arbol 6 large
garlic cloves, unpeeled 1 pound (10 to 12 medium) tomatillos, husked and rinsed 1/2 teaspoon Salt, or
more to taste Sugar,
about 1/2 teaspoon
3 pounds boneless pork shoulder or pork butt, cut into 2 - inch cubes 1/2 cup orange juice 1/4 cup lime juice (from
about 2 to 3 limes) 4 cloves
garlic, peeled and crushed 1 teaspoon ground cumin 1 teaspoon Kosher salt, plus
more to taste
1 small onion, chopped 1 clove
garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (
about 2 cups)
more or less to your liking.
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 •... Read
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1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves
garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (
about 1/2 tsp), dried okay 1 tsp sea salt,
more to taste 1/2 tsp black pepper,
more to taste 1 can (
about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Combine biscuit mix with salt,
garlic powder and parsley, and add
about 1 cup of warm water (you don't want it too wet or too dry, so you may need to adjust with a little
more mix or a little
more water).
I'd love to hear
more details / tips / instructions
about the Pasta /
garlic / zucchini / cheese dish...!!!!
Ingredients 2 tablespoons olive oil 1/2 onion, chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn squash, cut open 2
garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus
more for garnish 1 1/2 cups cooked rice (white or brown; from
about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (
about 4 ounces)
1 ripe avocado 1/2 cup fresh basil, tightly packed 1 1/2 Tablespoons fresh lemon juice (
about 1 lemon) 1/2 teaspoon minced
garlic 1/4 teaspoon sea salt, or
more to taste
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4
garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus
more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (
about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4
garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (
about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt,
more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Now add the uncooked rice to the skillet and allow the rice to absorb the beet juices for
about 3
more minutes, then add the mint,
garlic, cinnamon, allspice, and pepper.
The curious thing
about using a whole head of roasted
garlic versus a couple of fresh cloves sauteed is that you get a
more milder but richer
garlic hit.
Add in the tofu, 3 tablespoons tamari, and 2 cloves
garlic (minced / pressed) and cook, tossing frequently, until
garlic is fragrant,
about 2
more minutes.
I like
more cheese flavor and less fat so I go with yogurt instead of sour cream (and definitely no mayo) as well as the lemon or vinegar, and I usually grate in a (very) small clove of
garlic too — somehow the tang plus the
garlic gives the bleu something to think
about and play off of without the added salt.
I wanted
more garlic though as I ate it as soon as it was all mixed but heeded Deb's advice
about adding too much
garlic.
Onion appeared in
more than 60 percent of both types of recipes; black pepper in
about 60 percent of the meat recipes and 48 percent of the vegetable recipes;
garlic in 35 percent of the meat recipes and 20 percent of the vegetable recipes; and chile peppers in 22 percent of the meat recipes and 18 percent of the vegetable recipes.
Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch —
about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons
garlic powder 1 teaspoon salt, plus
more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4 teaspoon red pepper flakes
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus
more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus
more for cherry tomatoes 3
garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for
about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn
about 2 tablespoons each minced dill and parsley — optional
Although most charcuterie boards are all
about meat, at The Rieger, the Vegetable Terrine has layers of vegetables, such as melted leeks, raw turnips, carrots, shaved red onions, poached wild
garlic and
more, held together with vegetable stock.
Add the
garlic, if using, along with the spices / dried herbs and sauté for
about 1
more minute, until fragrant.
Sauté until translucent,
about 5 minutes then add the
garlic and cook until fragrant,
about 3
more minutes.
Reduce the heat to medium - high and add the onion, and
garlic along with
more olive oil as needed and cook, stirring occasionally, until softened,
about 3 - 5 minutes.
Add the
garlic and cook until fragrant,
about a minute
more.
Add
garlic and saute
about 30 seconds
more.
2 tablespoons olive oil 3
garlic cloves, minced (
about 1 tablespoon) 2 cups dry bread, coarsely crumbled (a few slices) 2 cups kale or collards, sliced into skinny ribbons, or, okay, if you must, blitzed in a food processor 1 to 2 tablespoons water or vegetable broth, plus
more to taste sea salt and pepper to taste
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes +
more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4
garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste
about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
1 (15 - ounce) can chickpeas 1 lemon juiced (
about 2 tbl) 1/4 cup tahini 2 cloves of
garlic 3 tablespoons of the pickle (cornichon liquid) 2 tablespoons extra-virgin olive oil, plus
more for topping 1 teaspoon chili paste or hot sauce Salt to taste Optional: smoked paprika to garnish / top hummus
Add
garlic and sauté
about 1 minute
more, until very fragrant.
I roasted the squash as others suggested and then sauteed onions,
garlic and spices (I just eyeballed them and added lots
more), then added black beans, some homemade tomato puree I had just made, the wheat berries and 1 cup water and simmered for
about 15 minutes.
1 shallot, roughly chopped 1
garlic clove 1 cup cilantro leaves (plus
more for garnish) 2 tablespoons olive oil 1/2 lemon, juiced zest of 1 lemon 1/2 teaspoon salt 1/4 teaspoon cumin Dash cayenne or 1/4 teaspoon harissa 6 lamb rib chops (
about 1 1/2 pound total), trimmed
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)
Add minced
garlic and cook
about 1 minute
more, then add chopped kale all at once.
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced
garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus
about 1/4 cup
more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves, chopped plus
more for garnish 4 cloves
garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt and freshly ground black pepper 1/2 lb ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (
about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water Juice from 1 lime
What's in it: 1 medium - sized spaghetti squash (
about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves
garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce,
more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade