I like to add a thick garlic pepper crust so I shake a good coat
of the dried garlic and coarse pepper on it, also.
Sometimes, a bit
of dried garlic will end up in there too.
They contained a hodgepodge of things beyond the usual essentials, a couple blankets and pillows since we slept on the floor the first few nights, toothpaste, cat - related stuff... bags
of dried garlic chives, dill, rosemary, thyme, parsley, basil, dried peppers, and finally... 10 bulbs of garlic.
dry ingredients 16 oz of mushrooms (I used baby bellas) 1/2 cup of gluten - free bread crumbs ** (see note) 1/2 cup of brown rice flour 1 tbsp of nutritional yeast 1/4 tsp
each of dried garlic, oregano, dill & paprika
Not exact matches
We settled on meatloaf, thinking that you could make it look sort
of like a camel's hump... you know... if he was wearing a girdle
of camel's hair, he had to have done something with the rest
of the camel... I modified the linked recipe by adding Worcestershire sauce,
garlic and onion, and I thought it turned out a bit
dry, but it wasn't bad, especially with a topping
of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.
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
Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove
garlic 2 tbsp capers (drained) a pinch
of dried chili 1 1/2 cup / 3, 6 dl
of canned tomatoes 1 tbsp fresh or 1 tsp
dried oregano salt & black pepper
10 small
dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped
garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
1/2 cup
dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4
garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1
garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Cover the bottom
of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the
garlic, fresh rosemary,
dried thyme, bay leaves, salt and a drizzle more olive oil on top.
Then add two crushed cloves
of garlic, a sprinkling
of dried herbs and some olive oil and sauté them for about three to four minutes, until the mushrooms turn slightly brown.
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
1/3 cup sliced lemongrass, including the bulb 4 cloves
garlic 1 teaspoon
dried ground galangal 1 teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch
of salt or shrimp paste
1/2 teaspoon
of chopped fresh or
dried red chile 1 pound boneless lamb, cut into 1 - inch cubes 1 cup
of plain yogurt 2 cloves
of garlic, chopped fine
Next drain the sun -
dried tomatoes in the colander and add them to the pan with the tins
of tomatoes, tahini, crushed
garlic, chilli, salt and pepper.
Similar to their neighbors to the south in the Golden State, they use soy, lemon and lime, ginger,
garlic,
dried mushrooms and fresh herbs like basil, cilantro and savory to flavor the tender flesh
of their Copper River, Coho, Sockeye, Pink, Silver and King salmon.
1 onion, chopped 1/2 cup butter 4
garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon
dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Chicken sits in a bubble bath
of dairy - free cream sauce that is bursting with
garlic, sun -
dried tomatoes and spinach.
Heat a glug
of olive oil in a pan on medium heat and add in the onions,
garlic, pine nuts and
dried herbs.
1 / 2T Oil 1 Medium onion, diced 1 Large clove
of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit
of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can
of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C
Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to
Dried fruit (I used a mixture
of unsulphured
dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to
dried apricots and
dried figs) 1T Lemon juice Chopped fresh parsley to
dried figs) 1T Lemon juice Chopped fresh parsley to serve
1 can
of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled
garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch
of washed and
dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
2 large onions Oil for frying — I use a tsp
of coconut oil 3 cloves
garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle
of dried oregano — optional Sprinkle
of fennel seeds — optional Handful
of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight
of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice
of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves
of Garlic, thinly sliced 1C Vegetable Broth 1T
Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener
of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful
of Chopped Parsley
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)
I made my own version
of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated
garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all
of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool,
dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
1) 250g
of flour 2) 100 ml
of olive oil 3) 150 ml
of warm water 4) 1 teaspoon
of of salt 5) 1 teaspoon
of herbs (oregano, tomillo,
dried garlic, whatever you like)
Combine the steak rub ingredients —
garlic powder, sage, salt and 1/2 teaspoon
of dried thyme — in a small ball and set aside.
of avocado oil 1 crushed
garlic clove 1tsp
of dried thyme Olive oil to serve
2 teaspoons olive oil 3 cloves
garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch
dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
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
garlic powder 1 Tbsp red pepper flakes 2 Tbsp chili powder (I use a variety
of ones I have on hand) 1 T
dried parsley flakes, cilantro flakes, and
dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
All one can find is a Masala paste, a mixture
of garlic, ginger and chillies, I have a lot
of other spices and would prefer doing my own
dry mix, it is also easy to find spices if and when I need.
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon
dried thyme or
dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon
garlic powder (not
garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
Get ready to experience a flavor party in your mouth with the delicious flavors
of paprika, cayenne pepper,
garlic powder, and
dried oregano.
For FODMAPs people,
garlic is one
of the last ingredients in the tomato sauce and it's
dried not fresh, so it should be tolerated in moderation.
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups
dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced
garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon
of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
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.
Throw in 6 - 12 smashed cloves
of garlic, healthy dash
of kosher salt, few grinds
of black pepper, and 2 - 3
dried hot peppers if you like some heat.
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
You can view my ranch dressing mix here, but it's simply a blend
of parsley, chives,
garlic and onion powder, salt, pepper and
dried dill.
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1
garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon
dried dill 1/4 teaspoon salt Pinch
of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
These tasty snacks are infused with sun -
dried tomatoes, oregano,
garlic, oats, and a whole lot
of seeds!
That said, it can take savory additions: chopped sun
dried tomatoes, feta, olives, lemon zest, a micro-planed clove
of garlic or bits
of dried fruit if you'd rather go that direction.
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3
garlic cloves, minced 2 tablespoons chili powder (I used a mix
of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons
dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
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
INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms
of your choice 3 cloves
garlic, minced 1 tsp
dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup
dry white wine such as chardonnay 4 cups beef broth 2 cups
of...
Drain the soaking mixture, reserving 1/4 cup
of the liquid, and add the chilies and
dried tomatoes to a food processor with the tomatoes, jalapeno powder,
garlic and salt.
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)
1 lb ground beef (or vegetarian crumble) 3 cups
of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves
of garlic, minced 1 TB
dried parsley 1 TB
dried basil 1/2 cup chopped onion 1 — 28 oz can
of diced tomatoes 1 — 6 oz can
of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp salt