Sentences with phrase «of shallots and garlic»

After you have placed the bacon on top of the hens, place them in your dutch oven on top of the shallots and garlic.

To make that, I cooked rings of shallots and garlic with butter and white wine on the lowest heat for about 20 minutes with the lid on.

Not exact matches

«When I'm looking to cut down on prep but still want a little bit of onion and a little bit of garlic, I reach for the shallot.

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

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

I sautéed some garlic, shallot and fresh ginger in a tiny bit of olive oil before I added in the rest of the ingredients.

The changes I made were pretty basic: onions instead of shallots (since I always have them), upped the garlic (because, duh, more garlic always), upped the wine and added a little nooch for thickening.

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.

And they are so versatile... Awesome with shallots and parsley, or with extra basil and garlic instead of oniAnd they are so versatile... Awesome with shallots and parsley, or with extra basil and garlic instead of oniand parsley, or with extra basil and garlic instead of oniand garlic instead of onion.

I thought the shallots sounded like a good addition, and the recipe had the added advantage of quantifying ingredients since I've never measured the butter, oil, or garlic when I've made it.

With my trusty Panola All Purpose Marinade and a handful of shallots, green onions, garlic, ginger, allspice, orange juice, brown sugar, soy sauce and much more, I quickly grabbed my food processor and got to work.

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

These dill & chive potatoes are roasted along with garlic, chives, and shallots until the potatoes have reached a creamy softness; it's a simple recipe that requires a bit of prep before and then letting them absorb the spices and roast in the oven until tender.

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.

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.

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

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.

Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2 tablespoon butter 1 tablespoon mustard juice of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper zest of 1/2 lemon plus more salt and pepper to taste

It is made of chili garlic sauce, shallots, macadamia nuts, ginger, coriander, fish sauce, lime juice, brown sugar, sesame oil and coconut milk.

The sharp spice from the chili flakes and the chopped serrano chili added a nice layer of flavor to the SouthEast - Asian blend of garlic, shallots, and ginger simmering in coconut milk.

Also instead of red onions which for me are too strong and can overwhelm the delicate Octupus flavor, I chose shallots, they have a milder, onion and garlic profile that complements the Octupus.

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.

There I found a shallot, some garlic, a green pepper I picked a few days ago before the first frost, some sliced mushrooms, a package of tempeh, and some salsa.

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

Heat another tablespoon of oil in a sauté pan over medium heat; cook shallots and garlic for approximately 5 minutes until soft and golden (be careful not to burn!).

Add the shallot and garlic and a small pinch of salt and stir well.

A heavenly combination of sweet butternut squash, caramelized ham, shallots, garlic, rosemary and sage...

1 Tbsp olive oil 1 small yellow onion 3 - 4 cloves of garlic 1 - 2 shallots salt and pepper to taste 1 package of seitan (about 1 lb) 3 - 4 cups broccoli florets

I doubled the garlic, butter, lemon peel, and S&P, cut back a little on the lemon juice and added some dry white wine, a large chopped shallot and a pinch of red pepper flakes.

• 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

Prepare the duxelles by placing the mushrooms, shallot, garlic and thyme in the work bowl of a food processor.

Squeeze out the roasted garlic from its skin, throw in a food processor along with shallots, ginger, chilies and the rest of the ingredients.

Although my hate for shallots had me subsitute them for a combo of garlic, scallions and a bit of onion salt.

3/4 cup French green lentils 1/2 of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving

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.

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

In addition to those two star ingredients, there are a whole lot of veggies hidden in there too, like carrots, shallots, celery, garlic, red pepper, and tomatoes.

Then I didn't have any shallots, so I just used the garlic, sea salt, olive oil and a generous squeeze of lemon juice.

I made this simple one - pot winter pasta with a sauce made from lots of kale, shallots, garlic, goat cheese and penne.

HS: Hi Barbara, I think I'd start with 3 - 4 medium cloves of fresh garlic, and 3 - 4 shallots or a small onion.

4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers

The marinara is super simple... tomatoes, garlic, shallot, basil, a touch of lemon juice, about 2 tsp of raw agave, salt and pepper to taste.

Add the shallots, garlic, celery, and carrots with a pinch of salt and cook, 3 - 5 minutes, until softened, translucent and fragrant.

Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.

INGREDIENTS 1 pint of red cherry tomatoes 1 pint of sungold tomatoes 8 small shallots, peeled and sliced in half 4 cloves of garlic, peeled and smashed 6 sprigs of fresh thyme 1 teaspoon of kosher salt about 2 cups of extra virgin olive oil METHOD

Add the additional tablespoon of olive oil and cook garlic, mushrooms and shallots for another 5 minutes or so until soft and cooked through.

It uses coconut milk, and goes for ginger, shallots, & garlic instead of your spices, but I bet they're both great.

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

It is basically a chicken broth and white wine sauce seasoned with some shallots, garlic, and onions with a little bit of thyme and parsley.