Drizzle olive
oil on cloves.
Not exact matches
2 tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3
cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is
On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
2 tablespoons butter 1 medium onion, chopped 2
cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left
on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable
oil for frying
Just boil the stems with a couple of
cloves of garlic until tender, then drain and whizz in the food processor with basil, walnuts, lemon and olive
oil — goes beautifully
on the superfood crackers
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium
cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere
on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Ingredients 2
cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive
oil Baguette, cut into slices
on the diagonal Garlic, peeled and cut in half Olive
oil for drizzling
for the lentils: a few tablespoons of olive
oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3
cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending
on how flavorful your broth is)
Finely chop the onion and fry
on a medium heat with a splash of
oil for about 5 minutes, then add two
cloves of minced garlic and 2 mushrooms chopped into small pieces (1 / 2 cm cubes).
2 tablespoons olive
oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic
cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending
on the kick you'd like less or more)
The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a
clove of finely chopped garlic sizzle in a couple of tablespoons of olive
oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop
on the lid for a few seconds, turn spinach with tongs, lid back
on / Add remaining spinach when there's room in the pan / Let it all steam with the lid
on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
Among things I change
on occasion are: — Olive
oil instead of coconut
oil — Honey instead of maple syrup — Replacing some of the flour with chickpea flour — I never tried the millet actually but have instead always added pumpkin seeds which complement the babana marvelously — I always cut down
on the sugar in half (I generally do so in recipes) and I dislike
cloves so no.
1/2 cup tahini 2 T. extra virgin olive
oil 2 T. orange juice 2 T. water 1
clove of garlic, grated
on a microplane 1 tsp.
4 green plantains, peeled and cut into rounds
on the diagonal 3 T olive
oil 3 - 5
cloves minced garlic Pork cracklings (chicharrones), crushed — 1 cup (or substitute w / thick bacon) Salt — to taste
However, I would like to make a couple of suggestions: first, based
on some of the earlier comments, I used 1 Tbsp of natural peanut butter in place of the tahini and that was plenty; I also added an extra
clove of garlic and a couple of Tbsps of olive
oil (because hey!
While beans soften, make a sofrito by sauteeing
on medium high heat, in 5 tblsp olive
oil, 1 medium onion, 4 garlic
cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely diced.
But I also decided to toast up a half an english muffin, drizzle
on some olive
oil, spread one of the garlic
cloves and sprinkle the whole thing with a few tomatoes and a pinch of salt and YUM!
Smashed Avo
on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4
cloves garlic sliced 1 tbs olive
oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp olive
oil 1/2 cup feta (cubed) Extra olive
oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive
oil and fry garlic til golden.
2 tablespoons extra virgin olive
oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending
on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup Kalamata olives, chopped 3 garlic
cloves, minced Salt and pepper
2 pounds organic carrots with tops
on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic
clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola
oil Extra virgin olive
oil Salt and pepper
vegetable
oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1
clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the
oil in a fying pan and add the onions, cooking them
on a low to medium heat until softened.
1 tablespoon
oil (butter / ghee / coconut
oil) 1 1/2 — 2 pounds lamb meat
on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2
cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated
on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large
cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable
oil for frying, such as sunflower
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going
on the burgers so slice in half so you get the rings) 2 garlic
cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable
oil for grilling
What's in it: 2 tablespoons coconut
oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending
on preference) grated fresh ginger 4 garlic
cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.
extra virgin olive
oil 2
cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive
oil in a large soup pot
on medium heat.
Separate the
cloves first but don't peel, then roast until soft and the
cloves pop right out of the skin) 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3 - 5 tablespoons lemon juice (depending
on taste) 1/2 teaspoon salt 2 tablespoons of
oil used to roast the garlic And then whatever you like for seasonings.
Ingredients: - 6 inch medium zucchini cut into chunks - 3
cloves garlic, left whole - olive
oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending
on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic
clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
So I pulled it back out, dropped some already - roasted garlic
cloves on top with about a tablespoon of olive
oil, and didn't sweat it.
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6
cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive
oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some
on hand).
4 chiltepíns (or more, to taste), crushed 8 to 10
cloves garlic, chopped 1/2 onion, chopped (optional) 1 tablespoon vegetable
oil or butter 2 cups boiling water 1 thin flour tortilla, heated
on a griddle until crisp
10
cloves garlic 1/4 cup vegetable
oil 2 tablespoons soy sauce (Kikkoman preferred) Trim the heads of the prawns by removing the feelers but leave the heads
on.
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
Ingredients: 3 cups fresh spinach Half cup of Parmesan cheese Half cup of olive
oil 3 garlic
cloves 1 teaspoon salt Three quarters of a cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food
on the sides.2.)
2 - 3 small to medium beets — peeled and cubed 2 garlic
cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending
on size grape seed
oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish
ingredients TURKEY CHILI: 1 tablespoon canola
oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic
cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic
cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced
on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Ingredients
Oil 8 skin -
on, bone - in chicken thighs Salt 1 large onion chopped 4
cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost
on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
Toss the
cloves in 1/2 teaspoon of the
oil and spread out
on a small baking sheet (a toaster oven works great for this).
ingredients MARINATED CHICKEN: 1/2 cup olive
oil 6 chicken thighs (bone - in, skin -
on) 1 jalapeno (split lengthwise) 4
cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2
cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
2 tablespoons coconut
oil 1 brown onion, sliced 2 garlic
cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced
on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve
2 cups cooked chicken (good use of leftover store bought rotisserie chicken) / 2 cups sauteed chopped frozen or baby spinach (I added peas and mushrooms as well
on my second attempt) 1/2 chopped onion 1/2
cloves garlic minced 1 - 2 tbsp olive
oil 1 tsp cumin (optional) pinch chilli powder (optional) 1/2 8 - oz.
Dressing: 1 finely chopped
clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive
oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons
on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.
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 will be using: Two red onions Handful of Brussel sprouts 1 purple cauliflower 1 white cauliflower 1 romanesco 1/4 celeriac 1 delicata squash 4
cloves of garlic, skins
on until after roasting, then remove Olive
oil Salt and pepper to taste
1 cup Sesame Seeds, toasted 1/4 cup Olive
Oil 2 Meyer Lemons, juiced 1/4 -1 / 2 cup Water, depending
on desired consistency 1 - 2 Garlic
Clove (s) 1/2 tbsp Lemon Zest, optional 1 - 2 tbsp Onion, minced Pinch of Salt & Pepper
FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin -
on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10
cloves garlic, smashed 2 tablespons olive
oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay leaves
3 tablespoons canola
oil 1 cup onion, chopped 4 garlic
cloves, chopped 1 teaspoon red chile flakes 1/2 cup fresh basil leaves, chopped 2 tablespoons low sodium soy sauce 1 tablespoon fresh lime juice 1 1/2 cups shrimp, peeled and deveined, tails removed 2 cups mango, cubed (preferably unripe) 1/4 cup toasted shredded unsweetened coconut (I omitted... and not
on purpose.
1/3 cup of walnuts 2 cups or raw kale destemmed 2 tablespoons of nutritional yeast + extra to sprinkle
on top 2 tablespoons of lemon juice 1
clove of garlic - crushed a generous glug of extra virgin olive
oil 1 teaspoon of white miso paste (optional but adds a bang of flavour) salt to season
For Creamy Tomato Soup: 2 tbsp olive
oil 1/2 onion, finely diced (I used some red, and some white because that is all I had
on hand) 1 carrot, washed, skin
on and finely diced 1 tbsp garlic (1
clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
1/2 cup balsamic vinegar 1/4 cup low sodium soy sauce 1/2 cup honey 2 Tablespoons olive
oil 4 garlic
cloves, minced 2 teaspoons minced fresh ginger 2 Tablespoons chopped scallions 1/2 teaspoon salt 6 large bone - in, skin -
on chicken thighs (about 2 1/4 pounds) 1 Tablespoon cornstarch
Place the tomatoes (still
on their stems if attached) and garlic
cloves on a sheet pan and drizzle with olive
oil until lightly coated.