LAST NIGHT»S DINNER: I marinated chicken kebabs in lemon,
olive oil and garlic for the Sprogs (loved»em), while Husband and I had green chicken curry (see below).
And this is flavored with spices,
olive oil and garlic for a tastier and healthier outcome.
In a large skillet or other oven - safe pan over medium - high heat, saute the spinach in
olive oil and garlic for approximately 4 minutes, until softened.
In skillet, sauté Brussels sprouts in
olive oil and garlic for 12 - 15 minutes, until tender and caramelized.
I use it in pasta sauce, vegetable soup and general sautés, but it can be served by itself with
some olive oil and garlic for an easy side dish, or use it in squash casserole or dressing.
Not exact matches
The sharp flavor profile, he said, is excellent
for cooking up veggies with
olive oil and garlic.
for the tomato sauce (makes about 2 cups) 1/2 tablespoon
olive oil 1 - 2
garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt
and freshly ground black pepper
Gently heat
olive oil in a medium sized pot, add sunchokes, leek
and garlic,
and saute
for a couple of minutes.
Peel
and finely slice the
garlic, then cook it in a glug of
olive oil over a medium heat
for a few minutes.
Over a medium - low heat, put the onions
and garlic in a pan, mix with some
olive oil, cover
and leave
for 10 - 15 minutes to sweat out until soft.
I took half of the cauliflower,
garlic (now soft
and shredded),
and all of the linguine
and put it in a bowl with a small handful of celery leaves, a squirt of lemon juice,
and a half teaspoon of this wonderful, bold, fruity
olive oil that was half - off at the store (hurray
for bargain hunting!).
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
Once the sweet potatoes have cooked put the tomato puree, vinegar,
garlic, spices
and salt in a pot with some
olive oil, heat
for a minute or two until they're bubbling
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.
Start by chopping your
garlic and onion
and place them in a pan with a good drizzle of
olive oil, cook
for 5 - 10 minutes over a medium heat until soft.
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 dri
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 dri
Garlic, peeled
and cut in half
Olive oil for drizzling
Tossing everything with
olive oil, grated
garlic and a shredded Italian cheese blend finished off this simple, satisfying side perfect
for the 4th
and the rest of summer.
In a medium nonstick skillet, sauté
garlic and scallions in
olive oil over medium heat
for about 3 minutes; add zucchini, salt
and pepper to taste
and cook about 4 - 5 minutes.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use •
Olive oil • 2 onions, quartered
and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves
garlic, pressed through
garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out
and reserved
for dipping • 4 slices provolone cheese
2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves
garlic 3 tbsp extra virgin
olive oil 1/4 cup water or cooking liquid chopped parsley
and paprika
for garnish
Use cilantro in peanut
oil for Thai or Asian dishes,
and basil, oregano
and garlic in extra virgin
olive oil for your Italian recipes.
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.
2 tablespoons extra virgin
olive oil 2 carrots, peeled
and minced 2 stalks celery, minced 2 cloves
garlic, minced 8 ounces cremini mushrooms, minced 1 onion, minced 6 ounces tomato paste 1/2 bottle red wine 2 pounds ground beef 1 pound ground veal Water Salt
and pepper,
for seasoning
I don't have a strict recipe
for it - I just use my immersion blender to blend an entire bunch of cilantro with a few cloves of
garlic and enough water, lime juice,
and olive oil until it makes a creamy consistency.
FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon
olive oil 1 pound lean ground lamb 2
garlic cloves, minced 1 1/2 teaspoons salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon black pepper 1 pound eggplant, peeled
and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
* 1 tablespoon
olive oil * 1 tablespoon organic butter * 2 large
garlic cloves, peeled
and minced (use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta),
for serving * fresh parmesan cheese
for serving - optional
Roasted potatoes smothered in
olive oil,
garlic, Italian seasonings
and Parmesan cheese plus the always optional red pepper flakes
for those of you who like a spicy kick.
For this particular dressing I used garlic, olive oil, lemon juice, fresh ginger and a touch of honey (or maple syrup if you want to keep it vegan) for a little bit of sweetne
For this particular dressing I used
garlic,
olive oil, lemon juice, fresh ginger
and a touch of honey (or maple syrup if you want to keep it vegan)
for a little bit of sweetne
for a little bit of sweetness.
While it's quickest to dump everything in the pot together, I prefer to take the time to saute the onion, celery,
and carrot in the
olive oil until the veggies begin to soften, then I add the
garlic, saute
for a minute more,
and then add the tomato paste, which I saute until it's well incorporated
and changes color.
Italian Roasted
Garlic Parmesan Potatoes Print Prep time 15 mins Cook time 55 mins Total time 1 hour 10 mins Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese plus the always optional red pepper flakes for those of you who like a spicy
Garlic Parmesan Potatoes Print Prep time 15 mins Cook time 55 mins Total time 1 hour 10 mins Roasted potatoes smothered in
olive oil,
garlic, Italian seasonings and Parmesan cheese plus the always optional red pepper flakes for those of you who like a spicy
garlic, Italian seasonings
and Parmesan cheese plus the always optional red pepper flakes
for those of you who like a spicy kick.
Ingredients: 1 pound spinach leaves, tough
and long stems removed 1 tablespoon extra-virgin
olive oil (plus more
for drizzling) 3 cloves
garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled
and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
In a large skillet, heat 2 tablespoons
olive oil over medium - low heat; add the
garlic and sauté
for 1 to 2 minutes, or just until the
garlic is fragrant but not browned.
Add 2 tablespoons
olive oil, the anchovies, chili flake,
and garlic cloves,
and cook
for 1 - 2 minutes, or until the anchovies have begun to melt
and the
garlic smells fragrant.
* 1 cup cilantro leaves
and stems, plus extra leaves
for garnish * 1 onion, chopped * 2 jalapenos * 1-3/4 cups chicken or vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons
olive oil * 1-1/2 cups long grain white rice * 2 cloves
garlic * 1 teaspoon salt
For this recipe, we've coated the thighs in a tasty mixture of balsamic vinegar, honey
and garlic, but you can simplify
and just brush them with a bit of
olive oil and add salt, pepper
and a couple of your favorite spices.
2 tablespoons extra virgin
olive oil 1 medium onion, thinly sliced 2 cloves
garlic, peeled
and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon
garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked
for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves
garlic 2 thin slices of red onion
for sauce 1 orange (or tangerine) peeled / chunked
for sauce 1.5 limes zest
and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of
olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
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.
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)
2 tablespoons
olive oil 1 medium red onion, chopped 2 medium carrots, peeled
and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt
and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained
and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned
and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1
garlic clove, minced (optional) 3/4 cup grated Parmesan,
for serving Optional: fresh bread
for toasting Parsley
for garnish.
In a small pan, saute the minced shallots
and garlic with
olive oil for 2 minutes Remove from heat
and set aside.
One more thing, I tossed my sliced veggies in
olive oil, salt
and garlic powder, I have a slight
garlic obsession, not just
for it's flavor, but nutritionally benefits:
garlic is known to help boost the immune system, its vitamin C contents help fight germs as well as helping to fight against cardiovascular disease.
Chopped a few up
and mixed them up with CANNED white beans,
garlic, rosemary, &
olive oil last night
and served it on crostini to some neighbors who came over
for dinner.
3 tablespoons
olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves
garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra
for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed
and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed
and drained) 1 tablespoon fresh lemon juice
I subbed Swiss chard stems
for the celery, 2tb lemon juice
for the lemon zest,
garlic scapes
for the
garlic cloves,
and 1/2 the
oil in the form of bacon grease
for the
olive oil (because, hey, we had BLTs
for dinner.
In a large mixing bowl, whisk together the
olive oil, vinegar, Worcestershire,
garlic, salt
and a few grinds of black pepper
for the marinade.
In this recipe
for a mushroom sauce, I add a small amount of butter to my
olive oil, before adding the the onions
and garlic.
Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions
and cook
for about 7 - 10 minutes until translucent
and soft, adding salt to taste along the way While the onions are cooking, toss the zucchini
and potatoes, separately, in the
olive oil,
garlic powder
and salt, set aside When the onions are cooked, transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat with the potatoes
and then zucchini until the dish is covered, sprinkling the cheese along the way
* 6 medium onions * 2 tablespoons
olive oil * 1 fat clove
garlic, peeled
and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more
for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste