Drizzle some of the olive oil
over the garlic cloves.
Drizzle a little bit of olive oil
over the garlic clove and sprinkle with just a little kosher salt.
Not exact matches
The
garlic, I trim off the pointy end of a smallish
clove and put the cut end pointing into my ear (make sure the
clove is too big to get stuck in the ear canal) and then place a piece of soft medical tape
over it to hold it in place.
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)
Add the
garlic cloves and sauté, turning the
cloves over occasionally, until the
garlic is fragrant (about 3 minutes).
If you're using kale or another green, you can choose to leave it raw or sautee it
over medium high heat with a tablespoon of oil, 2
cloves of
garlic, and salt and pepper to taste.
After trimming the leaves and stalk to make the bottom even and washing the cauliflower, cut a
clove of
garlic in half and rub it all
over the cauliflower.
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.
In a small saucepan
over low heat, warm 1/4 c. olive oil,
garlic cloves, basil leaves and pepper flakes.
All you need to do is drizzle your favorite pieces of salmon with olive oil, grate a few
cloves of
garlic (if you cut that corner with ground
garlic, I won't tell a soul), spread the
garlic over the salmon, sprinkle with salt and pepper, and then finish with a piece of fresh dill.
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.
In a pot
over high heat, combine buckwheat, stock, and 2
garlic cloves, and bring to a boil.
* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4
garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked
over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
Catlan Chickpeas
over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2
garlic cloves, minced 2 bay leaves, bruised pepper to taste
In a small saucepan, heat the olive oil
over medium heat and add
garlic clove.
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2
garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan
over high heat.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2
garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan
over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
2 1/4 cups slit red lentils, picked
over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3
cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
In a large pot, heat 1 tbsp butter
over medium heat and add thyme and roasted
garlic cloves.
3 gallons of water 3 cups table salt 5 peaches — sliced into bite size chunks 2 cans of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left
over in the fridge) 18
cloves of
garlic — coarse chopped 1 cup brown sugar 1/2 cup maple syrup
To prepare the corn sauce: Roast the unpeeled
garlic cloves in a large, heavy skillet
over medium - high heat, shaking the pan often, until lightly browned, about 8 minutes.
Ingredients: 2 cups dry lentils (rinsed and pick
over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2
cloves of
garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2
cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil
over medium heat.
Ingredients: 1 each onion diced 3 each
garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water
over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
Slightly spread the
cloves apart in the heads of
garlic and pour 1 tablespoon of olive oil
over each head.
Home > recipes > meals / dishes > pasta dishes > spaghetti recipe at a glance 5 stars 7 reviews ready in:
over 5 hrsserves / makes: 10recipe id: 22371cook method: stovetop, crock pot ingredients 6 Italian sausage links, cut into 1» pieces1 cup finely chopped onions3 tablespoons sugar1 teaspoon dried basil leaves1 teaspoon dried oregano leaves1 / 2 teaspoon salt2
cloves garlic, minced1 can (28 ounce size) crushed tomatoes, undrained1 can (15 ounce size) tomato sauce1 can (12 ounce size) tomato paste24 ounces uncooked spaghetti pasta directions.
Super simple sauce — couple
cloves garlic, can crushed tomatoes, s & p, stock cube — pour
over patties for last few minutes of baking.
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.
Put the chicken, pork, vinegar, soy sauce, bay leaves, and seven of the smashed
garlic cloves in a shallow pot
over medium heat.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large
garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan,
over high heat, cook the bacon, stirring occasionally, until crisp.
In a heavy duty saucepan, heat the remaining olive oil
over medium heat and add the chopped leek, 6
garlic cloves (minced), the thyme sprigs and saute until the
garlic becomes fragrant but not brown.
Lemon - Pepper
over Garlicky Spinach One large, or two small chicken breast (s)(about 12 oz) lemon - pepper seasoning 8 ounces cremini mushrooms, sliced 1 large shallot, chopped 3
garlic cloves, thinly sliced 2 small tomatoes, seeded and chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper
Combine 2 tablespoons finely chopped blanched hazelnuts, 2 tablespoons chopped fresh parsley, 1/2 teaspoon grated orange rind, and 1 minced
garlic clove; sprinkle
over beans.
Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left
over from making stock) 1 large onion, diced 1 - 2
cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and diced 2 - 3 other root vegetables (eg.
Finely chop the thyme with two of the
garlic cloves and sprinkle this
over the tomatoes and then drizzle the cut side of the tomatoes with a little olive oil and season with salt and pepper.
Mix minced
garlic cloves with coconut oil and rub all
over squash.
Cook leeks, carrots, celery, and
garlic in oil with herb sprigs, bay leaf,
cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot
over medium heat, stirring occasionally, until softened and golden, about 15 minutes.
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5
cloves of
garlic (place the
garlic pod on a clean surface, place the blade of a knife
over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
Add the
garlic cloves, onion, tomato wedges, sausages and drizzle with olive oil all
over.
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large
garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven
over medium heat.
Remove from the oven and generously run a cut
clove of
garlic over the butter side of the bread.
Spoon the olives
over the yogurt, add the roasted
garlic cloves, and sprinkle with the sesame seeds.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3
cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left
over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
I made a mushroom and corn cob broth with about 8 cups water, the corn cobs left
over from stripping my ears for the soup, 1 onion, 1 large leek, 6
garlic cloves, 1 bunch parsley, 1/4 cup fennel, 1/4 cup celery, 1 cup button mushrooms + 1/2 cup dried porcini mushrooms.
Place jalapeños and unpeeled
garlic cloves in a dry comal or skillet
over medium - high heat.
Crushed three
cloves of
garlic and added to the olive oil allowing the flavors to macerate
over a couple hours before using in the recipe.
Chop 2
garlic cloves, and then sprinkle 1/2 teaspoon salt
over the
garlic.
In a steamer basket
over simmering water, add the bay leaf, peppers, and
garlic cloves.
Start by sautéing a few sliced
cloves of
garlic in olive oil
over medium - low heat in a soup pot or Dutch oven.
It's easy — I just sautee a quarter
garlic clove, chopped finely, with a teaspoon of chopped onion in virgin olive oil, then I add a handful of fresh watercress, (washed and picked
over) chopped coarsely; just sautee it enough to warm it, adding a shredded basil leaf.