See, I * completely * missed
the part about the garlic.
Not exact matches
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2
garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white
part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce
About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (
about 1/2 cup coconut
about 1/2 cup coconut milk)
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white
parts only (green
parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of
garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve
about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green
part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
* 2 tablespoons butter * 2 tablespoons olive oil * 2 leeks, bottom
parts only, cleaned well and coarsely chopped * 2 fat
garlic cloves, peeled and minced *
about 6 cups peeled and seeded butternut squash, cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1 cup dry white wine (ex.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (
about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4
parts ground cinnamon, 1
part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted
Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried
Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed
garlic, 1 tsp crushed dried
garlic, 1 tsp crushed dried mint)
* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves,
about 12 - 15 leaves * 2 cloves
garlic, minced * 2 teaspoons grated fresh ginger * lower white
part of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt
1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (
about half a medium onion, peeled) 3 cloves
garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used
part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil 6 cloves
garlic, roughly chopped 2 leeks, white and light green
parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (
about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green
parts sliced (
about 2 cups) 3 cloves
garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (
about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Sauté the white
parts of the scallions, ginger,
garlic and chilies until fragrant,
about 1 minute.
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head
garlic (
about 6 large cloves), thinly sliced
about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green
part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
Begin by cutting a 1 pound pumpkin in half (I used a 2 pound pumpkin and used half of it for this recipe), then deseed it using a spoon, using a potato peeler peel off all the skin from the pumpkin, making sure to also remove the white
parts left behind by the skin, cut the pumpkin into small chunks that are
about 1/2 inch by 1/2 inch in size, also finely mince 2 cloves of
garlic and finely dice 1/2 of an onion
oil in same skillet and cook
garlic, ginger, and reserved white and pale green
parts of scallions, stirring often, until softened and fragrant,
about 2 minutes.
1 1/4 cups wild Rice, uncooked 2 1/2 cups stock, vegetable or poultry, or water 1/2 cup dried cranberries 1/3 cup dried apricots 2 tablespoons white wine vinegar, plus more to taste 6 scallions, green and white
parts, thinly sliced,
about 3/4 cup loosely packed 2 large
garlic cloves, slivered 2 tablespoons olive oil 1/2 cup pecans, toasted and roughly chopped Salt, to taste
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves
garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green
part thinly sliced (
about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Ingredients 4 6 - oz salmon filets 2 Tbsp low - sodium soy sauce 2 tsp honey Red pepper flakes 3 green onions, cut and divided (white and light green
parts separated from dark green) 1 lime, quartered Green beans, trimmed (
About 12 - 15 per packet) 2 cloves
garlic, thinly sliced 1/2 tsp fresh grated ginger Olive oil Salt and pepper to taste
The best
part about roasting
garlic is that you don't have to peel anything.
Add the ham, along with the white
parts of the spring onions and the white
parts of the green
garlic, and cook, stirring occasionally, until the ham is crisp and the onions and
garlic have softened,
about 5 minutes.
1 cup uncooked quinoa, rinsed and drained 2 cups water 1 tablespoon canola oil 1 Thai chili, thinly sliced 2
garlic cloves, minced 4 scallions, thinly sliced, white and green
parts separated 4 ounces shiitake mushrooms, sliced 1 head broccoli (
about 3/4 pound), cut into florets 1 red pepper, thinly sliced 1/4 cup low - sodium soy sauce 1 teaspoon sesame seeds
Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white
parts thinly sliced 1 small red bell pepper, seeded and diced, finely diced 1 small jalapeno seeded, finely diced 1/2 small red onion, finely chopped,
about 1/4 cup 1
garlic clove, minced 1/2 cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black pepper
BASIC SOFRITO Makes 2-1/2 cups Ingredients: 2 tablespoons extra - virgin olive oil 2 yellow onions, finely chopped 2
garlic cloves, very finely minced 4 fresh ají dulce (
about 1/2 cup), halved and finely chopped 2 scallions, white and light green
parts only, finely chopped 1 celery stalk (with leaves), finely chopped 1 leek, white and light green
parts only, finely chopped 1 red bell pepper, halved, seeded and finely chopped 2 tomatoes, halved, seeded, and finely chopped
2 Tbsp (1/4 stick) butter 1 cup chopped onion 2 small celery stalks, chopped 1 medium leek, sliced (white and pale green
parts only) 1 large
garlic clove, chopped 1 1/2 pounds red - skinned sweet potatoes (yams), peeled, cut into 1 - inch pieces (
about 5 cups) 4 cups chicken stock (or vegetable stock) 1 cinnamon stick 1/4 tsp ground nutmeg 1 1/2 cups half and half 1 Tbsp honey
* 4 1 1/2 - to 2 - inch - thick bone - in heritage pork rib chops * 2 teaspoons coarse kosher salt * 2 teaspoons chopped fresh thyme * 1 teaspoon finely chopped fresh rosemary * 1 teaspoon freshly ground black pepper * 2 bacon slices, coarsely chopped * Olive oil (optional) * 4 cups thinly sliced leeks (white and pale green
parts only;
about 3 large) * 3
garlic cloves, minced * 1/4 cup brandy * 1 cup low - salt chicken broth * 2 teaspoons finely chopped fresh sage * 2 tablespoons Dijon mustard * 1/3 cup crème fraîche or sour cream
Canola oil for deep frying,
about 12 ounces 2 large eggs 1/2 cup cornstarch 1 medium cauliflower, trimmed and separated into florets 2 — 3 cloves
garlic, thinly sliced 3/4 cup ketchup 1/2 teaspoon cayenne 1 tsp salt 2 scallions, green and white
parts, thinly sliced (garnish)
INGREDIENTS 3 - 4 tablespoon of extra virgin olive oil
about 2 cups of spring onions, white
parts (green
parts reserved), diced 2 white potatoes, peeled and diced 3 cloves of
garlic, thinly sliced 1 tablespoon of mellow white miso, dissolved into 1 cup of water + 3 additional cups of water
3 cups homemade chicken stock (or fish stock) 3 - 4 stalks of lemongrass (the lower white
parts only -
about 6 inches long) Large piece of galangal (Thai ginger), sliced into
about 12 rounds 4 - 6 kaffir lime leaves, handtorn in half 1 organic
garlic clove, peeled, smashed