Stir through the remaining 2 cloves of
sliced garlic and cook for another 1 - 2 min till the garlic is fragrant and starting to brown.
Heat oil and butter over medium - high heat in a skillet until shimmering, then add
the sliced garlic and cook while stirring constantly, about 1 minute.
Not exact matches
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango,
sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves
garlic, crushed 1 habanero chile, seeds
and stem removed, minced 2 medium eggplants, peeled
and chopped 2 chayotes, peeled
and chopped (or substitute hubbard squash) 1 cup
cooked navy beans
Peel
and finely
slice the
garlic, then
cook it in a glug of olive oil over a medium heat for a few minutes.
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)
No
cooking required for this easy noodle salad with deli -
sliced roast beef, crunchy green apple, crisp snow peas, roasted peanuts,
and dressed with lime, ginger,
and garlic.
Here's a topping idea that won me 1st place in a local pizza contest: a little bit of purchased alfredo sauce,
sliced mushrooms sauteed with fresh thyme, caramelized
sliced onions, spinach sauteed with
garlic and top off with some crispy
cooked, crumbled bacon (
cook the mushrooms in some of the bacon fat)....
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
The base begins with a few
slices of bacon (any kind will do),
and the fat that's rendered out is then used to
cook the onions
and garlic until they're soft
and fragrant.
Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise
and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove
garlic, minced 2 cups
cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese,
sliced
Heat a bit of coconut oil (or for oil free
cooking just a bit of vegetable broth)
and fry the
garlic, onion
and the optional chili or jalapeño
slices if using (optional) for 5 minutes until lightly golden browned.
First heat a bit of coconut oil (or for oil free
cooking just a bit of vegetable broth)
and fry the
garlic, onion
and the optional chili or jalapeño
slices if using for 5 minutes until lightly golden browned.
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
All I did was toss the chicken
and marsala wine in the bottom of a lined slow
cooker and then sprinkled on some minced
garlic, spices,
and mushroom
slices.
Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise
and sliced thinly 2 tsps
garlic, minced 1/4 cup Chinese
cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
For the pintos: 2 teaspoons olive oil 1 small onion, thinly
sliced 4 cloves
garlic, minced 1 medium tomato, chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed
and drained (or 1 1/2 cups
cooked) 3 tablespoons chopped fresh cilantro
4 cups of black rice
cooked according to package instructions 4 large carrots, peeled
and diced 2 celery stalks, chopped 4 cloves of
garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed
and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!
Then chopped
garlic, onion,
and bell peppers are added along with
sliced smoked sausage
and the pot is
cooked for another hour or so until the beans are perfectly tender
and a gravy is formed.
COOK»S NOTES: * If you prefer,
and it's too warm, grill the eggplant in
slices, cut it up afterward,
and stir in fresh chopped tomatoes with just a tablespoon or so of minced onion — perhaps scallions — along with only half the
garlic.
Add
cooked and sliced broccoli
and mix in with
garlic.
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.
To the same pan (but without chicken), add chopped tomatoes, spinach,
garlic, crushed red pepper, 1/3 of the chicken (
sliced into small strips)
and half the bacon (already
cooked and drained of fat).
Add
sliced onion
and minced
garlic, stirring
and cooking for 1 - 2 minutes, until the broth is evaporating.
Thinly
sliced green bell peppers, roasted red peppers, a jalapeno, onion,
garlic and fresh chopped tomatoes seasoned with thyme
and paprika are
cooked in a skillet until soft, tender
and juicy.
- Next, add in the
sliced potatoes,
and fold them into the caramelized onions /
garlic to coat them well; add in the chicken stock
and stir to combine, then push the
sliced potatoes down into the stock / onion mixture as much as possible to allow them to
cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape,
and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot
and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender
and the sauce a bit thickened, stirring once or twice during that time.
Add broccoli florets,
sliced peppers, onions
and garlic to the slow
cooker; stir in the egg - mixture.
Combine
sliced beef, broth, soy sauce, brown sugar, oil,
and garlic in slow -
cooker.
2 fresh corn cobs, corn
sliced off before
cooking 4 cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive oil 1/4 cup
garlic butter (see below) Sea salt
and fresh ground black pepper
oh,
and for those asking about the slow
cooker — simply brown the meat on the stove, then add the browned meat cubes,
garlic cloves, spices,
and a cup of liquid (i also usually add a thickly
sliced red onion)
and let it go.
1 quart lobster stock tail meat
and claws of 1 or 2 lobsters, partially
cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves
garlic, minced 1 small onion, diced 1 medium carrot, peeled
and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt
and pepper to taste 2 tbsp chopped chives to garnish lemon
slices for serving
1 pound of porc belly, finely
sliced strips (500 gram)(some people prefer pork leg) 1 spring of green onion 1 onion, medium size 1
garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any
cooking white alcohol)
And freshly grounded pepper
While the lentils are
cooking, prepare all of your other ingredients — mince the ginger
and garlic, julienne the onions,
slice the red peppers
and tomatoes,
and wash
and rip the kale.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled
and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp
garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon,
cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp
garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of
sliced potatoes),
cooking spray, two cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced
garlic, thyme leaves, salt, ground black pepper,
and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
(Basically, it is
sliced greens
cooked in olive oil
and then combined with
cooked pasta, white beans, lots of
garlic, salt, pepper
and lemon juice.)
2) Saute
sliced onions in the curry mixture until they start to soften, then add in the minced
garlic cloves
and cook another minute.
Add
sliced mushrooms, rosemary
and minced
garlic,
and continue to
cook until mushrooms release their juices.
I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1)
cooked the onion
and garlic, salt
and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper,
cooked according to the Byaldi recipe, chopped it
and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves
and half a bay leaf, removing the thyme
and bay leaf once it heated up; 4) used
sliced tomatoes instead of red bell peppers interspersed with the other veggies,
and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
Add the optional
garlic and the
sliced mushrooms
and fennel
and cook over low heat until they are very soft, about 10 minutes.
10 dried red chillis, such as Piquins, stems
and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves
garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces
cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
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
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise
and deseeded 3 tablespoons plus 1 teaspoon olive oil 3
garlic cloves, peeled
and smashed 1/4 teaspoon kosher salt plus more for
cooking water
and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly
sliced
1/4 c olive oil + 1 finely chopped medium onion + 6 thinly
sliced garlic cloves + pinch red pepper flakes + 1 basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine vinegar + kosher salt
and freshly ground black pepper +
cooked spaghetti, for serving
3 tbsp butter + 3 tbsp olive oil + 1 finely chopped medium onion + 6 thinly
sliced garlic cloves + pinch crushed red pepper flakes + 1 basil sprig + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt
and pepper +
cooked tortellini, for serving
To the ground beef, I add 4
slices of
cooked bacon, shredded cheddar cheese, an egg, bread crumbs,
garlic powder, salt
and pepper.
1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced
garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage,
and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado
slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices Tomato
slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices or salsa Romaine lettuce leaves
Cooked Uncured Organic Bacon
Slices Organic virgin coconut oi
Slices Organic virgin coconut oil OVCO
ground pork, turkey or chicken s
and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves
garlic, peeled peeled
sliced carrot 2» fresh ginger, peeled
and thinly
sliced mango, peeled
and coarsly chopped, or a peeled banana
and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored
and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs
cooked rice shredded cabbage tonkatsu sauce
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
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise
and thinly
sliced 8 cloves
garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly
sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean
cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
3 tbsp olive oil + 4 thinly
sliced garlic cloves + 6 anchovy fillets + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 c pitted
and crushed kalamata olives + 3 tbsp capers, rinsed + pepper +
cooked penne, for serving + finely chopped parsley, for garnish