Heat a small pot over medium heat and gently fry
the sliced garlic in coconut oil.
Toss together the peeled and thinly sliced potatoes, fresh thyme and thinly
sliced garlic in a large bowl and generously season with salt and pepper.
Not exact matches
Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed
in walnuts for almonds because that's what I had — Just testing a
slice covered
in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some
garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.
Peel and finely
slice the
garlic, then cook it
in a glug of olive oil over a medium heat for a few minutes.
Take a single clove
in your fingers and gingerly rub the top of each crostini with the
garlic to give each
slice a bit of a
garlic kick.
I made a goal this month to eat more veggies, especially raw ones, so I've been taking a baggie of
sliced carrots, celery, and baby cucumbers to dip
in hummus (Oasis roasted
garlic with hot sauce) as a snack.
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
If you add
slices of black
garlic that have been baked
in a water bath
in the oven, it gives the terrine a lot of flavor.
Usually when you finish a soup like this — and by «like this» I mean a relatively simple sauté of onion and
garlic, a simmering of vegetables
in broth followed by a run
in the blender — cream or crème fraiche or sour cream goes
in and you could do that here, but I didn't want to bury the brightness of the miso paste, so I instead drizzled some toasted sesame oil on it (which is, frankly, like crack to me) and scattered some thinly
sliced scallions.
2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly
sliced 2 cloves
garlic, minced 1 cup baby carrots,
in 1/2 inch
slices 3/4 pounds yukon gold potatoes,
in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados
in the food processor with a big handful of cilantro leaves, lime juice, salt, and
garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly
slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).
Directions: Whisk rice vinegar, sugar, soy sauce, fish sauce & chili
garlic sauce
in a bowl / Add
sliced vegetables / Cover and chill / Store
in the fridge.
Finely chop four
slices of the ham and place it
in a bowl with the bacon, cream cheese, mozzarella cheese, pineapple, scallions,
garlic, and pepper.
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)....
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen
in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4
garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more
garlic, carrots and celery than the recipe called for.
The pink fillets are served atop butter lettuce, dill, cucumber, and radish
slices drizzled
in homemade lemon -
garlic vinaigrette.
Remove from heat, and stir
in sliced onions, grated carrots, peas, Parmesan, oil,
garlic and nutmeg.
Here's the recipe, made sugar free this time except for what sugar is
in the plums of course: 10 Ripe Red Plums (pits and stems removed and cut
in quarters) 1/2 Cup Apple Cider Vinegar1 / 2 Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of
Garlic, no need to dice1
sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.
Ingredients Lemon
garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2
garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar
in the large bowl.
I added a handful (maybe 10 small) of thinly
sliced raw brussels sprouts to the kale before tossing with the dressing, and used 2
garlic cloves
in the dressing.
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
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
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.
Meant to mention that I put very thinly
sliced garlic, a sprinkle of dried thyme, salt and sugar, along with a drizzle of balsamic vinegar when I roast them (
in addition to the olive oil).
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.
Slice squash
in half, remove seeds, rub insides with a touch of salt and / or minced
garlic, place face down
in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.
Sprinkle
in olive oil,
garlic slices, salt and pepper.
1) Mince
garlic and chop parsley 2) Mix minced
garlic and chopped parsley with butter until a homogeneous mixture is achieved 3)
Slice baguette into thin
slices diagonally 4) Spread
garlic - parsley butter spread over bread
slices 5) Arrange bread
slices on a baking tray 6) Toast bread
slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh
garlic, parsley and butter:
2 pounds boneless pork olive oil salt and pepper 1 onion
sliced 4
garlic cloves chopped cheese (I used asadero) pan frances
sliced in half - toasted spinach
slice tomatoes pickled onions (recipe follows) cliantro lemon dressing (recipe follows)
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots,
sliced 6 large cloves
garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut
in half 1 small bunch kale, coarsely chopped
Then add
in the
garlic,
sliced leaves, and masala and heat just until the leaves begin to wilt.
9 ounces frozen green beans, thawed
in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves
garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional
garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings
in a can, divided into 2/3 cup and 1 cup
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut
in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili
garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp
garlic, minced 1 Tbsp green onions,
sliced 3 dried red chilis 1/2 red pepper, thinly
sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion,
sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped
Take a good glug of olive oil and gently fry a medium onion with a small clove of crushed
garlic, I see some
slicing of
garlic in recipes but I prefer the good, intense
garlic taste that crushing gives a dish.
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves
garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent
in mini bell peppers), seeded and
sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste
«Last March I found some cabbage root and simmered it briefly it
in a reduced pintade neck stock with
sliced new
garlic, which was actually dipped into the stock for 7 minutes, precisely.
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.
and sautéed some
sliced fresh
garlic and shrimp
in olive oil, butter, red chile pepper, fresh parsley and a big splash of fresh lemon juice.
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.
The finished plate is a bed of roasted sweet potato
slices (
slice the sweet potatoes into rounds, toss them
in olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and
garlic,
in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
In a large jar, combine the
sliced chiles (and seeds),
garlic, kosher salt and cider vinegar.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted
in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks Carrots (1 bunch),
sliced into stick — about the same size as zucchini Red onion (1 medium),
sliced into wedges
Garlic (4 cloves), wrapped
in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
1 carcass of a chicken roaster 5 carrots,
sliced 1 onion, chopped 1 bay leaf 2 sprigs of fresh Rosemary (or 2 tsp of dried) 2 bay leaves 1 tsp of salt 1/2 tsp of whole peppercorns 2 cloves of
garlic (cut
in half) Water
Sliced garlic sautéed with kale, sprinkled
garlic on roasted yuca fries,
garlic infused vegan mayonnaise and mustard dipping sauce; all felt right
in the world again.
In a large pan, gently heat olive oil, thinly
sliced garlic and dried chilli flakes.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves
garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Thinly
slice the potatoes (I leave the skins on) and place
in a bowl with the asparagus and smashed
garlic cloves.
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.
Add
in the
garlic, onion, bell peppers, and
sliced sausage.