Sauté a teaspoon of finely
sliced garlic on high heat, but be careful not to burn the butter or the garlic.
Meanwhile, lay turnip greens and
sliced garlic on a sheet tray and drizzle with 2 tablespoons olive oil, 2 pinches kosher salt and a few grinds of pepper.
Not exact matches
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
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.
Changed I made: I added mushrooms to the
slices, salted the veggies beforehand to lessen the liquid and added panko crumbs to the
garlic and onion
on the bottom.
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.
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.
It consists of Roma and sun - dried tomatoes tossed with fresh basil, pungent
garlic, fruity olive oil, and sweet balsamic vinegar, piled
on top of toasted
slices of baguette, and finished with a blanket of melted fresh mozzarella.
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:
Put about a half teaspoon of minced
garlic on each
slice.
And then put about a half teaspoon of minced
garlic on each
slice of bread.
Garlic Toast Spread butter
on one side of each
slice of bread.
Place the foil
on a baking sheet, sprinkle the beets with salt and pepper, add the
garlic slices and drizzle with a little olive oil.
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.
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.
Thinly
slice the potatoes (I leave the skins
on) and place in a bowl with the asparagus and smashed
garlic cloves.
2 pounds organic carrots with tops
on 1 pound
sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1
garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and pepper
I wrapped 8 thin asparagus spears in a
slice of prosciutto and placed it
on top of the fish with the lemon -
garlic sauce.
for the wraps, finely
slice some halloumi and fry in a hot dry frying pan until golden, smear some
garlic sauce over the tortilla, place
on a handful of fresh spinach followed by the golden halloumi and roll up like a burrito (ends folded in), cut in half and serve.
Place the Strong Roots spinach bites and
garlic sweet potatoes
on a tray and bake them in the oven for To make the tofu scramble heat up 1 tablespoon of olive oil and add the finely
sliced onion.
- 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.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved
Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and
sliced with skin
on in half in wide
slices
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 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat
on the bone (lamb shoulder blade or arm chops) 1 onion,
sliced 2 cloves
garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots,
sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going
on the burgers so
slice in half so you get the rings) 2
garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
Thanks so much for sharing great GF recipes By the way, once the loaf of Healthy GF bread cooled enough to
slice, I spread
on butter and my daughter's freshly roasted
garlic... oh so good!
I added 5 - ish tablespoons of Vital Wheat gluten flour stuff to my flours, and used wheat germ instead of wheat bran (because that's what I had), and skipped the cornmeal sprinkling
on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several
slices for dinner alongside some nice creamy
garlic soup.
To prepare your stir - fry: Put a large pan of water
on to boil • Peel and finely
slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the ginger and
garlic • Finely
slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the chile •
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole
Slice some fresh tomatillos in half and place them
on a baking sheet with half an onion, two fresh jalapeños, and a couple of cloves of unpeeled fresh
garlic.
Arrange the tomatillos, peppers, onion
slices, peach
slices, and
garlic cloves
on the baking dish.
If you want any extra aromatics like
garlic or herbs or any citrus
slices lay them out
on the baking sheet and set it aside.
1 cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are used
on the island) 2 cloves
garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4 cup
sliced leeks 3/4 cup coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs fresh)
I used a little basil and a Japanese eggplant (since the size was more compatible), and I threw a little bit of the tomato puree,
garlic, onions and herbs
on top of the
slices, as well.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves
garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending
on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio,
sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1
garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
I add minced fresh
garlic to butter, slather it
on a horizonatally cut italian bread, top it with
sliced tomatoes and shredded mozzarella and bake until the cheese is melty and good.
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t
garlic, 2 t jalapeno, more or less, depending
on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1
sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
Once the bread has cooled down,
slice it and spread a generous amount of this
garlic - butter paste
on each
slice.
We swapped tomato
slices for the peppers, did not use sauce
on the bottom but caramelized onions and
garlic, topped with parm and Herbs de Provence.
I always add crackers to soup, I love eating sandwiches with thick
slices of bread, I can't start my day without a heaping bowl of cereal and I could probably eat pasta every day of the week... with
garlic bread
on the side, of course.
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.
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of
garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some
on hand).
I added a sprinkling of herbs d'provence to the top before baking & grated some ricotta salata (what I had
on hand) over the top after serving (will do goat cheese next time for sure) & served with some
garlic rubbed
slices of whole wheat baguette.
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
Using a brush - brush the
garlic paste
on the top and sides of the crust and in between the
slices.
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
Thinly
slice seedless cucumber and toss with chopped spicy
garlic pickles and serve
on side.
ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin -
on) 1 jalapeno (split lengthwise) 4 cloves
garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly
sliced) 2 cloves
garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
In a small pot add the extra virgin olive oil along with the thinly
sliced garlic and using the lowest possible heat
on the stove, start warming up the oil.
2 tablespoons coconut oil 1 brown onion,
sliced 2
garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed,
sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout),
sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve