Flip the sweet potato slices once again and scatter the chopped or
sliced garlic over the sweet potato slices and then pour the vegetable broth over the works.
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.
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)
Repeat previous steps until all three heads of cabbage have been
sliced and pounded and the crock is full, layering each batch of
sliced cabbage,
garlic and spices
over the last.
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:
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.
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
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.
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.
I served them with whey rustic bread (whey left
over from IP Greek yogurt)
sliced, rubbed with roasted
garlic, and put under the broiler for a couple of minutes.
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
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.
Add the optional
garlic and the
sliced mushrooms and fennel and cook
over low heat until they are very soft, about 10 minutes.
Pick the leaves off the stalks of the thyme and sage,
slice the
garlic and add to the dish, then grate
over the zest of the lemon and season well with salt and pepper.
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.
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
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.
Heat a large pan until hot, then add the butter,
sliced carrots and
garlic and gently cook
over a medium heat for 2 - 3 minutes.
Go ahead and de-rib the leaves, then
slice the stalks and add them to the sauté pan with some chopped
garlic, sweating them
over medium - low heat until they begin to turn soft and translucent.
METHOD In a large skillet
over low heat, combine the olive oil and
garlic (thinly
sliced or minced) and let it get warm and fragrant (1 minute).
Beets with Olive Oil,
Garlic & Parsley
Slice beets and heat olive oil in well seasoned saute pan
over medium heat.
Cut your biscuits in half using a serrated knife, slather
garlic butter on one side of the biscuit, place a
slice of tomato, grind black pepper
over top and a pinch of salt, place top of biscuit back on and take a BIG bite and get ready for your family to kiss you!
Slice the bread into 1 cm cubes, add to a bowl with salt, pepper, and
garlic powder, mix together then drizzle
over olive oil and coat well.
Start by sautéing a few
sliced cloves of
garlic in olive oil
over medium - low heat in a soup pot or Dutch oven.
Combine jalapeños, spices, vinegar,
garlic, and carrot
slices in a 2 - quart saucepan
over medium heat.
Fresh chopped or
sliced veggies cooked on the grill with lots of
garlic, served
over pasta with fresh homemade pesto!!!!
Brush
garlic oil
over bread
slices and place in oven with eggplant.
11/2 cups red split lentils (masoor dal), picked
over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves
garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly
sliced 1/2 small head of green cabbage, cored and thinly
sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves
garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano),
sliced into paper - thin rings One 8 - ounce package fried or baked tofu,
sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot,
sliced into matchsticks 3 scallions, both green and white parts, thinly
sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing
over noodles
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons
garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery,
sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half -
slices, cut zucchini in half, then cut into
slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan
over medium heat.
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)
Spread a third of your wild
garlic over the cheese, then layer a third of the potato
slices over this.
Brush the bread
slices with the olive oil on both sides then mash one clove of
garlic from the roasted chicken on each
slices of bread and spread like butter all
over the bread.
Meanwhile, in a medium saucepan, heat the oils
over medium heat with the
sliced peppers, shallots and
garlic.
When the roasting time is
over, let the veggies cool for a few minutes, and then
slice the leeks, and squeeze the
garlic out of the papery layers, using a fork to help you so you don't burn your fingers.
Heat a small pot
over medium heat and gently fry the
sliced garlic in coconut oil.
In a large pan
over medium heat, grill al fresco ® Roasted
Garlic Chicken Sausage, remove from pan,
slice into 1/4»
slices and set aside.
None of us bat an eyelash at the notion of slathering peanut butter all
over a
slice of bread and then crowning it with fruit preserves, nor do we think twice about mixing chili powder and
garlic into a peanut butter base and drizzling it all
over our Asian pot stickers.
Sauté shrimp with last shallot and
sliced garlic and olive oil for 2 minutes, flip
over and cook for 1 minute.
Arrange tomato
slices in a single layer on a rimmed baking sheet and sprinkle
garlic mixture evenly
over top.
Slice the
garlic into thin chips and scatter them
over the tomatoes.
In a small saucepan, combine olive oil, coconut oil,
sliced garlic, and cinnamon stick and place
over medium - low heat and cook until the oil starts to bubble around the edges of the pan and the
garlic is lightly golden, 5 to 7 minutes.
Heat 1/2 cup olive oil in a medium - size skillet
over medium heat and get those thin
garlic slices in there.
Heat oil
over medium heat and add thinly
sliced garlic.
Heat olive oil in pan
over medium heat and add the thinly
sliced garlic.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks,
sliced in half lenghtwise for easier washing, then
sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large
garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami
slices — if they are too large, cut them in half In a large saucepan
over medium heat, heat the olive oil.
This would also be great served
over slices of toasted, butter and
garlic slathered country bread.
Pumpkin, chorizo and black bean soup 1 tablespoon extra virgin olive oil, plus extra, for drizzling 125g firm air - dried chorizo, thinly
sliced 2 cloves
garlic, thinly
sliced 1 x 400g can chopped tomatoes 2 cups (500 ml) chicken stock 500g Japanese pumpkin, peeled and chopped sea salt and cracked black pepper 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan
over medium heat.
Roll the bread out like a square pizza and coat with butter and then sprinkle heavily with cinnamon and sugar, or
garlic, or grated some cheddar cheese
over the dough, or even layer with lunch meat and onion, roll the dough and
slice for rolls.