BBQ - spice 3
small cloves of garlic 0.5 tsp smoked paprika powder 0.5 tsp black pepper 1 pinch of chilli 1 tsp cumin 1 tsp dried thyme 2 tsp ground coriander seeds 2 tsp dried oregano 1.5 small tsp salt
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2
small cloves of garlic, chopped 1 1/2 teaspoons ground coriander 2 big handfuls of fresh cilantro / coriander, chopped Juice of half a lemon a scant cup (120g) gram / chickpea flour a splash of olive oil a sprinkling of sesame seeds salt and pepper
I used 6
small cloves of garlic and found it had a strong (but not overwhelming) garlic flavor.
I also had no fresh ginger left so I added 3
small cloves of garlic (minced) and about 1.5 tsp of ground dried ginger to the caramelized onions and gave them a quick stir around the pan for about a minute before removing the onions off the heat.
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.
I like more cheese flavor and less fat so I go with yogurt instead of sour cream (and definitely no mayo) as well as the lemon or vinegar, and I usually grate in a (very)
small clove of garlic too — somehow the tang plus the garlic gives the bleu something to think about and play off of without the added salt.
My houmous is home - made (a can of chickpeas, drained; a tablespoon of sesame paste; a tablespoon of low fat natural yogurt; half
a small clove of garlic, crushed; half a teaspoon of ground cumin; a drizzle of olive oil; a squeeze of lemon juice; and salt to taste; all whizzed in the food processor) and the sandwich did not go soggy by lunchtime, even though it had been made that morning.
1 small red onion, sliced 1
small clove of garlic, minced couple of splashes of dry white wine 1 bay leaf sprinkle of oregano 200g (half tin) chopped tomatoes 3 - 4 cherry tomatoes, halved 1 medium sized cod fillet
sauteed a couple
smaller cloves of garlic before adding the rest of the honey sauce ingredients... i have kids who don't like «meat that is sweet or fruitty» (not sure what planet they are from!).
I would recommend a fairly
small clove of garlic grated on a microplaner.
If you would like your dressing extra potent, you can crush in
another small clove of garlic.
creamy chipotle sauce 1/2 cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon pure maple syrup scant 1/4 teaspoon chipotle powder 1
small clove of garlic sea salt, to taste 3/4 to 1 cup filtered water
for the sage + walnut pesto: 1/4 cup of sage leaves, stems removed and loosely packed 1 cup of spinach leaves 1
small clove of garlic, sliced 1/3 cup of walnuts, lightly toasted about 1/2 teaspoon of salt pepper 1/3 cup of extra virgin olive oil for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of olive oil
Buttermilk Dressing 1/2 cup buttermilk 1/4 cup plain yogurt 1/4 cup mayonnaise 1 teaspoon fresh oregano 1
small clove of garlic, chopped 1 teaspoon chopped onion 1 teaspoon lemon juice salt and pepper to taste
pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice
small clove of garlic, peeled + crushed salt + pepper
1 / 4C Dates 3 / 4C Water 1 / 2C Almonds, soaked 2 1/2 T Apple cider vinegar 1t Fresh grated ginger 1
Small clove of garlic 1/2 (heaping) t Salt 1 / 4t Curry powder Black pepper First blend together the dates and water in a high - power blender, until smooth and creamy.
The addition of 70g of pancetta and
a small clove of garlic made this a whole lot better than the basic recipe!
For cats, a teaspoonful of yeast flakes (nutritional, not baking), and
a small clove of garlic daily should be adequate.
A slice of green onion or
a small clove of garlic may produce nothing more than minor digestive upset, but if eaten in sufficient quantities, foods in the onion family can cause your cat to develop anemia.
Not exact matches
A couple
of hundred years later, there is a passage in Physiologus that says the Unicorn is «a
small animal, like a kid, but exceedingly fierce, with one horn in the middle
of the head; and no hunter is able to capture him... he has a beard and the
cloven hooves
of a goat.»
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1
small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic
cloves — roughly chopped about 1/4
small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1
small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic
clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful
of fresh basil — torn, optional
Butternut & Kale Filling 1
small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2
cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
I had a pound
of cauliflower florets that I needed to use, so I tossed them with four
small, smashed garlic
cloves, a teaspoon
of cinnamon, a half teaspoon olive oil, and three cinnamon sticks (short and fat).
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)
1 can
of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1
small, ripe avocado 2 peeled garlic
cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch
of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3
cloves of garlic diced 1 lb ground beef 3
small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces
small pasta 6 tablespoons ponzu sauce 3 garlic
cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a
small bunch
of cilantro (or basil), chopped
Ingredients 200 g / 7oz • baby spinach 1 •
small cauliflower head [cut into florets — about 350g / 12oz] 1 •
small onion [diced] 1 • minced garlic
clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch
of ground
cloves to taste • salt and pepper
2 teaspoons olive oil 3
cloves garlic, minced 1
small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
Finely chop the onion and fry on a medium heat with a splash
of oil for about 5 minutes, then add two
cloves of minced garlic and 2 mushrooms chopped into
small pieces (1 / 2 cm cubes).
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level
of sweetness you prefer, I always use the
smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch
of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch
of ground
cloves 1 1/2 cups (190 grams) flour
2 tablespoons unsalted butter 2 garlic
cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1
small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs
of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1
small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2
cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
Ingredients 1
small head cauliflower, cut into florets 1 tablespoon oil 1
clove of garlic, minced (optional) 1/2 teaspoon salt...
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2
small beet, peeled and sliced 1 bay leaf 1 garlic
clove, thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper flakes (optional)
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.
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 milk)
1 garlic
clove juice
of one lime 1
small jalapeno, seeded and stemmed 1
small bunch basil 1
small bunch cilantro, some saved for garnish 1 cup good quality mayonnaise 1/2 tsp.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1
small onion, finely chopped 3
cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1
small onion, finely chopped 3 garlic
cloves, minced 2 tablespoons chili powder (I used a mix
of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
It was
small — only about a cup and a half total in the package — but since I usually add about one large garlic
clove for every cup
of snap peas it was easy to figure out the amounts.
INGREDIENTS 1
small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms
of your choice 3
cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups
of...
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.
While the vegetables are doing their thing, mix your coconut yogurt, 2 tablespoons
of mint, lime juice, olive oil and 1 pressed garlic
clove in a
small bowl.
2 Red Peppers 2
small red onions 1 large
clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful
of olives (green, black whatever you prefer) 2 tablespoons
of Extra Virgin Olive Oil handful
of chopped basil Splash
of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
I cook kale in a very similar way, but before I start I marinade the about two
cloves of garlic, about the same amount
of ginger finely chopped and a large peeled tomato, diced, in the juice
of half a lemon, before throwing them all in just before the end (actually, I usually throw in some
small prawns with them but I know that won't go down here...!)
In a blender, combine the eggs, the roasted garlic
cloves, the nutritional yeast, and a
small handful (about 1/4 cup worth)
of the chickpeas.
One
of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound
of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3
cloves garlic or 1 large heaping tablespoon
of chopped garliccumin to tasteone
small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.
1
clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1
small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste