Sometimes
I use garlic olive oil from Trader Joe's if I'm going for savory... really any infused olive oil is always yummy in my opinion!
Not exact matches
I can't
use previously purchased food besides essentials like butter, salt, pepper,
garlic, and
olive oil.
Stir together the
olive oil, balsamic vinegar, mixed herbs,
garlic, salt and pepper — and
using your hands, mix through the vegetables to ensure they all get a good coating.
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we
used parsley, cilantro and mint) 1/2 cup / 120 ml
olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove
garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
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
Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they
use a simple marinade, mop and sauce comprised of virgin
olive oil, balsamic or cider vinegar, and finely chopped fresh
garlic, which is brushed onto the meat while on the grill,
using long rosemary branches tied together like a short broom.
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
oil (butter / lard / coconut
oil) 1 medium onion, finely chopped (I
use a mini-prep food processor) 1 clove
garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata
olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
Then to top things off, a homemade chimichurri sauce
using fresh parsley,
garlic,
olive oil, and a pinch of red pepper flakes is drizzled over the top of each meatball.
1/2 cup onion chopped 1/4 cup
olive oil (I
use less) 1 fresh
garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and
garlic in
olive oil until clear and tender.
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)
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided
use •
Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves
garlic, pressed through
garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
Make salad dressing: Combine 1/4 cup lemon juice, 1/2 cup
olive oil, mashed
garlic pulp (
use one or two cloves) and salt and pepper to taste.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves
garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or
use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Use cilantro in peanut
oil for Thai or Asian dishes, and basil, oregano and
garlic in extra virgin
olive oil for your Italian recipes.
Purée chickpeas with
olive oil,
garlic, lemon juice, and tahini to make a quick and tasty hummus, which can be
used as a dip or spread.
I have filled it with a homemade
olive tapenade but next time I will try to
use a homemade
garlic oil or maybe a chilli tomato sauce.
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the
garlic and peperoncino (or red pepper flakes) in
olive oil and, when you just begin to smell the
garlic, add chopped fresh or (out of season) canned tomato, along with the sprig of rosemary, if
using.
1 onion, peeled and halved (if
using slow cooker) or chopped (if
using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced
garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp
olive oil freshly squeezed lemon, to taste
I don't have a strict recipe for it - I just
use my immersion blender to blend an entire bunch of cilantro with a few cloves of
garlic and enough water, lime juice, and
olive oil until it makes a creamy consistency.
* 1 tablespoon
olive oil * 1 tablespoon organic butter * 2 large
garlic cloves, peeled and minced (
use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Sauté some fresh minced
garlic (I
used 3 cloves) and minced shallots or onion (I
used one very large shallot) in
olive oil.
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the
garlic and peperoncino (or red pepper flakes) in
olive oil and, when you just begin to smell the
garlic, add chopped fresh or (out of season) canned tomato, along with the sprig of rosemary, if
using.
Add in the reserved 1 Tbsp of flax meal, chickpeas, tahini, lemon juice,
olive oil, coconut sugar,
garlic, red pepper flakes, salt and herbs (if
using).
For this particular dressing I
used garlic,
olive oil, lemon juice, fresh ginger and a touch of honey (or maple syrup if you want to keep it vegan) for a little bit of sweetness.
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
However, I would like to make a couple of suggestions: first, based on some of the earlier comments, I
used 1 Tbsp of natural peanut butter in place of the tahini and that was plenty; I also added an extra clove of
garlic and a couple of Tbsps of
olive oil (because hey!
Deconstructed Hummus Salad 1
garlic clove, minced 3 tablespoons extra virgin
olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and
used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp
olive oil, 1 medium onion, 4
garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and
use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely diced.
I
used the cauliflower rice topped with a topside steak which was basted in wholegrain mustard, dash of chillie, 1 tsp brown sugar, cracked pepper / salt, with 1 tsp of Herb and
Garlic Seasoning with
Olive Oil to combine.
i
used fresh
garlic sauteed in
olive oil and than added that to the melted butter with the thyme.
olive oil 4 bone - in chicken thighs, skins removed 1 small onion, diced 2 cloves
garlic, minced 1 chipotle in adobo, minced 3/4 cup chicken broth (I actually believe I
used a cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)
* 6 medium onions * 2 tablespoons
olive oil * 1 fat clove
garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I
used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
small handful of parsley 3 cloves
garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice of 1 lemon 1 1/2 T smooth peanut butter splash of hot sauce pinch of salt and pepper 1/4 -1 / 3
olive oil, I
used 1/4 c
Ingredients: 2 tsp
olive oil 1 cup fresh spinach 1 clove
garlic, chopped 1/3 onion, chopped 6 orange cherry tomatoes, diced 2 tbsp corn 1/4 avocado, chopped 5 egg whites 1/4 cup shredded cheese (I
used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste
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)
shoot for 15 leaves 1 lb ground pork 1/2 lb sausage, we
used spicy italian
olive oil 1 small onion, chopped 3 cloves of
garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!)
My mom
used to make a big batch of raw kale salad with lemon,
olive oil,
garlic, and bell peppers.
Heat
olive oil in a large skillet (I
use cast - iron) and add the onion and the
garlic.
Ingredients: Shrimp (I
used 7 jumbo shrimp) 1 cup fresh spinach 1/4 onion (sliced) 1 cup sliced mushrooms 1 clove
garlic (roughly chopped)
Olive oil Seasoning: 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp
garlic powder, 1/2 tsp cayenne pepper
olive oil 1 shallot, peeled and chopped 2 cloves
garlic, peeled and minced 1 package tempeh, cubed 1 green pepper, diced 1 cup mushrooms, sliced 1 cup peeled and diced winter squash (I
used delicata) 1 - 2 cups chopped Swiss chard (or other greens such as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin
olive oil 5
garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I
used bird's eye chili flakes, which is hotter than regular red pepper flakes.
Olive oil (1 teaspoon to 2 tablespoons, however much you want to
use) 1 medium yellow onion, thinly sliced 2 cloves
garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
* 2 tablespoons butter * 2 tablespoons
olive oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat
garlic cloves, peeled and minced * about 6 cups peeled and seeded butternut squash, cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or
use carrots) * 1 cup dry white wine (ex.
Place
garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste Add lemon,
olive oil, water and pepper to the bowl and re mix to desired consistency Chill until ready to
use Can be sploshed on fish, chicken, lamb and pork
I
used a crushed clove of
garlic, 3/4 C
olive oil & 1/4 C tarragon vinegar (3:1 ratio), a tablespoon of mustard.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2
garlic cloves, roughly chopped 2 tablespoons
olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I
used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
18 - 24 fresh chicken wings and / or sections 2 tbsp Ancho chile powder 2 tbsp sweet paprika (
use spicy variety for more kick) 1 tsp ground cumin 1 tbsp
garlic powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed
oil (
olive oil will suffice)
Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the
olive oil and
garlic.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of
garlic / Saute quietly in 3 T
olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to
use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.