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Posts in : Ingredients cloves garlic

  • Tunisian Fried Peppers and Eggs



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    Tunisian Fried Peppers and Eggs

    Course appetizer
    Cuisine Tunisian

    Prep Time 20 minutes
    Cook Time 15 minutes

    Servings


    Ingredients

    Course appetizer
    Cuisine Tunisian

    Prep Time 20 minutes
    Cook Time 15 minutes

    Servings


    Ingredients


    Instructions
    1. Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.

    2. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.

    3. Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.


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  • Curried Couscous with Spinach and Chickpeas



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     Curried Couscous with Spinach and Chickpeas
    Course noodles, pasta
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
    2. Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
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  • Roasted Carrot and Cauliflower Curried Soup



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     Roasted Carrot and Cauliflower Curried Soup
    Course soup
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
    3. Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
    4. Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
    5. Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.
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  • Tahini Vegetable Noodle Stir Fry



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     Tahini Vegetable Noodle Stir Fry
    Course noodles, pasta
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat oil in a large frying pan or wok over medium heat. Saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. Then add the ingredients for the sauce to the veggies and stir to combine.
    2. After adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. You may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. Play with the amounts to get the consistency you desire.
    3. While veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
    4. Drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. Just before removing from heat, add a handful of chopped fresh Thai basil, if desired. Then toss and serve immediately.
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  • Korean Egg Roll Triangles



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     Korean Egg Roll Triangles
    Course noodles, pasta
    Cuisine Korean
    Prep Time 45 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Korean
    Prep Time 45 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Bring a pot of water to a boil, drop in the rice noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
    2. Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
    3. Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.
    4. Heat the olive oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side.
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  • Asian Chicken and Rice



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     Asian Chicken and Rice
    Course rice
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course rice
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
    2. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
    3. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
    4. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
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  • Japanese Ginger Salad Dressing



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     Japanese Ginger Salad Dressing
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Instructions
    1. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
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  • Grilled Marinated Shrimp



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     Grilled Marinated Shrimp
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
    2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
    3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
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  • Baked Salmon



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     Baked Salmon
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
    2. Preheat oven to 375 degrees F (190 degrees C).
    3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
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  • Sizzling Sherry Shrimp with Garlic



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     Sizzling Sherry Shrimp with Garlic
    Course brunch
    Cuisine Spanish
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine Spanish
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
    2. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
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