Best Garlic Blog: July 2016

Sunday, July 31, 2016

best pickled eggs in all of ottawa

Ingredients

Servings: 12
12 eggs
4 cups distilled white vinegar
6 cloves garlic
1 tablespoon whole white peppercorns
1 tablespoon whole allspice
2 slices fresh ginger root (optional)

Recipe

place eggs in saucepan and cover with water. bring to boil. cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. cool in cold water and peel.
in a saucepan, combine vinegar, garlic, peppercorns and allspice. add sliced ginger if desired. simmer for 10 minutes.
place eggs in sterilized preserving jars. pour vinegar mixture over eggs; strain if desired.
seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. cover and boil for 10 minutes. remove jars and cool. check seals, the lid should not move at all when pressed. store about one month before opening.

homemade baked beans

Ingredients

Servings: 8
1/2 pound bacon
2 (14.5 ounce) cans great northern beans, rinsed and drained
1 cup water
3/4 cup packed brown sugar
2 small onions, chopped
3 tablespoons ketchup
3 tablespoons molasses
1 tablespoon vinegar
1 tablespoon mustard
1 teaspoon salt
1 teaspoon garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 2 1/2-quart baking dish.
place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. crumble bacon once cooled.
mix bacon, beans, water, brown sugar, onions, ketchup, molasses, vinegar, mustard, salt, and garlic powder together in the prepared baking dish. cover dish with aluminum foil.
bake in preheated oven until bubbling, 45 minutes.

baked salmon ii

Ingredients

Servings: 2
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.
preheat oven to 375 degrees f (190 degrees c).
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.

Spicy Chipotle Black-eyed Peas

Ingredients

Servings: 20
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup chopped orange bell pepper
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 teaspoon minced garlic
2 (16 ounce) packages dry black-eyed peas
4 cups water
4 teaspoons vegetable bouillon base (such as better than bouillon® vegetable base)
1 (7 ounce) can chipotle peppers in adobo sauce, chopped, sauce reserved
2 teaspoons liquid mesquite smoke flavoring
2 teaspoons ground cumin
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
cook in the slow cooker on low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

slamtastic eggplant sandwich

Ingredients

Servings: 4
1 teaspoon vegetable oil
1 eggplant, cut into 1/2-inch slices
1 tablespoon mayonnaise
1 clove garlic, minced
4 crusty sandwich rolls, split and toasted
1 bunch fresh basil leaves
1 cup crumbled feta cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour the oil into a large skillet and heat over medium-high heat. place the eggplant slices in the heated pan and cook without moving until golden brown, about 4 minutes. flip the eggplant and continue to cook until golden brown on the other side. remove from heat.
mix together the mayonnaise and garlic in a small bowl.
lay the toasted rolls out, cut side up. place the cooked eggplant on the bottom half of each roll. layer the eggplant with fresh basil leaves and crumbled feta. spread the garlic mayo very lightly over the cut side of the top each toasted roll. place the tops on the prepared sandwich.

Garlic Lover's Grilled Corn

Ingredients

Servings: 4
4 ears frozen corn on the cob
2 teaspoons butter
2 teaspoons garlic powder
4 teaspoons minced garlic
salt and ground black pepper to taste
1 cup chopped whole kernel corn

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for high heat.
lay two ears of corn each on two separate pieces of aluminum foil large enough to wrap the ears completely. place 1 teaspoon butter, 1 teaspoon garlic powder, and 2 teaspoons minced garlic on top of each bundle of corn. season with salt and pepper. tightly wrap the corn in the foil.
cook on preheated grill for 10 minutes; turn. continue to cook another 10 to 14 minutes.

Pan-fried Asparagus

Ingredients

Servings: 4
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a skillet over medium-high heat. stir in the olive oil, salt, and pepper. cook garlic in butter for a minute, but do not brown. add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Grilled Green Beans

Ingredients

Servings: 4
1 pound fresh green beans, trimmed
1/4 cup olive oil
1 teaspoon minced garlic
1 teaspoon kosher salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine green beans, olive oil, garlic, and salt in a bowl; toss to coat. allow green beans to marinate for 30 minutes.
preheat grill for medium heat and lightly oil the grate. arrange green beans on a grill pan.
place grill pan on preheated grill; cook and stir green beans until lightly charred, about 10 minutes.

hummus ii

Ingredients

Servings: 5
2 cloves garlic
2 (15 ounce) cans garbanzo beans, drained
8 ounces tofu
3 lemons, juiced
1/4 cup parsley
3/4 cup tahini
1 teaspoon ground ginger
1 pinch ground cayenne pepper
1 tablespoon tamari
salt to taste
ground black pepper to taste

Recipe

Preparation Time:

Ready Time:

mince garlic in the large bowl of a food processor. add garbanzo beans, tofu, lemon juice, parsley, and tahini; blend until smooth. add ginger, cayenne pepper, and tamari; blend. season to taste with salt and black pepper. blend in water if hummus is too thick.

Taco Seasoning I

Ingredients

Servings: 1
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Recipe

Preparation Time:

Ready Time:

in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

Maple Salmon

Ingredients

Servings: 4
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
preheat oven to 400 degrees f (200 degrees c).
place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

blue cheese garlic sweet corn

Ingredients

Servings: 6
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
6 ears fresh corn, kernels cut from cob
3/4 cup milk
1 cup crumbled blue cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter with olive oil in a large skillet over medium-high heat; cook and stir the garlic briefly in the butter mixture, about 1 minute. stir corn into butter and oil to coat; cook and stir until warmed, about 3 minutes. pour milk into the skillet; bring to a simmer. place a cover on the skillet, reduce heat to low, and cook at a simmer until hot, about 10 minutes.
remove the cover from the skillet and continue cooking until the liquid is mostly evaporated, 5 to 10 minutes. add blue cheese; cook and stir until the cheese melts, 1 to 2 minutes.

Wilted Collards

Ingredients

Servings: 6
1/2 pound bacon, diced
2 bunches collard greens, trimmed and chopped
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. cook and stir collard greens, onion, garlic, and sugar into the cooked bacon. cover pot and let mixture steam until collard greens are wilted, 3 to 4 minutes. remove cover, raise heat to high, and cook until liquid is evaporated, about 5 minutes.

Quinoa And Black Beans

Ingredients

Servings: 10
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

asparagus with prosciutto and pine nuts

Ingredients

Servings: 6
1/4 cup butter
3 ounces thinly sliced prosciutto, chopped
2 cloves garlic, minced
1/2 cup pine nuts
1/3 cup fresh lemon juice
2 pounds fresh asparagus, trimmed
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. stir in the lemon juice.
bring a pot filled with lightly salted water to boil. gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. add the asparagus to the prosciutto mixture and toss to mix evenly. season with salt and pepper; serve hot.

D's Famous Salsa

Ingredients

Servings: 16
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Recipe

Preparation Time:

Ready Time:

place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. blend on low to desired consistency.

Guacamole

Ingredients

Servings: 4
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

Guacamole

Ingredients

Servings: 4
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

baked salmon ii

Ingredients

Servings: 2
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.
preheat oven to 375 degrees f (190 degrees c).
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.

D's Famous Salsa

Ingredients

Servings: 16
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Recipe

Preparation Time:

Ready Time:

place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. blend on low to desired consistency.

spinach quiche with kid appeal

Ingredients

Servings: 6
1 (9 inch) refrigerated pie crust
3 tablespoons olive oil
1 small onion, thinly sliced and quartered
1 cup frozen chopped spinach, thawed and drained well
8 eggs
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons grated pecorino romano cheese
1 cup shredded mozzarella cheese
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). bring the pie crust to room temperature.
heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
unroll the crust and press to fit into a 9 inch pie plate. trim the edges.
beat the eggs in a large bowl until light colored and frothy. add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. season to taste with salt and pepper. pour the spinach mixture into the prepared pie crust.
bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

Pan-fried Asparagus

Ingredients

Servings: 4
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a skillet over medium-high heat. stir in the olive oil, salt, and pepper. cook garlic in butter for a minute, but do not brown. add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Indian Stuffed Eggplant

Ingredients

Servings: 8
1 quart vegetable oil for frying
4 small eggplants, halved lengthwise
1/2 cup ghee (clarified butter)
1 large onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons vindaloo curry powder (optional)
1 teaspoon chili powder
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

scoop the inside out of the eggplant halves, leaving 1/4 inch of flesh attached to the skin. roughly chop the removed eggplant, and set the shells aside.
heat the ghee in a large skillet over medium heat. cook and stir the onion and garlic until the onion has softened and turned translucent, about 5 minutes. stir in the coriander, vindaloo powder, chili powder, and salt; continue cooking 2 to 3 minutes until the spices are very fragrant. stir in the chopped eggplant flesh, and cook until very soft, mashing as you go. pour in a little water if needed to keep the eggplant from burning. keep the mashed eggplant hot over low heat.
heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
deep fry the eggplant halves in the hot oil until crisp, about 5 minutes. drain upside-down on a paper towel-lined plate. once drained, spoon in the reserved filling, and serve hot.

Broccoli With Garlic Butter And Cashews

Ingredients

Servings: 6
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

italian sausage, peppers, and onions

Ingredients

Servings: 6
6 (4 ounce) links sweet italian sausage
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the sausage in a large skillet over medium heat, and brown on all sides. remove from skillet, and slice.
melt butter in the skillet. stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. mix in red bell pepper and green bell pepper. season with basil, and oregano. stir in white . continue to cook and stir until peppers and onions are tender.
return sausage slices to skillet with the vegetables. reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Guacamole

Ingredients

Servings: 4
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

Guacamole

Ingredients

Servings: 4
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

Quinoa And Black Beans

Ingredients

Servings: 10
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Broccoli With Garlic Butter And Cashews

Ingredients

Servings: 6
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

Broccoli With Garlic Butter And Cashews

Ingredients

Servings: 6
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

Guacamole

Ingredients

Servings: 4
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

Taco Seasoning I

Ingredients

Servings: 1
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Recipe

Preparation Time:

Ready Time:

in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

baked salmon ii

Ingredients

Servings: 2
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.
preheat oven to 375 degrees f (190 degrees c).
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.

Maple Salmon

Ingredients

Servings: 4
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
preheat oven to 400 degrees f (200 degrees c).
place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

oyster stew for one or two

Ingredients

Servings: 2
2 tablespoons butter
1 (6 inch) celery rib, finely chopped
1 small clove garlic, minced
1 tablespoon all-purpose flour
1 cup milk
1/4 cup half-and-half cream
1/4 teaspoon onion powder
1 pinch dried parsley
1/2 teaspoon salt
1 cup fresh shucked oysters, undrained
1 pinch ground black pepper, to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a heavy-bottomed skillet or wok over medium-high heat; cook and stir the celery and garlic in the butter until the celery is soft, 5 to 7 minutes. add the flour and stir, scraping the bottom of pan until flour is lightly toasted. slowly add the milk and half-and-half to the roux, stirring constantly. stir the onion powder, parsley, and salt into the mixture. reduce heat to medium-low; continue cooking and stirring until the mixture and thickens, 5 to 7 minutes.
add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, about 5 minutes more. season with pepper just before serving.

Spinach Balls

Ingredients

Servings: 10
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups finely crushed herb-seasoned dry bread stuffing mix
1/2 cup grated parmesan cheese
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1 teaspoon italian seasoning
1/2 cup melted butter
3 eggs, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl combine spinach, stuffing mix, parmesan cheese, garlic powder, black pepper, italian seasoning, melted butter and eggs. shape into walnut-sized balls and place on a baking sheet.
bake in preheated oven for 20 minutes, or until heated through and browned.

Broccoli With Garlic Butter And Cashews

Ingredients

Servings: 6
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

gorgonzola-garlic dip

Ingredients

Servings: 6
8 ounces gorgonzola cheese, crumbled
1/3 cup minced red onion
1/2 cup minced fresh parsley
2 cloves garlic, minced
2 tablespoons red vinegar
1 tablespoon lemon juice
1/3 cup olive oil

Recipe

Preparation Time:

Ready Time:

mix together the gorgonzola cheese, onion, parsley, and garlic in a bowl until well blended. whisk together the vinegar, lemon juice, and olive oil in a separate bowl until well blended. stir the vinegar mixture into the cheese mixture until well blended. refrigerate at least 4 hours, or longer. serve at room temperature.

Quinoa And Black Beans

Ingredients

Servings: 10
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Saturday, July 30, 2016

spinach quiche with kid appeal

Ingredients

Servings: 6
1 (9 inch) refrigerated pie crust
3 tablespoons olive oil
1 small onion, thinly sliced and quartered
1 cup frozen chopped spinach, thawed and drained well
8 eggs
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons grated pecorino romano cheese
1 cup shredded mozzarella cheese
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). bring the pie crust to room temperature.
heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
unroll the crust and press to fit into a 9 inch pie plate. trim the edges.
beat the eggs in a large bowl until light colored and frothy. add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. season to taste with salt and pepper. pour the spinach mixture into the prepared pie crust.
bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

Sesame Parmesan Zucchini

Ingredients

Servings: 4
1 medium zucchini, quartered and cut into 1/2-inch slices
2 tablespoons olive oil
1/4 teaspoon sesame oil
2 teaspoons sesame seeds
2 tablespoons parmesan cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
in a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, parmesan cheese, cayenne pepper, and garlic salt. spread in a single layer on a baking sheet.
bake 20 minutes in the preheated oven, until lightly browned.

Quinoa And Black Beans

Ingredients

Servings: 10
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

baked salmon ii

Ingredients

Servings: 2
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.
preheat oven to 375 degrees f (190 degrees c).
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.

Veggie Quinoa

Ingredients

Servings: 2
1 cup vegetable broth
1/2 cup uncooked quinoa
2 teaspoons olive oil
2 teaspoons minced garlic
1/2 cup broccoli florets
1/2 cup diced firm tofu
1/4 cup vegetable broth
1/4 cup sliced mushrooms
1 cup chopped fresh spinach

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan, bring 1 cup vegetable stock to a boil. stir in the quinoa and reduce heat to low. cover and simmer for 20 minutes.
while quinoa is cooking, heat olive oil in a skillet over medium heat. add the garlic, broccoli florets, and tofu. stir for a minute, then cover and steam over low heat for 2 minutes. stir in 1/4 cup vegetable broth, mushrooms, and spinach. cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
stir the vegetable-tofu mixture into the cooked quinoa. cover, and allow to sit for 10 minutes before serving.

Edamame Succotash

Ingredients

Servings: 4
1 tablespoon olive oil
1 medium onion, chopped
1 medium yellow or red bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can del monte® diced tomatoes, undrained
1 (15.25 ounce) can del monte® southwest corn with poblano and red peppers, drained
2 cups frozen edamame, thawed
1 teaspoon dried thyme
salt and black pepper
bottled hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil over medium heat in a large skillet. cook onion, bell pepper and garlic in hot oil for 4 to 5 minutes or until tender. stir in undrained canned diced tomatoes, canned corn, edamame and thyme.
bring to boiling; reduce heat. simmer, uncovered, for 5 minutes or until heated through. season to taste with salt, black pepper and a few dashes bottled hot pepper sauce. serve with additional bottled hot pepper sauce.

Pan-fried Asparagus

Ingredients

Servings: 4
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a skillet over medium-high heat. stir in the olive oil, salt, and pepper. cook garlic in butter for a minute, but do not brown. add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

D's Famous Salsa

Ingredients

Servings: 16
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Recipe

Preparation Time:

Ready Time:

place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. blend on low to desired consistency.

asian avocado

Ingredients

Servings: 2
1 avocado
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger root
1 teaspoon soy sauce

Recipe

Preparation Time:

Ready Time:

stir together garlic, ginger, and soy sauce; set aside for five minutes to allow the flavors to blend. cut the avocado in half, and discard the pit; divide the sauce between the avocado halves. eat with a spoon!

spring fiddleheads and sweet peppers

Ingredients

Servings: 2
1/2 pound fiddlehead ferns, ends trimmed
1 1/2 tablespoons olive oil
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 clove garlic, minced
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a pot of lightly salted water to a boil. boil fiddlehead ferns for 10 minutes; drain.
heat olive oil in a skillet over medium heat, and cook and stir red pepper, yellow pepper, and garlic until peppers begin to soften, about 5 minutes.
stir fiddleheads into the skillet, and continue to cook and stir until fiddleheads are tender, about 2 minutes. season with salt and pepper.

school lunch bagel sandwich

Ingredients

Servings: 1
1 tablespoon herb and garlic flavored cream cheese
1 multigrain bagel, split and toasted
2 thin slices cheddar cheese
2 slices dill pickle
1/4 cup shredded carrot
1 leaf lettuce

Recipe

Preparation Time:

Cook Time:

Ready Time:

spread the cream cheese on the toasted bagel. layer the cheddar cheese, pickle slices, carrot, and lettuce one half of the bagel, then top with the remaining bagel half. cut the sandwich in half and wrap with plastic wrap or aluminum foil. place the sandwich in a lunch bag with an ice pack.

Maple Salmon

Ingredients

Servings: 4
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
preheat oven to 400 degrees f (200 degrees c).
place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Guacamole

Ingredients

Servings: 4
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

Tunisian Harissa

Ingredients

Servings: 1
11 ounces dried red chile peppers
3/4 cup chopped garlic
2 cups caraway seed
1/2 teaspoon ground coriander seed
2 teaspoons salt

Recipe

Preparation Time:

Ready Time:

remove the stems and seeds from the chile peppers. soak in cold water for 20 minutes, then drain. place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. place harissa in a jar, and cover the top with a little oil to maintain freshness. store in the refrigerator.

simple sauteed spinach

Ingredients

Servings: 6
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
20 ounces fresh spinach (see note)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Recipe

Ready Time:

heat oil in a dutch oven over medium heat. add garlic and cook until beginning to brown, 1 to 2 minutes. add spinach and toss to coat. cover and cook until wilted, 3 to 5 minutes. remove from the heat and add lemon juice, salt and crushed red pepper. toss to coat and serve immediately.

Guacamole

Ingredients

Servings: 4
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

italian sausage, peppers, and onions

Ingredients

Servings: 6
6 (4 ounce) links sweet italian sausage
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the sausage in a large skillet over medium heat, and brown on all sides. remove from skillet, and slice.
melt butter in the skillet. stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. mix in red bell pepper and green bell pepper. season with basil, and oregano. stir in white . continue to cook and stir until peppers and onions are tender.
return sausage slices to skillet with the vegetables. reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Quinoa And Black Beans

Ingredients

Servings: 10
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Campfire Foil Onion

Ingredients

Servings: 2
1 large onion, peeled
2 tablespoons butter, melted
seasoned salt to taste
salt to taste
pepper to taste
garlic pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

set peeled onion upright on a sheet of foil. make several deep slices in the onion without cutting completely through the onion.
pour butter over the onion. sprinkle with seasoned salt, salt, pepper, and garlic pepper. place the onion on a grill directly above a hot campfire, and cook until the onion is soft, about 20 minutes.

Guacamole

Ingredients

Servings: 4
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

Quinoa And Black Beans

Ingredients

Servings: 10
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

spinach quiche with kid appeal

Ingredients

Servings: 6
1 (9 inch) refrigerated pie crust
3 tablespoons olive oil
1 small onion, thinly sliced and quartered
1 cup frozen chopped spinach, thawed and drained well
8 eggs
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons grated pecorino romano cheese
1 cup shredded mozzarella cheese
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). bring the pie crust to room temperature.
heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
unroll the crust and press to fit into a 9 inch pie plate. trim the edges.
beat the eggs in a large bowl until light colored and frothy. add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. season to taste with salt and pepper. pour the spinach mixture into the prepared pie crust.
bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

Faken (veggie Bacon)

Ingredients

Servings: 4
1 (7.5 ounce) package smoked firm tofu, frozen and thawed
1 tablespoon nutritional yeast
1 tablespoon water
2 tablespoons maple syrup
1 dash liquid smoke flavoring (optional)
2 tablespoons low-sodium soy sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons butter or margarine

Recipe

Preparation Time:

Cook Time:

Ready Time:

slice the thawed tofu into very thin slices (like bacon). in a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. place the tofu strips into the bowl to marinate for at least 10 minutes.
heat butter or margarine in a large skillet over medium-high heat. quickly fry tofu strips until crisp, turning once, about 5 minutes. drain on paper towels, and serve immediately.

Herman Reunion Cheese Ball

Ingredients

Servings: 12
3 (8 ounce) packages cream cheese, softened
1/2 teaspoon minced garlic
1 tablespoon worcestershire sauce
1 tablespoon hot pepper sauce
1 pound shredded cheddar cheese
1 cup pecans, coarsely chopped
1/4 cup chopped fresh parsley

Recipe

Preparation Time:

Ready Time:

in an electric food processor or blender, combine cream cheese, garlic, worcestershire sauce and hot pepper sauce. blend well. add cheddar cheese and process until the cheddar is fine, but still very visible. shape the mixture into balls or logs. wrap individually in plastic wrap and place in the freezer.
while the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. remove the balls from the freezer and roll them in the pecan and parsley mixture.

italian sausage, peppers, and onions

Ingredients

Servings: 6
6 (4 ounce) links sweet italian sausage
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the sausage in a large skillet over medium heat, and brown on all sides. remove from skillet, and slice.
melt butter in the skillet. stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. mix in red bell pepper and green bell pepper. season with basil, and oregano. stir in white . continue to cook and stir until peppers and onions are tender.
return sausage slices to skillet with the vegetables. reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Pan-fried Asparagus

Ingredients

Servings: 4
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a skillet over medium-high heat. stir in the olive oil, salt, and pepper. cook garlic in butter for a minute, but do not brown. add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

D's Famous Salsa

Ingredients

Servings: 16
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Recipe

Preparation Time:

Ready Time:

place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. blend on low to desired consistency.

Easiest Asparagus Recipe

Ingredients

Servings: 5
2 tablespoons butter, or more as needed
1 bunch asparagus, trimmed
1 teaspoon honey
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt 2 tablespoons butter in a skillet over medium-low heat. cook asparagus in melted butter, stirring a few times, until tender, 6 to 8 minutes.
drizzle honey over the asparagus and stir to coat; season with garlic powder and cayenne pepper.

marinated mushrooms ii

Ingredients

Servings: 4
1/3 cup red vinegar
1/3 cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan, mix red vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. bring to a boil. reduce heat. stir in mushrooms. simmer 10 to 12 minutes, stirring occasionally. transfer to sterile containers and chill in the refrigerator until serving.

Creamed Spinach I

Ingredients

Servings: 4
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup evaporated milk
1/2 teaspoon garlic powder
1/4 teaspoon dried minced onion
1/4 cup minced onion

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a blender or food processor, blend spinach and milk until smooth. add garlic powder, dried onion and fresh onion and mix well. pour into medium saucepan and cook over medium heat until thickened, about 3 minutes. reduce heat to low and simmer for 10 minutes.

Taco Seasoning I

Ingredients

Servings: 1
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Recipe

Preparation Time:

Ready Time:

in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

D's Famous Salsa

Ingredients

Servings: 16
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Recipe

Preparation Time:

Ready Time:

place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. blend on low to desired consistency.

Pan-fried Asparagus

Ingredients

Servings: 4
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a skillet over medium-high heat. stir in the olive oil, salt, and pepper. cook garlic in butter for a minute, but do not brown. add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Eggy Veggie Bake

Ingredients

Servings: 4
1 tablespoon olive oil
1 cup sliced halved zucchini
3 green onions, chopped
1/2 sweet onion, thinly sliced
2 roma (plum) tomatoes, chopped
1/2 cup chopped fresh mushrooms
3 cups chopped baby spinach
1/2 lemon, juiced
worcestershire sauce to taste
hot sauce to taste
garlic powder to taste
salt and ground black pepper to taste
1 1/2 cups liquid egg substitute
1/4 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray an 8x8 inch baking dish with cooking spray.
heat the olive oil in a skillet over medium-high heat. place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. sprinkle with lemon juice, worcestershire sauce, and hot sauce. season with garlic powder, salt, and pepper. cook until tender. transfer to the prepared baking dish. pour egg substitute over the vegetables in the dish. top with cheese.
bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. cut with a spatula and enjoy!

citrus turkey brine

Ingredients

Servings: 15
1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 1/2 gallons cold water

Recipe

Preparation Time:

Ready Time:

rub salt your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. place the turkey in the pot, and fill with water. refrigerate overnight. discard brine after removing turkey.

New Year's Day Black-eyed Peas

Ingredients

Servings: 16
1 pound dry black-eyed peas
2 cups chopped cooked ham
salt and pepper to taste
1 pinch garlic powder
2 onions, diced
1 (14.5 ounce) can whole tomatoes

Recipe

Preparation Time:

Cook Time:

Ready Time:

place black-eyed peas in 8 quart pot. add enough water to fill pot 3/4 full. stir in ham and diced onions, and season with salt, pepper, and garlic powder. place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. add tomatoes to pot. bring all ingredients to boil. cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

grilled gingered salmon

Ingredients

Servings: 8
1 cup soy sauce
1 cup muscovado (dark brown) sugar
1 (5 inch) piece of fresh ginger root, peeled and minced
1/4 cup olive oil
2 cloves garlic, smashed
1 (3 pound) whole salmon fillet with skin
1 untreated cedar plank

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator overnight or up to 2 days.
about 1/2 hour before grilling, soak cedar plank in water.
preheat an outdoor grill for medium heat, and lightly oil the grate.
remove the salmon from the marinade, and shake off excess. discard the remaining marinade. place the salmon, skin side down, the cedar plank.
grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

Guacamole

Ingredients

Servings: 4
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

bacon-wrapped asparagus spears with tomatoes and taleggio cheese

Ingredients

Servings: 4
1 tablespoon olive oil
1 clove garlic, thinly sliced
12 spears fresh asparagus, trimmed
1 cup grape tomatoes, halved
1 teaspoon lemon juice
4 slices hardwood smoked bacon
3/4 pound taleggio cheese, cut into 1/4-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c).
heat olive oil in a large skillet over medium heat. cook and stir garlic until fragrant, about 2 minutes.
stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. continue to cook and stir until asparagus are tender, 5 to 7 minutes.
wrap 3 asparagus spears with 1 slice of bacon. repeat with remaining asparagus and bacon, making 4 bundles. arrange wrapped asparagus on a baking sheet.
scatter cooked grape tomatoes around the wrapped asparagus.
bake in the preheated oven for 5 minutes, then scatter taleggio cheese atop asparagus; return baking sheet to the oven.
continue baking until bacon is crisp, 5 to 7 minutes more.

Friday, July 29, 2016

Fried Cauliflower With Tahini Sauce

Ingredients

Servings: 6
1/3 cup tahini
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/4 cup water
1/4 cup fresh lemon juice
salt and pepper to taste
6 cups vegetable oil for frying
1 head cauliflower, cut into florets

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. season to taste with salt and pepper, and set aside.
heat oil in deep-fryer to 375 degrees f (190 degrees c).
fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. drain on a paper towel-lined plate. repeat with the remaining florets. serve immediately with the tahini sauce.

Taco Seasoning I

Ingredients

Servings: 1
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Recipe

Preparation Time:

Ready Time:

in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

japanese style teriyaki sauce

Ingredients

Servings: 12
3 cups soy sauce
1 1/2 cups mirin (japanese sweet )
1 orange, juiced
6 ounces chopped fresh pineapple with skin
1 granny smith apple, cored and chopped
2 cloves garlic
1 teaspoon grated fresh ginger root
4 tablespoons white sugar, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine soy sauce, mirin, orange juice, pineapple, granny smith apple, garlic, ginger, and half of the sugar; bring to a boil. reduce heat, and simmer 20 minutes. adjust sweetness to taste with remaining sugar. strain through a fine mesh sieve; cool.