Posts Tagged ‘Garlic’

from: Cuisine Splendid Soups and Super Sides

Note:  You’ll only use the potato flesh, so save the skins for another dish or tasty treat like potato skins.

Servings: 6 (12 cups)
Total Time:  1.5 hours

4 large potatoes, pierced and coated with olive oil and kosher salt
4 strips of bacon, diced
1-1/2 cups chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
1 Tbsp. minced fresh garlic
1/3 cup all purpose flour
4 cups chicken broth
1 cup water
1/2 cup heavy cream
1 Tbsp. dry mustard
2 cups broccoli florets
2 cups chopped, smoked ham
4 cups shredded sharp cheddar cheese, divided
Salt and pepper to taste
1/2 cup chopped scallions


  1. Preheat the oven to 400 degrees.
  2. Bake the potatoes on a baking sheet until tender, about 1 hour. When they are cool enough to handle, halve the potatoes, scoop out the flesh, and chop.
  3. Cook the bacon in a large pot or Dutch oven until crisp.  Transfer bacon to a paper-towel-lined plate.
  4. Saute onions, carrot, celery, and garlic in bacon drippings over medium-high heat until onions soften, about 3 minutes.  Whisk in flour and cook 1 minute.
  5. Whisk in broth, water, cream, and mustard.  Bring to a boil.
  6. Add potato flesh, broccoli, and ham.  Reduce heat to medium and simmer until broccoli is tender, 5-7 minutes.
  7. Add 3-1/2 cups of cheddar cheese, let melt, then stir into soup.  Season with salt and pepper.
  8. Garnish each serving with scallion, bacon, and remaining 1/2 cup of cheddar.

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From:  http://www.seriouseats.com/recipes/2014/02/carrot-rye-berry-salad-celery-cilantro-marcona-almond.html?ref=vegetarian

***(see links to other grain-berry salads below)

Prep Time: 15 minutes
Cook Time:
Total Time: 1 hour
Yield: 4 servings

1 ½ cups dried rye or wheat berries
2 bay leaves
Kosher salt
1 pound small carrots
1 cup Marcona almonds, roughly chopped
2 tsp. Dijon or whole grain mustard
1 garlic clove, minced
2 tsp. lemon juice
2 tsp. balsamic vinegar (or sherry vinegar)
3 Tbsp. olive oil
2 stalks of celery, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
Fresh ground black pepper

In a medium saucepan, cover rye berries with about 2” of water. Add one of the bay leaves and season with salt. Cook like rice: bring to a boil, lower to a simmer, and cook about thirty minutes until the berries are tender. Put the berries in a strainer, drain, and rinse with cool water. Discard the bay leaf, and let the berries drain in the sink or over a bowl for about fifteen minutes.

While the berries are cooking, put the carrots and the other bay leaf in a large saucepan with enough water to cover by an inch. Season with salt, bring to a boil over high heat, then reduce the heat and simmer the carrots for about ten minutes or until they’re tender. Drain the carrots and cool with cold running water. Peel by rubbing the skin off under the running water. Cut them into a half or one inch chunks on the bias, and set aside.

Toast the almonds in a skillet over medium heat, but toss frequently. After about five minutes they will be nutty brown and dark in spots. Set aside to cool.

Combine the mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add the drained rye berries, carrots, almonds, celery, onion, and cilantro. Season with salt and pepper. Toss gently to coat the salad in the dressing. Serve immediately, or store in the fridge for up to three days.





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from: Everyday Food magazine

Prep. Time:  10 minutes
Total Time:  30 minutes
Servings: 4

12 oz penne rigate (ridged) or other short pasta
coarse salt
2 tbsp. olive oil
1 tbsp. fresh rosemary
15 oz. pure pumpkin puree
1 garlic clove, minced
1/2 cup half and half
1/3 cup grated Parmesan
1 tbsp. white-wine vinegar
1/4 tsp. red-pepper flakes, plus more for garnish (optional)

  1.  Cook pasta in a large pot of boiling salted water until al dente.  Reserve 2 cups pasta water.  Drain pasta and set aside.
  2. In pasta pot, heat oil over medium.  Add rosemary, and fry, stirring, until starting to brown, 1 to 2 minutes.  Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.
  3. Carefully (oil is hot and will splatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot.  Stier sauce until heated through, 2-3 minutes.
  4. Add pasta to sauce, and toss to coat.  If sauce is too thick, add some reserved pasta water.  Season generously with salt.  Serve pasta sprinkled with fried rosemary and, if desired, more red pepper flakes.

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From: Farm to Fork, by Emeril Lagasse

“Tuscan Kale—also known as Lacinato kale, black kale, and dinosaur kale—is one of my favorite greens.  Its dark green, puckered leaves are hearty and hold up well in any dish.  Braise it with onions, garlic, bay leaf, and white beans….talk about a meal in one!”

Servings:  4-6

2 tablespoons olive oil
1 bay leaf
2 cloves garlic, smashed and roughly chopped
¼ teaspoon crushed red pepper
1 small red onion, sliced
1 ½ pounds Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch-wide slices (other kales would be fine)
¾ teaspoon kosher salt, plus more if needed
¼ teaspoon freshly ground black pepper, plus more if needed
3 ½ cups cooked white beans, or two 15-ounce cans cannellini beans or white beans, drained and rinsed
1 cup canned diced tomatoes, with their juices
½ cup vegetable or chicken stock, or canned low-sodium vegetable or chicken broth
Extra-virgin olive oil, for drizzling

Heat the olive oil in a large sauté pan over medium-high heat.  When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion.  Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes.  Add the kale, salt, and pepper, and cook for another 2 minutes.  Then add the white beans, tomatoes, and stock.  Cover, and cook until the kale is wilted and cooked through, about 15 minutes.  Taste, and adjust the seasoning if necessary.

Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil to taste.  Serve hot.


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From:  Everyday Food, January 2010

Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Also try these variations:  Spicy Chard with Ginger, Escarole with Onion and Lemon, Beet Greens with Bacon

Servings:  4 

1 tablespoons plus two teaspoons, extra-virgin olive oil
2 cloves garlic
2 cups cherry tomatoes
1 1/2 teaspoons fresh thyme leaves
1 pound boiled, chopped kale leaves
Coarse salt and ground pepper

In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

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From:  Fatfree Vegan Kitchen, Copyright 2007 Susan Voisin and Fatfree Vegan Kitchen

 “Okay, I made up the North African part.  This seasoning combination is of my own devising, but it conjures up images of Morocco, Tunisia, and Egypt in my imagination.  If you can get saffron, please use it.  It offers a unique flavor that there’s just no substitute for.”

Servings:  6-8

1 large onion, chopped
2 carrots, diced
4 cloves garlic, minced or pressed
1 1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8-1/4 teaspoon cayenne
1/4 teaspoon allspice
1/2 teaspoon ground ginger
generous pinch saffron, lightly crushed
2 bay leaves
1 3-inch cinnamon stick
3 cups cooked chickpeas (or 2 cans, drained and rinsed)
8 cups vegetable broth (or water plus bouillon)
1 large bunch kale, thick center ribs removed and chopped (about 8 cups)
2 cups water
salt to taste

Spray a large saucepan with olive oil spray and heat it. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes). Add the garlic and cook for 1 more minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.

Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed.  Add salt to taste and serve.

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from The All New Good Housekeeping Cookbook

Prep Time:  25 minutes
Cook Time:  12-14 minutes
Servings:  4 first course servings

1/4 cup chicken broth
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons dry vermouth
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
about 12 ounces arugula, trimmed
4 ounce wedge of Parmesan cheese
3 garlic cloves, crushed with side of chef’s knife
8 ounces shiitake mushrooms, stems removed and caps cut into quarters
8 ounces white mushrooms, trimmed and sliced
1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary, crumbled

In small bowl, mix broth, 2 tablespoons oil, vinegar, vermouth, sugar, salt, and pepper.  Arrange arugula on large serving platter.

With vegetable peeler, remove enough shavings from wedge of Parmesan to measure one cup, loosely packed.

In non-stick 12 inch skillet, heat remaining 1 tablespoon oil over medium heat.  Add garlic and cook just until golden.  Increase heat to medium-high.  Add shiitake and white mushrooms and rosemary;  cook, stirring, until mushrooms are browned and liquid has evaporated, 8-10 minutes.  Discard garlic.

Add broth mixture to skillet.  Cook, stirring, for thirty seconds.  Immediately spoon mushrooms over arugula, top with Parmesan shavings.

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from The All New Good Housekeeping Cookbook

Prep Time: 15 minutes
Cook Time:  25 minutes
Servings: 2 main-dish

2 ounces sliced pancetta or bacon, chopped
1/2 garlic clove, crushed with garlic press
8 oz cherry tomatoes, cut into quarters
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
8 ounces radiatori or rotini pasta
10 ounces of arugula, trimmed
1/8 cup freshly grated Parmesan cheese

In a nonstick 10 inch skillet, cook pancetta over medium heat until lightly browned.  If cooking bacon, discard all but one tablespoon of the bacon drippings.  Add garlic and cook, stirring, 30 seconds.  Add tomatoes, salt, and pepper and cook until tomatoes are warmed through, 1-2 minutes longer.  Meanwhile, in large saucepot, cook pasta as label directs.  Drain.  In warm serving bowl, toss pasta with pancetta mixture, arugula, and Parmesan.

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from The Goodness of Potatoes and Root Vegetables

Servings:  4

3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut oil
3 cloves garlic, peeled and thinly sliced
1 inch piece of gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced
4 tablespoons oyster sauce (optional)

Slice kohlrabi and carrots diagonally into thin, elongated ovals.  Heat peanut oil in wok or large, heavy skillet;  when it begins to smoke, toss in garlic and ginger.  Stir once then add kohlrabi and carrots;  toss and cook two minutes.  Add green onions and chilies;  stir-fry one minute, then pour in 1/2 cup water.  Cover, reduce heat and cook five minutes.  Remove cover and toss in a little salt and the oyster sauce, if using.

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from Moosewood Restaurant Cooks at Home

Servings:  6

3 1/2 cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 tablespoons fresh lemon juice
1/4 cup vegetable oil
1/2 teaspoon salt
freshly ground black pepper to taste

Toss all ingredients into serving bowl.  Can be made ahead and refrigerated, covered, until serving time.  It will keep nicely for 2-3 days.  Variations:  Add 1 tablespoon chopped fresh mint or chives or 1 teaspoon cumin.

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