Tag Archives: garlic

Linguine with shrimp scampi from Ina

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VegetaIG0511_linguine-with-shrimp-scampi_s4x3.jpg.rend.snigalleryslideble oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

fabulous-sweet-potato-burger-clinton-kelly

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  • 1the-chew_recipe_2867880_1000x400_1459186690065 1/2 pounds sweet potatoes (peeled and cut in 1-inch cubes)
  • 2 tablespoons olive oil
  • 2 cloves garlic (peeled and minced)
  • 2 tablespoons Worcestershire sauce
  • 1/2 red onion (peeled and finely diced)
  • 1 cup chickpeas (rinsed and drained)
  • 1 1/2 cups rolled oats
  • 1/2 cup cashews (finely chopped)
  • 2 tablespoons coconut oil

TO SERVE

  • 4 potato buns (toasted)
  • 1 avocado (peeled and thinly sliced)
  • 1/4 cup mayonnaise
  • 1/2 cup pickled red onions
  • 4 leaves green lettuce
  • 1/4 cup dijon mustard
  • For Sweet Potato Patties: preheat oven to 400ºF. In a large bowl, toss sweet potatoes and garlic with olive oil and season with Kosher salt and freshly ground black pepper. Place on baking sheet and roast for 35-45 minutes or until tender. Remove from the oven and allow to cool slightly.
  • In the bowl of a food processor pulse to combine sweet potato, Worcestershire, onion, and chickpeas.
  • Remove mixture to a large bowl and add the rolled oats and cashews and mix to combine. Form into five patties.
  • In a large sauté pan add the coconut oil and heat over medium-high heat. Add patties and cook until golden brown, about 4 minutes, flip and cook another 4 minutes. Remove and keep warm.
  • To Serve: place buns on a sheet tray and place in the oven. Toast until golden brown, about 4 minutes.
  • On the bottom of the bun place burger patty. Top with avocado, pickled onions and green lettuce. Spread mayonnaise and Dijon mustard on top bun and place on top of the burger. 
  • Tip: use a plastic lid and plastic wrap to help form the burger patties into perfect rounds.

 

Fish Taco Sauce from food.com

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  • picgZxzgl1⁄2 cup mayonnaise
  • 1⁄2 cup sour cream or 1⁄2cup Greek yogurt, plain
  • 1 lime, juiced
  • 1tablespoon capers, minced to taste
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon dried dill weed
    minced garlic
  • 1⁄4 teaspoon chipotle, to taste (optional)
    cilantro
  1. Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.

Squash-Rice Casserole

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8 cups sliced zucchini (about 2 1/2 pounds)
1 cup chopped onion
garlic minced
1-2 tbsp olve oil
2 cups cooked rice
1 cup  sour cream
1 cup (4 ounces) shredded cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 cup Italian-seasoned breadcrumbs
parsley for color
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Cooking spray

Preheat oven to 350°.

Saute first 3 ingredients in olive oil until tender. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.

 

dmv note:  I halved the recipe, used yellow squash and cubed brie it was quite tasty.

 

Lick-the-Spoon Cilantro Jalapeno Aioli from allrecipes.com

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19313583/4 cup olive oil mayonnaise
1/2 lime, juiced
3/4 teaspoon ground cumin

Balti-Baked Squash with Feta, Tomato & Mint from The Indian Family Kitchen: Classic Dishes for a New Generation

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BaltiBakedSquash_INDIANFAMILYKITCHEN

  • 2 butternut squash, cut in half lengthwise and seeds removed
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp garam masala
  • 1 tbsp vegetable oil or light olive oil
  • 1 cup spinach leaves, roughly chopped
  • 1 3/4 oz feta cheese, crumbled
  • 2 garlic cloves, finely chopped
  • 2 tbsp finely chopped mint leaves
  • 6 sun-dried tomatoes in oil, drained and roughly chopped
  • grated zest and juice of 1 lemon

Preheat the oven 400°F. Lay the squash, cut-side up, on a rimmed baking sheet.

Roughly crush the cumin and coriander seeds, peppercorns and red pepper flakes with a pestle and mortar before mixing in the garam masala and oil. Rub all over the squash, especially on the flesh side, and bake in the oven for 45 minutes, or until you can put a knife through the flesh of the squash easily.

In the meantime, make the filling by mixing together the spinach, feta, garlic, mint, sun-dried tomatoes and lemon juice.

When the squash is soft, take out of the oven and scoop out nearly all the flesh, leaving a 1/2-inch border of flesh around the inside of each squash half. Mix the scooped-out squash with the filling and pop it all back into the grooves you have just carved out. Sprinkle over the lemon zest and roast in the oven for a further 10 minutes. Serve with a delicious crisp salad, such as Green Bean Salad with Mint, Roasted Fennel & Garlic.

 

Caesar dressing from Daphne Oz

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  • 2 teaspoons capers (drained and finely chopped)
  • 1 clove garlic (minced)
  • 1 teaspoon Dijon mustard
  • 1 lemon (juiced)
  • 3 tablespoons Parmesan cheese (finely grated)
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper (to taste)
  • For the Dressing: using a mortar and pestle, mash the capers and garlic together. Add the mustard, lemon juice, Parmesan cheese, Worcestershire sauce and oil, and mix to combine. Season with Kosher salt and freshly ground black pepper.
  • To assemble the sandwich, spread 1 tablespoon of dressing on one piece of bread and top with 2 romaine leaves. On the other piece of bread place the turkey. Place the two sandwich halves together and slice in half.
  • Helpful Tip: as an easy appetizer add a tablespoon of dressing into the bottom of a small mason jar and place a romaine lettuce leaf on top!

Baked garlic parmesan potato wedges

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  • 3-4 large russet potatoes, sliced into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese
  • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
  1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.
  2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
  3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping. 4-6 servings

 

Vietnamese Dipping Sauce by Mai Phom

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  • download3 Thai bird chilies or 1 serrano chili, or to taste
  • 1 clove garlic, sliced
  • 3 tablespoons sugar
  • 2/3 cup warm water
  • 1 1/2 tablespoons fresh lime juice
  • 5 tablespoons fish sauce
  • 2 tablespoons finely shredded carrots for garnish (optional)

Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic, and sugar in a mortar and pound into a coarse, wet paste. (If you don’t have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.

Note: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.

Better Tomorrow Vegan Chili from splendid table

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461153915The story of chili always ends with the statement that it’s better the second day. So why don’t we just make it ahead of time and consider that first day as part of the cooking process? I do. My “vegan-ified” version uses pecans, which have a distinct richness and “meaty” mouthfeel, and play very nicely with the brown spices. The dried mushrooms are a nifty addition that I learned from Cook’s Illustrated. Not only do the pulverized mushrooms thicken the chili, they also add that forest-floor bass note that we interpret as “hearty.” I keep some dried mushroom powder in my spice rack at all times—whatever’s cheapest—and you should too. A spoonful will add a layer of complexity to vegan dishes and omnivorous dishes alike.

 

  • 3 tablespoons vegetable oil
  • 16 ounces button mushrooms, stems removed, wiped clean, and quartered
  • 1 yellow onion, diced
  • 1 large green bell pepper, seeds and ribs removed, diced
  • 2 jalapeño peppers, seeds and ribs removed, finely minced
  • 2 garlic cloves, finely minced
  • 2 cups pecans (about 7 ounces), toasted, very finely chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 cinnamon stick
  • Two 15-ounce cans kidney beans, drained and rinsed
  • One 28-ounce can diced tomatoes, with juice
  • 2 cups vegetable stock (or vegetable broth, and cut the salt by half)
  • One 15-ounce can tomato sauce
  • One 1-ounce package dried mushrooms (whatever is cheapest), pulverized in a blender
  • 1 tablespoon kosher salt

In a large heavy-bottomed pot over medium-high heat, heat the oil and add the fresh mushrooms. Cook, stirring only once, until browned, about 6 minutes.

Add the rest of the ingredients to the pot. Scrape the bottom of the pot and stir to incorporate. Simmer until the vegetables and nuts are soft, about 30 minutes. Let cool. Refrigerate overnight.

HOLD IT? Keep the chili in the fridge for up to 4 days.

Reheat the chili in a pot over low heat, stirring often.

PLATE IT! My ideal chili-serving vessel would be the dolsot, which is an individual Korean earthenware bowl that retains tons of heat. You can find them online. Warm them up slowly in the oven, and then ladle in the chili. Or you can scoop the chili into a bowl. Garnish with whatever you like (see below).

BREAK IT: Chili is kind of an open-source recipe. Now that you’ve made it, customize it to your liking. Change the beans, add some greens, or even wrap it in a tortilla and fry it up like the chimichangas.