Tag Archives: garlic

Vegetable Noodles With Shrimp from thewoksoflife.com

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1 tablespoon oil
1 small onion, diced
3 cloves garlic, minced
¼ cup dried shrimp, soaked (optional)
1 teaspoon Shaoxing wine
2 cups veggie stock
1 teaspoon salt
½ teaspoon sugar
8 oz. dried broad bean noodles, soaked 30 minutes
1 medium zucchini, sliced into noodles
1 large carrot, sliced into noodles
2 teaspoons soy sauce
½ teaspoon sesame oil
1/8 teaspoon white pepper
12 oz. large shrimp, peeled and deveined
1 scallion julienned
Cilantro, to garnish (optional)

Prep all of your ingredients and have them ready before you start cooking. Heat a wok over medium high heat and add the oil, onion, garlic, and dried shrimp. Stir-fry until the onion is translucent. Add the shaoxing wine and stir-fry for another 30 seconds. Add the chicken stock, salt, sugar and broad bean noodles. Turn down heat to low and let everything simmer for about 10 minutes.

Add the zucchini and carrot “noodles,” along with the soy sauce, sesame oil and white pepper. Turn the heat up to medium and cook for another 5 to 10 minutes, reducing almost all of the liquid. If you like your noodles a bit more soupy, you can add more chicken stock.

Stir in the shrimp and scallions and cook for another 2 minutes, or until the shrimp is just cooked through. Garnish with cilantro and serve!  Yield: 2-4 servings

 

Chunky Portabella Veggie Burgers

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  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce
  9. from the http://www.thekitchenwhisperer.net/

 

Creamy Curried Kale and Chickpeas from fatfreevegan.com

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Feel free to use othecreamed-kale-chickpeas-curry2r greens besides kale, whatever you have on-hand.

  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon ginger root, minced, or 1 tsp. powdered ginger
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala (see below)
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/4 teaspoon red pepper flakes
  • 8 cups chopped kale, packed (1 10-ounce bunch, about 6 ounces after stems removed)
  • 1/2 cup low-sodium vegetable broth
  • 1 cup unsweetened soymilk or other non-dairy milk
  • 1/4 cup raw cashews
  • 2 tablespoons nutritional yeast, optional
  • 2 tablespoons tomato paste
  • 2 15-ounce cans chickpeas, drained and rinsed well
  • salt to taste
  1. Heat a large, non-stick skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic, ginger, and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
  2. Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.
  3. While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. When the kale is done, add it to the blender and blend until smooth.
  4. Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt to taste and serve over basmati rice.  Number of servings 6

 

one-pan farro with tomatoes from smittenkitchen.com

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2 cups water
1 cup farro
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces tomatoes
1 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Serves: 4 as a side, 2 as a hearty main

 

Pancotto (Tuscan Bread Soup)

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  • 1/2 pound (250 grams) stale white bread (Italian style loaf), crusts on
  • 3 tablespoons extra virgin olive oil, plus more for serving
  • 1/2 onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 clove garlic, minced
  • 1/2 tsp marjoram
  • 1/2 tsp oregano
  • 1 pinch salt
  • pinch chili flakes
  • 1 teaspoon dried chile (or chopped fresh chile)
  • 4 cups (1 liter) water or veggie stock 
  • 3/4 cup (80 grams) finely grated Pecorino Romano or Parmesan cheese, divided
  • Handful of fresh parsley
  1. Roughly chop the bread into chunks, pass under some cold running water quickly to soften (but not soak), and crumble into pieces. Set aside.
  2. Add the olive oil to a large casserole or soup pot, and gently saute the onion, carrot, celery, and garlic with a pinch of salt until softened but not browned, about 10 minutes. Add the chile and water and bring to a boil. Add herbsLet simmer gently until the vegetables (in particular the carrot) are cooked through and the broth is fragrant, about 10 minutes.
  3. Add the bread and cook until the soup has become thick and creamy with the appearance of oatmeal, about 10 minutes. Stir through half the cheese and remove from the heat. Let sit a further 5 to 10 minutes, covered, before serving in shallow bowls with the rest of the cheese sprinkled on top, some herbs, and a drizzle of olive oil.  Serves 4

 

Caesar Salad Dressing

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2 small garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard (I like the brand Maille)
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality such as Hellmann’s
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking.

By Jennifer Segal, adapted from Gourmet magazine
Servings: Makes 1-1/3 cups

Braised Lentils With Mushrooms and Kale from washington post

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  • 1 cup dried French green lentilsIMG_5901
  • 3 cups homemade or low-sodium store-bought vegetable broth
  • 8-12 ounces assorted mushrooms (such as cremini, shiitake and oyster), cleaned
  • 3 tablespoons unsalted butter
  • 1 small onion, cut into 1/2-inch dice (about 1/2 cup)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 3-4 cloves garlic, finely chopped
  • 1/2 cup dry white wine (may substitute sake or sherry)
  • 1/2 cup heavy whipping cream (may substitute half-and-half)
  • 1 tablespoon extra-virgin olive oil (optional)
  • 8 ounces kale, stemmed and coarsely chopped

Rinse the lentils thoroughly. Combine them with the broth in a medium pot over medium-high heat and bring to a boil. Reduce the heat until the liquid is barely bubbling and cook, uncovered, until the lentils have swelled and absorbed much of the liquid and are barely tender but intact and not mushy, 25 to 30 minutes. Remove from the heat.

Remove and discard the stems from any mushrooms of the tough-stem variety, such as shiitakes. (For oysters, remove and discard just the thickest part of the bottom of the stem, and leave creminis and button mushrooms intact.) Coarsely chop the mushrooms.

Melt the butter in a large skillet over medium-high heat; cook for a few minutes, until it is lightly browned. Add the onion and cook, stirring, for another minute, until the onion just starts to get tender. Add the mushrooms and salt in an even layer. Cook undisturbed for 2 minutes or until the bottom layer is deeply browned. Stir a few times, pack the mushrooms into an even layer again and cook undisturbed for another 2 minutes or until the bottom layer is browned. Repeat another time or two, until all the mushrooms are deeply caramelized and have shrunk, 7 to 9 minutes total.

Add the garlic and cook, stirring, for another minute, then pour in the wine. Deglaze the pan by scraping up all the flavorful brown bits from the bottom. Cook to reduce the wine until no liquid remains.

Reduce the heat to medium-low and add the cream. Let it bubble gently for 2 minutes, until slightly reduced and thickened, then add the cooked lentils and their liquid. Stir to combine, taste, and add more salt if needed. Cover the pan and let it cook, barely bubbling, for 5 minutes.

Add the kale to the lentils. Cover and cook until the kale is tender but still bright green, 2 to 3 minutes. Taste, and add more salt, if desired. Divide the lentils among serving bowls and top each with an egg, if using. Serve hot.

Farro Risotto from Nigella Lawson

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  • 1/2 cup dried porcini
  • 1/2 cup recently boiled water
  • 1/4 cup olive oil
  • 1 leek (washed and trimmed), halved lengthwise and thinly sliced
  • 2 3/4 cups pearled farro (perlato)
  • 1/4 cup Marsala
  • 5 cups broth, vegetable, chicken, or porcini
  • 8 ounces crimini mushrooms
  • sliced leaves from a few sprigs of fresh thyme or 1/2 teaspoon dried thyme
  • 1 clove garlic, peeled
  • 1/4 cup ricotta
  • 1/4 cup grated Parmesan
  • 3 tablespoons chopped fresh parsley, to serve

1. Cover the dried porcini with 1/2 cup of recently boiled water, then fill the kettle and put it on the heat again if you are making up the broth with concentrate, cube, or powder. In a wide, heavy saucepan (that comes with a lid) add 2 tablespoons of the oil and the fine jade tangle of leek, and cook, stirring frequently, for about 5 minutes or until the leeks are softened.

2. Drain the porcini, reserving the soaking liquid, then chop them and add them to the pan. Stir well, then add the farro and turn it gently but thoroughly in the pan. Tip in the Marsala and porcini-soaking water and let it bubble up.

3. Make up the broth as wished and add this to the farro pan, stir, bring to a boil, and then clamp on a lid, turn down the heat, and let it cook at a simmer for 30 minutes, until the farro is cooked and all the liquid absorbed.

4. While the farro is cooking, warm the remaining 2 tablespoons oil in a medium-sized frying pan and cook the sliced crimini mushrooms for about 5 minutes or until they begin to soften (they will first seem alarmingly dry) at which point add the thyme, grate in (or mince and add) the garlic, and cook for a further 5 minutes or until the mushrooms are juicy and soft. Remove from the heat if there is still time on the clock for the farro. Once the farro is cooked, take it off the heat, too, and add the cooked mushrooms. Stir in the ricotta and Parmesan (they will melt in the heat of the farro) until the farro is creamy, then sprinkle with parsley and serve.

 

Really Awesome Black Bean Burgers from seriouseats.com

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  • 20140324-black-bean-burger-recipe-food-lab-primary-final-thumb-625xauto-3905202 (15 ounce) cans black beans, rinsed and drained
  • 4 tablespoons vegetable oil, divided
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 large poblano pepper, finely chopped (about 1 cup)
  • 3 medium cloves garlic, minced
  • 1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon sauce
  • 3/4 cup roasted cashews
  • 1/2 cup finely crumbled feta or cotija cheese
  • 2 tablespoons mayonnaise
  • 1 whole egg
  • 3/4 cup panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • Cheese as desired, such as pepper jack, cheddar, muenster, or Swiss (optional)
  • 6 to 8 hearty hamburger buns, toasted
  • Condiments as desired, such as Chipotle Mayonnaise, ketchup, mustard, or mayonnaise (optional)
  • Toppings as desired, such as shredded lettuce, sliced onions, and pickles (optional)

  1. Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.

  2. While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.

  3. Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
  4. When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.

  5. To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.

  6. Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

New Orleans’ Style White Beans

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1 pound great northern beans, dried
1 medium onion
2 ribs celery
1 small green pepper
4 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon white pepper
1 tablespoon soy sauce (or gluten-free tamari)
1 teaspoon salt
1 tablespoon Tabasco, or to taste
hickory smoked salt, to taste (optional, but good)

Soak the beans overnight. (Or do a quick-soak by putting them into the pressure cooker with enough water to cover them by three inches. Bring to high pressure and cook for 1 minute. Allow pressure to come down naturally before opening the cooker.)

Drain the soaking liquid. Put the beans into the pressure cooker with 5 cups water and start heating, uncovered.

Meanwhile, chop all vegetables fine, by hand or in a food processor. As you chop each one, add it to the pressure cooker. Add remaining ingredients except Tabasco and hickory smoked salt. Check water level in cooker and add another cup if there isn’t sufficient water to cover all ingredients by 1 inch.

Seal the pressure cooker and set the timer for 12 minutes (electric) or bring to high pressure and cook for 12 minutes once pressure is reached. Remove from heat (or turn off electric cooker) and allow pressure to come down naturally.

If pressure is not down in 20 minutes, quick-release the pressure. Check beans for doneness. They should be tender, and most should be starting to fall apart. If your beans are still tough, return them to high pressure for a few minutes. If beans are tender, add Tabasco and smoked salt and cook uncovered until liquid reduces and the cooking water starts to become more like a sauce. Stir often to make sure they are not burning on the bottom and to incorporate any dried beans on the sides of the pot. After about 20 minutes, if the liquid still seems watery rather than creamy, you can take an immersion blender and blend part of the beans (be sure to remove bay leaves first).Add additional salt to taste. Serve over hot rice with hot sauce on the table.
Servings: 8
Note: To cook in a regular pot, follow all directions, add water to 1-inch over beans, cover, and cook on low until beans are beginning to break down and the water has become a sauce, at least 2 hours. Stir periodically and add more water as needed (several cups may be needed).