Tag: garlic

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Recipes

Broccoli with Garlic Sauce

If you’re looking for a doppelganger for the cloyingly sweet broccoli with garlic sauce from the local take out joint (my favorite? Wah Yeung on 43rd Ave.), this isn’t your recipe. But if you want something with a light sauce and lots of kick, give this a try. Be sure not to overcook the broccoli.
I serve this over brown rice. If I’m especially hungry, I’ll pick up a couple egg rolls from the local joint to flesh out the meal.

Ingredients
2 large bunches of broccoli; florets cut to bite-sized pieces, stalks peeled and sliced into diagonal small pieces
4 large garlic cloves, minced + 1 clove thinly sliced
nice chunk of minced ginger
1/2 cup broth or water
1 T soy sauce or Bragg’s Amino Acids
1 T cornstarch
1 T honey
1 ts sesame oil
2 ts crushed red pepper flakes (more if you like!)
olive oil or Pam
scallions for garnish

Method
1. Chop and peel and dice all your produce

2. Make the sauce by mixing the minced garlic, minced ginger, soy sauce or Bragg’s, cornstarch, honey, sesame oil and crushed red pepper flakes

3. Heat large pan or wok on hight. Spray with oil and brown sliced garlic clove. Once garlic is browned, add broccoli for 1 minute. Reduce heat to medium and add 1/4 cup of water or broth.

4. Cover and cook for 2 minutes or so.

5. Add the sauce and cook for another minute or 2

6. Garnish with sliced scallions.

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Recipes

Spiced Quinoa with Black Beans & Onions

I literally make this recipe a couple times a month. Every time I make it, it’s a little different. I kind of do my own thing and measure by taste. Hope you enjoy it as much as I do! I usually make a cilantro guacamole to top it with and if I have sour cream in the fridge, we top with that too! – Jessica

Ingredients
Black Beans (1 can or equivalent of prepared dried beans)
1/2 diced red pepper
1/2 a large onion diced or 1 small one
2 finely chopped celery stalks
2 cloves of garlic chopped
Veg or chicken broth
1 ts tomato paste
Lime
Cheese-cheddar/mexican
Cumin
Chilli powder
Chopped cilantro
Olive oil
Salt and pepper to taste
Cooked quinoa
Splash of OJ (optional)
green olives (optional)

Method
1. Saute onions and garlic in oil till almost soft.

2. Add red pepper, celery and saute a couple minutes.

3. Add spices to taste, black beans, tomato paste, 1 TS fresh lime juice, a dash of OJ, green olives and enough chicken broth that it is slightly soupy. Let simmer till liquid is mostly gone.

4. Serve over hot quinoa and sprinkle with cheese, cilantro and fresh lime.

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Recipes

Cilantro Lime Rice


Recipe and image via Rockin Robin

How can you not love a recipe by someone named “Rockin Robin”?

Ingredients
1 Tbsp. olive oil
1 cup basmati rice**
1 1/2 cups chicken or veg broth
2 to 3 cloves garlic, minced
2 Tbsp. fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp. salt

Method
1. Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

2. Add the broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.

3. When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

**If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

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Recipes

Escarole Soup with Rice


recipe via Mark Bittman, image via Evan Sung for New York Times

Ingredients
1/4 cup (4 tablespoons) extra virgin olive oil
4 cloves garlic, finely minced, plus 5 cloves garlic, thinly sliced
1/2 cup chopped onions
4 cups coarsely chopped escarole (approx 1 head)
6 cups chicken, vegetable stock, or water
1/4 cup short-grain white rice, like arborio
Salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional)

Directions
1. Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.

2. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.
3. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.

4. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

Yield: 4 servings

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Recipes

Stir-Fried Bok Choy with Ginger and Garlic


recipe via Robin Miller

Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Directions
1. Heat oil in a large skillet over medium heat.

2. Add garlic and ginger and cook 1 minute.

3. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.

4. Season, to taste, with salt and black pepper.

Yield: 4 servings

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Recipes

Sauteed Japanese Salad Turnips

Ingredients
2 bunches of Japanese salad turnips with greens
2 cloves of garlic, minced
1 small red onion, diced
salt and pepper
2 tsp. sesame oil (or olive oil)

Instructions
1. Heat oil over low-medium heat in a large skillet.

2. Trim greens and stalks from turnips and set aside. Trim turnips and slice in half.

3. Add turnips to skillet and cook for 10 minutes or until just starting to brown, stirring occassionally.

4. Add garlic and onion; saute for five minutes.

5. Add turnip stalks to skillet and saute for two minutes.

6. Tear greens into bite sized pieces and add to skillet. Cook until greens are wilted, another couple of minutes.

7. Top with salt and pepper and serve.

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Recipes

Tomato, Chard & Black Bean Salad with Spicy Lime Vinaigrette


recipe and image via fridgeandtunnel

Ingredients
Juice of 1 lime (2 Tbsp)
2 Tbsp Extra Virgin olive oil
1 small jalapeno with some seeds, minced
1 large clove garlic, minced
3/4 tsp sea salt, or to taste
2 packed cups (1 bunch) chopped fresh chard leaves and tender stalks
1 (15 oz) can black beans, drained, not rinsed
2 vine-ripened tomatoes, diced
1/3 cup finely diced red onion

Instructions
1. Whisk lime juice, oil, jalapeno, garlic, & salt in a medium bowl.

2. Add the chard, beans, tomato, and red onion and gently toss.

3. Serve at room temperature.

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Recipes

Escarole & Pine Nuts


recipe via Golden Earthworm

Ingredients
1 head escarole, about 1 1/4 to 1 1/2 pounds
4 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
2 tablespoons pine nuts

Directions
1. Bring 3 quarts water to a rolling boil.

2. Separate the escarole leaves and rinse thoroughly. Drop leaves into the boiling water and boil, covered, until tender, about 35 minutes

3. When the escarole is tender, drain thoroughly and let dry.

4. In a 12 to 14-inch saute pan, heat the olive oil until hot but not smoking.

5. Roughly chop the escarole.

6. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes.

7. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes.

8. Add the escarole and stir until well-cooked and very soft, about 5 minutes.

9. Remove from the heat and serve immediately.

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Recipes

Sweet Potato & Sausage Soup


recipe adapted from Smitten Kitchen

Ingredients
3 TB extra-virgin olive oil, divided
10 oz cooked, smoked linguica or chorizo sausage, cut into 1/4-inch-thick slices 2 medium onions, chopped
2 large garlic cloves, minced
2 lbs sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 lb white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 c. low-salt chicken broth
1 lb. oz fresh spinach

Directions
1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, about 8 minutes. Transfer sausage to paper towels to drain.

2. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits.

3. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes.

4. Stir in remaining 1 tablespoon oil.

5. Season with salt and pepper and serve.

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Recipes

Steel-cut Oat Risotto with Butternut Squash

via Cookinglight.com
Ingredients

SQUASH:
2 cups diced peeled butternut squash (about 1/2 small squash)
1 tablespoon olive oil
1/2 teaspoon chopped fresh sage
1/4 teaspoon salt
Dash of freshly ground black pepper

RISOTTO:
1 1/2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
Cooking spray
3/4 cup diced onion
2 garlic cloves, minced
2 cups steel-cut oats
1 cup dry white wine
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 teaspoons chopped fresh sage
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
4 cups sliced cremini mushrooms (about 1 pound)
1/2 teaspoon salt
Coarsely ground black pepper (optional)

Directions
Preheat oven to 400.
SQUASH
1. Combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat.

2. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes.

3. Set aside; keep warm.

RISOTTO
1. Bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.

2. Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until golden.

3. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.

4. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

5. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

6. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes).

7. Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.

8. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown.

9. Stir in squash; cook 1 minute or until thoroughly heated.

10. Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.

Nutritional Information
Calories: 356 (29% from fat)
Fat: 11.3g (sat 3.9g,mono 4.4g,poly 1.7g)
Protein: 16.7g
Carbohydrate: 51.4g
Fiber: 8g
Cholesterol: 15mg
Iron: 3.9mg
Sodium: 738mg
Calcium: 242mg