Tag Archives: garlic

Broccoli Pesto

20140422-212828.jpg

It’s June! I never even finished posting about April! Busy times.

I was excited about this one because basil hadn’t come around yet, and I hate buying that bunch in a package for  $3 when  summertime consists of a $3 plant that last the whole season. This seemed like just  the summer-y meal I needed to keep my brain from wallowing in the coldness that hadn’t left yet.

This was craaaazy simple. Just put things in a blender. You don’t even cook the broccoli beforehand.

The original recipe over at Green Kitchen Stories has beautiful photos, so rather than fill this post with them, I’ll direct you there. They also didn’t add cheese, so. I took matters into my own hand and added lots. My only thoughts after making this were that it was a bit acidic for me. Something to consider if you want to change it up.

Broccoli Pesto


Ingredients:

1 large head broccoli (around 2 cups)

A couple of stems fresh basil or sage
1/2 lemon, juice
1/2 cup hazelnuts (roasted chickpeas if you’re allergic)
2 cloves garlic
1/2 cup olive oil
3/4 cup parmesan cheese, grated
2 tbsp water
salt & pepper

Directions:

Throw all the ingredients in a blender or food processor. Pulse for about a minute. Taste it. Add more olive oil or water if it feels too dry, and salt & pepper according to taste. Makes 2 cups of pesto.
Serve with pasta, in a salad, on a sandwich or in a wrap.

Advertisements

Cauliflower Alfredo Sauce

I tried this, and it was worth it. Considering actual alfredo sauce contains around a jillion more calories, I think this definitely worth trying, especially for the cauliflower-averse. It’s not super cauliflower-y, but also not quite alfredo sauce. I think mine turned out a bit bland, but I didn’t stick to the recipe strictly, so maybe that’s why. Give it a shot. Let me know what you think. Oh, I added sausage, so that’s what that is.

20140317-210705.jpg

I should also point out that it’s easy to make. Bonus points. You basically just put a bunch of things in a pot.

20140317-210806.jpg

And then put those same things in a blender. Easy.

20140317-210738.jpg

Your cat will also be confused about the fact that there is no cheese involved at all. Somehow she will have smelled cheese.

20140317-210722.jpg

Creamy Cauliflower Sauce

Ingredients:
8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)

Directions:  
Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender.
Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Recipe from Pinch of Yum, who suggests adding Parmesan cheese. I wholeheartedly agree.

Caramelized Garlic Tart

20140127-190530.jpg

Yes, really.  And shnikeys, it’s tasty. A great mix between sweet and salty (garlic vs. cheese) and healthy and indulgent (squash and yogurt vs. …cheese, again). I also think this would be great to have any time of day- I made it for dinner, but admittedly had some for breakfast and lunch the next day. Not too difficult to make, either.

Chop up some butternut squash.

20140127-190539.jpg

Bust out the mostly-reliable garlic peeling technique, and get those cloves cooking in some excessive amounts of butter.

20140127-190651.jpg

I bought a regular pie crust, even though the original recipe called for a homemade crust. No doubt that would have been unbearably delicious, but I wanted to save some $ and time, so I went with a standard Pillsbury pie crust. Anyways, you bake the bottom crust, fill it with the butternut squash, pour a mixture of yogurt, eggs, and cheddar over it. Then top it all with the caramelized garlic and some goat cheese. Nom? Nom.

20140127-190619.jpg

Here’s the recipe I used, with the original recipe I based it off of.

Caramelized Garlic Tart

Ingredients:

1 small butternut squash, skin on, deseeded
3 medium bulbs of garlic, cloves peeled
3 tbsp butter
1 tbsp maple syrup
1 tbsp cider vinegar
2 eggs
7 tbsp plain yogurt
1/4 cup grated cheddar cheese
2 oz. goat cheese (or more if you’re me)
salt and black pepper
tarragon

Directions:

Preheat the oven to 350 degrees. Roast the butternut squash in the oven for 40-50 minutes, cut-side up, until cooked through and tender.

Change the temperature of the oven if necessary, and bake the bottom of the pie crust according to the box instructions. Set aside.

Meanwhile, put the garlic in a small pan with a few tbsp of water. Simmer for a few minutes until almost tender. Add the butter, increase the heat and cook until the water has evaporated and the garlic is starting to brown. Add the maple syrup, cider vinegar, and a pinch of sea salt and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in a dark syrup.

Peel the skin from the squash, chop into 1/2″ pieces and arrange in the pie crust base. Whisk the eggs, yogurt, and grated cheddar together with a pinch of salt and some black pepper and pour over the squash. Scatter pieces of goat cheese and caramelized garlic over the tart, drizzling a little syrup on top and sprinkling with a little tarragon. Set oven to 325 degrees and bake for 30 minutes, until it sets and the top is a golden brown.

Eat it all, no matter what time of day it is.

Borrowed from a Hemsley and Hemsley recipe.

Caramelized Onion Dip with Greek Yogurt and Cream Cheese

I loves me some onion dip. Normally the main component is a loh-hotttt of sour cream, so it’s safe to say I’ve never made “real” onion dip. I was always so enchanted with the sour cream, to be honest. But this is what the project is for! Making things.

Onion_Dip_Ingredients

That top pile is loads of onion, garlic, and thyme. Bottom is scallions. All that gets added to these is Greek yogurt and cream cheese. Not as bad as mayo and sour cream, amirite? Nom nom.

This photo might look a liiiittle gross, but damn, this was good. Normally, french onion dip tastes pretty salty (maybe it’s the chips I eat it with), but this was somehow sweet and cheesy and delicious. DELICIOUS. I’m not sure I can go back to the mix ever again.

Onion_Dip

I roughly followed the recipe below, BUT. Used one white, one red, and one yellow onion, as the grocery store was a bit onion-shy. I also cooked them for about 40 minutes, adding a little bit of brown sugar at the end.

Caramelized Onion and Garlic Dip

Ingredients
1/4 cup olive oil
1 teaspoon fresh thyme leaves
1 shallot, peeled and chopped
2 cloves garlic, chopped
1 large Spanish onion
1 Vidalia onion, finely chopped
3 cipollini onions, finely chopped
1 medium red onion, finely chopped
Salt and freshly ground black pepper
1 cup fat-free Greek yogurt
1 cup reduced-fat cream cheese
3 scallions, chopped (about 1/2 cup)
1 bunch fresh chives, chopped (about 3 tablespoons)

Directions
In a large saute pan over medium heat, add the olive oil. Add the thyme, shallots, garlic and all the varieties of onions. Saute, stirring constantly. (Onions absorb oil quickly, so add more if necessary.) Continue to cook until the vegetables are lightly browned, about 15 minutes. Remove from the heat and season with salt and pepper. Let cool slightly.

In a medium bowl, add the yogurt and cream cheese and stir together. Add in the onions, scallions and chives. Stir well to combine.

Link to the original recipe here.

Update: GARLIC and ONIONS

A friend pointed out that zucchini should be saved for the summertime. This is what I need you all for! Reason!

I’ve actually decided that this month will be dedicated to onions/garlic. Because why not spotlight something that is usually treated as an accent to every other thing in a dish. Because onions and garlic are mother-flipping DELICIOUS.  And because this:

Screen Shot 2014-01-09 at 9.52.15 AMimage credit

Nommmmmm.

Stay tuned. Apparently pickled garlic is a thing!

January: Vegetarian Quinoa Chili

So, no. I didn’t plan ahead. I’ve found myself on January 5th making something that has several vegetables in it so that I can decide which one will be January’s vegetable after the fact. I’ll let you know what I decide.

quinoa-chili2But this vegetarian chili (from Two Peas and Their Pod) was damn good. And seriously surprisingly filling. The only thing I should point out is that my grocery store was out of red peppers (alleged snow apocalypse scared people into stocking up on veg), so I replaced it with corn. I also used a jalapeno, but a little less chili powder. Not a big spice person, but this had a good kick.

Maybe I’ll need to get better at this, but though the above is what theirs looked like. Below is what mine looked like. Throw some cheese and sour cream on top, and it’s goooooold.

Processed with VSCOcam with f2 preset

My plan is to decide on one of the vegetables involved as the January vegetable. Probably zucchini? I’m not going to lie to you guys, I don’t have my shit together. It makes enough for several days, though, so I won’t need to decide for a few days. Recommend!

Vegetarian Quinoa Chili

Yield: Serves 10-12

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This hearty chili is made with beans, vegetables, and quinoa. Meat lovers and vegetarians will love this chili!

Ingredients:

1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2-3 tablespoons chili powder, depending on your taste (we used 3)
1 tablespoon ground cumin
Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

Directions:

1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.