Category Archives: Garlic

Fennel & Zucchini Pasta

1 box pasta
1 medium fennel bulb, diced
1 medium zucchini, diced
3 cloves garlic, minced
1/2 cup shredded parmesan cheese
salt and pepper to taste
2 Tablespoon oil, divided

Prepare pasta as directed on the package. While the pasta is cooking, heat 1 Tablespoon oil in a sauté pan over medium heat. Add the fennel, zucchini and garlic and sauté until softened, approximately six minutes. Remove from heat.
Drain and rinse the pasta. Place the pasta in a bowl. If desired, drizzle a tablespoon of olive oil over the pasta to reduce stickiness. Toss the pasta. Add the vegetables and stir in the cheese. Add salt and pepper if necessary.

**Try topping, or serving with diced tomatoes**

Cilantro Peanut Dip

from Bill Brewer
1/4 cup oil (olive or canola)
1-2 cups cilantro
1 cup unsalted peanuts
3 cloves garlic
1/4 cup soy sauce
2 TBS rice wine vinegar
1/3 cup sugar
1 TBS lemon juice
1 small hot pepper – to taste
1 small sweet pepper
Add everything in a food processor and blend to a smooth consistency. Use as a dip for veggies, crackers, or my favorite – pretzels!

Grill-Roasted Garlic

1 cup garlic cloves (peeled)
1 TBS butter
1 tsp olive oil (enough to lightly drizzle over cloves)
2 tsp to 1 TBS soy sauce
Sprinkle to taste with salt, pepper, or other seasonings you enjoy

Mix all ingredients together and let sit for 5 minutes.
Seal all ingredients in tinfoil packet, and place on grill. Grill on indirect heat for 15 to 25 minutes. Then open up foil, so that liquid can evaporate and grill for 5-15 more minutes.
Cloves can be eaten as is, added to pasta, or spread on a baguette or crackers.

Grilled Bread with Zucchini, Basil and Ricotta

4 1/2-inch-thick slices country bread
2 tablespoons olive oil
4 small zucchini (about 2 pounds), thinly sliced lengthwise
1 cup fresh basil, leaves torn
1-2 cloves garlic, minced
1/4 teaspoon crushed red pepper
kosher salt
1 cup fresh ricotta
Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.
Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side.
Toss the zucchini in a large bowl with the basil, garlic, red pepper, ½ teaspoon salt, and remaining tablespoon of oil.
Top the bread with the zucchini and ricotta.

Chicken and Vegetable Casserole

2 TBS plus 1 TBS olive oil
1 tsp salt
1/2 tsp ground black pepper
1 TBS minced fresh parsley
1 TBS minced fresh basil
1 tsp minced garlic
3 zucchinis, chopped
1 green bell pepper, chopped
1 red onion, chopped
3/4 cup celery, chopped
1 lb. skinless chicken breast (4 breasts)
1 cup vegetable stock
Preheat oven to 375 degrees. In a large bowl, stir together 2 TBS olive oil, 1/2 tsp salt, 1/4 tsp pepper, parsley, basil and garlic. Add vegetables, mix well and arrange in a casserole dish. Mix 1/2 tsp salt, 1/4 tsp pepper and 1 tsp oil; brush the mixture over the chicken breasts, place chicken on vegetables. Bake about 20 minutes then add 1 cup of vegetable stock. Bake 25 more minutes more or until chicken is cooked and internal temperature reaches 165 degrees.

Serves about 4 (1 cup/serving). Per 1 serving:
240 calories, 11 g fat, 26 g protein, 7 g carbohydrate, 2 g fiber, 890 mg sodium

Lemon-Butter Snow Peas

½ lb. fresh snow peas
1 Tbsp. water
1 tsp. minced garlic
1 tsp. butter
1 tsp. lemon juice
½ tsp. Italian seasoning
In a microwave-safe dish, combine snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. In a small bowl, combine butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat.

Serves 2. Per serving: 70 calories, 2.5 g fat,
3 g protein, 9 g carbohydrate, 2 g fiber,
20 mg sodium

Poached Fish with Napa Cabbage

2 cups and 1 Tbsp. chicken broth
1 Tbsp. fresh minced ginger
1 lb. thick cod fillet or halibut, cut into 1½ inch pieces
1 cup chopped scallion
1 tomato, chopped
1 Tbsp. chopped fresh mint
2 Tbsp. lime juice
4 cups finely shredded Napa cabbage
3 tsp. minced garlic
2 cups chopped mung bean sprout
Salt and white pepper to taste*
1 Tbsp. toasted sesame seeds
Directions: In a large skillet, heat 1 Tbsp. broth; add ginger and fish, sauté for 2 minutes constantly stirring. Add rest of broth and bring to simmer on high heat for about 3 minutes. Add remaining ingredients except sesame seeds. Stir and cook for about 3 minutes. Season with salt and pepper, top with sesame seeds.

*additional salt and pepper not included in analysis
Serves 4 (about 1 ½ cups each) Per 1 serving : 180 calories, 3 g fat, 25 g protein, 12 g carbohydrate, 4 g fiber, 560 mg sodium

Chinese Chicken Noodle Soup with Sesame and Green Onions

1 lb. skinless boneless chicken breast, cut in 1/4″ strips
3 Tbsp. soy sauce
2 Tbsp. dry Sherry (cooking wine)
2 Tbsp. oriental sesame oil
3 tsp. minced garlic
3 Tbsp. tahini (ground sesame seeds)
2 Tbsp. peeled and minced fresh ginger
1 Tbsp. sugar
1 Tbsp. seasoned rice vinegar
1½ tsp. chili-garlic sauce
4 cups Napa cabbage, chopped
6 green onions, thinly sliced
8 cups canned low salt chicken broth
14 oz. package Chinese pan-fry noodles, cooked and drained
½ cup fresh cilantro
Salt and ground black pepper to taste*
Directions: In a medium bowl, stir chicken, soy sauce, Sherry and 1 Tbsp. sesame oil. Let stand 20 minutes or refrigerate up to 2 hrs. In a small bowl, whisk garlic, tahini, ginger, sugar, vinegar and chili sauce. In a heavy large pot, over medium-high heat, heat remaining sesame oil, add cabbage and green onions; sauté about 5 minutes or until cabbage is tender. Add broth and bring to a boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer about 5 minutes or until chicken is cooked and internal temperature reaches 165 degrees. Add noodles, stir in half of cilantro. Season with salt, pepper and remaining cilantro.

*additional salt and pepper not included in analysis
Serves 12 (one cup each). Per 1 serving : 220 calories, 7 g fat, 16 g protein, 25 g carbohydrate, 2 g fiber, 680 mg sodium

Oven-Roasted Beets & Garlic

4 large beets, trimmed, peeled and quartered (about 2 cups)
6 garlic cloves, quartered
1 TBS minced thyme
2 tsp olive oil
1/4 cup + 1 TBS orange juice
Directions: Preheat the oven to 375. In a 9×13” baking pan, combine the beets, garlic, half of the thyme and the oil. In a small bowl, combine the orange juice and 2 TBS water; pour over the beets. Cover with foil and roast until tender, 45-50 minutes. Remove the foil; roast 10 minutes longer. Serve, sprinkled with the remaining thyme.

Serves 4 Per serving: 65 calories, 2 g fat, 1 g. protein, 10 g carbohydrates, 43 mg sodium.

Glazed Delicata Squash Rings

from Serving Up the Harvest
1 1/2-2 pounds delicata squash (or sweet dumpling) (about 2 medium)
3 tablespoons butter, melted
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 tablespoon honey
Directions:  Preheat oven to 350 degrees.
Slice off the ends of the squash, scoop out the seeds and fibers. Cut the squash into 3/4-inch rings.  Stir together the butter, garlic and ginger in a small bowl. Brush on both sides of the squash, reserving 1 tablespoon of the butter mixture, and place the rings on a rimmed baking sheet. roast for 15 minutes, turning once halfway through. Add the honey to the remaining butter. Brush the honey-butter mixture over the squash and return to the oven to roast for another 5 minutes, or until completely tender and lightly browned.