Category Archives: Garlic

Green Surprise Dip

1 cup steamed kale, swiss chard, or spinach
2 green onions (chopped)
1 cup plain yogurt
1 TBS lemon juice or to taste
1 cup cooked chickpeas (garbanzo beans)
1/2 tsp salt or to taste
1/4 cup mayonnaise
A few sprigs of fresh parsley
2 cloves garlic
Directions: Puree in a blender or food processor.

Enchiladas with Roasted Tomatillo Chile Salsa

from Food Network
Tomatillo Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

For the salsa:
Preheat oven to 400 degrees. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still
chunky.

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Delicious Roasted Veggies

½ cup olive oil
¼ tsp. salt
1 Tbsp. sugar
¼ tsp. ground black pepper
1 Tbsp. crushed red chili flakes
1 Tbsp. minced garlic
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow squash, diced
1 eggplant, diced
1 red onion, diced
1 lb potatoes, with skin, diced
½ head cabbage, diced
Directions: Preheat oven to 425 degrees. In a large bowl, combine first 6 ingredients. Toss the vegetables in the oil mixture and spread on a cookie sheet. Bake until the potatoes are tender, tossing every 15 minutes to prevent sticking.

Serves 8 (about 1 cup each) Per serving: 270 calories, 14 g fat, 5 g protein, 33 g carbohydrate,  8 g fiber, 100 mg sodium

Sage– Roasted Squash

3-4 medium yellow summer squash or zucchini
2 TBS Olive oil
2 TBS chopped fresh sage
1 TBS minced garlic
Salt and pepper
Directions: Heat oven to 350 degrees. Cut squash or zucchini into 1-inch dice, toss with other ingredients, and roast until tender in baking dish, 15-20 minutes. Season with salt and pepper to taste.

Spaghetti with Kale and Garlic

6 ounces spaghetti
2 teaspoons extra virgin olive oil
1 ½ cups tomatoes, diced and juice drained off
1 cup onions, thinly sliced
½ teaspoon freshly ground pepper
1 bunch kale, cleaned and chopped
¼ teaspoon salt
6 garlic cloves, chopped
2 tablespoons grated parmesan cheese
Directions: Cook the spaghetti according to package directions. Drain, reserving ½ cup of the pasta cooking liquid. Return the spaghetti to the pot; keep warm. In a large nonstick saucepan, heat the oil. Saute the onions until light golden, 7-8 minutes. Add the kale and garlic; cook, stirring, until the kale is wilted, about 1 minute. Stir in ½ cup water; reduce the heat and simmer, covered, until the kale is tender, 8-10 minutes. Add the tomatoes, the pasta cooking liquid, pepper and salt; heat through. Add the spaghetti and cook, stirring, 1 minute. Stir in the cheese.

Serves 4. Per serving: 230 calories, 4.5 g fat,
8 g protein, 41 g carbohydrates, 4.5 g fiber,
1140 mg sodium

Tabouli Salad with Feta

2 cups cracked wheat (bulgur)
2 cups very hot water
½ cup fresh chopped mint
1 cucumber, chopped
2 cups fresh chopped parsley
2 small tomatoes, chopped
1 clove garlic, minced (optional)
1 bunch green onions, sliced
1 small package of chopped feta cheese

Dressing
½ cup fresh lemon juice
¾ cup extra virgin olive oil
1 tablespoon pepper
Directions: Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. Drain any excess water, if necessary, and squeeze dry. Combine the salad ingredients, including wheat, in a medium bowl. Mix the dressing ingredients together and stir into the salad mixture. Serve chilled or at room temperature.

Fettuccine with vegetables in a light tomato sauce

from Serving Up the Harvest

3 tablespoons extra-virgin olive oil
3 tablespoons butter
2-4 garlic cloves, minced
4 cups blanched, julienned vegetables, such as artichokes, asparagus, bell peppers, broccoli, broccoli rabe, carrots, cauliflower, kale, chard, corn, Belgian endives, fennel, leeks, peas, beans, spinach, summer squash, alone or in any combination
1/4 cup chopped or torn fresh herbs (basil, mint, oregano, parsley, alone or in any combination)
2 ripe tomatoes, seeded and diced, or 1 1/2 cups halved or quartered cherry tomatoes, or 1 1/2 cups canned diced tomatoes
1 cup chicken or vegetable broth
Salt and pepper
1 pound fettuccine
1 cup Parmigiano-Reggiano cheese, plus more for serving
Directions: Begin heating a large pot of salted water for the pasta. Heat the oil and butter in a large skillet over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the vegetables and sauté until heated through, 3-5 minutes. Stir in the herbs, tomatoes, and broth and season to taste with salt and pepper. Keep warm. Cook pasta until al dente. Drain briefly. Transfer the pasta to a serving bowl. Add the vegetable mixture and toss to coat. Add the cheese and toss again. Season generously with salt and pepper. Serve hot, passing additional cheese at the table.

Swordfish with Tomatoes and Capers

1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
4 cups diced tomatoes, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons good dry white wine
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Directions: For the sauce, cook the onions and fennel in the oil in a large sauté pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.

Greek Stuffed Peppers

2 Tbsp. dried pine nuts
1 Tbsp. olive oil
1 yellow bell pepper, chopped
1 tsp. minced garlic
¼ tsp. salt
¼ tsp. ground black pepper
1½ cups cooked long-grain rice
6 scallions, chopped
2 oz crumbled feta cheese
2 Tbsp. light sour cream
1 egg yolk
2 bell peppers, cut in half, seeds removed
5/8 cup vegetable stock
Directions: Preheat oven to 355 degrees. In a small skillet, toast nuts without fat. In a large skillet, heat olive oil on medium heat. Stir in the yellow bell pepper, garlic, salt and ground black pepper; cook until peppers are soft. Stir in rice, onion, pine nuts, feta, sour cream and egg yolk until well blended. Fill halves of red bell peppers with the rice mixture and place in an oven-proof dish; add vegetable stock to the dish. Bake in center of oven 30 minutes.

Serves 2. Per serving: 470 calories, 23 g fat,
55 g carbohydrate, 5 g fiber, 14 g protein and
840 mg sodium

Vegetable Curry

adapted from Quick Vegetarian Pleasures

1 can coconut milk
3 TBS olive oil
2 medium onions, diced
2 tsp minced ginger
4 garlic cloves, minced
1 1/2 tsp turmeric
2 tsp ground cumin
2 TBS ground coriander
1/8 tsp cayenne pepper, or more to taste
1 cup carrots, very thinly sliced
1 cup cauliflower, broken into bite-sized flowerets
1 cup green beans
1 cup diced zucchini
1 cup diced summer squash
1 cup peas (can be frozen)
1 cup garbanzo beans
1/2 tsp salt
Hot cooked rice
Directions: Add olive oil to a large skillet over medium heat. Add the onions, ginger, and garlic and sauté, tossing often, 10 minutes, or until the onions begin to brown. Sprinkle on the spices and stir to mix thoroughly. Cook this mixture 2 minutes to blend the flavors. Stir in the coconut milk and bring to a boil. Add all of the vegetables, garbanzo beans, and salt, and toss to coat the vegetables
with the sauce. Cover the pan and cook 7 minutes. Remove the cover and continue to cook the curry, tossing often, until the vegetables are tender and the sauce has thickened, about 10 minutes more. Serve with some rice on the side, and drizzle a spoonful of sauce over the rice.

Try substituting different types of vegetables in this recipe – whatever you might have in your kitchen. You can even add fresh spinach or swiss chard, just roughly chop into smaller pieces.  Fresh basil is also a great addition – add about 1/2 cup chopped leaves at the end of cooking.