Ingredients Archives: garlic

Cioppino

Cioppino
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This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means "little soup" in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, Bay area chefs transformed it into a luxurious stew using local delicacies such as Dungeness crab, as in this version from the city's legendary Tadich Grill.
Servings
8 Servings
Cook Time
3 Hours
Servings
8 Servings
Cook Time
3 Hours
Cioppino
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This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means "little soup" in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, Bay area chefs transformed it into a luxurious stew using local delicacies such as Dungeness crab, as in this version from the city's legendary Tadich Grill.
Servings
8 Servings
Cook Time
3 Hours
Servings
8 Servings
Cook Time
3 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Heat 1⁄2 cup of the oil and 8 tbsp. of the butter in a large pot over medium heat. Add onions and cook, stirring often, for about 2 minutes. Add carrots, celery, peppers, leeks, and fennel and cook, stirring often, for about 5 minutes. Add crushed tomatoes, tomato paste, 4 cups water, bay leaves, oregano, thyme, basil, and cayenne and season to taste with salt and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 2 hours.
  2. Heat remaining 1⁄2 cup oil, 8 tbsp. butter, and garlic in a large, heavy skillet over high heat until fragrant, 1-2 minutes. Working in 2 batches, dredge halibut, scallops, and large and bay shrimp in flour, shaking off excess, and fry, turning seafood frequently, until golden, 1-2 minutes. Transfer seafood with a slotted spoon to pot with sauce, and add crabmeat, cover, and simmer for 10-15 minutes.
  3. Add wine to same skillet over high heat, scraping browned bits stuck to bottom of skillet. Add clams, cover, and cook until shells open, about 5 minutes. (Discard any clams that don't open.) Add clams and broth to pot; adjust seasonings. Ladle soup into large bowls, garnish with parsley, and serve with toasted sourdough bread, if you like.
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Lebanese Lemon-Parsley Bean Salad

Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. 1) In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint). 2) Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. 3) Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
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Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Ingredients
Servings: servings
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Chickpea Salad with Red Onion and Tomato

Chickpea Salad with Red Onion and Tomato
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A good chickpea salad, that is low-fat and high in protein
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Chickpea Salad with Red Onion and Tomato
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A good chickpea salad, that is low-fat and high in protein
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Ingredients
Servings: Servings
Units:
Instructions
  1. In a large bowl, combine the chickpeas, red onion, tomatoes, celery, and cilantro,
  2. Mix the garlic, freshly squeezed lemon juice, olive oil, salt, and pepper. Taste then pour over the salad and mix well. Chill for 2 hours before serving.
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Vegetable Tagine

Vegetable Tagine
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Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.
Servings
6 Servings
Cook Time
45 minutes
Servings
6 Servings
Cook Time
45 minutes
Vegetable Tagine
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Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.
Servings
6 Servings
Cook Time
45 minutes
Servings
6 Servings
Cook Time
45 minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes. Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.
  2. Cover and bake until vegetables are tender, 40 to 45 minutes. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving.
Recipe Notes

Type of tomatoes used will determine the amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.

Hard root vegetables should be partially cooked.  This recipe works on the stove top, slow cooker and pressure cooker if you adjust your time accordingly.

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Shepherds Pie

Shepherds Pie
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This recipe is what could be served on the Ranee Railways in India. Ranee is the fastest train in India and is the "Queen" of travel.
Servings
4 Servings
Servings
4 Servings
Shepherds Pie
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This recipe is what could be served on the Ranee Railways in India. Ranee is the fastest train in India and is the "Queen" of travel.
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. cook the lamb or beef, or a combination with a little salt, and drain the fat
  2. Add the onion-tomato masala gravy and add flour if needed needed to thicken
  3. transfer the lamb to a baking dish or aluminum tray and let rest or you can let rest in a cast iron skillet that you used to cook it in.
  4. Make the baked potatoes, then drain mash and add butter
  5. Add frozen peas and carrots to the top of the lamb mixture. Cover completely
  6. Fill a plastic bag with the potato mixture and squeeze mashed potatoes onto the top covering all the vegetables
  7. Cover the mashed potatoes almost completely with the sharp white cheddar cheese.
  8. Bake at 375 f for 30 minutes or until the potato mixture looks browned
  9. Remove and let it rest 15 minutes before cutting and serving
Recipe Notes

Concept:

4 layers

Bottom: Lamb with onion and tomato masala
Middle: Peas and carrots (no need to defrost)
Near top: Mashed potato
Very Top: Sharp white cheddar cheese.

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Basic Onion Tomato Masala

Basic Onion Tomato Masala
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Onion Tomato Masala, is the base gravy for many Indian dishes,you can make paneer butter masala, mushroom masala ,aloo curry & many more with this one base gravy. When we were in Bangalore, i had a chance to sneak peek into the kitchen of the restaurant where we usually brought the north Indian curries. They had the large vessel of some gravy, so depends on the order, they sauted the veggies and add the already prepared gravy & some spices. That's it ,pipping hot gravy is ready to serve. And even you can see the same procedure in any road side food stalls in India.
Servings Prep Time
2 Servings 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Servings 10 Minutes
Cook Time
25 Minutes
Basic Onion Tomato Masala
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Onion Tomato Masala, is the base gravy for many Indian dishes,you can make paneer butter masala, mushroom masala ,aloo curry & many more with this one base gravy. When we were in Bangalore, i had a chance to sneak peek into the kitchen of the restaurant where we usually brought the north Indian curries. They had the large vessel of some gravy, so depends on the order, they sauted the veggies and add the already prepared gravy & some spices. That's it ,pipping hot gravy is ready to serve. And even you can see the same procedure in any road side food stalls in India.
Servings Prep Time
2 Servings 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Servings 10 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. First peel the onions,garlic & ginger and chop them along with tomato roughly into pieces.
  2. Heat the pan with 1 tsp of oil, add the cumin & fennel seed let it fry in oil for 30 secs.Then add the onions, ginger & garlic along with 1/4 tsp of salt and saute till the onions become translucent.
  3. Add the cashews and tomato and saute till the tomato becomes mushy. Switch off the flame and let it cool completely. Put the onion & tomato masala into a blender or use an immersion blender and grind them into smooth paste.
  4. Heat the pan with remaining oil and add the whole spices(cinnamon, cloves and cardamom),let it fry in oil for 30 secs. Then add the masala paste and spice powder(turmeric, red chili & coriander powder) and salt.If needed add some water and cover the pan with lid and cook for 8-10 mins in medium flame.
  5. By the time, the raw smell of the masala is gone,open the lid and keep in low flame until the oil separates on the top. Finally add the garam masala & mix well and switch off the flame.That's it, Basic Onion Tomato masala for indian curry is ready.
Recipe Notes

Adding cashews give creaminess & richness to the gravy.
If the tomato has more tart taste, add 1/2 tsp of sugar to balance the gravy.
To make the gravy even more richer, add 2 tbsp of cream  or Coconut Milk at the end.
The color of gravy depends on red chili powder and the tomato, so to get bright red color, always use well ripe tomato & good quality red chili powder.

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Chili Con Carne with Beans

Chili Con Carne with Beans
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Our ground beef chili uses 85 percent lean ground beef for richness and flavor. We use only small amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and tender, we treat it with salt and baking soda. Both ingredients help the meat hold on to moisture, so it doesn’t shed liquid during cooking. This means that 2 pounds of beef can be browned in just one batch. We also simmer the meat for 90 minutes to fully tenderize it. Finally, our homemade chili powder uses a combination of toasted dried ancho chiles, chipotle chiles in adobo, and paprika, along with a blend of herbs and spices to round it out. We make sure to stir in any fat that collects on the top of the chili before serving since it contains much of the flavor from the fat-soluble spices in the chile powder.
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Chili Con Carne with Beans
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Our ground beef chili uses 85 percent lean ground beef for richness and flavor. We use only small amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and tender, we treat it with salt and baking soda. Both ingredients help the meat hold on to moisture, so it doesn’t shed liquid during cooking. This means that 2 pounds of beef can be browned in just one batch. We also simmer the meat for 90 minutes to fully tenderize it. Finally, our homemade chili powder uses a combination of toasted dried ancho chiles, chipotle chiles in adobo, and paprika, along with a blend of herbs and spices to round it out. We make sure to stir in any fat that collects on the top of the chili before serving since it contains much of the flavor from the fat-soluble spices in the chile powder.
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in a bowl until thoroughly combined. Set aside for 20 minutes.
  2. Meanwhile, place anchos in Dutch oven set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.
  3. Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty workbowl until smooth, about 30 seconds.
  4. Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
  5. Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
  6. Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately. (Chili can be made up to 3 days in advance.)
Recipe Notes

Diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese are also good options for garnishing. This chili is intensely flavored and should be served with tortilla chips, steamed white rice or baked potato.

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Huevos Albanil

Huevos Albanil - Bricklayer Eggs
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The authentic Mexican egg dish of Huevos Albañil (Bricklayer Eggs) features scrambled eggs that are bathed in tomato sauce or salsa tomatillo (green tomatoes) and are served on slightly crisp corn tortillas with cheese, and cilantro. Served with black beans and rice.
Servings
2 servings
Servings
2 servings
Huevos Albanil - Bricklayer Eggs
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The authentic Mexican egg dish of Huevos Albañil (Bricklayer Eggs) features scrambled eggs that are bathed in tomato sauce or salsa tomatillo (green tomatoes) and are served on slightly crisp corn tortillas with cheese, and cilantro. Served with black beans and rice.
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Beat the eggs slightly. In a frying pan heat oil and add the eggs. Season with salt, to taste. Mix and cooked, remove from the heat. Reserve. Roast the tomatoes, onion, garlic and on the comal and liquefy. Sauté the sauce in a frying pan with a little olive oil and season with salt, to taste. Cook two minutes. Add the eggs. Cook two more minutes. Serve with refried beans, tortillas and cheese collapsed flask.
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Jackfruit Vegetarian Pork Style Tacos al Pastor

Jackfruit Vegetarian Pork Style Tacos al Pastor
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This was our first ever jackfruit recipe, and it was unbelievable. We simmered the whole jackfruit pieces in the sauce and then grilled it to give it that blackened feel. We tossed it back in the pot and shredded it, what an amazing fruit!! You can find jackfruit in your local Asian market or online.
Servings Prep Time
8 Tacos 1 Hour
Servings Prep Time
8 Tacos 1 Hour
Jackfruit Vegetarian Pork Style Tacos al Pastor
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This was our first ever jackfruit recipe, and it was unbelievable. We simmered the whole jackfruit pieces in the sauce and then grilled it to give it that blackened feel. We tossed it back in the pot and shredded it, what an amazing fruit!! You can find jackfruit in your local Asian market or online.
Servings Prep Time
8 Tacos 1 Hour
Servings Prep Time
8 Tacos 1 Hour
Ingredients
Servings: Tacos
Units:
Instructions
  1. Blend all ingredients except jackfruit, pineapple, cilantro, onion, and citrus juices in a blender until smooth.
  2. Bring sauce to a simmer in a large Dutch oven or sauté pan.
  3. Add jackfruit, and simmer for about 20 minutes. The sauce will reduce and darken in color. You may otherwise remove the jackfruit after 10 minutes and grill it with pineapple slices over a medium flame until charred, about 5 minutes per side (keep reducing the sauce).
  4. Mash or shred the jackfruit and toss in the sauce with the citrus juices. Salt and pepper to taste.
  5. Serve on warm tortillas with onion, pineapple, and cilantro.
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