Tag Archive: fresh garlic


Garlic Parmesan Tomato Zucchini Bake. A simple, beautiful summer side dish. Just ONE bowl! Healthy, low carb, gluten free, and perfect for extra summer veggies. Recipe at wellplated.com | @wellplated

 

YIELD: 6 servings  PREP TIME: 15 minutes  COOK TIME: 45 minutes

TOTAL TIME: 1 hour

Ingredients:

  • 3 medium zucchini (about 1 1/2 pounds)
  • 1 small/medium eggplant (about 3/4 pound—see notes if your eggplant is large)
  • 1 pint cherry or grape tomatoes
  • 1/4 cup chopped green peppers (spicy ones if you prefer)
  • 1 tablespoon extra-virgin olive oil
  • 4 large cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup freshly grated Parmesan cheese, divided (about 2 1/2 ounces)
  • 1/4 cup chopped fresh basil, divided
  • 1/4 cup chopped fresh parsley, divided

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
  2. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Add 1/4 cup green peppers…..Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
  3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
  • Larger, more mature summer eggplant can have a slightly bitter taste. If you’d like to avoid this (or find eggplant a bit bitter in general), salt the eggplant first, which helps mellow its flavor. Before starting the recipe, cut the eggplant into 1/4-inch
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Courtesy of Fine Cooking website

Yield: Yields about 10 cups.

Servings: six to eight.

 

This garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup’s complex flavors belie the quick cooking time. You can serve it as soon as the kale is tender, but letting it sit for an hour and then reheating gently makes it even better (wait to add the lemon until just before serving). Crusty cheese toasts make an excellent accompaniment.

Ingredients

  • 1/2 lb. sweet Italian sausage (about 3 links)
  • 2 Tbs. olive oil
  • One-half small yellow onion, cut into small dice
  • 1 medium carrot, cut into small dice
  • 1 rib celery, cut into small dice
  • 5 large cloves garlic, minced (about 2 Tbs.)
  • 1/8 tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 6 cups lower-salt chicken broth
  • 1 lb. 3 oz. can cannellini or white kidney beans, rinsed and drained, or 2 cups cooked dried beans
  • 1 lb. kale, rinsed, stems removed, leaves torn into bite-size pieces (8 cups firmly packed)
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. finely grated lemon zest (optional)

Preparation

  • Remove the sausage from its casing and tear it by hand into bite-size pieces. Heat 1 Tbs. of the olive oil in a 4- or 5-quart heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.

    Add the remaining 1 Tbs. olive oil to the pot, increase the heat to medium high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes. Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan. Stir in the garlic, pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.

    When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and half the beans. Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute. Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. Stir in the lemon juice and lemon zest (if using) and season to taste with salt and pepper.

Related image

I purchased a spiralizer from Amazon and it has been perfect for my consumption of low carb veggies, easy to use, no electric needed just turn that handle and then create noodle dishes that are healthy and full of flavor.    Experiment and create your own.   This one is one of my favorites and I am a garlic freak.

Ingredients

You can adjust this to your personal favorite ingredints

  • 2 tablespoons grapeseed oil
  • 1 vidalia  onion , spiralized
  • 3/4 cup sliced mushrooms (your choice of type, I use baby white mushrooms sliced medium)
  • small zucchini , spiralized, patted dry with paper towel
  • 1 tablespoon  Tsang szechuan spicy stir-fry sauce (available at Walmart)
  • 2 tablespoons Beijing Sweet and tangy Sauce (Panda Express available at Walmart only 7g sugar)
  • 1 large clove crushed fresh garlic
  • 1 small piece of real butter
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Heat oil in a wok over medium heat.
  2. Add onions,  crushed garlic,  and cook for 4 to 5 minutes, or until translucent and tender.
  3. Stir in zucchini, butter, mushrooms  and continue to cook for 2 minutes.
  4. Add Tsang sauce and Beijing sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
  5. Remove from heat.
  6. Serve.

carrot and ginger detox soup

Bring the best of the best among detoxifying ingredients together with this roasted carrot soup, which is infused with aromatic spices that carry both immense flavor an incredible health benefits.

Enjoy this soup warm or cool.

No matter the time of year, it is always important to have a go-to immunity-building and detoxifying soup that fills you up without overtaxing your digestive system. When your digestive tract is given a break, your body can focus on other things, such as clearing skin, strengthening the liver, and burning fat.
Ginger, as you may already know, is a panacea of sorts. It has anti-inflammatory effects and helps to protect against cancer. Turmeric’s benefits are just as potent. It offers a slew of benefits, including boosting brain health, reducing stress, preventing cancer, balancing blood sugar levels, and relieving pain. Meanwhile, cayenne works to boost circulation and garlic asserts it antimicrobial, antibacterial, and antiviral dominance. Cinnamon offers a warming sensation and a unique flavor.

With a carrot base, this detox soup is creamy, thick, and filling, only without the creams, butters, or flour. It’s vegan, gluten-free, and satisfying to even the most skeptical of taste buds. Enjoy!

Detoxifying Carrot Soup Recipe

Serves 4

Ingredients

2 tablespoons coconut oil
1 large yellow onion, diced
2 cloves garlic, minced
1-inch nob ginger, peeled and grated
1-inch fresh turmeric, peeled and grated
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
1 teaspoon sea salt
1 ½ pounds carrot, chopped
5 cups water
Black pepper to taste
Chopped fresh herbs for garnish
Directions

In a large pot over medium heat, add the coconut oil and onion. Stir while cooking. Once the onions turn lightly transparent – about 3-5 minutes – add in the garlic, ginger, turmeric, cinnamon, cayenne, and salt. Sauté the mixture for about 1 minute and then add in the carrots and water.

Once the mixture reaches a boil, reduce heat to a simmer. Cover the pot with a lid

Blend the mixture until smooth and serve with a garnish of your favorite fresh herbs, chopped.

SOURCE:  Organic Authority website

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