Posts tagged ‘garlic’

January 9, 2014

Lemon Garlic Green Beans with Sesame Seeds

This simple yet elegant dish adds some classy sophistication to any meal, even if your main course is something as delicious as mac and cheese out of a box.

Ingredients

2 cups green beans, fresh, ends trimmed, washed

3 tablespoons freshly squeezed lemon juice

2 teaspoons minced garlic

1 tablespoon olive oil

Sea salt and black pepper as desired

Directions

In a saute pan, add olive oil. Heat on medium heat for a minute or so. Add the beans, and top with the lemon juice and minced garlic. Cook for 6-10 minutes, keeping an eye on the beans. They should still have some crunch by the time you are through but also be slighty crispy on the sides. Top with sea salt and black pepper as desired.

 

xx

R

January 8, 2014

Lemon and Garlic Brussel Sprouts

This is a simple yet flavorful dish that really showcases the veggies! Great for any veggie lover, or you can make someone a veggie convert with this simple roasting method.

Ingredients

4 tablespoons freshly squeezed lemon juice

1 tablespoon minced garlic, I used the jar variety that I had on hand but fresh would be amazing in this, especially if you love the taste of garlic

2 tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper, as desired to taste

2-3 cups of brussel sprouts, cut in halves or quarters

Directions

Preheat oven to 350 degrees. Line with parchment paper or spray with a cooking spray/coconut oil or butter. Mix the first four ingredients well in a bowl. Pour the dressing over the brussel sprouts on the baking sheet or in a bowl and lay the sprouts out for roasting. Keep an eye on them, as they can burn easily, but 15-20 minutes is a good time for them to roast.

 

XX

R

 

January 7, 2014

Lentil and Brown Rice Bowl

A perfect little bowl of comfort for those winter weeks where getting out of bed is a feat. This is going to be my lunch for the week and it was perfect to relax to this weekend while Sex and the City was playing in the background. A little alone time can be really refreshing. This is one of those bowls that is easy to make a big batch of for lunches throughout the week and  is a perfect balance of carbs, protein, healthy fats (we are going to top with some avocado) and greens. This dish reminds me of a macrobiotic bowl and has many of the components of one.

Ingredients

1 cup cooked brown rice, cooked in broth if you want more flavor (I used veggie)

1/2 cup cooked red organic lentils, cooked in broth if you want more flavor

1/2 cup mushrooms, chopped

1/2 cup tofu, firm, chopped into cubes

1 tablespoon olive oil

1/2 teaspoon red pepper flakes

1 teaspoon minced garlic

1/4 avocado, sliced

1/2 cup baby spinach leaves

Freshly cracked black pepper if desired and/or soy sauce, liquid aminos, or tamari

Directions

Saute your tofu cut into cubes and mushrooms in a pan on medium heat. Season with red pepper flakes if desired and garlic. Cook until garlic is transculent and mushrooms are browned, and tofu is crisped on sides. Mix mixture with brown rice and lentils. Top with freshly cracked black pepper, soy sauce and baby spinach leaves. Top with avocado for some great heart healthy fats!

 

xx

Reth

P.S. This lunch or dinner reheats excellently and has even more flavor the longer it sits in the fridge so I have been making a huge batch and then taking a cup or two cups to work each day and topping it with fresh greens and avocado.

 

September 17, 2013

How to Make Hummus – Cheat Sheet

July 11, 2013

May 13, 2013

Garlic Sesame Dressing with Truffle Oil

Silky garlic deliciousness. Mix it up in a glass jar and save it to use through the week on your salads or even on your proteins.

Ingredients

5 cloves or more of roasted garlic

2 tablespoons truffle oil

2 tablespoons olive oil

4 tablespoons water

1 tablespoon grainy mustard

Pepper, to taste

1 tablespoon black or white sesame seeds, toasted if you want more flavor

Directions

Shake it all up and pour on your greens or protein.

 

May 1, 2013

Roasted Garlic

Why have I not discovered this earlier?

The cloves are perfect and soft and sweet and incredible spread on everything from toast to crackers to dressings to marinades. I have made a dressing numerous times now with lemon juice, olive oil, salt and pepper, and garlic cloves mashed with a touch of mustard and some tablespoons of water.

Ingredients

3 whole bulbs of garlic of however many you want to roast

Salt, to taste

Pepper, to taste

1 tablespoon of extra virgin olive oil per bulb

Foil paper

Directions

Preheat oven to 350 degrees. Peel the garlic bulbs. Cut the top part of the cloves so that the tops of the cloves show. Place on foil paper and top with seasoning and oil. Wrap well with the foil paper and roast for 35 minutes or until the cloves are tender and soft.

xx

R

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April 28, 2013

Bean Quesadillas

Mashed beans for a luxurious meal topped with cheese and wrapped in your favorite tortilla. I used spinach flat outs for these because I wanted to add some veggie flavors in my wraps but feel free to use any tortilla you like.

Ingredients

1 cup red kidney beans

1 teaspoon or more of red chili flakes, to taste

Freshly cracked black pepper

1 teaspoon roasted garlic, or more to taste

1 teaspoon lemon juice

2 tablespoons vegetable broth

1 teaspoon olive oil

1 spinach wrap or wrap of your choice

2 slices thinly sliced sharp cheddar or cheese of your choice, Mexican shredded blend would be good here

Directions

Heat olive oil in a pan. Add beans, garlic, lemon, and spices to taste. Add veggie broth if you want to add that slow cooked flavor. Cook until beans are heated through. This should take around ten minutes on medium heat. Mash when cool and spread on tortilla. Add cheese. Heat through on pan or microwave.

xx

R

 

April 25, 2013

Garlic Massaged Kale Salad with Black Sesame Seeds

Have you guys experienced the magic that is a kale massaged salad? The dressing soaks into the tough kale leaves and makes for a flavor in your mouth explosion that is absolutely incredible. I love prepping these salads in the beginning of the week and they keep really well since the salad gets better the longer it sits. I have had this for four days now and the leaves are still crisp and fresh.

Ingredients

2 cups kale leaves, ripped from stems and washed really well

2 tablespoons extra virgin olive oil

2 teaspoons red chili pepper flakes

2 teaspoons minced garlic

Freshly cracked black pepper to taste

2 tablespoons black sesame seeds

Directions

Mix all ingredients except the kale leaves. Massage kale leaves with dressing and let sit. The longer the better since kale leaves are a tough one!

xx

R

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April 25, 2013

Cheap Girl’s Risotto

Ingredients:
4 cups chicken stock, low sodium or even better, homemade
3 ounces roast chicken, precooked
1 package large button mushrooms, diced

3 cups spinach
1 tomato, diced
1 cup risoni (orzo) pasta
4 tablespoons freshly grated Parmesan, 2 tablespoons for stirring, 2 tablespoons for topping
½ teaspoon crushed garlic
4 tablespoons olive oil
Pepper to taste
Directions:
Pour two cups of the chicken stock into a hot saucepan. Have the stock come to a boil and pour in the ½ cup of orzo pasta. Keep stirring so that pasta does not stick to the bottom of the saucepan. In a small frypan on another burner, heat up 2 tablespoons of olive oil and throw in the diced tomato, the crushed garlic, the button mushrooms, and the roast chicken. Saute until the mushrooms are tender and the tomato has liquefied, and the skin of the tomato comes off. The chicken is already cooked so you are just warming it up and having the flavors of the tomato and garlic fuse with it.
The orzo should be creamy because of the chicken stock and it should have soaked up the entire flavor of the chicken stock as well. By this time, the tomato, garlic, chicken, and mushroom should be roasted and you can pour the contents of the pan into the saucepan with the chicken orzo. Mix well and add pepper to taste. The final touch is the Parmesan. Add on top and mix well, and add some more on top for garnish. In the end, you get a hot, small pasta with a ton of flavor and cheesy goodness. Red pepper flakes are option if you are feeling spice!

xx

R