Tag Archives: Garlic

Beef Hominy Stew

Beef Hominy Stew
 
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 4
 
Ingredients
  • 2 lbs beef stew meat
  • 1 Tbsp cooking oil
  • 1 large sweet onion, chopped
  • 1 garlic clove, crushed
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup chopped fresh cilantro
  • 6 cups water
  • 1 - 14.5 oz can diced tomatoes
  • 2 Tbsp tomato paste
  • 1 - 28 oz can hominy
Instructions
  1. Get out a large pot, add the oil, and when hot, add the beef and cook quickly just until beef browns well.
  2. Add the onion, garlic, salt and pepper; stir and cook for 30 seconds, then add cilantro and water; stir.
  3. Turn the heat down to low, cover the pot, and allow to simmer very slowly for about 15 minutes, or until the meat is very tender.
  4. Add the tomatoes and tomato paste, cover the pot again, and allow to simmer very slowly for about 15 minutes.
  5. Add the hominy, cover pot loosely, and allow to simmer slowly for another 15 minutes, stirring often.

 

Bacon Bean and Rice Pot

Bacon Bean And Rice Pot
 
Author:
Recipe type: Main
Cuisine: American
 
Ingredients
  • 6 slices bacon, diced
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 1 cup beef broth
  • 1½ cups water
  • 1 cup uncooked rice
  • 1 tsp dried thyme
  • 2 cups cooked (or canned) pinto or kidney beans
Instructions
  1. In skillet over medium heat, add bacon pieces and cook until browned and crispy.
  2. Drain excess fat off on paper towels and set aside
  3. Add in bacon grease the onion, stir and cook until softened slightly, then add garlic and cook 30 seconds longer, stirring constantly.
  4. Add beef broth and water to skillet, stir, then add the rice and thyme.
  5. Cover skillet, turn heat to low, and simmer until rice is tender, about 20 to 25 minutes depending on rice.
  6. Add the beans, stirring to combine, and heat until mixture is hot; remove from heat, cover skillet again and let stand for 5 more minutes.
  7. Remove from heat and add bacon pieces.
  8. Server and Enjoy !

 

Citrus Wild Brown Rice Salad

 

Citrus Wild Brown Rice Salad
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
 
Ingredients
  • 1 Tbsp olive oil
  • ½ Tbsp white rice vinegar
  • ½ Tbsp real orange juice
  • 1 tsp soy sauce
  • salt and black pepper to taste
  • ½ cup cooked brown rice, chilled
  • ½ cup cooked wild rice, chilled
  • 2 green onions, chopped
  • 1 celery stalk, chopped fine
  • ½ red bell pepper, chopped fine
  • 1 orange, segments removed and cut in half (or use mandarin oranges)
  • 2 Tbsp golden raisins
  • 2 Tbsp chopped almonds, toasted
  • mixed greens for serving, optional
Instructions
  1. In bowl, whisk together olive oil, vinegar, orange juice, soy, salt and pepper to taste.
  2. Add all remaining ingredients and toss to coat evenly with dressing.
  3. Server over mixed greens.

 

Garlic Bread

Garlic Bread
 
Author:
Recipe type: Bread
Cuisine: Italian
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 loaf french bread
  • 1 stick butter, softened
  • ¼ teaspoon garlic powder
  • ½ cup mozzarella cheese
  • Parmesan Cheese
Instructions
  1. Cut french bread in ½ long way.
  2. Combine butter, garlic and mozzarella cheese.
  3. Spread butter mixture over bread.
  4. Sprinkle with Parmesan Cheese
  5. Turn broiler in oven on and cook until slightly brown.

 

Yuca Fish Patties

Yuca Fish Patties
 
Author:
Recipe type: Seafood
Cuisine: Mexican
Serves: 6
 
Ingredients
  • 1 Tbsp cooking oil
  • 1 green onion, chopped fine
  • 1 garlic clove, grated
  • 1 lb cooked flaky fish (not oily fish)
  • 1 cup cooked smashed yuca
  • ¼ cup bread crumbs
  • ½ tsp yellow or brown prepared mustard
  • ½ tsp ground cumin
  • sprinkle red pepper flakes
  • salt and black pepper
  • 1 Tbsp chopped cilantro leaves
  • 2 large eggs, lightly beaten
Instructions
  1. Get out a skillet and put over low heat. Add the oil, green onion, and garlic and cook just until onion softens slightly and garlic is fragrant; remove from heat and set aside.
  2. In a large bowl, mix together the fish, yuca, bread crumbs, mustard, cumin, red pepper flakes, salt, black pepper, and cilantro; blend with a fork until combined, then add the egg and onion/garlic, and mix until incorporated.
  3. Form into patties and set aside while you prepare a skillet.
  4. Get out a large heavy skillet and put over medium-high heat. Add cooking oil enough to come up to ⅛ inch in skillet. When hot, carefully add the patties a few at a time and cook until browned on both sides. This should take only a few minutes on each side.
  5. Remove and let cool slightly before serving. May serve alongside a salad or in a bun like you would a burger. Top with guacamole, salsa, or sour cream if you wish.

 

Roasted Red Pepper Hummas

Roasted Red Pepper Hummas
 
Author:
Recipe type: Dip
Cuisine: Greek
 
Ingredients
  • 2 cloves garlic, minced
  • 1 - 15 oz can garbanzo beans, drained
  • ⅓ cup tahini
  • ⅓ cup lemon juice
  • ½ cup roasted red peppers
  • ¼ teaspoon dried basil
Instructions
  1. In food processor, combine garlic, garbanzo beans, tahini and lemon juice.
  2. Process until smooth.
  3. Add roasted red peppers and basel.
  4. Process until peppers are finely chopped.
  5. Cover, Chill and Serve.

 

Hummas

You can omit or adjust the olive oil to your taste.

Hummas
 
Author:
Recipe type: Dip
Cuisine: Greek
 
Ingredients
  • 1 clove garlic
  • 1 - 19 oz can garbanzo beans, half the liquid reserved
  • 4 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic, chopped
  • ½ teaspoon salt
  • black pepper to taste
  • 2 tablespoons olive oil
Instructions
  1. In food processor chop garlic.
  2. Add garbanzo beans & liquid and process until almost smooth.
  3. Add lemon juice, tahini, chopped garlic, salt and pepper process mixture until creamy and mixed well.
  4. Put in bowl and pour olive oil on top and serve.
  5. NOTE: If you like it thicker, cut back on the liquid from garbanzo beans.

 

Kale Egg Scramble

 

Kale Egg Scramble
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2
 
Ingredients
  • 2 large egg
  • 1 Tbsp milk, water, or broth
  • 1 cup finely chopped kale
  • 1 tsp oil
  • pinch red pepper flakes
  • salt and pepper to taste
Instructions
  1. Whisk eggs and milk in a bowl.
  2. Cook kale over medium heat in oil until kale softens - approximately 5 minutes.
  3. Add eggs into skillet and sprinkle with red pepper flakes, pepper and salt.
  4. Reduce heat to medium-low.
  5. Using a rubber spatula, carefully pick up the egg mixture as it cooks and turn it over gently to heat all the way through.

 

Savory Prune Chicken Bake

 

Savory Prune Chicken Bake
 
Author:
Recipe type: Chicken
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 lbs chicken pieces - bone in, skin removed
  • 1 cup good balsamic vinegar
  • ½ cup good olive oil
  • 2 cups water
  • 1 Tbsp mixed dried herbs (suggest rosemary, oregano, thyme, basil, sage, cumin)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 medium sweet onion, diced
  • 1 garlic clove, grated
  • 8 oz prunes, rough chopped
  • 2 Cups cooked brown rice
Instructions
  1. Preheat oven to 400°F.
  2. Arrange Chicken pieces in 13x9 baking pan.
  3. Whisk together vinegar olive oil, water, dried herbs, salt and pepper.
  4. Stir in the onion, garlic, and prunes, mixing thoroughly.
  5. Pour the liquid mixture over the Chicken, making sure it is coated well.
  6. Bake for 15 minutes covered with aluminum foil.
  7. Reduce heat 325°F and bake for an additional 30 minutes or until chicken is cooked through.
  8. Server over a bed of ½ Cup cooked brown rice.

 

Cheese Cornbread

Cheese Cornbread
 
Author:
Recipe type: Bread
Cuisine: American
 
Ingredients
  • 6 tablespoons butter
  • 2 large yellow onions
  • 2 eggs
  • 3 tablespoons milk
  • 1 can cream-style corn
  • ½ cup bell pepper chopped
  • 1 package yellow corn muffin mix
  • ¼ teaspoon dried oregano
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese
Instructions
  1. Preheat oven to 425 degrees F
  2. Grease a 9 x 13 baking pan with non-stick spray.
  3. In large skillet saute onions in butter until golden brown.
  4. Whisk together eggs, and milk until smooth.
  5. Stir in corn, bell pepper, muffin mix & dried oregano and mix well.
  6. Grease 9x9 pan and pour mixture into small baking pan.
  7. Bake for approximately 20 minutes or until golden brown.
  8. Remove from oven and top with cheese.
  9. Return to oven to melt & brown cheese for 5 minutes.