RSS

Tag Archives: garlic

Holiday Beef Tenderloin

Garlic Cloves This isn't garlic this is onion ...

Image via Wikipedia

Holiday Beef Tenderloin

Holiday Beef TenderloinWrap a tender beef roast in garlic, rosemary, and pink peppercorns and you’ve got a dinner party. Hint: You can roast the garlic a day or two ahead of time while you are grilling something else.

 

For the paste:

1 whole head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 beef tenderloin, 3-1/2 to 4 pounds
3 tablespoons whole pink peppercorns
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

 

To make the paste: Remove the loose, papery outer skin from the head of garlic. Cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminium foil and drizzle 1 teaspoon of the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.

 

Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.

 

In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.

 

Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 30 to 40 minutes.

 

Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4- to 1-inch slices and serve warm.

 

Makes 8 to 10 servings.

 

 
Leave a comment

Posted by on March 29, 2011 in Barbecue, Beef, Super Bowl

 

Tags: , , , , , , , , , , , ,

Roasted Garlic Smashed Potatoes with Rosemary, Chili & Chives

Russet potato with sprouts. Sliced (left) and ...

Image via Wikipedia

Here’s a great holiday side -dish for our next Christmas party! The title is self-explanatory, but this ain’t no typical Roasted Garlic Smashed Potatoes.

  • 4 medium Idaho potatoes- scrubbed
  • 2 heads of garlic- tops trimmed off
  • 4 dried cayenne chilies
  • 3-4 sprigs of rosemary- fresh
  • 1 cup fat free half&half (I use Land-o-Lakes Brand)
  • 1/2 cup light cream
  • 6-7 sprigs of chive- finely chopped
  • 1/3-1/2 cup freshly grated parmigiano cheese
  • salt
  • coarse black pepper
  • PAM olive oil flavor

1. Preheat oven 425 degrees. In a sheet of foil place both garlic heads, chilies, rosemary sprigs, salt and pepper. Spray liberally with PAM and fold foil to create a packet. Bake in oven for about 20 minutes until cloves are soft and rosemary and crispy. Remove and cool.

2. Meanwhile, cut potatoes in half and boil in salted water with peel on until fork tender. In a small bowl squeeze in garlic cloves, add rosemary, chilies, salt and pepper. Mix until well combined and garlic is mushed. Add this mixture to the potatoes and combine thoroughly. In a slow stream, add half&half and light cream. Mash together until smooth and well combined. More or less milk can be used to achieve desired consistency. Then stir in the grated parmigiano. I like smashed potatoes a little chunky and smooth. Taste for salt.

3. Place on a pretty serving platter top with a sprig of rosemary and chopped chives and a drizzle of good extra virgin olive oil (if you want!) Dig in!

Serves 6


Nutrition:

I cut the fat by a pretty substantial amount by using light cream instead of heavy cream and fat free half&half. If you want to keep it completely healthy, use only fat free half&half. The consistency will still come out yummy. I also didn’t put any butter, which traditional mashed potatoes have (it’s really not necessary, because the strong rosemary and garlic flavors keep it yummy)! Plus this dish serves 6, so a little light cream won’t kill you ;)

Like Potatoes? Try these!

Spicy Cumin Potatoes with Green Chili Tofu

Baked Sweet & Spicy Sweet Potato Fries

 

 

Tags: , , , , , , , , , , , , , , ,

Roasted Red Pepper Tapenade with Roasted Onions & Garlic

The Superbowl is around the corner! Get out the chips, dips and fried wings!! NOT. The Superbowl every year is about tailgating and partying. Now, for most that does mean calorific fried food items and generally non-vegetarian dishes. But, it’s time to change that! Indulging once a year is okay, but taking in about a YEARS worth of calories in one afternoon is NOT okay. So, I’ve come up with some healthy, hearty and absolutely yummy superbowl party food options that’ll keep you coming back for more!

First up is my Roasted Red Pepper Tapenade with Roasted Onions, Garlic and Chilies. Its scrumptious, it’s zesty, it’s bold and best of all it’s VEGAN! Yes, an amazing Superbowl dip that’ll have meat-lovers and vegans rejoice! You won’t feel bad going in for seconds, or thirds.. or fourths. Filled with robust flavors of fresh roasted peppers and roasted garlic, blended with a bit of Tahini and lemon juice- it’s simple and filled with ingredients that households generally have! Eat it with pita chips, crackers, vegetables or top your favorite sandwich or falafel with it!

Roasted Red Pepper Tapenade:

  • 2 red peppers- diced into 1 inch chunks
  • 1 medium white onion- diced into chunks
  • 1 head of garlic- top trimmed off
  • 3-4 dried cayenne chilies
  • 1 tbsp Tahini
  • 2-3 tbsp lemon juice- preferably fresh
  • 2 tbsp extra virgin olive oil- more or less depending on consistency
  • warm water- couple tbsp
  • salt- to taste
  • coarse black pepper- few grinds
  • PAM Olive Oil Flavor
  • lemon rinds- for garnishing

1. On a baking sheet place a small piece of foil and place head of garlic. Spray with PAM and sprinkle with salt and pepper. Fold foil to create a packet. On the remaining portion of the sheet, add onions, peppers and chilies. Spray with PAM, sprinkle with salt and pepper and toss so each piece is coated. Place in oven on broil and cook for about 10-12 minutes, shaking the tray half way thru, so the vegetables cook evenly. Remove and cool before handling. Garlic should be soft and easily squeezable thru the skin.

2. Once the vegetables are cool, peel off an excessively charred parts and place into a food processor. Squeeze in all the garlic cloves, making sure not to get any of the skin in. Add roasted chilies, tahini, lemon juice, salt and pepper. Pulse until chunky-smooth. Blend on low and add a little warm water until its smoother. Blending a little faster, drizzle in olive oil until the dip comes together and is smoother, but not pureed. You want it to have texture. Taste for salt and lemon juice.

3. Place on a serving platter and top with lemon rinds and serve with pita chips, vegetables, crackers or with falafel!

Serves 6 (to make more, just double all the ingredients!)

Want More Tailgating Food Options?

Indian Stuffed Peppers with Paneer

Roasted Garlic & Chili Hummus

Baba Ghanoush

Baked Sweet n’Spicy Sweet Potato Fries

 

Tags: , , , , , , , , , , , , , ,

Chicken Toscana Soup Recipe

A factory of Parmigiano-Reggiano. There are tw...

Image via Wikipedia

A few weekends ago, I was invited to participate in a “soup swap”. Living in the ‘burbs, I’m learning that there are far more domestic things going on out here…including “soup swaps”. So I took to twitter and asked for soup recipes because come on, I certainly don’t have any. Within minutes I had 3 ready to go. With the urging of my sister, I chose to go with Chicken Toscana Soup.

toscana chicken soup

Ingredients
Olive Oil
1 cup chopped onion
2-5 cloves garlic, chopped
4 cups chicken broth
3-4 cups cooked chicken (I recommend a store bought rotisserie chicken)
3 Roma tomatoes, chopped
2 mini gnocchi packages
1 1/2 cup half-and-half
2-3 cups skim milk
2-3 cups spinach leaves (torn)
1 cup Parmesan cheese
fresh basil

Directions:
Cook onion and garlic in olive oil. Add chicken broth. Bring to a boil. Add the gnocchi, cook 2 minutes. Add chicken and tomatoes, simmer. Sprinkle in cheese, simmer for 5-8 minutes. Add cream and milk. Add spinach. Stir together.  Top with basil.

Remove from heat.

From my one attempt, I thought that leaving this soup on a low heat for a while afterwards really thickened this bad boy up. And the flavors just blended incredibly well together.

I hope you enjoy this soup half as much as I did.
Happy Friday!

Source: http://youarewhatyoueatorreheat.wordpress.com/2011/02/18/chicken-toscana-soup/

 

 
4 Comments

Posted by on March 23, 2011 in Chicken, Soups, Vegetables

 

Tags: , , , , , , ,

Bourbon Chicken Recipe

 

  • 2 lbs boneless chicken breasts, cut into bite-size pieces
  • 1 -2 tablespoon olive oil
  • garlic clove, crushed
  • 1/4 teaspoon ginger
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  •  

    Bourbon Chicken. Photo by Caroline Cooks

    Read more: http://www.food.com/recipe/bourbon-chicken-45809#ixzz1HPTXIQ6z

    Directions:

    Prep Time: 15 mins

    Total Time: 35 mins

    1. 1 Heat oil in a large skillet.
    2. 2 Add chicken pieces and cook until lightly browned.
    3. 3 Remove chicken.
    4. 4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
    5. 5 Add chicken and bring to a hard boil.
    6. 6 Reduce heat and simmer for 20 minutes.
    7. 7 Serve over hot rice and ENJOY.

    Read more: http://www.food.com/recipe/bourbon-chicken-45809#ixzz1HPTc01pq

     

     
    Leave a comment

    Posted by on March 23, 2011 in Chicken

     

    Tags: , , , , , , , , , , , , ,

    Urad Daal – Slow Cooker Recipe

    Curry tree

    Image by the weed one via Flickr

    A beautiful Daal with a soothing, homey feel to it that is sure to satisfy the palate and the soul. Simple, easy and delicious Urad Daal can also be made as easyly on the stove-top in a sauce pan or in a pressure cooker. Enjoy this Gujarati roadside dhabba dish.

    Prep Time: 10 min
    Cook Time: 4 Hours
    Serves: 4-5
    Ingredients:

    Urad Daal – 1 cup
    Water – 6 cups
    Salt – to taste
    Lemon Juice – 1 tbsp or to taste

    Seasoning:
    Oil – 1 Tbsp
    Ghee – 1/2 Tbsp
    Cumin Seeds – 1 tsp
    Dry Red Chilies – 2 or to taste
    Asafoetida – 1/8 tsp
    Curry Leaves – few leaves
    Green Chillies – slit, to taste
    Ginger – 1/2 tbsp, minced
    Garlic – 1/2 tbsp, minced

    Cilantro – for garnish

    Method:

    1. Wash the Urad Daal under the tap till the water runs clear.
    2. In the Slow Cooker combine the Daal and the Water.
    3. Give the daal a mix, cover and cook on high for 4 hours .
    4. After the 4 hours, open, mix and add Salt and Lemon/Lime Juice and mix.
    5. To work on the seasoning, heat Oil & Ghee in a skillet.
    6. Add in the Cumin Seeds and allow them to sizzle.
    7. Add in the Dry Red Chillies, Asafoetida, Curry Leaves, Green Chillies, Ginger & Garlic. Cook for a minute.
    8. Add the seasoning to the Daal, add in fresh chopped Cilantro and it’s ready to serve.
    9. Enjoy with Chapatis, Rice or by itself, as a soup.

    Tips:
    Pressure Cooker Method:
    1. Cook Daal with the Water and allow the Pressure Cooker to whistle 1 time.
    2. Turn the flame off and allow the pressure to go down by itself.
    3. Open the Cooker follow the same steps mentioned above.

    Stove-Top Method:
    1. Cook Water and Daal in a Saucepan, covered, till the Daal is cooked.
    2. Follow the same steps as the Slow-Cooker Method.

     

     
    Leave a comment

    Posted by on March 16, 2011 in Indian Cuisine

     

    Tags: , , , , , , , , , ,

    Bengali Mustard Fish Curry

    Yellow mustard seeds

    Image via Wikipedia

    On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process.

    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Serves: 4

    Ingredients:

    Fish (firm variety) – 1/2 lb (approx 500 g) – cleaned
    Turmeric Powder – 1/4 tsp
    Salt – 1/4 tsp

    Mustard Oil – 3 Tbsp
    Onion – 1/2 large
    Tomato – 1/2 large
    Garlic – 7 to 8 large cloves
    Green Chilies – to taste
    Mustard Seeds – 1 Tbsp
    Cumin Powder – 1/4 tsp
    Red Chili Powder – 1/4 tsp or to taste
    Turmeric Powder – 1/4 tsp
    Salt – 1/2 tsp
    Hot Water – 1 1/2 cups
    Cilantro (Coriander Leaves) – for garnishing

    Method:

    1. Marinate Fish for 10 minutes with 1/4 tsp of Turmeric Powder and 1/4 tsp Salt.
    2. In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
    3. Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
    4. In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
    5. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
    6. Add Fish back in and coat it with the mixture.
    7. Add hot Water and gently stir.
    8. Cover and cook for 5-7 minutes.
    9. Garnish with Cilantro and serve hot with Rice or Chapati.

     

     
    Leave a comment

    Posted by on March 16, 2011 in Indian Cuisine, Seafood

     

    Tags: , , , , , , , , , , , , , ,

    Gongura Daal – Andhra Cuisine

    A jar of commercially produced gongura pickle....

    Image via Wikipedia

    Gongura (also known as pitwaa or sorrel leaves) is a green, leafy plant that has many different uses in Indian cuisine. The popular Gongura Pickle is found in most Indian grocery store shelves. Gongura is a great source of Iron, folic acid and other anti-oxidants. Try this Andhra inspired Gongura Daal recipe (Gongura Pappu) and experience the fresh, tangy flavors of fresh gongura leaves.

    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Serves: 4 to 5

    Ingredients:

    Gongura Leaves – 1/2 lb (Discard stems, wash and chop leaves)
    Masoor Daal – 1 cup
    Water – 2 1/2 cups plus more for desired consistency
    Salt – to taste
    Oil – 1 Tbsp
    Mustard Seeds – 1/4 tsp
    Cumin Seeds – 1/4 tsp
    Asafoetida – 1/8 tsp
    Turmeric Powder – 1/4 tsp
    Curry Leaves – 1 sprig
    Onion – 1/2 medium, finely chopped
    Ginger – 1/2 Tbsp, minced
    Garlic – 1/2 Tbsp, minced
    Chilies – to taste, minced
    Tomatoes – 1 medium, chopped

    Method:

    1. Pressure cook Masoor Daal with 2 1/2 cups Water and Salt for 1 whistle. Do not open pressure cooker until all internal pressure is released.
    2. Meanwhile, heat Oil in a large pan on medium heat.
    3. Add Mustard Seeds and allow them to pop.
    4. Add Cumin Sees and allow them to sizzle.
    5. Add Asafoetida, Turmeric Powder and Curry Leaves. Mix.
    6. Immediately add Onions, Ginger, Garlic, Green Chilies and a little Salt. Mix and cook for 2-3 minutes until Onions are translucent.
    7. Add Gongura Leaves, mix and cook for 7-10 minutes (until sliminess is gone from leaves).
    8. Add Tomatoes and mix.
    9. Add cook Masoor Daal, additional water as needed to get desired consistency, and adjust salt.
    10. Bring daal to a boil and remove from heat.
    11. Serve hot with Rice or Chapati.

     

     
    Leave a comment

    Posted by on March 16, 2011 in Indian Cuisine

     

    Tags: , , , , , , , , , , , ,

    Lamb Cutlets With Rosemary And Garlic Potatoes Recipe

    Russet potato with sprouts. Sliced (left) and ...

    Image via Wikipedia

    How to make delicious lamb cutlets with sauteed rosemary and garlic potatoes. Give this one a go, it’s very tasty!

    Ingredients:

    Lamb cutlets
    Salt and pepper
    Bunch of rosemary for smoking

    Par boiled potatoes
    6 cloves of sliced garlic
    ½ cup coarsely chopped fresh rosemary
    Salt to taste
    Butter
    Oil

    I hope you enjoy! :)

     
    Leave a comment

    Posted by on March 12, 2011 in Lamb, Potatoes

     

    Tags: , , , , , , , , , , , , , ,

    BBQ Meatlovers Pizza Recipe

    Pizza

    Image via Wikipedia

    How to make a tasty BBQ Meatlovers Pizza. Try it with tomato base sauce as well, it’s awesome either way.

    Ingredients:

    Pizza dough — recipe at http://www.aussiegriller.com
    Barbecue Sauce
    Ham
    Italian sausage
    Pepperoni
    Beef mince
    Onion
    Capsicum
    Cheese
    Pepper
    Garlic powder
    Onion powder

    Home Made BBQ Sauce:
    ½ cup tomato ketchup or sauce
    ½ cup apple cider vinegar
    ½ cup apple juice
    2 tbs worcestershire sauce
    ¼ cup brown sugar
    1 tbs corn flour

    I hope you enjoy! :)

     

    Tags: , , , , , , , , , , , , , , ,

     
    Follow

    Get every new post delivered to your Inbox.

    %d bloggers like this: