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Vegan pasta with garlic and wild garlic sauce

Vegan Pasta With Garlic and Wild Garlic Sauce

It’s not the first time (or the last) when we accomplish two goals in one shot. That is because although this pasta dish is purely vegan it can also be served as a side to any meat-eater out there. Anyway, vegan or not, you have to try this sauce.

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Ingredients Needed for Vegan Pasta With Garlic and Wild Garlic Sauce

2-3 tomatoes, sliced
olive oil
salt
pepper
12 ounces pasta
3-4 ounces wild garlic
1 ounce of parsley
1 chili, thickly sliced
7-8 garlic cloves

How to Make Vegan Pasta With Garlic and Wild Garlic Sauce

  1. Place the sliced tomatoes into a baking dish, sprinkle them with olive oil, and season with salt and pepper.
  2. Bake for 20 minutes at 170º/340F.
  3. Fill a pot halfway with water, salt it, and add 2-3 teaspoons of olive oil.
  4. Add the pasta and boil for 8-10 minutes.
  5. Add the wild garlic, parsley, chili, and garlic cloves to a blender, together with 1 tablespoon of olive oil, season with salt and pepper, and mix until even.
  6. Serve the pasta warm, topped with baked tomatoes and green sauce.
Garlic Mushroom Stir-Fry

Garlic Mushroom Stir-Fry

Simple, delicious, nutritious. This is how you can better describe this mushroom stir-fry. Mushrooms tend to be protein-rich and low-carb, but this is not to say that this dish is a vegetarian one. In order to achieve this, you should use a rennet-free parmesan (or change the cheese altogether).

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Ingredients Needed for Garlic Mushroom Stir-Fry

4 teaspoons olive oil
1 pound mushrooms, chopped
4 garlic cloves, finely chopped
paprika
chili flakes
parsley, chopped (for garnishing)
parmesan, grated (for serving)

How to Make Garlic Mushroom Stir-Fry

  1. Heat 2 teaspoons of olive oil in a pan over low heat, add the mushrooms and stir in.
  2. Add the garlic, stir it in, drizzle with the remaining olive oil and cook for 10 minutes.
  3. Season with paprika and chili flakes. Remove from heat.
  4. Serve with grated parmesan and garnished with parsley.
Preserved Grilled Eggplant with Garlic

Preserved Grilled Eggplant With Garlic

This is an excellent way of preserving the eggplants and not only them. But what makes this megalicious is the grilling; the grilled eggplant’s deliciously tart and smoky taste is not only preserved but upgraded by the salty and oily mixture of garlic, parsley, and vinegar.

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Ingredients Needed for Preserved Grilled Eggplant With Garlic

1 eggplant, thickly sliced
4 garlic cloves, crushed
salt
vegetable oil
1 tablespoon parsley, finely chopped
2 tablespoons vinegar

How to Make Preserved Grilled Eggplant With Garlic

  1. Heat a grill pan over low heat and add the eggplant slices. Cook them on both sides until grill marks appear.
  2. Add the crushed garlic and 1/2 teaspoon of salt to a small bowl and mix. Add 2 tablespoons of vegetable oil and mix some more.
  3. Layer the eggplant slices into a lever arm jar, taking care to coat each layer with garlic-oil mixture and parsley.
  4. Add the vinegar and fill the jar with more vegetable oil. Seal it.
Mushroom and Garlic Mayo Spread

Mushroom and Garlic Mayo Spread

A protein-rich parsley-flavored mushroom spread for the vegetarian in you. With garlic mayo and sour cream. Although this is gluten-free the best way to serve it would be to spread it on slices of bread. On the other hand, nobody said this wouldn’t go well with chips, as a dip.

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Ingredients Needed for Mushroom and Garlic Mayo Spread

7 ounces mushrooms
water
⅓ cup vinegar
½ cup mayonnaise
salt
pepper
½ cup sour cream
2 tablespoons parsley, chopped
2 garlic cloves, smashed

How to Make Mushroom and Garlic Mayo Spread

  1. Add the mushrooms to a pot over low-medium heat. Cover them with water, add the vinegar, bring to a boil and cook for 4 minutes.
  2. Strain the mushrooms and discard the soup.
  3. Add the mayo and sour cream to a bowl, season with salt and pepper and mix until even.
  4. Add the cooked mushrooms, parsley, and garlic to a measuring cup. Blend them together.
  5. Mix the mushroom mixture and the garlic mayo in a bowl until even.
Roasted Eggplants with Garlic

Roasted Eggplants With Garlic

These hot and garlicky roasted eggplants can be served as a vegetarian stand-alone course, but they can also make for a delicious side-dish. If you don’t have anything against dairy products, you can serve them garnished with yogurt and sprinkle them with chopped parsley.

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Ingredients Needed for Roasted Eggplants With Garlic

2 eggplants
salt
pepper
1 teaspoon chili flakes
3 tablespoons of olive oil
8 garlic cloves

How to Make Roasted Eggplants With Garlic

  1. Cut the eggplants lengthwise in half, then make deep grooves into their pulp using a fork.
  2. Season them with salt, pepper, and chili flakes.
  3. Line a baking dish with parchment paper and transfer the eggplants to it. Sprinkle them with 1 tablespoon of olive oil, then bake for 15 minutes at 360⁰F/180⁰C.
  4. Add the garlic cloves to a mortar, season with salt and crush them. Add the remaining olive oil and mix it in.
  5. Use this mixture to coat the baked eggplants, then bake for 15 minutes more at 380⁰F/190⁰C.
Garlic Pork Chops with Green Beans

Garlic Pork Chops With Green Beans

Garlic pork chops and green beans, anyone? Toss garlic cloves into the pan and cook all in garlic-infused olive oil. Flavor them further with rosemary and let’s make this combo cheesy by topping it with grated organic parmesan. It only takes 30 minutes.

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Ingredients Needed for Garlic Pork Chops With Green Beans

4 tablespoons of garlic-infused olive oil
1 pound pork chops (4 chops)
2 cups of cooked green beans
6 garlic cloves
½ teaspoon sea salt
fresh rosemary
½ cup organic parmesan, grated
2 tablespoons of organic parmesan flakes for garnishing

How to Make Garlic Pork Chops With Green Beans

  1. Add 2 tablespoons of olive oil, the pork chops, green beans, and garlic cloves to an oven-proof skillet.
  2. Pour on top the remaining 2 tablespoons of olive oil, season with sea salt and add 2-3 rosemary sprigs.
  3. Top with the grated parmesan and bake for 25 minutes at 380⁰F/190⁰C.
  4. Serve garnished with parmesan flakes.
Pan-Fried Salmon with Garlicky Ghee Sauce

Pan-Fried Salmon With Garlicky Ghee Sauce

Would you say no to pan-seared deliciously oily salmon cooked in ghee butter? And not only that. We’ll transfer it to the oven and bake it covered in a ghee sauce enriched with sharp crushed garlic and minty thyme.

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Ingredients Needed for Pan-Fried Salmon With Garlicky Ghee Sauce

4 tablespoons of ghee
3 garlic cloves, crushed
1 teaspoon fresh thyme
sea salt
1 ½ pounds of salmon fillets (4 fillets 6-ounce each)

How to Make Pan-Fried Salmon With Garlicky Ghee Sauce

  1. Add 3 tablespoons of ghee, the garlic, and thyme to a small bowl. Season with sea salt and mix until even. Set aside.
  2. Heat the remaining ghee in a skillet over medium-high heat and add the salmon fillets. Fry for 1 minute on each side.
  3. Top them with the garlic and ghee sauce, then bake them for 12 minutes at 340⁰F/170⁰C.
Pan-Fried Garlic Shrimp with Soy Sauce

Pan-Fried Garlic Shrimp With Soy Sauce

Because most of the time, simple works best, try this low-carb pan-fried shrimp dish and in 10 minutes you’ll enjoy their irresistible chicken-like flavor. Enhance with garlic and soy sauce and maybe toss some refreshing spring onion, too.

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Ingredients Needed for Pan-Fried Garlic Shrimp With Soy Sauce

½ teaspoon olive oil
2 garlic cloves, crushed
5 ounces of shrimp
1 teaspoon soy sauce
1 spring onion, chopped

How to Make Pan-Fried Garlic Shrimp With Soy Sauce

  1. Heat the olive oil in a skillet over low heat and add the garlic. Stir in.
  2. Add the shrimp and stir them in. Add the soy sauce. Cook and stir until shrimp turn golden-pink.
  3. Add the spring onion and stir it in. Serve with lime wedges.
Grilled Chicken Thighs with Lemon and Garlic

Grilled Chicken Thighs With Lemon and Garlic

Everybody knows how to grill chicken, right? It may be so, but we think that the secret to finger-licking chicken meat hides in the flavoring process. In this case, for example, we marinate the skinless boneless thighs in a lemony garlic and parsley mixture. And we do this for 3 hours (just be patient and you won’t be sorry).

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Ingredients Needed for Grilled Chicken Thighs With Lemon and Garlic

1 tablespoon lemon juice
2 garlic cloves, crushed
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon olive oil
1 tablespoon fresh parsley, chopped
½ teaspoon salt
½ teaspoon pepper
4 skinless, boneless chicken thighs (10 ounces)

How to Make Grilled Chicken Thighs With Lemon and Garlic

  1. Add the lemon juice, garlic, mustard, Worcestershire sauce, olive oil, and parsley to a bowl. Season with salt and pepper and mix until even.
  2. Add the chicken thighs and coat them with the mixture. Cover the bowl with plastic wrap and marinate for 3 hours.
  3. Grill for 10-12 minutes on each side. Optionally, serve with lime wedges.
Garlic Herb Baked Salmon

Garlic Herb Baked Salmon

Get your protein and good fat intake in the most delicious and aromatic way by means of herbed oily salmon. Bake yours with rosemary and thyme and coat it with an intense spiky garlic mixture.

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Ingredients Needed for Garlic Herb Baked Salmon

1 tablespoon olive oil
4 garlic cloves, crushed
¾ teaspoon salt
½ teaspoon pepper
1 ½ pounds of salmon fillets (4 fillets 6-ounce each)
3 fresh rosemary sprigs
4 fresh thyme sprigs

How to Make Garlic Herb Baked Salmon

  1. Add the olive oil and garlic to a small bowl. Season with salt and pepper and mix until even.
  2. Place the fillets on the work surface. Coat them with the garlic mixture.
  3. Line a roomy baking dish with parchment paper and place the fillets in it. Add the rosemary and thyme and bake for 15-18 minutes at 425⁰F/220⁰C.
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