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cheese and bell pepper filled mushrooms

Cheese and Bell Pepper Filled Mushrooms

First thing first: make a butter sauce infused with garlic, soy sauce, and thyme powder and pour it over the mushrooms before baking them. In the meantime, prepare the filling with cream cheese and bell peppers. Fill up your cooked mushrooms with the cream cheese mixture and enjoy!

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Ingredients Needed for Cheese and Bell Pepper Filled Mushrooms

3 ounces of butter
2 garlic cloves, crushed
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
salt
pepper
1 teaspoon thyme powder
7 ounces of mushrooms
1 cup cream cheese
½ yellow bell pepper, diced
½ red bell pepper, diced

How to Make Cheese and Bell Pepper Filled Mushrooms

  1. Add the butter in a skillet over low heat and melt it. Add the crushed garlic, balsamic vinegar, soy sauce, lemon juice and thyme powder. Season with salt and pepper. Cook everything for a couple of minutes or until the mixture bubbles slightly. Remove it from the heat.
  2. Place the mushrooms upside-down into a medium-sized baking dish. Add the butter sauce over them and bake for 25 minutes at 380⁰F/190⁰C.
  3. Add the cream cheese, yellow and red bell pepper to a bowl and mix them.
  4. Add the cream cheese mixture to a piping bag and fill each mushroom with it. If you don’t have a piping bag at hand, just use a teaspoon to fill up the mushrooms.
Chicken Spaghetti

Chicken Spaghetti

Just another spaghetti dish, you’d say? Only this time we’ve mixed the pasta with a rich veggie sauce made with onion, garlic, carrot, celery, and tomatoes. We’ve brought in the chicken breast cooked in white wine together with garlic and shallot. Simple and tasty!

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Ingredients Needed for Chicken Spaghetti

1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 smaller carrot, diced
½ small celery root, diced
1 cup canned tomatoes
salt
pepper
5 ounces of spaghetti
1 tablespoon vegetable oil
6 ounces of chicken breast, cubed
1 shallot, chopped
2 garlic cloves, crushed
salt
pepper
½ cup white wine
1 bay leaf
2 tablespoons of parmesan

How to Make Chicken Spaghetti

  1. Heat the vegetable oil in a saucepan over low heat, add the onion, garlic, carrot, celery and canned tomatoes. Season with salt and pepper. Stir and cook for a few minutes. Remove from heat.
  2. Fill a cooking pot halfway with water and heat it over medium heat. Add some salt and cook the spaghetti according to the instructions on the package. Set aside.
  3. Heat the vegetable oil in a saucepan over medium heat and add the cubed chicken breast. Cook and stir until golden brown.
  4. Add the shallot and the garlic, stir and cook for another 5 minutes. Add some salt and pepper in the process, too.
  5. Pour the white wine, add the bay leaf, the tomato mixture and cook for a few more minutes or until the mixture reduces by half. Add the spaghetti and stir, cooking for another minute.
  6. Serve the chicken spaghetti with grated parmesan on top.
Sun-Dried Tomato Spread

Sun-Dried Tomato Spread

Care for some delicious spread with crunchy toast in the morning or later in the day? This one is very straightforward as it implies just blending some ingredients: sun-dried tomatoes, fresh basil and parsley, garlic, and parmesan. Easy to make and pretty satisfying|!

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Ingredients Needed for Sun-Dried Tomato Spread

4 ounces of sun-dried tomato
1 ounce fresh basil
1 ounce fresh parsley
2 garlic cloves
salt
pepper
2 tablespoons of olive oil
½ cup parmesan, shredded

How to Make Sun-Dried Tomato Spread

  1. Add the sun-dried tomatoes, basil, parsley, garlic cloves and olive oil to the blender. Season with salt and pepper, then blend.
  2. Add the parmesan and blend again, until you have a smooth consistency.
  3. Store the dip in a jar and keep it in the fridge.
roasted carrots and apricots

Roasted Carrots and Apricots

Carrots become ultra-delicious when roasted long enough. We added dried apricots and thyme sprigs to the baking tray and did this for 45 minutes. We went much further with the flavor by mixing turmeric, cumin, salt, garlic, honey, olive oil, balsamic vinegar and melted butter.

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Ingredients Needed for Roasted Carrots and Apricots

1 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon olive oil
1 teaspoon balsamic vinegar
¼ cup melted butter
10 carrots
14 dried apricots
5 fresh thyme sprigs
1 tablespoon vegetable oil

How to Make Roasted Carrots and Apricots

  1. Preheat the oven to 340⁰F/170⁰C.
  2. Add the turmeric, cumin powder, salt, garlic powder, honey, 1 teaspoon of olive oil, and the balsamic vinegar to a bowl. Stir. them.
  3. Add the melted butter and stir.
  4. Add the carrots to a baking dish. Add the dried apricots, fresh thyme sprigs, and drizzle all over the turmeric mixture. Drizzle with vegetable oil.
  5. Roast for 45 minutes. Serve warm.
garlic-and-ginger-shrimp-with-rice

Honey-Glazed Shrimp and Rice

The delicious and soft shrimp pair so well with the rice. Especially when you cook the shrimp with ginger, garlic, honey, lemon juice, and soy sauce. We’ve not only used ginger with the shrimp but also when cooking the rice for a bit of extra kick!

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Ingredients Needed for Honey-Glazed Shrimp and Rice

6 ounces of rice
1 piece ginger root of about 1 inch / 2.5 cm
1 tablespoon vegetable oil
2 garlic cloves, crushed
1 tablespoon honey
1 tablespoon soy sauce
7 ounces of shrimp
2 tablespoons of lemon juice
spring onion for garnishing

How to Make Honey-Glazed Shrimp and Rice

  1. Fill a cooking pot halfway with water, place it on high heat and when it starts boiling bring the heat to low. Add the rice.
  2. Peel the ginger (of about 1 inch / 2.5 cm) and halve it. Shred one half and dice the other one. Add the shredded ginger to the boiling rice. Cook and stir for approximately 12 minutes or until the water is absorbed. Set aside.
  3. Heat the vegetable oil in a skillet over medium heat.
  4. Add the diced ginger. Crush the garlic and add it to the skillet. Also, add the honey. When the ginger and garlic start turning brown add the soy sauce and stir.
  5. Add the shrimp and the lemon juice and cook for 2-3 minutes.
  6. Serve the rice and the shrimp together in a bowl with some chopped spring onion sprinkled over.
chicken-drumsticks-with-mushrooms-onion-and-tomatoes

Chicken Drumsticks With Mushrooms and Tomatoes

For this dish, we cooked the drumsticks in a saucepan together with the mushrooms, tomatoes, onion, and garlic, but only after coating them with flour, salt and pepper and frying them in vegetable oil. We flavored the veggie mix with some white wine, parsley, thyme, and oregano. It is easy-peasy.

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Ingredients Needed for Chicken Drumsticks With Mushrooms and Tomatoes

1 cup flour
pepper
salt
4 chicken drumsticks
vegetable oil
1 red onion, chopped
4 ounces of mushroom, chopped
3 garlic cloves, chopped
1 teaspoon dried thyme
½ teaspoon dried oregano
5 ounces of canned tomatoes
½ cup white wine
fresh parsley

How to Make Chicken Drumsticks With Mushrooms and Tomatoes

  1. Add the flour, pepper, and salt to a bowl and combine them. Coat the drumsticks with this mix.
  2. Heat some vegetable oil in a saucepan over medium heat. Place the coated drumsticks in there.
  3. Cook them on all sides until golden brown. Set them aside.
  4. Cut the red onion into julienne slices, the mushrooms into quarters, and slice the garlic cloves. Using the same oil, add the onion, mushrooms, garlic, dried thyme, and dried oregano to the saucepan.
  5. Stir a bit then add the canned tomatoes and the white wine. Cook and stir for 1-2 minutes.
  6. Add the drumsticks to the saucepan, too. Cover it and simmer for 20 minutes.
  7. Sprinkle some chopped fresh parsley and serve garnished with parsley.
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