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Falafel

Falafel

This vegetarian dish, originating in the Middle East, consists of hot and spicy chickpea balls. Their main secret hides in the composition of the dough mixture. Flavor it heavily, not only with cumin and coriander, but with lemon, parsley, garlic, and onion also. Make it hot by also adding paprika and peppercorns to the mixture and serving the balls with hot chili sauce.

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Ingredients Needed for Falafel

14 ounces of canned chickpeas
1 medium onion, diced
½ cup fresh parsley, chopped
1 teaspoon cumin powder
1 teaspoon paprika
1 teaspoon baking soda
1 teaspoon dried coriander
1 teaspoon garlic powder
2 teaspoons of peppercorns, crushed
salt
2 teaspoons of olive oil
1 tablespoon lemon juice
3 tablespoons of flour
3 tablespoons of vegetable oil
1 tablespoon hot chili sauce for garnishing

How to Make Falafel

  1. Add the canned chickpeas, onion, parsley, cumin powder, paprika, baking soda, dried coriander, garlic powder, peppercorns, olive oil, lemon juice, and flour to the mixer bowl. Mix until even.
  2. Start forming balls from the mixture. We’ve got around 12-14 balls.
  3. Fill a cooking pot halfway with vegetable oil and heat it over medium-high.
  4. Deep-fry the balls, then transfer them on paper towels.
  5. Serve them garnished with hot chili sauce.

Warming Chicken Soup

A symphony of flavors is the best way to describe this warm, heart comfort food soup. On the one hand, there’s the meatiness from the cooked chicken, chicken stock, and fried bacon. On the other hand, we have veggie goodness from onion, garlic, celery, mushrooms, yellow squash, green beans, and Swiss chard. Season it to perfection and add some red wine vinegar for a sour touch.

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Ingredients Needed for Warming Chicken Soup

2 tablespoons of olive oil
3 ounces of bacon, chopped
1 onion, chopped
4 ounces of white mushroom, chopped
2 garlic cloves
1 small celery root, cubed
3 cups of chicken stock
2 cups of water
2 cooked chicken breasts, shredded
1 yellow squash, cubed
7 ounces of frozen green beans
1 ounce swiss chard, chopped
1 teaspoon red wine vinegar
1 teaspoon salt
pepper

How to Make Warming Chicken Soup

  1. Pour the olive oil into a cooking pan and place it over low heat.
  2. Add the bacon and cook it until tender and crispy.
  3. Add the onion and mushrooms and cook them while stirring, until the onion is tender, and the mushrooms start changing their color into dark brown.
  4. Add the garlic, celery root, chicken stock and water while stirring.
  5. Add the shredded chicken breast, stir and bring it to a boil.
  6. Cover the pot and simmer for 15 minutes.
  7. Add the yellow squash, frozen green beans, Swiss chard and red wine vinegar. Season with salt and pepper. Stir and simmer for 10 more minutes.
Spicy Beef Casserole

Spicy Beef Casserole

A hearty and warming casserole can be a complete dish. This is also the case with this one-dish meal. It’s a beef stew with a rich gravy, where you toss carrots, spring onion, ginger, and garlic. Make it cheesy with mozzarella and spice it heavily with a spice mixture made from 4 such condiments.

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Ingredients Needed for Spicy Beef Casserole


For the beef:

¼ cup vegetable oil
1 large onion, diced
6 ounces of beef tenderloin, cubed

For the spice mix:

2 teaspoons of dried coriander
1 teaspoon turmeric
1 teaspoon salt
2 teaspoons of five-spice powder
2 teaspoons of curry powder

For the casserole:

3 ounces of low moisture mozzarella, chopped
1 red chili, chopped
1 spring onion, chopped
2 medium carrots, sliced
4 garlic cloves
1 tablespoon ginger, chopped
1 cup red wine
1 cup water

How to Make Spicy Beef Casserole

  1. For the beef:

    Heat the oil in a skillet over low heat. Add the onion. Cook and stir until tender.

  2. Add the cubed beef and turn the heat to medium. Stir a little.
  3. For the spice mix:

    Add the coriander, turmeric, salt, five-spice powder, and curry powder to a small bowl. Mix them using a teaspoon.

  4. For the casserole:

    Add the spice mix to the skillet. Stir it in. Add the mozzarella. Cook and stir until the beef browns.

  5. Add the red chili and spring onion. Stir them in.
  6. Transfer the mixture to a bigger casserole, add the carrots, garlic, ginger, red wine, and water.
  7. Mix using a spatula, cover the casserole with aluminum foil, then bake for 3 hours at 360⁰F/180⁰C.

Salmon and Veggie Tacos

If you’re surfing into Mexican snacks territory, these delicious taco shells are just what you were looking for. Filled with a savory salmon, flavored with yogurt, garlic, spices, and herbs, and laid on a bed of fresh veggies (like avocado, tomato, and onion), this dish really brings a plethora of flavors right at your doorstep.

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Ingredients Needed for Salmon and Veggie Tacos

2 teaspoons of olive oil
7 ounces of salmon fillet, diced
salt
pepper
½ teaspoon smoked paprika powder
½ teaspoon cumin powder
3.5 ounces of yogurt
2 garlic cloves, crushed
fresh coriander
1 lime
1 red onion, thinly sliced
2 tomatoes, chopped
1 avocado, diced
4 tacos shells

How to Make Salmon and Veggie Tacos

  1. Heat 1 teaspoon of olive oil in a skillet over medium heat.
  2. Add the diced salmon, and season with salt, pepper, smoked paprika powder, and cumin powder. Stir, and cook the salmon evenly on all sides.
  3. Add the salmon in a large bowl, add the yogurt, garlic, and fresh coriander.
  4. Squeeze the juice out of half a lime and mix until smooth.
  5. Next, grab a large bowl and add the red onion, tomatoes, and avocado. Pour the remaining olive oil and lime juice over the veggies. Mix.
  6. Fill around half of the taco shells with the veggie salad and then finish it with the salmon.

Quinoa, Tofu, and Mushroom Bowl

Quinoa and tofu are extremely rich sources of protein, so you can give them a try if you’re planning to go meat-free today. Try them in this delicious combo, flavored with garlic, onion, and a few mushrooms. Who knows, maybe you won’t even go back to meat!

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Ingredients Needed for Quinoa, Tofu, and Mushroom Bowl

2 teaspoons of sesame oil
3.5 ounces of tofu, cubed
0.75 inch – ginger, peeled and sliced
2 garlic cloves, sliced
1 spring onion, thinly chopped
½ cup quinoa, cooked
salt
6 mushrooms, quartered
½ red bell pepper, thinly sliced
4 romaine lettuce leaves
parsley

How to Make Quinoa, Tofu, and Mushroom Bowl

  1. Heat a teaspoon of sesame oil in a wok over medium-high heat.
  2. Add the tofu and cook it until golden, for 6-7 minutes. Set it aside.
  3. Add the remaining sesame oil in the wok. Add the ginger, garlic, and spring onion. Stir and cook about 1 minute.
  4. Add the cooked quinoa and season with salt. Add the mushrooms, tofu, red bell pepper, and give it a good stir. Cook for a few minutes.
  5. Break the romaine lettuce leaves and add them to the wok.
  6. Stir and leave everything on heat for 1-2 more minutes.
  7. If you want, serve it with fresh parsley.
How to Make Pesto

How to Make Pesto

Wonderful, vibrant colors, deeply layered flavor, and lots of dishes to pair with. Pesto sauce is, based on merit, one of the most used out there. So if you want to make some tasty pasta, sandwiches, or go off the beaten path and make pizza, then you have to learn how to make pesto. Because

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How to Make Hummus

How to Make Hummus

You enjoy the chickpea paste so much, you’re thinking you might want to learn how to make hummus. Well, this is a great decision! It’s easy to make and healthier than whatever you can find in supermarkets. All it takes is a few ingredients and some very simple steps! Chickpeas are so healthy and even

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Anchovies and Olive Skewers

Here we have one of the simplest, interesting and surprising snacks you will ever try. All you need is a few anchovies, some olives and chilies. The salty and spicy parts of this recipe go perfectly together, and we even have a wonderful sauce to go with the skewers. It’s a delicious mayo sauce, flavored with parsley and garlic!

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Ingredients Needed for Anchovies and Olive Skewers

4 ounces of mayonnaise
parsley
1 garlic clove, chopped
3 chilis es
12 green olives, pitted
1 ounce anchovy

How to Make Anchovies and Olive Skewers

  1. Combine the mayonnaise with parsley and garlic into a smooth sauce.
  2. Slice 2 of the chilies and chop the other one so you can add it in the mayo.
  3. Roll the anchovies so you can easily slide them through skewers.
  4. Use wooden skewers and slide olives, anchovies, and chili slices, in the order that you prefer.
  5. Serve them with the previously made mayo sauce!

Whole Chicken Stuffed With Onion and Lemon

If you are cooking for a large family, why don’t you cook an entire chicken tonight? To boost the flavor, stuff it with onion, garlic, lemon, and cherry tomatoes and cook along with potatoes and carrots in the oven. The side will be enriched by the chicken as well.

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Ingredients Needed for Whole Chicken Stuffed With Onion and Lemon

1 onion
1 garlic clove
2 cherry tomatoes
1 lemon
1 chicken, whole
2 tablespoons of olive oil
salt
pepper
1 tablespoon paprika powder
10 potatoes
2 carrots

How to Make Whole Chicken Stuffed With Onion and Lemon

  1. Preheat the oven to 365 degrees F/185 degrees C.
  2. Cut the onion in 4 parts.
  3. Crush the garlic clove.
  4. Cut the cherry tomatoes in half.
  5. Cut the lemon in 4 parts.
  6. Spray the chicken with olive oil.
  7. Sprinkle salt and pepper.
  8. Rub the chicken with the paprika powder and stuff it with onion, garlic, cherry tomatoes, and lemon.
  9. Place the chicken on a large oven tray and surround it with carrots and potatoes.
  10. Drizzle with olive oil.
  11. Cook for 1 hour and 20 minutes.

Baked Potato Chips With Parmesan

Slice the potatoes really thin, and flavor them with olive oil, garlic, chili flakes, thyme, and parmesan to balance their natural sweetness. Then roast them in the oven for the next 25 minutes. They’re so good on their own, you won’t be needing any meat next to them.

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Ingredients Needed for Baked Potato Chips With Parmesan

2 potatoes
1 sweet potato
1 tablespoon olive oil
2 garlic cloves, chopped
1 teaspoon chili flakes
thyme
1 ounce parmesan, shredded
1 ounce butter

How to Make Baked Potato Chips With Parmesan

  1. Preheat the oven to 360°F/180°C.
  2. Slice both the white and the sweet potatoes into thin chips, and place them in a large bowl.
  3. Drizzle them with olive oil, add garlic, and season with salt, chili flakes, and fresh thyme. Use your hands and mix.
  4. Grab a muffin tray and scrape the bottom of each empty slot with butter.
  5. Place the potato slices in towers in the empty slots.
  6. Add them into the oven for the next 25 minutes.
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