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Almond-Crusted Salmon

Looking for new and exciting ways to cook the delicious salmon? First, try coating it with a mix of mustard, honey, and garlic, which will flavor the fish with new aromas. Top it with a few almond flakes and then put it in the oven. As a side, we can’t think of anything better than wild rice!

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Ingredients Needed for Almond-Crusted Salmon

6 ounces of wild rice
1 tablespoon mustard
1 tablespoon honey
1 garlic clove, chopped
salt
pepper
1 ounce almond flake
1 tablespoon olive oil
6 ounces of salmon

How to Make Almond-Crusted Salmon

  1. Preheat the oven to 380°F/190°C.
  2. Add the rice in boiled water, put a lid on, and let it simmer for 10 minutes.
  3. Use a small bowl and add the mustard, honey, garlic, salt, and pepper.
  4. Use a fork to mix everything until smooth.
  5. Spread this sauce over the salmon and top it with the almond flakes.
  6. Drizzle with olive oil.
  7. Bake it in the oven for 15 minutes.
  8. Serve the salmon with wild rice!

Warm Brussels Sprout Salad

Sometimes, especially when autumn comes around, all you need is a warm salad. Make it simple: stir-fry some boiled Brussels sprouts with garlic and lemon zest! Then, get in bed and enjoy this simple yet flavorful dish! Still cold? Guess not!

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Ingredients Needed for Warm Brussels Sprout Salad

7 ounces of brussels sprout
2 tablespoons of vegetable oil
salt
pepper
2 garlic cloves
½ teaspoon lemon zest

How to Make Warm Brussels Sprout Salad

  1. Wash the Brussels sprouts and remove the outer layer of the leaves. Cut off the brown stubs and slice them in half.
  2. Fill a large pot with water, put it on high heat, and bring it to a boil.
  3. Add the Brussels sprouts in the boiling water.
  4. Boil them for 10-15 minutes, until they’re tender. That means you should be able to stick a fork in them. Remove the Brussels sprouts from the hot water.
  5. Heat the vegetable oil in a skillet over medium-high heat.
  6. Add the boiled Brussel sprouts and sprinkle salt and pepper over them. Toss well.
  7. Slice the garlic and add it to the skillet. Add the lemon zest.
  8. Gently stir the Brussels sprouts to mix them with the other ingredients. Cook the Brussels sprouts for 3-5 minutes, or until they begin to look golden-brown. Done!

Yogurt-Marinated Chicken and Noodles

Want to make chicken breast as tender as possible? Try marinating it in yogurt and exotic spices, like coriander, caraway, ginger, and garlic, then cook it in the oven. And to complete the meal, make a hearty side with noodles, green beans and peas. Both satisfying and healthy!

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Ingredients Needed for Yogurt-Marinated Chicken and Noodles

5 ounces of rice noodles 9 ounces of chicken breast 1 cup yogurt 1 teaspoon coriander powder 1 tea spoon caraway powder 1 teaspoon honey 1 tablespoon soy sauce 0.25 ounce ginger, chopped 2 garlic cloves, thinly sliced salt pepper 1 tablespoon vegetable oil 1 onion, chopped 3 ounces of green beans ½ zucchini, diced 1 cup peas ½ cup orange juice 1 tablespoon sour cream 6 olives, thinly sliced

How to Make Yogurt-Marinated Chicken and Noodles

  1. Preheat the oven to 360°F/180°C.
  2. Add the noodles in a bowl and pour boiled water over them.
  3. Allow the noodles to soak for 7 to 10 minutes or until they just start separating. Drain them and leave them aside.
  4. Add the yogurt into a bowl. Add coriander powder, caraway, honey, soy sauce, ginger, garlic, salt and pepper.
  5. Mix and add the chicken, and coat it with this marinade. Move the chicken in a baking tray and slide it into the oven for the next 35 minutes.
  6. Heat the oil in a skillet over medium heat. Add the onion and cook it until light golden. Add the green beans, carrot, zucchini, and peas. Pour the orange juice, sour cream, and cook everything for 8-10 minutes.
  7. Take the chicken out of the oven, place it on a large plate, and serve it with the noodles and veggies.

White Sauce Turkey Farfalle

If the weather outside is frightful and you don’t feel like going to the store for supplies, then you can make this recipe for dinner! You can make it with stuff you probably already have in your house. Like leftover meat – in this case we’re using turkey –, some garlic, and basic herbs and spices! Tuck them all under a thick, savory, heavy cream sauce, add the pasta, and dinner will be ready in no time!

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Ingredients Needed for White Sauce Turkey Farfalle

7 ounces of farfalle salt 1 tablespoon vegetable oil 8 ounces of leftover turkey breast 2 garlic cloves, chopped ½ cup heavy cream pepper

How to Make White Sauce Turkey Farfalle

  1. Fill a saucepan with water and bring it to a boil. Add a pinch of salt and throw in the farfalle. Cook them according to the instructions on the package.
  2. Heat the vegetable oil in a skillet over medium heat. Add the turkey and cook it for 2 minutes, until golden. Add the garlic and stir.
  3. Add the cooked farfalle and reduce the heat. Pour the heavy cream and season with salt and pepper.
  4. Stir and keep cooking for 2-3 more minutes.

Turkey Stir-Fry With Asparagus and Oranges

Are you looking for a good stir-fry recipe? This one’s got turkey breast, asparagus, chili, garlic, and soy sauce. We’ve also added some orange for a sour taste, honey to balance it, and some nice walnuts to add a bit of crunch!

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Ingredients Needed for Turkey Stir-Fry With Asparagus and Oranges

2 tablespoons of vegetable oil
10 ounces of turkey breast
salt
pepper
2 teaspoons of paprika powder
1 tablespoon butter
2 garlic cloves, sliced
½ red chili, sliced
1 tablespoon soy sauce
1 red bell pepper, thinly sliced
4 asparaguses stalks
¼ cup walnut, chopped
1 orange, sliced
1 tablespoon honey

How to Make Turkey Stir-Fry With Asparagus and Oranges

  1. Preheat the oven to 360°F/180°C.
  2. Heat 1 tablespoon of vegetable oil in a cast-iron skillet over medium heat.
  3. Add the turkey breast and season it with salt, pepper, and 1 teaspoon of paprika powder. Cook it for 5 minutes on one side.
  4. Flip it over and add the butter on top of the turkey. Keep cooking it for 5 more minutes.
  5. Move the skillet into the oven for the next 25 minutes.
  6. When the meat is ready, take it out of the oven and place it on your working surface. Slice it in 1/2 inch (1.2 cm) thick slices.
  7. Heat the remaining oil in a skillet over medium heat. Add the remaining paprika powder, and the sliced turkey. Next, add garlic, chili, and stir. Pour soy sauce, add bell pepper, asparagus, orange, and give it a good stir. Pour the honey, and cook for 1-2 more minutes.

Alexandria-Style Egyptian Liver

Have you ever tried Egyptian food? Well, what are you waiting for? Egyptians use a wide variety of spices in their recipes, so their dishes turn out to be a fireworks show of flavors! One exploding after the other. If you want to eat like an Egyptian, try this liver cooked Alexandria-style. It has welcome tinges of garlic, cumin, and chili flakes. And the Egyptian cook has an advice for you: don’t kiss anyone on the lips at least one hour after eating!

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Ingredients Needed for Alexandria-Style Egyptian Liver

1 pound beef liver
vegetable oil for frying
2 garlic heads
3 chili peppers, sliced
1 green bell pepper, diced
sea salt
¼ cup white wine vinegar
3 tablespoons of cumin powder
pepper
½ teaspoon chili flakes
2 red bell peppers, diced
2 yellow bell peppers, diced
1 lemon

How to Make Alexandria-Style Egyptian Liver

  1. Cut the beef liver into thin slices. Put the slices in a large strainer and wash them.
  2. Heat the vegetable oil in a large skillet over high-heat. Add garlic (depending on your taste), chili, and green bell pepper and cook them for 1-2 minutes.
  3. Season with sea salt. Add the white wine vinegar and let it simmer for another 1-2 minutes.
  4. Add the beef liver, cumin, pepper, and a bit more sea salt.
  5. Lower the heat to medium and cook the liver for 10 minutes. Add the chili flakes before removing it from the heat.
  6. Squeeze some lemon juice on the liver and serve it with the bell pepper.
  7. TIP: While cooking, garlic gets different tastes, because it burns fast. So you can put a small quantity at the beginning, and add more during cooking.
Turkey, Spinach and Red Bean Soup

Turkey, Spinach and Red Bean Soup

This turkey soup sure smells delicious! So, if you have any leftovers from Thanksgiving, this soup gives you the opportunity to properly use it. We’ve added cherry tomatoes, garlic, beans, baby spinach and we’ve flavored it with coriander and basil. Great and surprising flavors, in a soup that brings a cozy feeling!

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Ingredients Needed for Turkey, Spinach and Red Bean Soup

6 cups of water
7 ounces of leftover turkey
salt
1 onion, chopped
2 garlic cloves, chopped
4 cherry tomatoes
2.5 ounces of red bean
1 teaspoon coriander
1 teaspoon dried basil
3 ounces of baby spinach
salt
pepper

How to Make Turkey, Spinach and Red Bean Soup

  1. Add the water in a saucepan and bring it to a boil. Add the leftover turkey and season with a pinch of salt. Boil it for 15-20 minutes.
  2. Strain the soup in a separate saucepan over medium heat.
  3. Leave the turkey aside for a while. Add the onion in the turkey stock and bring it to a boil. Add garlic, cherry tomatoes, red beans and simmer for 5 minutes.
  4. Add the turkey breast and season it with coriander and dried basil. Add baby spinach, then season with salt, pepper, leave it on heat for 4-5 minutes more.
  5. Serve it warm!

Zucchini and Bell Pepper Topped Burger

A classic burger is made with a patty and some raw vegetables. But we suggest you cook the veggies too, because they are tastier this way. Choose zucchini, red onion, red bell pepper, garlic and pan-fry them! Still, serving the burger with hot cooked chilies is optional!

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Ingredients Needed for Zucchini and Bell Pepper Topped Burger

1 burger bun, cut into halves
2 tablespoons of vegetable oil
1 burger patty
salt
pepper
¼ red bell pepper
1 tomato
1 garlic clove, sliced
2 zucchini
1 red onion
1 chili pepper
1 chili pepper
1 teaspoon ketchup
1 teaspoon mustard
3 lettuces leaves, small
1 tablespoon garlic sauce
1 mozzarella

How to Make Zucchini and Bell Pepper Topped Burger

  1. Heat 1 teaspoon of vegetable oil in a skillet.
  2. Fry the burger bun halves on both sides. Set them aside.
  3. Add more vegetable oil in the skillet (about 1 tablespoon).
  4. Lay in it the burger patty, and then season it with salt and pepper. Cook the burger patty for 4 minutes on both sides, if you want it medium-well done, or until the liquid coming out of it starts running clear. For well done, add about 2 minutes for both sides.
  5. Turn it over with a spatula, and you should see a nicely and dark, golden-brown sear on the underside. Set aside.
  6. Take another skillet and heat 1 teaspoon of vegetable oil.
  7. Throw in the red bell pepper, tomato slice, garlic, zucchini, red onion, and the two chili peppers. Season the vegetables with salt and pepper.
  8. and cook them for 2 minutes.
  9. Start assembling the burger: spread ketchup and mustard on the bottom of the bread bun. Add the lettuce leaves. Add the burger patty and top it with the veggies. Spread garlic sauce and add the mozzarella slice. Close the burger with the other bun and fix it with a skewer.
  10. Serve the burger with the cooked chilies.

Onion and Walnut Frittata

Here is a nice and simple recipe, just perfect for a vegetarian breakfast. It’s a simple frittata, flavored with some onion, garlic, and thyme. The walnuts are an excellent ingredient for this, thanks to the extra crunch they bring. If you don’t have Greek yogurt, you can use the regular kind or even sour cream.

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Ingredients Needed for Onion and Walnut Frittata

6 eggs
salt
pepper
1 ounce walnut, chopped
2 tablespoons of greek yogurt
1 tablespoon vegetable oil
1 red onion, chopped
3 garlic cloves, sliced
thyme
parsley

How to Make Onion and Walnut Frittata

  1. Preheat the oven to 350°F/175°C.
  2. Crack the eggs into a large bowl and whisk them.
  3. Season with salt, pepper, add walnuts and Greek yogurt. Whisk until smooth.
  4. Heat the vegetable oil in a cast-iron skillet over medium heat.
  5. Add the onion and cook it until softens. Then add the garlic, stir and cook it a few seconds.
  6. Add thyme, parsley, and the whisked eggs. Stir to combine everything, then transfer the skillet to the oven.
  7. Bake the frittata for the next 30 minutes.

Honey-Glazed Chicken With Almond Rice

Chicken thighs are maybe the best cut of chicken. They’re flavorful almost any way you cook them. This time, we’ve roasted them in the oven, topped with a delicious honey, garlic, and lemon glaze. As a side, we went for something easy: simple crunchy rice, topped with a few roasted almonds.

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Ingredients Needed for Honey-Glazed Chicken With Almond Rice

8 chicken thighs s, small-sized
salt
pepper
2 tablespoons of olive oil
½ lemon
1 teaspoon honey
2 garlic cloves, crushed
2 tablespoons of rose wine
10 ounces of rice
almond s, roasted

How to Make Honey-Glazed Chicken With Almond Rice

  1. Preheat the oven to 400°F/200°C.
  2. Place the chicken thighs on a wooden board and superficially score them. Season with salt and pepper.
  3. Pour the olive oil in a small bowl. Add lemon juice, honey, garlic, and grate some lemon zest. Stir.
  4. Line a baking tray with parchment paper and place the thighs on it.
  5. Pour a few drops of rose wine over the chicken thighs, then spread the lemon and olive oil marinade over it, using a silicone brush.
  6. Slide the tray into the oven and cook the chicken for 1 hour.
  7. In the meantime, add water in a saucepan and bring it to a boil. Add the rice and cook it according to the instructions on the package.
  8. When it’s ready, drain, let it cool a little, and transfer it to a bowl. Top the rice with the roasted almonds.
  9. Serve the chicken with the almond rice!
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