Garlic

You are currently browsing articles tagged Garlic.

Basic Marinara Sauce

December 22, 2010 in Extra's, Sauces by misterdelicious | No comments

This pasta sauce is very simple and easy to make.  It's always a hit at home and it there is always leftovers for lunch the next day.  Because the ingredients are simple and few, it's important to get the best stuff.

Ingredients

 

  • 1 - 28oz can of crushed tomatoes
  • 1 - 15oz can of diced tomatoes
  • 1 - 12oz can of to chicken broth
  • 6 large cloves of garlic, sliced thin
  • 1 medium yellow onion, diced
  • 1 medium carrot, grated fine
  • 2 tbs flour
  • 1 tsp cayenne pepper (optional)
  • 1-2 tsp oregano (I never measure)
  • 1-2 tsp basil (there about)
  • 2 Tbs Olive oil
  • 1 bay leaf

 

Steps

 

  1. Take a large pot and heat the olive oil on medium-high heat.  When heated add the sliced Garlic and stir till starting to brown.  Immediately take out all the garlic and set aside.  This is important and will give your whole sauce fabulous garlic flavor.
  2. Add the onions, shredded carrot and bay leaf.  Reduce heat to medium and sweat the veggies till translucent.   Add back the garlic and continue to stir.
  3. Add the flour and stir till combined.  You are making a roux here.  Cook the roux-veggie mixture till it starts to take on a light brown color and then deglaze the pot with the chicken broth.   
  4. Turn the heat up to high and bring to a boil stirring continuosly.
  5. Add the oregano, basil, cayenne and cracked pepper at this point.
  6. Boil till the mixture gets really thick.
  7. Add the can of crushed tomatoes and the can of diced tomatoes.
  8. Cook for 30-45 minutes on very low heat uncovered.
  9. season to taste.

Notes

 

I've been known to add other ingredients to see how it'll affect the final flavor.  Here are some good additions

  • Tabasco
  • Balsamic Vinegar
  • Worcestershire Sauce
  • Soy Sauce
  • Capers
  • Olives
  • Wine, Red or White (switch out the chicken broth and add white wine for a really great flavor!)
  • Parsley

If you have it in your fridge and you think the tastes go together, give it a try and see how it tastes.   Your options are unlimited!

Tags: , ,

Lasagna - Vegetarian

December 11, 2010 in Entree's, Pastas, Vegetarian by Moogie | 1 comment

smileyLasagna for the new millenium.  Fast and easy because the recipe calls for pre-made marinara sauce, no boil lasagna noodes, pre-shredded cheese, etc.

 

Pre-prep

 

Preheat oven to 350

Decide which non-reactive 9 X 13 (or there abouts) baking dish you are going to use

***What is a non-reactive baking dish *** 

Ingredients

 

  • 2 10 oz. boxes, chopped spinach
  • 1 lb. mushrooms, cremini, sliced
  • 1 onion, yellow, chopped
  • 2 Tbsp garlic, chopped (more or less)
  • 1/2 cup sherry
  • 2 cups ricotta cheese
  • 2 cups grated Italian 5 cheese blend (or more)
  • 2 eggs, lightly beaten
  • 2 tsp oregano, dry (would be better with fresh...)
  • 2 tsp basil, dry (would be better with fresh...)
  • salt & pepper to taste
  • 1- 25 oz jar good quality marinara sauce (or more if necessary)
  • 9 to 12 lasagna noodles: No boil variety (or more)
  • 1 cup water

Panic Mode:  More noodles, another part of a jar of marinara sauce, and some more cheese.... See directions below

 

Directions:

 

You need to know that I have a problem actually following recipe directions, so this is sort of what I did.

Thaw out the spinach, drain, and squeeze the liquid out.  The only way I see doing this is by clumping the spinach in your hands and squeezing until there is no more juice.

Historical Note:  Grandma Tuso said the spinach had to be chopped fine, so this would be the point where you chop the already chopped spinach to her specifications!

  1. Saute the onion, mushrooms & garlic in olive oil, add some sherry, and set aside.
  2. In a large mixing bowl, combine the ricotta cheese, 1/2 the grated cheese, egg, spinach, oregano, basil, mushroom mixture, salt & pepper.
  3. Spray the baking dish with Pam
  4. Spoon 1 cup sauce in the baking dish
  5. Put a layer of noodles down
  6. Put a layer of the cheese mixture

Repeat the layers

Panic Mode:  This is the point where I paniced because it looked too thin in the baking dish.  I made another layer of just sauce and cheese.  So maybe buy more cheese, sauce & noodles and add it to the cheese mixture so it is thicker in the baking dish.

Whatever you decide to do, the final layer is noodles with sauce and 1 cup cheese sprinkled on top.

The original recipe said to pour 1 cup of water around the edges, cover tightly with aluminum foil, and bake for 1 1/4 hours.  I left out the water, but maybe it would have been better with it,

Whatever you do, let it stand at least 15 minutes or more to set up before you serve it.

I served it with a big green salad w/balsamic dressing and grilled vegetables.

 

 

 

Tags: , , , , , , , ,

Roasted Garlic Rosemary Chicken

July 31, 2009 in Entree's, Poultry by Moogie | No comments

INGREDIENTS:
  • 2 whole chickens, washed, patted dry
  • 5 carrots, peeled, cut into 4ths
  • 5 celery ribs, cut into 4ths
  • 3 yellow onions, peeled, quartered
  • 2 Tbsp Kosher Salt
  • 2 tsp cracked white pepper (or fresh ground black pepper)
  • 2 lemons, halved
  • 12 cloves garlic, minced
  • 4 Tbsp olive oil
  • 4 Tbsp butter, room temperature
  • 4 sprigs fresh Rosemary, chopped
  • 2 sprigs fresh Rosemary, whole
  • 4 bay leaves, whole
DIRECTIONS:
  1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
  2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
  3. In large, greased roasting pan:  arrange the prepared carrots, celery & onions in the bottom and set aside.
  4. Mix the salt & pepper together and season the chickens with it, inside & out.
  5. Cut the lemons in half and squeeze over the chickens, inside & out.
  6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
  7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
  8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
  9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes  (juices run clear - 160 degree on thermometer in thickest part of leg).
  10. Remove chickens from oven and let  them rest 10-15 minutes before carving.

Tags: , , , , , ,

Chickpea Curry

July 31, 2009 in Entree's, Vegetarian by Moogie | 1 comment

INGREDIENTS:
  • 2 Tbsp vegetable Oil
  • 2 onions, chopped
  • 1 red bell pepper, chopped
  • 4 tsp garlic, minced (or more)
  • 2 tsp fresh ginger root, grated
  • 6 whole cloves
  • 4 inches cinnamon stick, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Garam Masala
  • 1 tsp ground turmeric
  • salt to taste
  • cayenne pepper
  • ----dash for people sensitive to spicy
  • ----more - original recipe call for 1 tsp!
  • 2-15 oz cans chickpeas/garbanzo beans, drained
  • 1-15 oz can diced tomatoes
  • 2 sweet potatos/yams/yukons, cubed to approx size of chickpea
  • Vegetable Broth as needed
  • couscous or rice
  • Nan bread
DIRECTIONS:
  1. In large pot/frying pan - fry onions & bell peppers over med heat until tender.
  2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
  3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
  4. Serve over cous cous, rice, whatever.
  5. Delicious w/Nan bread
  6. Tasted better the next couple of days after the flavors had blended!

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

Delicious Chicken Enchiladas

July 9, 2009 in Entree's, Poultry by misterdelicious | No comments

I originally got this recipe from Moogie to help feed a bunch of hungry fraternity guys.  Over time I have tweaked the recipe to make it more and more my own and also make it more and more delicious.  I've also had many people taste it and just love it.  The dish may not be perfectly presentable, but I can't think of anything else that is such a comfort food.  I recommend that you take this recipe and use it as a guide to making it your own.

All the ingredients here are not exact.  It all depends on how big you want to make your enchiladas and how you want to stuff them.  The basic idea is to stuff tortillas with goodness and then bake them.  Simple.  Depending on your desired spice level, you can add more cayenne or take it out all together.  Chili powder is not spicy so you don't want to skimp on that!

Ingredients

  • 1 package of 10 tortillas
  • 1 roasted chicken(from grocery store) shredded.  If I have the time I like to get fresh chicken thighs and grill it myself.  It adds a ton of flavor when their grilled.
  • 1 large onion, Julienned
  • 1 Bell Pepper(pick a color), Julienned
  • 4-6 cloves of garlic, minced
  • Lots of shredded cheese.  I prefer sharp cheddar and monterey jack.
  • 1 8oz Heavy or ligh whipping cream
  • Homemade Enchilada sauce.  (It's ok if you get a can)
  • 1 can black beans, drained
  • 1 Pyrex Dish, 9x12

Small Extras

  • A little Olive Oil
  • Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/2 tsp Cumin
  • 1/4 tsp Cayenne Pepper
  • 1 Tbs Chili Powder

 First Steps

  • Start by shredding the chicken using a fork.  Set aside in a bowl, covered with tin foil.
  • Sautee the Onion, Garlic and Bell Pepper in a cast iron skillet on high heat.  Let the skillet heat up so you hear it sizzle.  While you are constantly stiring so the veggies don't burn, add the chili powder, cayenne and black pepper.  Don't add salt at this point as it will draw the water out of the veggies and we don't want that.   Then add some olive oil and stir.  Once veggies are crisply sauteed, set aside from the heat.
  • Grate the cheese and set aside in a bowl, covered.
  • Prepare you assembly line.  I like to have a plate where I roll the enchiladas in, placing them in the pyrex dish afterwards.  So have a plate and pyrex dish next to each other.  All the ingredients need to be in a semi circle around it for easy acces.
  • Time to make enchiladas!  Follow assembly line below.  But first preheat oven to 350F.

ASSEMBLY LINE

  1. Pour a dash of cream and enchilada sauce on plate, enough to coat one side of the enchilada
  2. Add 1 tortilla to the plate and swirl around so the outside is covered with the liquids
  3. Layer a small line of beans horizontally
  4. Add a layer of shredded chicken
  5. Add a layer of the sauteed veggies
  6. Add a layer grated cheese
  7. Spoon some enchilada sauce over all layers and sprinkle some salt over it all
  8. Roll up the enchilada and place in pyrex dish
  9. Repeat till pyrex dish is full
  10. Pour more cream and enchilada sauce over the top of all of them in the pan so the liquid comes up 1/3 of the depth of the pyrex dish
  11. Sprinkle some cheese on top for good looks
  12. You are done with the assembly

Cook and Enjoy!

  • After you have assembled your enchiladas in your dish you want to put them in the oven for 25-30 minutes.   Remember everything is already cooked, so you are just warming everything through and letting them "get to know" each other.
  • Remove from oven and let sit for 15 minutes before serving. 
  • Garnish with a dallop of Sour Cream, a dallop of Guacamole and a dash of tabasco.  Enjoy!!!

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

Lemon Risotto

November 30, 2008 in Side Dishes by Moogie | 2 comments

This dish requires your constant attention to prepare.  It is a good dish to prepare when your family/friends gather in the kitchen because you can take turns cooking it, while everyone is talking and having a good time.  It is delicious and really worth the time spent preparing it.

Makes 4 side servings or 2 main dish servings.

Ingredients:

  • 4 cups vegetable stock
  • 1 Tbsp olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced or pressed
  • 1 cup Arborio rice, washed
  • 1/4 cup dry white wine
  • salt, to taste - probably 1/2 tsp or so
  • 1 lemon - grate for zest & squeeze for juice
  • 1 egg beaten
  • 1/4 cup Parmesan cheese, freshly grated
  • pepper, freshly ground

Directions:

  1. Have the stock simmering very low in a separate sauce pan.
  2. Heat the oil in a wide, heavy-bottomed frying pan.
  3. Saute the onion & garlic over medium low heat until the onion is golden.
  4. Add the rice and continue to saute, stirring constantly, until the grains are glistening with oil.
  5. Stir in the wine & salt and cook over medium heat, constantly stirring.  The wine should simmer very softly until it evaporates.
  6. When the wine has just about evaporated, stir in a ladleful of stock and continue to cook slowly simmering & stirring.
  7. Continue cooking in this manner:  cooking rice until liquid is evaporated, adding one ladleful of stock at a time, stirring constantly, USING ALL BUT ONE LADLEFUL OF STOCK.
  8. After about 25-30 minutes the rice should be cooked al dente/firm to the bite.
  9. In a separate bowl, beat together the lemon juice, lemon zest, egg & Parmesan cheese and set aside.
  10. Add the last ladleful of stock so that the rice is not completely dry and remove from heat.
  11. Immediately stir in the lemon mixture and taste to adjust salt & pepper.
  12. Return to heat and stir for a few seconds.
  13. Serve right away,

Tags: , , , , , , ,

Tzatziki Sauce

November 11, 2008 in Extra's, Sauces by misterdelicious | 1 comment

This is a greek sauce and is absolutely fresh and fantastic.  The cucumber realy adds a great fresh flavor.

Ingredients

  • 32 oz Whole Milk Yogurt, greek style if you can find it.
  • 1 small yellow onion, peeled
  • 2 cucumbers
  • juice from 1/2 a lemon
  • 2 or 3 cloves garlic minced as fine as you can
  • 1/4 Tbs Coriander
  • 1/4 Tbs Cumin
  • Salt and Pepper to taste
  • Some chives(optional)

Instructions

  • Start off by taking the onion and shredding it with the finest side of your grater, practically juicing it into the bowl that you will make the Tzatsiki sauce in.   Then take 1 cucumber that is peeled and seeded and do the same.
  • Put the yogurt into the bowl and add the lemon juice, garlic, coriander and cumin.  Stir and mix.
  • Peel and take the seeds out of the other cucumber as well.  Cut the cucumber into small chunks and add to the Tzatsiki along with some chopped chives.
  • Salt&Pepper to taste.  Refrigerate for at least 4 hours before serving so the flavors have time to come together.

Tags: , , , , , ,

Bell Pepper Pickles

August 30, 2008 in Extra's, Specialty by Moogie | No comments

Ingredients

 

 

4

4 sets

1 quart

1 quart

½ cup salt

16

 

12

 

Quart sized mason canning jars

Lids with sealing rings

Water

Vinegar, cider

Salt

Bell peppers, sliced lengthwise

We always used green bell peppers

Garlic, whole cloves

 

Instructions

 

  1. Prepare 4 quart jars w/ring seals – Keep hot so they are sterilized. Grandma always kept her big, black metal baking dish on a burner, with water simmering in it. She turned the jars upside down inside the pan, along with the lids & rings, and kept them there on a very low heat until they were packed.

  2. Boil the water, vinegar & salt together for 1 minute and then keep hot and ready.

  3. Wash & slice the bell peppers, then pack tightly into 4 hot-sterilized quart jars, putting 3 whole garlic cloves in each jar. Kind of tricky because the jars are hot.

  4. Pour hot water/vinegar/salt solution over the bell peppers.

  5. Seal jars immediately with ring lids. NOTE: I don’t know how long it takes for the bell peppers to be considered “pickled”.

  6. These are served along with dinner in Italian households.

  7. In the “Olden Days” the whole family worked on this together. Grandpa even helped by packing jars. He usually was able to get a box of bell peppers from a local farmer. The kids either cut the peppers or packed the jars, but grandma always did the pouring & sealing.

Tags: , ,