Tag: garlic

Soups and Stews

Creamy Butternut Squash and Sausage Soup

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This 30 minute, one pot soup is easy and delicious. I love a recipe that comes together so easily and delivers the flavor!

Creamy Butternut Squash and Sausage Soup

INGREDIENTS:
  • 15 oz spicy Italian sausage crumbled
  • 1 teaspoon Italian seasoning or Herbs from Provence
  • 1 tablespoon fresh thyme (no sprigs, just leaves)
  • red pepper flakes to taste (if sausage is spicy, you may want to skip the pepper flakes)
  • 1 cup orzo uncooked
  • 4 cloves garlic minced
  • 5 cups chicken stock
  • 10 oz butternut squash peeled and cubed
  • 5 oz fresh spinach
  • ½ cup heavy cream (I used half and half)
  • ⅓ cup Parmesan cheese shaved, shredded, or grated (for garnish)
DIRECTIONS:
  1. Add crumbled Italian sausage, Italian seasoning, a generous amount of fresh thyme (no sprigs, just leaves), and red pepper flakes to a large saucepan. Cook on medium heat, regularly stirring to break the sausage.
  2. Once the sausage released juices and is half cooked, add 1 cup of uncooked orzo and minced garlic, and cook, constantly stirring, for about 2 minutes on medium heat to brown the orzo.
  3. Add 5 cups of chicken stock and cubed butternut squash, stir everything well, cover with the lid, bring to a boil, reduce to visible simmer, and cook for about 5 or 10 minutes until the orzo and butternut squash is cooked.
  4. Add spinach to the soup, cover with the lid and let it wilt on low heat, occasionally stirring.
  5. Once the spinach has wilted, remove the soup from the heat and add heavy cream. Stir everything and season with salt and pepper. Add more chicken stock (or water) if the soup is too dense. Add more red pepper flakes, if you like. Top with Parmesan cheese (shaved, shredded, or grated) and fresh thyme.

Recipe from JuliasAlbum

Poultry

Tuscan Chicken

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Tuscan Chicken is an easy, flavorful dinner fit for entertaining. I served this dish over Trader Joe’s Multigrain Blend with Vegetables and liked the combination. Serving with a pasta or potatoes would be equally delicious. I had enough sauce but think doubling the sauce would be even better.

Tuscan Chicken

INGREDIENTS:
  • 2 (8-ounce) boneless skinless chicken breasts 
  • 1 cup roughly chopped fresh baby spinach
  • 1/2 cup heavy whipping cream (I used half & half)
  • 1/2 cup finely grated parmesan cheese, plus more for serving 
  • 1/4 cup chopped sun-dried tomatoes (blot off excess oil)
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
DIRECTIONS:
  1. Prepare Chicken: Cut each chicken breast horizontally so it’s half as thick as before, resulting in 4 thinner pieces. Pat them dry with paper towels. Generously season both sides of each chicken piece with salt and pepper.
  2. Sear Chicken: Heat 10-inch sauté pan over medium to medium-high heat until hot. Add olive oil to cover pan, and place chicken breasts in single layer over oil. Cook until each side is golden brown, 4 to 5 minutes per side. When chicken is cooked through, transfer to large plate. Work in batches if your pan is not large enough to hold all at once.
  3. Make Sauce: Reduce to low heat. Add heavy whipping cream, butter, and parmesan cheese to pan. Stir until butter and cheese are melted, scraping up any browned bits on bottom of pan. Increase to medium heat and bring to simmer. Stir in spinach until wilted. Stir in minced garlic and oregano until well-mixed.
  4. Return Chicken & Serve: Transfer chicken back to pan, leaving any liquid on plate, and simmer for 1 minute. Top with sun-dried tomatoes. Turn off heat. Serve, and optionally top with additional grated parmesan cheese.

Note: I served this on top of Trader Joes Multigrain Blend with Vegetables

Recipe from SavoryTooth

Italian Dishes · Vegetables

Crisp Parmesan Crusted Eggplant

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Eggplant Parmesan is my favorite Italian dish. I never make it at home because it seems like too much work. This recipe sounded easy and crispy, just the way I like it. I made the salad topping with kale vs. arugula and loved it. I also added pine nuts to the salad for added flavor and texture. This dish could easily be made into a traditional eggplant parmesan or service with a side of marinara. Yummy!

Crisp Parmesan Crusted Eggplant

INGREDIENTS:
  • For the Eggplant:
    • 4 tbsp. butter
    • 3 cups freshly grated Parmesan cheese
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 tsp. oregano
    • 1 tsp. garlic powder
    • 1 eggplant, sliced into 1/2 inch rounds
    • Olive oil and salt
  • Topping:
    • 2 tbsp. fresh chopped basil
    • 1/4 cup fresh chopped arugula (I used kale)
    • 1 clove minced garlic
    • 1/4 tsp. salt
    • pinch of pepper
    • 2 tbsp. olive oil
    • 1 tbsp. red wine vinegar
    • Optional: I added 1 tbsp. pine nuts
DIRECTIONS:
  1. Preheat the oven to 425 Fahrenheit. Add the butter to the parchment lined sheet plan and place in the oven for 2 minutes to melt.
  2. Make the parmesan cheese mixture by mixing together the parmesan, salt, pepper, oregano and garlic powder. Add it to the melted butter on the sheet pan. Mix together and pat it down.
  3. Add the eggplant, scored side down and gently push it into the cheese. Be sure to spread them out a bit. Drizzle the tops with olive oil and season with salt. Bake for 15-19 minutes, until the cheese is browned and crisp. Flip, then place back in the oven for 12-14 minutes until tender.
  4. Make the topping by adding all ingredients to a bowl and mix together.
  5. Add the eggplant to a plate and add the topping.

Recipe from starinfinitefood

Czech Heritage and Dishes · Soups and Stews

Potato Mushroom Soup (Czech Bramborkačka)

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Czech Potato Mushroom Soup used so many healthy ingredients and was a wonderful, hearty soup for a cold winter dinner. Brown soups do not photograph well but how do you photograph taste? Next time I make it, I will increase the caraway seed and decrease the marjoram because I LOVE caraway. It’s delicious as the recipe states,so make according to your own taste.

This soup would be great if you had leftover beef roast or any other protein to add.

POTATO MUSHROOM SOUP (CZECH BRAMBORAČKA)

INGREDIENTS:
  • 3 onions medium
  • 1 carrot large
  • 3 and ½ ounces celeriac root (100 g)
  • 1 parsley root medium
  • 4 potatoes medium
  • 3 cloves garlic
  • 1 handful dried mushrooms ideally European varieties; plus 1 and 1/4 cup water to soak
  • ¾ stick unsalted butter (85 g)
  • ⅓ cup all-purpose flour (40 g)
  • 5 cups water or vegetable broth
  • 1 Tablespoon fresh parsley
  • 1 Tablespoon dried marjoram
  • ½ teaspoon caraway seeds crushed
  • ¼ teaspoon ground pepper
  • salt
DIRECTIONS:
  1. Clean and peel the vegetables (carrot, parsley root, celery, potatoes) and cut into ½-inch cubes. Peel and chop the garlic. Finely chop the onion.
  2. Soak the dried mushrooms in 1 ¼ cups water, bring to a boil, and gently simmer for about 10 minutes. Reserve the mushroom stock for later.
  3. Heat a Dutch oven or a thick-bottomed soup pot over medium heat and melt the butter. Add the root vegetables (carrot, parsley root, celery – not the onion yet).
  4. Fry the vegetables until lightly golden (5-8 minutes), stirring occasionally. Add the onion and cook for 5 minutes, stirring occasionally.
  5. Reduce the heat to one-third and start making the roux. Add the flour to the vegetables and fry for about a minute, until the veggies are coated with flour and lightly golden. Stir frequently to prevent the flour from scorching. Add the crushed caraway seeds and ground pepper, and stir.
  6. Add about a cup of water or vegetable broth and whisk to prevent lumps. Add the remaining liquid and stir. Salt to taste, turn up the heat, cover and bring to a boil.
  7. Once the soup starts to boil, add the diced potatoes and boil gently for 10 minutes. Then add the chopped garlic, soaked mushrooms and about 1 cup of stock. Reduce heat and let cook covered for about 5-7 minutes, or until potatoes are tender.
  8. The last step is to add the dried marjoram. Rub the marjoram with your fingers before adding it to release its essential oils. Cook for another 1 minute, then remove the bramboracka soup from the heat.
  9. Taste and season with salt and pepper if necessary. Stir in a spoon of chopped fresh parsley.

Recipe from CookLikeCzechs

Family Favorites · Holidays · Vegetables

Broccoli with Garlic Egg Sauce

cathysmahaLeave a comment

Broccoli with Garlic Egg Sauce is a family favorite and served with holiday meals or gatherings. Now I know it sounds somewhat disgusting, but, trust me, it’s delicious. I came across this recipe several years ago in the cookbook from popular Denver restaurants. The cookbook is long gone but the memory of the recipe is still with me. If anyone knows of the origin of the recipe at a Denver establishment, please comment.

Broccoli with Garlic Egg Sauce

INGREDIENTS:
  • 1 pound fresh broccoli, washed and cut into flowerettes
  • 3 hard-boiled eggs, shelled and diced
  • 3-4 T. olive oil
  • 1-2 garlic cloves, minced
  • bread crumbs, about 1/2-1 cup
  • salt and pepper to taste
DIRECTIONS:
  1. Steam the broccoli until tender.
  2. Heat olive oil in pan. Add minced garlic and saute. Add chopped eggs, salt and pepper. Stir in bread crumbs.
  3. Place broccoli in a serving dish and top with the garlic egg sauce.

Attribution

Appetizers · Vegan · Vegetables · Vegetarian

Balsamic Roasted Tomatoes

cathysmahaLeave a comment

Roasted Tomatoes are a family favorite and are delicious served in a variety of ways. When my garden tomatoes are overwhelming, I turn to roasting them. Sometimes I roast them without the balsamic vinegar, with just olive oil, garlic and occasionally strips of anaheim peppers. The tomatoes are delicious by themselves or served with cream cheese, feta or goat cheese as an appetizer. Try them on a pizza or in egg cups. I’ve frozen the roasted tomatoes with good success and find them to be quite a treat in the winter

Balsamic Roasted Tomatoes

INGREDIENTS:
  • 12 plum tomatoes, halved lengthwise, cores and seeds removed (I used a variety of tomatoes from my garden, halved and not seeded)
  • 4 tablespoons good olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
DIRECTIONS:
  1. Preheat the oven to 450 degrees F.
  2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. (I had to roast mine for 10-15 minutes longer). Serve warm or at room temperature.

Recipe from Food Network Ina Garten

Fish · New Favorite · Pastas

Tagliatelle with Swordfish

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Tagliatelle with Swordfish

INGREDIENTS:
  • 11 ounces boneless Swordfish, skin removed and cubed
  • 1.3 cups cherry tomatoes, halved
  • 1/2 cup black olives or capers
  • 1 garlic clove, minced
  • 1 cup Prosecco or white wine
  • 1/4 cup fresh Italian Parsley, Mint or basil (tear into pieces)
  • Olive Oil
  • Crushed Red Pepper
  • 1-2 lemons
  • fresh pasta – Tagliatelle or similar
DIRECTIONS:
  1. Heat a few tablespoons olive oil.  Add garlic, then fish.  Brown the fish.
  2. Add red pepper flakes (to taste) and Prosecco.
  3. Cook 2 minutes.
  4. Add cherry tomatoes and cook on high for 2 minutes.
  5. Add salt and pepper to taste.
  6. Add olives.
  7. Turn off heat.  Add fresh herbs.
  8. Toss sauce with cooked pasta.

Recipe from Chef Lucas Migliorelli

Garden · New Favorite · Vegetables

Beet Greens with Pine Nuts

cathysmaha1 Comment

In 2020 I planted golden beets for the first time in my garden.  I love a fresh beet and goat cheese salad but the big surprise for me was how delicious beet greens are.

My friend, Jan, told me about a Swiss Chard with Tahini recipe, referenced below, which I adapted to use with beet greens, minus the extra sauce.  I made it several times last year and will be making it every year that I grow beets or can purchase beets with greens.  Out of this world!

BEET GREENS WITH PINE NUTS

2 3/4 lb. beet greens or Swiss Chard
2.5 tbsp. unsalted butter and 2 tbsp. olive oil
scant 5 tbsp. pine nuts
2 small cloves garlic, sliced very thin
1/4 cup dry white wine
sweet paprika, to garnish (optional)
salt and pepper

  • Clean the beet greens or Swiss Chard. Chop into strips.
  • Put half of the butter and the 2 tablespoons of olive oil in the large frying pan and place over medium heat.  Once hot, add the pine nuts and toss them in the pan until golden, about 2 minutes.  Using a slotted spoon, remove them from the pan.
  • Throw in the garlic.  Cook for about a minutes until it starts to become golden
  • Carefully pour in the wine. Leave for a minute or less, until it reduces to about one third.  Add the chopped beet greens and the rest of the butter and cook for 2-5 minutes, until the beet greens are wilted.
  • Season with salt and black pepper. Divide the greens among the individual serving bowls, and scatter with pine nuts.  Drizzle with additional olive oil and paprika, if you desire.

Adapted from Jerusalem Cookbook 

Full recipe for Swiss Chard with Tahini, Yogurt & Buttered Pine Nuts from the Dallas News

Garden · Home · New Favorite · Vegetables

Layered Baked Ratatouille

cathysmahaLeave a comment

Ratatouille is a vegetable side dish filled with wonderful flavors.  Every time I say the word ‘Ratatouille’ I have to smile and think of the Disney animated film Ratatouille. The young rat, Remy, dreams of becoming a famous French chef.  Such a funny film, great to watch with children, grandchildren or in the privacy of your own adult home…no one needs to know you’re watching a cartoon!

Celebrate after watching the film by enjoying the real deal!

LAYERED BAKED RATATOUILLE

2 cups (16 oz.) crushed tomatoes
2 tbsp. tomato paste
1 small onion, minced
3 cloves garlic, minced
1 tbsp. fresh thyme leaves (or 1 tsp dry) (plus more for sprinkling)
½ tsp. salt (plus more for sprinkling)
¼ tsp. pepper (plus more for sprinkling)
2 medium zucchini, thinly sliced*
2 medium yellow squash, thinly sliced*
2 small eggplant, thinly sliced*
2 red bell peppers, stemmed, seeded and cut into 1” squares
Olive oil
Parmesan cheese, to top (optional)

  • Preheat oven to 375F.
  • Spread 1 tbsp. olive oil in the bottom of a 9 inch cast iron skillet. In a small bowl, mix the crushed tomatoes, tomato paste, onion, garlic, thyme, salt and pepper. Pour the mixture into the base of your skillet.
  • Layer the sliced vegetables vertically around the skillet, packing them as tight as you can. (We find that it is easier to layer the zucchini, squash, and eggplant in the skillet and then go back in and tuck the red peppers within the layers after the other vegetables have been filled in.)
  • Season the top of the vegetables with additional salt, pepper, and thyme. Drizzle with more olive oil.
  • Place the skillet in the oven and bake for 45 minutes or until bubbly and the vegetables are softened and starting to brown slightly.
  • Garnish with Parmesan cheese, if desired.

Recipe from Curiouscuisinere.com

Appetizers · New Favorite

Smoky Eggplant Dip

cathysmahaLeave a comment

Eggplant is one of my favorite vegetables. It started with fried Eggplant in my Mother’s kitchen, and through the years I have experienced eggplant in many ways.  I have made Ina Garten’s Eggplant Spread dozens of times.  This recipe is more like baba ganoush, with that wonderful smoky flavor.  The dip would be wonderful served with a fresh Greek Salad.

SMOKY EGGPLANT DIP

Makes about 2 cups

2 medium eggplants (about 1 pound each)
2 tablespoons olive oil, divided
1 teaspoon coarse or kosher salt, or to taste
6 tablespoons tahini (sesame seed paste), well-stirred if a new container
2 garlic cloves, peeled and minced or pressed
Juice of 1 lemon, plus more to taste, if desired
Pinch of cayenne or aleppo pepper
Pinch or two of ground cumin
2 tablespoons well-chopped flat-leaf parsley, divided
Toasted sesame seeds or za’atar for garnish (optional)

  • Heat oven to 375°F.
  • Brush a baking sheet or roasting pan with 1 tablespoon olive oil, and sprinkle with 1 teaspoon salt.
  • Prick eggplants a few times with a fork or tip of a knife. Over a gas flame, grill or under a broiler, evenly char the skin of your eggplants. I like mine quite smoky and like to leave no purple visible. Transfer to a cutting board, and when cool enough to handle, trim off stem and cut lengthwise. Place cut side down on prepared baking sheet and roast for 30 to 35 minutes, until very, very tender when pressed. Let cool to room temperature.
  • Next Step Option 1: Food Processor: In a blender or food processor: Scrape eggplant flesh from skin and into the work bowl. Add tahini, lemon, cayenne, cumin and 1 tablespoon parsley. Blend in short bursts (pulses) until combined but still coarsely chopped.
  • Taste and adjust ingredients if needed. You may wish to add more salt and lemon.

To serve: Spoon into a bowl and drizzle with remaining tablespoon of olive oil. Scatter with second tablespoon of parsley, and some toasted sesame seeds or za’atar, if desired. Serve with pita wedges or naan.

Recipe from Smittenkitchen