An Cooking: garlic

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Selasa, 15 April 2014

Thin Crust Pizza with Italian Sausage and Fresh Garlic

Homemade pizza is one of those things can be a bit daunting to make, at first. However, once you find an easy pizza dough recipe the possibilities are endless. I generally make this pizza dough, which is indeed very simple, once every couple of months, cut it into 4 servings, eat one that night and freeze the other three for use at a later time. Since last night was one of the those later times, I removed the frozen ball of dough from the freezer Friday night and let it thaw in the refrigerator. About 1-2 hours before its time to eat, I remove the dough ball from the refrigerator and place it in an olive oil coated bowl and allow it to come to room temperature.

Meanwhile, I made the pizza sauce. To a cold sauce pan, I added about 2 tablespoons of olive oil, 1/2 teaspoon red pepper flakes and 1 whole, but smashed garlic clove. Turn on the heat and allow the oil and garlic to come up to temperature while infusing the oil with the garlic flavor. Remove the garlic and discard when it turns a deep golden brown. Add a can of diced tomatoes to the garlic infused oil, 1 tablespoon of dried oregano, 1 teaspoon of sugar, and salt and pepper. Cook at a medium simmer until the the sauce is thick with a luscious coating of olive oil floating on top. Remove from heat and let cool.

When the dough has come to room temperature press it out to about 1/4 inch thick and place on a baking sheet that has been coated with corn meal. Spread the tomato sauce sauce over the dough and top with any ingredients that you enjoy. I sliced a hot italian sausage very thin, shredded some mozzerella cheese, grated parmesan and thinly sliced a clove of garlic and evenly distributed all over the top of the pizza. Brush the crust with olive oil. This pizza cooked in a 500 degree oven for about 10 minutes until the cheese was melted and the crust was crispy and golden brown.

Rabu, 09 April 2014

Suitable chicken Rotini with garlic duftendes Spinach Salad Recipes for diabetics

Here is a recipe for tomato basil Rotini with chicken breast, which is a good pasta recipe for diabetics. This recipe uses healthy flour pasta and add chicken breast sliced. These two elements can diabetics eat this dish without guilt. Add garlicky spinach salad, the recipe is below and have a quick and easy meal that is healthy and tasty. Perfect for a quick meal after a long day at work or the need, pounce on evening activities. A good quick meal for a sit down family meals.

TOMATO BASIL ROTINI WITH CHICKEN BREAST

12 Oz pkg whole grain rotini

2 Cups chopped plum tomatoes

1 1/4 Cups sugar-free pasta sauce

1 Tablespoon Basil

1 TBSP olive oil

1 Clove garlic, minced or 1 teaspoon garlic powder

1 Cup crumbled feta cheese

1 kg boneless skinless chicken breast

Cook the pasta according to package directions and drain. While the pasta is cooking, grilling you or roast you chicken breasts until no longer pink in the middle. When thoroughly cooked, cut into strips. Combine tomato sauce, basil, olive oil and garlic in a large bowl. Add boiled pasta and toss to combine. Top with chicken strips. Above you sprinkle cheese. Serve warm.

GARLICKY SPINACH SALAD

1 kg fresh spinach

2 fresh tomatoes, sliced

6 Scallions, cut and sliced thin

5 El plain non fat yogurt

2 TBSP extra virgin olive oil

2 Cloves garlic, minced

1 / 2 Teaspoon dried thyme

Freshly ground black pepper

Wash spinach, remove stems to dry. Tear you in pieces and in Salad Bowl. Add tomatoes and shallots and use you hands combined with spinach. In a small mixing bowl, combine yogurt, pepper, thyme, oil and garlic. Add dressing mix the spinach mixture and mix well.

For more from Lindas recipes and diabetic information http://www.diabeticenjoyingfood.squarespace.com

Sabtu, 29 Maret 2014

The 3 Most Important Ingredients used in Anglo Indian Cooking – Vinegar Ginger and Garlic Paste and Oil

The 3 Most Important Ingredients used in Anglo-Indian Cooking – Vinegar, Ginger and Garlic Paste and Oil

1. As far as possible use White Non-Fruit Vinegar in Vindaloo and other dishes calling for Vinegar. Fruit Vinegars such Apple cider Vinegar, coconut vinegar, etc would give our Anglo-Indian Vindaloo a completely different taste.

2. To get the authentic Anglo-Indian Curry taste while using the recipes in my books, use ginger and garlic paste that is ground at home in a blender using fresh root ginger and garlic. The ready made ginger and garlic paste available in stores around the world contain preservatives and other ingredients that detract from the original taste of the Curry giving it a completely different flavour.

If fresh home made ginger and garlic paste is not available, then Garlic Powder can be used instead of fresh garlic. 1 teaspoon of garlic powder is equal to a whole garlic, so half a teaspoon would suffice. Ginger powder too can be substituted for fresh ginger. 1 teaspoon of dry ginger powder mixed with ¼ cup of water is equal to 2 teaspoons of fresh ginger paste, so half a teaspoon of ginger powder would be equal to 1 teaspoon of fresh ginger paste.

3. Any good cooking oil could be used in the preparation of these dishes such as Sun flower Oil, groundnut Oil or even Olive Oil depending on one’s preference.

All the Recipes in my Books are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly. Likewise, the pungency of the dishes could be reduced by reducing the amount of chillie powder and other seasonings according to individual tastes.

Minggu, 16 Maret 2014

Garlic Fennel and Orange Grilled Chicken Thighs – When your brain wants Chicken but your heart wants Italian Sausage

You’re about to see a delicious culinary compromise. I was craving some grilled Italian sausage, but had a package of chicken thighs in the fridge waiting for me to grill them. What to do? My Uncle Bill (he of the now famous homemade pasta and chicken D’Arduini video recipes) makes a great Italian sausage scented with fennel, garlic and a touch of orange zest. He makes these before Christmas, cures them in his cellar, and cooks them on Christmas Eve after Midnight Mass. They are sublime. So, that’s really what I wanted, but as I said I had chicken to work with. I decided to use the same basic flavors to marinade the chicken to see if I could impart some of the magic of those sausages I was dreaming about.

Did it work? Yes and no. The chicken turned out to be very delicious. Anything grilled on a fire, after being marinated in garlic, fennel and orange is going to taste great, so on that level it was a great success. The only problem was it made me crave my Uncle’s sausage even more! By the way, if you’re wondering how I prepped my grill so the skinless chicken wouldn’t stick, go check out the Tandoori Chicken video recipe clip. Also, I like to garnish grilled meat dishes like this with the same fresh herb that I use in its dry form in the marinade. Since there was some dried oregano in the Italian herb mix, I finished my platter with some beautiful flowering oregano. This is just another great reason to plant some herbs, whether it’s in your backyard, rooftop, or windowsill. Enjoy!

Ingredients:
10 boneless skinless chicken thighs
4 cloves garlic
1/2 orange, zest and juice
1 1/2 tbl kosher salt
1 tbl dried Italian herb mix (oregano, basil, rosemary, marjoram, thyme)
1 tbl sweet paprika
1 tbl black pepper
2 tbl fennel seed
1 tbl olive oil

Rabu, 05 Maret 2014

Suan Bo Cai Garlic Spinach

Garlic Spinach (Suan Bo Cai)

While this dish is not familiar to most Westerners as a Chinese concoction, the cooking style—often translated as “stir-fried with garlic sauce”—is commonly seen on restaurant menus that cater to a large Chinese clientele, wherein Dou Miao (pea shoots) is the best example. Spinach, readily available in western markets, is an excellent variation. Almost any leafy vegetable—bai cai or napa
cabbage, for example--can be cooked in this style. It is extremely simple, elegant and delicious, allowing the subtle flavor of the vegetable to predominate, enhanced by the aromatic pungency of garlic.
12 oz Dry fresh spinach with stems

4 Tab Peanut oil
4-6 cloves of garlic
Dash salt
Dash of soy
Clean and dry the spinach; cut the tough root end of the stems, leaving random stems up to 2 or 3 inches. Crush the garlic cloves only very slightly in order to peel them. Slice with a very sharp knife as thinly as possible.

Have all ingredients ready. Heat wok to hot, add oil; when it begins to smoke, put in garlic shavings. As soon as the edges of the garlic begin to brown, quickly put in spinach. Reach under the mass of spinach, catching as much of the garlic as possible, and begin to turn and mix. 12 oz of spinach is voluminous until it wilts, so you will no doubt have to retrieve leaves that fall out of the wok. Add salt and soy, tasting as you go, constantly stir-frying the vegetable. The spinach is done when it has just wilted, but is still “springy.” It will wilt further after it is plated. 12 oz of spinach will served no more than two, as the volume decreases by at least 80%

Kamis, 30 Januari 2014

Indian Chicken lollipop with Hot garlic sauce

Ingredients
Chicken lollipop cuts- 8 piece
All purpose flour (Maida) - 1/4 cup
Fresh ginger- 2" piece
Garlic cloves- 6 nos
Green chilli- 3 nos
Soy sauce- 1 tsp
Garam masala powder- 2 tsp
Thick curd/ yogurt- 1/4 cup
Red food color- few drops
Pepper powder and Salt to taste
Oil to deep fry
Egg- 1 no

Method
In a mixer (blender) grind ginger piece, garlic cloves and green chilies to fine paste by adding very little water.
Take large bowl, add ground ginger-garlic-green chilli paste, soy sauce, yogurt, Garam masala powder, food color and required salt, mix well to make smooth paste.
Marinade the chicken lollipops in the above paste for at least 2 hours.
Next in a medium bowl beat egg with pepper powder and pinch of salt.
Spread all purpose flour on a plate, take each marinated chicken lollipop and roll on all purpose flour.
Dip the flour coated chicken lollipops in beaten egg and once again roll in the flour (make sure the flour is well coated on the chicken lollipops).
Heat oil in a pan to deep fry, when oil is hot, drop the prepared chicken lollipops into hot oil and fry till golden brown.

Hot Garlic Sauce recipe

Ingredients

Garlic clove- 4

Whole dry red chillis- 2

White vinegar- 1 tsp

Tomato ketchup- 1 cup

Oil- 1 tbsp

Method

Grind garlic cloves and red chilli in a mixer/ blender to a smooth paste adding vinegar. In a small pan add oil and fry the ground paste for few seconds. Remove pan from heat and allow to cool, add this mixture to tomato ketchup and mix well. Serve "Hot Garlic Sauce" with fried rice, noodles or serve a dip for chicken lollipop, cauliflower( gobi) pakora and with chips.