How Many Teaspoons Of Minced Garlic Equals 4 Cloves Of Garlic Minced

Cooking - FORKS UPArugula- Quinoa Salad with Roasted Broccoli and Sweet Potato. April 3. 0, 2. 01. It's been a while since I posted here on the blog. Not because I stopped eating or cooking, but mainly because I find myself eating on my own more these days since my husband has had a month of insane travel. When that happens, I tend to eat with less purpose and less forethought, e.

Recently I did manage to come up with a recipe based on a few leftovers, plus odds and ends in the refrigerator (a favorite thing to do when eating solo). Taking inspiration from a salad I recently made, this bowl came together quickly and was filling, nutritious and satisfying. I added dukkah for extra seasoning, but simply sprinkling some toasted sesame seeds and red pepper flakes on top can punch up the flavor.

Ingredients. 2 small garlic cloves, minced; 1 teaspoon anchovy paste (found near the canned tuna in the supermarket) 2 tablespoons freshly squeezed lemon juice, from.

This BEST EVER Slow Cooker Chinese Cashew Chicken is loaded with incredibly tender chicken, wonderfully flavorful sauce and buttery, creamy cashews! Is the garlic meant to be eaten along with the soup? Sorry for the weird question. I love garlic but not in large chunks. Is it possible to mince the garlic instead. It's been a while since I posted here on the blog. Not because I stopped eating or cooking, but mainly because I find myself eating on my own more these days since my. Mix all ingredients and store in an airtight container. One teaspoon of homemade taco seasoning equals 2 teaspoons of the store-bought seasoning. Mix well. Rub.

Including sliced avocado, feta cheese or grilled artichoke hearts wouldn't be out of place. For extra protein add chickpeas, grilled chicken or shrimp. Experiment and make it your own. Arugula- Quinoa Salad with Roasted Broccoli and Sweet Potato  1/2 cup cooked quinoa. Season with your choice of a simple vinaigrette, dukkah, and/or salt and pepper. Place all ingredients together in a large bowl, season, toss and enjoy.

Serves 1)Herbed Rice with Scallions, Saffron and Crispy Shallots. April 1. 2, 2. 01. This rice recipe from the March issue of Bon Appétit is a bit laborious, but it is well worth it.

The rice is fluffy and wonderfully flavored with a mixture of herbs, scallions and crispy shallots. I see it pairing well with an Easter lamb dinner along with carrots, a side salad and a make- ahead dessert.

Breaking the recipe up into a two day process made it less overwhelming for me. I cut the recipe in half since it easily serves 8 or more (the rice expands when you soak it).

There are a few other steps I adjusted to make the recipe more streamline. The first time I made this recipe, I used layers of romaine lettuce between the rice instead of lavash, but I think this is an unnecessary step that can be omitted altogether. I made another version of the recipe omitting the layering of lavash or lettuce and as a result, was able to produce a better crispy layer of rice at the bottom known as tadik, a prized aspect of Persian rice dishes. I skipped the step of mixing 1 teaspoon of the saffron water with 1 1/2 cups of cooked rice; instead I added the teaspoon of saffron water to the bottom the pot with the oil during the final phase of cooking the rice. I also skipped the dried rose petals to avoid gilding the lily. One final note, adding some roughly chopped pistachios for serving would not be out of place.

Herbed Rice with Scallions, Saffron and Crispy Shallots  3 cups basmati rice  Kosher salt  Vegetable oil (for frying; about 3 cups)  4 large shallots, thinly sliced into rings  3/4 cup finely chopped cilantro  3/4 cup finely chopped dill  3/4 cup finely chopped parsley  1/2 cup finely chopped mint. Place rice in a large bowl and cover with lukewarm water. Agitate rice with your hands until water becomes cloudy; drain. Repeat process until water stays clear (about 4–5 times). Cover rice with 6 cups cold water and add a generous handful of salt. Soak uncovered at room temperature at least 1 hour and up to 4 hours.

Toss cilantro, dill, parsley, mint, and tarragon in a medium bowl; set aside 1 cup for serving. Bring a large pot of salted water to a boil (using a nonstick pot will help the rice release at the end).

Drain rice and add to pot, stirring gently to prevent any grains from sticking to the bottom. Bring to a boil and cook until grains begin to float on the surface and "dance" (rice should be almost tender but with a firm, opaque center), about 4 minutes. Drain rice and rinse well under cold water. Spread out on a rimmed baking sheet. Wash out pot (at this point I covered the rice and left it out overnight and continued the process the next morning).

Dissolve saffron in 2 tablespoons hot water in a small bowl, set aside. Pour oil into a medium saucepan to come up the sides about 2", place over medium heat.

When oil is hot, add the shallots and cook, stirring occasionally, until golden and crisp, 1. Using a slotted spoon, transfer shallots to paper towels and season with salt. Strain oil into a small bowl; let cool. Pour 3 tablespoons shallot oil into clean pot. Swirl in 2 teaspoons saffron water; reserve remaining saffron water for serving.

Oil mixture should barely coat bottom of pot; add more oil if needed. Season lightly with salt. Lay lavash across pot (don’t overlap). Spoon a third of rice over lavash; top with a third of herbs and a third of green garlic. Repeat, alternating layers of rice, herbs, and green garlic. Use the handle of a wooden spoon to poke several holes in rice (without hitting bottom of pot) to let steam escape.

Wrap lid with a kitchen towel and cover pot. Cook over medium heat until herbs are slightly darkened, 1. Reduce heat to medium- low, uncover and pour melted butter evenly over rice. Cover and cook until rice is fragrant and fluffy, 2.

Remove from heat; let sit 1. Taste rice and season with more salt if needed. Scoop 1 1/2 cups rice into reserved saffron water and toss to color rice. Layer saffron rice with rice in pot, reserved herbs, and crispy shallots. Top with rose petals if using.

Break up lavash crust into pieces and serve alongside rice. Serves 8)Arugula Salad with Sweet Potato, Apple and Walnuts. March 3. 0, 2. 01. I am always willing to experiment with new salad combinations and this recipe from The Wooden Palate contains one I have never tried. Apples and sweet potatoes together in one bowl is not something I would have considered, but I am now a convert. I made the salad twice and both times I used a Pink Lady apple as suggested. For the sweet potato I used a traditional orange flesh potato the first time, and a Japanese sweet potato (found at Whole Foods) the second time.

Both were good, but the traditional sweet potato was sweeter than the Japanese; the latter was more refined and subtle. Since pomegranate is out of season, I skipped this ingredient, but will add it in the winter. I used feta and goat cheese separately in both versions of the salad, and frankly, they both work well. I was having difficulty finding arugula due to the shortage (recent flooding in California damaged crops), so the first time I made it, I served a mixture of spinach and arugula (which was available). The second time I made it this week, I found arugula at Whole Foods.

Serve as an entrée for lunch, or as a side for dinner. In case you were wondering, The Wooden Palate is primarily a shop that sells wooden products (the recipe was on their blog).

If resources were unlimited, I would serve this salad in their Mod Bowl. Arugula Salad with Sweet Potato, Apple, and Walnuts. For the Salad:  1 large sweet potato (Korean or Japanese if available)Drizzle of olive oil (about 1/2 tablespoon)Salt and pepper to taste. Envy or Pink Lady)Handful of pomegranate seeds, optional (about 1/4 cup)Handful of walnuts, roughly chopped (about 1/4 cup)Sprinkle of feta or goat cheese. For the Lemon Mustard Vinaigrette: 1 small shallot, chopped. Dijon mustard. 1 teaspoon honey.

Kosher salt and freshly ground black pepper. For the dressing: In a blender or food processor, purée shallot, oil, lemon juice, mustard, and honey until smooth; season with salt and pepper. For the salad: Preheat oven to 4. Peel and cut sweet potato into 1/2" pieces.

On a rimmed baking sheet lined with parchment paper or foil, toss sweet potato pieces with drizzle of olive oil, salt and pepper. Roast until soft, about 2. Eating Well Com. Remove from pan and allow to cool while you prepare the rest of the salad (sweet potato can be made one day in advance).

In a large serving bowl, add arugula, basil, apple, pomegranate seeds and sweet potato. Toss with lemon mustard vinaigrette and salt and pepper to taste. Top with walnuts and cheese. Serves 4 as a side)Dukkah.