Showing posts with label Garlic. Show all posts
Showing posts with label Garlic. Show all posts
Showing posts with label Garlic. Show all posts
Showing posts with label Garlic. Show all posts

Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce#Foodieextravaganza

Gnudi are little balls which are more or less like a kind of gnocchi; balls are made of spinach and ricotta without any pasta covering them. So, hence the name Naked Ravioli.
These rustic, naked ravioli have a long history, going back to Roman times, and perhaps even much earlier.
For this gnudi, I did not add the whole egg, more the dough is loose the more flour will be required. So use only the yolk, so that the gnudi is soft and succulent (and not hard) after it's cooked. These are very delicate so while adding them to the boiling water, use a slotted spoon to drop each into the pan of boiling water.

Ingredients
For The Gnudi
200 Grams Homemade Ricotta Cheese
1 Large Egg Yolk - only
100 Grams Chopped Spinach
1 Tablespoon Finely Chopped Roasted Garlic
½ Teaspoon Dried Parsley
½ Teaspoon Dried Basil
¼ Teaspoon Salt
¼ Teaspoon Black Pepper powder
2 Tablespoons Heaped Tapioca Flour/ Starch
¼ Cup Grated Parmesan Cheese
1 Tablespoon Heaped Tapioca Flour/ Starch - for coating
For The Butter Garlic Sauce
2 Tablespoons Salted Butter
1 Tablespoons Olive Oil
4 Cloves Garlic - finely chopped
1 Wild Garlic - finely chopped
1 Tablespoon Chopped Scallion Greens - for garnishing
½ Teaspoon Salt

Method
Blanch the spinach for a minute in the microwave. Immediately dump it in cold water. Take a muslin cloth and squeeze the spinach of all moisture. In same cloth squeeze the ricotta cheese. 
In a large bowl combine ricotta cheese, spinach, egg yolk, dried parsley, dried basil, black pepper powder, salt, parmesan cheese, garlic mash them all well till well combined. Add the tapioca flour a tablespoon at a time and mash till well combined. Make a nice ball. Leave it aside covered for 5 to 10  minutes.
Take a small pinch and form into a ball.

To Test whether the ball will not disintegrated in water while boiling. 
Heat water in a pan when it comes to a boil add this tiny ball let it cook it it floats to the surface. If it does not break or disintegrated in water then the dough is perfect.
Now that the dough is perfect cover and keep aside for 5 to 10 minutes. Make 9 - 10 equal size balls. Roll them in tapioca flour, shake of any excess flour by rolling it in your hand. Keep all aside.
In the meantime heat a tall pan will water add a ¼ teaspoon salt. When the water comes to a rolling boil, place each gnudi with a slotted spoon gently into the water. Cover the pan with a lid and on medium high flame let them cook till they start to float on top. Once they float to the surface they are done. Remove each gently with slotted spoon and keep them in large plate to come to room temperature.

For The Butter Garlic Sauce
In a pan heat oil and butter, add the chopped garlic and wild garlic, when the garlic starts to brown add in the gnudi and sauté gently turning the sides.
Remove and serve hot garnish with chopped scallion greens.
These were so...ooo delicious. A must try recipe.
Labels: Keto, Low Carb, Gnudi, Ravoili, Pasta & Noodles, Ricotta, Tapioca Flour, Garlic, Spinach, Butter, Gluten free, International Cuisine, Italia, Foodie Extravaganza Party

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Herbed Stock Couscous Soup#Soupswappers

This is a flavorful soup. The herbs are boiled in water and then strained. This gives the stock a fantastic aroma and taste to the soup. The herbs used are organic and from my garden. It's has veggies and couscous, this is a complete meal soup. If you want a light and delicious dinner then soup is for you. In this soup you can add veggies of your choice, there isn't any hard and fast rule as to what veggies can go in.

Serves 3
Ingredients

For The Herbed Stock
1 Big Stock Cube
8 Cups Water
5 - 6 Sprigs Fresh Thyme
5 - 6 Fresh Sprigs Oregano
10 - 12 Basil Leaves
4 Ribs Celery - for the stock used the only leaves
5 - 6 Sprigs Mint
Other Ingredients
4 Ribs Celery - chopped
1 Large Carrot - diced
1 Medium Onion - chopped
1 Medium Head Broccoli - cut into florets
1 Medium Tomato - diced
2 Big Cloves Garlic - finely chopped
¼ Teaspoon Roasted Cumin Powder
Salt & Black Pepper powder to taste
A Dash of Paprika - Optional
1 Teaspoon Olive Oil
Hot & Sweet Sauce - as required

Method 
For The Stock
In a large pot add the water, stock cube and all the herbs with the stems, except the celery since the ribs will be chopped to prepare the soup. Bring this to a boil, when it comes to rolling boil, let it simmer till the stock reduces to 5 cups. Do reduce the stock too much since the couscous will absorb a lot of the stock and you will then have to add extra water to the soup. Let the stock cool a little then strain all the stock and discard the herbs.

For The Soup
In a large pot heat a teaspoon of olive oil, add the onion and garlic sauté till the onion is translucent add all the veggies and sauté for 2 minutes on medium high flame. Add the stock and bring this to a boil. Reduce the flame to low and let the veggies cook till they are just done. Add the couscous and stir it well, cook it for 2 minutes, stirring continuously. Add salt, black pepper to taste and cumin powder. Let this simmer for a minute. Switch off the flame.
Serve hot in a soup bowl with a dash of paprika and black pepper powder for my hubby.
For me add a teaspoon of Hot & Sweet Sauce and it tasted awesome. Enjoy this filling delicious meal, healthy soup.
Labels: Vegan, Soup, Soup Swappers, Herbs, Broccoli, Carrot, Onion, Garlic, Couscous, Main course, Healthy Dinners

Soup Saturday Swappers

Meal Sized Soups and Stews

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Roasted Cherry Tomatoes & Bell Pepper Soup#Soupswappers

This Italian roasted cherry tomatoes and red bell peppers soup reminds me that winter is in. I love the reddish orange color of this soup and it's the simplicity, a no-fuss cooking that makes it my favorite.

Serves 2
Ingredients 

8- 10 Cherry Tomatoes
1 Large Red Bell Pepper
2 Cloves Garlic cloves – crushed lightly
1 Teaspoon Olive oil
Sea salt to taste
¼ Teaspoon Lemon Pepper Seasoning
3 Cups Vegetable Stock
Crispy Fried Basil leaves – to garnish

Method 
Pre-heat oven at 200°C.
Wash and pat dry ,garlic, tomatoes and pepper. Place them in a foil tray, in a single layer and drizzle ½ teaspoon olive oil . Bake for 30 to 35 minutes, or until the tomatoes break into juice and the bell pepper is charred.
Cool and blend in a mixer to smooth consistency. Remove in a sauce pan, add 3 cups of vegetable stock to thin and bring this to a boil. Add the seasoning of salt and lemon pepper. Taste, the soup, it should smooth and not too thick.
Serve as it is with a few drops of extra virgin olive oil on top, or with fried basil. Enjoy this delicious soup with any crusty bread.
Labels: Soup, Red Bell Pepper, Cherry Tomatoes, Oven Roasted, Garlic, Serves Two, Soup Swappers, Healthy, Appetizer, Main course, Dairy Free, Gluten free, Nut Free, Vegan, Italian, International Cuisine
Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group, today we are making Chilly Soups to celebrate National Chili Day.  

A Day in the Life on the Farm: Chicken Chile Verde 
Karen’s Kitchen Stories: Instant Pot Spicy Turkey Chili 
Magical Ingredients: Garbanzo Chili Verde
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Turkey, Stout, & Sweet Potato Cincinnati Chili 
Our Good Life: Six Can Chili

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Szechwan Chicken Sizzler Platter#SundayFunday

My friends kids love sizzlers. So we decided that we will have a sizzler party at home. We had this super exciting sizzler party. The kids enjoyed it.
Serves  10 - 12
Ingredients
For the Marination

1 kg Chicken Boneless - cubed
1/3 Cup Milk
1 Teaspoon Salt
½ Teaspoon Heaped Black Pepper Powder
1 Teaspoon Ginger Powder
Other Ingredients
1 Cup Corn Flour
1 Teaspoon Baking Powder
For The Gravy / Sauce
¼ Cup Oil
2 Tablespoon Minced Garlic
4 Green Chilies - slit
6 Tablespoons Homemade Szechwan Sauce
1 Teaspoon Red Pepper Flakes
1 Capsicum - sliced
2 Tablespoons Corn Flour mixed in ½ cup water

Method
Marinate chicken cubes with milk, salt, black pepper , ginger powder, mix well.     
Keep it for 30 minutes.
In a bowl mix corn flour, salt, black pepper powder and baking powder, coat each chicken piece in this. 

Deep fry in single layer, till golden and crisp
For The Gravy/ Sauce
Heat oil in large pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce , add red pepper flakes and 1½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

Burnt Garlic Szechwan Rice 

Ingredients
15 Cloves Garlic - chopped,
½ Inch Ginger - chopped,
2 Cups Raw Rice
1 Onion chopped,
Coriander leaves
3 Scallions /Spring onions - chopped
2 Bell peppers/ Capsicums - chopped,
2 Green or Red Chillies chopped,
1 Large Carrot - chopped
2 Tablespoons Homemade Szechwan Sauce

Method
Boil the rice with salt till full cooked, yet firm and each grain separated, strain the rice and spread it in a large plate so that the rice doesn't clump. Keep it aside for an hour or use leftover rice.


Heat oil in a pan, add half of the chopped garlic and fry till it turns red. Now add half of ginger, half of chopped onions, chopped chillies fry till onions turn pink. Now add all the sauces and red chilly powder, black pepper powder, bell peppers, carrots till the are done add the rice and toss it well and keep aside.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method
Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
2 Packets Egg Noodles
3 - 4 Tablespoons Heaped Homemade Szechwan Sauce
1 Cup Noodle Stock
1 Tablespoon Minced Garlic
Salt to taste
2 Tablespoons Oil

Method
Boil the noodles as per packet instructions.
Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to Serve
To Assemble The Sizzler Platter
Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , chicken, rice, noodles. Pour the Szechwan gravy over the chicken. 
Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!
Labels: Chinese, Sizzler Platter, Chicken, Noodles, French Fries, Fried Rice, Garlic, Baby Corn, Sunday Funday, Main course, Asian Cuisine, Schezwan Sauce
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Sizzler Party.
 
A Day in the Life on the Farm: Sizzling Shrimp Fajitas 

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A Healthy Salad With Sumac Yogurt Dressing#Improv

This is a salad with sumac yogurt dressing. It's makes a filling meal too. You can make the salad and dressing the day before, separately, cover and chill. Serve it just when you want.
Makes 2 Large Plates Salad
Ingredients

1/3 Cup Brown Rice
1/3 Cup Sabut Masoor / Puy lentils
2 Firm Tomatoes - de seeded & diced
1 O0ty Carrot - diced
2 Celery sticks - diced
1 Cup Colored Bell Peppers - diced
1 Cucumber - diced
1 Small Onion - diced
1 Green chilly - deseeded & finely chopped
A Juice of One Lemon
2 Tablespoons Olive oil
2 Tablespoons Chopped Coriander
Salt & Black Pepper to taste
For The Yogurt Dressing
250 Ml Fresh Thick Yogurt
1 Tablespoon Olive Oil
A Juice of One Lemon
1 Teaspoon Sumac
1 Clove Garlic - 
grated
Method
Wash and soak the brow rice and lentil separately for at least 2 hours.
Cook the rice and lentils in pressure cooker separately with water one inch above the rice / lentils and salt to taste.  The lentils are cooked on high flame for one whistle. Drain well and set aside to cool. In the same cooker, add the brown rice, water and salt to taste, cook it on high flame for one whistle then reduce the flame and cook it for 15 minutes on low flame.  Drain well and set aside to cool.
In small jar mix in the lemon juice, oil, season it with salt and pepper. Set this aside.
Mix the yogurt dressing ingredients, season and sprinkle with sumac.
In a large plate arrange each in color contrast. Sprinkle the chopped coriander and chilly on top.  Cling wrap and refrigerate till ready to serve. 
Stir the lemony oil into the salad just before serving; serve the yogurt dressing on the side.
Labels: Sabut Masoor, Salads, Carrots, Tomato, Brown Rice, Garlic, Radish, Healthy, Improv Cooking Challenge, Sumac, Yogurt, International Cuisine

Improv Cooking Challenge: June 2021

Sumac & Yogurt

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Red Garlic Chutney#SundayFunday

This Chutney is an easy side dish which goes well with idli, dosas and with dal rice, can be made with minimum ingredients and also used a multi purpose masala in gravies. This is real spicy fiery red chutney. If you are spice lover then this is for you!!

Makes One Cup
Ingredients

25 Grams Peeled Garlic Cloves
25 No's Dried Bedgi Chillies
1 Teaspoon Sea Salt or to taste
¼ Cup + Sesame Oil

Method
Break the chillies into small pieces, wash and soak it hot water till they soften.

Heat a tablespoon sesame oil in a pan, add the garlic and fry it stirring continuously until it becomes translucent ( do not brown/ burn it). Remove from flame and allow it to cool to room temperature. Drain the chillies completely, squeeze out the water ( if you want discard the seeds to reduce the spiciness- I used the seeds also). Now grind all the above ingredients together without adding any water. Add a teaspoon of oil at a time to to grind it to a smooth fine paste.
Remove this into a sterilized jar/bottler and pour the remaining oil on top. The chutney is ready for serving and does not require any tadka. It can be stored for a week or two in a cool place with a inch of sesame oil on top or in the refrigerator for 3 months.
My Notes
The Bedgi Chillies lends a tangy, fiery red color and offers a moderately spicy taste, unlike the Kashmiri chillies. Do try it and you can use this in gravies too, as a multi purpose masala.

Labels: Chutney, Garlic, Spicy, Multipurpose Masala, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah Rose Hills of Making Miracles.
Sunday Funday Theme "Garlic"   

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Homemade Plain Garlic Salt & All-Purpose Seasoning

Gather the ingredients for this seasoning which are just two and you are ready to go.  
This recipe is homemade, cheap and so naturally pure which is absolutely preservatives free of additives, no flavoring enhancers etc.

Measurement 200 Ml Cup
Ingredients
20 Big Cloves Or Big Pod Garlic or 
1 Cup Sea Salt 

Method
To peel the garlic (I just microwave it for 30 seconds to a minute and the peels fall right off).
Add the  sea salt and  garlic cloves to a small spice grinder and process until the garlic is finely minced and the consistency is like moist sand--approx. 30 seconds of processing.
Spread the salt/garlic mixture on a large baking sheet that's been lined with parchment paper or silicone / silpat mat . (use the parchment paper or silicone / silpat mat or else it will stick to the baking pan and damage it)
Bake it at 120°C for an hour or more until it's dry and crisp. It should break off in pieces. It shoudn't brown; the low oven temperature dries it out and also cooks it without browning it. Cool this completely. When cooled, take is out and again just pulse it it in a spice grinder your homemade plain Garlic Salt & All Purpose Seasoning is ready to use. It so easy, If you check out many of my recipes I have used this. You have to just be careful while adding salt to the dish.
I use this on fried eggs they taste amazing. Use this all purpose seasoning where ever garlic and salt is required and everything else that needs a savory flavor boost, it gives a amazing taste to the dish. Stays at room temperature to 6 to 8 months. In the refrigerator for years, the container should be air tight.

Labels : All Purpose Seasoning, Garlic, Garlic Salt,  Sea Salt, Chutneys & Dip, Homemade, Masalas

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Veg Pierogi Casserole#BakingBloggers

This Pierogi Casserole is rich, full of flavor and  makes a hearty meal. It's a wonderful change from the normal meal that we have at home. I served this with sour cream and some salad, which was so enjoyable and filling.  
This portion looks so little and one will think, how can this fill two  as meal, but it's so rich, heavy,  with the  sour cream and salad it's sorted. 
Serves 2
Ingredients 
 
3 Medium Potatoes - boiled and  peeled 
½ Cup Warm Milk
2 Tablespoons + 1 Tablespoon Heaped Butter
1 Larges Onions - finely  chopped
2 Cloves Garlic -  minced
3 Sheets Large Instant Lasagna 
1 Cups Shredded Cheddar cheese - or as required
Salt, Black Pepper powder & Red Chilly Flakes  to taste
1 Cup Sour Cream

Method
In a bowl add the milk , 2 tablespoons heaped butter and microwave for a 30 seconds on high powder or till the butter melts. Keep aside to cool. 
Boil the potatoes in a large pot with water  and a pinch of salt and cook until the potatoes are tender. Remove from heat, drain and cool. When cooled peel and mash them. Combine the milk ,butter with mashed potatoes, mix well, set aside.
Melt the remaining one tablespoon of the butter in a large skillet over medium high heat. Saute the onion and garlic in the butter for 5 to 10 minutes, or until the onions start to caramelize, season with salt and pepper. Switch of the flame and let is cool a little. Grease an oval 5 inch Pyrex dish with butter well.
Place a thick layer of the mashed potatoes into the bottom of a baking dish.
Top this with 1/2 of the onion and sprinkle of cheese, a dash of salt, red chilly flakes and black pepper.  
Arrange a layer of instant lasagna noodles, pack the dish by arranging pieces of the lasagna sheets. Repeat this with half of the remaining mashed potatoes, another layer of onion then the cheese and a layer lasagna.
Then again the remaining mashed potatoes
                             
then a good layer of cheese a sprinkle of red chilly flakes and black pepper.
Cover the baking dish with aluminium foil and bake,175°C for 35 minutes, remove the aluminium foil and again bake for another 10 minutes or until the cheese is melted and bubbly.
As you can see when I removed the foil some of the cheese got stuck to the foil so I patched with cheddar cheese slices and baked it again.
Serve with sour cream and  fresh salad. We had this as our meal and it was super delicious.
Enjoy!!
Labels : Vegetarian, Casserole, Poland, Baked, Mashed Potatoes, Sour Cream, Onion, Garlic, Gluten Free, Main Course, Cheddar Cheese, Baking Bloggers

Baking Bloggers

September 2020: Polish Baking


Baba Kartoflana - Polish Potato Pie from Food Lust People Love
Babki Śmietankowe (Cream Tarts) from Sid's Sea Palm Cooking
Kapusta Casserole – Polish Cabbage, Potato, and Bacon Bake from Making Miracles
Karpatka (Polish Carpathian Cream Cake) from Tara's Multicultural Table
Kolaczki - Jam-Filled Polish Cookies from Karen's Kitchen Stories
Kotlety Ziemniaczane from Culinary Adventures with Camilla
Mom Klik's Breaded Pork Chops from A Day in the Life on the Farm
Oven Braised Pork with Sour Cream (Karkówka w śmietanie) from Palatable Pastime
Piernik - Polish Gingerbread Cake from Caroline's Cooking
Polish Stuffed Cabbage Rolls from Cookaholic Wife
Veg Pierogi Casserole from Sneha's Recipe 

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