Tag Archive | garlic

Recipe: Roasted Paprika Potatoes

Roasted Paprika Potatoes

Roasted Paprika Potatoes

In this version I used small white round potatoes. For a more dramatic effect of color, use small red round (new) potatoes.

Ingredients:

English: Different potato varieties. – The pot...

1 lb. Red or White Small Round Potatoes, quartered
2 Tbs Olive Oil
1 tsp Dried Minced Onion
¼ tsp Dried Minced Garlic (2 cloves)
1/8 tsp Paprika

Instructions:

Preheat the oven to 325º. Place potatoes in a medium size bowl. In a small bowl, mix remaining ingredients. Pour the mix over the potatoes and stir well to coat. Pour the potatoes and residual mixture into a small 1 qt. casserole dish. Potatoes should be in a single layer. Adjust your casserole dish size to suite the amount of potatoes you have. Bake at 325º for 45 minutes. Stir the potatoes to ensure even roasting, then bake an additional 10-20 minutes when they should be tender and browned on the edges.

Recipe: Moroccan Lamb

Morrocan Lamb

Moroccan Lamb

A bright and colorful dish that will certainly impress. Lamb is a very flavorful meat and when paired with apricots, prunes, and tomatoes; bring out a combination of tastes that is most definitely Moroccan.

Ingredients:

2 Tbs Olive Oil
1 1/2 lb Lamb, cut into 1″ cubes
Salt & Pepper, to taste
1 large Onion
4 cloves Garlic, minced
1/2 tsp Paprika
1/2 c Dried Apricots
1/2 c Prunes
1 (14.5 oz) can Tomatoes, drained
3 c water
1/2 c Cilantro, chopped
2 Tbs Lime Juice
Couscous

Instructions:

Heat oil in a high sided skillet over high heat. Season the lamb cubes with salt and pepper. Cook/sear lamb for 5 minutes and transfer to a plate, reduce heat to medium and add in the garlic, paprika, apricots, prunes, tomatoes, and water. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the lamb back in and cook until heated through. At this time, cook the couscous according to the directions on the box. Add cilantro and lime juice to the lamb. Serve topped with additional cilantro and a side of couscous.

Recipe: Garlic Mashed Potatoes

Garlic Mashed Potatoes

Garlic Mashed Potatoes

Ingredients:

7 c Potatoes, cut into chunks
6 Cloves Garlic (whole)
1/2 c Milk
1/4 c Parmesan Cheese
2 Tbs Butter
1/2 tsp Salt
1/8 tsp Pepper
2 Tbs Sour Cream
1 Tbs Olive Oil

Instructions:

Bring a pot of water and the 6 whole cloves of garlic to a boil. Boil potatoes until they break apart with a fork (20 minutes). Drain off potatoes and keep the garlic with the potatoes. Mash potatoes and add remaining ingredients. Whip everything together and enjoy!

Recipe: Tomato Pasta Sauce

Tomato Pasta Sauce

Tomato Pasta Sauce

Ingredients:

5 Tomatoes, diced
1 tsp Basil
1 tsp Oregano
1/2 tsp Garlic Powder
3 Tbs Dried Minced Onion
2 Tbs Olive Oil1/2 tsp Pepper
2 Carrots, diced

Instructions:

Saute onions in oil in a medium sauce pan. Add in the tomatoes and carrots. Bring to a boil over medium heat. Add in basil, oregano, garlic powder, and pepper. Reduce heat to a simmer and let cook until reduced and the carrots are soft. This should be about 1 hour. Use an immersion blender to chop and blend all the ingredients together.

Recipe: Penne Bolognese

Penne Bolognese

Penne Bolognese

This hearty meat and pasta dish serves 4.

Ingredients:

2 Tbs Olive Oil
2 c Penne pasta
1 lb. Ground Beef
1/2 c Onion, diced1 Tomato, diced
2 Cloves Garlic, 1/4 tsp dried minced
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/4 tsp Red Pepper Flakes
1/8 tsp Black Pepper
15 oz. can Tomato Sauce
1/3 c Parmesan Cheese, shredded

Instructions:

Heat oil over medium heat in a high sided skillet. Brown beef with onion. Add tomato sauce, diced tomato, and spices. Reduce heat and simmer for 10 minutes while you cook the pasta. Once the pasta is cooked, drain and combine with the meat sauce. Stir to mix all the flavors together. Serve topped with parmesan cheese.

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Recipe: Papas Con Chorizo (Potatoes and Chorizo Sausage)

Papas Con Chorizo

Papas Con Chorizo (Potatoes and Chorizo Sausage)

This spicy sausage and potato dish works for dinner just as easily as for breakfast.

Ingredients:

3 Tbs Vegetable Oil
4 c Sweet Potato, diced 1/4″
2 links Chorizo, casing removed
1/4 tsp Dried Minced Garlic (2 cloves)
1/4 c Cilantro, chopped

Instructions:

Dice sweet potatoes (or whites or reds) into 1/4″ cubes. Add them to boiling water and cook for 5 minutes. You want them to still be slightly tough. Train the potatoes very well and set aside. Season your chorizo with garlic and cook in vegetable oil in a high sided skillet until browned. Add potatoes and cook until the potatoes are browned and crispy a little on the outsides. Think of making hash-browns when you are determining the doneness of the potatoes. Dish up and top with chopped fresh cilantro.

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If you like my Papas Con Chorizo, check out my other recipes!

Recipe: Stromboli

Stromboli

Stromboli

This makes two Stromboli, six servings, and takes around 2 hours total to make. This includes the time to let the dough rise so it’s not all hands on time. It’s a favorite weekend meal for my husband. He loves to take the leftovers to work where he is the envy of all!

Ingredients:

Pizza Dough:
2 1/4 tsp Yeast (1- 1/4 oz. packet)
1 c Warm Water
2 tsp Sugar
3 c Flour (all purpose or can substitute half whole wheat)
1 Tbs Olive Oil
1 tsp Salt

Filling:
3 Tbs Butter, melted
1/2 tsp Dried Minced Garlic (4 cloves)
1/2 c Parmesan, grated
6 oz. Salami, thinly sliced
6 oz. Canadian Bacon, thinly sliced
6 oz. Pepperoni, thinly sliced
6 oz. Motzerella Cheese, thinly sliced or shreaded
6 oz. Pepper Jack Cheese, thinly sliced or shreaded
4 tsp Dried Basil (1/4 c fresh)
Black Pepper, to taste

Marinara Sauce:
15 oz. Tomato Sauce
1/8 tsp Garlic Powder
1/4 tsp Dried Basil
1/4 tsp Dried Oregano
1/8 tsp Red Pepper Flakes

Instructions:

Pizza Dough:
Put the yeast, water and sugar in a large bowl. Let it sit so the yeast can activate. The yeast should start foaming and form small bubbles on the surface (10 minutes). Gradually mix in the flour. Add the olive oil and salt. Continue to mix until encorporated and it forms  a large ball. Remove the dough from the bowl and knead on a lightly-floured surface until the dough is smooth and elastic. Wash your bowl, dry and oil. Place dough in your oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume (1 hour).

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Filling:
Preheat oven to 375° F. Divide the dough in half and work with one piece at a time until you start adding the guts. Roll the dough into a 10″x13″ rectangle. Put the long side closest to you. Brush with half of the melted butter, then spread the garlic out evenly over the top, remembering to split the filling evenly between both Stromboli. (This is where it’s good to be filling both at the same time so you don’t have lopsided Stromboli.) Leave a 1″ border around the borders. Sprinkle Parmesan, then layer your meats (Salami, Canadian Bacon, and Pepperoni). Spread cheese over the top and then with basil and black pepper. With the longest edge closest to you, roll the dough into a log, sealing the ends as you go. (Pinch the dough to seal) When you get to the end, gently press to seal, then place seam-side down on a baking sheet. Brush tops with remaining melted butter and sprinkle with additional Parmesan. Bake 25 to 30 minutes. Cool 5 minutes before cutting into it. Serve with Marinara Sauce.

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Marinara Sauce:
Marinara SauceMix everything in a medium bowl to serve cold. Or, mix in a small saucepan and heat to serve warm. Adjust the amounts of the spices to suit your own tastes. Taste testing is a delicious habit!

If you like my Stromboli, you’ll love my other recipes!