Articles with 'garlic cloves'
Lamb Stew with Winter Vegetables
- 1 tbsp. butter or olive oil
- 8-12 oz. pastured lamb stew meat, cubed, seasoned with salt, pepper and cumin
- 2 onions, peeled and quartered
- 3 garlic cloves, peeled and chopped
- 4 cups water or stock
- 1 cup organic red wine
- Dash of cardamom
- Dash of cinnamon
- 1 tsp. dried rosemary
- 2 carrots, chopped into 2-3 inch pieces
- 1 parsnip, chopped into 2-3 inch pieces
- 1 medium potato, chopped into 1-2 inch cubes
- 2 collard green leaves, chopped into bite-sized pieces
- 1 tsp. sea salt
- 1/8 tsp. freshly ground black pepper
- Parsley
In a soup pot, sear lamb cubes until lightly browned. Add onions and garlic and cook 2-3 minutes.
Add stock, red wine, dried rosemary, cardamom, cinnamon and bring to a boil.
Cover and reduce heat to medium/low for 45 minutes.
Add carrots, parsnip, and potato and cook 30-40 minutes.
Add collard greens, sea salt and black pepper and cook an additional 5-10 minutes.
Season with chopped parsley.
(1 votes, average: 5.00 out of 5)
Loading ...Savory Lentil and Vegetable Stew with Crispy Kale
- 1 cup lentils, soaked overnight
- 5 cups water (or chicken stock)
- 2 inches alaria sea vegetable or wakame
- 1 tbsp. olive oil
- 1 leek, cleaned and cut into 1 inch pieces (use both white and green part of leek)
- 2-3 garlic cloves, peeled and minced
- 2 parsnips, diced into ½ inch pieces
- 3 carrots, diced into ½ inch pieces
- 1/2 celeriac root, peeled and diced into ½ inch cubes
- 1 yukon gold potato, diced into ½ inch cubes
- 1 tbsp. fresh thyme or 1 tsp. dried thyme
- 1½ tsp. sea salt
- ¼ tsp. black pepper
- Crispy Kale
Discard lentil soaking water. Bring lentils and five cups fresh water (or chicken stock) to a boil. Reduce heat to simmer, cover and cook 35 minutes. Add olive oil, leek, garlic, parsnips, carrots, celeriac root, potato, thyme, and sea salt and black pepper. Cover and bring back up to a boil. Reduce heat to medium and cook 20-25 minutes. Remove 1/3 of the ingredients and puree in a food processor or blender. Return the puree to the soup. Garnish with Crispy Kale.
Yield: 6 Servings
(No Ratings Yet) Loading ...Creamy Navy Bean Soup
- 1 1/2 cups navy beans (or other white beans) soaked overnight
- 5 cups water
- 2 bay leaves
- 1 tsp. sea salt
- 2 pieces naturally cured pastured bacon
- 1 leek, peeled and diced
- 2 new or red potatoes, diced
- 3 celery stalk, diced
- 2 carrots, diced
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried thyme
- 1 tsp. Sea salt or to taste
- Black pepper (to taste)
Discard soaking water from beans and cook with 5 cups fresh water. Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer. Cook 1 hour. Fry the bacon and chop into small pieces. In the bacon fat, saute the leeks, celery and carrots. Add vegetables to the soup. Add 1 tsp. sea salt and potatoes and continue cooking 25-30 minutes. Season with sea salt and black pepper to taste.
(5 votes, average: 4.60 out of 5) Loading ...Kamut Pasta with Summer Pesto
- Kamut or Spelt pasta (elbows, spirals or other)
- 2 cups fresh basil leaves, washed
- 2 garlic cloves, peeled
- 1/3 cup pine nuts
- 1/4 cup grated reggiano cheese
- 1/2 cup extra virgin olive oil
- 1/4 tsp. sea salt
Cook pasta according to the direction on the package. While pasta is cooking combine basil, garlic, pine nuts, grated cheese, olive oil and sea salt in a food processor or blender. Drain pasta and mix with pesto sauce.
(1 votes, average: 5.00 out of 5) Loading ...Old Fashioned Chicken Soup
- 5 cups chicken stock (or water)
- 1 onion, peeled and diced
- 1/2 medium-sized celeriac root, diced
- 2-3 carrots, cut inot thin rounds
- 1 red potatoe, diced
- Organic/pastured chicken pieces with bones (wings, drumsticks)
- 2 tsp. sea salt
- 1/4 cup parsley
- 2 garlic cloves, peeled and minced
Bring stock, onion, celeraic root, potato, carrots, chicken pieces and sea salt to a boil. Reduce flame, cover and simmer for 35-40 minutes. Add parsley and garlic and continue cooking for 3-5 minutes.
(2 votes, average: 3.50 out of 5) Loading ...Grilled Terriyaki Salmon
- 1 pound wild salmon
- 1/4 cup shoyu
- 1 tbsp. maple syrup
- 2 tbsp. apple cider vinger
- 2 garlic cloves, peeled and minced
- 1 tbsp. ginger, peeled and minced
- 1/3 cup water
- 2-3 scallions, minced
Place salmon in a flat container or baking dish. Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon. Marinate for 25-35 minutes or overnight. The longer you marinate, the stronger the flavor infuses into the fish. Brush your grill with oil. Place salmon on the grill for 3-4 minutes per side (depending on thickness). Serve with grilled vegetables. Serves four.
(No Ratings Yet) Loading ...Creamy Cannelini Beans & Kale Soup with Herbed Garlic Toast
Creamy Cannelini Beans and Kale Soup
- 1 1/2 cups cannelini beans soaked overnight
- 3 cups water
- 2 bay leaves
- 1 tsp. sea salt
- 2 tbsp. olive oil
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 4-5 kale leaves, chopped
- 4 cups water, vegetable or chicken stock
- 1/4 tsp. dried rosemary
- 1 tsp. dried thyme
- Sea salt and black pepper (to taste)
Discard soaking water from beans and cook with 3 cups fresh water. Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer for 1 hour and 15 minutes. Add 1 tsp. sea salt and continue cooking 30 minutes. In a separate pot, saute onion and garlic in olive oil for 2-3 minutes. Add kale and cook until wilted. Add 4 cups chicken stock, rosemary, and thyme. Add the cooked beans (puree 1/2 the cooked beans in a food processor before adding to the soup pot to achieve a creamy soup consistency). Bring all ingredients to a boil, then lower heat to medium and cook 10-12 minutes. Season with sea salt and black pepper to taste. Garnish with Herbed Garlic Toast.
Herbed Garlic Toast
- 1 small whole grain baguette
- 2-3 tbsp. olive oil
- 2 garlic cloves, peeled and minced
- ½ tsp. dried rosemary
- ½ tsp. dried thyme
- ½ tsp. dried oregano
- Sea salt and freshly ground black pepper
Preheat oven to 350°. Cut whole grain baguette into ½ inch thick round slices. Put the sliced bread onto a baking sheet and drizzle generously with olive oil. Sprinkle a little bit of minced garlic, rosemary, thyme and oregano onto the bread. Season with sea salt and black pepper. Place into the oven and toast the bread until lightly browned (5-7 minutes).
(33 votes, average: 3.42 out of 5) Loading ...Summer Quinoa with Mint Dressing
- 1/2 cup parsley (packed down)
- 4-5 scallions
- 1/4 cup fresh mint leaves (packed down)
- Juice of 1 lemon
- 1/3 cup olive oil
- Sea Salt to taste
- Black pepper to taste
- 1 garlic clove, peeled and minced
- 3 cups quinoa, cooked
- 1 cucumber, deseeded and diced
- 8-10 grape tomatoes, quartered
In a food processor pulse the parsley, scallion, mint, lemon, olive oil, garlic and sea salt and black pepper, until finely chopped. Combine dressing with cooked quinoa, cucumber and tomatoes.
See Andrea create this recipe on Fox News – “What You Should Eat”
(6 votes, average: 3.17 out of 5) Loading ...Minestrone Soup
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 leek, cleaned and chopped
- 3-4 garlic cloves, peeled and diced
- 5 cups bone stock (beef or chicken)
- 2 carrots, sliced into 1/4 inch rounds
- 1 summer squash, sliced into 1/2 inch rounds
- 2 tomatoes, seeded and diced or 1/2 can diced tomatoes
- 1 1/2 tsp. sea salt
- 1 tsp. dried thyme or 1 tbsp. fresh thyme
- 1/2 cup kamut elbow pasta (or other pasta)
- 1 1/2 cups kidney beans, cooked
- 2-3 swiss chard leaves, chopped
- 2 tbsp. parsley, minced
Saute leek in butter and olive oil 2-3 minutes. Add garlic, carrots, squash, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium high heat for 7-10 minutes. Add pasta, cooked kidney beans, and Swiss chard. Cook an additional 7-10 minutes. Garnish with parsley.
(2 votes, average: 1.00 out of 5) Loading ...Spicy Black Bean Soup with Polenta Croutons
- 1 tablespoon olive oil
- 1 large onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 1½ teaspoon cumin
- 1 carrot, diced
- 2 celery stalks, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 2 cups cooked black beans, or 2 cups rinsed and drained canned beans
- 4 cups veggie stock, chicken stock or water
- 1 tsp. Sea salt
- ¼ cup chopped fresh cilantro
Preparation:
- In a skillet, heat oil and sauté onion, garlic, and cumin 1 to 2 minutes.
- Add carrot, celery, bell pepper, jalapeno, black beans and chicken stock.
- Bring to a boil, add sea salt, cover, and simmer over medium-low heat for 10-15 minutes.
- Add cilantro to the soup at the end of cooking.
- Ladle soup into bowls and top with polenta croutons.
Polenta Croutons
- Pre-cooked polenta
- Coconut oil
- Sea salt
- Dice polenta into one-inch cubes and fry until lightly browned and crispy.
- Drain polenta croutons on paper towels to remove excess oil.
- Season the croutons with a pinch or two of sea salt.
Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!
(9 votes, average: 2.33 out of 5) Loading ...
