Tag Archives: garlic

Red Cabbage and Kale Stir Fry

14 Apr

white bowl with kale and red cabbage stir fry

Red Cabbage and Kale Stir Fried Salad

*Vegan *Gluten-free

Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
Approximate calories per serving: 375

Ingredients
2 TB olive oil

1 yellow onion, chopped

2 cloves garlic, minced

2 ts grated ginger (about 1 inch)

1 large bunch kale, washed and chopped

½ head red cabbage, sliced and rinsed

1 can kidney beans, drained

1 can garbanzo beans, drained

Salt, pepper, and red pepper flakes to taste

Directions

1. Heat oil over medium to high heat in a wok or large saute pan.

2. Add chopped onion and let cook 5 minutes.

3. Add garlic and ginger and cook for 30 seconds.

4. Add kale, stir and cook for 5 minutes.

5. Add cabbage, stir, cover and cook 10 minutes.

6. Uncover, add kidney beans and garbanzo beans, cook for 5 minutes or until beans are hot.

7. Add salt, pepper, and red pepper flakes to your desire.

Asparagus and Bell Pepper Tacos

15 Feb image of asparagus and bell pepper tacos

image of asparagus and bell pepper tacos

Asparagus and Bell Pepper Tacos
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Serves 4
Approximate calories per serving: 375


Ingredients

16 stalks of asparagus
2 bell peppers
1 TB minced garlic
1 TB oil (I use canola)
pinch of salt
pinch of pepper
1 can black beans
8 corn tortillas
1 cup shredded cheese
hot sauce!

Directions
1. Turn on then oven and set to 400 F.
2. Wash your veggies.
3. Cut 1″ off the bottom of each piece of asparagus, then cut in half.
4. Slice the bell pepper into 1″ thick pieces.
5. Place veggies in a bowl, add garlic, oil, salt, and pepper. Mix together
6. Place a sheet of aluminum foil of a baking sheet. Put mixed veggies on the aluminum foil.
7. Bake for 10 minutes.
8. When 5 minutes are left on your baking time, start heating your black beans in a sauce pot.
9. Wrap the corn tortillas in a wet paper towel and heat in the microwave 30 seconds per side.
10. Assemble your tacos! Corn tortilla, then cheese, black beans, 4 pieces of asparagus, 2 pieces of bell pepper, hot sauce!

These suckers are messy, have fun!

English Muffin Pizza with Garlic Green Beans

19 Apr

Save this recipe for a night when you really DO NOT want to cook. It is made up of ingredients I usually have on hand anyway.

English Muffin Pizza
Prep. Time: 5 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:
4 English Muffins
1 (14 oz.) can tomato sauce
1 TB thyme
1 TB oregano
2 cups shredded mozzarella cheese
2 TB olive oil
1 bag (16 oz.) frozen green beans
3 cloves garlic, minced
1 ts salt
1/2 ts black pepper

Directions:
1. Preheat oven to 400 degrees F.
2. Break your 4 english muffins in half and place them on baking sheet.
3. Top each muffin with tomato sauce, then cheese.
4. Bake in oven for 15 minutes.
5. While you pizza bakes, microwave your green beans in a bowl (w/ a little bit of water) for 3 minutes. Drain.
6. Heat skillet with 2 TB olive oil. Add green beans, stir and cook for 5 minutes. Add garlic and cook 2 minutes.

Mint and Olive Chicken over Couscous

12 Apr

I really never thought I would combine mint and Kalamata olives, but that day has arrived. I can’t really explain the taste other than using the word refreshing. It is as though the mint smooths out the slight tartness of the olives. They just both work really well together. And, to top it off, couscous is not only super easy to make, but it is delicious and good for you. Lots of great things to say about this recipe.

Cumin Mint Chicken over Couscous
Prep. Time: 5 minutes
Cooking Time: 35 minutes
Serves 4

Ingredients:
2 TB olive oil

4 chicken breasts
2 TB cumin
2 TB tumeric
1 TB ground coriander
salt
pepper
3 garlic cloves, minced
4 cups chicken stock
1/4 cup mint, chopped
1/4 cup kalamata olives, chopped
3 cups couscous
1/2 pound cherry tomatoes, halved

Directions:
1. Combine olive oil, cumin, tumeric, ground coriander, salt and pepper and garlic. Rub seasoning over chicken breasts.
2. Heat large deep skillet over high heat. Add chicken and brown both sides, 5 minutes each side.
2. Add 2 cups of chicken stock to pan. Bring stock to a boil, cover and reduce heat to low; cook for 10 minutes.
3. Add mint and chopped olives to pan. Cook another 10 minutes.
4. Remove cover from pan and cook on high for 5 minutes.
5. Heat 2 cups chicken stock until it starts to boil. Add couscous and tomatoes, turn off heat, cover and let sit 5 minutes.
6. To serve, cover plate with couscous and top with chicken. Top chicken with mint/olive sauce.

Collard Green with Tomatoes and Garlic Cheese Bread

12 Apr

Collard greens are one of my favorite vegetables. The only trouble is that I have a hard time finding a way to make them other than cooking them all day with some vinegar. Here is what I have come up with.

Collard Green with Tomatoes and Garlic Cheese Bread
*Vegetarian Recipe*
Prep. Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
1 TB olive oil
1 onion, chopped
1 16 oz. bag frozen collard greens
4 Roma tomatoes, sliced
Juice of one lemon
1 ts garlic powder
1/2 ts mustard powder
1 TB apple cider vinegar
1/2 ts hot sauce

Garlic Cheese Bread
4 slices bread
1 cup shredded cheese
2 cloves garlic, minced
2 TB olive oil

Directions:
Start with the bread:
1. Preheat oven to 400 degrees F.
2. Combine garlic and oil. Brush equally on to the bread.
3. Top with shredded cheese.
4. Bake in oven for 5-10 minutes.

Greens with Tomatoes:
1. Place collard greens in microwave safe bowl and microwave for 3 minutes.
2. Heat oil in large skillet over high heat. When oil is hot, add onions. Cook for 3 minutes.
3. Add tomatoes and collard greens to skillet and stir. Stir and cook for 2 minutes.
4. Add the remaining ingredients and cook for 7-10 more minutes or until the liquid evaporates.

Zucchini Frittata

5 Apr

This recipe is the best because you only need one skillet to make it!

Zucchini Frittata

Ingredients:

1 onion, chopped
2 cloves garlic, minced
1 large zucchini, chopped
2 TB olive oil
1 TB flour
6 eggs
2 TB oregano
1 ts salt
1/2 ts black pepper
1/2 cup ricotta cheese
1/2 cup yogurt
1/4 cup grated parmesan
1/4 grated cheese

Directions:

1. Heat oven safe skillet over high heat. When pan is hot, add olive oil. When oil is hot, add onions and cook 3 minutes.
2. Add garlic and cook 30 seconds. Add zucchini and flour and mix thoroughly. Continue cooking and stirring occassionally until zucchini is golden brown.
3. Beat eggs, salt and pepper in mixing bowl. Add ricotta, yogurt and parmesan. Mix well.
4. Add egg mixture to hot skillet and mix everything together.
5. Place your oven safe skillet into a preheated 350 degree F oven. Cook 30 minutes.

Sweet Potato Ravioli in Garlic Cream Sauce

5 Apr

Make this recipe when you are throwing a dinner party or want to feel like you are eating at a gourmet restaurant. I tend to avoid ravioli because it is time consuming, but I LOVE the taste so this week I gave it a shot. You can always make your ravioli the night before and store it in your fridge over night. Then you cut your dinner cooking time to only 20 minutes or so!

Sweet Potato Ravioli in Garlic Cream Sauce

Prep. Time: 30 minutes
Cooking Time: 60 minutes
Serves 4

Ingredients:
1 lb orange sweet potato, peeled and chopped
1/4 cup olive oil
5 oz. ricotta cheese
4 cloves garlic, minced
2 TB Parmesan cheese
1 9 oz. package won ton wrappers
2 oz. butter
1 bunch green onions, chopped
8 oz. heavy cream

Directions:
1. Preheat oven to 225 degrees F. Place sweet potatoes on baking sheet. Drizzle with olive oil. Bake for 40 minutes.
2. Transfer sweet potato to a mixing bowl. Add ricotta, garlic, and Parmesan cheese. Mix and mash until smooth.
3. To make the ravioli: Place one TB of sweet potato mash in the center of one won ton wrapper. Brush edges of wrapper with water. Place another won ton wrapper on top and press all four edges together. Place on baking sheet with wax paper, cover with damp towel. Repeat this until your filling is gone.
4. Melt butter in skillet. Add green onion and garlic. Cover and cook 1 minute. Add cream and bring to boil, reduce heat and simmer 5 minutes until cream sauce is thickened.
5. Bring a large sauce pan of water to a boil. Cook ravioli in batches 3 minutes each. Drain and place on serving plates. Cover ravioli with hot cream sauce and serve.