Garlic - Blog Posts

Garlic flowers

I made a very stupid mistake today. I have a mild garlic allergy where if I eat it I'm going to be in a lot of pain for a couple hours after I've eaten it. The thing is, I fucking love garlic bread. It's objectively the best food to have ever been made and every time I eat it life gets just a bit better until the bad shit kicks in. Now, I ate garlic bread about 11 hours ago (it is currently 4:10 am) and I have been in pain for about three hours now. I'm not saying I regret my decision to eat garlic bread, I'm just saying that I regret something garlic bread flavoured that doesn't have any garlic has been invented yet.

Tldr: I'm allergic to garlic but it's fucking delicious and now I am in pain because I have no self control and I'm probably going to do the same thing in like two weeks

Mom's Carne Guisada Round steak is cut into bite-sized pieces and sauteed with cumin, garlic, and onions before being simmered in a flour-thickened sauce with bell peppers and onions. is delicious over rice, noodles, or in burritos.

Vegan - Baked Mushrooms with Thyme and White Wine Baked in a mixture of garlic, white wine and thyme, these mushrooms are a great topping for grilled steak or baked potatoes, but also make for an excellent side dish.

Slow Drunk Roasted Chicken With big bold flavors, this roasted chicken cooks slowly in chicken stock and Australian style lager beer with garlic, potatoes, and carrots.

Side Dish - Green Goddess Salad Dressing

GARLIC BREAD 😍😍😍

Surf and Turf Lemon Fried Rice with Shrimp and Beef Recipe

Surf and Turf Lemon Fried Rice with Shrimp and Beef. Surf and Turf Lemon Fried Rice with Shrimp and Beef is a tasty and simple dish that combines the flavors of beef, shrimp, and lemon for a filling meal. With the addition of frozen peas and carrots, as well as a beaten egg, it becomes a complete and nutritious one-pan meal.

Honey Garlic Glazed Chicken Skewers on the Grill

Honey Garlic Glazed Chicken Skewers on the Grill. These Honey Garlic Glazed Chicken Skewers on the Grill are a tasty and simple dinner option for any occasion. The sweet and savoury glaze complements the juicy, grilled chicken perfectly. For a complete meal, serve with your favourite side dishes.

Homegrown Garlic

Buttery Garlic Cheese Sticks

Grill Flank Steak

Grill Flank Steak. This juicy grilled flank steak is marinated in a flavorful mixture of soy sauce, garlic, and brown sugar before being grilled. It's a tasty and simple dinner option that's ideal for any night of the week.

Air Fryer Garlic Bread

This Air Fryer Garlic Bread is an excellent appetiser or side dish for any occasion. The garlic butter and Parmesan cheese give the crispy bread rounds a flavor boost.

Monster Hunt - I (AU)

Let’s gooooooo Kenyan will be purified of all evil 😇 I’ll make three parts (I guess), each one fighting her according to their beliefs (she’s a vampire, witch or alien?)

Kenyan despises plants, but she hates with more passion the ones that stink. And she has great senses, so she knew the food was doomed since the start, she just sniffed because it’s a habit.

As I said, she might be able to eat it, but the consequences can be hard… anyway, she just gotta pose “human” for everyone outside home.

(I’m not forgetting to draw her pointy ears. She uses magic to disguise them when people are around)

I fuckin love garlic

Chili with Ziti - Soups, Stews and Chili Chili that's been simmered in tomato sauce with ground beef, onions, garlic, and kidney beans. cinnamon and oregano used as seasonings. served with Cheddar cheese on top over ziti pasta.

Grilled Eggplant, Peppers, Tomatoes, Onions, and Potatoes

Grilled Eggplant, Peppers, Tomatoes, Onions, and Potatoes. This grilled vegetable dish is a tasty and healthy way to enjoy summer flavors. The combination of eggplant, peppers, tomatoes, onions, and potatoes results in a colorful and flavorful side dish ideal for any barbecue or outdoor gathering.

Gārikku Jr

Ailatan Engel · flickr · IG · MM · 500px

Antipasto - Boniet Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.

Arica's Green Beans and Feta - Side Dish This feta-topped green bean side dish has a light flavor that is enhanced by the cheese crumbs.

Asparagus with Garlic and Onions - Side Dish After being steamed until fork-tender, the asparagus and onions are quickly browned in butter with garlic.

Beef Pepper Steak - Beef This tender filet steak makes a simple yet sophisticated dinner for two after spending an hour in a marinade that includes tamari sauce, sugar, garlic, and crushed black peppercorns.

Main Dishes - Shrimp - Creamy Shrimp Scampi

Stews - Beef Bourguignon II

hi i have like. screenshot evidence and a link to an entire google doc of viv and one of the hazbin storyboard artists just being rancid people so if u want them hmu

it’s mostly abt viv’s blatant transphobia but i have other shit too

thanks for coming up to me with that!! it’s nice of your part and sorry lol forgot to respond to these, but i personally would prefer not to get into that too much and don’t really care about exactly what she did or not. she messed up so much already and i always try to avoid giving her clout or credit.

Helluva Boss is still really dear to me and one of my comfort shows. it helped me immensely when i was going through a really hard time in my life. It’s sad that the show’s creator is always envolved with some shit.

anyways, thx anon for suggesting it!!

Edamame Garlic Chili Peppers with Star Anise Recipe

Edamame, Garlic, Red Chilli Peppers, Vegetable Oil, Soy Sauce. Edamame Garlic Chili Peppers with Star Anise is a flavorful and simple appetiser or side dish. The garlic, chilli peppers, and star anise give the edamame beans a distinct and spicy flavor that will impress your guests.

Yum-Yum Corn - Side Dish Corn baked with an irresistible combination of butter, cream cheese, and garlic. Every time I make this for other people, they ask for the recipe. Just one taste and everyone says 'YUM!' Especially a favorite with my kids!

Pizza My Heart!

Although I am on a health kick, I can’t tell you a time that I don’t crave PIZZA! There is something about the gooey cheese and delicious toppings stacked and bubbling together on top of a thin crispy crust. I usually go the delivery route or pop a frozen pizza into the oven, which are both tasty but I wanted to make my own pizza for this recipe. Something a little lighter, a bit healthier, and A LOT quicker.

The best part of this recipe is how incredibly quick and easy it is to make! PERFECT for a weeknight dinner or a quick lunch on the go, or if your like me it even makes for a good breakfast. After making this recipe that’s EXACTLY what i did. I had it for lunch a few days in a row and breakfast one of those days. it only cost about 15$ to get  all of the ingredients and I had days and days of  fresh leftovers, way better than the price for delivery.  It took about 10 minutes total from prepping my ingredients to the plate hot and ready to enjoy! 

First I added fresh garlic to the olive oil and brushed it over the flatbread. Popped it into the oven for about five minutes without the toppings (to ensure that it was extra crispy). Then I layered on the mozzarella cheese and cherry tomatoes. I chose to use cherry instead of regular tomatoes because I don’t like tomatoes very much, but I LOVE margherita pizza. The cherry tomatoes are much sweeter and can be sliced extra thin and small, also their bright red color gives the food an extra pop for presentation.

I then placed the flatbread with the toppings back into the oven for 5 minutes. When i pulled them out they were hot and bubbly! I chopped fresh basil and covered the top of the pizza (I prefer a lot of basil because of the delicious fresh flavor it adds to this dish). To top it off i drizzled some more olive oil and balsamic vinegar which combines all the flavors of the ingredients together beautifully. 

NOW TIME TO SLICE AND ENJOY! :)

This flatbread was made with such few ingredients and they all were fresh.The bold flavor of this pizza was unbelievable. I tend to like to dip my pizza in ranch but this pizza was SO TASTY, no ranch was needed. The rich flavor from so few fresh ingredients made this flatbread a healthier choice and absolutely  AMAZING. Don’t forget to sprinkle red pepper flakes on top to add a little kick, but this is only for the daring ;)

Ingredients:

1 naan

3 pieces of sliced to 1/3- 1/2 inch thickness fresh mozzarella cheese

1 tomato, sliced as thin as possible

5-6 leaves basil

3 cloves garlic, pressed;  or 1 tsp dry garlic powder

1.5 Tbsp Olive oil

1.5 Tbsp Balsamic Vinegar

Salt & Pepper to taste

Instructions

Press fresh garlic and mix with oil.

Brush the flatbread with oil & garlic with half the mixture. Place in preheated to 350F oven for 5 minutes to crisp up.

Remove from oven and place 3 slices of cheese on top of the flatbread, sprinkle with salt & pepper, then place thinly sliced tomatoes on top and repeat with a sprinkling of salt & pepper. Place back in the oven for another 5 minutes, plus extra 2-3 minutes on broil. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven immediately.

Meanwhile mix the remaining oil & garlic with the balsamic vinegar, stirring until a smooth emulsion forms.

Chop the basil leaves.

Once flatbread pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve and enjoy!

Shepherd's Pie

“Happy St. Patrick’s Day!” is what I was saying a little over a week ago as I purchased all of the fresh ingredients to make my very first shepherd’s pie, from scratch. I was so proud to come up with this idea for my second recipe and adventure in the kitchen. What a fun idea for St. Patrick’s day, and it was something I definitely have never tried to cook on my own before. This year instead of staying out late, decked in green from head to toe with giant light up shamrocks on my head, I chose to spend a quiet night in listening to music preparing a lovely meal.  

I have to admit I got a little caught up and a little busy this past week and haven't been able to post until now, but hey BETTER LATE THAN NEVER :)

I have only tried Shepherd’s Pie before a couple times in my life and each time it was only because someone I was with ordered it at a restaurant as their meal and I had a few bites. Or when I worked at a Preschool a few years back they served it there for lunch, pretty fancy lunch huh?  Although it was just instant mashed potatoes, teeny tiny frozen peas and carrots, and some mini meat balls mixed all together in a bowl with some shredded cheese on top. Either way,  whipped up in a restaurant or served buffet style in the preschool I always thought it was delicious, and I couldn't wait to try to make my own from scratch! 

Many recipes I found for Shepherd’s Pie called for ground beef, but I decided to go with chuck roast to make it more of a hearty stew to enjoy on this cold, windy, night in.  

I followed the recipe step by step, I started by browning the meat in batches just as it said but my favorite part was chopping up the delicious fresh veggies. Adding more veggies into my diet is definitely a must, and I was proud of myself for not going the easy route and buying them already chopped and frozen. :)

The celery was the easy part, I felt like I was on a roll! Then it was time to chop the carrots, and this ordeal set me back about 45 min. ;)

I’m not a big fan of cooked carrots mostly because of the texture, so my bright idea was to grate them instead. I love the taste and I didn’t want to leave anything out of the recipe (except the onions of course) ;) I still haven't been able to develop a liking for onions....just yet. Plus I did a little research and one of my favorite chefs Gordon Ramsay grates his carrots in his recipe. NICE!

Trying to budget my money a bit better I bought the most.....lets say inexpensive grater from the grocery store, that was my first mistake! It took me close to 10 minutes to grate ONE SINGLE CARROT. With an EXTREMELY sore arm and 5 more carrots to go I came up with another bright idea. Why don’t I put them in the blender! Quick, easy, and I should have nicely shredded carrots in just a couple pushes of a button. No...No...and NO! this did not work. All that happened was big chunks of carrots banging around the blades making a horrible noise. At the risk of breaking my roomates blender it was back to the grater because I was not giving up on those grated carrots. Over 30 minutes later I fully grated 6 LARGE carrots! I even alternated hands and got a killer arm workout in the process. Do you want to see what 40 minutes of hard work grating carrots looks like?

NOTHING SPECIAL!  And this is what took the most effort of this whole recipe. The important thing is I was DETERMINED and I did not give up! ;)

Next up was the chopping of the garlic, which I was looking forward to after the carrot fiasco. I set aside 6 cloves of Garlic and after trying to peel one of the cloves, that TOO was taking FOREVER. So at this point I turned to google for a quick trick to peel the skin off garlic. I found one. I was a little skeptical at first, it said to place the cloves of garlic into a hard container with a lid and SHAKE SHAKE SHAKE for a couple minutes. At this point I was glad I had the house to myself that night because i’m sure this looked absolutely ridiculous. After shaking that container as if there was no tomorrow, I was surprised to find this actually worked! WOW! All of the skin came right off.

Google was again my best friend because I needed a substitute for the cup of red wine. I used beef stock, but other choices included: vinegar, ginger ale, grape juice, apple juice, cranberry juice, pomegranate juice, lemon juice, liquid from canned mushrooms, tomato juice, or even just water.

I followed the recipe and combined all of the ingredients and allowed them to simmer, and let me just tell you my house smelled ABSOLUTELY AMAZING! As all of the flavors combined together I couldn't help but taste test this, over and over again. SO incredibly flavorful I could have just stopped there and eaten it just like that! But I moved on to the mashed potatoes. And for the record I have not made mashed potatoes from scratch many times in my life, if at all and they are so SIMPLE and WAY better than instant potatoes. I could have eaten a giant bowl of those alone too!

Now it was time to transfer the ingredients to a casserole dish and bake!

I really wanted to pipe the potatoes on with a pastry bag to make it look pretty, but the one problem I had with this recipe is there was not enough mashed potatoes AT ALL. Or else I just went a little overboard with the taste testing ;)  There is supposed to be a thick layer covering the top of the stew and I barley could spread them into a thin layer to cover it. OH WELL, into the oven it went. I knew it would still be delicious! 

I’m KICKING myself now, but I did not take an after photo :( 

While trying to plate this for a perfect after photo it came out UGLY UGLY UGLY! I did not want anyone to see it. But let me tell you it was one of the most DELICIOUS things I have EVER tasted. It was full of flavor and came out tasting perfect!

I’m bummed I was so worried about what people might think of my after photo. This was a dish I was truly proud of, and worked hard on (lets not forget the carrots)  Even though it didn’t look perfect on the outside doesn’t mean it wasn’t absolutely amazing!

SUCH IS LIFE, things may not always be perfect but life sure can be amazing when you take the time to enjoy the things you love to do. It’s as simple as PIE ;)

Ingredients

2 pound beef chuck roast

6 tablespoons all-purpose flour, divided

4 tablespoons extra virgin olive oil

1 large onion, chopped

4 ribs celery, sliced

6 carrots, sliced

6 cloves garlic, minced

1 cup high-quality red wine

1 1/2 cups beef stock

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

2 bay leaves

3 sprigs fresh thyme

1 1/2 cups frozen green peas

Salt and pepper

2 pounds gold Yukon potatoes, peeled and cut into 3/4 inch cubes

4 tablespoons butter

1/4 cup half and half

Chopped chives (for garnish)

Instructions

1. Cut chuck roast into 3/4 inch cubes and place in a medium bowl. Sprinkle with 3 tablespoons of the flour and toss to coat each piece.

2. Heat olive oil in a large non-stick or iron skillet. Brown meat in batches. Do not overcrowd skillet and add oil as needed. Remove from skillet and set aside.

3. Add onion, celery, carrots and garlic to skillet and saute for six or seven minutes. Add three tablespoons of flour, mix well, and cook for two to three more minutes. Deglaze skillet with wine and cook for 2 to 3 minutes. Add beef stock, Worcestershire sauce, vinegar, bay leaves, thyme, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Return beef to skillet and stir to combine.

4. Bring to boil, reduce heat, cover skillet, and simmer for 30 to 40 minutes, or until vegetables and meat are tender. Add frozen peas and mix to combine. Adjust salt and pepper to taste and remove from heat.

5. While stew is cooking, place potatoes in a medium large pot and cover with cold water. Add two tablespoons salt to water and bring to a boil. Reduce heat, cover pot, and cook for 15 to 20 minutes or until a knife pierces potato.

6. Drain potatoes in a colander. Mash potatoes with a potato masher or push them through a ricer. Add butter, 2 teaspoons salt, and 1/4 teaspoon pepper. Stir until butter is melted. Add half and half and stir to combine.

7. Preheat oven to 400 degrees.

8. Transfer beef filling to a casserole dish or finish the pie in the skillet as long as it is oven safe. Spread potatoes evenly over beef mixture with a icing spatula or large knife. Or, pipe the potatoes with a pastry bag.

9. Bake the pie for 30 to 40 minutes until bubbling and potato topping is slightly browning. Garnish with chives and serve immediately.

Dips and Spreads - Easy Garlic-Dill Aioli Instead of making your own mayonnaise, you can easily make this simple recipe for homemade garlic-dill aioli.