This salad is wonderful!! I found it on Twitter. @BobbisKozyKtchn tweeted this find from @Shockinglydlish. ( http://www.shockinglydelicious.com/ten-minute-chickpea-salad-with-feta-and-basil-from-herbivoracious/) This salad is super fast to make. I made mine in the morning, and it was perfectly marinated by lunch. I did not add any salt, as I find the feta I use salty enough.
3 (15-ounce) cans organic chickpeas, rinsed and drained
Three-quarters of a red onion, finely diced
1 cucumber, peeled, seeded and finely diced
1 (15 ounce) jar roasted red peppers, coarsely chopped
2 garlic cloves, crushed and minced
5 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
12 ounces feta, crumbled
1 handful fresh basil leaves, torn
Freshly ground pepper
1. In a large salad bowl, combine the chickpeas, onion, cucumber, roasted peppers, garlic, lemon juice and olive oil. Toss well to combine. Add feta and basil and toss to combine.
2. Taste and add salt and peppers needed. Depending on how salty your feta is, you might not need any salt.
3. Serve right away, or refrigerate for up to a few hours.
4. Serves 4-5 as an entree, or more for a side dish.
Why buy salsa in a jar, when you can make this fresh version in 10 minutes. This recipe is taken from “The Best Recipes in the World” by Mark Bittman. I always use the fresh lime juice and red onion instead of the white.
2 large ripe fresh tomatoes, cored and chopped
1/2 large white onion
1/4 minced garlic, or to taste
1 habanero or jalapeno chile, stemmed, seeded, and minced, or to taste
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red wine vinegar
Salt and freshly ground black pepper
1. Combine all the ingredients, the taste and adjust the seasoning as necessary.
2. If possible, let the flavors marry for 15 minutes or so before serving, but by all means serve within a couple of hours.
This recipe is taken from the Winnipeg Free Press “Recipe Swap Favorites” by Iiana Simon. I have made this recipe many times and I find that you need parchment paper or else the biscuits will stick to an ungreased cookie sheet. I use 1/2 tsp of garlic powder, and I use just less then the 1/4 cup of melted butter.
2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup margarine or butter, melted
1/4 tsp garlic powder
1. Mix Bisquick, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake in 450F oven for 8 to 10 minutes or until golden brown. Mix margarine or butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 10-12 biscuits.
Make this!!! Seriously!! Give yourself enough time to plan for this recipe. This gem was taken from “Food” by Guy Fieri. In his description of this recipe, he says that the onion stack was the number-one-selling appetizer at his restaurant Johnny Garlic’s. I can see why! I could only find 9-inch tortillas and not 8-inch, but it didn’t make a difference, there was enough sauce for layering and dipping. I roasted 3 cloves of garlic and it worked out to a close 3/4 cup.
2/3 cup canola oil
4 cups small-diced red onion (about 2 pounds)
3 Tablespoons unsalted butter
2 Tablespoons sugar
3/4 cup roasted garlic
5 Tablespoons grated Parmesan cheese
1/4 cup mayonnaise
3 Tablespoons minced cilantro
Kosher salt and freshly ground black pepper
Twelve 8-inch flour tortillas
2 Tablespoons balsamic vinegar
1. In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring regularly, until browned but not overly dark. Add the butter and sugar and cook until the onion has thoroughly browned, about 20 to 25 minutes. Remove from the heat, transfer to a medium bowl, and set aside to cool.
2. Add the garlic, Parmesan, mayonnaise, cilantro, and salt and pepper to taste and stir to combine. Cover and refrigerate for at lease 4 hours.
3. Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
4. Preheat the grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
5. Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste.
6. Serve the wedges with the dipping sauce.
Serves 6 to 8
Ratatouille is my most favorite dinner. I always make the recipe from my Moosewood Cookbook, but today I thought I’d try it on the BBQ. It turned out wonderful and I loved the fresh basil in this recipe taken from The New Vegetarian Grill by Andrea Chesman.
1 large onion, quartered
1/2 garlic bulb, separated into cloves and peeled
1/3 cup extra virgin olive oil
1 large eggplant (about 1 1/2 pounds), peeled and sliced 3/8 inch thick
1 green bell pepper, halved
6 medium-size tomatoes, halved
2 medium-size zucchini, sliced 3/8 inch thick
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
1. Prepare a medium-hot fire in the grill.
2. Skewer the onion and garlic. Brush the olive oil on the onion, garlic, eggplant, pepper, tomatoes, and zucchini.
3. Grill the vegetables, turning occasionally, until tender and grill-marked, 10 to 15 minutes for the eggplant, onion, and garlic; about 10 minutes for the pepper and tomatoes; and 5 to 8 minutes for the zucchini. Remove the vegetables from the grill as they are done.
4. Chop the grilled vegetables into 1/2-inch dice and combine in a saucepan with the basil, oregano, thyme, bay leaf, and salt and pepper to taste. Simmer for 15 minutes on the grill or on the stove. Taste and adjust the seasonings. Serve hot or at room temperature.
This recipe was taken from the Winnipeg Free Press Recipe Swap section (December 30th, 2009). I used 2 cloves of roasted garlic and they perfectly covered the top of the Brie. I assembled the Brie and toppings in advance and put it in the fridge until I was ready to heat it up. I used a 400g wheel of Brie and it was a good amount for 6 people.
1 or 2 whole heads of garlic (to taste)
5 ml or 10ml (1 or 2 tsp) olive oil
Approx. 450g wheel of Brie cheese
175 ml (3/4 cup) oil packed sun-dried tomatoes (drained and cut into thin strips)
80 ml (1/3 cup) pine nuts
Fresh baguette or crostini
1. Cut the top off each head of garlic (about 1/4-inch). Place in foil and bring foil up the sides but do not completely cover. Pour 5 ml (1 tsp) olive oil on top of each garlic head. Bake at 350F for about 40 to 45minutes. Let cool.
2. Place Brie in an ovenproof dish. Use a sharp knife to slice off top of rind. Squeeze garlic cloves out of skins and smash them slightly with your fingers (or put in a small bowl and use a fork) and spread on top of Brie. Top with sun-dried tomatoes and pine nuts.
3. Bake at 400F until warm and softened, about 12 to 16 minutes. If nuts are getting too brown, cover loosely with aluminum foil. Serve warm with a spreading knife and slices of fresh baguette or with crostini. Will yield about 20 servings.
I loved this recipe! It is taken from Cook’s Illustrated “The Best Light Recipe”. A great tip taken from this cookbook suggests to buy firm zucchini with tiny prickly hairs around the stem end as the hairs indicate freshness. If possible, try to pick zucchini that are all the same size, with smooth bright green skin.
This recipe does take a bit of time, but it’s worth it. Leftovers are great heated up the next day too.
4 medium zucchini (about 6 ounces each), stem end removed
Salt and ground black pepper
Vegetable oil spray
1/2 cup panko (Japanese-style bread crumbs)
4 teaspoons extra-virgin olive oil
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 ounces Parmesan cheese, grated (about 1 cup)
1 medium onion, minced
2 teaspoons tomato paste
1 (14.5-ounce) can diced tomatoes
3/4 cup frozen corn, thawed
1/4 cup minced fresh basil leaves
1. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 450 degrees. Slice the zucchini in half lengthwise, then use a spoon to scoop out the sides and inner flesh of the zucchini until the thickness of the zucchini measures 1/4 inch.
2. Season the cut sides of the zucchini with salt and pepper and spray with vegetable oil spray. Lay the zucchini halves, cut-side down, on the baking sheet. Roast the zucchini until slightly softened and the skins are wrinkled, about 10 minutes. Remove the zucchini from the oven and flip cut-side up on the baking sheet; set aside. When cool enough to handle, dice 2 of the roasted zucchini halves into 1/4-inch pieces.
3. Meanwhile, combine the bread crumbs and 1 teaspoon of the oil in a 12-inch nonstick skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Stir in 1 teaspoon of the garlic and cook until fragrant, about 30 seconds. Transfer the bread crumbs to a small bowl and let cool slightly; when cool, stir in 6 tablespoons of the Parmesan.
4. Add the onion and 1 teaspoon more oil to the skillet. Cover, return to medium heat, and cook until the onion is softened, 8 to 10 minutes. Stir in the remaining 5 teaspoons garlic and the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomatoes, increase the heat to medium-high, and simmer, uncovered, until the tomato juices have evaporated, about 5 minutes. Transfer the mixture to a large bowl.
5. Stir the corn, diced zucchini, 2 tablespoons of the toasted bread crumbs, remaining 2 teaspoons oil, basil, and remaining 10 tablespoons Parmesan into the cooked tomato mixture. Season with salt and pepper to taste. Divide the mixture evenly between the 6 squash halves on the baking sheet, and pack the filling lightly. Sprinkle evenly with the remaining toasted bread crumbs. Bake until the zucchini halves are heated through and the topping is crisp, 6 to 10 minutes. Serve hot.
PER SERVING: Cal 150; Fat 6g; Sat fat 2g; Chol 5mg; Carb 18g; Protein 8g; Fiber 3g; Sodium 480mg
This stuffing is the only one I make with my turkey dinner. It is taken from Homemakers magazine. I had to call my mother to find out what year and she thinks about 1996/97. I used to stuff the turkey but for the past couple of years I just cook it after the bird comes out.
1/4 cup butter
2 medium onions, chopped
2 stalks celery, chopped
2 heads roasted garlic, chopped
8 cups dry bread crumbs cut in small cubes
2 tart apples, peeled and chopped
1/4 cup fresh parsley, chopped
1/4 fresh sage, chopped or 4 tsp dried
2 tbsp fresh thyme, chopped or 2 tsp dried
1/2 to 1 cup chicken stock or apple juice
Salt and pepper to taste
1. In a skillet over medium heat, melt butter, add onion and celery. Cook until softened, about 5 minutes. Stir in garlic, squeezed from roasted cloves. In large bowl combine crumbs, apples, parsley, sage, thyme and onion mixture. Add enough liquid to moisten the crumbs. Salt and pepper to taste.
NOTE: This recipe makes enough for a 10-12 lb bird. It can also be halved for a 4-6 pound bird. The stuffing can be baked separately in a covered casserole at 350F for 30 minutes.
ROASTED GARLIC: Slice 1/2 inch off top of each garlic to expose clove. Remove outer leayers of papery skin. Lay in foil and drizzle with oil. Cover up tightly. Bake for 350F for 30 to 45 minutes.
This soup takes 10 minutes to make. I make it often as it’s super easy and packed with flavour. This recipe is taken from The Best of Bridge – The Rest of the Best.
1 Tbsp. butter
6-8 cloves garlic, chopped. (use it all – honest!)
4 cups chicken broth
6 oz. (170 g.) cheese tortellini
14 oz. can diced tomatoes with liquid
or 2 1/2 cups skinned, chopped fresh ripe tomatoes
10 oz. (300 g) bag of spinach, stems removed
8-10 fresh basil leaves, coarsely chopped
parmesan cheese, grated
Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.
Super yummy! This recipe is taken from The New Vegetarian Grill by Andrea Chesman.
1 Tablespoon active dry yeast
3/4 cup warm water
3 garlic cloves
4 cups unbleached all-purpose flour
1 1/2 teaspoon salt
3/4 cup plain yogurt
Extra virgin olive oil
1. In a small bowl, dissolve the yeast in the water and set aside until it bubbles.
2. In a food processor fitted with a steel blade, finely chop the garlic. Scrape down the sides of the bowl. Add the flour and salt and process briefly to mix. Add the yeast mixture and the yogurt and process until a soft, knead-able dough forms. Turn out onto a very lightly floured surface and knead until the dough is smooth and elastic. Place in a large, lightly oiled bowl, cover, and let rise until doubled in bulk, about an hour.
3. Prepare a medium fire in the grill.
4. Divide the dough into 8 balls. Lightly oil a work surface. Pat one of the balls into an oval. Roll out as thinly as possible. Brush both sides with olive oil. Stack on a plate as you finish rolling each ball of dough.
5. Place 2 or more flatbreads on the grill. Grill until the bottoms are browned and the tops begin to puff up, about 2 to 3 minutes. To avoid scorching, check the bottoms after 1 minute and move to a cooler spot on the grill if the breads are cooking to fast. Flip the flatbreads and grill for 1 to 2 minutes more, until golden with brown spots. Remove from grill and stack in a basket to keep warm while you continue to grill the remaining flatbreads. Serve immediately.