May 9th, 2008 by alice
Tags: Beans, Eggplant, Garlic, Parmesan, White
INGREDIENTS
- 2largeeggplants
- 4egg whites
- 1/4teaspoonsea salt(regular can be substituted)
- 2cupsbreadcrumbs
- 1/3cup gratedparmesan cheese(recommend using a mix of parmesan and romano)
- 1headgarlic
- 2minced garlic cloves
- 2teaspoonsdried basil
- 2teaspoonsolive oil
- 4cupstomato sauce(any brand will due, but I recommend my zesty tomato sauce!)
- 1 (14 ounce)canwhite beans
- 1 1/2cupslow fat mozzarella
DIRECTIONS
- Preheat oven to 350.
- in a flat bottom bowl, whisk egg whites, salt, 2 cloves garlic.
- in another bowl, mix bread crumbs, basil, and parmesean/romano mixture.
- lightly spray two baking sheets with olive oil and drizzle a small amount on the whole garlic head.
- cut eggplant into 1/2 inch rounds and dip into egg mixture then batter in bread crumbs.
- place eggplant and garlic head on baking sheets.
- cook until tender (about 20 min on each side for the eggplant and 20-30 min total for garlic head).
- drain and rinse white beans.
- in 2 8×11 baking dishes, put a thin layer of tomato sauce.
- when garlic head is finished and cool enough to touch, peel out the cloves and mash them into the white beans to make a paste.
- put a layer of eggplant rounds on top of the tomato sauce.
- spread bean/garlic paste evenly on rounds.
- add half the cheese and a cup of sauce.
- place the rest of the eggplant in a second layer.
- add any leftover bread crumbs, sauce and cheese.
- bake 25 min until cheese is bubbly.
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May 3rd, 2008 by alice
Tags: Chops, Garlic, Lime, Pork
INGREDIENTS
- 2cupsbasmati rice
- 2limes, juice and zest of
- 3 1/2cupschicken broth(or enough to make 4 cups of liquid with the lime juice)
- 3fresh garlic cloves, minced
- 3tablespoonsolive oil
- 1/4cupflour
- 2tablespoonsgarlic salt
- 1tablespoonlemon pepper seasoning
- 6 (4 ounce)boneless pork chops
- ground black pepper
DIRECTIONS
- Put rice in the bottom of a 5 quart crockpot.Turn heat to low.
- Juice and zest limes, place both into a 4 cup measuring cup.Add chicken broth to make 4 cups of liquid.Stir in minced garlic.
- Heat 1 Tablespoon of olive oil over medium-high heat in a heavy skillet.While that heats, mix flour, garlic salt and lemon pepper in a flat bottom bowl.When oil is close to smoking, quickly dredge 3 chops in the flour mixture and place in pan.Wait for sear, flip, wait for sear, remove to plate and repeat with another tablespoon of olive oil and remaining chops.Arrange chops on top of rice in crockpot.
- Add remaining oil to skillet, heat up, and add remaining flour mixture.Stir quickly with a whisk until mixture is brown (30 seconds to a minute) and add lime juice and chicken broth all at once.Whisk until mixture starts to thicken.Pour over chops and add some black pepper.
- Cover, let cook for 5-6 hours or until meat is done.
- I put the meat on top of the rice since these chops have a tendency to get so tender that they fall apart, and I’m never quite sure when the hubby will be home for dinner so this is a good way to keep the meat from getting overdone too easily.
- I like to add a bit of sharp cheddar to my rice when serving.
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April 30th, 2008 by alice
Tags: Chili, Garlic, Lovers
INGREDIENTS
- 1lbground beef
- 1lbground sausage
- 4 (15 ounce)cansdark red kidney beans(do not drain)
- 1 (14 1/2 ounce)candiced tomatoes with garlic and olive oil(do not drain)
- 1 (6 ounce)cantomato paste
- 1largefresh tomato, diced
- 1largeonion, chopped
- 1bell pepper, chopped
- 1/4cupgreen onions, chopped
- 1jalapeno, chopped (optional)
- 1tablespoongarlic, minced or garlic powder
- 3tablespoonschili powder
- 1tablespoonpepper
- 1teaspoonthyme
- 1teaspooncumin
- salt
DIRECTIONS
- Brown ground beef and sausage together in a large skillet over medium-high heat until no longer pink. Drain. Add meat to crock pot.
- In the same skillet add onion and green pepper. Cook until tender, stirring occassionally, approximately 5 minutes. Add to crock pot.
- Add remaining ingredients to crock pot and stir well. Slow cook on low 5-6 hours, stirring periodically.
- This can also be cooked on the stove. Follow previous directions, but add to a large pot instead. Heat to boil, cover, and simmer on low for 1 hour, stirring occassionally.
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April 21st, 2008 by alice
Tags: Flank, Garlic, Jalapeno, Lime, Steak
INGREDIENTS
- 3 1/2lbsflank steaks
- 1/2cuplime juice
- 1lime, zest of
- 1/2cupcanola oil
- 5garlic cloves, finely minced
- 1 1/2teaspoonsjalapeno powder(or 1-2 fresh jalapenos, minced)
- 3/4teaspoonsea salt(or to taste)
- 1/4teaspoonblack pepper
- 2teaspoonscumin
DIRECTIONS
- Mix ingredients together and pour over flank steak; marinate for 1 hour in fridge.
- Remove flank steak, brushing off excess marinade and any pieces of garlic.
- Grill over high heat until rare or medium rare inside, or sear over high heat in a hot nonstick skillet.
- You want to make sure the heat is as high as it will go, so the steak doesn’t water out and “boil” instead of sear.
- The grill really works the best.
- Let the meat rest for 15 minutes, slice thinly across the grain.
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April 20th, 2008 by alice
Tags: Garlic, Hash, Potato, Sausage
INGREDIENTS
- 1/2lbpotatoes, peeled and diced
- 8ouncesgarlic sausage
- 3tablespoonsoil
- 1onion, chopped
- 2tablespoonswhole grain mustard
- 4eggs
- salt and pepper, for seasoning
DIRECTIONS
- Boil the potatoes for 5 mins, drain them.
- Heat the oil in a large frying pan and fry the onions till soft.
- Add the potatoes and continue cooking till the potatoes are brown.
- Add the sausage and mustard cook for 5 minutes.
- Make 4 wells in the mixture and crack an egg into each one, cover the pan with a lid and cook till the eggs are set.
- Serve with crusty bread.
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