Tag: roasted garlic

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

by Pam on April 3, 2013

I found this Cooking Light recipe on My Recipes [1]and new it would pair perfectly with the chicken dish I was making for dinner. I was super excited to see that I also had every ingredient I needed on hand – you can’t that! I wondered how my family would feel about this side dish because I haven’t made quinoa much in the past. I was pleasantly surprised to discover that they all loved it! The roasted garlic gave the quinoa a really delicious flavor and I loved the color, texture, and flavor the tomatoes, spinach, and pine nuts added. The salty Parmesan topped it off perfectly and we gobbled it all up. This was a easy, healthy, and delicious side dish that would pair nicely with many main entrees.

Prepare the roasted garlic[2]. Click the link[3] for instructions. Once the roasted garlic has cool, separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside.

Toast the pine nuts. Heat a small dry skillet over medium low heat; add the pine nuts, then toast for 4-5 minutes, stirring often, until golden brown. Remove from the skillet and set aside.

Heat a small pan over medium heat. Add the olive oil, crushed red pepper flakes, and shallot. Cook, stirring often, for 1 minute. Add the quinoa to the pan and cook, stirring often, for 2 minutes. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Bring to a boil; cover with a lid and reduce heat to simmer for 15 minutes, or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, and tomato. Pour into a serving bowl and top with shaved Parmesan. Serve immediately. Enjoy.

 



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Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts




Yield: 4

Prep Time: 5 min.

Cook Time: 15-17 min.

Total Time: 20 min.



Ingredients:

1 bulb of roasted garlic (see recipe & link above)
2 tsp olive oil
Dash of crushed red pepper flakes
1 shallot, finely diced
1/2 cup of quinoa
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1/2 cup of grape tomatoes, sliced in half
1/2 cup of baby spinach
1 tbsp toasted pine nuts
Shaved Parmesan, to taste

Directions:

Prepare the roasted garlic. Click the link up above for instructions. Once the roasted garlic has cool, separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside.

Toast the pine nuts. Heat a small dry skillet over medium low heat; add the pine nuts, then toast for 4-5 minutes, stirring often, until golden brown. Remove from the skillet and set aside.

Heat a small pan over medium heat. Add the olive oil, crushed red pepper flakes, and shallot. Cook, stirring often, for 1 minute. Add the quinoa to the pan and cook, stirring often, for 2 minutes. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Bring to a boil; cover with a lid and reduce heat to simmer for 15 minutes, or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, and toasted pine nuts. Pour into a serving bowl and top with shaved Parmesan. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – My Recipes

References

  1. ^ My Recipes (www.myrecipes.com)
  2. ^ roasted garlic (www.gordon-ramsay-recipe.com)
  3. ^ link (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Garlic & Blue Cheese Green Bean Almondine – I Just Couldn’t Do It

When I went to culinary school in the early Eighties, the
chef instructors used “Green Beans Almondine” as a prime example for the kind
of stodgy, clichéd, faux-fancy, vegetable side dishes that we were supposed to
eradicate shortly after graduation. 

This was the dawn of a new age of American
cookery, and something so old-fashioned as green beans almondine had no place
along side our newfangled raspberry vinaigrettes and cajun fish.


There was only one problem with this prohibition…green
beans and almonds tasted really good together, and made for a lovely side dish once in
a while. Of course, fearing you’d be laughed out of the young, hot cooks club
(hot from heat, not from hotness) you just didn’t dare make or serve such a
dinosaur.


Anyway, to make a long story short, I’ve finally done a
green beans almondine video, but added roasted garlic and blue cheese to it,
just in case any of my old classmates are watching.  I actually did this at Thanksgiving, sans nuts, and it got
rave reviews, so I had a feeling the addition of the slivered almonds would
work just fine, and they did! I hope you give this a try soon. Enjoy!


Ingredients for 4-6 portions:
1 pound green beans, blanched in boiling, salted water until
almost tender
3 heads garlic
olive oil
salt and pepper to taste
cayenne to taste
1/3 cup sliced almonds browned in 1 tsp butter
2 oz Pt. Reyes blue cheese, or other blue cheese
400 degrees F. for 15 minutes

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Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)

Creamy white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

This started out as an experiment, and ended as a soup. I never know what to expect when I throw something in the slow cooker, I wanted to see if I can cook white beans in the crock pot without soaking them first. The answer is yes you can; it took about 3-4 hours on high. But they basically looked like cooked beans in water, not like a thick pot of beans that I imagined so I quickly fixed that and turned this into a great tasting soup.

As a kid, I remember my Mom pureeing all my soups to make me eat them. As an adult, I tend to still like my beans pureed in my soup. You can leave some beans whole as I did to give it some texture, or blend the whole thing, up to you.

My method for roasting garlic is a little unconventional, I peel my cloves before roasting because I prefer not to have to do it after. Completely up to you how you roast your garlic, the end result is the same. If you are pressed for time, and wish to skip the roasted garlic, it will still taste wonderful. I personally think adding them makes it go from good to great.

Note: if you want to make this vegetarian, substitute the chicken bouillon for vegetable.

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)
gordon-ramsay-recipe.com
Servings: 7 • Size: little over 1 cup • Old Points: 4 pts • Points+: 6 pts
Calories: 241 • Fat: 3 g • Carb: 41 g Fiber: 6 g • Protein: 15 g • Sugar: 0 g
Sodium: 322 mg (without added salt)

Ingredients:

  • 1 lb dry Cannellini beans, rinsed
  • 1 head garlic, peeled
  • 8 cups water
  • 4 sage leaves, plus more for garnish
  • 2 tsp olive oil
  • 1 tbsp chicken Better Than Bouillon, or cube (vegs us vegetable bouillon)
  • kosher salt and white pepper to taste

Directions:

Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. Don’t add salt.

Meanwhile, preheat the oven to 400°. Place remaining garlic cloves in the center of a 7×7 inch square of aluminum foil (photo above is showing half of the cloves, use the whole thing). Cover garlic with olive oil and a little salt. Seal aluminum tightly and place in the oven 25-30 minutes, until garlic is soft and golden. Remove from oven and set aside until the beans are done.

When the beans are soft, add the bouillon and mix well until dissolved, then carefully some of the beans and liquid along with the roasted garlic to the blender. Blend until smooth and pour it back into the crock pot. Repeat with the remaining beans until you get the texture you desire. You can also use an immersion blender if you have one. Taste for salt and adjust as needed.

Serve with fresh sage and white pepper on top and if you wish, some whole roasted garlic cloves on top. (I reserved a few)

Makes about 7 3/4 cups.

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