Garlic Shrimp

This is so quick and easy, I cut that olive oil way back and used veggie stock.

    4 tsp olive oil
    1 lb peeled, deveined shrimp
    6 cloves garlic, minced
    2 tsp smoked paprika
    1/4 c veggie stock
    Salt and pepper
    1/2 tsp lemon juice.

Heat oil in a 12 inch skillet over medium heat, add garlic and cook for 30 seconds, add the stock and bring to a simmer. Add shrimp. When they are opaque add the paprika, lemon juice, salt and pepper.

Serves 4. 4 ww pp.

Snail Butter Green Beans

This recipe from David Lebovitz is da bomb! Snail butter is the best part of escargot and oh so good on green beans!

  • 1 lb green beans, trimmed
  • 4 tbsp unsalted butter
  • 3 tbsp minced garlic
  • 1/2 c parsley, chopped
  • 1 tsp salt
  • Pepper
  • A few drops lemon juice

Steam green beans for 8 – 10 minutes until tender.

In a large skillet melt butter over medium heat, add garlic and cook 2 – 3 minutes until golden. Stir in remaining ingredients and beans, toss to coat and serve.

Serves 4.

Garlic Soup with Spinach

This soup is so yummy and it’s vegan!

  • 6 c water
  • 6 cloves garlic, minced
  • 1 bay leaf
  • 1 sprig of sage and thyme
  • Salt an pepper
  • 4 oz shiitake mushrooms, sliced thin
  • 8 oz spinach
  • Croutons

Combine water, garlic, bay leaf, herbs and salt in a large pot and bring to a boil. Reduce to simmer, cover and simmer for 20 minutes. Remove the bay leaf, stir in mushrooms and spinach and cook for 5 minutes on low heat.

Serve with croutons.

Serves 4 – 6.

Texas Toast with an Egg in It

I had this recipe for the first time on vacation – I love having garlic bread with eggs for breakfast! Here is my version on it.

2 eggs, lightly beaten

1/2 c milk

2 cloves garlic minced

4 pieces of thick sliced bread

Butter

4 eggs

Preheat a girdle over medium high heat and butter generously.

Whisk together milk, 2 eggs and garlic. Cut a hole using a shot glass into the bread. Dip in egg mixture and place on the griddle. Cook until golden on one side, flip and add your egg. Cook until almost done, then flip and cook for 1 minute. Add more butter to the griddle as needed.

Serves 2 – 4.

Rosemary Garlic Lamb

I love rack of lamb and this recipe could not be easier. 

Ingredients:
1 rack of lamb
1/4 c olive oil
1/4 c rosemary
1 head of garlic, peeled
Salt and pepper

Preheat oven to 450.

Salt and pepper the rack of lamb and put on a baking sheet fat side up.

Combine olive oil, rosemary and garlic in a mini processor and pulse until smooth. 

Smear on lamb and let rest 1 hour.

Roast for 8 minutes, turn pan and cook for 8 more minutes. Check temp, I like mine rare so I pull it out at 135.

Let rest 10 minutes. Slice and serve. 

Serves 2 – 4.

Garlic Soup

This soup is wonderful – perfect with a piece of toast and a poached egg. To roast garlic, place in foil, drizzle with olive oil and bake for an hour at 400.

Ingredients:
6 c water
1 tbsp olive oil
6 cloves, roasted garlic
1 tbsp paprika
1/2 tsp cumin
Pinch cayenne
Salt
Pinch of saffron
4 eggs
4 slices crusty bread, toasted
Parmesan

Heat oil in a heavy soup pot. Add garlic, paprika, cumin and cayenne, mash the garlic cloves with a fork. Add water, stir and return to the heat. Bring to a simmer add saffron and simmer for 20 minutes. 

Shortly before serving, break the eggs, one at a time, into a small bowl and tip into the soup. Cover and cook 4 minutes until the white is set. 

Place a piece of toast in the bottom of the bowl, top with soup and an egg. Sprinkle with Parmesan.

Serves 4.

Simple Vinaigrette

You can change this how ever you feel – swap hazelnut oil for a different nut oil or olive oil – swap lemon juice for white wine or red wine vinegar. It’s really up to you.

Ingredients:
2 tbsp lemon juice
1 small shallot, minced
1 clove garlic, minced
2 tsp dijon
Salt and pepper
1/4 c nut or olive oil

Combine all the ingredients in a small jar and shake to combine. Store in the fridge for up to one week, let warm to room temp for 20 minutes before using. 

Spaghetti with Green Olives, Garlic and Mint

 This is such a quick pasta dinner it comes together in the time it takes to cook the pasta – perfect for a busy weeknight.

Ingredients:
1 c green olives, pitted
2 cloves garlic
1 c fresh mint
1/4 c olive oil
2/3 c parmigiano, grated
Black pepper
1/2 lb spaghetti

Cook pasta according to package.

In a food processor combine remaining ingredient and pulse until coursley chopped. 

Scrape into a bowl. Drain pasta and  toss pasta. Serves with a little cheese on top and fresh ground pepper.

Serves 2 – 4.

Caramelized Garlic Tart

 Seriously, if you don’t have one of Ottolenghi’s cookbooks you need to stop what your doing go to Amazon and buy one. This dish is from Plenty – I made one minor change, I grated the Gouda. This dish is rich so serve it with a healthy salad or veggie side. The flavors are unbelievable – it is worth every single mouth watering calorie. 

Ingredients
1 sheet of puffed pastry, defrosted
3 medium heads garlic, peeled
1 TBSP olive oil
1 tsp balsamic vinegar
1 c water
3/4 TBSP sugar
1 tsp rosemary, chopped
1 tsp thyme leaves
4 1/2 oz cherve, broken into chunks
4 1/4 oz goat gouda, shredded
2 eggs
3.5 oz half and half
3.5 oz creme fraich
Pepper

Roll out pastry to fit an 11 inch fluted tart pan. Line the pan with the pastry and fold and trim any excess. place a piece of parchment over the pastry and fill withbpie weights or dried beans. Chill for 20 minutes.

Preheat the oven to 350. Place the tart in then oven and bake for 20 minutes. Remove the weights and paper and bake 5 – 10 more minutes until golden. Remove and set aside.

Place garlic in a small saucepan and cover with water. Bring to a simmer and blanch for 3 minutes. Drain and return to pan with olive oil. Fry the garlic cloves on high heat for 3 – 4 minutes until they start to brown. Add water and balsamic bring to a boil and simmer for 10 minutes. Add sugar, rosemary, thyme and 1/4 tsp salt. Simmer over medium flame for 10 minutes until garlic is coated in a thick syrup. Set aside.

Whisk together eggs, half and half, creme fraiche and pepper. Set aside.

To assemble, evenly distributed gouda, cherve and garlic. Carefully pour egg mixture over the cheese and garlic.

Reduce oven to 325 and bake for 30 – 45 minutes, until golden brown.

Serves 8.