Posts tagged ‘garlic’

November 7, 2011

Food: Roasted Garlic and Mushroom Shells with Smoked Spiced Turkey Tomato Sauce.

It is sometimes hard to condense recipe titles.

I want to include as many ingredients into the title as possible. I’ll work on condensing them.

Moving on. Check these shells out. The roasted garlic and mushroom combination with ricotta cheese is really tasty. Then you add the smoky and spicy tomato sauce – you now have a complete meal. Maybe next time I’ll make a green salad to go along with it?!?!

These freeze really well too. If I have time, I make two baking dishes. Freeze one and eat one.

Roasted Garlic and Mushroom Shells with Smoked Spiced Turkey Tomato Sauce

Ingredients:

  • 1 box of large pasta shells
  • 6 garlic cloves, roasted and mince
  • 1 8 oz. container sliced mushrooms
  • Kosher Salt
  • freshly ground black pepper
  • 2 cups Ricotta cheese
  • 1 1/2 cups grated mozzarella cheese, divided
  • 1 egg
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped fresh basil or dried basil (reduce amount if dried)
  • 1 1/2 quarts Smoked Spiced Turkey Tomato Sauce

Method:

1. Cook pasta shells according to package directions – cook about 1-2 minutes less – since the shells will cook more in the oven. Strain and let cool in sink. Adding a drizzle of olive oil on the top of them, helps prevent them from sticking together.

2. Saute sliced mushrooms in a little bit of olive oil, salt and pepper, until browned and somewhat soft – only 4 minutes on medium high. Let cool.

3. Combine garlic, mushrooms and remaining ingredients into a bowl (only 1 cup of mozzarella). Stir to combine. Add more salt and pepper to taste.

4. Once pasta shells are cooked and are cool enough to handle, spoon in about 1 1/2 tablespoons or more of cheese filling into each shell. Place in a baking dish, that is covered with a layer of tomato sauce. Fill baking dish completely up Рtop with more sauce and remaining 1/2 cup of mozzarella cheese.

5. Bake in a preheated oven at 400 degrees until sauce is bubbling and cheese is melted and begins to brown. Serve hot.

**to roast garlic cloves…cut the ends off, drizzle a little olive oil on top, wrap in foil and roast in a hot oven until they are soft. Push them out of their skins and mince.

 

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May 5, 2011

Food: Garlic Balsamic Dressing.

This is my go-to salad dressing. This can be made in 2 minutes or ahead of time.

I use this on everyday dinner salads, cucumber and feta salads…and even with quinoa!

Garlic Balsamic Salad Dressing

*makes about 1 cup of dressing.

Ingredients:.

  • 3-4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dill, dried or fresh is fine
  • 1 heaping tablespoon¬†Dijon¬†mustard
  • 3-4 tablespoons balsamic vinegar
  • 1 tablespoon real maple syrup or honey
  • 3/4 cup Olive Oil
1. Mix everything together – doesn’t matter the order – just mix. Season with more salt, after tasting, if desired.


April 26, 2011

Food: Garlic Filet of Beef with Mushroom sauce.

Need a gourmet weeknight meal? Look no further. The sauce makes it! I love mushrooms…and wine.

Garlic Filet of Beef with Mushroom Sauce

Ingredients:

  • 1 beef shoulder, petite filet (this is confusing, but this is what it says on my packaging, I think it meant to say,¬†tenderloin)
  • 6 garlic cloves, minced
  • salt and pepper
  • 2 tablespoon unsalted butter
  • 6 large mushrooms – thick slices
  • 1 tablespoon oyster sauce
  • 2 teaspoons tamari
  • 1 tablespoon sugar
  • 1/4 red wine
  • 3/4 cup chicken/vegetable stock
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried thyme
*1/4 cup of half and half can be added at the end, if you so desire. I didn’t do that this time.

1. Pat beef with paper towel to ensure that it is dry. Sprinkle salt and pepper on all sides. Rub 2/3 of the minced garlic (the rest is for the sauce) on all sides as well. Place in plastic zip lock bag. If any of the garlic falls off or is still on your cutting board, place it into zip lock bag. Make sure to get as much air out as possible before sealing the bag up. Place in refrigerator for up to 2 days Рat least overnight.

Preheat grill on high. Should be between 400 -420 degrees.

2. In a medium-sized pan, melt butter over medium high heat. Once melted, toss in mushrooms. Cook until sides are browned and they have reduced in size Рroughly 8 minutes. Meanwhile, combine the rest of the ingredients together in a cup/bowl Рfrom oyster sauce through thyme. Stir to combine. Once mushrooms are done, pour in stock mixture. Stir to combine. Bring to a rapid simmer and turn heat down, bringing it to a light simmer. Cook for 10-12 minutes Рstirring occasionally. If it becomes too thick, pour in water, wine or half and half to reach desired consistency.

3. While mushroom sauce is simmering, grill beef – keeping the grill at a high heat. Cook until desired internal temperature is reached. Let rest covered with foil, for at least 5 minutes before cutting and serving. Place sauce on plate and place beef on top.

*Roasted broccoli and grilled potatoes with blue cheese, accompanied our beef.

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