garlic – Page 4 – Well Dined

30
Jul
2014

Greek Style Zucchini Salad

categories: Recipes

On Monday, I promised you a recipe for the side dish I served with the Garlic Butter Salmon with Dill. And here it is – a Greek style salad made with shredded raw zucchini, so healthy! The dill in this dish helps tie it in with the flavors in the salmon (plus it helps me get rid of more dill).

The raw zucchini – along with mint, dill, green onions, and feta – is marinated in a dressing of olive oil, lemon juice and zest, and garlic. The original recipe recommends chilling for several hours to allow the flavors to meld together, but we found that 30 minutes was enough.

This salad is bright and fresh, perfect on it’s own or as a side. Make it all summer, take it with you anywhere, and enjoy! (more…)

28
Jul
2014

Garlic Butter Salmon with Dill

categories: Recipes

I grew a monster dill plant – I’m talking like 3 feet tall with stems as thick as pencils. So I went to Melissa and begged her to help me use up a ton of dill. We brainstormed for a bit and came up with this salmon recipe. I mean, what goes better with dill than salmon?

This recipe couldn’t be easier – pour melted butter over a flank (or filet) of salmon, spread on minced garlic, top with dill, lemon slices, salt, and pepper. Then just pop into the oven for 10 minutes, for a regular sized fish. I picked up salmon from my favorite fish shop (MediterraFish at Mosaic, if you are a local), because their Norwegian salmon is healthy, sustainable, fatty, and HUGE. Like really, really thick. So it was more of a 15 minute fish (though I cut off a piece for me a bit early because I like my salmon medium – not quite opaque in the center, but still able to flake).

The house smelled Ah. Maze. Ing. while this was cooking, and just a few ingredients imparted a lot of flavor. It would have been just fine on it’s own, but we also made a sauce with sour cream, horseradish, lemon, shallot, and dill that took it to the next level. So good, simple, and summery – get on it, people, and make this! Stay tuned for the side dish recipe – Greek style zucchini salad. (more…)

16
Jul
2014

Cioppino

categories: Recipes

It’s time for another collaboration with Smells Like Brownies (although we actually made this back in June, oops!) – not vegetarian this time, but rather pescetarian. A hearty tomato based broth filled with all kinds of seafood – Cioppino. Melissa actually chose this dish for her blogging group, the Secret Recipe Club. For more info on that, check out her post here.

Making the broth takes up the most time in this recipe, but you want to let it simmer and develop deep flavor, so it’s worth it. Olive oil, garlic, shallot, oregano, and a bay leaf go in first; followed by bell pepper, tomato paste, and red wine. Oh yeah, and red pepper flakes – watch it here, this is where you determine your spice level. Next comes canned tomatoes in their juices, clam juice, lemon juice, and veggie broth (not stock). Let it do it’s thing for 30 minutes before adding in some mussels.

I meant it when I said this soup was full of all kinds of seafood. While the mussels simmer away; prep the rest of the seafood – scallops, red snapper (or something similar, like halibut), and shrimp. Who knew a bunch of raw seafood could look so pretty?

After the rest of the seafood is cooked through, top with fresh basil and parsley and dig in. Serve with some crusty bread for dipping and eat right away! This Italian stew is perfect for any time of year – hearty and warming, but not heavy – so enjoy! (more…)

14
Apr
2014

Miso Butter Four Ways

categories: Recipes

This innocent looking container holds a magic ingredient that will take your food to the next level. What is it? Miso butter. Two ingredients – miso and butter – combine to make a perfect substance. So simple, but so good. You could just slap this on some toast and call it a day. But if you want to get a little more creative, I have a bunch of ideas for you.

First up – scallops seared in miso butter. That’s it, it’s that easy. I served these with my other miso obsession – miso creamed kale.

Next – broiled salmon topped with miso butter, served with miso butter glazed baby carrots and coconut-miso barley.

Moving away from seafood for a bit, I made this coconut chicken recipe and replaced the regular butter with miso butter. It made it so much better than the original, which I was already a fan of. I also used cherry preserves in the sauce because that’s what I had, but apricot or peach would work better. I made a side salad with romaine, sliced radishes, blanched green beans, and a carrot-ginger dressing to go with it.

Lastly, we have a stir-fry made with miso butter. Fast, easy, and delicious. The salmon was broiled with a store-bought red miso and yuzu glaze. I’d say it wasn’t any better than the salmon topped with the miso butter.

Best of all? All these meals are healthy and low-carb. Most of them are grain-free! What would you do with your miso butter? (more…)

02
Apr
2014

Farro Stuffed Portobellos with Goat Cheese

categories: Recipes

Who would stuff a mushroom with more mushrooms? Melissa from Smells Like Brownies and I, that’s who, for our weekly vegetarian lunch get together. Melissa had a ton of farro given to her by a neighbor that she needed to start using, and she was craving mushrooms. So she found a recipe for balsamic roasted mushrooms with goat cheese to mix with the farro, yum. You know how much we love goat cheese. But then she thought, what if we put that inside of a portabella and grilled it? And I said, why the heck not! Mushrooms inside of mushrooms, people – it’s inception with fungi.

Mix up some baby bellas and tomatoes with olive oil, balsamic, thyme, garlic, and red pepper. Careful there – we thought we just added a pinch, but it turned out spiiiiiiiiicy. Thank goodness for goat cheese, amirite? Then roast those babies up.

Once they are roasted, mix them together with cooked farro, spinach,and goat cheese and spoon the mixture into portobello caps. The baby bellas are going inside the mamma bella! No? No one else finds that funny? Just me? Fine. (more…)

19
Mar
2014

Grown Up Tuna Noodle Casserole

categories: Recipes

Okay, I am not a huge canned tuna fan. But I saw this recipe for stuffed shells with tuna, spinach, and roasted garlic topped with bechamel and buttery bread crumbs and I had to try it. I even had a couple of tins of really nice smoked albacore (pretty much the only canned tuna I like). You guys, this is not your grandmother’s casserole.

The first thing that makes this dish special is the roasted garlic, which is super easy to make. Just chop the top off of a whole head of garlic, place it on a sheet of foil, drizzle it with olive oil, wrap it up, and roast away. When it’s done it becomes creamy and sweet and is delicious spread on bread, but we will be using the whole thing in this recipe. Just squeeze to pop out all the cloves – I find this to be creepy but fascinating. All that sweet roasted garlic goes into a creamy bechamel sauce.

The filling is tuna, spinach, and breadcrumbs – simple, but good. After it is all mixed up, half of the garlic bechamel goes in to make it nice and creamy.

Then that mixture gets stuffed into cooked pasta shells. I tried to find whole wheat shells, but no luck. Then you are going to frantically lick the bowl, and the spoon, and your fingers – because this filling is soooooo good. (more…)

05
Mar
2014

Chicken Parmesan Meatballs and Spaghetti Squash

categories: Recipes

Chicken Parmesan without the guilt? I saw a really yummy looking recipe for Chicken Parmesan Meatballs that I wanted to try, but didn’t want to eat all the carbs involved in pasta. I had also been seeing cheesy spaghetti squash casseroles that looked really good, so I had the idea to combine them.

Ground chicken, onion, Parmesan, parsley, lemon zest, breadcrumbs, garlic, and egg are combined to make the meatballs, which are basted with tomato sauce and cooked in the oven.

Spaghetti squash goes into a casserole dish (I cook mine in the microwave). This is from two medium squashes.

Place the cooked meatballs on top, then the tomato sauce. I forgot to season the squash, oops! So I added more salt and pepper here. (more…)

24
Feb
2014

Food ‘n Flix: Babette’s Feast

categories: Recipes

The January pick for Food ‘n Flix is the 1987 Danish film Babette’s Feast (now included in The Criterion Collection), chosen by Culinary Adventures with Camilla. This is the story of two deeply religious and puritanical sisters who live on the remote coastline of 19th Century Denmark. They give up much in their lives in order to live the way that they were raised and to help the people of the village. Late in their lives, a French refugee comes to stay with them for many years and cooks them a fabulous meal to thank them. The sisters and villagers are afraid to give in to the decadence of the meal, but it ends up healing many of their wounds and rifts. It is a story about the healing power of food and how it can show love and thanks.

The food cooked in the movie is quite extravagant and I didn’t think I could take on turtle soup or quail stuffed with foie gras and truffles, so instead I decided to just go French in general. I must have been influenced by all the soup that the Danish villagers ate (and the stew meat in my freezer), because I made a French stew with beef and red wine – cooked low and slow in a crockpot.

Beef is seasoned with salt and pepper and placed into a bowl with onion, garlic, shallot, celery, carrot, thyme, bay leaves, and lemon zest.

This is the fun part – a whole bottle of red wine is poured over the ingredients and then left to marinate (refrigerated) overnight. The wine is the stock for this stew, and the flavor permeates everything. So make sure that you use a good one! I suggest a Cotes du Rhone for this. (more…)

20
Feb
2014

Miso Creamed Kale

categories: Recipes

Oh my gosh, you guys, I am in kale heaven. Now I already like kale – raw in salads, in a Tuscan white bean soup, baked into crispy chips. But this, THIS, is the single most delicious way to eat kale ever.

Cooked down with garlic and shallots in butter, then finished with sherry, cream, and miso – swoon.

But we don’t even stop there, oh no, we add buttery mushrooms with soy on top – oh my gaaaaaaaaaaawd.

I served it as a side with teriyaki salmon, which I’m not even going to talk about because the kale totally stole the show. If you like kale, go make this right now and rejoice. If you don’t like kale, go make this right now and become a believer. And then invite me over, so that I can eat some too. (more…)

06
Jan
2014

Butternut Squash, Apple, and Sausage Lasagna Rolls

categories: Recipes

Oh my gosh, you guys. This might be my favorite butternut squash pasta since the life-saving mac and cheese.

Sheets of homemade pasta filled with roasted butternut squash, apple, onion, sausage, and three cheeses; topped with a creamy sage bechamel. It’s totally swoon worthy.

The filling is a little complicated, but totally worth it. While your butternut squash is roasting in the oven, mix up and brown your sausage mixture. Did I mention that you are creating your own sausage, so you can adjust the spices to your liking? And you can be sure that there are no weird preservatives or sugar? Awesome. Anyway, next you saute some onions, garlic, and apple. Plus a little white wine – aww, yeah.

Oh my gosh this filling. It’s insane. You may want to make extra to use in other ways. I’ll talk about that later. (more…)

Tag: garlic