SHARON SPRINGS GARLIC FESTIVAL

Gildameister Organic Garlic Recipes

PASTA & RICE

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SPICY COUSCOUS WITH GARLIC

 

•1 ½ teaspoons hot pepper sauce or to taste

•3 to 4 tablespoons extra virgin olive oil

•3 or 4 cloves garlic, very finely minced

•1 teaspoon paprika

•Salt & Pepper to taste

•1 cup couscous

Whisk together hot pepper sauce, 3 tablespoons olive oil, garlic, paprika, salt & pepperand 2 tablespoons water.

Combine couscous in saucepan with dash of salt. Shake pan to spread couscous in even layer. Pour 1 cup boiling water over couscous. Cover tightly and shake pan to distribute water evenly. Let stand 5 minutes.

Add sauce to couscous and mix gently. Taste, adjust seasoning and add remaining 1 tablespoon oil if desired. Serve hot. 
Yield: 2 or 3 servings.

 

 

  

Broccoli and macaroni with lots of garlic

 

Ingredients for 4 Servings
:

1  Bunch of fresh broccoli

6 large Cloves of garlic

1 cup Olive oil

1 tablespoon Garlic powder

1 teaspoon Salt

¼ cup Pecorino Romano cheese (grated)

1 pound Cooked macaroni

  

1. Cut each group of broccoli in half.

2. Trim the tough outside layer of the bottom half off and discard.

3. Slice tops and bottoms lengthwise, and then chop into small pieces (slice and dice).

4. Peel and chop garlic cloves into tiny pieces.

5. Heat oil in large Dutch oven and when very hot add the garlic.

6. Cook garlic about 5 minutes.

7. Then add the broccoli.

8. Cover and cook until tender, over low flame, about 25 to 30 minutes.

9. Add garlic powder, salt and Pecorino Romano cheese (add more to taste).

10. Cook another 5 minutes.

11. Cook one pound of macaroni according to package directions.

12. Drain.

13. Place macaroni in a large bowl.

14. Pour broccoli and oil mixture over macaroni.

15. Mix well.

16. Sprinkle more Pecorino Romano cheese over top. serve

 

Bill’s Mexican Rice

 

Yield: 4 servings  (serving size: 1 cup)

1 tablespoon olive oil

1 cup diced onion

½ cup diced carrot

½ cup diced celery

2 garlic cloves, minced

1 cup uncooked long-grain rice

¾ cup diced tomato

1 tablespoon low-sodium soy sauce

1 teaspoon minced fresh green chilies

1-3/4 cups water

1 (14-1/2-ounce) can vegetable broth

1 teaspoon chopped fresh or ¼ teaspoon dried oregano 1 teaspoon chopped fresh cilantro Oregano sprigs (optional)

1. Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion is golden. Add rice, diced tomato, soy sauce, chilies, water, and vegetable broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until the rice is tender and liquid is almost absorbed. Stir in chopped oregano and chopped cilantro.  Garnish with oregano sprigs, if desired. 

 

   

Herbed Basmati Rice

 

Yield: 4 servings

2 teaspoons margarine

1 garlic clove, minced

½ cup uncooked basmati rice

1 cup water

¼ teaspoon salt

2 tablespoons thinly sliced green onion tops

2 teaspoons minced fresh basil

1 teaspoon minced fresh thyme

2 tablespoons grated fresh Parmesan cheese

Thyme sprigs (optional)

  

Instructions

1. Melt margarine in a small saucepan over medium heat. Add garlic; saute 1 minute. Add rice; stir well. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in green onions, basil, and thyme. Sprinkle with cheese; garnish with thyme sprigs, if desired. Yield: 4 servings (serving size: ½ cup).

 

[This is my staple at home. In fact, we have it so often my husband, Terry,

calls it “wife rice.” I often use dried herbs in place of the fresh and add a

few pine nuts, which I always have in the freezer.—Food Editor Mary Creel]

Garlic Rice with Pine Nuts

 

1 small green pepper, cut into strips

1 small red pepper, cut into strips

¼ cup pine nuts or slivered almonds

2 cloves garlic, minced

1 tablespoon butter or margarine, melted

2 cups cooked rice (cooked in chicken broth)

2 tablespoons chopped fresh parsley

Combine peppers, pine nuts and butter in shallow 2-quart microwave-proof baking dish. Cover and cook on HIGH 4 to 5 minutes; stir after 2 minutes. Stir in rice and parsley; cook on HIGH 1 minute or until thoroughly heated.

 

 

 

Garlic and Herb Tofu Spread

 

½ lb. firm tofu, patted dry

1 garlic clove, pressed

2 tsp. tamari soy sauce

¼ tsp. dried basil

¼ tsp. dried oregano

¼ tsp. minced fresh dill

3. Variations: Spread between 2 slices of bread and top with sliced cucumber and sprouts or lettuce. Or fill pita bread halves with raw vegetables and top with the spread. 

Makes 3 servings.

 

 

   

 

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