Garlic Herb Paste Recipes
GARLIC PASTE
Learn how to make Garlic Paste at home, along with tips and tricks on how to store in the fridge and freezer.
Provided by Aneesha Gupta
Categories Meal Prep Spice Blend
Time 15m
Number Of Ingredients 2
Steps:
- Place the garlic head on a cutting board, root side up. Smash it hard, then loosen and separate the cloves.
- Cut the root tip and and peel the cloves. Skip this step if using store-ready peeled garlic cloves.
- Add garlic cloves and olive oil to the blender jar and blend for 30-45 seconds to make a smooth paste. Scrape down the sides of the blender jar once in between.
- Store in airtight containers or mason jars and refrigerate for up to a week. Alternatively, add to ice cube trays, cover and freeze for up to 3 months.
Nutrition Facts : Calories 58 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GARLIC HERB PASTE
Combining garlic, shallots and rosemary is a great thing to do. With this recipe, you can have it ready ahead of time and finish off many dishes with these wonderful flavours.
Number Of Ingredients 7
Steps:
- Place all of the ingredients together and puree using a blender or immersion blender until smooth.
- Now that the paste is ready you have many choices of how to use it. You can use it to finish off some grilled yam just like in the picture. You can use it to cover a chicken or sirloin roast before roasting or how about using it to finish off a steak by brushing on for the last few minutes of cooking.
- Keep the paste in the fridge and brush on anytime you need some.
ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE
This is a VERY easy way to make chicken, comes out moist and delicious! The fresh rosemary and zest of the lemon really give it a nice Spring taste. I use more garlic, 4 to 5 cloves. I also put a bit of the paste under the skin. The recipe calls for 2 cast iron skillets, but If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. I also have my butcher take out the backbone for me. (lazy me LOL) Time does not include marinading time. Adapted from Food Network, Cooking for Real, Sunny Anderson.
Provided by Scoutie
Categories Very Low Carbs
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
- Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
- Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
- Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
- Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
- Transfer to a serving platter and serve.
Nutrition Facts : Calories 370.8, Fat 30.8, SaturatedFat 6.8, Cholesterol 85, Sodium 122.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 21.4
GARLIC-HERB LINGUINE
Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!
Provided by Andrea Fahlor
Categories World Cuisine Recipes European Italian
Time 21m
Yield 2
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
- Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 41.9 g, Cholesterol 61 mg, Fat 24.4 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 14.9 g, Sodium 626.4 mg, Sugar 1.9 g
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