SKILLET GARLIC FLATBREAD
This goes so well with Mexican or Indian soups, lentils, beans, or chilies. I'm sure you could also use as a base for quick pizzas or brush with garlic butter for a tasty treat on its own!
Provided by laurieish
Categories Bread Quick Bread Recipes
Time 55m
Yield 10
Number Of Ingredients 6
Steps:
- Mix flour, baking powder, and salt in a large bowl; add butter and crush into the flour mixture with hands until it resembles breadcrumbs.
- Mix hot water and garlic into the flour mixture until it all comes together into a dough; turn out onto a cutting board dusted with flour. Knead dough 3 or 4 times. Cut dough into 10 pieces, roll into balls, and flatten into discs.
- Cover dough with a clean kitchen towel and let sit for 20 minutes.
- Heat a cast-iron skillet over-medium high heat.
- Roll out one of the dough discs to about the size of your skillet. Cook in hot skillet until golden and puffy, 1 to 2 minutes per side. Remove to a platter and cover with a clean kitchen towel to keep warm. Repeat with remaining dough portions.
Nutrition Facts : Calories 156 calories, Carbohydrate 24.3 g, Cholesterol 12.2 mg, Fat 4.9 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 315.5 mg, Sugar 0.1 g
LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING
This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad. Little Gem lettuce, a cross between romaine and butter lettuce, has become justly popular for a crunchy salad. Crisp and bright green with small crinkly leaves, it won't immediately wilt when dressed. If unavailable, look for similar small sturdy heads of lettuce or choose hearts of romaine.
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
- Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
- Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.
GARLICKY GREEN SALAD
Provided by Nancy Fuller
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Slice 1/4 inch off the top of both heads of garlic. Drizzle lightly with 2 teaspoons of the olive oil, season with salt and pepper, and wrap in heavy-duty foil. Add to a sheet tray. Add the fingerling potatoes to the same sheet tray and drizzle with the remaining oil, giving a toss, and seasoning with salt and pepper. Roast both the potatoes and the garlic until the potatoes are crisp on the outside and cooked through and the garlic is fragrant, 45 minutes.
- Open the packets of garlic and cool. When potatoes are cool enough to handle, slice in half lengthwise.
- To make the dressing, pour in the buttermilk, sour cream, squeeze the garlic out of its skin into the bowl of a food processor, and add a pinch each of salt and pepper. Blend until smooth.
- Add the radishes, arugula, romaine, potatoes and cheese to a salad bowl. Drizzle the salad with enough dressing to coat and toss all together.
GARLICKY GREEK SALAD
Provided by Dona Kuryanowicz
Categories Salad Garlic Leafy Green Olive Tomato No-Cook Vegetarian Lunch Feta Cucumber Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Whisk first 4 ingredients in small bowl until blended. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
- Combine lettuce, tomatoes, cucumber and olives in bowl. Toss with dressing. Sprinkle cheese over and serve.
GARLICKY BEAN SALAD
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Soak the beans in water overnight or place in a saucepan, bring to a boil and cook two minutes. Then allow to soak for one hour.
- Bring to a simmer and cook, partly covered, until tender, about 40 minutes. Drain.
- Transfer beans to a bowl and gently mix with garlic, parsley, one-fourth cup of the oil, salt and pepper. Allow to cool to room temperature, about 30 minutes. Just before serving, check seasonings and drizzle on remaining olive oil.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 305 milligrams, Sugar 1 gram
SPICED CHICKEN KEBABS WITH CHOPPED SALAD & FLATBREADS
Marinate chicken in yogurt, spices and lemon zest, then grill to make these flavourful chicken skewers. Serve in flatbreads with salad and cucumber yogurt
Provided by Claire Thomson
Categories Dinner
Time 45m
Yield Serves 4 (makes 8 skewers)
Number Of Ingredients 13
Steps:
- In a bowl, combine half the yogurt with the spices, half the garlic, the lemon zest and ½ tsp salt. Tip in the chicken and stir well to coat. Cover and leave to marinate in the fridge for at least 30 mins or overnight.
- Mix the grated cucumber and the remaining garlic into the remaining yogurt, then season with a pinch each of salt and pepper. Set aside in the fridge.
- Mix the finely chopped cucumber and lettuce together, then squeeze over one of the lemon halves and season with a good pinch of salt. Cut the remaining lemon half into quarters. Heat the grill to high or a large griddle pan over a high heat.
- Thread the marinated chicken pieces onto metal skewers, put on a tray and cook under a hot grill or in the griddle pan for 10-12 mins, turning often to ensure it cooks evenly and is charred in places. Warm the flatbreads under the grill or in a toaster.
- Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt. Drizzle with hot sauce before serving, if you like.
Nutrition Facts : Calories 722 calories, Fat 46 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 2.8 milligram of sodium
SALAD WITH GARLICKY FLATBREADS
from my friend, Keren, who got it from her neighbor Mrs Perlstein. (Credit given where credit is due!) You can substitute garlic melba toast for the flatbreads too.
Provided by Sarah Chana
Categories Vegetable
Time 5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix dressing ingredients very well.
- Pour over salad right before serving.
Nutrition Facts : Calories 143.4, Fat 12.8, SaturatedFat 1.8, Cholesterol 1.9, Sodium 240.9, Carbohydrate 7.3, Fiber 1.8, Sugar 3.3, Protein 1.4
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