Tempehwith40clovesofgarlic Recipes
TEMPEH WITH 40 CLOVES OF GARLIC
A vegan version of the classic Provencal chicken dish. Tofu can be used instead of tempeh if need be.
Provided by Missy Wombat
Categories Tempeh
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.
- Add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.
- Add the wine and soy sauce, raise the heat, and bring to a boil.
- Cook until the liquid is reduced to half its original volume.
- Transfer the contents of the pan to a bowl and set aside.
- Warm the remaining 2 tablespoons oil in the pan over medium-high heat.
- Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.
- Stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.
- Add the stock and garlic.
- Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.
- Add the bouquet garni and bring the stock to a boil.
- With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.
- Reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
- Cover and simmer gently for 30 minutes.
- Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
- Remove the bouquet garni.
- Season with salt and pepper to taste,sprinkle with chopped parsley, and serve.
Nutrition Facts : Calories 401.8, Fat 23.4, SaturatedFat 3.9, Sodium 536, Carbohydrate 29.6, Fiber 2.8, Sugar 4.3, Protein 22.9
40-CLOVE GARLIC BREAD RECIPE BY TASTY
This easy-to-make, yet impressive garlic bread is hard not to love. In this recipe, forty cloves of garlic are drizzled with olive oil, salt and pepper, and roasted until they're soft and sweet. Then, mashed and mixed with softened butter and herbs. A sourdough bread boule is cross-hatched and then stuffed with mozzarella cheese, and lathered with our garlicky compound butter. Serve it up with some marinara sauce, or eat as is!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 1h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C). Place a sheet of foil on a small baking sheet and line another baking sheet with parchment paper.
- Cut ½ inch off the tops of the garlic heads and place on the baking sheet with the foil. Drizzle the garlic with the olive oil and season with 1 teaspoon salt and the black pepper. Place the tops back on each garlic bulb. Bring up the corners of the foil around the garlic, then roll closed to form a tight packet. Place in the oven and roast until the garlic is caramelized, about 45 minutes. Remove from the oven and let sit for 30 minutes, until cool enough to handle. Leave the oven on.
- Unwrap the foil packet and squeeze the heads to release the roasted garlic cloves into a medium bowl. Mash with a fork until a thick paste forms (some chunks are okay).
- Add the butter, parsley, oregano, and remaining ½ teaspoon salt and stir to combine.
- Using a serrated knife, carefully cut the bread into 1-inch-thick (2.54 cm) slices, stopping ½ inch (1.24 cm) from the bottom of the loaf to keep intact. Turn the loaf 90° and repeat cutting in the opposite direction.
- Place the loaf on the parchment-lined baking sheet and stuff the mozzarella between the bread slices. Spread the roasted garlic butter over the entire loaf.
- Place the loaf into the oven and bake until the cheese is melted and the top of the loaf is golden brown and crispy, 25-30 minutes.
- Remove the loaf from the oven and transfer to a serving platter. Grate the Parmesan cheese directly over the top. Serve hot.
- Enjoy!
Nutrition Facts : Calories 277 calories, Carbohydrate 22 grams, Fat 15 grams, Fiber 0 grams, Protein 13 grams, Sugar 2 grams
40-CLOVE GARLIC CHICKEN RECIPE BY TASTY
Here's what you need: chicken thighs, salt, pepper, mixed herb, shallots, garlic, dry vermouth, fresh parsley, dried tarragon, chicken stock
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 180°C (350°F)
- Season the chicken with the salt, pepper and mixed herbs. Set aside.
- Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
- Take the chicken out and set aside.
- Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
- Add the garlic cloves and gently cook them for about 2 minutes.
- Pour in the vermouth or white wine and gently cook so that it reduces slightly.
- Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
- Bake in the oven for 20-25 minutes or until the chicken is cooked through.
- Serve with crusty bread and vegetables of your choice.
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 20 grams, Fat 16 grams, Fiber 0 grams, Protein 32 grams, Sugar 6 grams
" CHICKEN WITH 40 CLOVES OF GARLIC " CASSEROLE
Other than peeling the 40 cloves of garlic, this casserole "spin" on the classic dish is a cinch. And, as long as everybody partakes in this delicious meal, nobody has to worry about "garlic breath"!! ;)
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place the chicken pieces close together in a single layer in a shallow 9x13-inch baking dish. Distribute the peeled garlic cloves evenly over the chicken.
- Drizzle with the wine and olive oil. Distribute the celery on top of the chicken. Sprinkle with the basil, oregano, parsley, red pepper flakes, lemon juice, salt and pepper.
- Cover with aluminum foil coated with cooking spray and bake for 40 minutes. Uncover and bake for 15 minutes longer, or until the chicken is cooked through.
Nutrition Facts : Calories 461.1, Fat 32.5, SaturatedFat 7.9, Cholesterol 107, Sodium 517.1, Carbohydrate 10.8, Fiber 2.1, Sugar 1, Protein 27
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