Tag Archives: garlic

Main Course, Recipe

Farfalle con Pollo e Pesto

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A pretentious name for a sublime dish: Bowtie Pasta with Chicken and Pesto. – Chef John

1 lb Farfalle (bowtie) pasta
2 lbs ground white meat chicken
1 Tbsp minced garlic
1 Tbsp ground black pepper
2 large green peppers, seeded and diced
2 small jars prepared pesto (6.7 oz each) or 14 oz freshly prepared pesto
3 Tbsp dried garlic chips (for garnish) (Optional)

In a large cooker, bring 5 quarts of salted water to a boil. (It is said that Italians believe your pasta water should be as salty as the Mediterranean.) Add Farfalle and cook per directions (normally12-14 minutes) to al dente and drain.

While water is coming to a boil (and pasta is cooking) take a large skillet, add ground chicken, garlic and black pepper. Cook until chicken is done and crumbled. Drain off any excess liquids from the skillet that may have accumulated. Add diced green peppers and stir to combine.

Once pasta is cooked and drained, add to the chicken and pepper mixture. Stir to combine. Add pesto and stir to combine again. You’re making sure that every bite will be as flavourful as the last.

If desired, sprinkle top with dried garlic chips. Here at The Wannabe Gourmet, we love garlic, so it’s always desired!

Serves 8, alongside toasted, crusty garlic bread.

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Recipe, Soup

Enhanced Won Ton Soup

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This is the starting block to myriad variations!

1 head Napa cabbage, shredded
8 oz sliced mushrooms
4 oz diced white onions
2 quarts reduced sodium chicken broth
4 Tbsp reduced sodium soy sauce
2 Tbsp grated ginger
2 Tbsp minced garlic
1 package frozen pre-made chicken won tons
1 lb peeled, deveined, tail-off cooked shrimp
1 bunch scallions, sliced
Toasted Sesame Oil, for garnish

In a wok or large skillet, add 2 tbsp olive oil and heat until just about smoking. Add shredded cabbage and toss to coat. Add 1/4 cup water and cover to allow cabbage to wilt and soften. Stir frequently, about 10 minutes. Remove cabbage and add onions and mushrooms to remaining liquids. Cook until mushrooms and onions are tender. Remove and place aside.

In a large cooking pot, add broth, soy sauce, ginger, and garlic. Bring up to a simmer. Allow to simmer for 5-10 minutes to flavor the soup broth. Add shrimp and won tons. Allow to heat through 10-15 minutes.

To serve: In a soup bowl, place some of the sauteed cabbage, then some of the mushroom/onion mixture (how much is up to you). Ladle over the broth (and won tons/shrimp). Again, as much as you like. Then, top with sliced scallions and a drizzle of Sesame oil.

Serves 8-10.

(Note: pre-made chicken won tons may be purchased at most markets including Oriental/Asian markets, Trader Joe’s, Lidl, and other local supermarkets.)

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Main Course, Recipe

Chicken and Mushroom Stir Fry

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Serve this with brown rice and steamed broccoli for a complete, lower-fat and lower-sodium alternative to Chinese take-away.

1 lb white mushrooms, sliced
1 tbsp unsalted butter
1 tsp olive oil
1/4 tsp sea salt
5 scallions, sliced into 1/4″ (whites) to 1/2″ (greens) pieces
3 cloves garlic, minced (or run over a microplane)
1 tbsp minced ginger
4 tbsp reduced sodium soy sauce
2 six ounce boneless, skinless chicken breasts, cubed (or cubed tofu)

In a wok or large skillet, heat olive oil and butter until shimmery. Add mushrooms and toss to coat. Cook over medium heat until oil and butter exude the surface of the mushrooms and they take on a medium brown colour. Sprinkle with sea salt, toss to combine and remove to a bowl to hold.

Without wiping the pan, add in the garlic and ginger and sauté for 1 minute. Add in chicken and stir to combine. Cook chicken 6-8 minutes or until no longer pink. Add soy sauce and scallions, reduce heat to low, and cover. Cook for 3-4 minutes, or until the green part of the scallions have wilted. Add reserved mushrooms back to the wok or skillet and combine to heat through.

Serves: 4.

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Appetizer

Alfredo-esque Mushroom Appetizers

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Perfect for an appetizer or a side dish, these “Alfredo-esque” Garlic Parmesan Mushrooms are a breeze to make and delightful to eat!

4 tablespoons unsalted butter
2 tablespoon olive oil
8 cloves of garlic, minced
1.5 lb whole baby bella mushrooms
1 cup heavy cream
8 oz Neufchâtel cheese, softened
⅓ cup fresh grated parmesan cheese (more or less according to your tastes)
¼ teaspoon onion powder
¾ teaspoon dried oregano
salt and pepper, to taste

Rinse and clean the mushrooms and pat dry. Melt butter and olive oil in a skillet over medium heat then add mushrooms and cook until browned, around 10-12 minutes. Add garlic, cream, Neufchâtel cheese, parmesan, onion powder, and oregano and cook for 5 – 10 minutes, until sauce is thick and creamy. Salt and pepper to taste.

The sauce makes an excellent dipping sauce for spanakopita, or other appetizers.

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Breads, Recipe, Soup

Chicken Vegetable Soup & Cheesy Garlic Biscuits

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Perfect for a cool (or cold) evening’s dinner. Fresh vegetables, dark meat chicken, stock, and Cheesy Garlic Biscuits (instead of crackers) make this a satisfying meal for any member of your family!

Chicken Vegetable Soup

2 quarts chicken stock
4 boneless, skinless chicken thighs
2 large carrots, cut into coins
3 ribs of celery, cut into 1/4 inch pieces
2 medium onions, diced
2 cloves garlic, minced
2 medium potatoes, peeled, diced
2 tbsp olive oil
2 tbsp Italian seasoning
salt and pepper to taste

In a 350F oven, roast off chicken thighs. Remove and allow to cool, then cut into bite size pieces.

In a soup pot, heat olive oil until just smoking. Add onions and garlic, and toss to coat. Cook 2 minutes, then add celery and carrot. Stirring occasionally, cook for 4 additional minutes. Add potatoes, Italian seasoning, and stock. Bring to the simmer and add chicken. Allow to cook for 20-25 minutes, stirring occasionally.

Serves: 8.                        

Cheesy Garlic Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup skim milk
1/3 cup mayonnaise
1 tbsp sugar
1 cup Mozzarella/Cheddar/Monterey Jack cheese blend, shredded
1 tsp garlic powder
3 tbsp melted butter

Preheat oven to 450F.

In a mixing bowl, place flour, baking soda, and salt. Stir to combine. Add milk, mayonnaise, sugar, and beat on high speed until batter is smooth. It should not be pourable thin , it should be spoonable. Using a rubber spatula, fold in 3/4 cup cheese shreds.

Lightly grease 12 muffin tins (you may also use the liners if desired, or a silicon muffin pan). Spoon enough batter to fill each tin no more than 1/2 way (they WILL expand as they bake).

In a small bowl, combine melted butter and garlic powder. Using a brush, lightly paint the top of each biscuit with mixture. Then, using the reserved cheese, sprinkle the top of each biscuit.

Place on rack in the middle of the oven and bake for 15-18 minutes, or until golden brown. Allow to cool slightly on a wire rack before removing from pan. Serve warm with soups, roasts, stews, or broiled meats.

Makes 12 biscuits.

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Recipe, Salad

Mediterranean Pasta Salad

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Hearty enough to be a main course in itself, use this recipe as a springboard to your own favourite creation!

1 lb of tri-colour rotini pasta, cooked to al dente.
1 lb artichoke hearts in brine
4 tbsp olive oil, divided
1 large yellow onion
1 lb white button mushrooms
8 oz sun dried tomatoes in oil
4 large garlic cloves, minced
8 oz Kalamata olives
8 oz grated Parmesan
8 oz Zesty Italian Dressing (home made, or store bought; regular or light)

Slice yellow onion in half and then into not too thin wedges. In a wok, heat 2 tbsp olive oil until just shimmering. Add minced garlic and cook until just fragrant (not allowing to brown too dark or it will taste burnt) about 30-40 seconds. Add onion and reduce heat to medium low, cooking until onion is translucent.

Drain sun dried tomatoes, reserving oil for other purposes. Add to onions and garlic, and add 1/2 cup water. Sauté for six to eight minutes.

Remove veggies from wok. Add remaining 2 tbsp olive oil to wok and heat until shimmering. Add sliced mushrooms and sauté until cooked through and slightly browned. While this is happening, drain artichokes and discard brine. Rinse and roughly chop. Slice half the olives, retaining the other half whole.

Reserving some sauteed mushrooms for garnish, return reserved veggies, artichokes and olives to wok. Cook for 1-2 minutes further in order to allow flavours to meld.

Combine veggies with the pasta in a large bowl, adding Zesty Italian dressing and tossing to coat.

To serve, dish into individual serving bowls, top with sauteed mushroom garnish and sprinkle with grated Parmesan cheese. Buon appetito!

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