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Tag Archives: garlic

Chilled Zoodle Salad with Herby Buttermilk Ranch

26 Monday Sep 2016

Posted by BakedNorthwest in Healthy, Main Dish, Meatless Monday, Salad, Vegetarian

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Tags

basil, buttermilk, carrots, feta, garlic, olives, ranch, red onion, tomatoes, zoodles, zucchini, zucchini noddles

When I wasn’t making loaf after loaf of my new go-to zucchini bread, we were eating this salad. On a hot summer day, the last thing I wanted to do was make zucchini lasagna or stir frys…and this zoodle salad is so adaptable it solved all of our problems. Here we have the basic version with a homemade, herby buttermilk ranch, but we ate this salad many times with store bought dressing (don’t tell anyone) and it was still amazing. Add different toppings, throw on some grilled chicken, just about anything works!

I found the secret to this salad was chilling the zoodles for at least an hour. It made them extra crunchy and took out some of the moisture so you didn’t have a soggy zoodle salad. Move over, lettuce…zoodles make summer salads more fun.

Recipe
Chilled Zoodle Salad with Herby Buttermilk Ranch Dressing
By Baked Northwest
Serves 2

Ingredients

For the Salad:

  • 1 medium zucchini, spiralized into “zoodles”
  • 1/2 cup sliced black olives
  • 1/2 cup shredded carrots
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/2 cup red onion, sliced
  • 1 tbsp white wine vinegar
  • salt and pepper

For the Herby Buttermilk Ranch Dressing:

  • 1/2 cup of buttermilk, shaken
  • 3/4 cup mayo
  • 3/4 cup plain greek yogurt
  • 3 green onions, chopped
  • 1/2 cup fresh basil, chopped
  • juice from 1/2 lemon (about 2 tbsp)
  • 2 tbsp dijon mustard
  • 1 tbsp olive oil
  • 1 clove of garlic, roughly chopped
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsbp siracha (if you want to add some spice)!

Directions

Make your zoodles:
Using a spiralizer (I have the Paderno Spiralizer), make your zucchini noodles: I use the small spaghetti-sized blade for this salad, but the thicker noodle blade works great too! Lightly blot dry your zoodles with paper towels and place them in an airtight container, and refrigerate for at least an hour. I find refrigerating the zoodles takes some of the moisture out and ends up giving your salad a nice crisp crunch. You do not want a soggy salad! You can make your zoodles the night before and store in the fridge until you are ready to use them.

Make the herby buttermilk ranch:
Place all ingredients into a food processor and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for at least an hour to let the flavors develop.

Assemble your zoodle bowl:
   Place the red onion in a small bowl and add the tablespoon of white wine vinegar. Add a little bit of salt and pepper and let stand while you assemble the rest of the salad.
Divide the zoodles in half and place on 2 bowls or plates. Add half of your toppings to each bowl; the carrots, olives, tomatoes, feta, and onions. Serve with the herby buttermilk ranch and enjoy!

 

Bouillabaisse

30 Tuesday Dec 2014

Posted by BakedNorthwest in Entertaining, Holidays, Main Dish, Seafood, Soups

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bouillabaisse, cioppino, clam juice, clams, crab, garlic, halibut, king crab, parsley, red bell pepper, salmon, seafood stew, shrimp, tomatoes, wine

Bouillabaisse

Here is what I know about Bouillabaisse: I don’t remember a Christmas Eve dinner where we ate something else. Sure, I know in my tyrant child days I wouldn’t touch the stuff, and I honestly probably ate dinner rolls and chocolate…but luckily I don’t remember those days all too well. I seriously can’t remember anything else we ever made for the day, and it’s time the recipe lives on.

Another thing: It’s always called Bouillabaisse, not Cioppino, not “Seafood Stew.” All are about the same thing, and my mom just chooses to call it the most fun and hardest to spell name of all.

Bouillabaisse

Typically, people throw scallops into their Bouillabaisse, but we have never been big on them in our family so we always leave them out and add more of the “good stuff.” Shrimp, Crab, Clams, and either halibut or salmon are usually our picks. You can treat this recipe as more of a guide than anything. We tweak our recipe a little bit each year – especially the time my dad dumped an ENTIRE jar of red pepper flakes into the soup…The lid wasn’t on tight enough…and some of our guests ended up eating Kraft Mac N Cheese. Shit happens…Especially on Christmas Eve. Continue reading →

Fiery Buttery Shrimp

19 Wednesday Nov 2014

Posted by BakedNorthwest in Easy, Entertaining, LuLu's Classics, Main Dish, Seafood, Weeknight Meals

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Tags

beer, bread, broth, butter, cayenne, clam juice, garlic, killer shrimp, shrimp, Worcestershire

ShrimpThis recipe has been a long time comin’…

It has to be one of the best shrimp recipes on the planet. My aunt was given this recipe by a friend awhile back, and it has now become one of our families “signature recipes.” Everyone just loves it, I mean, shrimp in a hot, buttery sauce, what more could you want?

Shrimp

The best part? It comes together super quick and easy. Served with some bread for sopping up the delicious buttery sauce is a must. Add a nice side salad and you are all set for an amazing dinner.

Shrimp

It’s amazing how good this shrimp is – you may want to adjust some of the seasonings if you are not into super spicy stuff, this shrimp is definitely fiery! I think it’s served best with bread for dipping, but I’m tempted to try it over rice, pasta, as a po’boy, in mac n’ cheese…the possibilities are really endless! We were left with some extra sauce, which would be excellent on some grilled corn…You can also freeze the extra sauce and save it for a rainy day!

Fiery Buttery Shrimp

Recipe
Killer Shrimp
serves 2 (double for more…you will likely want to share this with more people!)

Ingredients

  • 1 Lb Extra large shrimp in shell (we used tail-on)
  • 1 stick + 5 tbsp. unsalted butter
  • 1 ½ tsp. fresh chopped garlic
  • 2 tbsp. Worcestershire sauce
  • 1/8 tsp. oregano
  • ½ tsp. dried rosemary
  • 1 tsp. cayenne
  • 1 tsp. black pepper
  • ½ tsp. dried thyme
  • ½ c. shrimp stock (can substitute clam juice as it is more readily available – this is what we usually use)
  • ½ c. beer at room temp (about half a bottle, yay for getting to drink the rest)!
  • crusty bread, for serving

Directions

In a large saucepan over medium heat, melt the butter. Add the garlic and Worcestershire.

Add the oregano, rosemary, cayenne, pepper, and thyme. Stir to combine. Add the shrimp stock (or clam juice) and bring to a simmer.

Add shrimp and cook for 2 minutes, shrimp should start to turn opaque.

Shake back and forth and cook another 2 minutes…at the last minute add the beer.

Serve in large bowls with lots of crusty French bread for soaking up the broth.

Wild Mushroom and Farro Soup

13 Thursday Nov 2014

Posted by BakedNorthwest in Healthy, Main Dish, Soups

≈ 6 Comments

Tags

carrots, celery, creme fraiche, cremini, farro, garlic, marsala, morels, mushrooms, onion, pancetta, porcini, wild mushrooms

Wild Mushroom and Farro Soup

This was the first recipe I made from Ina Garten’s new cookbook, which so far is just as amazing if not better than her previous ones. This is a perfect make-ahead meal, since the soup tastes better the next day.

Wild Mushroom and Farro Soup

I was tempted to add a whole cup of farro, but I’m glad I didn’t since the farro soaks up some of the liquid overnight. You can substitute sour cream for creme fraiche, as make mushrooms substitutions depending on what you can find at the store. Another substitution I made was I used 10-minute farro instead of pearled farro.

Farro Soup

This was a great winter soup, it’s perfect for lunches during the work week!

Recipe
Wild Mushroom and Farro Soup
adapted from Make It Ahead
serves 6

Ingredients

  • 1 1/2 ounces dried wild mushrooms (I used porcini and cremini – morels are expensive!)
  • 2 tbsp olive oil
  • 4 ounces pancetta, 1/2 inch diced
  • 2 cups chopped yellow onions (about 2 onions, depending on how large)
  • 2 cups (1/2 inch diced) carrots (3-4 carrots)
  • 2 cups (1/2 inch diced) celery (3 to 4 stalks)
  • 4 tsp minced garlic (about 4 cloves)
  • 3/4 cup farro (I used Trader Joe’s 10 minute farro, although Ina prefers special pearled farro)
  • 12 – 16 oz fresh mushrooms, cleaned, stems discarded, 1/4 inch sliced. Ina uses cremini, I used regular white button mushrooms
  • 1/2 cup plus 2 tbsp dry marsala wine
  • 4 cups canned beef broth
  • 3 large sprigs fresh thyme, tied together with kitchen twine
  • salt and pepper (about 1 tsp, or to taste)
  • 2 tbsp flour
  • 2 tbsp butter, at room temperature
  • 4 ounces creme fraiche or sour cream
  • 1/4 cup minced fresh flat-leaf parsley

Directions

Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes.

Meanwhile, heath the olive oil in a large pot or dutch oven. Add the pancetta, onions, carrots, celery, salt, and pepper and saute over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic and farro and cook for 2 minutes, stirring occasionally. Add the fresh mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.

Meanwhile, strain the dried mushrooms through cheesecloth, reserving the liquid. Coarsley chop the mushrooms and add them to the pot, along with the strained soaking liquid, the beef broth, and thyme. Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender Discard the thyme bundle.

In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the cream and remaining 2 tbsp of Marsala, and taste for seasonings. Sprinkle with the parsley and serve hot.

Ginger Soy Broccoli

11 Wednesday Jun 2014

Posted by BakedNorthwest in Easy, Entertaining, Meatless Monday, Side Dish, Vegetarian

≈ 2 Comments

Tags

almonds, broccoli, garlic, ginger, lime, sasame oil, sesame seeds, soy

Ginger Soy BroccoliI have been looking for a go-to broccoli dish that can easily be paired with Asian dishes. This, my friends, is it! Really simple and easy, I know I’ll be making this again.

Ginger Soy Broccoli

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Fresh Herb and Tofu Curry

29 Thursday May 2014

Posted by BakedNorthwest in Seattle, Soups, Vegetarian

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Tags

baby corn, bamboo shoots, basil, broccoli, carrots, cilantro, coconut milk, curry, fish sauce, garlic, green beans, lemongrass, mint, mushrooms, peppers, shallots, sriracha, tofu, yellow curry

Herb and Tofu CurryOne of my later-in-life food discoveries was yellow curry. I had never really had it, or thought to order it, until my first job out of college. We ordered a lot of takeout…one of the places down the street was the diviest looking joint ever. Like, I would never go in there on a whim. BUT we had a “house account” there where we didn’t even have to use a credit card, they would just send us a bill in the mail…weird, right?Herb and Tofu Curry

Continue reading →

Spicy Garlic Green Beans

18 Wednesday Dec 2013

Posted by BakedNorthwest in Bloggerific, Easy, Entertaining, Healthy, Side Dish, Vegetarian, Weeknight Meals

≈ 1 Comment

Tags

garlic, green beans, lemon, olive oil, red pepper flakes, shallots

Spicy Garlic Green Beans

I have a hard time with green beans. They have so much potential, but many of the recipes I see out there are uninspiring. Hello, green bean casserole (gross). The best green beans I have are usually at restaurants – namely, Din Tai Fung. So simple, but they are just cooked and seasoned so perfectly and man…I think I could eat them everyday.

When I found this recipe on What’s Gaby Cooking it was everything I wanted – simple, quick, easy, and looked damn near close to the deliciousness I have experienced while dining out.

Aaand yep – no disappointments here! I threw this dish together in minutes and had it alongside a simple chicken stir fry. It’s addicting – but that’s ok because it’s guilt-free! I really don’t know if I will ever make any other green bean dish again!

Spicy Garlic Green Beans

Recipe
Spicy Garlic Green Beans
barely adapted from What’s Gaby Cooking
serves about 4 as a side dish

Ingredients

  • 1 pound green beans, ends trimmed
  • 2 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 1 shallot, thinly sliced
  • 1 tablespoon red pepper flakes (less if you aren’t that into spicy)
  • squeeze of lemon juice (about 1-2 lemon wedges)
  • flaky salt and lemon zest to garnish

Instructions

  1. Bring a large pot of water to a boil.
  2. Add the green beans and cook for 2 minutes. Drain the green beans and set aside.
  3. In a large heavy bottom skillet, heat the olive oil over medium high heat. Add the shallot, garlic and red pepper flakes and sauté for 2 minutes until the garlic becomes fragrant. Add the green beans and mix everything together, making sure the garlic and shallots are evenly distributed amongst the green beans.
  4. Squeeze lemon juice over green beans, season with salt and the lemon zest and serve immediately.

Sausage Stuffed Mushrooms

06 Friday Dec 2013

Posted by BakedNorthwest in Appetizers, Entertaining, Events, Holidays

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Tags

bread crumbs, garlic, green onions, mascarpone, mushrooms, parmesan, parsley, sausage, scallions

Stuffed MushroomsThere are so many stuffed mushroom recipes out there it was hard to pick one for our Thanksgiving appetizers! I thought this recipe from Ina Garten was the closest to the other stuffed mushroom recipes I have tried that I enjoyed so much. Getting a good picture of your food on Thanksgiving Day, well, that’s a different story…

Recipe
Sausage Stuffed Mushrooms
adapted from Ina Garten
makes 25 mushrooms

Ingredients
25 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine, medium sherry, or white wine
1 pound sweet Italian sausage
6 scallions, white and green parts, minced
2 garlic cloves, minced
2/3 cup panko or bread crumbs
5 – 6 ounces mascarpone cheese
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions
Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala (or sherry or wine). Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. If you are finding not very much stuffing is fitting into your mushroom, you may want to take a melon baller or similar kitchen tool to hollow out the mushrooms more. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Add another dusting of parmesan cheese on top, if you wish. Bake for about 50 minutes, until the stuffing is browned and crusty.

NOTE: You may have some leftover stuffing, I know I did! You can save the stuffing and make an instantly delicious egg scramble the next morning. Bonus!

Meatless Monday | Grilled Green Tomato Caprese

14 Monday Oct 2013

Posted by BakedNorthwest in Appetizers, Entertaining, Grilling, Healthy, Meatless Monday, Salad, Side Dish, Vegetarian

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Tags

balsamic, basil, brown sugar, caprese, garlic, green tomatoes, grilled, mozzarella

Oh Hey. Sooo I know Green Tomatoes are kind of a “Summer” thing…But here in the Northwest…I still have tons of Green Tomatoes on my plants. I did get some ripe ones out of my summer…but some didn’t quite mature. But that’s okay…Because!!!Green Tomato CapreseFun times with Green Tomatoes! A recipe that is a bit healthier than Fried Green Tomatoes…These Grilled Green Tomatoes made into a Caprese Salad!Grilled Green TomatoesI like this recipe because it is waaay easier than Fried Green Tomatoes. Just marinade them in a little saucy sauce, throw em on the grill…and add mozzarella and basil! We took the extra step to melt the mozz under the broiler, but this recipe is great with fresh cold mozzarella as well!Grilled Green Tomato Caprese

Recipe
Grilled Green Tomato Caprese
serves 8 as an appetizer or side
adapted from Southern Living

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar (we used regular, it was still delish)
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 4 medium-size green tomatoes, cut into 1/4-inch-thick slices (about 2 lb.)
  • 1 (16-oz.) package fresh mozzarella cheese
  • Kosher salt and freshly ground pepper to taste
  • 1/3 cup thinly sliced fresh basil

Directions

  1. Combine first 5 ingredients in a large bowl or baking dish, stir. Add tomatoes and cover, letting chill for at least 1 hour.
  2. Preheat grill to 350° to 400° (medium-high) heat. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.
  3. Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. We put our dish under the broiler for a minute to melt the cheese a little bit, it’s great both ways! Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.

Ginger Steak Salad

31 Friday May 2013

Posted by BakedNorthwest in Bloggerific, Easy, Entertaining, Grilling, Main Dish, Salad, Steak

≈ 1 Comment

Tags

garlic, ginger, salad, soy sauce, steak

Ginger Steak Salad

This is an excellent asian-inspired steak salad. If you aren’t that into salads but love steak, the marinade is great on its own! Feel free to get creative here, next time I think I want to add some homemade croutons or some of those fancy crunchies you see in some salads! This recipe makes me wonder why I don’t eat steak salad more often. Note to self… Continue reading →

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