Wednesday, May 14, 2008
New Site!
TooMuchGarlic now has its own domain! Please update bookmarks and subscribe to the new site's RSS feed. Click the image to be directed to the new site, and please be patient with me, as I plan on re-posting a few of the same recipes that are already posted here.
Monday, April 28, 2008
Stoneground Yogurt Spread
Awesomely low-fat and low-calorie, especially for a creamy dip. The idea for this recipe was shamelessly stolen from that stuff Jake made at that one party that one time. :P
Difficulty: Super Easy
Speed: Super Fast
INGREDIENTS:
1 c plain yogurt
1-1/2 T stoneground mustard
1 T Nayonaise
1 t yellow mustard
2 t honey
1. Stir all ingredients together. Spread on sandwiches or use as a dip for crackers, vegetables, or bread.
Serves 8 (serving size ~2 T)
NUTRITIONAL INFO (per serving):
32 calories (13 calories from fat)
1.5 g fat
55 mg sodium
1.5 g protein
Difficulty: Super Easy
Speed: Super Fast
INGREDIENTS:
1 c plain yogurt
1-1/2 T stoneground mustard
1 T Nayonaise
1 t yellow mustard
2 t honey
1. Stir all ingredients together. Spread on sandwiches or use as a dip for crackers, vegetables, or bread.
Serves 8 (serving size ~2 T)
NUTRITIONAL INFO (per serving):
32 calories (13 calories from fat)
1.5 g fat
55 mg sodium
1.5 g protein
Savory Italian Phyllo Bake
You should have seen how long it took Bryson and I to think up a name for this thing. It was very -- experimental. Luckily it was good experimental.
Difficulty: Takes a Little Know-How
Speed: Pull Up A Chair
INGREDIENTS:
1/3 c sun-dried tomatoes, diced
1/4 c artichoke hearts, diced
1/4 c pine nuts, toasted
1 pkg vegetarian chicken pieces
3 T pesto
olive oil for sauteeing
1 c baby bellas, diced
3 T minced garlic
olive oil for sauteeing
rosemary to taste
3 T fat-free cream cheese
splash of cooking wine (optional)
1/3 c shredded mozzarella
1/4 c parmesan
1 pkg phyllo dough
4 T melted butter
1. Preheat oven to 350. Heat olive oil in 2 different frying pans.
2. In one pan, sautee vegetarian chicken in olive oil until done. Coat chicken with pesto and set aside. This will be your first layer.
3. In the second pan, sautee baby bellas and garlic. Stir in rosemary and cooking wine and reduce. Stir in cream cheese and set aside. This, along with the mozzarella and parmesan, will be your second layer.
4. Combine sun-dried tomatoes, artichoke hearts and toasted pine nuts. This will be your third layer.
5. On greased cookie sheet, layer 4-5 phyllo sheets, basting each sheet with melted butter before adding additional sheets.
6. Spread chicken mixture evenly on phyllo and then repeat phyllo procedure with another 4-5 sheets.
7. Spread mushroom mixture evenly; top with shredded mozzarella and parmesan. Add another 4-5 sheets of phyllo.
8. Spread artichoke heart and sun-dried tomato mixture evenly and again top with 4-5 sheets of phyllo.
9. Baste top sheet with butter and sprinkle with cold water to prevent corners from curling during baking.
10. Bake at 350 degrees for 20 mins, then at 300 degrees for another 15-20 or until phyllo dough is golden brown. Cut into 8 pieces and garnish with pesto, sun-dried tomatoes, black pepper, and salt.
Serves 8 (serving size ~ 1 piece)
NUTRITIONAL INFO (per serving):
192 calories (38 calories from fat)
6.6 g fat
188 mg sodium
10.5 g protein
Difficulty: Takes a Little Know-How
Speed: Pull Up A Chair
INGREDIENTS:
1/3 c sun-dried tomatoes, diced
1/4 c artichoke hearts, diced
1/4 c pine nuts, toasted
1 pkg vegetarian chicken pieces
3 T pesto
olive oil for sauteeing
1 c baby bellas, diced
3 T minced garlic
olive oil for sauteeing
rosemary to taste
3 T fat-free cream cheese
splash of cooking wine (optional)
1/3 c shredded mozzarella
1/4 c parmesan
1 pkg phyllo dough
4 T melted butter
1. Preheat oven to 350. Heat olive oil in 2 different frying pans.
2. In one pan, sautee vegetarian chicken in olive oil until done. Coat chicken with pesto and set aside. This will be your first layer.
3. In the second pan, sautee baby bellas and garlic. Stir in rosemary and cooking wine and reduce. Stir in cream cheese and set aside. This, along with the mozzarella and parmesan, will be your second layer.
4. Combine sun-dried tomatoes, artichoke hearts and toasted pine nuts. This will be your third layer.
5. On greased cookie sheet, layer 4-5 phyllo sheets, basting each sheet with melted butter before adding additional sheets.
6. Spread chicken mixture evenly on phyllo and then repeat phyllo procedure with another 4-5 sheets.
7. Spread mushroom mixture evenly; top with shredded mozzarella and parmesan. Add another 4-5 sheets of phyllo.
8. Spread artichoke heart and sun-dried tomato mixture evenly and again top with 4-5 sheets of phyllo.
9. Baste top sheet with butter and sprinkle with cold water to prevent corners from curling during baking.
10. Bake at 350 degrees for 20 mins, then at 300 degrees for another 15-20 or until phyllo dough is golden brown. Cut into 8 pieces and garnish with pesto, sun-dried tomatoes, black pepper, and salt.
Serves 8 (serving size ~ 1 piece)
NUTRITIONAL INFO (per serving):
192 calories (38 calories from fat)
6.6 g fat
188 mg sodium
10.5 g protein
Monday, April 21, 2008
Toasted Coconut Pancakes
Difficulty: Super Easy
Speed: Super Fast
INGREDIENTS:
1 c Bisquick or other pancake mix
1 egg
2/3 c light coconut milk
1 T honey
1/2 c shredded coconut
1. Toast coconut in dry pan until slightly brown.
2. Combine Bisquick, egg, coconut milk, honey, and toasted coconut and stir.
3. Make pancakes.
Serves 2 (serving size = 3 pancakes)
NUTRITIONAL INFO (per serving):
165 calories (73 calories from fat)
8 g fat
65 mg sodium
5.15 g protein
Speed: Super Fast
INGREDIENTS:
1 c Bisquick or other pancake mix
1 egg
2/3 c light coconut milk
1 T honey
1/2 c shredded coconut
1. Toast coconut in dry pan until slightly brown.
2. Combine Bisquick, egg, coconut milk, honey, and toasted coconut and stir.
3. Make pancakes.
Serves 2 (serving size = 3 pancakes)
NUTRITIONAL INFO (per serving):
165 calories (73 calories from fat)
8 g fat
65 mg sodium
5.15 g protein
Monday, April 14, 2008
Sun-Dried Tomato and Pine Nut Pesto
Difficulty: Super Easy
Speed: Super Fast
INGREDIENTS:
1/2 c sun-dried tomatoes
1/2 c pine nuts
1 T vegetable oil
2 T minced garlic (~ 4 cloves)
1/4 c fresh basil
1/4 c fresh parsley
garlic powder to taste
crushed red pepper to taste
salt and pepper to taste
1. Blend all ingredients in food processor. Spread on a sandwich or serve with crackers.
2. Add more oil or even a roasted red pepper to thin if desired.
Serves 6 (serving size: ~ 2 T)
NUTRITIONAL INFO (per serving):
70 calories (47 calories from fat)
5.2 g fat
105 mg sodium
0.25 g protein
Speed: Super Fast
INGREDIENTS:
1/2 c sun-dried tomatoes
1/2 c pine nuts
1 T vegetable oil
2 T minced garlic (~ 4 cloves)
1/4 c fresh basil
1/4 c fresh parsley
garlic powder to taste
crushed red pepper to taste
salt and pepper to taste
1. Blend all ingredients in food processor. Spread on a sandwich or serve with crackers.
2. Add more oil or even a roasted red pepper to thin if desired.
Serves 6 (serving size: ~ 2 T)
NUTRITIONAL INFO (per serving):
70 calories (47 calories from fat)
5.2 g fat
105 mg sodium
0.25 g protein
Sunday, April 13, 2008
Larb Tofu
Difficulty: Super Easy
Speed: Super Fast
INGREDIENTS:
6 T lime juice
1-1/2 t sugar
4 t fish sauce
1/2 t salt
1/2 to 1 t Thai chili powder (can substitute crushed red pepper)
1 pkg extra firm tofu, drained and crumbled
2/3 red onion, sliced lengthwise
1 shallot
1 T minced garlic (~ 4 cloves)
3 kaffir lime leaves, sliced (optional but awesome; check your local Asian market)
vegetable oil for sauteeing
sesame oil for sauteeing
1/2 c fresh mint leaves, chopped
1/4 c Thai basil, chopped
green onion
romaine leaves
1. Mix lime juice, sugar, fish sauce, salt, and chili powder and set aside.
2. Heat both oils in frying pan and sautee onion, shallot, and garlic. Add crumbled tofu and kaffir lime leaves and cook for 8-10 mins or until tofu is slightly browned.
3. Add sauce, mint, basil, and more lime juice (if needed) and heat for 1-2 mins.
4. Garnish with diced green onion, whole mint leaves, and halved key limes and serve on romaine leaves or with sticky rice.
Serves 5 (serving size ~ 3/4 c)
NUTRITIONAL INFO (per serving):
128 calories (47 from fat)
5.25 g fat
525 mg sodium
10.75 g protein
Speed: Super Fast
INGREDIENTS:
6 T lime juice
1-1/2 t sugar
4 t fish sauce
1/2 t salt
1/2 to 1 t Thai chili powder (can substitute crushed red pepper)
1 pkg extra firm tofu, drained and crumbled
2/3 red onion, sliced lengthwise
1 shallot
1 T minced garlic (~ 4 cloves)
3 kaffir lime leaves, sliced (optional but awesome; check your local Asian market)
vegetable oil for sauteeing
sesame oil for sauteeing
1/2 c fresh mint leaves, chopped
1/4 c Thai basil, chopped
green onion
romaine leaves
1. Mix lime juice, sugar, fish sauce, salt, and chili powder and set aside.
2. Heat both oils in frying pan and sautee onion, shallot, and garlic. Add crumbled tofu and kaffir lime leaves and cook for 8-10 mins or until tofu is slightly browned.
3. Add sauce, mint, basil, and more lime juice (if needed) and heat for 1-2 mins.
4. Garnish with diced green onion, whole mint leaves, and halved key limes and serve on romaine leaves or with sticky rice.
Serves 5 (serving size ~ 3/4 c)
NUTRITIONAL INFO (per serving):
128 calories (47 from fat)
5.25 g fat
525 mg sodium
10.75 g protein
Wednesday, April 2, 2008
No-Chicken Pot Pie
Difficulty: Super Easy
Speed: Typical Weeknight
INGREDIENTS:
1 pkg frozen vegetarian "chicken" strips, diced
1 onion, diced
minced garlic to taste
olive oil for sauteeing
1 can peas
1 c broccoli
salt and pepper to taste
garlic powder to taste
Mrs. Dash Onion and Herb Mix (or plain onion powder) to taste
2 cans cream of mushroom soup
1 c Bisquick
1/2 c almond milk
1 egg
rosemary to taste
1. Preheat oven to 400. Sautee onion and frozen chicken strips in fairly large pan (preferably with high sides) in hot olive oil until onions start to soften.
2. Steam or boil broccoli while onion and chicken cooks.
3. Stir garlic, peas, broccoli, salt, pepper, garlic power, onion powder, and mushroom soup into chicken mixture and heat through.
4. Pour into round glass casserole dish.
5. In separate bowl, whisk Bisquick, almond milk, egg, and rosemary and pour over casserole. Bake for 30 mins or until crust is golden brown.
Serves 8 (serving size: 1/8 of round casserole dish)
NUTRITIONAL INFO (per serving):
244 calories (77 calories from fat)
9.5 g fat
1200 mg sodium (Ew, canned soups! If you're worried about sodium, use only 1 can of cream of mushroom and a little vegetable broth.)
16.5 g protein
Speed: Typical Weeknight
INGREDIENTS:
1 pkg frozen vegetarian "chicken" strips, diced
1 onion, diced
minced garlic to taste
olive oil for sauteeing
1 can peas
1 c broccoli
salt and pepper to taste
garlic powder to taste
Mrs. Dash Onion and Herb Mix (or plain onion powder) to taste
2 cans cream of mushroom soup
1 c Bisquick
1/2 c almond milk
1 egg
rosemary to taste
1. Preheat oven to 400. Sautee onion and frozen chicken strips in fairly large pan (preferably with high sides) in hot olive oil until onions start to soften.
2. Steam or boil broccoli while onion and chicken cooks.
3. Stir garlic, peas, broccoli, salt, pepper, garlic power, onion powder, and mushroom soup into chicken mixture and heat through.
4. Pour into round glass casserole dish.
5. In separate bowl, whisk Bisquick, almond milk, egg, and rosemary and pour over casserole. Bake for 30 mins or until crust is golden brown.
Serves 8 (serving size: 1/8 of round casserole dish)
NUTRITIONAL INFO (per serving):
244 calories (77 calories from fat)
9.5 g fat
1200 mg sodium (Ew, canned soups! If you're worried about sodium, use only 1 can of cream of mushroom and a little vegetable broth.)
16.5 g protein
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