Tag: garlic

  • Grilled Zucchini with Rosemary and Garlic

    Grilled Zucchini with Rosemary and Garlic

    [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_text]Hi loves!

    Being on the road, I like to work with whatever little means I have to still cook up something great. One of the secrets: OLIVE OIL. Olive oil is magic. It will turn any vegetable, pasta or piece of bread into a delicious bite. Especially if you add freshly ground black pepper and a pinch of salt.

    Another secret: fresh herbs. Especially rosemary. Rosemary always makes everyone go ‘Ooooooh wow… yummy!’ so I got some on the market before we left to enjoy even while being on the road :). It gives off a lovely scent in the van as well!

    In a separate container, I keep some olive oil with coarsely cut rosemary and garlic. The oil becomes strongly aromatic after you let it sit for a day or two. This oil is what makes the grilled zucchini a winner.

    Take your zucchini and cut it in pieces. Doesn’t matter so much how, just do whatever fits your pan and mouth ;). I also like to slice the whole zucchini in half lengthwise, then carve in a diamond pattern.

    Sprinkle with salt and let sit for 20 minutes or so. This will bring out the access water. Then carefully squeeze and discard the fluid. Now drizzle (lots of) olive oil on the zucchini, a few tablespoons per half.

    You can now either fry them (pan) or wrap them in aluminum foil and roast (grill). 20 minutes should do it, but just check. I like them ‘done’ all the way through, a bit soggy almost. Combine with nuts, lettuce or crispy bread for crunch.

    Enjoy!

    Photocredit: Jeremy Keith – Flickr: Grilled zucchini, CC BY 2.0.[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

  • Coconut Lemongrass Ginger Curry

    Coconut Lemongrass Ginger Curry

    While healing from Bell’s Palsy (a partial face paralysis) and chronic sinusitis, I notice my body feels like eating lots if roots, bulbs and brassicaeae.

    So I threw together this dish which has many different veggies and a light yet tangy curry flavor to enjoy all the goodness of anti-inflammatory ginger, prebiotic onions and fennel, and anti-cancer broccoli, among others. I don’t mean to make any health claims here, it just feels extra good to eat this stuff these days and thought I’d share it with you.

    Best to make this dish one day before serving, the flavours balance out real nicely overnight.

    For 1 person:

    Quart 1 onion, slice a few slices of fennel, roughly chop 1 stalk of lemongrass and 1 mild red pepper, thinly slice 1 garlic clove, 1 carrot and 1 small handful of ginger.

    Lightly fry/simmer all of these (possibly together with a teaspoon of fennel seeds or aywain if at hand) in a tablespoon of coconut oil.

    Cut one large tomato in small cubes and add to the fragrant mixture in the pan.

    Also add 6-8 dried kafir lime leaves, salt, pepper, about three tablespoons of santen, a cup of water, one tablespoon of honey, a star anise and a pinch of cinnamon.

    Stir until the santen has melted into the water to form coconut milk.

    When nicely fragrant and heated through, add a handful of broccoli and cauliflower florets each. Then turn off the heat and leave the dish to rest in the closed pan. Stir sometimes. Enjoy the next day with rice. You can heat up the dish and make the sauce as thick or thin as you like.

    Enjoy!