White Bean Garlic dip
provided by Sara (WWW board)
6 large cloves garlic
1 c cannellini beans, rinsed and drained
2 tbsp lime juice
1 tbsp olive oil
3 scallions, minced
1/4 red pepper, finely chopped
1 1/2 tsp fresh cilantro, minced
1/8 tsp salt
1/8 tsp cayenne
Roast garlic (leave in skin, cut off tip of pointed ends wrap in foil) in 400 degree oven for 30 minutes.
let cool (short cut buy roasted garlic and use the equivilant from the jar)
In a blender or food processor puree garlic, oil, lime juice and 2/3 c of the beans.
Place puree in a bowl stir in remaininf beans and all other ingedents.
refrigerate for at least one hour.
1/4 c. dip = 1 HU
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Saturday, February 23, 2008
Monday, November 26, 2007
Garlic Soup
courtesy Emeril Lagasse, New New Orleans Cooking,William Morrow (recipe tweeked to be more WW friendly!)
The last time I ran this through the recipe builder it came out to about 5pts per cup. The soup is rather filling! But I do want to run it through again soon since I have adjusted the recipe some since the last time I checked!
Ingredients:
2 tablespoons olive oil
1 1/2 cups sliced onions
1/3 cup peeled garlic cloves (about 12 to 14)
3 bay leaves
2 1/2 teaspoon salt
7 turns freshly ground black pepper
2 quarts chicken stock or beef broth
1 tablespoon minced garlic
1 teaspoon freshly chopped basil leaves
1 teaspoon freshly chopped thyme leaves
2 cups diced day-old French or Italian bread
1/2 cup heavy cream
1/3 cup coarsely grated fresh Parmesan
Heat 2 tablespoons of the oil in a soup pot over high heat. Add the red pepperflakes, onions, garlic cloves, bay leaves, salt, and pepper. Stir well and sauteuntil the onions are caramelized, for about 7 minutes. (Don't let the onions get too dark; they should be sweet-tasting and a rich golden-brown color.)
Stir in the stock, minced garlic, basil, and thyme, and bring to a boil. Reduce the heat and simmer for about 40 minutes.
After the soup has cooked for about 40 minutes, increase the heat to high and whisk in the bread and the cream, and continue whisking until the bread has disintegrated into the soup, about 10 minutes. Whisk in the Parmesan and remove from the heat. Puree the soup with an immersion blender.
Serve the soup hot, allowing 1 1/4 cups per portion. Top with croutons.
The last time I ran this through the recipe builder it came out to about 5pts per cup. The soup is rather filling! But I do want to run it through again soon since I have adjusted the recipe some since the last time I checked!
Ingredients:
2 tablespoons olive oil
1 1/2 cups sliced onions
1/3 cup peeled garlic cloves (about 12 to 14)
3 bay leaves
2 1/2 teaspoon salt
7 turns freshly ground black pepper
2 quarts chicken stock or beef broth
1 tablespoon minced garlic
1 teaspoon freshly chopped basil leaves
1 teaspoon freshly chopped thyme leaves
2 cups diced day-old French or Italian bread
1/2 cup heavy cream
1/3 cup coarsely grated fresh Parmesan
Heat 2 tablespoons of the oil in a soup pot over high heat. Add the red pepperflakes, onions, garlic cloves, bay leaves, salt, and pepper. Stir well and sauteuntil the onions are caramelized, for about 7 minutes. (Don't let the onions get too dark; they should be sweet-tasting and a rich golden-brown color.)
Stir in the stock, minced garlic, basil, and thyme, and bring to a boil. Reduce the heat and simmer for about 40 minutes.
After the soup has cooked for about 40 minutes, increase the heat to high and whisk in the bread and the cream, and continue whisking until the bread has disintegrated into the soup, about 10 minutes. Whisk in the Parmesan and remove from the heat. Puree the soup with an immersion blender.
Serve the soup hot, allowing 1 1/4 cups per portion. Top with croutons.
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