weekly_food_challenge | Entries tagged with challenge #37

This was freely adapted from this Riverford recipe - which is very nice in its own right, but I didn't have any courgettes. As you'll see, you can play around it a lot and still end up with something edible. My measurements here are very approximate - if your 'make up the usual quantity of white sauce' method looks different from mine, by all means do that instead.

Ingredients

1/2 head swiss chard
1 red pepper
2 cloves garlic
1 tbsp oil

1 bag spinach
1 tub quark cheese

25g butter
25g plain flour
350g milk
75g cheddar
nutmeg

3 sheets lasagne

Equipment

2 or 3 saucepans (depends on whether or not you mind doubling up)
colander
sharp knife
chopping board
wooden spoon
mixing bowl
cheese grater
baking dish
hob
oven

Method

Preheat the oven to 200degC or so.

Wash the chard. Separate into stalk bits and leaf bits. Set the leaf bits aside. Chop the ends off the stalk bits and then chop them up into pieces about 1 square centimetre in area. Deseed and chop the pepper. Chop the garlic finely.

Cook all that very gently in the oil in a covered saucepan for 15-20 minutes. Meanwhile -

Wash and trim the spinach. Boil a pan of water. Cook the spinach and the leaf bits of the chard for about a minute in boiling water. Drain and then rinse with cold water. Chop up small. In a mixing bowl, mix the spinach, chard and quark together.

Grate the cheddar. Make a white sauce - melt the butter, mix in the flour, and add the milk little by little, stirring between each addition. When it's got to a proper sauce consistency, add most of the cheese and a little nutmeg.

Layer as follows in the baking dish, starting from the bottom:
pepper and chard stalks mix
half the lasagne sheets, broken up to fit in as a single layer
half the white sauce
quark and spinach mix
the other half of the lasagne sheets, broken up to fit in as a single layer
the other half of the white sauce

Sprinkle the remaining cheese on the top. Bake for half an hour or so.

spiralicious

Garlic Ranch Mashed Potatoes

Ingredients:
Red potatoes, as many as needed (I used four)
Garlic, minced (As much as you can handle. This time I used about eleven cloves. It was the center of the garlic bulb, so they were mostly small)
Butter
Half and Half
Homemade ranch dressing (recipe is below)*

Because I used red potatoes, I left the skins on. If you are using a different kind of potato, peel them first. Wash potatoes. Boil the potatoes until tender. Drain. Or if you are in a hurry or are like me this week and don't have access to a working stove, you can “bake” them in the microwave.**

Once the potatoes are done, plop them into a large bowl. Take potato masher of choice and break them up a bit. Add butter to preference and mash until well incorporated. Add Half and Half. Continue to mash and add half and half until potatoes are creamy.

Stir in minced garlic.

Stir in homemade ranch dressing to taste.

Ta-da

*basic homemade ranch dressing:
( Read more... )

**Microwave instructions:
( Read more... )

moetushie

This is isn't really a recipe, since I have no method behind it. I just needed to meal prep for the coming week and had some bone-in, skin-on chicken breasts defrosting in the fridge. I took off the skin, cranked up the oven to 400 F (all the recipes online seem to require you go higher if you want roasted chicken, but I'm too much of a nervous nelly for that. I'm OK with it taking 30 minutes rather than 20!)

On a rimmed baking sheet that I covered with foil (for easier clean up), I plunked down the prepared chicken breasts and seasoned according to whim and whatever was closest to hand. Finish off with some oil of your choice. (I used canola since it was what I had on hand, and I worry about using EVOO at higher temps.) For the purposes of this challenge, what I picked was Trader Joe's Everything But the Bagel Seasoning, which I like to put into, well, everything. It's a combo of black sesame seeds, poppy seeds, sea salt, onion flakes and minced garlic but for me, I taste the garlic over everything else. It's like crunchy garlic seasoning, with other stuff. I love it. (Everything bagels doesn't make much of an impression on me -- I like my bagels either plain or encrusted with cheese, but that's neither here nor there.)

Along with the chicken, plunk down an head of garlic on to the foil (I put in the side and sort of crumpled the foil together so it stood upright) -- pour maybe a teaspoon of oil on top to help with the roasting.

Bake chicken and garlic until chicken temperature reads as 165 F-- it took approximately 35 minutes in my oven.

( Picture of final product )

norfolkian

Mood: listless

This was a good challenge this week considering both my husband and I have had colds. I decided to have a go at some garlic bread, as I've never actually done a homemade version before (the bread is not homemade, but you know what I mean...).

This serves roughly two people.

Ingredients
1 small-ish ciabatta loaf
About 25g butter
4 cloves garlic, peeled and either chopped finely or crushed with a garlic press
1/2 tsp of mixed dried herbs

Method
Pre-heat the oven to 220C. Slice the ciabatta into chunks. Mix the butter, garlic and dried herbs together. You can soften the butter a little if you like to make this easier. I just kind of smooshed it together. Spread the garlic butter mixture on the slices of ciabatta. Bake for 5 - 7 minutes until brown. Eat.

miss_s_b

This recipe serves three, which is why so many of the ingredients are in multiples of three. It's important to leave the cloves of garlic as whole as possible (obvs there's going to be a bit of cracking etc from topping/tailing/peeling) so that you get nice soft lumps of garlic in the casserole. Don't worry that these will be overpowering; once they've stewed in the slow cooker for 8 or more hours they just become soft and delicious.

Equipment

Slow Cooker and wooden spoon
Knife and chopping board
Frying pan and hob

Ingredients:

9 sausage links - today I used Cumberland ones.
at least 1 bulb garlic, depending on the size of the bulb
3 carrots
3 smallish onions
3 sticks celery
9 mushrooms
a tin of tomatoes
oregano, rosemary, whatever other herbs you think go with this sort of thing
salt and pepper
Henderson's Relish

Method

Put the frying pan on to warm
Put the sausages in the pan to brown
While the sausages are browning, chuck the tin of tomatoes in the slow cooker, then peel and add the garlic in whole cloves
chop and add all your veg, to the chunkiness you prefer (I like it pretty chunky)
add in the salt, pepper, herbs, etc and give it a bit of a stir. It'll still all be mostly solid at this point, but don't worry about that.
Once the sausages are browned, put them in the slow cooker and deglaze the pan with the Henderson's relish.
Turn the slow cooker on to low and leave to cook for a good 8 hours or more, stirring as infrequently as you can stand to
Serve with jacket potatoes

miss_s_b

Mood: guilty

what? No I totally didn't miss last week due to a combination of post conference flu and brain fart, you must be thinking of someone else!

Hello, and welcome to this week's Absolutely Definitely Weekly We Never Miss a Week At All Weekly Food Challenge! Your challenge this week is to cook something with garlic, to keep the vampires away.

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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with challenge #37 - garlic

Garlic: vegetable lasagne

Challenge #37: Garlic Ranch Mashed Potatoes

CHALLENGE #37: Everything Chicken with Roasted Garlic

Challenge 37: Garlic - Garlic Ciabatta Toasts

Challenge #37: Garlic - Slow-cooked sausage casserole

Challenge #37: Garlic

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