Tag Archives: Garlic

Garlic and Nutritional Yeast Pangrattato Pasta

Garlic and Nutritional Yeast Pangrattato Pasta by Alison's AllspiceBefore I knew what Pangrattato was, I used to call it spaghetti with breadcrumbs. Pangrattato is Italian for breadcrumbs.  Most often when I see this title used, it is used as a topping on pasta.  Garlic and nutritional yeast pangrattato pasta is just one in a million ways to make pangrattato.

All you have to do to make pangrattato is to heat oil in a skillet, add breadcrumbs and seasonings and cook until toasted to crunchy perfection.  Use it to top all your favorite pasta dishes, or just put in on plain spaghetti with an extra drizzle of olive oil.  You can use it on casseroles, and many other dishes as well. Continue reading

Creamy Roasted Garlic and Parmesan White Bean Soup

Creamy Roasted Garlic and Parmesan White Bean Soup by Alison's AllspiceAre you a smooth blended soup person, or a leave it chunky soup person?  For myself, I’m still deciding because this creamy roasted garlic and parmesan white bean soup is delicious both ways.

If I’m being honest, I usually serve this soup only half blended to get the best of both worlds.  The blended white beans become ultra creamy but a few chunks of veggies here and there make give it some texture. Continue reading

Chickpea Harissa Bread Soup

Chickpea Harissa Bread Soup by Alison's AllspiceThis chickpea harissa bread soup is a variation of lablabi, a Tunisian chickpea stew.  The traditional stew has a thin broth with chickpeas served over toasted bread. This version is also served over toasted bread, but the broth is thick and creamy.

The Italians also have a version of bread soup, usually made with stale bread and tomatoes.  Italian bread soup has you add the bread to the pot at the end of cooking.  I prefer this version of bread soup where the bread is toasted and added to the bowls. It maintains more texture, kind-of like a crouton. Continue reading

Crispy Smashed Potatoes with Creamy Peruvian Chile Sauce

Crispy Smashed Potatoes with Creamy Peruvian Chile Sauce by Alison's AllspiceHave you tried crispy smashed potatoes yet? They have been an internet “thing” for a while now, but I think serving them with creamy Peruvian chile sauce makes them even better!

So, what’s in the sauce? The secret ingredient is aji amarillo paste, a spicy Peruvian yellow chile condiment. A little goes a long way, so I mix it into creamy mayo with lime juice and garlic to make an addictive dipping sauce that you will come back to again and again. Continue reading

Seared Artichoke and White Bean Pasta

Seared Artichoke and White Bean Pasta by Alison's AllspiceThis recipe is a classic example of how good canned vegetables can be.  I have tried this seared artichoke and white bean pasta recipe with frozen artichoke hearts as well and found it to be a little too dry.  The artichokes that are canned in brine are better suited for searing because they don’t dry out as much while they caramelize.

The searing process adds not only a pop of color, but also bring out the sweetness of the artichokes beautifully.  It takes a little time, so be patient.  The end result is a delicious yet simple pasta dinner. Continue reading

Smoky Trout Tacos with Lemon Garlic Aioli

Smoky Trout Tacos with Lemon Garlic Aioli by Alison's AllspiceI don’t think there is such a thing as a perfect fish taco.  It can’t be because there are just so many good ways to do it, no one recipe could ever be the best.  Nevertheless, I am always in the pursuit of perfecting recipes and fish tacos are easily a food group in my house, so here is another variation for you to try: smoky trout tacos with lemon garlic aioli.

Can we talk about aioli for a minute, please?  Does anyone actually use eggs to make their aioli?  Maybe I’m the only one that is totally hooked on the ease of using mayo, but what can I say?  It’s delicious, easy to make, and I don’t have to fuss with raw eggs.  Win-win in my book. Continue reading

Creamy Cashew Wild Rice Soup with Mushrooms

Creamy Cashew Wild Rice Soup with Mushrooms by Alison's AllspiceWhen I first tried this creamy cashew wild rice soup with mushrooms, I was blown away!  I could not believe that the soup I was eating was dairy free and vegan.

The blended cashews in this soup add more than creaminess, they also add nuttiness that pairs perfectly with wild rice and mushrooms. Continue reading

Easy Garlic Roasted Salmon

Easy Garlic Roasted Salmon by Alison's AllspiceThis easy garlic roasted salmon recipe is so simple, and yet is my favorite way to make salmon.  It really lets the flavor of a quality salmon shine instead of overpowering it with seasonings and glazes.

That being said, you can mix it up by stirring in additional toppings.  Try ¼ tsp red pepper flake for a spicy version.  Try 1 tsp fresh minced rosemary for an herbed version. Mix in 1 tsp honey for a sweetened version. Continue reading

Smoked Tofu Brown Rice Onigiri with Miso Sauce

Smoked Tofu Brown Rice Onigiri by Alison's AllspiceToday we are taking a short trip around to the word with a Japanese recipe, onigiri.  My take on onigiri includes smoked tofu and brown rice, with a delicious miso sauce for dipping!  What is onigiri exactly?  Well, let me explain!

Onigiri are Japanese rice balls that are traditionally eaten as a snack or taken on-the-go for an easy lunch.  They are filled with various kinds of fillings, usually fish or briny vegetables like pickled plum or kelp. Continue reading

No Peel Slow Cooker Marinara

No Peel Slow Cooker Marinara by Alison's AllspiceI always have an abundance of tomatoes at the end of gardening season.  I stay very busy at the end of gardening season as well with back to school and fall events so I appreciate this no peel slow cooker marinara recipe that allows me to use my tomatoes with minimal effort!

This recipe cooks for a total of 8 hours on high in the slow cooker (with one required stir).  Most recipes in the slow cooker don’t cook on high for that long, but it is necessary with the marinara. Continue reading