Garlic!!!

19 08 2010

So, I came home from work the other night, took the dogs for a walk and then had to make dinner.  At this point it’s 7pm, I’ve been going all day and I’m not really in the mood to spend an hour making dinner.  Sadly, Jason isn’t very creative in the kitchen – unless you want buttered noodles or a sandwich, neither of which I was in the mood for – so the pressure was all on me.  I went through some of my cookbooks and settled on a little recipe in one of my favorite cookbooks by my favorite cookbook author, How It All Vegan by Sarah Kramer and Tanya Barnard.  The recipe is “Spicy Garlic Toss for Noodles.”  Damn.  I modified it a bit because I didn’t have cayenne pepper or paprika on hand (shame on me!) but it still came out amazing.  So amazing in fact, that I ate 2 nights in a row!  And, I have leftovers chilling in the fridge as I write this; which I plan on eating shortly.

4-6 cloves of garlic, roughly chopped

2 tbsp olive oil

1/4 cup water

2tsp Braggs or soy sauce

1/2 tsp paprika

1/4 tsp dried basil

1/4 tsp dried thyme

1/4 tsp dried pepper

1/4tsp salt

dash of cayenne pepper

I omitted the cayenne and paprika, and substituted crushed red pepper and I have this nifty “maple garlic pepper” i bought in Vermont, so I used that instead of the pepper

Saute the garlic in1tbsp oil until translucent.  Add everything else and bring to a boil, then simmer for 10-15 minutes.  Now, at this point in her recipe it says to just toss with pasta.  But, I hate chopping my garlic into tiny cubes so I roughly chopped mine and then threw this whole mess into the blender and then tossed with pasta.   Or, if you can chop up your garlic nice and fine, you can pour it as is right from the pot onto the pasta.  YUM!  It’s amazing.  I served mine with some fresh sliced tomato I picked from the garden while the pasta was boiling.

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