What can I do with all this garlic?!
Answers: I ended up with 2 pounds of garlic...I'm gonna chop some up and store it in olive oil, & make some soup, maranaira, and salsa. I'll still have plenty left. What else can I do with it?
*Roasted Garlic
how to roast garlic whole and eat the warm, toasty cloves right out of the head. How wonderfully simple! And perfect for garlic lovers.
1.Preheat the oven to 400°F.
2.Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3.Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4.Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
*Garlic Soba Noodle
8 ounces dried soba noodles
3/4 cup bread crumbs
1/4 cup Parmesan freshly grated
big pinch of salt
12 ounces extra firm organic tofu, cut into 6 rectangular slabs
2 eggs, lightly beaten
a generous splash of olive oil
1 bunch green onions, greens trimmed, thinly sliced
4 big handfuls of chard, spinach or kale - destemmed and cut into bite-sized pieces
1 teaspoon garlic powder/garlic cloves
1/2 cup Parmesan, freshly grated
a few baby radishes, sliced paper thin
Boil a large pot of water and cook soba noodles per packet instructions or until just tender. I like to salt my water generously as I would other pasta. Drain and set aside.
While the water is coming to a boil, get the tofu started by combining the bread crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the bread crumbs. Make sure each piece is nicely coated with crumbs. Place each piece on a parchment-lined baking sheet and repeat with the remaining pieces. Bake in a 375 degree oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way. Slice into strips and set aside.
Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, chard, and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes. Serve family-style or on individual plates - each nest of noodles topped with some of the tofu slices.
*Garlic Shrimp
This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.
INGREDIENTS:
1/3 cup butter
1 1/2 to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 to 3 tablespoons lemon juice
salt, to taste
PREPARATION:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.
*Or u can try this link:-
http://www.thegarlicstore.com/index.cgi/...
ENJOY :-)
garlic, onion, salt, pepper, olive oil, and some basil.....blend it all well, then put chicken breasts in a pan, and pour the mixture over the chicken....cover, and place in the fridge......let it sit overnight........it will marinade and be YUMMY! grill it or baked it.
Homemade garlic-cheese bread:
1 cube real butter
3-4 cloves garlic, minced
extra sharp cheddar cheese or
shredded parmesan cheese (found by the deli)
Saute together garlic and butter about 5 minutes.
Spread on fresh sliced french bread with a pastry brush. Heat under the broiler until light brown. Add cheese to each piece. Reheat just until cheese is melted, but not brown. Yummy!!
Roast it. The taste is mild and delicious on toast.
Skin the cloves of garlic and process them in your food processor.
Cook the processed garlic with Olive Oil and portion it into ice cube trays with tiny (mini) cubes Freeze them, turn them out and store the cubes in a freezer ziplock or plastic storage container in your freezer for later use.
You can also freeze cubes of minced ginger, minced parsley, minced basil It saves prep time!
http://www.your-vegetarian-kitchen.com/h...
good one ( pesto)
1 1/2 ounces Toasted pine nuts
3 each Garlic cloves, minced
1/2 ounce Salt
10 1/2 fluid ounces Olive oil
4 ounces Basil leaves, washed and dried well
2 ounces Parmesan cheese, grated.
DIRECTIONS:
1. Place nuts, garlic, half of the salt, and half of the olive oil into a blender or food processor fitted with the blade attachment. Blend to a paste, about 1 minute.
2. Begin adding basil leaves gradually and blend on and off to incorporate basil into the emulsion. Add the additional oil gradually until the paste is thoroughly combined.
3. Adjust the seasoning with salt as needed. Add the Parmesan cheese and blend just before serving. Pesto should be stored under refrigeration with a layer of oil across the surface.
(hummas)
INGREDIENTS:
2 cloves garlic, peeled and
crushed
30 ml olive oil
1 (15 ounce) can garbanzo beans, drained, liquid reserved
9 g sesame seeds
salt and pepper to taste
DIRECTIONS:
1. In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
2. Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.
thanks chef Richard
Brush it with Olive oil and roast it. Enjoy with your choice of bread and cheeses,fruits. Delicous and mild.
Preheat oven to 350°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins.
Give it away to friends and family or co-workers! Sharing is always nice! and don't forget the breath mints, lol
Go with the roasted garlic recipe-it's very yummy! I'd also start distributing the 2 lbs throughout the family! lol
I always use garlic-try it on some spice rubs for your meat, make beans and and the cloves whole. I LOVE pickled garlic, but I think that might be too much work. Pickled garlic doesn't taste the pungent garlic your used to. I also use the microplane grater and grate garlic into my dressings or any stovetop dish. You wont get any stray chunks of garlic anywhere in ur dish.
When making garlic bread, after toasting the french loaf, take a freshly peeled clove and rub it into the bread for a yummy, zesty, garlicky flavor with butter and a little salt
protect your friends and family from an impending zombie attack? why are you hoarding the world's garlic supply? what are the rest of us going to do when the zombies come for US?
FREEZE IT!
Using either a food processor or by hand, finely chop the garlic.
Fill sandwich sized freezer bags,halfway, seal and flatten(flattening the bag makes it easier to break off the amount you need)
or
Freeze them in icecube trays.(I prefer not to do it tis way. TOO messy)
Then as you are cooking, you can add fresh garlic to any recipe wihout spending the time or cleaning up a mess!
in a glass jar and good lid -
peel cut in half's as much of the garlic up to 1/2 full
add 1/2 vinager 1/2 soysauce cover and place in a cool dark place for about a week ( could be used in three day's ) use the juice for just about any thing ,i find it very tasty over rice and beans ,also a great marinade for chicken beef,pork ,
not to mention a tangy jerky -you -just add the 1/2 and 1/2 mixture to the jar as you use it the garlic will keep flavoring the mix i've kept jars going for ever it seems ( over years )
ps- BE CAREFUL WITH THE STORING IN OLIVE OIL / PLEASE LOOK UP FOR SAFETY CAUTIONS !!!!!!!!!