The best part
about roasting garlic is that you don't have to peel anything.
So how
about a Roasted Garlic Soup to really change up the soup routine?
Not exact matches
Place the
garlic and 2 cups of oil in a heavy casserole and
roast covered in a 325 - degree oven until the
garlic browns,
about 45 minutes to an hour.
About 15 minutes in to the
roasting time, chop your onions and
garlic.
Then I whipped out my go - to
roasted veg, brown rice cake, and
roasted garlic hummus snacking combo
about 10 minutes before Body Pump.
Add the
roasted and raw
garlic and cook for
about 5 minutes.
It doesn't taste quite as mild as long
roasted garlic, but it's still good and only takes
about ten minutes.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump
roast - cut into cubes — trim off all the visible fat 1/2
garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce
About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (
about 1/2 cup coconut
about 1/2 cup coconut milk)
Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all wint
Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips
Roast 3 - 4 cloves of
garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the
roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all wint
roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the
garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more,
about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (
about 6 cups) half a good sized butternut squash, already
roasted and cubed half an onion, diced 2 cloves
garlic minced grated fresh Parmesan cheese, to top
Roast garlic until soft,
about 40 minutes.
In a blender, combine the eggs, the
roasted garlic cloves, the nutritional yeast, and a small handful (
about 1/4 cup worth) of the chickpeas.
Directions: Preheat oven to 400 Stuff whole chicken with chopped onion,
garlic and lemon Sprinkle outside with salt and rub salt into skin to cover
Roast at 400 for
about an hour until skin is browned and crispy
Persian
Roasted Tomato & Mango Salsa 2 - 10.5 oz pkgs cherry tomatoes 2 shallots 1
garlic bulb 1 mango 4 roma tomatoes 1 small package mint, or
about 8 stems 1 bunch parsley 2 stems basil leaves (optional) 2 - 3 tbsp Za'atar spice mix 1 - 2 tbsp Cayenne pepper (or to taste) 1/4 c lime juice salt to taste olive oil thyme
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head
roasted garlic (
about 10 cloves, see tip) 2 cloves fresh
garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon juice
Often big fancy places like Whole Foods will have
roasted garlic cloves for sale (there are
about 15 in a head) or you can even nab some from the salad bar.
for the truffle -
roasted tomatoes: 1 pound (
about 2 cups) grape tomatoes, halved 1 head
garlic, peeled 2 Tbs.
Roast garlic until it is dark golden brown and very soft,
about 10 minutes longer.
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas
about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea
about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons
roasted salted peanuts 2 large
garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick —
about the same size as zucchini Red onion (1 medium), sliced into wedges
Garlic (4 cloves), wrapped in tinfoil to be
roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Roast for
about 30 minutes or until carrots and
garlic are tender.
Roasted Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1 head garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt &
Garlic & Carrot Hummus, makes
about 4 cups -1 bunch carrots -1 head
garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt &
garlic -
about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt & pepper
Roast until the
garlic is just golden,
about 13 - 15 minutes.
1 15 - ounce can of white cannelini or navy beans, drained and rinsed 1 small jar
roasted red peppers, or
about 1 cup, drained 3 ounces cream cheese, softened 1 clove
garlic, minced Juice from half a lemon Salt and pepper to taste
Before you start complaining
about garlic and how strong a flavor it is, ask yourself this question, «Have I ever eaten
roasted garlic before?
I made the potato and onion as seen in the recipe and also I made up a mushroom, spinach, and
roasted garlic pierogi - everyone raved
about the mushroom ones too!
Roasted Garlic lovers: We are talking
about you!
Citrus Salt,
Roasted Garlic Salt, Lemon Salt with Fennel and Chili... you can make just
about any type of salt that your heart desires.
Place pan with
garlic and squash in the oven and
roast about 45 minutes until tender.
When you have
about 5 minutes left on the baking /
roasting time of your tofu, combine all soy honey
garlic sauce ingredients in a small saucepan and heat over medium until thick and bubbly.
Roast until the
garlic is a deep golden brown,
about 1 hour 15 minutes to 1.5 hours.
The curious thing
about using a whole head of
roasted garlic versus a couple of fresh cloves sauteed is that you get a more milder but richer
garlic hit.
So I pulled it back out, dropped some already -
roasted garlic cloves on top with
about a tablespoon of olive oil, and didn't sweat it.
We made this with a bit of tomato / basil sauce on the bottom with
roasted garlic strewn
about.
The
roasted garlic and meyer lemon salts both took a little longer to make, but the shiitake one's incredibly simple and would work with just
about any dried herb, from dried mushrooms to chili flakes to rosemary.
To prepare the corn sauce:
Roast the unpeeled
garlic cloves in a large, heavy skillet over medium - high heat, shaking the pan often, until lightly browned,
about 8 minutes.
Dry -
roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for
about a minute, and then place them into a food processor or blender with the onion,
garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
I'm
about to make a parmesan and
roasted garlic!!!
Tofu ricotta (see recipe below) Cheese sauce (see recipe below)
About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon
garlic powder Salt and pepper to taste Cheese sauce 1 cup of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to
garlic powder Salt and pepper to taste Cheese sauce 1 cup of water 1/4 cup
roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste
Garlic powder to
Garlic powder to taste
- While the squash
roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in
about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for
about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the
garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Toss 1 can rinsed black beans with 1 - 2 tablespoons
roasted garlic herb sauce and cook on high in the microwave until warm,
about 1 minute.
I'm still mad
about dips so thought I'd make something similar to my Broad Bean +
Roasted Garlic Dip but using edamame.
Add the
roasted garlic and sauté until fragrant,
about 30 seconds.
Salad with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4 ounces) of grilled /
roasted chicken with 1 orange container (
about 2 tablespoons) of homemade dressing (made with extra virgin olive oil, white balsamic vinegar,
garlic, onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit
I
roasted the squash as others suggested and then sauteed onions,
garlic and spices (I just eyeballed them and added lots more), then added black beans, some homemade tomato puree I had just made, the wheat berries and 1 cup water and simmered for
about 15 minutes.
Step # 1: In an oven warmed to 350 degrees,
roast the tomatoes, onion and
garlic in a shallow
roasting pan for
about 20 - 30 minutes, turning the tomatoes once during the
roast.
To prepare corn sauce:
Roast garlic in a large heavy skillet over medium - high heat, shaking the pan often, until lightly browned,
about 8 minutes.
This
Garlic Parmesan
Roasted Cauliflower is
about to knock your socks off!
You can use pretty much any tomato - y base to make baked eggs but because I'm all
about quick fixes during the week, I got Prego Italian Sauce (this
Roasted Garlic & Herb flavor is the absolute bees knees) during my weekly Walmart run because it tastes homemade, has the perfect amount of sweetness to balance out its savory notes, and is gobbled up by Warren and the bambino with equal fervor.
1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (
about half a medium onion, peeled) 3 cloves
garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo
roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper