Sentences with phrase «garlic head so»

Cut off top of garlic head so you can just see tops of cloves peeking through.

Not exact matches

1 - 2 cups of brown rice (you'll have extra) 1/2 head broccoli 1 cup chickpeas 1/2 purple onion, diced 1 grated carrot 1 clove garlic 1/4 cup ground flaxseeds 1/4 cup hemp seeds 1 avocado 1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenne

Every time I go to the vegetable market, my lady gives me a couple of heads and now I have more garlic than I know what to do with and I need to restock my vegetables this week so here comes more garlic!

To roast the garlic, slice off the head so that all cloves are exposed.

I also used an entire head of garlic, but the flavor is very mild when the garlic is stewed this way, so don't you even think of skimping.

Directions To roast the garlic, cut the top off of a head of garlic so the ends of the cloves are exposed.

Cut off the top 1/3 or so of the garlic and wrap the head in foil.

Cut the top off of the head of garlic so the top of the cloves are exposed.

I've almost always got a head of cauliflower in my fridge, so one morning, I decided to make this Bacon Cauliflower Garlic Fried Rice for breakfast.

Cut the top off of a head of garlic, so the top of each garlic clove is visible.

I also used the entire head of garlic (instead of just 4 - 6 cloves) so it turned out very garlicky and delicious!

It is so delicious!!!! I tossed the florets of one head of cauliflower in 2 Tbsp of olive oil, salt, pepper, and garlic powder.

Cut the top 1/3 off of the head of garlic so that the cloves are exposed.

To roast the garlic, cut the tips off the head, exposing the ends of the cloves, so that it's easier for you to peel them later.

Cut the top off the head of garlic so that the tips of the cloves inside are exposed.

Gently squeeze out half of the head of garlic, so the roasted cloves squirt out the top.

METHOD: Head olive oil in large pan, brown chicken pieces with garlic and thyme over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by half; drizzle over soy sauce and honey and shake pan to combine juices; pour in a good splash of hot water and add the lemon slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.

With a sharp knife, slice through each garlic head, removing about 1/4» of the top, so the tips of the cloves are exposed.