I need garlic recipes! My husband grew a bumper crop of garlic, three varieties. It's so good for us, but I can't fix the same recipes day after day. Can anyone help?
By Coreen
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Lucky you! Have you tried checking websites for ethnic foods? I have made Caldo con Ajo, a Mexican recipe, translates soup with garlic. It is wonderful, though I didn't keep the recipe. There are many versions of it out there. Food.com might be a good source. Or just plug "garlic recipes" into your search engine.
Also, garlic freezes well. I buy it at a local shop already peeled when they have it at a good price. I put it on a baking sheet and put that in the freezer. It freezes separately that way. Then I put it in a freezer bag. When I need it, I just take out as many cloves as I want about an hour or so before I cook. They thaw, and go through the garlic press easily.
If you like to eat raw garlic, eat it with stuffed olives. I don't know why but olives take the heat out and you won't smell like garlic. I eat 2- 3 garlic clove a day (depends on the size) and no one has ever complained.
Spiced Olives
1 jar of stuffed olives, drained
1bulb of garlic, peeled
2 teaspoons of Italian spices
1/2 teaspoon red chili flakes
return olives to the jar and add spices
fill jar to top with tomato or vegetable juice cocktail
refrigerate for 3 days turning jar once a day.
You can add amount of spices to suit your taste. Chew the garlic with 2-3
olives.
Hope you enjoy.
msweed
Have you thought of freezing it? Peel and put each clove through a garlic press. I used baby food jars for this. After filling each jar I would add a little olive oil then put on the lid. Put in the freezer until you are ready to use.
How about pickled garlic? Yum yum! I buy it every year at a pumpkin patch. :)
How about pickled garlic? I love that! I buy it at the pumpkin patch every year. :)
Here are a handful of recipes I've submitted here at TF over the years:
Roasted Garlic
Roasted garlic has such a wonderfully sweet and mild flavor! Not only does it enhance many recipes as a substitute for raw garlic but it is awesome when freshly baked and slathered on crusty bread or simply squeezed out of the clove and eaten alone. Another benefit is that it freezes well so you can bake as many bulbs at one time as your heart desires ;-)
Ingredients:
1 whole garlic bulb, exterior papery skin removed
2 tsp extra virgin or full bodied olive oil
Pinch of salt
Dash of pepper
Directions:
Preheat oven to 375 degrees.
Cut 1/2 inch of the bulb top off and discard. Place bulb, bottom side (root end) down, on a piece of aluminum foil, drizzle the olive oil onto the cut end, sprinkle with salt and pepper and wrap up the foil around it.
Place foil packet, bulb bottom side down, on oven rack and bake for 45 minutes.
Remove foil packet, let cool enough to handle the bulb without burning yourself and then squeeze the garlic meat out of each clove. You can then use the cloves whole or mash them.
Lemon Garlic Tilapia II
No matter how much a person likes and is good at cooking there's always room for improvement and I am no exception! Here's a more refined and tastier moist flaky version of how I originally made this dish ;-)
Ingredients:
4 tilapia fillets
Salt and pepper to taste
2 to 3 tbsp butter
1 tbsp extra virgin olive oil
3 tbsp minced garlic
2 tbsp lemon juice or more to taste
Fresh Parmesan cheese to taste, finely shredded
1 tbsp parsley flakes, finely chopped
Directions:
Preheat oven to 400 degrees. Lightly oil a glass baking dish or foil boat.
Rinse tilapia filets, pat dry, season with salt and pepper and place in baking dish or foil boats.
Melt the butter with the olive oil over medium high heat in a small saucepan and sauté the garlic until just softened and fragrant. Be sure to turn down the heat a bit if butter is getting too hot.
Remove butter and oil from heat, mix in the lemon juice and drizzle over filets. Sprinkle with Parmesan and parsley and bake for 8 to 12 minutes, depending on the thickness of the filets, until the fish flakes when tested with a fork.
Garlic Linguini
This is a quick pasta dish and heaven for garlic lovers! Excellent served with a salad tossed with balsamic or red wine vinaigrette and crusty bread smothered with unsalted butter. This dish tastes great reheated the next day if you have leftovers too ;-)
Ingredients:
1 lb linguini
1/4 cup extra virgin olive oil
1 tbsp minced garlic, or more to taste
1/4 cup parmesan or asiago cheese, grated
Extra grated parmesan or asiago cheese for garnish, if desired
Directions:
Bring a pot of water to a boil, add linguini and cook al dente according to package directions.
While pasta is cooking heat a small skillet or saucepan over low heat, add olive oil and garlic, sauté until garlic is fragrant and remove from heat.
Drain pasta, return to pasta pot, immediately pour olive oil and garlic over the pasta, stir to coat, stir in the cheese and serve.
Garlic and Cherry Tomato Baked Chicken
Ingredients:
1 1/2 lbs chicken thighs
1 cup halved cherry tomatoes
4 tsp minced garlic
1/4 tsp pepper
1 tbsp extra virgin olive oil
2 tbsp dry white wine or white cooking wine
Directions:
Preheat oven to 325 degrees. Place chicken in a single layer in a baking dish and top evenly with tomatoes. Sprinkle evenly with garlic and pepper and drizzle with olive oil and white wine. Bake, uncovered, 45 to 60 minutes or until chicken fluid runs clear when pierced with a fork. If chicken begins to brown too much simply cover with foil for the last few minutes.
Bon Appetit ;-)
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