I love garlic...

[toman]

It's true, I love the stuff. What do you like to do with garlic? I love to make garlic bread, spaghetti with tons of garlic, garlic mashed potatoes, chili with garlic, garlic cream sauce for pasta, garlic in fried potatoes, garlic hamburgers, you name it, I love it with garlic. Gimme some new stuff to cook!

[LIBRA]

I love garlic too, but if I work out the next day or even the day I have eaten it I sweat it out, is that normal??


Broccoli spaghetti

boil pasta with broc and garlic in it, drain add more garlic if youd like and add olive oil with some real parm cheese, yummy!

[toman]

Yeah, I think that's true. If it is, I probably reek like garlic all the time, becaue I eat it just about every day... lol... it's really good for you though, so what the heck.

[morningsunshine]

Originally Posted by toman

It's true, I love the stuff. What do you like to do with garlic? I love to make garlic bread, spaghetti with tons of garlic, garlic mashed potatoes, chili with garlic, garlic cream sauce for pasta, garlic in fried potatoes, garlic hamburgers, you name it, I love it with garlic. Gimme some new stuff to cook!

Add garlic to freshly chopped, organic salsa.
Yum!

[Herbmama]

Originally Posted by toman

Gimme some new stuff to cook!

Baba Ganoosh

Take a large eggplant, wash and remove stem. Stab about 10 times with a small knife. Push a peeled clove of garlic into each hole. Place on a lightly oiled pan and bake at 350 till the inside is soft and the skin is pulling away. Set aside to cool. When it's cool enough to handle pull off skin and discard.
Mash the remaining pulp with Tahini, lemon juice and salt to taste.
Serve with warm pita bread or use as spread on veggie sandwiches, or a a sauce on a greek pizza (with roasted red peppers, calamata olives and a little feta)

One of my all time favorite foods! You can add or or less Garlic...in my oppinion more is always better.

[toman]

Oh, here's something I like to have for breakfast for a midnight snack: Take a fresh bagel, sliced. Rub a small amount of crushed garlic on both sides, or slice a garlic clove in half and rub with that. Put the bagel garlic side up in your toaster oven or under the broiler, and toast until the garlic starts to brown. Don't over do it; burned garlic is gross. Then, apply the topping of your choice. Butter is good, as is cream cheeze. Garlic butter will give you a double punch, if that's your thing. For a tasty lunch, layer thin sliced roast beef and sharp chedder cheeze, put it together like a sandwich and stick it back in the oven to melt the cheeze.

And lastly, can someone reccomend a good garlic press? I need to get one because while I usually buy minced garlic by the quart jar, I don't care much for the brand that's readilly available around here, and mincing as much garlic as I eat is a hazard to my heath. Or at least that of my fingers...

[Herbmama]

As a rule garlic presses suck. I use a HappyBaby babyfood grinder for my garlic and fresh ginger root. It works sooooo much better, and is easier to clean. I'll sit and grind a whole head of garlic at a time to keep in a jar in the fridge.

A babyfood grinder will cost you about 10 or 15 $, you can find them in most healthfood stores.

[toman]

So how do you peel it that way?

[Herbmama]

I roll each clove across the table top, and the peel more or less just falls off, then toss it in the grinder.

[ladywithafan]

MMM... Garlic the greatest vegetable ever.

My recipe of choice

1 whole chix (or pieces if you like)
spices for chix to rub on it
6 heads, that is right heads, of garlic lightly crushed
some potatoes cut in half
a roasting pan

put the chicken in the center of the pan (if you have the fancy roasting pans with the rack lay it on there ) lay garlic and potatoes around the chix or on the bottom of the fancy pan. Roast it uncovered for 15 minutes. and then cover it and roast it for an hour for a whole chix, 40 minutes for pieces. When you are done, the garlic is like butter. I usually spread it on thick italian bread and eat it.