Kitchen Essential: Garlic

This was a post I wrote back in October 2018  and I’m not sure why I never posted it. 

Not a day goes by where I don’t eat a meal that doesn’t include garlic. It’s a versatile onion and can be used to flavor many dishes. This tiny clove also has a lot of health and healing properties: aids in battling the Common Cold, (Whenever my dad isn’t feeling well or has a sore throat, he makes a garlic, lime, and honey concoction), promote bone health, detoxes the body, and can supplement high blood pressure. Note: I recently learned it’s best to wait 15 minutes for an enzyme reaction.

I was doing some food prep and each item I was making needed garlic. Well, I made it need garlic. Roasted garlic.

Since it was my first time making roasted garlic I did a quick search for the best method

1. Preheat oven to 400
2. Peel off the excess skin off the garlic clove
3. Slice off the top of each clove
4. Place them in aluminum foil
5. Drizzle each clove with olive oil
6. Place in cookie sheet (or you can use a muffin pan so they don’t fall over and you don’t have to worry about anything spilling)
7. Bake for 40 minutes
8. Allow to cool and enjoy. You can eat them as is or mix them with olive oil to create a great paste or dressing.

Roasted broccolini with an olive oil/garlic/lemon paste topped with crushed red pepper and parmesan cheese.  

Shaved Brussel Sprouts with olive oil/garlic/lemon paste topped with toasted pine nuts and shaved parmesan.