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1. Preheat the oven to 400°F.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
These are Great as is or mash with fork and use in cooking. Spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta. Use in recipes that call for roasted garlic.
Roasted Garlic Recipe 2
Ingredients
4 cloves of garlic
½ cup of chicken broth
2 tbsp of butter
½ tsp of dried leaf thyme
¼ tsp of ground black pepper
¼ tsp of salt
1. Remove the outer peel from the garlic.
2. Place the garlic cloves in a baking dish.
3. Dab each clove with butter.
4. Sprinkle the garlic cloves with thyme, pepper and salt.
5. Pour the chicken broth into the dish.
6. Cover the dish with foil and bake at 350°F (175°C) for one hour, basting frequently.
7. Uncover the dish and bake at the same temperature for another 15 minutes.
8. Serve as you wish.
Grill Roasted or Caramelized Garlic
Preheat grill to medium to low heat
1 head of garlic
olive oil
aluminum foil
Preparation:
Take 1 whole head of garlic. Peel papery skin from garlic and discard. Put garlic on aluminum foil, drizzle with olive oil. Place on grill over indirect heat to 45 to 60 minuets, rotating periodically, until the cloves feel very soft and caramelized. To serve, squeeze garlic from the cloves onto crusty bread and spread.
Asparagus with Roasted Garlic Sauce
Ingredients
1/2 head roasted garlic
1/4 cup walnuts
juice of half a lemon
1 tbsp water
salt to taste
1 lb asparagus
Lightly toast the walnuts. The easiest way to do this is to put them in the oven with the garlic during the last 5 minutes that it's roasting. When they're hot but not burning, remove them from the oven and grind them in a food processor (or mash them to a paste in a mortar and pestle). Add half a head of roasted garlic, the lemon juice, and the water and continue to puree. Add salt to taste.
Prepare the asparagus by snapping off the tough ends (just hold a spear at the bottom and in the middle, and it should snap off in the right spot). Steam them lightly for 3 minutes or until they are bright green and just starting to become tender. Place them in a serving dish, and toss them with the roasted garlic sauce. Serve, trying not to fight over the last spear on the plate!
Recipe from Fat Free Vegan Kitchen
Roasted Garlic Mashed Potatoes
4 Russet potatoes
2 heads of garlic
1/4 cup unsalted butter
1 cup 2% milk
1/2 cup of buttermilk
1/4 cup extra virgin olive oil
1 tblsp dried thyme
Salt & pepper to taste
Peel the garlic leaving the cloves whole. Place them in a shallow baking dish. Drizzle with oil making sure to coat all the garlic. Sprinkle with the dried thyme. Bake at 350 degrees covered for 20 to 30 minutes or until tender and golden brown. Drain and save oil (great for sautéed vegetables).
Peel and cut the potatoes into quarters. Boil in salted water for 20-30 minutes or until tender. Meanwhile in a pot heat the milk, buttermilk and the butter. When the potatoes are done drain and return them to the same pot. Add the garlic then add the milk and butter a little at a time while mashing until desired consistency is achieved. Season potatoes with salt and pepper to taste.
Garlic Soup
Delicious Soup - Great For Sore Throats
Ingredients
1 medium onion, chopped
1 tbsp flour
1/4 cup milk
1/4 cup vegetables stock
Butter
4 cloves of garlic
Parsley
White bread
Saute onion and garlic on low heat in butter. Add flour and stir, add milk and vegetable stock. Continue stirring and bring to a boil. Add chopped parsley. Make croutons of white or wheat bread and garnish soup.
Roasted Sweet Garlic and Thyme Risotto
Ingredients
pepper
olive oil
sea salt
1 Tbs olive oil
2 1/2 oz butter
14 oz risotto rice
1.1 litres chicken stock
2 onions finely chopped
4 oz freshly grated parmesan
2 cloves garlic finely chopped
2 wine glasses dry white wine
1/2 head celery finely chopped
2 heads garlic whole and unpeeled
1 handful fresh thyme leaves picked
2 handfuls coarse fresh bread crumbs
51/2 oz shelled and peeled almonds crushed
Preheat the oven to 450 degrees. Roast the whole garlic heads on a dish in the oven until soft about 30 minutes then heat the stock. In a separate pan heat the olive oil and add the onions, garlic and celery then fry slowly for about 4 minutes. When the vegetables have softened add the rice and turn up the heat. The rice will now begin to fry so keep stirring it. After a minute it will look slightly translucent then add the wine and keep stirring, it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence. Once the wine has cooked into the rice add your first ladle of hot stock and a good pinch of salt.
Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto then add the thyme and black pepper. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside and keep adding ladles of stock. Remove from the heat and add the butter and parmesan and stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden then season with a little salt. Serve the almonds on top of the Roasted Sweet Garlic and Thyme Risotto.
Enjoy!!
Garlic Roasted Chicken and Potatoes
Ingredients
1 whole chicken, cut in 8 pieces
6 medium potatoes, cut french fry style
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
1 whole garlic, quarter cloves
3 Tbsp olive oil or 1/2 stick melted butter
1 1/4 cup fresh Parmesan cheese, shredded
1/4 cup fresh chives, chopped
Pre-heat oven to 350 F. Place chicken in center, arrange potatoes around sides in ungreased 8" x 10" baking pan. In a small bowl, combine kosher salt, peppe, garlic and oil. Mix well. Spoon over chicken and potatoes. Bake at 350° F. for about 45 minutes or until chicken and potatoes are light golden brown. Sprinkle with chives.
Serves 8.
For Garlic Roasted Potatoes, follow recipe above, omit chicken, half the recipe, pour 1/8 cup chicken broth on top, and use an 8" x 8" in pan. Bake for 30 - 45 minuets until potatoes are golden brown.
Garlic Mushrooms
Ingredients
4 Very Large Mushrooms
2 oz butter
2 Garlic Cloves, finely chopped
Salt and Black Pepper
4 tbsp Freshly Chopped Parsley
4 Pieces of Ciabatta Bread
1. Preheat the oven to 350 F. Grease a large shallow baking dish.
2. Remove the stalks from the mushrooms, set aside. Place the mushrooms in the prepared dish, dot each with a dollop of butter, season with salt and pepper then cover with foil and bake for 20 minutes.
3. Cut the pieces of ciabatta almost in half lengthways as if you were going to make a sandwich, open up so that they lie flat, lightly butter and place on a baking tray.
4. 10 minutes before mushrooms are done, place the ciabatta in the oven to toast and chop the mushroom stalks.
5. Place the remaining butter and garlic in frying pan and heat until sizzling.
6. Reduce the heat, add 3 tablespoons chopped parsley and mushroom stalks and sauté, stirring, for 5 minutes. Season with salt and pepper.
7. To serve - place the toasted ciabatta on individual serving plates, place one mushroom cap on each, pile the garlic mixture on top and sprinkle with the remaining chopped parsley. Serve immediately.
Garlic Spinach With Mushrooms
Ingredients
1 lb mushrooms, cleaned and sliced
1 tablespoon butter or olive oil
1 pound spinach, about 2 bunches, trimmed, torn, cleaned
2 garlic cloves, roasted
1/2 cup green onions, chopped
4 slices bacon, cooked and crumbled
1/8 teaspoon salt
dash freshly ground pepper
1/4 cup fresh shredded Parmesan cheese, optional
In a large skillet, heat butter or olive oil over medium heat. Add mushrooms and green onions, stirring, until mushrooms are tender. Add garlic, spinach, bacon, salt, and pepper. Continue cooking until spinach is tender. Sprinkle with fresh shredded Parmesan cheese just before serving.
Healthy Garlic Ranch Dip
Ranch dip for veggies and chips, healthy style!
Ingredients
1 packet ranch dressing powdered mix
16 oz (half large tub, 2 small containers) plain lowfat yogurt
1 tsp dried minced garlic
This is so easy it seems too perfect:
Mix the ingredients together, chill for about half
an hour before serving for blending of flavors.
Number of Servings: 16
Recipe from SparkPeople
Broccoli with Garlic and Pine Nuts
5 cups broccoli florets
3 Tbsp. olive oil
6 cloves garlic
1/4 cup Pine Nuts
kosher salt, to taste
Put broccoli in a ziploc bag, seal and poke holes in the bag to all steam to escape. Microwave for 4-5 minutes. (Or, you could simply steam broccoli in a steamer over water.)
Meanwhile, heat olive oil over medium heat in a large frying pan. Chop garlic finely. Add pine nuts to olive oil, stirring to toast lightly, about 1-2 minutes. Turn heat down slightly, add garlic, and heat another minute. Add broccoli to pan. Coat with olive oil mixture and cook another 2-3 minutes until softened. Season with kosher salt to taste.
Garlic Baked Oysters
Ingredients
12 fresh oysters, drained, juice reserved
3 tbsp butter
3 garlic cloves, minced
1/2 cup breadcrumbs
2 tablespoons grated parmesan
2 teaspoons chopped fresh parsley
salt and white pepper to taste
2 tablespoons butter, cut in small pieces
lemon wedges for serving
Preheat oven to 350 F.
Arrange oysters in a small casserole. In a small skillet, melt the butter. Add reserved oyster juice. Stir in garlic and breadcrumbs and saute over medium heat until mixture is crisp and golden. Remove from heat and stir in parsley. Spoon mixture over oysters, season with salt and pepper and top with parmesan and butter pieces. Bake for about 10 - 15 minutes. Serve warm with a squeeze of lemon.
Caramelized Garlic Chicken Recipe
From
Pillsbury Fast and Healthy Cookbook
Ingredients
2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves
1. Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.
2. Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften. Remove from heat; stir in brown sugar until well mixed.
3. Place chicken breast halves in sprayed foil-lined pan; spread garlic mixture evenly over chicken.
4. Bake at 500°F for 10 to 15 minutes or until chicken is fork-tender and juices run clear.
Yield: 4 servings.
Cucumber Garlic Yogurt Sauce
1/2 cup sour cream
1/2 cup plain low-fat yogurt
1/2 cup cucumber, peeled and grated
2 teaspoons red or rice wine vinegar
3 garlic cloves, minced
1/2 teaspoon Salt
Pepper, to taste
Squeeze grated cucumber as dry as possible, removing as much excess liquid as possible. Mix all ingredients together, and serve warm over your favorite meats, vegetables and bread.
SOURCE: Vegetable Harvest
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Garlic Potato Recipes
Southern Garlic
Shrimp and Grits
Garlic-Grilled
Flank Steak
Garlic Bread with
Romano & Fresh Rosemary
Garlic-Shrimp Spread
Garlic-Glazed
Beef Ribs
Roasted Garlic and
Nut-Crusted Fish
Cornish Hens with
40 Cloves of Garlic
Roasted Garlic Soup
Garlic Shrimp
Poached Garlic Soup
With Thyme and
Red Pepper Creams
Grilled Garlic-Sage
Pork Roast
Greens with Garlic
and Raisins
Garlic Green Beans
Sesame Pork with
Garlic Cream Sauce
Cheese-Garlic
Biscuits
Shrimp with Spicy
Garlic Sauce
Garlic-Basil Tomatoes
with Mozzarella
Shrimp Scampi
Spicy Shrimp
and Broccoli
Asparagus Risotto
Roasted Garlic
Roasted Garlic
Grilled Vegetables
Eggplant With
Garlic Sauce
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