Whattup Humans?! It's been a while. With the kids getting sick, the holidays approaching and my hubbs preparing for an operation I have had so much shit going on that I haven't had a minute to post anything...Well, the dry-spell is over!
Before you is yet ANOTHER (sort-of) recipe...or rather "an easy tip." Go forth and embark on your journey of enjoyment and delight as this easy addition will lend a welcome boost to almost any savory dish! (Poetic, eh?)
I actually took pictures the last time I made a batch because I knew I wouldn't have time when my husband went in for surgery.
So, knowing he’d be out of commission for a while...well…I guess you could say I planned ahead (which NEVER fuckin happens…like…E-V-E-R)...I'll take the WIN on this one!!
So...here we go...Easy as fuckin pie. NO...Easier!!! And by the way who the hell coined that phrase??!! I highly doubt pie is really that easy to make. Who's with me on this one?!! Right??!!! No? OK fine...forget the pie..
Alrighty...so, since beginning my “journey” on a Keto lifestyle (a very low carb diet) I’ve had to get creative in certain ways to keep my food interesting, easy-to-make and most importantly TASTY! (NOTE: This “recipe” IS FOR EVERYONE…not just for Keto people)
I was absolutely DETERMINED to stick to this WOE (way of eating) through Thanksgiving and the rest of the holidays so I had to come up with a plan. Since I was unable to have stuffing (my favorite) or sweet potatoes or pumpkin pie or any sugary dessert for that matter (all my favorite!) I had to get creative with making food that would keep my mind off of those sweet and “bready” dishes. So I made myself a dip that I found on www.ruled.me, which is an amazing site for understanding and supporting a ketogenic lifestyle.
I used the basic recipe of their Roasted Garlic and Bacon Spinach Dip (amazing and coming soon to my blog!)…but changed some things around to suit my taste. BUT what I DID NOT change was the best ingredient in the recipe (other than bacon of course)…ROASTED GARLIC.
Roasted garlic has, well...a roasted taste! Roasting it eliminates pungent taste that fresh garlic and even garlic powder has and gives any dish a mild delicious garlicky flavor. It is smooth in texture and can be spread on bread like butter or, like I did for my husband…(my mouth watered the whole damn time) spread it over a piece of buttered, sliced Italian round loaf with a little salt and pepper and put it in the oven under the broiler to toast…OMG instant garlic bread heaven.
There are tons of uses for it at the bottom of this post. And it doesn’t hurt to get creative! You can make it in bulk or one bulb at a time. I like to make a bunch and then put the peeled cloves in a mason jar in the fridge. You’ll be surprised how much you use and how quickly you run out of it! Freezing some of the batch to use at a later date is also an option.
1. Preheat oven to 425 degrees.
2. Peel away most of the outter layers of the garlic bulb.
3. Cut off the tops of the garlic.
4. Cluster together (cut-side on top) in parchment or aluminum.
5. Drizzle a little olive oil on top of each bulb sprinkle with salt and pepper and close the foil or tie parchment with cooking twine (I used the parchment with aluminum to close it because I couldn't find my twine! Get your shit together Dawn!!)
6. Put in oven for about 25 minutes and then check every ten minutes thereafter. You want the garlic to be nicely browned.
7. Once browned, let the garlic cool a little. Peel the cloves and put in an aitright container to store in the fridge.
8. You can store some in the freezer to use at a later date if you'd like to.
A Few Ways to Use Roasted Garlic:
As always, thank you for reading. Please post any other ideas, questions, additions in the comments below. And "Likes" and "Shares" are ALWAYS appreciated!!! Thank you and enjoy!!
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