Garlic. Vampires hate it and Italians love it. That’s all most people know about this pungent aromatic, but don’t be afraid to get cozy with it. Garlic is awesome. Garlic is your friend.
This flexible ingredient can find a home in nearly any dish, so to help you out, check out the following creative recipes to jumpstart your garlic addiction.
‘Go Nuts’ Over Garlic
Do you like almonds? Great! They’re better with garlic. Follow this recipe to add a little zing to your favorite nut.
3 cups of raw almonds
3 tablespoons of extra virgin olive oil
3-6 cloves of garlic
1/4 cup of fresh rosemary
1/2 teaspoon of Paprika
1 tablespoon of sea salt
Preheat your oven to 350 degrees. Then, mix together the almonds, olive oil and salt in a bowl. Finely mince the garlic and remove the leaves from the rosemary sprig.
Lastly, add them all to the almond mixture and spread it out in a single layer on a cookie sheet. Bake for about 20 minutes, stirring halfway through.
It’s Time To Get Angry With Your Pasta
This recipe is called “pasta arrabbiata” which literally translates to “angry pasta” due to the spicy, red pepper flakes. It has garlic though, so it’s all good.
1/2 lb. bacon strips
2 garlic cloves
1/3 cup of olive oil
3 cans tomato puree
6 fresh basil leaves
1 teaspoon of crushed red pepper flakes
3 cups uncooked penne pasta
Cut the bacon into small pieces and brown them in a large skillet over medium heat until crispy (not burnt!). Then, sautee your minced garlic gloves in the same skillet for just about a minute. Add olive oil to prevent burning if needed. Now add your tomato puree, red pepper flakes, basil, and bacon.
Bring that mixture to a boil, reduce the heat and let it simmer for 15 minutes while stirring occasionally.
In the meantime, cook the pasta, drain it and top it with your sauce just before serving.
These Will Spoil Your Meal
They say never fill up on bread before a meal, but that’s nearly impossible with these garlic herb puff pastries.
1/3 cup chopped mixed fresh herbs
2 garlic cloves
2 tablespoons of extra-virgin olive oil
1 sheet of frozen puff pastry
Salt and pepper
Preheat the oven to 400 degrees and mix the garlic, herbs, olive oil, salt and pepper in a small bowl. Unravel the thawed pastry on a floured surface to prevent sticking and coat it with the mixture.
Roll the pastry up and slice it into 1/4 inch thick rounds. Spread the rounds out on a parchment-lined baking sheet and bake for 15 minutes or until golden brown.
When Italy Meets Ireland
Tired of boring, old mashed potatoes? As with anything in life, make it better with garlic!
4 lbs. red potatoes
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves
1/4 cup butter
2/3 cup sour cream
1/2 cup cream
1/2 cup milk
Cut your potatoes into 1-1/2 pieces and place them in a greased slow cooker pot. Pour water over the potatoes and then toss in your salt, pepper, and minced garlic. Melt the butter and pour evenly over the potato mixture.
Then cover and cook on high for around four hours or until the potatoes are tender. When done, leave the water in the pot and mash the potatoes while adding sour cream and heavy cream.
Finish the mixture off with a hand mixer and add milk until it reaches your desired consistency.
How Much Garlic Is Enough Garlic?
Ha, trick question! There’s never enough garlic.
That’s why we’re making Forty Clove Chicken with this recipe. Yes, that’s 40 cloves.
8 chicken thighs
Salt and pepper
2 tablespoons unsalted butter
40 garlic cloves
1 1/2 cups of chicken broth
1 tablespoon of dried thyme
2 tablespoons of all-purpose flour
2 tablespoons of milk
First season your chicken thighs with salt and pepper. Melt your butter in a skillet and add the chicken skin-side down, making sure to sear both sides for around two minutes before removing from the pan.
Take the peeled garlic cloves and add them whole to the skillet. Cook for about five minutes or until golden brown. Now, add the chicken broth and bring that to a boil. Add the chicken and thyme.
Cover and lower the heat, allowing it all to simmer for around 30 minutes. Meanwhile, whisk some flour and milk in a bowl and add the juice from the skillet into this mixture to make a sauce.
Pour the sauce over the chicken right before serving.