I travel a lot and usually make a casserole of some sort on Sunday night so that my husband will have something to eat during the week while I'm out of town. We are trying to avoid red meat on a regular bases (not banning it, though) and would like some fresh ideas on something that tastes great the second (or third, or fourth) time around! Any ideas would be appreciated!
I just want to reiterate chiff0nade's comments and say that I have bought the exact same garlic tub and it's lasted quite a while in the fridge without any problems! It's very handy when I'm making a marinara sauce or something else that uses a lot of garlic since you don't have to peel them!
I also like to make a garlic paste and never encountered the garlic being to dry. If you are a cook who loves garlic, I would highly recommend!
Yes, we are all amazed at the success of a book that seems so obvious. Yet, is it really that obvious? Maybe to those of us who read and write on this particular website. But is it obvious to the main stream public who for some reason or other, love to eat at McDonald's? I mean, McDonald's is still in business and thriving! People are eating there regularly, but can't figure out why they are overweight.
I guess the success of this book proves that the obvious, isn't so obvious.
And frankly, it doesn't bother me one bit that what seems like such a waste of paper is a huge success. Maybe we are just upset that we didn't think of writing this book first!
tacroy80 - I'd love to try polenta lasagna - do you have a recipe?
PerkyMac, thanks for asking - he likes just about everything except maybe tofu and white sauce! He definitely likes spicy foods, too. If there's somethin in your cookbook that stands out as one of your favorites, I'd love to try it.
I like the idea of quinoa stuffed peppers, but I have to admit that the first time I tried making quinoa I must have done something wrong, because it was just mush!
I love all the other ideas so far - thank you!
One thing: calories are not created equal. You said "the ham, egg, and cheese on an English muffin (310 calories) is a better bet than the multigrain bagel with light cream cheese (500 calories)."
I'm pretty sure that's a white english muffin(no Dunkin Donuts here, correct me if that's wrong). Plus the saturated fat.... The bagel may not be a fantastic breakfast, but it's got fibre. I'd say it might be worth the extra calories.
My local grocery store, which sells some convenience/prepared foods (made there) sells peeled garlic in the produce section in half pint containers. For just a dollar or so...it's more economical than heads with 67 dried out tiny cloves (@chiff: lolol) and I find I use it all before it spoils.
A little tangent here for all the garlic lovers...I recently read that the nutritional value of garlic increases if you let it sit for a few minutes on the cutting board before adding it to the pan. (akin to spinach having more nutritional value once cooked vs raw).
You can't prevent the sprouting because (1) everything is SO old by the time it hits market (I remember reading that things like potatoes and apples have often been in cold storage up to a year before they get to the super), and (2) we don't keep root cellars anymore. Most of our houses are just way too warm for things like garlic and potatoes, while a refrigerator is way too cold, and way, way too damp.
I've been toying with the idea of installing two wine coolers -- one one for wine and cheese, and the other for cellar produce, such as potatoes, apples, onions, hard squashes, garlic, etc.
raki5-It's not the time, it's the freshness. Each sprout has sapped goodness out of the clove, diminishing its flavor & size. Removing the sprout is easy, but I'd like to keep mine from sprouting. I guess there is no way, kind of like eyes on potatoes.
Removing the green 'germ' in a garlic clove takes no time at all to do. There are serious North American problems with the desire for total 'convenience', hence preservatives, over-packaging, freighted fruit and vegetables. Easy to trace a lot of our foodie 'woes'. Sometimes, often, good food takes a bit of time.
@Chiff: No, they were Spanish onions that had these green growths, just like garlic sprouts after a while. It was so strange.
The tub-o-garlic sounds great, but I would have to get a smaller one than the Costco size because I'm cooking for myself most of the time. I always buy a regular unpeeled thing of garlic, and it seems like the next week the inside is dry and the green sprouts form.
I'm going to the asian mart & getting a new tub! Yay! Fresh garlic with no mush! thanks ya'll!
I use the Costco peeled garlic all the time! I'm sure I use more garlic than I normally would, because it's milder than freshly-peeled cloves. Usually I make it through the whole tub before they start to go off, but even if I end up throwing some away, at five bucks for three pounds it's not a fiscal tragedy.
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