Monthly Archives: August 2012

roasted garlic, my way

I was going to do a post on hummus, and then I realized before I can do that I need to talk about roasted garlic. So here you go 🙂

Roasted garlic is simply delicious. Roasting helps mellows out the overpowering taste, spiciness, and smell of raw garlic. Its also softens the bulbs up. Try adding them to pizza, salads, pasta, or just on top of some good bread.

I like to roast garlic a little differently than you are probably used to. I didn’t invent this method, but I have switched it up a bit to meet my preferences. I promise the end result is just as good or better, and you get a bunch of garlicky oil too!

Here’s what you need:

  • 1 small glass baking dish. I use a bread pan.
  • 3-4 heads of garlic, outer skins rubbed off, and tops cut off to expose most of the bulbs. You need just enough garlic to fill your baking dish. Do not throw away the pointy little ends that you cut off!
  • ½ – ¾ cup olive oil
  • 1 tsp sea salt
  • freshly ground pepper

And here’s how to do it:

Preheat oven to 400 deg.

Place your trimmed garlic heads, cut side down, in your baking dish. Smash the trimmed tops with a large chef’s or santoku knife, and put in bottom of dish as well. Pour over the top, ½ cup of the olive oil. Sprinkle over that the sea salt and fresh black pepper. Cover with tinfoil.

tops cut off to expose bulbs

ready to go into a 400 deg oven

Bake at 400 for 40 minutes. After 40 minutes, check your garlic. If it squeezes out of its skin easily it is done. However, if it’s not soft enough yet, add ¼ cups more olive oil and put back in the hot oven for 5-10 more minutes.

Wait for heads and oil to cool. Watch out, because that oil is going to be very hot when you remove the tin foil and there will be some steam in there. Once everything is cooled off, make sure to take the garlic out of the oil, otherwise it will soak it all up.

Enjoy your roasted garlic! Make sure to save the oil for making hummus, salad dressings, adding to pasta sauce, etc.

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easiest baby food recipe

Well, maybe not the easiest baby food. I think that banana is probably the easiest baby food, since all you have to do is peel and mash. Avocado has to be the second easiest baby food, requiring one more utensil than bananas (a knife). But sweet potato baby food is definitely the third easiest baby food to make. In my humble opinion. So…

the third easiest baby food ever

Not a very inspiring title. But, this baby food is so easy to make – all you need are the sweet potatoes, a fork, a large pyrex dish or tinfoil, an oven, and a blender. No food processor or vegetable peeler required. Most people I know have all of these kitchen items handy. You actually don’t even need the blender unless your baby (like mine) prefers really smooth baby food. For a long time Beau would not eat sweet potato because I would just mash it with a fork. Turns out, he didn’t like the texture. Silly mommy 🙂

Obviously, the more sweet potatoes you roast, the more food you will have to save, and the more energy you will be saving by making a bunch of food at once.

So here’s how to do it:

1. Preheat oven to 400 deg F. Get your large glass baking dish ready. Grease it up if you like, though I don’t find it to be necessary.

2. Poke your sweet potatoes! About 10 times all over each of them. Big fat ones work best. Rinse off if they are especially dirty. Make sure they look pretty and are a nice deep reddish-orange-brown and sometimes even purple color. You do not need to purchase organic, since the skin will be coming off, and pesticides do not penetrate the thick skin of sweet potatoes very easily, but I find that the quality of organic sweet potatoes tends to be better. They are also not usually that much more expensive. If you have a Costco membership, they usually have a 10 pound box of conventionally grown for $6-$7.

3. Bake at 400 degrees for 40 minutes in glass dish.

4. After 40 minutes, check on your spuds. Stick a fork into the fattest one, it should be really really soft and go through easily. If it’s still a little hard, flip them over and put back in the oven for 10-30 minutes.

5. When the sweet potatoes are nice on soft, take them out of the oven, and leave on the counter in the dish, until cool. In other words, leave them on the counter until you forgot that you had roasted sweet potatoes for baby food, and several hours later when you come back to the kitchen, there they will be on your counter!

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6. Peel the skins off. This will be soooo easy, you’ll wonder why you ever used a vegetable peeler to make roasted sweet potatoes. The skins slip right off, it’s magical.

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7. Place 2 potatoes in blender at a time, and puree until very smooth. You will probably need to add about 1/2 cup of water. You can also add a little bit (like 1-2 Tbsp) of lemon juice, to keep it from browning. Feel free to add other stuff too, like apple, bananas, steamed carrots, roasted squash, etc.

8. Freeze or refrigerate.

Obviously, the more sweet potatoes you roast, the more food you will have to save for future use, and the more energy you will be saving by making a bunch of food at once.

Here is my finished product:

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3 Comments

August 30, 2012 · 8:20 pm

blogarista

Well hello there. So I’ve finally decided to start the damn blog. I wasn’t really sure what to call it. I wanted something witty (wittiness is a quality I don’t really possess), but without an overly blatant pun. I scrambled my brains, and those of my dear MyFace friends for ideas. Although I did not choose something that any of them suggested, I was very close to going with mamancroquante, and lebelesprit. Thank you g-ma, and Stephanie for the ideas. Their suggestions kinda got my brain working in the right direction, and I decided on hors d’oeuvres for dinner. So, we all know what hd’o are – I personally picture tiny little foods being served on a platter by a waiter dressed in livery at a fancy turn of the century party. Though maybe I have been watching too much Downton Abbey? (k who is sooooo stoked for Season 3!!! I know right???) Or, they are just appetizers. However, in French, hors d’oeuvres means “out of order”. Like, a sign that would be on a public toilet or drinking fountain that is not currently working! So, in all my attempted quirkiness, I tried to make a play on words. ‘Cause sometimes I just do not want to make dinner (this is when Bryce makes frittata and salad) and I consider myself “out of order” for dinner. You know, I clean the house, wipe baby booty, preserve foods, grocery shop, and many other domestic things all day long, and I just don’t wana make dinner sometimes! Also, I’ve always wanted to make an entire supper out of appys. How fun would that be? So Will & Grace 🙂 So there you go, my attempt at being witty. 

Anywho, my plans for this blog are kind all over the place (another theme I considered for the blog: a bit of everything, toutes directions, un peu de tout) and I hope that I can spike the interest of some of my fellow stay at home mommies and everyone else too I guess. I will be posting on such topics as: crunchy granola parenting (you know, cloth diapers, breastfeeding, homemade baby food, natural products, etc.), cooking, canning, and preserving foods, domestic crap like cleaning products and organization, and, you know whatever else pops into my brain!

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