Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

How To Properly Roast Garlic November 19, 2013

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It’s really, VERY simple! I’ve seen that a lot of people asking how to roast garlic the correct way and I see that many people, including myself at first, are completely intimidated by it. I’m not sure why, but when you first try roasted garlic I guess it just seems a lot more complicated than it is. I always thought there was some sort of secret technique involved to get the cloves perfectly cooked and tasting perfect. There is absolutely no special or fancy techniques at all.

All you have to do is place however many heads of garlic in an oven safe dish with the tops cut of to a flat surface. I usually cut them just below the point, however my mother cuts them a little lower to ensure easy access to each clove. This is entirely up to you. Next, drizzle oil all over the tops and around in the dish so that it goes down inside and slicks the bottom. I probably use about 1-2 TBSP of oil. Most of the time I use vegetable because that’s what I have closest to the stove, however olive oil works just as well and is better for you. It really doesn’t make a difference. Sprinkle with salt and pepper generously. Add about 1 TBSP of water to the dish for steaming, cover with tinfoil, and bake at 350° for 30 minutes.

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Take them out, check the cloves with a fork or knife to see if they are soft, almost mushy, right into the middle. I usually check the fattest ones and the innermost cloves. They are rarely fully cooked at this point, however it does happen depending on the amount of heads and size of the cloves. If not, you will probably need to add another TBSP or so of water, cover, and return to the oven for another 10-20 minutes.

That’s it! Very easy, very delicious, and very worth it.

 

Mom’s Lasagna

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This recipe is simple and delicious. My mom passed it on to me and she got it from her mom and so on. The best part about Lasagna is that you can add whatever you like whether it’s pepperoni, sliced sausage, hamburg, spinach, or anything you want at all. The homemade sauce is the best part, however some people just don’t care to make it themselves. I assure you, it really makes the flavor uniquely better. I’ll be sure to add the recipe for the sauce as soon as possible, it’s really very easy and I always have plenty to freeze for later. In this particular Lasagna I added sliced sausages in the middle and pepperoni on the top. Sometimes I switch it up and add different things, but this is by far my favorite way!

Ingredients:

Tomato Sauce ( I use meat sauce, this is entirely up to you)

2 Boxes Lasagna Noodles

2 LBS Ricotta Cheese

2 Eggs

1/2 C Parmesan Cheese

1 TSP Parsley

1 TSP Garlic Powder

1 LB Shredded Mozzarella Cheese

Salt and Pepper

Ingredients:

Mix ricotta, eggs, Parmesan, parsley, garlic powder, salt and pepper, and 1/3 of mozzarella in large bowl. Spoon sauce into lasagna pan and begin layers. Layers are as follows:

Sauce

Noodles

Ricotta

Sprinkle Mozzarella (sometimes I mix it with shredded cheddar as well)

Noodles

Sauce

-This is the layer you can add anything under the sun. Once I spread the sauce I layer the sliced sausages, my mom likes to put spinach and sometimes meatbals or other types of meat.

Sprinkle Cheese

Noodles

Ricotta

Noodles

Sauce

-Here I top it with pepperoni

Sprinkle cheese

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It seems difficult to remember, but think about it as a sandwich. Each layer is divided by noodles and the ricotta is like the bread with sauce in the middle.

Now that you’ve assembled the layers, you will want to gently cover it with foil and bake at 350° for 30 minutes, then remove foil and continue baking for an additional 15 minutes. I’ve made this before to bring to work and sometimes I will bake it for the 30 minutes and stick it in the fridge over night, then I’ll do the uncovered 15 minutes the next day so it’s hot, but not overcooked. When I do it this way I have to do it for around 20-25 minutes the next day where it’s starting out cold rather than hot from baking the first time.

I like to let it sit for a few minutes before cutting so it can set. It makes it a little easier to work with.

Enjoy!

 

Italian Garlic Pasta November 18, 2013

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As an Italian, anything with garlic tastes good to me. My family has always made these HUGE fantastic meals full of garlic and tomato sauce and by the end of the 17 delicious courses you feel like you are going to bust. Now, as an adult who married someone that doesn’t really like pasta and doesn’t really care for tomato sauce, I’m wishing it was socially acceptable to force feed my husband. With all these delicious Italian recipes passed down through the years I’ve been itching to make every single thing I can that includes garlic or sauce…Here is something I know everybody will love. It’s got the delicious roasted garlic butter, which is always a hit, and if there’s any question of how to properly roast the garlic, I will link back to my post on how to do it. It’s very easy if you know what you are doing and totally worth it. Most of the ingredients in this are really to your own taste as to how much you add. I never measure, so the ingredients are approximate and you will need to adjust to your liking. I personally like a strong garlic taste and a little less Parmesan, however the original recipe was the opposite.

Italian Garlic Pasta

Ingredients:

1 box Elbow Macaroni

1 1/2 – 2 Sticks Butter

1 TBSP Lemon Juice

1/2 C Parmesan Cheese

Several Cloves of Roasted Garlic, I roasted two heads of garlic and and used 5-10 large cloves to get the taste I wanted. This part is entirely up to you as to how garlicy you want the garlic butter, which will be the base for the dish.

Directions:

Roast garlic.

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Cook macaroni until tender.

Mash garlic cloves and softened butter together in large bowl until mixed well.

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Once butter is to the desired taste, add a small amount of salt and pepper, lemon juice to taste, and pasta. Top with Parmesan and mix well. You may add more or less Parmesan to taste.

That’s it! Enjoy!

 

Photo Of The Day! November 17, 2013

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My beautiful yellow roses! 🙂

 

Eeyore Crocheted Stuffed Animal November 14, 2013

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I recently found the pattern for this little cutie and couldn’t help myself. Luckily, I had suspected one of my closest friends of being ‘with child’…and on the night I put the finishing touches on my little friend, I got a delightful call telling me she was, in fact, carrying a little lima bean. I will add the pattern with pictures shortly, please stay posted to get it. This was possibly the most simple pattern I have ever done and one of the easiest stuffed animals I’ve made to piece together properly after. It really only took me a few nights in total to complete this and was not difficult to complete. You can find the original pattern here.

 

I finally have a chance to add the pattern for Eeyore! I hope everyone enjoys making him as much as I did! Good luck, and if you need any help or have any additional questions feel free to ask!

 

Body

IN BLUE

Row1: Ch2, in first stitch, sc6.

Row2: *Inc. x 6* (12)

Row3: *Sc, Inc.* x 6 (18)

Row4: *2Sc, Inc. x6 * (24)

Row5: *3Sc, Inc. x 6 * (30)

Row6-15: Sc around (30)

Row16: *Sc13, Dec. x2 * (28)

Row17: *Sc12, Dec. x2 * (26)

Row18: Sc around (26)

Row19: *Sc11, Dec. x2* (24)

Row20: Sc around (24)

Row21: *Sc10, Dec. 22 x2* (22)

Row22: Sc around (22)

Row23: *Sc9, Dec. x2 * (20)

Row24: Sc around (20)

Row25: * Sc8, Dec. x2* (18)

Row26: Sc around (18)

Now you should stuff the body.

Row27: * Sc4, Dec. x3* (15)

Leave a very long tail for sewing later on.

Head

IN CREAM

Row1: Ch2, in first stitch, Sc6 (6)

Row2: *Inc. x6* (12)

Row3: *Sc, Inc. x6 * (18)

Row4: * 2Sc, Inc. x6* (24)

Row5: * 3Sc, Inc. x6* (30)

Row6: *4Sc, Inc. x6* (36)

Row7-11: Sc around (36)

CHANGE TO BLUE

Row12-13: Sc around (36)

Row14: *Sc4, Dec. x6 * (30)

Row15-18: Sc around )30)

Attach Eyes.

Row19: *3Sc, Dec. x6 * (24)

Row20: *2Sc, Dec. x6 * (18)

Stuff head.

Row21:*1Sc, Dec. x6 * (12)

Row22: Sc around (12)

You may need to add more stuffing at this point. Leave long tail for sewing later on.

Back Legs

IN BLUE

Row1: Ch2, in first stitch, Sc6 (6)

Row2: *Inc. x6 * (12)

Row3: * Sc, Inc. x6 * (12)

Row4: *2Sc, Inc. x6 * (24)

Row5-13: Sc around (24)

Row14:*2Sc, Dec. x6 * (18)

Row15-16: Sc around (18)

Row17: *1Sc, Dec. x6 * (12)

Row18-20: Sc around (12)

Fasten off, lave tail for sewing later on.

Front Legs

IN BLUE

Row1: Ch2, in first stitch, Sc6 (6)

Row2: *Inc. x6 * (12)

Row3:* Sc, Inc. x6 * (18)

Row4-14: Sc around (18)

Row15: *4Sc, Dec. x3 * (15)

Row16-17: Sc around (15)

Row18: *3Sc, Dec. x3 * (12)

Row19-20: Sc around (12)

Fasten Off, leave long tail for sewing later on.

Ears

IN BLUE

Row1: Ch2, Sc 4 in second stitch from hook (4)

Row2: *Sc1, Inc. x2* (6)

Row3: *Sc2, Inc. x2 * (8)

Row4: *Sc3, Inc. x2 * (10)

Row5: *Sc4, Inc. x2 * (12)

Row6: * Sc5, Inc. x2 * (14)

Row7-14: Sc around (14)

Row15: *Sc5, Dec. x2 *(12)

Row16-18:Sc around (12)

Row19: *Sc4, Dec. x2 *(10)

Row20: *Sc3, Dec. x2 * (8)

Fasten off, leave long tail for sewing.

Tail

IN BLUE

Ch20

Skip 6, sl st back through all stitches and fasten off.

Cut black yarn and fasten to end of tail without loop.

Tie pink ribbon around the tail and then you will use the loop to attach to the body.

 

Now you will need to attach all the limbs to the body. This is simple. You can sew them on with the extra yarn you left at the end of each set. Good luck!

I’ll be making another one soon, I’ll be sure to add plenty of photos so that you can easily see how everything should look. Thanks for reading!

 

Photo Of The Day! November 7, 2013

Filed under: My Life — courtneyk913 @ 2:55 PM
Tags: , , , , , , , ,

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The photo of the day is my Margarita from last night. I fully intend to indulge myself again in T-minus 1 Hour and 37 Minutes.

 

Bacon Cheeseburger Soup

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I’ve noticed in the ever popular Cheeseburger Soup recipes that each has some odd ingredients. I don’t recall ever eating a cheeseburger with carrots or celery in it. I am aware of the fact the the potatoes are not in a normal Cheeseburger either, however you do typically have a side of fries…In saying this, I feel that potatoes are not an odd addition to an otherwise delightful bowl of soup. I wouldn’t eat this without potatoes because they definitely make it better. Celery and Carrots, on the other hand, do not sound appetizing to me in this so I removed them and added Bacon. I feel like Bacon is an excellent addition to a cheeseburger. This soup is delicious, at first glance I was a little bit leery of the ingredients, but decided to give it a shot. Since then, I’ve made it four times and I’m delighted to say it’s the best soup, (next to Olive Garden’s Zuppa Tuscana, of course) I have ever had.

Bacon Cheeseburger Soup

Ingredients:

1-2 lbs Ground Beef

1/2-1 lb Bacon

2 Large Onions

4-6 Red Potatoes

64 OZ Chicken broth ( I use one 32 oz box of Swanson chicken broth and then mix one more with Better Than Bouillon)

1 Large pkg Velveeta Cheese

1/4 C Milk

1/4 C Flour

4 TBSP Butter

Approx. 1 TBSP each Onion Powder and Garlic Powder

Red Pepper, Salt and Pepper to taste

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Directions:

Chop onions, break up beef, and chop bacon finely. Cook all together in large pan until beef is browned and bacon is crispy.

Cube potatoes and boil until soft.

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Turn crockpot on high for 4 Hours and add cooked beef, onions and bacon. Add chicken broth, spices, and cubed Velveeta. I usually use a whole package, this is entirely up to you as to how cheesy you like it. I usually start out with half of the package and go from there.

Let heat until potatoes are done and then add potatoes as well. Let Velveeta melt and then add milk. Continue to add Velveeta as desired, Then make a roux in a smaller pot with 1/4 flour and 4 TBSP butter. (To make a roux, melt butter, add flour, boil and stir until thickened.)

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Once the roux is thickened, add to soup and then let soup sit until all cheese is melted. Stir occasionally. I like to serve this soup with some really good bread and garlic butter. I usually get either french baguette or ciabatta bread. Many people add a dollop of sour cream to each bowl. If I have it on hand I do and if not I eat it as is. This is entirely up to you, it’s fantastic either way! Enjoy!

 

 
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