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.

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Juicy Meatloaf With Roasted Garlic And Potatoes February 22, 2013

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I had never had meatloaf before I made this, and honestly, I really hadn’t planned on it. A coworker kept telling me to make meatloaf while looking for dinner recipes, and I held off as long as I could. Finally, I ran out of things to make and decided to see if I could find a recipe that interested me. I did not, but I did find something that I could work with. Now, I make this all the time and my husband loves it. My friends always eat with us when I make this, and it reheats perfectly. It’s very easy to make and it’s so juicy and flavorful, and I even get to eat it with my favorite thing ever, KETCHUP! I changed a few things on this recipe and the result was fantastic. I hope everyone else enjoys this delicious recipe as much as we have! My coworker, a fan of regular, plain old meatloaf tried it without the potatoes, (because she is on a low carb diet) and loved it. She said she makes it all the time now instead of her old recipe and even her picky husband loves it!

 

 

Juicy Meatloaf With Roasted Garlic And Potatoes

Ingredients:

2/3 Cup Salsa, Any kind Will Work

2 LBS Ground Beef

1 Cup Small Bread Chunks

1 Egg, Beaten

1 TBSP Worcestershire Sauce

1 TSP Soy Sauce

1 Large Onion, Minced

4 TBSP Minced Garlic

2 TBSP Vegetable Oil

4 Small Potatoes, Chopped

Paprika

Directions:

Preheat oven to 350°.

Mix salsa, beef, bread, egg, worcestershire sauce, soy sauce, onions and half the garlic in large bowl.

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Shape firmly into baking pan.

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Stir together oil, garlic, and potatoes in bowl, and sprinkle paprika on top.

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Layer potatoes over top of meatloaf in baking pan.

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Bake for 1 hour, or until cooked through.

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YUMMMM

ENJOY!

 

 
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