Between You and Me …

DSC00416Between you and me, I’m happy to have a husband who jumps in to do laundry and can be counted on to do an emergency run to the grocery store when needed. So far be it from me to complain about him bringing the wrong thing an alternative item back from the grocery store. It just doesn’t seem right to focus on that little snafu. But I’ll be darned if I know what in the heck I’m going to do with all of that garlic. (The list said “large jar of minced garlic”. Please note the “large jar” size I was referring to is the empty one, on the right. That’s “large” compared to the one that is half that size and also available at the store. Never in my life have I seen or purchased the honking big ridiculously oversized 32 oz. jar that came home in the bag on this shopping trip. Seriously?) I made our favorite Garlic Chicken Pizza the other night. That used up a whopping 4 tsp. of garlic. Anyone have any other good garlic-y recipes?? Because I have a bit to use up.

DSC00422The Socks for the Cure Kits from Skacel went up tonight. I love the blue color of the Trekking yarn. To re-cap, these kits come in a cute little zippered pouch with Trekking yarn (dyed especially for this kit in the Ovarian Cancer Research color), and a special sock pattern, along with beads for the socks. Skacel is donating 100% of their proceeds from this kit to the Marsha Rivkin Center for Ovarian Cancer Research, and The Loopy Ewe is donating 100% of our proceeds from this kit as well. You can’t get any better than that! We can get more if we run out, so don’t worry about it. We bought a lot for this first go-round, but if we run out, just email us and we can make sure that you get notification when they go back in stock again.

Also up tonight: String Theory Hand Dyed Yarn’s Caper Sock (!), a brand new sportweight yarn from Enchanted Knoll Farm, more Sweet Georgia’s Cashsilk Lace, two new Monica Knits patterns, and the new Messenger and Hip Holster bags from Namaste (in Peacock. The black is enroute and will arrive later this week). Come check it all out!

Sheri helpingKnittingDaughterpackupforcollege.sadness.

65 comments

  1. Amateur. We always buy the 32-oz jar of minced garlic, and go through each one in a couple of months. We used even more when our boys were home, because the dinner we served before school dances was always garlic rich. Hehehe.

  2. Husbands are great when they go grocery shopping for us. Never, never, never (not once) has my husband come back home with all of the right stuff! Ah well….. I can’t imagine what you will do with all that garlic. I have no suggestions for you, but you do have my sympathy.

  3. Guys are such literal animals. I laughed so hard when I saw the picture of the garlic jars. I can see my dh doing the same thing. His response would have been, “Well, you asked for large.”

    I think you need to have a block party and make lots of foods rich with garlic. Spread the wealth.

    I’m so glad TLE is supporting the ovarian cancer fundraiser. Such a worthy cause.

  4. I don’t think you’ll be getting sick this winter – garlic’s supposed to be good for keeping nasty things away. Maybe you can share your garlic recipes with us in a blog or two 🙂 It’s good if you put garlic inside a chicken before roasting it – with some rosemary and maybe sliced apple. You can put some in your chicken pot pie recipe (that we are still using and enjoying).

  5. Cook some in the potatoes you are going to mash. Yummy! I use a fair amount of garlic. Shrimp, vegetables, and pasta with garlic is one of our favs. Also fried rice. If you want anything specific, let me know.

  6. mmm…. garlic butter! One of my favorite recipes for a buttery sauce you can use as butter to spread on bread, melt until liquid and use to dip seafood in, or just drizzle over some pasta and sprinkle parmesan cheese on top for a non-tomatoey pasta dish:

    3 tbsp minced garlic
    1.5 sticks butter
    1/2 cup extra virgin olive oil
    1/3 cup finely minced green onion or chives
    sprinkle of thyme, basil, and dill weed
    2 tbsps lemon juice

    Melt butter, stir in garlic and herbs (add a pinch or two of salt for flavor and possibly of cayenne if super spice is your thing). Pour in olive oil and lemon juice and mix with whisk until well blended. Put into ice cube trays and freeze. When taken out, put in a plastic tub in the fridge for use any time you smell mum making fresh baked bread:)

    note: if you don’t want to get your ice cube trays greasy, line them with plastic wrap before pouring in the butter blend. Also, these make great party gifts. Sometimes, during the summer when the garden is in, I’ll put a leaf of herbs in the bottom of the ice cube portions (or a small flower like a violet) and then pour the mixture over it, using a toothpick to hold it down until the weight of the butter blend holds it in place. It makes a nice touch to have the flower or herb leaf on top of the butter pats. Bring this with some french bread to a dinner party and people will love you.

  7. Thank you for the (garlic-eee) laugh! I needed a good chuckle after frogging a bootie I’d been working on all afternoon. Garlic cream soup, garlic pizza, roasted garlic on crusty bead—yum!

  8. Well, like you said, it’s better to have a helpful husband than the alternative…..

    Thanks to you and Skacel for the donations to the Rivkin Cancer Center. It’s here in Seattle and definitely a worthy cause. We lost one of the owners of my LYS to ovarian cancer this year, too, so it’s close to my heart. Great idea, great cause, and great kit!

  9. Heh, that jar of garlic would be lucky to last two weeks in my household – we’re all garlic fiends (but headcold and vampire free for the most part!).

    We put garlic in, oh, most everything, but my favourites are making garlic flatbreads, pasta, and pizzas. Nom.

  10. Wow that’s a lot of garlic! I was just in the grocery store tonight…I forgot toothpaste!
    Should I sent some your way when I do go buy it? 🙂

  11. I go through garlic pretty quickly at my house – for one thing, I almost always just about double the amount called for in the recipe when I’m using garlic out of a jar rather than fresh. I marinate chicken or beef in soy sauce, garlic, sesame oil, honey, lemon juice or lime juice or orange juice and possibly ginger as well. Leave it in a mix of that for a day and throw it on the grill.

  12. Well I love garlic so that bottle doesn’t seem large to me. If you like mashed potatoes, put some in when you mash them up, a lot, oh my gosh, it’s soooo good. When we’d have Thanksgiving at my brother’s house we’d call them 100 clove mashed potatoes, we’d put about 2 heads in the water when they were boiling.

  13. First of all………get some little containers and freeze it. It freezes well. If you don’t have little containers, use those small snack bags, put about 2 tablespoons in each baggie, put all of them in a larger ziploc bag and freeze them. I use it in the crok pot all the time. I put it in the bottom, spread it around, then lay the meat on top of that. Add it to soups, sauce, and you will go through it quickly. It is very good spread on the top of chicken breasts,sprinkle some Emeril’s Essence, and put the breasts on top of sliced onions to bake. It will be gone in no time…………

  14. I started to laugh before I had even finished reading your post, because I knew exactly where you were going! Thanks for the laugh! Freezing is a good suggestion, although I think I would just start putting it in everything I cooked.

  15. One of the quickest dinners, this makes 2-3 hefty servings: cook 1/2 lb of thin spahetti. While it’s cooking, chop (or spoon) garlic to taste – 2-3 Tbsp., cut in half a package of cherry or grape tomatoes, and chop about 3-4 tbsp fresh basil. When the pasta is cooked al dente, drain. Return pot to burner, reduce heat to medium and add to pot 4 tbsp olive oil. When it is heated (half a minute or so) add garlic and sauté about a minute. then add the tomatoes, basil and salt and pepper to taste. Add drained pasta and toss together, scraping any garlic that may have stuck. Serve in pasta bowls and pass the grated Parmesan.

  16. um, i go through the gigantor sized jar in a matter of a couple of weeks.

    today was garlic bread and spaghetti.
    tomorrow is extra garlicy pad thai.
    wednesday is roasted chicken (spreading the garlic under the skin) and veggies (garlic also on those!)
    thursday is steak (marinated in garlic and peppercorns) and garlic mashed potatoes
    friday is deep dish pizza (garlic, spinach and mushroom)

    one “large” jar down, second opened, third standing bye.

  17. I needed a good laugh and your blog tonight did that for me, otherwise my day has not been very good. Never good to get that call from husband to pick him up as the car had died on the highway. But I have to give the car some credit as it has lasted for 26 years; now do we fix, replace with new or used. And to beat it all I saw 109 on the thermometer in my car. Thankfully “I” did not have to stay with his car, in this heat, but 109 about boiled me alive, as it was I listened to my car boil after I got it into our garage. I really should treat myself to some yarn, but with a new car in our future, my buying days may be over for a long time. Darn darn darn!

    I like garlic and the large jar will last some time in the frig, but I tend to double most recipes when it comes to using the jar garlic. I am sure the jar will be used before you know it.

  18. Does anyone want my rosemary chicken recipe? It uses 2 bulbs of garlic… I guess that’s around 32 cloves…. 32 tsp of minced garlic?
    Um, yes. I buy the Really Big jars frequently 🙂

  19. We love garlic in this house. I use frozen garlic, powered garlic and fresh garlic. My husband’s Grandma even gives us jars of peeled garlic for my husband to eat raw with sandwiches.

    Garlic soup uses up quite a lot and when I make Garlic Chicken (as opposed to chicken with spices that include garlic) I normally massage a couple of tablespoons into the bird or the pieces..
    Garlic bread is yummy too.

  20. We use garlic in just about everything, but my hubs prefers to buy fresh bulbs.

    Went on a cruise years ago and he discovered Gorgonzola Butter to put on steaks just after they are taken off the grill and sitting covered for 10 minutes before eating. One tablespoon gorgonzola cheese, one tablespoon of butter (unsalted) and one clove garlic, minced. Allow to sit at room temp until butter is softened, then mash it together with a fork.

  21. Who’d of thought garlic even came in a jar that large!
    Boil fresh green beans until they are crisp/tender. Drain and toss in a pan where you have melted about a tablespoon of butter and a couple tablespoons of good olive oil with a tablespoon (or more) of minced garlic. Stir it all up to coat. It is great with anything off the grill and can be done with asparagus in the spring.

  22. Bruschetta, pastas, stir-fries, pizzas, add some to good olive oil and dip crusty bread in it! Yum. Add some to roasted veggies–you can add it halfway through roasting to avoid burning. Make hummus or pesto.

    Maybe instead of candy you can include a small baggie of garlic with purchases. 🙂

  23. Oh, tell Em I’d love that Rosemary Chicken recipe! I LOVE garlic! 🙂 I once smoked out the kitchen in the dorm at grad school sauteing Swiss chard in olive oil and garlic. Give it a try. Works great! But seriously, anything I put onions in, I usually add a touch of garlic, too. I go through a lot, though I’ve never seen that jar!

  24. I use garlic with everything I cook – major staple in my house. I don’t always use the minced though, so I’m not sure what you could use it with – I tend to use whole cloves and chop, slice, crush to the needs of the recipe – favorite as of late is whole cloves of garlic for homemade pickles 🙂 YUM!!!!!

  25. Aaaah, husbands. Mine does the same thing, which is why I’ve learned to write very precise lists.

    Favorite lots of garlic recipe here is Gas the Kitchen Pork Roast. All you do is take a good sized pork roast, literally slather it in the minced garlic (as if you are making a garlic shell for the meat). Roast it like you normally would. The garlic flavor will mellow as it roasts with the meat and will seep into the meat as it cooks. When it’s done, slice it like you normally would, and it’s up to you whether you eat the garlic or discard it, but either way it makes the pork delicious!

  26. I have one of those mondo huge jars of garlic in my frij right now – and another in the pantry! No vampires at our house – we LOVE our garlic!!!

    I’ve found my husband makes fewer shopping errors since the advent of cell phones. I’ve also found that his calling me every ten minutes while he’s at the store puts a serious dent in my usually cheery demeanor…

  27. That is TOO funny- but what’s even funnier is my husband just brought home the same jar of garlic- it must be new.

    He does most of the cooking, and we do use a lot of garlic- but the formerly “big” jar still lasted for quite a while (I know about the little one you are talking about) so I think this honking big jar is just insane!

  28. Every time we’re in the produce section at the store and I see the jars of minced garlic, I always wonder what folks make with the large size jar. Now I know, it’s for husbands to buy. I love using the minced garlic in chili—I have “opportunities” to make large amounts of chili one or two times a year, so you can use some up in that when the weather gets cooler—hopefully soon!

  29. That “honkin’ huge jar” is the only one we buy. We tend to use at least 5 times the recommended amount of garlic for anything. I love to use it with lentils.

  30. We always buy that size garlic – it keeps well!

    Periodically, I like a small amount of A1 sauce with my steaks. 1 had a small 10 oz bottle for about a year and used it up. It was on the grocery list. Hubster saw that and was at at a warehouse grocery store one day and bought a two pack – of 15 oz bottles – I should be set for the rest of MY life!

  31. Garlic soup is a common dish in many parts of Spain. My mom lived there for years and it’s the only specfic food (other than the ham) that she mentions.

    Here’s a recipe: http://www.e-rcps.com/pasta/rcp/soup/garlic.shtml

    It’s souper (har har) yummy when it’s cold out with some good, crusty bread. Just make sure everyone in your family eats it with you or they won’t want to be anywhere nearby (or maybe that’s a good thing…).

  32. We always buy the giant jar of garlic. No specific recipes to recommend, though; seems like we use it in practically everything.

    I better go, the fresh salsa (with garlic!) needs making.

  33. i have a wonderfully helpful hubby as well, and we all love garlic. (we need to look at getting it in the garden soon) We just dropped daughter off at the college this past weekend… sadly for us, exciting for her, her first year away from home.

  34. WHEW! I bet ya’ll are going to smell great for a while! LOL!! 🙂
    My daughter is going off to college this year for the first time, so I feel your pain. I’m going to miss her SO much!!!!

  35. My hubby has done the same thing when I’ve sent him to the store. He’ll buy the largest can of tomato sauce rather than the small one. We grocery shop together all the time and he sees me pick out the right size cans. But yet I send him alone and he brings home the largest can. Hijole!

  36. My boyfriend and I go through that Costco sized jar every 4 months or so. We use garlic almost every dinner. Just toss some in the marinade or rub when you bbq any meats. I add it to all our veggies that we sautee or roast too. And if you cook any Asian dishes, you can bet garlic will be in it.

  37. 40 Clove Garlic Chicken – the recipe is too long to post, but can be searched online. I prefer to use the minced garlic as opposed to the whole cloves some recipes recommend.

  38. As someone else said, I tend to use garlic every time I use onion, so we go through about a head of garlic a week probably. I think you’ll probably be surprised how quickly you can go through a jar that size.

    It doesn’t look like anyone has mentioned salad dressing yet, so I’ll mention it. We stopped buying bottled salad dressings a while back because they take about two minutes to make at home with ingredients that are pantry staples and you can play with the flavors that way. I usually throw a minced clove of garlic into vinaigrettes.

    You could also make garlic aioli (http://www.epicurious.com/recipes/food/views/Aioli-107026); super awesome as a dip for artichokes or potatoes or a spread for sandwiches.

  39. That is hilarious. It reminds me when I was a kid and my dad was sent to the grocery store to get a large jar of mayonaise, he came back with the gallon size.

  40. It wouldn’t last long at our house, either. I put garlic in just about everything!

    Tuck some under the skin when you roast chicken; add some to a meat marinade. You can make a fast and tasty soup by simmering garlic, onion, a can of diced tomatoes, a can of fat-free beef broth and a teaspoon of basil in a pot for 30 minutes – tastes even better the second day.

    Make up a big batch of chicken stock from scratch with LOTS of garlic and freeze it in 1-cup containers for cold/flu season. You’ll be glad you did!

  41. Why, make Roasted Cauliflower, of course! Found this at SimpleRecipes.com. A half teaspoon of minced garlic equals a clove (roughly). I make this so often I no longer follow the recipe; usually I broil it, and I keep forgetting to add the Parmesan.

    INGREDIENTS
    1 head of cauliflower (can use frozen, about a half of a big bag)
    2-3 cloves of garlic, peeled and coarsely minced
    1 lemon (or some lemon juice)
    Olive oil
    Coarse salt
    Freshly ground black pepper
    Parmesan cheese

    METHOD
    Preheat oven to 400°F.
    Cut cauliflower into florets and put in a single layer in an oven-proof baking dish.
    Add garlic.
    Squeeze a lemon over cauliflower and drizzle each piece with olive oil.
    Sprinkle with salt and pepper.
    Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown.
    Test with a fork for desired doneness
    Remove from oven and sprinkle generously with Parmesan cheese.

    Serves 4. Or one, if you inhale the whole batch like I do.

  42. Sheri,

    Why not use it to make up several batches of pesto–just basil, garlic, and pine nuts. It can be made up and frozen in small quantities to use on pasta, chicken, etc. As a person who can’t digestively tolerate tomato-based sauces, I find that pesto is great. Of course I need to modify the recipe to include some parsley to counteract the odor problems than garlic causes!

  43. I’m so glad that you are going to have the kits for awhile as I’m on a “just sent 1st kid to college” budget but I do have to say that I will save my pennies to get this since both my grandmother and my great-grandmother died of ovarian cancer. Thanks for participating.

  44. I just tried a great family recipe to rave reviews — it’s a little vague on measurements but uses lots of garlic!

    Marinated steak:

    Just barely cover the bottom of a 9 x 13 glass baking dish with low sodium (if available) soy sauce. Add 1-2 tablespoons olive oil, 3-4 tablespoons red cooking wine and 4 drops Tabasco sauce. Lightly sprinkle entire bottom of dish with minced garlic (about 4-5 tablespoons– uses lots of garlic!)

    Add whatever cut of steak you like (flank steak, delmonico, filet mignon, anything works well) and marinate for about an hour, turning after 1/2 hour. Broil 5-7 minutes each side, check for doneness, and 2-4 min again each side depending on thickness of steak.

    Serve with roasted fingerling potatoes, fresh green beans and corn from the local farm stand — mmmm!

  45. Sauteed spinch:

    In a large sauce pan, heat over medium low heat about 2 tsp olive oil. Add as much garlic as you like stir for a minute and then add a bag of baby spinch and . Stir until the spinch is wilted.

    Place spinch on a plate and top with a main course of your choice – I prefer broiled salmon.

    Quick easy and oh so tasty.

    Second main course: all measurements are approximations, use as much of each ingredient as you like

    Marinade in a gallon size zip lock bag
    1/2 corn oil
    2 tbs vinegar
    1/4 cup honey (I prefer orange blossum honey)
    1/4 cup soy sauce
    1 bunch of green onions sliced
    2-3 tbl garlic
    1 1/2 tsp ground ginger
    2 flank steaks
    press air out of bag and let sit over night, turning when you think about it

    Next day about 1 hour before grilling the flank steak, remove the steak from the bag and place about 5 large sweet onions that have been sliced into rounds about 1/4 inch wide. Coat the onions well.

    Put onions in very large fry pan over medium heat and cook until they are clear. You can also use mushroom sliced if you like.

    Grill flank steak.

    Let sit for about 10 minutes and then slice thin across the grain. Top with onions and or mushrooms.

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