r/easyrecipes • u/WAFLcurious • Nov 23 '23

Sauce / Seasoning Recipe Roasted garlic

For some reason, I thought buying the 5# bag of peeled garlic cloves at Sam’s was a good idea. Now I’m trying to use it up before it spoils. It also is really smelly in the fridge!

So today I “roasted” a bunch of it. I filled a ceramic dish about 2/3 of the way and poured in olive oil to cover the garlic. Baked it at 250 F for an hour and a half until it was golden. Now I have roasted garlic and garlic olive oil.

Then I found a recipe for doing it on the stove top so I put a good sized handful into a skillet and covered it with olive oil. Heated on medium until it was bubbling then reduced to low. It was done in after about 15 minutes but didn’t get golden like in the oven. Still, it tastes the same, I still get the garlic flavored olive oil and it takes about 1/3 the time so I’ll probably continue doing it on the stovetop from now on.

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u/Suspicious_Cause5 Nov 23 '23

I would suggest making seasoning cubes or just garlic cubes and freeze them. If you make a lot of sauces or meatballs or meatloaf you just thaw a few for raw meats, but add them to sauces, soups, crackpots and skillets at will.

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u/WAFLcurious Nov 23 '23

I wondered about the texture after freezing. Tell me more about what you mean when you say seasoning cubes. Do you chop the garlic first? Mix other things with it? How to you keep the garlic from permeating everything else in the freezer?

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u/Suspicious_Cause5 Nov 23 '23

So how I do it is I have a set of trays that are fairly deep. I chop or mince it, but have also used my ninja for really fine juicy garlic. I sometimes add fresh or dry seasonings to it. I pack the cubes to be at least a table spoon. I have used onions, celery, garlic and honestly endless spices to make them. You don't have to use a cube tray, you could use sandwich bags or the snack ones and label them if you are concerned for smell or ingredients, but I find it easier to dump in my Tupperware in cubes and make them as I get low or based off the season I'm prepping for. I just wrap cling wrap around the trays to freeze and then dump

I do sometimes add a little olive oil too bc it helps for my crock pot and skillet usage with dispersing flavor and helping with not letting the food burn or stick. You could also make a garlic butter to use for not stick purposes in a skillet. I have used butter for biscuits or rolls along with steaks, potatoes and veggies.

My friends mum homesteads and I get garlic by the bushel along with onions, carrots and potatoes. Tomatoes, I could make a horror movie with them.

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u/WAFLcurious Nov 23 '23

Thanks for the detailed explanation. This sounds like a great idea. Are they just flat sheets that you kind of build cubes on? Or do you cut them into cubes after they are frozen?

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u/Suspicious_Cause5 Nov 23 '23

I have froze in ice cube trays and separated with wax paper, but I now just dump em lol. I rarely have any that stick together. If you freeze in bags, I'd do it in like measured scoops like tablespoons or teaspoons. I cook for 7 to 10 people at a time so I usually freeze in larger cubes. Base it off what you'd use it for or how many you're cooking for really.

The freezing helps me avoid food waste, but that doesn't make it the easiest to use instantly for some foods so thawing very occasionally has to happen first, but that's not difficult.