Wednesday, November 30, 2011

(D♥A) Roasted Garlic

Dave and I FINALLY got to spend a day together! YEA!!!! It really hadn't been that long since we had gotten to see each other, but it seemed like it had been forever.

We have both been sick for the last few days. Not sure what Dave had had, a bug of some sort that made him feel bad, and I got up with the Flu last Friday morning. I have been nursing a fever, aches, chills and the croupies for days, then it finally turned into bronchitis. So with us both feeling under the weather, I decided to cook us some Roasted Garlic in my wood stove (my source of winter heat).

Garlic is absolutely WONDERFUL for curing all kinds of ails. I know it is probably best when eaten raw, but roasted just really sounded good last night. So I hunted down my tiny little Dutch Oven that I hadn't used since last winter.

To make Roasted Garlic this way, simply take a full head of garlic, roll it around in your hands and slip the outer 'papery' cover off of it, leaving it fully intact. Just the outer stuff, leave the cloves fully covered. Set the entire garlic head in your little cast iron pot (you can wrap it up in aluminum foil instead, but I am trying to get away from using aluminum.).  Then dribble a little of your favorite cooking oil over the head of garlic, making sure it runs down inside, inbetween the individual cloves. You can use most any kind of cooking oil. I have tried several, and I use to mostly use Virgin Olive Oil. But recently I tried it with some Virgin Sunflower Oil and that has most definitely become my favorite for this purpose. The flavor of it just seems to blend so perfectly well with the garlic. Now, put the lid on your Dutch Oven (or wrap your foil up tightly) and set it in the coals (not on the fire). Turn occasionally to keep from burning. Cook time will vary drastically, depending on how hot your fire and coals are.

When the garlic feels soft when you press on it, it is done. Ours took about 30 minutes. But that time can greatly differ either direction.  The cloves then easily peel and you can either scoop out the garlic or squeeze it out. Just be careful, it gets extremely hot and stays that way for awhile. It is then easy to simply spread on bread, crackers or use for whatever you want to use it for (or just eat as is). It spreads like butter and becomes sweet, losing its harsh, sharp, hot garlic punch. I especially like to toss it into my spaghetti sauce. It is also great to blend into your favorite spreads. The uses are endless.

And so are the health benefits! Garlic is an extremely powerful antiviral (the flu is a virus) and powerful antibiotic. In fact, its antibiotic properties have been said to be as effective as many modern prescription antibiotics, just without the side affects. We split this head of garlic last night, and by the time I got up this morning, my congestion had drastically improved. I was able to take far less medicine today, and felt so much better! I should have done this days ago. We had planned on eating it on some 'everything' bread we had picked up, but changed our minds and decided to eat it on some thin tortilla chips I had. It was yummy that way! I think we will be eating this often this winter to keep down our ills. If you have any questions about it, please feel free to ask. And yes, you can do this in your regular oven, too.

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