Tag Archives: garlic

Roasted Garlic – Dishes That Are Better Because Of It

Roasted Garlic - the byproduct of making garlic infused oil


The other day I was asked “What do you do with all of the roasted garlic from the Infused Garlic Oil recipe?”  Great question!  For those of you who aren’t familiar with my Roasted Garlic Infused Oil, here’s a brief summary.  The recipe provided here uses 4 to 6 heads of garlic and yields about 3 cups of garlic infused oil, and lots of roasted garlic cloves. The garlic oil is easy to use.  Just use it in place of regular olive oil any time you want to impart a little garlic flavor in a dish.  However, all of those roasted garlic cloves don’t get used up quite as easily.  After a little surfing I was able to find several recipes that call for a respectable amount of roasted garlic. Here they are for your enjoyment!

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Mushroom Garlic Soup

A bowl of mushroom garlic soup


Do you like mushrooms? Garlic? Soup?  If you answered yes, yes, and yes, then this is definitely the dish for you. This recipe takes the wonderful flavor of mushrooms sauteed in garlic butter and puts it into a soup – a garlic and mushroom lover’s dream!

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A Celebration of Garlic


For anyone who has been following my blog for more than a day knows that I LOVE, I mean LOVE garlic! So in honor of this versatile and tasty bulb, I am dedicating this post to all foods garlic.  Through the last several months I have found others that celebrate garlic as much as I do, so I am sharing their love and my love with you through a variety of recipes, all of which use a respectable amount of garlic.  Cook and Enjoy!
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Cold Asparagus and Garlic Soup

Cold Asparagus and Garlic Soup #asparagus @MJsKitchen


When the weather starts warming up, I switch from hot soups to cold soups because they make a refreshing summertime lunch. One of my favorite cold soups is asparagus; so when I saw cheap over-size asparagus spears the other day, I knew what I wanted to make.  However, you know how things change once you get in the kitchen.  After chopping a clove of garlic to add to the sauteing onions, I decided to just add the whole head of garlic. After all, one can never get enough garlic.

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Capellini, Garlic, Lemon and Egg Pasta

Angel Hair pasta with preserved lemon, garlic, and topped with egg. #recipe #pasta #preservedlemons @MJsKitchen


I’m sure we all have our ridiculously easy dishes that we can fix on a lazy night in the kitchen or when we dine alone.  This Capellini with lemon, garlic and an egg is one of mine.  The most time-consuming part of the process is cooking the pasta and since it’s capellini (angel hair), it doesn’t take any time to cook once the water comes to a boil. The veggies can be chopped and sauteed by the time the pasta is done and then it’s just a matter of frying or poaching the egg.

I do use those wonderful preserved lemons I keep in the refrigerator, but if you don’t have any, you can always substitute lemon juice and zest, or even better Meyer Lemon and zest.  See my Kitchen Notes for more substitution ideas.

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Cucumber and Cream Cheese Crostini


Last summer I stopped by a friend’s house to pick some fresh basil (she had tons!), and she served afternoon tea and cucumber sandwiches.  The sandwiches weren’t much more than a slice of cucumber on bread, but they were so refreshing and tasty. I had never had a cucumber sandwich before then.

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Feta and Roasted Garlic Dip


Remember my Roasted Garlic Infused Olive Oil from a few weeks ago? Well, this is one of those tasty little appetizers that I throw together using the roasted garlic.  Putting a dip together can’t get much quicker than this. Four ingredients and a box of crackers or chips is all you need.
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Roasted Garlic Infused Olive Oil

Roasted Garlic and Garlic Infused Olive Oil mjskitchen.com

If you saw my previous post – Garlic Soup – you’ve gathered that I love garlic. Not only do I put garlic in many, many of my dishes, but I also “feature” garlic in several of them.  I love just smashing a roasted garlic clove on a cracker and popping it in my mouth.  Thank goodness Bobby likes garlic as much as I do!

I used to roast garlic in a stoneware garlic roaster which is always good.  Then one day I experimented with a method to make garlic infused oil and ended up with not only a great bottle of oil, but a jar of some of the best roasted garlic I had ever had! The cloves were more “toasted” than traditional roasted garlic cloves which are softer. The lime steps the flavor up a notch.  I hope you give this a try.  You’ll love both the garlic cloves and the oil!

Once made, if you need some ideas on how to use that much roasted garlic,  here are some dishes that are better because of it.

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Garlic Soup

Garlic soup is a very tasty way to take advantage of the health benefits of garlic.  It’s SO much better than taking a garlic pill!  To make it even healthier, add some sauteed mushrooms to the finish soup.  See the Mushroom Garlic Soup Recipe.

Bowl of Garlic soup with a garnish of parsey

On one of our trips to New Orleans, Bobby and I ate at Bayona, owned by Chef Susan Spicer.  I had a rabbit dish that was absolutely delicious as were all of the other meals that were eaten at our table that night. So you can imagine how excited I got when one of my cooking shows did a short segment on Bayona’s Garlic Soup.  I immediately looked it up on the internet and bookmarked it to make one day.  Well, that day has come.

But – as some of you may already know – I’m not very good at following a recipe, so the soup I ended up with probably tastes different from Bayona’s Garlic Soup. How different?  I have no idea and may never know because this soup was so good that I don’t think I could make it any other way.

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