Roasted Garlic

For a long time, when I was experiencing the low-grade nausea that I refered to in my second post, I couldn't eat garlic, or any spice for that matter.  The smell made me sick, and by the time the meal was ready I couldn't eat it.  But with my improving health that symptom has disappeared....don't know why it was there in the first place...but all I know is that it is gone!  We had dinner one night at Mandy's and she cooked a dish with cauliflower and I got very sick.  This is the only vegetable that I haven't introduced back into my diet...just looking at it in the store reminds me of that night. Sorry Mandy, not your fault.

Garlic is something that I would buy once in awhile when we were having company and a recipe would call for it.  But other than that I would substitute garlic powder or that awful tasteless stuff in a jar that is chopped up and soaking in oil. In the grocery store I would see large bags of garlic and would wonder who would buy that much garlic....the one little clove that I bought would go bad before I finished using it.  Now I buy 3-4 cloves a week!  I love the smell of it cooking, the aroma fills the whole house.

Roasting garlic is absolutely new to me.  The flavor when it is done, is very mild, and not at all like the raw garlic taste that I was used to. If you haven't tried this, please give it a chance.  I am roasting most of my vegetables now and garlic is always a part of the process.  This recipes can be used to mix with vegetables, stirred into mashed potatoes (so good) and spread on a baguette for garlic bread.

http://thepioneerwoman.com/cooking/2008/05/how-toroast-garlic/



picture and original recipe by: http://www.thepioneerwoman.com/