One of my biggest gripes in the kitchen is garlic skin & onion skin. I hate how it gets stuck to everything. It’s soooo hard to remove!!! I know it’s worth the effort….. but gaaaaaaahhhhh! Get it off my cutting board & fingers. And why is it stuck to my knife??? Total pet peeve of mine. Fret no more!
Drum roll please….
Favorite Trader Joe’s Item #2: Premium Peeled Garlic
One of the newest additions to my Trader Joe’s cart has been their pre-wrapped garlic. This trio of garlic is tightly sealed and shares a little bag with at least 4 other trios. I wonder how they come up with three….. What if I only needed two or one? Either way, I find something else to put garlic in that day. When I made butternut squash soup the recipe called for only two cloves. I used three and it tasted great. How could one extra clove really ruin something? Maybe if you are a raw garlic eater?
So here’s a recipe a good friend shared with me. It’s called garlic-ginger spread. It will cure your cold/ailment with the fighting power of garlic and ginger. You might also have the taste of garlic in your mouth for awhile, but believe me it’s worth it.
How to make it:
- Melt 1 stick of salted butter
- Grate a large knob of ginger (at least 3 inches)
- Chop & mince 6 cloves of garlic (just 2 packages of the tjs kind!)
- Stir in some Sriracha sauce (about 2-3 heaping squirts- depending on how spicy you like your food)
- mix all together!
You can use it when the butter is melted, or when it hardens up! Works both ways.
What it Looks Like:
Many Uses:
-Spread liberally on toast- devour (this is the main way I consume it)
-Smear on top roasted chicken & let the butter melt
-Mix with eggplant & put that on top of toast!
-Toss in steamed broccoli
-Rub it inside your favorite sandwich
-Mix it in some mashed potatoes or rice
-Throw some in while you’re stir frying…..
***I made some last night because of my horrendous cough, and I’m already starting to feel better. It’s not something I feel guilty about eating because I know it will do more good than harm. ***
