Roasted Garlic

To start off my blog, I really want to focus on some basic ingredients that I call “building blocks.” These are things that a lot of people buy instead of hand-make, because they don’t realize how easy it is to use fresh ingredients to create the same product in a higher quality and with less added sodium, sugar, etc. When you have the option to make it by hand or buy it, I like to go with the former. It creates a mindful cooking experience and has all the benefits mentioned above.

Roasted garlic is like the ambrosia of the vegetable world. It is slightly sweet, with a richness and almost creamy texture that is just to die for. Roasting takes out most of the "bite" that is normally associated with garlic, making it perfect for eating on its own or for sprinkling onto pizza.

I see a lot of roasted garlic how-tos out there that call for tons of olive oil, and let me say: not necessary. Garlic doesn't need oil to be roasted, and taking away the oil doesn't impact the flavor or texture whatsoever. I personally only ever roast my garlic plain, absent of oil, simply because it 1) costs less money and 2)isn’t as greasy.

 
Oil-Free Roasted Garlic
Requires: Aluminum Foil, however many heads of garlic you want, a baking pan, an oven.

Directions:

1. Preheat oven to 375F.
2. Meanwhile, use your finger and rub the outside of the garlic head so that any loose skin comes off. Just the white, dry parts-- you don't need to actually peel it, just give it a good rub.
3. Slice off the very top of the garlic head (where the pointy tops of the garlic poke out).
4. Cut squares of aluminum foil large enough to fit around your garlic heads. Put each head of garlic in the center of a square, and bring the edges together in the middle to seal (almost like a Hershey’s Kiss).
5. Put the garlic packets on a baking pan, and cook for 1 hour. Turn off oven, let garlic sit in there 10 minutes, pull the garlic out, and let it cool enough to touch. Then, just gently squeeze each clove that is trapped in the skin, and it will pop right out.

Broccoli-Basil Pesto

To start off my blog, I really want to focus on some basic ingredients that I call “building blocks.” These are things that a lot of people buy instead of hand-make, because they don’t realize how easy it is to use fresh ingredients to create the same product in a higher quality and with less added sodium, sugar, etc. When you have the option to make it by hand or buy it, I like to go with the former. It creates a mindful cooking experience and has all the benefits mentioned above.

Confession time: I personally love the taste of store-bought pesto, but I hate all the oil and the sodium. So, I became determined to create a pesto recipe that had all the flavor with some healthy benefits. This is a quick, simple, and healthy pesto that is packed with the fresh and bright flavors of summer.

Lemon juice and salty Parmesan bring in a hint of complexity. Also, by using steamed broccoli and mixing that in with the basil, there are health pros (such as vitamins C and A, fiber, and calcium) that are added while giving the pesto body and flavor.

Broccoli-Basil Pesto

Makes about 1c.       Serving Size: 2tbl

Ingredients:

• 2 cloves of garlic
• 2c. basil
• 1c. broccoli florets, steamed, cut into chunks
• 1 oz (about 1/4c) grated Parmesan
• 2tbl extra virgin olive oil
• 2 tbl to 1/4c. no salt added vegetable broth (depends on consistency desired)
• 2tbl lemon juice
• 1tsp salt
• 1/2tsp pepper

Instructions:

1. In a small saucepan, bring about 1/2c. of water to a boil. Once boiling, place the garlic in the water and cook for 2-3 minutes (this makes the flavor less intense). Remove garlic from the water, and let sit for about 3 minutes. Then, grate it like you would grate cheese.
2. In a food processor, pulse the grated garlic, basil, broccoli, and Parmesan. Once broken up, slowly pour in the olive oil, broth, and lemon juice with the processor on until desired consistency is reached. Add salt and pepper, and pulse to incorporate.
3. Put over anything you need pesto for, and enjoy the flavor and health benefits!

Fire-Roasted Tomato Marinara

To start off my blog, I really want to focus on some basic ingredients that I call “building blocks.” These are things that a lot of people buy instead of hand-make, because they don’t realize how easy it is to use fresh ingredients to create the same product in a higher quality and with less added sodium, sugar, etc. When you have the option to make it by hand or buy it, I like to go with the former. It creates a mindful cooking experience and has all the benefits mentioned above.

I honestly don't understand why anyone would buy canned tomato sauce anymore. As easy as it is, this is pretty much just as simple. You avoid tons of unwanted sodium and sugars, too. This marinara is still full of rich, deep flavors. You can control how chunky or smooth it is by blending it, making it perfect for pasta, pizza, or dipping.

If you’re still not sold, here’s another bonus: It only needs five ingredients.

Fire-Roasted Tomato Marinara

Yield: 4 and 1/2 cups (not blended)

Ingredients:

1. 1 (14.5-oz) can of diced fire roasted tomatoes
2. 1 (14.5-oz) can of no salt added diced tomatoes
3. 1 (14.5-oz) can of plain tomato sauce
4. 1tsp. balsamic vinegar
5. 1/2c. roughly chopped basil

Instructions:

1. Pour the contents of the three cans into a medium saucepan. Add vinegar.
2. Over medium-high heat, bring to a boil. Add basil and simmer for 10 minutes, allowing the flavors to cozy on up together.
3. Let cool. 
4. In a blender or food processor, blend to desired smoothness.