880039a@aucs.acadiau.ca (Katherine Astels) (04/23/91)
Here are two recipes that use lots of garlic that I really like. This will be my last posting to this group since I'm graduating, I hope to be back once I have a job but they're no guarantees! Garlic Soup =========== 3 HEADS garlic 3 tbsp olive oil 7.5 cups water 1/8 tsp saffron pepper 3 slices whole-wheat bread, cubed Olive oil 2 tbsp finely chopped fresh parsley Break garlic cloves from heads. In a small bowl, cover garlic cloves with boiling water. Let stand 3 mins. Peel. If cloves are big, cut in half. In a large saucepan, heat 3 tbsp olive oil. Add garlic cloves. Cook 2 - 3 mins. Add water and saffron. Season with salt and pepper. Simmer 1 hr. Cool. In blender, process soup in batches until smooth. In a medium skillet, fry bread in olive oil until crisp and brown. Reheat soup. Pour in warm bowls. Top soup with croutons. Sprinkle with parsley. Makes 6 servings. Per serving: 225 kcal/3g protein/19g fat/12 g carbohydrate/3g fiber Garlic and Oil Pasta Sauce ========================== 1/4 cup olive oil 15 large garlic cloves, chopped 1/4 tspn hot red pepper flakes 1/2 cup finely chopped fresh parsley salt lots of freshly ground black pepper 1/4 cup freshly grated Parmesan cheese (I leave this out and it tastes great) Heat oil in skillet. Add garlic, pepper flakes, and parsley and cook until garlic is tender, about 4 mins. Stir in salt and pepper and toss with hot pasta in a serving bowl. Mix in cheese, if used. Serves 4. Recommended pasta: 3/4 pound spaghetti or spaghettini Kate Astels P.O. Box 835 Internet: 880039a@AcadiaU.CA