naturally gluten free -- garlic

How I love garlic. There is something about it that just makes everything better, maybe not strawberry milkshakes but almost everything else. I also love Costco. You put the 2 together and you get me buying a bag with 20 heads of garlic in it at a time. It works great! If you put it in the fridge and store them there they last for the 3 months. BUT if you mistakenly put them in the pantry they will start to go bad. oops... so what to do? I found this "recipe" for roasting garlic in a cook book by Lance Roll, "It's Not Just Camp Food Anymore". Good book. So I thought I would give it a shot.

So I begin...

I started by peeling 5 heads of garlic, it left me with about 100+ cloves of garlic to peel. I was listening to my son do his math so I had some time.

To make it worth your while you want to have at least 2 cups of peeled garlic cloves. I this point I should say that the pre-peeled garlic would be much easier and is recommend.

Then all you do is put them in a sauce pan and cover them with good quality olive oil.

Cook them over medium-low heat until soft. Mine took about a half hour. Don't try to rush this. You want the oil to be infused with the garlic and you don't want the garlic to burn.

What you get is goodness in a pan.

You can store the oil separately and use it on pasta, to saute veggies, as a salad dressing oil, bread dipping...mmm goodness.

The garlic itself has lots of uses also, chop it up and add it to veggies, spread it on toasted GF bread, add it to mashed potatoes, salads, anything you can thing of really. Try it!