Help! What to do with all this peeled garlic

Mrs S · 02-02-2013, 02:26 PM

I bought a giant 3lb bag of peeled garlic at Costco for a fantastic price. However I'm running out of ways to use it. I'm freezing some but still have a pound I'd like to use up. So far I've made roasted garlic hummus, beef(less) burgundy, caesar dressing and pesto. Any other ideas that are low carb?

Thanks!

Perdita · 02-02-2013, 02:34 PM

Google "chicken with 40 cloves of garlic" (really). Pretty classic dish, you'll find lots of variations.

LastRick · 02-02-2013, 04:03 PM

Pickle it. Seriously.

You can google around for a recipe but basically it's going to be something like garlic, water + apple cider vinegar, cloves, peppercorns, salt, splenda, other spices into a pot; boil for a few minutes and stick in a jar in the fridge. I let it sit for a few weeks and then just eat them with a spoon.

Delicious.

dianafoot · 02-02-2013, 04:33 PM

Oh man, I sometimes roast 20-30 cloves in the pan with a chicken. It becomes soft and sweet and caramelized and you can spread it on bread like butter. I probably use 10 garlic cloves a day, usually crushed and sauteed for things like brussel sprouts or crushed and smeared on chicken or fish before cooking.

If you saute crushed garlic in a pan with a little olive oil until it turns golden, you can put it on a salad instead of bacon bits or croutons. It is amazing. That is, if you don't eat it all before you can get it to the salad plate.

drjlocarb · 02-02-2013, 05:28 PM

Spread on bread????

Surely you jest.

greybb1 · 02-02-2013, 05:59 PM

Quote:

Originally Posted by drjlocarb

Spread on bread????

Surely you jest.

Nope, she's not jesting! Roasting it (I coat it in olive oil and wrap up in foil) mellows out the taste and you don't get that sharp bite that you do from raw garlic. It's pretty much the difference between raw onions and caramelized onions used in Onion Soup.

Charski · 02-02-2013, 07:25 PM

Oh it's AWESOMENESS roasted til soft as buttah and then spread on bread. You can't beat the sweet garlicky goodness that way!

As for the peeled cloves, I just stick the whole bag in the freezer and pull them out as needed. They last a good long while in there if you make sure to press out as much air as possible while resealing the zip top.

dianafoot · 02-03-2013, 04:23 AM

Getting a three pound bag of peeled garlic at a good price might just tip me over the edge into joining Costco!

Mrs S · 02-03-2013, 08:00 AM

Quote:

Originally Posted by dianafoot

Getting a three pound bag of peeled garlic at a good price might just tip me over the edge into joining Costco!

I'm finding that my costco memebership is invaluable for low carbing. The pricing on eggs, produce, cheese, HWC and bags of nuts makes it pretty much pay for itself in no time.

Mrs S · 02-03-2013, 08:03 AM

Thanks for the suggestions. I don't eat bread though I loved roasted garlic spread on it dearly, especially with a little brie. I'm thinking of making a carmelized garlic and goat cheese tart with a hazelnut crust. That should use up a nice chunk of it.

greybb1 · 02-03-2013, 12:05 PM

Quote:

Originally Posted by Mrs S

Thanks for the suggestions. I don't eat bread though I loved roasted garlic spread on it dearly, especially with a little brie. I'm thinking of making a carmelized garlic and goat cheese tart with a hazelnut crust. That should use up a nice chunk of it.

please let us know how it tastes then share the recipe.

it sounds wonderful. I love garlic, I love goat cheese and i love hazelnuts.

ladeeda · 02-04-2013, 02:27 PM

Make Garlic Pizza...don't know a good recipe....does anyone else?

sherrymyra · 02-06-2013, 06:48 PM

Question on freezing the peeled garlic. When thawed what is the texture like? Can you still use it in a garlic press like fresh garlic?

flatferenghi · 02-07-2013, 05:07 AM

at SHOPRITE, I could not use it fast enough. it turned rancid on me. I am buying much smaller quantities and unpeeled. I also use minced garlic most of the time. but sometimes I like to use the real deal as it were. Garlic cloves do a better job of keeping out the vampires than the dry sprinkle version. Love & Profits: FLATFERENGHI

tofucheez · 02-07-2013, 05:49 AM

I was wondering if the prepeeles whole cloves are as pungent as fresh raw garlic. I have been tempted many times by that big bag at Costco, but was afraid the cloves might not have as much punch. What do you guys think?

flatferenghi · 02-07-2013, 07:36 AM

i would get them again, but in a smaller quantity. FF

tofucheez · 02-07-2013, 06:07 PM

Thanks FF--I go through loads of garlic so the quantity isnt a problem. Just didn't want it to be "tame"garlic!

BTW, may I ask what your screenname means?

02-02-2013, 02:26 PM	#1
Mrs S Senior LCF Member Join Date: Aug 2012 Location: NC Posts: 330 Gallery: Mrs S WOE: LCHF Vegetarian + Eat Stop Eat Start Date: 8.13.12	Help! What to do with all this peeled garlic I bought a giant 3lb bag of peeled garlic at Costco for a fantastic price. However I'm running out of ways to use it. I'm freezing some but still have a pound I'd like to use up. So far I've made roasted garlic hummus, beef(less) burgundy, caesar dressing and pesto. Any other ideas that are low carb? Thanks!

02-07-2013, 05:07 AM	#14
flatferenghi Way too much time on my hands! Join Date: Nov 2007 Posts: 13,803 Gallery: flatferenghi	i once bought a jar of peeled garlic cloves. at SHOPRITE, I could not use it fast enough. it turned rancid on me. I am buying much smaller quantities and unpeeled. I also use minced garlic most of the time. but sometimes I like to use the real deal as it were. Garlic cloves do a better job of keeping out the vampires than the dry sprinkle version. Love & Profits: FLATFERENGHI

02-07-2013, 07:36 AM	#16
flatferenghi Way too much time on my hands! Join Date: Nov 2007 Posts: 13,803 Gallery: flatferenghi	the pre-peeled were garlicky enough for me. i would get them again, but in a smaller quantity. FF

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02-02-2013, 02:34 PM	#2
Perdita Senior LCF Member Join Date: Feb 2008 Posts: 259 Gallery: Perdita Stats: 215/150/150 WOE: LC/IF	Google "chicken with 40 cloves of garlic" (really). Pretty classic dish, you'll find lots of variations.

02-02-2013, 04:03 PM	#3
LastRick Junior LCF Member Join Date: Oct 2012 Location: North Carolina Posts: 47 Gallery: LastRick Stats: 245/193/192 WOE: HFLC (+ IF) Start Date: July 2010	Pickle it. Seriously. You can google around for a recipe but basically it's going to be something like garlic, water + apple cider vinegar, cloves, peppercorns, salt, splenda, other spices into a pot; boil for a few minutes and stick in a jar in the fridge. I let it sit for a few weeks and then just eat them with a spoon. Delicious.

02-02-2013, 04:33 PM	#4
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 913 Gallery: dianafoot	Oh man, I sometimes roast 20-30 cloves in the pan with a chicken. It becomes soft and sweet and caramelized and you can spread it on bread like butter. I probably use 10 garlic cloves a day, usually crushed and sauteed for things like brussel sprouts or crushed and smeared on chicken or fish before cooking. If you saute crushed garlic in a pan with a little olive oil until it turns golden, you can put it on a salad instead of bacon bits or croutons. It is amazing. That is, if you don't eat it all before you can get it to the salad plate.

02-02-2013, 05:28 PM	#5
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,160 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	Spread on bread???? Surely you jest.

02-02-2013, 07:25 PM	#7
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,813 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Oh it's AWESOMENESS roasted til soft as buttah and then spread on bread. You can't beat the sweet garlicky goodness that way! As for the peeled cloves, I just stick the whole bag in the freezer and pull them out as needed. They last a good long while in there if you make sure to press out as much air as possible while resealing the zip top.

02-03-2013, 04:23 AM	#8
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 913 Gallery: dianafoot	Getting a three pound bag of peeled garlic at a good price might just tip me over the edge into joining Costco!

02-03-2013, 08:03 AM	#10
Mrs S Senior LCF Member Join Date: Aug 2012 Location: NC Posts: 330 Gallery: Mrs S WOE: LCHF Vegetarian + Eat Stop Eat Start Date: 8.13.12	Thanks for the suggestions. I don't eat bread though I loved roasted garlic spread on it dearly, especially with a little brie. I'm thinking of making a carmelized garlic and goat cheese tart with a hazelnut crust. That should use up a nice chunk of it.

02-04-2013, 02:27 PM	#12
ladeeda Senior LCF Member Join Date: Nov 2008 Location: Duncansville, PA Posts: 345 Gallery: ladeeda Stats: 265/199/175 WOE: Protein Power, modified Start Date: April 2004	Make Garlic Pizza...don't know a good recipe....does anyone else?

02-06-2013, 06:48 PM	#13
sherrymyra Senior LCF Member Join Date: Jan 2005 Posts: 484 Gallery: sherrymyra	Question on freezing the peeled garlic. When thawed what is the texture like? Can you still use it in a garlic press like fresh garlic?

02-07-2013, 05:49 AM	#15
tofucheez Senior LCF Member Join Date: Dec 2011 Posts: 394 Gallery: tofucheez	I was wondering if the prepeeles whole cloves are as pungent as fresh raw garlic. I have been tempted many times by that big bag at Costco, but was afraid the cloves might not have as much punch. What do you guys think?

02-07-2013, 06:07 PM	#17
tofucheez Senior LCF Member Join Date: Dec 2011 Posts: 394 Gallery: tofucheez	Thanks FF--I go through loads of garlic so the quantity isnt a problem. Just didn't want it to be "tame"garlic! BTW, may I ask what your screenname means?