Many years ago, there was a time when I worked in a restaurant and I had to prep garlic everyday. Needless to say, it was very difficult to get rid of the garlic smell. I started smelling like garlic all the time only because I touched it. I have used many garlic presses over the years. This one by far is my favorite, and the best part about this garlic press, is that I don’t have to touch garlic! Even when I clean it.
How it works; you place a whole clove of garlic skin and all in the press (unpeeled). Once you get the garlic you need, you use the tool it came with to clean out the holes. One of my favorite gadgets in the kitchen. If you use a lot of garlic in your cooking, this is a must have.
1/2 Cup Olive Oil
1 1/4 Cup Apple Cider Vinegar
1 Tablespoon Oregano
1/2 tsp Thyme
1/2 tsp Black Pepper
3 Tablespoons Honey
1 tsp Salt
1 small clove minced garlic
Thoroughly mix ingredients together in a jar by shaking with the lid on, or use a blender. After it is well mixed, pour over a mixture of your favorite raw vegetables. Marinate covered in the fridge for at least 1 hour. The longer you marinade the better.
Suggested veggies I have used; broccoli, cauliflower, tomatoes, olives, mushrooms, onions, beans, carrots, zucchini, cucumber, bell pepper, asparagus, radishes. Unused marinade will keep in the fridge for 3 months. Marinade can also be used to marinate meat or fish.
This could be considered a mock graham cracker crust, but it’s made of gluten-free Chex® cereal. This crust is a good basic for pies. It’s great that a totally gluten free crust tastes this good.
6 Cups Rice Chex® cereal (once crushed will be about 2 1/2 cups)
1/2 Cup Coconut Butter (or butter substitute)
1/4 Cup Brown Sugar
1/8 Tsp Salt
1/2 Tsp Vanilla
Using a food processor or coffee grinder, these work well to grind up the cereal to a flour consistency. Otherwise if you don’t have one of these kitchen gadgets, you will need to crush the cereal as much as possible (as if you were making a graham cracker crust). Once crushed mix together all ingredients and press into a pie plate.
This crust can be refrigerated and used as a no bake crust. It also works if you bake it. If you choose to pre-bake prior to adding your pie filling, you can bake at 375 degrees for 7-10 minutes.
Cut spaghetti squash in half and scoop out seeds. Place face down in a glass baking dish.
Add 1 cup of water to pan. Place squash cut in half face down. Cover with aluminum foil and place plan in oven. Bake at 375 degrees for 35 – 45 minutes until soft.
Can be served with a variety of different toppings, such as; Olive Oil, Salt and Pepper, or topped with butter and cheese, or topped with your favorite pasta sauce.