Easy But, Different Garlic Bread

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EASY BUT, DIFFERENT GARLIC BREAD:

homemade minced garlic (see recipe below)
homemade roasted garlic olive oil (see recipe below)

Tuscan pane bread
cracked salt and pepper

Put the bread in the toaster over for one cycle (I set my toaster to 1 piece of bread, frozen, level 5) it cooks for about three minutes.

Once done, it should be slightly crisp but, not toasted. In this order: put roasted minced garlic onto the cooked bread (your preference to how much you want; I put quite a bit. Don’t forget, once the garlic is roasted it takes on a new non-potent flavor), drizzle olive oil on top of the garlic, then add salt and pepper to taste)

Roasted Parmesan Green Beans

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20140611-230914-83354174.jpg ROASTED PARMESAN GREEN BEANS:

fresh green beans washed and snapped
Parmesan cheese (I used fresh grated)

Olive oil (I used the garlic olive oil recipe below)

Garlic powder

Salt and pepper to taste

Preheat oven to 425F. Coat green beans in olive oil. Sprinkle with garlic powder and minimal salt. Place on cooking dish (I covered them in the oil in the Pan

bake for 10 minutes, take out, shake around, bake for another 5 minutes (I coated with the parm then, put in for the last 5) the recipe says to put it once they are out.

For the original recipe check out: http://www.skinnytaste.com/2011/11/roasted-parmesan-green-beans.html

Oven Roasted Garlic and Garlic Olive Oil

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GARLIC ROASTED OLIVE OIL:

4 cups olive oil (I used extra virgin)

8 heads of garlic

Thyme sprigs


 

Preheat oven to 300 degrees

Cut the tops of the garlic heads and place in a baking dish, place the baking dish on a cookie sheet to catch spills)

 

Pour olive oil on top of garlic heads, place desired amount of thyme on top of the olive

cover with foil, place in oven for 45 minutes (I did a little longer and let the oil cool with the garlic heads in it)

Once done, use tongs to place garlic heads onto a plate with paper towel to drain.

strain the olive oil in a fine mesh strainer, pour into a bottle/olive oil pourer to store (no need to refridgerate)

Then, you can simply pinch all the garlic out of the shells (I squeeze them directly into a food processor)

Mince the garlic (if it looks dry, I add minimal olive oil)

Finally, place into a container in the fridge and enjoy your clean eating garlic!!

For the original recipe check out: http://www.howsweeteats.com/2013/02/homemade-roasted-garlic-oil/#_a5y_p=1022272