I posted a photo of a foil boat full of grilled garlic on my Instagram (@the3LLLs) a couple of weeks ago – but now that I’ve used it nearly 5 million different ways, I thought I’d write a quick post about it.
I don’t know why I don’t grill/bake/roast garlic more, it’s so versatile. The flavor is that of a sweet garlicky roasted flavor, but much more mild that firmer or less cooked garlic. It can take on tastes of additional seasonings or oils, not to mention it has a lot of health benefits. Some can’t tolerate a lot of garlic, (most likely because its high FODMAP), but if you can, get it!
I happened to have the rest of a large bag of peeled garlic in my fridge that I knew I wouldn’t be able to use up before it spoiled, so I threw it on the grill.
Black Truffle Coconut Sugar Grilled Garlic
Peeled garlic cloves (not trimmed on the ends)
Drizzle black truffle oil
Fresh cracked black pepper
Raw coconut sugar
Create a foil boat and dump the garlic in, drizzle with the oil, generous fresh ground black pepper and top with raw coconut sugar. I did not mix – thought I’d see what would happen with the heat from the bottom caramelizing the sugar, it was YUMMO. I ate a substantial portion by itself right off the grill, have tossed it into a veggie/egg scramble, smashed it on a burger, tossed it cold into a salad, used it as a [paleo] pizza topping, and smeared it on a baked [paleo] pizza crust.
Super Bowl Sunday, it’s tradition for Seth and I to make a bunch of yummy food and enjoy watching the game together, eating leftovers for the upcoming week – which we haven’t been able to do in several years because of his Sea Duty schedule. In keeping with tradition, with Seth on deployment for this year’s Super Bowl, I decided to make a bunch of yummy appetizer type foods, some old family recipes I paleo-fied and cleaned up the ingredients, and one recipe I created from ingredients I had on hand. I’ll post all of them, but this is the recipe I created, as I’m on a quest to use all food we have in the house, so we don’t have to waste any when we move. Freezer clean-out happening over here.
Garlic Chili Turkey Meatballs
1 lb package ground turkey
Diced red onion
Fresh ground black pepper
2 TBSP coconut flour
1 can coconut milk (I use natural value)
1 TBSP coconut oil
1/3 cup garlic chili paste
Mix the ground turkey, diced red onion, sesame seeds, black pepper and coconut flour well with your hands to incorporate all of the ingredients. The texture of the ground turkey I had was a little different and needed something to dry it up a bit, hence the coconut flour. This may be an optional ingredient for you. Once everything is mixed, form into bit size meatballs and place directly into crockpot or slow cooker, turn to high heat and cover. Let the meatballs cook until clear juice is coming out of them, add the coconut milk, coconut oil and garlic chili paste, and reduce to medium heat. Let simmer, stirring occasionally to mix the sauce. People always ask if things I make with coconut milk/oil or flour taste “coco-nutty,” and the answer is always no.
They were really good plain, reheated well, and also very tasty paired with some blue cheese for breakfast one morning!
This was my very first attempt at making a “paleo” cream sauce, without dairy! I totally winged it…and it was fabulous not to mention easy. Put it on eggs, steamed veggies, zoodles (or any other vegetable noodle), paleo biscuits, meat, seafood, etc.! I suppose you could eat it as a soup too, it’s rich. It’s very versatile and keeps well.
Avocado Cream Sauce
2 cans coconut milk
1 1/2 avocados
6 garlic cloves, chopped
1 pkg baby crimini mushrooms, chopped
2 TBSP garlic powder
Ground black pepper
Himalayan pink salt
Add the 2 cans of coconut milk to a saucepan and heat over medium heat. Add the 1 1/2 avocados (I would’ve added 2, but the 1/2 of the 2nd avo was no good), and let the avo soften in the heat for a few minutes. With an immersion blender, blend the avocados into the coconut milk – took about 3 minutes. Add the garlic cloves, and all spices. Saute over medium heat for 15-20 minutes continuing to stir then add the chopped mushrooms. Continue sauteing over medium heat until the mushrooms are soft to your liking (I don’t like mushy mushrooms, but it’s taste/texture preference here).
Tip: If you use a quality coconut milk, you won’t taste any coconut 😉
First, I put it on my zoodles – which, don’t really look like “zoodles” because the gargantuan zucchini didn’t exactly want to work with my spiralizer. Haha. There was zucchini flying everywhere and puppy Lucy was happy about that.
So…remember that time when Seth was at sea and I tried to light the grill and almost blew myself up? Me neither. But I feel like my grilling skills are improving.
I decided last Saturday I’d try again. Grill lighting, went perfect, but even better was the food (crazy to think this is all for me, hahahaha). But hey, I’ve been eating leftovers for lunch and breakfast all week long…which makes life a whole lot easier. Plus, I get to be outside on a Saturday evening in my backyard (which is newly landscaped), with my awesome next door neighbors and their amazing kids! Sounds like a win for me 🙂
I grilled 4 veggie boats: 1 with purple potatoes, white onion and garlic; 2nd with eggplant and carrots; 3rd with tri-color peppers, mushrooms and garlic; and last, I decided to put the rest of the large bag of whole garlic cloves I had into it’s own foil boat and see how it came out. Hands down, the garlic became so sweet and slightly charred, I can’t wait to do that again. It also was really good smeared on my steak!! So I ate all of that, that night. Ooops.
I also grilled a prime filet from a local butcher shop, Iowa Meat Farms (shout out for Iowa, my home state that I miss dearly!). I complimented that with a side of grassfed butter for “sauce.” Don’t fear the fat.
Carnitas happen to be one of my favorite meats, so I bought a giant pork butt over the weekend, and made them in the crockpot yesterday. I put about 1/2 cup coconut aminos, 2 loosely chopped white onions, a bunch of whole garlic cloves, about 6 bay leaves, sea salt, black pepper, juice of 1 lemon, juice and zest of one orange. I brought it to a boil, then turned it down and let it simmer all day for about 8 hours. I flipped 1/2 way through. Then I pulled it out and shredded it, saved the bone to make more bone broth, and bottled the broth to drink (NOM!). Didn’t waste a thing.
I have limes, cilantro, diced white onion and avocados on hand. In addition, I eat carnitas plain, on top of salads, with overeasy eggs, etc.! Now we have meat for the entire week!