Because I'm Terrible at Scrapbooks

Cooking 101: Put the Jarred Garlic Down


Let’s discuss food today.

And life lessons.

Like- life lessons of essential cooking know-how.

After our Memorial Day weekend of indulgences, my sister and I decided we should probably end our trip on a good note.

You know, to sort of set the tone for the coming week of healthfulness?

P made a delicious batch of quinoa, which inevitably got me back on my quinoa kick.

Which means I’ll probably be eating it for like the next month straight.

I make this recipe for my lunches a lot, and figured I would share it with you today.

Because, as I previously stated, I am on a quinoa kick and am having it for lunch this week.

I even modified it based on yummy trick P shared with me.

Shouldn’t the big sister be teaching the little sister?

Never mind.

And honestly? It’s not even a “trick.”

Tricks are fun things you see on Pinterest (which I’m still avoiding, by the way).

This was more of a Cooking 101 lesson.

So, I’m 30 years old and never (yes NEVER) purchased a whole head of garlic until the weekend before our Memorial Day trip.


It’s true.

How un-30.

And lame.

Am I really that unadventurous!?

If adventurousness is gauged by garlic purchases, than yes.

Yes, I am totally unadventurous.

Rather than buying garlic in its whole form (you know, since I’m such a fancy, gourmet cooker), I’ve always gone the lazy way:


Hey- don’t knock it.

It’s made by a guy named Chef Cuisine.

It’s gotta work. It’s who he IS!

I guess.


However P, in all her 23-year-old glory, convinced me there is something magical (yes, magical) in buying a head of garlic.

Because she’s adventurous like that.

So adventurous that she roasted it.

All by her freaking self.

And I realized what a spoiled brat I’ve been for never taking 5 minutes to slap some oil on a head of garlic and do the same.


Jarred garlic.

Who the heck do I think I am!?


Today we are going to roast garlic.

And I realize this is a no brainer for ALL of you, and this post has absolutely no useful value to you-

But I urge you to keep reading anyway.

Because this recipe is tasty and filling, but still light.

Plus you’ve already read a ton, so just finish the job.

If you’re like me and have never gotten adventurous and have continually resorted to buying premade crap, strap on your big girl pants.

It’s about to get nuts over here.

Preheat your oven to 350

Take a head of garlic, and peel away the outer layers of the bulb, leaving the skins on the individual cloves intact.

Take a sharp knife and carefully slice off the top so you expose the individual cloves of garlic.



Brush the exposed cloves with a little olive oil.

Wrap in foil.

Place on a cookie sheet.

Place in the oven, set your timer for 45 minutes, and walk away and do something adventurous for a few minutes.

Like water your plants,

or challenge your mom to a game of Words with Friends

or maybe even paint your toes.

You are so wild!

Okay, now that you’ve done something thrilling, it’s time to make your quinoa.

Which is super easy and fast.

Because you can use your rice cooker.

Just cook a box in your rice cooker with two parts water to one part quinoa and you are all set.


If you don’t have a rice cooker, just cook according to box directions.

While that is cooking, sautee 1 large red pepper and an 8 oz. packet of sliced fresh mushrooms in ½ TBSP of coconut oil until they are soft.



By now your garlic should be nice and soft and ready to take out of the oven.


Gently press the cloves out, and add to the veggies. Give a good mash, and mix well.


Add salt and pepper to taste, toss into the quinoa, and pat yourself on the back. You freaking just mastered the most elementary kitchen lesson at 30 years old.

Bravo, Brittny. Bravo.


1 head garlic
1 package cooked quinoa
1 tablespoon coconut oil (part for the garlic, the other part for sautéing)
1 large chopped red pepper
1 8 oz package chopped mushrooms
Salt & pepper to taste

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brittny I'm B-Love. Lover of God, my husband Will, my doggies, OU football, weight training, plyometrics healthy eating (mostly!), peanut butter, and all things health related. Buckle up and get ready for my constant embarrassing moments, health and fitness tips,and my effort to rely on Christ while living life in the real world. Follow me on Feedly! Sign up for monthly emails at!

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