Recipes for Garlic Chopped

Ingredients

• 200g spaghetti
• 4 cloves of slightly expired garlic, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and red pepper flakes. Cook for 2-3 minutes until the garlic is fragrant and slightly golden.
3. Drain the cooked spaghetti and add it to the skillet with the garlic. Toss well to coat the pasta evenly with the garlic oil.
4. Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese and toss again to combine.
5. Serve the garlic chopped pasta hot, garnished with fresh parsley leaves.

Ingredients

• 2 cups cooked rice
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 cup mixed vegetables (such as peas, carrots, and corn)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves expired garlic, chopped

Instructions

1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add the beaten eggs and scramble until cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the mixed vegetables and stir-fry for 2-3 minutes, or until they are tender.
4. Add the cooked rice to the skillet and break up any clumps with a spatula. Stir-fry for another 2-3 minutes.
5. Add the soy sauce and sesame oil to the skillet. Stir to combine.
6. Finally, add the chopped expired garlic and the scrambled eggs back to the skillet. Stir-fry for an additional 1-2 minutes to heat through.
7. Serve the garlic fried rice hot and enjoy!

Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cloves expired garlic, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• Water (as needed)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap the expired garlic cloves in aluminum foil and roast in the preheated oven for 20-25 minutes, or until soft and golden. Allow them to cool.
3. In a food processor, combine the roasted garlic, chickpeas, tahini, lemon juice, olive oil, cumin, and salt.
4. Process until smooth and creamy. If the mixture is too thick, add water, 1 tablespoon at a time, until desired consistency is reached.
5. Taste and adjust the seasoning if needed.
6. Transfer the roasted garlic hummus to a serving dish and drizzle with a little olive oil.
7. Serve with pita bread, crackers, or fresh vegetables.
8. Enjoy this nutritious and flavorful dip!