Garlic Press- Must Have Kitchen Gadget
I’ve got to admit, I’m pretty sure I own every kitchen gadget on the face of the planet. Potato ricer? Yup, got that. Panini maker? Oh yeah! Veggie spiralizer? Yes, I certainly have one of the those and it’s still in the box and will probably stay like that forever. While I agree that a lot of these gadgets are unnecessary, the one that I absolutely love and will never give away is my garlic press.
Why A Garlic Press?
Why is the garlic press so handy?
You don’t have to peal the garlic. You just put the whole garlic piece into the press and then squeeze. Yes, you have to remove the leftover peel before squeezing another clove, but that’s easy, if you ask me. I suggest just taking a sharp knife and fishing it out.
Some of you may think it’s easier to just peel and chop the garlic by using a knife. And I admit that process probably takes roughly the same amount of time, but what makes a garlic press a must have is it saves your hands from smelling like garlic.
I abso-freaking-lutely hate garlic hands. Once your hands smell like garlic, the scent follows you everywhere. It stays there for days even after washing your hands and/or showering. It’s a powerful smell.
Don’t get me wrong I love the smell of garlic but just not on my hands – all day, every day. So, if I’m making a quick Caesar salad or pot of chili (recipes below), my garlic press is my go-to gadget.
Vegetable chili is one of my favorite winter foods! Hearty, full of flavor, and truly satisfying.
- 2 tablespoons oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 carrots diced
- 2 garlic cloves minced
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- ½ teaspoon coriander optional
- 1/8 teaspoon cayenne optional
- Salt and pepper to taste
- 1 (28 ounce) can whole or diced tomatoes
- 1 can black beans drained
- 1 can white northern or navy beans drained
Heat oil in large pot over medium heat. Add the diced onion, bell pepper and carrots. I would add a sprinkling of salt. It helps the onions release liquid, so they don’t burn as they cook. Saute for about 10-15 minutes or until the onions become tender. Add the minced garlic and continue cooking for 1-2 minutes. Add the seasonings and continue cooking for 1 minute. Add the beans and tomatoes. If you use whole tomatoes, take your mixing spoon and push down on the tomatoes so they break down a bit. Just a warning – they will squirt! Bring to a low boil, reduce heat and simmer for 45 minutes. Taste for seasoning.
- Serve with sour cream, cheddar cheese, and saltines.
Caesar Salad Recipe
This dressing is so easy to make and actually quite versatile in use. You can pour it on a bed of greens, drizzle on grilled meat for fish, use as a dip with bread, or mix in with pasta for a cold pasta salad.
- 1 clove garlic, minced
- 1 egg yolk
- 2 tbsp red wine vinegar
- 1/3 cup good olive oil
- 1 tbsp Dijon mustard
- 1/3 cup parmesan cheese I use Kraft
- 1 squeeze of anchovy paste About 1-1.5 tsp - You can add more or less depending on personal preference
- Salt If needed - This dressing can run salty so taste before adding salt
- romain lettuce, mixed greens, or spinach
In a bowl, combine all ingredients. Use a whisk so the ingredients get fully incorporated. Use immediately or cover and refrigerate for later use.
So, after use, I take out the garlic peal, do a quick wash with my sponge and put it into the dishwasher. It holds up great in the dishwasher, which is a huge bonus. Ian and I have had ours for years and no rusting or other issues have resulted in weekly use.
They really aren’t expensive either, most ranging in price from $9-12, which is a total steal, if you ask me.
So, if you’re looking to expand your kitchen gadgets or need to give a gift, I’d suggest the garlic press. Your hands will thank you later.
hi, I'm leslie
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