Melissa Darabians White Chili With Quick Roasted Garlic Recipes

Steps:

• In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat. Stir occasionally to keep the garlic from drying out. In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and Parmesan.

Steps:

• Brown ground beef and drain excess fat.
• Add the onion and bell pepper to the ground beef and saute until the onion is translucent. Add the Worcestershire Sauce.
• Add the garlic and olive oil. Mash the garlic with a fork. (I roast a bulb of garlic at a time. Just peel the cloves, wrap in aluminum foil, add a few drops of oil oil, and bake for 30 minutes at 350 degrees. I store the roasted garlic in olive oil in the fridge.).
• Allow to saute for a minute or so. Add the kidney beans and tomatoes. I usually rinse out the tomato can for the water.
• Add chili powder, salt, black pepper, and red pepper flakes (optional) to your taste.
• Simmer for ten minutes.

Steps:

• Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
• When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
• While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
• When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
• Serve with more red-pepper flakes, black pepper and Parmesan.