Minced Garlic Paste

We use garlic quite frequently in our cooking, usually without bothering to measure or even use a recipe, so this post may be a bit pointless. However, we're continuing with our experiment of trying the "tubes" in the produce section. This week's purchase was Minced Garlic Paste. Here are some of the ways we used it. We added some to our leftover soup (see above).

We made some simple Garlic Mashed Potatoes - boil some golden potatoes until tender, drain, squeeze in some garlic, mash with butter and milk until desired consistency is reached, then serve warm for dinner.

We tried a new Oriental sauce, which we won't be having again because it was way too potent (1/3 cup soy sauce, and 1/4 hoisin sauce with bits of rice vinegar, fish sauce, honey, water, garlic, ginger and chili pepper). However, it was a way to use up the leftover spaghetti, pork, and vegetables in the fridge, and even some old chow mein noodles from our Chinese takeout.

This next recipe also used some basil paste along with the garlic paste. Just stir into some cooked cabbage and onions. It was quite delicious.

We added the garlic, along with some jalapeno paste, to our beef fajita filling. And with some ginger to sweet and sour chicken.