1. Garlic and red pepper paste.
Preheat the oven to 350 ℉. Remove the outer layer of skin from the garlic bulbs while leaving the bulbs alone. Cut each garlic head in half and place in an oven-proof dish large enough to hold all 10 of them. Pour the olive oil over the flesh that has been exposed. Season the garlic with oregano and a pinch of salt and pepper. Cover securely with foil and bake for 1 1/2 to 1 hour, or until very soft. Allow cooling for a few minutes before removing the cloves from their husks and any remaining oil from the baking dish into a basin. Add the red pepper and mash it up a little, then taste and adjust the seasoning if necessary. Transfer to a jar, making sure there are no air pockets, drizzle with olive oil, and cover with the lid. Store it in the fridge.
2. French fries seasoning
Ingredients
2 tbsp salt
1 tbsp dry minced garlic or garlic powder
1 tbsp dry minced onion
2 tsp dry chilli flakes
2 tsp oregano
1 1/2 tsp sugar
In a food processor, combine all of the ingredients and pulse until the seasoning is a powder.
Serve on french fries.
3. Skinny breakfast sausage
Ingredients
1 pound lean ground turkey or chicken (hormone and cage free recommended)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper freshly ground
1 teaspoon dried sage
1 teaspoon crushed red pepper flakes more or less to taste
1 teaspoon dried oregano
kosher or sea salt to taste
In a large mixing basin, combine all of the ingredients. To make sausage patties, adjust the size and thickness to your liking. I normally get approximately 8 patties out of each batch. Uncooked patties can be stored in the freezer for up to a month.
In a large nonstick skillet, fry patties on both sides until golden brown and cooked through.