Roasted Garic (Everyday Food)

Ingredients
1 pound garlic (6 to 8 heads, depending upon size)
Coarse salt and ground pepper
1/2 cup extra-virgin olive oil

Directions
1.Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).

2.Season garlic with salt and pepper. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.

3.From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container.

Can use for garlic bread or add to mash potatoes

Shrimp with Ginger Rice and Peas (Everyday Food)

Ingredients
4 teaspoons vegetable oil
2 scallions, white and green parts separated and thinly sliced
1 tablespoon minced peeled fresh ginger
1 cup long-grain white rice
Coarse salt and ground pepper
1 cup frozen peas
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Lime wedges, for serving

Directions
1.In a medium saucepan, heat 2 teaspoons oil over medium-high. Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes. Add rice and 1 1/2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.

2.Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges.

Freezer Peach Jam

I found this in the grocery store and the recipe is so simple. Just 1 2/3 cup of chopped fruit, some sugar or you can use splenda and this pectin. You have to stir for 3 minutes and then pour into containers (I used the ones pictured above) and set for 30 minuites on the counter, then freeze!