garlic

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-10-08

Final complete day: 2026-10-08. Attention was 1.0% — this entity appeared in 5 of 508 analyzed posts/comments in the seven days ending that day (10 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-10-04 22:14 UTCPost

   This Week: Garlic-Feta Scalloped Potatoes, Honey-Harissa Chicken and Carrots - Pictures aren't showing the meal prep packages, just the post-oven cook and my dinner plate. It's all still cooling before I package for the week. **Scalloped potatoes** * 2-2.5 lb red potatoes, sliced 1/8" thick, skins on * 2 cups heavy cream * 2 tbsp butter * 1 tbsp jarred garlic * Cumin, smoked paprika, dried thyme, lemon zest, salt and pepper, to taste * 2 cup Alpine-style cheese (Gruyère or Comté) * Crumbled feta for the top 1. Heat the oven to 400°F. Layer the sliced potatoes in a buttered 9x13 dish, sprinkling about 1 cup of the cheese between the layers. 2. Bloom the garlic and spices in the melted butter for 30 seconds. Add the cream and lemon zest, warm to a bare simmer, then take it off the heat and stir in 1/2 cup Alpine cheese. 3. Pour the cream over the potatoes, cover tightly with foil, and bake about 45 minutes, until a knife slides through the top slices too. 4. Uncover, top with the remaining Alpine cheese and the feta, and bake 15-20 minutes more. Broil 1-2 minutes if the top needs color. 5. Rest 10 minutes. Finish with a squeeze of lemon. **Honey-harissa chicken & carrots** * About 3 lb boneless skinless chicken thighs * Baby carrots, tossed in canola oil, cinnamon, ginger, salt and pepper * Marinade: harissa, honey, lemon zest, grated garlic, cumin, cinnamon, water, finished with butter * Glaze: Harissa, honey and dab of lemon juice 1. Marinate the chicken in the marinade for 2-4 hours. Pat off the excess before roasting. 2. Roast the chicken and carrots on parchment-lined pans at 400°F, about 30 minutes, swapping the pans halfway. 3. Brush on the glaze in thin coats. For a tacky finish, put it back under the broiler for a minute or two, watching closely so the honey doesn't burn. **Chunky whipped feta** * 4 oz feta * 1 cup plain Greek yogurt * Olive oil and lemon zest Mash the feta with a fork, then whisk in the yogurt by hand, a spoonful at a time, and finish with the oil and lime. Spread it on the plate and put the chicken and carrots on top.

2. 2026-10-04 11:27 UTCComment

   For the salsa roja, I quartered an onion and 3 tomatoes. I took the tomatoes, half the onion, and 4 cloves of garlic, and roasted that for 10 minutes in my Ninja Foodi on grill, 240C. You could also use the broiler/grill setting on your oven. I took some dried chillies (I used 1 ancho, 3 guajilo, 3 new mexico and 6 chile de arbol, but choose what you like/have on hand) and took out the seeds and stems. I ripped them into pieces, and toasted them in a dry pan on low to medium heat untill fragrant. I then added the chillies and the roasted tomatoes, onion and garlic to my blender, along with the other (raw) half of the onion, the juice of a lime and a good pinch of salt, I blended untill smooth, and tasted for seasoning. I decided to add another half a lime's worth of juice, as my limes were on the small side. Your milage may vary.

3. 2026-10-04 04:25 UTCComment

   Red Sauce: * 1 onion, diced * 2 red bell peppers, diced * 6 cloves of garlic, minced * 1 Tbsp olive oil * 1 lbs 93/7 ground turkey * 4 Tbsp tomato paste * 2 tsp dried oregano * 1, 28 oz can whole tomatoes * 10 oz fresh spinach Cheese Filling: * 2 large eggs * 2 cups low-fat cottage cheese * 1 bunch of basil, chiffonade * 2 oz parmigiano reggiano * Salt and pepper to taste The rest: * 1 lbs tubular pasta of your choice * 8 oz skim milk, low moisture mozzarella Brown the ground turkey in oil and break into small pieces. Sweat the onion, peppers, and garlic until softened and add oregano and tomato paste. Deglaze with tomatoes and some water and cook until reduced for about 45 minutes. Add spinach and wilt. Combine the cheese filling and set aside. Boil the pasta in salted water 2 minutes shy of al dente, reserve 1/2 cup pasta cooking water, and drain. Add to sauce with pasta water and mix. Add to a baking dish, dollop cheese mixture, and top with mozzarella. Bake at 375F for 30-40 minutes until the top browns and cheese mixture is set. Cool for 10 minutes before serving.

4. 2026-10-02 19:14 UTCComment

   Yes!! I love roasted garlic. But had no whole garlic, only cloves. :(

5. 2026-10-02 18:16 UTCComment

   Did all of the prep last Friday evening. Took around 4 hours in total. The next morning I took all the frozen stuff off the baking sheets, assembled sandwiches, took my photo, and properly stored all of the prep. Which took me another hour, so 5 hours total. ***Breakfast*** * English muffin breakfast sandwiches with a fried egg, American single, and sausage. Made a total of 18 sandwiches. They all get wrapped in parchment and placed in freezer. ***Dinner*** * **Penne w/ roasted veggie sauce, spicy mini meatballs, and roasted broccoli** * Roasted veggie sauce \- cherry tomatoes, zucchini, carrots, and onion tossed in avocado oil. Seasonsed with s+p and oregano. After veggies are blistered, add to bowl w/ fresh basil and blend with an immersion blender. * Meatballs made with ground pork, beef, buttermilk panade, parsley, basil, sautéed onions, grated garlic, s+p, oregano, garlic powder. Didn't add garlic because when I didn't want to baby sit/make sure they weren't burning while roasting. Before reheating sauce, I sautéed 5 large garlic cloves in some olive oil. After fragrant and golden, I added the blended sauce to the pot. I added heaping 1/2 cup of cottage cheese and blended everything together. Feel free to add milk, creamy, cheese, or skip all together. But the sauce blends super thick and you will need 1/2-1 cup of pasta water to loosen and bring everything together. * **Chicken patty sandwich w/ oven baked fries + cottage cheese ranch** * 1lb ground chicken seasoned with yellow mustard, s+p, garlic p, onion p, and smoked paprika. Formed into x4 4oz patties. * Cottage cheese ranch is blended cottage cheese with ranch seasoning, lemon juice, fresh dill + parsley, s+p Chicken patties were dusted with flour, dipped in egg, and pressed into seasoned panko crumbs. Convection oven at 400F for 15 mins or until temp reads 165F. * **Miso salmon, sweet potato, roasted broccoli** * Miso marinate recipe * **Japanese chicken curry w/ rice and steamed broccoli** * S&B Golden Curry with diced chicken and garlic included Broccoli is just trimmed, washed, and placed in a meal prep container lined with paper towels. Left them raw because I knew I wanted them roasted, steamed, and blanched throughout the week. ***Dessert*** * Sugar free lemon instant pudding mix made with coconut milk w/ thin lemon flavored oreo on top Didn't eat the beef burritos because they're for my fiancé to take to work. Works construction so he flips flops between morning and night shifts. Easy for him to grab and heat up at work if he has to leave before dinner time. **Freezer talk:** * 1 cup portioned basmati rice - stored in freezer Ziploc bags (I would use my Souper Cube molds but they were holding chili and was lazy to clean them) * Meatballs - froze on top of a parchment lined baking sheet, once frozen they get placed in a freezer bag * Breakfast sandwiches get wrapped in parchment (I follow this technique) and then I place them in freezer bags. Will keep 2 sandwiches per person out in fridge at any given item. * Chicken patties get shaped on top of 5" parchment rounds, freeze on baking sheet. Stored in glass meal prep containers. * Wrap x2 beef burritos in paper towel and foil. (Paper towel is for my man to microwave them in, not necessary for storing) * Blended veggie sauce placed in freezer in a meal prep container Which means I left the broccoli, pudding, cottage cheese ranch, marinated salmon, and curry in the fridge. We were eating the salmon that night and ate the curry for x2 nights. I microwave the rice from frozen.