Many of the recipes that you will see on this blog use garlic to add flavor and depth to dishes (without adding calories). The one thing that I hate about garlic is the prep work....peeling is a total pain, and then you have to chop it. I learned a good trick from Rachel Ray (of all people) for peeling garlic that I thought I would share:
1. Position one clove of garlic on a cutting board. Place the flat side of a large cooking knife over the garlic. Tap the flat side of the knife (with light force) until the garlic clove cracks and the skin separates.
2. Peel skin off of garlic and discard. The papery outer covering should come off easily.
3. Cut off the end of the garlic and discard. Proceed to slice, chop, or mince as directed by your recipe.
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