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  • Writer's pictureElise

Cook Book Club: June's Spice is Garlic Powder!

Updated: Jan 9, 2023

We've made our cook book club virtual! We may not be able to meet in person and cook for one another, but that doesn't mean we can't create together. Each month we will highlight a different spice or seasoning. Kits will include this spice, a recipe that highlights it, a little history on the spice or recipe, and some best practices. I'll post the recipes and information here as well, so let's get cooking! Oh, and we are changing some things. The kit has undergone an upgraded appearance. If low pandemic numbers remain the same or better, we will continue with the in-person meeting June 20th @5pm in our Adult Programming Room in addition to the spices and recipes. We are excited to bring back this element of our cookbook inspired club and the community building it will undoubtedly allow us to do.


This month is our second in-person meeting. Think of it like a community pot luck. Each month has a different theme/request. This month's is to bring a dish that is traditionally Italian.

Background on Garlic Powder

Primarily adapted from, LA Times, and various blogs

Garlic is one of the oldest known horticultural crops in the world. It's history goes back thousands of years BCE. Evidence of its cultivation can be found in Egyptian, Indian, Babylonian, and Chinese archeological sites, although no one knows for certain what type was the first to be used and cultivated. Garlic has managed to infuse itself into almost every culture around the world.

Truth be told, it doesn't seem like anyone knows exactly when garlic was first powdered. Having been one of the earliest and most inexpensive seasonings on the market, its use and preparation have become a little ubiquitous. There are cultures that might even consider garlic powder to be more essential than fresh garlic. As one blogger stated, it is one of the easiest ways to add that umami flavor to vegetarian/vegan dishes without meat. The same goes for adding depth to your barbeque. You might not always notice it, but you definitely will if it's gone.

There are even cultures where when they talk about having enough spice, what they really are talking about is the garlic content in addition to any other seasonings.


Main Event #1

The Easiest Homemade Spaghetti Sauce

As adapted from for use by the Brown Deer Cookbook Club

Servings: 4 ● Prep Time: 5 min. ● Cook Time: 20 min. ● Total Time: 25 min.


  • 1 tbsp olive or avocado oil

  • 1 lb lean ground turkey or beef, original uses 93% lean ground turkey.

  • 28 oz canned crushed tomatoes, recipe creator prefers fire-roasted.

  • 1/4 cup water

  • 3 tbsp tomato paste

  • 1 tbsp garlic, minced

  • 1 1/2 tsp dried oregano

  • 1 1/2 tsp dried basil

  • 1 tsp dried parsley

  • 1 tsp salt

  • 1 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp pepper


  1. Add oil to a skillet on the stove top. Heat to medium-high heat. Once pan is hot, add the ground meat. Sauté the meat, stirring occasionally, until browned. If your turkey or beef isn’t very lean you may want to drain the grease. (I find that isn't necessary when using 93% lean.)

  2. Reduce heat to medium low. Add canned crushed tomatoes, water, tomato paste, garlic, oregano, basil, parsley, salt, onion powder, garlic powder, and pepper to skillet with the meat. Stir to combine. Cover and gently simmer for 10 to 15 minutes or until everything is heated through and flavors have married.

  3. Serve over your favorite pasta, spaghetti squash, or zoodles. You can even add it to the top of roasted veggies for a satisfying but light meal!

Main Event #2

Easy Homemade Breadsticks

As adapted from for use by the Brown Deer Cookbook Club

Servings: 12 breadsticks ● Prep Time: 2 hrs. 40 min. ● Cook Time: 10 min. ● Total Time: 2 hrs. 50 min.


  • 1 1/3 cups warm water

  • 1 1/2 teaspoons active dry yeast

  • 2 Tablespoons granulated sugar

  • 3 - 3 1/4 cups all-purpose flour

  • 1 1/2 teaspoons salt

  • 3 Tablespoons oil (vegetable or canola oil), or melted butter butter, for brushing on rolls


  1. Add warm water, yeast and sugar to the bowl of a stand mixer and stir gently. Rest for 5 minutes. The yeast should lightly foam on top. If it doesn't, the yeast may not be fresh. (If using Instant Yeast, skip this step and add the yeast, water and sugar with the rest of the ingredients).

  2. Add 1 1/2 cups flour, salt and vegetable oil and mix on medium speed, to combine.

  3. Add another 1 1/2 cups flour. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch. Add remaining 1/4 cup of flour, only if needed. Knead mixture for 5-7 minutes.

  4. Transfer dough to a large, greased bowl and cover tightly with plastic wrap. Allow to rest until double in size, about 1.5 hours.

  5. Once risen, punch dough down and divide it into 12 equal parts. Roll each piece of dough into a 9 inch rope and transfer to a greased cookie sheet. Cover with plastic wrap and let rise again for 1 hour.

  6. Bake breadsticks at 425°F for 10-12 minutes. Remove from oven, brush tops with butter and transfer to a wire cooling rack.

  7. Serve warm. Store in a airtight container, or in the freezer.

Breadstick Toppings and Variations:

Tastes Better From Scratch has a lot of options when it comes to how to change up these breadsticks. In fact, if you have ever wanted to make Olive Garden breadsticks, this is your recipe.

  • Garlic Butter topping (Olive Garden style): combine 2 Tablespoons salted butter and ¼ teaspoon garlic powder. Mix and spread over warm breadsticks from the oven.

  • Cheesy Breadsticks: After rolling out the breadstick dough and placing on a baking sheet, spread the uncooked breadsticks with melted butter. Sprinkle ½ cup finely shredded cheese on top (I like to use ¼ cup parmesan cheese and ¼ cup mozzarella cheese). Cover, rise, and bake as directed.

  • Little Caesars Crazy Bread: top with garlic butter (above) and sprinkle parmesan cheese on top

  • Cinnamon Sugar Breadsticks: After rolling out dough and placing on a baking sheet, spread the uncooked breadsticks with 2 Tablespoons melted butter. Combine ¼ cup granulated sugar and 1 ½ teaspoons of cinnamon sugar and sprinkle over breadsticks. Cover, rise, and bake as directed.

  • Dipping sauce: Marinara sauce, ranch, Vanilla glaze, or Balsamic Bread Dip (all of which are recipes available on the Tastes Better From Scratch website)

  • Gluten-free breadsticks: Substitute gluten free baking flour cup for cup. This will slightly alter the texture of the breadsticks/

  • Vegan breadsticks: These breadsticks are vegan by nature. Use vegan oil and substitute vegan butter for topping the breadsticks.

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