garlic

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  • Health Tips: Garlic and Lung Cancer

    Chinese researchers have discovered that anyone, even smokers, can reduce their risk of lung cancer by 30 percent by eating raw garlic two or more times per week. Worried about garlic breath? Don’t be: While the study was on raw garlic, they indicated that it also could be consumed as a tablet, oil, powder, aged, or cooked forms.

  • Focus On: Garlic

    WHAT IT IS: Garlic is an herb that is best known to flavor food, but it also produces allicin, the bioactive compound that gives garlic its strong scent. This herb is rich in antioxidants, which help destroy free radicals, and is also considered unique for its high level of sulfur.

    [ Benefits ]

    Find out why garlic is so tasty and beneficial to your health!
  • Spaghetti with Capers, Garlic, and Lemon

    Weekly Recipe: 
    NonWeekly

    8 ounces spaghetti

    3 tablespoons olive oil

    4 cloves garlic, sliced

    2 tablespoons capers

    1 tablespoon lemon juice

    1 teaspoon grated lemon zest

    pinch hot red pepper flakes

    1/3 cup chopped fresh Italian parsley

    1/4 cup grated Parmegiano Reggiano

    Cook spaghetti according to package directions. Drain. Meanwhile, heat olive oil in large skillet over medium-low heat. Add garlic and sauté one minute. Stir in capers, lemon juice, lemon zest, zest, hot pepper, and parsley. Remove from heat. Add pasta to pan. Toss well. Add Parmesan to pasta and toss again. Makes 4-6 servings.

    Recipe provided by TruRoots Ancient Grain Pasta

  • Garlic-Grilled Asparagus

    3 tablespoons olive oil
    juice from half a lemon
    6 cloves of pressed or minced garlic
    salt and pepper to taste
    desired amount of asparagus
     


    Wash and dry asparagus. Cut and remove 1 inch from the bottom of each stalk. In a large bowl, mix together 3 tablespoons olive oil, lemon juice, garlic, and salt and pepper. Toss asparagus spears in the mixture, allowing it to sit for at least 10 minutes. Place asparagus spears directly on the grill rack and cook for 5 minutes. Turn the spears and cook for another 3 minutes. If a softer consistency is desired, continue cooking, turning at 3-minute intervals.

  • In Season: Garlic

    Commercially available garlic is grown year-round, however the wild varieties are at their peak in March. For thousands

  • Baked Garlic

    Ingredients:

    4 garlic cloves
    2 tablespoons butter
    1/2 teaspoon thyme
    1/4 teaspoon pepper
    1/4 teaspoon salt
    3 tablespoons olive oil

    Directions:

    1. Remove the outer peel from 4 heads of garlic.
    2. Using two tablespoons of butter total, dab each head with butter and place in a baking dish.
    3. Sprinkle the garlic heads with thyme, pepper,  salt.
    4. Add olive oil to the baking dish and bake at 400 degrees for 40 minutes to 1 hour, basting the garlic frequently.
    5. Once the garlic is soft, remove from the oven and cool for 5 minutes.

  • Garlic Chicken

    Ingredients:
    4 lbs chicken
    12 peeled, sliced garlic cloves
    1/2 cup soy sauce
    1/2 cup water
    1/2 cup vinegar

    Directions:
    Brown chicken in a large skillet and drain the fat. Add garlic cloves to the skillet along with 1/2 cup of soy sauce, water, and vinegar. Add coarsely ground pepper to taste, then cover and simmer for 35 to 40 minutes until the chicken is tender, turning once.

  • Greens

    2 cups chicory
    1 cup spinach, chopped
    1 large onion, diced
    2 cloves garlic, chopped
    1 tablespoon olive oil
    Lemon juice
    Salt and pepper to taste

    Wash the chicory and cut into pieces. Cook olive oil, onions, and garlic over medium heat until onions are transparent. Add chicory and spinach and cook together until tender. Remove from heat. Add lemon juice and salt and pepper to taste.

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  • Blackened Striped Bass With Braised Greens

    1 pound striped bass
    4 whole cloves garlic, skin removed
    1 teaspoon salt
    1 teaspoon cayenne pepper
    2 teaspoons paprika
    2 teaspoons dried thyme
    2 teaspoons dried oregano
    2 teaspoons black pepper
    3 to 4 tablespoons olive oil
    1 to 2 large bunch(es) of spinach greens

    1. Rinse the fish and cut into portions. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 2 garlic cloves, browning on all sides until the oil is infused with the garlic flavor. Remove garlic and discard.

    2. Combine salt, cayenne, paprika, thyme, oregano, and pepper on a plate, and coat the fish on both sides. Place fish in the skillet and sear over medium-high heat for 4 to 5 minutes on each side, or until fish is white and flakes when prodded with a fork. Set aside.

    3. Heat the remaining oil over medium heat. Add the remaining garlic to the skillet and brown slightly. Add the greens and cover; cook until the greens have reduced by half, about 7 to 10 minutes. They should retain their color but be soft and edible.

    4. Serve fish over greens.

    nutrition info per serving (4): 285 calories; 14.6 g fat; 2.3 g saturated fat; 116.7 mg cholesterol; 31.3 g protein; 9.6 g carbohydrates; 5.2 g fiber; 817.4 mg sodium

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