Tuesday, October 17, 2017

Roasting Garlic....and its benefits

I grew garlic this year...my heads were small, but they were full of flavor:


Roasting garlic is so simple.

Typically you would cut off the tip of the garlic head to expose the bulbs, drizzle with olive oil, wrap in foil, and bake for about 45 min at 400'.


To give it a different flavor, I took this idea from another recipe (see this post).

I placed the garlic head in a small baking dish, covered it with a slice of bacon, cut in half, enough to cover the head, and roasted it for 45 minutes at 400'.

I squished out (new culinary term) the garlic, mixed it with 1 T butter and some crushed red pepper flakes and Florida Seasoned Pepper (from Hey Rose) ...


...to make a paste:


I cut 2 dinner rolls in half and spread the paste on each, put them under the broiler to toast...


...and we devoured the garlic bread with dinner!


Oh, and I ate the slice of bacon while preparing the paste :-)

Most people know that garlic keeps the vampires away, but it also has other benefits:

•Garlic lowers blood pressure (9% to 15 % with one or two medium cloves per day.) 

•Garlic lowers LDL Cholesterol (9% to 15 % with one or two medium cloves per day.) 

•Garlic helps reduce atherosclerotic buildup (plaque) within the arterial system. One recent study shows this effect to be greater in women than men. 

•Garlic lowers or helps to regulate blood sugar. 

•Garlic assists digestion, alleviating digestive disorders. 

•Garlic helps to prevent blood clots from forming, thus reducing the possibility of strokes and thromboses (Hemophiliacs shouldn't use garlic.) 

•Garlic helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and reduces the size of certain tumors. 

•Garlic may help to remove heavy metals such as lead and mercury from the body. 

•Raw Garlic is a potent natural antibiotic that works differently than modern antibiotics and kills some strains of bacteria, like staph, that have become immune or resistant to modern antibiotics. 

•Garlic has anti-fungal and anti-viral properties. 

•Garlic illiminates yeast infections due to Candida species. (Women can insert a garlic clove into the vagina overnight and remove the next morning. Repeat nightly until the yeast infection is gone.)

•Garlic has anti-oxidant properties and is a source of selenium. 

•Crushed raw garlic can be used to kill bacteria and other tiny lifeforms such as E. coli in contaminated water when there is no other water available. Just crush it and let it wait as above and then mix it into a bottle of strained water and let set for an hour or two or overnight to have time to kill as many of the bacteria as possible.

•Garlic can be used on snake and insect bites. Crush it and rub directly into and around the marks.

•A way to use garlic on a stuffy nose, sore throat and infection that has gone into the lungs is to crush the small end of a clove and use it like a Vick's inhaler so you breathe the fumes through your nostrils. This will help clear the passages as well as fight the germs. Eating garlic is not enough, it has to get to the site of the infection as directly as possible and breathing it in takes it all the way into the lungs. Another way to do the same thing is to crush the garlic and wrap gauze, cheesecloth or thin fabric around it and breathe through the gauze to get the vapors into the lungs.

•If you get one of those massive brain-pounding toothaches and there's no dentist around, crushed raw garlic actually knocks out the infection and relieves pain.

•Taking a bath in garlic water will help aches, pains and flus. The healing properties are absorbed faster through the skin.

•Garlic kills many fungi on contact including athlete's foot fungus.

•Eating garlic gives the consumer an enhanced sense of well being - it makes you feel good just eating it. 


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Saturday, October 14, 2017

JOSH’S LAZY ROASTED GARLIC & POTATO SOUP....



I love soups.
Any kind.
Hot or cold.

So when fall comes around I am always on the hunt to try some new ones.

While shopping on the Beckman 1802 website I came across this Roasted Garlic and Potato Soup recipe and had to try it!

My table is set for just the two of us - no need to share this soup as it was so tasty!!


I served warm rolls with this hearty soup...


...and we ate in the dining room.


I set the table with matching blue checked bowls...


...and a bread plate, all purchased many, many years ago at the Christmas Tree Shoppe 

These would actually be a nice compliment the new, Limited Edition Taylor FETE bowl:


This Fete Bowl is handmade and hand painted in Aurora, NY and will be signed by Rebecca Proctor, Creative Director at MacKenzie-Childs.


I served the soup with this large silver spoon that Mom passed down to me!


I anchored the soup bowls with my 38 year old Corelle luncheon plates and MacKenzie-Childs enamel dinner plates, and placed the serving bowl on top of my Courtly Checked compote....


and I used Pottery Barn flatware.


My hand painted candlesticks held battery operated candlesticks from Ikea.

I followed the recipe from their website, Beckman1802.com...


...and only the only thing I would add is some more spicy seasonings...


...pureed it in my blender and added a few cups of stock...


..and heated it quickly on the stove....


...and I must say, it was delish - very garlicky and creamy!
And I served it with garlic dinner rolls:




I highly recommend this recipe and it can be found HERE

Sharing with Worthing Court

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Wednesday, October 11, 2017

Basil Pesto....

At the middle of September I cut my Basil down to the ground.  I dried some, froze some and made some pesto.  We have had unseasonably warm weather this fall, so imagine my surprise when a few weeks later I had this:


So, once again, I cut it down, washed it....


...and let it dry overnight.


I gathered my supplies to make pesto...


...added leaves and pine nuts to my food processor...


...and pulsed it...


...added the cheese...


...and garlic and oil...


...and my special ingredients: Florida Seasoned Pepper and JalapeƱo Salt (from Hey Rose):


I use pesto in my homemade sauce, on garlic toast and in salad dressings.


I freeze it in ice cube trays, or small containers so it defrosts quickly!


Basil Pesto

Ingredients:

  • 2 cups fresh basil leaves, packed 
  • 1/2 cup freshly grated Parmesan-Reggiano cheese (about 2 ounces)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts 
  • 2 lg garlic cloves, minced 
  • Jalapeno Salt and Florida Seasoned Pepper


My house smells so good right now!

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Sunday, October 8, 2017

Apple-Pear Galette...

Galettes are so much easier and quicker to make than a pie...


I don't use a recipe, I just wing it!
I gathered 2 different apples, a pear, some sugar and cinnamon, butter, a little flour and a store bought pie crust...


...I sliced the fruit thinly...


...tossed it with sugar, cinnamon and a little flour...


...placed the fruit on the pie crust in a circle...


...pulled up the edges of the pie crust...


...brushed a little melted butter on the crust, and baked it or about 40 min..


...a perfect little dessert for 2!

Hahaha... Only kidding, we got 4 servings!


Can't wait to go apple picking and make another - and applesauce - and apple cake - and apple bread!



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