Post by Lady Winter Wolf on May 15, 2007 14:34:21 GMT -5
Garlic – The Stinking Rose
Garlic was worshipped by the ancient Egyptians, chewed by Greek Olympian athletes, and thought to be essential for keeping vampires at bay.
But it is also good for zapping bacteria, keeping your heart healthy by lowering cholesterol and high blood pressure, regulating blood sugar in diabetics, and warding off coughs and colds.
A favorite site about garlic is: Garlic Central ( www.garlic-central.com/ ) which is chock full of information on everything garlic - cooking, uses for health, growing your own, shopping for it, etc.
I've grown garlic; it's very easy, and takes little space in a garden. Buying garlic braids not only adorns your kitchen, but garlic is just in your reach; or even buy it already minced and soaking in olive oil which you can keep in your refrigerator.
Roasting Garlic - when garlic is roasted in the oven, the cloves become very soft and sweet; it can be used as a spread, in dips, salads, etc.
You need:
1 head garlic
1 teaspoon extra virgin olive oil
1. Preheat the oven to 425F.
2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.
3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
4. To serve, separate the head into individual cloves, or squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month.
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Garlic Chicken with Thyme
Ingredients:
6 cloves garlic, minced
1-1/2 teaspoons dried thyme, crushed
3 to 4 pounds whole chicken breasts (with bone), halved and skinned
1/4 cup orange juice
1 tablespoon balsamic vinegar
Preparation:
Sprinkle garlic and thyme over chicken. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Remove chicken from cooker; cover with foil to keep warm. Skim off fat from cooking juices. Strain juices into a saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, about 10 minutes or until reduced to 1 cup. Pour thickened sauce over chicken.
Makes 6 to 8 servings.
