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A to Z Recipes Newsletter
September 21, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
Good morning to one and all. Before we get to the issue that Linda has prepared for you, we have a birthday baby!
Fancy from Aurora, NE celebrates her birthday today. I have an issue all planned for posting on Friday for this special lady. Fancy is such an interesting person. I will tell you more about her on Friday. In the meantime, please drop by the A to Z Discussion Forum QT to send
Fancy a personal wish.
Hi from Linda in Michigan. ???Needs more garlic.??? That??™s Mr. Mike??™s standard reply if he likes a new dish that I have prepared. It could be anything from apple crumb pie to meatballs to zucchini. It means that the dish
is a ???keeper???. Just like garlic. While I am not as crazy about garlic as he is, I do like it??™s subtle flavor. My mom was a ???no-nonsense-use-salt-only-if-you-have-to-cook???. I don??™t think she ever sliced an onion, much less smashed a garlic clove. I, like most of you I think, cook in the happy medium most of the time. I have chosen some really good garlicky recipes for you. Follow them as they are written...and then ???add more garlic??? if necessary!
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GARLIC CONUNDRUM
By: Mozella Rainwater Sunshine
mozellasunshine@mediaone.net
Lessens allergies, keeps me in the pink
Improves circulation so I'm alert, able to think
Counters arthritis relieves joints of painful kinks
Thins blood so ticker won't go on the blink
Flavors soups, salads, vegey & fruity juice drinks
Lifts spirits & energy, lets me enjoy walks & skating rink.
For all this I'm grateful with only one complaint
-- WHY - DO - YOU - MAKE - ME - STINK?!!!
Garlic... Builder of Spirit, Aromatic Conqueror
There once was woman named Gail
Who ate them without fail
The garlic she grew
Tasted great in a stew
In ice cream, in chutney or quail
Oh garlic, so humble and fine
with taste and aroma sublime
When I'm feeling low
A great gift you bestow
When saut?©ed with some chicken and wine
If you've a cold inside your nose
find a place where Garlic grows
With onions, simmered in a pot
Drink it while it's nice and hot
If you partake of this fine soup
You will no longer feel like poop
Believe me for I know quite well
There's more to Garlic then the smell
Of a valiant Garlic
A tale I now recite
Of bravery and sacrifice
Of knowing wrong from right
The roses stood alone
Unprotected from the bugs
Who came and munched and gnawed on them
The creepy little thugs
They cried "Oh please protect us"
But their anguish was for naught
For the flowers and the shrubs nearby
Were more concerned with rot
Then came the valiant Garlic bulb
The stinker and the rose
That grew around the roses
And the pests, in terror, froze
"You stay away", the Garlic said
"The rose she is my friend
I'll nourish and protect her
Until the bitter end"
They have a saying, in garden speak
That everybody knows
"Roses love the garlic,
And the Garlic loves the Rose"
All of the above were written by:
Christina McCann, Forest Grove, BC
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Source: Whatscookingamerica
GARLIC
Selecting Garlic
When selecting garlic, it should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. (Why buy small ones that are a pain to peel?)
Storing Garlic
Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cook, dark, and dry location
(dampness is the bane of garlic, so store away from stove and sink). If the cloves sprout, the garlic is still usable and the sprouts can be used for
salads.
To preserve garlic cloves after they have been peeled, place them in a jar, cover with olive oil, seal jar, and store in refrigerator. They will stay fresh
3 to 4 months this way.
Cooking With Garlic
Be careful not to overcook or brown garlic when saut?©ing in oil. If overcooked, it will become bitter and unpleasant tasting. Minced garlic usually
cooks in less than 1 minute. Do not have the cooking oil too hot.
When saut?©ing onions and garlic in a recipe, add the onions first. When the onions are just about done, add the garlic.
Garlic Facts and Myths
Did you know that one clove of garlic is ten times stronger pushed through a garlic press than one clove minced fine with a sharp knife?
Did you know that the Roman historian, Pliny, lists no less than sixty-one medicinal uses for garlic?
A few are:
Vampires flee from it.
Will cure a cold.
Will cure warts.
Will stop fainting spells.
Improves the circulation.
Wards off the evil eye.
Will grow h-a-i-r.
A restorative for failing masculine powers.
Alleviates high blood pressure.
Quick Peeling Methods for Garlic
To begin, cut off the tough piece at the end of the garlic (this is the part that was attached to the bottom of the garlic head before the clove was
removed). For peeling of large amounts of garlic, the following methods work well:
Stove Top Method:
Separate head of garlic into individual, unpeeled cloves. Drop cloves into boiling water to cover; cook two minutes. Turn into colander; rinse with
cold water. Let stand until cool enough to handle, then peel.
Microwave Method:
Place whole head of garlic on a paper plate. Microwave on high for about one minute, rotating plate at thirty seconds. (Time will vary according to
the size of the head.) Let rest in microwave oven one minute. Remove; let stand until cool enough to handle, then peel.
Hit The Knife Method:
Place clove of garlic on cutting board and place the flat side of a chef's knife on top of the clove and rap the blade sharply with your fist to break the
skin for easy removal. This is a good method for peeling a few cloves at a time. Don't apply too much pressure because the clove can easily be
smashed
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Bed & Breakfast Inn Recipes
Here's the scoop on the current theme:
This theme topic is right up my alley. I adore breakfast and brunch food. I
own several cookbooks on the topic, and have tried many recipes from each book.
So, what's your specialty of the house when friends stay the weekend? Or when
that rare occasion presents itself and your whole family is together on a
Saturday morning? One of my favorite brunch ideas is the breakfast casserole
prepared the night before, with fresh eggs, cheese, meats, vegetables, and
croutons. Toss that baby in the oven while the coffee is brewing, and you have
the makings of a delightful meal, in the comfort of your own home. Share those
B & B Inn recipes with us this month. Everyone will be so glad you
did. Make sure to view the rules section to ensure your submissions are
acceptable.
Please use this email link to submit a recipe for theme recipes: B & B Inn Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for B & B Inn Recipes has a deadline of September 30, 2005, and will be posted on October 2, 2005.
Please use this email link to submit a recipe for theme recipes: B & B Inn Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
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Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
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Have you heard of the garlic diet?
You don't lose much w-e-i-g-h-t, but from a distance your friends think you look thinner.
What happened to the dog that ate nothing but garlic?
His bark was much worse than his bite!
Looking for a particular recipe, ingredient or submitter?
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40 CLOVE WINGS
Source: The Stinkin Rose Club
2 ?? pound wings, trimmed and separated
?? c. olive oil
40 garlic cloves (yes I said 40) peeled
?? tea. salt
?? tea. freshly ground black pepper
?? tea. rosemary
?? tea. oregano
Italian or French Bread
Preheat oven to 425?°. Place wings and remaining ingredients in a large casserole and toss to distribute garlic cloves and seasonings around wings. Cover and bake for about 1 hour or until garlic cloves are tender. Transfer wings to platter and serve with crusty bread to dip in the garlicky oil. The cloves may be eaten as they are or spread on the bread. Remember baking the garlic mellows out the flavor. Mmmmm. Can't you just smell it .
GARLICKY CLAM DIP
Source: Guildameister Organic Garlic Recipes
8 oz cream cheese
?? teaspoon Salt
1 large clove Garlic
1 dash fresh ground pepper
7 oz clams; drained and minced
?? cup clam broth
1 ?? teaspoon Worcestershire
2 teaspoons lemon juice
Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies.
Serves 8.
CHICKPEA AND GARLIC SOUP
Source: Kate??™s Vegan Cookery Site
The original version of this was published in the Chicago Tribune. I have altered it by increasing the vegetable content for
flavor, and decreasing the fat content. If you want the garlic flavor to be more prominent, then add it with the chickpeas rather than at the start of cooking. I think this soup tastes best the day after cooking. The teaspoon and US cup measurements should be taken after chopping the vegetables finely.
Serves 3 for a light lunch when served with bread
vegetable stock to saut?© (made with 1 stock cube or 1 tsp powder)
4-6 garlic cloves (4 - 6 tsp)
1 stick celery (3/4 - 1 cup)
1 (sweet) red (bell) pepper (3/4 cup)
1 small carrot (50g, 1/4 cup)
1 can (400g, 15 oz) chickpeas (garbanzo beans)
250ml (9 fl oz, 1 cup) V8 juice (could substitute tomato juice)
freshly-ground black pepper
1/2 tsp dried basil (no more)
1. Finely chop the garlic, celery, red pepper and carrot. Saut?© in vegetable stock for about 7-8 minutes until celery is translucent and vegetables are soft.
2. Meanwhile, drain and rinse the chickpeas. Add to the saucepan with V8 juice and 275ml (10 fl oz, 1 ?? cups) water. Season with black pepper and add the basil.
3. Bring to the boil, then cover, reduce heat and simmer for 20 minutes, stirring occasionally.
4. Pur?©e (a hand blender works fine) and adjust consistency by adding more water if necessary. Check seasoning, reheat and serve.
GARLIC SOUL BEANS
Source: The Garlic Store
One of our most favorite bean recipes!
1 cup dried black beans, soaked overnight
1 green bell pepper, halved and seeded
2 bay leaves
1/4 cup white cooking wine
1 large onion, chopped
1 green bell pepper, chopped
6 cloves garlic, minced
1/2 cup dry sherry
2 tbsp wine vinegar
1 1/2 tsp ground cumin
2 jalapenos, minced
Cook beans in 6 cups of water along with pepper halves and bay leaves. Simmer until beans are tender, 2 hours or longer. Check beans for liquid during cooking.
Saut?© in white wine the onion, chopped pepper, garlic until softened. Add sherry, vinegar, cumin and jalapenos. Simmer. When beans are soft, add the
saut?©ed mixture and continue cooking another hour. Remove bay leaves and green pepper halves. Salt and pepper to
taste.
Serves 6.
GARLIC CHICKEN CASSEROLE
Source: Pat the Garlic Lady
Ingredients -
2 cups cooked Egg Noodles
2 Tbs. Butter
2 Tsp. Salad Herbs
1/3 cup Parmesan Cheese
2 tsp. Olive Oil
2 Tbs. diced Onion
8 minced Garlic Cloves
1 large Tomato, chopped
4 sliced Green Chile's, cooked
1/2 cup sliced Mushrooms, cooked
1/2 Tsp. Salt
1/4 Tsp. Pepper (coarsely ground)
1/8 Tsp. ground Thyme
1/8 Tsp. Paprika
1/2 cup Chicken Broth (check the label... NO MSG PLEASE!)
1 1/2 cups cooked Chicken, cut in strips
2 cups sharp Cheddar Cheese, shredded
2 Tbs. finely-diced Pimiento
Directions -
Drain and butter the cooked egg noodles, while still warm. Sprinkle in salad herbs and parmesan cheese. Blend in well and cover, put aside.
In a saucepan, heat olive oil and saut?© onion and garlic. Add chopped tomato, green Chile's and mushrooms. Mix in salt, pepper thyme and paprika. Add chicken broth, and chicken strips. Simmer for 10 to 15 minutes, stirring occasionally, cover.
After simmering, combine chicken and noodles, add 1 1/2 cups cheese and pimientos, mix in well. Preheat oven to 350 F. Butter a 1 1/2 quart casserole dish. Put mixture in dish and top with remaining 1/2 cup of cheese. Bake for 10 to 15 minutes, until cheese melts completely.
GARLIC CHICKEN DRUMMIES
Source: Just General Recipes
2 tb Lemon juice
2 tb Vegetable oil
1 tb Chopped fresh or 1 teaspoon dried oregano leaves
1 Clove garlic, finely chopped
8 Chicken drumsticks (about
5 1/2 Pounds)
Mix all ingredients except chicken drumsticks. Cover and grill chicken 5 to 6 inches from medium coals 15 to 20 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning and brushing frequently with garlic mixture, until done.
FLANK STEAK EN BROCHETTE
Source: Garlic and Spice Italian Recipes
Ingredients
1 or 2 flank steaks ??“ tenderized
1 or 2 hot Italian sausage links ??“ cooked
2 heaping tablespoons garlic ??“ chopped
1 medium yellow onion ??“ chopped
1/2 cup celery ??“ chopped
1 bag unseasoned bread stuffing
1 teaspoon Italian seasoning
1 quart Bold Tomato Sauce
2 tablespoons butter
1 small can beef broth
1 8 oz package of shredded mozzarella
1 4 oz package of sliced mozzarella
1 tablespoon dried basil ??“ crumbled
1/4 teaspoon pepper
salt to taste
Preparation
The flank(s) should be tenderized both with and against the grain by your butcher. In addition, lightly pound the steak to maximize its area, but not so much as to tear or mangle the meat. Cut a pealed garlic clove in two lengthwise and rub into the meat on both sides. Salt and pepper. Cook the Italian sausage in a large nonstick frying pan. Set aside. Remove any grease and
saut?©' the butter, onions, celery, seasonings and garlic until onions are tender. Add the bread stuffing and
saut?©' until the bread soaked up the liquid, adding beef broth if necessary to completely moisten the stuffing. Spread each flank steak on a suitable surface and cover the surface with mozzarella slices. Evenly spread the stuffing on top the cheese to about 1/2??“inch thick. Place a sausage parallel to the "width side" and in combination with the flank steak, roll the sausage up in the flank steak. Fold up the ends and, using small skewers, close each end. Place in a "bread pan" and smother with Bold Tomato sauce or your favorite tomato sauce. Top with mozzarella cheese and bake for 1 hour at 350?° F.
One flank steak will serve six famished Muskie hunters.
See??¦I told you??¦.even garlic in desserts!
GARLIC RICE PUDDING
Source: Garlicfestival.com
1 lb chopped dates (pitted or unpitted ok)
1 gallon milk (whole or lowfat)
4 cups fragrant Basmati Rice (washed)
5 bulbs garlic (peeled & chopped)
Heat the milk to a boil. Do this carefully since it burns easily. You may want to grease the pot with a light oil or ghee (clarified butter) to help prevent burning. As milk comes to a boil add the chopped dates and cook for at least 20 minutes stirring often. Strain the date residue and bring the milk back to a boil, add rice and garlic and cook and stir over a low heat until the rice is done. Let cool and serve with yogurt.
This recipe comes to us from Karta Purkh Khalsa. She is the first winner in our co-sponsored Garlic Recipe.
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HEART HEALTHY GARLIC MASHED POTATOES
Whether with saucepan or microwave, you can make this dish tasty without added fat or salt. A heart healthy recipe.
Yield: 4 servings
2 (1 lb) large potatoes, peeled, quartered
2 C skim milk
2 cloves garlic, large, chopped
1/2 tsp white pepper
To use saucepan:
1. Cook potatoes, covered, in small amount of boiling water for 20??“25 minutes or until tender. Remove from heat. Drain and recover.
2. Meanwhile, in small saucepan over low heat, cook garlic in milk until soft (about 30 minutes).
3. Add milk-garlic mixture and white pepper to potatoes. Beat with electric mixer on low speed, or mash with potato masher, until smooth.
To use microwave:
1. Scrub potatoes, pat dry, and prick with fork.
2. On plate, cook potatoes uncovered on 100 percent (high) power until tender (about 12 minutes), turning over once.
3. Let stand 5 minutes, then peel and quarter.
4. Meanwhile, in 4-cup measuring glass, combine milk and garlic. Cook, uncovered, on 50 percent (medium) power until garlic is soft (about 4 minutes).
5. Continue as directed above.
Serving size: 3/4 cup - Each serving provides:
Calories: 142
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 2 mg
Sodium: 69 mg
Total fiber: 2 g
Protein: 6 g
Carbohydrates: 29 g
Potassium: 577 mg
National Institutes of Health
http://www.nih.gov/
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute
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NEW POTATOES WITH OLIVE OIL AND GARLIC
Ingredients:
12 small new potatoes (1 pound total)
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 large clove garlic, minced
1/4 teaspoon salt
Pinch of freshly ground pepper
Directions:
Peel off a 1/2-inch strip of skin around the center of each potato. Place the potatoes in a steamer set over simmering water. Cover and steam until tender, 15 to 20 minutes. Drain and reserve.
Heat the oil and garlic in a non-stick skillet large enough to hold the potatoes in one layer. Cook over medium heat until the garlic is fragrant, about 2 minutes. Add the potatoes and roll them in the oil mixture. Season with salt and pepper.
Makes: 12 new potatoes (4 Servings)
Nutritional Information Per Serving (about 3 small potatoes):
Calories: 123
Fat: 5g
Cholesterol: 0mg
Sodium: 153mg
Carbohydrate: 19g
Dietary Fiber: 3g
Sugars: 2g
Protein: 3g
Diabetic Exchanges: 1 Starch, 1 Fat
Source: The New Family Cookbook For People with Diabetes
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GRILLED GARLIC SHRIMP AND GARLIC MASHED POTATOES
Source: Lovingyou.com
Ingredients:
SHRIMP
12 ounces large shrimp, (approximately 12)
salt and pepper
1/4 cup mixed herbs, (basil, tarragon, oregano)
1/2 small garlic clove, minced
1/4 teaspoon shallots, minced
1 1/2 tablespoons extra virgin olive oil
MASHED POTATOES
1 1/2 pounds potatoes, (seven medium-sized)
1/2 cup heavy cream
1/4 cup butter, (1 stick)
1/2 teaspoon minced fresh garlic
salt and pepper, to taste
Preparations:
SHRIMP - Preheat oven to 350 degrees F. Peel shrimp and sprinkle with salt and pepper. In a mixing bowl, combine herbs, garlic, shallots and shrimp. Oil a cookie sheet with olive oil, and place shrimp on pan. Grill for 2 minutes or until pink on each side. Bake at 350 degrees F for 2 minutes until brown.
MASHED POTATOES - Peel potatoes, cut into 1/2-inch cubes and boil in salted water until soft. Drain all the water. Mash potatoes and put into mixing bowl. Slowly whip with an electric mixer until smooth. In medium saucepan, heat cream and butter until slightly warm. Add cream and butter to the potatoes and mix for 2 minutes. Add garlic, salt and pepper and mix for 1 minute.
Makes 2 Servings.
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CHEESE GARLIC BISCUITS (RED LOBSTER)
Source: Epicurean.com
Ingredients:
Preheat oven to 450 degrees F.
2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup shredded cheddar cheese (2 oz.)
1/4 cup margarine or butter, melted
1/4 tsp. garlic powder
Directions: Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake at 450 degrees F. 8 to 10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.
10 to 12 biscuits
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