Garlic Everyday....Keeps the Doctor Away....??

Besides the stubborn young child, I've never met a single person who doesn't like garlic. It is the perfect flavor for any meal, so it seems. I don't know about you, but even the aroma of this "stinking rose" is refreshing. Used as a home remedy in many ways and available as a supplement in capsule form, garlic is quite the medicinal herb.

A member of the onion family, garlic is nutritious in the following ways:

• Works as an anticancer--esophageal, stomach, breast & skin.
• Great for your cardiovascular system. Reduces blood pressure and cholesterol.
• Garlic has 1% strength of penicillin against certain types of bacteria & parasites.
• Helps your digestive system
• Has been used to treat acne...great for your skin
• Considered an antioxidant
• Prevents the common cold
• Strengthens your body's defense to allergies

Things to consider about this odoriferous bulb:

• Most effective when crushed or chopped, and eaten raw
• After chopping the garlic, let it sit for 10-15 minutes so it reaches room temperature--all of the good enzymes are released
• As much as it helps your digestive system, too much can hurt it
• Microwaving garlic kills the active ingredients
• Garlic supplements may interact with other drugs such as anticoagulants
• Purchase fresh garlic over paste, flake and powder form.
• Store garlic in a cool, dark place Don't refrigerate or freeze--it will lose flavor!

Ready for a recipe with garlic overload?!

Last night I made Chicken with 40 cloves garlic. Yes, your reaction will probably be similar to mine..."Holy smokes!" or "Man that is probably waaaayyyy to garlicky!" However, it was actually pretty darn yummy.

Chicken and 40 Cloves
Adapted from Smitten Kitchen

several pieces from a whole chicken, or 2 lbs split chicken breast
salt & pepper
2 T olive oil
1 T unsalted butter
40 large garlic cloves, unpeeled
1/2 C dry white wine
1/2 C chicken stock or broth

Season chicken liberally with salt and pepper. Over high heat, heat butter and oil in a deep, large skillet. Add chicken, skin side down & cook until golden brown, ~5 min. Brown other side as well.

Reduce heat to medium. Bury garlic under chicken in one single layer. Saute, shaking often, until garlic is browned, ~10 min.

Add wine & stock, scraping bottom of pan sporadically. Cover and continue cooking until juices run clear or thermometer reads 165 degrees, 10-15 minutes. (After this, I threw it in the oven at 400 for 12 minutes to make sure it was fully cooked.)

My go-to side dish: Garlicky Basmati Rice

1 t olive oil

4-5 cloves garlic, minced

1 C basmati rice

2 C chicken broth

green onions, diced (optional)

Heat olive oil in a large saucepan over medium heat. Add the rice and cook for 1 minute; add garlic and cook for 1 minute, stirring often.

Add the chicken broth and season with salt & pepper, if desired. Bring to a boil. Cover, reduce heat and cook on low for about 15 minutes. Remove from heat, cool 5 minutes, add green onions.

This is the only picture I have of the rice...Goes perfect with anything. Above are sweet & sour meatballs...And just because I had to picture it, I decided to include the recipe for you as well!

Sweet & Sour Meatballs

Meat:

1 1/2 lbs lean ground beef

3/4 C quick oats

2 eggs, slightly beaten

1/2 C finely chopped onion

1/2 C milk

1 t salt

1/2 t pepper

1 t Worcestershire sauce

Combine all ingredients and mix well. Form into about 12 balls ~2'' big. Place in casserole dish. Cover with sauce (followed). Bake at 350 for 30 minutes. Serve  over rice.

Sauce:

1/4 C brown sugar

1/4 C apple cider vinegar

1 t mustard

1/4 C BBQ sauce

1 t Worcestershire

Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved. **Double the sauce if you like meatballs saucier**