Garlic Recipes

Posted by on Mar 10, 2013 in Recipes | 0 comments

Garlic Recipes

Garlic Recipes

About Garlic Recipes:

Garlic recipes have been found to have antibacterial, antiviral, and antifungal activity. However, these actions are less clear in vivo. Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. Animal studies, and some early research studies in humans, have suggested possible cardiovascular benefits of garlic. The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.

Garlic has been found to enhance thiamin absorption, and therefore reduces the likelihood for developing the thiamin deficiency. Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes. People taking insulin should not consume medicinal amounts of garlic without consulting a physician.

Garlic recipes contain high levels of manganese, calcium, vitamin B1, B6 and C, phosphorous, copper, potassium, selenium and tryptophan. With all this going for it, garlic recipes boost the immune system.  Garlic is a natural antibiotic, and great for detoxification and cardiovascular health.

Garlic Horseradish Spread

 Ingredientsgarlic spread

  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon dried dill weed
  • 1/8 teaspoon garlic powder

 

Directions

  1. Mix together the sour cream, mayonnaise, horseradish, garlic, salt, black and white pepper, dill, and garlic powder in a bowl. Chill in the refrigerator for at least 20 minutes before serving.

Garlic Recipes: Garlic Horseradish Spread

 

 Garlic Bruschetta

IngredientsGarlic Bruschetta

 

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons chopped fresh basil
  • 2 cloves garlic, minced
  • 7 roma (plum) tomatoes, chopped
  • salt and ground black pepper to taste
  • 1 sourdough baguette, cut into 1/2 inch thick slices
  • 1 (4 ounce) package semi-soft cheese with garlic and herbs 

 

Directions

  1. Whisk together the olive oil, balsamic vinegar, basil, and garlic in a bowl. Stir in the chopped tomatoes; season to taste with salt and pepper. Cover; place in the refrigerator to marinate for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Spread the bread slices in a single layer on a large baking pan.
  3. Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack.
  4. When the bread is cool, spread the semi-soft cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice.

Garlic Recipes: Garlic Bruschetta

 

 

 Garlic Shrimp

Ingredientsgarlic shrimp

  • 1 pound shrimp, peeled and deveined
  • 1/2 tablespoons olive oil
  • salt to taste
  • 6 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons lemon
  • 1 tablespoon caper brine
  • 1 1/2 teaspoons cold butter
  • 1/3 cup chopped Italian flat leaf parsley, divided

 

Directions

  1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
  4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
  5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
  6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

Garlic Recipes: Garlic Shrimp

 

 Garlic & Broccoli Pasta

IngredientsGarlic recipes

  • 1/2 cup uncooked fusilli pasta
  • 1 bunch broccoli rabe or broccolini
  • 2 cloves garlic, roughly chopped
  • salt and ground black pepper to taste
  • 1 sprig fresh rosemary(optional)
  • 1/2 teaspoon dried Italian herb mix, or to taste
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1/4 cup white wine
  • 1 (14.5 ounce) can diced tomatoes
  • 2 green onions, sliced
  • 1 clove garlic, minced
  • 2 teaspoons grated Parmesan cheese, or to taste

Directions

  1. Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
  2. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  3. While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
  4. Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

Garlic Recipes: Garlic & Broccoli Pasta

 

Garlic Ginger Salad Dressing and Marinade Recipe Video 

Garlic Recipes

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Turnip Recipes

Posted by on Feb 24, 2013 in Recipes | 0 comments

Turnip Recipes

Turnip Recipes

About Turnip Recipes: 

 

  • Calories : 34
  • Fat: 0.12
  • Carbohydrates: 7.84
  • Fibers: 2.2
  • Protein: 1.10
  • Cholesterol: 0

The turnip’s root is high in vitamin C. The green leaves of the turnip top (“turnip greens”) are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein (8.5 mg / 100 g).

One medium raw turnip (122 g) contains the following nutritional information according to the USDA.

Like rutabaga, turnip contains bitter cyanoglucosides that release small amounts of cyanide. Sensitivity to the bitterness of these cyanoglucosides is controlled by a paired gene. Subjects who have inherited two copies of the “sensitive” gene find turnips twice as bitter as those who have two “insensitive” genes, and thus may find turnips and other cyanoglucoside-containing foods intolerably bitter.

Tips for Hakurei Turnips

  1. Hakurei turnips are versatile enough to pair with just about anything, and they’re excellent in gratins, stir-fries, soups, or roasted with other root vegetables. They can be braised, fried, glazed, or sautéed.
  2. There’s no need to peel the Hakurei, simply trim the ends and wash them under cold water. The green tops do need a more thorough washing.
  3. Hakurei turnips are a starch vegetable, yet they provide only one-third of the calories of an equal amount of potatoes making them ideal for dieters.
  4. Turnips are an excellent source of vitamin C, folic acid, and fiber, as well as thiamine, potassium, and vitamins B6 and E.
  5. When you remove the green tops, the turnips can be stored in the crisper drawer of the fridge for a week to ten days.

Turnip Avocado Sandwich

radish recipes

Ingredients

  • Thinly sliced radishes
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Coarse salt
  • Freshly ground pepper
  • Sliced avocado
  • Whole-grain bread
  • Finely grated lemon zest

Directions

  1. Toss radishes with oil, lemon juice, salt, and pepper. Repeat with avocado, and mash onto bread. Pile on radish mixture, and sprinkle with lemon zest. Drizzle with oil.

Turnip Avocado Sandwich

 

 

Turnip Mango Salad

radish recipe

Ingredients

  • 1 mango, peeled and cut into wedges
  • 1/2 English cucumber, thinly sliced
  • 1 bunch turnips (about 8), halved or quartered
  • 1 tablespoon finely grated lime zest and 2 tablespoons lime juice (from 2 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • Coarse salt

Directions

  1. Arrange mango, cucumber, and turnips on a platter.
  2. Whisk together lime zest and juice, oil, and honey. Season with salt.
  3. Drizzle dressing over salad, and season with salt.

Turnip Mango Salad

 

 

Turnip Salad

Turnip salad

INGREDIENTS

  • Assorted vegetables (recommended: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas, turnips Hakurei)
  • Olive oil, for drizzling
  • Chopped fresh dill
  • Zest and juice of 1 lemon, to taste
  • Fleur de sel ( sea salt)
  • Freshly ground black pepper

Turnip Salad

Turnip Coleslaw

New Orleans Coleslaw with Hakurei turnips

INGREDIENTS

  • head white or savoy cabbage, weighing about 2 pounds before trimming
  • carrots
  • 1 bunch of Hakurei turnips
  • sticks celery
  • scallions
  • cup best quality, preferably organic, store-bought mayonnaise
  • tablespoons (1/4 cup) buttermilk
  • tablespoons maple syrup
  • teaspoons apple cider vinegar
  • Salt and freshly ground black pepper
  • 2/3 cup pecans, fairly finely chopped

Turnip Coleslaw

Roasted Hakurei Turnips with Couscous or Orzo

Roasted Hakurei Turnips with Israeli Couscous Salad

(makes 3-4 servings)

1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous or Orzo
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.

Roasted Hakurei Turnips with Couscous or Orzo

 

Turnips and Greens 

Hakurei Turnips and Greens with Sesame

Serves 4 as an appetizer or side dish

8 hakurei turnips with greens
3 tablespoons sesame oil
2 garlic cloves, minced
Salt and black pepper
3 green onions (green parts only), chopped into half-inch chunks
Sesame seeds

Separate the turnips from their greens and wash and dry both thoroughly. Cut off both ends of the turnip bulbs (no need to peel them) and slice the bulbs into rounds about one-quarter of an inch thick. Chop the turnip greens and stems roughly into pieces about an inch long.

Heat the sesame oil in a pan until it’s very hot (drops of water sizzle upon impact). Add the turnip slices, garlic, a pinch of salt and a few generous grinds of black pepper. Stir frequently for about three minutes until turnips are slightly softened. Add turnip greens, stems and green onions. Cook for another 1 to 2 minutes, stirring frequently, until greens are wilted and turnip slices are crisp and tender.

Serve with sesame seeds sprinkled on top of each serving.

Turnips and Greens 

 

Curried Turnips

 

  • Curried hakurei turnips: Yep, curried — come on, you know you want to see that (from The Veggie Project).Curried Hakurei Turnips
  • One chopped onion
    2 tablespoons oil
    5 or 6 harkurei, peeled and sliced thin (all the recipes said to peel them but it seemed sort of pointless, since they were so tender throughout)
    2 teaspoons curry powder
    1 teaspoon salt
    one lemon, cut into wedgesSauté the onion in the oil for a few minutes until translucent. Add the turnips, the curry powder and salt and cook until everything is tender. Squeeze some lemon juice over the dish before serving and serve with extra lemon wedges.

 

Curried Turnips

Turnip Recipes

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Papaya Recipes

Posted by on Jan 20, 2013 in Recipes | 0 comments

Papaya Recipes

Papaya Recipes

Papaya Recipes For Juicing, Salsa, Salads, and more…

Papaya is high in antioxidants and beneficial to your overall cardiovascular health.  Papaya recipes are considered one of the top protectors against inflammation, infections and cancerous growths. There is a unique enzyme in papaya juice that helps protein digestion by alkalizing body tissues. There are more than 40 species of papayas, but the organic papaya is the only source for super health benefits.  Papaya was the first GMO product to be shipped out of the USA…Scary, hugh?

There are many health benefits from Papayas that are not well known, because the GMO papaya found in the USA has little of these benefits.  In fact, they seem to taste like water because they were genetically engineered that way.  Water costs little and yet papaya sells for much money.  Organic papaya are rich in vitamin C,  folic acid, pantothenic acid, vitamin K, potassium, magnesium, calcium and a great antioxidant!

Papaya is well know for the natural digestive enzymes that help break down proteins into amino acids. In fact, Papaya recipes, just like pineapple recipes are used in many instances to aid in digestion.

Juicing Papayas

Papaya can be juiced whole, including the skin, seeds and leaves.  A Vitamix will be needed to break down the high fiber content.  If you have another kind of mixer you’ll have to seed and skin them.  Although the skin and seeds may have a bitter taste, they are also very healthy.Expect a syrupy thick consistency and dilute with other liquid, ice, or more juicy fruit. We like to combine papaya with oranges and/or apples to create more liquid.Juicing Papaya Recipes

Ingredients

  • 2 1/2 cups papaya (Solo or Mexican) chunks
  • 1 cup ice cubes
  • 2/3 cup nonfat plain yogurt
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 tablespoon honey
  • Juice of 2 lemons
  • 16 fresh mint leaves, plus 4 sprigs for garnish

Directions

  1. Refrigerate papaya until very cold, at least 1 hour or overnight.
  2. Blend papaya, ice, yogurt, ginger, honey, and lemon juice in a blender. Add up to 1/4 cup water, 1 tablespoon at a time, until mixture is smooth and thinned to desired consistency. Blend in mint leaves. Garnish with mint sprigs.

 Juicing Papayas

 

 

Papaya Salad Recipe

 
Papaya Recipes

Ingredients

  • 1/4 lb (4 oz) crab meat, chopped
  • 1/2 red bell pepper, chopped (about ¼ cup)
  • 1/2 green bell pepper, chopped (about ¼ cup)
  • 3 TBS rice vinegar
  • 2 TBS fish sauce
  • 1 tsp sucanat
  • 1/4 tsp sriracha
  • 1 TBS fresh lime juice
  • 1 tsp mayonnaise
  • 1 Hawaiian papaya

Directions

  1. In a medium bowl, mix the crabmeat and peppers together.
  2. In a small bowl, whisk together rice vinegar, fish sauce, sucanat, sriracha, lime juice and mayonnaise.
  3. Pour the dressing over the crabmeat and peppers and toss to coat.
  4. Cut the papaya in half lengthwise and use a spoon to scoop out the seeds.
  5. Mound the crab salad into the hollow of each papaya half.
  6. Serve cold!

Approximate cost/serving: This is definitely one of the more expensive dishes you’ll see on Eating Richly.  Hawaii is only one of few states that grow organic Papaya.  The entire USA crop has been genetically modified, so LOOK OUT! Organic Papaya are much smaller than the GMO Papaya, so individual servings are easier to find.  However, the cost of the organic specimin is higher than the tainted Papaya you’ll find in the Supermarket. Crab can be very affordable on sale, you can even use canned crab.  The crab I found on sale cost me about $5.oo to make this dish, so $2.75 a serving.  But you’d probably have to pay at least $10 for this in a restaurant, so it’s worth it to make at home!

Papaya Salad Recipe

 

 

 Papaya Salsa

Ingredientspapaya salsa

  • 1 small chayote, peeled, seeded, and cut into 1/4-inch dice
  • 2 medium carrots, peeled and cut into 1/4-inch dice
  • 2 1/2 cups papaya ( Organic Hawaiian) chunks (1/2 inch)
  • 1/3 cup distilled white vinegar
  • 1 or 2 fresh Scotch bonnet chiles, thinly sliced
  • 1 teaspoon light-brown sugar
  • 1 teaspoon coarse salt

Directions

  1. Bring 3/4 cup water, the chayote, and carrots to a boil in a medium saucepan. Add papaya, vinegar, chiles, sugar, and salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes.
  2. Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Salsa can be refrigerated up to 2 weeks; serve warm, cold, or at room temperature.

Papaya Salsa

 

 

Papaya, Jicama, Shrimp & Coconut Recipe

IngredientsPapaya Recipes

  • 1 cup papaya (Organic Hawaiian), cubes (1/2 inch), plus 1 to 2 tablespoons fresh papaya seeds
  • 1 teaspoon grated peeled fresh ginger
  • 3 tablespoons fresh lime juice
  • 2 tablespoons grapeseed oil or light vegetable oil
  • 1/4 teaspoon coarse salt
  • 1 large Jicama or 2 large Belgian endives, cut into matchsticks (about 3 cups)
  • 1 1/4 cups very thinly sliced English (hothouse) cucumber (1/2 cucumber)
  • 12 jumbo shrimp (peeled and grilled)
  • 1/2 cup toasted coconut

Directions

  1. Whisk together papaya seeds, ginger, lime juice, grapeseed oil, and salt in a medium bowl. Add Jicama or endive, cucumber, papaya cubes, and shrimp; gently toss.
  2. Sprinkle with toasted coconut and serve

Papaya, Jicama, Shrimp & Coconut Recipe

 

Papaya Recipes Video

 

Papaya Recipes

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