Healthy Garlic Recipes

Roasted Garlic

What’s in it:

  • 6 bulbs of new season garlic
  • 3-4 tablespoons rape seed oil or olive oil
  • 1 tsp fine sea salt

How to make it:

Preheat the oven to 400˚F. Top and tail the garlic and put them on their bases in an oven proof dish. Drizzle with the oil, sprinkle with salt and roast until golden, about 45 minutes.

Pancetta Wrapped GarlicPancetta-wrapped Garlic

What’s in it:

  • 18  large garlic cloves (unpeeled)
  • 1  tablespoon  salt
  • 4  thin slices pancetta or thin-cut bacon

 How to make it:

Bring a pot of water to a boil. Add garlic and cook 30 seconds. Drain and rinse with cool water. Peel garlic. Bring 1 qt. water to a boil. Add salt and garlic. Bring back to a boil, reduce heat, and simmer until garlic is tender when tested with a fork, 10 to 15 minutes. Drain and let cool. Preheat oven to 375°. Unroll pancetta slices into strips and cut into 2 1/2-in. lengths. Wrap each garlic clove with a pancetta strip, securing with a toothpick. Put garlic on a baking sheet and bake until sizzling and starting to brown, about 15 minutes. Serve hot.

Lamb Chops Sizzled with Garlic

What’s in it:

  • Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
  • Salt and freshly ground pepper
  • Pinch of dried thyme
  • 3 tablespoons extra-virgin olive oil
  • 10 small garlic cloves, halved
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced parsley
  • Pinch of crushed red pepper
  • How to make it:

    Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

    40 Cloves and Chicken

    What’s in it:

    1 whole chicken, cut into 8 pieces
    1/2 cup plus 2 tablespoons olive oil
    10 sprigs fresh thyme
    40 peeled cloves garlic
    salt and pepper

    How to  make it:

    Preheat oven to 350F. Season chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown chicken on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours. Remove chicken from the oven, let rest for 5 to 10 minutes, carve and serve.

    Spinach with Sesame and GarlicGarlic Sesame Spinach

    What’s in it:

    • 3 Tbsp dark sesame oil
    • 1 Tbsp minced garlic
    • 1 lb fresh spinach, soaked in water to clean, drained, excess water squeezed out, large stems removed and discarded, leaves roughly chopped
    • 1 Tbsp Splenda
    • 1 Tbsp soy sauce (use gluten-free soy sauce)
    • Salt to taste
    • 1 Tbsp toasted sesame seeds

    How to make it:

    If you haven’t already toasted the sesame seeds, do that first. Heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done. Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occassionally, until the spinach is completely wilted. Turn the heat to low. Stir in the Splenda and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.Mussels Steamed with Leeks, Tomatoes & Garlic Recipe
    Muscles steamed with Leeks, Tomatoes and Garlic
    What’s in it:
    2 medium leeks
    3 large cloves garlic, coarsely chopped
    1 bay leaf
    1/3 cup extra-virgin olive oil
    14.5-oz. can petite-diced tomatoes
    2 tsp. chopped fresh tarragon
    1/4 tsp. crushed red pepper flakes
    4 lb. mussels, scrubbed wellHow to make it: Trim the dark-green leaves and root ends from the leeks. Split the leeks lengthwise and rinse them well under cold running water. Slice them crosswise into about 1/2-inch-thick half-moons. In a large, heavy pot, cook the leeks, garlic, and bay leaf in the oil over medium heat, stirring often, until the leeks begin to brown, about 10 minutes. Stir in the tomatoes and their juices, tarragon, and pepper flakes and simmer to meld the flavors for 5 minutes. (This mixture can be prepared up to 3 hours ahead and left out at room temperature.) When you’re ready to cook the mussels, return the leek mixture to a boil over high heat. Add the mussels, cover, and cook, stirring occasionally, until the mussels open, 3 to 8 minutes. Spoon the mussels, broth, and vegetables into large bowls and serve.

    Garlic Mushrooms

    What’s in it:

    • 20 Button mushrooms, quartered
    • 20 -25 Cloves Garlic, crushed
    • 1 tbsp Parsley, chopped
    • 15-20 crushed Black peppercorns
    • 2 tbsp Pine nuts(chilgoza)
    • 2 tbsp White wine
    • 4 tbsp Olive oil

    How to make it:

    Preheat oven to 350°F. Place the mushrooms in a bowl. Add crushed garlic, parsley, salt, black peppercorns, pine nuts, white wine and olive oil and mix well. Transfer the mixture into catalan moulds and keep them in the preheated oven. Cook for ten to fifteen minutes.

    Parmesan Garlic Chicken Wings

    What’s in it:

    1 teaspoon dried oregano
    1 teaspoon dried rosemary
    1/2 teaspoon ground cumin
    1 teaspoon kosher or sea salt (1/2 tsp table salt)
    2 1/2 pounds chicken wings
    3 tablespoons extra-virgin olive oil (or melted butter)
    2 tablespoons minced fresh basil
    2 garlic cloves, finely minced
    1/4 cup grated parmesan cheese
    1/2 teaspoon seasoning salt (like Lawry’s)

    How to make it:

     Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
    Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce). When the chicken is cooked through, toss the wings with the garlic/cheese/butter sauce.

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