Posts Tagged ‘cooking with garlic’

Food Stamps Cooking Club: Garlic Tips?

February 18th, 2010

If EVERYONE at the table eats garlic, kissing the cook will be a good thing!

I found a little item in a health food brochure that came my way and it got me thinking about garlic. This herb is so much more than a wonderful addition to bread or meat and vegetable offerings.  It truly is a health food.  Plus, it is inexpensive to buy or to grow.  It’s a terrific bargain and it is scrup-deedly-umptious!

There has been a wealth of research done about garlic over many years’ time.  It has been shown to significantly help fight free radicals, it can reduce cholesterol as well as improve heart problems and it helps with blood issues.  Not to mention its antibacterial properties, which help keep our immune systems strong and illness at bay.

Whether you choose to eat it with your foods and/or use it in a supplemental form, garlic will please your palate and keep you feeling fit as a fiddle!

A dear client once told me that her favorite way to use garlic was with roast chicken.  She used 30 buds of garlic in the cavity and around the bird as she slow roasted the chicken!  30 sounds like a lot to me but I tried it and it was delish.

When you roast garlic it gets sweeter, so that garlicky flavor married into the flavor of the poultry and was very, very good.  Of course, salt and pepper went with that.  Simple.  Simple.  Simple.  And not a costly meal at all.  Naturally, you could add any collection of veggies to that and do your entire meal in the oven.

Yum.  Makes me want to check the freezer to see if there is an old dead bird there, or parts of one just to roast with garlic!

Using garlic-infused oils are a nice way to make a garlic bread.  If you don’t have such a thing in your pantry, it’s easy to make.  Just pour some good salad oil-my fave is Olive Oil-into a pitcher, drop in some garlic buds and leave it, covered.  In a day or two, you will have garlic flavored oil that can be brushed onto slices of bread that can then be toasted in the oven.  Oh, how good that would be with a pasta dish!

If you saute` garlic, make sure the heat is moderate because garlic that has been cooked too hot and too quickly tends to burn and that is not the flavor you want to add to your dishes!

Do any of our Club Members grow garlic in their gardens?  We’d love to hear from you.  Just send an email to foodstampscookingclub@gmail.com.

As Club Members, you all have earned gold stars for sharing.  We note that more and more people are coming here and asking for the series of Cooking Tips we send, as well as the occasional email messages.  Our intention is not to bombard you but to help you.

We hope our cooking tips for today have hit your hot button and inspired you to create some great comfort food.  We make every effort to assist those who use Angel Food Ministries, food commodities, food pantry foods, and SNAP or WIC.  We also hope we are catering to those who simply stick to frugality and watch their food budgets closely.

Hearing from our Club Members is such a joy!  Please add your comments to this page, won’t you?  Or shoot us an email at the above address.  Thanks, kids.

If you like what you see here you may also appreciate The Healthy and Wealthy You or Mother Connie Sez. We are always jonesin’ for comments there, too.  See how we are?  grin

For those of you who may be interested in creating some much needed online income from a work at home business, you might be interested to see what’s available here or here.

Connie Baum

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