One of my favorite ingredients to use when cooking is garlic!! I love the smell of it while it is simmering on the stove and love the flavor it adds to my sauce (yes, I said sauce!!) and homemade soups. One of the things that contributes to its amazing smell and its wonderful flavor is garlic’s active ingredient called allicin. It is packed with antioxidants and Vitamin C & B6 too.
Many people are unaware of all the health benefits that this little member of the onion family provides, so I thought that I would highlight a few of them today. Whether you cut it up, sauté it, eat it raw or mince it, garlic provides so many health benefits.
Now, I’m not a doctor, but I do believe in the health properties of certain things we eat and as the old expression goes, “you are what you eat.”
Some of the health benefits of garlic include:
1. Fighting the common cold and preventing viruses.
2. Boosting your immune system.
3. Assisting with acne problems.
4. Aiding with weight loss.
5. Assisting with lowering blood pressure and lowering the risk of heart disease.
Now these are just a few of the many benefits of adding garlic to your daily diet. I also want to share with you my Garlic Dressing Recipe which tastes wonderful. Try it on your salad and let me know what you think.
Garlic Salad Dressing
Ingredients 4 garlic cloves, crushed 1/2 cup olive oil 1/4 cup salad oil (not peanut oil) 1 egg yolk at room temperature 1 1/2 tablespoons lemon juice 1/4 teaspoon cayenne Black pepper, freshly ground to taste 1/4 cup dry white wine
1. Soak the crushed garlic in the salad oil for a half hour.
2. Place the egg yolk, lemon juice, and seasonings in a blender and blend them together.
3. Mix the garlic oil and the olive oil together and mix them together with the ingredients in the blender.
4. Remove the mixture from the blender and stir in enough wine to thin it to your taste.
Hope you enjoy this recipe!!! Here’s to your health!!!! 🙂
I simply enjoy baking, especially during the fall and winter months. There’s nothing better that a cup of coffee and a delicious cookie!! Since we are a couple of weeks away from Thanksgiving, I wanted to share another baking recipe with you. This recipe that’s a little twist on traditional oatmeal cookies and my secret ingredient is coconut!!
Yield: 48 servings Total: 15 min; Cook: 15 min
Ingredients 1 cup (2 sticks) butter 1 cup granulated sugar 1 cup packed light brown sugar 2 eggs 1 tsp. vanilla extract 1 tsp. baking powder 1 tsp. baking soda 2 cups all-purpose flour 2-1/2 cups shredded coconut 1 cup chopped walnuts or pecans 2 cups old-fashioned oatmeal
Instructions 1. Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
2. Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.
Finally, it’s beginning to feel like fall!!! The air is crisp, our Crape Myrtles are starting to lose their leaves and the Farmer’s Markets are closing for the season. One of my favorite things during this time of year is the phenomenal smell of baked apples in the oven!! The other night, I made a Homemade Apple Crisp using Cortland Apples!!! It was so good that I wanted to share my recipe with you.
4 Medium Cooking Apples – I use Cortland Apples, but you can use whatever tart apple you like.
3/4 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Old Fashion Oats
1/3 Cup Butter – Softened
3/4 Teaspoon of Nutmeg
3/4 Teaspoon of Cinnamon
1. Pre-heat your oven to 375 degrees. While the oven is pre-heating, use Baking Pam or Butter to grease your pan. I use my 11 × 7 inch Pyrex baking pan for this recipe.
2. Cut your apples and spread them around in your pan.
3. Mix the rest of the ingredients in a bowl and sprinkle them over your apples.
It was a beautiful fall morning the other day and I wanted to cook a hearty breakfast for my husband. I decided on making a Puffed Pancake. The pancake itself is light and fluffy and all you do is mix the ingredients and bake in the oven.
Half-Stick Butter 3 eggs 3/4 cup almond milk 3/4 cup flour 1/4 teaspoon vanilla
1. Pre-heat the oven to 425 degrees. Put half-stick of butter in a heavy baking dish (I use my Corning Ware Dish). Put pan in the oven the whole making the batter. 2. Mix 3 eggs in mixer until they are foamy. 3. Add the almond milk, flour and vanilla and blend ingredients. 4. While mixing the ingredients, check the pan periodically so the butter doesn’t burn & take hot pan out and roll the pan so the butter greases the pan. 5. Pour the batter into the hot pan and place it back in the oven.
6. Bake for 25 minutes until the pancakes is puffed and golden brown.
Last weekend, my husband and I went to our favorite Farmer’s Market. While wandering through the market and looking for seasonal fruit and veggies, I discovered this “pear” that was shaped like an apple. We decided to get a basket of them along with some other goodies and I have to say that they are wonderful. It has this crisp taste of pear that reminds me of a Bosc pear and has a hint of apple. They are great by themselves as a healthy snack, mixed in a salad and dehydrated!!!
To dehydrate them, we used our Ninja Foodie and simply put the setting on dehydrate and used the standard temperature which 150 degrees. Next, we sliced the pears thinly, put them on a rack and set the timer for 5 hours. Once done, we tasted them and they were fantastic and had a sweet taste and were crunchy. So, if you get a chance to pick up some of these at your local Farmer’s Market this weekend, I would highly recommend them!!!
One of my favorite Fall Recipes is Pumpkin Pancakes. I think it’s because there is something about pancakes that just makes people happy. Maybe it’s the taste of the pancakes or the wonderful scent of maple syrup in the kitchen. Whatever the reason why so many people love pancakes, I wanted to share my recipe and hope that you love it as much as me and my husband do!!!
1. Whisk together:
1 1/4 cups flour;
2 tablespoons sugar;
2 teaspoons baking powder;
1/2 teaspoon each cinnamon, ground ginger, and salt;
1/8 teaspoon nutmeg; and a pinch of ground cloves.
2. In a different bowl, stir together 1 cup almond milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg;
3. Fold mixture into dry ingredients;
4. Spray skillet with a non-stick spray. Pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Makes 8 to 10 pancakes.
Wishing everyone a Happy Friday!! In my last post, I wrote about the Health Benefits of Pumpkin. But let’s be serious, we all have a sweet tooth!!! Below is my recipe for Pumpkin Cake with Cream Cheese Icing. Now I am particular about icing and this recipe is one that I absolutely love. Note – if you have someone in your life that loves baked goods, you may have to hide this cake or it will be gone in an instant.
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon cloves
• 1 cup oil
• 2 cups pumpkin
• 4 eggs
• 2 cups powdered sugar
• 1/3 cup butter, softened
• 1 (3-oz.) pkg. cream cheese, softened
• 1 tablespoon almond milk
• 1 teaspoon vanilla
1. Heat oven to 350°F. Grease a 13 x 8 inch baking pan. In large bowl, combine all the ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased pan.
2. Bake at 350°F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled. (NOTE: In large glass pyrex baking pan it takes me 43 minutes to bake.)
3. In small bowl, combine all frosting ingredients; beat until smooth. Spread over the cake once it’s cooled. Store in refrigerator.
With Autumn approaching, I started looking at some of my favorite recipes for the season. Pumpkin bread, pumpkin chocolate chip cookies, fall soups and the list goes on!! Lol!! One simple recipe that I found in my recipe box is roasting pumpkin seeds!! Quick and easy to do, they make a fantastic fall snack to have especially during football season!!!
To state the obvious, you need to get a fresh pumpkin and have some olive oil and salt on hand.
Preheat your oven to 300 degrees. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Then clean the seeds.
Then you need to dry the seeds. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
Now add some spices. One idea is to toss the seeds with olive oil, salt and your choice of spices. Return to the oven and bake until crisp and golden, about 20 more minutes. For a something sweet, toss them with cinnamon and sugar.