Garlic eaters who simply adore cooking food with this particular pungent member of the allium family will be thrilled to know that it’s not only a delicious accessory for many foods, it’s another healthy one.
Garlic, a close relative of shallots, onions, and leeks, contains allicin, which is used throughout history for medicinal purposes. Even today, many people today contemplate it an important home remedy for colds, high blood pressure levels, and high cholesterol. It’s yet another good detoxifier, can improve bone health, which is a prospective protectant against dementia.
Including garlic in your recipes is an easy approach to enhance your immune system and your state of health, while adding fantastic flavor.
It’s vital that you shop wisely when picking your fresh garlic. Always pick a firm, dry head of garlic. And when you’re considering stocking up, you can do so without fear-these beauties can be stored approximately two months, so long as they’re saved in a very nice, dry, dark location.
The easy way to peel your garlic is to use along side it of a large knife, laying the blade on the top of the clove and pressing down carefully. This smashes the garlic enough to split the clove. Then you can certainly easily take away the outer skin, along with your clove is ready to use.
Garlic is a perfect accessory for many Mexican specialties, especially peccadillo, a popular dish that may be often eaten alone as being a main dish, or contained in tacos, empanadas, or tamales. Cool and spicy salsas made out of the freshest ingredients are another popular approach to include garlic in your diet-no salsa is done without that garlic kick!
Combined with pork in Mexican pulled pork or carnitas, garlic can definitely bring out the natural flavors in the meat. It may supply a flavor burst when along with spices like oregano, salt, bay leaves, and pepper.
For the excellent demonstration of how garlic will bring a dish up a notch, what follows is a recipe for the fabulous spicy posole:
2 tablespoons extra virgin extra virgin olive oil
1 large onion, thinly sliced
2 cloves garlic, peeled and minced
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt, to taste
Black pepper, to taste
3 cans of chicken broth (14 ounce)
2 cans white hominy (15 ounce)
1 teaspoon chipotle hot sauce
1 pound of boneless, skinless chicken breast, cubed
2 cups cabbage, shredded
Place the olive oil, each of the spices, and also the thinly sliced onions in a stock pot (medium-sized).
Cook, stirring occasionally, across a medium heat, up until the onions are tender and translucent (about 5 minutes).
Open the cans of chicken broth and empty them into the pot, along with the chipotle hot sauce and the white hominy.
Stir the components just a little, then let it come to a boil.
Lower the warmth to around medium-low, then add inside the cubed chicken breast.
Cover your pot and let the posole cook for about ten or fifteen minutes, till the cubed chicken is cooked right through.
You could give a garnish of shredded cabbage. Spicy posole is best served hot.
One taste of the spicy posole, and even those who typically shun garlic just may give these healthy bulbs of goodness an additional chance!