Sookie Stackhouse needs this Garlic recipe, stat!

Okay, so today while sweating at the gym (no not from the work out, the walk across the parking lot because of the unnatural heat) I was wondering what I should make for dinner. I wanted to make something quick and easy and thought why not grill some chicken on my lean mean fat grilling machine (I was at the gym so healthy was on the brain). So as I continued to breathe through my downward dog and tree poses I wracked my brain for grilled chicken recipe ideas. Maybe it was the blood rushing to my brain but suddenly I remembered one from http://allrecipes.com/Recipe/Italian-Chicken-Marinade/Detail.aspx, that uses garlic and Italian dressing. Easy, fast and did you know that garlic is good for you? Of course since I was going to be cooking with it, I figured I might as well find out where this smelly ingredient came from.  

History of Garlic

The word garlic comes from the Old English garleac, meaning "spear leek." Garlic dates back over 6,000 years and is native to Central Asia. It has long been a staple food in the Mediterranean world, Asia, Africa, and Europe.

Garlic grows wild only in Central Asia (Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan) today. Earlier in history garlic grew wild over a much larger area, in fact, wild garlic may have grown wild  in China,  India, Egypt and as far away as the Ukraine.

Egyptians worshiped garlic and put clay models of garlic bulbs in the tomb of King Tutankhamen. Garlic was so highly-valued that it was even used as money. According to folklore garlic repelled vampires, protected against the Evil Eye, and warded off jealous nymphs who terrorize pregnant women and engaged maidens. Garlic was also famous for being an aphrodisiac (huh? How does that work, wouldn't it repel women instead?).

Amazingly, garlic was looked down upon by food snobs in the United States. Until the first part of the twentieth century, it was found only in ethnic dishes in working-class neighborhoods. By the 1940, America had opened its arms to garlic, recognizing its value as a seasoning and also as a major ingredient in recipes.

Charming diner slang of the 1920's referred to garlic as Bronx vanilla, halitosis, and Italian perfume. Today, Americans alone consume more than 250 million pounds of garlic annually.

Medicinal Properties

There are lots of sayings and  proverbs about Garlic which reflect its importance and quality such as Garlic is as good as 10 mothers and  Garlic a day keep sickness at bay. A variety of researches have proved it that Garlic is good for health and is beneficial in curing various health problems.

Garlic contains various nutrients including vitamins, enzymes, amino acids and natural sugars and oil soluble nutrients like sulphur compounds originating from an amino acid named alliin which is converted to an overpowering compound called allicin which has natural antibiotic properties. The presence of sulphur also accounts for its pungent smell
Garlic Medicinal Uses:

·         Garlic acts as an antiseptic & helps in healing the wounds very quickly (if your ever hurt in the wilderness, this could come in handy).

·         One of the health benefits of garlic is that it helps in fighting against various infection and  acts against inflammation and infection, including colds, coughs by adding a freshly cut raw clove to food three times a day or taking garlic capsules.

·         In certain studies in China it has been shown that it contains chemicals that prevent cancer. They suggest that eating garlic on regular basis provides some protection against cancer.

·         Fresh or cooked garlic or 500 mg garlic capsules twice daily helps in lowering  blood pressure and cardiovascular problems. It reduces harmful cholesterol in the blood and keeps arteries and heart healthy.

·         It thins the blood, reduces clotting and helps in controlling blood pressure and poor circulation.

·         Garlic stimulates the immune system of body and  helps in fighting against various diseases.

·         Prevents & relieves chronic bronchitis and  respiratory problems.

·         It acts as a nasal decongestant.

·         Garlic works as a cleanser of the digestive system, helps in curing flatulence, kills internal parasites and is an excellent internal antiseptic.

·         Researcher recommends daily dose of fresh garlic of about 4 gm, equivalent to one or two small cloves for each & every person who wants to keep himself healthy.

There are various historical facts which prove that Garlic has been used from centuries for its medicinal uses. From around 3000 B.C. Chinese scholars  praise garlic.  During World War I, Garlic was used to control infections in wounds. It was also used for controlling a raging epidemic of flu in 1963 in Russia.

Wow! Garlic is a miracle,  I should cook with it more often. On that note, not only did I make Garlic marinated chicken for dinner, I also made garlic bread and Greek orzo salad. Sookie Stackhouse should come over so I can teach her how to get rid of vamps.

Grilled Chicken with Italian Marinade

INGREDIENTS

• 1 (16 ounce) bottle Italian-style salad dressing
• 1 teaspoon minced garlic (I buy mine in a jar)
• 1 teaspoon salt
• 4 skinless, boneless chicken breast halves

Directions

1.     In a shallow baking dish, mix the salad dressing, garlic, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)

2.    Preheat the grill for high heat.

3.    Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

Greek Orzo Pasta Salad

Ingredients

• 1 (16 ounce) bottle Italian-style salad dressing
• 1 teaspoon minced garlic
• 4 large tomatoes (I'm very happy/lucky to say mine came from the backyard, so good. If you can't get yours from the yard store bought is fine just make sure they are fat and juicy)
• 1 medium English cucumber
• 1 lb. Orzo pasta
• 1 small Red onion; minced

Directions

Boil orzo until just tender, about 8 minutes. Drain and transfer to a bowl. Add onion and garlic and stir well. When pasta is cool, add dressing (amount is up to you), tomatoes, and cucumber.

Garlic bread to ward off Vamps

INGREDIENTS

1/2 cup olive oil (you might need to add a bit more)

• 1 teaspoon garlic salt
• 1/4 teaspoon Greek oregano
• 1/8 teaspoon garlic powder
• 1 tablespoon grated Parmesan cheese
• 1 (1 pound) loaf French bread, halved lengthwise

Directions

1.     Preheat oven to 300 degrees F .

2.    In a small bowl, mix oil, garlic salt, oregano and garlic powder.

3.    Spread each half of the French bread with equal portions of the oil mixture (inside and outside). Sprinkle inside with Parmesan cheese.

4.    Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

Enjoy your healthful garlic meal and remember if you're going to kiss anyone you should brush, gargle and floss.

    Cin

http://www.ars.usda.gov/Research/docs.htm?docid=523

http://homecooking.about.com/od/foodhistory/a/garlichistory.htm

http://www.indianfoodforever.com/food-guide/garlic-health-benefits.html

Potatoes...Spuds...Taters...tater salad...tater tots...

Hi everyone,

I know it's been a long time but this has been quite an eventful year. I went from being unemployed to having two jobs and then getting a full time job as a History teacher. I currently work at a High School in the City.

Now that school is out I have time to think about the food I eat and where it comes from yet again.

 Since its summer time and BBQ is the name of the game, potatoes are taking center stage on my plate. This is perfect since I love potatoes in any way, shape or form (forget pasta and bread, at least until another post). French fries are awesome but so are chips, baked potatoes, mashed potatos, tater tots and potato salad. So, where did this miracle food come from? Since I'm a history teacher I already know but I thought perhaps others would wonder.

History

 The people of South America in the Andeans Mountains had many different names for potatoes. Red potatoes were called “weep blood for the Inca” and those with different shapes and varieties have names like "ashes of the soul," and "strong morning frost."

The name “potato” originates from the Spanish word “patata,” and the name has been adapted in many different cultures. Some other common names for potatoes include spuds (a slang term for a potato digging spade), taters, murphies, tatties (in Scotland), papa (in the Americas and certain areas of Spain), pomme de terre (in France), and Kartoffel (in Germany).

Nutrition and the Potato

Potatoes are a healthy source of nutrition. Although the nutrient content varies depending on the type of potato and the soil and weather conditions under which the potato is cultivated, all potatoes contain the same basic types of nutrients. Most of the tuber (the part of the potato that is enlarged to store nutrients) is water, so only a small part of the tuber is used for food. Potatoes contain complex carbohydrates which are important for energy. The starch found in potatoes is very digestible, more than that found in corn and wheat. While potatoes are low in protein, they contain large amounts of vitamins B and C as well as ascorbic acid, potassium, phosphorus, iron and magnesium. The vitamin C from potatoes can help prevent the disease scurvy if a diet is lacking in fruit. One serving (a medium-sized potato) provides 45% of the recommended daily intake for vitamin C, almost no fat, and only 100 calories. Potatoes also contain salts that make up five percent of the potato and help maintain the alkaline levels in the blood. If paired with milk or dairy products to provide calcium and vitamins A and D, the potato can be the anchor to a nutritionally complete diet. It is a common misconception that most nutrients are found in or around the skin; for example, vitamin C is primarily fixed in the center of the potato.

Potatoes can also come in colors such as purple, red, and blue. The colorful potato varieties are healthier because they contain the antioxidants anthocyanins that have anticarcinogenic properties. The same antioxidants that give blueberries their color are what make these potatoes colorful.The white color in some potatoes is caused by the pigment anthoxanthins, which are antioxidants that help prevent cancer. Potatoes have more antioxidants than nearly every vegetable, except broccoli.

Potatoes can be very nutritious, but they must be prepared in certain ways to retain their nutritional value. Peeling and boiling removes some of the nutritional content from the potatoes, but the processes are important for getting rid of dirt and pesticides. Boiling potatoes retains much of the nutritional content, such as fiber and low amounts of fat. Frying potatoes results in more than 10 times the fat of boiled potatoes. In addition to added fat, fried potatoes (in the form of potato chips and french fries) have less than 50% the nutrients of boiled potatoes. A potato peeled at the beginning of processing will have half the fiber. Also, the potato loses vitamin C after being exposed to the air and heat involved in processing potatoes.

Geographic Origin (and the Irish Potato Famine)

Some scientists believe that wild potatoes grew in Chile around 13,000 years ago before any human agriculture. The wild potato is most diverse in the Lake Titicaca region of Peru and Bolivia where it was cultivated between 10,000 and 7,000 years ago.70 No later than 7,000 years ago, Andean peoples farmed potatoes. The blue potatoes of today are the most similar to the original potatoes, although there were many different kinds of potatoes in the Andean peoples‟ diet. These people grew potatoes on the mountains because their usually foods of yucca and maize would not grow in the mountain's climate.

The potato is estimated to have reached Spain around 1570, although the Spanish conquistadors first encountered potatoes in 1530. The Spanish did not think it was important to bring the potatoes back to Spain immediately, and when potatoes were first brought back they were primarily treated as ornamental plants that inspired fear, similar to the Venus Fly Trap today. From Spain the potato spread to Italy and then England. However, because the potato was so easy to grow and cultivate, the Europeans initially viewed it as “food for the poor.” Potatoes first became popular in Spain by accident. The Spaniards already ate sweet potatoes, and figured if those were acceptable to eat, other types of potatoes were acceptable too. They assumed sweet potatoes and potatoes were simply different versions of one crop, instead of being completely different species.

The Irish were the first Europeans to accept the potato as a field crop in the 17th century. There is no proof as to how the potato reached Ireland, it may have been a Spanish sailor who brought the potato to Ireland. Many historians believe that the first potatoes were planted in County Wicklow in the 1640s.

The potato became popular in Ireland because it produced many tubers and could be grown and stored underground. By 1650 it became a staple food and replaced wheat as the major crop. The potato saved Ireland from famine as early as 1728, and also in 1729 and 1740.94 Between 1780 and 1841, the population doubled in Ireland due to the wide acceptance of the potato. But in 1845, potato blight (fungus) destroyed 40% of the crop. At this time, an average of 5.5 pounds of potatoes was consumed daily by each resident.

Although Ireland grew other crops, most of them were exports to Europe and were too expensive for the Irish to afford. Even during the famine, Ireland remained an exporter of food. In 1846 the blight destroyed 90% of the potatoes, and the fungus reappeared in full force in 1848-1849. People tried to prevent the spread of the disease by cutting the black stalks, setting fires to clean the air, pouring holy water on the fields, and putting stones over the fields to bury the disease, but nothing worked. The disease was even able to spread to stored potatoes in the barns. More than a million and a half  Irish people either died or emigrated in search of food.

Potato Chips

The potato chip was accidentally invented in Saratoga Springs, NY in the early 1850s. A dissatisfied customer at Half Moon Hotel supposedly sent his fried potatoes back to the chef saying they were too thick. The chef then sliced the potatoes very thin, fried them in fat, and salted them to get back at the customer. But the patron loved them, and the potato chip, known as Saratoga chips at the time, became a new product. The potato's popularity increased even more after it was cultivated in Idaho, currently the largest potato producer in the United States. A group of Mormons brought the potato to Franklin, Idaho in 1860. The growing conditions in Idaho are excellent for potatoes, with the moist soil, sunny days, and cool nights, which is why the potato flourished in the state.

Roasted Rosemary Potatoes

This is an easy and flavor rich recipe for roasted potatoes.

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Ingredients:

·         4-6 large potatoes, chopped into 1 1/2 inch pieces

·         3 tbsp olive oil

·         1/4 tsp sea salt

·         1/4 tsp black pepper

·         1 1/2 tbsp rosemary

·         2 cloves garlic, minced

Preparation:

Pre-heat oven to 400 degrees (only necessary if you have an old oven, newer ovens don't really need to preheat).

In a large bowl, toss all ingredients together until potatoes are lightly coated with olive oil.

Place potatoes in a lightly greased baking pan, and bake for 25 minutes.

Remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are done roasting. Turn on the boiler and crisp potatoes on low for about 5 minutes.

Enjoy your flavorful rosemary potatoes (hopefully somebody remembered to make something else to go with them. I made skirt steak and a garden fresh tomato and cucumber salad)!

Happy cooking,

Cin

http://en.wikipedia.org/wiki/Potato

http://www.ochef.com/answers/1595.htm

http://academics.hamilton.edu/foodforthought/Our_Research_files/potatoes.pdf

http://vegetarian.about.com/od/sidevegetabledishes/r/rosemarypotato.htm

Out and about in NYC

http://www.dinosaurbarbque.com/

Amazing food and drink.

Please enjoy,

Cin