There’s nothing more alluring than the scent of garlic emanating from the kitchen. And in winter, garlic-enriched foods are even more important to our well-being.
There are a multitude of reasons to embrace the humble bulb. Not just because it adds depth to a dish, but also because of its abundant health kicks. Garlic has been studied for its potential to reduce cardiovascular disease risk; for its antitumour, antimicrobial, and antiviral effects; and for its benefit on high blood glucose concentration.
The beauty of this healthy garlicky broth recipe is that it doubles as a delicious base for many soups and stews, but it’s also perfect for sipping when you’re feeling flu-ish. Have some containers of this tucked into your freezer. And if your head is stuffy and full, heat up a cup, jazz it up with hot dried chilies and miso, and you’ll breathe through that sickness in no time! You can brew up this stockpot of garlic broth in less time than it takes to cook a full meal!
Some might find cooking with garlic a bit of a challenge. Look for aged garlic supplements that are readily available in natural food stores.
Take 1 full head of garlic and separate into cloves. Remove papery peels. Smash. Heat oil in large heavy saucepan. Add smashed garlic and sauteu0301 just until softened and very pale golden, about 5 to 10 minutes. Add 10 cups (2.5 L) water, herbs, salt, and pepper.
Slice off tops of remaining heads of garlic just enough to expose cloves. Add to water and bring to a gentle boil. Cover, and with lid ajar, simmer on low heat for 45 minutes to 1 hour until reduced to 8 cups (2 L). Strain broth, reserving soft garlic heads, and set aside.
Sip broth as is. Or add crushed chilies, some miso, fresh spinach, and diced tofu. Add a splash of lemon juice. Alternatively, stir in wontons and bok choy. The options are unlimited. Store broth in 2 cup (500 mL) containers and refrigerate for up to 3 days or freeze.
For reserved cooked garlic, pop from peels and place cooked garlic in small bowl. Smash with fork and return to stock. Or add a little extra-virgin olive oil and seasonings to smashed cloves, season, and spread on toasts. Sprinkle with grated Parmesan and broil until cheese is melted.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.