These garlicky recipes are for billbrent's mosquitoes. Or against them, rather. I was going to post them as a comment to that thread, but there's a length limitation on comments that hopefully does not apply to my own journal posts.
These recipes that are either heavy on garlic or can easily survive a doubling or tripling (or even more) of the amount of garlic given. All the recipes are of my own design and should be healthy for Syndrome X candidates (or victims).
Garlic Toast on Drugs
============================
1 slice of your favorite toasting bread (sourdough for me, for this)
2 cloves of garlic, sliced thin
1/4 c Colby cheese, grated
Toast bread.
Add garlic slices.
Add cheese.
Broil for 30 seconds or until cheese starts to brown.
(Use a toaster oven if you have one.)
You can put another slice of toast on top and call it a Grilled Cheese and Garlic Sandwich.
Cevapcici
=========
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, 96% lean
1 pound lamb, leg, separable lean & fat, R-T-C -- ground
4 cloves garlic -- minced
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/4 cup egg beaters® 99% egg substitute
Grind spices together, mix with other ingredients.
Shape into 24 finger-sized sausages.
Grill.
Serve with djuwec rice.
(I've used up to 6 times this amount of garlic, but I didn't want to publish the recipe that way.)
Chicken Curry
=============
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
1/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon fenugreek seed -- ground
1/2 teaspoon ground black pepper
1/4 teaspoon salt
3 each chicken thighs without skin -- cut in 3/4" strips
1/2 teaspoon ground turmeric
1/2 teaspoon ground red pepper
2 cups sweet onion -- sliced 1/4" thick
12 cloves garlic -- minced
1 tablespoon ginger root -- minced
1 cup potatoes -- diced
1 cup celery -- diced
1 cup carrots -- sliced
1/2 cup nonfat yogurt
Heat oil in large skillet until very hot.
Saute all dry spices except turmeric & red pepper until fragrant and
well-blended.
Brown chicken on all sides.
Add turmeric and red pepper. Cook for 1 minute.
Add onions, garlic and ginger. Cook for 2 minutes.
Reduce heat. Add potatoes, celery and carrots.
Simmer on medium until chicken and vegetables are done, about 25 minutes.
Stir occasionally.
Stir in the yogurt. Simmer until gravy is thick, about 5 minutes. Stir
frequently.
(I always cheat on the garlic when I make curry, but my published recipes have to be, umm, believable. Trust me on this: It is not possible to add too much garlic to a curry. The dish won't even taste garlicky unless you use at least twice the amount of garlic given here.)
Chicken Paprikash
=================
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon extra virgin olive oil
6 cloves garlic -- minced
1 pound skinless boneless chicken breast -- cubed
1 dash salt
1 dash pepper
2 cups sweet onion -- diced
1 cup red bell pepper -- diced
2 cups Roma tomatoes -- diced
2 teaspoons paprika
1/2 cup water
1/2 cup nonfat sour cream
1/2 teaspoon cornstarch
1/4 cup water
Heat oil and garlic in a large covered skillet (or dutch oven).
Season chicken with salt and pepper.
Brown chicken.
Add onion and bell pepper, cook until quite soft.
Stir in tomato and paprika, cook 1 minute more.
Add water or stock, bring to a boil.
Cover. Simmer until chicken is tender, about 5 minutes.
Stir in sour cream. Cook 2 minutes, stirring continuously.
Combine cornstarch and second quantity of water, stir until smooth.
Add cornstarch paste, bring to a boil, cook until sauce has thickened.
(No-salt low-fat chicken stock may be used in place of the first
quantity of water.)
(This one is perfect as-is, but you can make it more garlicky if you want.)
Dal
===
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons canola oil
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 teaspoons ground fenugreek seed
1/2 teaspoon ground pepper
1/2 teaspoon salt
12 cloves garlic -- minced
2 cups sweet onions -- diced
1 1/2 teaspoons ground turmeric
1/4 teaspoon crushed red pepper
2 cups lentils
6 cups water
1/2 cup nonfat yogurt
Heat oil in large saucepan until very hot.
Saute all dry spices except turmeric and red pepper for 2 minutes,
stirring continuously.
Add garlic and onions, saute until golden brown.
Stir in turmeric and red pepper.
Add lentils and water or stock, bring to a boil.
Simmer until lentils are tender, about 30 minutes.
Stir in the yogurt just before serving.
(Low-salt low-fat chicken stock or low-salt vegetable stock may be
used in place of water.)
(Ghee (clarified butter) may be used in place of canola oil.)
(This will not taste very garlicky with the amounts given. Most dal I've had in good restaurants tasted VERY garlicky, so go for it.)
Lamb Saag
=========
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon fenugreek seed -- ground
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 dash salt
1 teaspoon ginger root -- minced
6 cloves garlic -- minced
1 cup sweet onions -- sliced thin
1/2 pound lamb, leg, separable lean & fat, R-T-C -- cut into 1" cubes
1 pound fresh spinach -- chopped
2 tablespoons nonfat yogurt
Heat oil in a large covered skillet (or dutch oven) until very hot.
Add dry spices and cook 2 minutes, stirring continuously.
Add ginger, garlic and onions. Cook until onions begin to turn brown.
Add lamb, cook until well-browned all over.
Add as much spinach as will fit in the skillet, cover, simmer until
spinach is wilted, stirring occasionally.
Continue to add spinach, cover, simmer and stir until all the spinach has
been incorporated.
Simmer uncovered until liquid is almost gone, stirring occasionally.
Stir in the yogurt, heat through.
(This is basically a curry, so the rule of never-enough-garlic applies.)
Portobello Pate
===============
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon extra virgin olive oil
1 pound portobello mushrooms -- diced
1/2 cup sweet onions -- diced
4 cloves garlic -- minced
2 tablespoons cooking sherry
1 teaspoon lemon juice
1 dash salt
1/4 teaspoon ground black pepper
In a large skillet, heat oil, garlic and onions.
When oil is hot, add mushrooms and saute until somewhat soft.
Add sherry. Simmer uncovered until vegetables are very soft and all the
liquid is gone.
Allow to cool somewhat.
Place mushrooom mixture in food processor. Add lemon juice, salt and
pepper.
Process until very smooth.
Fill a small crock with the pate and refrigerate at least 3 hours before
serving.
(This one is perfect the way it is, but you can add as much garlic as you like.)
Turkey Sausage Jambalaya
========================
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces turkey breakfast sausage -- crumbled
1 teaspoon extra virgin olive oil
6 cloves garlic -- minced
1 1/2 cups sweet onion -- diced
1 1/2 cups rice
1 1/2 cups celery -- diced
4 each tomatoes -- diced
1 each jalapeno pepper -- minced
5 cups water
Brown sausage in olive oil.
Add garlic and onions, saute until golden.
Add rice, saute briefly to coat.
Stir in celery, tomatoes, jalapeno pepper and water; bring to a boil.
Cover. Simmer until liquid is completely absorbed, about 15 minutes.
(You can nerf this by substituting a can of green chiles for the jalapeno peppers.)
(You can add as much garlic to this as you like.)
Enjoy!
-- Mark
Tags: garlic recipes mosquitoes
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