Everyone knows that garlic keeps the vampires away. But garlic and onions are also great for supporting heart health. They are also rich in sulfur, and help the liver to break down and detoxify a wide range of chemicals and toxins. While always most powerful in their raw state, garlic and onions can be added to many other healing foods to boost their nutritional and healing properties. The recipes below for roasted garlic and caramelized onions can be made and kept sealed in the fridge for up to one week. they can be added to sauteed vegetables, sauces, as a topping for chicken, pork, or steak dishes, or topped on an olive oil-toasted crostini and eaten as is!
Roasted Garlic
4-5 heads garlic
olive oil
1/2 cup chicken or vegetable stock
Arrange heads of garlic in the bottom of a souffle pan or small dutch oven with cover. Drizzle with olive oil and stock. Cover tightly and bake at 275 degrees for one hour. Turn off oven and let the garlic sit for another half hour in the juices. Season with sea salt and cracked pepper
Caramelized Onions
4-5 onions, sliced thin (I like to use Vidalia or sweet onions--but any will do).
3 tablespoons butter or margarine
1 generous teaspoon sugar
Thinly slice the onions. Heat butter in a saute skillet over medium heat. Add onions and cook for 5-7 minutes until translucent. Add sugar and reduce heat to low. Cook, stirring occasionally to mix onions with the caramel that starts to form on the bottom off the skillet. After about 45 minutes of cooking on low heat and stirring, the onions should be a lovely caramel color and have a sweet caramelized taste. Season with sea salt and cracked black pepper.
use onions and garlic as often as possible.i learned late.learn early.
ReplyDeletetake care of it!