0 Garlic Coriander Pull Apart Yeasted Muffins

Garlic and coriander combo works out wonder in yeasted breads, i prepared this yeasted muffins for Bread baking day,but somehow i couldnt able to post it on that event day. Better not late, am posting today as i dont have any recipe for todays post.Yes am getting lazy coz of the sudden chilled weather and i didnt prepared anything for todays post as i do quite often. Coming to this yeasted muffins, they are super flavourful with garlic and coriander, obviously very quick to prepared once your dough gets doubled in size.

You can serve very well this yeasted muffins with a bowl of warm soup or simply along with some dip either prepared with veggies or cream cheese. Love garlic flavoured breads,needless to say these muffins tastes exactly like them.You can replace the coriander leaves with your favourite herbs also you can prepare this muffins as a single loaf bread, but somehow this flavourful pull apart yeasted muffins will definitely attracts everyone specially the kids.Am sending this muffins to my own event Healthy Diet- Healthy Finger Food guest hosted by Preeti of Isingcakes and to 60days of Christmas hosted by Priya and Divya

2cups All purpose flour
1/2cup Wheat flour
1/4cup Coriander leaves (chopped)
1/2tsp Chilly flakes
5nos Garlic cloves (crushed)
3tbsp Olive Oil
1tbsp Active dry yeast
1tsp Salt
1/2tsp Sugar
1/4cup Luke warm water

Stir in the active dry yeast,salt,sugar in luke warm water, keep aside until the yeast turns foamy.

Meanwhile take the all purpose flour,wheatflour,crushed garlic cloves,coriander leaves,chilly flakes in a bowl, add gradually the foamy yeast, water,olive oil and turn as a soft dough.

Arrange this dough in a greased bowl and keep in warm place for two hours until the dough double their volume..

Grease the muffins moulds and keep aside.

Punch down the doubled dough, knead for a while with enough flour.

Roll the dough as a rectangular disc, cut a 5thick slices.

Place the slices one over another strip and stack them.

Cut those stacked dough as medium sized squares and place it in the already greased muffins tins.

Place them in a warm place for an hour until they double their volume. Preheat the oven to 350F.

Bake for 20-25 minutes until they crust turns brown.

Keep aside and let them cool completely..

Enjoy with any spread..

0 Veggie Might Market Finds Green Garlic and Garlic Scapes Pesto

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

New York City has a farmer’s market network that reminds me of an urban library system. The Union Square Greenmarket is the main library—the big one with the lions out front, where you can find everything but can be overwhelmed by choice. Then there are neighborhood branches scattered throughout the five boroughs that get less glory, but provide amazing service to the local communities.

My neighborhood market is perfect: between five and eight vendors, just enough variety to keep things interesting but never overwhelming, and prices that are competitive with—often cheaper than—the local groceries. For the most part, the farmers who frequent my local branch keep it simple—nothing too out of the ordinary. If I want wacky veg, I go to Union Square.

But every now and then, I get a surprise.

My last few visits I’ve been a skosh obsessed with something I’d never seen or tried before: green garlic. When I approached the table last Wednesday, I thought the giant green stalks with white bulbs were spring onions. That’s not what the sign said, so I asked the farmer. “Nope, green garlic,” he said with the slightest of smiles.

“How do you use it?” I asked. I’d already decided to buy it—might as well get the skinny from the source.

“Just like you would regular clove garlic, though you don’t have to smash this. Just slice it and eat it. It’s milder and sweeter than regular garlic.”

“Can you eat the stalks?”

“Yeah, but you’ll want to cook them—maybe sauté them like scallions.”

Brilliant. I love discovering new vegetables. That night I made green garlic mashed potatoes to raves. While prepping dinner, CB and I each tried a piece of it raw. It was strong at first bite, like garlic would be, but immediately became milder, though I don’t know if I would call it sweet. CB claimed, as I suspected he would, “Yeah, I could eat this like fruit.” Dude loves garlic.

I started putting green garlic in everything—eggs, stir-fry, salad, sandwiches—sautéing the stalks as instructed. As my obsession grew, my supply dwindled. Saturday, I went back and, to my great joy, found more green garlic and, this time, garlic scapes.

So pleased I was with my score, I practically danced all the way to brunch, demanding my fellow diners to “smell this—it looks like an onion, but you use it like garlic!” and “check it, scapes! They’re the shoots from garlic before it’s harvested!” I’m so much fun.

Taking inspiration from dearest A’s garlic scape exploits, an amazing black bean salad recipe from 101 Cookbooks that darling S made for me last summer, and the fact that I’ve read, like 15 pesto recipes in the past week, I created what might be the greatest dressing for bean salad ever in the history of bean salad: Green Garlic and Scapes Pesto.

Pesto means “to pound” or “crush”, as with a mortal and pestle. Most people know the classic Genoese pesto (basil, garlic, salt), but you can make pesto from any herb crushed with garlic and salt; in days gone by I’ve made pesto from cilantro, arugula, and stinging nettles.

Green Garlic and Scapes Pesto is my masterpiece. It is easily one of the best things I’ve eaten in a long time. Light enough to be a salad dressing, it would also easily stand up to pasta.

I tossed the pesto over 3 cups of black beans and served it on a bed of arugula. It was amazing—tangy, spicy, and garlicky but not overwhelmingly so. For as long as green garlic and scapes are available at my neighborhood market, this dish will be in heavy circulation.

~~~

If you like this recipe, you may also like

• Black Bean Salad with Fresh Corn
• Potato Salad for Rainy Day People
• Pasta with Nettles, Sorrel, and Lemon

~~~

Black Bean Salad with Green Garlic and Scapes Pesto
Serves 6

pesto
1 bulb green garlic (white part only), chopped
1/4 cup garlic scapes, chopped
1 tbsp fresh parsley, chopped
3 dried red chilies, chopped (or 3/4 tsp red pepper flakes)
2 tbsp almonds, chopped
2 tbsp lime juice
3 tbsp extra virgin olive oil
1/2 tbsp agave nectar
1/2 tsp sea salt

salad
3 cup black beans, cooked (or 2 15 oz cans)
6 cups arugula or salad greens of your choice

Note: I used a food processor to make the pesto. If you have a mortal and pestle, I salute you.

1) Rinse, soak (3 hours or up to overnight), and cook (about 45 minutes) 1/2 cup of dried black beans, which will result in about 1 1/2 cups of cooked beans. - OR - Open a couple of cans of black beans, rinse well, and set aside.

2) Haul out the food processor. Coarsely chop all vegetables and nuts before putting them into the food processor.

3) Whiz together green garlic, scapes, parsley, red chilies, almonds, lime juice, olive oil, agave nectar, and salt until fully combined and the desired smoothness is achieved.

4) Toss together with black beans.

5) Serve on a bed of arugula or any salad green of your choice.

6) Text, email, facespace, tweet, or call everyone you know and tell them how fabulous your dinner is.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
147 calories, 9.3g fat, 2.2g fiber, 2.7g protein, $.63

Calculations
1 1/2 cups cooked black beans: 330 calories, 3g fat, 7.5g fiber, 7.5g protein, $.35
1 bulb green garlic: 4.2 calories, 0g fat, 0g fiber, 0g protein, $.30
1/4 cup garlic scapes: 8 calories, 0g fat, .75g fiber, .5g protein, $.32
1 tbsp fresh parsley: negligible calories, fat, fiber, and protein, $.02
3 dried red chilies: negligible calories, fat, fiber, and protein, $.02
2 tbsp almonds: 104 calories, 10g fat, 2g fiber, 4g protein, $.34
2 tbsp lime juice: 9.5 calories, .03g fat, 0g fiber, 0g protein, $.10
3 tbsp extra virgin olive oil: 360 calories, 42g fat 0g fiber, 0g protein, $0.24
1/2 tbsp agave nectar: 30 calories, 0g fat, 0g fiber, 0g protein $.08
1/2 tsp sea salt: negligible calories, fat, fiber, and protein, $.02
6 cups arugula: 37 calories, 1g fat, 3g fiber, 4g protein, $2.00
Totals: 882.7 calories, 56g fat, 13.3g fiber, 16g protein, $3.79
Per Serving (totals/6): 147 calories, 9.3g fat, 2.2g fiber, 2.7g protein, $.63

0 Garlic source Antibiotics Garlic for health

Garlic source Antibiotics | You are avoiding consumption of synthetic drugs have a choice of other drugs are more naturally when needed antibiotics. The reason, according to the Washington State University in the U.S., garlic is used as a spice in the kitchen having a quality active substance 100 times better compared two well-known classes of antibiotics, erythromycin and ciprofloxacin, in the fight against food poisoning.

Tests have been conducted prove, diallyl sulfide compounds found in garlic can protect food from insects harmful substances are delivered. The findings have been published in the Journal of Antimicrobial Chemotherapy is opening new avenues for meat processing technology because garlic can reduce the risk of Campylobacter poisoning.

Garlic source Antibiotics

"This research is exciting because it shows that compounds found in garlic can reduce disease-causing bacteria in the environment and food. Campylobacter is a major cause of bacterial food-borne illness in the United States and the world,"

said Dr. Michael Konkel from Washington State University.

Campylobacter also cause diarrhea, cramping, abdominal pain, and fever. This bacterium is also claimed as the trigger is almost a third of a rare disorder or paralysis called Guillain-Barre syndrome.

Most of the Campylobacter infections occur due consumption of poultry meat is raw, undercooked or contaminated food through dirty tableware.

This is the main case of food poisoning in the UK according to Food Standards Agency and has incurred a total of 88 deaths in England and Wales in 2009.

Other relates article to this post are; additional cooking | arthritis | rheumatic | rheumatic red chili | herbal medicine | papaya efficacy | food for brain | babana benefits | traditional medicne | complementary

0 medical benefits of garlic

Medical Benefits of Garlic

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Health Benefits of Garlic

BENEFITS:

• May help lower high blood pressure and elevated blood cholesterol.
• May prevent or fight certain cancers.
• Antiviral and antibacterial properties help prevent or fight infection.
• May alleviate nasal congestion.

DRAWBACKS:

• Causes bad breath.
• Can cause indigestion, especially if eaten raw.
• Direct contact irritates the skin and mucous membranes.

Garlic is basically a word from old English "garleac" which mean is "spear leek", garlic at least 6000 years back it known as garlic from Asia and frequently spread all around the world in Asia, Africa and especially promoted in Europe.

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Medical Benefits of Garlic

Herbalists and folk healers have used garlic to treat myriad diseases for thousand of years. It is known that ancient Egyptian healers prescribed it to build physical strength, the Greeks used it as a laxative, and the Chinese traditionally used it to lower blood pressure. In the middle ages, consuming liberal quantities of garlic was credited with providing immunity to the plague.

In more modern times, Louis Pasteur, the great 19th century French chemist, demonstrated garlics antiseptic properties, information that was put to use during WORLD WARS I and II by the British, German and Russian Armies. Since then, numerous studies have confirmed that garlic can be effective against bacteria, fungi, viruses, and parasites. Today naturopaths and other proponents of herbal medicine prescribe garlic to help prevent colds, flu, and other infectious diseases.

Scientists have begun studying garlic more intensely in recent years, with 500 papers having been published in medical journals on the protective effects of garlic since the mid 1980s. Much of this research has focused on the effect of garlic on blood cholesterol and blood pressure. Studies indicate that allicin, a chemical that forms when garlic is crushed reduces cholesterol levels and lowers high  blood pressure. It also appears to reduce the ability of blood platelets to form blood clots, thus possibly reducing the risk of heart attacks and strokes. to date how ever, these studies have not proved that garlic presents heart attacks and other cardiovascular disorders.

Health Benefits of Garlic

Ongoing research is indicating that garlic has an anticancer potential, so far it appears that eating garlic lowers to risk of colon cancer in humans. In addition studies using laboratory animals have shown that garlic can help shrink cancer of the breast, skin, and lungs, as well as help prevent cancers of the colon and esophagus.

It is not yet known which of the many active substances in garlic contribute to its health effect. Both allicin and SAC, another Compound that has been shown to be effective against tumors in laboratory animals are found in fresh garlic, garlic powder and garlic pills. the main drawback o garlic pills is that products available vary greatly in the amount of active compounds they contain. Garlic pills are also more expensive that fresh garlic and garlic powder.

Health benefits of Garlic

Just how much garlic must be consumed to achieve any health benefits is unknown. Many German doctors prescribe 4g or the equivalent of two small cloves to treat high blood pressure and elevated cholesterol. It takes much more at least 10 cloves to inhabit blood clotting to the same degree as a daily aspiring. Also practitioners disagree as to whether cooked or dried garlic confers the same benefits imparted by eating it raw, while there is no guarantee that garlic will prevent hear disease or cancer, at the very least it will add flavor to meals. Its major drawback is that it can make the breath smell it can also cause indigestion in some people, especially when eating raw. In addition, handing raw garlic can irritate the skin and mucous membranes. 

Health Benefits of Garlic