Tag: garlic

Posted in RECIPES, sauce

Italian Tomato Sauce

Posted on by Mary Ann Lesh

It’s always good to have a few cans of tomato sauce and tomato paste on hand, but if I have the time and the fresh ingredients available, a slow-simmering homemade sauce is fun to make.

PREP 15 min / MEDIUM HEAT / COOK 20 min / SERVES 4

  • INGREDIENTS
    • 1-2 fresh ripe TOMATOES
    • 1/2 c ONION, finely chopped
    • 2 cloves GARLIC, crushed
    • 1 tsp SUGAR
    • 3 stems fresh BASIL
    • Dash RED WINE VINEGAR
    • SALT and PEPPER to taste
  • INSTRUCTIONS
    1. Drop TOMATOES into a pan of boiling water for about 1 minute until the skins split. Lift out and peel, then chop roughly.
    2. Saute ONION on medium-low heat about 5 minutes until translucent but not brown. Add GARLIC and cook 2 more minutes.
    3. Add peeled TOMATOES breaking them up with a wooden spoon, then add 1 tsp SUGAR, dash of RED-WINE VINEGAR, and BASIL STEMS (save the leaves). Season lightly with SALT and ground BLACK PEPPER.
    4. Bring to a simmer, then turn down the heat and simmer 45 minutes, stirring occasionally.
    5. Test the seasoning, add the roughly-torn BASIL LEAVES before serving.

Posted in RECIPES

Green Beans and Toasted Garlic

Posted on by Mary Ann Lesh
  • PREP 15 min
  • COOK 4 min, then SAUTEE 2 min
  • SERVES 2
  • 1 c FRESH GREEN BEANS
  • 1 Tbsp OIL
  • 2 CLOVES GARLIC, FINELY CHOPPED
  • SALT AND PEPPER TO TASTE
  1. Wash GREEN BEANS and cut off both ends, cook in boiling water about 4 minutes or until slightly tender; drain
  2. Heat the OIL and stir in the GREEN BEANS and chopped GARLIC until the garlic pieces are golden brown
  3. Add SALT and PEPPER to taste
Posted in PLANT FOOD FACTS

Garlic

Posted on by Mary Ann Lesh
Garlic, which has been used as medicine as well as food flavoring, has been consumed for thousands of years

(Spanish: ajo) Garlic is a bulbous flowering plant in the genus Allium. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to Central Asia and northeastern Iran and has long been a common seasoning all over the world. It has been consumed for several thousand years. It was known in ancient Egypt. It has been used as a traditional medicine as well as a food flavoring. It is a healthy and delicious addition to many dishes around the world. Its medicinal benefits for both cure and prevention require larger doses, which should be taken with the supervision and advice of a knowledgeable medical practitioner.

1 clove (3 g) garlic
calories 4.5
carbohydrates 1 g
protein 0.2 g
fiber 0.06 g
vitamin B6 2% DV
mangnese 2% DV
selenium 1% DV
vitamin C 1% DV
Sources: Wikipedia / healthline
Posted in RECIPES

Sautéed Asparagus

Posted on by Mary Ann Lesh

A tasty side dish for any meal

PREPARATIONINGREDIENTS
PREP 5 min2 c FRESH ASPARAGUS
COOK 5-7 min MED HEAT1 CLOVE GARLIC, FINELY CHOPPED
NON-STICK SKILLET1 Tbsp VEGETABLE BROTH
SERVES 42 Tbsp LEMON JUICE
SALT AND PEPPER TO TASTE
INSTRUCTIONS
1. Wash ASPARAGUS, leave whole or cut as desired
2. Heat VEGETABLE BROTH to medium temperature
3. Add ASPARAGUS and finely chopped GARLIC clove and stir lightly
4. Lower heat and sautée to desired tenderness
5. Add LEMON JUICE and SALT and PEPPER near the end of the cooking time