The health benefits of garlic have been touted for centuries, but now researchers may have pinpointed at least one reason why. I read that eating garlic may increase natural supply of reducing heart disease. Garlic was one of the earliest documented plants for treatment of diseases and maintaining health. Garlic was used at the beginning of recorded history and was found in Egyptian pyramids and ancient Greek temples. In the Bible there are many references to garlic. Many counties including Egypt, Greece, Rome, China and India all prescribed medical applications for garlic. Garlic was used for laborers and it was believed to improve work capacity. And it was also recommended for pulmonary and respiratory complaints. Well preserved garlic cloves were found in the tomb of King Tutankhamen who ruled from 1332 BC to 1323 BC.
In the Bible there are many references to garlic. The Jewish slaves were fed garlic to maintain and increase strength and productivity. On leaving Egypt, slaves were quoted to have missed their "fish, cucumbers, melons, leeks, onions and garlic." The Jewish slaves were fed garlic to maintain and increase strength and productivity. The Talmud, a Jewish religious text dating from the 2nd century AD, prescribes garlic for the treatment of infection with parasites and other disorders.
In ancient Greece soldiers were fed garlic to provide them with more courage and was part of the military diet. During the first Olympic Games, garlic was taken by athletes before they competed to enhance performance. Garlic was also used to protect skin against poisons and toxins. Hippocrates, the Father of Medicine used garlic as a cleansing agent for abdominal growths. In ancient Rome the chief physician of Nero's army recommended garlic to clean the arteries. Garlic was recommended for gastrointestinal tract disorder, treatment of animal bites and for alleviation of joint disease and seizures. Garlic was also used for parasites. In ancient China and Japan they used garlic to preserve food and was also used in raw meat. It was used to aid respiration and digestion, as well as tummy issues and parasites. They also prescribed garlic to lift depression. Garlic was also used in China and Japan to improved male potency.
Cooking garlic mellows its hot flavor, transforming it into something savory, earthy and nutty delicious. Once cooked, garlic flavors infuse soups, mashed potatoes, sauces and pairs well with tomatoes, parsley, onions and ginger.
Did you know Gilroy, California near San Jose is the "Garlic Capital of the World?" If you are driving anywhere near Gilory you will smell garlic all over, for miles to be exact! They host every summer a garlic festival where you can get many outstanding garlic dishes including garlic ice cream. I have heard attendees consume about two tons of garlic. The garlic festival is also known as an internationally recognized event.
Garlic is known as "the stinking rose" and is part of the allium genus related to the onion. To buy and store garlic you should look for firm dry heads of garlic and store them whole and unbroken in a cool, dry and dark location (pantry is perfect). You can store them for about two months. To peel garlic, place the clove under the flat side of a chef's knife and gently press down with the ball of your hand, lightly crushing the clove. The skin will split so you can pull it off easy, then slice, mince or crush the clove(s).
Garlic is known as "the stinking rose" and is part of the allium genus related to the onion. To buy and store garlic you should look for firm dry heads of garlic and store them whole and unbroken in a cool, dry and dark location (pantry is perfect). You can store them for about two months. To peel garlic, place the clove under the flat side of a chef's knife and gently press down with the ball of your hand, lightly crushing the clove. The skin will split so you can pull it off easy, then slice, mince or crush the clove(s).
One other interesting fact about garlic is when the French joined a Soviet space mission in late 1986 the French would not go into space without garlic and from what I read the ventilation system couldn't dispel the aromas quickly enough for the Soviet's.
I hope you enjoy the garlic recipes below and remember it's good for you. If you don't care for the amount of garlic I have used in any recipe, just alter the amount to what your enjoy.
Mediterranean Salsa (great on grilled steaks or chicken)
4 large ruby red tomatoes, chopped
1/2 cup Kalamata olives, pitted and chopped
2 scallions, chopped including green part
2 avocados, peeled, pitted and chopped
1/2 red onion, finely chopped
2 garlic cloves, finely minced
1/2 cup fresh parsley, chopped
1 Tbl. fresh oregano, chopped
1 Tbl. fresh dill, chopped
3 Tbl. olive oil
2 Tbl. red wine vinegar
1/2 cup feta cheese, crumbled
Into a bowl combine ingredients and stir gently to combine, taste and adjust flavorings. Serve with grilled pita bread.
Perfect Crab Cocktail with Garlic
4 cups Dungeness crabmeat
1 small jicama, peeled and cut into small dice
2 celery stalks, sliced lengthwise and small dice
1 English cucumber, peeled and sliced lengthwise and diced
3 scallions, thinly sliced including green part
1/3 cup fresh cilantro, chopped
2 garlic cloves, finely, finely minced
2 Tbl. fresh lime juice
1/2 cup chili sauce
1/2 cup ketchup
1 Tbl. prepared horseradish
salt and freshly ground black pepper
Butter or Boston lettuce leaves, garnish
Into a bowl combine crab, jicama, celery, cucumber, scallions, cilantro and lime juice. Into a smaller bowl add ketchup, chili sauce, horseradish, garlic, salt and pepper. Taste and adjust flavorings. Pour some over crab mixture and gently mix to combine. Spoon some of the mixture into large wine goblets lined with butter lettuce leaves.
Garlic Scallions and Cheddar Biscuits
1 3/4 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
5 Tbl. butter, cold butter cut into pieces
1 cup whole milk
1 cup sharp Cheddar cheese, shredded
2 scallions, finely chopped including green part
1/4 cup butter
2 garlic cloves, finely minced
Preheat oven to 450 degrees. Into a large bowl sift flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture and add milk, cheese and scallions and stir to combine. Drop by spoonfuls onto baking sheet. Bake for about 12 to 15 minutes. Into a saucepan, melt the 1/4 cup of butter and add garlic mixing and cooking garlic for a few minutes. When biscuits are baked remove and brush garlic butter over hot biscuits.
Really Delicious Garlic Bread (make more than one loaf it goes quickly)
1 large loaf of crusty French or Italian bread, sliced in half lengthwise
1 stick butter
2 Tbl. garlic powder OR 3 fresh garlic cloves, finely minced
1/4 cup fresh parsley, chopped
1 cup mozzarella cheese, shredded
1/2 cup freshly grated Parmesan
Preheat oven to 350 degrees. Into a saucepan melt butter and add fresh garlic cooking a few minutes to soften. If using garlic powder, add to melted butter and mix, add parsley stirring to combine. Place the bread halves onto a baking sheet and brush both sides generously with butter mixture, making sure to use all of it. Sprinkle on mozzarella and Parmesan. Wrap in foil and bake until heated through. Remove from oven and slice into thick pieces.
Garlic Mashed Potatoes - this recipe I used for catering and it makes about 100 servings, so if you are having one large party of family reunion, this is the recipe for you! This recipe is easily reduce if you need to.
50 lbs. red potatoes, quartered and unpeeled
5 sticks butter, soft
7 whole heads garlic, roasted
salt and freshly ground black pepper
5 packages cream cheese, soft
2 bunches fresh parsley, chopped
4 bunches scallions, sliced including green part
Heavy whipping cream - use enough to create a creamy, but not runny texture
Milk - use just enough to counter balance the whipping cream
Bring a large roasting pan of salted water to a boil and add potatoes, cooking about 45 minutes or until tender. Drain well and place potatoes back into pan. Add butter and roasted garlic, mashing with a potato masher or beater. Season with salt and pepper and mash in cream cheese, whipping cream and milk. I like my potatoes a little thicker and not too wet. When you achieve the consistency you desire, stir in the parsley and scallions. Taste and adjust flavorings.
Quick Garlic Spinach
2 large bags fresh spinach or 2 large bundles of fresh spinach, stems removed
6 garlic cloves, thinly sliced
1 Tbl. butter
salt and freshly ground black pepper
1/2 fresh lemon, juiced
2 tsp. fresh lemon zest
Into a large deep sided saute pan add butter and stir in garlic cooking about 3 minutes. Add spinach a little at a time to wilt. When all spinach is incorporated stir and cook just a few minutes to heat through. Stir in lemon juice, zest and season with salt and pepper. Pour onto serving platter including juices.
1 (16 oz.) package spaghetti or linguine (or use Asian noodles)
6 garlic cloves, finely minced
1/4 cup seasoned rice vinegar
1/4 cup soy sauce
2 tsp. Sambal Oelek (Asian chili sauce) or more if you like it spicier
3 Tbl. canola oil
3 Tbl. toasted sesame oil
2 Tbl. honey
2 tsp. sesame seeds, lightly toasted
1 bunch scallions, thinly sliced on diagonal including green part
Into a pot of boiling salted water add pasta and cook al dente. Drain well and transfer to a large serving bowl. Into a saucepan add garlic, oil, honey, vinegar, soy sauce, sesame oil and chili sauce. Bring to a boil and stir for a couple of minutes. Pour sauce over pasta and toss well to coat. Toss in scallions and sesame seeds.
The "Stinking Rose" Chicken - oh yes, lots and lots of garlic
1 (4 lb.) whole chicken, cut into 8 pieces
3 Tbl. olive oil
40 garlic cloves
1/2 cup dry vermouth
3/4 cup chicken stock (good quality)
salt and freshly ground black pepper
2 tsp. fresh thyme, chopped
zest of 2 lemons
2 tsp. fresh lemon juice
1/4 cup fresh parsley, chopped
Preheat oven to 350 degrees. Place the oil into a large Dutch oven over medium high heat. Season chicken with salt and pepper, adding to oil to brown on both sides. Add garlic and stir to lightly brown, add vermouth and deglaze the pan. Push about 1/4 of the garlic cloves to side of pan and with a fork or potato masher mash the remaining garlic into the vermouth. Add chicken stock and thyme, stirring to combine. With a spoon ladle some of the juices over chicken. Cover pan and bake for about 30 minutes. Stir in lemon juice and zest. You can either serve in Dutch oven and garnish with parsley or remove to large serving platter, pour over juices and garnish with parsley. Note: serve with roasted red potatoes or mashed potatoes, a tossed garden salad and of course hot crunchy garlic bread. Think you will have enough garlic for the evening?
Chicken Curry
1 lb. boneless, skinless chicken breasts, cut into about 1 1/2 -inch chunks
1 large white onion
2 large garlic cloves, minced
1 1/2 cups coconut milk
2 Tbl. red curry paste
2 Tbl. fish sauce
1 Tbl. honey
1 lb. fingerling potatoes, thick slices
1 Tbl. fresh lime juice
2 Tbl. fresh mint, chopped
3 Tbl. fresh basil, chopped
salt and freshly ground black pepper
2 Kaffir lime leaves, thin chiffonade cut
2 fresh red chilies, seeded and finely minced
3 scallions, thinly sliced on diagonal including green part (garnish)
Cut the onion into wedges. Heat a wok or deep sided saute pan with a touch of peanut oil. Add onions and stir fry for about 3 minutes, the add garlic stir frying for a minute or so. Pour in coconut milk, bring to a boil, stirring. Stir in curry paste, fish sauce and honey. Add the potatoes and season with a little salt and pepper, cover and simmer abut 20 minutes. Add the chicken and cover cooking about 15 to 20 minutes until chicken and potatoes are tender. Stir in the lime juice, mint and basil. Pour into a large serving bowl and garnish with kaffir lime leaves, red chilies and scallions. Serve with steamed rice.
1 (10 lb.) prime rib roast
12 garlic cloves, minced
1/2 cup fresh parsley, chopped
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped
1/4 cup olive oil
salt and freshly ground black pepper
Preheat oven to 500 degrees. Remove excess fat from roast and place the roast into a roasting pan with the fatty side up, season roast with salt and pepper. Into a bowl mix the garlic, parsley, rosemary and thyme then mix in oil. Rub roast with herb mixture. Bake the roast for 20 minutes then reduce temperature to 325 degrees and continue roasting for about another hour. For medium rare you want the internal temperature to be 135 degrees. Remove roast when you have achieved desired doneness and let rest for 15 minutes before carving. You can skim fat from pan juices, discard fat and make a pan sauce by reducing juices.
Refreshing Asparagus and Garlic Salad
2 cloves garlic, finely, finely minced
1/4 cup fresh mint, chopped
1/4 cup extra virgin olive oil
1 tsp. Dijon
1/4 cup red wine vinegar
salt and freshly ground black pepper
6 large red radishes, sliced
4 scallions, thinly sliced including green part
2 medium carrots, peeled and julienned
1 bunch fresh asparagus, trimmed and shaved (use a vegetable peeler)
Into a bowl whisk the olive oil, Dijon, vinegar, garlic, salt and pepper. Taste and adjust flavorings, I usually end up whisking in a touch more vinegar as I like a sharp vinegar taste. Into a serving bowl add mint, radishes, scallions, carrots and asparagus, pour in a little of the dressing and toss to combine, taste and see if you need more dressing.
Pasta with Asparagus and Saffron Cream Sauce - love this
1 lb. fresh asparagus
8 slices thick cut bacon, sliced
Pinch of saffron threads
2 shallots, finely chopped
2 large garlic cloves, minced
1/4 cup white wine
1 cup heavy whipping cream
zest of 1/2 lemon and juice
1 cup frozen peas, thawed
16 oz. fettuccine
salt and freshly ground black pepper
Freshly grated Parmesan cheese
2 scallions, sliced including green part
Into a saute pan add bacon and cook until crisp and browned. Remove to paper towels. Cut the asparagus in about 2-inch pieces on diagonal. Steep the saffron threads in 2 Tbl. boiling water. Into a large deep sided saute pan add about 2 Tbl. butter and add shallots and garlic cooking until soft. Add white wine, cream and saffron infusion. Bring to a boil then reduce to simmer for about 7 minutes. Add lemon juice and zest, season with salt and pepper. Bring a large pot of boiling salted water to a boil and add pasta cooking to al dente. Just before pasta is done add asparagus to pot and cook a couple of minutes. Drain well and pour into pan with sauce, stirring to combine. Add thawed peas and bacon stirring to combine. Taste and adjust flavorings. Pour onto large serving platter and garnish with Parmesan and scallions.
Chicken Satay - one of our favorite things to eat
3 lbs. boneless, skinless chicken breasts, cut 1-inch wide
30 wooden skewers (8-inch size) soaked in cold water 30 minutes
Rub
1/3 cup peanut oil
1/2 cup dark brown sugar
1 Tbl. ground coriander
2 tsp. ground turmeric
salt and freshly ground black pepper
1 Tbl. Sambal Oelek (chili paste)
3 Tbl. soy sauce
4 Tbl. fish sauce
6 stalks lemon grass, trimmed and chopped
4 garlic cloves
2 scallions, sliced including green part
1 (5-inch) piece of fresh ginger, peeled and sliced
fresh cilantro, rough chop (garnish)
Peanut Sauce
1 cup smooth peanut butter
1/4 cup soy sauce
2 tsp. chili paste (Sambal Oelek)
2 Tbl. dark brown sugar
2 limes, juiced
1/2 cup hot water
Peanut Sauce; into a blender add sauce ingredients except water and with machine running pour in water to combine. Pour sauce into a serving bowl. Chicken; into a food processor or blender add 2 Tbl. oil, sugar, coriander, turmeric, salt, Sambal Oelek, soy sauce, fish sauce, chopped lemon grass, garlic, scallions and ginger pulsing to smooth. Place rub into a baking dish and add chicken tossing with hands to combine. Cover with plastic wrap and chill for about 3 hours. Heat a grill to medium high and thread 2 pieces of chicken onto each skewer, using a pastry brush brush on some of the remaining oil on each skewer and grill turning once to get a nice charred chicken, about 6 minutes. Place cooked skewers onto serving platter with bowl of sauce and garnish with fresh cilantro.
Garlicky Mussels
3 lbs. fresh mussels, cleaned and beards removed
1 cup butter
3/4 cup dry white wine
2 fresh lemons
10 large garlic cloves, coarsely chopped
1/4 cup water
1/2 cup fresh parsley, chopped
salt and freshly ground black pepper
Into a large deep sided saute pan, add water, butter, wine, juice of 1 lemon and cover bringing to a boil, remove cover and squeeze remaining lemon into pot, with fresh garlic and mussels. Reduce heat slightly and cover and cook about 6 minutes or until mussels have opened. If any have not opened, discard those. Pour into a serving bowl with broth, season with salt and pepper and sprinkle on parsley.
Sauce
3/4 cup raw shelled pumpkin seeds
1 1/2 tsp. cumin seeds
1 tsp. whole black peppercorns
3/4 tsp. dried Mexican oregano
6 cups fresh cilantro, rough chopped
15 tomatillos, husked, rinsed in cold water and rough chop
5 red radishes, sliced
4 large garlic cloves, rough chopped
4 romaine lettuce leaves, rough chopped
2 small serrano peppers, stemmed and rough chopped
1 large white onion, chopped
salt and freshly ground black pepper
1/2 cup olive oil
3 cups chicken stock (good quality)
1 (12 lb. turkey) cut into pieces
6 red radishes, sliced (garnish)
Into a saute pan add pumpkin seeds, cumin seeds and peppercorns over medium high heat cooking about 2 minutes; let cool. Place into a spice grinder and pulse to finely grind, the add oregano. Place cilantro, tomatillos, garlic, romaine, radishes, peppers, onion and salt into a food processor. Puree to a smooth paste and set aside. Heat half of the oil into a large Dutch oven over high and pour in paste cooking and stirring about 1 minute. Whisk in the stock and bring to a boil. Whisk in the seed mixture and remove from heat to cool slightly. Using an immersion blender puree the sauce to smooth or place into a blender. Pass the sauce through a fine mesh sieve into a bowl pressing on and discarding solids. Heat the oven to 350 degrees. Season turkey pieces with salt and pepper. Wipe out Dutch oven sauce was in and heat remaining oil over medium high. In batches, brown turkey pieces on all sides about 20 minutes. With tongs remove turkey to a large plate. Return mole to saucepan and bring to a simmer, adding turkey pieces skin side up and partially cover with the lid. Transfer to oven and bake about 2 hours or until turkey registers 165 degrees with a thermometer. Remove to serving platter and pour sauce over, garnish with radish slices. Serve with hot fresh corn or flour tortillas, black beans and Mexican rice. Margaritas? Well of course.
Garlic Mac and Cheese
1 head of garlic - roasted and garlic squeezed out
1 lb. rigatoni or large elbow macaroni
5 scallions, thinly sliced including green part
salt and freshly ground black pepper
Cheese sauce
1 stick butter
1/4 heaping cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
6 cups shredded cheese; sharp cheddar, pepper jack, Swiss and a little goat cheese
1/2 tsp. Coleman's dry mustard
Tabasco, to taste
1 tsp. Worcestershire sauce
Topping
1/2 stick butter (unsalted)
2 cups Panko bread crumbs
3 Tbl. fresh chives, chopped
1/4 cup fresh parsley, chopped
Preheat oven to 400 degrees. Topping; into a saucepan melt 1/2 stick butter and add Panko, chives and parsley to a bowl, stir in melted butter. Sauce; place the roasted garlic you have squeezed out into a large bowl and mash with a fork. Into a pot of boiling salted water add pasta and cook until al dente, drain well. Butter a 13x9 baking dish. Into a large saucepan melt the stick of butter and whisk in flour and mashed roasted garlic. Cook stirring about 2 minutes then whisk in milk and bring to a boil, whisking turn to simmer and cook about 3 minutes. Stir in cream, cheeses, mustard powder, Tabasco, Worcestershire, salt, pepper and scallions. Add the cooked pasta stirring to combine. Pour into baking dish and sprinkle with crumb topping. Bake about 30 minutes or until golden brown and bubbly.
Turkey Garlic Meatloaf
2 lbs. ground turkey
4 garlic cloves, minced
3 Tbl. heavy whipping cream
2 Tbl. Dijon
2 Tbl. prepared horseradish
2 Tbl. chili powder
2 eggs, lightly beaten
1 white onion, chopped
1 medium red bell pepper, seeded and chopped
3 cups Ritz crackers, crushed
salt and freshly ground black pepper
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded
1/2 cup ketchup
Sauce
1/2 cup ketchup
2 Tbl. Dijon
2 tsp. honey
1 tsp. red wine vinegar
Preheat oven to 350 degrees. Meatloaf; into a large bowl add ground turkey, whipping cream, crackers, ketchup, horseradish, chili powder, Worcestershire, mustard, eggs, salt and pepper. Into a small saute pan add a drizzle of oil and add onions, red pepper and garlic cooking to soften. Add cooked vegetables to meat mixture stirring to combine. Into a large baking pan, add 1/2 of meat mixture, building up sides and pressing an indentation in center to hold cheese then top with cheese, top with remaining meat mixture, crimping mixture together so none of the cheese escapes. Shape into a loose loaf shape sealing in cheese and bake about 1 hour and 20 minutes. About 20 minutes before removing from oven make sauce and pour over meatloaf and continue cooking. Sauce; into a bowl whisk the ingredients and pour over meatloaf.
Onion and Garlic Gratin
2 large white onions, quartered lengthwise
2 large yellow onions, quartered lengthwise
3 garlic cloves, minced
1/4 cup olive oil
salt and freshly ground black pepper
3 Tbl. butter
3 Tbl. all purpose flour
1 cup heavy whipping cream
1/4 cup dry white wine
pinch of fresh grated nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 cup Swiss cheese, shredded
Topping
1/2 cup fresh parsley, chopped
1 cup Ritz crackers, crushed or any buttery type cracker
3 Tbl. butter, melted
Preheat oven to 350 degrees. Toss onions and garlic with oil and place into a 13x9 baking dish, season with salt and pepper. Bake onions and garlic stirring occasionally for about 1 hour. Heat oven to broil. Into a saute pan, add butter and whisk in flour cooking about 1 minute. Whisk in wine and cream cooking and stirring until thickened. Season with salt, pepper and nutmeg. Pour sauce over baked onions and sprinkle with both cheeses. Turn on broiler and place oven rack a few inches from broiler. Topping; into a bowl mix the crackers, parsley and butter. Sprinkle topping over cheeses. Place under broiler until cheese melts and topping turns golden brown. Remove and serve.
Garlic Stuffed Mushrooms
2 lbs. large button mushrooms, stems removed and saved
1 lb. pork sausage
2 tsp. Worcestershire sauce
3 garlic cloves, finely minced
3 scallions, chopped including green part
6 oz. cream cheese, softened
1 cup Italian bread crumbs, divided
1/2 cup Parmesan cheese, grated and divided
1/2 cup Swiss cheese, grated
1/4 cup fresh parsley, chopped
olive oil
Preheat oven to 350 degrees. Finely chop mushroom stems to measure 1 cup. Into a saute pan add sausage and break up into small pieces while cooking to brown, add mushroom stems and garlic cooking to soften, add scallions and cook a couple more minutes. Pour out any residual oil left from sausage and place sausage mixture into a large bowl. Add cream cheese, Worcestershire sauce, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, 1/2 cup Swiss cheese and parsley mixing to combine. Place whole mushrooms onto baking sheet and stuff full with the mixture. Combine remaining breadcrumbs and Parmesan cheese into bowl mixing to combine and sprinkle over mushrooms. Bake for about 20 minutes then turn on broiler and place under broiler for a few minutes to get bubbly and golden. Remove to serving platter and serve immediately.
Shrimp and Garlic Pasta
1 (16 oz.) package fettuccine
1 cup heavy whipping cream
3 to 4 Tbl. prepared pesto
1/4 cup fresh parsley, chopped
4 garlic cloves, minced
Freshly grated Parmesan cheese
salt and freshly ground black pepper
Tabasco
Fresh lemon juice
1 1/2 lbs. large shrimp, peeled and cleaned
1 head fresh broccoli, rinsed and broken into florets
1 fresh lemon, sliced (garnish)
Fresh parsley sprigs (garnish)
Bring a large pot of boiling salted water to a boil and add pasta, cooking to al dente. Drain well and drizzle with a touch of olive oil, tossing to coat. Into the same pot of boiling salted water add the broccoli and cook until tender, drain well. Into a large deep sided saute pan or Dutch oven, add a drizzle of olive oil and add garlic, cooking to soften a few minutes, add shrimp and cook until just pink, then add cream and bring to a boil, cooking slightly to reduce. Stir in pesto, parsley, salt, pepper, lemon juice and Tabasco. Reduce heat to simmer, taste and adjust flavorings if needed. Add pasta to pan and toss to coat, adding Parmesan cheese. Pour mixture into a large serving platter and garnish with lemon slices and parsley.
Creamy Garlic Salad Dressing
1 cup plain Greek yogurt
3 Tbl. olive oil
1/4 cup ketchup
4 tsp. honey
2 tsp. Dijon
3 garlic cloves, chopped
salt and freshly ground black pepper
Into a blender add ingredients and process until smooth, taste and adjust flavorings. Chill before serving.
Shrimp Garlic Tacos
1 1/2 lbs. large shrimp, peeled and cleaned, cut into pieces
4 garlic cloves, unpeeled
1/2 of a (14.5 oz.) can fire roasted tomatoes, lightly drained
3 chipotle chiles in adobo, chopped
2/3 cup Mexican crema or heavy whipping cream
salt and freshly ground black pepper
1/2 tsp. Mexican oregano
Warmed corn tortillas - homemade are best
Accompaniments; Pico de gallo, fresh cilantro chopped, avocados chopped and spritzed with fresh lime juice, fresh limes halved, shredded romaine lettuce
Place the unpeeled garlic cloves into a small cast iron skillet over medium and cook about 15 minutes, turning occasionally. Remove from skillet and cool and peel. Into a blender combine the garlic, tomatoes and chipotle blending to smooth. Into the cast iron skillet add a drizzle of olive oil then add the blender mixture reducing for about 5 minutes. Stir in the cream, pepper and oregano and simmer for a few minutes. Taste and season with salt. Add the shrimp and cook stirring until they just turn pinkish. To serve; place some of the shrimp mixture into a tortilla, add a squeeze of lime juice and top with accompaniments.
Fresh Green Beans with Garlic and Feta
2 lbs. fresh green beans, trimmed
1/2 cup feta cheese, crumbled
1 small red onion, thinly julienned
1/4 cup fresh dill, chopped
1 cup pear tomatoes, sliced in half
1/2 cup pine nuts, lightly toasted
Vinaigrette
1/4 cup balsamic vinegar
2 tsp. Dijon
2 anchovy fillets, rinsed
1 tsp. honey
3 garlic cloves, finely minced
salt and freshly ground black pepper
1/2 cup extra virgin olive oil
Into a pot of boiling salted add beans and cook about 5 to 6 minutes or crisp/tender. Drain well and place into an ice bath to stop cooking. Drain well again and pat dry with paper towels. Vinaigrette; into a jar with lid add vinaigrette ingredients and shake well to combine. Taste and adjust flavorings. Add chilled green beans to a large bowl and pour over some of the vinaigrette, tossing to combine. Add red onion, tomatoes, dill, pine nuts and feta, and little more dressing, mixing to combine.
Creamy Roasted Cauliflower and Garlic Soup
2 heads cauliflower, rinsed in cold water and separated into florets
4 garlic cloves, minced
2 shallots, chopped
olive oil
3 cups chicken stock (good quality and I like Kitchen Basics)
1 bay leaf
1 tsp. dried thyme
1 1/2 cups heavy whipping cream
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
1 tsp. fresh lemon juice
Tabasco to taste
Homemade croutons, garnish
Preheat oven to 425 degrees. Into a large bowl add cauliflower and toss with olive oil, garlic and shallots. Spread mixture onto a large baking sheet and roast about 35 minutes. Transfer this mixture to a large Dutch oven and add chicken stock and water. Season with salt, pepper, thyme and bay leaf. Bring to a boil, cover reduce heat and cook for about 40 minutes. Remove bay leaf. With an immersion blender puree the soup, then stir in cream, lemon juice and Tabasco. Taste and adjust seasonings. Heat through, stir in parsley and serve. Ladle into bowls add croutons and serve with a salad and hot garlic bread.
Garlic Steaks
4 lbs. sirloin steaks
salt and freshly ground black pepper
1/2 cup butter
5 garlic cloves, finely minced
2 tsp. garlic powder
1/4 cup fresh parsley, rough chopped (garnish)
Preheat outdoor grill to high. Into a saucepan add butter, minced garlic and garlic powder. Season steaks with salt and pepper. Grill steaks to desired doneness on both sides. Brush steaks liberally with garlic butter while grilling. Remove to serving platter and sprinkle on parsley. Serve with Mediterranean salsa if desired. (see recipe above)
Garlic Marinated Flank Steak - delicious and flavorful, slice steak into thin pieces and make into a sandwich on a crusty roll if desired
1 (2 lb.) flank steak
Marinade
1 Tbl. black peppercorns
1 Tbl. coriander seeds
2 dried chiles, broken
2 bay leaves
1/2 cup red wine
2 Tbl. red wine vinegar
2 Tbl. Worcestershire sauce
5 garlic cloves, minced
2 sprigs fresh rosemary
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
Into a small saute pan, add peppercorns, coriander, chiles and bay leaves over high and stir occasionally for about 2 minutes. Transfer to a hard work surface and lightly crush with the bottom of a heavy skillet (cast iron works perfectly) place mixture into 13x9 baking dish. Whisk into herbs, wine, vinegar, Worcestershire, garlic, rosemary and olive oil. With a sharp paring knife poke steak with slits and place into marinade, spooning marinade over steak. Cover with plastic wrap and refrigerate 24 hours, turning occasionally. Remove steak from marinade and pour marinade into a small saucepan and bring to a boil, turn to simmer. Heat your grill and place steak onto grill turning only once, and brushing with reserved marinade cooking to desired doneness. Transfer to cutting board and let rest about 10 minutes. Carve into thin slices on bias. As I said above this makes a great sandwich.
Roasted Chicken/Potatoes and Garlic
8 chicken breasts, bone in and skin on
9 large russet potatoes, peeled and quartered
15 large cloves garlic
2 large white onions, thickly sliced
salt and freshly ground black pepper
Vinaigrette
1/4 cup vegetable oil
3 Tbl. white wine vinegar
2 Tbl. Dijon
2 fresh lemons, juiced
2 Tbl. dried oregano
1/4 cup fresh parsley, chopped
Preheat oven to 350 degrees. Into a large saute pan add a drizzle of oil and season both sides of chicken with salt and pepper. Brown both sides of chicken and place the chicken pieces into a large roasting pan. Add potatoes, garlic and onions around chicken. Into a bowl whisk the vinegar, lemon juice, Dijon, oregano, parsley and oil and pour over chicken. Bake covered for about 1 1/2 hours basting chicken and potatoes with vinaigrette. About 15 minutes before chicken is done, remove lid and continue baking.
Garlic Broccoli
2 nice heads of fresh broccoli, rinsed and separated into florets
2 Tbl. toasted sesame oil
salt and freshly ground black pepper
3 garlic cloves, minced
pinch of red pepper flakes
1 Tbl. fresh lemon juice
Preheat oven to 400 degrees. Into a bowl toss broccoli with sesame oil, salt, pepper, garlic and red pepper flakes. Spread onto a baking sheet and bake about 15 to 20 minutes. Remove from oven and place onto serving platter, drizzling over lemon juice.
After all that garlic we need some refreshing and easy to prepare desserts that don't include any garlic.
Rhubarb and Strawberry Cream
3 cups fresh rhubarb, chopped
2 cups fresh strawberries, hulled and sliced
1/2 cup strawberry jam (good quality)
1 (8 oz.) package cream cheese, soft
1/4 cup powdered sugar
2 tsp. pure vanilla extract
2 cups heavy whipping cream
Good quality shortbread cookies (homemade are best) large crumbles
Whole strawberries, for vanish
Into a bowl stir together rhubarb, strawberries and jam. Let stand at room temperature. Into a bowl of electric mixer add cream cheese and beat until fluffy, beat in sugar and vanilla. Into large goblets, add about 1/2 cup fruit, then some cream cheese mixture, top with crumbled shortbread cookies and a whole strawberry.
Easy as Pie Pineapple Cheesecake Pie
1/4 cup milk
1 Tbl. unflavored gelatin
1/2 cup milk, scalded
2/3 cup sugar
pinch of salt
1 (8 oz.) package cream cheese, soft and cut into pieces
1 Tbl. fresh lemon juice
1 tsp. pure vanilla extract
1 cup sour cream
1 (8 oz.) can crushed pineapple in syrup
1 (9-inch) graham crust - homemade
Into a blender combine cold milk and gelatin, blending on low to soften gelatin. Add scalded milk and blend until gelatin dissolves. Scrape down sides of blender and add sugar, salt, cream cheese, lemon juice, vanilla and sour cream blending to smooth. Drain pineapple and reserve 3 Tbl. syrup. Add pineapple and reserved syrup to blender mixture and blend to smooth. See, I told you it was easy as pie! Pour pineapple cream into pie crust and chill for about 4 hours until firm.
Grasshopper Squares
1 cup chocolate wafer cookie crumbs, plus extra for garnish
1/4 cup melted butter
1 (7 oz.) jar marshmallow cream
2 Tbl. creme de menthe
2 Tbl. creme de cacao
Green food coloring - not too much you want a spring like green color
1 cup heavy whipping cream
Into a bowl add cookie crumbs and melted butter tossing to combine. Press crumbs into the bottom of an 8-inch square baking pan. Into a bowl add marshmallow, liqueurs and food coloring and whip with an electric mixer to fluffy. Whip in another bowl the heavy whipping cream to almost stiff peaks and fold into the marshmallow mixture. Spoon over cookie crust and sprinkle with reserved crumbs on top. Freeze for about 8 hours. Cut into squares.
Healthy Fruit Popsicles
2 large bananas
1 dozen ruby red strawberries, hulled
2 cups almond milk
2 tsp. honey
Place ingredients into a blender and pulse to smooth consistency. Pour into popsicle molds and freeze to firm.
Easy Tiramisu
2 cups mascarpone cheese
2 egg, separated
4 Tbl. Greek plain yogurt
4 Tbl. superfine sugar
4 Tbl. dark rum
4 Tbl. strong black coffee, chilled
16 ladyfingers, halved
1/4 cup dark chocolate, grated
Bon Appetit
I hope you enjoy the garlic recipes below and remember it's good for you. If you don't care for the amount of garlic I have used in any recipe, just alter the amount to what your enjoy.
“No cook who has attained mastery over her craft ever apologizes for the presence of garlic in her productions.” - Ruth Gottfried, ‘The Questing Cook’ (1927)
Mediterranean Salsa (great on grilled steaks or chicken)
4 large ruby red tomatoes, chopped
1/2 cup Kalamata olives, pitted and chopped
2 scallions, chopped including green part
2 avocados, peeled, pitted and chopped
1/2 red onion, finely chopped
2 garlic cloves, finely minced
1/2 cup fresh parsley, chopped
1 Tbl. fresh oregano, chopped
1 Tbl. fresh dill, chopped
3 Tbl. olive oil
2 Tbl. red wine vinegar
1/2 cup feta cheese, crumbled
Into a bowl combine ingredients and stir gently to combine, taste and adjust flavorings. Serve with grilled pita bread.
Perfect Crab Cocktail with Garlic
4 cups Dungeness crabmeat
1 small jicama, peeled and cut into small dice
2 celery stalks, sliced lengthwise and small dice
1 English cucumber, peeled and sliced lengthwise and diced
3 scallions, thinly sliced including green part
1/3 cup fresh cilantro, chopped
2 garlic cloves, finely, finely minced
2 Tbl. fresh lime juice
1/2 cup chili sauce
1/2 cup ketchup
1 Tbl. prepared horseradish
salt and freshly ground black pepper
Butter or Boston lettuce leaves, garnish
Into a bowl combine crab, jicama, celery, cucumber, scallions, cilantro and lime juice. Into a smaller bowl add ketchup, chili sauce, horseradish, garlic, salt and pepper. Taste and adjust flavorings. Pour some over crab mixture and gently mix to combine. Spoon some of the mixture into large wine goblets lined with butter lettuce leaves.
Garlic Scallions and Cheddar Biscuits
1 3/4 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
5 Tbl. butter, cold butter cut into pieces
1 cup whole milk
1 cup sharp Cheddar cheese, shredded
2 scallions, finely chopped including green part
1/4 cup butter
2 garlic cloves, finely minced
Preheat oven to 450 degrees. Into a large bowl sift flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture and add milk, cheese and scallions and stir to combine. Drop by spoonfuls onto baking sheet. Bake for about 12 to 15 minutes. Into a saucepan, melt the 1/4 cup of butter and add garlic mixing and cooking garlic for a few minutes. When biscuits are baked remove and brush garlic butter over hot biscuits.
Really Delicious Garlic Bread (make more than one loaf it goes quickly)
1 large loaf of crusty French or Italian bread, sliced in half lengthwise
1 stick butter
2 Tbl. garlic powder OR 3 fresh garlic cloves, finely minced
1/4 cup fresh parsley, chopped
1 cup mozzarella cheese, shredded
1/2 cup freshly grated Parmesan
Preheat oven to 350 degrees. Into a saucepan melt butter and add fresh garlic cooking a few minutes to soften. If using garlic powder, add to melted butter and mix, add parsley stirring to combine. Place the bread halves onto a baking sheet and brush both sides generously with butter mixture, making sure to use all of it. Sprinkle on mozzarella and Parmesan. Wrap in foil and bake until heated through. Remove from oven and slice into thick pieces.
Garlic Mashed Potatoes - this recipe I used for catering and it makes about 100 servings, so if you are having one large party of family reunion, this is the recipe for you! This recipe is easily reduce if you need to.
50 lbs. red potatoes, quartered and unpeeled
5 sticks butter, soft
7 whole heads garlic, roasted
salt and freshly ground black pepper
5 packages cream cheese, soft
2 bunches fresh parsley, chopped
4 bunches scallions, sliced including green part
Heavy whipping cream - use enough to create a creamy, but not runny texture
Milk - use just enough to counter balance the whipping cream
Bring a large roasting pan of salted water to a boil and add potatoes, cooking about 45 minutes or until tender. Drain well and place potatoes back into pan. Add butter and roasted garlic, mashing with a potato masher or beater. Season with salt and pepper and mash in cream cheese, whipping cream and milk. I like my potatoes a little thicker and not too wet. When you achieve the consistency you desire, stir in the parsley and scallions. Taste and adjust flavorings.
Quick Garlic Spinach
2 large bags fresh spinach or 2 large bundles of fresh spinach, stems removed
6 garlic cloves, thinly sliced
1 Tbl. butter
salt and freshly ground black pepper
1/2 fresh lemon, juiced
2 tsp. fresh lemon zest
Into a large deep sided saute pan add butter and stir in garlic cooking about 3 minutes. Add spinach a little at a time to wilt. When all spinach is incorporated stir and cook just a few minutes to heat through. Stir in lemon juice, zest and season with salt and pepper. Pour onto serving platter including juices.
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good." - Alice May Brock (of Alice's Restaurant fame)
No Cook Garlic Tomato Sauce
4 cups fresh cherry or pear tomatoes, sliced in half
5 garlic cloves, finely, finely minced
1 fresh lemon, juiced
salt and freshly ground black pepper
1 tsp. sugar
1 lb. bucatini pasta (spaghetti pasta hollow in center to capture all the sauce juices)
1/2 cup fresh basil, torn
Freshly grated Parmesan cheese
Extra virgin olive oil, garnish
Slice the tomatoes and place into a large bowl with garlic, lemon juice, salt, sugar, pepper and good drizzle of extra virgin olive oil. Toss to combine and let stand about 1 hour. Just before serving, bring a large pot of boiling salted water to a boil and add pasta cooking al dente, drain well and pour into a large serving bowl or platter. Toss the tomato mixture again and stir in fresh basil. Pour sauce over pasta and drizzle with a some extra virgin olive oil and garnish with cheese and large sprigs of fresh basil. Note: I also like to add some sliced pitted Kalamata olives.
Garlic Baked French Fries
5 large Russet potatoes, rinsed and sliced into 1/4- to 1/2-inch thick slices
4 large garlic cloves, minced
2 Tbl. canola oil
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Homemade Ketchup - so much better for you than store bought
3 Tbl. vegetable oil
2 cups white onion, finely chopped
1 Tbl. fresh peeled ginger, chopped
4 garlic cloves, minced
2 tsp. Coleman's mustard powder
1/2 tsp. ground allspice
1/4 tsp. cayenne
1/4 cup tomato paste
2 (28 oz.) cans whole peeled tomatoes (I like Cento brand)
2 bay leaves
2/3 cup light brown sugar, packed
1/2 cup apple cider vinegar
1 Tbl. molasses
salt and freshly ground black pepper, to taste
Homemade Ketchup - so much better for you than store bought
3 Tbl. vegetable oil
2 cups white onion, finely chopped
1 Tbl. fresh peeled ginger, chopped
4 garlic cloves, minced
2 tsp. Coleman's mustard powder
1/2 tsp. ground allspice
1/4 tsp. cayenne
1/4 cup tomato paste
2 (28 oz.) cans whole peeled tomatoes (I like Cento brand)
2 bay leaves
2/3 cup light brown sugar, packed
1/2 cup apple cider vinegar
1 Tbl. molasses
salt and freshly ground black pepper, to taste
Fries; preheat oven to 450 degrees. Into a saucepan, add garlic and oil and stir to cook about 2 minutes to soften, don't brown. Into a large bowl add sliced potatoes and toss with garlic oil, season with salt and pepper. Spread potatoes in a single layer onto baking sheet(s). Bake about 40 minutes until golden and crisp, stirring one or twice during baking. Remove to serving platter and sprinkle on parsley, after all we are eating french fries and need some green. Serve with ketchup or what my husband Jerry loves; mustard. Ketchup; into a large Dutch oven add oil and then onion cooking to soften, stir in ginger, garlic, mustard, allspice and cayenne cooking and stirring about 2 minutes. Add tomato paste and cook stirring about 1 minute. Then add tomatoes scraping up and brown bits from bottom of pan, remove from heat. Puree the ketchup in batches in a blender or use and immersion blender, return to pot. Add bay leaves, brown sugar, vinegar, molasses and salt. Bring to a simmer over medium low and cook stirring occasionally for about 2 hours or until mixture becomes thick like ketchup. Remove bay leaves and let cool. Transfer to airtight containers and refrigerate for up to 2 weeks. FYI about ketchup you might know have known: Ketchup's origins come from ancient Chinese sauce ke-tsiap, a spiced pickled fish sauce that was more likely a soy sauce than the thick tomato sauce we all love. It became kechap in Malaysia and ketjap in Indonesia. English sailors brought it west in the 17th century and by the 18th century tomatoes found their way into the brew. In 1876, Heinz started to bottle it and distribute to the masses. Well, I am grateful to the Heinz Company because I'm one of their biggest ketchup connoisseurs!
5 garlic cloves
2 oz. drained and minced anchovies fillets
1/2 cup white wine vinegar
2/3 cup vegetable oil
2 scallions, minced including green part
salt and freshly ground black pepper
1 Tbl. sweet and spicy mustard
1/4 cup ketchup
Into a food processor or blender add all ingredients and whirl to combine to smooth consistency. Taste and adjust flavorings. Pour over chopped crisp greens, sliced radishes, avocados, sliced celery, tomatoes, thinly sliced red onion and top with some homemade croutons and fresh crisp and browned bacon slices.
- "Garlic is the ketchup of intellectuals." - unknown
5 garlic cloves
2 oz. drained and minced anchovies fillets
1/2 cup white wine vinegar
2/3 cup vegetable oil
2 scallions, minced including green part
salt and freshly ground black pepper
1 Tbl. sweet and spicy mustard
1/4 cup ketchup
Into a food processor or blender add all ingredients and whirl to combine to smooth consistency. Taste and adjust flavorings. Pour over chopped crisp greens, sliced radishes, avocados, sliced celery, tomatoes, thinly sliced red onion and top with some homemade croutons and fresh crisp and browned bacon slices.
Garlic Potato Casserole
1 1/2 lbs. russet potatoes, peeled
salt and freshly ground black pepper
1 large shallot, chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup Swiss cheese, grated
6 garlic cloves, thinly sliced
1 cup heavy whipping cream
Topping
1/2 cup bread crumbs
1/4 cup fresh parsley, chopped
3 Tbl. butter, soft
Preheat oven to 375 degrees. Into a bowl add cheeses and mix to combine, set aside. Into a pot of boiling salted water add potatoes and cook to just almost tender. Drain well and let cool slightly to handle. Slice potatoes about 1/4 to 1/2-inch thick. Into a small saute pan, add drizzle of oil and add shallots and garlic, cooking to soften. Into a small baking pan arrange half of the potatoes, season with salt and pepper, add part of the cooked shallots, garlic, and cheese then repeat using rest of ingredients. Into a saucepan add cream bring to a boil then pour over potatoes. Into a small bowl add bread crumbs, parsley and mix with 3 Tbl. butter to combine. Sprinkle this mixture over casserole and bake for about 1 hour until tender and golden brow
20 garlic cloves
pinch of saffron
2 Tbl. olive oil
4 shallots, sliced
2 cups tomato juice (good quality)
5 cups chicken stock (good quality)
2 cups heavy whipping cream
Asian Sesame Garlic Noodles- "Shallots are for babies; Onions are for men; Garlic is for heroes." - unknown
20 garlic cloves
pinch of saffron
2 Tbl. olive oil
4 shallots, sliced
2 cups tomato juice (good quality)
5 cups chicken stock (good quality)
2 cups heavy whipping cream
salt and freshly ground black pepper
1 tsp. dried thyme
2 Tbl. butter
Into a large Dutch oven add olive oil, garlic and shallots and cook stirring about 10 minutes. Add stock and tomato juice bringing to a boil, reduce heat and simmer about 1 hour to reduce. Season with salt, pepper, saffron and thyme. With an immersion blender puree to smooth, stir in whipping cream and and butter, simmer to warm through. Taste and adjust flavorings.
1 (16 oz.) package spaghetti or linguine (or use Asian noodles)
6 garlic cloves, finely minced
1/4 cup seasoned rice vinegar
1/4 cup soy sauce
2 tsp. Sambal Oelek (Asian chili sauce) or more if you like it spicier
3 Tbl. canola oil
3 Tbl. toasted sesame oil
2 Tbl. honey
2 tsp. sesame seeds, lightly toasted
1 bunch scallions, thinly sliced on diagonal including green part
Into a pot of boiling salted water add pasta and cook al dente. Drain well and transfer to a large serving bowl. Into a saucepan add garlic, oil, honey, vinegar, soy sauce, sesame oil and chili sauce. Bring to a boil and stir for a couple of minutes. Pour sauce over pasta and toss well to coat. Toss in scallions and sesame seeds.
The "Stinking Rose" Chicken - oh yes, lots and lots of garlic
1 (4 lb.) whole chicken, cut into 8 pieces
3 Tbl. olive oil
40 garlic cloves
1/2 cup dry vermouth
3/4 cup chicken stock (good quality)
salt and freshly ground black pepper
2 tsp. fresh thyme, chopped
zest of 2 lemons
2 tsp. fresh lemon juice
1/4 cup fresh parsley, chopped
Preheat oven to 350 degrees. Place the oil into a large Dutch oven over medium high heat. Season chicken with salt and pepper, adding to oil to brown on both sides. Add garlic and stir to lightly brown, add vermouth and deglaze the pan. Push about 1/4 of the garlic cloves to side of pan and with a fork or potato masher mash the remaining garlic into the vermouth. Add chicken stock and thyme, stirring to combine. With a spoon ladle some of the juices over chicken. Cover pan and bake for about 30 minutes. Stir in lemon juice and zest. You can either serve in Dutch oven and garnish with parsley or remove to large serving platter, pour over juices and garnish with parsley. Note: serve with roasted red potatoes or mashed potatoes, a tossed garden salad and of course hot crunchy garlic bread. Think you will have enough garlic for the evening?
Chicken Curry
1 lb. boneless, skinless chicken breasts, cut into about 1 1/2 -inch chunks
1 large white onion
2 large garlic cloves, minced
1 1/2 cups coconut milk
2 Tbl. red curry paste
2 Tbl. fish sauce
1 Tbl. honey
1 lb. fingerling potatoes, thick slices
1 Tbl. fresh lime juice
2 Tbl. fresh mint, chopped
3 Tbl. fresh basil, chopped
salt and freshly ground black pepper
2 Kaffir lime leaves, thin chiffonade cut
2 fresh red chilies, seeded and finely minced
3 scallions, thinly sliced on diagonal including green part (garnish)
Cut the onion into wedges. Heat a wok or deep sided saute pan with a touch of peanut oil. Add onions and stir fry for about 3 minutes, the add garlic stir frying for a minute or so. Pour in coconut milk, bring to a boil, stirring. Stir in curry paste, fish sauce and honey. Add the potatoes and season with a little salt and pepper, cover and simmer abut 20 minutes. Add the chicken and cover cooking about 15 to 20 minutes until chicken and potatoes are tender. Stir in the lime juice, mint and basil. Pour into a large serving bowl and garnish with kaffir lime leaves, red chilies and scallions. Serve with steamed rice.
Garlicky Prime Rib
1 (10 lb.) prime rib roast
12 garlic cloves, minced
1/2 cup fresh parsley, chopped
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped
1/4 cup olive oil
salt and freshly ground black pepper
Preheat oven to 500 degrees. Remove excess fat from roast and place the roast into a roasting pan with the fatty side up, season roast with salt and pepper. Into a bowl mix the garlic, parsley, rosemary and thyme then mix in oil. Rub roast with herb mixture. Bake the roast for 20 minutes then reduce temperature to 325 degrees and continue roasting for about another hour. For medium rare you want the internal temperature to be 135 degrees. Remove roast when you have achieved desired doneness and let rest for 15 minutes before carving. You can skim fat from pan juices, discard fat and make a pan sauce by reducing juices.
Refreshing Asparagus and Garlic Salad
2 cloves garlic, finely, finely minced
1/4 cup fresh mint, chopped
1/4 cup extra virgin olive oil
1 tsp. Dijon
1/4 cup red wine vinegar
salt and freshly ground black pepper
6 large red radishes, sliced
4 scallions, thinly sliced including green part
2 medium carrots, peeled and julienned
1 bunch fresh asparagus, trimmed and shaved (use a vegetable peeler)
Into a bowl whisk the olive oil, Dijon, vinegar, garlic, salt and pepper. Taste and adjust flavorings, I usually end up whisking in a touch more vinegar as I like a sharp vinegar taste. Into a serving bowl add mint, radishes, scallions, carrots and asparagus, pour in a little of the dressing and toss to combine, taste and see if you need more dressing.
Pasta with Asparagus and Saffron Cream Sauce - love this
1 lb. fresh asparagus
8 slices thick cut bacon, sliced
Pinch of saffron threads
2 shallots, finely chopped
2 large garlic cloves, minced
1/4 cup white wine
1 cup heavy whipping cream
zest of 1/2 lemon and juice
1 cup frozen peas, thawed
16 oz. fettuccine
salt and freshly ground black pepper
Freshly grated Parmesan cheese
2 scallions, sliced including green part
Into a saute pan add bacon and cook until crisp and browned. Remove to paper towels. Cut the asparagus in about 2-inch pieces on diagonal. Steep the saffron threads in 2 Tbl. boiling water. Into a large deep sided saute pan add about 2 Tbl. butter and add shallots and garlic cooking until soft. Add white wine, cream and saffron infusion. Bring to a boil then reduce to simmer for about 7 minutes. Add lemon juice and zest, season with salt and pepper. Bring a large pot of boiling salted water to a boil and add pasta cooking to al dente. Just before pasta is done add asparagus to pot and cook a couple of minutes. Drain well and pour into pan with sauce, stirring to combine. Add thawed peas and bacon stirring to combine. Taste and adjust flavorings. Pour onto large serving platter and garnish with Parmesan and scallions.
Chicken Satay - one of our favorite things to eat
3 lbs. boneless, skinless chicken breasts, cut 1-inch wide
30 wooden skewers (8-inch size) soaked in cold water 30 minutes
Rub
1/3 cup peanut oil
1/2 cup dark brown sugar
1 Tbl. ground coriander
2 tsp. ground turmeric
salt and freshly ground black pepper
1 Tbl. Sambal Oelek (chili paste)
3 Tbl. soy sauce
4 Tbl. fish sauce
6 stalks lemon grass, trimmed and chopped
4 garlic cloves
2 scallions, sliced including green part
1 (5-inch) piece of fresh ginger, peeled and sliced
fresh cilantro, rough chop (garnish)
Peanut Sauce
1 cup smooth peanut butter
1/4 cup soy sauce
2 tsp. chili paste (Sambal Oelek)
2 Tbl. dark brown sugar
2 limes, juiced
1/2 cup hot water
Peanut Sauce; into a blender add sauce ingredients except water and with machine running pour in water to combine. Pour sauce into a serving bowl. Chicken; into a food processor or blender add 2 Tbl. oil, sugar, coriander, turmeric, salt, Sambal Oelek, soy sauce, fish sauce, chopped lemon grass, garlic, scallions and ginger pulsing to smooth. Place rub into a baking dish and add chicken tossing with hands to combine. Cover with plastic wrap and chill for about 3 hours. Heat a grill to medium high and thread 2 pieces of chicken onto each skewer, using a pastry brush brush on some of the remaining oil on each skewer and grill turning once to get a nice charred chicken, about 6 minutes. Place cooked skewers onto serving platter with bowl of sauce and garnish with fresh cilantro.
Garlicky Mussels
3 lbs. fresh mussels, cleaned and beards removed
1 cup butter
3/4 cup dry white wine
2 fresh lemons
10 large garlic cloves, coarsely chopped
1/4 cup water
1/2 cup fresh parsley, chopped
salt and freshly ground black pepper
Into a large deep sided saute pan, add water, butter, wine, juice of 1 lemon and cover bringing to a boil, remove cover and squeeze remaining lemon into pot, with fresh garlic and mussels. Reduce heat slightly and cover and cook about 6 minutes or until mussels have opened. If any have not opened, discard those. Pour into a serving bowl with broth, season with salt and pepper and sprinkle on parsley.
- A nickel will get you on the subway, but garlic will get you a seat."
- - New York Yiddish saying
Sauce
3/4 cup raw shelled pumpkin seeds
1 1/2 tsp. cumin seeds
1 tsp. whole black peppercorns
3/4 tsp. dried Mexican oregano
6 cups fresh cilantro, rough chopped
15 tomatillos, husked, rinsed in cold water and rough chop
5 red radishes, sliced
4 large garlic cloves, rough chopped
4 romaine lettuce leaves, rough chopped
2 small serrano peppers, stemmed and rough chopped
1 large white onion, chopped
salt and freshly ground black pepper
1/2 cup olive oil
3 cups chicken stock (good quality)
1 (12 lb. turkey) cut into pieces
6 red radishes, sliced (garnish)
Into a saute pan add pumpkin seeds, cumin seeds and peppercorns over medium high heat cooking about 2 minutes; let cool. Place into a spice grinder and pulse to finely grind, the add oregano. Place cilantro, tomatillos, garlic, romaine, radishes, peppers, onion and salt into a food processor. Puree to a smooth paste and set aside. Heat half of the oil into a large Dutch oven over high and pour in paste cooking and stirring about 1 minute. Whisk in the stock and bring to a boil. Whisk in the seed mixture and remove from heat to cool slightly. Using an immersion blender puree the sauce to smooth or place into a blender. Pass the sauce through a fine mesh sieve into a bowl pressing on and discarding solids. Heat the oven to 350 degrees. Season turkey pieces with salt and pepper. Wipe out Dutch oven sauce was in and heat remaining oil over medium high. In batches, brown turkey pieces on all sides about 20 minutes. With tongs remove turkey to a large plate. Return mole to saucepan and bring to a simmer, adding turkey pieces skin side up and partially cover with the lid. Transfer to oven and bake about 2 hours or until turkey registers 165 degrees with a thermometer. Remove to serving platter and pour sauce over, garnish with radish slices. Serve with hot fresh corn or flour tortillas, black beans and Mexican rice. Margaritas? Well of course.
Garlic Mac and Cheese
1 head of garlic - roasted and garlic squeezed out
1 lb. rigatoni or large elbow macaroni
5 scallions, thinly sliced including green part
salt and freshly ground black pepper
Cheese sauce
1 stick butter
1/4 heaping cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
6 cups shredded cheese; sharp cheddar, pepper jack, Swiss and a little goat cheese
1/2 tsp. Coleman's dry mustard
Tabasco, to taste
1 tsp. Worcestershire sauce
Topping
1/2 stick butter (unsalted)
2 cups Panko bread crumbs
3 Tbl. fresh chives, chopped
1/4 cup fresh parsley, chopped
Preheat oven to 400 degrees. Topping; into a saucepan melt 1/2 stick butter and add Panko, chives and parsley to a bowl, stir in melted butter. Sauce; place the roasted garlic you have squeezed out into a large bowl and mash with a fork. Into a pot of boiling salted water add pasta and cook until al dente, drain well. Butter a 13x9 baking dish. Into a large saucepan melt the stick of butter and whisk in flour and mashed roasted garlic. Cook stirring about 2 minutes then whisk in milk and bring to a boil, whisking turn to simmer and cook about 3 minutes. Stir in cream, cheeses, mustard powder, Tabasco, Worcestershire, salt, pepper and scallions. Add the cooked pasta stirring to combine. Pour into baking dish and sprinkle with crumb topping. Bake about 30 minutes or until golden brown and bubbly.
Turkey Garlic Meatloaf
2 lbs. ground turkey
4 garlic cloves, minced
3 Tbl. heavy whipping cream
2 Tbl. Dijon
2 Tbl. prepared horseradish
2 Tbl. chili powder
2 eggs, lightly beaten
1 white onion, chopped
1 medium red bell pepper, seeded and chopped
3 cups Ritz crackers, crushed
salt and freshly ground black pepper
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded
1/2 cup ketchup
Sauce
1/2 cup ketchup
2 Tbl. Dijon
2 tsp. honey
1 tsp. red wine vinegar
Preheat oven to 350 degrees. Meatloaf; into a large bowl add ground turkey, whipping cream, crackers, ketchup, horseradish, chili powder, Worcestershire, mustard, eggs, salt and pepper. Into a small saute pan add a drizzle of oil and add onions, red pepper and garlic cooking to soften. Add cooked vegetables to meat mixture stirring to combine. Into a large baking pan, add 1/2 of meat mixture, building up sides and pressing an indentation in center to hold cheese then top with cheese, top with remaining meat mixture, crimping mixture together so none of the cheese escapes. Shape into a loose loaf shape sealing in cheese and bake about 1 hour and 20 minutes. About 20 minutes before removing from oven make sauce and pour over meatloaf and continue cooking. Sauce; into a bowl whisk the ingredients and pour over meatloaf.
Onion and Garlic Gratin
2 large white onions, quartered lengthwise
2 large yellow onions, quartered lengthwise
3 garlic cloves, minced
1/4 cup olive oil
salt and freshly ground black pepper
3 Tbl. butter
3 Tbl. all purpose flour
1 cup heavy whipping cream
1/4 cup dry white wine
pinch of fresh grated nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 cup Swiss cheese, shredded
Topping
1/2 cup fresh parsley, chopped
1 cup Ritz crackers, crushed or any buttery type cracker
3 Tbl. butter, melted
Preheat oven to 350 degrees. Toss onions and garlic with oil and place into a 13x9 baking dish, season with salt and pepper. Bake onions and garlic stirring occasionally for about 1 hour. Heat oven to broil. Into a saute pan, add butter and whisk in flour cooking about 1 minute. Whisk in wine and cream cooking and stirring until thickened. Season with salt, pepper and nutmeg. Pour sauce over baked onions and sprinkle with both cheeses. Turn on broiler and place oven rack a few inches from broiler. Topping; into a bowl mix the crackers, parsley and butter. Sprinkle topping over cheeses. Place under broiler until cheese melts and topping turns golden brown. Remove and serve.
Garlic Stuffed Mushrooms
2 lbs. large button mushrooms, stems removed and saved
1 lb. pork sausage
2 tsp. Worcestershire sauce
3 garlic cloves, finely minced
3 scallions, chopped including green part
6 oz. cream cheese, softened
1 cup Italian bread crumbs, divided
1/2 cup Parmesan cheese, grated and divided
1/2 cup Swiss cheese, grated
1/4 cup fresh parsley, chopped
olive oil
Preheat oven to 350 degrees. Finely chop mushroom stems to measure 1 cup. Into a saute pan add sausage and break up into small pieces while cooking to brown, add mushroom stems and garlic cooking to soften, add scallions and cook a couple more minutes. Pour out any residual oil left from sausage and place sausage mixture into a large bowl. Add cream cheese, Worcestershire sauce, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, 1/2 cup Swiss cheese and parsley mixing to combine. Place whole mushrooms onto baking sheet and stuff full with the mixture. Combine remaining breadcrumbs and Parmesan cheese into bowl mixing to combine and sprinkle over mushrooms. Bake for about 20 minutes then turn on broiler and place under broiler for a few minutes to get bubbly and golden. Remove to serving platter and serve immediately.
Shrimp and Garlic Pasta
1 (16 oz.) package fettuccine
1 cup heavy whipping cream
3 to 4 Tbl. prepared pesto
1/4 cup fresh parsley, chopped
4 garlic cloves, minced
Freshly grated Parmesan cheese
salt and freshly ground black pepper
Tabasco
Fresh lemon juice
1 1/2 lbs. large shrimp, peeled and cleaned
1 head fresh broccoli, rinsed and broken into florets
1 fresh lemon, sliced (garnish)
Fresh parsley sprigs (garnish)
Bring a large pot of boiling salted water to a boil and add pasta, cooking to al dente. Drain well and drizzle with a touch of olive oil, tossing to coat. Into the same pot of boiling salted water add the broccoli and cook until tender, drain well. Into a large deep sided saute pan or Dutch oven, add a drizzle of olive oil and add garlic, cooking to soften a few minutes, add shrimp and cook until just pink, then add cream and bring to a boil, cooking slightly to reduce. Stir in pesto, parsley, salt, pepper, lemon juice and Tabasco. Reduce heat to simmer, taste and adjust flavorings if needed. Add pasta to pan and toss to coat, adding Parmesan cheese. Pour mixture into a large serving platter and garnish with lemon slices and parsley.
Creamy Garlic Salad Dressing
1 cup plain Greek yogurt
3 Tbl. olive oil
1/4 cup ketchup
4 tsp. honey
2 tsp. Dijon
3 garlic cloves, chopped
salt and freshly ground black pepper
Into a blender add ingredients and process until smooth, taste and adjust flavorings. Chill before serving.
Shrimp Garlic Tacos
1 1/2 lbs. large shrimp, peeled and cleaned, cut into pieces
4 garlic cloves, unpeeled
1/2 of a (14.5 oz.) can fire roasted tomatoes, lightly drained
3 chipotle chiles in adobo, chopped
2/3 cup Mexican crema or heavy whipping cream
salt and freshly ground black pepper
1/2 tsp. Mexican oregano
Warmed corn tortillas - homemade are best
Accompaniments; Pico de gallo, fresh cilantro chopped, avocados chopped and spritzed with fresh lime juice, fresh limes halved, shredded romaine lettuce
Place the unpeeled garlic cloves into a small cast iron skillet over medium and cook about 15 minutes, turning occasionally. Remove from skillet and cool and peel. Into a blender combine the garlic, tomatoes and chipotle blending to smooth. Into the cast iron skillet add a drizzle of olive oil then add the blender mixture reducing for about 5 minutes. Stir in the cream, pepper and oregano and simmer for a few minutes. Taste and season with salt. Add the shrimp and cook stirring until they just turn pinkish. To serve; place some of the shrimp mixture into a tortilla, add a squeeze of lime juice and top with accompaniments.
Fresh Green Beans with Garlic and Feta
2 lbs. fresh green beans, trimmed
1/2 cup feta cheese, crumbled
1 small red onion, thinly julienned
1/4 cup fresh dill, chopped
1 cup pear tomatoes, sliced in half
1/2 cup pine nuts, lightly toasted
Vinaigrette
1/4 cup balsamic vinegar
2 tsp. Dijon
2 anchovy fillets, rinsed
1 tsp. honey
3 garlic cloves, finely minced
salt and freshly ground black pepper
1/2 cup extra virgin olive oil
Into a pot of boiling salted add beans and cook about 5 to 6 minutes or crisp/tender. Drain well and place into an ice bath to stop cooking. Drain well again and pat dry with paper towels. Vinaigrette; into a jar with lid add vinaigrette ingredients and shake well to combine. Taste and adjust flavorings. Add chilled green beans to a large bowl and pour over some of the vinaigrette, tossing to combine. Add red onion, tomatoes, dill, pine nuts and feta, and little more dressing, mixing to combine.
Creamy Roasted Cauliflower and Garlic Soup
2 heads cauliflower, rinsed in cold water and separated into florets
4 garlic cloves, minced
2 shallots, chopped
olive oil
3 cups chicken stock (good quality and I like Kitchen Basics)
1 bay leaf
1 tsp. dried thyme
1 1/2 cups heavy whipping cream
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
1 tsp. fresh lemon juice
Tabasco to taste
Homemade croutons, garnish
Preheat oven to 425 degrees. Into a large bowl add cauliflower and toss with olive oil, garlic and shallots. Spread mixture onto a large baking sheet and roast about 35 minutes. Transfer this mixture to a large Dutch oven and add chicken stock and water. Season with salt, pepper, thyme and bay leaf. Bring to a boil, cover reduce heat and cook for about 40 minutes. Remove bay leaf. With an immersion blender puree the soup, then stir in cream, lemon juice and Tabasco. Taste and adjust seasonings. Heat through, stir in parsley and serve. Ladle into bowls add croutons and serve with a salad and hot garlic bread.
Garlic Steaks
4 lbs. sirloin steaks
salt and freshly ground black pepper
1/2 cup butter
5 garlic cloves, finely minced
2 tsp. garlic powder
1/4 cup fresh parsley, rough chopped (garnish)
Preheat outdoor grill to high. Into a saucepan add butter, minced garlic and garlic powder. Season steaks with salt and pepper. Grill steaks to desired doneness on both sides. Brush steaks liberally with garlic butter while grilling. Remove to serving platter and sprinkle on parsley. Serve with Mediterranean salsa if desired. (see recipe above)
Garlic Marinated Flank Steak - delicious and flavorful, slice steak into thin pieces and make into a sandwich on a crusty roll if desired
1 (2 lb.) flank steak
Marinade
1 Tbl. black peppercorns
1 Tbl. coriander seeds
2 dried chiles, broken
2 bay leaves
1/2 cup red wine
2 Tbl. red wine vinegar
2 Tbl. Worcestershire sauce
5 garlic cloves, minced
2 sprigs fresh rosemary
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
Into a small saute pan, add peppercorns, coriander, chiles and bay leaves over high and stir occasionally for about 2 minutes. Transfer to a hard work surface and lightly crush with the bottom of a heavy skillet (cast iron works perfectly) place mixture into 13x9 baking dish. Whisk into herbs, wine, vinegar, Worcestershire, garlic, rosemary and olive oil. With a sharp paring knife poke steak with slits and place into marinade, spooning marinade over steak. Cover with plastic wrap and refrigerate 24 hours, turning occasionally. Remove steak from marinade and pour marinade into a small saucepan and bring to a boil, turn to simmer. Heat your grill and place steak onto grill turning only once, and brushing with reserved marinade cooking to desired doneness. Transfer to cutting board and let rest about 10 minutes. Carve into thin slices on bias. As I said above this makes a great sandwich.
Roasted Chicken/Potatoes and Garlic
8 chicken breasts, bone in and skin on
9 large russet potatoes, peeled and quartered
15 large cloves garlic
2 large white onions, thickly sliced
salt and freshly ground black pepper
Vinaigrette
1/4 cup vegetable oil
3 Tbl. white wine vinegar
2 Tbl. Dijon
2 fresh lemons, juiced
2 Tbl. dried oregano
1/4 cup fresh parsley, chopped
Preheat oven to 350 degrees. Into a large saute pan add a drizzle of oil and season both sides of chicken with salt and pepper. Brown both sides of chicken and place the chicken pieces into a large roasting pan. Add potatoes, garlic and onions around chicken. Into a bowl whisk the vinegar, lemon juice, Dijon, oregano, parsley and oil and pour over chicken. Bake covered for about 1 1/2 hours basting chicken and potatoes with vinaigrette. About 15 minutes before chicken is done, remove lid and continue baking.
Garlic Broccoli
2 nice heads of fresh broccoli, rinsed and separated into florets
2 Tbl. toasted sesame oil
salt and freshly ground black pepper
3 garlic cloves, minced
pinch of red pepper flakes
1 Tbl. fresh lemon juice
Preheat oven to 400 degrees. Into a bowl toss broccoli with sesame oil, salt, pepper, garlic and red pepper flakes. Spread onto a baking sheet and bake about 15 to 20 minutes. Remove from oven and place onto serving platter, drizzling over lemon juice.
After all that garlic we need some refreshing and easy to prepare desserts that don't include any garlic.
Rhubarb and Strawberry Cream
3 cups fresh rhubarb, chopped
2 cups fresh strawberries, hulled and sliced
1/2 cup strawberry jam (good quality)
1 (8 oz.) package cream cheese, soft
1/4 cup powdered sugar
2 tsp. pure vanilla extract
2 cups heavy whipping cream
Good quality shortbread cookies (homemade are best) large crumbles
Whole strawberries, for vanish
Into a bowl stir together rhubarb, strawberries and jam. Let stand at room temperature. Into a bowl of electric mixer add cream cheese and beat until fluffy, beat in sugar and vanilla. Into large goblets, add about 1/2 cup fruit, then some cream cheese mixture, top with crumbled shortbread cookies and a whole strawberry.
"My final, considered judgement is that the hardy bulb (garlic) blesses and ennobles everything it touches with the possible exception of ice cream and pie." - Angelo Pellegrini, The Unprejudiced Palate (1948)
Easy as Pie Pineapple Cheesecake Pie
1/4 cup milk
1 Tbl. unflavored gelatin
1/2 cup milk, scalded
2/3 cup sugar
pinch of salt
1 (8 oz.) package cream cheese, soft and cut into pieces
1 Tbl. fresh lemon juice
1 tsp. pure vanilla extract
1 cup sour cream
1 (8 oz.) can crushed pineapple in syrup
1 (9-inch) graham crust - homemade
Into a blender combine cold milk and gelatin, blending on low to soften gelatin. Add scalded milk and blend until gelatin dissolves. Scrape down sides of blender and add sugar, salt, cream cheese, lemon juice, vanilla and sour cream blending to smooth. Drain pineapple and reserve 3 Tbl. syrup. Add pineapple and reserved syrup to blender mixture and blend to smooth. See, I told you it was easy as pie! Pour pineapple cream into pie crust and chill for about 4 hours until firm.
Grasshopper Squares
1 cup chocolate wafer cookie crumbs, plus extra for garnish
1/4 cup melted butter
1 (7 oz.) jar marshmallow cream
2 Tbl. creme de menthe
2 Tbl. creme de cacao
Green food coloring - not too much you want a spring like green color
1 cup heavy whipping cream
Into a bowl add cookie crumbs and melted butter tossing to combine. Press crumbs into the bottom of an 8-inch square baking pan. Into a bowl add marshmallow, liqueurs and food coloring and whip with an electric mixer to fluffy. Whip in another bowl the heavy whipping cream to almost stiff peaks and fold into the marshmallow mixture. Spoon over cookie crust and sprinkle with reserved crumbs on top. Freeze for about 8 hours. Cut into squares.
Healthy Fruit Popsicles
2 large bananas
1 dozen ruby red strawberries, hulled
2 cups almond milk
2 tsp. honey
Place ingredients into a blender and pulse to smooth consistency. Pour into popsicle molds and freeze to firm.
Easy Tiramisu
2 cups mascarpone cheese
2 egg, separated
4 Tbl. Greek plain yogurt
4 Tbl. superfine sugar
4 Tbl. dark rum
4 Tbl. strong black coffee, chilled
16 ladyfingers, halved
1/4 cup dark chocolate, grated
Into a bowl of electric mixer beat mascarpone cheese, egg yolks and yogurt to smooth. Into another bowl beat the egg whites to stiff peaks. Add the sugar to the whipped egg whites and then gently fold into the mascarpone mixture. Divide the mixture into four goblets. Into a shallow dish mix the rum and coffee together. Dip the ladyfingers into the rum mixture then and divide among the glasses. Stir any remaining coffee mixture into the mascarpone mixture and divide among the glasses. Sprinkle with grated chocolate. Chill and serve.
Bon Appetit
“Dear friend, I pray that you may enjoy good health and that all may go well with you, even as your soul is getting along well” - 3 John 1:2
“The LORD will guide you continually, watering your life when you are dry and keeping you healthy, too. You will be like a well-watered garden, like an ever-flowing spring” - Isaiah 58:11
“Don’t you know that you yourselves are God’s temple and that God’s Spirit lives in you? If anyone destroys God’s temple, God will destroy him; for God’s temple is sacred, and you are that temple”- 1 Corinthians 3:16-17
“Do you not know that your body is a temple of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your body” - 1 Corinthians 6:19-20
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