Oven Roasted Organic Garlic Recipe

Oven Roasted Organic Garlic Recipe

Organic roasted garlic is delicious and nutritious.

From Simple Savory Recipes & Cooking Tips

This basic ingredient recipe is easy to prepare and to cook. You can roast extra garlic to use in your recipes throughout the week. Organic roasted garlic will last for a week in the refrigerator — simply store in a sealed glass jar in the refrigerator and it will be ready for use whenever you need it.

Organic garlic is a tasty and nutritious addition to many dishes. When roasted, it becomes tender and amazingly sweet, thus organic roasted garlic is absolutely scrumptious eaten just as is — straight out of the oven while warm, literally melting in your mouth. Mmmmm… can’t you just taste it already?!?!

Roasted organic garlic makes a very versatile topping or add-in to salads and other sides like rice dishes and potatoes. It is also a flavorful addition to a multitude of main dishes. It is particularly useful as an ingredient in quick cooking recipes, where the cooking time is not always lengthy enough to allow raw organic garlic to cook until soft and infuse flavor into the dish.

Oven Roasted Organic Garlic Recipe

Ingredients you’ll need:

  • 4 or more organic garlic heads, with all very loose skins peeled off
  • organic olive oil

Tools you’ll need:

  • glass baking dish or pie pan
  • cutting board
  • knife
  • preheated oven to 350°

Time you’ll need for prep, baking and securing for storage:

  • 1 ½ hours

Steps:

1.) Slice 1/4″ off of the tops of each head of garlic.

2.) Place garlic heads top side up close together in baking dish and drizzle olive oil all over each head. Be sure that you drench each exposed clove.

3.) Bake in 350° oven 30 – 45 minutes or until soft when pressed. Can also poke small fork into clove to test softness.

4.) Remove from oven when done and let sit until garlic heads are cool to the touch.

Be forewarned, this next step is slightly messy because your fingers will get covered in olive oil. But that’s okay, if you’re the one doing this job you can snitch all the warm, roasted garlic you want And believe me, you’ll want to! 🙂

Once garlic is cool enough, gently peel outer layers of skin away from head. Then use a small fork or tip of a paring knife and a light squeeze with fingers to carefully remove each clove from skin. Use your paring knife to make a vertical slice in skin if needed to help remove cloves. Many cloves will simply slip right on out when gently squeezed from the bottom.

When you are finished with step 4, you will have a lovely, fragrant pile of delicious organic roasted garlic cloves (providing you didn’t eat them all as you were peeling them! 🙂 )

5.) Use in recipes as desired and place the balance in a glass jar to be stored in your refrigerator up to 7 days for later use and consumption.

Curious about where to purchase organic garlic? We’ve got you covered. You can easily order it from our online Farmer’s Market, Garden Fresh Co-op. It will be delivered right to your front door, plus you can choose from all sorts of other fresh organic vegetables, fruits and herbs to be shipped direct to you too!

Just visit our website at: http://gardenfreshco-op.com, create your free account and follow the links for more information.

If you try out this recipe, we would love to read your Comments here about how you used the savory, roasted organic garlic in your fare.

Bon appétit!

Easy Ways to Get Your Family to Eat Their Veggies

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by Claudia Beck, Organic Acres Host

and Organic Chef “Mom”

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In this convenience food era that we live in, it gets harder and harder to get our families to even want to eat fresh vegetables let alone actually eat them. Our food now comes crumbled and dried in boxes and pouches; sliced, diced and precooked in frozen clumps; and smothered and covered with so many sauces and flavorings at restaurants, sometimes we’re not sure what we have on our plates.

So it stands to reason that there are many justifications to get back to basics when preparing home cooked meals. Some obvious ones are that you can use the ingredients you and your family love the most, eliminate preservatives and additives, and begin actually tasting the foods that you eat.

But what happens when your family refuses to eat the wholesome fresh veggies you are trying to enhance their lives with? How can you get someone to eat something they absolutely refuse to? It’s easy!

Getting someone to eat a veggie that they hate has everything to do with the recipe you are planning and how you prepare the ingredients. When masked, minced and camouflaged into their favorite meals, they will eat anything you prepare for them. My son tells everyone all the time that he never eats spinach. Well he eats it all the time, he just does not know it. 🙂

You can finely chop fresh organic spinach, mushrooms, carrots, tomatoes, and a host of other veggies that are packed with nutrition but mild in flavor. Then add one or more of these, initially in small to medium amounts, into your pasta sauce, on your pizzas, stir into your Sloppy Joe mix and even your taco meat.

Try sautéing diced raw onions, garlic and bell peppers for 5-10 minutes in a little olive oil to soften and sweeten them before adding to your recipes. You can slightly steam chopped carrots and celery in the microwave for a minute or two to soften before adding. Put a ½ cup of water in a microwave safe bowl along with your veggies you want to steam and stir and heat in 30 second increments so that you do not over steam them to the point of mush. The veggies should not be completely covered in water when cooking. Then toss the veggies in to your recipes and your family won’t even notice their added texture. Save the steamed water and add to your recipe or refrigerate up to a week and save for another meal.

If your family does eat a variety of vegetables but may not eat large enough servings of each, take advantage of healthy convenience foods by adding in a bag of your favorite organic frozen veggies such as corn into your chili, green beans into your pasta sauce or soy beans in with your pork dishes. Canned organic beans make a delicious, healthy convenience food and can be thrown into any recipe. Pop them into it in the last five minutes just to warm them up since they are already precooked and ready to go. I recommend you rinse the beans under cold running water in a strainer for a few minutes first to remove the salt and douse the gaseous liquid that inevitably comes with beans.

How can you come up with these additions on your own? Be sure to keep lots of basic ingredients on hand whether they are called for in a recipe or not. You can do this effortlessly by making it a part of your weekly shopping routine to purchase lots of fresh organic vegetables that are quick and easy to prepare such as tomatoes, bell peppers, carrots, spring onions, celery and mushrooms. Other tasty and healthful add-ins can include zucchini, yellow squash, baby spinach, and broccoli. These types of veggies work well cooked, or raw in salads. So if you forget to use them up during the week while cooking, you can make a delicious tossed salad over the weekend to use them up.

Keeping plenty of raw garlic, yellow, red and white onions, plus yams and sweet potatoes readily available will help you add scrumptious and nutritious ingredients to your roasts and baked chickens. You can also sprinkle a bag of your favorite frozen organic peas or carrots over these to add color and nutrition. No need to thaw, just open the bag and toss them over or mix them in.

Of course the best way to get your family to eat their veggies, at least your children, is to start as soon as they can eat solid foods. Do they love Mac & Cheese? Great! Toss finely diced fresh tomatoes and a couple of spoonfuls of peas on top. Always serve their sandwiches, toast and even bagels with whole grain bread and lots of fresh or lightly steamed veggies on the side, cook all their meats either mixed with vegetables or serve them smaller amounts of meat and larger amounts of nutritious vegetables and fruit.

They will get used to their meals being this way because that is always the way they have been. When my son was little he used to complain every time he had to eat lunch at someone else’s house that served that “white anemic” spongy bread. I am not kidding, it really grossed him out.

If you need a little “idea” help in concocting meals in this fashion, there are many planners and books available that use the meat in such a fashion that it is the side dish and the vegetables are the main dish. A great start to this way of meal planning is to look for recipes that are rice and pasta based. You can easily replace any recommended plain white rice or pasta with the many organic rice options and flavorful organic whole grain varieties of pasta that are available nowadays.

One additional bonus to adopting the above meal preparation routines is that you can begin to reduce and eventually eliminate any seasonings you normally use that contain salt. As you do this, your and your family’s taste buds will be less reliant on salt for taste and be awakened to the potpourri of flavors your fresh, organic ingredients bestow. Feel free to experiment with adding chopped fresh, organic herbs to your recipes for seasonings and added health benefits. When using organic herbs you will only need to rinse in cold water and then snip them up with your kitchen scissors straight into the recipes to suit your taste.

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Claudia Beck has been a green and natural living advocate for over 20 years. Now, as a business owner, wife and Mom dedicated to the health of her family, she aims to publicly educate and promote to others the innumerable benefits of an organic lifestyle.

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The Obedient Onion

As a reader of the whole food blog I found the following about onions and wanted to share… read the blog here http://blog.wholefoodsmarket.com/2011/03/the-obedient-onion/

The Obedient Onion by Alana Sugar, March 9th, 2011

There are some foods in this world you either love or hate. And then there are some foods that fall into both categories. Take onions, for example. Not too long ago I had a conversation with someone about eating healthier. When I suggested sautéing onions with garlic and adding some leafy greens, they turned up their nose and said, “No way! I hate onions, unless it’s onion rings or bloomin’ with honey mustard; then I love ‘em!”

While onions sometimes get a bad rap — being blamed for everything from crying to bad breath to refrigerator odors — I, for one, would not want to live in an onion-free world. Whether grilled, baked, sautéed or raw, these obedient vegetables will turn a good dish into a great dish! Not only do they complement just about any salad, soup, stew, salsa or savory dish, they are plenty versatile and are packed with flavonoids (a type of polyphenol and antioxidant) that may provide important health benefits. Remember, antioxidants are found abundantly in fruits and veggies; they help support the cells of our body by slowing down the oxidation of LDL cholesterol and preventing free radicals. Like most vegetables, onions are low in calories, fat free, cholesterol free and low in sodium.

When you shop for fresh onions, you’re bound to find a few varieties. That’s because onions are classified as either spring/summer or fall/winter. They are considered either “green” or “dry.” Green onions, such as scallions, are harvested while the shoots are young, tender and green. Dry onions can be red (or purple), white or yellow; they are harvested once their shoots have died and they’ve formed their paper-like skin. Even a shallot is a dry onion of the fall/winter variety. The spring/summer varieties of dry onions, such as Vidalia, Maui or Walla Walla, are sweeter and they don’t keep as long as other dry varieties.

Fresh onions aren’t your only option. You’ll find dehydrated, powdered, granulated and mixed-dried blends that all can add depth of flavor to many dishes.

Here are some favorite ways to use onions:

Fresh Cranberry Relish – Jeannette Leduc OrganicPlus.info

This is a great recipe for Cranberry Relish that I tried at Christmas.

I did find the orange peel a little overpowering so try it with just half of the orange peel (organic) and taste it to see if you want to add more of the peel. I started with just ½ cup of organic sugar then added only another 2 tablespoons when I tasted it an hour later as I like food less sweet. You could try it with Stevia instead of sugar.

From http://simplyrecipes.com/recipes/cranberry_relish/

Cranberry Relish Recipe

Preparation time: 15 minutes.

Ingredients

• 2 cups washed raw cranberries
• 2 skinned and cored tart apples
• 1 large, whole (peel ON) seedless orange, cut into sections
• 1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be)

Method
1 Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don’t have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you’ll end up with mush).

What’s in it for You? Why you should eat your… radishes!

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by Claudia Beck, Organic Acres Host and Organic Living Aficionado

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Every vegetable has at least some health benefits. In fact, there is rarely a reason not to eat any veggie unless you have an allergy to it or simply do not like the taste or texture.

Then there are some vegetables that are just absolute powerhouses of nutrition. These you should keep in mind to eat more often or even daily if possible. And radishes, as uncommon as they are in many households, are one of these nutritional dominators.

Thus, there are many reasons to include radishes in your meals other than their aesthetic value to your favorite cold or hot dishes. These brightly colored veggies are not only loaded with delicious, sweet + pungent crunchiness, but are packed with nutritional value as well.

Radishes are extremely low in fat, calories and cholesterol (allows you to eat a lot of them) while being very high in dietary fiber (which is great for your digestion).  Radishes also contain a multitude of vitamins and minerals.

Specifically radishes are loaded with many vitamins, some of which include:

  • C = good for your immune system, skin and eyes as well as aiding in the prevention of some illnesses and diseases
  • K = good for your blood, aids your body in healing, helps you to absorb calcium
  • B6 = good for your nerves, blood and brain, helps to regulate your body’s basic functions including women’s monthly cycles
  • riboflavin – a.k.a. vitamin B2 = helps produce energy, good for your blood, aids the growth of body tissues and reproductive organs, helps regulate the thyroid; helps to prevent some common diseases; assists and safeguards your skin, nervous system, growth process, eyes and much more
  • folate – a.k.a. vitamin B9 = is a catalyst for several body functions; helps prevents several major diseases; maintains blood health; helps reduce some birth defects

Radishes’ mineral content is impressive too which includes the following: potassium, calcium, iron, copper, magnesium, phosphorus, manganese, zinc and several more. Minerals are very important for the body to be able to function correctly such as keeping bones and muscles healthy and the brain functioning properly. They also help deter many common ailments and help ward off diseases.

To round out the superabundance of health benefits that radishes afford you, they also are rich in anti-bacterial and anti-fungal components. For this reason they are sometimes used in the treatment of a variety of medical ailments.

While radishes are not generally known to be in most people’s daily diet plans, their high nutritional value may cause you to change your mind about that. Radishes are easy to incorporate in your every day menu plans — sliced raw in salads, chopped or diced into cooked dishes such as tossed with rice or sprinkled over chicken, or served simply as a lovely and tasty garnish crinkle cut in half along with your other favorite raw organic veggies and fruits.

Your Kids CAN Love ’em Too!

Can’t get your kids to “love” radishes? Cool off their taste buds by serving slim slices of radishes along with a chilled bowl of organic ranch dressing, low-fat organic sour cream or their favorite low-fat organic yogurt sauce for delicious dipping fun. Mix their radish munchies with other veggies they enjoy such as cooling organic cucumbers and crispy organic baby carrots.

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Claudia Beck has been a green and natural living advocate for over 20 years. Now, as a business owner, wife and Mom dedicated to the health of her family, she aims to publicly educate and promote to others the innumerable benefits of an organic lifestyle.

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Broccoli a Super Veg

Broccoli (Brassica oleracea italica) has been cultivated for over 2000 years. It is said to have been developed from the cabbage by the ancient Etruscans of the Eastern Mediterranean region. Broccoli only reached France around the 16th Century, and spread throughout Europe and the US around the 18th Century. It is only in recent years that it has not only been recognized as versatile vegetable but also appreciated for its excellent health benefits. Broccoli is actually an edible flower and not a true vegetable…

It contains excellent amounts of dietary fiber, vitamins A, C and K, folate and beta-carotene. Broccoli also contains a very good amount of manganese, tryptophan, potassium, phosphorus, magnesium, iron and vitamins B2 and B6.  It has a good amount of calcium; one cup cooked broccoli contains 71.8 mg of calcium. Broccoli contains lesser amounts of most vitamins, minerals and aminos.

Health wise the folate is needed for the normal growth of the tissue and is good for pregnant women. The vitamin C, which is an antioxidant and anti-inflammatory, helps prevent colds and aids with absorption of its iron content. Broccoli also contains the phytonutrients indoles and isothiocyanates, which many studies have linked to cancer prevention… It is also one of the few vegetables that contain cysteine and helps when there is a need, mainly with infants and the elderly, to augment l-cysteine levels in the body and help them, when required, to absorb nutrients from food. L-cysteine is also required by the body for collagen production and assisting in skin elasticity and texture. Broccoli is also useful in cataract prevention.

You can read more here…  http://thevegandiet.blogspot.com/2010/09/broccoli-super-veg.html

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