Chef's Corner: Getting beyond garlic breath
Along with the delightful perils of a windy-icy-snowy-grey Canadian winter comes the rarely acknowledged fifth season: Influenza. As undoubtedly everyone knows, the common cold does everything in its power to make the infected's life as miserable, uncomfortable and unlivable as bacterially possible. Diligent hand washing, coughing into one's elbow and disinfectant regimes are all helpful but hardly delicious way to hold off infection, but eating lots of garlic, however, is both tasty and effective. Try one of these garlicky recipes today and if the health benefits don't keep the doctor away as well as an apple would, at least your breath will.
Garlic-Baked Broccoli
Perfect as a side or great on its own as lunch, this unmistakably garlic-infused broccoli bake is easy, affordable and delicious. This dish is also a perfect potluck offering and will store for one week in a well sealed, refrigerated container.
- 1 large bunch broccoli
- 1 small onion, chopped
- 8 cloves garlic, minced or crushed
- 2 tbsp oil
- 1 cup breadcrumbs
- 3/4 cup Parmesan, fresh is wonderful but shaken out of a green container is just fine
- 1 egg
- Salt
- Pepper
Preheat oven to 350? F. Steam broccoli by placing florets into about 2.5cm of water in bottom of a saucepan and heat covered over a medium-low setting until tender or about 5 minutes. Drain water then use potato masher or fork to lightly mash the broccoli. Next, heat oil in a large skillet over a medium heat then add onion and cook until translucent, or about 6 minutes, then reduce heat and add garlic, cooking for another 3 to 4 minutes. When garlic softens, add broccoli and stir to mix. Add breadcrumbs, cheese stirring to combine then season to taste. Remove from heat, beat egg in a separate dish, then pour into onion, garlic and broccoli mixture. Pour all ingredients into a greased baking dish then place into preheated oven for 15-20 minutes.
Better Sheppard's Pie
A garlicky twist on an old standby, this version of Sheppard's Pie will delight those unhappily expecting a mouthful of creamed corn under the concealing cloud of potato. As for the potato itself, this recipe calls for an instant variety, which is a huge time saver but of course the real thing can easily be substituted.
- 1/2 lb lean ground beef
- 1 medium onion, chopped
- 6 cloves garlic, minced or crushed
- 1 796 ml can diced tomatoes
- 1 package instant mashed potatoes
- 1 tbsp garlic powder
- Salt
- Pepper
Preheat oven to 450°F. Prepare potatoes as per instructions on the box except add garlic powder and set aside. In a large saucepan, over medium heat, brown meat and drain off excess fat. Next, add onion, garlic and tomatoes to the beef and cook, stirring often, until onions are tender and liquid from tomatoes has evaporated or about 10 minutes. Transfer mixture into casserole dish then spread garlic potatoes over the top then bake in preheated oven for 15 minutes.
Garlic-Baked Broccoli
Perfect as a side or great on its own as lunch, this unmistakably garlic-infused broccoli bake is easy, affordable and delicious. This dish is also a perfect potluck offering and will store for one week in a well sealed, refrigerated container.
- 1 large bunch broccoli
- 1 small onion, chopped
- 8 cloves garlic, minced or crushed
- 2 tbsp oil
- 1 cup breadcrumbs
- 3/4 cup Parmesan, fresh is wonderful but shaken out of a green container is just fine
- 1 egg
- Salt
- Pepper
Preheat oven to 350? F. Steam broccoli by placing florets into about 2.5cm of water in bottom of a saucepan and heat covered over a medium-low setting until tender or about 5 minutes. Drain water then use potato masher or fork to lightly mash the broccoli. Next, heat oil in a large skillet over a medium heat then add onion and cook until translucent, or about 6 minutes, then reduce heat and add garlic, cooking for another 3 to 4 minutes. When garlic softens, add broccoli and stir to mix. Add breadcrumbs, cheese stirring to combine then season to taste. Remove from heat, beat egg in a separate dish, then pour into onion, garlic and broccoli mixture. Pour all ingredients into a greased baking dish then place into preheated oven for 15-20 minutes.
Better Sheppard's Pie
A garlicky twist on an old standby, this version of Sheppard's Pie will delight those unhappily expecting a mouthful of creamed corn under the concealing cloud of potato. As for the potato itself, this recipe calls for an instant variety, which is a huge time saver but of course the real thing can easily be substituted.
- 1/2 lb lean ground beef
- 1 medium onion, chopped
- 6 cloves garlic, minced or crushed
- 1 796 ml can diced tomatoes
- 1 package instant mashed potatoes
- 1 tbsp garlic powder
- Salt
- Pepper
Preheat oven to 450°F. Prepare potatoes as per instructions on the box except add garlic powder and set aside. In a large saucepan, over medium heat, brown meat and drain off excess fat. Next, add onion, garlic and tomatoes to the beef and cook, stirring often, until onions are tender and liquid from tomatoes has evaporated or about 10 minutes. Transfer mixture into casserole dish then spread garlic potatoes over the top then bake in preheated oven for 15 minutes.
