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20 June 2005 21:03My tummy feels like it is going to erupt! What is the deal with my stomach? I can't seem to go a week without something making it go wonky!
20 June 2005
So, my mom spontaneously gave me a quart sized ziploc full of peeled fresh garlic last night at the Father's Day gathering. So what to do with it before it goes rancid in my fridge? Ask LJ, and ask I did. One of the people suggested a roasted garlic soup, but the recipe called for unpeeled cloves. Then someone later described how to make it with peeled cloves, and mentioned it would help clear the sinuses (!) so here is what I did:
I filled my All Clad 1 qt pan with water near the top (approximately to the top of the rivets), probably leaving an inch or so left so it wouldn't boil over. Was probably about 2-3 cups worth, though I did not measure. Any small pan will work, but the one I used is small for a few single servings, and it was a gift, so I enjoy using it when I can. :)
I brought the water to a boil, though once it had heated sufficiently, I added a spoonful of Better than Bouillon chicken flavor to the water to dissolve. added about a dozen of the garlic cloves. I should have trimmed the ends before, but I did it later.
Brought to a simmer and about 40 minutes later the garlic was sufficiently tender like roasted garlic is.
Fished out the garlic with a slotted spoon on to a small plate. I ended up getting the brown ends of here, but it doesn't matter. Mash away with a fork until paste-like, and add herbs. Suggestions were sage and bay leaf, but I had neither, so I used a few pinches of parsley, oregano, and thyme, with a few red pepper flakes and mashed in the mixture.
Added the mixture to the soup base and stirred till it the garlic herb mix was evenly distributed. I had to dilute the overall results, because during the simmer, the broth reduced a bit, making it more concentrated, and saltier, but you can adjust to taste.
It was yummy, and as a base can have other things like rice, noodles, chicken, beans, or veggies. But it was fine as it was. I might oven roast the garlic next time, if I have more time, for a little deeper and sweeter flavor, and a little more color. Or I might chop a little raw garlic and add it at the end for a little heat.
Note: this is very garlicky, and if you perspire, your sweat will likely smell like garlic too, but this is a sign that the health benefits of garlic are working through your system. More on this here. If it really bothers you, you can reduce the amount of garlic, or just stay in a cool area if possible, and if not, have a hot shower. :P
( All Clad Pot )
( Better Than Bouillon )
I filled my All Clad 1 qt pan with water near the top (approximately to the top of the rivets), probably leaving an inch or so left so it wouldn't boil over. Was probably about 2-3 cups worth, though I did not measure. Any small pan will work, but the one I used is small for a few single servings, and it was a gift, so I enjoy using it when I can. :)
I brought the water to a boil, though once it had heated sufficiently, I added a spoonful of Better than Bouillon chicken flavor to the water to dissolve. added about a dozen of the garlic cloves. I should have trimmed the ends before, but I did it later.
Brought to a simmer and about 40 minutes later the garlic was sufficiently tender like roasted garlic is.
Fished out the garlic with a slotted spoon on to a small plate. I ended up getting the brown ends of here, but it doesn't matter. Mash away with a fork until paste-like, and add herbs. Suggestions were sage and bay leaf, but I had neither, so I used a few pinches of parsley, oregano, and thyme, with a few red pepper flakes and mashed in the mixture.
Added the mixture to the soup base and stirred till it the garlic herb mix was evenly distributed. I had to dilute the overall results, because during the simmer, the broth reduced a bit, making it more concentrated, and saltier, but you can adjust to taste.
It was yummy, and as a base can have other things like rice, noodles, chicken, beans, or veggies. But it was fine as it was. I might oven roast the garlic next time, if I have more time, for a little deeper and sweeter flavor, and a little more color. Or I might chop a little raw garlic and add it at the end for a little heat.
Note: this is very garlicky, and if you perspire, your sweat will likely smell like garlic too, but this is a sign that the health benefits of garlic are working through your system. More on this here. If it really bothers you, you can reduce the amount of garlic, or just stay in a cool area if possible, and if not, have a hot shower. :P
( All Clad Pot )
( Better Than Bouillon )