July Veggie of the Month: GARLIC

Garlic has long been hailed for it’s numerous benefits to health. Even old legend tells tales of the strength and courage garlic provided to those who ate it. It was also known for helping to keep evil spirits at bay and has been believed to be the cure-all for the common cold as well as other major health conditions. Essentially, garlic is a health food that is nutritious and should be included as part of a healthy diet.

Garlic has a strong flavor and smell which is the result of sulfur compounds. It is often used for flavoring of various meats and dishes. It is an extremely popular part of Mediterranean and Middle East countries as well as in China and India. Americans also consume a lot of garlic. More than 250 million pounds of garlic are estimated to be used by Americans each year and with the popularity of garlic’s health benefits, that number is steadily increasing.

The Varieties of Garlic
While many consumers may think that garlic is garlic, there are actually around 300 varieties of garlic that is grown worldwide. California is the leading state for garlic production and an estimated 90% of American garlic is grown there. Garlic is harvested in two different time periods – early, which is harvested during the middle of summer is white or off-white in color. Late garlic is off-white in color. Other varieties of garlic include:

American Garlic – has white skin and a strong flavor.

Chileno Garlic – has a reddish colored skin and is sharp-tasting. This variety of garlic is grown in Mexico.

Green Garlic – has a green color with a long green top and small whit bulb. Green garlic is harvested young so the flavor is milder than mature garlic.

Italian Garlic – has a mauve color and has a flavor considered to be milder than American garlic.

Selecting and Storing Garlic
Consumers can buy garlic all year around. It is available in both fresh and frozen form. When selecting fresh garlic, look for heads that are firm to the touch and stay away from soft or wrinkled cloves.  Keep garlic cloves in a cool, dark place but not in the refrigerator. It will stay good for several weeks. There are clay holders made to keep garlic fresh for longer periods of time. If cloves sprout, they are still usable but won’t have the same strength in flavor. Sprouts can be used like chives as an additive to many dishes.

Using Garlic
Peel the outer layers of skin from the bulb to remove the garlic cloves for full strength flavor. Whole unpeeled cloves can also be used for a muted flavor to some dishes. Garlic can be added while cooking or in a marinade and can be removed before serving the dish. Garlic can also be crushed, chopped, pressed or pureed. The more finely you cut the garlic, the stronger its flavor will be. Don’t use the green core of the garlic bulb as it is bitter in taste. When you cook with garlic, the flavor will be decreased in strength. The longer its cooked, the more mild it becomes. If sauteing with garlic, do not overcook it or use too high of a temperature or the garlic will become bitter tasting.

Recipe for Garlic

Garlic Chicken Adobo

You will need:

• 4 lbs of skinned chicken breast.
• 12 garlic cloves, peeled and sliced in half
• ½ cup of vinegar.
• ½ cup of soy sauce.
• ½ cup of water.
• Coarse ground black pepper, to taste.

To Prepare
Brown the chicken in a large skillet; then drain off the fat.

Add the garlic, soy sauce, vinegar, water and pepper.

Cover and simmer for about 35-40 minutes, until very tender. Turn the chicken once during this time.

Fruits of the Month: Pluots © and Apriums ©

While they may sound strange, it tastes delicious! A Pluot is a registered trademark and a late 90’s invention of Zaiger Genetics from Modesto, CA. They are essentially hybrid fruits that combine both plums and apricots, though they take most after the plum. The Aprium is also a hybrid of the plum and the apricot but this hybrid takes after the apricot side.

Choosing Fruits
Since pluots take after their plum parent, you’ll need to look for smooth skin, resembling plum. Apriums will have a slightly fuzzy skin. Both fruits should be plump, firm, and not green or blemished. You can find both fruits available between the months of May and September. The fruits are mostly grown in California and Washington.

Preparing to Eat
Like all fresh fruit and vegetables, you should thoroughly wash and dry them before eating. Both fruits have a pit in the center, which you can remove by cutting the fruit in half. You can also enjoy Pluots and Apriums cooked. Since both fruits are hybrids of other sweet fruits, both contain more natural sugar than either a plum or an apricot. These fruits are known for their juicy sweetness and tasty flavors.
Read more

June Veggie of the Month: Okra

Typically found in Cajun, Creole, and Southern food dishes, okra is a green vegetable, with a fuzzy texture that is actually a member of the cotton family. This vegetable is chock-full of nutrients, especially Vitamin C. Okra is also low in calories and is a fat-free food.

Choosing Okra

While okra is available all year around, it’s peak growing season is in the summer. You can select either frozen or fresh okra. When choosing okra, look for ones that are medium to dark in color with a skin that contains no blemishes. Okra can be picked after only two months of planting. They are generally picked when they are 2-3 inches long while they are still young so they remain tender. Older okra becomes tough.
Read more

REVIEW: Kentucky Fried Chicken

Kentucky Fried Chicken (KFC) is a popular fast food chain with headquarters based in Louisville, Kentucky.  Serving over eight million customers around the world each day, it would seem that this franchise has a secure spot in the fast food market.  Here we will cover how it all began, what makes it special and whether or not a trip to KFC is a healthy option for you and your family.

How It All Began
Born in 1890, Harland Sanders was an American entrepreneur who started cooking at the age of five when his father passed away and his mother began working to support the family.  He eventually left home and worked various jobs before enlisting in the army when he was sixteen.  It wasn’t until age forty that he began cooking and selling food to customers.  Given the title “Kentucky Colonel” by the then governor in 1935, he began calling himself simply “Colonel”.  He used his first social security check of $105 to fund visits to potential franchisees and faced over one thousand rejections before co-founding what we now know as KFC.
Read more

Browned Coconut Curry Chicken

Wholesome, delicious, and nutritious are just some of the words that best describe this browned coconut curry chicken.

If you are looking for a nice recipe to satisfy your hunger, then you came to the right place.  Below is the receipe of the famous Browned Coconut Curry Chicken. Read more

Yummy Blackened Chicken

It has been known that when it comes to eating chicken, blackened chicken is the one that they prefer the most. With a few utensils, right pan, and using this recipe, you can yourself enjoy this tasty chicken. Read more

Hearty Man Beef Vegetable Soup

It has been stated that by eating a low-calorie soup prior to a main meal (lunch or dinner) can help cut back on how much food and calories you eat at the meal. Most people think of eating soups when they are sick with a cold or flu. Soups is not a bad thought prior to a meal.

Below is a recipe for a nice man-hearty low-calorie beef vegetable soup. Read more