Tag Archives: garlic

Garlic, Ginger, and Raw Honey

Everyone around me is getting sick these days. Cold, flu, nasty flu, bronchitis, pneumonia… It seems nobody, even my healthiest friends with the strongest immune systems, can fight off the illnesses that abound. And yet, I am trying… I am throwing together every natural remedy I can think of or find, in pure stubbornness and refusal of getting sick. I have been able to dodge the symptoms so far. A tiny sniffly nose here and there, but an extra dose of the next natural remedy I have discovered has been able to scare those germs away before they take a full hold on me. I am hoping to keep that up as I am starting to feel a little twinge of something coming on this evening. Some extra garlic pieces with dinner, a few shots of my home remedy concoctions and early to bed tonight will hopefully knock it out of my system! I figure if I eat enough garlic and ginger, the germs won’t want anything to do with me. (This may also contribute to my single status…perhaps I should re-think my healing strategy?)

My wish for you today is that you are healthy and happy. My wish to all my friends, family, and blog-readers who are ill or fighting off illness is for fast healing. To help nurse you back to health, I share with you some remedies that I hope will help in your healing. They have certainly helped me in fighting off the germs, and I hope they keep doing their job.

Honey Tea: 3 Ingredients to relief from cold and sore throat symptoms Fresh Lemon Slices Fresh Ginger Local Raw Honey

Honey Tea:
3 Ingredients to relief from cold and sore throat symptoms
Fresh Lemon Slices
Fresh Ginger
Local Raw Honey

In the last 3 weeks or so I have boiled fresh ginger and added raw honey for a ginger tea. I tracked down a supplier of dried elderberries to make elderberry syrup. My local bee keeper and his family have seen me in their shop multiple times, picking up more raw honey for my next concoction. Today I finally chose a larger container (3#, it fills a glass quart jar) that is refillable, so I can save a little money on my next trip. I considered getting the 6# half-gallon jar, but thought that may be overkill. I would have been wrong. I already used over half the jar I did purchase, and that was just a few hours ago! I also picked up some buckwheat honey at the bee keeper’s recommendation. It is a much darker honey, sweet and rich like molasses with extra benefits to help fight off the cold and flu.

I made my first round of Honey Tea, using local raw honey from Bees in the ‘Burbs a couple of years ago. I still use their honey and have gotten to know the family that runs the local business and I like giving them my business, even as seldom as it may be. I made 3 jars of Honey Tea today, so I can bless some friends with this treat. Among the most simple remedies, this “tea” requires only 3 ingredients (raw honey, ginger, and lemon) and takes about 5 minutes to put together. Store it in the fridge and when you need a boost or want to add flavor to your tea, mix it up and add a spoonful or two to your hot water.

A search last month for natural cold and flu remedies brought me to many, many links for elderberry syrup. It quickly became my new favorite remedy and I have started calling it my Feel Better Juice! I found a place near-ish my office to buy dried elderberries, but if you don’t have any luck with that, there are several Amazon.com retailers selling them. The remaining ingredients were already in my arsenal at home.

Feel Better Juice | Elderberry Syrup | Cold and Flu Remedy |ThatCookGirl.com |To make your own Feel Better Juice, you'll need whole sticks of cinnamon, whole cloves, fresh ginger, dried elderberries, water, and raw honey. Simmer all except the honey for about 20 minutes. Drain, discarding the solids and reserving the liquid. Allow to cool slightly. You don't want the honey to cook, just melt. You lose the benefits of raw honey if you let the good stuff cook out. Pour your Feel Better Juice into jars and take a shot or two every day, sick or not.

To make your own Feel Better Juice, you’ll need whole sticks of cinnamon, whole cloves, fresh ginger, dried elderberries, water, and raw honey. Simmer all except the honey for about 20 minutes. Drain, discarding the solids and reserving the liquid. Allow to cool slightly. You don’t want the honey to cook, just melt. You lose the benefits of raw honey if you let the good stuff cook out. Pour your Feel Better Juice into jars and take a shot or two every day, sick or not.

You will find many more natural remedies on the web, or better yet, Pinterest! That way you can save all the great things you find into one place, like I’ve done on my Pinterest page. Of course, you’ll want to create different boards to keep yourself organized. My Natural Remedies board has a pretty good collection of remedies with everything from headache relief to cold and flu symptoms, and everything beyond and in between! I hope you find some remedies that work for you! And as I find new ways to make my family healthy without putting drugs into our bodies, I will share them with you.

Now go get yourself some garlic, ginger, and raw honey and feel better soon!!!

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Filed under Journey to Real Food

Garlicky Buttery Shrimp Pasta

  

Simple Garlic Shrimp Pasta

Tonight was the closing shift at my new job. But that wasn’t going to stop me from cooking up the shrimp that was waiting for me in the fridge!

Of course, you know me, and I was telling my co-workers how excited I was to get home and cook my dinner. Marc (with a c), who I have not worked with before tonight, seemed really excited about my dinner. I think he was a little jealous. He said he was trying to memorize what I told him about how I was going to cook the shrimp and what I would serve it with. Well, he seems like a nice guy, and he served 5 years in the Marines (Semper Fi!), so I decided to do a picture tutorial on this very simple dinner. It will be the perfect thing for him to make for a date to impress her. (All you other guys reading this need to pay attention, too! It’s easy! You can do it!)

A note about cooking the shrimp. There is only one person who has ever intimidated me in the kitchen with his knowledge. And I really learned a lot from him the few times we cooked together. One thing I learned from him is that cooking the shrimp with the shells still on gives them more flavor. The shells are where the flavor is. (Duh! I can hardly believe I hadn’t known it before. But I’m glad I got to cook with David a few times and add to my food knowledge. 🙂 ) So, it’s up to you, but I would recommend leaving the shells on for more flavor. For a date, perhaps you want to remove the shells before serving so she doesn’t have to fumble with trying to be polite and proper when she really just wants to rip the shell off with her fingers and not care how messy she gets. Just sayin’. 😉 And now, on to the recipe (such as it is…you know I rarely follow a recipe!), complete with pictures.

First thing's first, gather up your ingredients. For tonight's dinner, I grabbed just a small amount of angel hair pasta, the shrimp (I had 6 large ones), 3 tablespoons butter, 2 cloves garlic, 1 small tomato, 1 green onion, Parmesan cheese (Please note the time-- 9:55pm)

Right after snapping this picture, I added water to the pot and turned the burner on high to get it boiling for the pasta. At the same time, I put the pan with butter on a medium-high heat to melt while I peeled and sliced the garlic cloves.

Add the sliced garlic to the butter and cook until just before the garlic turns brown. (This will take about a minute or so)

Remove the garlic from the butter, leaving the butter in the pan. The garlic will continue to cook a little more and will end up lightly browned after it is removed from the pan. You can eat this, use it to top the pasta, or throw it away. Totally up to you.

By this point, your pasta water should be boiling. Angel hair pasta takes only 4 minutes to cook to al dente, which really helps to pull this meal together in no time at all. Get the pasta into the water and set your timer for 4 minutes. Don’t forget to stir the pasta so it doesn’t stick together.

Add the shrimp to the butter in the pan and let those little guys bubble away getting all that garlicky, buttery goodness cooked right into them! Is your mouth watering yet? Each side will cook for 1-2 minutes.

While the pasta is boiling and the shrimp are sizzling in the butter, you have time to run your knife through the tomato and green onion. Just cube the tomato into bite-size chunks and slice the green onion. (I use just the dark green parts for this recipe, and reserve the white and light green parts for another use.)

Once the pasta is finished cooking, drain it and put it into a pasta bowl or onto a plate with a rim that will hold the juices in. Then remove the shrimp from the butter (leave the butter in the pan, you’re not done with it just yet!) and place on top of the pasta.

Add the tomatoes and green onion to the butter in the pan. Toss gently, just enough to warm the tomatoes a bit (this should only take about 30 seconds), and then pour the entire contents of the pan, butter and all, right over the top of the pasta and shrimp.

”]Welcome to my little piece of heaven, straight out of my own kitchen. Enjoy!

 

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Filed under Cooking With Love, Pasta, Recipes, Seafood

Simply Perfect

Saturday night. What’s a single girl to do, with her kids away for the weekend? Quite obviously, that girl should cook herself an amazing dinner, right? Afterall, if you don’t treat yourself well, who else will?

On Friday afternoon I ventured into town to check out Shawn’s Quality Meats & Smokehouse. I had heard good things about them from fellow good food lovers. I happily ordered a lamb chop from the friendly guys there, letting them know it was my first time having/cooking lamb. They were all-too-happy to give me some tips, including to not overcook it because that’s where you get the gamey flavor.

Simple Perfection

Saturday night rolled around and I had purchased all the ingredients to make a fancy dinner. I was going to make this fabulous-sounding pomegranate marinade and relish for the lamb, and risotto, and then I was going to fancy up the asparagus (generously given to me from Baby Sis’s produce co-op baskets). I stood there, staring at all the ingredients, and promptly decided that in this case, simple would be best. So I pared down my menu to include only the ingredients you see in the picture. That’s right. A lamb chop [seasoned lighly with cracked black pepper and a tiny bit of coarsely ground salt and cooked in my grill pan until medium-rare], asparagus [steamed], and a red potato [wedged, tossed with garlic-infused olive oil, and baked until brown]. Simply Perfect. And I think I enjoyed this simple preparation much more than I would have the more labor-intensive meal I originally planned. I got to really taste the flavor of the lamb, unmasked by fancy sauces. And I must say, I give it a 10!

Some foods are best enjoyed with the simplest preparation. I believe that a good quality cut of meat does not need to be fancied up, and I was pleased to find that to be true with this lamb chop from Shawn’s. I will surely return to their shop. Thanks, guys!

 

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Filed under Cooking With Love, Food Trials

Eye Roll Worthy Ranch

I make an eye roll worthy Ranch dressing. It will make people roll their eyes for different reasons, but will almost always bring on the eye roll in some form.

Believe it or not, some people don’t understand why I would make my own Ranch dressing (or any other dressing for that matter) when the condiment aisle is filled with so many choices and it wouldn’t take any effort. These people are rolling their eyes at my preference to make my own dressings (and many other things) because they think I waste my time to make something that I can just buy in a bottle… but they don’t know what the next group of eye rollers know…

Anyone who has ever tried my Ranch dressing has rolled their eyes. It’s that eye roll of pleasure. Yes, I don’t mind if I do say so myself, my Ranch dressing will make your eyes roll back in your head!

My secret is simplicity! And I’m going to share it with you.

Eye Roll Worthy Ranch Dressing:

  • buttermilk
  • mayonnaise
  • garlic
  • fresh herbs

As with most of my “recipes”, there’s not much recipe at all, just a list of ingredients. And with this one, it’s a matter of taste and how much dressing you want to make. So, here’s how I do it.

Start with equal amounts of buttermilk and mayonnaise (I never measure, but it’s probably about 1 cup of each). Mix in 1 pressed garlic clove and 2-3 tablespoons of fresh herbs. My favorite combo is dill and chives. I’ve used oregano and marjoram and thyme, also. Generally, I send my kids out to the garden to choose 2-3 herbs to mix in. Whisk all of it together and put it in a jar in the fridge. It’s best to allow at least 30 minutes for the flavors to blend together before serving.

I would try to give you an idea of the shelf-life for this, except it rarely lasts more than 3 or 4 days in my fridge before I find the jar empty. 😉

I serve this up with salads, potatoes, oven fries, fresh veggies… you can make this a thicker dressing for a dip by adding more mayonnaise than buttermilk.

Enjoy!

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Filed under Recipes, Sauces/Dressings

Stir it Up

Just some soy sauce, chili oil, green onions and garlic. That’s all you need to add flavor to your stir fry, no matter what it is you’re stirring up! I’ve used this with veggies, chicken, beef, shrimp… Over the years since I started using this simple sauce, I have tried prepared sauces from the store and always been left with disappointment at the flavor. So, I stick with what works.

Stir Fry Sauce

  • 4 garlic cloves, pressed
  • 3-4 green onions, green and white parts
  • Soy Sauce
  • Chili Oil*

What to do: Press garlic into a small bowl (I use a Small Prep Bowl that holds 1 cup), slice green onions and place into same bowl. Pour soy sauce over garlic and onion until covered. Pour a couple drops of chili oil into this. (Use more to taste. I don’t like things too spicy, so I just use a couple drops.)

Yup. That’s it. Now you just need to stir-fry your meat and veggies (small batches so you get a little browning. If you overcrowd the pan, you’ll end up steaming the food instead of getting the carmelized yuminess that you want.), and when they’re all cooked up, return all to the pan, make a well in the center and pour in the sauce. (If you want to thicken it and make it a little glossy looking at the same time, you can add a bit of corn starch and water, too) Stir this all up, and share with Friends.

* To make your own chili oil, use about a cup of oil (peanut oil is a good choice, but you can use whatever cooking oil you have/use) and about a tablespoon of chili flakes. Heat in a pan on the stove. Once cooled, transfer to a glass bottle and store in the fridge. The longer it sits, the hotter the oil becomes.

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Filed under Cooking With Love, Recipes, Sauces/Dressings

Garlicky Goodness

I never get sick. Well, rarely, anyway… I just don’t. I have had the flu only twice that I can recall (and no, I don’t get the flu shot, never have). In recent years, I’ve suffered the symptoms of the common cold only a few times. Generally, I can recognize the onset, up my healthy food doses, get some extra rest and symptoms subside before I ever break open a box of Kleenex.

Not this time. No, this past weekend found me wiped out from exhaustion and the most awful cold symptoms I’ve had in a very long time. I tried to stop it. I did! I took extra vitamin-c, ate oranges, fresh veggies and tried to rest. It didn’t help. Not even a little bit. And I have spent 2 days trying to figure out why this cold hit me so fast and so hard that there was no way to stop it. It was at lunch today that it occurred to me.

Today was our company Christmas lunch. One of the menu choices was a crispy garlic chicken. I contemplated the steak or the sea scallops, but the garlic was just crying out to me. Garlic makes everything better. Including your health. Garlic has amazing healing properties. It has been shown to prevent things from the common cold to cancer. If you don’t have fresh garlic in your kitchen, go buy some TODAY and learn to cook with fresh garlic. Your health will thank you.

So, over the last couple crazy months, I have left a lot of the cooking to my kiddos. They are pretty good little cooks, but have a limited menu for items they can cook on their own with no supervision from me. This means my usual garlicky goodness dinners have not been abundant. There’s been far more convenience foods than I care to admit, as well.

When I realized today how little actual cooking I’ve done recently, and then realized that not only did this cold hit ME hard and fast, it had also hit my girl child earlier in the week, just as hard and fast, I decided it’s time to get some garlicky goodness back into our diets!

This week is crazy, but there’s no time like the present time to get our health back on track. Are ya with me?! What will YOU add garlic to this week?

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Filed under Cooking With Love