Cooking With Garlic

I’ve always been a big fan of garlic despites its stinky reputation.

While some people may scoff at using garlic in their cooking because of this, there’s no doubt the member of the allium family can add great flavor to food. And on top of that, garlic’s health benefits are more than meets the eye.

If you need any convincing of the latter, a new book, “Cooking Well: Garlic (Hatherleigh Press), points out that by adding garlic to your diet, you can enjoy a multitude of benefits that will aid in strengthening your health and improving longevity.

The book depicts several benefits that, when garlic is added to our diet, can help us achieve healthier cholesterol levels, maintain proper blood pressure and potentially lower the risk of common cancers. The benefits of garlic include:

Allicin: This is a powerful antifungal and antibiotic compound found in crushed or finely chopped garlic.

High blood pressure: The sulfides in garlic help to lower blood pressure. The healing properties of these sulfides are not lessened through cooking, so even cooked garlic can be effective.

Cholesterol: Garlic also acts as an antioxidant, which can help to lower LDL (“bad”) cholesterol levels by preventing the build-up of cholesterol in the arteries.

This book also is packed with recipes for breakfast, lunch, dinner and even snacks, including the following.
Chicken Breast with Asian Glaze
4 5-ounce chicken breasts with bones and skin
2 tablespoons maple syrup
1 tablespoon green tea
1 tablespoon Oriental hot mustard
1 garlic clove, minced
2 tablespoons sesame seeds
1 teaspoon dried ginger
Canola oil
Salt and pepper to taste
Preheat the oven to 350 degrees. Wash and pat dry the chicken breasts.
Carefully pass your fingers between the meat and the skin to loosen up the skin without breaking it. Heat the maple syrup, tea, mustard, garlic and ginger in a saucepan over low heat until well blended. Season to taste and set aside. Lift up the chicken skin and brush the mixture over the chicken meat. Sprinkle with the sesame seeds and cover the breasts with the skin. Brush canola oil over the skin and roast for 30 minutes or until cooked through. Remove skin before serving.
Yield: Serves 4.

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