Glorious Garlic
By Jacqueline Dunnington
Chaucer, in his "Prologue to Canterbury Tales," said of one pilgrim "wel loved he garleck," an affection shared by many. Garlic (Allium sativum) has traveled over the centuries from its southern European cradle to kitchens around the world. The garlic bulb yields interior cloves that, when crushed, minced, or chopped, release a heady aroma that is imparted to other foods. Garlic is of the lily family and its relatives are chives, leeks, onions, and shallots. Gilroy, California, is the unofficial capital city of garlic, and its annual garlic festival is a gourmet Olympics for those addicted to the pungent bulb.
GARLIC AND LENTIL PATE
(Serves 4)
Enjoy a simple treat.
1 cup brown lentils
1 medium red potato, unpeeled
2 (or 3) large garlic cloves, peeled and crushed
1/2 cup red onions, very finely chopped
1 Tablespoon olive oil
Pinch each salt; dried, crushed basil; dried, crushed thyme
Freshly-cracked black pepper to taste
Dash low-sodium soy sauce (to taste)
2 Tablespoons fresh chives, finely snipped
Rinse lentils, scrub and quarter potato, place in pot, and add water to cover. Boil together until soft; drain. Sauté garlic and onions in oil until clear, not browned. Purée lentil-potato mixture with other ingredients and spices (except chives). Chill, garnish with chives, and serve with dark crackers or toast.
| Total calories per serving: 230 | Fat: 4 grams |
| Carbohydrates: 32 grams | Protein: 11 grams |
| Sodium: 40 milligrams | Fiber: 6 grams |
High in iron
SPINACH SEARED IN GARLIC OIL WITH MUSHROOMS
(Serves 2)
Garlic and spinach become best friends in this recipe.
4 cups fresh spinach leaves, washed and trimmed
1 Tablespoon sesame oil
2-3 garlic cloves, peeled and thinly shaved
2 Tablespoons fresh ginger, grated
2 Tablespoons low-sodium soy sauce
4 large mushrooms, washed and thinly sliced
1 Tablespoon sesame seeds
Shred spinach leaves. Heat oil in a deep-sided pot or wok. Add garlic and ginger and stir-fry for a minute. Add soy sauce. Slowly add spinach leaves, then mushroom slices. Cook about 4 minutes, stirring constantly. Garnish with sesame seeds and serve at once.
| Total calories per serving: 180 | Fat: 9 grams |
| Carbohydrates: 7 grams | Protein: 5 grams |
| Sodium: 672 milligrams | Fiber: 2 grams |
FARFALLE WITH GARLIC AND ROSEMARY
(Serves 4)
Pasta with style!
1 pound farfalle (preferably whole wheat or spinach)
1 Tablespoon olive oil
6 garlic cloves, peeled and crushed
2 shallots, finely chopped
1/4 cup black olives, finely chopped
1/2 teaspoon rosemary, crushed
2 Tablespoons fresh cilantro, trimmed and snipped
Boil pasta in lightly salted water until al dente. Drain and set aside. Sauté garlic and shallots in oil until soft. Stir in olives and all seasonings. Pour over pasta, warm, and toss. Serve at once.
| Total calories per serving: 458 | Fat: 8 grams |
| Carbohydrates: 88 grams | Protein: 18 grams |
| Sodium: 101 milligrams | Fiber: 4 grams |
High in Iron
GARLIC, TOMATO, AND LEEK RISOTTO WITH SAFFRON
(Serves 4)
Exotic flavors at their best in a one-dish meal.
2 Tablespoons olive oil
4 garlic cloves, peeled and crushed
2 stalks leek, trimmed and cut into 1/2-inch pieces
2 large ripe tomatoes, peeled and cut into thin wedges
2-3/4 cups vegetable broth
1/4 cup white wine
Salt and freshly-cracked pepper to taste
Large pinch saffron threads
Large pinch basil, dried and powdered
1 cup short-grain brown rice
2 Tablespoons fresh parsley, finely chopped
1/4 cup pine nuts
In a 2-1/2-quart pot with lid, sauté garlic and leek in oil until soft. Slowly add tomatoes, broth, wine, and all seasonings but parsley. Stir in rice and cook at high heat 3-4 minutes. Cover pot, lower heat and simmer about 50 minutes or until rice is soft. Serve hot garnished with chopped parsley and pine nuts.
| Total calories per serving: 365 | Fat: 11 grams |
| Carbohydrates: 60 grams | Protein: 8 grams |
| Sodium: 360 milligrams | Fiber: 2 grams |
High in Iron
CHICKPEAS IN GARLIC AND TOMATO RAGOUT
(Serves 4 as main dish, 6-8 as appetizer)
Quickly prepared and wildly tasty.
2 Tablespoons olive oil
3 to 4 medium, fresh tomatoes, peeled and halved
3 large garlic cloves, peeled and crushed
3 shallots, peeled and chopped
2 (13-ounce) cans prepared chickpeas, drained
Salt and freshly-cracked pepper to taste
1/4 cup fresh basil leaves, snipped
Warm oil in wide skillet. Add tomatoes (cut side down), garlic, and shallots. Cook, uncovered over low heat, stirring occasionally until soft and well-blended. Add drained chickpeas and salt and pepper. Toss gently with basil leaves over low heat for 3-4 minutes. Serve as a main course with a green salad.
| Total calories per main dish serving: 284 | Fat: 11 grams |
| Carbohydrates: 39 grams | Protein: 9 grams |
| Sodium: 458 milligrams | Fiber: 12 grams |
ROASTED GARLIC
(Yield about 3/4 cup)
A garlic classic awaits you as a spread or to season pasta, rice, grains, or vegetables.
6 garlic bulbs
3 Tablespoons olive oil
Salt and freshly-cracked white or black pepper to taste
Preheat oven to 375 degrees. Trim roots and top of garlic heads (bulb), separate cloves, and slightly press them down being careful not to break the bulbs. Dribble oil over the heads and season. Wrap in foil, close packet and set in shallow oven-proof pan. Roast 40-50 minutes, then cool. Remove cloves, peel, and fork-mash with oil and juices from packet. Store unused spread, covered, in refrigerator.
| Total calories per 2 Tablespoon serving: 86 | Fat: 7 grams |
| Carbohydrates: 6 grams | Protein: 1 gram |
| Sodium: 3 grams | Fiber: <1 gram |
Jacqueline Dunnington is a freelance writer from Santa Fe, New Mexico.
