The Health Benefits of Garlic

Exercise and Health

Garlic is one of my top three healthiest things that you should use daily, along with green tea and lemon juice.

Adding garlic to your diet can keep you alive for longer

If your parents were as health-conscious as mine, you’ve probably been told how garlic is a basically cure for everything. Is garlic really that good for you? Let’s find out.

Garlic Facts

Garlic is actually a part of the onion family, along with leeks and shallots. There are usually 10-20 cloves per head of garlic.

Hippocrates used to prescribe garlic for a variety of ailments

The father of medicine was a big fan of the medicinal properties of this bulb, and he wasn’t on his own. In fact, many ancient civilizations recorded the health benefits of garlic. These include Egypt, Babylon, Greece, Rome and China. Was it garlic that gave them the power to conquer the world?

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10 Memorable Cooking Tips We Learned From Our Grandmothers

No matter how many cooking tips we learn from the internet or Food Network, there’s one source of inspiration that can never be replaced: our grandmothers. In honor of Mother’s Day, we’re taking a look back at some of the best cooking tips we’ve learned from our precious grandmas that we continue to use on a regular basis and that you can, too. Spoiler alert: there’s no kale involved.

1. Always use real butter. “Use butter. Never, ever use a substitute . . . because butter is just better. On an unrelated note: I’m from the South.” — Hilary White, editor, Love & Sex and Smart Living

2. Cook beans in bacon fat. “The best way to cook any kind of bean: Saute a piece of bacon. Remove the bacon slice (and eat it). Use the fat along with a pat of butter to saute some diced onions. Add the beans and water along with some freshly ground pepper. Salt once the beans are fork tender. Seriously, the bacon-fat-butter combo is the secret to incredible-tasting beans. Also, serve the beans like a soup in their pot liquor. It’s heaven.” — Anna Monette Roberts, editor, Food

3. There’s no shame in turning to frozen meals. “Some nights, it’s OK to just heat up some Stouffer’s Fettuccine Alfredo. The truth is that this was actually every night with her. Cooking was ‘against her religion.'” — Stacy Hersher, director, Social & Partnerships

4. Always think about making enough food to save for later. “Make enough for leftovers.” — Macy Williams, assistant editor, Shop

5. Don’t be afraid to change up a recipe. “Follow a recipe exactly the first time. Then if it’s good but needs tweaking, experiment with changes after it’s been evaluated (tasted) as it was intended by its creator.” — Tara Block, content director, Living

6. Buy the cheaper meat. “My Mexican grandma was always in the kitchen making something. Always. Even if she was in the living room, she had something going on the stove. My favorite recipe from her is what we call ‘Grandma Tacos,’ which are shredded pork tacos. You just put a pork shoulder (the cheaper the better, she insisted, because cheaper meant more fat and thus more flavor) in a slow cooker with a packet of Lipton’s onion soup mix and a can of Coke. (My grandma was a serious home cook who made most things from scratch, but this is also a total 1950s convenience recipe). After several hours, it shreds up, and you just top it off with homemade guacamole (frying your tortillas to make a shell is optional but delicious). The funny thing is, my sisters and I all love this recipe and make it regularly, but we all agree: it doesn’t taste quite like Grandma’s. For starters, she never used a slow cooker; she always did it on the stove, and we know, we just know — there was some kind of secret she didn’t tell us. Either that, or she was just that incredible. Which we’re also certain of.” — Shannon Vestal Robson, director

7. Save pasta water. “Every good cook knows that saving pasta water is an important step in achieving the perfect sauce, and it’s something I learned a long time ago. My Italian grandmother taught my mom, who then taught me, and it’s one of my most-loved Italian cooking tips.” — Erin Cullum, assistant editor, Food

8. Keep family recipes alive. “There’s no cookbook more valuable than the one you’ll have with your family’s recipes. It’s a way to remember your roots and relive happy memories.” — Angela Elias, content director, Living

9. Write helpful notes in your cookbooks. “Make notes in cookbooks to keep track.” — TB

10. Never use a dull knife. “I learned to love cooking with my other grandma. Her most practical tip is that the most dangerous thing in the kitchen is a dull knife.”

— SH Image Source: POPSUGAR Photography / Sheila Gim

41 Cooking Tips

Never sear meat in a non-stick pan: It wont brown nicely you may end up with splotchy, grey meat.
Never heat non-stick pans past the manufacturers instructions (or past medium heat, if you no longer have the instructions).
When cooking crock pot meat, sear first. Use meat with the highest fat marbling to prevent greyness.
Make your own incredible butter. Whip 35% cream until it is firm. Squeeze out whey. Add orange zest & a splash of juice.
Keep cheesecloth in your kitchen. Its handy for straining liquid from yogurt, tofu and straining whey from home-made butter!
Rub your steak or roast with fresh cut garlic before cooking. Stick slivers of fresh garlic deep into your meat for incredible flavor.
Be prepared! Always keep your pan lid handy for dowsing fat fires they do happen! (Put lid onto pot to smother flames.)
Keep a kitchen fire extinguisher handy in your kitchen and learn what to do for different types of fires.
Use vegetable oil instead of butter in cakes containing dense, starchy fruits and veggies like carrots, apples and banana.
Next time you make gingerbread cake, try replacing your liquid (but not fat) with ginger beer!
Do as much of the prep as you can the night before for stress-free cooking. (What do you set out in advance?)
To add oil to a dish already cooking, add it in the edge of the pan. That way, it will be heated when it reaches your food.
Make sure fruits and veggies are stored in a refrigerator no warmer than 40 F.
Wash your fruit and veggies before peeling not after. (Too much risk of contaminating the knife, if you wash after.)
Soak veggies like broccoli and cauliflower in cold water for at least three minutes to make sure contaminants are released.
Add a splash of milk to salted water when cooking to keep cauliflower white. Rinse momentarily in cold water before serving.
Dry your potatoes before mashing by returning them to the pan after draining. Cover. Let them sit on turned-off burner for 5 min.
When storing fresh herbs, stand the stems in a glass of water in your refrigerator. They shouldnt go limp and will stay fresh.
For a quick and easy meal, cover uncooked ribs in roast pan with BBQ sauce and 1 liter Coke. Cover and simmer at 325F for 2 hours.
Save leftover sauce in ice cube trays. When frozen, add to bag of same type of sauce cubes. Reheat and use for quick dishes.
Crack egg into bowl. Use clean plastic water or pop bottle. Place bottle mouth against egg yolk and squeeze to separate from white.
Never over mix muffins and quickbreads. Fold dough with large spoon until flour is barely mixed and dough is lumpy.
Sprinkle your cutting board with salt before chopping fresh herbs. It will keep them on the cutting board.
Store sharp knives in a knife block or stick wine corks on their tips before placing in drawers.
If you need to finely chop bacon, put it in the freezer for 20 min. This will make it easy to chop without being stringy.
To test if your oil is hot enough for frying, use a thermometer or stick the end of a wooden spoon in the oil.
Always let meat rest for at least 10 minutes when you take it out of crockpot, pan or oven. It will cut much more easily.
Get to know parchment paper. Great for lining baking pans or preventing pastry from sticking to your roller.
When rising dough containing yeast, cover loosely with plastic wrap instead of the traditional tea towel.
Run out of baking powder? Combine 3/4 of a teaspoon of baking soda with 1 tablespoon of vinegar.
Never slice cake more than 15 minutes before serving. It will not taste fresh and may dry out.
Never open the oven door while cooking soufflé. And when you take your soufflé out of the oven, never bang the oven door.
For perfect Baked Alaska, make sure your cake is not warm and your ice-cream is the hard-brick type not the creamy type.
Learn base recipes and then experiment by adding different seasonings or ingredients basic sauces, muffins, cakes and bread.
Dont just bring your butter to room temperature when preparing to bake: Do it to the eggs youre planning to use also.
Cool your cakes on a wire rack, upside down. (Place rack on cake; then flip over, holding both sides of pan and rack firmly.)
Make ordinary cake, cookies or pancakes special by using heart-shaped Valentines Day pans.
Make a Valentines Day trifle in a heart-shaped bowl (large or individual-sized) for extra visual impact.
When camping, fully prepare soups, stews and other one-dish items ahead of time. Just reheat while youre in the woods.

Camp foods that dirty very few dishes: Hot dogs and smokies cooked on a stick, baked potatoes cooked on coals, meats cooked in a roasting cage and smores.
There is no right or wrong cheese for a pizza. Go with what you like and what you have on hand. Registered & Protected EHTX-NL8J-XDCT-1WAY

The Benefits of Cooking with Barley

The Benefits of Cooking with Barley

Name a health benefit and chances are it’s a benefit which can be found in the barley grain. Cultivated over 10,000 years ago, first in Ethiopia and then in parts of Asia, the earliest man used barley for food, making alcoholic beverages and for medicinal purposes. Cooking with this power-packed whole grain offers the following benefits to boost your health and fill you up:

Helps weight loss – Barley acts as an appetite suppressant. When you consume it, you’ll fill up and keep that feeling for a long period of time. It also helps to remove fat from the body.

Antioxidants and nutrients – There are nutrients and antioxidants galore in just a cup of barley. It’s also high in manganese, lutein, copper and zeaxanthin—all of which play a huge role in your continued good health.

Cholesterol – Lowers LDL cholesterol in your blood by provided “beta-glucan,” a fiber that can effectively reduce the bad cholesterol causing devastating health problems such as heart attacks and strokes.

Fiber – One of the most potent sources of fiber (soluble and insoluble), barley is also rich in minerals, antioxidants and vitamins. The soluble fiber helps to detoxify the body and soluble fiber helps to release fats from the body.

Prevents colon cancer – You can protect yourself from colon cancer by adding barley to your diet. It’s a grain that contains the good bacteria keeping the large intestine functioning properly.

Blood glucose levels – Keep your blood glucose levels stabilized by consuming barley. Those with diabetes improve by ingesting barley since it causes the stomach to digest food more slowly and also slows down absorption of carbs.

Protects against atherosclerosis – This grain is a good source of the B-vitamin, niacin. Niacin protects against cardiovascular risks, reduces bad cholesterol and provides fiber for additional health benefits.

Post-menopausal health for women – Consuming whole grains, such as barley, can prevent high blood pressure and cardiovascular disease that sometimes occurs in post-menopausal women. It slows the progression of plaque that narrows the blood vessels and the progression of stenosis (narrowing of arteries).

Barley has a wonderful, nutty flavor and a pasta consistency, so it adds variety to your recipes besides having some of the best health benefits of any grain. You can sprout barley too. Sprouted barley is high in maltose, a sugar used (when fermented) as an ingredient in alcoholic beverages such as beer.

A big pot of soup with the addition of barley is an especially good meal for a cold winter day and it can improve the nutrition in whatever soup you’re cooking. Its robust flavor and texture can improve almost any dish. Registered & Protected EHTX-NL8J-XDCT-1WAY