Today, Friday, April 19th is National Garlic Day!
If you’re like me, you’re always searching for fun, yummy recipes to cook with the family, it can be hard to get the kids to try new foods – but sometimes just using the right ingredients can REALLY make a meal much healthier (and more delicious)!
National Garlic Day marks a day devoted to an ingredient that really packs a punch of flavor, helps the kids keep the vampires away and is scientifically proven to be a heart-healthy superfood. Just one clove can keep the family heart-healthy.
Below, you’ll find some tasty, delicious and completely kid-and-heart-friendly recipes from Chef Anthony Stewart at the Pritikin Longevity Center that include a little of this flavorful “super ingredient” to make dishes amazing! Using favorite staples like chicken, hummus and pasta, adding some garlic (with some healthy guidelines from Chef A and Pritikin) these dishes pack a lot of flavor that everyone in the family will love.
Creamed Spinach Hummus Dip
A rich and creamy variation of a classic hummus dip, this dish combines the spinach the kids “hate” to eat and adds a mix of delicious spices to serve up a fun treat! Snack on this with veggies or whole wheat pita chips or serve with dinner.
· 15 oz. garbanzo beans, cooked and drained
· ¼ cup lemon juice (adjust according to taste)
· 1 tablespoon fresh garlic, minced
· 1/8 cup fresh parsley, chopped
· ½ cup fresh dill, chopped
· 1 cup Creamed Spinach
· 1 dash Tabasco
· 1/8 teaspoon white pepper
· ½ cup chopped celery
· Puree all ingredients in food processor.
· If mixture is too thick, add 1 tablespoon water.
· Serve with raw vegetables or whole wheat pita chips.
Pasta Primavera in Roasted Garlic & Caramelized Onion Sauce
Who doesn’t love pasta? Using spring’s freshest ingredients, try this recipe to add a punch of flavor to a regular dish of pasta during a family dinner night or when cooking for friends.
· 1 cup carrots, julienned (cut into long thin strips)
· 1 cup zucchini, julienned
· 1 cup yellow squash, julienned
· 1 cup sliced domestic mushrooms
· 1 red onion, julienned
· ¼ cup chopped fresh garlic
· 1 cup sliced asparagus
· 1 cup arugula leaves, chiffonade (stack leaves and roll tightly, then cut across with a sharp knife to produce fine ribbons)
· 1/8 cup basil leaves, chiffonaide
· 1/8 cup Italian parsley, chopped
· 2 cups Roasted Garlic & Caramelized Onion Sauce
· Salt-free Italian seasoning, to taste
· Black pepper to taste
· 2 pounds cooked whole-wheat pasta
· In large hot nonstick skillet, sauté carrots, zucchini, squash, mushrooms, and onions till slightly browned, about 2 minutes. Add garlic. Sauté 30 seconds.
· Add asparagus. Continue sautéing till asparagus is tender. (Time depends on thickness of asparagus.)
· Add arugula, basil, parsley, roasted garlic/onion sauce, salt-free Italian seasoning, and black pepper. Heat.
· When heated, add just-cooked pasta. Toss and serve.
Roasted Garlic & Caramelized Onion Sauce
· 2 large yellow onions, sliced
· 2 cups whole peeled garlic cloves, roasted*
· 1 tablespoon thyme, leaves picked and chopped
· 1 tablespoon rosemary, leaves picked and chopped
· ¼ cup white wine
· 2 lemons, juiced
· 1 chipotle pepper (left whole)
· 1 pint low-sodium vegetable stock
· Place garlic cloves on a nonstick sheet in the oven and bake at 350 degrees for 12 to 15 minutes on one side, then 5 minutes on the other, till brown.
· Heat a large nonstick skillet to smoking hot. Add onions, and lower heat to medium.
· Cook onions until brown and sweet. Add roasted garlic, thyme, and rosemary.
· Cook over low heat for 4 minutes. Add wine and lemon juice.
· Continue cooking till mixture is reduced about two-thirds.
· Add chipotle pepper and stock. Bring to a boil, lower heat, and simmer for 20 minutes.
· Remove chipotle pepper. Puree.
A favorite at the Pritikin Longevity Center with both parents AND kids, this extra-crunchy-extra-flavorful chicken can be great on the grill or in the oven and served with veggies or other tasty sides!
· 1 pound boneless, skinless chicken breast
· ¼ teaspoon cayenne
· ¼ teaspoon granulated onion
· ¼ teaspoon granulated garlic
· ¼ teaspoon chili powder
· ¼ teaspoon cumin, ground
· ¼ teaspoon coriander, ground
· ¼ teaspoon black peppercorns, ground
· 1 tablespoon paprika
· ½ teaspoon thyme
· Coat chicken in spice.
· In a hot skillet brown chicken with no oil or water.
· When edges brown, flip and cover cook until cooked though.
· Time depends on the thickness of the chicken.
April 19, 2013 – 8:18 AM - | Posted in healthy cooking, healthy ideas, healthy meals for kids, recipes, recipes for kids | No Comments »