|
|
Post by coolplanet on Jun 7, 2013 1:00:58 GMT -5
I love to cook and I love garlic. Back in the mid-90s I started experimenting with adding garlic to apple pies. The first one was terrible because the garlic was overpowering. That made me think of using elephant garlic which is much milder. So I used a standard apple pie recipe and replaced 1/3rd of the apples with whole cloves of elephant garlic, and used brown sugar. I like to add a little allspice, nutmeg and dabs of butter too. It's really delicious!My recipe was published in the Joni Mitchell Cook Book and they called it 'Boom Boom Pachyderm' Pie (her fans printed 1000 copies and named dishes after lyrics). It was a huge hit. BTW it goes well with Ben & Jerry's Wavy Gravy ice cream.  |
|
|
|
Post by northernexpat on Jun 7, 2013 2:32:37 GMT -5
Now that gives me food for thought (pun intended). I never thought of mixing apples and garlic together, although I do love apples and also garlic, especially roasted garlic.  Congratulations by the way in having your recipe published. |
|
|
|
Post by lamudbug on Jun 7, 2013 10:57:41 GMT -5
Put your garlic into a microwave.
Set for 20 seconds.
If not done by then add another ten seconds and so on.
It makes the garlic mild and soft.
You can squeeze the garlic out of the husk.
It's mild and no bite remains, good to eat and good for your health....
btw: stevia and honey are both far better than any processed sugar.
Add cinnamon sticks to your pots of coffee and tea and find 'the urge to smoke' is vastly reduced.
Natural herbal cures do not make drug companies rich so the gov does not push them.
|
|
|
|
Post by coolplanet on Jun 7, 2013 17:21:36 GMT -5
"btw: stevia and honey are both far better than any processed sugar.
Add cinnamon sticks to your pots of coffee and tea and find 'the urge to smoke' is vastly reduced."
Sometimes I use half honey/half brown sugar but a pie needs a little sugar for texture. I always cut a recipe's sugar at least by half and substitute unprocessed sugars.
The cinnamon stick coffee sounds fantastic! I will try in my French Press tomorrow morning with some Trader Joe's Peaberry from Ethiopia.
Thanks for the suggestions ;D
|
|
|
|
Post by Vierotchka on Jun 8, 2013 2:24:13 GMT -5
Stevia tastes awful, honey is not compatible with diabetes. On the other hand, xilitol tastes great and is the best sugar alternative for diabetics. It is a natural product, usually extracted from the bark of silver birches. See www.xylitol.org/ |
|
|
|
Post by lamudbug on Jun 8, 2013 11:24:36 GMT -5
When I first started eliminating both salt and sugar from my diet,
I found food bland and tasteless.
Sugar becomes addictive, and anything without processed sugar tastes awful for a couple months.
Same with salt.
After a few months without those unhealthy additives,
I learned to appreciate the natural taste of food.
Now: to me it's like pouring rat poison on food to add either salt or sugar.
btw: Diabetes was rare before processed sugar entered our diets.
Thanks Vierotchka, for providing a healthy alternative for those who cannot stand food without the taste of processed sugar.
|
|
|
|
Post by coolplanet on Jun 8, 2013 22:56:07 GMT -5
Stevia tastes awful, honey is not compatible with diabetes. On the other hand, xilitol tastes great and is the best sugar alternative for diabetics. It is a natural product, usually extracted from the bark of silver birches. See www.xylitol.org/I only chew xylitol gum from the health store but I never knew it was from birch bark or that it can be used as a substitute for sugar in cooking. I do a lot of organic and gluten free baking and have never run across it in a recipe that I remember. Wow, you have me intrigued! I want to try it!!! A trick I recently learned to bypass sugar altogether is using coconut and almond flour. |
|
Congratulations by the way in having your recipe published.
