Honey Garlic

 

The recipe is pretty straight forward. 

*Eat garlic at onset of cold or sore throat or when you have been around someone sick. This will boost your immune system.  

The infamous "they" say it keeps blood-feeding mythical creatures away too.

My friend Nen shared it from her friend Kim.  I'm very excited to try it.

I used three large heads of garlic and put them in a 6 oz. jar.  Fill the jar with the garlic first (my mother tried to tell me to put the honey in first---no, no, no, Mom!) and then pour the honey over the top.  

Cover and flip the jar a few times a day for a couple weeks.  

I put my in a ceramic compost crock instead of the cabinet. (Just easier to remind me to flip when I'm in the kitchen.  We'll check back on December 3rd (Jeff & Nen's anniversary) to see how it turns out.

Let me know if you have any home remedy ideas.  I'm wondering if honey and ginger would work the same way?  

Cheers♥

Crackerberries 2024

Chicken and Herbs

Four+ Herbs Chicken

1½ -2 lbs chicken leg quarters

3-4 cloves garlic, sliced

Fresh basil leaves

Fresh oregano leaves

Fresh lemon balm leaves

1 tbsp tarragon leaves

Sea salt

Fresh ground black pepper

Olive oil

Wash chicken.  Preheat oven to 350°

Place chicken in cast iron skillet.

Finely chop basil, oregano, and lemon balm leaves and combine with tarragon leaves.  Slide pieces of garlic underneath the skin of the chicken with 1 tsp of the herbs. 

Rub the outside skin generously with extra virgin olive oil.  Salt and pepper and sprinkle with remaining herbs. 

Bake 50 minutes at 350°.  Flip chicken and increase heat to 400° and cook 10-15 minutes longer. 

© Crackerberries 2012

Green Tomato Pine Nut Pizza

I love pizza night. Tall Cool One loves pizza, as long as it doesn’t have anchovies on it. I think you can put anything you want on a pizza. This one was especially flavorsome.

Whip up your own pizza crust or buy one of those pre-made ones. Whip up your own pizza sauce or buy a jar of pre-made.

Pizza Toppings
1 cup pizza sauce
¾ cup mozzarella cheese
¼ cup parmesan cheese
1 Tbsp Italian seasoning
2 Tbsp pine nuts
15-20 slices pepperoni
2 small green tomatoes, sliced

Pizza Crust

2½ cups all purpose flour

1 tsp Italian seasoning

½ tsp garlic powder

1 package (1½ tsp.) active dry yeast

¾ cup hot water (120º-103º)

1 TBSP oil

In a large bowl combine ¾ cup flour, seasoning, garlic powder and yeast; blend well. Mix hot water and oil together and combine with flour mixture. Blend at low speed until moistened then mix at medium speed for 2 minutes. Add ¾ cup flour to form stiff dough.

On floured surface, kneed in ¼ - ½cup flour until dough is smooth and elastic (3-5 minutes). Place dough in greased bowl, twirling around to coat; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80º-85º) for 30-40 minutes or until double in size.

Punch dough down several times to remove all air bubbles. Pat or roll out on pizza stone to form crust. Let rest for 10 minutes before adding toppings.

Pizza Sauce
½ cup chopped onion
3 cloves garlic, minced
2 Tbsp olive oil
1 medium tomato, chopped
6 oz tomato paste
8 oz tomato sauce
1 tsp salt
2 tsp oregano
2 tsp basil leaves
½ tsp pepper
1 tsp sugar

Sauté onion and garlic in olive oil until tender; add remaining ingredients and simmer on low for 30 minutes being sure to stir often. Cool before spreading on pizza dough.

Preheat oven to 400º. Spread sauce on dough, top with cheeses, pine nuts, pepperoni and sliced green tomato. Sprinkle with parmesan cheese and Italian seasoning. Bake at 400º for 23-25 minutes. Remove from oven and let stand 5 minutes before slicing.

© Crackerberries 2009