Garlic and onions, especially the sweeter and milder-tasting shallots, are listed among the world’s healthiest foods. It costs you next to nothing for the huge benefits in return – that is, if you are consistent about eating them on a daily basis. Apart from their use as minced garlic or onion to flavor a dish, here are 2 recipes with the 2 allium bulbs as the main ingredient.
Pickled Garlic Recipe
For a start, a ‘Sweet and Sour Garlic ‘ recipe by a Chinese lady chef is about pickling peeled heads of garlic cloves twice; first, in vinegar for 3 weeks, then in a mixture of light and thick soy sauce, for another 3 weeks. In each instance, the pickle jar must be covered with a lid. The sweet and sour garlic pickle is a good accompanying dish for rice or congee, and is said to be good for rheumatism and excess water in your body.
Researching on the works of Indian health experts on garlic benefits, I gather that daily eating of raw garlic cloves, instead of garlic tablets, capsules or supplements is a sure remedy for problems related to your stomach, lungs and heart. This is all because of its powerful antioxidants that can defeat every disease that assail you.
Oven Roasted Onion Recipe
Next, my first encounter with the round, flat Italian cipollini onion, a good red shallot substitute, was in an upscale supermarket; it came, with no fanfare, but only a little note of a ‘Roasted Cipollini Onions’ recipe.
About 500 grams of these onions have to be roasted twice, first in a covered dish for 20 minutes, followed by another 20 minutes with the dish, uncovered. Coated with olive oil, balsamic vinegar and honey, the cipollinis are seasoned with fresh thyme, salt and pepper.
This small onion, belied by its mild flavor, has great health benefits. In fact, all onions, eaten raw everyday, are good for your heart, eyes and joints owing to their efficacious antioxidant, anti-inflammatory, anti-cholesterol, and anti-cancer properties.
However, if you are no fan of the bulbous garlic nor onion, all is not lost; just go for the green correspondences, that is, the green onion or shallot and green garlic.
As you know, the green onion or shallot has a long green stalk and a small bulb, both of which comprise the young shoot of the bulb onion. Its counterpart, the green garlic resembles the green onion in many ways, except that it has a bigger bulb at the end.
To turn around a cold with body aches, boil a few slices of ginger with the entire green onion, stalk and bulb for five minutes for tea. In fact, in Chinese alternative medicine, there is a book on the marvels of garlic, green onions and ginger to treat all kinds of diseases imaginable.
Further, chopped green onions or shallots are more than a garnish; these greens help you feel sated after a meal. Moreover, you will relish a stir-fry, stew or soup with just a generous sprinkle. Besides, worries on the brain, go down better with soup – and some green onions, which happen to be a rich source of Vitamin K, an emerging nutrient in brain function.
On the other hand, garlic greens add a mild, garlicky flavor to dishes; and they are great in a stew or soup with baby carrots, white beans and fennel; or in a fettucine alfredo with lots of vegan cream, butter and cheese, and broccoli.
Louis Diat is partially right; without garlic – and onions -you simply would not care to live.