Varietal Garlic Granules and Powder
In the early years of our seed garlic business we had garlic that didn't make
the grade for seed and so we produced wonderful dehydrated garlics from single
strains of garlic and from carefully crafted blends. For more about these
flavours visit our dried garlic page and for
instructions for making your own go the the drying
garlic page.
Easy Burgers
Henry was a cattle rancher and I am a vegetarian so he came
up with his own easy and flavourful ways to cook beef.
This is one of his easiest procedures and very tasty
if the quality of the beef is good. It also works
with steaks and other kinds of meat. He says the German
Red Blend garlic granules complement meat particularly
well. For an interesting change he uses one of the
porcelains, perhaps with the addition of sliced ginger
or dried herbs.
oil
lean ground beef
fresh ground pepper
garlic granules
Heat frying pan with a little oil. Cut 1/2 inch slices off the
hunk of ground beef and place in the hot pan. Sprinkle with fresh
ground black pepper and garlic granules. When half way cooked
turn over and sprinkle with more pepper and garlic. When thoroughly
cooked serve on a plate with veggies, or on a bun or toast.
Pizza
Make pizza according to your usual recipe. Cover the dough with
tomato sauce and sprinkle gourmet garlic granules
before covering with cheese and other toppings. The
garlic granules will re-hydrate during cooking.
Mushroom Soup
I like to make soups from scratch, but sometimes there just isn’t
time. So then I fiddle a little with tinned soup. One recent success
was with mushroom soup.
a can of mushroom soup made according to the label directions
a grating of nutmeg
a pinch of German Red Blend garlic powder
The German Red Blend and nutmeg were not really noticeable themselves
in the finished soup. They craftily changed the soup from ordinary,
canned to delicious, might-be-homemade.
Quick Tomato Rice Soup
1 cup chopped onion
1 1/2 cups chopped celery
1 1/2 cups cooked rice
1 14oz tin diced tomatoes
2 1/2 cups water
2 Tbsp butter
2 tsp Italian herb garlic salt (see recipe below)
Simmer the first five ingredients until the vegetables are tender,
about 10 minutes. Add the butter and Italian herb garlic salt
(see recipe below). Simmer another few minutes and adjust the
salt and pepper. Serve hot with garlic
bread or toast.
Italian Herb Garlic Salt and Herb Garlic
Seasoning
Mix together:
2 Tbsp Italian herb seasoning
1 Tbsp German Red Blend garlic powder or granules
1 Tbsp fresh ground black pepper
(2 Tbsp table salt or sea salt)
For Herb Garlic Salt mix all four ingredients. For Herb Garlic
Seasoning omit the salt. Store in sealed jar and use in Quick
Tomato Rice Soup (above), Herb Garlic Mayonnaise and in other
dishes with a Mediterranean flavour. Italian Herb Garlic Seasoning
is great sprinkled on buttered toast and served with soup.
Tip - Enjoy Beans without Discomfort
Turmeric is one of the ingredients that makes legumes less gassy
and more digestible. Other flavourings that help the digestion
of legumes are ginger (fresh or dried), cumin, and asafetida
(also called hing). I always use some combination of these spices,
plus a generous amount of butter or oil, in my bean, lentil
and chick pea dishes with good results. |
Quick Bean Soup
1 cup chopped onion
1 1/2 cups chopped celery
1 14oz tin diced tomatoes
1 14oz tin beans in tomato sauce
1 cup water
1 tsp Susan Delafield garlic powder
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp butter
Simmer the first five ingredients together until the vegetables
are tender, about 15 minutes. Add the butter and seasonings and
simmer or let stand for 5 minutes or more to let the flavours blend. |
