This year, I have traded my cookbooks for textbooks.
One of the textbooks I need to know like the back of my hand can be a tad dry. All 1464 pages. I can only read about molecular pathways or the causes of cardiomyopathy for so long before I need a break.
But then, as I was reading the nutrition chapter, I swear, this is what it said (I quote):
Even lowly garlic has been touted to protect against heart disease (and also against, devils, werewolves, vampires, and, alas, kisses), although research has yet to prove this effect unequivocally. Of these, the effect on kisses is the best established!
I wonder whether I can bring up devils, werewolves and vampires on my oral exam for full marks? Or just kisses since they have more evidence against them? They didn’t cite their source, though…
Thank goodness, my love of garlic hasn’t kept away kisses from Rob.
My love of garlic has a long history. My love of raw garlic began with Tess. My love of Rob fits in between these two.. In length, but surpasses them all by quantity and quality, of course.😉
Raw garlic isn’t as scary as it seems. Chili lime noodles, 15-minute zippy garlic-basil marinara, lemon asparagus quinoa toss, and many other dishes that add garlic at the end of cooking instead of at the beginning. It adds a brightness to any dish.
This is another garlicky dish from Tess. A quickie dish that I can make after work. Easily modifiable to your pantry surpluses. Tess uses rice and beans, but bulgur and cooked beans make this an even simpler dish. It has been a while since I’ve gushed over bulgur, but sometimes I forget until I unearth it again from my pantry. Smokey from liquid smoke, creamy from a touch of oil, snappy with some nearly raw garlic and wholesome with some shredded greens. Beans + grains + greens, a force to be reckoned with.
Smoky One Pot Beans and Bulgur with Kale
Adapted from Radiance 4 Life
1 cup coarse bulgur
2 cups stock (or 2 cups water with 2-3 tbsp vegan bouillon powder like Chicky Baby Seasoning)
1.5 cups cooked beans (I used Yellow Indian Woman beans here but red kidney beans and chickpeas are good, too)
1 cup thinly sliced, destemmed kale (Swiss chard is good, too)
4 cloves garlic, pressed
1 tbsp extra virgin olive oil
3/4 tsp liquid smoke
1. In a medium pot, bring 2 cups of water+seasoning/stock to a boil. Add bulgur, cover and reduce to a simmer for 15-20 minutes, until nearly all liquid has been absorbed. Stir in beans and kale and cook 5 minutes more, until kale has wilted. Stir in the garlic, oil and liquid smoke. Turn off heat, plump with a fork, cover and allow to steam.