Roasted Garlic Whipped Feta Spread

This is out of control delicious!!!!!

Roast 1.5 handfulls of Garlic: http://musings-justjuicing.blogspot.com/2014/01/roasted-garlic.html

Prepare:

4 ounces feta cheese crumbles, brought to room temperature
8 ounces cream cheese (Full fat or 1/3 less fat, according to preference.)

Break up feta cheese into tiny pieces.
Put packet of cream cheese in microwave for 30 seconds, stir thoroughly, put into microwave for another 30 seconds, stir.
Add feta cheese crumbles to cream cheese and stir till mixed.
Add roasted garlic to the mix and use a hand blender to mix until smooth and creamy

Serve on top of crackers, bread, or on a burger.

Cumin Carrots

1 to 1 1/2 pounds baby carrots, green tops trimmed, or full-sized carrots, cut into sticks

3 tablespoons extra virgin olive oil

2 teaspoons cumin seeds

Salt and freshly ground black pepper

Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.

Interesting info about cumin (from http://wellnessmama.com/5607/herb-profile-cumin/):

Benefits

Cumin is a good source of Iron, Manganese, and other vitamins and minerals. Some research shows that cumin can stimulate the production of pancreatic enzymes and help digestion. One study found that cumin was protective against memory loss and the damaging effects of stress on the body.

Another study evaluated the antioxidant content of Cumin and found it more effective than other common antioxidants including Vitamin C.  Due to it’s high antioxidant content, some lab research has even found that it might have a role in fighting cancer.

Yet another study found Cumin effective in increasing insulin sensitivity, thus beneficial for diabetics. Still more research found anti-asthmatic properties in Cumin since it works as a brochiodiator and can help asthmatic patients.

Mark’s Daily Apple posted a great article detailing the health benefits of Cumin. From this article:

In diabetic rats, cumin extract was more effective at reducing blood glucose and AGE production than glibenclamide, an anti-diabetic drug.
Cumin’s anti-glycation properties proved useful in another study, in which diabetic rats were able to stave off cataracts after oral dosing with cumin powder.
Another study found that cumin extract reduced total cholesterol, triglycerides, and pancreatic inflammatory markers in diabetic rats. It also prevented excessive weight loss. Again, it beat out glibenclamide.
Oral doses (25, 50, 100, 200 mg/kg) of cumin on consecutive days improved the immune response of mice with compromised immune systems due to restraint-induced stress. These effects were marked by a reduction in elevated cortisol and adrenal gland size, an increase in the weight of the thymus and spleen, and replenishment of depleted T cells. There was a dose dependent response, but all doses had beneficial effects.
An extract of cumin had anti-osteoporotic effects on rats, similar to estradiol, but without the associated weight gain. Cumin-dosed (orally, 1 mg/kg) osteoporotic rats had increased bone density and improved bone microarchitecture.
Cumin protected the livers of rats from ethanol- and rancid sunflower oil-induced toxicity.
One study even seems to suggest a role for cumin in weaning addicts off of opiates - here – by reducing tolerance (yeah, it could increase the subjective high, but it would mean less product was required) and dependence.

Cold War Juice

It's pretty gross and spicy, but Jeremy swears it helps him kick a cold/flu

4 carrots
1 orange
1/2 inch ginger root
2 cloves garlic

Parsnip & potato soup with feta

Ingredients:

1 tbs olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
3 medium (about 450g) parsnips, peeled, cut into 2cm cubes
2 medium (about 360g) desiree potatoes, peeled, cut into 2cm cubes
1L (4 cups) chicken or vegetable stock
125ml (1/2 cup) thin cream
Salt & ground white pepper
100g feta, crumbled
2 tbs finely chopped fresh chives
Freshly ground black pepper, to serve

Directions:

• Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until onion softens.
• Add the parsnip and potato and stir to combine. Add stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until parsnip and potato are tender. Remove from heat and set aside for 10 minutes to cool.
• Place half the parsnip mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan and repeat with the remaining parsnip mixture.
• Place soup over low heat and stir until hot. Stir in the cream. Taste and season with salt and pepper.
• Ladle the hot soup among serving bowls. Sprinkle with feta and chives and season with black pepper. Serve immediately.

Roasted Garlic

I bought a 5 pound (!!!) jar of garlic cloves at the store about a month ago, and wanna use it up so I can get a fresh jar, so I figured I'd give roasting the garlic a try. Plus, Jeremy wanted to gave gnocci but without the carbs, so came up with an interesting idea of roasting garlic and then eating it in sauce, pretending it is gnocci, so let's give it a try!

First, how to roast garlic: http://www.youtube.com/watch?v=JNsUjauSubc
I used just the cloves at 450 for an hour, drizzled in salt, pepper, and olive oil

Feta Cheese and Bacon Stuffed Chicken

Ingredients
 8 tablespoons olive oil
 2 teaspoons lemon juice
 4 cloves crushed garlic
 1 tablespoon dried oregano
 salt and pepper to taste
 4 skinless, boneless chicken breasts
 4 slices feta cheese
 4 slices bacon, fried and drained

Original Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

I made a stir fry:

• combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together in a small container
• defrost and cut up chicken into small pieces
• put oil mixture in frying pan and heat
• when sizzling, put chicken in and stir fry
• top with the bacon and feta cheese

Mediterranean Green Beans with Leeks and Feta

Ingredients
1 pound Green Beans, washed and trimmed
1 cup - or- 2 Leeks, sliced small use the light green & white parts
4 Garlic cloves, diced small
1 tablespoon unsalted Butter
1/2 teaspoon fresh Lemon juice - from 1/4 Lemon
pinch of Cracked Black Pepper
pinch of Smoked Paprika
pinch of Sea Salt
1-2 ounces of crumbled Feta Cheese (see note above)
Lemon Zest for garnish

Directions:

• Prepare a large bowl with ice water and set aside. Have a colander or large strainer ready in the sink. 
• Bring a large pot of lightly salted water to a rolling boil. 
• Add green beans to pot and blanch (cook) for 1-2 minutes until bright green. 
• Immediately dump beans into colander and then plunge them into the ice water bath. This will set the beans, keep them bright and stop them from cooking further.
• In a large sauté pan melt butter over medium high heat on the stove top. 
• Add leeks & garlic with pinches of the black pepper, salt and smoked paprika. 
• Stir and sautée a few minutes until softened and fragrant. 
• Reduce heat to medium. 
• Add beans and lemon juice to pan and toss to coat. 
• Cook for about 2 more minutes until flavors combine and beans cook a little bit more. 
• Top with feta cheese crumbles and some lemon zest.