Garlic, Shallots and Onions

[milker]

Hi,

I'm making my weekly shopping list for yummy recipes, and most use garlic, shallots and onions. I read that Garlic is not a supplement that we hiv poz people should take, but is it ok for cooking? Cooking without garlic would be a bit disappointing? What about shallots? Onions?

Milker.

[Zanarkand]

I can't imagine my life without garlic...

Advantages

(Strong Antibiotic)
Modern science has shown that garlic is a powerful antibiotic, albeit broad-spectrum rather than targeted. The body does not appear to build up resistance to the garlic, so its positive health benefits continue over time

(Antioxidant)
Studies have shown that garlic - especially aged garlic - can have a powerful antioxidant effect. Antioxidants help to protect the body against damaging "free radicals"

Disadvantages

(Drug Intervention)
Interferes with some meds! Found to lower amounts of treatment in blood

<Personal Thought>
From my point of view meds would be considered "free radicals" and so the antioxidant effect could be the cause??? Any Comments?

(Overuse: Digestion Irritation)
Raw garlic is very strong, so eating too much could produce problems, for example irritation of or even damage to the digestive tract

My Opinion: Use in moderation, cooked ^_^

[thunter34]

Oh, honey!  Bring on the garlic!  I had to ask my nutritionist about that one right away.  According to her, using real garlic in your dishes is absolutely fine- and even beneficial, as it is with the general population. For reasons not quite clear, she said it seems the problems only come about with supplemental garlic (like Garlique tablets).  I don't know about onions and shallots, but I have never heard of any issues with those.  Fresh garlic- and even garlic powder and garlic salt like one finds in the spice aisle- are fine.  It's only the supplements that have been shown to cause any kind of problems.

PS- I have also heard this to be true of Vitamin E supplements.

EDIT:  I eat fresh garlic all the time.  My VL has been and remains undetectable.

[milker]

Cool !!! Going shopping then !!

Here are my meals for the week:

Tonight: Pot au feu YUMMM!!!  http://www.videojug.com/film/how-to-make-pot-au-feu

Rest of the week dinners (i'll have pot au feu left overs too):

Balsamic-Plum Glazed Pork Chops
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1571476

Lamb pitas
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1559246

Chicken and Mushrooms in Garlic White Wine Sauce
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1545708

Lowcountry Shrimp Pilaf
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1545703

Balsamic and Black Pepper Filet Mignon with Salad
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1227921

Milker

[thunter34]

Yummy.  Here's mine:


Frozen Pizza

Campbell's Soup with Grilled Cheese

Tyson Chicken Tenders with Mac & Cheese

Pasta Roni with Tater Tots

Chef's Suprise

[Merlin]

"EDIT:  I eat fresh garlic all the time.  My VL has been and remains undetectable."

Hey thunter34, congrats on your undetectable VL but are u on meds? If not, how/when r u eating the garlic? Thanks..

[milker]

Yummy.  Here's mine:


Frozen Pizza

Campbell's Soup with Grilled Cheese

Tyson Chicken Tenders with Mac & Cheese

Pasta Roni with Tater Tots

Chef's Suprise

You need help 

[Miss Philicia]

oh... work those Tater Tots!  Are they the regular ones or the ones with onions in them?

Every once in a while I do what I call "White Trash Night" and have hot dogs (no bun  sometimes... prefer Hebrew National or Nathans brand only) with baked beans (MUST be B&M!) and tater tots.  So delish of a culinary guilty pleasure.

[thunter34]

"EDIT:  I eat fresh garlic all the time.  My VL has been and remains undetectable."

Hey thunter34, congrats on your undetectable VL but are u on meds? If not, how/when r u eating the garlic? Thanks..

Yes, I am on meds.  I take Combivir and Kaletra.  As for when/how I eat the garlic:  Anytime I feel like it, basically (as long as I don't have any social engagements on the immediate horizon!), and I generally chop or mince it to go with pizza or pasta dishes (see my stellar dining menu above  ).

And philly, since you ask, they are the ones with onion in them! 

Guess you can all tell that I am not much of a cook, eh?

[Zanarkand]

We should make some recipes that on an average day would cover all our requirements.
Hmm....

[aztecan]

Tonight was a good night to make something yummy, so:

A fresh salad made of spring greens (yes, I washed them and spun them), with a orange/ginger vinaigrette dressing.

Butternut squash soup (I cheated and bought it).

Broiled pork chops served with hot apple sauce over top.

Lightly steamed asparagus with clarified butter.

Rice, steamed with shallots and garlic and served with butter and freshly grated Parmesan cheese.

For desert, a homemade ice cream sundae with coffee ice cream and lots of chocolate syrup.

OK, so I lost it with desert. But boy, was it yummy!!! 

HUGS,

Mark

[milker]

So when are you inviting us

I'm having steak & mashed red potatos (hand made) yumm and italian salad yummm

Milker.

[Miss Philicia]

I had steak tonight... oh, and ice cream sammiches

[milker]

I had steak tonight... oh, and ice cream sammiches

I insist. You're a disaster.

Milker.

[BT65]

You certainly all have more of a variety of food than I, I'm jealous!  (Except for thunter, love ya babe).  I don't eat red meat or pork though because of a cholesterol thing.  I really don't like seafood either, so I usually make bbq chicken or some kind of pasta dish (I've been known to make a mean eggplant parmesagn also).

[aztecan]

Hey Betty,
I love pasta, but I have to eat rice or corn pasta because I am gluten intolerant. But it is pretty good.

How about liguini with white clam sauce, served with a fresh green salad and a nice raspberry vineagrette? Sounds like yummy to me.

Since you don't like seafood, how about a nice marinara sauce instead? Perhaps with portobello mushrooms and fresly grated parmesan?

Now I'm hungry again.

HUGS,

Mark

[BT65]

Mark:
  I always use a sauce that has portabello mushrooms in it.  I absolutely love those!  I remember the first time I ate them; my second ex- seasoned them and fried a few up.  It was delicious!  I'm trying to stay away from fried though, because, again, of the cholesterol thing.  I love garlic though!  I can't imagine eating Italian without it.

[lucas clay]

Yummy.  Here's mine:


Frozen Pizza

Campbell's Soup with Grilled Cheese

Tyson Chicken Tenders with Mac & Cheese

Pasta Roni with Tater Tots

Chef's Suprise






Tim buddy just when im down you crack me up, ill be reading a thread and hoop der it is.

[dixieman]

Yall are all a hoot!... Thunter buy a cookbook... lol  or checkout allrecipes.com   I've found that if I cook on the weekends.. I can make a variety of dishes and freeze, catagorize etc... I make my own frozen meals so now I have probally on my list about 20 different types to choose from... I prepare my salads daily.... buy a deep freezer... I learned this trick from my grandmother... a meal is just a microwave away!... have a great day....

[catwoman]

Ummmm!  I just love all this food talk.

[poz1970]

Yum,

Garlic!!!

My favourite thing to cook is a macaroni and cheese packet mix, which I add alot of tuna to.... and I add lots of granulated garlic/garlic salt too...

The price of meat in australia is slightly restrictive if you're on the disability support pension, so once a fortnight, I tend to have a big meal like a boiled silverside, with craploads of veges (brochilli, brussel sprouts, cabbage, carrots, mash potatos (with lots of garlic :-))...

Most of the time, I just have vegemite and toast though, or a protein bar of some sort/or mushashi protein shake (chocolate flavour, looks like chocolate, smells like chocolate, tastes like shit) with a spoon of chocolate quik in it (so that it actually tastes like chocolate!)

and occassional meals of scrambled eggs...

We have a food bank here, all poz people get 100 points each, and I tend to get all my snacky type foods from that (and end up consuming like a months worth lollies in an hour :-( hence the semi-healthy eating for most meals)

J
http://www.hivsa.org.au/ is our positive living centre

[mjmel]

Beware! all you garlic/onion lovers. DO NOT forget breath mints. 
I had a teacher in a tech school I attended who loved garlic/onions/shallots in his diet. Oriental cuisine.
So awkward to deal with when he was up-close, in personal space. Strong breath.

Mike

[pozattitude]

is it possible to cook without garlic or onions/shallots?

Rich
(who will make Moules à la marinière for dinner tonight) 

[leatherman]

On a vaguely related topic, I found out this weekend that onions are very bad for our canine friends. I was visiting my with my mom (because my GrandMother just turned 90), and her demon dog of a chihuahua ate a whole batch of spring onions.  The emergency vet says it'll live - but if it bites me again, I wouldn't put any bets on it having a long life. LOL

MMMM, garlic. But boy does it tear up my stomach anymore. My best friend makes the best garlic bread to go with her homemade lasagna. After watching me scrape off all the good stuff a couple of times, she now makes me my own couple of slices with "light" garlic.

All this talk is making me hungry, I'm going to go open up a can of spaghetti-o's and invite thunter over for lunch, since it sounds like we have the same menus. ROFL Or maybe I'll just finish up the box of Cheez-it (white cheddar) crackers sitting in front of me.

[aztecan]

How about this?

Good Old Garlic Soup

5 heads of garlic, unpeeled, sliced in half
3 cups chicken stock
3 cups water
1 boned, whole chicken breast
2 eggs
1-2 cloves garlic, reserved from the stock, julienned
1/4-1/2 lemon, juiced
salt and white pepper
1/2 cup julienned carrots
1/2 cup julienned leeks or green onions
minced parsley
Bring stock and water to a boil. Add garlic, then reduce heat and gently simmer for 30 minutes. Cool completely. Cover and refrigerate overnight.
Reheat stock to a boil, then remove garlic. Reserve a couple cloves for the soup; otherwise, use the rest for another part of the meal, if you like--it's quite mellow at this point. Reduce heat to a bare simmer, allow a few minutes for the stock to cool a bit, thin slip in the chicken breast and poach for about 15 minutes. It should be just opaque. Remove and shred the chicken finely.

Beat the eggs in a small bowl, then whisk in 1/4 cup hot stock. Mix this mixture into the pot of simmering stock and stir for a few minutes to disperse the foam and thicken the soup. Stir in the chicken and julienned reserved garlic. Remove from heat, season with salt, pepper, and lemon juice. When ready to serve, ladle into bowls and garnish with carrot and leek julienne and with minced parsley.

[Miss Philicia]

Oh, I adore Garlic Soup though I've not had it in ages.  I also have a fab recipe for 40-garlic roasted chicken.  After roasting you take the garlic and whisk it slowly in  pieces of butter and it makes a divine sauce.  If I ever serve roasted chicken for guests this is how I do it.  Also works with duck.

[Paulette]

Just wondering if you yall know that Garlic,Shallots, and onions have been known to a natural antiviral effect, so eat it up

Paulette
Thanks for the recipes!

[Suntropic98]

I cook with Garlic a lot, minced, chopped, liquified, you name it. I also use shallots frequently but only with certain dishes and and for a more *umph* flavor above the onion. I use onion a lot. As of late I've been making a lot of seafood, mahi-mahi, sword fish, black grouper, salmon-burbon flavored and normal, kingfish, ammerjack, shark-any kind i can find, shrimp and lobster tale (we can dive down and actually catch the F*ckers here). My cat walks in the kitchen and it's like she took a big hit of crack and goes nuts. I use mexican and island rum in many dishes and achiote peppers, habenero, cayyenne and scotch bonnets are almost always found in my fridge next to the ginger root. I keep a gallong on mojo seasoning in the pantry at all times. And yes, I literally have 2 gallons of milk in the frige....fat free. My grocery bill is enormous but well worth it.

[milker]

I cook with Garlic a lot, minced, chopped, liquified, you name it. I also use shallots frequently but only with certain dishes and and for a more *umph* flavor above the onion. I use onion a lot. As of late I've been making a lot of seafood, mahi-mahi, sword fish, black grouper, salmon-burbon flavored and normal, kingfish, ammerjack, shark-any kind i can find, shrimp and lobster tale (we can dive down and actually catch the F*ckers here). My cat walks in the kitchen and it's like she took a big hit of crack and goes nuts. I use mexican and island rum in many dishes and achiote peppers, habenero, cayyenne and scotch bonnets are almost always found in my fridge next to the ginger root. I keep a gallong on mojo seasoning in the pantry at all times. And yes, I literally have 2 gallons of milk in the frige....fat free. My grocery bill is enormous but well worth it.

Too bad you're str8.

Milker.

[pozattitude]

food shopping is always a dangerous activity for my wallet.  It seems that no matter what I buy I can never leave the store and spend less than $100.00.
I blame the French for that.....I became a spoiled gourmand "wanna be" after living in France.  Damned Frogs.....I mean that with love Milker 

Rich
(who loves food and cooking)

[milker]

food shopping is always a dangerous activity for my wallet.  It seems that no matter what I buy I can never leave the store and spend less than $100.00.
I blame the French for that.....I became a spoiled gourmand "wanna be" after living in France.  Damned Frogs.....I mean that with love Milker 

Rich
(who loves food and cooking)

Hmmmm I want snails, lots of garlic & shallots in them yummmm

Milker (who promises not to frenchkiss anyone after eating those)

[pozattitude]

Hmmmm I want snails, lots of garlic & shallots in them yummmm

Milker (who promises not to frenchkiss anyone after eating those)

well, if you are in San Jose, give me a call and I'll make you Escargots  à la bourguignonne.

as far as you promises...dunno about that...I've seen you in action..You are a MAJOR "face sucker"...guess I just won't let you have a drink.   

Rich

[milker]

well, if you are in San Jose, give me a call and I'll make you Escargots  à la bourguignonne.

as far as you promises...dunno about that...I've seen you in action..You are a MAJOR "face sucker"...guess I just won't let you have a drink.   

Rich

I don't remember anything

 

Milker.

[Miss Philicia]

You were making out in public?  How gauche.

[catwoman]

I made some Jamaican Curry chicken last night that had plenty of garlic and onions.

I put 1 onion, some garlic, a piece of fresh ginger, thyme, salt, pepper, a Scotch Bonnet or Habanero pepper and olive oil in the food processor.  Process.  I rubbed some of that mixture with some Jamaican Curry Powder into some boneless chicken thighs.  I let that marinate for about 1/2 an hour.  Then I heated some oil in a skillet.  I cooked the rest of the onion mixture in the oil.  Add in some chopped tomatoes and let that cook down a little.  Add in the marinated chicken, coconut milk, and a little water. Bring to a boil, then turn down to a simmer and cover.  Let it cook for about 25 to 30 minutes at a gentle simmer.  Taste and add salt if you have to and you are done.  I ate mine with some steamed white rice.

[pozattitude]

oh I love Jamaican food.....and those Scotch Bonnet peppers...but I learned my lesson well about those peppers....one of my good friend's mother is from Jamaica, she always adds a Scotch Bonnet when cooking the rice...well I learned that the secrete is  " DO NOT LET THE PEPPER BURST" too bad I learned the hard way or should I say the BURNING way....lol

[catwoman]

LOL!!!  I know just what you are talking about.  Those Scotch Bonnets can be brutal.  I always take out the seeds from my Scotch Bonnet before I add it to my mixture for the chicken.  The seeds hold the majority of the heat.