Posts Tagged ‘garlic’

Corned Beef & Cabbage

MediLodge of Plymouth would like to wish everyone a safe and happy St Patrick’s Day with this wonderful recipe.

Corned beef and cabbage is a favorite Irish recipe that many people make and enjoy during their St. Patty’s Day festivities. Simple and easy, since it can made in a crock pot in the morning and it’s ready for dinnertime. For a heartier and more colorful meal , add potatoes and carrots to the recipe.
• 1 (3 to 4 pound) corned beef brisket
• 1 onion, halvedcorned beef
• 2 ribs celery with tops
• 1 carrot, peeled
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 cloves garlic
• 4 to 6 new potatoes, peeled and quartered
• 4 to 6 carrots, peeled and cut into bite-size pieces
• 1 medium head cabbage, cut into wedges
Cover meat with cold water and add onion, celery, 1 carrot, bay leaves, pepper and garlic. Bring to a boil; reduce heat and simmer about 3 hours or until meat is tender. When a fork can pierce the meat easily, it is done. Leave in broth for an additional hour. Remove meat from broth. Boil potatoes, remaining carrots and cabbage in corned beef broth until tender, about 10 minutes. When vegetables are done, serve on plate with several slices corned beef on top of vegetables.



For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.





Tired Of The Same Old Holiday Foods? Give Your Favorites A Facelift!

Every family differs when it comes to holiday dinner traditions. But discover the happy medium between the traditional dishes and the not so customary holiday meals with three quick and convenient recipe twists from MediLodge of Hillman. First, start with a can of shrimp, a little garlic and some dried dill weed and transform your regular mashed potatoes into a delectable seafood side dish. Next, substitute your traditional green-bean casserole with a quick Easy Cheesy Herbed Creamed Spinach dish. Combine a few cans of spinach with a little garlic-and-herb cheese and you’ve created a simple side, packed with flavor and nutrition. Finally, finish the meal with a new twist on an old holiday standby. Try “zesting up” great-grandma’s fruitcake recipe. Don’t forget that the holidays are about spending time with family. While you want your meals to look and taste fantastic, you needn’t spend a lot of time in the kitchen. So try these simple, yet tasty twists on your old classics and your crowd is sure to ask for seconds!

Walnut Coconut Cream Holiday Fruitcake

1 cup candied cherries, halved

1 (4 ounce) container candied pineapple slices,

          cut into thin (about 1/8-inch) wedges

1 cup golden raisins

2 tablespoons brandyfruitcake

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

2/3 cup butter, at room temperature

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs, separated

1 1/2 teaspoons grated lemon rind

1 cup sweetened cream of coconut (canned)

2 cups coarsely broken walnuts

In large bowl stir together cherries, pineapple slices, raisins and brandy; let stand an hour or longer. In small bowl, stir together flour, baking powder, salt and nutmeg. In a large bowl, cream butter, sugar and vanilla extract; Beat in egg yolks until blended. Stir in lemon rind. Add 1/3 of flour mixture and ½ of coconut cream and stir until smooth. Repeat stir remaining flour until smooth. Beat egg whites until stiff; fold in to batter. Pour over fruit mixture then stir in walnuts. Spoon into well buttered pans and spread to smooth. Set a shallow pan of hot water on lowest oven rack or floor of oven. Bake at 300°F on rack below center of oven until cake tester inserted into center comes out clean – 2 to 2 ½ hours for 8 1/2 x 4 1/2 x 2 1/2 inch pan, or 1 1/2 to 2 hours for small pans. Cool on racks. Wrap in foil or plastic wrap. Store in refrigerator. This fruitcake slices beautifully, and tastes good when cold. Makes 2 large loaves or 5 small loaves.


For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Hillman

A summer pig-roast is one of many lovely activities involving lodgers, staff and the community.

Spring Into The Taste Of Garlic With MediLodge Of Monroe

By Chris Burchell, Executive Chef of MediLodge of Monroe

I hope you all had a wonderful Easter!  Now if we could only find ourselves in warmer temperatures, then things will be so much better.  I personally cannot wait until Spring arrives.  April happens to be National Garlic month.  With the exception of maybe the onion, I don’t know of any food product that is so widely used around the world.  It has a history that archaeologists have dated back to 3750 B.C. in Egypt, and has documented uses back to 2000 B.C. in China.  Its history is founded not only in culinary uses but also medicinally.  Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America.  The flavor varies in intensity and aroma with the different cooking methods.  It is often paired with onion, tomato, or ginger.

Medicinally garlic use dates back to the great Roman naturalist Pliny the Elder in his “Historia Naturalis”, where he prescribes garlic for a great number of ailments.  The French chemist Louis Pasteur recorded garlic’s antibacterial activity in 1858.  During both World War I and World War II, garlic was bandaged onto wounds to control infections. Recent medical studies confirm the health benefits of garlic known for millennia.  In 1924, it was found to be an effective way to prevent scurvy, because of its high vitamin C content.  Animal studies, and some early research studies in humans, have suggested possible cardiovascular benefits of garlic.  A Czech study found garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals.  I am including two recipes for preparing garlic that can be kept around for a while. I hope you like them!

Roasted GarlicMonroe garlic

6 Heads of garlic, firm to the touch

Olive Oil | Salt & Pepper


1. Drizzle enough oil into a pie pan to coat the bottom surface.

2. Cut just enough of the top of the head of garlic to expose every clove.

3. Place cloves cut side up in pie pan (if cloves do not sit flat in pan, cut just enough of the bottom to stay flat)

4. Coat top of heads with olive oil.

5. Sprinkle with salt and pepper.

6. Cover with foil and bake in a 325 F oven for 1 hour and 15 minutes.

7. After garlic cools squeeze cloves out onto plastic wrap, like squeezing a tube of toothpaste.

8. Make small parcels of roasted garlic wrapped tightly in plastic wrap and freeze. Pull out a parcel the day before you want to cook with it.

Korean Pickled Garlic

Garlic cloves, peeled and washed

Sugar | Rice wine vinegar | Soy sauce


1. Place garlic in a glass jar.

2. Fill jar with water until water reaches covers about 2/3 of the garlic cloves.

3. Pour out water and measure it. That’s the amount of soy sauce you need.

4. Use 3 parts soy sauce to 1 part vinegar and 1 part sugar. (So if you need 1 cup of soy sauce, then you need 1/3 cup of vinegar and 1/3 cup of sugar).

5. Bring soy sauce, vinegar, and sugar mixture to a boil and simmer for about 10 minutes.

6. When the sauce has cooled, pour over garlic in glass jar. Make sure garlic cloves are completely covered, using a small stone or bowl to weigh them down if necessary.

7. Store at room temperature for at least 3 weeks.

8. After opening, store in refrigerator.


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