Our Lady of Weight Loss ™®
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September 27, 2004

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"What garlic is to salad, insanity is to art."
~ Augustus Saint-Gaudens, Reminiscences

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THE STINKING ROSE

FATOID Chicago got it's name from the American Indian word for the wild garlic that grew around Lake Michigan - "chicagaoua".

Garlic, also known as the 'stinking rose,’ is a member of the lily family, along with onions, shallots, leeks and chives. 

Garlic has a long and interesting history and has been used for both cooking and medicinal purposes for thousands of years.

It is mentioned in the Chinese-Sanskrit writings, 3000 BC. Homer praised garlic. The Vikings packed it for their long sea voyages, and in the Middle Ages, it was used to fight off the plague. According to folklore, garlic possesses magical powers and is widely used in charms and spells to protect against evil.

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And in modern times, a number of scientific studies have demonstrated that regular consumption of garlic may affect our bodies in a number of ways:

The magic ingredient is Allicin, a sulphur bearing chemical in garlic that gives it its smell.  When the cloves are crushed, cut, chewed, mashed or smashed, they release this compound, which destroys bacteria, fungus, and yeast.  (Note: Allicin breaks down with cooking, so cooked garlic and "de-odorized" garlic may lack this chemical.)

 

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Righteous Recipe ~ Special thanks to Laura Giampaoli, a chef in Paris (http://www.cucinatestarossa.com), who writes:

Dear OLof WL ~ A huge Bonjour to you too!  How thoughtful of you to remember us here all the way across the ocean! (see last week's Cheerleaders).

One thing I started doing because I was on a tight budget was making chicken soup in a pressure cooker.  This recipe is courtesy of my French roommate, Pierre.  It takes all of about 15 minutes and it's delicious.  This lasts me about 3-4 days!

2 chicken legs & thighs
3 carrots (peeled & sliced crosswise in 1/2 inch slices)
1/2 head celery (sliced crosswise in 1/2 inch slices)
10 baby potatoes (cut in half or 1/4s depending on size.  keep uniform size with the carrots/celery)

1. brown chicken in sauté pan with a little olive oil and set aside
2. brown vegetables separately in same pan adding olive oil as needed and set aside
(you can do step 1 & 2 in the pressure cooker to save washing a pan but I prefer to brown them in a sauté pan)
3. deglaze pan with a little water (or white wine if you want to get fancy) and add to pressure cooker
4. put veggies into pressure cooker first then put chicken on top of veggies.  (your p’cooker should come with a strainer insert that sits above the bottom of the pan so the food isn’t submerged in the liquid.)
5. add 4-6 cups water (depends on the size of your pressure cooker & how much soup you want to make).
6. add salt (preferably sea salt!), ground pepper and herbs (herbs de provence, thyme, whatever you like).
7. cook per your pressure cooker instructions.

About 10 minutes later you have delicious chicken soup!  Inexpensive and VERY low cal! 
Bon appetite et bisous de Paris! :-)  Laura

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The cold season is upon us (I had one last week!). Prevention.com's "This Tea Busts Colds" helped me along. Try it and let me know what you think!!

Want to whip up another dish?
Send Our Lady your favorite recipe? Keep them easy, low-cal and FUN. If yours is used, Our Lady will send you a prize!

Chewing the Fat
How you doin'? Write Our Lady.

Dear OLofWL, Really looking forward to purchasing your book, saw you in Skirt! September 04 Magazine Feel Good directory. My sis sent me an Amazon gift certificate, will you be there? 4 years in WW, still haven't made goal. 3rd generation Polish Catholic; guilt is part of my DNA and food = love. So, you really hit home with your icon. All the best - Darlene, Jacksonville, FL.

Dear Darlene, Your email made me laugh. I'm right there with you. Years of trying, twisted DNA, the whole enchilada. The book is in the works and hopefully, it will be available in the not too distant future! I'll be sure to let you know. So glad you are enjoying the site. Thanks much for writing. ~ OLofWL

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Dear OLofWL, Just a thought that came up about the baked apple recipe... i'm not an expert cook, but lately i've been substituting molasses for brown sugar in recipes... has the sweetness, an interesting flavor, and more nutrients, especially iron.~ Patty, NY

Dear Patty , What a great idea! Nature's Choice suggests that you combine molasses with other foods that are rich in the B Vitamins for full benefis. ~ OLofWL

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