CHEESE & GARLIC: AGELESS HARMONY FOR HEALTH

Star lineup of 3 Cheeses from left to right: Ricotta, Mozzarella, & Parmesan;
plus the one & only Garlic is featured front & center!

This Advent week we celebrate two favorite flavors, cheese and garlic, both of which are not only popular across much of the map today, but were equally enjoyed by biblical folks.  Regardless of the era, the combination of these two ingredients unlock a timeless treasure trove of tremendous health benefits!

Cheese was actually invented out of  necessity; since there were no refrigerators in ancient times, people were challenged by the fact that milk did not stay fresh for long.  Turning milk into cheese helped with that problem, and Biblical people became experts at making this handy dairy product.  One gallon of fresh milk produced approximately 1/2 lb. of cheese which was then used in a variety of ways to enjoy while still retaining all the health benefits of milk--which are many!

The best known nutrient of this dairy product is calcium, which builds healthy bones and teeth along with maintaining bone mass.  Another nutrient is protein, which not only serves as a source of energy, it builds and repairs muscle tissue.  Milk/Cheese also contains potassium which works to maintain healthy blood pressure. 

And this list keeps going!  Milk/Cheese offers the following vitamins: D for healthy bones, B12 for healthy red blood cells and nerve tissue, A for a strong immune system along with maintaining normal vision & skin, B2 (Riboflavin) for converting food into energy, and Niacin which metabolizes sugar and fatty acids. 

With all the above benefits, milk/cheese truly is a food that supercharges the diet!  This was not only important from the earliest age to now in order to maintain survival--but even in critical moments for the necessity of revival.  We revisit 11 Samuel Chapter 17 (referenced in an earlier blog posting for another ingredient spotlight), this time in verse 29- "And honey, and butter, and sheep, and cheese of kine, for David, and for the people that were with him, to eat: for they were hungry, weary, and thirsty in the wilderness."  David's army went on to victory after this refueling, which succeeded to keep him in power. 

Our second star ingredient, Garlic, was a rare pleasure of the Hebrew people during their time of bondage in Egypt, as described in Numbers 11:5- "We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlic."

Ancient Egypt used garlic for culinary purposes as well as for therapeutic benefits such as to treat respiratory problems, hypertension, TB, liver disorders, dysentery, colic, rheumatism, diabetes, parasites, poor digestion, fever, and fatigue.

Today, to expand upon the respiratory benefit, according to a seven year study by the Jiangsu Provincial Center for Disease Control and Prevention in China, eating raw garlic at least twice a week actually gave participants a 44% lower risk of developing lung cancer. 

Garlic may also protect against certain types of brain cancer, according to scientists at the Medical University of South Carolina.

And as the ancient Egyptians knew of garlic's power to treat digestive problems, now we have proof.  According to the Journal of Antimicrobial Chemotherapy, garlic contains a compound that is 100 times more effective than two popular antibiotics in fighting Campylobacter bacterium which is one of the most common causes of intestinal infections.

This week, our two historic ingredients come together for one of Italy's most famous dishes,

Lasagna: Perfect dish to make
the day before for enjoying with
guests the next day!

Lasagna!  While lasagna does not line up with the strictest adherence to the Orthodox Christian Nativity Fast, which is vegan with a shellfish allowance, nonetheless for those following a less strict fast this is a hearty vegetarian plate that even meat lovers will hail as the main dish!  This recipe uniquely celebrates three different kinds of cheeses, plus incorporates the popular garlic (all pictured above), to give our biblical ingredient co-stars a dish guaranteed to draw rave reviews from family and guests alike!

SPINACH LASAGNA

2 lbs. spinach
2 tablespoons olive oil, plus separate measurement of 1/4 cup
1 large onion, finely chopped
3 cloves garlic, minced or pressed
1 teaspoon each oregano leaves & dry basil
1 can (1.81 lbs.) tomato puree
1 can (6 oz.) tomato paste
1/2 cup dry red wine
12 lasagna noods
1 egg
2 cups (1 lb.) ricotta cheese
1/4 teaspoon ground nutmeg
12 oz. shredded mozzarella

You start with what seems like too much spinach,
but it cooks down for a much smaller volume!

1 cup (3 oz.) grated Parmesan cheese

Rinse and pinch off long spinach stems.  Place spinach, with water that clings to leaves, in a large deep pan.  Cook over medium heat, stirring often, until wilted. 

Drain well and let cool.  Chop spinach coarsely, squeeze out excess moisture, and set aside.

Sauteing onions & seasonings,
enjoy the aroma!

Heat oil in a frying pan over medium heat.  Add onion, garlic, oregano, and basil; cook, stirring often until onion is soft. 

Mix in puree, tomato paste, and wine.  Bring to a boil over high heat, then cover, reduce heat, and simmer for 30 minutes, stirring occasionally.  Return to a boil and continue boiling gently, uncovered, until sauce thickens and is reduced to approximately 3 cups.

Cook noodles according to package directions and drain.  When cool enough to handle, carefully separate noodles.

In a small bowl, beat egg then blend in ricotta cheese and nutmeg.

Use a spatula for improved spreading

Season sauce to taste with salt and pepper.  Stir in 1/4 cup of olive oil, then spoon about 25% of it into a lightly greased 9 x 13 in. baking dish.  Place 4 of the noodles side by side lengthwise in sauce
and spread half of the spinach over them.  Spread half of the ricotta mixture over the spinach.  Sprinkle with a third of the mozzarella cheese and 1/4 cup of the Parmesan cheese. 

Each flavorful layer
 adds to the overall enjoyment
 of this dish!

Add another fourth of the tomato sauce.  Top with 4 more noodles, remaining spinach, remaining ricotta mixture, another third of the mozzarella cheese, and 1/4 cup more of the Parmesan cheese.  Then layer, in order, last 4 noodles, tomato sauce, and mozzarella and Parmesan cheese. 

You can refrigerate this dish to cook next day.

Bake, uncovered, in oven at 350 degrees for 25 to 35 minutes.  If refrigerated, bake for 35-45 minutes.  Remove from oven when hot, bubbly, and lightly browned.  Cut into squares and serve!