Goot is a garlic oil ointment that uses 3 tablespoons of coconut oil, 3 tablespoons of extra virgin olive oil and 3 tablespoons of finely chopped garlic.
It is antibiotic, antifungal and antimicrobial. In addition, it can penetrate the skin and enter the bloodstream by topical application and is safe to use on sensitive areas.
Instructions
3 TBSP coconut oil (heated enough to melt it)
3 TBSP extra virgin olive oil
3 TBSP minced garlic (about 3 to 4 good sized cloves)
Small blender or coffee grinder
small lidded jar for storage
Step1 Blend warm but NOT hot coconut oil, extra virgin olive oil and minced garlic in the blender or coffee grinder OR just crush and chop the garlic.
Step2 Strain this blended mixture into a small jar to remove any of the bigger pieces of garlic that didn't get blended in. Place a clean lid on the jar.
Step3 Place the jar of GOOT in the refrigerator and in about an hour it will be solid like a salve. Keep this refrigerated until ready to use.
Step4 Rub the GOOT onto the bottoms of the feet of the person who is sick. Put socks on the feet to keep the salve from rubbing off on furniture or carpet. Rub the GOOT onto the chest of a person who is coughing. Keep warm clothes over the area that has the GOOT on it. Rub the GOOT onto the neck of a person who has a sore throat or strep.
Step5 Continue using the GOOT until the person reports feeling better or is no longer displaying symptoms of cold or flu. People have reported feeling some relief from cold and flu symptoms after the first use of GOOT.
GOOT can also be used for rashes, stings, burns, bites, earaches, hemorrhoids, yeast infections and just about anything you can think of that calls for medicine. Its safe and works wonders. You can put it anywhere and i do mean ANYWHERE on your body.
Monday, May 4, 2009
Facial Cleanser
1 part castor oil
2-3 parts evoo
2 caps of vit facial oil
1/3 cap of tea tree oil
5 drops of lavendar oil
1 cap of sweet oil
put all in 8-12 oz. pump dispenser. shake prior to each use.
it is called OCM(oil cleansing method)
it has been the best thing for my face and acne ever!!! at least give it a 2 week try for best results. it will draw out all the toxins and then even out the skin
1 pump apply to skin, apply warm wash rag, gently scrub, rinse with luke warm water and rag.
skin will be baby soft but not greasy. it will remove any and all make up even water proof.
2-3 parts evoo
2 caps of vit facial oil
1/3 cap of tea tree oil
5 drops of lavendar oil
1 cap of sweet oil
put all in 8-12 oz. pump dispenser. shake prior to each use.
it is called OCM(oil cleansing method)
it has been the best thing for my face and acne ever!!! at least give it a 2 week try for best results. it will draw out all the toxins and then even out the skin
1 pump apply to skin, apply warm wash rag, gently scrub, rinse with luke warm water and rag.
skin will be baby soft but not greasy. it will remove any and all make up even water proof.
Tuesday, April 14, 2009
Tahini (or Tahina, depending on the region)
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
5 cups sesame seeds
1 1/2 cups extra virgin olive oil
Preparation:
Preheat oven to 350º. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
Yield: 4 cups
Storing Tahini - Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
Add the juice of a lemon, if desired
Cook Time: 10 minutes
Ingredients:
5 cups sesame seeds
1 1/2 cups extra virgin olive oil
Preparation:
Preheat oven to 350º. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
Yield: 4 cups
Storing Tahini - Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
Add the juice of a lemon, if desired
Tabbouli (Tabbouleh)
A refreshing salad from Lebanon, tabbouleh is traditionally eaten by scooping it up with lettuce leaves.
Serve with Toasted Pita Chips and raw vegetables.
Ingredients:
1 cup bulgur (cracked wheat)
2 cups boiling water
2 each tomatoes finely diced
1 bunch scallions, spring or green onions
3 teaspoons fresh chopped mint fresh, or 2 tablespoons mint, dried
2 cups fresh parsley leaves, chopped
1/2 cup lemon juice fres
1/4 cup extra virgin olive oil
black pepper to taste
Directions
Place uncooked bulgur in a bowl; pour boiling water over it and let it soak 1 hour (stir occasionally).
Drain well in a fine strainer, squeeze water out with hands.
Return bulgur to the bowl and add all other ingredients; mix well.
Chill for 2 hours.
Serve with Toasted Pita Chips and raw vegetables.
Ingredients:
1 cup bulgur (cracked wheat)
2 cups boiling water
2 each tomatoes finely diced
1 bunch scallions, spring or green onions
3 teaspoons fresh chopped mint fresh, or 2 tablespoons mint, dried
2 cups fresh parsley leaves, chopped
1/2 cup lemon juice fres
1/4 cup extra virgin olive oil
black pepper to taste
Directions
Place uncooked bulgur in a bowl; pour boiling water over it and let it soak 1 hour (stir occasionally).
Drain well in a fine strainer, squeeze water out with hands.
Return bulgur to the bowl and add all other ingredients; mix well.
Chill for 2 hours.
Falafel
Falafel
As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vagatarians.
Prep Time: 15 minutes
Cook Time: 1 hours, 45 minutes
Serves 4.
Ingredients:
1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying
Preparation:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
Serve hot.
Serving Suggestion: Falafel can be served as an appetizer with hummus and tahini, or as a main course.
Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper.
As an alternative, falafel can be formed into patties and served like a burger.
Topping variations:
There is more than one way to stuff a pita with falafel. Hummus, if used, is typically spread on the pita along with any chili sauce. Falafel and salads are then added. Salads range from a simple tomato-and-cucumber mix to pickled eggplants.
In Syria and Lebanon, the typical filling is tahini or hummus (or both), tomato, lettuce, cabbage, pickles and lemon slices. In Israel, Lebanon, and the UAE, french fries are a frequent addition.
Once the entire pita has been packed, tahini (possibly with lemon) or yoghurt sauces may be added. In Israel yogurt is a rare offering; more often seen is amba, a mango paste.
The salads or the pita itself may be seasoned with sumac or salt; alternatively, these may be applied to the top. In Syria, sumac is practically a universal accompaniment to falafel, whether in a sandwich or otherwise.
As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vagatarians.
Prep Time: 15 minutes
Cook Time: 1 hours, 45 minutes
Serves 4.
Ingredients:
1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying
Preparation:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
Serve hot.
Serving Suggestion: Falafel can be served as an appetizer with hummus and tahini, or as a main course.
Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper.
As an alternative, falafel can be formed into patties and served like a burger.
Topping variations:
There is more than one way to stuff a pita with falafel. Hummus, if used, is typically spread on the pita along with any chili sauce. Falafel and salads are then added. Salads range from a simple tomato-and-cucumber mix to pickled eggplants.
In Syria and Lebanon, the typical filling is tahini or hummus (or both), tomato, lettuce, cabbage, pickles and lemon slices. In Israel, Lebanon, and the UAE, french fries are a frequent addition.
Once the entire pita has been packed, tahini (possibly with lemon) or yoghurt sauces may be added. In Israel yogurt is a rare offering; more often seen is amba, a mango paste.
The salads or the pita itself may be seasoned with sumac or salt; alternatively, these may be applied to the top. In Syria, sumac is practically a universal accompaniment to falafel, whether in a sandwich or otherwise.
Thursday, April 9, 2009
Chicken Pot Pie Pockets
•2 tablespoons butter, plus additional to grease baking sheet
•2 tablespoons flour, plus additional for rolling out pie dough
•1/2 cup chicken stock
•1/4 cup milk or half-n-half
•Salt and ground black pepper
•1 teaspoon Dijon mustard
•1 cup finely chopped cooked chicken – you can use rotisserie, deli-sliced or leftovers
•2 scallions, finely chopped
•1/4 cup frozen tiny green peas
•1 small carrot, grated and finely chopped
•2 tablespoons fresh dill, finely chopped
•2 sheets prepared pie dough
•1 egg, lightly beaten with a splash of water
PreparationPre-heat oven to 400ºF.
Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then stir in the Dijon and remove pan from heat. Add in the chicken, scallions, peas, carrot and dill and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.
Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Cut the dough into eight evenly sized triangles (just like you’re cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.
Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.
Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape. Bake the pockets until they're deep golden brown and crisp, about 20 minutes. Serve
•2 tablespoons flour, plus additional for rolling out pie dough
•1/2 cup chicken stock
•1/4 cup milk or half-n-half
•Salt and ground black pepper
•1 teaspoon Dijon mustard
•1 cup finely chopped cooked chicken – you can use rotisserie, deli-sliced or leftovers
•2 scallions, finely chopped
•1/4 cup frozen tiny green peas
•1 small carrot, grated and finely chopped
•2 tablespoons fresh dill, finely chopped
•2 sheets prepared pie dough
•1 egg, lightly beaten with a splash of water
PreparationPre-heat oven to 400ºF.
Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then stir in the Dijon and remove pan from heat. Add in the chicken, scallions, peas, carrot and dill and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.
Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Cut the dough into eight evenly sized triangles (just like you’re cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.
Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.
Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape. Bake the pockets until they're deep golden brown and crisp, about 20 minutes. Serve
Monday, April 6, 2009
Portobello Mushroom Burgers
Ingredients
•Onion roll hamburger buns, or try making your own buns from the recipe posted on Chefjeb page. You can find him in my friends list.
•Mayonnaise
•Portabella mushrooms, a bit larger than the buns since they will shrink, cleaned and stems removed
•Olive oil
•Balsamic vinegar
•Walla Walla or Vidalia sweet onions, sliced
•Avocado, sliced
•Tomato, sliced
•Red bell pepper, sliced into ½” wide strips
•Provolone cheese, sliced thin (this cheese is soft, if you can have it sliced at the store, do so)
•Spinach leaf, stems removed
•Recommended substitutions: Keiser rolls, Sourdough Bread, Fresh French Bread, Focaccia Bread, Red Onions, Yellow Onions, White Onions, Tillamook Vintage Extra Sharp White Cheddar (http://tillamookcheese.com/), Feta Cheese, Goat Cheese, Grilled Onions, The Kitchen Sink. C’mon people, it’s a burger, experiment, go for it! If you love cheese and haven’t tired the Tillamook Vintage White Extra Sharp you are surely missing out! I highly recommend this cheese form the Oregon Coast.
Directions
1.Drizzle the mushroom gills with balsamic vinegar and olive oil, guess about 1 tsp or so to taste
2.If broiling, broil them directly on oven grates in the middle of your oven or lower, not too close to the heat, with aluminum foil on another shelf underneath to catch drippings, medium heat, gills up, until edges start getting soft, about 3-5 minutes depending on heat. Flip and continue on other side 2-3 minutes, softening the mushroom but not making it limp. Adjust time to match heat and mushroom size.
3.If grilling, grill them directly over low to medium heat, gills up, until edges start getting soft, about 3-5 minutes depending on heat. Flip and continue on other side 2-3 minutes, softening the mushroom but not making it limp. Adjust time to match heat and mushroom size.
4.Top the mushrooms with cheese the last 30 seconds to 1minute of cooking depending heat, just enough to melt but not brown
5.While cooking the mushrooms, prepare buns/bread by coating the inside with the mayo and lightly browning the mayo side in a nonstick pan or on a griddle like you would a grilled cheese sandwich, timing them to finish with the mushroom for warm buns.
6.Assemble like you would any other burger, topping with the listed ingredients and serve immediately.
7.Stand back and be amazed.
•Onion roll hamburger buns, or try making your own buns from the recipe posted on Chefjeb page. You can find him in my friends list.
•Mayonnaise
•Portabella mushrooms, a bit larger than the buns since they will shrink, cleaned and stems removed
•Olive oil
•Balsamic vinegar
•Walla Walla or Vidalia sweet onions, sliced
•Avocado, sliced
•Tomato, sliced
•Red bell pepper, sliced into ½” wide strips
•Provolone cheese, sliced thin (this cheese is soft, if you can have it sliced at the store, do so)
•Spinach leaf, stems removed
•Recommended substitutions: Keiser rolls, Sourdough Bread, Fresh French Bread, Focaccia Bread, Red Onions, Yellow Onions, White Onions, Tillamook Vintage Extra Sharp White Cheddar (http://tillamookcheese.com/), Feta Cheese, Goat Cheese, Grilled Onions, The Kitchen Sink. C’mon people, it’s a burger, experiment, go for it! If you love cheese and haven’t tired the Tillamook Vintage White Extra Sharp you are surely missing out! I highly recommend this cheese form the Oregon Coast.
Directions
1.Drizzle the mushroom gills with balsamic vinegar and olive oil, guess about 1 tsp or so to taste
2.If broiling, broil them directly on oven grates in the middle of your oven or lower, not too close to the heat, with aluminum foil on another shelf underneath to catch drippings, medium heat, gills up, until edges start getting soft, about 3-5 minutes depending on heat. Flip and continue on other side 2-3 minutes, softening the mushroom but not making it limp. Adjust time to match heat and mushroom size.
3.If grilling, grill them directly over low to medium heat, gills up, until edges start getting soft, about 3-5 minutes depending on heat. Flip and continue on other side 2-3 minutes, softening the mushroom but not making it limp. Adjust time to match heat and mushroom size.
4.Top the mushrooms with cheese the last 30 seconds to 1minute of cooking depending heat, just enough to melt but not brown
5.While cooking the mushrooms, prepare buns/bread by coating the inside with the mayo and lightly browning the mayo side in a nonstick pan or on a griddle like you would a grilled cheese sandwich, timing them to finish with the mushroom for warm buns.
6.Assemble like you would any other burger, topping with the listed ingredients and serve immediately.
7.Stand back and be amazed.
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