(Waynesville, North Carolina)
dangerous herbs, medicinal herbs, culinary herbs
Posts tagged [oregano]
Many people are having issues of one sort or another with
using salt in their food. Here are some
good combinations that are easy for you do.
First, use ONLY dried herbs for a seasoning mix. Pulverize
the herbs by using a mortar and pestle or a spice mill and then pour them into
shakers. Place a piece of wax paper under the lid and store the shakers in the refrigerator between uses.
Start out with one teaspoon for equal amounts and work from
there. Also, this is just to give you an
idea of what to use for which foods. Feel free to be creative. The safest herbs to use that won’t
drastically change something are basil, thyme, rosemary, oregano., parsley. Use a little at first of the following to
see how it will blend in with your mixture: sage, savory, tarragon, dill, onion and garlic, lemon, lime and orange zest. Use a cautious amount of any hot peppers.
SEASONING JUST FOR HOT BREAD SLICES
Italian or French bread that you put in the oven for a few
minutes; or even on toasted bread. I
often put a little oil in a frying pan and toast the bread that way and then
shake the herbs all over the toasted bread. I like it, maybe you will as well)
Equal amount of : rosemary, oregano, garlic ( fresh or powdered),
parsley, chives or onion
NICE ALL PURPOSE MIX: this
and the next two recipes are for just about anything.
equal amounts of : basil, rosemary, savory, sage, parsley,
garlic, marjoram, oregano onion
FOR A MILD ALL PURPOSE BLEND
1 teaspoon of :Dried basil,
chives (onion), marjoram, parsley, tarragon
And add ¼ teaspoon each of savory and thyme.
ANOTHER ALL PURPOSE BLEND
YOU CAN USE THIS in tuna salad, veggie salad, breads, soups
and all kinds of meat.
Equal amounts of parsley, onion or chives, marjoram, savory, thyme, lovage,
1 ½ teaspoons of sage and 1 teaspoon of each of the
following: thyme, marjoram, savory, ginger and ½ teaspoon
each of allspice and nutmeg.
2 teaspoons of each
of the following: parsley, rosemary, thyme
FOR VEGETABLE DISHES
1 teaspoon of each of the following: basil, chives (onion),
marjoram, parsley, savory, thyme and fennel.
ONE OF MY FAVORITES FOR A
VEGETABLE SALAD is real simple. Simply put about ¼ teaspoon of fennel seeds in a pepper grinder and
grind all over your salad. You’ll wonder why you never thought of this before!
Equal amounts of lemon zest, oregano, thyme, garlic (or
FOR SHAD ROE OR ANY FISH FILLETS
Equal amounts of the following: parsley, chives (onion),
tarragon, lemon zest . Garnish: fresh
watercress leaves and fresh chervil (sprinkle)
MILD SALMON DISHES
Onion, lemon zest, equal amounts of tarragon and
oregano; dill, bay leaf, parsley
Equal amount of dill and parsley, about ½ as much of garlic; ¼ as
much of grated ginger root,
MOST ITALIAN DISHES:
onion, garlic, sage, basil, marjoram,
rosemary, thyme, savory
2 tbls lemon
1 tbls sweet
1/2 tbls of each: ground thyme, oregano, paprika, toasted sesame seeds
2 teas parsley
1 teas each
of :celery seed ,onion , garlic , cayenne
FISH SPICE Full of flavor but not hot, hot
2 ½ tbls sweet
of : garlic, onion, thyme, oregano
1 tea black pepper
½ tea cayenne
Rub on chicken
before baking. Or shake
chicken in mix
before baking. Use this in
ground turkey pitas or over popcorn.
Also, great on
rib-eye, lamb and fish
1 ½ teas oregano or savory
½ teas basil, marjoram,
THE FOLLOWING ARE ALL EITHER
SPICEY HOT OR JUST PLAIN HOT!
This is a good seasoning to shake on FISH: Catfish, panfish, walleye fish, trout and salmon,
pork, beef, chicken, even popcorn!
1 tablespoon of garlic, onion, thyme, oregano, cumin, coriander
½ to 1 tablespoon of cayenne pepper, New Mexican pepper, Chili, Ancho and/ or any other hot pepper that strike
SHAKE FOR TUNA, SWORDFISH HALIBUT STEAKS
Equal amounts of ginger root, lime zest, cayenne pepper, chili
SEASONING FOR CHICKEN,
PORK OR BEEF
1 tablespoon each of chilis,
anheim, cayennes, other hot peppers that
1 teaspoon cumin and garlic
Posted by Elaynn
@ 04:55 PM EDT
SPICE SUBSTITUTION CHART
You may find yourself in a situation where you are out of a
specified herb or spice in a recipe or perhaps you just don't care for that
specific herb or spice. This chart will help you choose substitutions or
alternatives that should work with your recipe. Whenever substituting, you must
realize that the flavor will not be as originally intended in the recipe. As
such, it is wise to begin your substitution with half the specified recipe
amount and then adjust to your own personal tastes. You should always feel free
to adjust and add to any recipe to suit yourself and your family. Who knows?
You just might create a new family favorite!
Basil Oregano or thyme
Chervil Tarragon or parsley
onions (scallions); onion; or leek
Blend of any of these: basil, oregano, rosemary, and ground red pepper
Marjoram Basil; thyme; or
marjoram; or rosemary
Oregano Thyme or basil
Parsley Chervil or
Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and
Red Pepper Flakes (dried chiles) Dash
bottled hot pepper sauce or black pepper
tarragon; or savory
Sage Poultry seasoning; savory; marjoram; or
Savory Thyme; marjoram; or sage
Tarragon Chervil; dash
fennel seed; or dash aniseed
marjoram; oregano; or savory
Allspice Cinnamon; cassia; dash of nutmeg or
mace; or dash of cloves
Aniseed Fennel seed or a
few drops anise extract
Chili Powder Dash bottled hot pepper
sauce plus a combination of oregano and cumin
Cinnamon Nutmeg or allspice
(use only 1/4 of the amount)
cinnamon; or nutmeg
Allspice; cinnamon; mace; or nutmeg
cinnamon; ginger; or nutmeg
Mustard (dry or
Wasabi powder (1/4 to 1/2 as much since it is hotter); horseradish powder; 1
teaspoon dry mustard powder = 1 Tablespoon prepared mustard
Nutmeg Cinnamon; ginger;
Dash turmeric or annato powder (for color)
Turmeric Dash saffron (for
color) plus ground mustard powder (one to one ratio); annato powder
Posted by Elaynn
@ 12:35 PM EST
A while back, I did a blog on spices and what they go well with. This time I will just use the herb and what foods it will enhance. Look through my blogs and you will also see how to make up your own spice blends, such as PUMPKIN PIE SPICE BLEND, SPICED NUTS, SPICY APPLE PIE BLEND, and more. You will find in another blog what spices will enhance what foods.
For those of you that are artistic, this would make a beautiful gift for someone who likes to cook and bake, or is new at cooking and baking. I had a friend who copied something like this by hand in calligraphy, on a long sheet of paper, dyed the paper some pretty color and made colored scroll work all around the edges, and made a small frame all around and made it so that it could be hung on the wall. She also said a few words of friendship and put her name on the bottom and DATED it. It was a very personalized gift. See what you can do!! (email me for PDF file and I will gladly send it to you!)
ANISE use in: sweet cream cheese appetizers, soups, fruit salads, applesauce, teas, fruit drinks, carrots, celery, coleslaw, sole, crab, spicy meat mixtures, cakes, cookies, sweet rolls, rye breads
BASIL use in: dips, canapes, all kinds of soups and stews, green salads, especially good on tomatoes, omelets, scrambled eggs, green beans, broccoli, cucumbers, egg plant, peas, spinach, zucchini, shrimp, fish, creole dishes, beef, pork, veal, lamb, all kinds of poultry and stuffing, wine vinegar
BAY use in: bouquet garni, fish chowders, tomato juice and stocks, with poached fish; in hearty fish dishes; and with roast chicken, beef roasts, and beef stew.
BORAGE use in; mild dips, all kinds of soups and stews, green salads, coleslaw, iced drinks, spinach, beets, shellfish, all kinds of meat and poultry and stuffing, cream sauces
BURNET use in: appetizer dips, canapes, cream soups, green salads, potato salad, iced drinks, asparagus, mushrooms, shellfish, tarter sauce, wine vinegar
CARAWAY use in: appetizer spreads and dips, canapes, potato soup, cabbage soups, goulash, coleslaw, potato salad, cream cheese, cottage cheese, cabbage, potatoes, green beans, carrots, red beets, cauliflower, casseroles, German dishes,meatballs, applesauce, cookies, breads,especially rye, apple pie, cakes
CELERY SEED use in: soups, stews, salads, curry dishes, poultry stuffing, fish and meat dishes, eggs, breads, vegetables
CHERVIL use in: potato, spinach and cream soups, in egg and chicken salads, salad dressings and mayonnaise, with fish, shellfish and chicken; in fish sauces and cheese spreads, with lettuce, potatoes, red beets and tomatoes and in a fines herbes combination
CHIVES use in: all kinds of appetizers, all kinds of soups, stews, all kinds of salads, omelets, cheese dishes, deviled eggs, potatoes,carrots, corn, green beans, mushrooms, peas, red beets, summer squash, tomatoes, all kinds of other vegetables, shellfish, broiled fish, all kinds of meat and poultry, tartar sauce, butter sauces,cheese sauces, wine vinegar
CORIANDER use the seeds in curries and pickling spice mixtures; with lentils, lima beans, peas, potato dumplings, in biscuits, breads, lamb dishes; carrot cake and pies.
Use the leaves in: Mexican, Chinese, Indian and Moroccan dishes, in meat, rice and lentil dishes; with corn, zucchini , chicken, and in salads.
CUMIN use in; Mexican, oriental, and Indian and middle eastern dishes, in curries, stews, chili, spicy meat and vegetable dishes; with green beans,cabbage, in deviled eggs; breads and with cheese
DILL use the leaves in:all kinds of appetizers, potato soups,salads and salmon; potato salad, rice dishes and borscht; green salads, coleslaw, cottage cheese, green beans, carrots, cucumbers and potatoes. omelets, cauliflower, tomatoes, halibut, salmon, lamb, ham, cream chicken, tartar sauce, butter sauces, wine vinegar, rye bread
use the seeds in: salad dressings, fish soups, meat dishes, lamb stew,, and egg and potato dishes, cabbage and in breads.
FENNEL use the seeds and leaves with fish; in spicy meat mixtures; with eggs, cabbage, red beets, squash and apples; in stuffings and breads
use Florence fennel as a vegetable; serve raw like celery, braise, bake au gratin or turn into a cream soup.
GARLIC Use with everything except sweets. Use for soups, salads, fish, poultry, meat and egg dishes; in stews, sauces an mayonnaise, in breads and with any vegetables; to make oil and vinegar dressings.
GINGER use fresh ginger in oriental and Indian dishes, with fish, chicken, meats and vegetables
use dried ginger with pot roasts, poultry, carrots, red beets, squash and sweet potatoes; in breads, cakes, cookies, puddings, fruit salads and stewed fruit mixtures.
HORSERADISH use in cocktail and mustard sauces; in sauces for fish, roast beef and in green vegetables; in salad dressings; with boiled meats; in sandwiches and with red beets
LOVAGE Use the leaves and stalks sparingly as a celery substitute in soups, salads, potato salad, stews and stuffings; braise the stalks as a vegetable.
use the seeds in chicken salad, meat loaf, breads and herb butters.
MARJORAM use in: cream cheese dips and appetizers, all kinds of soups and stews, green salads, chicken salad, vegetable cocktails, omelets, scrambled eggs, carrots, spinach, squash,eggplant, cabbage, lima beans, mushrooms, peas, and tomatoes; baked or broiled fish, fish recipes and fish chowders, all kinds of meat, chicken, duck goose, gravies, fish sauces, biscuits, muffins
MINTS use in: green pea soups, split pea soups, fruit salads, teas, iced drinks, , green beans, new peas, baked or broiled fish, lamb, veal, mint sauces, mint jellies, wine vinegar, mint syrups, sherbets
ONION use for all dishes except sweets. Use in soups, stews, salad, egg dishes, fish, poultry, meat and all vegetables, some breads.
OREGANO use in: appetizers spreads, canapes, onion soup, all stews, seafood salads, aspics, omelets, spicy cheese, onions, peas, baked beans, shellfish, all kinds of meats, game, hare, venison, cream sauces, tomato sauces, meat-pie crusts, breads
PARSLEY use in: all kinds of appetizers, all kinds of soups and stews, all kinds of salads, vegetable cocktails, omelets, cheeses, all kinds of vegetables, all kinds of fish and seafood, all kinds of meat, stuffing, tartar sauce, butter sauces, breads, rolls
ROSEMARY use in : cheese appetizers and dips, all kinds of soups ( chicken soup, pea soup) and stews, chicken salads, seafood salads, vegetable juices, omelets, sharp cheese, potatoes, mushrooms, salmon, haddock, cod, all kinds of meats and poultry, wild game, stuffing, gravies, breads, rolls, biscuits
SAGE use in : cheese dips appetizers, cream soups, chowders, sharp cheese, cottage cheese, eggplant, Lima beans, baked or broiled fish, meat loaf, roasts, chicken, turkey, game, stuffing, brown sauce, muffins, breads
SAVORY use in : cheese dips and appetizers, bean soups, chowders, aspics, green salads, vegetable cocktails, deviled eggs, omelets, green beans, sauerkraut, salt water fish, all kinds of meat, chicken, duck,, turkey, fish sauces, cream sauce, meat-pie crusts
TARRAGON use in: all kinds of appetizers, chicken soup, mushroom soup, all kinds of salads, vegetable cocktails, omelets, cream cheese, asparagus, all fish, steaks, chicken, duck turkey, cream sauce, Hollandaise
THYME use in : shrimp dips, vegetable soup and stews, all other types of stews, tomato aspic, lemon tea, cottage cheese, cream cheese, beans, onions, potatoes, all kinds of fish, roasts, meat loaf, ham, stuffing, turkey, all tomato sauces, breads, rolls.
TURMERIC use as a cheap saffron substitute for its bright yellow color. Good in curries, salads, dressings and mustard; with seafood, fish, poultry and meat; in rice dishes; and with eggs
WATERCRESS use liberally in salads, chicken salad, bean salad, potato salad, and coleslaw; in tomato juice, soups and egg dishes; with cottage cheese; and in herb butters.
Posted by Elaynn
@ 03:56 PM EST
OREGANO?? WHAT'S THE DIFFERENCE??
Oregano seems to be one those herbs that people don't seem to differentiate one from another when using them. For instance, when making pizza and the recipe calls for oregano, which oregano is the recipe referring to? With just about all herbs, there's more than one type of the herb. Do you wanna know the difference oregano's and what they are used for? OK, now that you're on board, here we go!
BRISTOL CROSS OREGANO has beautiful Asian looking pinkish-purple flowers and a mild oregano flavor and aroma. Bristol Cross Oregano is used in tomato based dishes, pasta, rice, sauces, and vinegars.
CRINKLE LEAF MARJORAM is a low mounding Marjoram with attractive, golden crinkled leaves.
Use this oregano in pastas, tomato sauces, meat and vegetable dishes and herbal vinegars.
GOLDEN OREGANO (Origanum vulgare “Aureum”) use in tomato dishes, rice, pasta, sauces, dressings, vinegars
GREEK OREGANO (Origanum heracleoticum ) is as essential to pizza as Mexican oregano is to chili powder. You may use the two types interchangeably but using one specifically increases the authenticity of certain dishes. MEXICAN OREGANO has a more earthy flavor with less hint of mint in the aroma. Use it for your Mexican cooking. Set them side by side and you will quickly see the difference. MEXICAN OREGANO has an abundance of what appear to be tiny flower buds and leaves while GREEK OREGANO has a more cut-leaf appearance.
Greek oregano tends to be the most savory and earthy, while Italian is milder
Greek Oregano’s flavor is hot and peppery.
Its spicy yet refreshing flavor contributes to Italian, Greek, and Spanish cuisine, as well as Mexican. Complementary spices to Oregano are Thyme, Parsley, Chives, Basil, and Chili. Oregano is delicious in bread, pasta dishes, stuffing, and of course pizza.
ITALIAN OREGANO Origanum majoricum.
A delicious culinary herb that is essential to your Italian dishes. Italian Oregano is an excellent variety with a strong spicy flavor used in Italian cooking. A native of the Mediterranean region, Italian’ Oregano – the most famous variety in the oregano family, has the nick-name “Pizza Herb.” It is perfect for Italian, Greek, Spanish and Mexican dishes
It is spicy enough to be delicious in Mexican cuisine, like salsas or chili-flavored dishes, yet mild enough to be the best Oregano variety for Italian and Greek food.
MEXICAN OREGANO ( Lippia graveolens) is used to flavor pork, fish, beans, stews, soups, tacos, salsas, tomato based sauces and as an ingredient in seasoning blends. It is even used to flavor a cheese cake and make a herbal tea called té de pais in some rural areas. Mexican Oregano's flavor is a sharp classic Oregano with citrus notes and a hint of sweetness. The bite of the volatile oils in this aromatic herb is so strong that a pinch chewed in the mouth causes a mild numbness to the tongue.
SWEET MARJORAM – (Origanum majorana)
A near relative of Oregano, Marjoram is sweeter and milder than its cousin. Marjoram blends particularly well with meats, tomato, and rice dishes, and is found in French, Italian, and Greek cooking. Try Sweet Marjoram with poultry, mushrooms, egg dishes, potatoes and herbed butters.
Besides being delicious in savory dishes, Sweet Marjoram is extolled for its soothing properties, and is often steeped into a tea to relieve headaches, tension, nausea and PMS.
TURKISH OREGANO (Origanum tyttanticum ) This one has a strong but not-too-hot flavor. It is the favorite for Mediterranean cooking
Turkish Oregano is an especially sweet, spicy, but not-too-hot variety of Origanum. Turkish Oregano is a favorite in meat dishes and pizza sauces or any Mediterranean recipe
VARIEGATED OREGANO a low mounding habit and milder flavor than most oregano's.
use in fresh salads, vegetable dishes, salsa, meat dishes .
It has a milder flavor than most Oregano, yet still very flavorful. The tender, delicately textured leaves are perfect for fresh salads and vegetable dishes. Makes a nice salsa as well.
Posted by Elaynn
@ 02:33 PM EDT
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