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October 26, 2006
Spice It Up
Dozens of herbs and spices can provide variety to your cooking, making an old meal new while earning you points with your family.
Many people confuse the terms "spice" and "herb." Spices grow in tropical areas and come from the bark, buds, fruit, roots, seeds or stems of plants and trees and are usually dried. Herbs grow in temperate climates and are the fragrant leaves of plants.
Cook herbs and spices with the following foods to enhance the flavor of your fall meals, and especially your upcoming holiday masterpieces:
* Allspice: stew, tomatoes, gravy
* Basil: fish, lamb, salads, soups and sauces
* Cayenne pepper: soups, casserole, cheese sauces, baked egg dishes, barbequed turkey and lean meats
* Cinnamon: pork, breads, sweet potatoes, squash
* Cumin: chili, stew and beans
* Curry: meat, chicken and fish dishes, tomatoes, sauces and rice
* Dill: fish, chicken, vegetables, potatoes, salads and pasta
* Fennel: lean pork, squash, beets, sauces and seafood
* Garlic: lean meats, fish, turkey, soups, salads, vegetables, pasta dishes
* Lemon (or lime) juice: fish, turkey, salads, vegetables, sauces
* Mint: salads, potatoes, bulgur, beans
* Nutmeg: potatoes, chicken, fish, cauliflower, broccoli, cabbage dishes
* Rosemary: chicken, fish, sauces, stuffing, potatoes, peas, lima beans
* Sesame: salads, breads, chicken, vegetables
Add small amounts of dried herbs at the beginning of cooking. Add fresh herbs at the end of cooking and use more than you would for dried since fresh herbs aren't as strong.
Posted by Lisa at October 26, 2006 09:58 AM
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