Herb and Spice of the Week - Summer Savory

Summer savory (Satureja hortensis) is the better known of the savory species. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor.

This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September.

Summer savory

It grows to around 30 to 60 cm (0.98 to 1.97 ft) in height and has very slender, bronze-green leaves.

Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as cretonnade (cretonade) which may be eaten with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in cretonnade), and sometimes more subtly (as in beans, for which savory has a natural affinity). Summer savory is a characteristic ingredient of herbes de Provence, a fairly standard mixture of dried herbs sold in most US and Canadian stores which specialise in French foods. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.

Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong and pungent flavor to the most simple and the most extravagant of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, paprika, and savory. When these are mixed it is called "colorful salt" (sharena sol, шарена сол).

Summer savory is used in Romanian cuisine, especially in sarmale (stuffed cabbage or grape leaf rolls).

The plant is called Bohnenkraut in German, bonenkruid in Dutch, sarriette in French, santoreggia in Italian, ajedrea in Spanish, θρούμπι (throúbi) in Greek, cząber ogrodowy in Polish, чубрица (chubritsa) in Bulgarian, cimbru in Romanian, borsikafű in Hungarian and чубар (čubar) in Serbian.

Summer savory is raised from seeds, sown early in April, in shallow drills, 9 inches or a foot apart. Select a sunny situation and thin out the seedlings, when large enough, to 6 inches apart in the rows. It likes a rich, light soil.

The seeds may also be sown broadcast, when they must be thinned out, the thinned out seedlings being planted in another bed at 6 inches distance from each other and well watered. The seeds are very slow in germinating.

The early spring seedlings may be first topped for fresh use in June. When the plants are in flower, they may be pulled up and dried for winter use.


Summer savory

30-Minute, Low-Calorie Pasta Recipes

Love Pasta but not the Calorie and Carbs that come with it? Try these 30-Minute, Low-Calorie Pasta Recipes from the EatingWell Website.   http://www.eatingwell.com/



30-Minute, Low-Calorie Pasta Recipes

Quick, low-calorie pasta recipes for 350 calories or less.
Pasta is a favorite comfort food in any season─and it’s cheap and quick to prepare. Our healthy pasta dinners are an easy way to make a low-calorie dinner in 30 minutes or less. We love whole-wheat pasta for its extra fiber and nutrients, as well as its nutty flavor, and we pair it with lean proteins and fiber-rich vegetables for a balanced meal. Try one of our healthy pasta recipes like Spaghetti with Quick Meat Sauce or other pasta recipes, such as No-Bake Macaroni & Cheese or Creamy Hamburger Noodle Casserole, all for 350 calories or less.



Spaghetti with Quick Meat Sauce
Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.....



Beef Chow Fun
Brown sugar added to black bean-garlic sauce is what gives this stir-fry its unmistakable Chinese takeout flavor. The recipe for beef chow fun works equally well with tofu for a vegetarian meal or boneless, skinless chicken breast. Serve with sliced cucumbers tossed with rice vinegar, sesame seeds and a pinch of salt.....



* Click the link below to get all the 30-Minute, Low-Calorie Pasta Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/30_minute_low_calorie_pasta_recipes

Kitchen Hints of the Day!

Here's some cooking hints on using a Pressure Cooker, from the WearEver website.

Store It Right
• The most convenient and best way to store your pressure cooker after using it is to place the lid upside down, on top of the pot.
• Before storing, always wash the pot, lid and rubber gasket by hand with soapy, warm water; dry well before putting away.
• Always check the safety valves to make sure that they are clean and unobstructed and that the rubber gasket is always pliable and flexible before inserting it under the lid

Always Cook with Liquid:
Cooking under pressure requires less liquid than conventional cooking methods since there is less evaporation. You can always use more liquid than recommended in a pressure cooker recipe, but never use less.
Remember that pressure cookers cook quickly since they use the pressure created from the built-up, hot, trapped steam in the pot.

Therefore:
• Always use at least 1 cup of cooking liquid.
• Never fill the pressure cooker more than ½ way with liquid.
• If you end up with too much cooking liquid after cooking under pressure, simply reduce the liquid by bringing it to a boil uncovered and reduce until the desired consistency.


Never Overfill the Pressure Cooker
Even though steam doesn’t weigh anything, it needs space in the pressure cooker to build up.
Therefore:
• Never fill it more than 2/3 full with food.
• Never fill it more than ½ full with liquid.

http://www.wearever.com/hints-and-tips/CookingwithPressureCookers/Pages/CookingwithPressureCookers-Tips.aspx

Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi

Dinner Tonight: Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Whole Grain Bread

Strong and cold wind a blowing today, it is down right cold almost! In fact they are warning people

to cover any outdoor plants because in the morning it could be 32 degrees or below. Love this Ohio weather! Had my Hoveround worked on again, new tires and riding in style! After that ran to Kroger for Mom and to pick some bread up for myself and stopped at the bank drive-thru before coming back home. Did a little cleaning and that was about it for the day. It's Day 4 of the "Freezer Meal Week", using a bag of Kroger Brand Jumbo Shrimp. Removed it from the freezer and let it thaw overnight in the fridge. I prepared Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi.



As usual I used Zatarain’s New Orleans Style Scampi Pasta Dinner Mix. You can add Chicken, Pork, or Shrimp, but I always go with the Shrimp but I think some Blackened Chicken would be great with

this also! I used the Kroger Brand Jumbo size Shelled and Tailless Shrimp. I boiled the Shrimp for about 3 minutes and seasoned it with Old Bay Seasoning, drained them and set aside. I then cooked the Pasta by the box directions and added in the Shrimp as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out delicious! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 110 calories and 21 carbs. The added Shrimp was 120 calories and 0 carbs. I also had a couple of slices of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.



Zatarain’s New Orleans Style Scampi Pasta Dinner Mix

Scampi Pasta Dinner Mix
Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New
Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans

tradition since 1889.

Product Details

Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.

Directions

All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.

Nutrition Facts

Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories 110
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Iron 6%
Is or Contains Flavor
Niacin 8%
Riboflavin 40%
Thiamine 35%

http://www.zatarains.com/Products/Pasta-Dinner-Mixes/Scampi-Pasta-Dinner-Mix.aspx

Wild Idea Buffalo Recipe of the Week - Salami, Onion, & Jalapeno Sandwich

Two words come to mind when seeing this recipe, "I'm Hungry!" This week's Wild Idea Buffalo Recipe of the Week is Salami, Onion, & Jalapeno Sandwich. This one uses Wild Idea Buffalo Salami. This recipe and product can all be found on the Wild Idea Buffalo Website.  http://wildideabuffalo.com/ 




Salami, Onion, & Jalapeno Sandwich
By: Jill O'Brien

This sandwich received national attention on NPR, during Dan O’Brien’s book review for Stolen Horses. In the book the sandwich is constructed with great attention to detail and is a laugh out loud scene. The sandwich is as delicious as the novel! Serve with milk, to balance the jalapeño heat, or use pickled jalapeños to avoid the heat.

Ingredients: (per sandwich)

2 – slices sourdough bread, cut on the bias
4 to 6 – slices Wild Idea Buffalo Salami, cut on the bias
1 or 2 slices – Vidalia onion, cut on the bias
1 – fresh jalapeño, sliced very thin
Dijon Mustard

Preparation:
1)   Prepare all ingredients as suggested above.
2)   Generously spread the Dijon mustard on both slices of sourdough.
3)   Nestle the salami slices into the mustard, as many as you like, on top of one of the mustard covered bread slices.
4)   Top with one or two slices of the Vidalia onion, and desired amount of thinly sliced jalapeno.
5)   Cover with the other mustard covered bread slice and cut in half.

Excellent, sublime, divine, and bueno!

http://wildideabuffalo.com/2015/salami-onion-jalapeno-sandwich/




 Wild Idea Buffalo Salami

12 oz. Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat,

without compromising on flavor! We're confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 12 oz. chub.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Cracked Black Pepper, Mustard Seed, Sugar, White Pepper], & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, Water. Encased in A REMOVABLE artificial casing.

http://buy.wildideabuffalo.com/products/12-oz-buffalo-salami

Get-Skinny Dinners to Help You Lose Weight

Need to lose some weight? Here to help you out it's, Get-Skinny Dinners to Help You Lose Weight. All from the EatingWell website!    http://www.eatingwell.com/


Get-Skinny Dinners to Help You Lose Weight

Delicious, low-calorie dinner recipes to help you slim down.
If you’re trying to slim down, our low-calorie dinners to help you lose weight are delicious, filling meals. Many of these light and healthy dinner recipes feature lean protein, whole grains and salad—dinner components that can leave you feeling satisfied (find out why here). Try our Quick Chicken Cacciatore for a low-calorie dinner recipe perfect for an easy weeknight meal or Aparagus-Mushroom Mini Lasagnas for a filling dinner.


Quick Chicken Cacciatore
This version of the classic Italian recipe, chicken cacciatore, is done in half the time of most traditional versions, but is still full of rich flavor thanks to plenty of mushrooms, tomatoes and herbs......


Loaded Spinach Salad
Like many spinach salads, this one features lots of chopped-up hard-boiled egg. But since most of the calories in an egg are in the yolk, this recipe uses just two whole eggs, plus the whites from six additional eggs, for a satisfying spinach salad that keeps the calories in check....



Charred Tomato & Chicken Tacos
Charring tomatoes in a cast-iron skillet yields smoky results......


* Click the link below to get all the Get-Skinny Dinners to Help You Lose Weight

http://www.eatingwell.com/recipes_menus/recipe_slideshows/get_skinny_dinners_to_help_you_lose_weight

Kitchen Hint of the Day!

Today's Kitchen Hint comes from  http://whatscookingamerica.net/

Eggactly.....

Refrigeration is necessary for hard boiled eggs if the eggs are not to be consumed within a few hours.

It is preferable not to peel your eggs until you are ready to eat or use in your recipe. Hard-cooked eggs in the shell can be refrigerated up to one week. Peeled hard boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about 1 week (change the water daily) - or in a sealed container without water (cover the eggs with damp paper towels) for the same length of time.

SAFETY NOTE: It is not safe to leave hard boiled eggs (including those in their shells) out at room temperature for long. If they have been taken to a picnic, or served on a buffet, keep them cool while they are being served, and discard any leftovers.

http://whatscookingamerica.net/Q-A/eggs2.htm