Cooking with Oils
Whenever we can, we use olive oil in our recipes. Olive oil has a stronger, fruitier taste than many other oils, so it’s not suitable for recipes with delicate flavors or to use in baking.
There are several reasons we try to use olive oil whenever we can. Studies have shown that substituting olive oil, a monounsaturated fat, for saturated fats or polyunsaturated fats can:
- Reduce blood pressure
- Inhibit the growth of some cancers
- Benefit people at risk for or with diabetes
- Lessen the severity of asthma and arthritis
- Actually help your body maintain a lower weight
There are a couple things you must remember when using any oil…
Groound Meat: Beef vs. Turkey
We all know ground turkey has much less fat than hamburg does. So, we’ve tried replacing the hamburg in many recipes with turkey. Some work out well, and others… not so good.
Have you tried substituting ground turkey for hamburger in any of your recipes? If so, there are two issues that usually arise:
- The texture of ground turkey is so different than ground beef. When you take a bite of ground turkey is feels much “softer” in your mouth. To many people this is not a problem, but for some it just doesn’t “feel” like meat. I don’t think it’s that bad, but I’ve heard other people say they feel like they are eating tofu.
- Ground turkey has much lest taste than beef. When it’s obvious to all that your recipe is turkey, not beef, then you may have a problem feeding that dish to your family.
The goal is to use ground turkey in your recipes, but have no one notice. Not that the feel and taste of ground turkey is bad; your recipes tasted good beef, they should not taste different now.
Here’s what to do to remedy that…
Thyme
Thyme is a very popular and well known culinary herb. It is a very decorative plant while it is growing and is also very easy to grow as well but be prepared because bees just love Thyme. Many people use Thyme in stews, salads, meats, soups, and vegetables. Thyme is a very common household herb and is a member of the mint family. The plant is very aromatic and comes in many varieties. Thyme is a frequently used herb in many fish dishes. Oddly enough as much as honey bees love to suck the nectar from the Thyme plant is as much as other insects loathe it. Some people have been known to make a mist spray of Thyme and water and use it as a bug repellent.
Tarragon
Tarragon is a relative to the Sunflower family and there are two different breeds of Tarragon, Russian and French. However, when you go shopping and pick up some Tarragon for your pantry or a favorite recipe it is almost guaranteed that you have just selected the dried leaves of the Tarragon plant because that is what is most often used and sold for commercial purposes.
Tarragon has a somewhat bittersweet flavor to it, almost resembling anise with that hint of licorice flavor to it. Tarragon does not have a long history behind it like most of the other herbs as it was not brought into the Unites States until the 19th century. It does have some mention about being used in England much before that time though. Traditionally, Tarragon is used to flavor such things as vinegar, relishes, pickles, mustard, and other various sauces.
Sage
Sage is a relative to the mint family. It is common for Sage to be ground, whole or rubbed but is generally in more of a coarse grain. Sage is grown in the United States but is also grown in Albania and Dalmatia. Sage is a very popular herb in the United States and is used quite frequently for flavoring such things s sausage, pork, lamb, and other meats, salads, pickles, cheese, and stuffing. The smell of Sage is very aromatic and distinct.
Sage loves to hang around in the kitchen with Thyme, Rosemary, and Basil. They work very well together. Sage is normally one of the main herbs in stuffing for poultry but is often added to lamb and pork dishes as well. Sage is very strong and should be used sparingly as a little goes a long way. Sage, like many other herbs develops its full flavor the longer it cooks and withstands lengthy cooking times which might be why it is so good when used in the stuffing for the Thanksgiving turkey that cooks for about five hours.
Rosemary
Rosemary is a relative to the mint family and the name is derived from its Latin origin to mean “dew of the sea.” Rosemary is very common in Mediterranean cuisine and has somewhat of a bitter astringent taste to it. While that is true it compliments oily foods very nicely. A tisane can be made from the Rosemary leaves and that is also very popular when cooking.
Parsley
When it comes to herbs, traditions have changed, varieties have increased, but through it all, 
Parsley has just stayed Parsley, flat or curly leaf, nothing major and no need for change. Use it as an herb or use it as a garnish, it does not matter people still love it. Often used fresh or dried, fresh is more popular and has very easy access when purchasing it or growing it. Storing it is simple, just wrap it is a damp paper towel and place it in a baggie and store it in the fridge. Parsley is used for all kinds of sauces and salads. Parsley can pretty much be added to anything and is used often to color pestos but it is very frequently used as a garnish.
Throughout history, parsley has been used for cooking as well as for medicinal purposes but has also been used for a lot more. Early Greeks used Parsley to make crowns for the Olympian winners. Hebrew tradition uses Parsley as part of Passover as a symbol of spring and rebirth. Parsley tracks all the way back to Hippocrates who used it for medicinal purposes for cure alls and as an antidote for poisons.
Oregano
If someone says Oregano, it is likely that you will think in terms of cuisine. 
You would be right as most people do think of Oregano is sauces and so forth. However, there are actual medicinal properties to Oregano as well. Oregano makes a luscious cup of savory tea that works well for gas, indigestion, bloating, coughs, urinary problems, bronchial problems, headaches, and swollen glands and to induce and regulate a woman’s menstrual cycle. Others swear that is can cure fevers, diarrhea, vomiting, and same jaundice.
In the capsule form the leaves are dried and then crushed and placed into the empty capsule shell. Further, even others use the dried leaves by crushing them and adding just enough water to create a paste like substance and use it for a cream to apply for arthritis, itchy skin, sore muscles, and swelling. For a relaxing and soothing bath use Oregano leaves in the bath water. Finally, some people make Oregano oil and claim it helps rid toothaches.
Marjoram
Marjoram is the dried leaves from an herbal plant called the Origanium hortensis. 
The name Marjoram is a Greek word that means “Joy of the Mountain.” Ancient Greeks believed that if Marjoram grew on a grave that person would enjoy eternal happiness. The taste of Marjoram is a bit sweeter than that of Oregano. Many people believe that Marjoram is, in part, a species of Oregano. Marjoram is a pretty user friendly herb that is used quite traditionally in Italian, French, North African, Middle Eastern, and American cuisine. Marjoram compliments quite nicely sausages, various meats, fish, tomato sauces, salad dressings, breads, stuffing’s, and salads.
Gypsywort
Gypsywort is an herbal plant that but has no culinary purposes at all but rather is used for industrial and medicinal purposes. This plant originated in Europe and Northwest Asia. Gypsywort’s most important properties come from the stem and the leaves. These were used for the astringents, sedatives, anxiety, tuberculosis, and heart palpitations. Industrially, Gypsywort was extremely beneficial in making a permanent black dye. Oddly enough that is how it got its name, the Gypsies were said to have stained their skin with this black dye like substance so they would resemble Africans or Egyptians while they were performing their “magic.”