Foodie and Herb Part 2

In “Foodie and Herb” a couple weeks ago, we talked about how to enhance some different meats with herbs and spices. Maybe you’ve already begun to experiment.

This week, Foodie give some ways to enhance seafood, pasta and vegetables.

When working with pasta, you can add new twists to familiar tastes. For instance, using ground nutmeg smooths out the flavor of Alfredo sauce. Ground mustard, rosemary, parsley and black pepper go well with savory mushroom sauces. Sprinkle tarragon over a primavera recipe. Thyme, rosemary, oregano leave, garlic powder and black pepper are good with any pasta salad recipe.

Italian seasoning, basil, crushed red pepper, garlic and onion powders and oregano give hearty flavor to pasta soups, stews, and casseroles.

The variety of pasta lend themselves differently to which sauces you use. Capellini, angel hair, fettucine, linguini and spaghetti work the best with smooth, thin sauces or sauces with chopped ingredients. Shaped pasta like mostaccioli, penne, rotelle, rotini and ziti are best used with chunky and heavier sauces. Large shells and manicotti lend themselves well to being stuffed with a hearty red sauce or cheese sauce.

If you’ve never tried making your own pesto sauce, try this recipe which is easy and goes well with those finer pastas like angel hair, fettucine, linguini and spaghetti.

Whether your vegetable dish is a salad or you’re dressing up baked or steamed veggies, herbs will prove a welcome addition. Potato salads, green salads, vegetable salads perk up with dill week, celery salt, paprika, and white or black pepper.

For a new sensation, use lemon pepper seasoning on green leafy vegetables like salad greens, spinach, kale, mustard, collard or mustard greens.

Season corn, carrots, potatoes, sweet potatoes and winter squash with ginger, cardamom, dill weed, chives, onion powder, cinnamon, nutmeg, allspice, mace, marjoram, or thyme.

When it comes to fish, they fall into categories of mild, moderate and full flavors like other meats. For delicately flavored fish like flounder, sole, orange roughy, or trout, enhance them with thyme, tarragon, dill weed, garlic powder, oregano or white or black pepper. The moderate flavors of salmon, snapper, catfish and rockfish peak up with dill weed, Italian seasoning, tarragon, lemon and pepper seasoning, oregano, garlic powder, or pepper. Tuna and swordfish are full-flavored fish. They wake up to the addition of basil, rosemary, oregano, marjoram, thyme, garlic powder, and red or black pepper.

In cooking shrimp or scallops or for creating any seafood recipe, try tarragon, garlic powder, thyme, oregano, lemon pepper, red or black pepper or parsley. Whether steaming crabs or broiling lobster, the unique flavors of dry mustard, red pepper, lemon pepper and chives work well.

Substitutions are helpful to know when you’re out of something fresh and something from your cupboard is handy. For 1 medium -size onion, use 1 tablespoon onion powder. One eighth teaspoon garlic powder or half teaspoon garlic salt substitutes for 1 medium clove of garlic. Substitute one fourth teaspoon ginger for 1 teaspoon fresh ginger. For 1 tablespoon fresh herbs, use 1 teaspoon dried herbs.

Remember to have fun while you navigate the kitchen. You might even decide you’d like to start your own herb garden. Then you’ll really be a Foodie!





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