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Parsley, Dill, and Cilantro

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Parsley, Dill, and Cilantro Parsley, Dill, and Cilantro The herbs in the Carrot family all have their own distinct flavors. Not only do they impart amazing flavors to the foods they’re cooked with, but they support good health in the bodies of those who eat them. Dill: Native to Soutwest Asia and India. Dill has been used the most in cucumber pickles. It was known in ancient Egypt. The health benefits of dill include good digestion, relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, respiratory disorders, cancer, etc. It is also good for oral care. Cilantro: Said to be the worlds most widely consumed fresh herb. Native to the Middle East. The leaves of the plant a referred to as cilantro, whiletheseedsarecalledcoriander Cilantro hasmanyhealth TIPS: . benefits including: Detoxing and removing heavy metals like mercury,aluminumandleadfromthebodyandbrain Cilantro Short-term Storage: Store dry leaves . in plastic in the refrigerator chelation, as it’s referred to, can help prevent depression, Alzheimer’s disease and keep your mind sharp. Long-term Storage: Can be dried and Parsley crushed for a seasoning. Best eaten Parsley grows in most climates and is readily available throughout fresh though. the year. Parsley is a nutrient powerhouse containing high levels of beta carotene, vitamin B12, folate, chlorophyll, calcium, more vitamin C than citrus fruits, and just about all other known nutrients.. Not just for garnish! Parsley Cilantro Recipes--Parsley Parsley Salad 1/2 teaspoon freshly ground black pepper This recipe is adapted from Ingredients 1 cup extra virgin olive oil Steven Raichlen’s Chimichurri 4 ounces (about 2 quarts) Italian recipe parsley Chop up the parsley a bit. This 2 tablespoons fresh lemon juice will make processing easier. Add 2 tablespoons lemon zest parsley and garlic to food 6 tablespoons walnut oil processor and hit the pulse Parsley Pesto 2 teaspoons dark sesame oil button a few times to mince. Add 1 teaspoon honey remaining ingredients and pulse This homemade pesto is a great Salt and freshly ground pepper some more. Slowly pour oil way to use up extra parsley and 3 tablespoons toasted sesame through the chute, while taping adds fantastic flavor to seeds away on the pulse button. Pulse sandwiches, pasta, and more. just enough to where everything Directions is mixed properly. When I Yield: 1/2 cup (serving size: 2 Wash and dry the parsley. Pick stopped, the oil was just starting tablespoons) the leaves, and set aside. to emulsify, and that happened Discard the stems. very quickly. I don’t find Ingredients emulsification aesthetically 2 cups fresh flat-leaf parsley In a large bowl, whisk together pleasing with chimichurri. leaves the lemon juice, zest, walnut oil, 2 tablespoons toasted pine sesame oil, honey, and salt and If you like the fresh crisp flavor nuts pepper, to taste. Add the parsley of parsley, use immediately. 1 1/2 tablespoons grated fresh and sesame seeds and toss to Letting it rest overnight will Parmigiano-Reggiano cheese combine. Allow the salad to sit balance out the flavors. 1 teaspoon extra-virgin olive oil for at least 30 minutes before 1/4 teaspoon salt serving so that flavors meld. Note: Not all large bunches of Preparation parsley are equal so you may Combine all ingredients in a Alton Brown – Food Network have to adjust the liquids a bit. I food processor; process until left out a few tablespoons of oil. smooth. Also, I added an extra Parsley-Garlic Chimichurri tablespoon of vinegar to add a little zip. Oh, and you might want from Cooking Light 1 large bunch of fresh flat leaf to eat this on a day when you parsley (he says to toss the won’t have to socially interact stems, I usually leave quite a bit with anyone face to face on) 8 cloves of garlic, peeled Don’t just use this recipe as a 3 tablespoons minced onion table-side condiment, the 5 tablespoons distilled white opportunities are endless. Use vinegar as a marinade. Use when 5 tablespoons water cooking fish. Use with roasted 1 teaspoon coarse salt vegetables. Also, a few spoons 1/2 teaspoon dried oregano added to a basic salad 1/2 to 1 teaspoon hot pepper vinaigrette works wonders as flakes to taste well. Recipes--Dill A Basic Kosher Dill Pickle evenly between your jars of 1/4 cup chopped green onions cucumber slices. Pour brine into 2 teaspoons chopped fresh dill This kosher dill pickle recipe will each of the pickling jars, on top 1 teaspoon Dijon mustard help you fight those cravings for of the cucumbers and the (optional) the satisfying crunch of a big dill spices. 1 teaspoon lemon juice pickle, but you'll still need some 1/8 teaspoon pepper patience. If you slice the Seal up the jars and allow them cucumbers into wedges before to sit on the counter for three to 1.Bring a large pot of water to a pickling them, they'll pickle much six days. When the pickles taste boil. Add potatoes, and cook for faster-in as little as 3 days-so the way you like them, about 10 minutes, or until you'll be able to serve them refrigerate them. tender. Drain, and set aside to relatively soon. Make sure you cool. choose cucumbers that are Kosher Pickling Spice 2.Meanwhile, in a large bowl, stir roughly the same size, or slice together the salad dressing, the cucumbers into uniform ½ teaspoon black peppercorns, mayonnaise, green onions, dill, wedges, so the pieces will pickle coarsely crushed mustard, lemon juice, and at about the same rate. ½ teaspoon mustard seeds pepper. When the potatoes are ½ teaspoon coriander seeds cooled, stir into the bowl until Make sure you buy kosher ½ teaspoon hot red pepper coated. Refrigerate for a couple coarse salt in order to preserve flakes of hours to blend flavors before the authenticity of the recipe ½ teaspoon allspice berries serving. 2 quarts water ¼ teaspoon ground mace 3 tablespoons coarse kosher ½ teaspoon fresh ground from Allrecipes.com white salt cinnamon 10 fresh cucumbers 2 bay leaves, crumbled Salmon with Dill 5 cloves garlic, peeled and ½ teaspoon whole cloves, 1 pound salmon fillets or steaks crushed broken up 1/4 teaspoon salt 1 tablespoon pickling spice ¼ teaspoon ground ginger 1/2 teaspoon ground black 3 bay leaves pepper ¼ cup fresh dill weed Heat mustard seeds, coriander 1 teaspoon onion powder seeds, allspice berries and 1 teaspoon dried dill weed After you've prepared your cloves in a small skillet over low 2 tablespoons butter pickling jars, heat the two quarts heat until you can smell the of water in a stockpot on the sweet aroma. Stir the spices 1.Preheat oven to 400 degrees stove. Add the salt and mix it occasionally so they do not F (200 degrees C). until it is all dissolved. Remove burn. Mix all of the spices listed 2.Rinse salmon, and arrange in the brine from the heat. above together and use for a 9x13 inch baking dish. pickling. Sprinkle salt, pepper, onion Wash the cucumbers. Slice powder, and dill over the fish. them into uniform wedges and from Life123.com Place pieces of butter evenly then cram them into the pickling Tangy Dill Potato Salad over the fish. jars, packing them closely. Add 3 pounds new potatoes, 3.Bake in preheated oven for 20 the garlic, pickling spices, bay scrubbed and quartered to 25 minutes. Salmon is done leaves and fresh dill. Dill that is 1/2 cup Italian-style salad when it flakes easily with a fork. going to seed is the best for this dressing recipe. Distribute the flavorings 3/4 cup mayonnaise from Allrecipes.com Recipes--Cilantro Fabulous Cilantro Pesto 1/4 cup olive oil 2 (14 ounce) cans beef broth 2 tablespoons fresh lemon juice 1 (14.5 ounce) can Italian-style 1/8 teaspoon cayenne stewed tomatoes 1 (16 ounce) package farfalle 1 (15.5 ounce) can white hominy pasta For steak 1 cup sliced carrots 1 bunch fresh cilantro 1 teaspoon ground cumin 1 (14.5 ounce) can great 5 cloves garlic, minced 1/2 teaspoon salt Northern beans, undrained 1 tablespoon white wine vinegar 1/2 teaspoon black pepper 2 small zucchini, cubed 1/4 cup grated Parmesan 2 pound skirt steak, cut 2 cups chopped fresh cilantro cheese crosswise into 3- to 4-inch 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper pieces 1 teaspoon salt 1/2 cup walnuts or pecans Make sauce: salt to taste Mince garlic and mash to a 1.In a large skillet over medium 1/2 cup olive oil paste with salt. Transfer to a heat, combine Italian sausage blender and add remaining and garlic. Cook, stirring 1.Bring a large pot of salted sauce ingredients, then blend frequently until sausage is water to a boil. Add the pasta, until smooth. evenly browned. Drain cooked and return water to a boil. Cook sausage in a strainer to remove pasta for 8 to 10 minutes, or Grill steak: grease. until al dente; drain well. Stir together cumin, salt, and 2.In a large Dutch oven or stock 2.In an electric food processor pepper in a small bowl. Pat pot, combine the beef broth, or blender, blend cilantro, garlic, steak dry, then rub both sides of hominy, stewed tomatoes, vinegar, Parmesan cheese, pieces with cumin mixture. carrots, beans, and zucchini. cayenne pepper, nuts, and salt. Bring to a boil over medium-high Add 1/4 cup of the olive oil, and Heat an oiled well-seasoned heat, and boil for 2 minutes. blend the pesto. Add more olive ridged grill pan over high heat Reduce heat to low, and add oil until the pesto reaches your until hot but not smoking, then sausage and cilantro; simmer for desired consistency.
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