Posts Tagged ‘recipe’

How To Use Scented Geranium Leaves

scented geranium leaves

Scented geranium leaves that work for culinary and aromatherapy.

One of my favourite herbal plants is a scented rose geranium, which gives off a delicious scent of rose when the leaves are crushed. The houseplants we commonly call geraniums are actually Pelargoniums in botanical-speak. They are tender perennials, originating in South Africa. But no matter the name, the rose geranium is one of my Must Have plants. While it’s not a flowering specimen—the flowers are insignificant—rose geranium is more than worth it to grow for the scent alone.

In nature, there are some plants and flowers that have complex aromas and flavors. Probably the best example of this is wine grapes. Just think of all the words to describe your favorite wines: berry, chocolate, citrus, oaky, grassy. The list is almost endless. In the world of herbs, scented geraniums are similar.

I use it as a ‘walk by” form of aromatherapy, grabbing a leaf and burying my nose in it, for a shot of wondrous olfactory bliss. This is the kind of thing you need in November, or any winter day, really. The scent is similar to the Attar of Rose scent, a true rose fragrance.

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Five Things to Do With a Huge Zucchini

zucchini fruit

How to deal with the giant zucchini in your life.

Some people grow giant zucchinis in their gardens. Some people have giant zucchinis foisted upon them. So, now what? Here are some tips for any zucchini-hugeness crisis you may be undergoing.

1. Do this immediately: write a note to yourself and put it somewhere where you won’t miss it. “HARVEST ZUCCHINI!!!” That’s so you won’t miss the next one, as it doubles, triples and fourples in size. Then one day you may actually harvest a nice, normal sized zucchini. Delicious, aren’t they?

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On Special: Sprouts

Broccoli Sprouts

Broccoli Sprouts

 

Is there anything more indicative of spring than seeing a tender little shoot push its way out of the earth? For us, right now, this is still a few months off, so if you want a taste of spring, add some sprouts to your diet and put a little spring in your step.

Sprouts are hot. A generation ago, the only sprouts you were likely to find were bean sprouts, the tender shoots of the mung bean, used almost exclusively for dishes like chop suey. Then along came alfalfa sprouts which quickly became the darling of delicatessens everywhere, with folks throwing a handful of sprouts in lieu of lettuce on their hummus & avocado sandwiches. Continue »



Thanksgiving, Southern Style

 

This year I want to put together a Thanksgiving dinner with some Southern influence – an article in the newest issue of Food & Wine inspired this line of thought. In the article chef Tanya Holland creates an incredible Thanksgiving feast that reflects her Creole heritage. There is a spicy crab bisque to start, the turkey gets a bourbon glaze and a pearl onion and giblet gravy. Continue »



Wonton DIY

Shanghainese-style wonton

 

A wonton is a meat filled dumpling that is usually served in broth. It’s soothing comfort food that can be customized to your taste. Fill the dumpling with ground chicken or turkey, or make a vegetarian dumpling and load the broth up with bok choy and napa cabbage. Make a spicy pork broth brimming with fat noodles or a mild fish broth garnished with lots of lime and cilantro. The wontons themselves are so simple to prepare and when you make them from scratch you can be sure that only the best ingredients are used and that no MSG is added.  There are many versions of the wonton, each with slight variations depending on place of origin. Continue »