Cooking with Herbs

The herb garden my thoughtful husband always plants for me is thriving. Although I keep a variety of purchased, dried herbs on hand to use during the winter, they do not compare with the taste of fresh herbs from the garden. I love going out, cutting just what I need and bringing in those aromatic springs. If you do not have an herb garden, herbs are abundant in farmers’ markets and grocery stores in the summer.

There is no healthier way to cook. Herbs are full of antioxidants so, when you add them to fruit and vegetable dishes, you have real powerhouse of goodness. A handful of fresh herbs adds lots of flavor without adding lots of fat, salt or sugar. The recipes below are bursting with flavor. The focaccia is a little time consuming, but worth the trouble. The other recipes are extra easy.

Whole Wheat Rosemary Focaccia

Focaccia is an Italian flat bread, usually seasoned with herbs and olive oil. This version uses whole wheat to make a wholesome, healthy bread. (Rosemary is an evergreen so I can enjoy it in the winter when the rest of our herb garden is dormant.)

1 packet active dry yeast
1 1/4 cups warm water
1 tablespoon honey
2 tablespoons olive oil
1/4 teaspoon salt, optional2 tablespoons finely chopped fresh rosemary2 cups whole wheat flour
1 cup bread flourcooking spray
additional olive oil
2 cloves fresh garlic, chopped
whole rosemary leaves for garnish
fresh black pepper

In a large mixer bowl, combine the warm water, yeast and honey. Cover with a towel and let rest 5 minutes. Stir in the olive oil, rosemary, and salt if using. Add 1 cup of whole wheat flour and 1/2 cup of bread flour. Beat with the wire attachment. Then switch to the dough hook. Add enough of the remaining flour to make a soft dough. Knead with the dough hook for 2-3 minutes. (You can do this by hand, but this dough is rather soft and sticky.)

Spray a large bowl with cooking spray. Add the dough and spray the top. Cover with a cloth and let it rise in a warm, draft-free spot for 60 minutes.

After the rise, punch out the dough. Place it on a floured surface and knead gently a few more times. With a rolling pin, roll out the dough to about 1 inch thick. Spray a baking sheet or pizza pan. Put the dough on it and poke rows of holes with your fingers. Brush the top of dough with olive oil and sprinkle with the whole rosemary leaves, chopped garlic and black pepper. Cover with the towel and let rise again for 20 minutes.

Preheat the oven to 350 degrees. Bake the bread for 20-25 minutes or until fragrant and crusty. Check for doneness with a toothpick. Let the bread cool for 10 minutes before slicing.

Herb Baked Salmon

4 tablespoons balsamic vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 tablespoon dry mustard
1 tablespoon fresh thyme
1 pound of salmon filets
Cooking spray
1 1/2 tablespoons spicy brown mustard
1/4 cup chopped fresh parsley
1 tablespoon fresh oregano
1 tablespoon fresh thyme
3/4 cup whole wheat breadcrumbs
freshly ground black pepper
pinch of salt, optional
1/3 cup egg substitute

Mix the balsamic vinegar, olive oil, lemon juice, garlic, dry mustard in thyme in a plastic bag or marinator. Add the salmon filets and marinate in the refrigerator 2 hours or so.

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and spray with the cooking spray. Remove the salmon from the marinade and pat it dry. Put the salmon on the prepared baking sheet and spread the mustard on top.

Combine the parsley, oregano, thyme, black pepper and salt, if using. Add the egg substitute to bind. Spread the crumb-herb mixture over the salmon. Put the salmon on the baking sheet and bake 20-25 minutes or until the salmon is done.

Boiled New Potatoes with Parsley
I have found that spray-on margarine is an easy way to get a buttery flavor without the fat.'

New potatoes
Spray-on margarine
Chopped parsley
Freshly ground black pepper
Mrs. Dash table blend
Pinch of salt, optional
Cover the potatoes with water and bring to boil. Simmer about twenty minutes or until fork tender. Drain the potatoes and cut them in half. Give each half a spritz of margarine. Sprinkle with parsley and Mrs. Dash. Add a grind of black pepper to each one. Season with a bit of salt if your diet allows. Serve hot.

Tomato Cucumber Salad with Basil
Basil and tomatoes just go together!

2 small tomatoes
1 cucumber
3 spring onions
1 garlic clove, minced
2 tablespoons finely julienned basil leaves
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
Freshly ground black pepper
Pinch of salt, optional

Thinly slice the tomatoes, cucumber and onions (onion tops and the light green part). Toss with the remaining ingredients.

Minted Fruit Salad

1 cup sliced bananas
lemon juice
1 cup red or purple grapes, halved
1 cup strawberries, halved
1 cup pineapple chunks
1/4 cup fresh lime juice
2 tablespoons measures-like-sugar sweetener
1/4 cup chopped fresh mint
Additional mint sprigs for garnish.

Toss the sliced bananas with a little lemon juice. Add them to a bowl with the grapes, strawberries and pineapple chunks. Mix the lime juice, sweetener and mint together. Pour over the fruit about 30 minutes before serving. Serve in small dessert dishes topped with a mint sprig.