LOOKING for: sharing new ways with spices

linda_intennesseeApril 25, 2008

unsual spices and flavors. I would love for you to share some of your favorites. i am sharing one that i found.....

Asparagus in Lemon-Marjoram Cream

Total: 15 mins

Active: 15 mins

Makes: 3 to 4 servings

Field Guide to Herbs & Spices

by Aliza Green

A classic way to serve asparagus. The herbs, lemon, and cream sauce sing of springtime.

* 1 pound trimmed asparagus

* 3/4 cup heavy cream

* 2 tablespoons chopped marjoram leaves

* Juice of 2 lemons

* Grated zest of 1 lemon

INSTRUCTIONS

  1. Cook asparagus in plenty of boiling salted water for 3 minutes, or until brightly colored. Drain and immediately rinse under cold running water to stop the cooking and set the color.

  2. In a small saucepan, simmer heavy cream over medium heat for about 10 minutes, until thickened. Transfer to a skillet and toss with asparagus, marjoram, lemon juice, and zest. Season to taste with salt and freshly ground pepper. Cook for 1 to 2 minutes to reheat the asparagus. Serve immediately.

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melonpocky

One of my favorite spices is turmeric. It's bright and happy and supposedly has anti-inflammatory properties. I like to add about one teaspoon to a quart of freshly made ginger lemonade. I will also throw in a couple cloves and sticks of cinnamon for added spice.

    Bookmark   April 25, 2008 at 4:04PM
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roselin32

From SL years ago:
Masala Vegetable Medley
1 bunch broccoli,cut into flowerettes
1 small yellow squash,sliced
1 small zucchini, sliced
1 sweet red pepper, sliced
1 large onion, sliced
2T basil flavored or plain, olive oil
2T lemon juice
2 tsp garam masala
1/2 tsp salt
1/4 # fresh snow peas, trimmed

Cook first 5 ingredients in oil in a Dutch oven over med high heat for 2 minutes, stirring often.
Stir in lemon juice and remaining ingredients. Cover, reduce heat and cook 5-8 minutes until veggies are tender.
12 servings.

My favorite way to use marjoram:

Chicken Marinade

1/4c lite soy sauce
3T Burgundy wine
3T light olive oil
2 cloves garlic, pressed
1 ½ tsp marjoram, crushed
¾ tsp pepper
Combine and marinate chicken for several hours before cooking.
RL`

    Bookmark   April 25, 2008 at 4:10PM
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woodie2

Hi, Linda, haven't seen you in a while!

    Bookmark   April 27, 2008 at 11:00AM
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