Parsley – Some Info and Recipes

I wanted to spend a little time talking about some interesting bits of information about some of the things we use in our kitchens. Today the topic is Parsley.

Parsley

The scientific name given to this wonderful herb is Petroselinum Crispum (now how many of you reading this really care, well with the exception of maybe crossword fans…maybe?).

Parsley originated in the Eastern Mediterranean region but now is grown all over the world. For more than 2,000 years, it has been known as a medicinal herb. The ancient Greeks valued the seeds and roots of the plant for their soothing, diuretic effect on those with kidney and bladder ailments. Today, it is still used primarily as a diuretic. In addition, it strengthens the digestive system and helps alleviate stomach and liver problems. In folk medicine, parsley is recommended for women who have irregular menstrual cycles. It can also ease the bloating that can be experienced as well.

Parsley leaves are a good source of many vitamins and minerals; including iron, potassium, calcium, manganese and Vitamins A and C. For instance, just ¼ cup of fresh parsley provides a third of your daily recommended allowance of Vitamin C. Because it has a high content of both vitamins A and C – it also is known to help fight cancer. This is also because it ranks higher than most vegetables in bistidine, an amino acid that inhibits tumors. Since it is an excellent source of potassium and folic acid, it can help lower blood pressure and aid in the prevention of cardiovascular disease.

Parsley contains essential oils; the most important one is apiole and it is a kidney stimulant. Because this can stimulate uterine contractions, pregnant women should avoid eating large quantities of it. But, after the baby is born, it can help tone the uterus and promote lactation.

They say that can even help fight against osteoporosis. Sometimes high doses of calcium are taken in supplement form and this can impair the body's absorption of manganese, which helps build bone. Parsley enhances manganese absorption, particularly if it is eaten with foods containing copper and zinc, such as shellfish and whole grains.


A Parsley Tonic to aid Circulation

A medieval German herbalist Saint Hildegard of Bingen prescribed parsley wine to improve blood circulation. It was believed to help heart conditions. Below is a recipe to make this wine.

Parsley Wine

10 to 12 Large Springs – Parsley
1 Qt. – Red or White Wine
2 Tbsp – White Wine Vinegar
9 oz. – Honey

Boil parsley, wine and vinegar for approximately 10 minutes, and then add the honey.
Strain the mixture and pour into bottles.

Take 1 tablespoon – 3 times a day.

***As always – consult your medical professional as this is not intended to replace the advice of a physician.***

Back to the other therapeutic effects: As previously noted, Parsley is a diuretic that purifies the blood and accelerates the excretion of toxins. It has also been noted to stimulate appetite and aids in digestion and metabolism. It is said that this herb can also ease bloating, stomach cramps and nausea, and even relieve some arthritis symptoms. If it is eaten regularly, it reduces heart rate and lowers blood pressure. It can also be used to freshen your breath by chewing on fresh leaves. And finally for treatment of stones, brew up some parsley tea. (This would be done by brewing the leaves in boiling water. I would probably add a little honey and lemon for flavor).


Some Kitchen Hints

• Don't cook parsley, because heat destroys its valuable vitamins and minerals. To retain parsley's flavor, chop the herb just before using and add it to hot foods at the last minute.
• Avoid dried parsley – it is far less tasty and healthful than the fresh herb.
• Try the flat-leaf variety, also called Italian Parsley. It has more nutrients and a better flavor than curly parsley. (Curly Parsley is best used as a garnish.) Chop the herb just before using, and then sprinkle the pieces over the dish.
• Add parsley to compliment a dish, such as potatoes, smoked salmon, trout, poultry, pasta and vegetables.
• Freeze fresh parsley to save preparation time in the kitchen. Wash, dry and chop the leaves, then freeze them in a plastic container or zip-lock seal plastic freezer bag. You can remove just the amount you need for the recipe.
• Keep it fresh by sprinkling it with water, wrapping it in paper towels and refrigerating it in a plastic bag. Or place the stems in a glass of water (like a bunch of flowers). I leave mine on the counter if I am going to use within a couple of days…you can refrigerate too.

Now for a great recipe:

Parsley Spread

2 Bunches – Parsley
2 – Shallots
½ Cup – Heavy Cream
1 Cup – Cream Cheese
2 Tbsp – Lemon Juice
Salt
White Pepper
2 – Scallions
4 – Large Tomatoes
Cayenne Pepper

Wash the parsley in cold water and strip the leaves from the stalks. Coarsely chop the parsley. Then, peel and dice the shallots.

Mix together the heavy cream, cream cheese, lemon juice, parsley and diced shallots. Season to taste with salt and white pepper.

Peel the scallions; cut into thin rings. Dice 2 tomatoes, season with salt and cayenne pepper to taste; mix with the scallions.

Cut the remaining 2 tomatoes into ½" slices. Cover them with the parsley spread and top with the tomato-scallion mixture.

At some future point - I want to talk about Sage, Chives and Honey.

The recipes and information contained in this article were obtained from The Complete Guide to Natural Healing.

Some Interesting Facts About Olive Oil

I wanted to spend a little time talking about some interesting bits of information about some of the things we use in our kitchens. Today the topic is Olive Oil.

Olive Oil

I don't know if you know it or not but the Olive Tree originated in Asia. It has been cultivated in Mediterranean countries for over 3,000 years. Most of the crop is used to make olive oil. The process for making olive oil is basically as follows: The olives are pitted and ground to a thick pulp. The pulp is then pressed to remove the juices and then they are placed in a centrifuge to separate the water from the oil.

It is best to choose the highest quality of olive oil. It is suggested that we use only oil that is labeled "extra virgin." This guarantees that the oil has been cold-pressed from freshly harvested olives and does not contain chemicals. It also has the best flavor and is golden-yellow in color. It is superior to the oil that is green in color. (Some cooks swear that the green olive oil holds up better for cooking – I rarely use it…I am an EVOO fan!)

One tablespoon of olive oil contains 120 calories and 14 grams of fat, but it is mostly the good fat (monounsaturated); it has a beneficial effect on blood cholesterol levels and is easily digested. The countries where it is used extensively have a lower incidence of cardiovascular diseases.

Ancient civilizations used to use olive oil to help heal wounds. Even today it is considered a good remedy for skin problems and can be used as an effective moisturizer. The main therapeutic effect is if taken internally, it stimulates metabolism, promotes digestion and lubricates mucous membranes.

For all of you out there that really want a breakdown of this wonderful oil, the components are: 77% Monounsaturated fatty acids, 14% saturated fatty acids and 9% polyunsaturated fatty acids, plus vegetable mucilage and vitamin E.

If you want help with your digestive tract, take 1 tablespoon of olive oil on an empty stomach to stimulate digestion and to relieve upset stomach, flatulence and heartburn. It can also be used for constipation by taking (in the morning) 1 teaspoon of olive oil mixed with lemon juice – again on an empty stomach. Or you could try an enema using 5 ounces of olive oil in 20 ounces of boiling water, cooled to lukewarm. (Hopefully this was not TMI!>grin)

There is an antioxidant benefit because olive oil contains vitamin E. Also, monounsaturated fatty acids are less easily damaged by oxygen than other types of fat. This makes them less likely to produce free radicals, which damage cell membranes and contribute to several diseases.

Some additional information on application uses of this wonderful substance:

To Build Strong Fingernails and Soften Cuticles
Before bed, soak your nails in a mixture of lukewarm olive oil and lemon juice. Put on a soft cloth gloves and let the oil penetrate overnight. Your nails will gradually become more resistant to breaking and chipping. (Of course your bed will smell like a salad…okay I know – back to the facts at hand!)

To Lower Blood Cholesterol Levels
The monounsaturated fatty acids in olive oil help lower LDL cholesterol (The Bad Kind) levels without affecting HDL cholesterol (The Good Kind) or triglyceride levels. To lower your cholesterol, at least 15% of your daily calories should come from monounsaturated fatty acids. Whenever possible, use olive oils in cooking, in preparing dressings for salads or vegetables and in making sandwiches.

To Treat Ear Problems
To clear stopped-up ears, put a few drops of lukewarm olive oil in the affected ear. Lie for 5 minutes on the opposite side, and then turn over, so that the oil can flow out again. (Do not put any liquid in your ear if you think you may have a perforated eardrum!) For earaches, soak a cotton pad in olive oil, and then add 5 drops of lavender oil. Place it loosely in your outer ear until the pain subsides.

To Prevent Hair Loss
Massage the scalp with olive oil every evening for eight days. Let it work overnight and wash it out in the morning. (Is it me or would you also have a problem with your bed smelling like a salad?)

To Moisturize Skin
Apply daily to dry spots or stretch marks.

Olive Oil can be used for cardiovascular issues, high blood cholesterol, earaches, constipation, upset stomach, dry skin and stretch marks. Who Knew?

Now, I am not a medical professional – these are things that I found from various sources in publications and on the Internet. Mainly from a publication called "The Complete Guide to Natural Healing:,  This information is not intended to replace the advice of your physician. Before undertaking any of the "medicinal purposes" advice given in this article, you should consult with a health care professional, who can best assess your individual needs, symptoms and any necessary treatments.


I just wanted to share the many benefits of Olive Oil – in addition to the wonderul flavor it adds to food.

Sausage-Stuffed Mushrooms

Last night, I had a friend of mine (Bill) over to try three appetizers that I had recently seen in the May 2010 issue of Every Day with Rachel Ray. I am only posting one of the recipes - because the other two did not meet our expectations. I will work on those and hopefully post my version at a later date. (page 89 - recipe by Michael Cohen)

Everyday With Rachael Ray

I did make a few changes (very slight changes) and they are noted in red. So you can choose to make the original recipe or follow my lead - I added red pepper flakes as I like things a bit spicy...so you decide.  They were Delicious!  I had not really done that much with Fontina Cheese - Now I am a FAN!!!

So for the overall experiement - 1 out of 3 ain't bad!

Sausage-Stuffed Mushrooms

1 ½ Tbsp – EVOO
24 – Mushrooms (Cremini, White, Baby Bella – any combination)
(about 1 poung), stems finely chopped and caps reserved
Salt and Pepper
6 Ounces – Sweet Italian Bulk Sausage
5 Cloves – Garlic, finely chopped
2 Ounces – Fontina Cheese, shredded
¾ Cup – Arugula, finely chopped
1 Tsp – Red Pepper Flakes

Preheat oven to 350°. In a large skillet, heat the olive oil over medium high heat. Add the chopped mushroom stems and cook until softened, 5 to 7 minutes; season with salt. Add the sausage and garlic, breaking up the meat, and cook until no longer pink, about 5 minutes. Add Pepper Flakes and cook an additional minute or two.

Transfer the mixture to a bowl. Add three-quarters of the cheese and arugula; season with salt and pepper. Divide the mixture among the mushroom caps and place on a baking sheet. Sprinkle with the remaining cheese and bake until the caps are softend, 12 to 14 minutes. (I baked for 15 minutes).

Top with the remaining Arugula.

Makes 24 mushroom caps, prep time is approximately 20 minutes and the cooking time is approximately 30 minutes.

Some Additional Pesto Information and Variations

First I wanted to add that if you are just making a pesto and tossing it with pasta - I wanted to add the following addendum to the Pesto Recipe in the previous post: 

Stir 2 Tbsp of the boiling pasta cooking water and 1 Tbsp of butter into the pesto to loosen it and then toss with the drained pasta.

I also often will make the pesto and mix with pasta and then slice some tomatoes and onions and pile on top of the pesto in the serving bowl and then I always shave or grate more Parmesan on top.  The picture below was earlier last week and I used Rigatoni Pasta as opposed to the classic Angel Hair or Spaghetti. 

One last thing I would like to add is that sometimes if you don't have quite enough Basil Leaves on hand - you can use other leaves to make up the difference.  Three that work very well are Watercress, Arugula and Baby Spinach.  I also don't always have Pine Nuts on hand - I have found that Cashews (not salted) work very well and change the flavor slightly - but still very delicious.

To me, Home-made Pesto is always better than store bought.  Unless a deli makes it - I just don't like buying things that are made to sit on a shelf for a long-time...if I can make them quickly at home...But that's just me!

Classic Pesto

Classic Pesto

2 Cups – Basil Leaves
½ Cup – EVOO
2 Cloves – Garlic, Minced
¼ Cup – Pine Nuts
¼ Cup – Grated Parmesan Cheese
¼ Tsp – Kosher Salt
¼ Tsp – Fresh Ground Pepper

**Note if the Parmesan is quite salty in flavor, as is sometimes the case, then omit the Kosher Salt.

Place the basil leaves in a blender or food processor and puree while slowly adding the oil. Add the remaining ingredients and blend until even consistency. Usually only takes 5 to 10 seconds of additional blending.


Voila!  Perfect Pesto.

Tangy Tomato and Mango Salad

The other day I was at Whole Foods getting some ingredients for some original recipes that I have been working on (and still are as they are not coming out the way that I had hoped…lol). I saw this woman getting very excited by some fruit but I didn't really know what they were…so I asked her and she said that they were Champagne Mangoes and were only in season for a short time. I then of course saw the placard stating that they were indeed Mangoes. She suddenly asked the attendant to cut one open so that we could taste it and he did much to my surprise. It was very delicious (a little milder and maybe even sweeter than a regular mango). So I decided to buy a couple…with no idea if I would just cut it up and eat it or make something with it. I had also found some wonderful Heirloom Tomatoes while I was there (I am always pleased to find heirloom, beefsteak and even ugly tomatoes, as I think they have the best flavors). You could use regular mangoes and any type of tomatoes that you had on hand or suited your taste for this recipe.
           

I also bought some vegetable quesadilla's while I was there (the ones that they make onsite) and so I looked through some recipe books and found the following recipe to go along with it and I am really glad that I did. Now I only made a small salad for myself and had to change the amounts…but I am posting the original recipe from the 2010 Food & Wine Annual Cookbook.  

Recipe by Star Chef Jean-Georges Vongerichten

Tangy Tomato and Mango Salad
(10 Servings)

In Chef Jean-Georges Vongerichten's version of a dish from his friend Maya Gurley's St. Bart's restaurant, Mayas, he dresses plum tomatoes, fresh basil leaves and sweet, juicy mango slices with a simple red wine vinaigrette.      

¼ Cup plus 1 Tbsp – Red Wine Vinegar
¼ Cup – Extra Virgin Olive Oil (EVOO)
Salt
3 – Large Shallots, Thinly Sliced
2 Cups – Thinly Sliced Basil Leaves
10 – Medium Tomatoes, Sliced ¼ Inch Thick
3 – Large, Ripe Mangoes – Peeled, Pitted and Sliced ¼ Inch Thick
 In a small bowl, combine the red wine vinegar with the olive oil; season the dressing with salt. Add the sliced shallots and 1 Cup of the basil and toss well. Arrange the tomatoes on a platter and top with the mango slices. Drizzle with the dressing, garnish with the remaining 1 cup of basil leaves and serve.

Aunt Linnie's Healthy Apple Bread Pudding

You all are sure keeping me busy with these questions and advice (which I love , of course) and I don't even have that many readers yet...LOL.  Thanks for taking an interest in creating wonderful homemade food!

Well after posting all of those recipes that probably are not healthy - I decided to post one that falls in the same category; but is healthy!  I had to do it!

Aunt Linnie's Healthy Apple Bread Pudding

8 to 9 - Pieces of your favorite Bread
4 Tbsp - Butter
3 - Golden Delicious Apples
2 Tbsp - Lemon Juice
1 Tbsp - Grated Lemon Zest
1/4 to 1/2 Cup Honey
1 Tsp - Nutmeg
1 Cup - Apple Juice (preferably organic)
1/2 Golden Raisins
1/2 Cups Walnuts (optional)

Spread Bread with butter and toast both sides under a broiler or in a toaster oven.  Cut bread into chunks and place all ingredients in the slow cooker and mix thoroughly (with the exception of the walnuts). 

The amount of honey should be determined by tartness of the apples. 

Set slow cooker on Low and allow to cook for 5 to 6 hours.  If possible, gently stir halfway through the cooking process. 

If desired, stir in walnuts just before serving.