Las Vegas Sun

March 29, 2024

Herbs add flavor and can help keep you healthy

Herbs enhance the flavor of any dish. Those same herbs may also enhance your health.

"It's not much of a stretch to go from cooking for pleasure to cooking for health," Pat Crocker, who penned "The Healing Herbs Cookbook" (Robert Rose Inc., $17.95), says.

Crocker, a culinary herbalist and professional home economist, offers descriptions of more than 30 herbs along with advice on how to use them in cooking. More than 115 recipes are included.

Most of the herbs are readily available in markets and health-food stores. A source list tells where to find seeds for growing herbs at home. You don't need a garden, just a sunny spot for a few pots.

"The Healing Herbs Cookbook" is a most interesting volume. Filled with fascinating information and recipes, it will keep you enthralled.

Garlic and Rosemary Stuffed Mushrooms

16 large mushrooms, cleaned and patted dry, stems removed and set aside

2 cloves garlic

1 slice 2-day-old whole-grain bread, torn into pieces

6 whole almonds

1/4 c. fresh parsley leaves

2 Tbs fresh rosemary leaves

1 Tbs butter

3 Tbs freshly grated Parmesan cheese

1. Preheat oven to 375 F. Lightly grease a baking sheet. Place mushroom caps, stem-side up, on prepared baking sheet.

2. In a food processor or blender, process reserved mushroom stems, garlic, bread and almonds until finely ground. Add remaining ingredients and process until well combined. If desired, season to taste with salt and pepper. Divide evenly into mushroom caps; bake in preheated oven for 15 to 20 minutes or until golden. Serves 4.

Tip: Use four portobello mushrooms in this recipe as a dramatic first course appetizer or, if served with a salad, as a light lunch. The stuffing can be prepared up to 6 hours ahead and refrigerated.

Variations: Substitute 1 tablespoon dried rosemary leaves for fresh rosemary; 1 tablespoon pesto for the combination of rosemary, butter and Parmesan cheese.

Immune-Spiced Soba Noodle Salad

8 oz soba noodles

3 Tbs cashew butter

2 Tbs chopped candied echinacea root in syrup

2 Tbs soya sauce

1 Tbs roasted sesame oil

1 clove garlic, minced

2 Tbs minced ginger root

1 Tbs rice vinegar

1 dried hot red chili pepper, crushed (or to taste)

1/4 c. chopped fresh parsley

1. In a pot of boiling water over medium-high heat, cook noodles until just tender; drain. Rinse under cold water; drain well.

2. Meanwhile, in a food processor, blender or mortar with pestle, puree cashew butter, echinacea, soya sauce, sesame oil, garlic, ginger root, rice vinegar and chili pepper. Season to taste with salt and pepper, if desired. Toss with noodles, add parsley. Serve at room temperature or chilled. Keeps for up to 3 days in refrigerator. Serves 4.

Tip: Soba noodles are straight brown buckwheat flour noodles popular in Japan. They have a nutty flavor somewhat like whole wheat and are best served at room temperature or cold -- which makes this a great picnic dish. Look for North American soba noodles in health food/alternative stores or some supermarkets. Imported brands can be found in Japanese markets.

Variations: Substitute Chinese egg noodles or other whole grains for soba noodles; peanut butter for cashew butter; olive oil for sesame oil; regular vinegar for rice vinegar; 1 Tbs maple syrup or molasses for echinacea root in syrup.

Vegetable Pot Pie With Sweet Potato Topping

4 large dried black mushrooms

4 c. chopped winter rutabaga

1 1/3 c. chopped carrots

1 1/3 c. chopped parsnips

3 Tbs olive oil

4 c. chopped potatoes

3 c. chopped onions

6 cloves garlic, slivered

2 c. chopped leeks

2 Tbs fresh thyme leaves

2 Tbs fresh chopped sage

3 large sweet potatoes, peeled and cut into 2-inch pieces

2 Tbs butter

1/4 c. plain yogurt

1/2 tsp nutmeg

1 c. broccoli florets

1 c. frozen peas

2 Tbs cornstarch

1 c. tomato juice

1/2 c. dry red wine

1. Preheat oven to 400 F. In a medium bowl, soak mushrooms covered in 1 cup boiling water for 20 minutes. Drain and squeeze dry, reserving 1/2 cup soaking liquid. Slice mushrooms thin; set aside.

2. Meanwhile, in 13x9-inch baking dish, combine rutabaga, carrots, parsnips and half the oil. Toss to coat well. Bake in preheated oven for 30 minutes. Add potatoes, onion, garlic, leek, thyme, sage and remaining oil. Toss to coat evenly, roast in oven for 45 to 60 minutes, stirring once, until vegetables are browned and tender. Remove from oven; reduce heat to 375 F.

3. While vegetables are roasting, cook sweet potatoes in a large pot of boiling water for 20 minutes or until soft. Drain well and return to pot. Using a potato masher, mash potatoes, then beat in butter, yogurt and nutmeg. Season to taste with salt and pepper. Set aside.

4. Add mushrooms, broccoli and peas to roasted vegetables in baking dish; stir to mix well.

5. In a small saucepan, mix cornstarch with 1/4 cup tomato juice to make a smooth paste. Whisk in remaining tomato juice, red wine and reserved mushroom soaking liquid. Bring to a simmer over medium heat; cook for 4 minutes or until sauce thickens slightly. Pour sauce over roasted vegetables; mix well. Spread mashed potato mixture evenly over top, using a spatula to smooth. (Recipe can be made ahead to this point. Freeze or store in refrigerator overnight. Return to room temperature before baking.)

6. Bake vegetable pot pie for 20 minutes or until topping is browned and vegetable mixture is tender and heated through. Serves 6.

Tip: The complex tastes in this recipe and the fact that it can be made a day in advance make it ideal for buffet and pot luck dinners. It can also be easily put into two 10-inch pie pans and frozen. If dividing this recipe between two pans, cook an extra potato for the topping.

Variations: Substitute shiitake mushrooms for black mushrooms.

Omit: Cornstarch and replace tomato juice with tomato sauce.

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