I have a nice little rosemary plant in my garden. It is beautiful. I hardly want to pick the herb because I don't want to ruin its perfect shape. I planted it because I use rosemary when I make oven "fried" potatoes. It was a tip from a friend and I have been using it ever since. I would like to know how to use it in other dishes, but so far my research has mostly turned up ways to use it with meat and we are vegetarian. I read that rosemary is versatile :-) Okay, show me how!
Like almost all herbs it is native to the Mediterranean. It's related to mint, basil, marjoram and oregano. It sort of reminds me of pine needles. I thought it was interesting that herbalists use rosemary to treat dizziness related to inner ear trouble. My Dad just had that problem... wonder if he tried rosemary? Rosemary contains chemicals called quinones, which have been shown in studies to inhibit carcinogens. Thus, this herb is ranked high on the list of cancer-prevention and reduction foods. I'd really like to figure out how to use it more.
I thought I would share how I do my potatoes using rosemary. We eat a low-fat, no grease diet for our health's sake and this is a nice alternative to fried potatoes. We had them for breakfast this morning and I snapped the picture just before they were completely devoured!
I use red potatoes because their skin is smooth and so quick and easy to clean. I also love the flavor of red potatoes. I cut out the eyes and make sure there is no "green" skin. Cut the potatoes up into small chunks in a bowl and add a tablespoon of olive oil, a shake of salt, garlic and onion powder, paprika, and rosemary. I don't measure. I just toss the potatoes really well in the bowl to lightly coat them with oil and if it seems like it needs more of something I sprinkle more.
Preheat the oven to 400. If you have a non-stick cookie sheet this is the perfect time to use it, otherwise I use parchment paper, or if I have run out, like this morning, I pam the pan well. I baked the potatoes for 15 minutes and turned them and baked them again for 15 or 20. I have speed bake on my stove that I use on the last 15 minutes to crisp them up nice and golden, but if you don't have it, just bake a little longer.
Serve with ketchup or just Spike seasoning salt. Unsausage and scrambled tofu goes really well with these potatoes and I will often make this meal when I have company.
Untitled Comment
Posted by gabbie427 on Thursday, July 3, 2008 at 11:32 - Link
I love rosemary, but have never used it on potatoes like this. It sounds yummy, and I will be trying it soon.
My favorite thing to use it on is pork chops. I sprinkle both side with salt, pepper and rosemary and cook! My hubby loves them as well.
God's Blessings,
Amy Jo
Sweet Rosemary Cake
Posted by Fantine on Thursday, July 3, 2008 at 11:41 - Link
- 1 large lemon
- 1 cup all-purpose flour (I use pastry flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup granulated sugar (I use Sucanat)
- 3 tablespoons olive oil
- 2 large eggs
- 1/3 cup fat free Greek yogurt (or fat free plain yogurt)
- 1-2 teaspoons finely chopped fresh rosemary
- 1.5 tablespoons powdered sugar
- additional powdered sugar for top (optional)
- lemon slices for garnish (optional)
Zest lemon to produce 1 tablespoon finely grated rind. Juice lemon into small dish; set aside. Preheat oven to 350 degrees F. Combine flour, baking powder and baking soda in small bowl and whisk to combine. Combine sugar, olive oil and eggs in a large bowl and whisk until well blended. Add yogurt, zest and rosemary and stir to mix thoroughly. Stir in flour mixture and incorporate thoroughly. Pour into 8-inch baking pan lightly oiled with olive oil. Bake at 350 degrees F. for 25-27 minutes or until knife comes out clean when inserted in center. Cool in pan on wire rack for ten minutes. Poke holes in the cake using a fork. Combine 2 tablespoons of reserved lemon juice and powdered sugar and whisk until sugar dissolves. Pour lemon "syrup" evenly over the top of the cake. Continue to cool in pan until ready to serve. Cut into 8 wedges and dust with powdered sugar (if desired) and garnish each slice with a lemon wedge (if desired).
Note: Because of it's very strong flavor, I don't use extra virgin olive oil with this recipe. The lighter the olive oil (and fruitier) the better.
We LOVE rosemary oven "fried" potatoes and frequently eat them as a side dish with hamburgers.
Untitled Comment
Posted by stitchnchick on Thursday, July 3, 2008 at 05:08 - Link
I love rosemary...it's one of my favorite herbs! We use it in a lot of meat dishes (even as a "skewer" for chicken or fish) but since you don't eat meat, why not use mushrooms. Our very favorite mushroom recipe is just to sautee them in olive oil (and we use a tiny bit of butter--maybe a Tbsp. just for richness) and rosemary. The flavor is outstanding! Also, I make focaccia and use rosemary. It's a must. You can also use it for beauty in different ways (for hair and skin).
I got the focaccia recipe from a blogger here and will happily share it with you if you are interested. :-)
Amy
How Do You Use Rosemary??
Posted by haflinger on Thursday, July 3, 2008 at 07:56 - Link
Your plant looks nice.. I use Rosemary in my bread.. I just chop it up and put it in.. Your taters look great. New red taters are just coming in the farm stands..
Thanks for sharing..
Blessings Sister Brenda
