Flavor dishes with marjoram
While dried marjoram may look like oregano and appear in similar recipes, it actually has a flavor that is a little sweeter and more delicate than oregano. Marjoram is a great herb to use in tomato sauces, soups, and stews as well as on vegetables and meat and poultry.
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Marjoram Green Beans
1-1/2 pounds fresh green beans, cut into 1-inch pieces
3/4 cup water
3 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon dried marjoram
Place the beans and water in a large saucepan; bring to a boil. Reduce heat; cover and cook for 8 to 10 minutes or until crisp-tender. Drain. Add the butter, salt, pepper, and marjoram; stir until butter is melted. Makes 6 to 8 servings.
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Savory Herb Rice
2 cups water
1 tablespoon butter or margarine
1 teaspoon chicken bouillon granules
1 cup uncooked long grain rice
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried minced onion
1/2 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add rice, soy sauce, minced onion, onion powder, basil, marjoram, and thyme. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender. Makes 4 to 6 servings.
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Pork Chops with Gravy
6 pork chops
1 tablespoon dried marjoram
1 10.75-ounce can condensed cream of mushroom soup, undiluted
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, chopped
Preheat oven to 350 degrees. Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides. In a bowl, stir together half the can of soup with the water, salt, and pepper. Pour into a foil-lined 9x13-inch baking pan.
Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving. Makes 6 servings.
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Pantry Pointers
Purchase dried herbs in small quantities as they lose their flavor over time. Store hers in a cool, dry place. Most herbs lose their aroma as they lose their flavor, so give your dried herbs a good sniff before using them.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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