Monday, August 11, 2008
Parsley is more than a garnish
Parsley may be best known as the sprig of herb moved to the side as soon as a restaurant meal is delivered to the table. But the varieties of this herb are nutritious, colorful, and—most importantly—flavorful.
Since flat-leaf parsley has a little more flavor, it is a good choice for cooked dishes. Curly-leaf parsley shines in salads, dips, and garnishes. However, these are just guidelines. Consider both types to be interchangeable, and make your choice based on the freshness of the available bunches.
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Creamy Parsley Veggie Dip
1 cup fat-free mayonnaise
1 cup reduced-fat sour cream
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Assorted fresh vegetables
In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables. Makes 8 to 10 servings.
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Parsleyed Pilaf
2 cups water
1/4 cup dried minced onion
4 teaspoons butter or margarine
2 teaspoons chicken bouillon granules
2 cups instant rice
1/4 cup minced fresh parsley
In a small saucepan, bring water, onion, butter and bouillon to boil. Stir in rice and parsley. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Makes 4 servings.
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Broccoli and Tomato Pasta
3 quarts water
8 ounces uncooked spaghetti
2 cups fresh broccoli florets
2 large tomatoes, peeled, seeded and coarsely chopped
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1/2 cup sliced ripe olives
1/2 cup minced fresh parsley
1/4 cup grated Romano cheese
3/4 teaspoon salt
1/8 teaspoon pepper
In a large skillet or pot, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil until pasta and broccoli are tender, about 3 to 4 additional minutes.
Meanwhile, in a nonstick skillet, sauté the tomatoes, garlic, and red pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat. Makes 4 servings.
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Pantry Pointers
When selecting parsley, look for bright green leaves that aren’t wilting. After rinsing and drying parsley, store it in the refrigerator in a plastic bag. Alternatively, you can stand the bunch in a glass of water and store that in the refrigerator.
To substitute fresh parsley for dried, use 1 tablespoon fresh parsley for every 1 teaspoon called for in the recipe.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
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