Hey, it's Paula - Producer of Our Daily Bread - I found some interesting facts on Super Foods in the June issue of Parenting Magazine and wanted to share them with you.
Blueberries - protects against heart disease, diabetes and improves brain functions. Research now suggests that they may help reduce visceral toxic belly fat, which is a type of fat that has been linked to obesity.
Cocoa Powder - contains one of the highest concentrations of flavonoids, which is a compound known to improve blood pressure, heart and oral health. Just make sure it is not processed with Alkali (also called Dutch processed), because this process removes most of the flavonoids.
Cinnamon – research shows this spice can help regulate blood sugar.
Basil - contains antioxidants and vitamins A, C and K, as well as iron potassium and calcium and can help aide in digestion.
I found this article although it was interesting.
How to Use Fresh Herbs
By Regina Schrambling
BASIL has an earthy taste with hints of anise and clove.
Add whole leaves to salads and torn pieces to pasta, or grind into pesto.
CHIVES have a mild, grassy and onionlike flavor.
Use into potato salad, egg dishes and soup.
CILANTRO is fresh and citrusy.
Add whole stems to salads and sandwiches; chop and stir into salsa or guacamole.
DILL is sweet and grassy with a hint of celery and citrus.
Sprinkle onto fish, stir into cream sauces or add to simple salads like potato or cucumber.
MINT has a cool and sweet flavor.
Add whole leaves to salads or chop and toss with fresh fruit; muddle for drinks or use while brewing sun tea.
OREGANO is spicy with a hint of pepper.
Chop and add to bread dough, pastas and tomato sauce or use whole leaves in a green salad.
PARSLEY (CURLY) is milder than flat-leaf parsley.
Add chopped stems to soups and stews; use leafy tops as a garnish.
PARSLEY (FLAT-LEAF) has a fresh and slightly grassy flavor.
Add whole leaves to salads; chop and add to almost any savory dish.
ROSEMARY has a pinelike flavor which is slight sweet.
Chop and sprinkle onto potatoes or vegetables before roasting; bake into bread, great on chicken.
SAGE has an earthy flavor which is spicy with a hint of lemon.
Fry and eat whole; chop and add to stuffing or combine with softened butter and rub onto meat.
TARRAGON has a sweet flavor with licorice notes
Add whole leaves to salads; chop and stir into egg salad; partner with chicken.
THYME has a spicy, earthy and pungent flavor.
Toss with vegetables before roasting; mix with bread crumbs to use for fried foods.
Have you ever been half way through a recipe and realized you don't have an ingredient you need?
Recently I found a wonderfully old book titled
"The Good Cook's Companion" c. 1981
And in it, is a chapter devoted to this problem.
It's called Substitutions. I thought I'd share a few with you!
1 tsp. Allspice = 1/2 tsp. cinnamon + 1/8 tsp. ground cloves
1 tsp. Baking Powder = 1 tsp. baking soda + 1 tsp. cream of tartar
1 cup Buttermilk = 1 cup milk + 1 Tbsp. vinegar
2/3 cup Honey = 1 cup sugar + 1/3 cup water
1 tsp. Italian Seasoning = 1/4 tsp. each of oregano, basil, thyme, & rosemary
1 tsp. Pumpkin Pie Spice = 1/2 tsp. cinnamon, 1/4 tsp. ginger & 1/8 tsp. each of nutmeg and ground cloves
10 oz. pkg. Frozen Strawberries = 1 cup sliced fresh strawberries + 1/3 cup sugar
1/2 cup Raisins = 1/2 cup cut prunes
1 Tbsp. Cornstarch = 2 Tbsp. flour
1 1/2 cups Corn Syrup = 1 cup sugar + 1/2 cup water
Handy Conversions
Volume/Weight
3 tsp = 1 Tbsp. = 15ml
16 Tbsp. = 1 cup = 236 ml
4 cups = 1 qt. = 946 ml
128 fl. oz. = 1 gallon = 3.8 Liters
1 lb. = 16 oz. = .45 kg
Food Equivalents
1/4 lb. cheese = 1 cup shredded
1 cup Heavy Cream = 2 cups whipped
1 lg. onion = 3/4 cup to 1 cup chopped
1 stick margarine = 1/2 cup
1 lb potatoes = 3 medium = 2 1/4 cup diced
Temperatures
0*C = 32* F
177* C = 350* F