Mediterranean Diet: What Do Diabetes Experts Say?
What Ingredients Are In Italian Seasoning? - Yahoo
Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience.Generate Key Takeaways
Dried spice blends are a staple in many home — and even professional — kitchens. They're meant to be an easy and convenient way to help cooks get a bold flavor profile from around the world without having to use tons of different individual spices.
Making a one-pan tofu Tikka masala? Get the garam masala ready (an Indian spice blend made with cinnamon, cumin, coriander, and more). Traveling to France via your kitchen? Your recipe may call for Herbes de Provence (a French blend traditionally made of thyme, basil, marjoram, tarragon, and more). But another popular spice blend was created to transport you to the olive– and grape-dotted rolling hills of Italy: Italian seasoning.
Made with a mixture of dried herbs including basil, thyme, marjoram, oregano, and rosemary (with other spices like red pepper flakes or garlic powder sometimes joining the party), the origin of Italian seasoning is hard to pin down. But one of the most popular versions is that it originated in the Mediterranean by ancient Romans and Greeks in 8th century B.C. To make cooking easier. It's a versatile spice blend that you can use for a variety of dishes — like to spruce up roasted potatoes — but it's not just for Italian or Italian-American recipes (although Italian seasoning in a hearty lasagna soup just hits the spot).
Read more: 100 Italian Food/Drink Words And Phrases
hand holding Italian seasoning over sweet potatoes - Guido Mieth/Getty Images
Once you get to the spice aisle in your supermarket, you'll probably notice tons of different brands that make Italian seasoning. It's a good idea to check the labels of each one if you have any strong preferences regarding what spices are included (like not wanting the heat of red pepper flakes, for example). If you like to make your own spice blends, you can search online for an Italian seasoning recipe that you vibe with (and adjust the ratios as needed).
While it's a popular blend to use in obvious dishes (like homemade meatballs or as an additional ingredient to amplify spaghetti sauce), Italian seasoning is a powerhouse flavor booster for a variety of recipes. Making a roasted veggie medley? Add some Italian seasoning to create an herb-packed side dish. Whipping up a simple salad dressing for a mixed-herbs salad? Adding some Italian seasoning can take it up a notch and bring the flavors together.
Italian seasoning also works really well for other Mediterranean cuisines, like Greek and Southern French, because they share a lot of the same flavor profiles. You can use it to enhance Greek lemon potatoes or to send a swordfish provencal into a tastebud frenzy. But in general, wherever you think the addition of dried herbs can level up your cooking, use your best MasterChef judgment and experiment.
Want more food knowledge? Sign up to our free newsletter where we're helping thousands of foodies, like you, become culinary masters, one email at a time.
Read the original article on Food Republic.
5 Easy Recipes From 'The Tried And True Cookbook' To Inspire Your Next Pantry Staple Shop - ABC News
Food blogger Alyssa Rivers consistently churns out practical, easy, family-friendly recipes for followers, so it's only fitting that her debut title is "The Tried and True Cookbook."
Almost any busy home cook can relate to the feeling of time slipping away and still needing to cobble together a quick and tasty meal. What many may fail to realize is the role and importance of a well-stocked pantry, in order to create a balanced and ultimately delicious plate of food.
The Utah-based recipe developer joined "Good Morning America" on Friday to share some power pantry meals with recipes from her new cookbook.
The cover of Alyssa Rivers' "The Tried & True Cookbook."
Alyssa Rivers of The Recipe Critic and "The Tried & True Cookbook"
Check out her full list of pantry staples that Rivers suggests every home cook have on hand, plus how to make five of her tried and true dishes.
What is a capsule pantry? How to get one started to save money on groceries Top Pantry StaplesAll-purpose flour Baking powder Baking soda Canned pinto beans, black beans, cannellini beans Canned chicken Canned tomatoes Breadcrumbs White rice Pasta Chicken broth Soy sauce Olive oil Brown sugar, white sugar Honey Maple syrup
Recipe for Perfectly Tender London BroilA plate of London broil from Alyssa Rivers' new cookbook.
Credit: Alyssa Rivers of The Recipe Critic and "The Tried & True Cookbook"
Serves 6Prep Time: 10 minutes + 2 hours marinatingCook Time: 20 minutesTotal Time: 2 hours 30 minutes
"This decadent London broil is the perfect main course and will impress even the pickiest of guests. I love cooking this recipe because it is quick and easy, yet the finished dish looks like I spent all day in the kitchen making it. The meat marinates from 2 hours to overnight, which makes it perfectly tender and packed with flavor."
Ingredients 1/3 cup soy sauce 1/3 cup freshly squeezed lemon juice 1/2 cup olive oil 1/4 cup Worchestershire sauce 1 tbsp minced garlic 2 tbsp Italian seasoning (recipe below) 1/2 tsp Kosher salt 1 tsp freshly ground black pepper Pinch of crushed red pepper flakes 2 lb (1kg) London broil round steak
For the Italian seasoning 2 tbsp dried basil 2 tbsp dried oregano 1 tbsp dried rosemary 1/2 tbsp dried marjoram 1/2 tbsp dried thyme
Directions
For the Italian seasoning: In a small bowl, combine the basil, oregano, rosemary, marjoram, and thyme. This will yield 4 tablespoons. Store in a tightly sealed jar in a cool, dry place away from direct sunlight for up to 6 months.
1. Prepare the marinade by adding the soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Easy Italian Seasoning, salt, black pepper, and crushed red pepper flakes to a 1-gallon (3.75-liter) zipper-lock bag. Add the London broil round steak, seal the bag, and marinate in the refrigerator for at least 2 hours or overnight. 2. Preheat the broiler to high heat. 3. Transfer the steak from the marinade into a 9×13-inch (23×33cm) baking dish, and discard any remaining marinade. Broil for 5 or 6 minutes on the center rack and then flip to the other side and broil for 3 or 4 more minutes or until it reaches an internal temperature of 135°F (58°C) for medium rare or 145°F (63°C) for medium well. 4. Let the steak rest for 10 minutes before slicing it against the grain. This will make the meat tender and juicy.
Note: I know it's tempting to slice the meat right out of the oven, but trust me when I say you must let it rest for at least 10 minutes before doing so. Letting meat rest allows it to absorb all the juices and makes it so tender.
Amazing Steak Street TacosA plate of steak tacos from Alyssa Rivers' new cookbook.
Alyssa Rivers of The Recipe Critic and "The Tried & True Cookbook"
Serves 6Prep Time: 10 minutes + 1-2 hours to marinateCook Time: 7 minutesTotal Time: 2 hours 17 minutes
"Satisfy your taco cravings with this mouthwatering street taco recipe. Bite-size flank steak is marinated in a flavorful sauce, cooked to juicy perfection, tucked into tortillas, and loaded with your favorite toppings. It's a flavor-packed fiesta you won't want to miss!"
Ingredients 1/2 cup soy sauce 1 tbsp Worcestershire sauce Juice of 1 lime 3 cloves garlic, minced 2 tbsp chopped fresh cilantro 1 tsp chili powder 1/2 tsp ground cumin Salt and freshly ground black pepper 1lb (450g) flank steak or skirt steak, cut into 1-in (2.5cm) pieces 6 - 8 small flour or corn tortillas
Optional toppings Chopped Roma tomatoes, chopped red onion, diced avocado, chopped fresh cilantro, grated Cotija cheese
Directions 1. In a medium bowl, combine the soy sauce, Worcestershire sauce, lime juice, garlic, cilantro, chili powder, cumin, salt, and black pepper. 2. Add the flank steak, cover the bowl with plastic wrap, and place in the refrigerator to marinate for 1 or 2 hours. 3. Heat a medium skillet over medium-high heat. Add the steak and marinade, and cook for 5 to 7 minutes or until the steak is no longer pink. 4. Evenly divide the steak among the tortillas, top with your desired toppings, and serve.
Crockpot Bourbon Chicken"Tender and juicy chicken thighs simmered in a brown sugar bourbon sauce all day long. Your family will love this melt-in-your-mouth crockpot bourbon chicken. A classic New Orleans recipe made easy in the crockpot!"
Serves 6Prep time: 5 minutesCook time: 4 hours hours 30 minutes
Ingredients 2 pounds boneless skinless chicken thighs Kosher salt and pepper, to taste 1/3 cup bourbon, whiskey, apple juice, or chicken broth 3/4 cup brown sugar 3/4 cup soy sauce 2 cloves garlic, minced 2 tablespoons cornstarch 3 tablespoons cold water
Directions Season the chicken thighs with salt & pepper on both sides and place them in the bottom of the crockpot. In a medium bowl add the bourbon, brown sugar, soy sauce, and garlic. Stir well to combine. Pour over the chicken in the crockpot. Cover with the lid and cook on low for 4 hours or high for 3 hours. Add the cornstarch and water in a small bowl and whisk until combined. Whisk the cornstarch slurry into the sauce 30 minutes before the chicken is done cooking. This will thicken the sauce. Enjoy the chicken over rice and garnish with green onions.
8-Can Chicken Taco SoupA bowl of "8-Can Chicken Taco Soup" from Alyssa Rivers' new cookbook.
Alyssa Rivers of The Recipe Critic and "The Tried & True Cookbook"
Serves 8Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes
"You are going to fall in love with this quick and easy soup recipe. It's packed full of flavor, the ingredients come right from your pantry, and it's the perfect dinner when there's no time to run to the grocery store but the family needs dinner now. I love topping it off with some extra veggies and tortilla strips for crunch."
Ingredients 1 (15oz/425g) can diced tomatoes 1 (15oz/425g) can corn, drained 1 (15oz/425g) can black beans, drained and rinsed 1 (15oz/425g) can pinto beans, drained and rinsed 1 (10.5oz/300g) can cream of chicken soup 1 (12oz/340g) can chicken breast, drained 1 (10oz/285g) can green enchilada sauce 1 (15oz/425g) can chicken broth 2 tbsp The Best Homemade Taco Seasoning (below), or 1 (1 oz/30g) packet
For the taco seasoning 1 tbsp chili powder 1/4 tsp each garlic powder, onion powder, dried oregano 1/2 tsp sweet paprika 1 1/2 tsp ground cumin 1 tsp each salt and freshly ground black pepper
Optional Toppings Sliced black olives, avocado slices, tortilla strips, sour cream, lime wedges, fresh cilantro
Directions
To make the homemade taco seasoning: Makes 4 tablespoons. In a small bowl, combine the chili powder, garlic powder, onion powder, oregano, sweet paprika, cumin, salt, and black pepper. Store in a tightly sealed jar in a cool, dry place away from direct sunlight for up to 6 months.
1. In a large pan over medium-high heat, combine the diced tomatoes, corn, black beans, pinto beans, cream of chicken soup, chicken breast, green enchilada sauce, chicken broth, and taco seasoning. 2. Bring to a boil, reduce the heat to medium, and simmer for 5 to 10 minutes. 3. Serve with your desired toppings.
Easy French ToastA plate of French toast from Alyssa Rivers' new cookbook.
Alyssa Rivers of The Recipe Critic and "The Tried & True Cookbook"
Serves 8Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes
"This breakfast favorite is requested all the time at our house. Thick bread is dipped in a creamy mixture of milk, eggs, cinnamon, and vanilla extract and lightly fried. Top it with maple syrup and berries of your choice, and every bite will taste like a little bit of heaven!"
Ingredients 4 eggs 2/3 cup 2% milk 1 1/2 tsp ground cinnamon 1 tbsp vanilla extract 8 slices thick bread (Texas toast or French bread) 2 tbsp unsalted butter
Optional Toppings Fresh berries, confectioners' sugar, maple syrup
Directions 1. In a medium bowl, whisk together the eggs and milk until smooth. Add the cinnamon and vanilla extract, and whisk to combine. 2. Fully submerge each slice of bread in the egg mixture. 3. Preheat a large skillet over medium heat. Add the butter. When the butter has melted and the pan is hot, add the soaked bread in batches. Fry for 2 minutes or until golden brown. Flip over and cook on the other side for 2 minutes. 4. Top with fresh berries, confectioners' sugar, and maple syrup, if using, or your favorite toppings, and serve.
More GMA kitchen picks The Tried & True Cookbook by Alyssa Rivers Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2 Count Ninja NeverStick Comfort Grip 12" Fry PanElena Besser's Italian Potato Salad Recipe
Chef notesDuring summer, I like to create dishes that will taste great at any temperature and can be fit for lunch or dinner. Whether I am enjoying them in the backyard, on the beach, or on a boat, my goal is to make foods that are stress-free to execute, while still bursting with flavor. Plus, I really try to celebrate the bounty of the season by highlighting summer produce at its peak freshness. Plus, this means that, oftentimes, it is more affordable because it is more readily available. 
Some of my earliest memories growing up were enjoying barbecued chicken, ribs, baked beans and potato salad with my family on the lake in Wisconsin. After working in an Italian restaurant, this recipe is my homage to my favorite summertime side with an Italian influence. Enter: Italian Potato Salad. We've all had an Italian pasta salad, but how about an Italian potato salad? This recipe is the love child of your favorite Italian chopped salad and your favorite vinegar-based potato salad. Creamer potatoes are steamed and tossed in a punchy Italian vinaigrette alongside radicchio, salami, capers, olives, Parmesan, pickled pepperoncini peppers and cherry tomatoes. Potato salad and pasta salad are classic staples that can be served at any time of day with just about any protein. Plus, like a fine wine, it just gets better with age. So, make it up to a day in advance and store in the fridge before serving.
Technique Tip: If you are sensitive to the taste of red onion, place the onions into a small bowl of ice water for 5 to 10 minutes before serving to remove the astringency from the onions. Pat dry with paper towels before adding to the salad. If you don't want to slice the Parmesan by hand, feel free to use a vegetable peeler or mandolin. 
Swap Option: Feel free to swap the oregano for Italian seasoning and swap the Parmesan cheese for aged provolone. Grainy mustard can be used instead of Dijon mustard and banana peppers can be used instead of pepperoncini. 
 
Preparation 1.Add potatoes to a large pot and fill with cold water. Add 2 tablespoons of kosher salt and bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender when pierced with a knife, about 20 minutes. Drain, remove from the heat and thinly slice into 1/4-thick coins.
2.Add the potatoes to a large bowl along with the radicchio, salami, capers, olives, Parmesan, pepperoncini, tomatoes and red onion.
3.In a small bowl or Mason jar, combine the red wine vinegar, oregano, garlic, Dijon, honey (if using) and olive oil. Season with salt and pepper and whisk or shake to combine.
4.Drizzle the dressing over the potato salad and delicately toss to coat. Add the chopped herbs and toss again. Adjust seasoning to taste. Serve on a platter at room temperature or chilled. I recommend making it at least 1 hour in advance of serving so the dressing can properly permeate the potatoes
Comments
Post a Comment