Welcome back, we have been talking about the use of herbs and spices.

Feel free to print the basic guideline listed below. It will be helpful in selecting what herb or spice to use when cooking different foods.
Print an extra one to stick with your shopping list. Now that you have some "spicy" knowledge, venture out and explore this aromatic world.

Italian
Basil
Oregano
Garlic
Parsley

Mexican
Cilantro
Chipotle
Paprika
Turmeric

Asian/Chinese
Cumin
Coriander
Fennel
Ginger

Poultry
Parsley
Sage
Rosemary
Thyme
Tarragon

Seafood
Lemon pepper
Pickling Spice (spiced shrimp)
Dill

For a more in-depth guideline check out this website:
 http://www.apinchof.com/guidelines1061.html

Herbs and Spices Part 1


To put it in the simplest terms, a "spice" or an "herb" is used to change the taste of food. They have been around for a long time. Herbs were used early in history in the aide of illness and preservation of food. The easiest way I learned the difference, was to think about the origin of the product. Anything that had green leaves was an herb. Things that had fragrance, bark, root or seeds were a spice. This made it really simple in the beginning of using herbs and spices to enhance my culinary creations.
Here are some examples:

Parsley:            Herb
Sage:                 Herb
Basil:                Herb

Does it matter if you use fresh or dried?
For me it is a matter of preference and what I am preparing.
For example: if I am preparing Pesto I would not want to use dried basil, I would defiantly want fresh basil.


If had access to some fresh cilantro and was going to prepare a Pica de Gallo or Salsa, fresh would be the better choice.

If I was preparing a roasted chicken I might use a combination of fresh parsley, dried sage, rosemary and thyme.


For each person it is a personal choice combined with their knowledge of spices and herbs that will ultimately determine what they use. So let's take at look at the basic cooking spices and herbs even the novice cook should be armed with before attempting to enter the kitchen.

They are:

Onions: dried, fresh, powdered or onion salt

Garlic: fresh chopped in oil, powder or garlic salt

Paprika

Black Pepper

Red Pepper Flakes

Italian Seasoning

Thyme

Parsley

Sage

Rosemary

Salt

Oil: Sesame, Olive, Vegetable


Remember these are basics and you will build on them as you start cooking more. Start with small bottles of things and go from there.
The average shelf life of dried spices is about 6 months. This is provided they are kept out of direct sunlight and in a cool place. I find it is helpful to write the purchase date on the bottle somewhere on the label.


*Even though it may appear to be a value, buying one of those super size containers of Basil in one of those bulk warehouse clubs, it may not pay off in the long run. How long is it really going to take you to use up a pound of Basil? If it is a good buy, split it with a friend.
Spices don't "go bad" per say, they tend to lose their flavor and some might even tend to get bitter with age.
Join me later this week for a basic guideline of which spices go with which types of foods.

The words "when you can't stand to cook" have gone from having hurtful meanings, to hopeful ones in my life. In the book of Proverbs chapter 31 vs 14-15 is where I have always found my call,  to be the keeper of my home's kitchen. (taken from NIV)

14: She is like the merchant ships, bringing her food from afar.
15:She gets up while it is still dark; she provides food for her family and portions for her servant girls.

When you have restrictions that limit you with ability, time, money or physical challenges in the kitchen those verses in Proverbs can be very daunting. In verse 14, "bringing her food from afar," sometimes knowing just what to get can overwhelm you. In today's economy knowing how to get the most out of your dollar without burning yourself or your gas tank up, can be tricky. What if you aren't able to leave the house to get your food? How do you manage then?

In verse 15, "she gets up while it is still dark; she provides food for her family and portions for her servant girls." I know in my house,  it was I who was up first to prepare for the day. When the boys were babies it seemed like it was never ending. At least now that they are teens they are more self sufficient, however their food quantity has tripled.

In most homes the family looks to mom to make the meals. Therefore I am launching this new blog. Its purpose is to help make things just a bit easier along the way. I will address the basic things, how it is possible to cook from a wheelchair and everything in between. Feel free to contact me if you have a specific need or request. I invite you to take some time, look around and enjoy the new site.

A special thanks to my new friend and designer Edie at http://richgift.blogspot.com without her this blog design would not be possible. God Bless you Edie.