Sugar Snap Peas with Tarragon

Sugar Snap Peas with TarragonFresh tarragon has an intense flavor over dried tarragon. When the herb is dried the oils dissipate.

You can store tarragon from 3 to 5 months in the freezer, doing so retains the most flavor of fresh tarragon during sprig of tarragonstorage. There is no need to defrost the herb before using it. Dried tarragon should be kept in a sealed container in a cool, dark place and used within 1 year.

Heat greatly intensifies the flavor of tarragon.

Though is may not look like it, tarragon is a species of perennial herb in the sunflower family.

There are variations of the herb and they include “French tarragon“, which is best used for culinary purposes, “Russian tarragon”, typically better than wild tarragon but not as good as the French tarragon, and “wild tarragon”.

Flavor

If you are wondering what the flavor of tarragon is, we would describe it as slightly peppery and it has a taste that’s somewhat similar to fennel, anise or licorice.

Health Benefits

Tarragon has great health benefits. It contains trace amounts of minerals including iron, potassium, and small amounts of calcium. It also contains vitamin-A, a nutrient essential for healthy eyes. This is herb is one of the recommendations to reduce your risk of macular degeneration.

Our featured recipe also includes:

Cilantro: contains trace minerals and vitamin-A

Shallots: Part of the allium family, which includes onions, garlic and scallions. Shallots also help to ward off cancer. They also contain 34 micrograms of folate, which is good for brain and nerve function.

Sugar Snap Peas:  They are a good source of vitamin-C, a nutrient that protects DNA structures from damage and improves the immune system. The sugar snaps also contain folate, which helps to improve heart health. Low levels of folate can raise levels of homocysteine, which increases the risk of heart disease.

Folic acid is a synthetic form of folate. If you are taking the B-vitamin as a supplement, it is recommended to take the natural form, folate. As noted folic acid is a synthetic oxidized form, and is not found in fresh natural foods as is folate. Because it is synthetic, is not bio-available to the body, as is folate.

Now for our featured recipe – Sugar Snap Peas with Tarragon – and here is what you will need.

1 pound sugar snap peas

1 shallot, diced

2 tablespoons butter

1/2 to 1 teaspoon tarragon, chopped

1/2 teaspoon cilantro, chopped

Himalayan salt and pepper to taste (optional)

cooking sugar snap peasIn a large sauce pot, bring water to a rapid boil, and add snap peas and cook until they turn bright green, about 3 minutes. Drain, and set aside.

chopped fresh herbs and shallotsMean time, prepare the tarragon, cilantro, and shallots.

In a large ceramic coated skillet over medium heat, add butter and melt. Next add shallots and cook until soft, about  3 minutes. Next whisk in a splash of fresh water, about 1 to 2 tablespoons, then add snap peas and cook 2 to 3 minutes. Next add chopped tarragon, cilantro, and mix in with snap peas and shallots.

Sugar Snap Peas with TarragonSpoon cooked sugar snap pea mixture into a serving bowl, and serve with your favorite main dish.

What Others Are Reading:

Herb Chicken Cranberry Almond Salad

 

Herb Chicken Cranberry and Almond Salad

Is our featured recipe truly a salad? According to Wikipedia there is a ” Green Salad” that consists of leafy vegetables. Such as lettuce greens, spinach, arugula, or any other leafy green. They are normally garnished with nuts or croutons.

There is the “Vegetable Salad” that includes common vegetables like cucumbers, peppers, onions, radishes, tomatoes, and celery.

Then there is the “Bound Salad” at which a great example is the Potato Salad. A “bound” is arranged or tossed in the bowl with other ingredients mixed with a thick sauce, usually a mayonnaise base.

The way to test and see if your “bound salad” is truly a “bound” is scooping it with a ice-cream scoop, then placing it onto a plate. When removing the scoop, the salad should hold its shape.

Bound Salads also are used to make sandwiches, by spreading them between two pieces of bread.

Other examples of such salads besides the Potato Salad are Tuna Salad, Egg Salad, Pasta Salad, and yes a Chicken Salad.

The original question is answered by the last five words of the prior paragraph. That is yes the featured recipe is truly a salad.

This is what you will need:

ingrdients for Herb Chicken Cranberry and Almond Salad

1 1/2 pounds chicken breast, boneless and skinless,

1 cup mayonnaise, homemade, link here for recipe

1 cup dried cranberries

1/2 cup almonds, slivered

3 tablespoons lemon juice (for salad) + 1/2 cup lemon juice (for packaged garlic/herb mix marinade)

1/4 cup sugar

1 package Weber Garlic and Herb (all natural ingredients)

Preheat oven to 350 degrees.

Add chicken to a zip lock bag. Mix Weber ingredients with 1/2 cup lemon juice according to instructions (no oil or water needed). Pour over chicken and mix till meat is coated. Zip the bag and place in refrigerator for 30 minutes to one hour. Remove from bag and place on a grill over a cookie sheet and bake for 30 to 40 minutes or until chicken is 165 degrees internal temperature. When chicken is done set aside awhile to cool. Once cool to the touch, cut chicken into 1/2 to 1 inch bite sizes. Set aside.

wet and dry ingredients being mixed together for Herb Chicken and Cranberry Almond Salad

In a large mixing bowl, mix lemon juice and sugar together. Next add cranberries, almonds and mayonnaise, mix till well incorporated.

adding cooked chicken to other ingredients for Herb Chicken and Cranberry Almond Salad

Add diced chicken to bowl and mix in.

close-up Herb Chicken Cranberry and Almond Salad

Turn salad into a serving bowl, plate and serve.

 

What Others are Say About Chicken Salad:

Taming the Flavor of Bitter Greens

Taming the Flavor of Bitter Greens There are literally hundreds of different types of greens that are categorized as bitter greens. They all have flavors that are mild to strong, some are intensely peppery, almost spicy, while a few are slightly sweet.

If you have found yourself staying clear of bitter greens because of the flavors, maybe you should give them another chance, because of the new understanding of their health benefits. Many of these bitter greens have disease-fighting phytochemicals like polyphenols, flavonoids, glucosinolates and betalains.

These phytonutrients can help lower your risk of cancer and cardiovascular disease. Here are some tips for taming the bitter flavor of bitter greens so you can enjoy their healthy benefits.

1. Select young, small leaves, since they tend to be the most tender and milder in flavor.

2. Add a small amount of bitter greens to a dish that has multi-ingredients, like soups, stir-fry’s, casseroles, or salads.

3. The flavor is also tamed by the addition of fat, such as olive oil, avocado oil or butter. Also adding salt from tamri or bacon or sweet flavors from dried or fresh fruit , and including balsamic vinegar.

4. Add a small amount of bitter greens to your smoothies, like bananas, pineapple, berries, as they are good for masking the flavor of bitter greens.

5. Tear the bolder, peppier flavored greens into small pieces and mix them with milder to sweeter leafy greens to liven up salads without being too overpowering.

You may need to acquire a taste for these bitter greens, but with the right preparation you can enjoy them. Even in small amounts, these greens can give big benefits for your body and your palate.

Here are some splendid recipes you could start with to acquire the taste for these healthy foods – bitter greens.

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad with the bitter green Arugula

Chicken Curry with Mango and Spinach Salad...close up

Chicken Curry with Mango and Spinach Salad using the bitter green Spinach

What Others are Saying About Bitter Greens:

Chicken Curry with Mango and Spinach Salad

Chicken Curry with Mango and Spinach Salad

 If you have never had a mango before it can be mind boggling as how to go about removing the flesh from the big seed in the middle.

Mango seed and flesh in a hand

Here is a short video from “mango.org” to demonstrate how to go about cutting up a Mango.

If you can’t find any good fresh mangoes you can buy them chopped and packaged in your frozen section of the market.

Did you know Mangoes help to prevent cancer, lowers bad cholesterol, clears the skin of any problems, eye health, even alkalizes the body.

Preparing Chicken Curry with Mango and Spinach Salad

ingredients-for-Mango-Chicken-Salad

3 tbsp. avocado oil

4 tbsp. curry powder

4 boneless chicken breasts cut in cubes

2 garlic cloves, finely chopped

½ red onion cut into julienne strips

14 fl. oz. coconut milk

2 ripe mangos cut in cubes

1 lb. baby spinach

3 oz. chopped cashews

1 red bell pepper cut into julienne strips

8 cherry tomatoes cut in half

Here’s some health benefits about coconuts:

For thousands of years the Asians have used the oil, water, meat and milk of a coconut to heal coughs, flu, ear aches, tooth aches, skin infections, constipation among many others.

Curry as it contains turmeric is also great for lowering inflammation in the body.

Chicken Curry Preparation

In a large skillet over medium heat, add olive oil and heat about 1 – 2 minutes, then stir in curry powder for 4 minutes.

Next add chicken cubes and cook until meat is oblique, about 7 or 8 minutes.

Next add garlic and mix in well.

mixing-heated-olive-oil-with-curry

Next, add coconut milk and mix in. Place lid over skillet and cook for 8 minutes more.

adding-coconut-milk-to-Mango-Chicken

Salad Preparation

Mix together in a large salad bowl the cashews with the prepared fruit and vegetables.

Next add the lemon juice and olive oil, mix in till well combined.

fresh-produce-ingredients-for-Mango-Wow look at those wonderful colors.

Did you know mango is great for joint health, the red pepper is for heart health?

And the spinach is a great help for detoxing the body.

When you are done mixing the salad ingredients, plate it and spoon on some curried chicken and enjoy.

Chicken Curry with Mango and Spinach Salad...close up

 

What Others are Saying About Curry, Mangoes, and Chicken:

Enhanced by Zemanta

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

This is an easy dinner idea in just 20 minutes. It is one of my “Salad as a Main Course” recipe because of mixing a meat with the leafy greens and other vegetables.

This meal is packed with antioxidants, minerals and vitamins.

This salad contains…

.52 g of protein

.13 g of total fat

.73 g of carbohydrates

.3 g of fiber

.41 g of natural sugars

It is low in salt, high in fiber, and cholesterol-free.

All of this in just one cup of what is in this meal: Arugula. The flavor of Arugula is peppery and  pungent. The salad also includes mint, lemon juice, orange bell pepper and all the rest that is in this fast and simple meal idea…you can’t go wrong with preparing and eating it.

Recipe:

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

3 cups (about 3/4 pound) diced, cooked smoked turkey breast

1 can (15.5 ounces) black beans, rinsed and drained

1 1/2 cups fresh corn kernels

1 cup cherry tomatoes, halved

1 cup diced bell peppers (any colors)

1/2 cup finely chopped red onion

3 cups arugula

Dressing

1/2 cup chopped fresh mint (plus leaves for garnish)

1 tablespoon finely chopped garlic

1/2 cup tomato juice

2 tablespoon fresh lemon juice

1 tablespoon sherry (or balsamic) vinegar

1 tablespoon olive oil

Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.

For more information about how food correlates to a healthy you visit: Health News Library

 

What Others are Saying About Turkey, Salads and Arugula:

Enhanced by Zemanta