Category : Cooking

Burgers Burger Recipe Low Fat Burger Recipe Healthy Food Cheeseburgers Grilling

In this day and age, we’re seeing more people watching their fat intake for more reasons than ever before. Some of us are cutting back thanks to doctor’s warnings and others may simply not be happy with the way their favorite jeans are fitting these days. However, wanting to reduce the fat content in our meals and actually setting aside some of our favorite comfort foods for good are two different matters.

There are few foods as well-loved and widely enjoyed as the hamburger and it’s only natural to assume that cutting back on fat means saying good-bye to burgers forever. However, the truth is that a burger can be delicious and low in fat all at once. The following is an ultra-flavorful, low-fat burger recipe that has been filling bellies and pleasing crowds at my house for a while now. Try it for yourself and find out how delicious a low-fat diet can really be when you get a little creative!

The key is to substitute fatty beef for healthful ground turkey while making sure to infuse every bite with flavor and moisture through the use of simple, smart ingredients.

1 lb ground turkey 

1 tablespoon Worcestershire sauce

1/3 cup sweet onion (minced)

1 medium-sized jalapeno pepper (minced)

2 garlic cloves (crushed and minced)

1/3 cup seasoned bread crumbs

A pinch or two of salt

Combine all ingredients in a large bowl and mix thoroughly using your hands and fingers. Then form into uniform patties of your preferred size and set aside. These make great full-sized burgers, but at my house, we love them best as appetizer-sized sliders.

These burgers are also perfectly delicious pan-fried on a cold day, but they’re honestly at their best when grilled outdoors over an open flame. Top with low-fat Swiss or provolone cheese if you’re a cheeseburger fan and garnish with fresh baby greens or spinach and thinly sliced sweet onions. Your family will flip… and trust me when I say they will never guess that they’re eating low-fat burgers. Enjoy!

Reference:
1. Healthy Burger Recipes – EatingWell
2. Healthy Grilled Burgers – Cooking Light


Blood Themed Cocktails

A Halloween party calls for a creepy cocktail or two. If you need a great “blood” cocktail that tastes great and looks just gross enough to work, here are a few blood-themed Halloween cocktail ideas that will make your party rock! 

-Bloody-tini-
This is an elegant and mature drink that combines gourmet flavors with a beautiful presentation…and yet still has that squicky blood color that makes it perfect for an adult Halloween party.

Ingredients:
2 measures acai vodka
1 measure acai juice
1/2 measure fresh lime juice
Fresh chilled champagne
Wedge of lime, for garnish

Directions:

1. Fill a cocktail shaker with ice cubes. Pour in the acai vodka, acai juice, and fresh lime juice, then shake the mixture vigorously until it is well frosted.  

2. Strain the drink into a chilled cocktail or martini glass, then top off with chilled champagne. 

3. Garnish with a fresh wedge of lime to serve.

-Bloody Rum Punch-
If you like sangria, you will love this variation on the old classic. This is a great punch recipe to serve a whole crowd!

Ingredients: 
1 bottle (750 ml) rum
1/2 bottle red wine
6 oz. fresh lime juice
6 oz. triple sec
6 oz. simple syrup
2 limes, sliced into thin wheels
2 blood oranges, sliced into thin wheels

Directions:

1. Combine all ingredients in a punch bowl.

2. Refrigerate the mixture for two hours before serving. 

3. Serve drinks over ice. 

-Vampire Kiss Martini-
This sexy cocktail is great for those who are fans of vampires!

Ingredients: 
1 1/2 measures vodka
3/4 measure Chambord
1 1/2 measures champagne
Red sugar, for garnish

Directions:

1. Chill a cocktail glass.

2. Rim the glass using the red sugar.

3.  Pour the vodka and half of the Chambord into the glass. 

4. Top the drink with the champagne.

5. Over the back of a spoon, pour the rest of the Chambord into the drink so that it floats on top. 

-Pama-tini-
A pomegranate martini looks gorgeously sinister and tastes amazing!

Ingredients:
1 1/2 measures vodka
1 measure Pama
1/2 measure sweet vermouth

Directions:

1. Chill a martini glass. 

2. Fill a shaker with ice. Pour in the vodka, Pama, and sweet vermouth, then shake vigorously until it is well frosted. 

2.  Strain the drink from the shaker into the chilled martini glass. 

Reference:
1. 23 Halloween Cocktail Recipes | Entertaining Ideas & Party Themes …
2. 15 Spooky Halloween Cocktails – Best Halloween Drink Recipes for …


Brewing and buying tips for the perfect small drip coffee maker

There is nothing like the convenience of brewing coffee at home. Although if brewing a large pot of coffee is more than you need, then purchasing a small drip coffee maker might be ideal. Following are a few tips for buying a small drip coffee maker for your kitchen.

Space

One reason for buying a small drip coffee maker is to reduce the space required for a full-size coffee maker. if that is a priority, it will be important to select a coffee maker that doesn’t take up too much room on the counter or in the cupboards.  Coffee makers that make individual cups tend to be a little bigger than the 4-cup brewers.

Bells and whistles

If you’re looking for a coffee maker with various bells and whistles like timing features and styles of brewing, etc., the four-cup drip coffee makers usually don’t offer those fancy features. They tend to be simple on-off switches. Ones that make individual cups of coffee tend to have a few other features, but most are made instantly without timers.

Type of carafe

The standard four-cup brewer has a glass carafe, while single cup coffee makers may come with stainless steel to-go cups or no carafe at all. Those without a carafe or cup, brew right into the user’s personal cup.

To-go or to stay home

If you only want a coffee maker for home use, the small four-cup brewer is ideal. If you commute to your job, the individual brewer is a better purchase.

Filters

Another factor to keep in mind is the filter. Some brewers will require paper filters, while others will come with a washable filter. Still others come with small individual portioned coffee pods. The coffee pods are more expensive, but will reduce the mess. 

Cost

For an inexpensive cup of coffee, the four-cup brewer wins hands down. These coffee pots can be purchased for less than $20 and use a basic filter and ordinary ground coffee. The ongoing costs for this type of appliance are less expensive too.

Purchasing the individual brewing coffee makers will cost more for the original purchase of the machine as well as the manufacturer’s coffee pods that fit the machine.

Cleanup

If reducing clean-up is your objective, the individual cup brewers are the best choice.  The glass carafe and filter holder as well as the dumping of grounds makes the four-cup brewer require more cleaning. The individual cup brewers allow you to simply throw the pod away and then wash the cup, which may or may not be dishwasher safe.

There are many options for purchasing a small drip coffee maker. Select one that meets your lifestyle and price range.

Reference:
1. Best Coffee Maker Buying Guide – Consumer Reports
2. The Ultimate Buyers Guide for Drip Coffee Makers – Let's Drip Some …


Big Desserts how to please a Crowd

This just might be that perfect Valentine’s Day dessert! Chocolate Lovers’ Delight, better known as Better Than Sex Cake is absolutely amazing. A friend of mine gave me this recipe a few years ago and it has been a hit every time I have make it. Start off with one German chocolate cake mix, one can of sweetened condensed milk, one jar hot fudge (ice cream topping), 8 oz cool whip and a bag of Heath candy bar pieces. Preheat oven according to the cake mix directions. You may want to use some cooking spray depending on how your cooking pans normally cook baked items. Mix cake according to the box directions. Bake the cake according to cooking directions. When the cake is still warm, not directly after taken out of oven, poke holes all over cake with a fork or a spatula. After that, pour sweetened condensed milk over cake being sure to get all of the corners. Let the cake cool for a while. (If you try to put the fudge topping on before the cake is cooled, the top of the cake will crumble and it will be harder to spread the topping.) Then put on the hot fudge topping being sure to spread it evenly and also be sure to cover the corners. At this time put the cake in the refrigerator for at least 15 – 20 minutes to set. If you keep it in longer that is okay. It will just make it easier to do the next step. Take out of the refrigerator and put on cool whip. Putting the cool whip on evenly will make for a better looking cake. The final step is to put of the Heath candy topping. Put this last ingredient on according to your liking, if you like it a lot you can go heavy with the candy and if you don’t like it just put on a little. You can also use Reeses Pieces, Kitkats, etc. You can use your favorite candy, I have just found that Heath bars look yummy with the chocolate and toffee. Refrigerate your cake until its time to eat it. I think it tastes better after it has been chilled for awhile. Most of the time I will make this cake the day before. It has always been a real crowd pleaser any place that I have taken it. I hope that you enjoy it as much as they did!

*This recipe can also be made with caramel in place of the jar of hot fudge topping.

Reference:
1. 25 Potluck Desserts to Feed a Crowd | Taste of Home
2. Potluck Desserts | Martha Stewart


A new Twist on Salad and a Sandwich too

Low calorie recipes, they almost make you shudder in distaste, but have no fear there are still delicious low calorie meals out there.  Here is one that puts a new twist on both the healthy salad and the more filling sandwich.  Best of all you can find these ingredients at any grocery store!

Salad Roll: (1 serving)

1 slice of whole wheat flatbread 1 large leaf of Romaine Lettuce 1 large leaf of Green Lettuce 1 large leaf of Red Leaf Lettuce Handful of baby spinach leaves 1-2 TBS of Low Fat Mayo, Miracle Whip, or your Favorite Salad Low Fat Dressing A small red onion LunchDeli Meat (On the roll in question Sara Lee’s Crushed Pepper Turkey Breast and Oven Roasted Chicken – 3 shaved slices of each were used) A dab of mustard 1 slice Low Fat Pepper Jack (or other desired flavor cheese)

Preparation:

Rinse lettuce and set aside to dry. Peel 1 small red onion and cut the desired amount for the Salad Roll into slivered pieces. Take 1 slice of whole wheat flatbread and spread 1-2 TBS of Mayo (Miracle Whip, Salad Dressing, Etc). Tear lettuce leaves in half, and place half at each end of the flatbread. Half of the spinach leaves and again place at each end of the flatbread. Place deli meat in the center of the flatbread. Half up cheese slice and place it in the middle on the meat so that it runs parallel to the lettuce. Add mustard to taste, to the middle on top of the cheese. Top with onion slivers. Starting at either end begin to roll the flatbread until it is completely rolled.  If desired you can toast or microwave.

You can use virtually any vegetables you’d like.  Use meat, no meat, cheese, no cheese; the possibilities are endless.  In addition, the whole wheat flat bread which you will see is generous in size is only 90 calories and by the time you finish loading it with those wonderful vegetables it’s about as big as a sub from Subway.  So you will definitely get full, and it gives you a break from plain Jane salad all the time. 

Enjoy!

Reference:
1. Put A New Twist on Old-School Sandwich Favorites
2. An Egg Salad Sandwich, Eight Ways | The Kitchn


Become a Coupon Savvy Shopper

I’ve always tried to be quite frugal with money, but coupon clipping was something that I didn’t even think about considering until just a few months ago. I always though coupons really weren’t anything more than encouragements for me to buy things that I didn’t need anyway. I realized that I spend a certain amount of money each month, and that using coupons and buying what’s on sale gave me more food for my money, and gave me a wider variety of food to try rather than just the usual frozen dinners. Here are some great ways that you can make the best use of your coupons without going overboard.

Visit The Grocery Store’s Website Before you go to the grocery store, take a quick visit to the company’s websites. A lot of the major ones such as HyVee have great coupon sections on their website. You can print them out and take them to the store and save a few dollars here and there without ever even having to pickup a newspaper.

Google for Coupons If there’s one item that you buy a lot of, take a few minutes and search the internet for coupons. For example, I can’t get enough of Lean Cuisine’s Chicken Panini. Those things are delicious. I found a couple of coupons online for them and saved a few bucks. If you have babies, you’ll save a lot of money on diapers if you look for coupons through their websites.

Pickup a Copy of the Sunday Paper Chances are there’s a major Sunday newspaper that you can pickup which will all come with circulars for all of the local grocery stores. Usually they come with a very good set of coupons, you’ll save more than the price of the newspaper that’s for sure!

Double and Triple Coupon Days Chances are there’s one or two grocery store’s nearby that occasionally have a special day where you can use two or three coupons instead of just the one. So instead of getting $1.00 off the item, you can get $2.00 or $3.00 off! This can get you some really good deals. Ask your favorite grocery store if they have double or triple coupon days and buy your groceries on those days. Sometimes you’ll even get stuff for free, and who doesn’t like free food?

Multiple Coupons If there are any really great coupons you find online, print out two or three of them and make the most of them. If you find a great coupon for a frozen dinner that you can’t live without, buy out the store when its on sale with all the coupons you have and save use them throughout the next few months.

eBay for Coupons Sometimes you can get really good coupons on eBay for much less than the amount of money you save. When eBay was doing monopoly, I got 5 breakfast sandwiches which are normally $3.20 for me for less than $1.00 each. I can’t get enough of those bacon, egg, and cheese bagels, even though they’re quite expensive.

Doing these things don’t take a whole lot of time, and it’ll certainly save you quite a bit on a weekly basis for your groceries. It might be a little bit of work, but hey, free money is free money.

Reference:
1. Beginners Guide About Free Coupons from The Krazy Coupon Lady
2. Mighty Mommy : 9 Ways to Become Coupon Savvy :: Quick and Dirty …


An Excellent Indian Restaurant in West Sussex

Memories of India is situated a few miles west of Chichester on the main A259 road. It seems to be a rather strange location, about a mile from the village of Bosham. It is, however, very close to Bosham railway station and is also on the route of the 700 Stagecoach bus that runs between Portsmouth and Brighton.

The long, narrow seating area to the left of the entrance is one of several. With its fitted carpet and festooned fabric on the ceiling, the interior seems quite stylish. Tablecloths and napkins are linen, and the chairs have upholstered seating with slightly curved wooden backrests. Between this area and the bar is a low table with easy chairs for customers waiting for takeaway orders. Just in front of the bar stands a delightful wooden statue of an elephant.

When you are seated the waiter is very quick off the mark to put the napkin on your lap for you. A candle is lit and menus are brought. Memories of India has a good choice of starters, ranging from Onion Bhaji (£3.75) through Sheek Kebab (£4.50) to King Prawn Butterfly (£6.95). The main menu takes off with an extensive selection entitled Tandoori Cuisine and Chef’s Recommendations. These include Tandoori Chicken, Chicken Tikka and Chicken Jalfrezi, all at £8.95; Garlic Chilli Lamb or Lamb Karai, both £9.25; or Jingha Charga, a king prawn dish, at £13.95. Biryani dishes are priced between £7.50 and £12.95, and there is a selection of meat and chicken dishes such as Korma, Dhansak and Vindaloo, all at £6.95. The four choices of Balti, three Goan and four Hash (duck) dishes range in price from £11.25 to £12.95. Vegetarians have fifteen dishes to choose from, including Sabzi Massala at £5.75, Sabzi Bahar at £6.25 and Sabzi Suganda at £6.95. The seafood dishes are all based on prawns, for example Chingri Madras at £7.75 and Jhinga Bhuna at £11.95. One of the most unusual sections on the menu is the Fish Specialities, where you will find five choices, including Ayre Jalfrezi at £12.95 and Meen Molee (coconut sea bass curry) at £13.95.

Vegetable side dishes are all priced £3.95 and include Vegetable Curry, Fresh Mushroom Bhaji, Bombay Aloo and Chana Massala. There is a choice of eight Indian Breads, such as Chapathi at £1.75.  Rice, Papadams and Banana Sambol are listed under Sundries; Kashmiri Rice with fruits is £3.95.

Meen Molee is an unusual dish to find on a restaurant menu and is definitely worth trying if you are a fish lover. It is a recipe from Kerala that uses fresh coconut, onions, garlic and chilli to make the sea bass curry. The fish at Memories of India is specially flown in from Bengal. The Meen Molee comes on a huge oval-shaped plate and consists of three good-sized pieces of sea bass fillet with plenty of sauce. It is certainly something special – beautifully cooked sea bass in a sauce with delicate flavours. Perhaps not a dish for those who like very hot, spicy curries, but something unusual for anyone who loves fish and subtle flavours. The Kashmiri Rice is also very impressive; it contains a lot of lychee pieces and one or two pieces of pineapple as well. The Chicken Pasanda is  served in a small but deep bowl, with flaked almonds on the surface. The pieces of chicken are extremely tender, and the sauce is mild and creamy without being too rich. Again, this is not a dish for those who want a fiery curry when they visit an Indian restaurant. 

Memories of India offers a selection of fruit, sweets and liqueur coffees at £1.75, which sounds very reasonable. There is also coffee with cream at £1.50.

Sealed hot towels are brought after you finish eating, and chocolate mints come with the bill. The service is efficient and very polite. One or two of the waiters are not over-confident with their English, but that is perhaps a minor criticism. 

The music played is a mixture of Western and Oriental songs, as though the restaurant is trying to please everyone a little. It is not so loud as to make conversation difficult. 

There is just one ladies’ and one gents’ toilet, although there is a disabled toilet as well. The ladies’ is very clean and well appointed, with a washbasin, hand-drier and two mirrors. All the toilets are on the ground floor and are easily accessible.

During late afternoon and early evening, there is a steady stream of takeaway customers but few people eating in. A look at the takeaway menu shows that prices are considerably lower, but the food is of such a high standard that the eat-in prices are still excellent value. There used to be an Indian restaurant called the Tiffin Room in Southsea that was the best in the area; unfortunately it closed down more than a year ago. The cuisine at Memories of India, however, equals that of the Tiffin Room, and the restaurant itself is more stylish. It may sound as though it is in an out-of-the-way location, but it is actually within easy reach of Chichester, Emsworth or Havant. By car the journey from Portsmouth would not be a long one. For those who love Indian food and are in the area, Memories of India is definitely worth a visit.

Opening times: Monday to Thursday 12 noon – 2pm and 5.30pm – 12 midnight;

Friday to Sunday 12 noon – 12 midnight, including bank holidays; on Sunday there is a buffet from 12 noon to 4.30pm.

Memories of India

Main Road (A259)

Bosham Roundabout

Near Chichester

West Sussex

PO18 8PG

Tel. 01243 572234/575016

www.memoriesofindiabosham.co.uk

Reference:
1. The 10 Best Indian Restaurants in West Sussex – TripAdvisor
2. The 10 Best Indian Restaurants in Worthing – TripAdvisor


How to Fix a Dinner that’s Burnt when you have Guests

How to fix a dinner that’s burnt when you have guests – well this is something that we should all learn how to do because it can happen to anyone.

You may even be quite a good cook and usually capable of arranging a fantastic meal for your whole family while talking on the phone at the same time but it is so normal to get a little more nervous when it comes to cooking for guests. They are not used to your cooking and you are obviously going to try and impress them a little and above all want them to eat well. So all of these extra desires will add to your being slightly more nervous than usual.

Trying to cook too many dishes at the same time, laying the table with your best table cloth and cutlery, dusting, passing the Hoover over the rugs or carpets, arranging some flowers, cleaning the windows not to mention all the beauty treatments that you will want to give to yourself, will all add to a higher chance of burning the dinner.  It’s just a lot more things involved than when you just produce the normal meal for the family!

But anyway, there’s no good crying over spilled milk as they say and never said in a better context as now! So while you are laying the table in the dining room, knowing that the roast pork in the oven only needed just a tiny bit more time, the worst happens and you get carried away by trying to do fancy napkin arrangements and damn it when you get back to the kitchen to your utter dismay and shock the pork is completely burnt and black all over! (By the way this meat could also have been a roast lamb or roast beef)

Take a deep breath and keep calm because there is always a solution to every problem but if we get our knickers in a twist we will be too nervous to see it.

The first thing that has to be done is to remove all of the burnt crust on the outside with the use of a sharp carving knife and fork, or if you have one, a fine electric meat slicer. Then cut the rest of the meat into small cubes.

You will unfortunately find that the meat looks quite dry and so in a deep casserole pot you need to get some chopped onions, a little crushed garlic and red peppers frying until they are soft and the onions transparent. Now add 2 spoons of Madras Curry powder and some sultanas and mix everything well together.

Add the diced pork to the casserole pot adding enough chicken stock to cover and let it all simmer until just before serving time.

You will find that whilst the pork is simmering in the juices of the stock, onions and curry paste that it will regain some moisture, eliminate any last tell tale signs of having gotten burnt and now taste of curry – slight change of menu that’s all.


How to fix a burnt dinner

Entertaining guests is a fun and challenging task. The most important aspect of ensuring guests are happy, is by serving good food. A lot of preparation goes into planning the perfect meal; however, there are occasions when all may not go to plan, and dinner can burn. It is easily done, and it can cause chaos and panic. It is nerve-wracking to discover that the food has become overcooked, yet in some instances, all may not be lost.

Here are some quick fixes to save dinner:

Hide the evidence

Guests will be none the wiser if dinner is burnt, as they will be busy chatting and having fun. Ensure that the window is flung open immediately to eradicate any unpleasant burnt smells. Light a couple of scented candles, as they can mask the smell and leave a pleasant fragrance in the room. Place any burnt cookware out of sight, and once you have removed all of the incriminating evidence, you can set about saving dinner. Remain calm and think fast, as dinner can still be a success.

Be prepared

Entertaining guests can be a demanding task, so always be prepared for every event, especially where food is concerned. Have light refreshments and nibbles on standby for situations that are unexpected. If dinner should become burnt, then serve a few light nibbles, which will give time to get dinner fixed. Smile innocently as you present nibbles and refreshments, and use this time to fix any disasters. Have plenty of supplies in the pantry that can help save burnt food. Seasoning, sauces, herbs and garnishes can be a savior in times where food has become a little charred. However, have a backup plan, in case dinner cannot be salvaged.

All is not lost

In some instances, certain foods can be saved if you act quickly. Foods such as meat can easily be fixed, by simply cutting away the offending burnt outer layer. If the meat has dried out, then pour over some of the pan juices. This can still look presentable, as once it is served up and arranged on the plate with gravy or sauce, then it won’t be noticeable. If food is burnt around the edges then a bit of careful trimming can remove the burnt parts, leaving the rest which can be served and some careful creativity can be used here to make it look appetizing. Use pantry supplies to fix the meal; a nice garnish or dressing can make all the difference in these situations.

Save what you can

Certain foods that cannot be carved may still be saved. If you have a pan of food on the stove that has started to burn, act quickly. Remove the pan from the heat, and don’t stir the food. Take a clean pan and spoon the top layer of food into the fresh pan, leaving behind the burnt remains. Sample the food to ensure that no burnt taste is evident, and if it still tastes good, then it can be used. If it seems that there won’t be enough, bulk the meal out by adding thickening agents or ingredients to complement the dish. If part of the meal is burnt, then improvise and change the meal slightly.

Start from scratch

Unfortunately, some things just can’t be fixed. If dinner is burnt to a crisp and is beyond repair, it is time to start from scratch. Have a second dish planned that can be put together quickly. Providing you have a well-stocked pantry, you can easily put a simple meal together. Pasta is great for making simple dishes, it cooks quickly and is versatile. Just add in a few ingredients, or a prepared sauce and you will have a simple dish to serve. There are many quick fix meals that can be easily prepared; they may not be as exciting as the first option, but dinner will still be enjoyed by all.

It can be easy to burn food when there is a lot to prepare, but quick thinking and a well-stocked pantry can help save dinner, and the occasion can still be a success.


Herb Cooking

The world of herbs: The wonderful world of herbs is at your fingertips since most of them can be grown on your window sill year round. A leaf or two from a basil or sage plant, a few sprigs of parsley, a nasturtium leaf, a few blades of chives, can add a dash of flavor to most dishes. Not all of these at once, of course, but each do have their own special place in your kitchen. Taken separately they tell different tales:

Alliums:

This genus of herbs is onions, chives, garlic, leeks and many more. Believe it or not, the lily group is the family of the clan. Each has their own distinct flavor but they share common characteristics. In this case the flavor they share is not so much that strong onion flavor but their growing pattern. All seven hundred varieties grow from bulbs. Another common thing about bulbs in general is that they are “fleshy leaves that grow underground and surround the stem.” That is not common knowledge and is probably known only by the most avid gardeners and botanists. Yet, now that I know I will henceforth look at an onion differently. Furthering that food for thought, even though it is a lowly onion, I now see that the reason onions are keepers is that their food storage, the leaves that form the bulb, was designed that way. A very clever idea. Who, except the master planner could have planned this so well?

Basil:

Botanically listed as Ocinum Basilcum, basil, of the family Lamiaceia, is a wonderfully fragrant herb that is popular with cooks. It is known to practically everyone. It is easy to grow, although delicate needing to be protected from cold. Its uses are many in the food industry as well as in fragrance factories. Just sniffing it is a treat. The fresh variety is preferred over the dried but both work well in the kitchen.

Dill:

Dill or Anethum genus belongs to the carrot family. Anethum graveolens is the botanical name, dill is the common name. Whatever its name it is a mouth puckering herb with a sour taste. Its association with carrots is not in the taste but in the shape of the feathery leaves and its overall above ground growth. Its most popular use, other than in pickling, is as a salad ingredient. Parsley: Parsley is an old herb but is modern as a kitchen herb. It is so common it’s almost overlooked and often not treated more than a weed. As to the shape of the leaf, there are flat leaved parsley and curly leaved parsley and a third one that is not as commonly used, Humburg parsley. Its tuberous roots are used in soups. Its leaves are considered too strong for salads and for cooking. Petroselinum, the botanical name for parsley is so named because it was found growing among the hilly rock-strewn areas of Ancient Greece. Legends about it abound; having claims both to medicine and to religion. Symbolically, it represents birth and renewal during Passover to the Jews. From Italy, its native habitat, it has spread all over the world.