Instead of Fat Try… Traditional Spice Partners
August 19, 2015
Here are some spices that form excellent partnerships with specific foods. Choose one or more of the following spices to go with the suggested foods:
All Spice: lean meats, stews, tomatoes, peaches, applesauce, cranberry sauce
Almond Extract: puddings, fruit
Basil: fish, lamb, lean meats, stews, salads, soups, sauces
Bay Leaves: lean meats, stews, poultry, soups, tomatoes
Caraway Seeds: lean meats, stews, soups, salads, breads, cabbage, asparagus, noodles, potatoes
Chives: salads, soups, sauces, lean meats, vegetables
Cinnamon: fruits, breads, pie crusts
Curry Powder: lean meats, tomatoes, mayonnaise
Dill: fish, soups, tomatoes, vegetables
Garlic: lean meats, fish, soups, salads, vegetables, tomatoes, potatoes
Lemon Juice: lean meats, fish, salads, vegetables
Marjoram: lean meats, lamb, rice, salads
Mustard (dry): lean meats, vegetables, mayonnaiseNutmeg: fruits, potatoes, chicken, puddings
Onion Powder: lean meats, stews, vegetables, salads, soups
Paprika: lean meats, fish, soups, salads, vegetables
Parsley: lean meats, fish, soups, salads, vegetables
Peppermint Extract: puddings, fruits
Pimento: salads, vegetables, casseroles
Rosemary: chicken, lean meats, stuffing, potatoes, peas, lima beans
Sage: lean meats, tomatoes, green beans, onions, pork
Thyme: lean meats, soups, onions, salads
Turmeric: lean meats, fish, rice
Spicy Tips:
- Use herbs and spices sparingly—a little goes a long way. Start with 1/8-1/4 tsp and adjust accordingly.
- Remember dried herbs and spices have more concentrated flavor than fresh ones. Use fresh to dry herbs in a 4:1 ratio.
- Add herbs and spices to cold dips, dressings, and marinades several hours before to allow flavors to blend. Add spices to hot dishes before cooking.
Cholesterol Management , Herbs and Herbal Supplements , Meal and Menu Planning, Weight Management