 Rosemary (and its 364 ORAC of antioxidants per teaspoon) does double duty as both a food flavoring and a pretty garnish. Photos courtesy of McCormick.
July 2008
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Recipes: Garden Ratatouille With Crispy Rosemary Polenta And Honey-Rosemary Stuffed Pork Chops
At 364 ORAC per teaspoon, rosemary has the lowest antioxidant level of the Seven Super Spices. What it lacks in antioxidant quantity, however, it more than makes up for in versatility. Rosemary complements a wide variety of foods; it’s delicious when stuffed under the skin of roasted chicken, and is perfect with lamb, roasted vegetables and potato dishes of all ilk. It also appears as an ingredient in herbal tea and makes a lovely garnish: try poking a sprig upright into a ramekin of paté or butter, or spear it through a small piece of meat such as lamb chops. Click here to read about all the Super Spices.
Garden Ratatouille with Crispy Rosemary Polenta
The combination of rosemary and oregano offer an antioxidant one-two punch. For variety, serve this quick and nutritious ratatouille with whole wheat pasta instead of the polenta.
Serves 6.
Ingredients
- 2-1/2 teaspoons rosemary leaves, finely crushed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano leaves
- 1/2 teaspoon ground sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 1 small eggplant, peeled and cut into 1/2-inch cubes (4 cups)
- 1 medium zucchini, chopped (2 cups)
- 1 small green bell pepper, chopped (1 cup)
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon sugar
- 1 tablespoon balsamic vinegar
- 1 roll (16 ounces) ready-to-eat polenta, cut into 12 (1/2-inch thick) slices
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Preparation
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Mix rosemary, garlic powder, oregano, sea salt and pepper in small bowl. Set aside.
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Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 5 minutes or until softened. Add zucchini, bell pepper, tomatoes, 2-1/2 teaspoons of the spice mixture and sugar; cook and stir 8 to 10 minutes or until vegetables are tender. Stir in vinegar.
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Meanwhile, brush polenta slices with 2 teaspoons of the olive oil. Sprinkle with remaining spice mixture, pressing lightly to adhere to both sides. Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add polenta slices, several at a time; cook 2 minutes on each side or until lightly browned. Serve ratatouille over polenta slices.
Honey-Rosemary Stuffed Pork Chops
Tart apples, sweet onions and fragrant rosemary make a sophisticated and flavorful stuffing for ordinary pork chops. Serve them with sautéed kale or Swiss chard to complete the meal.
Serves 4.
Ingredients
- 2 tablespoons olive oil, divided
- 1/2 cup chopped red onion
- 1-1/2 cups chopped Granny Smith apples
- 3 tablespoons honey, divided
- 2 tablespoons toasted sliced almonds
- 2 teaspoons rosemary leaves, finely crushed, divided
- 1/2 teaspoon cider vinegar
- 1/2 teaspoon salt, divided
- 1/4 teaspoon garlic powder
- 4 boneless center-cut pork chops, 1-inch thick (about 1 pound)
- 1/4 teaspoon ground black pepper
- 1/2 cup reduced sodium chicken broth
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 Rosemary is delicious in, and makes a great garnish for, a multitude of meals.
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Preparation
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Heat 1 tablespoon of the oil in large skillet on medium heat. Add onion; cook and stir 5 minutes. Add apples; cook and stir 5 minutes longer or until slightly softened.
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Spoon mixture into small bowl. Add 1 tablespoon of the honey, almonds, 1 teaspoon of the rosemary, vinegar, 1/4 teaspoon of the salt and garlic powder; mix well.
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Cut a horizontal slit in center of each pork chop to form a pocket. Spoon 1/4 cup of the apple mixture into each pocket. Secure with toothpicks. Mix remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt and pepper. Coat pork chops evenly on both sides with rosemary mixture.
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Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until browned. Mix broth and remaining 2 tablespoons honey until well blended. Stir into skillet. Cook 5 minutes longer or until pork is desired doneness. Remove pork chops from skillet; keep warm. Cook mixture in skillet 3 minutes longer or until reduced by half. Remove toothpicks from pork chops. Serve pork with sauce mixture.
Recipes and photos © 2008 McCormick. All rights reserved. Other material
Lifestyle Direct, Inc. All rights reserved.
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