Everything’s better with Parsley on it

Parsley“Remember the parsley,” Stephen said as I got out the eggs to make scrambled eggs for supper.

I nodded and smiled. “I have some in the ‘Fridge, already cut up.”

He smiled back. “Everything’s better with parsley on it. I love the way it tastes.”

“You’re right,” I said. “And that sounds like a good title for my next column. I put a little coconut oil for the sausages in a small frying pan, broke the eggs into a bowl, and beat them up. I’m always happy to use it in any recipe because in addition to tasting good, parsley is very good for you.

I’ve read and researched many recipes for scrambled eggs; they all suggest adding a small amount of liquid before cooking. I no longer do. A friend of ours once made us scrambled eggs and they were excellent. I asked him his recipe. “Lots of butter in the pan and nothing in the eggs,” he told me. I had for years made them using water, a couple of tablespoons or so depending on how many eggs–advice from a French friend. Before that I used milk, and even tomato juice. Now I prefer the eggs by themselves, especially the cage free ones with a chunk of butter.

I got out the container of chopped parsley from the ‘Fridge and added some to the eggs. When I lecture on herbs I often speak about how healthy parsley is for you. It has lots of vitamin A and C, iron and many other minerals. It is a mild diuretic, and also is good for the liver. I make a parsley tonic by soaking fresh parsley in cold water in the ‘Fridge for twenty-four hours, overnight. Then I pour it off and drink it during the next 24, while making a new batch. It is both refreshing and energizing, without a caffeine high. Helps with joint pain too. I reuse the parsley a couple of times, then snip it into soup.

I put a chunk of butter—about a tablespoon per egg into the warming frying pan and waited for it to melt over moderate heat. Then I poured in the parsleyed eggs and turned them a couple of times. The sausages were ready as were the salad and the toasted gluten free English muffins. What a tasty supper!

Many chew parsley for sweeter breath after a meal, especially one with garlic, giving themselves a health boost as well. The list of benefits to be gained from consuming parsley are numerous. It is a mild diuretic, however any potassium lost is replaced by it. Calcium and iron are two more beneficial ingredients. When you brew it cold as I do, none of the vitamins are lost to heat, and you get all the benefits of both vitamins and minerals. It is used by herbalists to help remove gall stones and kidney stones. Hippocrates said, “Let your food be your medicine and your medicine your food. Parsley is both. In ancient Greece, athletes wore wreaths made from it to signify their strength and endurance. Parsley is a real winner.

 

 

Are you a parsley lover? Write me and tell me how you like it. I love hearing from my readers. Suggestions and comments are welcome.

Simple, Quick Summer Recipes

A Salad 1

 

I do love to cook, however my enthusiasm tends to dwindle somewhat in warm weather. I confess I am always glad to see the cooler weather of fall roll around. In hot weather I work to make healthy meals that will tempt summer appetites as well as help me stay out of the kitchen for any length of time. Salads are always a good choice, however variety is the key to tempting lackadaisical summer appetites.

Condiments that can be used as appetizers or mixed into other ingredients to make dips are high on my list. I am happy too that the following parsley pesto has so much healthy food value. However, be sure to wash the parsley well, otherwise your pesto could be gritty. I didn’t once and was embarrassed once when I tasted it at a neighborhood potluck party. Parsley is a breath freshener, so ignore the quantity of raw garlic, said to help preserve youth.

Some years ago I invented a parsley pesto. I called it Garlic Whammo. It is an excellent condiment, can be used to enhance the flavor of any recipe you wish to perk up. All of the ingredients: garlic, parsley , olive oil and green peppers are full of vitamins, minerals, and anti cancer nutrients. Simple to make in the food processor, it keeps well in the refrigerator. You can vary the amount of garlic and also rest assured that the large amount of parsley will prevent a strong garlic presence on the breath.

Ingredients: 2 cups Parsley, large stems removed, packed into a one pint measuring cup, 1/3 cup extra virgin olive oil, 1/2 cup roughly chopped green pepper, 5 to 10 medium sized cloves garlic, pinch of salt. Place ingredients in food processor and whirl until they resemble a green paste with flecks of white. For best results, stop the food processor once or twice and push the mixture together. Chill and serve any number of ways: on crackers or cut up vegetables, mixed into cottage cheese or any vegetable dip, in scrambled eggs, or to enhance any stir fry.

Parsley Pea Salad: This recipe was invented when I accidentally left the frozen peas out on the counter and needed to use them quickly. It has proved to be very popular and is especially good with salmon salad. Ingredients: 3 cups thawed frozen (petite or regular) peas. (Do not cook) 1/3 to ½ cup snipped parsley, 2 Tbs finely chopped sweet onion, 1/3 to ½ cup good mayonnaise (Don’t use low fat or light style) 3 Tablespoons Dijon or other good mustard, 1½ tablespoons or more horseradish sauce, salt and pepper to taste. Mix ingredients and chill until needed.

Salmon Salad: This is a summer staple in our house. Usually I cook twice as much salmon as I need and reserve half for later. Amounts really depend on how much you have to work with. For a half pound of salmon, I suggest ¼ to ½ cup good mayonnaise, (to taste) ¼ to ½ cup chopped sweet onion, ¼ to ½ cup chopped green celery, 2 Tbs or so snipped parsley, 2 Tbs capers, salt and pepper to taste. Mix all ingredients well with a fork until salmon is well integrated with ingredients and chill until ready to serve.