"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Reply
 
Thread Tools Display Modes
 
Old 05-16-2010, 06:02 PM   #11
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
We love parsley,freeze,baby arugala, cilantro, finely sliced red onion, sweet juicy tomatoes and avocado with a tangy dressing,red wine vinegar,evoo,salt and pepper, I make sure the vinegar is a bigger portion so that it gives an eye wink when you take a bite. If you don't care for a lot of tang cut down on the vinegar. Warm buttered Franch or Italian bread is a must.
kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 05-16-2010, 06:07 PM   #12
Head Chef
 
Mimizkitchen's Avatar
 
Join Date: Apr 2010
Location: Florida
Posts: 1,607
Quote:
Originally Posted by kadesma View Post
We love parsley,freeze,baby arugala, cilantro, finely sliced red onion, sweet juicy tomatoes and avocado with a tangy dressing,red wine vinegar,evoo,salt and pepper, I make sure the vinegar is a bigger portion so that it gives an eye wink when you take a bite. If you don't care for a lot of tang cut down on the vinegar. Warm buttered Franch or Italian bread is a must.
kadesma
Kades you should try a nine herb salad, choose nine (I don't know why nine) of your favorite herbs, chop and toss with oil, vinegar, S&P... It's such a refreshing salad...
__________________

__________________
A woman is like a tea bag, you never no how strong she is until you put her in hot water...
Mimizkitchen is offline   Reply With Quote
Old 05-16-2010, 10:12 PM   #13
Senior Cook
 
Join Date: Aug 2006
Posts: 395
Quote:
Originally Posted by Kayelle View Post
Dang, what great ideas!! Putting parsley on my shopping list till the stuff in the garden does it's thing!!
too bad we are half way across the country from each other, or id give u half of mine :)
__________________
Jessica
jessicacarr is offline   Reply With Quote
Old 05-16-2010, 10:19 PM   #14
Senior Cook
 
Join Date: Aug 2006
Posts: 395
Quote:
Originally Posted by KathleenA View Post
I made this as a side dish at Easter for roasted lamb. It was just delicious and could honestly be a meal on its own. It was super easy to make and used a lot of parsley.

Zoe’s Green Beans (Fasolakia tis Zoes) - Greek Recipes

~Kathleen

kathleen...that final pic looks so guuud. i will be making this in the near enough future! thanks for spreading the word on this recipe :)
__________________
Jessica
jessicacarr is offline   Reply With Quote
Old 05-16-2010, 10:30 PM   #15
Senior Cook
 
Join Date: Aug 2006
Posts: 395
Quote:
Originally Posted by Mimizkitchen View Post
Jessica chimichurri would also be nice and a different spin on a sauce for meats... It has red wine vinegar, and red pepper flakes in it, but is a wonderful condiment... Try it you'll like it...
mimi
get owwwtta here with that chimichurri suggestion! boy did you make a good call on sharing that with me. that is SO something i would try!

there are SO many good responses that i will definately have this parsley used up by tomorrow or day after at the latest! yall r great!!!
__________________
Jessica
jessicacarr is offline   Reply With Quote
Old 05-17-2010, 05:09 PM   #16
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by Mimizkitchen View Post
Kades you should try a nine herb salad, choose nine (I don't know why nine) of your favorite herbs, chop and toss with oil, vinegar, S&P... It's such a refreshing salad...
Hi mimi,
I will be trying your idea this Sunday. We are going to make some sandwiches and I needed a salad idea to go with. Sandwiches will be a thin baguette sliced the long way,then brush the inside with a mixture of Dijon,stone ground mustard,red wine vinegar,evoo, chopped Tarragon,parsley, to assevble the sammie brush on the vinegar mixture then put on slices of St Albany cheese, then sauted sliced mushroom, some carmalized onions and roasted red pepprs. CLose the sammie and put in oven. I plan to use a light weight and when done serve with the herb salad
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 05-17-2010, 06:29 PM   #17
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I chop it up by hand or in the food processor, depending on how much I have, and freeze it in a ziplock bag. Then I just break a little piece of as I need it, and it tastes just as fresh as it did before.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-18-2010, 05:28 AM   #18
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
can't believe I forgot about Tabouleh. Nice refreshing treat especially for summer while tomatoes are in season. In case you are not familiar, it's a salad using burghul (you can use couscous if that's easier for you too), chopped tomatoes, parsley + a little of another herb, like mint, dill or fresh coriander, and spring onion, seasoned with lemon, good olive oil and s&p. A whole bunch or even more of parsley goes into this salad, a tasty way to use up some extra parsley.
__________________
urmaniac13 is offline   Reply With Quote
Old 05-18-2010, 01:24 PM   #19
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Quote:
Originally Posted by jessicacarr View Post
any ideas on how to use up a few bunches of flat leaf parsley b4 it goes bad?
Why should it go bad? Clean them, dry them, chop them, use them for a long time.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-24-2010, 06:00 PM   #20
Cook
 
x7anooonah's Avatar
 
Join Date: Jan 2009
Location: Saudi Arabia
Posts: 63
I agree parsley does not do as well dry as fresh. Luckily herbs are about 25 cents a bunch here so I can get fresh mint, habek, parsley and cilantro weekly.

The pesto sounds like a nice idea and you can add it into any salad. I love to chop up mint, parsley and cilantro and top it on my salads, its pretty amazing. Parsley taste well on Italian dishes so try pastas or seafood as well.
__________________

__________________
My cooking site: http://yasalamcooking.com/

'Beauty without grace is the hook without the bait.' - Ralph Waldo Emerson
x7anooonah is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:00 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.