Getting to Know Herb
The Power of Rosemary
Food for Thought: Rosemary…is the herb sacred to remembrance and to friendship. —Sir Thomas More
Long before rosemary became popular in the kitchen, this pungent herb was
prized for its“health-related” powers, such
as improving the memory and relieving
headaches. It was also believed that it
could protect against evil spirits.
Cooks today turn to rosemary for its
powerful, pine-like flavor that complements vegetables, breads, eggs, soups,
cream sauces and meats like lamb, veal
and venison.
Use rosemary fresh when possible.
Sprigs will keep for a week or more
when the stems are immersed in water.
The fresh leaves can also be frozen.
Rosemary Veal Meatballs
❧ PREP: 25 min.
❧ COOK: 20 min.
These savory appetizer meatballs, seasoned with rosemary and garlic, get a
touch of sweetness from chopped golden raisins. “They will be the hit at your
next gathering,” assures Rhonda Ma-iani of Chapel Hill, North Carolina.
1 cup ( 8 ounces) plain yogurt
1 jar (4-1/2 ounces) marinated
artichoke hearts, drained and
chopped
2 tablespoons prepared Italian salad
dressing
1 garlic clove, minced
MEATBALLS:
2 eggs, lightly beaten
3/4 cup soft bread crumbs
1/2 cup golden raisins, finely chopped
3 garlic cloves, minced
4 teaspoons dried rosemary,
crushed
1-1/2 teaspoons salt
1 teaspoon pepper
1 pound ground veal
1/4 cup vegetable oil
In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and
refrigerate until serving.
In a large bowl, combine the eggs, bread
crumbs, raisins, garlic, rosemary, salt and
pepper. Crumble veal over mixture and mix
well. Shape into 1-in. balls.
In a large skillet, brown meatballs in oil in
small batches. Remove with a slotted spoon
and keep warm. Serve with yogurt sauce.
Yield: 3-1/2 dozen (1-1/2 cups sauce).
Rosemary-Skewered
Artichoke Chicken
❧ PREP: 20 min. + marinating
❧ GRILL: 20 min.
✓ Includes Nutrition Facts.
These attractive kabobs from Lisa
White of San Diego, California put
rosemary in the spotlight. The chicken
and vegetables have a lovely, fresh
herb flavor whether you choose to use
the rosemary stems as skewers or not.
1/3 cup olive oil
2 tablespoons snipped fresh dill
1 tablespoon minced fresh oregano
2 teaspoons grated lemon peel
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken
breasts, cut into 1-inch cubes
6 fresh rosemary stems ( 18 inches)
1 can ( 14 ounces) water-packed
artichoke hearts, rinsed, drained
and halved
2 medium yellow summer squash,
cut into 1-inch slices
6 cherry tomatoes
In a large resealable plastic bag, combine
the oil, dill, oregano, lemon peel, garlic,
salt and pepper; add chicken. Seal bag and
turn to coat; refrigerate for at least 2 hours.
Using a vegetable peeler, peel bark from
the bottom half of each rosemary stem and
make a point at each end; soak in water until ready to use.
Drain and discard marinade. On soaked
rosemary stems, alternately thread the chicken, artichokes, squash and tomatoes. Position the leaf parts of the rosemary stems so
they are outside of the grill cover. Grill, covered, over medium heat for 10-15 minutes
on each side or until chicken juices run clear
and vegetables are tender. Yield:
6 servings.
Nutrition Facts: 1 skewer equals 215 calories,
9 g fat (2 g saturated fat), 63 mg cholesterol,
321 mg sodium, 8 g carbohydrate, 1 g fiber, 25 g
protein. Diabetic Exchanges:
3 very lean
meat, 1 vegetable, 1 fat.
