Aromatic, soul-satisfying and herb-filled, this chicken-miso soup is perfect on a rainy, spring day - Quad-Cities Online

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Spring Greens is sponsored by DuTrac Community Credit Union in Davenport, Iowa.

Download the Chicken-Miso Soup with Sprouts and Herbs recipe

This recipe was inspired by a rainy weekend and a longing for travel. A handful of years ago, I spent two weeks touring Vietnam. I thought I was already familiar with Vietnamese cuisine – St. Louis has a wealth of amazing family-run Vietnamese restaurants – but dining in Vietnam was a revelation. The flavors were more vibrant and fresh than anything I’d had in the States. So, when I found myself on a drizzly weekend with homemade chicken stock, some rice noodles and a bunch of herbs on hand, I decided to make myself some pho-inspired chicken soup.

Join Feast publisher Cat Neville for In the Spirit: Chicken-Miso Soup with Sprouts and Herbs

Now, this recipe does not resemble in any way the pho you’d enjoy at a Vietnamese restaurant, let alone in Vietnam itself, but it does have an aromatic, soul-satisfying broth and lots of slurp-able noodles. When I made this soup originally, I was searching through my fridge for some additional ingredients and found miso paste along with some eggs, which are wonderful complements to the other ingredients.

If you have homemade stock, use it. Otherwise, something from the grocery store will work well. The anise, cinnamon and pepper that infuse the broth lend lovely aroma, while the miso adds body and depth of flavor. Once the broth is ready, the rest comes together very quickly. The egg is soft cooked – I like mine at about the six-minute stage, but you can cook yours longer if you’d like. And I just used a rotisserie chicken from the grocery store here, but you could certainly poach chicken breasts and thighs in the broth as it’s being infused with the spices and then shred the meat.

Add in a plethora of basil and cilantro. Fresh mint is a wonderful addition as well, along with a handful of sprouts.

Photos provided by Captiva Marketing

Fresh herbs abound in Vietnamese cuisine, so do not skimp on the basil and cilantro, adding in fresh mint as well if you’d like along with a handful of sprouts. The mix of those fresh ingredients with the hot broth and savory chicken and eggs make for a comforting and nourishing meal.

Chicken-Miso Soup with Sprouts and Herbs

Yield: 6 to 8 servings

Print this recipe here

Recipe by Catherine Neville

• 8 cups chicken broth
• 2 star anise pods
• 1 stick cinnamon
• 5 peppercorns
• 2 Tbsp yellow miso
• 3 or 4 eggs
• 1 cup cooked, shredded chicken
• 1 package rice noodles, softened in warm water
• 1 jalapeño, thinly sliced
• handful sprouts (sesame, radish, mung bean, etc.) or microgreens
• fresh Thai basil
• sprigs fresh cilantro
• other herbs as you wish: chives, mint, etc.

This recipe was inspired by a rainy weekend and a longing for travel.

| Preparation | In a large saucepot, heat chicken broth until simmering and add star anise, cinnamon and black peppercorns. Simmer until fragrant, about 15 minutes, and then remove the spices. Stir in miso and keep warm on a low burner.

Bring small pot of water to a gentle boil. Add eggs and cook for 6 minutes, removing eggs to ice water bath to cool. Carefully remove shells from the soft-cooked eggs.

In large bowls, evenly portion chicken and softened rice noodles. Ladle hot broth overtop and then garnish with sliced jalapeño, sprouts and herbs. Carefully cut each egg in half, adding a half or two to each bowl. Serve piping hot.

All these beautiful, fresh ingredients mixed into the hot broth with savory chicken and eggs make for a comforting and nourishing meal perfect for rainy, spring day. 

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April 28, 2021 at 06:00PM
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Aromatic, soul-satisfying and herb-filled, this chicken-miso soup is perfect on a rainy, spring day - Quad-Cities Online

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Herb

The 10 best coriander substitutes: Ground, fresh, and seeds - Medical News Today

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People can use a number of alternatives to substitute the fresh, ground, and seed forms of coriander.

Coriander comes from the plant known as Coriandrum sativum L. It has a strong flavor and smell, and is a favorite for seasoning in recipes. People all over the world use it in their cuisine, from Asia and the Middle East to Latin America.

People use different terminology for the leaves, the powdered or ground form, and the seed of the plant, depending on where the person comes from.

In this article, “coriander” refers to the seeds of the plant, while “cilantro” refers to the plant’s fresh leaves. The article discusses substitutions for the fresh, powdered, and seed forms.

The main reasons for substituting coriander and cilantro are:

• taste
• availability
• an allergy to coriander

Below are 10 substitutes for ground coriander, coriander seeds, and fresh cilantro leaves.

Cilantro and coriander add flavor to food, and they also have many health benefits.

Studies suggest that both forms have antioxidant and antimicrobial advantages.

Despite the many health benefits and range of uses, a person may dislike cilantro or coriander’s pungent smell and taste. Research conducted in 2012 indicates that some people perceive the taste of cilantro as “soapy.” due to genetics.

Coriander and cilantro contain aldehydes. Soap also contains aldehydes.

In some people, the aldehydes in cilantro may activate the OR6A2 olfactory receptor gene, which causes the person to perceive it as having a soapy taste and smell.

Cilantro has a citrus-like flavor and the fresh leaves are easy to add for seasoning.

There are several fresh herbs a person can use to add flavor to dishes if they don’t want to use cilantro, including:

Tarragon

French recipes often include tarragon. The flavors are best when the leaves are bright green.

This herb has a mild taste. Combining it with other herbs such as basil, fennel and garlic enriches flavor. Tarragon works best as a cilantro substitute when used with food such as:

Basil

Basil is from the mint family and is a common herb in Italian cuisine. It forms the main ingredient in pesto and pairs well with garlic, lemon, and tomato.

Southeast Asian dishes, such as Thai curry, often include basil. The taste tends to be sweeter than cilantro.

Thai basil

Thai basil has an anise tone and is preferable when cooking Southeast Asian cuisine.

This herb is a popular substitute in curries and stir-fries.

Parsley

Parsley has similar characteristics to cilantro, but veers toward the bitter side.

Parsley is available in curly and flat-leaf forms. It’s best when chopped finely and blended into soups and casseroles, or added to salads.

Dill

Fresh dill is in season in spring and early summer. However, it is often available in supermarkets throughout the year.

Dill also has an anise tone, but it can turn bitter in hot summer temperatures.

The flavors are strongest when cooked for short bursts of time. This makes it suitable for adding to:

A person can pair lime with cilantro substitutes in curries, dips, and Asian dishes for similar taste combinations.

They can pair garlic with coriander for more European-influenced dishes.

Ground coriander is the powdered or “spice” form of coriander seeds.

The ground form of seeds often has a less intense taste, so it may be worth increasing the amount during cooking to achieve the desired flavor.

Cumin

Cumin and coriander often go together in recipes. Cumin is a popular ingredient in many cuisines around the world. It has a nutty taste, so it is best to add it slowly for the right flavor balance. Pair it with:

Cumin is a flavorsome addition to casseroles, curries, and soups. However, the seeds can be strong. A person can make their own ground cumin by toasting the seeds and then using a pestle and mortar to grind them.

The nutritional value of cumin seeds for 1 teaspoon (tsp) or 2.1 grams (g) is:

• water – 0.169 g
• energy – 7.88 kilocalories (Kcal)
• protein – 0.374 g

Curry powder

Curry powder is a collective term for a spice mix containing dried spices such as ginger, cumin, and turmeric, as well as coriander.

People might prefer a combination of flavors if coriander is too overpowering on its own.

Garam masala

Garam masala is sweeter than curry powder and does not have the same turmeric base tone.

Common ingredients include a blend of:

The collective blend is aromatic and commonly used in northern Indian cuisine.

Caraway

Caraway is similar in taste to coriander and would not be an advisable substitute for people who do not like coriander’s taste.

However, it does make it one of the easiest direct substitutes for coriander.

Its sweet undertone makes it appropriate for sauces, marinades, and one-pot dishes. People can add caraway to dishes in either seed or ground form.

Fennel

Ground fennel has a sweet undertone. It goes well with root vegetables in dishes such as soups, casseroles, and curries.

Fennel is also a common flavor in breads as well as sweet food.

People can use fennel seeds to add flavor and texture to dishes such as roast vegetables. They can also toast the seeds and add them to salads or curries.

Nutritional value of fennel per 1 tsp (2.1 g)

• water – 0.207 g
• energy – 6.99 Kcal
• protein – 0.415 g

People use coriander and cilantro in cuisines all over the world. The intense flavor and taste can divide opinion. Some people may even experience the flavor differently due to their genetic makeup.

However, there are many substitutes for coriander and cilantro that are easy to find and use.

Herbs can replace fresh cilantro and there are suitable spice substitutes for powdered (ground) and seed forms of coriander.

People will use different forms of the herb and spice, depending on what they are cooking.

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April 29, 2021 at 04:33PM
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The 10 best coriander substitutes: Ground, fresh, and seeds - Medical News Today

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Herb

Herb Society Plant Sale Returns - TAPinto.net

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A selection of carefully chosen herbs, to be ordered online in advance, will be packaged for pick-up at the John Jay Homestead Herb Garden on Thursday, May 20. The N.Y. Unit of the Herb Society of America is ordering the plant selections from Well-Sweep Herb Farm, a three-generation, family-owned herb farm in Port Murray, New Jersey, that has a national following. The herbs are completely organic, and all herbs are propagated at the farm.

Six herbs included in the packages are Well-Sweep’s “Miniature Purple” Basil; Culantro (Mexican Cilantro); Strawberry Mint; “Hot & Spicy” Oregano; True Tarragon; and Lovage. The herbs included in the sale were selected by Toby Baker, master gardener, active in the John Jay Herb Garden, and Unit member since 2006; and Deirdre Larkin, former managing horticulturalist at the Metropolitan Museum’s Cloister Garden, and honorary member of the N.Y. Unit since 1992. The herb list was derived based on the beauty, taste, and versatility of each species, in addition to the probability of their lasting more than one season to become staples in people’s gardens.

“I am particularly excited about this new initiative because it perfectly fulfills our mission of ‘promoting the knowledge, use, and delight of herbs,’” said Nicoletta Salvi, chair of the N.Y. Unit. “Herbs enrich our lives. They make our food taste better and make us feel better. For over 85 years, our Unit has created and maintained public herb gardens in New York and this offering is a way to further introduce, make available and encourage the use of herbs in residential gardens. As always, we invite you to visit us in the Herb Garden at the John Jay Homestead.”

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“Miniature Purple” Basil is a cultivar unique to Well-Sweep Farm. It’s a decorative plant that produces sweet, fragrant leaves to flavor any salad. Basil is also high in Vitamins A and C, and has antiseptic and antibacterial properties. This basil also makes a refreshing tea that can improve digestion. To make the tea, just take half a cup of basil leaves and pour a cup of boiling water over it, let it steep for 10 to 15 minutes, strain, and enjoy. To have access to basil during the winter, chop the leaves just after harvesting, and store them in the freezer (you can also store them in ice cubes).

Culantro is a practical alternative to Cilantro, which has an extremely brief growing season in northern climates. The first two herbs, combined with “Hot & Spicy” Oregano, create a Salsa Fresca that works throughout the summer. The recipe (from the Unit’s cookbook, contributed by Betsy Jacobs) for this salsa is:

• 1 cup ripe tomatoes, chopped, salted, and drained
• 1 serrano chili (or 2 jalapeños), chopped
• 1/4 cup red onion, chopped
• 1/4 cup culantro
• 1 clove garlic, chopped
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• 1 teaspoon oregano
• 1/2 teaspoon ground cumin

Mix all ingredients in a bowl. Toss together and leave an hour or so, so flavors can mingle. Before serving, drain off any accumulated liquid.

Strawberry Mint (Mentha spicata crispa) is a sweet, spearmint-type that smells of strawberries and makes delicious tea, or blends well with fruit or chocolate making an excellent garnish for desserts. This variety is hardy to Zone 4, with beautiful lilac flowers. It’s best planted along a fence line to help control its spread, and if grown in containers, the roots must be protected from harsh winter winds.

True Tarragon has always been a Unit favorite, with member and catering expert Sabine Borgogni including it in most Unit lunches since she is often the coordinator. According to Borgogni, “tarragon has a distinct yet delicate anise flavor that elevates a broad variety of dishes, but chicken is what I most like to use it with.”

And last but not least, Lovage is the main ingredient for the ever-popular lovage soup that was served for many years at the Unit’s annual Herb Fair.

In addition to the delicious selection of six herbs, sold at $48 per box, an informative booklet is included with growing suggestions and interesting facts about each herb. Useful recipes and other possible uses for the herbs are also included.

This herb selection can only be purchased online, by visiting herbsocietyny.org, and the herbs can only be picked up on Thursday, May 20, from 1 to 5 p.m., at John Jay Homestead Herb Garden. The Homestead is located at 400 Route 22 in Katonah.

The Link Lonk


April 29, 2021 at 12:23AM
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Herb Society Plant Sale Returns - TAPinto.net

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Herb

Aromatic, soul-satisfying and herb-filled, this chicken-miso soup is perfect on a rainy, spring day - Richmond.com

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Spring Greens is sponsored by Rostov's Coffee and Tea in Richmond, Virginia.

Download the Chicken-Miso Soup with Sprouts and Herbs recipe

This recipe was inspired by a rainy weekend and a longing for travel. A handful of years ago, I spent two weeks touring Vietnam. I thought I was already familiar with Vietnamese cuisine – St. Louis has a wealth of amazing family-run Vietnamese restaurants – but dining in Vietnam was a revelation. The flavors were more vibrant and fresh than anything I’d had in the States. So, when I found myself on a drizzly weekend with homemade chicken stock, some rice noodles and a bunch of herbs on hand, I decided to make myself some pho-inspired chicken soup.

Join Feast publisher Cat Neville for In the Spirit: Chicken-Miso Soup with Sprouts and Herbs!

Now, this recipe does not resemble in any way the pho you’d enjoy at a Vietnamese restaurant, let alone in Vietnam itself, but it does have an aromatic, soul-satisfying broth and lots of slurp-able noodles. When I made this soup originally, I was searching through my fridge for some additional ingredients and found miso paste along with some eggs, which are wonderful complements to the other ingredients.

If you have homemade stock, use it. Otherwise, something from the grocery store will work well. The anise, cinnamon and pepper that infuse the broth lend lovely aroma, while the miso adds body and depth of flavor. Once the broth is ready, the rest comes together very quickly. The egg is soft cooked – I like mine at about the six-minute stage, but you can cook yours longer if you’d like. And I just used a rotisserie chicken from the grocery store here, but you could certainly poach chicken breasts and thighs in the broth as it’s being infused with the spices and then shred the meat.

Add in a plethora of basil and cilantro. Fresh mint is a wonderful addition as well, along with a handful of sprouts.

Photos provided by Captiva Marketing

Fresh herbs abound in Vietnamese cuisine, so do not skimp on the basil and cilantro, adding in fresh mint as well if you’d like along with a handful of sprouts. The mix of those fresh ingredients with the hot broth and savory chicken and eggs make for a comforting and nourishing meal.

Chicken-Miso Soup with Sprouts and Herbs

Yield: 6 to 8 servings

Print this recipe here

Recipe by Catherine Neville

• 8 cups chicken broth
• 2 star anise pods
• 1 stick cinnamon
• 5 peppercorns
• 2 Tbsp yellow miso
• 3 or 4 eggs
• 1 cup cooked, shredded chicken
• 1 package rice noodles, softened in warm water
• 1 jalapeño, thinly sliced
• handful sprouts (sesame, radish, mung bean, etc.) or microgreens
• fresh Thai basil
• sprigs fresh cilantro
• other herbs as you wish: chives, mint, etc.

This recipe was inspired by a rainy weekend and a longing for travel.

| Preparation | In a large saucepot, heat chicken broth until simmering and add star anise, cinnamon and black peppercorns. Simmer until fragrant, about 15 minutes, and then remove the spices. Stir in miso and keep warm on a low burner.

Bring small pot of water to a gentle boil. Add eggs and cook for 6 minutes, removing eggs to ice water bath to cool. Carefully remove shells from the soft-cooked eggs.

In large bowls, evenly portion chicken and softened rice noodles. Ladle hot broth overtop and then garnish with sliced jalapeño, sprouts and herbs. Carefully cut each egg in half, adding a half or two to each bowl. Serve piping hot.

All these beautiful, fresh ingredients mixed into the hot broth with savory chicken and eggs make for a comforting and nourishing meal perfect for rainy, spring day. 

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April 28, 2021 at 06:02PM
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Aromatic, soul-satisfying and herb-filled, this chicken-miso soup is perfect on a rainy, spring day - Richmond.com

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Herb

24th Annual Sunset Herb Festival returns May 1 - KLFY

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LAFAYETTE, La. (KLFY) — ‘Feeding Acadiana’ is a two-week community-wide response to the needs of those who are experiencing hunger and food insecurity throughout Acadiana. The initiative, presented by NuNu’s Fresh Market, is a partnership between Social Entertainment and Catholic Charities of Acadiana to raise essential support for FoodNet Food Bank and it’s partner food pantries throughout Acadiana. The fundraiser ends on Monday, April 26th.

100% of the donations raised via the Feeding Acadiana fundraiser will be used to purchase and distribute shelf-stable food items to care for individuals and families who experience food insecurity in our community.

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April 28, 2021 at 09:00PM
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24th Annual Sunset Herb Festival returns May 1 - KLFY

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Herb

One Man's Road to Herbal Success: An Interview - PRNewswire

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FREDERICKSBURG, Texas, April 28, 2021 /PRNewswire/ -- What's your life's calling? For Bill Varney, owner of URBANherbal in Fredericksburg, Texas, his life's work encompasses herbs, fragrance, aromatherapy, writing, cooking, gardening, art and his passion for touching all of the senses through herbs. Bill can't name a favorite herb, but the handful of herbs he recommends every new "herbie" explore includes lavender, rosemary, thyme, roses, rose geraniums, chives, sage, basil, and lemon verbena. One of Bill's favorite expressions is from Ettore Sottass, "Basil-flavored architecture," as a way of expressing the idea of achieving much with little. 

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The Sensual Herbalist - photo by Juan Maria Gonzalez Photography - https://ift.tt/3nxqut1

Bill has always had a "green thumb" and first discovered plants and gardening when he was just eight years old and his parents had a greenhouse built for him. Since then, he has always been intrigued by plants, their use, and their contribution to the world. After Bill finished college with a major in business and a minor in horticulture, he had a one-year agriculture stint in Tasmania, Australia. From there, he returned to the U.S. and worked in Houston for a well-known nursery as its landscape buyer. As Bill's love for all things green grew, he developed a love of herbs. In 1985, at just 26 years old, he moved to Fredericksburg, Texas, and opened Varney's Chemist Laden, where he sold herbal products along with herbs and other plants. Varney's Chemist Laden eventually grew into the Fredricksburg Herb Farm, a very high-end, labor-intensive business with acres of manicured gardens, a day spa, bed and breakfast, two retail stores, a James Beard recognized restaurant, and wholesale operation that sold products all over the world. He sold that operation in 2007 and simplified his life to URBANherbal.

URBANherbal includes a gift shop, art galleries, greenhouse and gardens. A staple in Fredericksburg, Texas, URBANherbal offers unique herbal products for cooking, personal care, and medicinal needs. All the products are all-natural and organic (no pesticides!) and produced at the URBANherbal laboratory on-site. Bill's intimate knowledge of gardening and the use of herbs, along with his unparalleled experience sets URBANherbal apart. URBANherbal's products are also available at its online shop at www.urbanherbal.com.

Enjoy this in-depth interview about Bill's herbal journey by Chrissy Moore, Blog Master for The Herb Society of America's Blog and curator of the National Herb Garden at the U.S. National Arboretum in Washington, D.C.: https://herbsocietyblog.wordpress.com/2021/04/26/one-mans-road-to-herbal-success-an-interview.

Related Images
bill-varney-herbalist-chemist.jpeg
Bill Varney - Herbalist, Chemist, Botanist, Chef
The Sensual Herbalist - photo by Juan Maria Gonzalez Photography - www.juanmariaphotography.com

SOURCE URBANherbal

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April 28, 2021 at 12:00PM
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One Man's Road to Herbal Success: An Interview - PRNewswire

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Herb

The Herb Kitchen - April 27, 2021 - KPBS

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The Herb Kitchen

• WHEN Tuesday, April 27, 2021 at 3 p.m.
• WHERE Virtual - Online
  Map
• AGES All ages
• COST $24.95

The Herb Kitchen by Milk Street Live Online Cooking School

Tired of limp herbs and afterthought garnishes? Join us to breathe new life into the way you choose, use and care for your herbs.

As the dark days of winter are coming to a close, it’s time to say goodbye to long braises and wintry stews and hello to the fresh, bright flavors of spring. At Milk Street, that means making fresh herbs—whether bitter, pungent, sweet or fresh—the star of the show.

Join us for an interactive class all about choosing, using and transforming fresh herbs. First, you’ll learn one transformative technique that will change the way you use herbs in your cooking: herb pastes. We'll make our Herb and Pistachio Couscous, a side dish with bold herb flavor and endless potential for variation. Then, we'll use that same herb paste to throw together a versatile salad dressing and quick, vibrant dip.

Along the way, we'll talk about best practices for cleaning, keeping and preparing herbs, so that you never again need to fear black basil or limp mint. Changing the way you think about herbs is guaranteed to transform the way you cook.

Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device.

Closed Captioning is available for this event; please indicate in the sign-up form that you require Closed Captioning to access it.

After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from live stream cooking classes support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com

Dates and times of events are subject to change without notice. Always check the event organizer's website for the most updated schedule before attending. Check local COVID-19 restrictions and updates.

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April 27, 2021 at 11:47PM
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The Herb Kitchen - April 27, 2021 - KPBS

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Herb