Tag Archives: sage

Here comes the sixth super spice!

22 Dec

Spices have wonderful medicinal healing powers.  The benefits are undeniable.  There is no reason to leave them out of our home cooking.  Don’t like heavy flavors?  No problem. Use them lightly.   Spices, even in small amounts, have healing properties.

So far, we have looked at cumin, cinnamon, oregano, ginger, and turmeric.  Next comes sage.  This is a real brain booster so lets start adding it to our wellness improvement program!

In my past, I associated sage with pork breakfast sausage.  And I heard that some folks added it to their thanksgiving stuffing.  My mom was not a fan of sage, so I wasn’t familiar with it as a child.  And while she may not have liked sage, my mom gave me a creative spirit, a love of cooking, and a deeply ingrained value of family and togetherness, so I discovered sage on my own cooking for my kids.  I gotta say, I am digging it!

We have been discovering sage together as a family.  With the flavors and positive health  properties in mind, I purchased a bottle of dried sage.  We all opened the bottle and smelled it.  I talked about the recipes and flavor profile with my family.  I also reached out to others to get another point of view on sage.  Off we went.  Sage has been a wonderful addition to our culinary palate.  The medicinal properties are an added bonus.

Herbalists will likely recommend sage for an upset stomach or sore throat relief.  Stories abound of monks in the middle ages using sage leaves to make a healing syrup for easing symptoms of bronchitis and coughs.  Rumor has it that opera singers gargle with sage tea to reduce voice strain.  Sage is also credited with boosting memory and increasing attention span.  Hey, I will try anything to decrease my occasional brain fog and reduce my brain farts!

Ready to try sage?  It really is wonderful.  Liking bottled sage, I have graduated to using fresh sage leaves sometimes.  I have a wonderful recipe to kick off your experience with sage.  It is a simple pasta sauce.

Sage Pasta Sauce

  • 8 ounces Pasta, cooked al dente
  • 2 T. butter
  • 2 T. olive oil
  • 5 fresh sage leaves
  • juice from 1/2 a fresh lemon
  • 1/2 t. lemon zest
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 cup stock (I use chicken or vegetable)
  • 1/2 cup pasta cooking water, added when pasta is done
  • salt and pepper to taste

Melt butter in a a sauce pan over medium heat.  Add olive oil.  Whisk gently to incorporate.  Add sage leaves and lemon juice and zest.  Whisk gently.  Set aside while the pasta is cooking.  Put sauce back on a medium heat after the pasta is done and drained.  Bring to a gentle simmer.  Add the stock and pasta cooking water.  Gently simmer for 5 minutes.   Add the cheese, toss with pasta and serve.

There you have it.  Now start creating!  Be inspired! Get healthier!  Let spices do their thing and start enjoying better health in a simple manner.  Bon appetite!

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Cannelini and Greens

31 Aug

I am a self proclaimed foodie.   I think about food a lot.  I think about how to grow it, how to prepare it, and try to conjure up interesting twists of flavor with what I have on hand.  Although I love the European method of shopping daily to prepare the freshest food, I am not a person that likes to hop in the car and zip out to the store for a missing ingredient when I cook.  Nope…I like to put music on, surround myself with my the folks I love, and get in the kitchen and cook.

That is exactly what I was doing when I created my cannellini dish lately.  I looked at ingredients that I had on hand, craved something different, poured Denis and I a glass of red wine and got to work.  This is what I came up with, and I must say, it was brilliant.  Here is my recipe.

Amy’s Cannellini and Greens

  • 1/2 sweet onion, chopped
  • 2 cloves of garlic, chopped fine
  • 2 cans cannellini beans-rinsed and drained
  • 1 can diced tomatoes
  • 3 cups of fresh arugula and spinach
  • 4 slices of prosciutto, chopped
  • 2 Tablespoons Olive oil
  • 5 sprigs of fresh thyme
  • 1/2 Teaspoon parsley
  • 1/2 teaspoon sage
  • salt and pepper
  • fresh parmesan cheese

Heat a large pan on medium, and put olive oil in pan.  When hot, add onion and cook until translucent, about 3 minutes.  Add garlic, and stir.   Let cook for 1 minute.   Add canned tomatoes with juice, thyme, parsley, and sage.  Stir to mix.  Shake in salt and pepper to taste.  Heat until hot and bubbling, about 4-5 minutes.  Add cannellini beans and give the mix a good but gentle stir.  During the last few minutes of cooking, add the prosciutto.  While that is heating through, take a large shallow bowl and line it with the fresh arugula spinach mixture.  Grate some fresh parmesan cheese over it.  Just a sprinkle will do.

Taste bean mixture.  Adjust seasonings as needed.  Pour hot beans over greens.  The greens will wilt a bit, and the scent coming off this dish is amazing!  Serve.

This dish is quick to put together and a great way to use some leftover greens when you are tired of regular cold salads.  It is a pretty dish, and packed with nutrition.  Cannellini beans are rich in antioxidants, loaded with beneficial fiber, and have plenty of heart healthy b9.   It is a beautiful dish to have on your dinner table, with the added benefit of being very nutritious!  Bon Appetite!

Oh yum!

Oh yum!