Tag Archives: oregano

Oregeno Tincture

Family: Lamiaceae
Genus: Origanum
Common names: Oregano. Italian: Herba acciuga, origano. English: Wild marjoram, oregan. French: Marjolaine bâtarde, Marjolaine sauvage, Origan.

Benefits

The benefits of Oregano are plentiful. It has the properties to fight certain cancers, specifically prostate, bladder and cronic myelogenous erythroleukaemia.

It also works as an anti-inflammatory agent, and an anti-bacterial agent against pathogenic fungi, yeast, and bacteria, and an agent against human, animal, and plant pathogenic microorganisms – including drug-resistant and biofilm forming microorganisms. So, it’s good. Continue reading →

Carrot And Yam Soup

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The carrot and yam soup is a delicious number on account of the strong flavor of the yams. Not only is it delicious, but it warms you to the soul!

What you’ll need (feeds 1):

2 large yams
2 medium carrots
1/3 cup barley
1/2 cup split lentils
3 slices onions
3 cloves garlic
oregano
paprika
ginger
nutmeg
chili powder
bay leaf
salt/pepper
spoon of butter

To start, get about 4 cups of water boiling (depending on the size you’re planning on making).

Peel the yams, and chop them up into cubes to get them cooked as quick as possible. Put them into the boiling water.

Then wash and dice the carrots, as well as the garlic and onions. Put those into the frying pan, with a spoon of butter and fry them to bring out some flavor. You know its ready when the onions have turned a clearer color.

When these are done, put them into the boiling yams and add the split lentils and the barley.

Add all the spices you want, I went heavy on the ginger, salt, pepper, and oregano. The chili powder and the paprika added a nice flavor. I find that in soups, all the spices become less dominant, so don’t be afraid to put a lot in.

Let this boil for about 15 minutes so all the flavors mix and the split lentils and the barley cook properly.

When this is done, stick it into the blender, and blend it up! I usually have to do it in about 2 or three portions, for the soup tends to be thick and it doesn’t fully mix in the blend. Don’t forget to take out the bay leaf though!

Put it back on the oven and put it on low heat (simmer) for about another 10 minutes. Stir it constantly and keep it covered so splattering doesn’t occur.

Tomato Paste Sauce

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This is a recipe that I have perfected after many mild alterations throughout the years.

What you’ll need:

Tomato paste 100% pure (3 small cans is enough for 2)
Black Olives
Basil
Oregano
Cinnamon
Tarragon
Pepper
Ground Nutmeg
Cumin
Cloves

First, get the paste in a pot. Put this on heat that just gets it bubbling a little bit. To much bubbling and you’ll get burning on the bottom of the pot, and splashing over the top which makes a mess on your oven top.

I use one of the now empty can’s to fill about half way with water, and stir in a bit of water at a time. Don’t put to much water in or it will make the sauce to liquid, but ensure you keep adding some over time, as it is required to make it a little less thick.

Add all the spices, be light on the cumin and wait on the cinnamon. Don’t be afraid to be extra heavy on the oregano and basil. That’s what its supposed to have! I love adding black olives too. It just makes it amazing! I would also suggest some fried garlic if you so feel inclined to prepare a bit.

Only add 1 (or 2 if the dish is big or you want big flavor) cloves. They are strong.

Stir it constantly as it simmers. Make the rest of your meal at this point, let the sauce simmer for the whole time.

Near the end, add a bit of cinnamon, this, I find, is my secret spice and makes this tomato sauce extra special with a bit of signature to it!

Eggplant Mingus

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What is now to be known as Eggplant Mingus was made tonight, called so for its wide variety of foods in the dish.

What you need to feed two healthy boys:

1 yam
1 sweet potato
1/2 eggplant
Handful of asparagus
2 breasts or 4 thighs of boneless chicken (with bones you’ll need more)
3 big mushrooms
2 slices of onion
Extra virgin olive oil
Balsamic vinegar

Spices:

Paprika
Tarragon
Chili powder
Sea salt and pepper
Oregano
Sesame seeds

To start, I always get the water boiling for the potatoes. They should be washed and diced into your own style of chunks for boiling. When the water comes to a boil put them in.

The Eggplant should be chopped into ~1-2cm slices and put on a pan to let the eggplant sweat. After 5-10 min they’ll be sweating, wipe that off and lightly cover them with a mixture of olive oil, balsamic vinegar, oregano, and salt. Remember to save half for when you flip them in the pan. Once you’ve got the mixture on the eggplant, turn the pan on fairly high because to make sure you get them nicely browned. Watch them carefully though, cause they can burn quick.

Chop up the chicken and put it into the frying pan with about a half teaspoon of paprika, tarragon, chili powder, oregano and sesame seeds on the chicken, as well as a bit of olive oil to hopefully stop the chicken from sticking to the pan. Put this on med-high heat, and fry.

When the chicken is nearly done, I add the mushrooms chopped into cubes, and the diced onions to give it a interesting flavor. The eggplant should be flipped by this time, and working on its second side.

I would also at this point put in the asparagus. I just put mine in with the potatoes because I was running out of elements. They really don’t need to cook for long, ~ 3 min.

Take some time to add something pretty to the dish, I chopped up some cucumber into almost all the way through slices, and then sliced some thing leaves of red pepper to stuff in each slice. It adds some more veges to the mix, and bring a whole lot of color!

Don’t be afraid to put an extra dash of salt on the eggplant!

Look good? Tell me how yours went!

Enjoy!