Weekend Herb Blogging Weekly Recap

It is Weekend Herb Blogging recap time and aren’t we all glad?
All those great recipes, tips, and household uses of plants and herbs to digest.

I had a great time hosting this week and I hope you enjoy the results.
With all these great entries what is not to enjoy?

Just to let you all know I tried to comment on every post but some would not let me.
My slow connection is a real drag.
I also tried to link to pictures, but if your pics won’t allow the direct outside link,
( I find many don’t, or maybe it is my slow connection ) you will have to look at the xbox until you visit the site.

First up is Glenna to the rescue with a wonderful soup using dill.

All the coughing we food bloggers are doing has inspired Glenna at A Fridge Full Of Food to make a soothing
Matzo Ball Soup with Fresh Dill.
It looks so good, and if that doesn’t heal us I don’t know what will.

Then came Sra with fenugreek greens from When My Soup Came Alive .

A submission for Eggs Over Greens, Bread looks fab. Sra also tells us a great story about a restaurant visit in Bombay, and gives such a great description of “eggs pooling into the depressions” of her dish.
I want some now!

The stars of “grandma” Ruth’s of Once Upon A Feast post are dill and fennel. What great information for me when I read that dill and fennel stimulate a mothers milk, as I too look forward to being called “grandma” in June.!

Ruth wows us with two great looking recipes, Chicken Soup with Matzo Balls, and a Roasted Salmon with Dill,
and the true star that will catch your eye is the picture of Boaz, her new handsome grandson.

Then in came Sher’s soup post from What Did You Eat.
Parsley was that special ingredient and “workhorse” that made it perfect for WHB…I laughed because I never thought in terms of parsley being a “workhorse” but leave it to Sher to make me laugh, which I love to do.

Spanish Cod Soup with Spinach, Chickpeas and Parsley
is low calorie fare which is right up my alley at this time, and the pictures are out of this world.
It makes me almost swoon, and is on my soon to be tried list!

Then in, Gattina from Kitchen Unplugged. Anyone that is food blogging should know about Gattina, her awesome photos and ideas. She has revamped and changed her blog name but it is the same creative Gattina.

Cumin Flat Bread is her WHB of the week. You must see this flat bread made from a recipe, courtesy of Creative Pooja.
It looks like you could pick it up and smell it right from your computer. Who doesn’t love cumin, and when mixed with flat bread it has to be a winning combination. She gives all first time paratha makers a lot of great advice and encouragement.

Next up is Helene from Neues aus der Kuche, News from the Kitchen who uses sage, twigs of olive herb, mushrooms, red onions, and tomato sauce to make a starter with bread, or meal with pasta or rice that looks so inviting! .

Olivenkraut is a must try. I had never heard of twigs of olive herb before.
I hope I can find some. That is part of the lure of WHB.

Then in we have Katerina from Daily Unadventures in Cooking. Using mint and cilantro in a recipe adaptation from one of Vancouver’s best restaurants should make us all rush to try a hand at it.

Mint-Cilantro Chicken Curry looks like an adventure I want to take! I love cilantro.

Then in is WHB founder Kalyn, of Kalyn’s Kitchen with more great cilantro. She could blog cilantro all 2007 and it wouldn’t bother me. I want to thank her for WHB as I am sure we all do, and she was voted Best Food Blog 2006 – Theme !. How exciting!

Her Southwest Chicken Salad sure looks good, and while she is wearing so many hats too!
My hat off to you Kalyn.

Then we have Anh from Food Lover’s Journey. You don’t want to miss these photos or the great information and recipe. Beautiful, informative and tasty! The photo’s are beyond description.

Japanese-inspired Green Tea Soba Noodle Salad is a “heat fighter”, as summer reigns there!

Next up is Angie at My Kitchen : My Laboratory with Passion Fruits.

Buying fruit can be intimidating to me when I am not familiar with it, but Angie jumps right in there.
What better way to get familiar with it?
In her Chiffon Cake she informs us she didn’t buy enough fruit. The cake turned out fluffy though and looks wonderful.

Next up is Becky from Key Lime & Coconut. She informs us that with she is venturing into phase one of South Beach and she is through with fall exams. Thyme is the herb and she gives some great information about it.

Bon Appetit inspiration with Andouille Sausage and Shrimp with Creole Mustard Sauce is a must try for sure!

Then we have Sara from i like to cook. She tells us that K is for Kaffir Lime Leaf and gives wonderful information about something I personally know nothing about.

She uses these leaves in three great looking recipes,Thai Crab and Shrimp Cakes, Thai Flavored Broth, and Green Chicken Curry .
I just made a green chicken curry the other day, but it probably was not as “Thai” as Sara’s. I’ll try it again later using her recipe but I’ll still have to sub lime peel. Some people have all the great ingredients. 😉

Then in is Lynne at Cafe Lynnylu who gives us a wealth of ginger information.

The photo of Ginger Mint Tisane is beautiful, and looks like much more than healing medicine to me.
You must take a look and then try out the health benefits yourself!

Next we have sandeepa from Bong Mom’s CookBook with oranges and such a great recipe with information.

Home being India to sandeepa,Kamla Lebur Kheer or Orange Kheer was made with the clementine as it more closely resembles what in India is known as the Kamlalebu. It all makes me sun and orange wishful.
My, what I learn and experience through these WHB entries!

Then in is Ulriike from Küchenlatein . Ulrike takes some inspiration from chef Gary Rhodes and the use of Parsley.

Prawns with a Leek and Mozzarella Risotto What an awesome combination! The photo is mouth watering!
The WHB here is written in English but if you wish to read any other entry on this great blog in English, just click the little flag on the side panel. That is way cool!

Next up is Haalo at Cook (almost) Anything at Least Once. I love oregano and Haalo’s memories of this herb while shopping is so detail you will feel like you went too.

You have to view this Mediterranean Salad. It looks like it could jump off the page at you. Simple, fresh, and beautiful. I will be trying soon as I also love feta cheese.

Then we have Rinku at Cooking in Westchester with some great information about the Granny Smith Apple with wonderful salad to match.

Apple-Spinach Salad with Red Onions, is a mouth watering salad, and I love apples. I will be trying it.

Next up is Claudia at Fool for Food using my own favorite herb rosemary, and taking inspiration from chef Gordon Ramsay.

A beautiful Scallops with Rosemary in Prosciutto is lovely! This is Claudia’s first WHB entry and it is certainly one I wish to try.

Rolling in next is Zorra from 1x umruehren bitte aka kochtopf with my personal favorite herb again, Rosemary. My delight doubled since pizza is also my favorite food!

Rosemary-Zucchini Pizza looks and sounds like heaven to me! The photo looks warm from the oven! The bloom on the rosemary adds even more appeal. You have to go see this!

Then in is kitchenMage of kitchenMage with candied ginger and fresh cinnamon.

kitchenMage’s Ginger Applesauce cake looks
like a winter haven on a cold snowy day. We are also reminded to send our troops in the US, and not just overseas, goodies too. Good advice.

Next Anna of Anna’s Cool Finds takes us on a soybean journey!

Her For The Love of Soy post is a must read for any of us who have ever considered making our own soy milk or tofu. The trip is fascinating with great photography of the whole process!

Then my own entry with Collard Greens.

Chicken Breasts Stuffed with Ham and Collards was simple and a way for me to utilize leftovers.

So sorry to Anna of Morsels & Musings. I received her link of a wonderful Black Summer Truffle Penne after the event was posted. I have edited it in. Sorry Anna

I hope you enjoyed the roundup.

Before you leave try playing a little WHB game with me. Below are some herb and plant names I hope we are all familar with. On your left hand side are the Botanical terms. See how many you can match up properly because they are all mixed up.

I got all of them! (but I had a cheat sheet).

The answers will be in the comment section. If you don’t feel like playing go check out Kalyn’s site to see who will be hosting next week.
Also check out the WHB rules.

Until then, foodie peace, foodie love, and happy foodie blogging!
Sue, aka coffeepot

WHB Game
Match the Botanicals 1-7 with their proper common names
1)Zingiber officinale ——————–Dill ——-
2)Petroselinum crispum —————-Ginger —–
3)Medicago sativa ———————-Fennel —-
4)Brassica oleracea ——————–Parsley —-
5)Foeniculum vulgare ——————-Alfalfa —–
6)Allium sativum ————————-Cabbage —
7)Anethum graveolens —————–Garlic ——-


21 Comments (+add yours?)

  1. coffeepot
    Jan 14, 2007 @ 20:28:56

    Here is the cheat sheet! Hope you got them all!

    1)Zingiber officinale ——– Dill ——-(7
    2)Petroselinum crispum —-Ginger —–(1
    3)Medicago sativa ————Fennel —-(5
    4)Brassica oleracea ————Parsley —-(2
    5)Foeniculum vulgare ——–Alfalfa —–(3
    6)Allium sativum ————–Cabbage —(4
    7)Anethum graveolens ——–Garlic ——(6


  2. gattina
    Jan 14, 2007 @ 23:30:50

    I got none of the answers right *lol*
    What a wonderful recap! The layout is so beautiful (no worry about my photo, I’m jumping with joy by your sweet comment)! Quite a few entries sound very attractive, am going to check them out now!


  3. Kalyn
    Jan 14, 2007 @ 23:41:52

    Great job! I don’t know any of the botanical names either Gattina, so don’t worry! Now I need to check out the entries. But first, I’m making stock and I have to strain it! Thanks for hosting.


  4. Anna
    Jan 15, 2007 @ 00:13:54

    What a lovely round up, thanks for doing this!


  5. Ulrike aka ostwestwind
    Jan 15, 2007 @ 03:17:02

    Great round up!

    Nothing matches together:

    Zingiber officinale is ginger or Ingwer in German
    Petroselinum crispum is my favourite herb: parsley or Petersilie
    Medicago sativa is alfalfa resp Lucerne
    Brassica oleracea is cabbage resp. Weißkohl
    Foeniculum vulgare fennel resp. Fenchel
    Allium sativum is garlic resp. Knoblauch
    Anethum graveolens is dill in English and German

    Thank for hosting and this game, but too easy for a food chemist 🙂

    But now my question: How often do you use Allium cepa in your kitchen?


  6. Anna
    Jan 15, 2007 @ 04:00:41

    i did my own post this week but forgot to email you the link before i went to bed. this is the problem with living on the other side of the world and balancing timezones.

    but if you want to read about my black summer truffle penne then please visit: http://morselsandmusings.blogspot.com/2007/01/tartufi-estivi.html


  7. Helene
    Jan 15, 2007 @ 07:15:25

    Thanks for the round up. I hope you are lucky to find olive herb in a herb store. I bought mine with a “kräuterhexe” herb witch on our local market last spring.
    It will take a week to try out all these delicious meals.:)


  8. Ruth
    Jan 15, 2007 @ 08:55:28

    What a fabulous roundup…so many wonderful places to visit and dishes to try.

    As for the quiz…I couldn’t match a one! Good thing they’re not listed by Botanical name. Of course when I send my Honey for cilantro or basil – or any herb for that matter…they all look the same to him.

    Thanks for doing a terrific roundup.


  9. Kalyn
    Jan 15, 2007 @ 12:01:48

    I am back, and I don’t know the answer to Ulrike’s question either (unless it’s parsley, which is her favorite herb; I do know that!)

    I was sad that there were so many blogs where I couldn’t leave a comment, either due to the new blogger, or on one it kept telling me that my e-mail address was not valid. So if anyone reads this, be assured I did read every entry and am very impressed again with the quality of the entries.


  10. sher
    Jan 15, 2007 @ 13:40:31

    Great job! Thank you for hosting, it looks wonderful. I only got 2 right on the test!!!


  11. sra
    Jan 15, 2007 @ 14:36:58

    Thank You, Sue, for the nice, involved notes in the round-up. They were great intros!


  12. sandeepa
    Jan 15, 2007 @ 15:20:09

    Thanks Sue, for the round up. I liked the way you had something to say about each recipe. Thanks


  13. Claudia
    Jan 15, 2007 @ 17:53:36

    Thanks for this great roundup!
    I liked your little game. It was “refreshing”. I had to learn all these names when I studied biology.


  14. coffeepot
    Jan 16, 2007 @ 07:56:41

    Thanks guys for the great comments.

    Ulrike! Great job!

    I did it too but with a cheat sheet. In reality I probably would have gotten one.


  15. Katie
    Jan 17, 2007 @ 16:36:12

    I have been systematically reading my blogs knowing that I would find this eventually. Wow, what a job you did!
    I’ll be back tomorrow morning with my coffee for a good read!


  16. Ulrike
    Jan 19, 2007 @ 04:15:42

    Here is the solution :

    Allium cepa: http://en.wikipedia.org/wiki/Onion


  17. Pooja
    Jan 20, 2007 @ 03:28:41

    Hi there,
    just dropped here from Gettina’s.
    nice round up for WHB.
    thanks for your nice words about me 🙂 , thanks gettina too !
    keep good work goin on .


  18. coffeepot
    Jan 20, 2007 @ 21:57:36

    Onion! Thanks Ulrike.

    I use a ton of Allium cepa then.


  19. Phillisuu
    Mar 19, 2008 @ 16:54:59

    i am gonna show this to my friend, man


    Jul 25, 2010 @ 02:41:35

    Ginger is a tuber that is consumed whole as a delicacy, medicine, or herb. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal.Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean. It is sometimes called root ginger to distinguish it from other things that share the name ginger. Zingiber officinale (Zingiberaceae) and Pentadiplan-dra brazzeana (Pentadiplandraceae) are highly reputed in African folk medical practices for many purposes. Z. officinale is used for the treatment of flatulence, colic, diarrhoea, spasm, cold and influenza. Z. officinale is used as an appetite stimulant, a narcotic antagonist and an anti-inflammatory agent


  21. Trackback: WHB #66: Cheesy leeks & ham | kuechenlatein.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

My Flickr Photos

%d bloggers like this: