Oregano oil is not generally considered safe during pregnancy, though culinary use
of oregano leaf is considered fine.
It makes a pretty Cole Slaw that includes 1/2 cup
of oregano leaves and offers a twist by dressing it with a warm vinaigrette featuring bacon, similar to that used for Hot German Potato Salad.
1 1/2 cups cherry tomatoes 2 tablespoons olive oil, plus extra for drizzling salt and pepper 1 lb new potatoes 1 large onion, thinly sliced 3 tablespoons sugar 2 teaspoons butter big pinch
of oregano leaves 5 oz goat cheese, sliced or crumbled 1 puff pastry sheet, defrosted, rolled thinly (highly recommend Dufour brand)
Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon
oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay
leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2 cups
of frozen corn) 2 tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp
oregano 1 bay
leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
Remove the
leaves from the
oregano and thyme stems and put the
leaves in a food processor with the rest
of the sauce ingredients
I also did not have
oregano or lemon so
left those out, and only had 1 cup
of broth so just used water for the other 1/2 cup.
Stir in 2 cups water, the chicken broth,
oregano, bay
leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup
of the chile sauce (depending on your taste).
I use silver thyme, a bit
of oregano and sometimes a bit
of basil and or tarragon if they are around fresh and a bay
leave.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay
leaf 3 sprigs
of fresh thyme 1 sprig fresh
oregano, + a few
leaves extra for serving Preheat the oven to 150 °C / 300 °F.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil
leaves, chopped 2 tablespoons fresh
oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon
oregano 1 bay
leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced
I did make a few minor adjustments:
left onion out; substituted basil for
oregano, added a bit
of finely chopped green onion, and used Louisiana hot sauce (didn't have soy sauce).
Their earthy flavor only intensifies when seasoned with
oregano, bay
leaf and cumin along with a sofrito
of onion, bell pepper and garlic.
Make a hole in the center
of the onion mix and add the cumin, chili powder, paprika,
oregano, cinnamon, and bay
leaf.
[4] Consider adding a good teaspoon
of leaf oregano to the mixture.
50g flat
leave parsley 25g mint
leaves 10g tarragon (about half a bag) A few fresh
oregano leaves (about a third
of a bag) 25g coriander (optional) 3 cloves
of garlic 1/2 fresh red chilli (optional) 2 tbsp olive oil 2 tbsp apple cider / red / white wine vinegar Juice
of 2 lemons
i threw in the
leaves off
of a few springs
of fresh
oregano and a 1/2 cup
of cooked butternut squash into the food pros.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay
leaf 1 teaspoon dried
oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard
leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley
leaves for garnish
Bring the tomato mixture to a low boil and add the basil,
oregano, bay
leaf, parsley, rosemary, sugar, balsamic vinegar, and 1 cup
of the rich stock.
Next time, I'm going to spin up the
oregano, evoo and dried spices in a chopper and toss it all together before skewering - I thought the «painting on» process was messy and
left too much
of the savory stuff in the prep dish.
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried
oregano * 2 handfuls chopped fresh parsley * 4 sprigs
of thyme,
leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
Add in the rest
of the meat sauce ingredients: parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, apple cider vinegar, sugar, salt, pepper,
oregano, basil, thyme, ground cloves and two bay
leaves.
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil, yellow onion, celery, green bell pepper, cloves
of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black pepper, dried
oregano, dried basil, dried thyme, ground cloves, and bay
leaves.
Recipes: Rosemary Chile Vinegar
Oregano - Garlic Green Chile Vinegar Asian Chile Oil Sichuan Ginger Oil Piri Piri Oil By Dave DeWitt and Paul W. Bosland Excerpted from The Complete Chile Pepper Book Chile vinegars are a great way
of utilizing some
of the chiles that are
left after drying, freezing, and pickling your crop.
1 small red onion, sliced 1 small clove
of garlic, minced couple
of splashes
of dry white wine 1 bay
leaf sprinkle
of oregano 200g (half tin) chopped tomatoes 3 - 4 cherry tomatoes, halved 1 medium sized cod fillet
2 lbs
of ground turkey (I used lean 93 %) 1 cup
of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1 cup
of chopped spinach
leaves (I used baby spinach
leaves) 1/4 teaspoon
of red chili flakes 2 tablespoon
of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon
of Italian Seasoning 1 teaspoon
of Oregano Salt and Pepper 1 tablespoon
of flaxseed meal 1 egg, beaten
1 pound
of organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4
of a yellow onion, finely diced 1 tablespoon
of dried parsley or 10 - 12 fresh
leaves, minced 1 teaspoon
of salt 1 teaspoon
of ground pepper 1/2 teaspoon
of dried
oregano or I used a handful
of fresh lemon
oregano minced 1 egg 1/2 cup
of Panko bread crumbs
1 cup
of small white beans (soaked for 24 hours) 4 cups
of water Drizzle
of olive oil 1 yellow onion, minced 4 cloves
of garlic, peeled and finely chopped 1 — 28 oz can
of fire roasted diced tomatoes 4 cup container
of vegetable broth — low sodium, organic 5 large
leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful
of fresh parsley or 2 tablespoons
of dried 1 tablespoon
of fresh
oregano or 1 tsp
of dried 1 teaspoon smoked paprika Salt and pepper
Add in the chopped onion, garlic, bay
leaves, sprigs
of thyme /
oregano, and salt.
Pour the soup into bowls and top with some
oregano leaves and a swirl
of coconut cream if you're feeling fancy.
Lamb: 1 12 - oz leg
of lamb steak Zest
of 1/2 lemon 1 tbsp freshly squeezed lemon juice 2 tbsp olive oil 2 tsp chopped fresh
oregano leaves 2 cloves garlic, minced 1/4 tsp freshly ground black pepper
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but
left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon
oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can
of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
Add beef broth, can
of diced tomatoes, bay
leaf, basil and
oregano.
Add beef or chicken broth, can
of diced tomatoes, bay
leaf, basil and
oregano.
Cajun Seasoning Blend: 2 tsp smoked paprika 2 tsp dry mustard 1 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp dried thyme (or
leaves of several fresh sprigs) 1/2 tsp dried
oregano 1/2 tsp cayenne
Finely dice 10 fresh basil
leaves and add them to the bowl with the diced tomatoes, season with 1/2 teaspoon
of dried
oregano, sea salt and freshly cracked black pepper, next add 1/2 teaspoon
of balsamic glaze and 2 tablespoons
of extra virgin Spanish olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap and add it to the fridge
Chipotle Pig Powder 3 (or more) dried Chipotle peppers 2 teaspoons seasoned salt 3 tablespoons freshly ground black pepper 2 tablespoons dried
oregano 1 tablespoon smoked hot paprika 1 Bay
leaf 1 teaspoon ground cumin 1 teaspoon onion powder Combine all
of the ingredients in a spice grinder and pulse to incorporate.
◾ 3 tablespoons minced onion ◾ 2 garlic cloves, peeled & minced ◾ 6
leaves fresh basil, torn ◾ Pinch
of dried
oregano ◾ Salt and pepper to taste
1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary
leaves 1 teaspoon fresh thyme
leaves 1 teaspoon fresh
oregano leaves 2 teaspoons sweet paprika 2 medium cloves
of garlic, smashed into a paste 1 well - crumbled bay
leaf pinch
of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons
of a mix
of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried
leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder
Slow Cooker Swiss Steak with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1 small onion 2 ribs celery, diced 1 green bell pepper 1 28 ounce can diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2 teaspoon dried
oregano leaves 1 bay
leaf 1 - 2 tablespoons whole wheat flour 1 medium head
of cauliflower 1 tablespoon butter
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried
oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried
oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch
of red pepper flakes 2 bay
leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch
of kosher salt, if needed
I also added some fresh
oregano leaves to bring out the earthiness
of the whole thang.
You can toss the corn and shallots ahead
of time, just
leave enough room to throw the seeds and
oregano in just before serving / eating.
Chipotle - tomato sauce: 2 tablespoons extra-virgin olive oil 2 big pinches
of red pepper flakes 2 pinches
of salt 1 large clove garlic, chopped 1 14 - ounce can crushed tomatoes 1 tablespoon fresh
oregano leaves 1 1/2 tablespoons adobo sauce from a can
of chipotle peppers
spicy — a tasting term used for odours and flavours reminiscent
of black pepper, bay
leaf, curry powder, baking spices,
oregano, rosemary, thyme, saffron or paprika found in certain wines
For the Cilantro haters, I would do a mix
of fresh herbs — flat
leaf parsley, basil,
oregano.
In a large bowl mix together, the towel dried potatoes, rosemary
leaves,
oregano, salt and olive oil then pour into a large baking pan (use a large baking pan so that the potatoes have room) and sprinkle with another 1/2 - 1 teaspoon (1/2 -1 gram)
of oregano and 1/4 -1 / 2 teaspoon (1 1/2 -3 grams) salt.