If
using dried oregano, would you use less?
Using dry oregano and water were the only concessions I had to make, and I'm so glad I didn't let those minor problems stop me!
You can
use dried oregano, or if you are wanting to omit the oregano completely you can sub thyme, basil, or marjoram.
Also it is winter and I did not have fresh basil or great tomatoes...
used dried oregano and canned good quality plum tomatoes - stil tasted great!
If
you use dry oregano, use half as much as fresh.
If you prefer to
use dried oregano instead of the fresh, reduce the amount to 1/2 teaspoon.
Red would also be good -
used dried oregano (all I had on hand)- generous with the cilantro and put in right after the black beans - squeezed half a lime over the whole thing right before serving - garnished with a bit of sour cream on the side - I used El Yucateco xxxhot sauce to liven mine a bit.
I used dried oregano and skipped the cilantro.
I can't wait to experiment with different nuts, dried fruits, and spices (I was out of thyme so
I used dried oregano, which was awesome!).
I also
used dried oregano but cut it down to 1 tablespoon.
I used dried oregano, which is equivalent to two tablespoons fresh.
Not exact matches
I
use dried herbs de provence, but a mix of
oregano, thyme, basil etc will work perfectly too!
-- 2 tablespoons of
dried mixed herbs (I
used herbs de provence but basil, rosemary, thyme,
oregano etc are all great)
Simply
use some minced fresh parsley, paprika,
dried oregano, and minced garlic instead.
2 large onions Oil for frying — I
use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of
dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I
used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of
dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping —
use rice or chickpea flour if you are gluten free
garlic powder 1 Tbsp red pepper flakes 2 Tbsp chili powder (I
use a variety of ones I have on hand) 1 T
dried parsley flakes, cilantro flakes, and
dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
* If you don't have Italian breadcrumbs, just
use regular ones and add a bit of
dried basil and
oregano.
For chicken souvlaki recipe, I
used combination of fresh and
dried oregano.
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I
used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons
dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
If you don't have fresh
oregano,
use half the amount of
dried oregano.
I
used Japanese eggplants because that's what I had on hand, and
dried oregano because ditto.
3 cups (1 - inch diced) bread cubes from a round rustic bread, crusts removed * 2/3 cup milk, I
used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package pork chorizo ** 1/2 cup freshly grated Asiago cheese 1/2 cup minced fresh cilantro 1 teaspoon
dried oregano 1/2 t garlic powder 1 t kosher salt 1/2 t freshly ground black pepper 2 large eggs, lightly beaten
Being
oregano phobic, I
used 1 tablespoon fresh thyme and 1/2 tablespoon
dried marjoram with imho good results.
I also sprinkled the onions with 3/4 t of
dried oregano, because I
used oregano pesto.
I
used about 3/4 tablespoon of
dried oregano, zest from a entire lemon, and vegetable broth and found the seasons to be just right.
I made a double batch and
used 3 tbs of
dried oregano.
I
used 1 tablespoon
dried oregano instead of the fresh.
you can always
use fresh or
dried rosemary, thyme or
oregano.
:) 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.
I will
use both fresh
oregano and
dried oregano; they taste different but add something special to the dish.
can tomato sauce 1 cup heavy cream (I
used whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly ground black pepper, to taste fresh or
dried herbs, to taste (I
used a sprinkling of
dried basil,
oregano, and thyme) 1 lb.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon
dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
I tried it slightly altered — cooked the carrots with the onion and celery, along with diced potato, and with no Italian seasoning I improvised and
used 1/8 tsp of each
dried basil,
oregano, thyme, rosemary (that was fresh), and red pepper flakes.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I
used half fresh chopped thyme and half
dried oregano, but
use any that you like, fresh or
dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
dried oregano in place of the fresh parsley / cilantro, added a small squeeze of lemon juice, and
used 1 cup white whole wheat flour and 1 cup AP flour.
I cup naturally vegan cornbread mix (I
use Martha White) 1 cup naturally vegan baking mix (I
use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon
dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I
use So Delicious cheddar - jack blend)
Cook until onion is soft, and then add tomato paste,
oregano (I
used dried), red wine vinegar, Worchestershire sauce, molasses, and salt (which I forgot to add).
I also
used about 1/4 cup of tomato paste,
dried basil +
oregano, and fresh parsley [salt, pepper, sugar per the recipe].
2 cups packed fresh parsley leaves 1 Tbsp fresh
oregano leaves (or
use 1 tsp
dried oregano) 4 cloves garlic 1 tsp Spanish smoked paprika 3 Tbsp red wine vinegar 1/2 cup extra virgin olive oil Salt and pepper
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon
dried Mexican
oregano (or regular
dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
1 pound Pasta (I
used whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium Onion, chopped 1 cup
Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper Flakes 1/4 teaspoon
Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish
I didn't have fresh herbs, so I
used a small quantity of
dry thyme and
oregano, which helped to add some flavor.
When I worked overseas at a fine dining Greek restaurant (belive that oxymoron or not) they
used lemon juice and high quality
dried oregano.
Give this cozy and comforting recipe a try, which
uses turkey and white beans along with ground cumin, smoked paprika and
dried oregano.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp
dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only
used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
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
Ingredients 2 lemons, divided 1/4 olive oil 4 large garlic cloves, minced 2 tsp
dried oregano 3/4 tsp salt 1/2 tsp black pepper 2 lbs chicken breast (I
used boneless, but it originally called for bone - in split breast) 8 small potatoes cut into fourths * 1 medium onion, cut into 1 inch wedges 1 medium bell pepper, cut into strips ** 8 ounces whole mushrooms **
For a different varieties of chips I
used few different spices, like season - all spice,
dried rosemary, thyme, garlic, onion,
oregano, crushed red pepper and so on and so forth.
2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I
used 5 small ones) sprinkle of salt and pepper 2 t.
dried herbes de provence (or equal parts
dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)
For a different varieties of chips
use few different spices, like season - all spice,
dried rosemary, thyme, garlic, onion,
oregano, crushed red pepper and so on and so forth.