Weekend Herb Blogging, that is already in its 3rd Year, created by Kalyn of Kalyn’s Kitchen and now Kalyn has passed it on to Haalo, of Cook (almost) Anything At Least Once. Haalo is going to be next week's host, that will be a special edition called Holiday Herb Blogging where you are invited to submit holiday themed recipes. If you'd like to participate, make sure you check out the new rules and send your entries to hellohaalo AT gmail DOT com. I have received many interesting entries with ingredients unknown to me, great recipes showing different ways of using the ingredients I find in my pantry.
Now enjoy those great entries that I received from all over the world!
As first I received an entry from Lubna of Yummy Food, from Bangalore, India.
Lubna shares some informations about mountain joy or probably better known as oregano. Oregano is a very good source of iron, manganese and dietary fiber, as well as a good source of calcium, vitamin C, vitamin A and omega-3 fatty acids.
Maria of Organically cooked, from Hania, Crete, Greece shares 3 recipes including chickpeas.
She shows us how to prepare hummus, chickpea-broccoli soup and chickpea rissoles.
Mikky of My Finds... from Manila, Philippines shares a recipe for Tocino with Malunggay Carbonara Pasta with Garlic Pandesal.
Mikky introducies a lot of interesting specialities of her country.
Ning of Heart and Hearth, from Manila, Philippines shares a recipe for Taiwanese Chilled Tofu with Century Eggs.
Ning writes a bunch of information about how tofu is prepared and how healthy it is.
Virginie of absolutely green, from Nantes, France shares a recipe for Red Bean Paste.
Virginie writes that in Japan, they distinguish four kinds of azuki paste, depending of how thin they are. The most famous kind of paste is the Koshian, the one that is the thinnest.
Christine of Kits Chow, from Vancouver, Canada shares a recipe for Steamed mussels in a clay pot with aromatic herbs.
Christine shares her thoughts about Thailand's herbs and shares informations about chillies.
Haley of Appoggiatura, from Athens, GA, USA shares a recipe for Sage and Clementine Roast Chicken.
Haley writes that xlementines provide an excellent source for antioxidants, vitamin C, fiber, and potassium. At only 50 calories each, they make a healthy snack.
Yasmeen of Health Nut, from Cleveland, Ohio, USA shares a recipe for Banana Flower Veggie Cutlets.
Yasmeen let us know that these beautiful banana flowers are good source of Vitamin C, Vitamin A,B vitamins,potassium,magnesium,phosphorus Calcium and iron.
Kalyn of Kalyn's Kitchen, from Salt Lake City, Utah USA shares a recipe for Roasted Carrots with Agave-Balsamic Glaze.
Kalyn introduces Agave Nectar that comes from the Blue Agave plant, and it's a great alternative for people who don't want artificial sweeteners but are trying to avoid sugar.
Pam of The Backyard Pizzeria from Victoria, Australia shares a recipe for Baby Bocconcini & Roast Tomato tarts with Pesto.
Notyet100 of asankhana shares a recipe for Cabbage Salad.
She writes that cabbage is excellent source of vitamin C and can be consumed raw,cooked or preserved in varities of dishes.
Cinzia of Cindystar from Bardolino, Lake of Garda, Italy shares a recipe for Barley Cake.
Cinzia even shares some historical information about barley, saying that the ancient Romans cultivated it as "special food" for Gladiators, in fact they were called Hordeari that means barley eaters.
Haalo of Cook (almost) Anything at Least Once from Melbourne, Australia shares a recipe for Eggplant and Pepperonata Stacks.
Haalo combines eggplant with a few relatives of the nightshade family.
Ting of Playing with food from Walpole, NH shares a recipe for Fresh Garlich Soup.
Ting also writes about growing and harvesting garlic.
Brii of Briiblog, from Valsorda - Lake Garda, Italy shares a recipe for persimonn jam with dry apricots.
Lynne of Cafe Lynnylu from Augusta, Georgia shares a recipe for Smoky Chile Roasted Pumpkin (Pepitas) Seeds.
Lynne writes about Pepitas' seed that are used extensively in Yucatecan dishes such pipian verde, an ancient Mexican dish.
Finally my entry about star anise:
Thank you all for participating! I hope you had as much fun as I did hosting. Thank you Kalyn and Haalo!