All About Oregano

According to eCuisine: Oregano, sometimes called wild marjoram, oregano was almost unheard of in the United States until World War II soldiers came back from Italy raving about it. It’s related to both marjoram and thyme.
When it comes to dried oregano, there are two main types — Mexican and Mediterranean. Though the two come from completely different plants, they have a similar base flavor and are used the same way, so they share a name. However, it’s generally not a good idea to substitute one for the other.
Mexican oregano has an overall citrusy flavor that tends to be powerful — it can stand up to the high-flavored, spicy dishes of Mexican and Central American cuisine, but may overpower other dishes. It can typically be found at ethnic markets or specialty spice stores.
Mediterranean oregano is what you’ll find most often, and is commonly just labeled as “oregano” in the spice aisle of grocery stores. It’s also the type you’ll find fresh. It has savory, peppery characteristics that are essential to Italian and Greek cuisines, but that are also suited well to other dishes.
When choosing fresh oregano, look for bright green, fresh-looking bunches with no signs of yellowing or wilting. Sealed in a plastic bag, it can be kept in the refrigerator up to 3 days.

Mojo Marinated Pork Tacos
(eCuisine)

Mojo (pronounced MOH-hoh) is a zippy Cuban marinade usually made with citrus, garlic, and other spices.
Makes: 8 tacos
3 T. fresh orange juice
2 T. vegetable oil
2 T. fresh lime juice
2 T. minced garlic
2 T. chopped fresh oregano
1/2 t. kosher salt
1/4 t. each black pepper and red pepper flakes
2 pork tenderloins, trimmed (about 1 lb. each)
8 (6-inch) corn tortillas
1 c. canned low-fat refried black beans
1 c. shredded Monterey Jack cheese
For the pork, whisk together orange juice, oil, lime juice, garlic, oregano, salt, black pepper, and pepper flakes. Place tenderloins in a flat baking dish; pour marinade over meat. Cover dish; chill tenderloins until ready to grill, up to 2 hours.
Preheat grill, heating one side to medium-high and the other side to medium-low.
Grill tenderloins, covered, over medium-high heat until an instant-read thermometer inserted into the centers registers 150°, 12–15 minutes. Remove tenderloins from grill and tent with foil. Let tenderloins rest while preparing tortillas.
For the tacos, top tortillas with 2 Tbsp. each of refried beans and cheese. Place tortillas over medium-low heat and cook just until cheese melts, 1–2 minutes.
Cut tenderloins into thick slices. Top each tortilla with sliced pork; serve with Grilled Salsa Roja.

Fresh Vegetable Soup

1 med. Onion - chopped
2 Carrots - peeled, thinly sliced
2 Zucchini - sliced
2 med. Tomatoes - peeled, seeded, chopped
2 (10.5-oz.) can beef broth
2 c. Water
2 T. Fresh parsley - chopped
1 T. Fresh oregano - chopped
1/2 c. Small shell shaped pasta
Parmesan cheese, grated
In slow-cooker, combine everything except pasta and cheese. Cover and cook on LOW 8 to 9 hrs. or until vegetables are tender. Turn on HIGH.
Add pasta; cover and cook on HIGH 20 mins. or until pasta is tender.
Ladle into serving bowls; sprinkle with cheese. Yield: 6 Servings

Cheesy Herb Bread

1 1/4 c. unbleached, unsifted flour
1 1/2 T. baking powder
1/2 t. baking soda
1 dash black pepper
1 1/2 t. sugar
1 egg or egg whites
1 1/2 T. oil (or more) preferably light olive oil
2/3 c. buttermilk
1/3 c. freshly grated parmesan
1/3 c. grated part-skim provolone or mozzarella cheese
2 T. chopped italian parsley
1 t. chopped fresh basil
1 t. chopped fresh thyme
1 t. chopped fresh oregano
1/2 t. chopped fresh savory
Combine first five ingredients in a mixing bowl. Add egg, oil, and buttermilk and stir until just blended. Stir in cheeses and herbs until just blended, and pour into greased bread pan (8-1/2 x 4-1/2 x 2-1/2 inches). Bake 45 minutes at 350 F. Cool in pan 5 minutes, then turn onto cooling rack. Serve warm. Yield: 1 loaf

Eggplant Lasagna

6 T. olive oil
3 t. finely chopped fresh oregano
1 1/2 t. finely chopped fresh basil
salt
freshly ground pepper
1 eggplant - (12-oz)
sliced 1/2-in thick
1 zucchini - (8-oz)
sliced 1/2-in thick
8 ounce mozzarella cheese - sliced
1 c. ricotta cheese - drained
2 c. spaghetti sauce
2 T. fennel seed - crushed
1 c. freshly grated parmesan
Mix the oil with the oregano, basil, salt and pepper. Brush it onto both sides of the eggplant and zucchini. Lay the eggplant and zucchini in single layers on baking sheets. Broil them 2 inches from the heat for 4-or-5 minutes or until cooked. Turn, brush the other side with the oil, and broil until the second side is done. Remove. Preheat oven to 350F. Place half the eggplant slices in a wide, shallow 2 or 3-quart baking dish. Add half the zucchini, then layer in half of the mozzarella, ricotta, spaghetti sauce, fennel seed and Parmesan. Repeat the layering with the second half of the ingredients. Cover and bake 20-to-25 minutes or until hot and bubbly. May be made ahead several days, or frozen, defrosted and reheated. Yield: 6 servings Print this post