Fresh Herbs Spice Up Convenience Foods
Turn a Can of Soup or Frozen Entree into a Satisfying Meal
Apr 3, 2009
Many people believe that cooking with fresh herbs is finicky, time-consuming gourmet stuff, best left to experts. They like to dream about whipping up fantastic concoctions, each herb leaf or seed giving of its best, but plan to learn all those complicated skills at a later date.
The reality is, people shamefacedly admit, who has time for anything but whatever is in the freezer? Open a can, defrost a frozen dinner, dump out salad from a bag, and that’s dinner. No time for fancy fussing with fresh herbs!
Chopping Herbs Takes Only Seconds
However, those rarely-noticed pots of herbs growing in the window can actually transform convenience foods of all kinds into tasty meals in less than 60 seconds. The time it takes to clip a few fresh chives or basil leaves on top of a microwaved entrée can make the difference between just another TV dinner and a good meal.
Basil, chives, coriander, dill, parsley and French tarragon are some herbs often purchased in pots from nurseries and grown on a kitchen windowsill while still being under-utilized in daily cooking. Canned soup, canned tuna, frozen vegetables and main dishes, and leftovers are the usual standbys of busy cooks, and marriages between items on these two lists can be amazingly delicious.
Fresh Herbs on Canned Soup
- Canned tomato soup: basil or chives.
- Canned seafood or fish chowder: dill or tarragon.
- Canned chicken soup: parsley, chives or basil.
For any soup, heat it to boiling first, then add the chopped herbs just before serving. It only takes about 30 seconds to clip and sprinkle a leaf or two!
Coriander is great for canned chili, or anything a bit spicy, and dill takes away the “canned” flavor from tuna or any kind of fish. For hors d’oeuvres, a sardine is just a sardine, but top it with a tiny sprig of dill and it instantly becomes a gourmet treat. Scoop the bean dip out of its can and mix in some chopped coriander and they’ll think you spent all afternoon making it. Experiment with various combinations of canned dips and fresh herbs, and soon you’ll have a reputation as a great chef.
Personalize Your Convenience Foods
A package of potato or macaroni salad from the deli can be personalized with a quick sprinkle of chopped basil or parsley, and frozen vegetables of all kinds gain a vital spark from just a few chives or a sprig of coriander.
Just because a frozen dish is marketed as a complete meal is no reason not to dress it up with a few snips of fresh herbs. Italian meals will take well to a few basil leaves, and Mexican or Indian dishes can always be freshened up with a sprig of coriander. Egg and cheese dishes will also appreciate chives, parsley or tarragon, and these can also spice up a beef or chicken entrée. Even a simple cheese or bologna sandwich becomes a special treat with a leaf of basil inside.
Keep a small scissors on the windowsill next to the herb pots, and use it frequently. Start small: fresh herbs have strong flavors, and different people have different tastes, try using only one leaf, finely chopped, and then build up gradually until you find a satisfying flavor. But never ignore your potted herbs! Adding as little as 30 seconds to the preparation time of ordinary convenience foods can make them into memorable meals.
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