Flavorful Fortified Food
  • Home
    • Get in touch with me!
    • Getting to know me >
      • Contact Digna
      • Important Events
  • Shop Here
  • Blogs
  • Spice it Up With Robust Flavor
  • Dining Services Education & Training
  • Orientation and Training Manual for Cooks
  • Food for Group Homes
  • Simplified Diets & Nutrition Guide
  • Flavorful Fortified Food
  • Food First!
  • Product
  • Monthly Specials

Bay Leaf

2/2/2015

Comments

 
According to the Food Network's Food Encyclopedia, bay leaf is also called laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean. Early Greeks and Romans attributed magical properties to the laurel leaf, and it has long been a symbol of honor, celebration and triumph, as in "winning your laurels." The two main varieties of bay leaf are Turkish (which has 1- to 2-inch-long oval leaves) and Californian (with narrow 2- to 3-inch-long leaves). The Turkish bay leaves have a more subtle flavor than do the California variety. Bay leaves are used to flavor soups, stews, vegetables and meats. They're generally removed before serving. Overuse of this herb can make a dish bitter. Fresh bay leaves are seldom available in markets. Dried bay leaves have a fraction of the flavor of fresh. Store dried bay leaves in an airtight container in a cool, dark place for up to six months.

Some individuals may be surprised to learn that 1 tablespoon crumbled bay leaf has 6 calories, 10 grams potassium, and 1 gram carbohydrate. 1 whole bay leaf = 1/4 teaspoon crushed or 1/2 tsp broken bay leaves. The substitute for bay leaf is an equal amount of thyme, basil, or oregano.

Thyme is the most versatile and common substitute for bay leaves. It can easily replace bay leaves in almost all kinds of preparations due to its dry aroma and a little minty flavor. Thyme lends a slightly sweet taste instead of a tangy flavor. Use it in the preparation of fish, poultry, soups, sauces, chowders, eggs, custards, croquettes, and spaghetti to enhance the overall flavor of the dish. To add a little sharp zing to your food, try using lemon thyme.

Basil has a mint flavor and has a sweet, herbal scent.  It is popularly used in the preparation of Asian and Italian cooking, especially with tomato gravies, vegetable dishes, chicken, lamb, and fish. Oregano has a strong aroma and works great with tomatoes and as an additive to chili powder. If you want to further enhance the entire flavor and savor a great dish, use Mexican oregano instead of the regular oregano.

The use of bay leaves or the substitutions list here can enhance the flavor of foods. Check out the lentil soup recipe in Flavorful Fortified Food - Recipes to Enrich Life to get started.
Picture
Picture
Comments

    Author

    Digna and Linda have years of experience working with individuals needing assistance to eat sufficient calories and protein in multiple settings. Flavorful Fortified Food - Recipes to Enrich Life is our way to share this knowledge with clients, patients, athletes, caregivers, and professionals.

    Categories

    All
    Anti Inflammatory
    Beans
    Bean Soup
    Books
    Breakfast
    Broccoli
    Cheese
    Cheese Soup
    Chocolate
    Cream Soup
    Dairy
    Dehydration Prevention
    Eggs
    Enhanced Food
    Exercise
    Flavorful
    Fluids
    Food
    Food Safety
    Fortified
    Fortified Food
    Health
    Healthy Meals
    Ice Cream
    Lactose
    Lentils
    Lentil Soup
    Meals
    Nutritious
    Nuts
    Potato Soup
    Protein
    Pumpkin Soup
    Quick And Easy
    Recipes
    Soup
    Soup Recipes
    Strawberries
    Superfood
    Wellness

    Archives

    July 2018
    June 2018
    September 2017
    July 2017
    April 2017
    March 2017
    January 2017
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013

    RSS Feed

Disclaimer: The information and services provided by Digna I Cassens, MHA, RDN, CLT, FAND and Cassens Associates - Diversified Nutrition Management systems,  is not intended as substitute for medical care. The information provided in this website, in our books and blogs and through our services is for educational purposes only. All nutrition information should be used in consultation with your physician and other healthcare providers. We are not responsible for the contents or products of any or all links made from and to this site by a third party site. We disclaim any liability arising directly or indirectly from the use of this web site, books, blogs  and/or services.                                                                                            
Copyright 2015 -  www.flavorfulfortifiedfood.com                  
Photos used under Creative Commons from Andreas Kollegger, ☼ Cheryl*, Jeff Kubina, seelensturm, joejiang.sg, OliBac, star5112