Rosemary is a beautifully aromatic herb that can be used to add depth and flavor to lightened-up diabetic menus. Here are some ideas on how to use it:
- Grill shrimp, pork, chicken or lamb pieces by skewering onto stiff rosemary sprigs. While cooking, the rosemary gives off a beautiful aroma that infuses the meat from the inside-out.
- Mix finely chopped rosemary leaves into whole wheat bread or rolls before baking. In general, a good amount to use is 2 tablespoons to every 4 cups of flour.
- Prior to roasting poultry and meat, chop rosemary leaves and rub the rough chop over the meat. If roasting poultry with the skin on, slide the chopped rosemary leaves under the skin for roasting (but remove the skin before serving). Then before cooking, lay a few whole sprigs of rosemary on top and a few under the meat in the roasting pan.
- Add a couple sprigs of rosemary to cooking water for potatoes, rice and pasta -- especially if planning to serve with poultry or fish.
- Toss whole springs or chopped rosemary leaves into sauteed vegetables like mushrooms, cauliflower, or roasted white or sweet potatoes.
- Add finely chopped rosemary leaves to scrambled eggs or omelets for a fresh, unique flavor.