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Blue Food Energy: Rosemary (Rosmarinus officinalis)

By Gwen Nyhus Stewart

Chicken Wings with Lemon and Rosemary

12 chicken wings
2 tbsp. (30 mL) chopped parsley
2 tsp. (10 mL) lemon juice, freshly squeezed
4 tbsp. (60 mL) butter
1/4 tsp. (1 mL) paprika

1/2 tsp. (2 mL) crushed rosemary
sea salt, to taste

black pepper, freshly ground, to taste

Preheat broiler. In small pan over low heat, melt butter. Stir in parsley, lemon juice, rosemary, and paprika.

Arrange chicken wings in broiling pan. Brush with half the butter mixture and sprinkle lightly with salt and pepper. Broil about 7 to 9 inches (17.5 – 22.5 cm) from heat for 10 minutes. Turn wings, brush with remaining butter mixture, and sprinkle with salt and pepper. Broil 10 minutes more until wings are browned and crispy. Arrange in napkin-lined basket and serve.

Lemon Rosemary Oil
1 sprig rosemary
lemon grass, fresh, use bottom white part and bruise to release oils or mince very finely (available at oriental grocery stores)
1 sprig thyme
1 garlic clove, peeled
sea salt, to taste
peppercorns, red and black

olive oil

Place first 6 ingredients in tall narrow glass bottle that holds 1 cup (250 mL). Add oil using more or less as needed to come to the top of bottle. Cover. Let stand at least 1 week in cool, dark place or in refrigerator before using.

Use as a dip for bread or as a salad vinaigrette.

Roasted Herbed Potatoes

18 new white or red potatoes, cut in quarters
6 tbsp. (90 mL) extra-virgin olive oil
1 clove garlic, thinly sliced
1 sprig rosemary, remove leaves and chop finely (1/2 tsp. (2 mL) dried, crumbled)
1 sprig thyme, remove leaves and chop finely (1/2 tsp. (2 mL) dried, crumbled)
sea salt, to taste

black pepper, freshly ground, to taste

Preheat oven to 475° F. (240° C). Put potatoes in a roasting pan and sprinkle with olive oil, garlic, herbs, and salt and pepper. Using your hands or a rubber spatula, toss potatoes until they are well coated. Roast until tender, about 30 minutes.

Roasted New Potatoes with Garlic and Rosemary

8 new potatoes, about 2 inches long, unpeeled, scrubbed
1 tbsp. (15 mL) fresh rosemary, chopped (1 tsp. (5 mL) dried, crumbled)
1 tbsp. (15 mL) olive oil

sea salt, to taste
black pepper, freshly ground, to taste
2 lg. cloves garlic, coarsely chopped

Preheat oven to 450° F. (230° C). Cut potatoes in quarters. Place in bowl and add 1-1/2 teaspoon (7 mL) rosemary or 1/2 teaspoon (1 mL) dried. Pour 2-1/2 teaspoons (12 mL) olive oil over them. Using your hands or a rubber spatula, toss potatoes until they are well coated and the rosemary is well distributed. Place them in single layer on a heavy baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, turning every 5 minutes. In small bowl, mix garlic with remaining 1/2 teaspoon (2 mL) oil. Add to potatoes and continue roasting for 10 to 15 minutes or until potatoes are crisp and browned and easily pierced with a fork. Transfer to serving dish, season with fresh pepper and remaining rosemary. Serves 4.

Rosemary Toasted Nuts

1 lb. (453.6 g) unsalted mixed nuts (pecan halves, walnuts, cashews, filberts, almonds)

2 tbsp. (30 mL) finely chopped fresh rosemary or 2 tsp. (10 mL) dried thyme leaves

1/2 tsp. (2 mL) cayenne pepper

3 tbsp. (45 mL) brown sugar

1 tbsp. (15 mL) sugar

2 tsp. (10 mL) kosher salt

white pepper, to taste

1/4 cup (50 mL) unsalted butter, melted

Preheat oven to 375° F (175° C). Spread the nuts on a baking sheet and toast in the oven till they are light golden brown and fragrant, about 10 minutes.

In a large saucepan, combine the rosemary, cayenne, brown sugar, sugar, salt, white pepper, and melted butter. Cook and stir over medium heat for 1 minute. Add the toasted nuts; cook and stir constantly over medium heat for another few minutes to coat and glaze the nuts. Serve warm or cool.

See Blue Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, http://www.gwenshealinggarden.ca/Herbs.Rosemary.htm and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of blue, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 63 for more information about what the colour blue means and Chapter 8, Colour Energy, Plants, and Recipes pages 80 – 83 for information about using blue in the garden and recipes.)

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