Spice it up

Spice it up
SAN FRANCISCO -- Fat Tuesday, the culmination of Mardi Gras festivities, may reawaken a yen for New Orleans-style cooking whether you're a displaced Southerner or just enjoy the cuisine.
Many traditional recipes of the region, from a steaming bowl of gumbo to the perfect etouffee, call for a liberal use of herbs and spices. Here's a list of some seasonings to use at Mardi Gras or any day:
Bay leaves: Use whole to add a pungent flavor to hearty dishes like red beans and rice and gumbo (remove whole leaves before serving).
Black and white pepper: Come from the berries of the pepper plant. Black is hot with a slightly piney flavor, white is milder and more delicate, both are used liberally in Creole cooking.
Cayenne pepper: Made from the dried pods of chili peppers, adds heat to red beans and rice, etouffee and jambalaya.
Celery seed: Lends the slightly bitter flavor of fresh celery to any dish, used in most Creole seasoning blends.
Garlic powder: Dehydrated, ground garlic adds the flavor of garlic, is conveniently dispersed for use in seasoning blends.
Gumbo file: Dried, ground sassafras leaf, used to add flavor and as a thickener for gumbo.
Onion powder: Dehydrated, ground onions used in Creole seasoning blends for meat and fish.
Oregano: Used with meat, fish and vegetable dishes, oregano's pungent odor and flavor lend depth to meat and vegetable dishes.
Sweet basil: Intensely fragrant and slightly sweet, basil can be added to any dish but is especially good with meat, cheese and eggs.
Sweet paprika: A warming spice with a pungent flavor, great for fish and vegetable dishes, and remoulade sauce.
Thyme: Found in most traditional Creole dishes, thyme is from the mint family and adds a slight minty flavor and subtle aroma to gumbos and etouffee.
Source: The Spice Hunter, on the Web at: http://www.spicehunter.com.
Healthy eating
Here are some tips
Use nonstick pans to reduce the amount of oil you need for cooking.
Buy a steamer insert and steam your veggies. It will help retain nutrients and eliminate the need for oils or fats for cooking.
Use a gravy separator to de-grease gravies and sauces.
Keep your spice rack well stocked. Herbs and spices add flavor without adding calories. For example, dill enhances fish, tarragon is good for poultry and rosemary is great with pork.
Grill foods when possible, whether using an indoor grill or an outdoor one. Vegetables are great grilled, too.