Say Cheese!: Blue Cheese

Italian Name: Gorgonzola

The name Gorgonzola is also the name of the town where the type of cheese was produced during 879 AD and it is one of the oldest cheeses. It was later on called Blue Cheese because of its mold's color. It is either made from cow's milk, goat's milk or sheep's milk. During the process of making Blue Cheese, Penicillin mold is added that's why the product contains bluish veins or spot and it also has a smell because of the bacteria. Blue Cheeses are usually aged in caves because in caves, the temperature is controlled. It has a salty and sharp flavor.

Blue Cheese or Gorgonzola can help prevent various diseases such as bone infection and migraine. It can also help burn fat, prevent cavities or tooth decay and prevents gout.

Some recipe of Blue Cheese includes Pork Chops with Blue Cheese Gravy, Pear and Blue Cheese Salad, Grilled Filet Mignon with Gorgonzola Cream sauce and a whole lot more.

Green Minded: Moringa

Scientific Name: Moringa Oleifera

Moringa is widely grown in subtropical or tropical countries. It is common to Asian countries such as Philippines, Thailand and Taiwan. In China it is called "la mu" which means spicy wood, in the Philippines it is called "malunggay" and its English name is known as Horseradish Tree but it should be called as Moringa because it can be confused with Horseradish which is a different plant related to the Radish. The tree grows about 10 meters in height and it has green circular leaves growing with a pattern from each branch. The branches usually droops down so it is easy to reach for the leaves and its pods. When the tree matures, it produces pods called "drumsticks" and each drumstick contains seeds which is known for its medicinal properties.

 Moringa is rich in Calcium than milk and it contains beta-carotene which is good for the eyes. Moringa is also good for digestion. It also contains protein, zinc and potassium. It has a good source of iron which is good to prevent anemia and it also contains antioxidants.

Moringa leaves in the Philippines are used in soup dishes such as the Sinigang. In Cambodia, the drumsticks and leaves are used to make Korko, a mixed soup dish. In Bangladesh, Moringa leaves are used in curries. In Thailand, the drumsticks or pods are used in variety of dishes.

Just at the Ripe Time: Mangoes

Scientific Name: Magnifera

Mangoes are abundant in tropical countries such as Asia and is a native to the Indian subcontinents. It is one the fruits that is widely cultivated and spread throughout the world. It was first cultivated in the South Asia over thousands of years. The English word Mango is derived from the Tamil word "mankay" or "mangai". In the 18th century "Mango" means "to pickle" because during the time the Mangoes were imported to America, these are needed to be pickled since refrigerators were not yet common. The trees grow about 150 feet and the leaves are dark green or evergreen in color. The leaves are glossy when young, mostly yellowish and dark orange in color then it turns green as they mature. The flowers are white and small in size. The fruits, when ripe, vary in color such as yellow, yellow-green, reddish-orange and green. The fruit contains a pit or seed which is hairy and this can be planted.

Mangoes have antioxidant compounds that help prevent prostate, breast and colon cancer. It contains fiber and Vitamin C which helps lower cholesterol. Mangoes contains Vitamin E which is good for the skin and it also contains Vitamin A that helps promote good eyesight.

Mangoes are mostly used in beverages and desserts because of its sour to sweet nature. Mango Shakes are made from either semi-ripe Mangoes which are sour or from ripe Mangoes which are sweet. Ripe Mangoes are used in desserts and pastries such as flans, puddings, cakes, ice creams and smoothies. In the Philippines, unripe mangoes are eaten with shrimp paste or Bagoong. In other countries, Mangoes are used as ingredients in some dishes.

Semolina: Gnocchi

Gnocchi comes from the Italian word "Nocchio" which means a knot in wood or "Nocca" which means knuckle. Gnocchi are small, thick dumplings that are made from Semolina flour and existed since the Middle Ages. The process of making Gnocchi varies from region to region. In other provinces of Latium, Gnocchi are made from potatoes since the time potatoes were introduced during the 16th century. Other variety of Gnocchi are made from bread crumbs.

Gnocchi is made by combining eggs, salt, Semolina flour, mashed potatoes and olive oil. A Gnocchi board is also needed in order to have the traditional indention or you can leave it plain, pillow-like shape.

Gnocchi is cooked several ways like soups, pasta, casseroles and many more. Gnocchi with Pesto Sauce, Gnocchi with Sage and Butter, Ricotta Gnocchi and Sausage Gnocchi are some of the many recipes on how to cook Gnocchi.

Fresh or Dry: Oregano

Scientific Name: Origanum Vulgare

Oregano is a native herb to the Eurasia and Mediterranean regions. In other countries, Oregano means "mountain joy". It is an aromatic herb with hairy olive green leaves and its flowers are colored purple. The formation of the leaves are opposite to one another and the veins of the leaf is visible. It grows about 15 to 20 inches in height and prefers to grow on warm places.

Oregano is rich in Vitamin K and has a good source of antioxidants more than oranges, potatoes and blueberries contain. It contains Magnesium and other important minerals that the body needs. It also contains fiber and Omega-3.

In Turkish Cuisines, Oregano is usually used for meat. It is also used by Italians as one of the herbs in making pizzas. It can also be used in Greek Salad to add flavor. In Philippines, Oregano is used to eliminate the odor of Carabao meat.