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Good Herbs in the Kitchen …And Some Great Gift Ideas That You Can Make Yourself ! |
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Rosemary-Baked Potatoes
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| 4 medium baking potatoes 8 fresh rosemary sprigs vegetable oil |
vegetable oil 1 tablespoon plus 1 teaspoon coarse sea salt |
| Scrub potatoes, and pat fry. Cut each potato in half lengthwise, cutting to, but not through, the opposite side. Place 2 rosemary sprigs in center of each potato; fold halves back together. Rub potato skins with vegetable oil; sprinkle potatoes evenly with sea salt. Wrap in foil. Bake at 400 for 1 hour or until done. Yield 4 servings. | |
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Lemon – Mint Sugar |
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| 2 cups sugar 3 tablespoons grated lemon rind |
2 tablespoons dried mint flakes ¼ teaspoon salt |
| Combine all ingredients; spread in a thin layer in a 15x10x1 inch jelly roll pan. Bake sugar mixture at 200 for 15 minutes. Cool in pan. Place mixture in container of an electric blender. Process to a fine powder. Store in an airtight container up to 6 months. Serve with hot or iced tea or fresh fruit. Yield 2 cups. | |
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Steamed Orange Roughy with Herbs |
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| ½ cup fresh parsley sprigs ½ cup fresh chives ½ cup fresh thyme sprigs |
½ cup rosemary sprigs 2 (8 ounce) orange roughy fillets fresh lemon slices |
| Arrange half of herbs in bottom of a steaming basket. Top with fillets and remaining herbs. Cover and steam fillets 7 minutes or until fish flakes easily when tested with a fork. Serve with fresh lemon slices. Yield 4 servings. | |
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Fresh Peach Salsa |
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| 2 large peaches, peeled and chopped 1 jalapeño pepper, seeded and finely chopped |
1 tablespoon fresh lime juice 2 to 3 teaspoons chopped fresh cilantro |
| Combine all ingredients in a small bowl. Serve with ham, pork, or chicken. Yield 1½ cups. | |
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Herb Rub |
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| 1 tablespoon dried thyme 1 tablespoon dried oregano 1½ teaspoons poultry seasoning 1 teaspoon dried rosemary 1 teaspoon dried marjoram |
1 teaspoon dried basil 1 teaspoon dried parsley flakes ½ teaspoon salt 1/8 teaspoon pepper |
| Combine all ingredients; store mixture in an airtight container. Sprinkle on fish, poultry, or pork before grilling. Yield ¼ cup. | |
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Mexican Rub |
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| ¼ cup chili powder 1 tablespoon onion powder 1 tablespoon ground cumin 2 teaspoons salt |
1½ teaspoons dried oregano 1 teaspoon garlic powder 1 teaspoon ground pepper |
| Combine all ingredients; store in an airtight container. Sprinkle on chicken, ribs, or fish before grilling. Yield ½ cup. | |
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Steamed Herbed Vegetables |
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| 1 cup broccoli flowerets 1 cup 2-inch-long asparagus pieces ½ cup sweet red pepper, cut in pieces ½ cup sweet yellow pepper, cut in pieces ½ cup sliced fresh mushrooms 1 tablespoon chopped fresh marjoram |
1 teaspoon chopped fresh oregano or ¼ teaspoon dried oregano ½ teaspoon chopped fresh rosemary ¼ teaspoon salt 1/8 teaspoon pepper 1 tablespoon water 1 tablespoon margarine |
| Combine all ingredients in a 1½ quart microwave casserole. Cover tightly with heavy-duty plastic wrap; fold back a small edge (or corner) of wrap to allow steam to escape. Microwave at high 3½ minutes or until crisp-tender, stirring once. Yield 4 servings. | |
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Broiled Zucchini or Yellow Squash |
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| 4 small zucchini (or 2 summer squash) 1 tablespoon salad oil or melted margarine ½ teaspoon fresh snipped marjoram |
½ teaspoon garlic powder dash of pepper ½ cup grated Parmesan cheese |
| Cut squash lengthwise into halves. Place cut sides up on broiler pan. Mix seasonings with oil and brush on the squash. Broil on top rack for 5 minutes. Sprinkle cheese evenly over all; broil another 5 minutes. Yield 4 servings. | |
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It’s Bean Thyme |
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| ½ pound fresh green beans, snapped 2 tablespoons margarine |
1 tablespoon fresh thyme leaves salt and pepper to taste |
| Blanch the beans in boiling water for a minute or two, then plunge them in cold water. Drain. Dry off with a paper towel. Heat the butter in skillet until hot. Saute the beans and thyme until warmed through, approximately 2 minutes. Serve immediately . Yield 4 servings. | |
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Herb Focaccia |
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| 1 (11-ounce) can refrigerated French bread dough 2 tablespoons olive oil 1 teaspoon kosher salt (optional) |
1 teaspoon freshly ground pepper 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon dried thyme |
| Unroll dough into a 15 x 10-inch jelly-roll pan, flatten slightly. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with oil, and sprinkle with salt and remaining ingredients. Bake at 375 for 10 minutes or until lightly browned. Cut into rectangles, and serve warm with marinara sauce, if desired. Yield: 8 servings. | |
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Roasted Chicken with Lemon, Garlic, and Rosemary |
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| 2 garlic bulbs, minced 1 cup fresh lemon juice 1½ teaspoons freshly ground pepper 1 tablespoon salt 2/3 cup fresh rosemary sprigs, coarsely chopped |
2 cups olive oil 3 (2 ½-to 3 pound) whole chickens, cut up 3 lemons, sliced Garnish fresh rosemary sprigs |
| Whisk together first 5 ingredients until blended; whisk in oil. Pour mixture evenly into three large heavy-duty, zip-top plastic bags, add chicken pieces and lemon slices. Seal and chill 8 hours, turning bags occasionally. Line two 15 x 10-inch jellyroll pans with heavy-duty aluminum foil. Remove chicken from marinade, reserving marinade. Arrange chicken in pans. Drizzle with marinade. Bake, uncovered at 425or 1 hour or until done, basting with pan juices every 20 minutes. Garnish, if desired. Yield: 12 servings. | |
| Lemon – Herb Dressing | |
| 3 tablespoons lemon juice ½ cup olive oil 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh oregano |
1 tablespoon chopped fresh parsley ½ teaspoon salt ½ teaspoon pepper |
| Whisk together all ingredients until well blended; cover and chill. Yield: about ¾ cup. | |
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Mint Syrup |
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| 1½ cups coarsely chopped fresh mint 2 cups sugar 2 cups water |
This makes enough for 44 drinks. Store any leftover syrup in the refrigerator, and use it to sweeten iced tea. |
| Tie mint in a cheesecloth bag, and place in a saucepan. Add sugar and water; bring to a boil. Cook, stirring constantly, until sugar dissolves. Remove from heat; cover and let cool. Remove and discard cheesecloth bag. Yield: 2 ¾ cups. | |
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Lime – Mint Tea |
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| 8½ cups water, divided 6 regular-size tea bags 2 cups loosely packed fresh mint leaves, chopped |
1½ cups sugar 1¾ cups lemon juice 1/3 cup fresh lime juice |
| Bring 4 cups water to a boil in a large Dutch oven; pour over tea bags. Cover and steep 5 minutes; remove and discard tea bags. Stir in mint; let stand 15 minutes. Pour through a wire-mesh strainer into a bowl, discarding mint. Bring remaining 4½ cups water and sugar to a boil in a large saucepan, cool. Stir in tea and juices. Chill; serve over ice. Yield: 2½ quarts. | |
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Basil Vinaigrette |
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| 1½ cups loosely packed fresh basil leaves 3 tablespoons olive oil 3 garlic cloves ¼ cup lemon juice |
¼ teaspoon salt ¼ teaspoon freshly ground pepper ¾ cup olive oil |
| Process first 6 ingredients in a blender until smooth, stopping once to scrape down sides. Turn blender on high; add ¾ cup oil in a slow, steady stream. Yield: 1¼ cups. Store in refrigerator. Use on salads. | |
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Herb Pork Chops |
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| 1½ teaspoons dried thyme 1½ teaspoons dried oregano ½ teaspoon dried rosemary ½ teaspoon dried basil |
½ teaspoon lemon pepper ¼ teaspoon salt 4 (1-inch-thick) boneless pork loin chops |
| Combine first 6 ingredients, rub on all sides of chops. Grill chops, covered with grill lid, over medium-high heat (350 to 400) 4 to 6 minutes on each side or until a meat thermometer inserted into thickest portion registers 160. Yield: 4 servings. | |
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Rosemary French Baguettes |
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| 2 (16-ounce) French baguettes 5 garlic cloves |
4 fresh rosemary sprigs ½ cup butter or margarine, melted |
| Cut baguettes into 1-inch slices, cutting to, but not through, bottom crust. Mince garlic and 2 rosemary sprigs, stir into butter. Brush between bread slices. Place remaining rosemary sprigs on baguettes, wrap in aluminum foil. Bake at 350 for 15 minutes or until thoroughly heated. Yield: 6 servings. | |
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Raspberry Vinegar |
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| 2 cups fresh raspberries 2 (17 oz.) bottles white wine vinegar |
2 (3-inch) sticks cinnamon ½ cup honey |
| Combine raspberries, and vinegar in a non-metal bowl; cover and let stand at room temperature for 8 hours. Transfer to a large non-aluminum saucepan, and add cinnamon; bring to a boil. Reduce heat, and simmer uncovered, 3 minutes. Remove from heat; stir in honey, and cool. Pour through a large-wire mesh strainer into bottles or jars, discarding solids. Seal with a cork or an airtight lid. Store vinegar in refrigerator 2 weeks before using. Yield: 4 cups. NOTE: You can substitute 1 (16 oz.) package frozen whole raspberries, thawed and drained, for the fresh raspberries. Yield: 3½ cups.Directions on gift card: Store at room temperature two weeks before using. Use in vinaigrettes or marinades within two months. | |
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Olé Herb Vinegar |
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| 1½ cups assorted peppers 1 cup fresh cilantro 2 cloves garlic 1 to 2 green onions |
3 to 4 sprigs thyme 2/3 cup white vinegar 1/3 cup red or white wine |
| To make herbal vinegars, fill a clean, sterilized glass bottle or jar with fresh herbs. Use cup white vinegar to cup red or white wine to make vinegar more mellow. Pour vinegar mixture over herbs; bruise herbs with a wooden spoon. Cover container and store in cool, dark place at room temperature. Stir mixture once every 4 or 5 days with a wooden spoon. The vinegar will be ready in 3 weeks, depending upon how strong you want it to be. Place a few clean fresh herb springs and some peppers, in a clean attractive bottle. Pour vinegar over sprigs and peppers. Store in refrigerator. | |
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Jambalaya Rice Mix |
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| 1 cup uncooked long-grain rice 1 tablespoon dry onion flakes 1 tablespoon dried parsley flakes 2 teaspoons beef-flavored bouillon granules |
½ teaspoon pepper ¼ teaspoon garlic powder ¼ teaspoon red pepper ¼ teaspoon dried whole thyme |
| Combine all ingredients, stirring well. Store in an airtight container in a cool, dry place. Yield: 1¼ cups mix.Directions on gift card: Combine 1¼ cups rice mix, 2 cups water, and 1 (8oz. can) tomato sauce in a saucepan. Bring to a boil; cover reduce heat, and simmer 20 minutes. Stir in 1 cup cooked meat. Cook until thoroughly heated. Yield: 6 servings. | |
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New Year’s Day Chili Mix |
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| 1 (16 oz.) package dried kidney beans 1 tbsp. instant minced onion 2 tsp. beef-flavored bouillon granules 1 tsp. salt ½ tsp. garlic powder |
2½ tbsp. chili powder 1 tsp. dried oregano ¼ tsp. ground red pepper 1 small bay leaf |
| Place beans in an airtight plastic bag; set aside. Combine instant minced onion and next 3 ingredients; place in a small airtight plastic bag and, if desired, in a decorative paper bag, and label “Flavoring Packet”. Combine chili powder and remaining three ingredients; place in a small airtight plastic bag and, if desired, in a decorative paper bag, and label “Seasoning Packet.” Place 1 bag beans, 1 Flavoring Packet, and 1 Seasoning Packet in each gift container. Yield: 1 (3 bags each) gift.Directions on gift card: Sort and wash beans; place in a large Dutch oven. Cover with water and let soak for 8 hours. Drain. Combine beans, Flavoring Packet, and 7 cups water in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour stirring occasionally. Stir in 1 pound ground beef, cooked and drained, 1 (8 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, and Seasoning Packet. Bring to a boil; reduce heat and simmer, uncovered 30 minutes, stirring occasionally. Remove and discard bay leaf. Yield: 11 cups. NOTE: To use the quick soak method, place beans in a Dutch oven; cover with water 2 inches above beans. Bring to a boil; boil 1 minute. Cover remove from heat, and let stand I hour. Drain. | |
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Bean-Pasta Soup Mix |
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| ¾ cup dried onion flakes ½ cup dried parsley flakes 2 (½ oz.) jars dried celery flakes 3 tbsp. dried basil 3 tbsp. dried oregano 2 tsp. garlic powder 2 tsp. coarsely ground pepper |
2 (2¼ oz.) jars beef-flavored bouillon granules 1 (16 oz.) package dried black-eyed peas 1 (16 oz.) package dried black beans 1 (16 oz.) package dried kidney beans 1 (16 oz.) package dried navy beans 1 (16 oz.) package small shell pasta |
| Combine first 7 ingredients; divide evenly into 6 portions, and place in 6 airtight plastic bags. Add 2 tbsp. plus ¼ tsp. bouillon granules to each bag. Label “Herb Mix,” and seal. Combine Black-eyed peas and next 3 ingredients. Divide evenly into 6 portions; place in 6 airtight plastic bags. Label “Bean Mix,” and seal. Place 1 Herb Mix, 1 Bean Mix, and 1 bag pasta in each gift container. Yield: 6 (3 bags each) gifts.Directions on gift card: Sort and wash bean mix; place in a Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain. Combine beans, 3 quarts water, herb mix, 1 carrot (scraped and chopped), and cup chopped cooked ham in Dutch oven. Bring to a boil; reduce heat, and simmer 2½ hours, stirring occasionally. Add 1 (14.5 oz.) can Mexican-style stewed tomatoes, undrained and pasta; cook 20 minutes. Yield: 9 cups.NOTE: To use the quick-soak method, place beans in a Dutch oven; cover with water 2 inches above beans. Bring to a boil; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain. | |
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Creole Seasoning Blend |
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| 3 tablespoons plus 1 teaspoon dried parsley flakes 1 tablespoon plus 1 teaspoon garlic powder 1 tablespoon plus 1 teaspoon dried whole basil 1 tablespoon onion powder |
2 teaspoons dry mustard 2 teaspoons sweet paprika 1 teaspoon ground red pepper ½ teaspoon freshly ground black pepper |
| Combine all ingredients in a small bowl, stirring well. Store in an airtight. Use to coat fish, chicken, or beef before cooking. Yield: ½ cup. | |
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Hot Creole Seasoning Mix |
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| ½ cup salt 1/3 cup paprika ¼ cup ground white pepper ¼ cup garlic powder ¼ cup onion powder |
3 tbsp. ground red pepper 2 tbsp. dried oregano 2 tbsp. dried thyme 1 tbsp. black pepper 1 teaspoon ground bay leaves |
| Combine all ingredients in a jar; cover and shake mixture until well blended. Store in an airtight container. Yield: 2 cups.Directions on gift card: Use seasoning mix in gumbo or jambalaya. | |
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Jerk Seasoning Rub |
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| 1½ tbsp. sugar 1 tbsp. onion powder 1 tbsp. dried thyme 2 tsp. ground allspice 2 tsp. freshly ground black pepper |
2 tsp. ground red pepper 1 tsp. salt ¾ tsp. ground nutmeg ¼ tsp. ground cloves |
| Combine all ingredients; store in an airtight container. Yield: cup.Directions on gift card: Rub or sprinkle Jerk Seasoning Rub on chicken or seafood before broiling or grilling. | |
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Southwestern Spice Rub |
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| 1 tbsp. cumin seeds 1 tsp. coriander seeds 8 dried chiles, stemmed and seeded 1 tbsp. brown sugar 1 tsp. ground cinnamon |
½ tsp. garlic powder ½ tsp. salt ¼ tsp. black pepper ¼ tsp. ground red pepper |
| Cook cumin and coriander seeds in a small skillet over low heat, stirring constantly, 3 minutes. Combine seeds, chiles, and remaining ingredients in an electric blender; process until mixture resembles coarse powder. Store in an airtight container. Yield: cup.Directions on gift card: Sprinkle Southwestern Spice Rub on chicken, beef, and pork before grilling, broiling, or baking. | |
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Cilantro Sauce |
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| 15 ounces low-fat sour cream 5 cups fresh cilantro, chopped 1 onion, chopped 3 tablespoons garlic, minced |
4 tablespoons lime juice 1 tablespoon oil salt and pepper to taste |
| To make the sauce, cook the onion, garlic and cilantro in the oil. Add the lime juice and the sour cream. Simmer for 10 minutes and puree in the blender, adding salt and pepper to taste. Use to top grilled steak or chicken. For extra flavor add a slice of white cheese before spooning the sauce over the meat. | |