Monday, December 29, 2008

Daregal Fresh Frozen Herbs

I love cooking with herbs, as you know if you follow this blog regularly. I especially like using fresh herbs, and it is extremely satisfying to pick them right from my own garden. But if you've looked at my other blog, Thyme for Herbs, you can a get a sense of what kind of weather we're having here in Michigan. It's definitely no time for picking herbs. Normally, the next best thing is using herbs that I have dried myself, and then the last choice is dried herbs from a commercial source.

But I've been introduced to something new -- Fresh frozen herbs by Daregal. It's the best thing I've come across in a long time! Easy and fun to use, with no additives.

The herbs are cut at their peak, chopped, and quickly frozen. They arrive packed in dry ice soon after they have been packaged. Then all you do is keep them frozen until you're ready to use a particular herb, give the container a quick shake to loosen, and shake out on your salad, casserole, or any dish you are making. Put the container right back in the freezer as soon as possible so the herbs remain fresh.

Here is a photo of the meatballs mixture I made for my Christmas Eve gathering.

You can see the fresh herbs I have sprinkled in the meat mix.

I made about 3 pounds of meatballs, so I used about 1/8 to 1/4 quarter of this container. There's plenty left to freeze for another time.

And now the meatballs are ready for the broiler before going in the crockpot with the sauce, just enough to warm them through and keep them hot for the party.

I absolutely love these herbs. Daregal has come up with a great idea and it's so easy to order exactly what you want. I have the pack of 6 with 2 free. The best part is that I can choose any combination that I like. I've used them in my Christmas party dips and spreads, also. I can't wait to try some in my favorite vegetable soup and my secret spaghetti sauce recipe. No longer will I have to purchase a bunch of parsley for just two chopped tablespoons, only to throw out the rest because I never got around to using it up.
Daregal, you've got a winner in my book!

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, December 18, 2008

Artichoke, Garbanzo, and Red Pepper Salad

This salad has the bright red and green colors of Christmas. It's easy to throw together and one of those great recipes to take away for a holiday dinner party.

1 can (16 oz.) garbanzo beans, drained well
6 oz. roasted red peppers, diced
1 pkg. (6 oz.) frozen artichokes hearts, thawed
2 scallions, diced
2 cloves garlic, minced
1/4 c. extra virgin olive oil
3 T. red wine vinegar
1 t. minced fresh oregano, or 1/4 t. dried
1/2 t. paprika
1/4 c. fresh flat-parsley
salt and freshly ground black pepper to taste

Mix all ingredients together in a serving dish. Cover and refrigerate until serving time. The recipe can be made several days in advance. Serve chilled or at room temperature.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Monday, December 15, 2008

Sesame-Date Muffins

I like making muffins -- I also like eating muffins. But I've always wondered if I'm really just eating cake for breakfast.
This muffin recipe will take away some of the guilt. They're low in fat and healthy, too, with lots of fiber. They are a favorite for Christmas brunch.

1 1/2 c. whole wheat flour
1/2 c. wheat germ
1/4 c. sesame seeds, roasted
2 t. baking soda
1 c. nonfat buttermilk
1 egg, beaten
3 T. margarine, melted
2 T. molasses
1/4 chopped dates
Vegetable cooking spray or baking cup liners

1. Combine first 4 ingredients in a large bowl; make a well in center of mixture.

2. Combine buttermilk, egg, margarine, and molasses; add to dry ingredients, stirring just until moistened.

3. Fold in dates.

4. Spoon batter into muffins pans that have been coated with cooking spray, ( or use paper liners) filling three-fourths full.

5. Bake 400 degrees for 15 minutes or until lightly browned.

YILED: 1 dozen

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, December 4, 2008

Vegetable Barley Soup

This is the time of year that I love to make soup. I have a lot of low-fat, low-cal soup recipes so you may be getting a lot of them from me. So warm up with this wholesome and healthy soup. It's easy and the whole family will love it.

4 c. water
1/3 c. uncooked pearl barley
1 T. beef-flavored bouillon granules
2 c. no-salt-added vegetable juice cocktail
1 medium carrot, scraped and coarsely chopped
1/2 c. chopped green pepper
1/3 c. chopped onion
2 cloves garlic, minced
1/4 t. pepper
1/2 t. dried whole oregano
1/2 t. dried whole basil
3 medium tomatoes, peeled , seeded, and coarsely chopped
2 c. sliced fresh mushrooms

Combine water, barley, and bouillon granules in a large Dutch oven, bring to a boil.

2. Uncover, reduce heat, and simmer 30 minutes.

3. Stir in vegetable juice cocktail and next 7 ingredients.

4. Cover and simmer 30 minutes more or until barley is tender, stirring occasionally.

5. Stir in tomatoes and mushrooms.

6. Cover and cook an additional 15 minutes or until vegetables are tender.

YIELD: 8 cups (69 calories per 1- cup serving)

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Tuesday, November 25, 2008

Coriander Chutney

I'm worried about you. Are you planning to over eat on Thanksgiving day? Maybe you think you'll restrain yourself this year but the wonderful food your family has prepared is just too tempting. Then the heartburn or upset stomach follows.
I've found this great chutney recipe that helps improve digestion. You'll love it with just about anything, including chicken, fish and you guessed it, turkey!

Make it ahead of time so you'll have more time to enjoy the day. Happy Thanksgiving!

1/4 c. fresh lemon juice
1/4 c. water
1 bunch fresh coriander (cilantro) leaves and stems
1/4 c. grated coconut
2 T. fresh ginger root, chopped
1 t. honey
1 t. salt
1/4 t. fresh-ground black pepper

In a food processor or blender, blend lemon juice, water, and cilantro until cilantro is chopped fine. Add remaining ingredients and blend until the mixture forms a paste. The chutney will keep in the refrigerator for up to one week.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Saturday, November 22, 2008

Venison Pot Roast

I'm not a hunter, and I don't particularly like the idea of killing "Bambi." I also don't like the idea of killing cows but I eat beef.
Like the picture above, we know that venison has been a staple of the American Indian, pioneers, and military units, and anyone else who was required to live off the land in the past.
I live in Michigan, and here everyone is either a hunter or knows someone who is. If we don't keep the deer population down, the automobile accidents would be much higher. In this area of the country, chances are you will be served venison at some point; therefore, I've adjusted to the idea. I admit it's not my favorite meat, but since we're in the middle of hunting season here, I thought some of you might like this recipe. It's also good to note that venison is much leaner than beef and pork. It only contains 7 grams of fat per 3 ounce serving.

Venison Pot Roast:

3 T. all-purpose flour
1/2 t. salt
1/2 t. pepper
1 boneless shoulder of venison roast ( 3 pounds)
2 T. vegetable oil
1 c. apple juice or cider
1 c. beef broth
1 medium onion, sliced
1 t. dried thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2-in pieces
4 celery ribs, cut into 2-in. pieces

Combine the first three ingredients; rub over pot roast.

In a Dutch oven, brown roast on all sides in oil.

Add apple juice, broth, onion, thyme, and bay leaf.

Bring to a boil; then reduce heat. Cover and simmer for 2 hours.

Add potatoes, carrots, and celery; cover and simmer for 1 hour or until meat and vegetables are tender.

Discard bay leaf.

Thicken pan juices if desired.

YIELD: 6-8 servings

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Friday, November 21, 2008

Walnut-Date Pumpkin Pie

Yes, once again I am not passing on a low fat, low calorie diet, but I just couldn't resist. This recipe is a new twist on the standard pumpkin pie recipe that we all have grown to love. I'm a traditionalist, but this year I have decided to go with this recipe for the Thanksgiving Table.

Here's my logic:
Walnuts are high in Omega 2 fatty acids, tannins and polyphenols and this all translates into "heart healthy" for you. The oil of the walnut is good for your cholesterol levels and it's also rich in Vitamin E and fiber.
Dates are also high in fiber and potassium.
Besides, there's no need to roll out a pie crust. It's all done in the food processor or blender.

Preheat oven to 350 degrees.
1 c. all-purpose flour
1/2 c. cold butter or margarine ( the jury's still out on which one is best for you)
1 c. packed light brown sugar, divided
2 eggs
1 t. ground cinnamon
1/4 t. ground cloves
1 c. cooked or canned pumpkin
1 c. evaporated milk
1/2 c. finely chopped dates
1/3 c, chopped walnuts, toasted
Whipped Cream (I use low fat, or sugar free Cool Whip)

1. In a food processor, combine the flour, butter, and 1/3 c. brown sugar. Cover and pulse until the mixture resembles coarse crumbs.

2. Press onto the bottom and up the sides of a 9-in. pie plate.

3. Bake at 350 degrees for 5 minutes; cool on a wire rack.

4. In a mixing bowl, beat the eggs, cinnamon, cloves, and remaining brown sugar.

5. Beat in the pumpkin and milk.

6. Stir in the dates and walnuts.

7. Pour into crust and cover loosely with foil.

8. Bake at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.

9. Cool for 2 hours on a wire rack.

10. Refrigerate until serving.

11. Serve with whipped cream.

Refrigerate leftovers.

YIELD: 6-8 servings.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

A Cookbook Winner!

Well, dear readers, the time has come to announce the winner of my giveaway.
First, I must say, how hungry I got reading all of your favorite breakfasts; AND it gave me a lot of ideas for company brunches. Some of you enjoy very exotic breakfasts, some eat in a down home style, and others seem not to like breakfast at all.

This has only happened to me once before, because the names are chosen randomly, but Number 1 actually came up! After checking to make sure all criteria had been met, I contacted Sandy and she has responded with an address. So, Sandy, your Morning Glories cookbook is on the way.

If you're disappointed that you did not win, you can purchase this cookbook by clicking on the link in the sidebar.

I hope you'll stick with me, because I'll be having some giveaways and reviews coming soon. This cookbook was a gift from me, but the next giveaways will be sponsored events. So good things could be heading your way!

Thank you for following my new blog, an offshoot of Thyme for Herbs. I really enjoy writing it and I appreciate you all so much.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, November 13, 2008

A Trifecta Giveaway

I'm celebrating some big milestones at my blog called Thyme for Herbs, and you dear readers, get to reap the benefits!

Therefore I am offering this wonderful cookbook as my gift to you.
Morning Glories includes recipes from An American Country Inn for Breakfast, Brunch and Beyond.
To name a few:
Lemon Poppy Seed Sandwiches with Lemon Cream Filling
Cinnamon French Toast with Apricot Cheese Filling
Gingerbread Cakes with Apple Raisin Syrup
Wild Rice and Scallion Egg Tarts in Herb Crust

There are also some beautiful pictures of the Amish Countryside.

After entering here, pop over to Happenstance House and
Thyme for Herbs to enter there. Thyme for Herbs is giving away a 12-piece Mint scented tea light set from Yankee Candle Company, and Happenstance House is offering an antique flow blue plate!!

All you have to do here is leave a comment about your all time favorite breakfast.
The winner will be chosen by
Please write something more than just "pancakes."
In case I am unable to contact the winner, I will then choose my favorite story.

For a second entry, blog about my giveaway, and then come back and tell me about it in a separate comment window.

For a third entry, subscribe to my blog with Feedburner and tell me about it in a separate comment window; make sure you verify your subscription! All current active members will automatically be entered.

Make sure you include your email address with the comment if it is not showing on your blog so I can contact you. If you are NOT a blogger, you must leave a contact email address or you will be disqualified.

This contest ends on Thursday, November 20th, Noon EST.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Tuesday, November 11, 2008

Frosted Pumpkin Donuts

I love donuts -- or doughnuts. However you want to spell them, they are one of my all time favorite treats. Of course, I have a lot of favorites. This particular recipe is very sinful, caloriewise and fatwise, so beware. How do I justify putting it on a blog showing healthy, low-fat recipes using herbs and spices? Well, pumpkin is good for you and two other ingredients are cinnamon and nutmeg, spices! I'd say that's enough to fulfill my criteria just once, don't you think?

Put these doughnuts out at Thanksgiving for the kids , big and little, who don't like pie.

Frosted Pumpkin Doughnuts

2 eggs
1 c. sugar
2 T. butter or margarine, softened
1 c. cooked or canned pumpkin
1 T. lemon juice
4 1/2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1 c. evaporated milk
Oil for deep fat frying

3 c. confectioner's sugar
2 to 3 T. orange juice
1 T. evaporated milk
1 t. grated orange peel

In a mixing bowl, beat eggs, sugar, and butter.

Add pumpkin and lemon juice, mix well.

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; add to pumpkin alternately with milk.

Cover and refrigerate for 2 hours.

Turn onto a lightly floured surface; knead 5 to 6 times .

Roll to 3/8 inch thickness.

Cut with a 2 1/2 in. doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees.

Fry doughnuts, a few at a time, until golden, about 3 minutes; turn once with a slotted spoon.

Drain on paper towels.

Combine frosting ingredients; spread over cooled doughnuts.

Yield: about 3 dozen

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Monday, November 10, 2008

Basil Bean Salad

I'm always looking for something new and interesting to take with me when I'm invited for Thanksgiving dinner. This bean salad was listed as a great summer dish, but I think it's not only easy to make, it should also be easy to transport and there is no need to keep it warm or heat it up when I arrive.
It's also light on fat, sugar, and salt, and that's a good thing!

2 lbs. fresh green ( or wax beans, trimmed
3 green onions, sliced
2/3 c. minced fresh basil
2 to 4 T. olive oil
2 T. cider or red wine vinegar (I always prefer red wine vinegar)
1/2 t. salt (try sea salt for a healthier choice)
pepper to taste
2/3 c. Romano cheese

1. Cut beans into 1/4 in. pieces.

2. Place in a saucepan and cover with water; bring to a boil.

3. Cook, uncovered, for 10 minutes or until crisp-tender.

4. Rinse with cold water and drain well.

5. In a bowl combine the beans, onions, basil, oil, vinegar, salt, and pepper.

6. Sprinkle with Romano cheese and toss to coat.

10 servings

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Sunday, November 9, 2008

Are You a New Cook?

Sometimes those of us who have been cooking for many years, forget that a new cook doesn't always know the "lingo" used in recipes and in preparing food. Another thing we take for granted is the shorthand often used in printing recipes.
I use them often when typing my recipes. Here's a table to explain some of the abbreviations.

t. = teaspoon
T. = Tablespoon
c. = cup
oz. = ounce
doz. = dozen
pt. = pint
qt. = quart
pk. = peck
gal. = gallon
lb. = pound (who knows why?)

Now how do these convert to larger measurements? This is a good table to use:

3 t. = 1 T.
4 T. = 1/4 c.
5 1/2 T. = 1/3 c.
8 T. = 1/2 c.
10 2/3 T. = 2/3 c.
12 T. = 3/4 c.
16 T. = 1 c.

2 T. = 1 liquid oz.
1 c. = 1/2 pint
2 c. = 1 pt.
4 c. = 1 qt.
4 qt. = 1 gal.
8 qt. = 1 pk.
4 pk. = 1 bushel

Sometimes you'll discover that you have an already opened package or just a partial amount left. Do you have enough? This is a conversion table of commonly used items in the kitchen:

2 T. butter = 1 oz.
1/2 c. butter = 1/4 lb. or 1 stick
1 square of chocolate = 1 0z.
1 T. cornstarch = 2 T. flour
1 c. chopped nuts = 1/4 lb.
11 finely crumbled graham crackers = 1 c.
6 2/3 T. cream cheese = 1 3 oz. pkg.
1/2 c. evaporated milk and 1/2 c. water = 1 c. milk
1 lemon = 2 1/2 to 3 T. juice
grated peel of 1 lemon = 1 1/2 t.
1 orange = 6 to 7 T. juice
grated peel of 1 orange = 1 T.

f you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Saturday, November 8, 2008

Buttermilk Rosemary Muffins

I always end up harvesting a lot of rosemary and then I have to search for new recipes to use it in. My husband is not a fan of rosemary, so I use it sparingly. I guess it's an acquired taste.
I especially love the scent of the fresh leaves in the garden. The following recipe can use either fresh or dried rosemary.
These muffins are not a dessert muffin, but they make a good choice, in place of bread or a roll, to go with a chicken salad or fish for a light lunch or supper.
You can find a previously posted grilled fish recipe here.

Preheat oven to 400 degrees.

2 1/4 c. all-purpose flour
2 T. sugar
1 T. baking powder
2 t. minced fresh rosemary or 3/4 t. dried rosemary, crushed
3/4 t. salt
1/2 c. plus 1 T. shortening
3/4 c. buttermilk
1/4 c. butter or margarine, melted

1. In a larger bowl, combine the first five ingredients.

2. Cut in shortening until mixture resembles coarse crumbs.

3. Stir in buttermilk just until moistened (mixture will be dry)

4. Fill greased muffin cups two-thirds full; brush with butter.

5. Bake for 10-13 minutes or until a toothpick comes out clean.

6. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 1 dozen

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Toasting Nuts

Recently a discussion came up about toasting nuts. It's the time of year when nuts play a big part in our cooking and baking. Quite often toasted nuts are called for with no explanation as to how to properly achieve the toasting.
It's actually quite easy.

All you have to do is preheat your oven to 325 degrees.

Arrange one kind of shelled nuts at a time in a single layer on a dry baking sheet.

Toast almonds, walnuts, pecans, or cashews for 10-15 minutes, or
toast pine nuts for 4-6 minutes.
Toast until they are golden brown stirring every 5 minutes (for smaller nuts, stir every 2-3 minutes.)

You can do several cupfuls of nuts,again one kind at a time, and then store in jars in the refrigerator.

Use as a garnish on fruits, salads, or cereal.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Friday, November 7, 2008

Tomato Rosemary Focaccia

I love making bread, rolls, muffins etc from scratch. I really prefer baking to cooking, BUT there are times when I'm too tired or just in a rush to do the all Martha Stewart thing. I'm not a purist; I'm a little bit of a modern woman with old-fashioned ideals.

I came across this focaccia that tastes just like homemade but is so easy. Use it as an appetizer for an Italian meal or as a late-night snack. Perfect!

1 tube (10 oz.) refrigerated pizza crust
2 T. olive oil
2 garlic cloves, minced
1/4 t. salt
1 T. minced fresh rosemary or 1 t. dried rosemary, crushed and divided
2 to 3 plum tomatoes, thinly sliced
1 small red onion, thinly sliced

1. Unroll pizza crust onto a greased baking sheet.

2. Combine the oil, garlic, salt, and half of the rosemary.

3. Spread over crust.

4. Top with the tomatoes and onion.

5. Sprinkle with remaining rosemary.

6. Bake at 425 degrees for 12-15 minutes or until golden brown.

7. Cut into rectangles.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Wednesday, November 5, 2008

Mint Vinaigrette

If you've been looking for a new fresh vinaigrette to use as a salad dressing, this is one. It's so refreshing and also earthy!

1/4 canola oil
1/4 red wine vinegar (you can use cider vinegar but I prefer the red wine vinegar)
2 T. sugar
1 t. dried oregano
1 t. dried mint
1 t. garlic powder
1 t. dried parsley flakes
1/8 t. pepper

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Drizzle over greens. Refrigerate left overs.
YIELD: 1/2 cup

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Tuesday, November 4, 2008

Ribbon Pumpkin Bread

I just discovered this light recipe for pumpkin bread. With the layer of cream cheese in the center, it will look like you've just served something decadent but there's only 1 gram of saturated fat per serving (2 slices!)and 107 calories.

6 oz. reduced-fat cream cheese
1/4 c. sugar
1 T. all-purpose flour
2 egg whites

1 c. pumpkin
1/2 c. unsweetened applesauce
1 egg
2 egg whites
1 T. canola oil
1-2/3 c. all-purpose flour
1-1/4 c. sugar
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1/3 c. chopped walnuts

1. For filling, combine the cream cheese, sugar, flour, and egg whites in a bowl; set aside.

2. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites, and oil.

3. Combine the flour, sugar, baking soda, salt, cinnamon, and cloves; add to pumpkin mixture. Stir in walnuts.

4. Divide half of the batter between two 8-in.x4-in.x 2-in. loaf pans. coated with non-stick cooking spray. Spread each with filling; top with remaining batter.

5. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.

6. Cool for 10 minutes before removing from pans to wire racks to cool completely.

7. Refrigerate leftovers.

f you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, October 30, 2008

Wild Rice Medley

Have you ever stopped to think about wild rice?
Is it really wild?
Is it just another type of rice grown in paddies?

Actually, real wild rice is a grass with large seed heads. It grows in clear, pristine lakes of Minnesota and Canada, with perfect water conditions and levels. It looks and tastes quite a bit different than the brown paddy rice that is found in your local grocery stores. Search your organic or health food store for the best real wild rice you can find and experience a new taste with great nutritional value. Then try this wonderful recipe along with some chicken or turkey; it's just right for the Fall table.

Wild Rice Medley

1 3/4 C. low-sodium chicken broth
1 t. dill weed
1/2 t. dried basil
1/8 t. pepper
Pinch dried thyme
3/4 c. uncooked wild rice
1 c. chopped green pepper
1 small onion, chopped
1 garlic clove, minced
1 T. olive oil
6 fresh mushrooms sliced
1 large tomato, diced
1/4 c. reduced-fat shredded mozzarella cheese

In a saucepan, combine broth an d seasonings; bring to a boil. Add rice; cover and simmer for 55-60 minutes or until liquid is absorbed.
In a skillet, saute green pepper, onion, and garlic in oil.
Add mushrooms; saute until tender.
Stir in rice and tomato.
Transfer to a greased 1 1/2 qt. baking dish.
Cover and bake at 350 degrees for 25 minutes.
Sprinkle with cheese.
Bake, uncovered, 5 minutes longer or until cheese is melted.

Yield: 8 servings

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Wednesday, October 22, 2008

Herbed Sweet Corn

I'm always looking for a different slant on vegetables for the holidays. Corn is my favorite; It carries over from Fall Harvest meals to Thanksgiving to Christmas. This recipe uses frozen corn so you still have that fresh taste. If you want to use fresh sweet corn cut from the cob, just cook the corn the same way you normally would before adding the rest of the ingredients.

Herbed Sweet Corn

12 cups frozen corn
1 cup butter or margarine, cubed (I prefer using 2 sticks of cholesterol free margarine)
2 T. minced fresh parsley
2 t. dill weed
1/2 t. garlic powder
1/2 Italian seasoning
1/4 t. dried thyme

In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until corn is tender. Drain; stir in the remaining ingredients. Cover and let stand for 2-3 minutes.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, October 16, 2008

Tuscan Bean Soup

Nothing makes me feel cozier than a wonderful bowl of soup, a cup of hot tea, and a quilt. I may still look and feel like spring, I'm getting ready for the days that are coming. Because I know there's no way to stop the flakes from coming.
Here's a great soup recipe called Tuscan Bean Soup. And if you're interested in quilts and you like the picture at the top, check out the site of the creator at England Design.

Tuscan Bean Soup

1 t. olive oil
1/2 small red onion, chopped
1 medium rib of celery, chopped
1 medium garlic clove, minced
2 c. fat-free, low-sodium chicken broth
1 15-oz. can no-salt-added Great Northern beans, rinsed and drained
1 14.5 oz. can no-salt-added diced tomatoes, undrained
1 t. dried oregano, crumbled
1/2 t. dried thyme, crumbled
1/4 t. crushed red pepper flakes
2 c. fresh spinach leaves
1/3 c. shredded or grated Parmesan cheese

In a larger saucepan or Dutch oven, heat oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 4-5 minutes, or until the onion and celery are tender.

Stir in the broth, beans, tomatoes with liquid, oregano, thyme, and red pepper flakes. Increase the heat to medium high and bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors have blended.

Stir in the spinach. Simmer, covered for 2-3 minutes, or until the spinach is wilted. Ladle into 6 bowls. Sprinkle with the Parmesan, as desired.
If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Wednesday, October 8, 2008

Pumpkin Pecan Pancakes

I don't know about you, but I don't really like breakfast unless it's sweet. I know, it's not good for me. So when I stumbled across this recipe this morning, I jumped for joy. These pancakes are so good for you it's unbelievable. They're loaded with antioxidants, carotenes, unsaturated fats, and nutrients that can lower your risk of cancer, heart disease, cataracts, and stroke.
I must admit I haven't tried them yet, but they're on my menu plan for this week. Let me know if you give them a try and how it goes.

Pumpkin-Pecan Pancakes
Makes 20 (4- to 6-inch) pancakes

3/4 c. whole wheat flour
3/4 c. unbleached wheat flour
1/4 c. oat bran
1/2 c. chopped pecans
2 T. brown sugar
2 t. baking powder
1 t. baking soda
Heaping 1/2 t. cinnamon
1/2 t. ginger
1/2 t. cloves
1/4 t. salt
2 eggs
1 1/2 c. buttermilk
1 c. pumpkin puree
1 T. melted butter or margarine

1. In a large bowl, combine flours, oat bran, pecans, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt; mix well.

2. In a separate bowl, whisk together eggs, buttermilk, pumpkin puree, and butter or margarine until smooth; add to flour mixture and stir until blended.

3. Heat a nonstick griddle or skillet, then pour a small amount of batter ( about 1/4 c.) per pancake into skillet. (Once skillet is hot, reduce heat to medium-low.) Cook until small bubbles on the surface appear and flip each pancake when bottom is lightly browned.

Serve with warm honey, applesauce, or fresh fruit.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, October 2, 2008

Ole, Vegetable Paella

It's cooling down outside and so it's time for warming up inside. This recipe for Paella is not quite like an original recipe from Spain, because it's minus the meat and saffron, but tasty just the same.
It's also a good use of some of the plum tomatoes and bell peppers you may have grown this year.
Fast and easy to make, it's heart healthy besides. What more could you want?

Vegetable Paella

1/2 c. chopped onion
1 clove garlic, minced
Nonstick olive oil cooking spray
1 can ( 14 1/2 oz) fat free, reduced-sodium, chicken or vegetable broth
1 c. uncooked rice
1 c. plum tomatoes, chopped
1/4 c. water
1/2 t. diced oregano
1/2 t. chili powder
1/8 t. turmeric
1/8 t. salt
Black pepper
1 red bell pepper, cut into short strips
1 jar (6 oz) marinated artichoke hearts, drained and quartered
1/2 c. frozen peas
1/8 t. hot pepper sauce

1. Place onion and garlic in 2-quart microwavable casserole. Spray lightly with cooking spray. Microwave at HIGH 30 seconds

2. Add broth, rice, tomatoes, water, oregano, chili powder, turmeric, salt, and black pepper. Cover with vented plastic wrap. Microwave at HIGH 5 minutes. Stir in bell pepper, artichokes, peas, and hot sauce. Microwave at MEDIUM (50%) 15 to 17 minutes or until broth is absorbed and rice is tender.

Makes 4 ( 1 1/2 cup servings)

Note: If plum tomatoes are unavailable, substitute 1 can (14 1/2 oz.) undrained diced tomatoes. Omit water.

Diabetic Cooking - Jan./Feb. 2004

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Friday, September 26, 2008

Island Rum

It won't be long when it will be winter -- cold, ice, chilled to the bone.
Now is the time to start planning your herb garden for next spring, with thoughts of pool parties and back yard barbecues and all of the recipes you will be using.
If you don't have these plants in your garden, it's a good excuse to put them on the list of herbs to plant. Store this recipe away for the day your herbs are ready to harvest.
But for now, just sit back and dream about long days in the tropical sun and cool evenings on the beach.

Island Rum

1 handful apricot hyssop flowers
2 3-inch stems of pineapple sage, including leaves and flowers
1 cup fresh pineapple chunks
1 cup mango chunks
1 750ml bottle of rum

A wide-mouth hinged-lid jar works best for this recipe.
Dust off herbs and flowers with a soft cloth, and place your hyssop flowers in the jar. Slide in whole stems of pineapple sage and add fruit chunks. Top with rum, cap bottle, and shake well. Store out of sunlight for 2-3 weeks.

Toss a cup of this mixture in a blender with fruit juice and lots of ice to perk up mai tais, pina coladas, and daiquiris.

The Herb Quarterly, Spring 2007

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Tuesday, September 23, 2008

Laura Ingalls Wilder/ Cooking in 1914

I haven't done any canning in a long time, but every Fall I still get the urge. I came across a book in my library called, I Remember Laura. It's Laura Ingalls Wilder's remembrances of her family and friends. I haven't read it in quite a while. One of the chapters is devoted to recipes from a 1914 cookbook called Cream City Cook Book published by the Laura Ingalls Wilder Memorial Society.
I thought it would be fun to pass this recipe along for Mixed Pickles. It was Laura's mother's, Mrs. C.P. Ingalls (Caroline Lake Quinter Ingalls)

Mixed Pickles

1 gallon chopped cabbage
1 gallon green tomatoes
1 quart onions
3 green peppers
1/2 cup pickling salt
4 tablespoons ground mustard seed
2 tablespoons ginger
1 tablespoon cloves
1 tablespoon cinnamon
1 tablespoon allspice
6 cups sugar
1 ounce celery seed
6 cups vinegar

Chop cabbage, tomatoes, onions, and peppers; sprinkle with salt and let stand an hour or two; press out water.
Mix in other spices, sugar, and celery seed and 6 cups of vinegar or enough to cover the vegetables. Boil slowly for 20 minutes.

Pour into hot, sterilized glass jars. Seal. Process in boiling water bath (212 degrees F) for 5 minutes.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, September 11, 2008

Homemade Anisette

If you don't mind a little adult beverage now and then, this is a fun thing to do. Herb-infused liqueurs are becoming quite fashionable, and you can make them right at home. You can cut the herbs from the garden, rinse them, and dry on a paper towel the day of use. If you decide to purchase them, look for organic herbs, if possible. Use clean, sterile jars and bottles -- you can reuse the original liquor bottle or a wine bottle as long as it is thoroughly cleaned. Make sure you use a new cork.

Let's start out with Homemade Anisette. The Greeks call it Ouzo, the Italians call it Sambuca. Called Pernod in France, it is used as a nightcap to ease digestion. Anisette can be used to flavor cakes, cookies, and coffee.
It's not necessary to purchase the highest priced alcohol on the shelf. In this case, inexpensive is fine. The smoothness and flavor of the liqueur depends on the quality of the herbs.

1 c. distilled water
1 c. sugar
2 T anise seeds
1 licorice root, scored
4 sprigs anise hyssop
1 750 ml bottle vodka

Combine water and sugar in a saucepan and gently bring to a boil until sugar dissolves. Toss in anise seeds and licorice root and simmer for 20 minutes, stirring often. Allow to cool and strain. Slip anise hyssop into a clean bottle. Top with vodka and syrup, cap, and shake. Allow flavors to fuse for a few days.
The Herb Quarterly, Spring 2007

More drink recipes to come.

Drink! for you know not whence you came, nor why.
Drink! for you know not why you go, nor where.

The Rubaiyat of Omar Khayyam

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Garbanzo and Sweet Potato Stew

I love this recipe for a chilly Fall day. The colors are fantastic and perfect for the season. I prefer sweet potato but you can also use orange squash, or pumpkin.

1 t. canola oil
3/4 c. chopped onion
1/2 to 1 jalapeno pepper, seeded and minced
1/2 in. fresh ginger, peeled and minced
1 clove garlic, minced
2 t. ground cumin
1/2 t. ground coriander seed
1/2 c. water
1/2 T. reduced-sodium soy sauce
1 c. peeled cubed, sweet potato
1 c. cooked garbanzo beans (I use canned beans, drain and rinse)
1 c. reduced fat coconut milk (I have substituted 1% milk)
Juice of 1 lime
1/4 c. chopped cilantro leaves (I use a lot less as my family doesn't care for cilantro)
Spinach leaves for garnish

1. Heat oil in medium saucepan over medium-low heat. Add onion, pepper, ginger, and garlic. Cook, stirring 2-3 min. or until onion is translucent but does not brown. Add cumin and coriander, cooking and stirring 1 minute or until spices are aromatic, taking care not to burn.

2.Add water, soy sauce, sweet potatoes, and beans to pot. Bring to boil. Reduce heat and simmer 15 minutes or until squash is tender and water is nearly cooked away. Add milk and heat through. Add lime juice and cilantro, and stir to blend. Garnish with baby spinach leaves.

Makes 2 servings.
Diabetic Cooking March/April 2003

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Monday, September 1, 2008

Gracie Allen's Roast Beef

I wish someone had told me cooking was this easy. I'm voting for Gracie! How about you?

Gracie Allen's Classic Recipe for Roast Beef

1 large Roast of beef
1 small Roast of beef

Take the two roasts and put them in the oven.

When the little one burns, the big one is done.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Thursday, August 28, 2008

Baked Apples In Bourbon-Cider Sauce

In Michigan, one of the best things about fall is apples. I wait for the season with great anticipation. There is an apple orchard not more than 1/2 mile away which we visit frequently through October. I am already planning some recipes for the day I can buy pecks of apples.
Here is another low-fat, low-sugar dessert. No herbs, but plenty of spices which are just right to bring out all of the flavors.

2 large baking apples, such as Jonagold, McIntosh, Granny Smith, Northern Spy, or Honeycrisp. I love Jonamacs when I can find them.

1 c. unsweetened apple cider or apple juice
2 T. bourbon, whiskey, or additional apple cider
1/2 t. cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg
1 t. butter
1/3 c. low-fat, no-sugar added vanilla ice cream

1. Preheat oven to 375 degrees. Peel apples; cut in half through stem ends. Arrange apple halves cut sides up in a shallow baking dish. Pour apple cider and bourbon over apples. Sprinkle cinnamon, cloves, and nutmeg over apples. Bake uncovered 10 minutes. Baste apples with juice in dish; continue baking 15-20 minutes or until apples are tender.

2. Transfer apples to two serving plates; let stand 10 minutes to cool. Meanwhile, transfer juices in baking dish to a small saucepan. Cook over medium-high heat until juices are reduced to 1/4 cup, about 8 minutes. Remove from heat; add butter, swirling pan to melt butter. Spoon sauce over apples. Serve warm or at room temperature with ice cream.

Makes 2 servings

Diabetic Cooking March/April 2003

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Tuesday, August 26, 2008

Herb Marinade

Here's a way to use the overload of herbs you probably have right now. It's great on chicken, and will coat about 3 large chicken breasts. Marinate for a few hours and then cook on the grill as usual.

Herb Marinade:
2 T. minced parsley
2 t. minced thyme
2 t. fresh rosemary
2 sage leaves
1 t. fresh minced tarragon
1/3 c. sherry vinegar
1 T. olive oil
Fresh ground pepper to taste

Diabetic Meals, 1996

Sunday, August 24, 2008

Some Like it Hot!

If you love to grow jalapenos, this recipe will please the pepper lovers in your family or dinner party. Strip all seeds for a milder pepper, but if you like it hot, leave in a seed or two. Warning: this is not a low-cal or low-fat dish.

Stuffed Jalapeno Peppers

12 fresh green jalapenos
1 c. shredded Cheddar cheese
3-oz. cream cheese, softened
1/2 t. dried Italian seasoning
2 eggs
1 T. milk
2/3 c. fine, dry, bread crumbs

Cover a large cookie sheet with aluminum foil. Set aside.

*** Using rubber gloves, cut each pepper in half lengthwise. Remove seeds and membranes. Stir together cheddar cheese, cream cheese, and Italian seasoning in bowl. Spoon small amount of cheese mixture into each pepper half.

Beat together eggs and milk in a small bowl. Place bread crumbs in a separate, shallow bowl. Dip each filled pepper in egg and then roll in bread crumbs.

Place peppers, filled side up, on prepared baking sheet. Bake at 350 degrees for 30 minutes or until tender and heated through.

This recipe was a finalist in the 2004 Incredible Edibles Cookbook, Advance Newspaper

Friday, August 22, 2008

Multi-Herb Pesto

I love pesto. This recipe makes about 3 cups, but if that's too much for you, you can freeze it up to six months. Make up big batches, freeze in multiple small containers, and pull one out of the freezer in the winter to remind you of your garden. It's extremely easy and everyone will love it.

1 c. watercress leaves
1 c. Italian parsley leaves
1 c. basil leaves
1/4 c. thyme leaves
1/2 c. oregano leaves
1/2 c. chopped nuts (pine nuts are traditional, but you can try walnuts or almonds also)
4 garlic cloves, roughly chopped
1/4 c. grated Parmesan cheese
3/4 olive oil
Black pepper, fresh ground, to taste.
Place all ingredients in a food processor or blender and process until combined but still fairly coarse.
Serve on pasta or use as a spread on garlic bread.

Herbs for Health, August 2007

Tuesday, August 19, 2008

White Bean Pate

Having company? Don't know what to serve that is tasty and good for you, too? This White Bean Pate spread has a flavor that closely resembles quality French cheeses but with a lot less fat. Go ahead, have a small glass of wine with it; it's good for your heart, and also works as a flavor enhancer.

1/2 c. minced scallions
3 cloves of garlic, minced
1 15-oz. can white beans (navy or cannelini)
2 t. prepared Dijon mustard
1 T. fresh lemon juice
1 t. olive oil
2 T. minced parsley
1 T. minced basil
1 t. minced thyme leaves
1 t. minced dill
1 t. minced tarragon
1/4 t. nutmeg
Fresh ground pepper and salt to taste

Combine all ingredients in a blender or food processor. Process until smooth. Serve with crackers or pita bread.

Diabetic Meals in 30 Minutes -- Or Less, 1996

Sunday, August 17, 2008

Heart Healthy Mediterranean Seafood

As everyone continues to talk about heart healthy recipes and cooking, it can become a little overwhelming as to what is the proper thing to eat. Basically, it goes back to the saying "everything in moderation." If you just watch for low calorie, low fat, low sugar, you'll be fine.

Here's a wonderful dish that satisfies your pasta craving. If you like seafood, this one's for you.

2 t. olive oil
1 med. onion, minced
1 med. carrot, diced
1/2 c. each diced red and green peppers
1 1/2 c. crushed canned tomatoes
3 T. dry white wine
2 t. dried oregano
1 t. dried or fresh chopped thyme
2 T. lemon juice
1 lb. shelled and deveined medium shrimp
1/2 lb. sea scallops
6 c. cooked, shaped pasta such as rigatoni, penne, or shells

1. In a large skillet, heat the oil. Add the onion and carrot and saute for 5 minutes. Add the peppers and saute for 3 minutes more.

2. Add the crushed tomatoes, wine, oregano, thyme, and lemon juice. Bring to a boil. Simmer for 10 minutes.

3. Add the seafood and cook over medium hear for 5 minutes until the shrimp have turned pink and scallops are no longer translucent.

4. Place seafood and sauce over each serving of pasta, divided equally.
Yield: 6 servings -- 1 c. pasta with 3 1/2 oz seafood each

Diabetic Meals In 30 Minutes -- or Less, 1996

Friday, August 15, 2008

No-Salt Seasoning Shake

If you're trying to lessen your use of salt or eliminate it altogether, here is a great alternative that you can make at home with herbs and spices in your cupboard and maybe some from your garden. I still like to add salt to pasta and potatoes when they are cooking but I rarely add salt at the table. If you think you still need some seasoning to bring out flavors, try this. It's easy and fun to do.

1 t. garlic powder
2 t. onion powder
2 t. ground thyme
1 T. mild paprika
2 t. celery seed
1/2 t. ground white pepper
1/2 t. dry mustard powder
1 t. ground lemon peel
1 t. ground black pepper

Mix all ingredients together in a small bowl. Store in a glass jar fitted with a lid with a tight seal. Makes 1/3 cup.

Diabetic Cooking May/Jun 2004

Wednesday, August 13, 2008

Thai-Style Chicken Curry

Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship. Buddha

4 small bone-in chicken thighs (1 1/2 lbs.)
1 small onion, quartered
1/2 to 1 jalapeno pepper, seeded and minced
1/2 T. reduced-sodium soy sauce
1/2 inch fresh ginger
1 to 2 cloves garlic
2 t. ground cumin
1/2 t. ground coriander seed
1 c. reduced-fat coconut milk
1 lime
1/4 c. chopped cilantro leaves
2/3 c. cooked brown rice

1. Remove skin and any visible fat from chicken thighs. In large nonstick skillet lightly coated with cooking spray, brown chicken on both sides over medium-high heat, cooking 12-15 minutes.

2. Combine in food processor or blender onion, pepper, soy sauce, ginger, garlic, cumin and coriander. Pulse machine to make paste, thinning with a little water

3. Remove chicken from pan and set on paper towels to drain. Reduce heat to medium. Add curry paste to pan and cook, stirring, about 2 minutes, taking care not to burn. Add coconut milk and bring to boil. Reduce heat and return chicken to pan. Cook, uncovered, at rapid simmer, until chicken is no longer pink in center and sauce reduces and thickens slightly, about 20 minutes.

4. Squeeze the lime juice unto pan and stir gently to blend. Garnish with cilantro and serve with rice.

Yield: 2 servings (2 chicken thighs, 1/2 c. sauce and 1/3 c. rice per serving.)

Diabetic Cooking July/August 2003

Wednesday, August 6, 2008

Roasted Onions

This recipe uses turmeric which is a new twist on roasted onions. Turmeric is said to reduce the risk of heart attack and improve arthritis symptoms. Studies have also shown that it can prevent cancer.

So let your taste buds enjoy the flavor and at the same time you'll be experiencing health benefits!

2 large yellow onions, peeled and cut into eighths
1 t. thyme
1/8 t. salt
3 T. olive oil
1 1/2 T balsamic vinegar
1 1/2 t. turmeric powder

Preheat oven to 350 degrees. Spread onions evenly in a 9-inch-square baking dish. Sprinkle thyme and salt over onions, then drizzle with oil and vinegar. Cover dish with foil and bake until tender, about 50 minutes.

Remove onions from oven. Carefully spoon juices from bottom of pan into small bowl an add turmeric. Mix well. Drizzle juice over onions. Return to oven and bake, uncovered, 5 minutes. Serve hot or warm.

Yield: 4 servings

Herbs for Health, August 2007

Tuesday, August 5, 2008

Sour Cream Blueberry Muffins

I have not, in the past, posted anything that did not include herbs. But desserts and sweets are almost in a different category, so I'm making an exception today. I do have a few recipes to offer you with herbs, but that will come later.

This recipe is too good to pass up. So for now I will make an allowance to my own herb rule and just say that it includes nutmeg and cinnamon -- not herbs but spices.
In Michigan, we're all about fruits in the summer. Fresh home grown blueberries are always featured at this time of year. I know you're going to love this recipe!

Grand Rapids Press, Great Tastes, July 23, 2008

1/4 lb. butter, softened
1 c. granulated sugar
1/2 c. brown sugar
4 eggs
1 t. vanilla
2 3/4 c. all-purpose flour
1 t. baking soda
1 t. nutmeg
1/2 t. salt
1 1/2 c. low-fat sour cream
2 c. dry blueberries

Streusel Topping:
1/2 c. brown sugar
1/4 c. all-purpose flour
1 T. rolled oats
1/2 t. cinnamon
4 T. butter, softened

In a large mixing bowl, cream butter, granulated sugar, and brown sugar with electric mixer until light and fluffy. Mix in eggs and vanilla. Add flour, baking soda, nutmeg, and salt; beat until combined. Do not over mix.

Add sour cream; mix well. Fold in blueberries.

For topping combine brown sugar, flour, oats, cinnamon, and butter. Sprinkle with streusel topping. Bake at 375 degrees for 20 to 25 minutes.

Makes 24 to 26 muffins

Monday, August 4, 2008

Winner of the Giveaway

I am happy to announce the winner of the Tea Towel Giveaway here at An Herbal Bedfellow is:
#45 Kathy Eller
Kathy has already claimed her prize, and I will be mailing the towels today.
Congratulations, Kathy
Joining in with the Bloggy Giveaway Carnival was a lot of fun. I look forward to the next one!

Strawberry Salsa

Every year our local paper, The Advance, has a cook off. One year this was a winner in the appetizer category and the recipe was printed in the 2004 Incredible Edibles Cookbook. I tried it this past weekend, and everyone loved it. I'm sure you will, too!

2 1/2 c. finely chopped fresh strawberries
1 c. chopped green pepper
2 T. chopped green onion
2 T. minced fresh cilantro
1/3 c. Catalina salad dressing
Dash of hot pepper sauce
Pepper to taste
No-salt-added tortilla chips

Ina bowl, combine strawberries, green pepper, onion, and cilantro. Stir in salad dressing, hot pepper sauce, and pepper. Cover and refrigerate for 2 hours. Serve with tortilla chips.
Yield 3 cups.

Tuesday, July 29, 2008

Bloggy Carnival Giveaway

I'm hosting a giveway on my other blog Thyme for Herbs and I thought why not do two at the same time? Now, An Herbal Bedfellow can get some attention, too. So here it is:

I'm giving two embroidered tea towels with crocheted lace edging, 100% cotton. You can't get much more homey and earthy than that!

All you have to do is leave a comment about your cooking skills!

Make sure to include your email address like this: pianananna(at)gmail(dot)com. I need to find you, if you win. Bloggers, I will check your profile.

Subscribe to An Herbal Bedfellow for a second entry, be sure to respond to verify the subscription. Only active subscribers are included. If you're already a subscriber, your entry will be counted.

That's it. The contest starts today and will end at 11:59 a.m. Friday, August 1st. Winners are chosen by Randomizer. I will contact the winner via email and you will have three days to claim your prize, otherwise I move on to the next best answer.
Good Luck!

Monday, July 28, 2008

Creole Seasoning

Make your own Creole seasoning with dried herbs supplemented with some prepackaged herbs from the store. Be sure to purchase quality herbs from your health food store or in the organic section at the grocer.

Creole Seasoning

3 T. plus 1 t. dried parsley flakes
1 T. plus 1 t. garlic powder
1 T. plus 1 t. dried whole basil
1 T. onion powder
2 t. dry mustard
2 t. sweet paprika
1 t. ground red pepper
1/2 t. freshly ground black pepper

Combine all ingredients in a small bowl, stirring well. Store in an airtight container. Use to coat fish, chicken, or beef before cooking. Yield 1/2 cup

Cooking Light Cookbook 1989

Thursday, July 24, 2008

Bee Balm Fruit Salad

This pretty flower is a favorite of hummingbirds. But did you know that bee balm, also known as monarda, or bergamot, is edible?

This pretty salad is so sweet, you'll want to use it as a dessert.

6 T. superfine sugar
4-6 bee balm leaves
3/4 c. water
juice of 2 oranges
1 c. black currants, stripped from their stalk (or blackberries)
2 c. strawberries, hulled
2 c. raspberries, hulled
2-3 bee balm flowers, to decorate
scented geranium leaves, to decorate

1. Put the sugar, water, orange juice, and bee balm leaves in a pan over low heat.
Stir occasionally until the sugar has dissolved, then bring to a boil for five minutes to reduce the syrup.

2. Discard the bee balm leaves, add the black currants, and return to a boil.
Simmer for 5 minutes.

3. Remove from heat and set aside to cool.

4. Stir in the strawberries and raspberries, pour into a decorative glass dish, and decorate with the bee balm flowers and scented geranium leaves.

Serves 4-6

The Herb Bible, 1995