Saturday, December 29, 2012

Artichoke and Mushroom Frittata and Mimosas

This is great for a New Year's Brunch.  A nice twist on the regular frittata recipes. Add a Mimosa and your overnight guests will love you.

6 eggs
1/2 c. shredded Swiss cheese
1 t. fresh snipped rosemary ( I you froze some in ice cubes you can use it here)
1/4 t pepper
1/2 T olive oil or butter
6 breakfast sausage sliced 1/4 inch thick
1 portabella mushroom. chopped ( about 1 cup)
1/2 c. chopped green onions
1 c. chopped artichoke hearts ( canned -- rinsed and drained, or frozen and thawed)

Preheat the oven to 350 degrees.
In a medium bowl, combine eggs, cheese, rosemary, and pepper; set aside.
In a 10-inch oven safe skillet, heat oil over medium heat.  When oil is hot, saute sausages and mushrooms for 3-5 minutes or until sausage is cooked through.  Stir in green onions and artichoke hearts;  cook for 1-2 minutes more.
Pour egg mixture into skillet and quickly stir into the other ingredients just until combined.
Lower the heat to medium-low and cook, without stirring, for about 5 minutes.
Place the skillet in the oven and finish cooking for 5-7 minutes or until the top is still moist but the frittata is cooked through.  Do not overcook.  Remove from the oven and cut into wedges to serve.

Makes 4-6 servings.

On New Year's Day this is great with a champagne breakfast cocktail called a Mimosa.. ( 1 part champagne mixed with 1 part orange juice)

If you like An Herbal Bedfellow, check out my other blogs Thyme for Herbs Grabbin' A Bite

Tuesday, December 4, 2012

Scallop Soup

Another soup recipe.  This one is quite different.  Don't be afraid to give it a try.

20 fresh scallops
1 leek, sliced
2 red pepper, diced
3 small sour apples, cored and cut into thick wedges
 4 T. thyme leaves
1 large white onion, finely chopped
32 oz. fish stock
6 oz. cream
Salt to taste
Freshly ground pepper to taste
4 sprigs of fresh thyme for garnish

1.  Gently heat the butter in a pan and saute the onion until translucent.
Add the peppers and the leek and saute for a few minutes.
Add the fish stock and bring to a boil.
Reduce the heat and simmer the soup over a low heat for 10 minutes.

2.  Add the apple wedges and cook for 5 minutes more.
Add the cream.
Add the thyme leaves and season with salt and pepper.

3. Simmer for a 2-3 minutes more, then add the scallops to the soup and cook for 3-4 minutes.

4. Garnish the soup with fresh thyme and serve.  Toasted garlic bread goes great with this dish.

Serves 4.

If you like An Herbal Bedfellow, check out my other blogs Thyme for Herbs Grabbin' A Bite

Thursday, November 22, 2012

Thanskgiving Vegetable Platter

Happy Thanksgiving

If you like An Herbal Bedfellow, check out my other blogs Thyme for Herbs Grabbin' A Bite

Sunday, November 18, 2012

Cauliflower VegetableSoup

Now, here's quite a different vegetable soup than what your Grandma made!

2 cloves garlic
1 piece of ginger
1 chili
1 t. salt
1 onion
1 T. oil
32 oz. vegetable stock
3 1/2 oz. carrots
6 1/2 oz, cauliflower
3 1/2 oz.. green beans
Freshly ground pepper to taste
4 spring onions
1 bunch fresh coriander

1. Peel the garlic and ginger and chop roughly with the make a paste.
Then crush in a mortar with the salt.
Peel the onion and cut into strips.

2. Heat oil in a pan and briefly saute the onion and spice paste.  Add the stock and bring to a boil.

3. Peel and slice carrots.
Divide the cauliflower into florets.
 Cut beans into diagonal slices.

4.  Add the vegetables to the broth and cook for 6-8 minutes.  Season to taste with salt and pepper.

5. Wash, trim, and thinly slice the spring onions.  Wash the coriander and pick off the leaves.  Garnish the soup with spring onions and coriander.

Serves 4

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Friday, November 16, 2012

Pumpkin Soup

I'm on a soup kick and thought it was about time I shared.  This recipe is perfect for the holidays!

1 16 oz. pumpkin
1 onion
1 clove garlic
2 potatoes
1 piece of leek, white part only
1 small piece of fresh ginger
 3 T. oil
1 T. butter
1 T. flour
 24 oz. of chicken stock
salt as desired
white pepper
10 oz. milk
3-4 T. sour cream
a pinch of allspice
a pinch of coriander
a pinch of grated nutmeg
1 t. brown sugar

Peel the pumpkin, remove the seeds, and cut the flesh into pieces.
Peel and chop the onion.
Peel and crush the garlic.
Peel potatoes and cut into pieces.
Peel and finely chop the ginger.
Wash the leek and cut into rings

Heal oil in pan, add butter, and saute the pumpkin, potatoes, leek and onions for 5 minutes.  Add garlic and ginger; sprinkle with flour and cook for 2-3 minutes more.
Add stock, season with salt and pepper;  cook over moderate heat without lid for 20 minutes.
Puree the soup or strain through a sieve.
Stir in milk and sour cream.
Briefly reheat soup.
Season with allspice, coriander, nutmeg, and sugar (sweeten to taste)
Serves 4.

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You might also like my restaurant review, Grabbin' A Bite, at

Wednesday, September 26, 2012

Crock Pot Barbecued Pulled-Pork Fajitas

It's time to come indoors from the garden and start cooking again. Even though grilling season isn't completely over for us, we are feeling the urge for home-cooked comfort food. This is an easy Crock Pot recipe you should enjoy making.

Crock Pot Barbecued Pulled-Pork Fajitas

2 1/2 pound trimmed pork loin roast
1 medium onion, thinly sliced
2 c. barbecue sauce
3/4 cup thick and chunky salsa
1 T. chili powder
1 t. ground cumin
1 bag ( 1 pound) frozen stir-fry bell peppers and onions ( I grow and freeze my own -  you can also use fresh when in season)
1/2 t. salt
18 flour tortillas( 8-10 in. in diameter)
Shredded cheese (cheddar or Colby jack)
Guacamole, if desired
Sour Cream, if desired

1. Place pork in 3-4 quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder, and cumin; pour over pork and onions.
2. Cover and cook on low heat for 8-10 hours.
3. Remove pork from cooker; place on cutting board.  Shred pork, using two forks.  return to cooker and mix well.  Stir in stir-fry vegetables and salt.  Increase heat setting to high.  Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
4. Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 c. pork mixture.  Fold one end of tortilla up about 1 inch over filling; fold sides over folded end, overlapping.  Fold remaining end down.  Serve with cheese, guacamole and sour cream.  Makes 18 fajitas.

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Monday, March 19, 2012

I've Been Sick

You haven't heard from me in a while.  I decided to take a little break after the Holidays, and then I got sick. I kept putting off getting health insurance, hoping I can make it until I'm ready for Medicare; now I wish I hadn't. With health insurance I think I would have gone to the doctor sooner.
This time even eating right and using my favorite herbal cures couldn't take care of me.  I finally had to go to the doctor.  Diagnosis ---- ear infection, bronchitis, and early onset pneumonia.  So I caved in and took the antibiotics that were prescribed for me. It's now almost 5 weeks into this thing, and I'm still not up to par.  I do my job, cook, and clean and even did a little work in my garden, but my energy is not coming back as quickly as I would like.
When I was feeling the worst, Mom's recipe for good old-fashioned chicken soup, was all I wanted. Ginger Ale always tasted good and felt good going down my throat, too.  What are your favorite foods to eat when you don't feel well? I'd love to hear about it.

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Wednesday, January 4, 2012

Onion Casserole

There are no herbs in this recipe, but I just had to share it with you.  I recently made this onion casserole for the first time and it was fantastic. The original recipe called for 10 oz. of bleu cheese and 10 oz. of Havarti cheese, but I threw in what I had in the house - shredded Swiss and shredded cheddar.
I served mine with thick pork steaks on the grill, as a side dish.  The following day I made a barbecue pork sandwich with leftover pork and BBQ sauce.  I topped my sandwich with some heated up onion casserole. My sandwich was so good it could have challenged any BBQ restaurant.

2 large yellow onions, thinly sliced and separated into rings, divided
2 large red onions, thinly sliced and separated into rings, divided
12 green onions, chopped , divided
1 t. ground black pepper, divided
10 oz. shredded Swiss cheese
10 oz. shredded cheddar cheese
3 T. butter or margarine, cut into small pieces
3/4 c. dry white wine

Preheat oven to 350 degrees..  In a greased 9x13-inch baking pan, layer on half of yellow, red, and green onions.  Sprinkle 1/2 t. pepper over onions.  Top with cheddar cheese.  Layer remaining onions and sprinkle remaining pepper over the top.  Top with Swiss cheese.  Place butter evenly over cheese. Pour wine over casserole.. Bake 1 hour or until onions are tender.  If cheese browns too quickly, cover with aluminum foil.  Serve hot.
Serves 12

You can make this a day in advance and refrigerate. Bring to room temperature before baking or increase baking time to 1 hour 15 minutes if the dish is cold.

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