Cooking
with Herbs
Most of these recipes serve
two.
Dabney Herbs home page
TASTY HERB SEASONING
Blend together 1 tablespoon each (crushed)-dried basil, tarragon,
sweet marjoram, rosemary (store in covered container)
TOMATO-ZUCCHINI SOUP
1 tablespoon butter, 1 small onion, chopped
1 cup fresh zucchini, coarsely chopped, 1 cup tomatoes, peeled & seeded
1 clove garlic-crushed, 1cup chicken stock
1 teaspoon sugar, grated zest of 1 lemon
1 tablespoon herb seasoning
Melt butter in a medium sized skillet. Sauté onion and zucchini until onion is transparent. Transfer to 4 quart sauce pan. Add tomatoes, stock, garlic, sugar, lemon zest and herb seasoning. Stir to blend and simmer covered for 30 minutes, stirring occasionally. Leftovers can be stored in covered container in refrigerator. Will keep for several days. A tablespoon or two of cooked rice makes a tasty addition to the soup.
ROASTED FRESH HOT
PEPPERS
Heat broiler, cover broiler pan with foil. Put peppers in a
single layer on foil and place 3" from heat. Roast, turning
as needed until skin is charred, but inside is still crisp.
Transfer to a brown paper bag, turn down top and let stand till
cool enough to handle. Rub and scrape until skin is removed. Cut
peppers - remove seeds and pith. (wear rubber gloves and keep
hands away from face. When finished, wash gloves in a grease
removing detergent and dry.) Use the peppers for salsa, sauces,
omelets, casseroles, etc.
This same method may be used to remove skin from fresh sweet
peppers.
APPLE AND CILANTRO SLAW
In food processor chop medium fine enough cabbage to make 2 cups
and put into bowl. Process 1 carrot and add to cabbage. Core and
dice 1 small apple, place in bowl with 1/4 cup raisins, 1/4
teaspoon ground ginger. Stir 1/2 teaspoon dried cilantro into 1
tablespoon of mayonnaise and 1/4 cup orange juice and mix into
slaw.
Optional toppings-roasted diced hot pepper, sunflower seeds or whole celery seeds. Serves 4
BLACK BEAN SALSA
Quick and easy-no cooking!
3 cups cooked or canned black beans, drained
2 large tomatoes, peeled and chopped
1 tablespoon fresh chopped cilantro
1/2 cup chopped onion
1/4 cup each red and green sweet pepper
1 seeded chili pepper
Blend together 3 tablespoons lime juice, 1 tablespoon wine vinegar, 1 tablespoon olive oil with salt and pepper to taste. Combine with salsa, place in large covered bowl and chill. Serve with guacamole and corn chips.
GREEK WINE CRACKERS
1/2 cup port wine or sherry, 2 cups flour, 1 tablespoon crushed
cumin seeds
1 tablespoon crushed fennel seeds, 12 oz goat cheese, 4 oz ricotta cheese
6 tablespoons olive oil, 40 whole bay leaves
Place wine in saucepan and boil until reduced to 1/4 cup. Cool. Place in food processor -cheese, olive oil and wine. Sprinkle in flour and seeds. Use off/on to blend. Turn dough onto waxed paper. Make into a long roll about 2" around. Wrap and chill 6 hours or overnight. Line a heavy baking sheet with parchment paper. Lay bay leaves in rows 2" apart on sheet. Cut dough into 1/4" thick slices and lay one slice on each bay leaf. Bake in preheated oven 350F for 10-12 minutes or till crackers turn golden. Remove bay leaves and cool on racks. Lots of what's good for you! Will keep well if wrapped and refrigerated.
ORANGE
SPICE TEA CAKE
5 teasp orange spice tea, 2 eggs- room temperature
1/2 cup milk, 2-1/4 cup unbleached flour
1 stick unsalted butter- softened, 1 teasp baking powder
1 cup sour cream, 1 teasp soda
1 cup sugar, 2 Tbs. grated orange zest
Preheat oven to 350F, Grease and flour 4 X 9 loaf pan or tube pan
Heat milk in small pan till tiny bubbles start to appear- DO NOT BOIL
Remove from heat, add the tea, cover and steep aside till cool. Meanwhile cream the butter and sugar, add egg and sour cream. Strain the milk into the mix and add the orange zest. Blend in remaining ingredients and mix well. Spoon into pan and bake 40 min or until it tests done. Cool completely before slicing.
FRESH FRUIT SAUCE
Puree 1 cup fresh ripe fruit (strawberries, blueberries, peaches
or mangos). Enhance with 2 tablespoons sweet liqueur such as
kirsch, framboise, or honey. Use over custard, pound cake or ice
cream.
STUFFED MUSHROOMS
Brush 4 oz fresh mushrooms clean. (use white, shiitake,
portebello or combination). Remove stems and chop, along with 6
shallots or 4 scallions, 1/4 cup fresh parsley. Blend with 6
teaspoons cornbread stuffing mix, then add enough water to
moisten. Set aside. Break up 2 ounces of sausage or tempeh sausage and
brown in skillet, stirring till cooked. Drain and add to stuffing
mix. Blend till well mixed. Coat an oven proof dish with low fat
spray.Lay mushrooms upside down in pan and fill each cap with
mix. Cover with foil and bake 20-25 minutes at 350. Remove cover
and bake for 5 more minutes. Serve as appetizer or with meat as a
side dish.
BAKED GARLIC SPREAD Delicious on bread or over vegetables (use
in place of butter)
Cut off the bottom tips of one or more garlic bulbs. place cut
side up in a baking dish and cover. Bake in 325 oven for 45
minutes or till garlic is soft.
DILLY BEANS An appreciated gift, or good to have on hand for
entertaining
Clean and trim ends from 2 pounds young, tender green beans. Pack
long ways into sterilized pint canning jars. Leave a little room
in center of each jar for 1/2 cayenne pepper, 1 garlic clove a
whole dill seed head, 3 1" long pieces of the fresh dill
weed and a 2" long piece of lemon balm. Combine 2 1/2 cups
water, 2 1/2 cups white vinegar 1/2 cup coarse salt and bring to
boil. Pour over beans in jars to cover. Seal and process 10
minutes. Keep several weeks before serving. Drain and rinse
before serving if too salty.
SMOKED FRESH SALMON
Heat smoker to proper cooking temperature. Mix together 1/2 cup
each fresh dill weed, marjoram, fennel with grated rind of a
whole lemon and 1 whole orange. Clean a whole salmon and stuff
with with herb mixture. Place in smoker and cook till done. (If
you're in a hurry, you can start the cooking in a 350 oven for 15
minutes before putting it to the smoker). Fish is ready to serve
when flesh flakes easily when picked with fork. Leftovers (if
any) may be wrapped in foil and frozen.
LEMON SUGAR
Chop 1/2 cup fresh lemon balm leaves and blend into 1 cup super
fine granulated sugar. Store in a closed glass jar, shaking every
day for a week. Pour the sugar through a strainer to remove
chopped leaves before using. Other herbs may be used in place of
the lemon balm - be creative! Will keep indefinitely if
kept cool and dry.
STEVIA SWEETENER
Stevia may be used in place of sugar in many recipes. It is
up to 300 times sweeter than sugar and can be used by diabetics
(no exchange). Add 1 tablespoon ground stevia to 2 cups
water in saucepan and bring to a boil. Turn off heat.When cool
strain through coffee filter into a clean glass jar. Only a few
drops are needed to sweeten tea or other beverages.
CASHEW CHICKEN
Cube coarsely 2 cups chicken, a small carrot and a stalk of
celery. Heat a wok or skillet hot and pour in 1 teaspoon peanut
oil. Cook and stir vegetables till tender crisp and chicken is
done. Mix 1 teaspoon grated ginger, 1 teaspoon soy sauce, 1
tablespoon sherry with 1/4 teaspoon cornstarch and 1/4 teaspoon
brown sugar. Stir into vegetables and add the cubed chicken and a
1 inch piece of fresh rosemary. Cover and cook till sauce has
thickened. Sprinkle on 2 teaspoons broken cashews and enjoy.
More recipes to come...