Fresh Herb Grilled Chicken

This is one of the best recipes for chicken I have ever had! It’s bursting with flavors from the herb garden! Serve it with warm cinnamon honey butter pineapple!

Fresh Herb Grilled Chicken

Serves 8

1 T. fresh thyme, chopped finely

1 T. fresh sage, chopped finely

1 T. fresh rosemary, chopped finely

2 T. fresh parsley, chopped finely

2 T. fresh basil, chopped finely

2 garlic cloves minced

1/2 cup extra virgin olive oil

zest of 1 lemon

juice of 1 lemon

1 teaspoon kosher sea salt and freshly ground black pepper

8 chicken breasts, organic

Combine all ingredients together in a large bowl or plastic bag. Marinate in refrigerator for at least 2 hours or over night. Grill the chicken until just cooked through. Serve immediately

Warmed Pineapple with Cinnamon Honey Butter

Cut a large pineapple into spears. Spread a good quality cinnamon honey butter (or make your own) on the pineapple and wrap in foil. Place on grill and heat through. Serve warm!

June 12, 2013September 4, 2013

This is a wonderful recipe for those just beginning to bake bread! I love that it doesn’t take a lot of time to prepare, just a bit of thinking ahead! The crusty outside and soft chewy inside make this the perfect bread for dipping into soups or sauces! I found the recipe from “America’s Test Kitchen Baking Cookbook”. I recommend reading through the directions of the recipe first before proceeding.

3 cups all-purpose flour ( I used 2 cups spelt flour and 1 cup all-purpose flour)

1/4 teaspoon instant or rapid-rise yeast

1 1/2 teaspoon salt

1-2 tablespoons fresh rosemary, chopped (optional)

3/4 cup water, room temperature

1/2 cup mild beer (I use non-alcoholic Odoul’s and make 3 loaves at a time from one can), room temperature

1 tablespoon white vinegar

Whisk together the flour, yeast, salt and rosemary if using. Fold in the water, beer and vinegar until the dough starts to come together and looks shaggy (I like to make sure the flour is mixed in all the way). Cover with plastic wrap and allow to sit at room temperature for at least 8 hours or up to 18 hours.

Once the dough has risen and you are ready to continue, turn the dough out onto a well floured surface and knead by hand to form a smooth, round ball. Place a piece of parchment paper that is 18×12-inches inside a 10-inch skillet. Place the dough on the parchment and spray with non-stick oil, cover with plastic wrap and allow to raise until doubled in size, about 2 hours.

About 30 minutes before baking turn the oven on to 500` with the rack at the lowest setting. Place a large, cast iron dutch oven with lid, on the rack and allow to heat up with the oven.

Score the top of the loaf with a very sharp knife and sprinkle a little flour on top. Once the oven has reached 500` carefully remove the dutch oven and lid. Place the entire loaf and parchment paper directly into the pot, place the lid back on and put the dutch oven back into the oven. It is okay to let some of the parchment hang over the edge of the pot.

Once the pot is back in the oven immediately turn the oven down to 425` and bake covered for 30 minutes. Remove the lid of the pot and bake for another 20-30 minutes until the crust is a deep golden brown. Let cool on a wire rack at room temperature for about 2 hours before serving.

June 4, 2013September 4, 2013

Growing and Using Herbs: Peppermint and Lemon Balm

I grow my peppermint, spearmint and lemon Balm in pots because they are very invasive perennials! These are all apart of the same family and have many benefits! Let’s talk about just a few.

Peppermint

Mint is an excellent pest control when grown around the garden and home. It deters mice, ants, flies, roaches and moths. It also attracts beneficial insects like honey bees and other pollinators when allowed to flower.

Peppermint has many medicinal properties as well. It stimulates the digestive system relieving cramps, gas, bloating, nausea, diarrhea and other stomach problems. It is also known to have astringent, antiseptic, antibiotic, antimicrobial components and is great for using on cuts, burns and other wounds. I use it religiously for headaches! Whenever I feel the tension coming on I will apply both peppermint and lavender essential oils to my neck and shoulders and it goes away in just a matter of a few minutes! If you don’t have the essential oils, but grow it in your yard or home try mashing up a few leaves to release their oils, add it to a little bit of olive oil and massage it into the area needed. The next time you have a cold try drinking some peppermint tea to help relive congestion.

Lemon Balm (Melissa)

Lemon Balm, a pollinator attractor, has been known to be a calming herb, both for the nervous system and digestive system. It was used as far back as the Middle Ages to relieve stress, promote sleep, improve appetite, ease discomfort associated with indigestion and treat cold sores. I like to make a calming tea using lemon balm with other herbs like chamomile, calendula and peppermint.

Harvesting and Drying Herbs

Before my peppermint and lemon balm get to big and their leaves become smaller just before flowering, I harvest big bunches for drying and using later. Cut the herbs back towards the ground leaving a few inches of the plant. Don’t worry they will come back with a vengeance and you can do it all over again in another few weeks! From there you can rinse any dirt or bugs off the plants and dry them one of 3ways. First, you can do it the way I did here in the picture. Tie a rubber band around a bunch and then thread a piece of twine through hooking it to a hanger. Allow to dry out of direct sunlight, hanging upside down for a week or two. Second, you can take the leaves off the stems and dry in a dehydrator. It’s certainly the fastest way to dry anything! Third, get a screened frame and allow the herbs to dry on top under the shade of a tree, again out of direct sunlight. Once the herbs are completely dry store in a cool dark place, preferably in a glass jar.

Fruit Salad

For a heavenly addition to any fruit salad try adding chopped fresh mint, lemon balm, basil or even lemon verbena! You can do what I do and make a simple raw syrup to put over a big bowl of freshly chopped fruit.

2 limes zested and juiced

2 tablespoons raw honey

1/4 cup chopped peppermint or 2 tablespoons chopped lemon balm, basil or lemon verbena

June 4, 2013September 4, 2013

Growing and Using Herbs: Dill

Right now in my garden, dill is at it’s peak of foliage just before going to flower and seed in the next few weeks! These tender leaves make a delicious and refreshing addition to many dishes including eggs, salads and fish. Once it begins to flower, it adds a charming and whimsical addition to the garden, attracting beneficial insects and deters some of the bad bugs!

Companion Planting with Dill

In any vegetable garden, dill can benefit the members of the cabbage family, onion family, lettuce, corn, and cucumbers. Avoid planting it with carrots and tomatoes. Many of the same insects that benefit vegetables will also benefit flowers through pollination. Dill attracts wasps, hoverflies, tomato horn worms and honeybees. Dill also repels aphids, mites, cabbage loopers and squash bugs. It is also one of the few annuals that can be planted with fennel which should be avoided by almost everything else. Next year I plan on planting dill around my plum tree, currants and honeysuckle to keep the aphids away!

How to Plant Dill

Dill is probably one of the easiest things to grow! It is another water-wise plant that needs full sun and well draining soil. Add a little organic matter like compost to your soil to help with keeping the soil lose and free from compaction. Dill germinates well in soil that is 60`-70` and can be planted from mid spring to early summer. It can grow in 6 hours of sun, but will do well with more. Dill self seeds, so you can expect it to return next year provided the soil conditions are the same. Plant dill next to flowers with a variety of color. Its light green stem and yellowish green flowers contrast nicely with flowers that produce dark petals, making the garden jump in color. If garden aesthetics are what you do best, sprinkle dill seeds in a variety of locations throughout your flower garden. The bouquet of flowers accentuated by sprigs of green leaves allow the vibrant colors of the flowers to stand out. Dill not only looks beautiful but also adds a lovely fragrance to the garden.

Harvesting Dill

The best time to harvest dill is when the weather is cool or in the morning just like other herbs. Cut the flower heads after they begin to go to seed, but be sure to let some complete the life cycle to reseed the ground or save for the following year to be placed in an intentional part of your yard. A dill harvest is another advantage of growing this herb. If you enjoy making pickles, grow plenty of dill. For each jar of dill pickles, at least two flower heads and several sprigs are necessary. Dill can be planted in mid spring to early summer. I recommend planting both times so that if you do like to pickle cucumbers, you’ll have some around for when the cucumbers are ready.

I love the flavor of dill! Here are just a few of my favorite recipes! Next time you make a green salad, throw some dill in, you will be delighted!

Salmon Orzo Pasta with a Feta, Dill and Lemon Dressing

6 cups water

1 pound asparagus, trimmed and cut into 3-inch pieces

1 cup uncooked orzo (rice shaped pasta)

1 (1 1/4 pound) skinless salmon fillet

olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 purple onion, chopped

1/2 cup feta cheese

1 tablespoon freshly chopped dill

3 tablespoons freshly squeezed lemon juice (about 1 lemon)

2-3 tablespoons olive oil

salt and pepper to taste

Bring 6 cups of water to a boil. Add the asparagus and cook for 3 minutes. Remove from the pan with a slotted spoon and place in large bowl. Add the pasta to the water and cook according to directions on package. In the meantime, drizzle salmon with a little bit of olive oil and sprinkle with salt and pepper. Broil for 5 minutes or until salmon is flaky. Set aside once finished. Add chopped onions, feta cheese, dill, lemon juice, olive oil, and salt and pepper to taste into the asparagus. Add fish and drained pasta. Mix thoroughly. Serve immediately. Recipe from Cooking Light, Fresh Food Fast. pg. 105

Fresh Eggs and Greens from the Garden with Whole Grain Organic Toast and Lemon Dill Dressing

Garden Egg Sandwich

1-2 pieces of good whole grain bread (I like to make my own or use Dave’s Organic Bread from Costco)

Fresh greens

Fresh egg, cooked to your liking

Lemon dill vinaigrette (recipe below)

2 teaspoons fresh Parmesan (optional)

Lemon Dill Vinaigrette

1 lemon zested and juiced

1 tablespoon fresh chopped dill

1/3 cup olive oil

Salt and pepper to taste

Old Fashioned Potato Salad

When it comes to potato salads, I haven’t found very many worthy of putting into my mouth. I’m just not a fan! However, I did try this one from Barefoot Contessa and fell in love! It not only taste fabulous but is pretty too!

3 pounds small red potatoes

kosher salt

1 cup good mayo

1/4 cup buttermilk

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

1/2 cup chopped fresh dill

freshly ground black pepper

1/2 cup medium-diced celery

1/2 cup small-diced red onion

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the mayo, buttermilk, Dijon and whole-grain mustards, dill, 1 teaspoon salt and 1 teaspoon pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour the dressing over them. Add the celery and red onion. Refrigerate for a few hours or up to a day to allow the flavors to blend.

June 3, 2013September 4, 2013

Growing and Using Herbs: Oregano

Oregano can be grown in any flower bed or vegetable garden! It’s beautiful green leaves have a spicy fragrance and adds depth and savor to any dish! I like Greek Oregano, it tends to have a little more heat and flavor than other varieties. This week I harvested an entire plant before it flowered. It will come back with a vengeance and I’ll be able to harvest again or let it flower so the bees can benefit from the plant too! Oregano has many health benefits and is used for many purposes. It’s full of vitamin K, antioxidants and minerals. It is also a natural antibiotic!

With all the oregano I harvested I decided to dry it all! There are a few ways to dry herbs. They can be strung up and hung upside down to dry by air. They can be dried outside on a screen under a shady tree. Or they can be dried in a dehydrator. First pulling off the leaves from the stems and then placing them on a dehydrator tray. As you can see I dried them in the dehydrator. I first pulled all the leaves from the stems and then placed them on a tray to be dried. I had enough to fill 8 large trays. I set my dehydrator on the lowest setting (about 95`) and dried the oregano for 24 hours.

My oregano is stored in a half gallon glass jar, kept in a cool, dark room to maintain it’s potency. We won’t use all this especially if I harvest again this year or even next year. So I plan to divide the oregano out and put into smaller 4 oz. jars, add cute labels and give them as homemade Christmas gifts! There are so many things we can do with herbs! Here are a few recipes we enjoy at our house!

Fresh Herb Spaghetti

Olive oil for cooking

1 pound ground organic turkey

1 large yellow onion

3-4 cloves garlic, chopped

1 pound chopped baby mushrooms

Kosher salt and pepper

1 teaspoon Italian herb seasoning

2 bottles or cans (28 oz. each) crushed tomatoes

1 package cooked whole wheat pasta spaghetti noodles

1/2 cup mixed fresh chopped herbs, like rosemary, oregano, thyme and basil

Heat oil in a large dutch oven and add ground turkey. Add the onions and cook until lightly browned. Add the garlic, mushrooms, kosher salt and pepper and Italian seasoning and continue to cook for a few minutes longer. Add the crushed tomatoes and allow to simmer on medium low for 20 minutes. In the meantime cook the noodles according to the directions on the package. Strain the noodles and add to the pot of sauce. Add the fresh herbs at the end and cook for just another minute or two. Serve with fresh Parmesan or shredded mozzarella!

White Bean Panzanella

This savory salad is one of my favorites! Made with homemade sourdough croutons, white beans and fresh herbs, it is a meal all by itself! Perfect for a spring or summer time gathering!

1 loaf of sourdough bread, cut into bite size cubes

olive oil

kosher salt and pepper

Place the cubed bread on a rimmed baking sheet. Drizzle olive oil and sprinkle salt and pepper over the bread. Toss gently with hands. Bake at 350` for about 20 minutes until golden. Allow to cool.

In a large bowl place:

6-8 ounces of organic spring mix

1 1/2 pounds chopped tomatoes

1 can white beans, drained and rinsed

1 small red onion, halved and sliced very thin

3 tablespoons fresh chopped basil

2 tablespoons fresh chopped oregano

1/2 cup shaved Parmesan cheese

Top with cooked croutons and dress with an Italian or balsamic vinaigrette just before serving.

May 23, 2013September 4, 2013

Growing and Using Herbs: Parsley

This week we are eating spinach, radishes, chives and parsley out of the garden! Look for the recipes below using them all! Parsley is more than just a garnish for your plate! It may surprise you all the benefits you can get from this wonderful herb! Here are just a few!

Parsley is rich in many vital vitamins, including Vitamin C, B 12, K and A. This means parsley keeps your immune system strong, tones your bones and heals the nervous system. It is high in chlorophyll and helps to freshen breath from the inside out.
It helps flush out excess fluid from the body, thus supporting kidney function. However, the herb contains oxalates, which can cause problems for those with existing kidney and gall bladder problems.
Regular use of parsley can help control your blood pressure. The folic acid in this herb is like a tonic for your heart.
Parsley essential oil, when massaged into the scalp, may reduce hair loss.
Use parsley daily, and you’ll feel relief from joint pain. That’s because the herb has anti-inflammatory properties.
Parsley tea relaxes stiff muscles and encourages digestion.
Studies indicate that parsley—especially its essential oil—may have a role in inhibiting cancerous tumors. In fact, scientists have billed it a ‘chemoprotective’ food.

Good Morning Green Smoothie!

This smoothie recipe is so refreshing and packed full of vitamins and minerals! even my kids will drink it! In a blender, mix together the following ingredients in this order:

1 cup water

1-2 tablespoons chia seeds

1 banana

Juice of 1 lemon

Juice of 1 lime

1-inch piece of fresh ginger

1 cucumber

1 carrot

1 celery stalk

1/2 cup applesauce or 1 apple

1 bunch parsley (about 1/2 cup)

2 cups packed fresh spinach

1 cup frozen pineapple

Roasted Spring Vegetables with Curried Chicken and Brown Rice on a Bed of Fresh Spinach

The roasted spring veggies recipe is delicious! It comes from Cooking Light “Way to Cook Vegetarian” Cookbook! The chicken curry is just something I put together quickly and let cook in the crock pot.

Spring Roasted Veggies:

3 tablespoons balsamic vinegar

1 tablespoon chopped shallots or red onion

1 lb. carrot, sliced

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds fingerling potatoes, halved lengthwise

1/2 pound radishes chopped in half

2 cups asparagus, sliced into 2-inch pieces

1 tablespoon fresh chopped parsley

1 tablespoon fresh chopped chives

Preheat the oven to 500`. Combine vinegar and shallots in a small bowl and set aside.

Combine carrots and the next 5 ingredients in the bottom of a roasting pan (I used a 2-inch rimmed jelly roll pan), toss gently to combine.

Bake at 500` for 20 minutes or until they begin to brown, stirring occasionally.

Remove pan from the oven; add the shallot mixture and asparagus, tossing to combine.

Return pan to oven and bake for 5 minutes. Stir in parsley and chives and serve hot!

Curry Chicken and Rice

The Chicken Curry is so simple! I add Maya Kaimal Coconut Curry Sauce from Costco to 4 organic chicken breasts and 2 cups brown rice and 2 cups water in a large crock pot (adding more water if needed, throughout the cooking process). Cook on low all day or on high for a half a day. Simple as that! Serve on a bed of fresh spinach!

Category: Cooking with Herbs