Search Results for: herb
Herb Gardening Class
Fresh Sage
The last of my herb gardening classes will be this Tuesday, May 28th at the Olmsted Falls Library. The program runs from 7-8 pm and is free!!!
This is a great way to learn about herbs and how to grow them. We will also cover preservation methods.
The address is 8100 Mapleway Drive, Olmsted Falls, OH 44138
Herb Gardening- Library Program
Fresh Rosemary
I will be giving another herb gardening program this week. These programs are free, but it is appreciated if you call ahead so there are enough chairs set up.
So far, I have done talks at the Gates Mills Library, Solon, Richmond Heights and Parma libraries, too.
This week- Maple Heights.
Herb: Spice Up Your Garden program on Thursday, May 16 at 6:30pm at the Maple Heights Library. The branch address is 5225 Library Lane, Maple Hts., OH 44137. Program is about an hour long- and I leave time to answer questions.
If you are new to herb gardening- or want to learn more- please join me for this program.
Herb Gardening Program
Fresh Sage
I will be giving my 4th library program on growing herbs in Parma tomorrow evening. The program is free, but you are encouraged to call ahead, so enough chairs can be set up.
The first three programs in Gates Mills, Solon and Richmond Heights have all gone well. Now it is time for me to teach a class on the west side.
Here are the details.
Herb: Spice Up Your Garden program on Tuesday, April 23 at 7pm at the Parma-Snow Library. The branch address is 2121 Snow Road, Parma, OH 44134 and the branch phone number is 216-661-4240.
Herb Gardening Program
Fresh Rosemary
I will be giving a talk on herb Gardening at the Richmond Heights Library. This is a free program, but you are encouraged to register ahead of time. So if you want to learn more about growing your own herbs, this might be the time to do it.
The program is on Thursday, April 18 at 7pm at the Richmond Library. The branch address is 5235 Wilson Mills Road, Richmond Hts., OH 44143 and the branch phone number is 440-449-2666.
Herb Gardening Program
Lovage
I will be giving a talk tomorrow evening, on Herb Gardening at the Solon Library. After the recent snow- it might be nice to think about warmer days ahead.
This is a free program, open to the public. If you want to learn more about growing your own herb garden- please plan on coming.
Here are the details.
Herb: Spice Up Your Garden program on Monday, April 1 at 7pm at the Solon Library. The branch address is 34125 Portz Parkway, Solon, OH 44139
I have a few more programs coming up at other branches, in case you can’t make it tomorrow.
Sweet Potato Biscuits with Herbs
Sweet Potato and Herb Biscuits
These biscuits are a favorite of mine. They go great with a bowl of chili.
I like sweet potatoes cooked any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture.
I enjoy them with a bit of butter, warm from the oven.
When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.
I cut them into triangles, but you can also just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.
Sweet Potato and Herb Biscuits
2 1/4 c. flour
1 T. baking powder
1/2 t. grated lemon peel
1/4 t. each baking soda, dried basil and dried thyme
1 egg, beaten
1 1/2 c. shredded sweet potato, about 1 large
1/2 c. fine chopped green onions
1/2 c. sour cream
2T. butter, melted or olive oil
Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.
* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.
Mom’s Chicken and Herb Dumplings
Mom’s Chicken with Herb Dumplings
There are foods I will always associate with my childhood. Chicken and dumplings is one of those dishes. I can remember watching my Mom spooning the dumpling batter over the simmering pot of chicken and vegetables. She’d cover the pot and wait.
When she uncovered it, the dumplings had puffed up, and pretty much covered the whole dish. It was magical to me. The dumplings were so tender and light.
I can’t make this dish, all these years, later without thinking of her. A friend stopped in for dinner last night and since it was chilly and I had some chicken…. I decided to make us chicken and dumplings for dinner. It really was the perfect dinner for a chilly evening.
My mom made her dumpling batter with a buttermilk baking mix- like Bisquick. Eventually, she started making her own baking mix, like I do today.
Dumplings will puff up when cooked
Mom’s Chicken and Herb Dumplings
1 T. oil
1 (3 lb.) broiler, cut into pieces
salt and pepper
flour for dredging
1 medium onion, chopped
2 carrots, peeled and sliced
3-4 potatoes, cut into chunks
2-3 c. chicken stock
1 t. each marjoram and thyme
1 c. buttermilk baking mix* I make my own, recipe follows
1/3 c. milk
2 t. fresh parsley
2 t. snipped chives or green onions
1/2 t. red pepper flakes
Season chicken pieces with salt and pepper and dredge pieces in flour. Heat oil in large skillet and brown chicken pieces on all sides. Remove chicken pieces and sauté onion until tender. Add carrots, potatoes, broth and chicken to skillet and cook, covered, 20 minutes. Sprinkle herbs over the chicken. Combine baking mix with milk, parsley, chives and red pepper flakes and spoon batter in skillet in 8 mounds. Cover and cook over low heat 20 more minutes. Serves 4.
*Here are two versions of the biscuit mix.
Chef Pastry Mix/ Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening, coconut oil or butter- if using butter store in the fridge- coconut oil version should be stored in fridge in warm weather
Sift dry ingredients together 3 times. Cut in fat to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.
Whole Wheat Baking Mix
5 c. flour
3 c. whole wheat pastry flour
1 c. whole wheat flour
1/3 c. baking powder
1 c. powdered milk, not non-fat
2 t. salt
3 1/2 sticks butter
Mix dry ingredients together well, then cut in butter. Store in fridge for up to 3 months and can be frozen for up to a year. Makes about 12 cups.
Herbal Cocktails
Lemon Verbena Gimlet
If you don’t think of using herbs in cocktails, maybe you should. They add a depth of flavor that can take things to a whole new level.
Of course, minty mojitos and mint juleps are classics. Still, there are even more ways you can use herbs in drinks.
I put together three recipes that use herbs in drinks. The classic mojito, a gin cocktail that uses lavender syrup, and a spin on a gimlet, using lemon verbena.
These are great drinks for summer, or any time, really.
Try adding other herbs to your cocktails. You might be surprised at just how tasty they can be.
You can plant a few herbs, too. That way, they will be handy for making drinks.
So here are the recipes. I hope you try them and enjoy them as much as I do.
Classic Mojito
10 mint leaves, I used a variety called Mojito mint, that has a slight lime flavor
½ a lime, cut in 4 wedges
2 T. sugar
1½ oz. rum
1 c. ice cubes
½ c. club soda
In glass place mint leaves and one wedge of lime. Muddle to release juices and bruise mint leaves. Add sugar and 2 more wedges of lime. Muddle until limes are crushed. Add rum, stir well. Add ice, stir and top with club soda. Garnish with lime wedge.
Lemon Lavender Cocktail
2 oz. gin
1 ½ oz. lemon juice
1 ½ oz. lavender syrup (recipe follows)
splash of club soda
some ice
one lemon slice, for garnish
Pour gin, lemon juice and lavender syrup into a glass and stir. Top with club soda, add some ice and garnish with a lemon slice.
For the lavender syrup:
¾ c. water
¾ c. sugar
1 tablespoon dried lavender buds
Combine sugar and water in a small saucepan. Add lavender and cook on low heat until sugar is dissolved. Bring to a boil and cook for 2-3 minutes, just until it starts to thicken a bit. Then set to the side to cool. Strain out the lavender and refrigerate. Yields just under a cup of syrup.
Lemon Verbena Gimlet
1 cup water
¼ c. sugar
¼ c. torn verbena leaves
¾ c. dry gin
¾ c. club soda, chilled
¼ c. fresh lime juice (about 2 limes)
Lemon verbena sprigs (optional)
Lime slices (optional)
Combine 1 cup water and sugar in a small saucepan. Rub torn verbena to bruise; add to pan. Bring sugar mixture to a boil, stirring gently as needed to dissolve sugar evenly; cook 30 seconds. Remove from heat; cool completely. Strain mixture through a sieve over a bowl; discard solids. Combine sugar mixture, gin, soda, and juice. Serve over ice. Garnish with verbena sprigs and lime slices, if desired.
Herb Crusted Pork Chops with Pomegranate Glaze
Herb Crusted Pork Chop with Pomegranate Glaze
I made this recipe the other night and was so happy with the way the pork chops tasted. I decided to share the recipe with you. It was really pretty simple. The key to cooking pork is not to overcook it. These were lean pork chops and they could have dried out easily.
You don’t want pork to be raw, but it can be a little link in the middle. This one was juicy and very tender, too. I used pomegranate jelly to give it a sweetness. If you don’t have pomegranate jelly (I posted the recipe for that yesterday), you could use cherry jelly instead. either would work nicely.
The Tuscan Seasoning I used is my own blend. The recipe for that follows. You can use it in all sorts of dishes. I love adding it to soups, or combining it with olive oil and dipping bread into it.
Herb Crusted Pork Chops with Pomegranate Glaze
pork chops – allow 1 large chop per person
salt- I used pink salt
Tuscan seasoning- recipe follows
Pomegranate jelly- 2 Tablespoons for each pork chop
Heat skillet over medium high heat. While pan heats up, sprinkle each pork chop with salt and the Tuscan seasoning. Rub seasoning mix all over the chops to cover well. Place chops in skillet and cook until nice and golden on one side before turning. Continue cooking until chop is golden on both sides. The pork chops I was cooking were about an inch thick. I kept them over a medium heat- so it would cook through without burning. I prefer my pork just a little pink in the middle. Feel free to cook your chops longer, until meat gets to the doneness level you prefer.
Once the chops are close to done, spoon the jelly into the skillet. As the jelly melts, spoon it over the chops. Remove the chops to rest a few minutes before serving. Continue cooking the jelly in the pan until thickened and a little syrupy. Spoon over the chops before serving.
Tuscan Seasoning
½ c. dried basil
½ c. dried oregano
½ c. dried marjoram
3 T. dried minced onion
2 T. dried minced garlic
2 T. dried rosemary
2 T. dried parsley
1 t. crushed red pepper
Use this blend in tomato sauce or other Italian dishes. Also, you can add to vinegar and oil with a little salt, if desired, to make a quick salad dressing.
Sweet Potato and Herb Biscuits
Sweet Potato and Herb Biscuits
These biscuits are a favorite of mine. They go great with a bowl of chili. They also make a nice dish to serve at Thanksgiving.
I like sweet potatoes cooked any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture.
I enjoy them with a bit of butter, warm from the oven. When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.
I cut them into triangles, but you can also just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.
Sweet Potato and Herb Biscuits
2 1/4 c. flour
1 T. baking powder
1/2 t. grated lemon peel
1/4 t. each baking soda, dried basil and dried thyme
1 egg, beaten
1 1/2 c. shredded sweet potato, about 1 large
1/2 c. fine chopped green onions
1/2 c. sour cream
2T. butter, melted or olive oil
Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.
* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.
