This time of year I am looking to preserve as many herbs as I can to enjoy during colder months. Basil is one of my favorites and I grow and use a lot of it. It can be tricky to dry as it loses its color easily. I do have a dehydrator for drying, but since not everybody has one I thought I’d give you three easy ways to save your basil and enjoy it year round.

 

 

 

Freezing in Oil

To use basil in pesto sauce dried just won’t do. You can easily freeze your basil in olive oil and have it ready whenever you want it. Just place clean basil leaves in a blender or food processor and add olive oil. It is important that you use olive oil because it freezes solid. While the machine is running pour in oil until basil is blended. I use very little oil for two reasons. It takes up less room in the freezer and I don’t need so much oil. I can add more oil when I use it, but this way if I am doing a big batch i don’t go through all my oil. Once the mixture is blended pour or spoon it into ice cube trays and freeze. Once frozen solid pop out the basil cubes and put in freezer bags and return to the freezer.

 

 

 

 

 

 

 

 

 

 

You can also freeze chopped basil without the oil. I like it better in the oil but I freeze other herbs by just chopping them up and freezing them.

Microwave Drying

If you don’t have a dehydrator you can dry herbs in your microwave. It only takes a couple of minutes per batch. Just place a handful of fresh, clean basil leaves in a linen type kitchen towel. Fold the towel over the herbs and place in the microwave. Be sure to put a raw potato in with the herbs in the oven. If you only put the herbs in it is like running the oven empty and can damage the microwave. Just put the potato off to the side. If you do several batches you will have a baked potato. 🙂 If you have a turntable just cook on high for 2 minutes. Check and see if they are dry- you might need a little more time. I need about 2 1/2 minutes in my microwave. Better to put them in for 15 more seconds at a time than to over dry them. If you don’t have a turntable microwave on high for a minute. After the first minute turn the herbs 1/4 turn and cook 15 seconds, turn again and cook another 15 seconds. Repeat four times in all. You can dry other herbs in the microwave. Small leaved herbs like thyme are done even faster. Remove the herbs from the oven and allow them to cool. check if they are dry enough and return, wrapped to cook longer if needed. Store in containers in a cool place.

 

 

 

 

 

 

 

 

 

 

All microwaves are different. Some will take longer and some even less time. Watch your herbs carefully. While I have never seen it happen I was told once that theoretically, they could catch on fire if left in too long. Urban legend perhaps, but just be careful.

Herb Vinegars

When I grow basil I try to keep the blossoms pinched off. Better for leaf production. But by this time of year some are blooming. Rather than dumping the blossoms you can use them to flavor vinegar. Just snip off the blossoms* and place them in a sterilized bottle or jar. Use several sprigs of basil flowers for every 2 cups of vinegar. Make sure the vinegar is at least 5% acidity. I like to use different vinegars for different herbs. I often use cider vinegar, red wine vinegar (for purple basil)  and white wine vinegar. Leaves can be used, too. Vinegar should be heated up to 190 degrees- or just below the boiling point.  Close up the jar and store in a cool place (50-70 degrees) for a couple of weeks. Before using  strain out the herbs and filter- I use coffee filters  or you could use cheese cloth. Store in a pretty bottle, if you have one. They can be kept for up to a year when stored in the fridge.

 

 

 

 

 

 

 

*It is also recommended that the herbs be sanitized. To do this combine 1 teaspoon of bleach with six cups of water. Dip the the herbs in this solution briefly and then rinse well before placing in the jar.

 

I wouldn’t go so far as to call these granola bars, but they are pretty similar. The dough is made from oats, flour, nuts, brown sugar and butter. There is also the option of making a vegan version with applesauce and olive oil in place of the butter. Both variations are good.  Between the dough you add a layer of raisins, although you can use any dried fruit you like or happen to have on hand. I have made these with fig jam, cooked dates and dried cranberries.  Once cooked and cooled you cut them into squares. They keep for days, but can also be frozen. Great for road trips, picnics, boxed lunches, breakfast or just snacking.

 

Oatmeal Raisin Squares

4 c. oats
2 c. flour ( you can use whole wheat pastry flour)
½ c. brown sugar  or ¼ c. honey
1 c. pecans, chopped
1 t. baking soda
1 t. salt
1 ½ c. butter, melted  or 1 c. applesauce and ½ c. olive oil
2 t. vanilla
½ c. water
2 c. raisins- or 2 c. any dried fruit
Zest of 1 lemon
½ t. cinnamon
Non-stick cooking spray

Heat oven to 350. Spray a 9×13-inch pan, set aside. Combine oats, flour, sugar, nuts, soda, salt. Pour in butter and vanilla, stir until well mixed and set aside. Heat together water with raisins, zest and cinnamon and bring to a boil. Simmer two minutes and remove from heat to cool a little. Process until almost smooth. Press half of the oatmeal mixture in bottom of pan. Spread the raisin mixture over the oatmeal mix and then top with the remaining oat mix. Press down firmly. Bake until golden on the top, 35-45 minutes. Cut once cool. Makes 24 squares.

I really enjoy a nice loaf of banana bread. It can be a fast and easy breakfast, a portable snack when I am running around all day, or even topped with fruit and ice cream for dessert. This recipe has the added bonus of oatmeal, which gives the bread a great texture and some extra fiber. I usually make a double batch and freeze one for later.

 

 

 

Banana Oatmeal Bread

½ c. butter, softened
¾ c. sugar
2 eggs
1 c. mashed bananas
1 t. vanilla extract
1½ c. flour
½ t. baking soda
½ t. salt
½ c. oats, regular or quick cooking
½ c. chopped nuts, optional

Preheat oven to 350-degrees and grease a 9×5-inch loaf pan. Cream together butter and sugar until light and fluffy. Beat in eggs, one at a time until well mixed. Stir in bananas and vanilla. Combine dry ingredients and add to banana mixture. Beat well and stir in oats and nuts. Place batter in prepared pan and bake for 50-55 minutes, test for doneness with a toothpick. Cool 10 minutes and remove to cooling rack. Makes 1 loaf.

I really had a taste for lobster rolls, but sadly I didn’t have any lobster. What I did have were langostinos. Langostinos are a smaller version of lobster. I had a bag of frozen langostino tails and used them for my “lobster” rolls instead. I don’t think anyone could tell the difference, although I did tell them it wasn’t really lobster. They are less expensive so it might be a way of enjoying the flavor of lobster for less money. I think a chowder might be the next thing I make.

 

Langostino Rolls

The filling:

2 lbs. frozen, cooked langostino, thawed and squeezed dry

3/4 c. mayo- or a little more to taste

3 ribs celery, minced

1/2 c. parsley

juice of 1 lemon

3 T. capers

salt and pepper to taste

dash of hot sauce

Combine filling ingredients and chill well before using.

To assemble the rolls split rolls most of the way through and open gently. Place in a skillet, cut side down,  with some melted butter and cook over medium heat until bread is toasted. Place a generous scoop of the filling in each roll. Makes 12.

Fresh baked Shallot/Garlic Rolls

Shallot/Garlic Rolls

3 ½ -4 ½ c. flour

2 c. whole wheat flour

2 packages yeast

½ c. sautéed minced shallots- I cooked them in a little oil and let them cool down before using

1 T. minced garlic

1 T. honey

2 t. salt

¼ c. olive oil

2 ¼ c. warm water

In a mixing bowl combine 2 c. of flour with the rest of the ingredients and mix until smooth. Beat with electric mixer 4 minutes then add 1-cup additional flour and beat 1 minute longer. Stir in whole wheat flour ½ cup at a time until soft dough forms. Turn onto surface and knead, adding flour gradually until dough is smooth and elastic. Place dough in lightly greased bowl and turn to cover. Cover with a towel and let rise until doubled, about 50 minutes. Turn dough onto surface and cut in half. Divide each half into 8 pieces and roll into 6-7 inch log rolls. Place on greased baking sheet a few inches apart. Repeat with remaining dough. You’ll end up with 16 rolls in all. Cover until doubled in size, about 40 minutes.

Bake in a preheated 375-degree oven for 20 minutes, or until rolls sounds hollow when tapped lightly. Makes 16.

Note: For the recipe you’ll need about 12 of the rolls. Use the rest for other sandwiches.

I had just picked up some beautiful asparagus and decided to use it in a soup. It was a chilly day and the thought of a nice, hot bowl of soup really appealed to me. I did my usual scouting around and found some sausage in the freezer. I thought it would go well with the asparagus. Added just a few other ingredients and had a great pot of soup in no time. That is the beauty of soup. You can toss all sorts of things together in a pinch and often come up with something quite wonderful. This combination is one I would most certainly make again.

Asparagus and Sausage Soup

2 T. oil
1 medium onion, chopped
1 lb. breakfast sausage links, uncooked, sliced into ¾ -inch pieces
3 cloves garlic, minced
6 c. chicken stock
1 lb. trimmed and washed asparagus- sliced into 1-inch pieces
1 sweet pepper, seeded and diced
2 T. chopped fresh parsley
2 t. ginger
Salt and pepper to taste
Dash of hot sauce
Drizzle of sesame oil
Heat oil in soup pot and cook onion until tender. Add sausage and cook 5 minutes, stirring often. Add garlic and cook a couple of minutes longer. Add stock and cook, covered until carrots are tender, about 10 minutes. Add asparagus, peppers and seasonings and cook until asparagus is tender, about 5 minutes. Drizzle with sesame oil and serve. Serves 4-6.

I will confess the first time I had a Greek salad I didn’t like it. It was at a little restaurant, with friends, many years ago. The salad was so full of feta that the saltiness overwhelmed everything else. I have learned to love Greek salads since then and eat them often. There are so many variations out there. This is the recipe I use most of the time. although I do play around with it.

 

 

Greek Salad

8 c. mixed salad greens – I like Romaine and spinach
3-4 tomatoes, seeded and diced
1 roasted sweet pepper, seeded and diced*
2 c. sliced cucumber
1/2 sweet onion, sliced thin
1/2-3/4 c. sliced olives
4 oz. crumbled feta cheese
Dressing
Juice of 2 lemons
2-3 cloves garlic
1 t. sea salt
1/2 t. oregano
1/4 t. crushed red pepper
1/2 -2/3 c. olive oil

In large bowl combine vegetables. In blender combine lemon juice with garlic, salt, oregano and pepper and blend until smooth. With machine running add oil in a slow steady stream until it becomes emulsified. Adjust seasonings. Toss with vegetables and top with olives and cheese before serving. Serves 4-6.

* Here is how to roast a pepper, in case you didn’t know.

Roasting Peppers

 

I had been cleaning out the freezer and found some frozen berries from last Summer. I decided to use some of them to make these scones.  Even when the weather is chilly- fresh berry scones make me feel warmer. I used a combination of blueberries and  blackberries but raspberries would work nicely, too. I had one with a cup of coffee for breakfast, but they could also be used as a dessert in a berry shortcake.

 

 

Mixed Berry Scones 

2 c. flour

1/4 c. sugar

1 T. baking powder

¾ t. salt

6 T. chilled butter

1 ½ c. berries, fresh or frozen- do not thaw berries – I used blackberries and blueberries

1 t. lemon or orange zest

2 large eggs

1/3 c. heavy cream

 

Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in blueberries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use a small ice cream scoop to scoop out batter and place on baking sheet. Place scoops about an inch apart. Press down slightly. Brush with a little cream and sprinkle with a little extra sugar. Bake in a preheated 400-degree oven for 20-22 minutes. Makes 15-18.

If you only use bean dip as an appetizer paired with veggies or chips at parties you are really missing out. Bean dip can be used for a lot more than that. Certainly in other Tex-Mex dishes like burritos or enchiladas.  I like to spread it on fresh tortillas and top with cheese, chopped peppers, onions and olives- then bake until hot and cheese has melted. It can also be spread inside pita bread and then the bread filled with sprouts or sliced veggies for a quick sandwich. You can also add it to hot cooked veggies like corn, green beans or carrots, in place of, or in addition to, the butter. It also can be added to stir fries for extra flavor or to a soup as a thickener. I sometimes add it to chilli, too. I often make a big batch and freeze some for later use.

Versatile Bean Dip

2 cans kidney beans, drained and rinsed – you can use other beans
1 c. salsa, store bought or homemade
¼ c. olive oil
2 T. cider vinegar
2 t. chili powder
1 t. cumin
Healthy dash of hot sauce
Salt and pepper to taste

In food processor blend all ingredients until smooth. I usually start the beans first for 30 seconds or so and then add everything else. If you want it thinner you can add some extra oil. Makes 3 cups. Freezes well.

 

Starting this Thursday I will be teaching a series of gardening classes in Mentor. All classes will include a lot of information and handouts to take home with you. If the Winter blues are getting to you- come to a gardening class and think Spring!!

 

 

 

 

 

Gardening Classes

 

I had intended to make a salad with some fresh spinach, but something told me to go in another direction. Since I already had bacon and shrimp, I decided to just put them all together. With just a few extra ingredients tossed in I ended up with a really good dinner. The shrimp and bacon would have been fine, but the spinach really made the dish better. I didn’t have a lot of time so the fact that it was ready in about 15 minutes was nice, too. I put the pasta on to cook when I started cooking the bacon to save even more time.

Shrimp with Bacon and Spinach

3-4 slices bacon, cut into 1-inch pieces
2 shallots- or 1 small onion- chopped fine
2 cloves minced garlic
8 oz. fresh spinach
8 oz. raw shrimp, shelled and deveined
¼ c. sherry
¼ c. chopped parsley
½ t. grated ginger
½ t. red pepper flakes
Salt and pepper to taste
8 oz. cooked pasta

Cook bacon in skillet until almost cooked. Add the shallots and cook until shallots are just turning brown. Add garlic and cook 1 minute longer. Add spinach and cook, stirring often, until spinach is wilted down. Add shrimp and continue cooking until shrimp are just barely cooked. Add sherry and seasonings and cook 2 minutes more. Toss with hot pasta and serve. Serves 2.
Note: You can add some fresh Parmesan cheese when serving, if you like.