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    101+ Recipes From The Herb Lady
    101+ Recipes From The Herb Lady
    101+ Recipes From The Herb Lady
    Ebook221 pages2 hours

    101+ Recipes From The Herb Lady

    By Catherine Crowley

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    About this ebook

    Trade (economy version) option of our book #151253 - see description.
    LanguageEnglish
    PublisherLulu.com
    Release dateJul 28, 2010
    ISBN9780557581764
    101+ Recipes From The Herb Lady

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      Book preview

      101+ Recipes From The Herb Lady - Catherine Crowley

      LimePlusPB

      A blend of Lime Peel, Sweet Basil and Black Pepper.

      You may have used lemon pepper or lemon peel—why lime? Someone has described lime as having a fresher taste than lemon — and I would have to agree — given a choice between lemon and lime, I will almost always choose lime. Because basil and all of its wonderful varieties (43 and counting) are among my favorite herbs, I developed this blend to add zip and enhanced flavor to delicate meats, fish, cheese, eggs and salad dressings.

      Limes are considered tropical as compared to lemons, which are called subtropical (frost sensitivity is the difference). Limes and lemons have been with us so long their exact origins are a little unclear — most likely Asia — whereas basil’s diversity is traced back to Asia, Africa and the Central and South Americas.

      This is a perfect sprinkle for scrambled eggs, chicken or fish just out of the oven, over boiled and drained new potatoes (add butter or oil), and to kick up cooked rice or grains (lime and lemon bring more flavor out of starch).

      HERB/SPICE TIPS March 2003

      1. Always store your spices in a cool and dark place.

      2. Always crush each portion as you use it to release the essential oils for full flavor and aroma in your cooking.

      MEATLESS COOKING

      Yogurt cheese is used in the following recipe and elsewhere in this cookbook. See more information on yogurt cheese on page 23-24.

      Make yogurt cheese by draining gelatin-free yogurt in a fine mesh strainer or cheesecloth (I found the inexpensive permanent mesh coffee filters work perfectly for this) in the top of a 2 cup measure. Cover with plastic wrap and put in refrigerator for at least 48 hours (the longer it drains the denser it becomes — I also use the whey* in baking).

      Cheese Balls Rolled in Herbs

      Blend yogurt and Parmesan cheeses, and salt. Chill. Pour the LimePlusPB on a plate.

      Roll cheese into 1 inch balls (a melon scoop works well if oiled), then roll each ball in the herbs. Serve this as a light lunch or appetizer with crackers, bread, or fruit (apple or pear) slices.

      LOW SALT/FAT COOKING

      Tip: Use LimePlusPB as a rub to coat salmon or other sturdy fish, then steam or grill. A whole lot of flavor with no salt or fat.

      Tuna Fish Stuffed Tomato

      Cut top off tomatoes and reserve (like a hat), scoop out tomato (save innards for making sauces), being careful not to break the tomato. Slice tiny sliver from bottom if needed to stabilize, place tomatoes upside down on paper toweling to drain. Drain tuna well, pressing the extra liquid out, and place in bowl. Pour citrus juice over tuna and let stand for 30 minutes. Have ready other chopped ingredients Mix tuna, chopped foods with 1 teaspoon of LimePlusPB. Mound into tomato. Add hat top on an angle. Place each tomato on cleaned citrus leaves (or lettuce) and enjoy.

      Herbed Eggs and Crackers

      aka Matza Brie

      A delicious breakfast, lunch or light dinner — this meal comes out tasting like herbed egg noodles.

      Place crackers on a dinner plate and just cover with water. Let sit while you beat eggs (add a bit of water or milk if you like). Heat a non-stick frying pan on medium. Pour in eggs and wait one minute. Then quickly drain crackers and slide on top of egg mixture. Sprinkle herbs all over and start gently scrambling by folding sections over and over until done (you don’t want the crackers to be reduced to dust).

      Serve with tomato, avocado, or melon slices, or for a festive look, on top of a mound of fresh baby greens! Serves 2.

      Herb Facts:

      Lime or lemon and basil are natural cooking partners. Lemon and basil are two of the most used cooking flavor accents in the world—literally—almost every ethnic cuisine uses one or the other or both in many of their dishes.

      Basil is actually a tender (frost-sensitive) perennial, but has to be treated as an annual in frosting areas. In mild climates like the desert, it can winter over with frost covers made of paper or cloth, and then returns robustly in the warming spring soil.

      Herb Facts:

      What is a spice? What is an herb?

      This is a fun kind of variation on the old bug/insect question—all culinary herbs are spices, but not all spices are herbs!

      Generally speaking culinary herbs are the green, above-ground growth of the plant.

      Spices are the dried seed, root or bark of the plant.

      *Whey is the liquid left over from this and other cheese making recipes. It contains some protein, calcium, and a slight sweetness—a great substitute for all or part of the liquid in baking and cooking.

      Epazote

      Chenopodium ambrosioides is a member of the family which also includes spinach, beets, Swiss chard, the spinach, the spinach substitute lamb’s quarters, beets, sweet chard, and the ancient grain quinoa. Like its cousin lamb’s quarters, epazote is a well known weed originating in central and southern Mexico and now naturalized in the American southwest.

      This most interesting herb is traditionally used in bean dishes to (ahem) mitigate the effect of bean dishes — and it works (herbalists like to refer to it as natural beano). It has sensory and taste characteristics similar to (but not like) cilantro, for which it can be substituted.

      I developed the Black Bean Hummus recipe to use this most unusual herb.

      Nouveau Spanish chefs suggest experimenting with the herb as a substitute for rosemary.

      Epazote grows abundantly in hot weather well after cilantro, which bolts at the first sign of heat. Although fresh is preferred, the dry can be used to introduce you to this old, yet new herb.

      When cooking with beans, use most of this herb at the end of cooking to retain its beneficial characteristics.

      HERB/SPICE TIPS April 2003

      3. Reserve a small portion of herbs used in cooking, and freshen by sprinkling over the food before serving.

      4. Fresh/dried herb ratio: 3 fresh/1 dried. Example: 3 teaspoons fresh = 1 teaspoon dried.

      MEATLESS COOKING

      With the many bean dishes enjoyed in vegetarian cooking, epazote is a natural to use, whether it be lentils, ordinary beans or soybeans. (We particularly like the frozen green soybeans for these kind of dishes — they cook up in 5 minutes.)

      Salsa with Soybeans in Bread Bowl

      Mix all ingredients except bread, let sit in fridge for a least an hour for flavors to marry. Serve in bread bowls (don’t forget to eat the bowl!).

      LOW SALT/FAT COOKING

      Green Sauces are an excellent way to enhance a low fat/salt diet. There are green sauces in German and Mexican cooking.

      Salsa Verde

      Combine, mashing all ingredients with 2 tablespoons of water, then continue mixing adding additional water/juice to make a thick sauce. It should not be runny.

      This sauce can be used to stuff (or spread on top of) fish or chicken before steaming, baking or grilling. Use to lightly coat boiled new potatoes or as a sauce for grilled or steamed vegetables.

      Black Bean Hummus

      The color is different, but the taste is wonderful.

      Grind up everything except chips and 3 of the beans and a bit of the epazote, using the 2-7 tablespoons of the liquid to give it the consistency desired.

      Pour the bean mix in a bowl, garnish with the 3 beans centered and a sprinkle of the reserved epazote around them. Enjoy with chips.

      Herb Facts:

      Herbes de Provence is a blend, historically, created by each chef or cook from what grew wild in their backyard—the fields and hillsides of Provence.

      One fun story of the origin of the name involves Napoleon who was on one of his trips to Italy.

      It seems Napoleon arrived very late at night at a little hotel or inn in Provence and the cooks were scrambling to provide a great meal for this personage.

      Upon finishing the meal Napoleon declared it was the best he had ever eaten and wanted to know what the chefs had seasoned it with. Why, the herbes of Provence, they declared!

      Herbes de ProvencePB

      This is a blend of herbs going back a couple of centuries, and a wonderful example of using what is available. Of course, what is available on the hillsides of Provence, France is a marriage of sun, warmth, earth, aromas and flavors which (for many people) define all that cooking and taste is. Enjoy the warmth and fragrance of Provence with this special blend!

      When chefs or cooks in Provence wanted to mix their own spice blends they did not need to look further than their hillsides. Rosemary, marjoram, thyme, basil, lavender, fennel, tarragon, anise, savory, oregano, sage, and chervil were some of the herbs from which each cook would make their signature blend. Such blends became, according to the story of Napoleon on one of his trips to Italy, simply known as the herbs of Provence aka Herbes de Provence.

      Our friends in France use this blend on everything, from bread to meat. For starters use as a dry rub on roasts, chops, mix with butter and spread on bread or rolls before baking, or add to savory pie crusts (quiche). Add to chili, stews, and meat sauces. Don’t limit it to savory; have a favorite butter, sugar or shortbread cookie recipe? Incorporate 1 teaspoon or to taste into dough or sprinkle on top with fine sugar.

      Can’t have butter on your baked potato? Lemon or lime juice brings out the flavor of starch — just squeeze a little over the hot ‘tater, sprinkle with herbs and enjoy!

      HERB/SPICE TIPS May 2003

      5. Dry whole herb leaves and edible flowers on a

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