Tuesday, August 4, 2015

Monthly Bath Recipe - Green Tea Bath Salts

Adding green tea to your bath salts can add a “zen” theme to your bath.  The antioxidant rich qualities of green tea will enhance your skin with anti-aging benefits. Add some quiet moments of meditation or reflection in the bath for a deeply relaxing experience!


Green tea can be purchased in bulk, or by tearing open tea bags. The Epsom salts can be obtained in the pharmacy section and sea salt from the cooking section of the store.

I used food coloring to color half of the salts green, though this part is optional.  To avoid having tea leaves stuck to the tub, I suggest placing the mixture in a bag or square of cloth before using.

You can find muslin bags at a health food or craft store, along with the jasmine essential oil. 

Green Tea Bath Salts  
1 cup Epsom salts
1 cup Sea salts
1 cup baking soda
1/2 cup bulk green tea, or green tea powder
12-20 drops jasmine essential oil
5-8 drops green food coloring (optional)

Mix well and store in an airtight container. Keep in a cool, dark place, as sunlight can degrade essential oil.

To USE:
Use 1 cup per bath. Add to running hot water to dissolve.  Sit back and become “one” with the bath!

An alternate way to prepare this bath is to brew 3 or 4 green tea bags in a pot. After 10-15 min, add directly to the bathwater, along with the salts and jasmine.



Saturday, August 1, 2015

Breads for Lammas Day - Weekend Recipe

The Celts were great about celebrating seasonal and celestial time periods.  They marked many of these days with a celebration.  August first is the festival of Lughnasadh (Loo-na-sa) it was a celebration of the first loaves of bread from the new harvest.  To commemorate this festival I am sharing a couple of herb bread recipes.

Make them and enjoy your Loaf Mass!

RECIPES

Summer Herb Quick Bread
Adapted from "The Provence Cookbook" by Patricia Wells

1 cup flour
2 tsp baking powder
1/2 tsp fine sea salt
3 eggs, lightly beaten
1 cup plain yogurt
2 Tbls. imported French mustard
1/2 cup Swiss Gruyere cheese, grated
1/4 cup mint, minced
1/4 cup chives, minced
1/4 cup thyme, minced

Directions:
Preheat the oven to 425F. In a food processor or blender, combine flour, baking powder, salt, eggs, yogurt and mustard; add cheese and herbs. Pour batter into bread pan and bake in the center of the oven for 45 minutes or until firm and golden. Remove pan from oven and invert onto a cooling rack.  Makes 1 loaf or about 12 slices.  It will keep if stored in a zipseal bag at room temp for about 3 days.


Oregano Herb Standard Bread

1 pkg. Active dry yeast
5 ¼ cups all-purpose flour
2 ½ cups shredded sharp cheddar cheese
1 ¾ cup milk
3 T. salad oil
2 T sugar
2 T minced Oregano
1 t. salt

Stir together the yeast and 2 cups of flour. Heat together all the remaining ingredients except the flour, until lukewarm. Add to flour-yeast mixture and beat on low speed for 30 seconds, followed by 3 minutes on high speed slowly stirring in flour as much as can with a spoon.

Now knead in the remaining flour to make a stiff dough for about 8-9 minutes. Shape into a ball and put in lightly greased pan/bowl, turning once to grease all sides of surface. Cover and let rise for approximately 1 hour or so until the dough mixture is approximately double in size. Punch down dough and divide in half, cover and let sit for 10 more minutes. Shape into 2 loaves and place into buttered 8 x 4" loaf pans. Cover and let rise another 45 minutes Bake in 350 F for 40- 45 minutes and cover with foil last few minutes to prevent over-browning.

Herb Sourdough Bread

If you have a sourdough starter this is a great herb bread you can craft with it.  Try it if you can get some.

1 cup sourdough culture
1 Tbls. butter
1 cup milk
1 tsp salt
1 tsp sugar
½ tsp dried thyme
½ tsp dried oregano
½ tsp crushed dried basil
3 ½ cups unbleached all-purpose flour

Dough Proof
Pour the culture into a mixing bowl. Melt the butter and add the milk to warm. Stir in the salt, sugar, thyme, oregano, and basil and stir. Add the butter mixture to the culture and mix well. Add the flour a cup at a time until the dough becomes too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Or mix and knead all of the ingredients for a maximum of 25 minutes in a bread machine or other mixer.

Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F, in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band). During this time, the dough should double in size in the covered bowl, or rise to the top of the machine pan. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.

Loaf Proof
After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball, then pat and pull into the loaf shape you desire. Place on a baking sheet or in a bread pan and proof for 2 to 4 hours, until it doubles in bulk or rises nearly to the top of the pan. Proof for the first hour at room temperature and then at 85° to 90°F in a proofing box.

Baking
Place the pan with its shaped, proofed loaf in a cool oven, then turn the temperature to 375 degrees Fahrenheit and bake for 70 minutes. Or transfer the loaf to a preheated baking stone in a 450°F oven and bake for 40 minutes. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.


Thursday, July 9, 2015

Comfrey as a Fertilizer

Comfrey is an invaluable plant in the herb garden.  (Around here we call it Indian boneset.)  In addition to the medicinal and cosmetic uses. It is a plant containing all the nutrients necessary for healthy plant growth in a digestible form.   It has a high potash content and is also a source of nitrogen, phosphorus and other elements.



As such you can use it as a fertilizer in all of the following ways:

As a mulch, by spreading freshly cut Comfrey leaves round plants (Black currents and fruit bushes especially benefit from this treatment).  Laying a topping of grass clippings adds bulk and accelerates the decay and release of nutrients.

Add Comfrey leaves to the compost heap in thin layers between other compost.  It will work as an activator encouraging the breakdown of other plant material.  Avoid the roots in this mixture or they will regenerate and sprout new plants.



Fill a bucket halfway with comfrey leaves and cover with water to create a liquid fertilizer.  It needs to steep for 4 to 5 weeks covered.  Strain off the liquid (beware it will be smelly) and use it undiluted as an organic fertilizer for container plants, tomatoes and general garden use.

Sunday, July 5, 2015

Foaming Bath - Monthly Bath Blend

This blend is good in the bath or shower.  Make the recipe and place in a pump bottle in the shower or use in a filled tub.  You will need about ½ cup per bath, but a pump or two in a bath puff will give you a luxurious shower.

Foaming Vanilla Bath
1 cup sweet almond oil (light olive or sesame oil may be substituted)
1/2 cup honey
1/2 cup liquid soap
1 Tbls. vanilla extract

Measure the oil into a medium bowl, then carefully stir in remaining ingredients until fully blended. Pour into a clean plastic bottle with a tight-fitting lid. Shake gently before using. Enough for four large luxurious baths.

To Use:
Swirl about ½ cup into the tub under running water – then step in and descend into a warm, silky escape.


In the shower - Place a squirt or two into a damp bath puff and rub it into a lather then use to scrub the body.

Wednesday, June 17, 2015

Herb of the Week - Culantro

No I did not spell that wrong, I really mean that we are highlighting 
CULANTRO (Ergyngium foetidum) as the Herb of the Week.


Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro, times ten.

In warmer climates, above Zone 7, the actual cilantro plant can be reseeded and grown commercially, harvesting the leaves as they appear. In zone 7 and below the climate is seasonally ideal for Cilantro so many people buy the plant expecting it to bear leaves for an extended period, but it will not. The reason is true cilantro, in heat, is working to expend it's energies to go to seed, coriander. Leaves are herbs, seeds are spices as a general rule in understanding the difference between the two.

Richard Jung /Getty Images

The solution to a perennial heat bearing cilantro is to plant, Culantro - Ergyngium foetidum. Culantro is a biennial herb grown throughout the Caribbean and Central America, and is a key ingredient in Puerto Rican cooking. It is relatively unknown in the United States, and is often mistaken for its relative cilantro (Coriandrum sativum L.). It is also known by many other names, such as Puerto Rican coriander, Black Benny, saw leaf herb, Mexican coriander, Saw tooth coriander, long coriander, Spiny coriander, Fitweed, and spiritweed. In Puerto Rico it is known as recao. 

It belongs to the same plant family as cilantro, but looks quite different. The long, tough leaves smell very similar to cilantro (with much more flavor) thus making it a respectable summer substitute for cilantro, which prefers cooler weather.
  
Unlike cilantro, culantro doesn't bolt, it will produce seeds, but the foliage stays aromatic and tasty. It is a tender perennial that can be wintered over in a pot or cut back and mulch over in the fall.

Culantro is the answer for those who enjoy cilantro but live in a hot/warm climate and want fresh all spring/summer and fall.

To Grow

Culantro can be planted in pots or on the ground. If planted in the ground, this herb will continue to reproduce for an almost endless supply. Culantro is relatively pest and disease free. It is rumored to be attractive to beneficial insects such as ladybugs, green lacewings, and to provide an excellent defense in the garden against aphids. 

Growing culantro is like growing lettuce. You plant after frost in the spring, then pick individual leaves until summer’s long days and high temperatures arrive. At that point, culantro, like lettuce, will grow out of its rosette, stretching upward with a fast-growing stalk that will bloom and set seeds. Soon afterward, the plant is usually exhausted and dies. If the seeds are allowed to drop into the soil, it may reseed. However, in areas that experience freezing temperatures in winter, this tender tropical will be killed. Your best bet is to grow it in spring and cut off the flower stalk when it appears in order to encourage continued leafy growth, rather than flowers. It will eventually succeed in flowering, and when it does, the leaves will become somewhat tough and less appealing.

When cultivated, culantro thrives under well-watered, shady conditions. Grown as an annual, it is actually biennial in areas warm enough to let it overwinter.

To Use

In cooking it is used to flavor salsa, softrito, chutney, ceviche, sauces, rice, stews, and soups. To harvest, remove the oldest leaves all the way down to the base of the plant leaving the young new leaves to grow. The leaves can be chopped and used fresh or frozen to keep their flavor.

The appearance of culantro and cilantro are different but the leaf aromas are similar, although culantro is more pungent. Because of this aroma similarity the leaves are used interchangeably in many food preparations and is the major reason for the misnaming of one herb for the other. While relatively new to American cuisine, culantro has long been used in the Far East, Latin America, and the Caribbean. In Asia, culantro is most popular in Thailand, Malaysia, and Singapore where it is commonly used with or in lieu of cilantro and topped over soups, noodle dishes, and curries. In Latin America, culantro is mostly associated with the cooking style of Puerto Rico, where recipes common to all Latin countries are enhanced with culantro. The most popular and ubiquitous example is salsa, a spicy sauce prepared from tomatoes, garlic, onion, lemon juice, with liberal amounts of chiles. These constituents are fried and simmered together, mixed to a smooth paste and spiced with fresh herbs including culantro.

sofrito
Equally popular is sofrito or recaito, the name given to the mixture of seasonings containing culantro and widely used in rice, stews, and soups. There are reportedly as many variations of the recipe as there are cooks in Puerto Rico but basically sofrito consists of garlic, onion, green pepper, small mild peppers, and both cilantro and culantro leaves. Ingredients are blended and can then be refrigerated for months. Sofrito is itself the major ingredient in a host of other recipes including eggplant pasta sauce, cilantro garlic butter, cilantro pesto, pineapple salsa, and gazpacho with herb yogurt.

Culantro is rich in iron, carotene, riboflavin and calcium. This plant is widely used as food flavoring and seasoning herb for dishes and chutney in the Caribbean; it is popular in Asia for food use. And to use cilantro solely as a substitute for culantro in your sofrito will only result in an inferior, soulless green paste with no Caribbean whoomph! 

The culantro plant is used in traditional medicines for fevers and chills, vomiting, diarrhea, and in Jamaica for colds and convulsions in children.  The leaves and roots are boiled and the water drunk for pneumonia, flu, diabetes, constipation, and malaria fever. The root can be eaten raw for scorpion stings and in India the root is reportedly used to alleviate stomach pains. The leaves themselves can be eaten in the form of a chutney as an appetite stimulant.

Recipes

Sofrito is a versatile, aromatic mixture of herbs and vegetables used as the foundation for many Latin Caribbean dishes. There are many variations of this recipe. If you wish to prepare your sofrito with ingredients that are easy to find in any grocery store try the basic sofrito recipe. Store sofrito in a glass container in the refrigerator for immediate use or freeze sofrito in 1/4 to 1/2 cup portions for use at any time.

Basic Sofrito
2 medium green peppers, seeds removed
1 red sweet pepper, seeds removed
2 large tomatoes
2 medium onions, peeled
1 head of garlic, peeled
1 bunch cilantro leaves
1/2 bunch parsley leaves

Directions:
Chop and blend all the ingredients in a food processor or blender.

In the recipe below ajíces dulces (also called cachucha or ajicitos) are small sweet peppers with a hint of spice. They look very similar to habaneros, but aren't spicy.

Special Sofrito

2 medium Cubanelle peppers, seeds removed
4 to 6 ajíces dulces, seeds removed
1 red sweet pepper, seeds removed
2 large tomatoes
2 medium onions, peeled
1 head of garlic, peeled
1 bunch cilantro leaves
4 culantro leaves

Directions:
Chop and blend all the ingredients in a food processor or blender.

Green Rice
2 tablespoons oil
1/2 medium onion, finely chopped
1 jalapeno chile pepper, seeded and minced
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup chopped fresh culantro
1/4 cup chopped fresh parsely
2 cups chicken broth
1 cup long-grain white rice

Directions:
 Heat 1 tablespoon of oil in a large, heavy skillet over medium-high heat. Add the onion and jalapeno and saute until softened, about 3 minutes. Add the garlic, cumin, salt, culantro, and parsley and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of broth. Blend until smooth and set aside. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the herb puree and cook, stirring, to evaporate most of the liquid, about 2 to 3 minutes. Add the remaining 1 1/2 cups broth, stir, cover, an reduce the heat to medium-low. Simmer, without stirring, until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from the heat and let sit, covered, for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.

Wednesday, June 10, 2015

8 Herbs and Spices for Herb and Spice Day with recipes

My long held belief that cooking with herbs and spices is a great way to add new life to any dish, is finally gaining ground. In fact we now have a national day to celebrate Herbs and Spices. Today, June 10, is National Herbs and Spices Day, the perfect time for me to advocate the growing and using of herbs and spices.

I have been telling people in lectures and programs that a hint of herbs or the flavor of spices will make someone’s feel more satisfied with less food.

I stumbled over a recent study funded by the McCormick Science Institute found that replacing sodium with other seasonings is much more effective than trying to cut out salt by willpower alone. Participants in a trial were able to reduce sodium intake by nearly 1,000 milligrams per day if they substituted different spices. No specific type was studied, but simply adding flavor alternatives allowed people to cut back on salt without sacrificing taste, making it easier to stick to their diets.

A similar study from the University of Colorado used herbs and spices to fix up low-fat meals. Volunteers rated the low-fat but high-flavor meals about as highly as the full-fat varieties. Interestingly, they did not enjoy individual pieces of the meal as much, but taken as a whole they were still satisfied. These studies show that seasoning can make food as appealing as more decadent ingredients, without the added guilt.

So today I am sharing  8 of my favorite herbs and spices each with a recipe you can enjoy this summer.

Rosemary – a great roasting herb, this time of year rosemary is gentler with a lot of green growth, and older plants are in need of trimming which can be used to make flavored smoke on the grill. Rosemary is a woody herb with fragrant evergreen needle-like leaves that are very aromatic and has a faintly lemony piney scent. The fresh and dried leaves are used in meat dishes and also sauces and frequently found in traditional Mediterranean cuisine; they have a bitter, astringent taste, which
complements a wide variety of foods. A tisane can also be made from them. When burned they give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecuing. Rosemary is extremely high in iron, calcium, and Vitamin B6. Avoid consuming large quantities of rosemary if pregnant or breastfeeding. Delicious in lamb dishes, in soups, stews and to sprinkle on beef before roasting.


Rosemary Lemonade
Rosemary
Lemonade
Gin
Lemons, sliced

A few sprigs of woody-piney rosemary highlight a pitcher of regular spiked lemonade with the enchanting scent of the forest. Steep rosemary in lemonade spiked with gin to make this gorgeous beverage. It's a simple, straightforward crowd-pleaser that's low on kitchen time and still high on the wow factor. Serve garnished with sliced lemon and a rosemary sprig to use as a stirrer. 


Cilantro – An herb that is also a spice.  Once spicy flavored cilantro it makes seed the seed is known as coriander, a spice.  This time of year the cilantro is growing bushy and is perfect for making a fresh salsa. Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. The Romans spread it throughout Europe and it was one of the first spices to arrive in America.  Coriander is not interchangeable with cilantro, although they are from the same
plant. Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.  Available whole or ground, this warm, aromatic spice is delicious with most meats, particularly lamb.

Salsa
  • 1 (12-ounce) can stewed tomatoes with juice
  • 4 to 6 cloves garlic
  • 3 whole fresh jalapenos
  • 1 whole medium white onion
  • 2 to 3 tablespoons chopped fresh cilantro
  • 4 to 6 fresh Roma tomatoes
  • salt and pepper
  • 1/2 lime, juiced
  • Tortilla chips
Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice. Serve with chips. 


Sage – Peppery-tasting, slightly bitter taste - sage has large,slightly furry leaves when fresh. In Western cooking, it is used for flavoring fatty meats, such as beef (especially as a marinade), cheeses (Sage Derby), and some drinks. In the United States,Britain and Flanders,sage is used with onion for poultry or pork stuffing and also in sauces. In French cuisine, sage is used for cooking white meat and in vegetable soups. Germans often use it in sausage dishes, and sage forms the dominant flavoring in the English Lincolnshire sausage. Sage is also common in Italian cooking. Sage is sauteed in olive oil and butter until crisp, then plain or stuffed pasta is added (burro e salvia). In the Balkans and the Middle East, it is used when roasting mutton. Dried sage goes particularly well with pork or in pasta sauces and in stuffing. It has a very strong flavor, so use in moderation or it will overpower the dish. Great for meat and poultry stuffing, sausages, meat loaf, hamburgers, stews and salads.

Boursin Cheese Dip
8 ounces cream cheese, at room temperature
1 tablespoon fresh lemon juice
1 or 2 cloves garlic, finely minced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh basil, finely chopped
1 teaspoon fresh Greek or Italian oregano, finely chopped
1 teaspoon fresh sage leaves, finely chopped
1 teaspoon fresh thyme leaves, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sweet marjoram, finely chopped

Fluff the cream cheese with an electric mixer or a fork. Add lemon juice, garlic, Worcestershire sauce and dry mustard and mix well. Use a fork to stir in the chopped fresh herbs- do not use the mixer here. Place in a small bowl, cover and refrigerate. When ready to serve, bring to room temperature. Makes 1 cup.

SpearmintMints are aromatic herbs. There are over 30 different varieties of mint and their flavors all vary. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, salads and with vegetables and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies. The substances that give the mints their characteristic aromas and flavors are menthol. The compound primarily responsible for the aroma and flavor of spearmint is R-carvone. Methyl salicylate, commonly called "oil of wintergreen," is often used as a mint flavoring for foods and candies due to its mint-like flavor.

Mint Fruit Dip  
This is a cool, refreshing salad that’s sure to be a hit during the hot days that will be here soon.

• 2 cups Greek yogurt
• 1 teaspoon honey
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/3 cup confectioners' sugar
• 12 fresh mint leaves, chopped

Mix together all ingredients. Cover and store in refrigerator. Dip your strawberries, apples and anything else you have in this dip and kick back with a nice Pinot Grigio.

PepperPepper is the world's most popular spice; a berry grown in grapelike clusters on the pepper plant. The berry is processed to produce three basic types: black, white, and green. Black is the strongest (slightly hot with a hint of sweetness) flavor of the three. White peppercorn is less pungent.Black and white are available whole, cracked, and ground. Green peppercorns are packed in brine and are available in jars and cans. Whole peppercorns freshly ground with a pepper mill deliver more flavor than pre-ground. Goes well with cheese, eggs, fish, game, lamb, pork, poultry, salad, sausages, soup, steaks, strawberries, tomatoes, veal.

Hot Corn Dip
2 tablespoons butter
3½ cups corn kernels (fresh or frozen)
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 cup finely chopped white onion
½ cup finely chopped red bell peppers (find this in a jar)
¼ cup chopped scallions
1 jalapeno, seeded and minced
2 teaspoons minced garlic
½ cup mayonnaise
4 ounces Monterey jack, shredded
4 ounces sharp Cheddar, shredded
¼ teaspoon cayenne
Tortilla chips or Fritos Scoops for dipping

Preheat the oven to 350 degrees F. Melt 1 tablespoon of the butter in large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally for about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the chopped white onions and bell peppers and cook, stirring often, for about 2 minutes. Add the green onions, jalapeno, and garlic. Cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add mayonnaise, cayenne pepper, half of the Monterrey jack and half of the Cheddar and mix well.  Pour into an 8-inch square baking dish, or equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with chips.


PaprikaPaprika is a spice made from the grinding of dried Capsicum (e.g. bell pepper) and can be sweet to hot and also somewhat bitter. Paprika is principally used to season and color potato or egg salad, deviled eggs, rice, stews, and soups, such as goulash and in the preparation of sausages as an
ingredient that is mixed with meats and other spices. It is often smoked to draw additional flavors. In Spain, paprika is known as pimento, and is quite different in taste; pimento has a distinct, smoky flavor and aroma, and is a key ingredient in several sausage products, such as chorizo or sobrasada, as well as much Spanish cooking.

Southern Style Grilled Barbecue Chicken Wings
Makes about 2 dozen wings



1/2 cup salt
2 lbs chicken wings, wingtips removed
2 tsp corn starch
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp sugar
1 tsp paprika
1/2 tsp black pepper

For barbecue sauce:
1 8-oz. can of tomato sauce
1/3 cup molasses
1/4 cup red wine vinegar
1 garlic clove, minced or pressed
1 tsp chili powder
1/2 tsp ground black pepper
1/4 tsp salt

Instructions

Pre-heat your propane grill on medium-low. Place chicken wings in a bowl with salt and 4 cups of cold water. Allow to brine in the refrigerator for 30 min. In the meantime make rub by mixing the rest of the ingredients and set aside. Make the barbecue sauce by mixing all of the ingredients and bringing it to a boil. Lower the heat and simmer for 10 minutes and set aside. Drain chicken wings and dry with a paper towel. Toss with the dry rub in a separate bowl until evenly coated. Grill wings on medium-low heat for about 15 minutes per side until browned and crunchy. Then place in a large bowl and add half of the barbecue sauce, making sure it is coated evenly. Bring back to the grill and grill on each side until caramelized and slightly charred, about 2 minutes per side.

If you prefer more barbecue sauce, toss the wings back in the bowl and add the rest of the sauce. Otherwise serve as is.


Nutmeg– with nutmeg you actually get two for one.  Each nutmeg “nut” is covered with a material that is actually mace. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate, warm, sweet and spicy flavor. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is a tasty addition to cheese sauces and is best grated fresh. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. It is used in cakes, cookies and also sprinkled on sweet potatoes.Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. Mace is somewhat more powerful than Nutmeg. Mace is a lighter color and can be used in light-colored dishes where the darker flecks of nutmeg would be undesirable. A small amount will enhance many recipes, adding fragrance without imposing too much flavor. Mace
works especially well with milk dishes like custards and cream sauces. It contributes to flavoring light-colored cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side dish. 

Mini Apple Pie

8 cups of apples, cut in small 1/2 pieces.
12 tablespoons of flour
1 1/2 cup of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg)
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of Pillsbury pie crusts (four chilled NOT frozen crusts)

Start by cutting up apples into small 1/2 in bits. Mix apples with flour, cinnamon, sugar, and nutmeg.  Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts. A wide mouth mason jar ring cuts the perfect sized circle. Line each cup of your muffin tin with a tiny pie crust. Gently fill the crusts with your apple mixture You should be able to fill until slightly mounded. and put a dab of butter on each pie. Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes. Recipe makes 24 mini pies.



Thyme – for summer cooking, especially grilling, I recommend the stronger flavor. The leaves are stems of a shrub grown in France and Spain.  Has a strong, distinctive almost minty or lemony flavor.  A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to bean, egg and
vegetable dishes.  Fresh thyme should be stored in the refrigerator wrapped in a slightly damp paper towel. Dried thyme should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months. Thyme, either in its fresh or dried form, should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor. Add thyme to your favorite pasta sauce recipe, stews, in stuffing for chicken, in green salads and with vegetables. Fresh thyme adds a wonderful fragrance to omelets and scrambled eggs. Hearty beans such as kidney beans, pinto beans and black beans taste exceptionally good when seasoned with thyme. When poaching fish, place some sprigs of thyme on top of the fish and in the poaching liquid. Season soups and stocks by adding fresh thyme.

 Branch Dressing 

¼ cup dill sprigs
¼ cup parsley sprigs
1 teaspoon thyme leaves
¼  medium shallot
½ clove garlic
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Splash of Tabasco or other hot sauce
1 1/4 teaspoons kosher salt
½ cup canola oil
¾ cup buttermilk
3 tablespoons powdered buttermilk

Puree all of the ingredients in a blender until very smooth. Refrigerate the dressing for at least an hour to allow it to thicken.




Thursday, June 4, 2015

Monthly Bath Blend - Honey Basil Bath

June is a great time to harvest the tips of basil plants.  Each snip you take from the basil this early in the season will make the plant that much bushier later in the summer. Save those tips and dry them on a paper towel.  Once dry, in a day or two, craft this great bath that will repair and moisturize dry skin.

purple basil is great in this!

Honey Basil Bath

1 1/2 cup powdered milk
1/2 cup Epsom salt
1/8 cup baking soda
2 Tbls. cornstarch
1/2 cup rosemary, dried
1/2 cup basil, dried and crumbled
1 cup oatmeal

Combine ingredients and store in a jar with a tight fitting lid.

To USE:
Add 1/2 cup of honey to tub while water is running.  Place ½ cup of herb mixture in a cloth or lace bag and hang under the tap while the tub continues to fill.


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