Workout Recovery Bath Bag Blend - Bath Blend of the Month

This Bath Bag Blend was originally shared on this blog when I did the Herb of the Week featuring Hyssop.  I thought it was worth sharing again as it is a go-to blend for a bath after a long day in the garden

You can use the blend after a long day of gardening or after a serious workout or a day hiking, biking or playing.

Workout Recovery Bath Bag Blend

Combine equal amounts of:

•  bay leaf
•  rosemary
•  hyssop
•  lavender

Combine the herbs in a container with a tight-fitting lid and shake to mix the ingredients. Use a part that is 1/4 to 1/2 cup in size to give you enough herbs for several batches for the bath.  Measure out 1/2 cup of the blended herbs to use in your bath water.

Two ways to prepare your bath:

1. Soak about 1/2 cup of herbs in water overnight. The next day, simmer for about 10 minutes and strain the liquid into the bath water.
2. Place about 1/2 cup of herbs into a drawstring bag made of fairly loosely woven material (cheesecloth is ideal), or place in the center of a circle of fabric, and secure tightly. Tie the bag on the tap so that hot water flows through it.

 

Splendor Bath Blend - Bath Blend of the Month

March is a time to rejuvinate.  Spring is coming. Daylight savings time is around the corner. And we emerge from the coccoon of a northern hemisphere winter. This year more than ever I am all about emerging, changing, growing, and being aecited about change.  So this is a perfect time to boost the body, cleanse the skin and help the rest of me get ready for change.

Splendor Bath Blend 

• 1/2 cup thyme
• 1/2 cup sage
• 1/2 cup lavender
• 1/2 cup mint
• 1/2 cup bay leaves
• 1/2 cup rosemary
• 1 1/2 cup powdered milk
• 1/2 cup Epsom salt
• 1/8 cup baking soda
• 2 Tbls cornstarch

Basic Instructions:

Make drawstring pouches out of cheesecloth, organza or muslin, enough to hold anywhere from 1/4 cup to 1/2 cup of the herbal. Tie them tightly shut so the loose ingredients won’t float out. After use the contents can be emptied, the pouches rinsed out then washed to be refilled and reused.  Or use a large drip coffee filter or bandana and tie with ribbon.

Preparation:

Two ways these can be enjoyed, either hang them on the tap while the hot water is running, making sure the water is running through them. Once the tub is filled, let them float around.

Infusion Method: Boil a quart of water, turn off heat, add pouch, cover, then steep (for at least 20 minutes for best results). Add the piping hot infusion (and the bag) to a full tub, being careful while pouring to avoid burning yourself.

Mexican Refrigerator Pickled Vegetables - Pickled Things Recipe Theme

This is a Mexican pickled vegetable recipe which is much different from a traditional pickled vegetable recipe.  The secret ingredient is Mexican Oregano. Mexican Oregano (Poliomintha longiflora), not to be confused with Cuban Oregano or Cuban Thyme which is a succulent, this is a leafy herb the looks more like tarragon than oregano. Although not a true oregano, Mexican oregano is native to Mexico, Guatemala and parts of South America. Lavender flowers bloom from summer to fall. The leaves have a spicy flavor that many gourmet chefs prefer. Placing whole branches over hot charcoal impart incredible flavor to grilled foods. We have a Secret Recipe DIY Refrigerator Pickles, but it has our special pickling spice, not Mexican Oregano. 

From this seasoning, which is a great companion to hot and spicy, you can make great pickled vegetables.

Mexican Refrigerator Pickled Vegetables  (Verduras en Escabeche)

3 Tablespoons vegetable oil

12 cloves garlic

1 cup sliced carrots

1 cup small cauliflower sections

8 jalapenos and 4 serranos, slit vertically down one side

1 large onion, sliced vertically

1 cup mild vinegar: cider, white wine, or herb-flavored

1 cup water

2 bay leaves

2 whole cloves

3 Tablespoons dried Mexican oregano

6 peppercorns

2 teaspoons kosher salt

Directions:

Heat oil and add garlic. Sauté until garlic turns golden and remove from oil. Add carrots to hot oil; cook two minutes then add cauliflower, chiles and onion. Continue to cook & stir for about two more minutes - keep veggies crisp.

Add cooked garlic back in along with vinegar, water, and spices. Bring to boil then remove from heat. Transfer veggies and liquid to a clean, hot jar. Let cool and cover. Let develop overnight in the fridge. The oil will cloud up, so let sit for 10 minutes at room temp before serving.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Crockpot Chicken and Dumplings - Weekend Recipe

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

Crock Pot Chicken and Dumplings

This version I found Flour on my Face by Arlene Mobley and adapted.  It is cold, it is not snowy here like it should be and but I still want my comfort food.  So this a perfect recipe that is easy and wonderful and allows me to spend my time reading books!

4 boneless chicken breasts

6 cups chicken broth

1 medium onion

3­6 bay leaves

salt

pepper

1­2 cans of biscuits

1 Tbls parsley

1 Tbls savory

Directions

Put the first 6 ingredients in a crock pot and cook on high for 4 hours. Remove the chicken breasts from the crock pot. Carefully strain the hot broth removing the onion, bay leaves and any sediments. Return the broth to the crock pot.

Cut or pull the chicken into bite size pieces. Return chicken to the crock pot and heat on high for about 30 minutes. Cut biscuits into 4ths or strips. Drop biscuit pieces into the crock pot and stir. Return the lid and cook until the biscuits are cooked through, about 30­60 minutes depending on how many biscuits you use.

To thicken the gravy mix 2 teaspoons flour with 2 teaspoons water until lumps are gone. Add to crock pot, along with remaining herbs and stir. Replace lid and cook on high until biscuits are cooked through and gravy has thickened.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

One last Jam - weekend recipe

I was sorting recipes and found this great version of jambalaya that they serve at the House of Blues here in Chicago.  I thought what a perfect way to bring our month of Jambalaya to an end with something that originates here where I live instead of the usual places the recipe originates.

And this version is fast too!

Jambalaya ala House of Blues

Recipe courtesy of Chef Robert Childers

House of Blues. Chicago, Illinois

3 tablespoons vegetable oil

2 boneless, skinless chicken breasts, cut into 1--inch cubes 

2 boneless, skinless chicken thighs, cut into 1-inch cubes 1 cup chopped onion

1 cup chopped green bell pepper

1 rib celery, chopped

1 clove garlic, minced

1/4 cup chopped parsley

8 ounces Andouille or Kielbasa sausage, sliced

1 teaspoon Cajun spice

1/2 teaspoon dried thyme, crushed

1/4 teaspoon cayenne pepper

1 bay leaf

1 1 /2 cups converted rice

2 cups chicken stock

1 cup tomato sauce

1/2 pound small raw shrimp, peeled, cleaned and deveined 

Chopped parsley for garnish

Directions:

In a large heavy dutch oven over medium-high heat, heat the oil and brown the chicken breasts and thighs for 5 minutes. Add the onion, bell pepper, celery, garlic, and parsley and cook for 5 minutes longer. Add the sausage, Cajun spice, thyme, cayenne, bay leaf, and season to taste with salt and pepper. Cook for 1 minute. Stir in the rice, chicken stock, and tomato sauce, and bring to a boil.

Reduce the heat to medium-low, cover and cook for 30 to 35 minutes. Gently nestle the shrimp into the rice 5 minutes before the jambalaya is finished.

When ready to serve, fluff the rice with a fork. Garnish each serving with chopped parsley.

To find any recipe featured this month - use the search box and type: JambMar

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   April - Ham & Shrimp Dishes

   May - Bread recipes

   June - Garden Delights

   July - Grilling

   August - Salsa, Corn and Jelly

   September - Squash Dishes

   October - Pumpkin Recipes

   November - Chili

   December - Herbal Cocktails

Recipe Theme for March - Jambalaya

I wanted to start the month with a recipe.  The weather here was warm this week, but today is back to winter and a warming Jambalaya is a perfect pick me up of rich flavors and hearty broth that can shake away the I-Am-Done-With-Winter feeling that seems to spread this time of year.

I love Jambalaya because it is generally a one pot meal perfect for the family.  And fancy enough to serve to company. Don’t confuse Jambalaya with Gumbo. Gumbo is a stew or soup that is traditional in Louisiana – it is almost always made with a roux to thicken the broth. In Louisiana every family has their own unique gumbo recipe. Jambalaya on the other hand is a rice-based dish which is usually made in one pot. It is considered by some to be a Cajun cuisine.  Originating from the French-speaking Acadian or “Cajun” immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple and many time one-pot.

To make the best Jambalaya you need a heavy bottom Dutch oven.  We got a small food network one a few years ago and my husband realized he had never really cooked until he had a Dutch oven.  We soon needed a larger one, so as a gift I got him a bigger gray one.  Now armed with this and kosher salt, my hubby can cook anything!

We are going to start with a traditional Louisiana Jambalaya and then over the month branch into different variations on the Jambalaya theme.  This one does take some time, as you are going to make the chicken stock and cook the chicken as step one, then make the other parts which go a bit faster.

Traditional Jambalaya

1 small broiler-fryer chicken

1 stalk celery (cut into bit size pieces with leaves)

1 onion (quartered)

4 garlic cloves

2 cups converted long grain rice

1lb cooked and peeled shrimp

1lb smoked sausage (sliced) Andouille if you can get it.

1lb ham (cubed)

1⁄4 cup butter

1 cup yellow onion (chopped)

3⁄4 cup green bell pepper (chopped)

1⁄4 cup fresh parsley (chopped)

2 garlic cloves (minced)

1 (6 ounce) can tomato paste

1 large bay leaf

1⁄4 teaspoon thyme

2 teaspoons salt

1⁄2 teaspoon ground black pepper

DIRECTIONS

In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.

Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.

In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.

In a Dutch oven, sauté the sausage and ham until slightly browned, about 3 to 5 minutes.

Remove the sausage and ham from the Dutch oven and set aside.

Add butter to Dutch oven and sauté the chopped onion, green bell pepper and parsley until tender, about 3 minutes.

Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.

Mix, and then add the rice and the cooked shrimp and mix thoroughly. Cook over low heat, stirring constantly, about 15 minutes. Remove bay leaf and serve.

To find any recipe featured this month - use the search box and type: JambMar
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn and Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails

Crock Pot Chicken Stock

Yesterday I shared a pressure cooker recipe for making your own chicken stock. This method is just as simple and rewards you with a chicken stock you can use to make from scratch chicken dishes. Come back the rest of the month to find chicken soup recipes where you can put this stock to work for you!

Slow Cooker Chicken Stock

2 large chicken breasts, bone in

4 to 6 cups water

1 small onion, sliced

4 garlic cloves, crushed

3 bay leaves

1 cup of mini carrots, or two carrots coarse cut

3 stalks celery, broken in half

1 teaspoon pepper

3 Tbls parsley

1 tsp dried thyme

1 tsp dried sage

1 tsp dried savory

Directions:

Place ingredients into a crock pot and cook on high 2-3 hours until chicken is cooked through.

Remove the chicken, cool slightly and pull meat from the bone, set aside to use in another recipe.

Remove the carrots from the crock pot and compost or enjoy as a side dish.

Strain the chicken broth through a fine mesh strainer and discard the solids.

You now have a chicken stock you can use to make other fine chicken soup recipes.  Keep in the refrigerator for 1 week or freeze up to 3 months.

To find any recipe featured this month - use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew
   March - Jambalaya
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn & Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails

Weekend Recipe - Hungarian Baked Vegetable Stew

I love Hungarian sweet paprika.  Hungary is a place with a large number of sweet and chili peppers and they make a sweet paprika that has all the smokiness and robustness of paprika, but is sweeter than a paprika made from chili peppers.  I love it because I can eat it without causing a flair up of my rosacea.  It is a wonderful ingredient in meat rubs and marinades and I use it in Paprika Chicken Rub, Barbeque Spice Blend, Italian Dressing and Marinade and several other blends.  This recipe proves it is also good on vegetables.  I found this recipe in a great cookbook called Herbs in the Kitchen by Carolyn Dille and Susan Belsinger.  If you have a great number of root vegetables this is a wonderful wintertime baked dish you can serve as a main dish and it is perfect when the weather turns cold like it is this weekend here.  And freeze the extra, because it tastes better with age!

 Hungarian Baked Vegetable Stew 

•4 tablespoons olive oil
• 4 large shallots, diced
• 1 medium red or green sweet pepper, diced
• 1 medium red onion, diced
• 5 garlic cloves, minced
• 3 or 4 bay leaves
• 1 pound potatoes
• 2 large carrots
• 2 turnips or parsnips
• 1 rutabaga, about 4 inches in diameter

• 1 Daikon radish
• 1 tart green apple
• 19-ounce can of chopped tomatoes
• About 1 1/2 teaspoons salt 
• 1 tablespoon light honey
• 2 teaspoons Hungarian paprika (you can also use BYP Paprika Chicken Rub)
• 1 chili pepper, ground or 1/2 teaspoon cayenne pepper
• 1/2 cup chopped fresh parsley
• 3 cups rich red wine (of course a Hungarian Wine is best)
• 1/2 cup sour cream

Directions:

Heat olive oil in a large skillet over moderate heat and add shallot, pepper, and onion. Stir in the minced garlic and bay leaves, and cook for about 5 minutes. Preheat the oven to 350º F.  Wash, peel if necessary, and rough chop potatoes, carrots, turnips or parsnips, radish, rutabagas, and apple. Add to skillet along with tomatoes and cook for about 5 minutes.  Stir in salt, paprika, chili pepper, parsley and red wine. Mix ingredients thoroughly and transfer to a lightly oiled earthenware or ceramic casserole. Cover and bake for 1 hour.  Reduce heat to 300º F and bake 1 hour longer. Remove the casserole from the oven and let stand, covered, for about 15 minutes. Serve in individual bowls, and pass with sour cream.

Advent How To - Last Minute Gift Bouquet Garni

One final HOW TO for the holiday season. And this is perfect for a last minute gift, you can whip these up in just a few minutes with herbs and materials on hand and yet craft a thoughtful and hand-crafted present.

The term Bouquet Garni refers to little bundles of aromatic herbs and spices used to flavor soups, stews and sauces.  You keep the herbs contained so that the flavor but not the flecks of broken herbs will permeate the food.  You can make the bundles with fresh herb sprigs tied together with string, or with dried herbs whole or crumbled wrapped in cheese cloth bags.

This summer I discussed them as something to make with the fresh herbs from your garden.  Now I want to detail a few recipes you can use to craft a special culinary gift.

Classically bouquet garnis contain parsley, thyme, and bay with any or all of the following: whole peppercorns, whole allspice, whole cloves, celery leaf, tarragon, or marjoram.  The best part about a bouquet garni is you can make them ahead of time.  As a result they make a great gift idea.

For a keen cook you can make a culinary herb gift set. Add a bottle of herb vinegar and a decorative bottle of olive oil, then include a selection of bouquet garni bags that will compliment different types of food.

To make a bouquet garni bag you need a double or triple thickness of cheesecloth (or drip coffee filters or even oversized heat seal tea bags) string and decorative ribbon.

Step 1 - Cut the cheesecloth into squares about 6 inches on each side or lay out and hand-flatten a drip coffee filter.

Step 2  - Measure the herbs into the center of each.

Here are three recipes to try, or craft your own:

For Meat – 1 teaspoon each Nutmeg, Thyme, Chervil and Tarragon.

For Fish – 1 teaspoon each of Tarragon, Dill, Mint and Lemon peel.

For Vegetables – 4 Bay Leaves, 2 teaspoons Parsley and 1 teaspoon Thyme.

Step 3 Gather each bundle and tie with string tightly so the herbs do not escape.  I generally use a rubber band then cover that with the string.  Leave a long tail on the string so the bundle can be suspended in pot tied to the pot handle. 

Step 4 – Label each bouquet garni or gather into a mason jar and add a label to the outside

For gifting --

Gather 3 to 5 bouquet garni and place in a jar with a tight sealing lid and instructions for use.  Gather 3 different jars into a basket with a sauce whisk and a kitchen towel to create a perfect gift for the foodie in your life.  Below are several recipes you can make with bouquet garni.

Include these instructions with the bouquet garni:

When using the bouquet garni, tie the bundle sting to the pot handle and dangle the bouquet in the pot with your cooking meat, soup, stew or sauce.  Once cooking is finished remove the bouquet.

(And do not forget to include an ingredient list – you never know about allergies and sensitivities!)

Here are a couple of recipes that go with bouquet garni you can include in your gift as well.

Garlic Consommé

6 cups beef, chicken, or vegetable stock
12-15 cloves garlic, finely chopped
1 Bouquet Garni Herb Bag
1 cup  tomato juice
1/4 cup brandy or sherry (optional)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Bring the stock, garlic, and bouquet garni to a boil over high heat. Reduce the heat and simmer 

covered for 1 hour.  Add the remaining ingredients, stirring to combine well.  Strain the soup and 

discard the garlic and bouquet garni.  Refrigerate for at least 2 hours and adjust the seasoning 

before serving.  Serves 4 to 6.

Beef Bourguignon

1/2 lb. mushrooms, sliced

1/4 cup butter

3 slices bacon, cut up

2 lb. boneless beef, cut in 2" cubes

2 Tbls. flour

2 cloves garlic, crushed

1 Tbls. tomato paste

1 1/4 cup red cooking wine

2 beef bouillon cubes

2 Tbls. sugar

1/4 tsp. salt

1/4 tsp. thyme

1/2 lb. small white onions

1 Bouquet Garni Herb Bag

In large pot, sauté mushrooms in butter.  Remove mushrooms and set aside.  Fry

bacon until crisp.  Remove and set aside. Add meat to drippings and brown well. 

Blend in flour.  Add garlic, tomato paste, wine, bouillon and seasonings.  Add

Bouquet Garni Herb Bag, cover and simmer 2 hours, stirring occasionally.  Add

onions, mushrooms and bacon; simmer 1 hour longer.  Add additional wine if liquid

has evaporated.  Remove Bouquet Garni before serving over rice.

Split Pea Soup

1 ½ c split peas, soaked overnight

3 c. low sodium chicken broth

2 c water

1 pkg. Bouquet Garni Herb Bag

½ c. onion, chopped

2 cloves garlic, minced

½ c. carrot, peeled and chopped

¼ tsp. Salt & pepper

Combine all ingredients, including Bouquet Garni in a large stew pot.  Bring to a boil, reduce and simmer for 1 to 11/2 hours, adding more water and skimming foam as needed (Carrots should be tender).  Discard Bouquet Garni and puree.  Reheat and serve soup.