I went apeshit at the garden store and bought 7 herbs now what do I cook with them? I have chives, parsley, rosemary, sage, cilantro, oregano, and basil. Any suggestions would be greatly appreciated!
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Rosemary goes great with pork or fish.
Chives can be added to creamy or chesse dips, mashed potatoes are great with chives, too.
Cilantro is the base for a lot of mexican sauces (and Spanish, too).
Oregano is fundamental in italian tomato sauces.
Sage can be added to any poultry recipe.
And basil goes great with thick sauces.
Pasta Pepper Sauce
2 Red Bell Peppers, charred and peeled, seeds removed
1/4 Cup Balsamic Vinegar
2 Tablespoons Olive Oil
2 (or more) Cloves Garlic, minced
2 Tablespoons Rosemary, chopped
1 Tablespoon Oregano, chopped
1/2 Teaspoon Red Pepper Flakes
1/2 Cup Chopped Parsley
8 Ounces Fettucine
Puree peppers with balsamic vinegar. Saute garlic in oil, add rosemary, oregano and pepper flakes. Add the pepper puree to the sautéed herbs and heat thoroughly. Add parsley just before serving. Serve over warm fettucine or pasta of your choice. (Recipe makes 2 servings)
Vegetable Foil Packets
2 Potatoes
2 Carrots
1 Medium Sweet Onion
1 Red Bell Pepper
8 Sprigs Lemon Thyme
4 12" Squares of Foil
Olive Oil
Precook the potatoes in boiling water or in the microwave until almost tender. Slice into 1/2 inch slices (do not peel). Slice carrots into very thin pieces, onion and pepper into 1/2 inch rings. Divide the prepared veggies between the pieces of foil. Sprinkle lightly with oil. Add 2 sprigs of lemon thyme to each packet and seal. Grill over medium heat about 10 minutes or until tender. Use caution when opening the packets, they will be steamy. (Recipe makes 4 servings)
Beets and Cabbage with Rosemary
1/2 Red Cabbage, shredded
3 Red Beets, peeled and thinly sliced
2 Cups Pineapple Juice
1/2 Cup Cider Vinegar
1/2 Cup Sugar
2 Bay Leaves
1 Teaspoon Cracked Pepper
2 Tablespoons Rosemary Leaves, chopped
1 Tablespoon Celery Seed
Combine all ingredients and marinate in the refrigerator at least 2 hours. Place in a large saucepan and bring to a gentle boil. Immediately reduce to a simmer and cook 30 minutes or until tender. Serve with tabasco sauce! (Recipe makes 4 )
Are they potted Herbs? If so keep them well watered with plenty of sun and use them year round in place of dry herbs – they will make a good looking display and make you look like a great cook.
If they are cut herbs I would try making several different kinds of pesto and freeze in ice cube trays then put in zip locks to add to soups and other dishes in the next few months
Of course you could always hang cut herb upside down to dry them and then put them in little jars to replenish your kitchen’s dry herb supply
Both the pesto and the dry herb jars make great gifts (as would a potted herb if you don’t have the space)
Now I want to go to the garden store and get loads of herbs too!
kraftfoods.com or myfreerecipes.com
Easy Cheddar Biscuits
Ingredients:
2 1/4 cups all-purpose baking mix
1/2 cup shredded Cheddar cheese
2 tablespoons fresh rosemary, chopped
1/4 cup sour cream
2 tablespoons Dijon mustard
1/3 cup milk
1 egg, lightly beaten
Directions:
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together baking mix, cheese, and rosemary.
In a separate bowl, stir together sour cream, mustard, and milk. Stir wet mixture into dry mixture until well combined. Drop dough in 2-inch rounds onto a baking sheet. Brush tops with beaten egg.
Bake in preheated oven 12 to 15 minutes. Serve warm.
These are great with a hearty meal like stew. Substitute parsley or basil for rosemary, if you like.
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Basil Butter
Ingredients:
4 cloves garlic
15 leaves fresh basil
1/2 teaspoon freshly ground black pepper
1 cup butter
Directions:
Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.
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Pasta and Fresh Cilantro Crunchy Stuff
Ingredients:
4 bunches cilantro leaves
2 bunches fresh basil, stems removed
3 cloves garlic
24 ounces freshly grated Parmesan cheese
1/4 cup olive oil
salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons minced garlic
2 pounds crimini mushrooms, sliced
1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
3 (16 ounce) jars Alfredo pasta sauce
2 (16 ounce) packages fusilli pasta
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a blender or food processor, puree the cilantro, basil, and 3 cloves of garlic until minced very fine. Thoroughly combine the herb mixture in a large bowl with the parmesan, and 1/4 cup of olive oil; season to taste with salt and pepper. Pack the mixture firmly, about 1 inch thick, into a medium-sized, glass baking dish.
Bake in preheated oven until the top is lightly browned and crispy, about 5 to 7 minutes. Remove from oven, stir well, and return to the oven for an additional 5 to 7 minutes until golden brown. Remove from the oven, break apart with a spoon, and allow to cool.
While the crunchy stuff is baking, heat olive oil in a large pan over low heat. Lightly brown 2 tablespoons of garlic, stir in the mushrooms, and cook until softened. Stir in the sun-dried tomatoes, and Alfredo sauce; cook to warm.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. To serve, toss pasta in sauce, and sprinkle with crunchy stuff.
Home-made Salsa:
3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate.
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Scallops with Chives:
2 tablespoons oil peanut
2 each garlic cloves, diced very fine
1 each ginger fresh, cut very thin julienne
3/4 pounds sea scallops large, cut in half through the middle
1 cup garlic chives cut into 1/2 inch pieces
1 teaspoon rice wine
1/2 teaspoon salt
2 tablespoons sherry dry
1/4 teaspoon pepper white, ground
1/4 cup chicken stock
1 tablespoon cornstarch mixed with 1 tb water
Directions
Cut the scallops & chives and mix the sauce before you do anything else. Heat a wok and add the oil. Chook the garlic and ginger for just a moment and then add the scallops. Cook for 2 minutes or so and add the chives. Stir the sauce and then add it to the wok. Stir-fry until all is thick and hot.
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Baked Chicken with Rosemary
1 whole frying chicken
Handful fresh rosemary
1/4 onion
Salt, pepper and sage
Soak chicken in salt water overnight or all day. Remove from water and pat dry inside and out. Stuff with rosemary and onion. Rub outside with a little salt, pepper and sage. Place in open pan and bake at 350 degrees. DO NOT COVER. Baste with pan juices now and then for about 1 hour. Allow a half chicken for each person.
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Bella Tortellini
Ingredients
10 sun-dried tomatoes (not oil packed)
1/2 ounce dried wild mushrooms
1 teaspoon olive oil
1 cup chopped red onion
2 cloves garlic, peeled and minced
1 (28-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1/4 cup chopped fresh oregano or 1 tablespoon dried
1/2 teaspoon dried mint
1/4 teaspoon each salt and black pepper
1/4 teaspoon crushed red pepper flakes
1 and 1/2 pounds fresh or frozen cheese-filled tortellini
Grated Parmesan cheese, optional
Instructions
Place sun-dried tomatoes and wild mushrooms in a small bowl. Pour 1 cup boiling water over top and let stand for 30 minutes. For sauce, heat the oil in a large, non-stick saucepan over medium heat. Add onions and garlicup Cook and stir until vegetables begin to soften, about 3 minutes. Add diced tomatoes and their liquid, tomato paste, oregano, mint, salt, pepper and crushed red pepper flakes if using. Bring to a boil. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Add soaking liquid from sun-dried tomatoes and mushrooms to the tomato sauce. Chop tomatoes and mushrooms and add to sauce. Simmer, covered for 10 more minutes.
While sauce is simmering, cook the tortellini according to package directions. Drain well. Toss the hot tortellini with sauce and sprinkle with Parmesan cheese, if desired. Serve immediately.
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Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
If you are using walnuts and they are not already chopped, pulse them a few times in a food processor. Combine the basil in with the nuts, pulse a few times more. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup. Serve on fresh warm pasta.
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Buon Appetito!
D
Parsley goes everywhere- as a garnish chopped or the sprigs
add it to vegetables, salad dressings, rubs for meat
Cilantro goes great in salsa-fresh homemade or jarred, Mexican food, chili, tacos etc.
Sage, rosemary for pork
chives in mashed or baked potatoes,
rosemary for roasted red potatoes with garlic
rosemary goes great with lamb
oregano and basil for Italian dishes, sauces, salad dressings, tomato salad with fresh mozzarella, garlic bread