Posts Tagged ‘fresh herbs’

Kitchen Tips Tuesday: Cutting Herbs

February 18, 2014

Person chopping chives

When chopping fresh herbs, toss a little salt on the cutting board to keep them from flying around.
If you only need a small quantity, consider snipping the herbs with a kitchen scissors.

photo: Glasshouse Images

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Unrecipe of the Week: Mustard Chicken

March 13, 2013

This is a great weekday dish, that is full of flavor and quick to prepare. While butter and cream can make it extra delicious, a lightened up version using olive oil and half and half tastes pretty yummy too! Pick your degree of richness, and your fresh herb of choice, because hey, that’s why we call it an “unrecipe”.
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Chicken Breasts With Mustard Sauce

Season boneless, skinless chicken breasts with salt and pepper and saute them in olive oil or butter ( or a combination of the two) on both sides, until browned and cooked through. Remove from the pan and place the chicken in the oven to keep warm.

Add a chopped shallot to the pan and saute until transparent. Scrape the shallots and the brown bits from the bottom of the pan, and sprinkle it with flour.  Stir the flour until blended, and add about 3/4 cup chicken broth, 1/4 cup half and half or cream, and about a 1/2 cup white wine (or champagne if you happen to have some open!) and whisk, allowing the mixture to thicken, but stay smooth and lump free. If it gets too thick, add more wine or broth. Mix in a couple of tablespoons of dijon mustard, and some fresh herbs of your choice. Tarragon, thyme or rosemary are all good options. Put the chicken breasts back into the pan, and allow to simmer for a few minutes to start to absorb the flavors of the sauce.
Place the chicken on a plate, and pour the sauce over it. Garnish it with a sprig of fresh herbs if you are feeling fancy, and enjoy!

photo: Glasshouse Images

CSA Tuesday

November 13, 2012

Today is CSA Tuesday, and our selection is a bit Thanksgiving- esque in nature.

We got sweet potatoes, white potatoes, onions, thyme, turnips and several bunches of kale. We also got more radishes, to add to the 2 bunches that we didn’t eat last week.

Turnips look like big radishes, but have a much different flavor!

Potatoes and onions in various shades of reds and browns.  Perhaps I will roast them with the turnips and some herbs for a comforting winter dish.

Fresh herbs never seem to last very long, so I think I will try this trick I posted a while ago, for frozen herb butter:

https://indigo-jones.com/2012/07/18/herbal-essence/

I will to roast the radishes, for an another interesting side dish, as previously posted last summer:

https://indigo-jones.com/2012/07/02/unrecipe-of-the-week-47/

I’m off to saute some kale for dinner…that should pretty much take care of this week’s inventory!

Herbal Essence

July 18, 2012

Did you know that you could freeze and preserve fresh herbs in olive oil?

The oil not only reduces the browning and freezer burn that can affect delicate herbs, but it also creates a delicious herb infusion that can be used anytime.

According to The Kitchn, it is best to use stronger herbs, such as rosemary, sage, thyme and oregano.

The herbs can be chopped, or left in larger sprigs.

Pack the wells of an ice cube tray about 2/3 full of herbs.

Pour extra virgin olive oil over the herbs.

Cover with plastic wrap and freeze overnight.

Remove the herb infused cubes from the tray and store in containers or plastic bags.

Use the cubes as you would olive oil, for sautéing garlic and onions, and enjoy the taste of fresh herbs as they spread throughout your dish.

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Unrecipe of the Week

July 2, 2012

Last weekend, I went to the Farmer’s Market and was seduced by the display of multicolored radishes. What does one do with radishes, other than eat them raw, you might ask? I roasted them. The flavor was unexpectedly unique. They softened and resembled a turnip or another milder root vegetable, with a slightly caramelized exterior. While I used tarragon for flavoring, almost any herb would do. Next time, I will try a balsamic glaze. It seems no matter what you do, the result will be a unique new twist on a rarely explored vegetable.

Roasted Radishes:

Heat the oven to 450 degrees. Put a roasting pan in the oven until it’s hot.

Clean the radishes, and toss them in a little olive oil, salt and the herb of choice. I used tarragon.

Place the radishes in the hot pan and return it to the oven. Shake the pan ever few minutes, and roast until they are softened and blistered, about 15-20 minutes, depending on the size of the radishes.

Sprinkle with a little more salt and olive oil if needed and enjoy!!

Unrecipe of the Week: Skinny Dipping

February 3, 2012

Looking for a creamy dip that isn’t a fat bomb? Craving something that’s super easy to make, and doesn’t use a preservative, MSG and sodium packed mix?
Try this easy  and low calorie option where 0% Greek yogurt replaces sour cream, and fresh herbs add the kick you’re looking for.

It’s great with crudités as an alternative Super Bowl snack, but I ‘m having a dollop of this on my salmon tonight!

Before you touch that onion or ranch dip this weekend, try this Skinny Dip. It tastes so much better with a fraction of the calories!

Yogurt Dill Dip

2 cups 0% Greek yogurt

juice of ½ a lemon

a handful of finely chopped dill

one finely diced clove of garlic

 salt and pepper to taste. Mix it up and enjoy!

Get creative: In addition to the  fresh dill, try some parsley, chives or cilantro to shake it up!

photo: Glasshouse Images


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