The family Christmas dinner is at my house every year. And every year, I spend weeks beforehand with recipes spread all over the place trying to plan, fine-tune and test an innovative menu that will wow everyone. But guess what? Nobody is wowed, nobody is disappointed. Everybody just eats and enjoys. Every year. I guess it truly isn't the food, it's the family. So this year I decided to simplify: no intricate recipes, no mounds of leftovers, no three days of cooking for 30 minutes of eating and 3 hours of cleaning. The rules: Yummy, Easy, Primal. Yep!
Appetizers
Shrimp and cocktail sauce is a Christmas tradition for us. So there was one munchie out of the way already. I make my own sugar-free cocktail sauce with tomatoes from my garden, but my in-laws brought a jar of store-bought with them. Fine by me! Easy, remember.
I made two cheese appetizers, neither of which impressed me much, but both of which served their purpose. The first was a goat cheese log rolled in dried cranberries and crushed pistacios (get it...red and green...very festive). Not awesome, but I would make it again for the simplicity (ok, and the fact that I love goat cheese). The second was a hot ricotta dip. Bland, wouldn't do it again.
Finally, I made baked stuffed mushrooms. Yummy. A winner. I actually got asked for the recipe, meaning not only was it good, but someone actually paid attention to what they were eating :)
Baked stuffed mushrooms
24 large baby bella mushrooms (or white button if you prefer)
1 tb olive oil
1/4 c fresh parsley
2 cloves garlic (or more to taste)
1/2 c shredded parmesan
1/2 c almond meal
Remove stems from mushrooms and reserve. Bake caps, stem side down, for 10 minutes at 375 degrees. Meanwhile, in a small food processor, chop the reserved stems (and a couple of extra whole mushrooms if there are any) with garlic and parsley. Sautee in oil in a frying pan for a couple of minutes until the oil is absorbed, the parsley is wilted and the garlic is fragrant. Combine parmesan and almond meal and add mushroom mixture. Stuff into mushroom caps and bake again, 15 minutes.
Showing posts with label herbs. Show all posts
Showing posts with label herbs. Show all posts
Thursday, January 6, 2011
Friday, October 29, 2010
Ointment assortment
Growing my own herbs gives me a great opportunity to find ways to utilize them for medicinal purposes. One of the easiest ways to do so is to make ointments or salves.
The basic recipe is to take 2 cups of herb-infused oil and melt 1/4 cup of beeswax into it, then pour into labelled storage containers. Infused oil can either be made in advance and stored, or made at the same time as your ointment. Here are the specifics of how I make two of my favorites.
Nettle ointment - for treating itchy skin, dry rashes and bites (shown finished, front, in picture above)
2 c dried nettle leaf
3 c olive oil
1/4 c beeswax pastilles
Set up two pots as a double boiler (or use a double boiler, if you have one, which I don't) and bring water to boil. Add nettle to top pot and cover with oil, ensuring leaves are completely covered and soaked. Simmer leaves in oil for 30 minutes. Line a strainer with cheesecloth and pour the hot oil and leaves into it. Wrap herb in cheesecloth and press to remove every bit of oil you can. This should make 2 cups.
Wipe out any remaining leaves from the pot, return the oil to it and replace in double boiler. Add beeswax, stirring constantly until melted. When wax is melted, drip a bit off a spoon onto a plate and put it in the freezer for 2 minutes. If it comes out the consistency you want, your're done. If it is still too runny, add a bit more beeswax and repeat until you are satisfied.
Pour into glass or metal containers with lids (I use sterilized baby food jars). Be sure containers are labelled with product and date.
Supposedly this is helpful for arthritis in the fingers as well. I don't have arthritis, so I haven't tried it.
Calendula ointment - for treating scrapes, minor cuts, diaper rash, and dry skin
I make my oil in advance, and keep it on hand for other uses. Because calendula is antifungal, antibacterial and antiviral, you can use the oil straight for many types of skin infections and issues.
To make the oil: Ensure calendula flowers are completely dried. Place in a clean and dry glass jar and pour in enough olive oil to completely cover. The jar needs to be covered, but release of gasses in a tightly sealed glass container filled with oil can result in a God-awful mess. I cover the jar with an unbleached coffee filter and secure it with a large rubber band (I save the ones that come holding asparagus together.). Swirl the mixture a couple of times during the three weeks you will leave it in a sunny window. If so much olive oil is absorbed that the flowers stick out of the top, add more. Strain and press through cheesecloth and return the oil to the jar you used to infuse it in, this time putting a lid on it.
When I harvest my calendula next year and go to make another batch of oil, I will use any that is left from this year's batch.
To make the ointment: Warm the infused oil in a pot on the stove. Add 1/4 cup beeswax pastilles per 2 cups oil, stirring constantly. When wax is melted, drip a bit off a spoon onto a plate and put it in the freezer for 2 minutes. If it comes out the consistency you want, your're done. If it is still too runny, add a bit more beeswax and repeat until you are satisfied. Pour warm mixture into glass or metal containers with lids (I use sterilized baby food jars). Be sure containers are labelled with product and date. They will keep for a year away from heat and direct sunlight.
Variation: For treating nail fungus
Immediately after pouring the warm mixture into the storage jars, stir in a scant 3/4 tsp tea tree oil.
The basic recipe is to take 2 cups of herb-infused oil and melt 1/4 cup of beeswax into it, then pour into labelled storage containers. Infused oil can either be made in advance and stored, or made at the same time as your ointment. Here are the specifics of how I make two of my favorites.
Nettle ointment - for treating itchy skin, dry rashes and bites (shown finished, front, in picture above)
2 c dried nettle leaf
3 c olive oil
1/4 c beeswax pastilles
Set up two pots as a double boiler (or use a double boiler, if you have one, which I don't) and bring water to boil. Add nettle to top pot and cover with oil, ensuring leaves are completely covered and soaked. Simmer leaves in oil for 30 minutes. Line a strainer with cheesecloth and pour the hot oil and leaves into it. Wrap herb in cheesecloth and press to remove every bit of oil you can. This should make 2 cups.
Wipe out any remaining leaves from the pot, return the oil to it and replace in double boiler. Add beeswax, stirring constantly until melted. When wax is melted, drip a bit off a spoon onto a plate and put it in the freezer for 2 minutes. If it comes out the consistency you want, your're done. If it is still too runny, add a bit more beeswax and repeat until you are satisfied.
Pour into glass or metal containers with lids (I use sterilized baby food jars). Be sure containers are labelled with product and date.
Supposedly this is helpful for arthritis in the fingers as well. I don't have arthritis, so I haven't tried it.
Calendula ointment - for treating scrapes, minor cuts, diaper rash, and dry skin
I make my oil in advance, and keep it on hand for other uses. Because calendula is antifungal, antibacterial and antiviral, you can use the oil straight for many types of skin infections and issues.
To make the oil: Ensure calendula flowers are completely dried. Place in a clean and dry glass jar and pour in enough olive oil to completely cover. The jar needs to be covered, but release of gasses in a tightly sealed glass container filled with oil can result in a God-awful mess. I cover the jar with an unbleached coffee filter and secure it with a large rubber band (I save the ones that come holding asparagus together.). Swirl the mixture a couple of times during the three weeks you will leave it in a sunny window. If so much olive oil is absorbed that the flowers stick out of the top, add more. Strain and press through cheesecloth and return the oil to the jar you used to infuse it in, this time putting a lid on it.
When I harvest my calendula next year and go to make another batch of oil, I will use any that is left from this year's batch.
To make the ointment: Warm the infused oil in a pot on the stove. Add 1/4 cup beeswax pastilles per 2 cups oil, stirring constantly. When wax is melted, drip a bit off a spoon onto a plate and put it in the freezer for 2 minutes. If it comes out the consistency you want, your're done. If it is still too runny, add a bit more beeswax and repeat until you are satisfied. Pour warm mixture into glass or metal containers with lids (I use sterilized baby food jars). Be sure containers are labelled with product and date. They will keep for a year away from heat and direct sunlight.
Variation: For treating nail fungus
Immediately after pouring the warm mixture into the storage jars, stir in a scant 3/4 tsp tea tree oil.
Saturday, October 9, 2010
Phantastic
Phillies are in the playoffs...company is in the house!
Guests always show up with chips and queso, but I like to whip up something primal friendly as well. And guess what? Company loves it too.
Here are this year's phavorites:
Pesto cream cheese layers
I make my own pesto (recipe at the bottom of this post), but you could substitute store bought in this super simple (meaning great at the last minute) creation.
1 block cream cheese
1/2 c pesto
1 roma tomato
Slice cream cheese in half horizontally. Put most of the pesto between the two layers. Put remaining pesto on top. Dice tomato and sprinkle over as well. (The tomato was a new addition to this spread -- just trying to get in a little Phillies red!)
Macadamia onion dip
Yeah, it does sound wierd, but trust me it's good.
2 c macadamias (I prefer lightly salted)
3/4 c water
1/2 onion, thinly sliced
1 handful crumbled bacon
In food processor, grind nuts with 1/4 c water. Stop to redistribute, scrape down sides and add 1/4 c water. If it is still too spackly after processing a second time, repeat, adding remaining water. When spread is desired consistency, fold in onion and bacon to taste.
Thanks to the folks at Harvest Market for their inspiration on this one!
I usually serve my dips with carrot chips, but recently I have discovered two raw food crackers that are good for munching too. My favorite is Foods Alive onion garlic flax crackers. For soft spreads, Brad's Raw Chips (I use Kale, but there are several varieties) are good too. Both are pictured with the Pesto cream cheese layers.
Basil walnut pesto
4 c fresh basil, lightly packed
3 tb minced garlic
1 c crushed walnuts
1/3 c grated parmesan or romano
1 c olive or walnut oil
Put basil in blender, top with next three ingredients and half of oil, and puree, stopping frequently to scrape down sides. Add remaining oil gradually as needed to achieve desired consistency.
I keep my pesto fairly dry because this is how I preserve the excess that comes out of my garden every year. After blending, scoop half cup portions into a muffin pan, cover with Press-N-Seal and freeze. Reheat in saucepan or microwave, adding a little oil to thin out.
Guests always show up with chips and queso, but I like to whip up something primal friendly as well. And guess what? Company loves it too.
Here are this year's phavorites:
Pesto cream cheese layers
I make my own pesto (recipe at the bottom of this post), but you could substitute store bought in this super simple (meaning great at the last minute) creation.
1 block cream cheese
1/2 c pesto
1 roma tomato
Slice cream cheese in half horizontally. Put most of the pesto between the two layers. Put remaining pesto on top. Dice tomato and sprinkle over as well. (The tomato was a new addition to this spread -- just trying to get in a little Phillies red!)
 |
| Pesto cream cheese layers with onion garlic flax crackers (top left), Brad's Raw kale chips (bottom left) and carrot chips. |
Yeah, it does sound wierd, but trust me it's good.
2 c macadamias (I prefer lightly salted)
3/4 c water
1/2 onion, thinly sliced
1 handful crumbled bacon
In food processor, grind nuts with 1/4 c water. Stop to redistribute, scrape down sides and add 1/4 c water. If it is still too spackly after processing a second time, repeat, adding remaining water. When spread is desired consistency, fold in onion and bacon to taste.
Thanks to the folks at Harvest Market for their inspiration on this one!
I usually serve my dips with carrot chips, but recently I have discovered two raw food crackers that are good for munching too. My favorite is Foods Alive onion garlic flax crackers. For soft spreads, Brad's Raw Chips (I use Kale, but there are several varieties) are good too. Both are pictured with the Pesto cream cheese layers.
Basil walnut pesto
4 c fresh basil, lightly packed
3 tb minced garlic
1 c crushed walnuts
1/3 c grated parmesan or romano
1 c olive or walnut oil
Put basil in blender, top with next three ingredients and half of oil, and puree, stopping frequently to scrape down sides. Add remaining oil gradually as needed to achieve desired consistency.
I keep my pesto fairly dry because this is how I preserve the excess that comes out of my garden every year. After blending, scoop half cup portions into a muffin pan, cover with Press-N-Seal and freeze. Reheat in saucepan or microwave, adding a little oil to thin out.
Wednesday, September 29, 2010
Fabulous fish
We eat fish at least 2-3 times per week. Whether fresh from the store (meaning I forgot to defrost something for dinner) or taken from the freezer stash, we have plenty to choose from.
Something else in abundance and variety at my house are fresh herbs. I am always looking for more ways to get them into our meals - for seasoning (we try to maintain a low sodium intake), for nutrition (Did you know a teaspoon of thyme contains 10% of the daily value for iron?) and for health (Basil is used to treat irritability, fatigue, depression and anxiety!)
Here are two ways I have come up with to make bland fish great with fresh herbs and a few other seasonings on hand.
Ginger-mint baked fish
I usually use Rockfish for this. It will also work well with Red Snapper.
1+ lbs/2 whole fillets thin white fish
olive oil
1 tb chopped chives
pinch red pepper flakes
1 clove minced garlic
1 tsp orange zest
3-4 stems fresh mint
1 inch piece chopped fresh ginger
In a glass baking dish, drizzle fillets with oil and rub to coat both sides to prevent sticking. Sprinkle fish with chives, garlic, red pepper and orange zest. Strip leaves from mint stems and chop coarsely if large; sprinkle over fish. Top with ginger and bake at 375 until fish is flaky but still moist (about 20 min).
Coconut-crusted fish
Again, I usually use this with Rockfish.
1/3 c flaked coconut (unsweetened)
2 tb almond meal
2 tb parmesan cheese
2 tb fresh parsley
grapeseed oil (or olive if you prefer...grapeseed is lighter and doesn't interfere with the coconut)
ground pepper to taste
Put coconut, almond meal, parmesan and parsley in a chopper or food processer for a few pulses to combine and grind smaller. Put fish in a glass baking dish and coat lightly with oil. Top with mixture from chopper - you will have plenty to coat two fillets substantially. Top with ground pepper and bake at 375 until top begins to brown and fish is flaky.
Something else in abundance and variety at my house are fresh herbs. I am always looking for more ways to get them into our meals - for seasoning (we try to maintain a low sodium intake), for nutrition (Did you know a teaspoon of thyme contains 10% of the daily value for iron?) and for health (Basil is used to treat irritability, fatigue, depression and anxiety!)
Here are two ways I have come up with to make bland fish great with fresh herbs and a few other seasonings on hand.
Ginger-mint baked fish
I usually use Rockfish for this. It will also work well with Red Snapper.
1+ lbs/2 whole fillets thin white fish
olive oil
1 tb chopped chives
pinch red pepper flakes
1 clove minced garlic
1 tsp orange zest
3-4 stems fresh mint
1 inch piece chopped fresh ginger
In a glass baking dish, drizzle fillets with oil and rub to coat both sides to prevent sticking. Sprinkle fish with chives, garlic, red pepper and orange zest. Strip leaves from mint stems and chop coarsely if large; sprinkle over fish. Top with ginger and bake at 375 until fish is flaky but still moist (about 20 min).
 |
| The fish will absorb the flavors of the herb and spice toppings while cooking, so if it's too much of a mouthful you can scrape some of it off before eating. |
Coconut-crusted fish
Again, I usually use this with Rockfish.
1/3 c flaked coconut (unsweetened)
2 tb almond meal
2 tb parmesan cheese
2 tb fresh parsley
grapeseed oil (or olive if you prefer...grapeseed is lighter and doesn't interfere with the coconut)
ground pepper to taste
Put coconut, almond meal, parmesan and parsley in a chopper or food processer for a few pulses to combine and grind smaller. Put fish in a glass baking dish and coat lightly with oil. Top with mixture from chopper - you will have plenty to coat two fillets substantially. Top with ground pepper and bake at 375 until top begins to brown and fish is flaky.
Tuesday, September 14, 2010
Tailgate time
Football season started - for me anyway - this weekend with the first Eagles tailgate of the year.
What's a primal girl to do without chips, subs or cookies?
Eat MEAT! Mmm...burgers, chicken apple sausage (from Trader Joe's), and grilled shrimp. Veggies and dip round it out -- and keep me from chewing my arm off waiting for the grill to heat up!
Burgers
OK, I know everyone knows how to make a basic burger, but my husband is truly the master. Here's how he does it:
85/15 organic ground beef (or venison)
Cayenne, garlic powder and minced onion to taste
Mix (by hand) and make into four patties per pound of beef. Poke a little hole in the center of each with your finger to help them cook all the way through.
Top with mustard, avocado and cheddar.
Shrimp
Whisk 2 parts olive oil and 1 part lemon juice
Add generous amounts of minced garlic, cumin, ground pepper and chopped cilantro
Marinate shrimp for several hours and then throw on the grill for a few minutes until just cooked
Dip
4 oz cream cheese
1/2 c sour cream
1 tb minced garlic
1/4 c chopped herbs - whatever is fresh in your kitchen garden (I used tarragon, parsley, chives and oregano this time. Cut the leaves with a mezzaluna to release some of the oils and to avoid having large pieces of leaf in your dip.)
Mix together and let sit about an hour for flavors to blend.
I serve with broccoli and carrot slices.
This dip is also good to stuff mushroom caps or cherry tomatoes. I also used it as a spread for my burger.
What's a primal girl to do without chips, subs or cookies?
Eat MEAT! Mmm...burgers, chicken apple sausage (from Trader Joe's), and grilled shrimp. Veggies and dip round it out -- and keep me from chewing my arm off waiting for the grill to heat up!
Burgers
OK, I know everyone knows how to make a basic burger, but my husband is truly the master. Here's how he does it:
85/15 organic ground beef (or venison)
Cayenne, garlic powder and minced onion to taste
Mix (by hand) and make into four patties per pound of beef. Poke a little hole in the center of each with your finger to help them cook all the way through.
Top with mustard, avocado and cheddar.
 |
| Veggies & dip, burgers & toppings ... Go Eagles! |
Whisk 2 parts olive oil and 1 part lemon juice
Add generous amounts of minced garlic, cumin, ground pepper and chopped cilantro
Marinate shrimp for several hours and then throw on the grill for a few minutes until just cooked
Dip
4 oz cream cheese
1/2 c sour cream
1 tb minced garlic
1/4 c chopped herbs - whatever is fresh in your kitchen garden (I used tarragon, parsley, chives and oregano this time. Cut the leaves with a mezzaluna to release some of the oils and to avoid having large pieces of leaf in your dip.)
Mix together and let sit about an hour for flavors to blend.
I serve with broccoli and carrot slices.
This dip is also good to stuff mushroom caps or cherry tomatoes. I also used it as a spread for my burger.
Monday, September 6, 2010
Salad dressing mania
As summer winds down, my tomatoes are in full force. That and trying to use up bits of this produce and that means every dinner has a salad course these days.
Store bought dressings all have sugar - or worse, HFCS - so I am trying my hand at making my own. These are some of my new favorites.
Each recipe makes approximately 12 oz. I reuse the glass containers that store bought sauces had come in.
Balsamic vinaigrette
3/4 c olive oil
3/4 c balsamic vinegar
1 clove (or more!) minced garlic
1/2 ts dried oregano
2 ts dijon mustard
pinch of coarse black pepper
Great on any salad, but Caprese is my favorite!
Ginger dressing
2 shredded baby carrots
2 tb white wine vinegar
2 tb cider vinegar
1 tb tamari
1 ts sesame oil
1 tb minced onion (dried is ok)
1 tb hot mustard
1 tb grated fresh ginger
This dressing comes out very chunky. It has a bit of a kick to it that I like it better on a burger or grilled chicken breast than on a salad.
Lemon parsley dressing
3/4 c olive oil
1/2 c lemon juice
1 tb minced onion (dried is ok)
2 tb chopped fresh parsley
This dressing is very light and mild.
Store bought dressings all have sugar - or worse, HFCS - so I am trying my hand at making my own. These are some of my new favorites.
Each recipe makes approximately 12 oz. I reuse the glass containers that store bought sauces had come in.
Balsamic vinaigrette
3/4 c olive oil
3/4 c balsamic vinegar
1 clove (or more!) minced garlic
1/2 ts dried oregano
2 ts dijon mustard
pinch of coarse black pepper
Great on any salad, but Caprese is my favorite!
Ginger dressing
2 shredded baby carrots
2 tb white wine vinegar
2 tb cider vinegar
1 tb tamari
1 ts sesame oil
1 tb minced onion (dried is ok)
1 tb hot mustard
1 tb grated fresh ginger
This dressing comes out very chunky. It has a bit of a kick to it that I like it better on a burger or grilled chicken breast than on a salad.
Lemon parsley dressing
3/4 c olive oil
1/2 c lemon juice
1 tb minced onion (dried is ok)
2 tb chopped fresh parsley
This dressing is very light and mild.
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