In honor of my wonderful husband being able to fix our kitchen sink problem (doing a way better job than that plumber who we hired did), I wanted to post some recipes I got when I attended meeting of the Herb Society back in January. (Actually, I was going to post them anyway, but I am so excited at having a working kitchen again that I had to sneak that part in!)
During the meeting, a demonstration was given by Judith Griffin. I was so impressed with her demonstration that I just had to buy her book, “Mother Nature’s Herbal”:
It is full of all kinds of information on growing herbs and their many uses – and not just for cooking, but for beauty products and other remedies as well. Her demonstration was not just informative; her sense of humor made the whole thing really fun. If you would like to learn more about her and her line of products, she has a website (click here).
Here are the recipes that she shared with us that day. Enjoy!
Beef, Lamb, or Pork Blends
Change the flavor of your meat and create a new twist to your main entrée. Serve vegetable blends that are seasonally compatible.
Option 1: Mix 1 teaspoon each lemon thyme, rosemary, ground ginger, and lemon zest for each pound of meat.
Option 2: Mix 1 teaspoon each marjoram, thyme, orange peel; ½ teaspoon ground cloves; and ½ teaspoon minced garlic for each pound of meat.
Option 3: Mix 1 teaspoon each ground chili powder, minced onion, spicy Mexican oregano and ½ teaspoon yellow mustard seed for each pound of meat.
Option 4: 1 tablespoon mint, such as applemint, spearmint, or cinnamon basil. This is especially tasty on lamb.
Homemade Pork and Sage Sausage
Sage enhances the flavor and helps to digest pork.
5 pounds lean ground pork or ground venison
4 teaspoons no-salt herbal blend (Option 1, above, was used during the demonstration)
½ cup ground, dried sage
¼ - ½ cup crushed hot pepper, more if desired
Combine and mix thoroughly. Divide into patties and cook in a frying pan until done or freeze the patties for later use.
Asparagus: Asparagi Italiana
Italians cook white asparagus, but green will do. Asparagi is served as a main course.
½ cup butter or ghee
2 tablespoons ground hazelnuts
2 pounds asparagus
½ cup freshly grated romano and parmesan cheese
¼ cup fresh, chopped parsley, basil, and thyme or lemon thyme
Heat butter or ghee until it turns golden. Remove from heat and blend with 2 tablespoons of hazelnuts. Cook asparagus in non-aluminum pot 12-I7 minutes. Drain, sprinkle herbs and cheese on top of asparagus and spoon the hazelnut butter over them. Serves 6.
Roasted Lemon Herbal Tuscany Chicken
3-lb roasting chicken
2 garlic cloves, chopped
2 tablespoons ground rosemary (freshly ground)
2 tablespoons fresh ground lemon thyme
2 bell peppers, yellow or green, seeded, cut into 4ths
2 red bell peppers, seeded, cut into 4ths
1 teaspoon ground fennel seed
6 bay leaves, placed between legs, wings
2 red onions or 1 large onion, sliced
6 new potatoes
1 cup white wine (Pinot Grigio is recommended)
1 tablespoon olive oil
Brush chicken skin with olive oil.
Grind or pound (mortar and pestle): Rosemary, lemon thyme, fennel seeds, garlic. Rub onto brushed chicken or place inside the skin or cavity.
Place chicken in a roasting pan and cover/surround bird with veggies.
Cover and roast at 350° for 1-1/2 hours. Uncover and brown 30 minutes.
Garnish with herbs, lemon slices, olives, and serve with an herbal flavored rice or wild rice.
From Mother Nature's Herbal by Judy Griffin, PH.D. GFWHS Meeting 1/21/12