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The Classic Brandy Cobbler

Cobblers were first invented in mid-1850s America at a time when carbonated water, or club soda as it is also known, was becoming a more widespread beverage. Carbonated water is one of the main ingredients of the cobbler, although the alcoholic base is normally a fortified wine like sherry, brandy, Madeira or port, although spirits are also used. Indeed today the Bourbon or whiskey cobbler is arguably the most popular of all cobblers.

Despite the passing of 150 years since its inception, the brandy cobbler though remains a popular drink around the world, although it appears that it is most often drunk in warmer climates, particularly on balmy summer’s evenings.

Ingredients for a Brandy Cobbler (single serving)

1 teaspoon of superfine sugar

3 fluid ounces of carbonated water

2 fluid ounces of brandy

1 slice of lemon

1 slice of orange

1 maraschino cherry

1 sprig of fresh mint

The creation of a brandy cobbler is all about building the drink.

An old fashioned glass or goblet is required to both create and serve the drink in. Into the glass goes the superfine sugar which is dissolved in the carbonated water. Crushed ice is then added until the goblet is almost full. The brandy is then added and the mixture is then thoroughly stirred.

Slight alterations to the amount of brandy and carbonated water will of course change the strength of the brandy cobbler, something which is normally down to individual taste.

The lemon slice, orange slice, cherry and mint are then added to the cobbler as garnishes. The sprig of mint in particular is seen as an ingredient for a classic brandy cobbler, as is the addition of a straw to drink the cobbler with. Once all the finishing touches are added though, the brandy cobbler is ready to be enjoyed.

Diy Flavoring Homemade Microwave Popcorn

Popcorn is one of those amazing snacks that everyone enjoys, no matter what their age. It’s also a food that can be super healthy, or, you know, just plain unhealthy, depending on if it’s got just a bit of salt and butter, or if it’s drowning in them. However, popcorn tastes great in some way or another to every single person, whether they like it plain, with a little salt and butter on it, or even homemade popcorn seasoned with something unique. There are actually many, many different ways that you can make your own popcorn that’ll fall in love with your taste buds, and, it’ll be a whole lot healthier than the popcorn you find in stores or at the movie theater. 

Popcorn can be seasoned with pretty much anything, but a lot of people enjoy the taste of movie theater popcorn, in which case all you have to add is melted butter and salt. You can spice buttered popcorn up by mixing hot sauce or Tabasco sauce with the melted butter before drizzling it over your snack. You can also add Parmesan cheese, lemon pepper, taco seasoning mix, dill weed, a bit of salt and vinegar, or herbs such as parsley, basil, and oregano, to give buttered popcorn a little twist.

For the cheese lovers out there, you can make Cheddar cheese popcorn by mixing together a quarter cup of cheddar cheese powder with three tablespoons melted butter, along with a quarter teaspoon mustard powder and a quarter teaspoon cayenne pepper. Add salt and pepper to taste, pour the seasoning over your popcorn, and mix well. You can also try pizza-flavored popcorn, made by mixing two tablespoons grated Parmesan cheese, one teaspoon ground oregano, and half a teaspoon dried tomato powder. Sprinkle the seasoning over the popcorn.

If you like cajun-style food, why not make cajun popcorn? Mix two teaspoons paprika with a half teaspoon red pepper, half a teaspoon white pepper, half a teaspoon black pepper, half a teaspoon onion powder, half a teaspoon oregano, half a teaspoon thyme and one eighth teaspoon celery seed. Take one teaspoon of the seasoning and mix it with a half teaspoon onion powder, and you’ve got yourself some cajun-style seasoning.

For those people with a sweet tooth, you’ll love being able to make your own, dessert-worthy popcorn at home. For caramel popcorn, melt one cup butter and stir in half a cup of corn syrup, two cups brown sugar, and a teaspoon of salt. Boil the mixture for five minutes, then add a half teaspoon baking soda and vanilla. Stir the mixture into the popcorn, and then bake at 250 degrees for ne hour, stirring every fifteen minutes. Let the popcorn cool, and enjoy!

 You can make cinnamon and sugar popcorn, too. Just mix half a teaspoon ground cinnamon with two teaspoons white sugar, and sprinkle the seasoning over your popcorn. Or, if you’re a chocolate lover, make chocolate popcorn by melting two tablespoons of butter and four ounces of chocolate. Stir in two tablespoons of cream, and if you wish, glazed cherries. Mix the flavoring into the popcorn, and top with chopped nuts (optional). Refrigerate the popcorn for two hours, and then dig in!

There are so many different ways that you can make popcorn, and the ones mentioned above are just the tip of the iceberg. Don’t be afraid to experiment with your own crazy combinations – your popcorn could just become the next big thing! 

Two Great Meals with one whole Chicken

You are going to actually make two meals with one bird.  This trick is exceptionally handy on busy nights and helps create lunch or dinner for a few nights after the meal.  When you are in a pinch stop by the supermarket and grab a hand basket.  We’ll work under the assumption that you have some spices at home to help make this double meal.  Ideally this will feed a family of four or five and is a relatively cheap way to stretch a meal.  Go to the rotisserie section and pick out a freshly roasted chicken (check the time it was pulled from the oven on the package, you want the latest time available).  The produce section should be nearby.  Buy a bag of pre-cut small carrots, two yellow onions, and two stalks of celery (unless you want more for a snack or something).  Next you need to find a carton of chicken stock and some Pennsylvania Dutch noodles (usually near the pasta section).  Buy a large family bag of the Steamfresh frozen brown rice.  Check out.

Once home you need to fill up a small sauce pan with about a 1/3 cup of water and add 1 tablespoon of butter and 1 tablespoon of brown sugar.  Heat that pan up with half the bag of carrots on medium heat, start this right away because this takes the longest to cook.  Place the bag of rice in the microwave and heat for about 6-7 minutes or whatever the package says.  After the rice has cooked then cut the chicken into 4 pieces (you should get 2 nice sized breasts and 2 quarter dark pieces that include thighs and legs).  Drain the carrots.  Plate the chicken, carrots and rice.  There is meal number one and yes that was easy. 

Now before you dig into the dinner empty the carton of chicken stock into a large soup pan.  Make sure the skin is removed from the chicken carcass and add to the pot.  Fill with water to just cover the chicken.  Rough chop one stalk of celery, 5 pre-cut carrots and one onion and add to the pot with 2 bay leaves.  Put the pot on a burner on medium low heat and now eat your chicken dinner you prepared the family.  Let this cook for about 1 hour.

Now for the chicken soup recipe.  All spices are dried except the garlic which comes out of jar.

1 teaspoon each thyme, rosemary, pepper, salt, minced garlic

1 tablespoon parsley flakes

1 tablespoon butter

1 1/2 cups of dried noodles

1 whole onion

1 stalk celery

5 pre-cut carrots

1)  Dice up the onion, celery, and carrot.  Add butter to a large skillet on medium heat.  Add the vegetables with the thyme and cook for about 7-8 minutes until onion is soft.  Remove from heat.

2)  Using a strainer pour the contents of the soup pot into another large soup pot.  This is the broth.  Pick through the chicken meat in the strainer and add what you find to the broth.  Discard everything else from the strainer including the rough chopped vegetables.

3)  Add the cooked vegetables with thyme to the broth.  Add the rest of the spices and reduce heat to a simmer.  Simmer for about an hour.  When there is about 15 minutes left add the noodles.  Now divvy up the soup into containers and refrigerate for dinner the next day or for lunches.

The whole idea here is to create at least two meals for a relatively cheap price.  A healthy chicken dinner one night and homemade chicken noodle soup for lunch the next day or two.  Total cost (assuming you have some spices) is about $12-15 dollars.

What Makes the Perfect Coffee Mug

What makes drinking coffee at home better than going out? Yes, you can drink coffee in your flannel pajamas and fuzzy slippers, but that is not quite the reason. Of course you can make the coffee as strong or weak as you like it, but that’s not it either. The answer is that you can use your own coffee mug. Some people take this for granted, but yet they reach for that same mug every time they have coffee at home. Some of you reading this know exactly what the point is: you have your favorite mug just for drinking coffee at home. The rest of you might be asking what is so special about a silly old mug? 

Comforting

This is one of the biggest reasons people will use the same mug for years and years. Somehow that specific vessel is comforting and inviting; coffee just tastes better out of that one mug. It doesn’t matter if that mug has cracks on the inside and the design has faded, that is the one that helps a person wake up first thing in the morning. The handle is just the right size and it holds the perfect amount of coffee. Perhaps this is the mug you turn to when you are feeling sad or angry or even scared; knowing that it is there full of your favorite brew. To someone that does not drink coffee regularly, this might sound silly because it is just a coffee cup. To a regular coffee drinker, this is anything but “just a coffee cup.”

Size

Some people choose a coffee mug by how much it holds. Some people like a large mug that they can wrap their hands around in the cold months of winter. Some people like a standard sized mug and just refill it when needed. Some people actually choose smaller mugs for a quick cup before they head out for the day. 

Memories

There are those items that hold special meaning because they were given by a loved one or even belonged to a loved one at one time. There is something to be said about feeling a connection to loved ones through the use of sentimental objects. It is almost like the person is there with you, enjoying some coffee too. Maybe your special mug came from a vacation with your spouse/family and drinking out of it reminds you of the great time you had. Maybe your special mug was given to you to celebrate a promotion at work or graduating high school/college. Whatever wonderful memories are attached to your mug, enjoy them every time you use it.

Design

Now, it is no secret that are some really cool designs offered on coffee mugs; in fact some people collect them for that reason. No matter how many cute/funny designed mugs you have though, you probably have one that gets used more than any of the rest, right? Of course you do, that is because you like it the most. Plain and simply put, each coffee drinker is different and they each have their own favorite color and/or design on their favorite mug. 

Material

Some coffee drinkers are particular about what kind of material their favorite mugs are made out of. Some prefer stainless steel so it will stay warm longer, some prefer ceramic because it can be used in the microwave. Some people like drinking their favorite brew from a glass mug. 

Only a true coffee drinker can understand the importance of the perfect coffee mug for home use. If nothing else, using your favorite mug is much more personal and enjoyable than a Styrofoam cup from a coffee shop or convenience store. If you never really gave your coffee mug much thought, then take notice of it, raise it up and enjoy!

Party Foods Spanish Dishes Tex Mex Taco Pizza Comfort Foods Fun Foods Easy Meals

If you are wondering what to serve at your next party gathering, maybe New Years Eve or that Super Bowl Sunday or just for something special for a family evening while you are gathered together in front of the TV watching your favorite programs or movie you might want to consider Taco Pie.  It is not exactly a taco and it isn’t really a pizza but it sure is good.  If your teenager is having a few friends over, this is something they are going to love too.  What is even better, it is actually good for you and it is quick and easy to make.

Preheat your oven to 375 degrees

Lightly sprinkle a little corn meal over the bottom of a deep dish pizza pan or baking sheet.  Just a couple tablespoons of corn meal will do.  You don’t need much.

Open an 8oz pkg. of Pillsbury* refrigerated butter flake crescent rolls.  Unroll the dough and knead once or twice and then press it over the bottom and up the sides of your pizza pan or baking sheet sprinkled with the corn meal.  Do not grease the pan.

Prick the bottom and sides of the dough in a few places with a fork to keep the dough flat while baking.  Bake in your preheated oven for 10 to 12 minutes until your crust is a very light golden brown.  Remove from oven and set aside.

Reduce oven heat to 325 degrees

In a fry pan on top of the stove over medium high heat

Sauté in 2 scant Tbsp. olive oil

2 cloves garlic minced

1/4 cup diced onion

1/4 cup diced green bell pepper

As soon as the onion starts to turn transparent, add 1 pound lean ground beef (hamburger) and cook loose breaking up any large pieces with a spoon.

As soon as the beef is nicely browned reduce heat to medium and stir in:

1 1.25 oz pkg. Taco mix

2 cups tomato sauce

2 Tbsp. tomato paste

Add salt and pepper to taste (optional) the taco mix is well seasoned so you probably won’t need any additional salt and pepper.

Stir and simmer for 5 to 7 minutes or until sauce starts to thicken.

Remove from heat.

Spread your taco sauce on your baked bread dough spreading it out evenly.

Liberally sprinkle shredded cheese (Use a combination of Mozzarella and Cheddar) over the top.  Use a good full cup or more to taste.  Return to oven and bake just until cheese is melted…watch it carefully.  It should take about 10 minutes.  Remove from oven.

Cut into wedges or squares and serve topped with shredded lettuce, torn baby spinach leaves, diced tomato, chopped ripe (black) olives or other toppings of choice and more shredded cheese if desired or garnish with a dab of sour cream or plain yogurt. (You can prepare your toppings in side dishes and let everyone add their own if you like.  That usually works well.)

Taco pie is a comfort food, a fun food and something just about everyone will enjoy.

Tips on Feeding a Family better for less Money

The cost of living and feeding a family is something that has in many instances risen in recent years in indirect proportion to levels of income. As credit crunch bit hard and income was frequently reduced, the grocery bills stayed the same or rose and caused all forms of domestic problems and complications. Tough as they may be, however, grocery bills are one of the easiest to trim, given a little bit of thought and sensible consideration.

Take stock of your situation

The family grocery bill may be high enough in its own right but where you are eating takeout food on a regular basis, your budget may easily be trimmed even further. Spend a little time looking at your overall food expenditure and documenting it. Until you develop a bigger picture, you can’t authentically determine how to reduce your overall spending. Write down your average expenditure that you have it in black and white each week and it is thereafter much easier to reduce.

Family food tastes

What are your family’s favorite dishes? Burger and fries? Pizza? Mac and cheese? Whatever it may be, there are always healthier alternatives. A burger is easily made from ground beef or pork with a few fresh herbs and ground spices. It can be served on a fresh bread roll as opposed to a sugar and salt rich burger bun. Homemade pizza is not only healthier but can be prepared at a fraction of the price of takeout. Try to determine the favorite basic ingredients of your family rather than the finished meal products and build from that point onwards.

Shopping around

It may not always be the case but a majority of people have options for doing their weekly grocery shop. Habits often ensure that you visit the same store each week at the same time but consider other stores, or visiting later to perhaps obtain the benefits of bargain produce as it approaches its sell by date. Savings are not always substantial in the short term but can over a period of time make a significant difference to budgets.

Meal schedules

All too often in the modern era, family members have different commitments, at different times of day, requiring they eat at different times. While sometimes this cannot be avoided, there are other times where teenagers in particular have to be brought in to line. Yes, they may be young adults with their own perceived lives to lead but at the same time they are living at home, with the family, with the requirement to fit in to family schedules in many different ways. This means that although their spreading wings is something that has to be recognized, their continuing commitment to the family and proper meal schedules has to be acknowledged as a two way event. It is much easier and more economically friendly to create one family meal schedule and menu than two or even three.

Living well for less is not a one off, simple consideration. It is about constantly reviewing food purchases and food budgets, as well as changing circumstances, to get the best out of life in both respects for all the family. The good news is that there need be no hard and fast timescales but the more attention paid to the concept, the better the benefits in the long term for all parties concerned. Save money, be healthier and never look back in terms of improving the lifestyle of your family and enjoy the related privileges for all concerned.

The Classic Midori Sour

The Midori Sour has quickly become one of the world’s most widely drunk cocktails. This popularity has arisen because of the sweet and sour taste that is highly effective at masking the alcoholic taste of the drink.

The Midori Sour is a drink that is excellent on a night out, a party around someone’s house or even drunk alone at the end of a hectic day.

The ingredients needed to make a single serving of a Midori Sour are –

1 ounce of Midori melon liqueur

1 ounce of sour mix

2 ounces of Sprite

2 fresh cherries

The Midori Sour is named for Midori melon liqueur, the alcoholic base for the cocktail. Midori is a liqueur made by the Suntory drinks company of Japan and is named for the Japanese word for green; Midori is bright green in colour. Now widely available, Midori is also about 20% alcohol by volume.

Sour mix is also known as Sweet and Sour Mix, Lemon Sour Mix or Whiskey Sour Mix and manufactured mixes are available form many stores that sell alcohol. Alternatively a sour mix can be made from one part lemon juice to one part sugar syrup (sugar syrup being 3 parts sugar to two parts water).

With all the ingredients to hand a highball, or tall, glass should be taken and filled with ice. Into the glass should be poured the one ounce of Midori, and then the sour mix, Sprite and cherries can be added. The ingredients should then be thoroughly stirred together and voila the Midori Sour is ready to drink.

It is not essential to use Sprite in the recipe and an alternative drink such as 7-Up is equally as appropriate. There are also other melon liqueurs that could be used instead of Midori, including the likes of Dekuyper and McGuinness, although of course the resulting drink should not be called a Midori Sour.

Great Egg Dishes

Eggs are one of the most versatile and nourishing foods that most people have in their kitchen. They are also incredibly inexpensive.  New studies have shown that not only are eggs lower in cholesterol than was previously believed but they are also higher in vitamin D. Eggs are a great source of protein and if you are staying away from red meats then eggs are a good option. 

Eggs are a traditional breakfast food and are often enjoyed fried, scrambled, poached and boiled. When you are having a bad day and need something quick, easy and delicious for dinner, eggs are a good option and can obviously be eaten in any of the ways that you would normally for breakfast.  If however you want to ramp it up a notch for dinner there are several ways that you can do this.

Omelet

Omelets are a great dinner option. They can be served with just about any filling that you have available. Cheese is always a good choice and all you need is one that melts easily to have a perfect omelet.  Cheddar, American, even cream cheese will all work well with some added fresh vegetables. If you have asparagus, this is a delicious omelet and if you can whip up a Hollandaise sauce you have a dinner that will turn heads. Grill the asparagus, make the Hollandaise and then get the omelet pan heating. With this combination, cheese will definitely be optional.

You can however use just about any veggies, pepper, onions, broccoli or tomatoes.

Frittata

A frittata is an omelet that is not rolled. It is poured into the pan and then the additional ingredients are put in but not the cheese, yet. This is a great way to get rid of leftovers and little bits of this and that. You cook it slowly on top of the stove until it is almost cooked then place some grated cheese on top and place it under the broiler on your oven to melt the cheese. With a frittata you can add meat as well. Pepperoni is great, sausage and ground beef are all tasty additions.

Souffle

A souffle is a sophisticated egg dish that is not particularly easy and can actually be quite difficult but all the effort is worth it if you get to take an amazing souffle out of the oven. A souffle  is made with eggs, cheese, milk, cheese, butter, cheese and a little flour. It is the ultimate in comfort food and light and delicious at the same time.

So if you are in the mood for eggs for dinner, you can just fry or scramble up a couple but if you want something a little more special, consider one of these other options.

Cooking with Fresh Herbs

Since the start of time, Mother Earth has provided us with the enchanting gift of herbs to benefit our natural health. Yet many of us shy away from that mysterious section in the produce department.

Most fine chefs are probably much less interested in the medicinal qualities of fresh herbs. Nonetheless, they all rely completely on these little treasures to create their culinary triumphs.

The Roman Emperor Charlemagne may have summed it up best when he said, “The herb is the friend of the physician and the praise of cooks.”

Becoming acquainted with herbal cooking is a simple and smart choice. Here’s why.

THE HEALING POWER

If you knew that cooking with herbs would lower cholesterol or help fight cancer would you do it?

Rosemary, sage and thyme all contain flavonoids that help Vitamin C work more efficiently as an antioxidant. According to Dr Winston Craig, Professor of Nutrition at Andrews University in the United States, this process mops up the free radicals that cause cancer.

Garlic is known to reduce bad cholesterol, helping to prevent heart attack or strokes. Garlic is also a proven immune booster, stimulating cells which attack invading organisms.

Cooking with fresh herbs will reduce the need to add salt, fat or sugar.

To learn more about the impact of fresh herbs on your well being go to http://www.naturalmedicinalherbs.net or http://www.healthyherbs.com

MAKE MEALS MOUTH WATERING

Are you ready to WOW your guests? Need to pump up the volume on the children’s vegetables? Eager to hear the question “This is so good, what did you put in this?”

Using fresh herbs to turn ordinary dishes into gourmet meals is easy. Remember to garnish. Here are some simple tips to get you started:

For roasts, stews and soups use BASIL, BAY LEAF, ROSEMARY, MARJORAM, and/or THYME.
For Italian and pizza use OREGANO, GARLIC, and/or FENNEL.
For steamed carrots, use ANISE.
For salads use CHIVES, TARRAGON, PARSLEY and/or DILL.
For roasted vegetables use ROSEMARY, MARJORAM and/or GARLIC.
For fish use TARRAGON, DILL and/or GARLIC.
For sour cream dips, use PARSLEY, DILL and/or CHIVES.
For Mexican dishes use CILANTRO and/or CUMIN.
For poultry use TARRAGON, SAGE and/or BASIL.
For peas, tea or ice cream use MINT.

Garnish meat platters with sprigs of ROSEMARY.
Garnish stuffing bowl with SAGE leaves.
Garnish Mexican dishes with CILANTRO leaves.
Garnish ice cream and dessert plates with MINT leaves.
Garnish cucumber side dishes with DILL leaves.
Garnish bowls of chili or soup with chopped PARSLEY.
Garnish tops of sour cream dips with chopped CHIVES.
Garnish iced tea glasses with a sprig of MINT.
Garnish Italian dishes, pasta and tomatos with OREGANO leaves.

GO GREEN

Easy Herb Garden

In one (1) large clay pot, plant herb starters. Keep soil moist and provide about four (4) hours of sunlight per day.

Impress the Kitchen Helpers

Fill clear vase or bowl with crushed ice and water. Line inside walls with citrus slices or empty a bag of fresh cranberries into ice water. Tuck an assortment of herb bunches into the center of the ice water. Pinch or snip as needed while cooking or for plate presentation.

Save for Soon or Save for Later

Fill labeled baggies with a moist paper towel and fresh cut herbs. Cut a slice to allow air to escape. Keep in refrigerator.

Or, finely chop fresh herbs, distribute into ice cube trays and add water. Transfer frozen cubes into labeled freezer baggies and keep frozen.

YOU’RE THE BOSS

Fine chef’s spend hours experimenting with fresh herbs to create new culinary masterpieces. You can too!

Cooking with Herbs for Dummies

HERBS & COOKING FOR DUMMIES

“An herb is a friend to physicians and the praise of cooks.” – Charlemagne

FRIEND TO PHYSICIANS: Herbs are healthy for you! So….cook with them.

1. CILANTRO – helps eliminate Mercury and Lead from tissues and bone (detox)
Holy BASIL (Tulsi) – Antioxidant, anti-inflammatory, antiviral; protective to the liver.
OLIVE LEAF – broad spectrum antiviral; lowers blood pressure; lowers cholesterol.
THYME – bronchial antispasmodic & expectorant; helps diarrhea & gastrointestinal spasm.
OREGANO Oil – is a powerful anti-microbial agent that will destroy bacteria and parasites on contact. It also kills yeasts, molds and Candida overgrowth in our bodies (due to all those antibiotics we have taken. Used to help arthritis, bladder infections, colds, nail fungus, parasites, sinus infections, stomach ulcers, etc. Topically can be used on things like acne and rashes. Basically it helps clean your body and blood of bacteria and parasites. (from research on the web; just look it up for yourself; like www.ghchealth.com)

2. Books – Dr. Duke’s Essential Herbs, James A. Duke, Ph.D. (www.amazon.com)
Therapeutic Herb Manual by Ed Smith (www.herbaled.org)

THE PRAISE OF COOKS

1. General Rules
When to add Herbs – delicate ones at end (basil, parsley, cilantro, dill)
less delicate last 20 min. (thyme, oregano, rosemary)
Amounts – 1 tsp. dried = 1 TBS. Fresh (or 3x as much)
When doubling a recipe, DON’T DOUBLE THE HERBS; do 1 1/2 times
How Long to Keep – 1 yr. for herbs or ground spices
2 yrs. for whole spices

2. Substituting Herbs (flavors and pungency)
“The Cooks Thesaurus” www.foodsubs.com/HerbsEur.html
Stevia – sweetest Herb in the world (from Asia and South America)
1 Cup Sugar = 1 tsp. Stevia (powder or liquid)
1 TBS. Sugar = 1/4 tsp. Stevia powder or 6-9 drops of liquid
1 tsp. Sugar = a pinch of Stevia powder (1/16 tsp) or 2-4 drops

Recently a more concentrated Stevia Extract has become available.
Found in the Food Supplement area of stores or by sweeteners-green box
Health benefits: Chemicals in Stevia cause blood vessels to widen for better blood flow; South American studies show it helps lower Blood sugar levels in diabetics and helps Insulin production; it delays absorption of sugars in the intestines; one 2 yr. study showed it is a calcium channel-blocker and lowers blood pressure.

www.stevia.net www.cookingwithstevia.com

3. Storing and Freezing
The Basil I grow I dry; take leaves off stems and store in a bottle.
Three Methods – Freezing in bags after washing and drying (in freezer wrap)
Ice Cube tray filled with chopped herbs and water; put cubes in zip lock
Slurry – freeze in ice cubes (blender-herbs and little water)

4. Recipes – What Herbs go with What Foods

In General: Oregano – Italian, Cilantro – Mexican, Ginger – Asian,
Marjoram – French

Carrots – Rosemary, Sage, Parsley, Dill
Corn – Parsley & spices like cumin, curry, and paprika
Green Beans – Dill, Thyme, Oregano, Tarragon, Lemon Grass
Potatoes – Chives, Dill, Parsley, Sage
Squash – Rosemary & Sage
Tomatoes – Basil, Bay Leaf, Dill, Oregano, Parsley, Cilantro

Special Herbs to “spice up” your life! Herbs de Provence and Lavender

Herbs de Provence – a combination of herbs used in French cooking; can be found at special grocery stores like Whole Foods; however, it’s cheaper to make your own. Just Google it and you will find a lot of sites with recipes. It is mainly:
Marjoram, Thyme, Summer Savory, Basil, Rosemary, Fennel Seeds, Lavender buds (Bay Leaf and Sage may be added if you like); Great on Grilled Steaks, Lamb and Pork recipes and Bruschetta spreads.

Lavender is a member of the Mint family; used in savory dishes like stews, stocks, wild game, marinades AND in sweet dishes like cakes, cookies & fruit tarts. It has health value in that it is a mild sedative or nerve tonic and helps nausea, indigestion and motion sickness.
Great on roasted vegetables or grilled: zucchini, squash, carrots, Brussel sprouts
www.daybreaklavenderfarm.com/store

My Sister, Eugenia’s, special Herb Mix:
1 TBS. Garlic Powder
1 Tsp. each of ground spices & herbs – Basil, Marjoram, Thyme,
Parsley, Savory, Mace, Onion Powder, Black Pepper, & Sage
This is great on baked potatoes rubbed on the skin with butter; in Meatloaf/Stews/soups/omelets etc.

COMBINATION BUTTERS: Basil & Garlic, Mint (for Lamb), lemon grass, lime zest & chervil or chives (great on roasted corn cobs)
DIPS: add Parsley, Mint, Dill, Cilantro to Sour Cream for a simple dip (salt & horseradish)
SALSAS: Black beans and corn with tomatoes, avocado, olives, cilantro and parsley, lime zest and Seasoned Rice Wine Vinegar & Olive Oil; salt & pepper to taste
BREADS: Herb breads are great (Basil, Marjoram, Lavender, Rosemary)
GLAZE or Marinades: like Citrus Glaze for fish or chicken – orange & lemon juice, garlic, Fresh Oregano leaves, olive oil, salt & pepper; OR try Tarragon, capers, olive oil over Shrimp you have grilled/sauted with lemon/garlic butter.

Enjoy cooking with a little extra flair; herbs are like icing on a cake.