I am proud to say that I have a beautiful fresh herb garden in my yard. As a matter of fact I currently have over 34 varieties of herbs and edible plants in my garden. My last birthday, Adam gifted me a dehydrating machine that I am able to use to dry my own herbs. Granted I get most of my herbs from Penzey’s Spices but they recently moved from the 280 corridor so my treks to their new location in Homewood are few and far between.

Earlier this year I concocted a new Italian Seasoning herbal mix from a variety of purchased and home grown herbs that I just adore. I make it in large quantities and use it in a variety of recipes. This afternoon I altered my Rosemary Roasted Potato recipe to include this heavenly herbal blend and though I haven’t tasted yet, the smell in my house is intoxicating. Here is the blend if you would like to try it. Again, this is in bulk so it makes about 1 1/2 cups of seasoning mix.

6 tbsp. dried Basil
½ tsp. Black Pepper
2 tbsp. Garlic Powder
½ tsp. Marjoram
2 tsp. Onion Powder
6 tbsp. dried Oregano
6 tbsp. dried Parsley
½ tsp. Red Pepper Flakes
2 tsp. dried Rosemary
2 tsp. dried Thyme

Let me know what you think.

My sister, Danielle, recently posted this beautiful recipe/scrapbooking page on her popular website www.scrapoutsidethebox.com.

Danielle writes: Here is an old family recipe from Spain. This is a great recipe when you need something fast and easy. It take less than 15 minutes to make if you include cutting the mushrooms and peeling the shrimp. It will be in your favorites I promise. If your kids don’t like the spice just leave out the red pepper flakes for them.

Asparagus is one of my go-to vegetables when I need a healthy side dish to fish or chicken.  I make it many different ways but typically I use a lemon dill sauce that takes seconds.

First I remove the ends of the asparagus with snap.  Then I chop the stalks to  1 1/2 to 2 inch pieces. Next I add the asparagus to a pot of boiling water for about 3 minutes. After 3 minutes, I remove the asparagus and place it in an ice bath to stop the cooking process.

In the emptied cooking pot, I toss the asparagus back in on medium heat.  I add about a 1/4 tsp of dried dill, a pat of butter (or olive oil) and a squirt or two of lemon juice. Toss together and serve immediately. Easy as pie… I mean Easy of Veggie!

My co-worker, Dorothy, gave me this fast and easy recipe for Hollandaise Sauce in the microwave.  I have made it numerous times and it is wonderful.  It certainly beats the powdered kind you find at the supermarket.

Ingredients:

• 1/2 cup butter melted
• 3 egg yolks
• 2 tbsp. lemon juice
• 1/4 tsp salt
• dash cayenne pepper

Method:

Melt the butter in the microwave. Let cool for about 1 minute.  Add the remaining ingredients and whisk lightly. Place the container into microwave and microwave on medium for 30 seconds. Wisk and return to microwave heating for an additional 30 seconds on medium.  Continue this pattern until the hollandaise sauce has reached the necessary consistency. You should be able to dip a spoon in the sauce, wipe the back of the spoon with your finger and a line will stay.  Try not to make it too thick because it will coagulate as it cools down. You can use some now and store the remainder in the refrigerator for up to 2 days in a tightly sealed container.  When reheating, remember to cook for short periods of time (30 seconds) on medium.

June 8th – 14th, 2008

Well, another wonderful week has passed.  Coupons clipped, groceries shopped, food prepped, and bellies bursting.  This week’s menu had quite the variety but enjoyed by many.  Most of the recipes are from cookbooks and other resources, but I threw in my “twist” when I could. From semi-homemade pizzas to slow-cooker recipes and on to luscious desserts, I recommend these dishes to the food lover in you. 

Sunday, June 8th: After venturing through my cookbooks and then visiting the local super market to pick up the ingredients for this week’s concoctions, I returned home to endulge my kitchen obsession for, sad to say, seven hours.  Sometimes, I get so caught up playing around in the kitchen, with my little tv tuned to the food network, that I lose track of time.  Baby Zoey was in my belly just dancing away and other than a little ache in my feet, I was tickled pink to be making these creations. 

I was working on a Rachel Ray 30-minute meal recipe called Jerky Turkey Burgers with Papaya Salsa and realized I didn’t have the ingredients to make the salsa portion of the dish. I started improvising and come out with a great recipe!

Ingredients:

• 1 cup frozen mango, cubed (fresh or canned is fine as well)
• 3 medium oranges (peeled and diced, reserving the juices)
• 1/2 red bell pepper, seeded and diced
• 1/4 red onion, finely chopped
• 1/2 jalapeño, seeded and finely chopped
  
• 2 tablespoons fresh cilantro, finely chopped
• salt

This recipe is from a talented home cook and my friend, Dorothy. She shared this recipe with me when I needed a hot side dish for a vegetarian birthday party. Served with garlic bagel chips, this recipe was a big hit!

Ingredients:

• 1 can artichoke hearts in water
• ¾ cup mayonnaise (not miracle whip)
  
• 1 tablespoon garlic powder
  
• 2 tablespoon wine or cooking sherry
  
• ¼ cup Parmesan cheeses
  
• Salt and black pepper to taste
• pita chips or bagel chips

Serves 6

Ingredients:

• 1 cup (8 oz.) uncooked Orzo Pasta
• 1 tablespoon olive oil (also 1 extra tablespoon for the pasta water)
• 1/2 cup sun-dried tomatoes in oil, drained & chopped
• 1/2 cup sliced black olives
• 1/8 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 teaspoon garlic powder
• 1/4 cup chopped red onion
• 1/4 cup sliced roasted almonds
• Freshly ground black pepper
• Salt to taste

Serves 6

Ingredients:

• 8 new potatoes
• ¼ cup olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon garlic salt
• Freshly ground black pepper

Serves 4