Herb Recipes

~Basil and Tomato Bruschette~

The traditional recipe for bruschette calls for the
bread to be drenched in olive oil. Here we use
less oil and add a tomato mixture for moisture.

2 large ripe tomatoes, peeled, seeded, diced
2 tablespoons fresh oregano, chopped
24 to 36 basil leaves, tom into small pieces
12 (l~inch) slices crusty Italian bread
12 garlic cloves, peeled, halved lengthwise
1/3 to 1/2 cup extra virgin olive oil
Celtic salt and freshly ground black pepper to taste
Grated Parmesan cheese to taste
Combine the tomatoes, oregano, and basil in a bowl; mix well.
Toast the bread slices over a grill, under a broiler, or in a
preheated 425-degree oven for a few minutes or until beginning
to brown around the edges
Remove from heat and rub while still warm with the cut sides of
the garlic. Brush with olive oil and top with the tomato mixture.
Sprinkle salt, pepper, and Parmesan cheese. Heat under the broiler
for 1 minute until top is hot and light brown.
Yield: 6 to 12 51
Recipe from What Would Jesus Eat CookBook by Don Colvert MD

~Vegetables with Cheese~

8 Carrots, chopped to bite slice pieces
3 cups chopped of broccoli
1 Cup Sweet onion chopped into large pieces
½ purple onion chopped into large pieces
2-3 zucchini cut into bite size pieces
2-3 Yellow zucchini cut into bite size pieces
3-5 Roma tomatoes cut up
1 teaspoon of ground basil or 2 teaspoons of fresh basil
½ teasppom of ground rosemary or 1 teaspoon fresh rosemary.
½ teaspoon of pepper and
½ teaspoon garlic powder or 2-3 cloves of minced garlic
salt to taste
1 cup of shredded cheddar or jack cheese

Sauté onion in 2 tablespoons of cooking oil
Microwave carrots in water for 3 minutes or until ½ cooked
Microwave broccoli & zucchini in water for 1 minutes until
partially cooked. Drain waters. Add carrots to the onions,
and stir. Add the seasoning and mix. Add zucchini and broccoli
and tomatoes and stir until the tomatoes are just cooked.
Pour into a large rectangular dish. Sprinkle with grated cheese
while the vegetables are hot. Serve with salad and bread.

If you want this to be a meat dish, just add 1-2 cups
cooked chicken. This recipe is great when you have leftover
chicken or turkey. This also taste great served over white rice.

~Daniel's Quick Chunky Salsa (my son)~

1 /2 cup chopped onion
2-3 tomatoes diced
1 can tomato sauce
1 tablespoon vinegar
Juice of 1 lemon
1 small green chili, diced
½ teaspoon pepper
½ teaspoon garlic salt
chopped cilantro to taste
Optional :½ cup diced cucumbers

Cut up all vegetables and put in bowl.
Add tomato sauce and vinegar.
Squeeze lemon juice from lemon, add seasoning and cilantro.
Mix and serve.

Bean and Basil Soup

1 cup dried white kidney beans or great northern beans
1 pound lean stewing meat, cut in 1" cubes
2 small zucchini (unpeeled), diced
2 carrots, peeled and diced
1 large potato, peeled and diced
2 stalks celery, sliced
2 medium onions, chopped
3 roma tomaotes cut in 4ths
2 teaspoons fresh leaf basil
1 tablespoon salt, or to taste
2 tablespoons olive oil
Completely soften beans in cold water.
Combine all ingredients in crock pot;
add water to cover and mix well. Cover and
cook on high setting for 3 hours, Then turn
to low setting for 8 to 14 hours (or cook
entire time on high setting for 5 to 7 hours).

Serve with garlic herb bread

~Mint Tea Punch~

Ingredients:
3 cups water
2 black tea bags
1 cup fresh peppermint leaves
4 tablespoons sugar
1 1/2 cup orange juice
1 1/2 cups cranberry juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Bring water just to a boil. Remove from heat. Add
tea bags and fresh peppermint leaves. Allow to
steep for five minutes. Remove tea bags and mint
leaves using a strainer. Stir in sugar, nutmeg, and
cinnamon. Add this mixture to the orange juice and
cranberry juice. Refrigerate until well-chilled (1-2 hours).
Serve in a tall glass with ice and a sprig of mint.
Serves: 4 Preparation Time: 20 minutes
Recipe from Old Fashioned Living

~Dill Dip~

1 Round Bread
1 Cup Mayonnaise
1 Cup Sour Cream
2 Tbsp. dry dill

Hollow out the round bread from the top as if you were
attempting to make a bowl. Tear the pieces from the bread
into bite size pieces to use for dipping. Mix the
mayonnaise and sour cream with the dill. Refrigerate.

Put the dip in the hollowed out center of the bread just
before serving. Use a large platter and surround the whole
bread filled with dip with the broken pieces from the center.

Dill is one of the most versatile herbs, with both leaves
and seeds used in cooking. It also often is planted just for
the beauty it adds to a garden. It enhances the flavors of
fish,lamb, pork, and poultry, a wide variety of vegetables,
and of course pickles.

~Walnut and Lavender Sauce~

1 C chicken stock, 2 T gresh lavender flowers
5 C cream, 1/2 C finely chopped walnuts
1 T chopped parsley

Combine stock, lavender, and cream. Simmer until reduced in half. Remove lavender, add walnuts and parley. Simmer again for 5 minutes. Serve over pasta

~Lemon Balm Vinaigrette~

3 Tbls. lightly flavored olive oil
1 tsp. chiffonade of fresh lemon balm
1/8 tsp. salt
1/16 tsp. fresh ground black pepper
2 Tbls. rice wine vinegar
Combine all ingredients just before using, for the freshest taste and brightest color. Use as a salad dressing with baby lettuces and touch of grated, aged Jack cheese, or toss with fresh steamed veggies (it's delicious with asparagus!).

~Mediterranean Avocado Salad With Mint Vinaigrette~
Serves: 6

Ingredients
1 medium head romaine lettuce, cut crosswise into 3/4-inch slices
1 ripe medium California avocado, seeded, peeled and sliced crosswise
1 medium cucumber, peeled and cut into 1/2-inch cubes
1 small red onion, diced into 1/2-inch pieces
12 cherry tomatoes, cut in half
Mint Vinaigrette (recipe follows)

Preparation
In large salad bowl, combine romaine,
avocado, cucumber, onion and tomatoes; chill briefly.
To serve, toss with Mint Vinaigrette.

Mint Vinaigrette:
In jar with lid, combine 3 tbsp. olive oil,
2 tbsp. white wine vinegar, 1 tbsp. each lemon juice
and chopped parsley, 1 teaspoon sugar, 1/2 tsp. dried,
crushed mint leaves (or 1/2 tbsp. chopped fresh mint)
and 1/8 tsp. salt. Shake well.
Recipe from The California Avocado Commission

~Rosemary Roasted New Potatoes~
2 pounds of new potatoes or any small potatoes, cut in half
2 tablespoons of olive oil
1 teaspoon of fresh trailing rosemary
salt, pepper to taste

Toss al ingredients in a pan and roast at 400 degrees
30-40 minutes. This would go great with Karens' Greek Chicken!

~Karen's Greek Chicken~

1/2 cup olive oil
3 cloves garlic, chopped
1 teaspoon salt
1 tablespoon Thyme
1 tablespoon chopped fresh rosemary
1 tablespoon fresh oregano
2 lemons juiced
1(4pound) chicken, cut into pieces

Combine olive oil, garlic, salt, herbs and lemon juice.
Add chicken pieces, cover and marinate overnight.
Lightly oil a cold grill tack nad preheat grill for
medium -hight heat. Reduce heat to medium low and
remove from marinade. grill chicken evert 5 minutes
for 30-35 minutes until chiken is well done!
Serve with few sprigs of fresh herbs for decoration.

~How to make Herb/Spice oils and give as gifts~

Use the lighter oils that allow the flavors of the herbs to be
enjoyed more fully. Extra light olive oil, corn, sunflower oil.

Steralize jars or bottles by boiling in water for 10 minutes.
Then fill half the bottle with whole fresh herbs. Then fill
with light oil and stir to release air bubbles from the herbs.
Close tightly and place in the refrigerator for 2 weeks, shaking daily.
Strain through a coffee filter and discard the flavoring herbs.
Taste the product. Repeat the filling process if you want richer
flavor and body. Resterilize the container.
Transfer the final product into a sterilized decorative bottle.
Add a couple of springs of fresh herbs and or seeds to go along
with the final product. Use a decorative label attached to the
bottle with a piece of rafia. You can also put in a wicker basket.
Typical herbs to use are, garlic, tarragon, thyme, peppers,
basil, rosemary, oregano or bay leaf. You might want to also
include a few recipes along with the bottle or in the basket.

~Herb/Spice Vinegars~
In A sterilized bottle, Combine 1 cup of fresh herbs,
(slightly bruised to release their flavor)
to two cups of white or red vinegar. Close tightly and place
in a warm place for 2 weeks, shaking daily. Strain through
a coffee filter and discard the flavoring herbs. Taste the product.
Repeat the filling process if you want richer flavor and body.
Don't forget to resterilize the container.

Transfer the final product into a sterilized decorative bottle.
Add a couple of springs of fresh herbs and or seeds to go along
with the final product. Keep away from direct sunlight.
Typical herbs to use are basil, dill, tarragon, rosemary, celery seed,
cranberry, mustard. You can use one single herb, or mix several.

The vinegars make great marinades.
The oils can be brushed on breads and toasted.
Or combine both for a great salad dressing!
Combine both is a basket for gift giving with french bread.

Medicinal Use
Since ancient times, herbs have been used to to treat many ailments. As a small child, I remember geing given a tea to calm my stomach. Many of these herbs can be used as teas.
Lemon balm tea is said to relieve headaches and tension and it helps restore memory. Try drinking it after meals to ease digestion, flatulence, and colic. Use fresh or frozen leaves in infusions, for the oil tends to disappear during the drying process. The oil used in aromatherapy is recommended for nervousness, depression, insomnia, and nervous headaches.
Dill is an antispasmodic and calmative. Dill tea or water is a popular remedy for an upset stomach, hiccups, or insomnia. For a nursing mother it promotes the flow of milk. It is also an appetite stimulant. It is a constituent of gripe water and other children's medicines because of its ability to ease flatulence and colic.