Spring Recipes: Greens and Herbs

Spring greens are readily available in the produce section in most grocery stores, which means we can create healthy salads year round. However, with warm weather arriving, the herbs are growing again, and the farm markets will open soon. This gives cooks many opportunities to add fresh herbs and greens to their salads and dishes. My chives, thyme and oregano have grown enough to harvest small amounts, despite our nights getting down in the 30's. If you don't spray chemicals in your yard, you can also harvest dandelions this time of year while they are young. Today I'm sharing a few recipes and tips from Salads and Herbs by Cora, Rose and Bob Brown, published in 1938.

"Besides the common use as greens for a spring tonic, dandelion leaves can be blanched by inverting flower pots over them...and used as a snappy seasoning to pep up milder lettuce salads. In France the dandelion is so esteemed that a cultivated form resembling endive actually rivals it for crispness and fine flavor and is eaten fresh with gusto and French Dressing. "

Wilted Dandelion Salad

Salt and pepper about a pound of fresh, crisp dandelions. Dice 1/4 pound bacon, fry and pour fat and all over dandelions; stir a tablespoon or two of vinegar in pan, dash it over and stir everything well together.

Dandy Sandwiches

Young dandelion leaves make dandy sandwiches. They should be torn to pieces, rather than cut, in order to bring out their full flavor. Tender young leaves in this fashion are laid between slices of bread and butter and sprinkled with salt. The addition of a little lemon juice and pepper, or paprika, varies the flavor pleasantly.

Mixed Green Salad

6 lettuce leaves

6 romaine leaves

6 escarole leaves

1 cup thinly sliced Chinese cabbage

1 tablespoon minced onion

French dressing

Rub bowl with garlic; arrange the greens in layers and sprinkle with minced onion; add dressing and toss. Drop a four-leaf cover on top for luck.

Lastly, I wanted to share the following tips on chives from the book. I'm not sure I could ever pick just one herb as my favorite, but chives come close. They are easy to grow, ornamental, and a great addition to salads, egg dishes, potatoes and so much more. The flowers can be broken apart and used in salads or dips. They are very peppery, and delicious.

"The tender green tops of this delicate yet snappy onion should always be clipped with shears, very fine, for sprinkling over sandwiches, chops, hamburgers, tomatoes, cucumber, salads, mashed potatoes, on wilted lettuce salad, omelettes, croquettes, sausages, tomato cocktails, French dressing, Thousand Island dressing, or in tartar sauce with fish. The breezy, springlike flavor of chives is the making of almost any spread of soft cheese, such as cream or cottage, by simply mixing it in. Cook string beans with chives and half as much parsley, removed before serving. Try clipped chives on buttered new potatoes in place of parsley and to give color to light soups such as potato and celery. "

On OFL we have an article on growing and using garlic chives:

http://oldfashionedliving.com/garlic-chives.html

Summer Salads for Hot Days

We're in the midst of summer, and if you're growing your own herbs you should be able to harvest about now, especially the perennial plants. Farmers Markets and local produce stores should have a nice selection of fresh herbs as well. These salads use fresh vegetables and herbs. Feel free to substitute different herbs if you wish. If you have thyme and oregano instead of basil and parsley try substituting those in the recipe. Tarragon is a very distinct, strong herb but you can use thyme, basil, rosemary or another herb in it's place. The flavor won't be the same, but that doesn't mean it won't work for you.

Fresh Corn Salad

Ingredients:

2 cups fresh sweet corn, cut off cob

1 green pepper, diced

1 ripe, but firm tomato diced

fresh ground pepper

kosher or sea salt to taste

This is good just like it is, but you can also drizzle it with a nice vinegar and oil dressing.

Marinated Green Beans with Herbs

Ingredients:

2 pounds fresh green beans, ends snipped

1 small sweet onion, sliced very thinly

1/4 cup granulated sugar

3/4 cup wine vinegar

1/4 cup chopped fresh parsley

3/4 cup olive or vegetable oil

1 1/2 tsp. salt

3/4 tsp. dry mustard

2 tbsp. chopped fresh basil

1 tsp. chopped fresh tarragon

fresh nasturtiums

Cook the beans in boiling water for 10-15 minutes. Drain and rinse under cold water. Combine the sugar and vinegar. Stir until sugar is dissolved Add the remaining ingredients and pour over the onion and green beans in a bowl. Toss and chill overnight. Just before serving garnish with nasturtium blooms.

Herb Marinated Spaghetti Salad

Ingredients:

1 pound spaghetti, any type

6 tbsp. wine vinegar

1/4 cup olive oil

2 tbsp. fresh parsley, chopped

2 tbsp. fresh basil, chopped

1/2 tsp. dry mustard

1 tsp. salt

1/2 tsp. ground black pepper

1 clove garlic, minced

1/2 cup Parmesan cheese, grated

1/2 cup green onions, chopped

1/2 pound fresh mushrooms, sliced

Optional: 1/2 cup sliced olives

Cook spaghetti according to directions. Drain and rinse in cold water. Add the mushrooms, green onions and olives, if you are adding them, to the spaghetti and toss gently. In a small bowl or jar mix the herbs, mustard, salt, pepper, garlic, vinegar and oil. Shake or mix together with a whisk. Toss, and top with the cheese. Chill for 24 hours.

Pea and Bacon Salad

Ingredients:

Two 10 ounce packages of frozen peas, thawed OR

the same amount fresh peas, boiled 5 minutes and rinsed

1/2 cup sweet onion, sliced very thinly and halved

1/2 cup celery, chopped

1 tbsp. chopped fresh basil

1 cup sour cream

1/2 tsp. salt

1/2 tsp. ground black pepper

10-12 slices bacon, fried, drained and crumbled

Combine the peas, onion, celery, basil, sour cream, salt and pepper. Chill several hours. Stir in the bacon.

Try these basil recipes we have on OFL:

http://oldfashionedliving.com/basil2.html

~Brenda

Simple Mother's Day Recipes

Becoming a mother makes you the mother of all children. From now on each wounded,abandoned, frightened child is yours. You live in the suffering mothers of every race and creed and weep with them. You long to comfort all who are desolate. ~Charlotte Gray

Every Mother's Day my husband and all three kids cook me breakfast and dinner. Breakfast is always French Toast because I love it, and it's easy for the kids to help with. Dinner is the surprise meal of the day. If it's nice they grill for me, if not, they adjust the menu. I can't tell you how much I look forward to Mother's Day. I thought I would share a nice, but simple menu that can be made for Mother's Day dinner. If you are a mom you could pass it along, if not, then print the menu out and stop at the store before Sunday!

Menu:
Herbed Crab Dip
Orange Lemonade
Grilled Shrimp with rice or noodles
Simple Salad
French or Italian Bread
Dessert

Notes: Serve the dip and beverage on the porch, deck or living room where mom can snack and enjoy the day while the dinner is being prepared. Serve the shrimp dish with the salad, bread, butter and more of the Orange Lemonade. Dessert can be dishes of mom's favorite ice cream, or a cake from the local bakery.

Herbed Crab Dip

Ingredients:
2 8 ounce packages cream cheese (light or regular)
2 tablespoons light mayonnaise
2 tablespoons finely chopped chives or green onions
2 teaspoons lemon juice
1 tsp. or so chopped fresh dill or 1/4 teaspoon dried dillweed
1/8 teaspoon salt
1/8 teaspoon pepper
2 cans (8 oz each) crabmeat, well drained

In medium bowl, combine cream cheese and mayonnaise. Stir until very smooth. Add the chives or green onions, lemon juice, dill, salt, and pepper. Stir to mix thoroughly. Stir in crab. Cover and refrigerate several hours before serving. Serve with crackers and raw vegetables.

Notes: If you don't have dill you can leave it out and put in a little garlic powder, or I've used capers that have been smashed and minced too. It's a really flexible recipe.

Orange Lemonade from Sunkist

Ingredients:
1 cup Sunkist® freshly squeezed lemon juice
3 cups water
1/2 cup sugar
2 cups Sunkist® freshly squeezed orange juice
4 Sunkist® fresh orange slices, 1/2" thick
4 Sunkist® fresh lemon slices, 1/4" thick

To make one portion: Combine Sunkist fresh-squeezed lemon juice, water and sugar, and blend well to dissolve sugar. Add Sunkist fresh-squeezed orange juice. Mix well and chill. Place 1 orange slice and 1 lemon slice with ice cubes in a tall glass. Pour chilled Orange Lemonade over ice. Ready to serve. Makes 4 servings

Grilled Shrimp Scampi

Ingredients:
1/4 cup olive oil
1/4 cup lemon juice or wine vinegar
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper or 1/8 tsp. cayenne pepper
1 1/2 pounds raw, cleaned, shelled shrimp

In a plastic or glass bowl, combine the olive oil, lemon juice, parsley, garlic, and crushed red pepper. Stir in the shrimp and marinate for 20-30 minutes. Preheat grill. Remove shrimp from the marinade, and thread onto skewers. Grill for about 2 to 3 minutes on each side, or until done. Makes 6 servings.

Notes: We've made this with a grilling bowl too. They are a good investment for cooking vegetables and shrimp. I've also seen disposable pans for using on the grill. If you use either of these you won't need the skewers. Serve the shrimp over rice or pasta if you wish.

On OFL we also have a breakfast menu and beverage recipes for mom.

~Brenda

Nasturtiums in the Flower & Herb Garden

Nasturtiums are one of my favorite flowers to grow directly from seed. Technically, they are herbs. The blooms, foliage and seeds are all edible, plus it's charming in the garden. This year I'm growing Tall Single Mixed Colors, which has a mixture of yellows and oranges. This variety is known for it's ability to grow in poor soil where it "sprawls" and brightens up an otherwise dreary space. I'm also growing the Alaska variety below, which has a varigated foliage that has cream swirls. It sprawls, but not too much. I always plant it at the front of the flower bed.


Lastly, I'm growing a Cherry nasturtium that is actually a dwarf variety. I grew it when we lived in the city and it's a lovely pink with a light pretty fragrance. It's perfect for containers and window or deck boxes. This year I'm going to plant it in the raised vegetable bed with basil.

Nasturtiums can be direct sown into the soil about an inch deep at any time during the spring. I have experimented over the years with soaking, starting indoors etc. and still the ones that have always done the best for me are the ones I simply stuck in the ground, watered and left alone.

Nasturtium seeds can be pickled and used much like you would capers. In 'The Joy of Cooking' by Irma S. Rombauer and Marion Rombauer Becker (Bobbs-Merrill Co., Inc., New York, 1975) they give a nice recipe for preparing the seeds.

After the blossoms fall, pick off the half-ripened Nasturtium seed pods. Continue as your crop develops to drop them into a boiled and strained mixture of:

1 quart white wine vinegar
2 teaspoons Pickling Salt
1 thinly sliced onion
1/2 teaspoon each allspice, mace and celery seed
3 peppercorns

Keep refrigerated and use as a variation for capers.

On OFL we have more recipes and tips for growing nasturtiums.

~Brenda

Yogurt Cheese With Herbs

There are two things to aim at in life: first, to get what you want; and after that, to enjoy it. Only the wisest of mankind achieve the second. ~Logan Pearsall Smith

Yogurt cheese is an easy and delicious herb treat to make in any season, but especially when you have fresh herbs to snip. I use plain yogurt, but regular or lowfat is fine. If you can buy Greek style yogurt that is even nicer. You'll want about a tablespoon of snipped herbs. You can use any combination of chives, basil, oregano, marjoram, thyme, lemon thyme, or garlic chives. All of these are usually available in the grocery store if you don't grow them yourselves. I use scissors and cut up all the herb leaves after removing from the stems. They can be minced as well. You can also use dry herbs, but cut the amount in half.

Place a half of 32 ounce container of yogurt in a strainer. I have a yogurt cheese strainer I picked up but you can use cheese cloth placed over a bowl, or another type of strainer. As long as the yogurt drains into a container, and you can place the entire thing in the refrigerator, you'll be all set. Add the herbs and about a tsp. of minced garlic to the yogurt. Gently mix them into the yogurt, then cover and place in the refrigerator. You can allow this to drain for a few hours or even overnight. At that point add a little salt and freshly ground pepper. Use it as a dip with vegetables and crackers, or a spread on bagels. You don't have to put the herbs in before straining, but it gives it time to blend as it's draining.


This recipe is a perfect one for experimenting with herbs. You can use oregano, basil, rosemary, parsley, dill, sage, garlic chives. For a different flavor try minced cilantro, chili peppers and garlic, then serve with tortilla chips.

~Brenda

Thanksgiving Cooking and Baking Tips

In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit. ~Albert Schweitzer

Today I have tips I hope will be helpful to you during your Thanksgiving baking and cooking.

If you are trying to cut back on salt, as many of us are, try mixing together this salt free blend to use on poultry before roasting or sprinkle on a vegetables with a little butter.

Salt Free Herb Seasoning

Mix together:
5 tsp. onion powder
2 tsp. garlic powder
2 1/2 tsp. paprika
2 1/2 tsp. dry mustard
1 1/2 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. celery seed

Add this to a shaker, and use on poultry, seafood or vegetables.

Herb butter is an easy addition to your holiday table that will have everyone ooohing and ahhhhing.

Holiday Herb Butter

Ingredients:
1 cup softened butter (light butter is fine)
3 minced garlic cloves
1 tsp. fresh minced rosemary
2 tsp. fresh minced parsley
2 tsp. finely grated lemon peel
2 tablespoons minced fresh chives

Combine the herbs with the butter. Store in a nice, covered bowl that you can set out at the table during dinner. This butter can be used on bread, rolls, vegetables or spread it on roast turkey or chicken during the last half hour of baking. You can also use it on seafood.

PIES FROM FRESH PUMPKIN
jtsmama is one of our long time board members and she shared with us her method of preparing fresh pumpkins:

I just cut them in half, dig out the seeds and bake them at 300 degrees until they are done.Then I scrape it out and measure into 3 cup portions in inexpensive storage bags and put them inside a good freezer bag, it's just short of the 28 ounce can but makes no difference You could also do 1 1/2 cup measures for the 15 ounce can and it will work. I can't give a time as it depends on the size of the pumpkin. Some people scrape the pumpkin out and boil it but it comes out too watery and I suspect a lot of nutrients are lost that way. I've heard of people scraping out the pumpkin directly into the crock pot and letting it cook on low until it's done too, but I haven't tried this myself.

I always make at least two pies for my measurements for two pies are:

3 cups of cooked pumpkin, mashed
1 cup of sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
4 eggs beaten just so they are together, not light and fluffy
1 12 ounce can evaporated milk

Bake in the oven 375 degrees for 50 minutes to an hour. I cover my crust with foil till the last 20 minutes so it doesn't burn.

On OFL we have delightful Cuban recipes for turkey & pumpkin flan!http://www.oldfashionedliving.com/holidays/latintable2.html

~Brenda

Herbal Gifts for the Season

Gratitude takes three forms: a feeling in the heart, an expression in words, and a giving in return. ~John Wanamaker

Herbal gifts are one of my favorite things to give during the holidays. They are such a pleasure to make and give to friends and family. Of course, always keep a little something for yourself!

Lavender Jelly
from Cooking with Lavender by Joyce Ellenbecker

Infusion: Bring 3 cups distilled water to a boil in a non-reactive pan and pour over 1/2 cup fresh lavender flowers or 3 tbsp dried flowers. Steep for 15-20 minutes, strain and save in a non-reactive container for up to 2 weeks.

Jelly: Bring to a full boil, stirring constantly:
2 cups lavender infusion 1/4 cup lemon juice
4 cups sugar

Stir in 1 envelope (3 oz) liquid pectin. Boil 1 minute, stirring constantly. Remove from heat, add food coloring if desired, pour into jars and seal. Store in the refrigerator for up to 1 month. For gift giving, process the jars in a water bath for 5 minutes after sealing with canning lids. After the bath, turn upside down for 5 minutes, then turn right side up and cool.

Handmade Herbal Lotion

Ingredients:
1/8 teaspoon borax
1/4 cup distilled water
1/2 cup sweet almond oil
1 Tablespoon grated beeswax

Combine the borax and distilled water. Set aside. Heat the oil and the beeswax gently until the beeswax is almost melted. Remove from the heat and stir. Heat the borax and water till almost boiling. Slowly pour the borax water into the almond oil mixture while stirring with a wire whisk. Add 4-5 drops of an essential oil such as rose, lavender, rose geranium, or other gentle scents, also whisking it into the mixture. Pour into a container and allow to cool. Makes 8 ounces.

Sock Drawer Sachet
The Herb Companion, October/November 1993

4 tbsp. Lavender
4 tbsp. Thyme
2 tbsp. Lemon balm

Especially nice for a man's drawer or wardrobe, this mixture has a clean, refreshing scent. We've trimmed our small burlap bag with raffia and a cedar acorn hot-glued in position. Recipe makes about 1/2 cup, enough to fill a 3-by-4-inch bag.

Herbal Sachet

2 ounces dried lavender flowers
1/2 ounce dried rose petals
1/2 ounce dried rosemary
1/2 ounce dried mint
1/2 ounce dried thyme
1 ounce dried scented geranium leaves

Blend all ingredients in a large bowl. Place the mixture into a large glass jar or tin and place on a tight fitting lid. Allow the herbs to sit for 2 weeks. Shake a couple times per week. It's also optional to add a few drops of essential oil such as a mixture of lavender and rose to the jar. After the 2 weeks divide the mixture and use for sachets or place in small muslin bags. Enclose the sachets in plastic bags to keep until you are ready to give them away.

On OFL we have more herbal gifts to make:
http://www.oldfashionedliving.com/gifts1.html

~Brenda

Essential Oils and Herb Recipes

My long two-pointed ladder's sticking through a tree toward heaven still, and there's a barrel that I didn't fill beside it, and there may be two or three apples I didn't pick upon some bough. But I am done with apple -picking now. Essence of winter sleep is on the night, the scent of apples: I am drowsing off. ~Robert Frost

I love fall with all it's color and fragrances. I thought today I would share a recipe and a tip on using essential oils plus a few more herb recipes you can try this fall.

I love making simple room sprays, which are light and can be used anywhere in the house. I like spraying them over the bed and around the room before I go to sleep.

This is a simple recipe:

4 ounces distilled water
4-6 drops Chamomile Essential Oil
4-6 drops Bergamot Essential Oil
4-6 drops Tangerine or Sweet Orange Essential Oil
4-6 drops Lavender Essential Oil

Mix this in a small spray bottle and spray when you need a relaxing moment. Shake before each use. Notes: I tend to go a little heavier on the lavender. It's a flexible recipe!

Essential oil tips: Add 15-20 drops of Rosemary oil and 10-12 drops of Lemon to unscented shampoo as a treatment for dandruff. Baby shampoo will also work. Stir well. Wash hair as usual.
Garlic Roasted Vegetables

Ingredients:
1 butternut squash, seeded and chunked
2 pounds unpeeled red potatoes
2 medium sweet onions, chopped large
5 cloves garlic, peeled, sliced
olive oil
1/2 tsp. dried rosemary, crushed
1/2 dried thyme
kosher salt and fresh ground black pepper

Preheat oven to 425 degrees F. Combine the squash, potatoes, onions and garlic in large shallow baking pan or casserole dish. Spread evenly in the pan and drizzle with olive oil. I don't use too much-- just enough to drizzle over the top so it touches most of the vegetables a little bit. Salt and pepper to taste, then sprinkle the herbs over the top. Bake 45-50 minutes, turning once after the vegetables are lightly browned.

Tomato Pesto
Makes about 2 1/2 cups
From "You Say Tomato" by Joanne Weir

1/4 cup pine nuts
4 cups fresh basil leaves
3 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1/8 teaspoon crushed red pepper flakes
2 large ripe red tomatoes, peeled, seeded, chopped and drained
Coarse salt and freshly ground black pepper

Heat a small skillet over medium-high heat and add pine nuts. Cook, stirring constantly, until golden, 3 to 4 minutes. Remove from skillet. Place basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth. Stop and scrape down sides. Add cheese and crushed red pepper and pulse a few times to make a thick paste. Transfer to a bowl and fold in tomatoes. Season with salt and pepper to taste.

Roasted Greek Chicken

Ingredients:
About 5 pounds chicken quarters (leg and thigh together)
2/3 cup minced garlic (3 heads if using fresh)
1/2 cup lemon juice
1/4 cup olive oil
21/2 tablespoons dried oregano
2 tablespoons pepper
2 teaspoons salt
1/4 cup chopped fresh parsley

Rinse chicken, pat dry, and cut off any visible fat. Place the quarters in a large 12 x 17-inch pan. In a bowl, mix the minced garlic, lemon juice, olive oil, oregano, pepper,and salt. Smear the garlic mixture evenly over chicken, then arrange in a single layer. Bake in a 375 degree F. oven until skin is well browned, about 11/2 hours. After 45 minutes, baste the chicken with pan juices about every 10 to 15 minutes. When done, transfer chicken to a warm platter. Skim the fat off of the juices and discard. To the pan, add 1/2 cup boiling water to pan, stirring to loosen
browned bits, while heating it on a medium burner. Boil for a minute or so, and transfer to a bowl or gravy server. Sprinkle the parsley over the chicken and provide the sauce for guests. Serves 8.

Quick Herb Salt

Ingredients:
2 Tbsp. kosher salt or sea salt
1/4 tsp. fennel seeds
1/4 tsp. black peppercorns
2 tsp. fresh thyme

Place 1 tablespoon of the salt, the fennel seeds, peppercorns, and thyme in a blender or grinder. Pulse until finely ground. Place in a glass jar (I use empty spice jars). Add the remaining salt. Use this on meats, poultry or fish.

Vanilla Lavender Syrup

Ingredients:
1 1/2 cups granulated sugar
4 cups water
1 vanilla bean, split lengthwise
2 teaspoons vanilla extract
1/4 cup chopped lavender buds/flowers

Boil the sugar, water, and vanilla bean gently for 5 minutes. Remove the vanilla bean and stir in the vanilla extract and lavender. Cool and strain. Use in tea or desserts.

Tips on crafting with lavender:
http://www.oldfashionedliving.com/lavender4.html

~Brenda