Archive for the ‘Herbs’ Category

Cherry Tomato & Garlic Summer Pasta

Ingredients:

  1. 4 cups cherry tomatoes, cut in half
  2. 12 garlic cloves
  3. 1/4 cup extra virgin olive oil
  4. 1 tablespoon basil, roughly chopped
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon chill flakes
  7. 1/4 teaspoon fresh ground pepper
  8. 1 lb pasta (we love Nature’s Farm Wild Garlic Linguine)
  9. 1/4 cup flat leaf parsley, chopped
  10. freshly grated Parmesan to taste
  1. In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, chili flakes and ground pepper, place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute. Tomatoes should be shriveled and the garlic tender.
  2. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. Drain and return pasta to pot.
  3. Add garlic tomato mixture and parsley, tossing to coat.
  4. Serve with sprinkle freshly grated Parmesan cheese (or whatever hard cheese you have in the fridge!)
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Sausage & Herb Suffing

Ingredients:

  1. 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
  2. 8 tablespoons (1 stick) unsalted butter
  3. 2 cups medium-diced yellow onion (2 onions)
  4. 1 cup medium-diced celery (2 stalks)
  5. 2 Granny Smith apples, unpeeled, cored and large-diced
  6. 2 tablespoons chopped flat-leaf parsley
  7. 1 tablespoon kosher salt
  8. 1 teaspoon freshly ground black pepper
  9. 3/4 pound sweet or spicy Italian sausage (or whatever flavour you like – chicken sausage works well too), casings removed
  10. 1 cup chicken or veggie stock
  11. 1 cup dried cranberries

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Easy Roast Chicken

Ingredients:

  1. 8 lb free range chicken
  2. 2 medium carrots
  3. 2 medium onions
  4. 2 sticks celery
  5. 1 bulb garlic
  6. Olive oil
  7. Sea salt
  8. Freshly ground black pepper
  9. 1 lemon
  10. Small bunch fresh thyme, rosemary, bay or  sage, or a mixture.

Method:

To prepare your chicken

Take chicken out of fridge 30 minutes before it goes in the oven. Preheat your oven to 240C/475F/gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile veg. and garlic into the middle of a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper rubbing it all over the bird. Carefully prick the lemon all over with the tip of a sharp knife, or you can put the lemon into a microwave for about 40 seconds to bring out the flavour. Put the lemon inside the bird’s cavity along with your choice of herbs.

To cook your chicken

Place the chicken on top of the veg. in the roasting tray and put it in the preheated oven. Turn the heat down immediately to 200C400F/gas 6 and cook the chicken for approx. 2.5 hours (use a thermometer to 180 degrees internal heat) if you’re doing roast potatoes and veg. this is the time to get them in the oven for the last 45 minutes of cooking.

Baste the chicken halfway through cooking and if veg looks dry, add a splash of water to the tray to stop them burning. When cooked, take tray out of the oven and transfer the chicken to a cutting board to rest for 15 minutes or so. Cover with a layer of tinfoil and a tea towel and put aside. Now is the time to make gravy, by pressing the goodness out of the veg on the bottom of the roasting tray and scraping all the lovely brown bits from the bottom of the roasting tray.

After carving the bird you will have a delicious carcass for soup and using more great veggies!

Puff Pastry Ricotta & Zucchini Tart

Ingredients:

  1. 1 cup ricotta, drained
  2. 1 egg
  3. 1 tablespoon summer savory, chopped
  4. 1/2 cup shredded cheese (romano, mozza, or cheddar; whatever cheese you have on hand!)
  5. Salt and pepper
  6. Olive oil
  7. 1 clove of garlic
  8. 2 small zucchini, thinkly sliced
  9. 1 cup patty pan sqush, thinly sliced
  10. 1 sheet of puff pastry

1. In a bowl, mix together ricotta, egg, herbs, cheese, salt, and pepper. Set aside.

2. In a frying pan, add a drizzle of olive oil, and saute garlic and squash until soft. Set aside.

3. Line a baking sheet with parchment and unfold your cold puff pastry sheet right on to it.

4. Lightly roll it till seams are flat and sheet looks even all around.

5. Take a pairing knife and make a 1/2 inch border all the way around being careful not to cut through.

6. Take a fork and prick the pastry all within the border so air can get through.

7. Spread the ricotta mixture, within the border and then lay your sautéed squash on top and a little drizzle of olive oil.

8. Brush the edges with olive oil.

9. Cook in a 350 degree oven until edges are dark golden and crispy and so is the bottom, at least 1/2 hour or more. Ovens vary so just check it.

Enjoy!

Zucchini Fries

Ingredients:

  1. 1 cup panko (bread crumbs)
  2. 1/2 cup freshly grated Parmesan cheese
  3. 1 tablespoon summer savory
  4. salt and pepper
  5. 4 small zucchini squash, cut into 1/4″-1/3″ sticks
  6. 1/2 cup flour
  7. 2 eggs, beaten

1. Preheat oven to 425 degrees F. Coat a cooling rack with non stick spray, and place on a baking sheet.

2. In a bowl, combine panko, parmesan, herbs, and a good pinch of salt and pepper.

3. In a separate bowl, add flour and a pinch of salt and pepper. In another separate bowl, add beaten eggs.

4. Working in batches dredge zucchini in flour, then dip into egg, and dredge in panko, pressing to coat.

5. Place on the prepared cooling rack on the baking sheet.

6. Bake in oven for 20-25 minutes, or until golden brown and crunchy!

Serve immediately!

Roasted Tomatillo Salsa

Prep and cook time: 35 – 40 minutes

Makes about 2 cups

Ingredients:

  1. ¾ pound tomatillos

     2. ¼ pound small onions (about 1”)

     3. 1 – 2 mild fresh green chilies – poblano or Anaheim

     4. ½ cup packed fresh cilantro

     5. 2-4 tablespoons lime juice

    6. Salt

 

  1. Pull off and discard tomatillo hulls.  Rinse tomatillos and set one aside. Place remaining tomatillos, onions (don’t peel onions if you want sauce to have a mild roasted flavour), and chili in a 10-12 inch frying pan.  (Use an old pan; this process tends to discolour the surface – I use an old cast iron frying pan.)   Shake pan or turn veggies frequently until they are charred all over, about 15 minutes.  Tomatillos should be soft when pressed.
  2. Let vegetables cool.  Peel onions if roasted in their skins.  Pull loose skin from chili and discard; also cut out and discard stem and seeds.
  3. In a food processor or with a knife, mince uncooked tomatillo; roasted tomatillos, onions, and chili; and cilantro.  Season mixture to taste with lime juice and salt.  Serve, or if making ahead, cover and chill up to 4 days.

Superb with grilled meat and poultry, also a refreshing dip for tortilla chips.  A big spoonful or two may also be mixed with a mashed ripe avocado, add more lime and salt to taste.

Roasted Garlic + Tomato Bruschetta

2 pints cherry tomatoes (about 4 cups)

2-3 medium sized whole tomatoes

1/2 cup basil, thinly sliced

1 whole bulb of garlic

1/4 cup olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

Loaf of crusty bread or baguette

Olive oil, extra for bread and garlic

 

Roasting garlic is super simple and delicious!

  1. Just cut the top portion from the garlic (opposite the “root” end), and place on some foil on a baking sheet.
  2. Drizzle some olive oil over the top, letting it seep into the little holes and crevices. Let some drip on the outside too.
  3. Sprinkle with salt and pepper.
  4. Bake in a 400 F degree oven for about 30-35 minutes, or until the cloves are soft and fragrant. Allow to cool.

Tomato Bruschetta

  1. In a bowl combine basil, olive oil, vinegar, salt, and pepper.
  2. Squeeze out 3-4 cloves of the roasted garlic from the bulb, and combine with the rest of the ingredients.
  3. Save the rest of the garlic bulb and read the “NOTE” at the bottom for tips on how to use it!
  4. Chop the tomtato into bite sized pieces and add to the mixture, combining completely.
  5. Place in the fridge, allowing to “marinade.”
  6. Slice bread into thin rounds or pieces and place on a baking sheet.
  7. Brush with olive oil and a light sprinkle of salt.
  8. Bake in a 400 degree F oven until golden and crispy, not burnt!!
  9. When cooled, top with tomato bruschetta and serve immediatly!

NOTE: To use up the remaining garlic, add to mashed or roasted potatoes, pastas, cooked veggies, and pizza!! Or just spread on a fresh chunk of bread with a touch of olive oil. Perfection!!