Start Your Herb Garden

Here are some great herbs to start your own Herb Garden with. Basil – Found in Italian cooking and spaghetti recipes , this herb works well with tomatoes and garlic.? Basis has a mild sweetness that enhances meats, fish, poultry and vegetables.? Basil is easy to grown and does well in heat and direct sunshine.? Try using its leaves in fresh garden salads and pasta dishes.? Some of the favorite varieties include compact bush, cinnamon, spicy globe as well as the common sweet basil. Chives – Has a mild onion flavor.? Chives are useful in many forms in the kitchen.? Besides using them as an enhancement to your pasta dishes, on top of baked potatoes or in salads, they can be used to spice up your recipes as a garnishment.? Chives add flavors to soups, stocks and broths.? They grow well in sunny locations, indoor pots and work well as a boarder plant in your garden. Cilantro – Also known as Chinese parsley or coriander, cilantro looks similar to parsley but with larger, flat leaves.? Cilantro’s distinctive, pungent aroma is a key ingredient in Mexican, Indian and Chinese cooking.? Cilantro is found in salsa, rice and with cooked chicken and fish. Dill – Most often dill is associated with pickles but the flavors work exceptionally well in salads and with fish.? Try using the feathery leaves to enhance tuna salad , salad dressings , cottage cheese or with yogurt for a vegetable dip.? Use it in a combination with yogurt and minced cucumber for a topping to fish. Fennel – Fennel is a tall and graceful plant known for its use as in fish dishes.? It resembles dill as both have feathery, light leaves grown on strong, tall stems.? Fennel can reach as height as 5 feet.? The flavor is a…

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Start Your Herb Garden

Pasta History & Tips – Quick Pasta

It is believed that the Chinese were eating noodles as early as 5000 B.C.? The exact origin of pasta is unknown, although Italians have been given much credit in developing the recipes we most enjoy today.? American history is much clearer regarding the introduction to pasta.? On a trip to Naples, Italy in the late 1700s, Thomas Jefferson was introduced to pasta and was the first to bring it back to the states. Cooking directions for boxed or dry pasta is the same for all varieties of pasta (vermicelli, spaghetti, fettuccine, etc.).? What varies is the cooking time.? Pasta should always be cooked “al-dente” which means “to the tooth” or firm.? Don’t overcook your pasta.? To cook 1 pound of dry pasta, bring 5 quarts of water with 2 Tbl. salt to a rolling boil.? Just before adding the pasta, add 2 Tbl. olive oil to the water.? Add pasta, stir immediately to separate each strand of pasta, return water to a boil.? Reduce heat to a light boil and cook according to package directions.? Thin pasta such as Angle Hair and Thin Spaghetti will require from 3-7 minutes.? Regular spaghetti from 6-8 minutes.? Thicker, heavier pastas like fettuccine about 9-11 minutes of cooking.??? Don’t “throw your pasta against the wall” to check for doneness. ?Only overcooked pasta will stick to the wall.? Check done by sampling.? As soon as your pasta has reached the desired doneness, drain it thoroughly in a colander.? If you plan to use right away, rinse your pasta in hot water.? If you are

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Pasta History & Tips – Quick Pasta

Black Trumpet Mushrooms with Egg Noodles

Serves 1 1/2 oz. dried Black Trumpet Mushrooms (Marx Foods) 1 Tbl . extra virgin olive oil 1 tsp. minced garlic dash of Worcestershire sauce dash of Tabasco sauce 1 serving of cooked egg noodles Parmesan cheese Rehydrate the Black Trumpet Mushrooms according to package.? In a small frying pan heat oil and saute garlic until lightly browned.? Add mushrooms, Worcestershire sauce, Tabasco sauce and noodles.? Toss to coat with oil and garlic.? Serve with fresh grated Parmesan cheese. This can be made with other mushrooms but I found the taste of the Black Trumpet to have a slightly sweet yet woody flavor.? This recipe was inspired by a man I work with, G.C.

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Black Trumpet Mushrooms with Egg Noodles

Baked Potato Ground Beef Casserole

Ingredients: potatoes ground beef cheese onion mayonnaise sour cream chives salt & pepper Bet you have all of these ingredients on hand.? This is a really good dish, simple to make and takes very little time.? You can view the full recipe by going to Martha’s Kitchen Korner Changes – Use chicken or bacon instead of ground beef.? Add mushrooms and/or minced garlic for added flavor.? Reserve ½ cup cheese to add to during the last 5 minutes of baking. ?

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Baked Potato Ground Beef Casserole

Black Bean Hummus…

I was hunting around the other day waiting to pick the girls up and I stumbled across a recipe for Black Bean Hummus.? Turns out a friend of mine

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Black Bean Hummus…

Nutty Mushroom Spaghetti

Last week I received a package in the mail from a company out of Seattle, WA called Marxfoods.? Inside the box were 6 packets of dried mushrooms.? I had talked with Justin Marx a few days before and told him I would see what I could cook up using his mushrooms, so after they arrived I went on a search for recipes that would appeal all budgets and all tastes.? My daughter’s mother-in-law came up with my 1st recipe suggestion which is from a Rachael Ray show and is called Nutty Broken Spaghetti-Sotto.? Any of you that really know me have already guessed correctly.? Yes, I did make changes in this recipe and oh did it come out so good.? So here goes with what I’m calling Nutty Mushroom Spaghetti Let me say 1st that I used a 1/2 oz. pkg of MarxFood’s Porcini Mushrooms which I soaked for about 30 minutes in water that I had allowed to come to a boil.? After 30 minutes, I drained the mushrooms saving the water for an ingredient in my dish. Ingredients: 1/4 cup walnuts (original 1/2 cup 2 Tbl. butter 1 Tbl. Extra Virgin Olive Oil 1 small onion, chopped small Porcini Mushrooms (original called for 1/2 lb. cremini mushrooms, sliced) 1 Tbl. minced garlic (original 2 garlic cloves, grated) 1/2 lb. wheat spaghetti, broken into bite-size pieces (original 1 lb spaghetti) salt & pepper to taste 1/2 cup white wine liquid from mushrooms = 1 cup (original 4 cups chicken stock) 1 tsp. dried sage leaves, crumbled (original 10 leaves, sliced) (original called for 1 cup of gorgonzola crumbles, I originally added Parmesan as a garnish but have since decided to add no cheese in the dish nor as a garnish – my own taste in this decision) Preheat oven to 325 degrees.? Place walnuts on a baking sheet and place them in the oven for 10-12 minutes or until toasted.? In a medium to large skillet over medium heat, melt butter with oil.? Add onions and cook until tender, about 2-3 minutes.? Add mushrooms and garlic and brown for about 4 minutes.? Add broken spaghetti and cook, toasting the spaghetti, about 5 minutes.? Add wine.? Let it absorb into spaghetti.? Add about 1/2 of your mushroom water, cover and let that absorb.? Add remaining mushroom water, cover and let simmer until water is absorbed and spaghetti is tender.? Sage and salt and pepper to taste.? Stir in walnuts. ? (in the original you would have used 1 Tbl. of butter with the oil and added the other Tbl. of butter when adding the sage as well as half of the gorgonzola.? You would garnish each serving with more gorgonzola crumbs and the toasted walnuts.) I served my Nutty Mushroom Spaghetti with roast but I’m sure it would go well with just about anything or even as a main dish. So, now you have it both ways.? I can say that no matter which way you make this I feel sure you will enjoy every bite.? I am.?

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Nutty Mushroom Spaghetti

Crab Toast

?Simple, easy and oh so good. ? 1 can (8 oz.) crabmeat, well drained (can use fresh) ¼ tsp. garlic powder or ½ tsp. minced 1 jar Old English cheddar cheese 1 ½ tsp. mayonnaise 6 English muffins ? Mix together crabmeat, garlic, cheese and mayonnaise.? Spread on English muffin halves and place on a cookie sheet.? Place under broiler until cheese is bubbly.? Serve with cocktail sauce .? ? Changes – Use 1( 3 oz.) block of cream cheese , softened and ¼ cup of room temperature shredded cheddar cheese or cheese of your choice instead of Old English.? Use 1 container of soft serve cream cheese flavored with chives or add your own seasonings to soft serve cream cheese.? Change the bread to rye or use bagel thins.? This makes a great appetizer or brunch item.? You can also use tuna, salmon or even chicken in place of the crab. ?

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Crab Toast

Homemade Caesar Salad

I am a huge fan of Caesar Salads.? When hubby had a restaurant I think that I lived on the Caesar salad that was topped with blackened shrimp.? Since the restaurant has gone I have desperately been in search of a Caesar Salad fix.? This has been going on for about 8 years…:( Then the other night we were watching TV and there seemed to be nothing on.? Turned on the Food Network and started watching “The Best Thing I Ever Ate” and Alex was talking about her favorite Caesar Salad from a Steakhouse somewhere.? Can’t really remember all the details because I was totally and one hundred percent lost once I saw the tableside Caesar being made.? At that moment I just knew it had been way too long since I had had a perfect Caesar. ? Homemade Caesar Salad Ingredients: 1/2 head of chopped romaine lettuce 1 egg yolk (the egg is raw, I like to use cage free, hormone free and antibiotic free eggs when I am eating them raw) ground pepper to taste 1/2 tsp dry mustard powder 2 tsp chopped anchovy 2 tsp garlic, minced 1/2 tsp Extra Virgin Olive Oil 2 tsp Worcestershire Sauce 1/4 cup Parmesan Cheese, grated 1-1/2 tsp fresh squeezed lemon juice Directions: Clean lettuce thoroughly and dry in a salad spinner or in towels. Refrigerate until crisp, at least 1 hour or more. In a jar combine egg yolk, pepper, mustard, anchovy, garlic, olive oil, Worcestershire sauce, lemon juice, and 2 Tbsp of the Parmesan cheese. Whisk until well blended. To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss until well coated. Add the remaining Parmesan cheese.? Serve immediately! This Caesar Salad was perfect.? Lots of garlic and lemon.? Just the way I like it!? Hubby loves his with some bacon added in.? Tailor this to your taste but definitely try it! And here is the real kicker…this is only 5 WW Points!!!!

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Homemade Caesar Salad

Ingredient Substitutions (Part 5)

Onion, Fresh – 1 small – Substitute – Rehydrate 1 Tbl. instant minced onion Onion Powder – 1 Tbl. – Substitute – 1 med. onion or 4 Tbl. fresh chopped Onion – 1 lb. – Substitute – 3 large onions or 2 – 2 1/2 cups chopped Orange Peel, Dried – 1 Tbl. – Substitute – 2 – 3 Tbl. grated orange peel Parsley, Dried – 1 tsp. – Substitute – 3 tsp. fresh parsley, chopped Pumpkin Pie Spice – 1 tsp. – Substitute – 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice and 1/8 tsp. nutmeg Shortening, Melted – 1 cup – Substitute – 1 cup

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Ingredient Substitutions (Part 5)

Food Preparation and Cooking Terms (Part 6)

Marinate – To let food soak in a seasoned liquid in order to flavor and tenderize. Mash – To crush a food until smooth and evenly textured Medallion – A small, round cut of meat, usually pork, veal or beef. Melt – Heat a food such as shortening, butter or chocolate until it becomes liquid. Mince – To chop food into small pieces, usually 1/8″ or less. Mix – To blend ingredients. Mold – To form a food into a shape by hand or by placing or pouring into a decorative container (or mold) then refrigerating or cooking until firm enough to hold its shape. Mousse – A sweet or savory dish, made with egg whites or whipped cream to give a light airy texture. Mull – To flavor a beverage such as cider or wine, by heating it with spices or other flavorings.

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Food Preparation and Cooking Terms (Part 6)