Archive for the ‘Herb Recipes’ Category

Garden recipes – Grandma’s “Fish Italiano” (easy)

Tuesday, June 26th, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Found this in a stack of Grandma’s recipe cards… what a nice find!  It’s quick, healthy, easy to make, and tasty too!

3 tbsp olive oil
1 medium onion, chopped
1 medium sized zucchini, sliced 1/2″ thick
1 tsp dried oregano
2 tomatoes, chopped
1 lb white fish fillets (orange roughy, or whatever you have available.  My husband’s a fisherman, so we used whiting that he’d caught).
salt & pepper to taste
a dash of dried oregano, a dash of dried parsley
finely shredded parmesan cheese

Note:  I served this over brown rice.  If you’re doing the same, start the rice first.

Heat the oil in a large skillet on med-low heat.  Add onion and oregano and saute, stirring.  Once the onions are starting to turn a little translucent, add the zucchini.  Stir & saute until the zucchini and onions are the consistency you like.

Add the tomatoes.  Then nestle the fish fillets in the vegetables.  Sprinkle with salt & pepper (and a little extra oregano & dried parsley).  Cover the skillet, and simmer until the fish is opaque & flakes easily with a fork.

Prepare the plate with a helping of rice (or pasta) & spoon the sauce over.  Sprinkle with Parmesan & serve.

Alternative serving suggestion:  Serve in bowls, with chunks of fresh bread on the side.

Garden Recipes – Garden Pasta Salad

Saturday, March 31st, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Pasta salad is one of my favorites for keeping in the fridge.  Makes great quick lunches, side-dishes for supper, snacks, etc.  And you can do just about whatever suits your fancy with them (see my entry on BLT pasta salad, just to prove that point!) :)   Plus, it’s a handy way to introduce some fiber and raw vegetables into the meals.

I’ll describe what I used for this variation, but put your creative hat on & use what you and your family enjoy.

- 1 box pasta, fully cooked (I prefer whole wheat pasta)
- 1 cucumber, quartered and sliced into bite sized pieces
- 1 red pepper, diced
- 3 stalks celery, diced
- 1/2 cup fresh spinach, finely chopped
- 1 small red onion, finely diced
- 2 tbsp dried parsley (or 1/4 cup chopped fresh parsley)
- 1 cup diced cheddar (small dice)
- enough salad dressing to lightly moisten the mixture (I used Ceasar dressing)

Mix all ingredients, chill and serve.

Other suggestions: Parmesan cheese, olives, cherry tomatoes, artichokes, steamed asparagus, beans, red cabbage, broccoli, cauliflower, peas, snow peas, zucchini

Garden Recipes – Egg Vegetable Bake

Thursday, March 15th, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Not sure what else to call this (aside from Yum!).  Hubby even commented that this one of his new healthy favorites.

Ingredients:
1 onion, chopped
1/2 cup chopped green onions
1 cup sliced mushrooms
2 cups chopped steamed broccoli
6 eggs
1/2 cup milk
2 tbsp rosemary
2 tbsp thyme
2 tbsp parsley
sea salt
pepper

Note:  You could substitute any of your favorite garden vegetables that would be compatible with eggs.  (Ex. Tomatoes, Peppers, Artichokes, Spinach, etc.)  Also, you can dress it up with cheese. I didn’t use cheese (as a test), and nobody even missed it… likely because of the large quantity of herbs.  But, it worked.

Preheat oven to 350 degrees (F).

Step 1:   Grease the inside of a square casseroled dish (I used butter).
Step 2:  Warm your skillet with a little safflower oil.
Step 3:   Place onions and mushrooms in the warmed skillet & saute until tender (stirring occasionally).
Step 4:  Add the rest of the vegetables and herbs, cooking until warmed (stirring occasionally).
Step 5:  In a separate bowl, beat eggs and milk together until well mixed and frothy.
Step 6:  Add the vegetable mixture to the casserole dish.
Step 7:  Add the eggs to the casserole dish.
Step 8:  Bake until the top is firm when tapped (about 35-40 minutes)
Step 9:  Slice and serve.

Suggestions for side dishes:  garden salad, fruit salad, fresh bread

Also, when I harvested the broccoli in the fall, I also saved the stems, cut them up and froze them separately.  (see How to Freeze Broccoli)  I use them mostly for soups, but they worked well for this dish as well.

Garden Recipes – Soft Herbed Breadsticks

Saturday, March 3rd, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

This bread recipe works well when you don’t quite have all the time in the world to let the dough rise, and rise again.  (It only goes through one rise.)  And, it’s fun to make.  Get the whole family in on it.

Here’s the base recipe.  Look at the end for some suggestions for creative, flavorful alternatives.

Mix in a large bowl, until the yeast is dissolved:
- 2 tsp active dry yeast
- 1 and 1/3 cup warm water (not more than 115 degrees)

Add & mix in:
2 tbsp honey (or agave nectar)
1 tsp salt
3 tsp vegetable oil

In a separate bowl, combine:|
1 cup all purpose flour
2 cups wheat flour (I used organic white whole wheat flour)

Add flour to the moist mixture, one cup of flour at a time, mixing completely before adding the next cup of flour.  Knead the dough until smooth.  (if the dough is still sticky, add a little flour at a time, as you’re kneading, until it’s smooth but not sticky).

Cover the bowl with a clean dish towel, and set in a warm place to rise (about 45-60 minutes).

Preheat the oven to 400 degrees.  Grease 2 cookie sheets.

Divide the dough into approximately 24 pieces.   Then, for each piece, roll into a thin, long rope, about 10″ long.  Set in the cookie sheet.  (If the dough is sticking to the surface you’re rolling them on, try adding just a little flour to the surface first.)

Once all the “sticks” have been placed on the cookie sheets, separate one egg, white from the yolk.  (Crack the egg over a cup, gently catching the yolk in one half of the shell.  Let the egg white fall into the cup.  Gently pour the yolk into the other half of the shell, again, letting the white fall into the cup.  Repeat until you have the majority of the egg white separated… being careful to NOT break the yolk.  Save the yolk in a covered cup in the fridge to use for something else… like a scramble in the morning!).

Whip the egg white with a fork or whisk briefly (maybe 15 seconds).  Then, using a kitchen brush, paint the egg white generously onto the bread sticks, covering them.

Bake for 15 minutes, or until golden brown.

VARIATIONS:
- After coating with the egg white, sprinkle the break sticks with your favorite toppings (grated Parmesan, garlic salt & parsley, coarse salt, sesame seeds, etc.)  Then bake following the instructions above.
- Mix your favorite herb (or cheese) into the dough.

Note:  If you don’t have whole wheat flour, you can use all “all purpose” flour.

Garden Recipes – Baked Chicken Legs

Thursday, March 1st, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Baking chicken legs makes an affordable and VERY easy main course for your family’s dinner.  My husband picked up a pack of 3 chicken legs for $2.21 today.  To bake them:

Preheat the oven to 375 degrees.

Open the packet of chicken, remove the chicken pieces and place in a baking dish, rounded side up. (I prefer a casserole dish.)    Sprinkle with: Salt, Lemon Pepper, Thyme, Garlic Powder, Paprika.

Place in the oven & cook for 35 minutes.  Check to see if done, by removing the dish from the oven.  Insert a meat thermometer (available from walmart or any grocery) about halfway into the thickest part of the meat.  (Don’t rest the thermometer on a bone though – that distorts the reading.)  Chicken is normally considered done & safe to eat at 180 degrees (F).

If not yet done, put back in the oven and check periodically.  (The skin should be golden, and the chicken should have released juices into the pan.)

 

Day old bread recipe – Basil, Tomato…

Friday, January 6th, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Decided I needed to do something with some stale whole wheat sub rolls.  So, this is a little unconventional, but turned out surprisingly good.  Hubby even liked it.

Set oven on broil setting, with the top shelf set so it’s near the top heating element.

Mix together:
2 tomatoes (chopped)
1 large red onion (chopped)
3 cloves garlic (minced)

You can lightly coat with olive oil, but I didn’t find it necessary, as the tomatoes gave enough juice to keep the mixture from drying out.

Place in a broiling pan or cookie sheet & set in the oven near the top.  Keep an eye on it, and stir as it starts to brown.  Cook 10-15 minutes. Remove from oven.

In a separate cookie sheet add the bread (cubed into bite sized pieces).  Again, if you like, you can toss lightly with olive oil.  I didn’t.  Broil, but watch for them to start to brown.  Once they’re browned, remove from the oven.

Mix the tomato mixture with the bread.  Stir in minced fresh basil (1 cup), and salt and pepper to taste.  Serve and top with a little Parmesan.

 

 

 

 

Garden Recipes: Sour Cream Refrigerator Pickles Recipe

Saturday, September 12th, 2009


A Garden Recipe Idea from HowToGardenAdvice.com

This is another family favorite way to prepare refrigerator pickles…

Sour Cream Refrigerator Pickles Recipe

1 small package of sour cream
Cucumbers, washed and sliced very thinly (peel, if desired, before slicing)
1 medium sized onion, halved and sliced thinly
1 green pepper (optional), seeded and diced.
salt
fresh (or dried) dill

Wash & slice cucumbers.  Salt and stir.  Let sit in fridge overnight. (The salt draws some of the water out).  Empty water from bowl & mix in remaining ingredients.  The flavor is best, if you give this dish a chance to sit for several hours before serving.

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to: gardenrecipes@howtogardenadvice.com

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Cucumbers

How to Grow Dill

How to Grow Onions

How to Grow Peppers


Zucchini in Dill Sauce Recipe

Thursday, July 16th, 2009

This recipe makes a nice summery, Mediterranean side dish.

6 small zucchini, washed and cut in half lengthwise
1 clove garlic, crushed and minced
2 tablespoons olive oil
1 tablespoon butter
1 small onion, halved and thinly sliced.  Separate the slices
1/2 tsp salt
1/2 cup plain yogurt
3 tablespoons fresh dill (or 1 tsp dried dill)

slice zucchini into 1/4″ thick slices.  Saute zucchini and garlic in a skillet over medium heat until light brown.  Stir in onion.  Saute for just another 3 minutes.  Season.  Remove from heat.  Stir in yogurt and dill.  Serve.

NOTE: Because of a huge volume of inappropriate spam postings, I had to close of this blog to public postings.  However, I am very interested in any garden related recipes or comments that you’d care to share.  Please feel free to send them to me at:  info@howtogardenadvice.com

Upside down Vegetable Cake Recipe

Wednesday, July 15th, 2009

Strange name.  It reminds me of a meatless shepherds pie… except that it’s a big biscuit on top.  I suppose you could put the shepherd’s pie mashed potato mixture on top and eat it that way also.

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1 egg, beaten
1 cup milk
4 cups cooked mixed vegetables  (your choice)
1/2 cup vegetable stock
2 tablespoons butter

Mix (and sift) dry ingredients together.  Cut in shortening until mixture forms coarse crumbs.

Combine the egg and milk, then add to dry ingredients, stirring just until mixed.

Grease a shallow baking pan.  place the hot (seasoned to taste) vegetables on the bottom of the pan.  Add the vegetable stock.  Dot with butter.  Then cover with the biscuit dough.

Bake at 425 degrees for 20 minutes (or until the top turns golden brown).

Turn out onto a hot serving place, with the vegetables on top.

NOTE: Because of a huge volume of inappropriate spam postings, I had to close of this blog to public postings.  However, I am very interested in any garden related recipes or comments that you’d care to share.  Please feel free to send them to me at:  info@howtogardenadvice.com

Baked Jalapeno Party Poppers Recipe

Sunday, June 21st, 2009

This was a big hit at the BBQ… especially with the guys.

Jalapeno Peppers (wash and drain) – with a sharp paring knife, cut a circle around the top and remove the top.  Use a butter knife or something similar that will fit in the hole and scoop out as many of the seeds as possible.

Fill the inside with a mixture of softened cream cheese and diced cilantro.

Replace the cap snugly.

Wrap a piece of bacon around the outside of the pepper, and hold in place with toothpicks (try to catch part of the cap, to hold it in place also).

Place peppers on a broiling pan (sometimes I use my baking/cooling rack on top of a cookie pan to catch the grease).  Bake at 375 until the bacon is completely cooked (cook for about 15 minutes on one side, then about 10 on the other side, but keep an eye on it – it may need to cook a little longer).

Other variations:  Mix green onions or a few seeded tomato pieces (diced finely) in with your cream cheese.  Be careful with adding ingredients that are full of moisture, as they’ll make it a very messy dish to eat.  Also, try mixing in some shredded cheddar with the cream cheese.

NOTE: Because of a huge volume of inappropriate spam postings, I had to close of this blog to public postings.  However, I am very interested in any garden related recipes or comments that you’d care to share.  Please feel free to send them to me at:  info@howtogardenadvice.com