Category: Recipes

Orange Basil Cookies (Lemon-basil)

From the kitchen of Sandy Hayden

1/4 cup margarine (1/2 stick), softened
3 3 oz. packages cream cheese (I use one 8 oz.)
1 egg yolk
1 tablespoon orange juice
1 teaspoon grated orange peel (I use fresh)
1 box orange (or lemon) cake mix
1 cup raisins
1/2 cup chopped nut meats (walnuts)
3 tablespoon dried basil

Mix together margarine, cheese, yolk, juice.

Add dry cake mix.

Stir in raisins, nuts, peel and basil.

Chill dough. (I do not chill dough).

Form into balls the size of a walnut. Yes dough is sticky. The following was not in the original recipe. I roll the sticky balls in granulated sugar so the fork doesn’t stick.

Place on buttered cookie sheet. Flatten each ball with a fork.

Bake at 350 degrees for fifteen minutes. Leave on cookie sheet briefly when they come out of oven.

Note: Since some people are allergic to nuts I leave them out when taking to a group function. For a bake sale, put in nuts, but label.

Herb Jellies

Start with the basic jelly recipe below as the “base.” To make the peppermint, rosemary, or fennel versions, see the end of this post for amount to add to this basic jelly.

Basic Jelly Recipe

(Makes 3 pints)

4 cups herb tea
5 cups sugar
1 package (13/4 ounces) powdered pectin or 3 ounces liquid pectin

Don’t double the recipe. Problems.

Use a large, deep saucepan, as jelly can triple in volume when it’s boiling.

Canning jars, new lids, and rust-free screw rings must be boiled for 10 minutes and left sitting in a boiling water bath until used.

You need a jelly funnel, ladle, jar tongs, and hot pads.

Measure the sugar into a bowl and set it aside.

With powdered pectin add the pectin the cold herbal tea, bring to a strong boil, then add the sugar all at once, stirring constantly.

If using liquid pectin, add the sugar to the tea and have the mixtures at a strong boil before adding the pectin. With the mixture on a hard rolling boil that can’t be stirred down, stir vigorously for one minute while it boils at high heat. Can immediately.

Remove one jar at a time from the boiling water bath. Set the funnel on the rim and ladle jelly to within 1 / 4 inch of the top of the jar. You may add a clean sprig of an appropriate herb, but keep the quarter-inch headspace.

Wipe the rim of the jar clean, place lid on jar screw ring on top.

Process in a boiling water bath with two inches of water. 10 minutes for 8 ounce jars, 15 for pint jars. (The paraffin seals of our grandmothers is no longer deemed safe.)

Peppermint Jelly

2 cups light packed (2 1/2 ounces) mint leaves.

Chop the leaves before steeping

Rosemary Light Jelly

1/2 ounce dried rosemary, uncrushed

For ease of straining leave the dried rosemary uncrushed. To make a more strongly flavored jelly, use up to 2 ounces of crushed rosemary.

Sweet Fennel Jelly

1 ounce crushed fennel see

Buy powdered fennel from your favorite herb store.

Classic Bouquets Garnis or Faggots

Nothing helps a soup or stock so much as a combination of herbs and vegetables. They are best made of fresh materials and should be added for only the last half hour of cooking.

Bunch together.
3 or 4 sprigs parsley or chervil
1/2 bay leaf
2 sprigs fresh thyme
1 leek, white porion only
2 cloves

To make removal easier, you may place them inside several overlapping celery ribs and bind tightly with a white string.

If you cannot get fresh materials, wrap dried herbs, still on the stem, or coarsely crumbled but not powdered, in 4 inch squares of cheesecloth tied into bags. Store them in a tightly covered container.

Allow for 12 bags:
2 tablespoons dried parsley
1 tablespoon each thyme and marjoram
2 bay leaves
2 tablespoons dried celery leaves
(Taken from Joy of Cooking, 1931

Spice Rubs and Herb Crusts

Traditional Herb Crust

2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
2 gloves garlic, minced

Makes about 3 1/2 tablespoons

Italian Herb Crust

2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 cloves garlic, minced
2 teaspoons grated lemon rind.

Makes about 5 1/2 tablespoons

Greek Herb Crust

2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon grated lemon rind
2 gloves garlic, minced

Makes about 4 tablespoons

French Herb Crust

3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh thyme
2 cloves garlic, minced
2 teaspoons grated orange rind

Makes about 5 tablespoons

Mexican Spice Rub

1 tablespoon chili powder
1 tablespoon fresh chopped cilantro
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper

Makes about 2 1/2 tablespoons

Thai Spice Rub

2 tablespoons chopped fresh lemongrass
1 tablespoon grated fresh ginger
2 gloves garlic, minced
1/8 teaspoon ground red pepper

Makes about 3 1/2 tablespoons

Moroccan Spice Rub

1 tablespoon chopped fresh mint
2 gloves garlic, minced
2 tablespoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin

Makes about 2 tablespoons

This is one form of international travel that doesn’t cost much, cuts down on fats and gives you lots of healthy garlic.

Cardamon Pea Soup

Serve this soup with a sandwich or a salad for a delicious lunch or light supper.

Active time: 15 minutes Start to finish: 35 minutes

1 large onion, coarsely chopped
2 teaspoons minced peeled fresh ginger
2 tablespoons unsalted butter
3/4 teaspoon ground cardamon
2 (14- to 15-oz) cans chicken broth
2 (10-oz) packages frozen peas

Cook onion and ginger in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened. Add cardamom and cook, stirring, 30 seconds. Add broth and bring to a boil. Add peas and simmer, uncovered, until very tender, about 10 minutes.

Puree soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids). Return to pan, then season with salt and pepper and reheat.

Makes about 6 1/ 2 cups.

Calories 105; Prot. 5.8 g.; Fat 4 g.; Na 225 Fiber 4 g.

Adapted from Gourmet magazine by Marlene Long

Carrot-Raisin Cake

Carrot-Raisin Cake

The name is almost a misnomer – this can be used for a fast breakfast, or “I don’t want to be bothered lunch” or even as a cake. If properly wrapped it keeps fresh and moist for days. Recipe is from a California friend and her brother.

1 1/2 teaspoon baking soda
1/4 cup warm water
1 1/2 cup. shredded carrot
1 cored apple shredded (or 1/2/ big red pear)
1/2 cup plain yogurt
3/4 cup sugar
1/4 cup canola oil
2 egg whites
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
1 cup raisins
1 cup white flour
1 cup whole wheat flour.

Heat oven to 325.

Shred carrots and 1 green apple in small cuisanart or by hand.

Mix soda and warm water set aside.

In large bowl combine carrots, apple, yogurt, sugar, oil, egg whites, spices, raisins and salt. Mix well. Stir in flours. Mix well. Add soda/water mixture.

Put in well greased 8” or 9” pan, and bake for one hour. Cool on rack in pan 10 minutes. Turn out of pan onto rack and cool.

8 servings.

Calories 268; Prot 4 g.; Chol. 50 g.; Fat 6.4 g.; Na. 285 mg.; Fiber 3.35 g.

Hummus with Raspberry Vinegar

1 tablespoon olive oil
1 1/2 cup diced onion
2 tablespoons rasb erry vinegar
1 (15 1/2 ounce) can chickpeas (garbanzo beans) undrained
1 tablespoon chopped fresh cilantro or parsley
1/2 teaspoon ground cumin
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
Garnish with cilantro or parsley sprigs.

Heat oil in nonstick skillet over medium-high heat. Add onion, and saute 5 minutes or until onion begins to brown. Add vinegar, and bring to a boil. Cook 2 minutes or until vinegar evaporates. Cool to room temperature.

Drain chickpeas through a sieve over a bowl, reserving 1/4 liquid. Place chickpeas and chopped cilantro/parsley in a food processor, or blender and process until mixture resembles coarse meal. Add onion mixture, 1/4 reserved liquid, cumin, pepper, and salt and process until smooth. Garnish if desired.

Yield 2 cups (serving size: 2 tablespoons).

CALORIES 44 (27% from fat); FAT 1.3 g; PROTEIN 1.9 g; CARB 6.6g; FIBER 1 g; CHOL 0; SODIUM 75 mg; CALC 14 mg

Hummus is sort of a New Age food beloved by vegetarians – origin Middle East. Great served with pita bread or on whole grain crackers.

A spinach and strawberry salad comes together with a dash of raspberry vinegar and a sprinkling of sugar. The spinach should be torn into small pieces and the strawberries sliced 1/4 and 1/8 inches thick.

Herbed Fish in a Packet

Best with fresh herbs, cut herb amounts in half with dried herbs – use what “sprigs ” are available in winter.

4 firm fish fillets, such as scrod, salmon, haddock, tuna (5 to 6 ounces each)
2 tablespoons chopped fresh basil
2 teaspoons cropped fresh thyme, rosemary, tarragon or dill
dash of salt and ground black pepper
3 tablespoons fresh lemon juice
1 tomato, thickly sliced
4 lemon slices, or 8 lime slices
4 sprigs of thyme, rosemary, tarragon, basil or dill
4 teaspoons capers

Rinse fish and set aside. Preheat oven to 450

For each fillet, fold a 12 x 15 inch piece of cooking parchment in half to form a 12 x 7 1/2 inch rectangle and trim the corners to form a half heart shape. Open the parchment and place a fish fillet to one side of the center fold. Top the fillet with 1 1/2 teaspoons chopped basil, 1/2 of second herb of choice, sprinkle with salt and pepper and 2 teaspoons of lemon juice.

Cover with a slice of tomato, one lemon or two lime slices, sprig of herb, sprinkle on a teaspoon of capers. Fold the parchment over the fish and then, starting at one end and working around to the other end, carefully fold the cut edges two or three times to form a sealed packet.

Place the packets on an unoiled baking sheet and bake 15 -20 minutes – slightly longer for thick fillets. Avoid steam as you open packet to check the fish – it is done when fish flakes easily.

Place an open packet before each diner and serve with couscous or rice.

Yield: 4 servings

Cal. 172; Prot.33.6g; Fat,1.8g; Carb. 3.7g; Chol. 135 mg. Sodium 135 mg.

Adapted from: Moosewood Restaurant Low Fat Favorites

Baked Fish with Oatmeal-Herb Crust

A simple low fat main course. Try with a fruit salsa.

1 1/2 pounds skinless, boneless fish fillets, such as whitefish, perch, sole
1 tablespoons canola oil
2 tablespoons lemon juice
1/4 cup minced fresh herbs, such as tarragon, chervil, fennel, parsley, thyme, basil, or chives, alone or in combination
1/2 cup old fashioned rolled oats
1/2 teaspoon salt
1/4 teaspoon ground pepper

Place fillets in a single layer in a dish. In a small bowl whisk together oil, lemon juice and 1 tablespoon herbs. Pour over fish and marinate in refrigerator for 30 minutes.

In a blender combine oats and remaining herbs. Heat oven to 450 degrees. Dip the fillets in the oatmeal mixture and place on baking pan coated with nonstick cooking spray. Bake 8 to 10 minutes, or until the fish flakes easily.

Yield: 4 sewings.

Cal. 222; Prot.33; Fat 6g; Carb.7.5mg; Fiber 1.2g; Choi. 82mg; Sodium 410mg

Adapted from: Herbal Palate Cookbook