Two servings
1 orange thinly sliced crosswise and pulled into bite sized pieces
1 banana thinly sliced
1 kiwi peeled and thinly sliced
1/2 cup yogurt plain or with fruit
2 tablespoons milled flax seed
Serving: Cal. 204; Protein 5.6 grams; Fat 4 grams; Fiber 7 grams; Sodium 35 mg.
2 heaping tablespoons fresh rosemary, chopped
1 /4 cup lemon juice
1/2 cup orange juice
3/4 cup water
3 1/ 4 cups sugar
3 ounces liquid pectin (one Certo pouch)
Sprigs of rosemary for garnish.
Boil all ingredients but certo for 7 minutes stirring constantly. Strain, return to boil adding pectin and boil vigorously 1 minute, stirring. Skim foam. Fill sterilized jars, adding sprig of rosemary. Seal with paraffin and label.
(From the kitchen of Marge Clark)
6 fresh rosemary springs
6 whole black peppercorns
3 garlic cloves, coarsely chopped
3 bay leaves
2 fresh thyme sprigs
2 fresh oregano sprigs
Put herbs and other seasonings in a clean quart glass jar or bottle. Add olive oil (use only a good grade extra-virgin oil) to nearly fill the bottle. Put lid on tight. Store in a cool, dark place for a week to 10 days before using. Use in vinegar and oil salad dressings and in marinades. Saute hamburgers or chicken breasts in it. Makes 1 quart.
Keep refrigerated when not using. Olive oil will congeal when it’s cold, so set the bottle out of the refrigerator for a little while before you want to use the oil.
4 Tbl. dried, crushed parlsey
3 Tbl. dried, crushed sage
2 Tbl. dried, crushed rosemary
1 Tbl. dried, crushed thyme
1 cup salt
Mix and package in large-holed shaker. Useful on meats, fowl, fish and vegetables.
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.
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
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.
