Chive Biscuits

Posted in Recipes Mar 3rd, 2012

This simple biscuit recipe is quick and easy to throw together and makes a lovely addition to any meal.

chive biscuits

open chive biscuit

Ingredients

  • 2 cups flour (I used freshly ground white whole wheat)
  • 2 tsp aluminum free baking powder
  • 1/2 tsp salt
  • 4 tsp butter
  • 1/3 cup freshly chopped Chives
  • 3/4 cup milk
  • melted butter

Stir the dry ingredients together; cut in butter and add Chives. Stir the milk in with a fork. Turn dough out onto floured surface and knead 3 or 4 times. Roll out to 1/2 inch thickness and cut with a biscuit cutter (I just use a small drinking glass turned upside down). Place biscuits on buttered baking sheet and brush tops with melted butter. Bake at 450 degrees for 12-15 minutes.

Rosemary Glazed Carrots with Cranberries

Posted in Recipes Mar 2nd, 2012

Our family enjoys this delicious side dish especially around the holidays, but find it equally perfect for any winter time meal! With just a hint of honey, and the natural sweetness of the carrots, it is an instant favorite for the kids too!

Rosemary Glazed Carrots with Cranberries

Ingredients

  • 2 lbs baby carrots
  • 2 TB unsalted butter
  • 2 TB honey
  • 1/3 cup dried cranberries
  • 1/3 tsp ginger
  • 1 TB fresh Rosemary, chopped
  • 1/2 tsp salt
  • ground black pepper to taste

Steam carrots until almost tender, about 6 minutes. Heat a large skillet over medium high heat. Add butter to pan, stir to melt, then add ginger and Rosemary. Cook 30 seconds, stirring constantly. Carefully add carrots to pan in a single layer. Saute, tossing occasionally, until carrots just begin to brown. Remove pan from heat. Drizzle carrots with honey, add cranberries and toss. Season with salt and pepper.

Rosemary Buttermilk Scones

Posted in Recipes Mar 1st, 2012

Our family really enjoys these moist and savory scones as a nice alternative to biscuits or rolls at the dinner table!

Rosemary Buttermilk Biscuits

Ingredients

  • 1 1/2 cups flour, plus more for dusting (I used white whole wheat)
  • 2 tsp aluminum free baking powder
  • 2 tsp sugar (or sweetener of choice, I used sucanat)
  • 1 tsp salt
  • 5 TB cold unsalted butter, cut into small pieces
  • 1 1/2 tsp minced fresh Rosemary
  • 3/4 cup plus 2 TB buttermilk

Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender (you could also use a food processor for this) until pebble- size pieces form. Stir in the Rosemary, then add 3/4 cup buttermilk, stirring until the dough begins to come together. Turn the dough onto a lightly floured surface and gently pat into a 7 inch round. Cut the dough into 12 wedges and arrange on a parchment lined baking sheet, about an inch apart. Cover and chill for at least an hour. Heat oven to 375 degrees. Brush the scones with the remaining 2 TB of buttermilk, sprinkle with coarse salt if desired. Bake for 15 minutes, rotate the sheet, and then bake for 15 minutes more or until golden. Transfer to a wire rack to cool.

 

Parsnip with Parsley Soup

Posted in Recipes Feb 1st, 2012

Today as I was enjoying a nice cup of Parsley Soup for lunch with friends, I realized a few things: #1.This particular soup is creamy and GOOD. #2. I love creamy soups that are good :) . #3. I remembered that I have another, very similar, recipe for an equally creamy, frugal and delicious soup!

This recipe is also adapted from Pickity Place. It is important to note that although the directions call for blending portions of the soup at different times (I believe to achieve a particular texture), I have often just prepared the ingredients and pureed the entire soup at once at the end. The consistency still turns perfectly thick and creamy!

Parsnip with Parsley Soup

Ingredients

  • 4 TB butter
  • 1 lb. parsnips, peeled and cut
  • 1 cup chopped celery (including leaves)
  • 3 cups chicken stock
  • 3 TB flour, (I often use corn starch, arrow root would also work well)
  • 2 cups water +1 cup cold water
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • Freshly ground pepper
  • 1/3 cup chopped fresh Parsley
  • Parmesan cheese (optional)

Melt butter in heavy soup pot. Saute parsnips and celery, stirring until vegetables are coated with butter. Cover and cook for 10 minutes, stirring occasionally. Add chicken stock and heat through. Put 1 cup of soup into blender with flour and cold water, nutmeg and salt. Blend at high speed and return to soup pot. Add 2 cups water and simmer for 5 minutes. Season with pepper. Return another cup of soup to the blender and add the Parsley. Blend well and return to the soup pot; heat. When serving, sprinkle with Parmesan cheese if desired.

For more nourishing meal ideas, check out this week’s Penny Wise Platter at The Nourishing Gourmet.

How to Store Fresh Sage

Posted in Gardening Nov 25th, 2011

Store Fresh Sage

Storing Fresh Sage

  • Wrap Sage leaves in a moist paper towel and place in a loosely closed food storage bag. Store in the refrigerator.

To Freeze

  • Place entire branches on cookie sheets, place in the freezer. When frozen, strip the leaves from the stems and place in freezer safe food storage bags. Put back into the freezer. 

Or…

  • Finely chop Sage leaves with just enough olive oil or butter to bind them together, and freeze the mixture in ice cube trays.

How long will it keep?

  • Sage will keep well in the refrigerator for several days, usually up to around 10-14 days.
  • 4-6 months when frozen.

Roasted Turkey with Sage Butter

Posted in Recipes Nov 21st, 2011

Roasted Turkey with Sage Butter

Ingredients

  • One fresh whole turkey (12-14 lbs)
  • Kosher or sea salt
  • Freshly ground pepper
  • Extra virgin olive oil
  • Sage Butter (see below)

If desired, place turkey in a brine bath overnight. Rinse turkey thoroughly inside and out with cold water. Place in roasting pan and pat dry. Rub skin with olive oil; generously sprinkle cavity and skin with salt and freshly ground pepper. Push Sage Butter under skin. Cover bird loosely and roast at 325 degrees for about 3 hours (15 minutes per pound, unstuffed). Remove covering for the last 45 minutes of roasting.

Sage Butter

  • 1/4 cup chopped fresh Sage
  • 1/2 cup butter, softened
  • Salt and pepper to taste

Combine all ingredients, mixing well.

Simple Herb and Citrus Brine

Posted in Recipes Nov 19th, 2011

Thanksgiving is just days away and preparations are underway for a delightful feast! :) This year, we decided to try using a brine bath for our turkey. This is a very simple recipe and makes for a delicious and juicy bird!

Simple Herb and Citrus Brine

Ingredients

  • 1 fresh whole Turkey, any size
  • 2 gallons of water
  • 1 cup kosher salt
  • 1/2 cup sugar (I used evaporated cane juice)
  • 4-5 large sprigs of Rosemary (1/4 cup dry)
  • large handful of Thyme sprigs (about 3 TB dry)
  • about 10 Sage leaves (3 TB dry)
  • 5 Bay leaves
  • 1 lemon peel
  • 1 orange peel

Rinse the turkey, removing the innards; set aside. Boil 1 gallon of water with salt, sugar, herbs and citrus for 3 minutes. Remove from heat and allow to cool to room temperature. Combine cooled brine water with 1 gallon of ice water. Place turkey in brine bath (using either a brining bag or a container large enough to fit the bird. *I use a large stock pot). Submerge until completely covered. If not completely covered, turn the turkey over half way through the brine bath. Refrigerate overnight. Next day, remove turkey from brine; rinse well and pat dry. Discard brine. Let turkey sit for one hour to bring to room temperature. Roast as usual according to size.

 

Thyme Wreath

Posted in Miscellaneous Nov 9th, 2011

Thyme Wreath with candle

As I was preparing my fresh Thyme to store recently, I discovered a cute way to use this beautifully fragrant herb for home decor by turning the branches into a lovely wreath! Depending on the size, it would work great hung as decoration, especially to greet guests at your door. I placed a candle in mine and used it as a center piece on my table. Perfect for the holidays!

So simple to do:

  • Gather fresh Thyme branches.
  • Place in salad spinner to wash.
  • Spin branches until they have collected into a wreath.
  • Gently remove and pat dry.
  • Hang to dry off any moisture.
  • Use/display fresh, or allow to dry completely.

 

Corn Chowder

Posted in Recipes Nov 7th, 2011

My mom’s chowder is one of my favorite childhood comfort foods and just perfect for Fall time! As a kid, this was always served with hot Italian bread smeared with creamy peanut butter. These days, I really enjoy serving this meal in delicious fresh-baked sourdough bread bowls, while the children prefer hot peanut butter bread on the side.

Corn Chowder

Ingredients

  • 1/4-1/2 lb. bacon
  • 1 sm. onion, chopped finely
  • 4-6 cubed potatoes
  • 3 3/4 cups homemade creamed corn (equal to about 2 cans of store bought)
  • 3 3/4 cups whole milk
  • 1 TB butter
  • Thyme to taste (I use about 2 TB fresh)
  • Salt and pepper to taste

In large pot (Dutch oven style), cook bacon until very crisp; remove. Drain fat, reserving about 2 TB in pan. Saute onion in fat until soft; remove and set aside. Boil potatoes until tender using the same pan (adds flavor!). Drain and return to pan. Add corn, milk, and onion; stir. Heat until hot. Add Thyme, salt and pepper; stir. Crumble bacon and add. Place 1 TB butter on top, cover and turn off heat. Serve when butter is melted.

For more frugal, nourishing meal ideas check out Pennywise Platter at The Nourishing Gourmet