HERBAL RECIPES - WHAT'S COOKIN??

APPETIZERS AND BEVERAGES

CREAMY LEMON CHIVE SAUCE

(a dip served at the April 2011 meeting, thanks to member Chris Wallace)

1 c. silken tofu

zest of 1 1/2 lemons

juice of 1 lemon

1/4 t. sea salt

1/8 t garlic powder

3 dashes cayenne pepper, or to taste

3 T. chopped chives

In blender, puree tofu, lemon zest and juice, salt, garlic powder and cayenne. Transfer to a small bowl and stir in chives. Taste and adjust seasonings as needed.

Serve with fresh or roasted vegetables or warm slightly and serve over seafood.

Clean Eating - March 2011

PINWHEELS OF HERBS

(from the Pleasures of the Earth WHG cookbook from member Donna Blair)

2 - 8oz. pkgs cream cheese, softened

1 - 1oz pkg Hudden Valley original ranch salad dressing mix

2 green onions, minced

4 - 12" flour tortillas

1 - 4oz. jar pimento

1 - 4oz can diced green chilies

1 - 2.25 oz. can black olives, sliced

1 each red and green bell peppers, diced

herbs of choice - chives, basil, parsley, marjoram, savory, oregano or thyme

Mix first 3 ingredients together and spread on tortillas. Sprinkle herbs of choice (2 t fresh or 1 t dry for each tortilla) on top of cream cheese layer. Drain and towel blot dry the pimento, olives, chilies and spread evenly over the cream cheese. Sprinkle with red and green peppers. Roll tortillas tightly. Chill for at least 2 hours. Cut rolls into 1 inch pieces. Serve with spirals facing up. Makes 3 dozen.

MINT ORANGE FIZZ

(from the kitchen of member Mary Ginter at Ewe Doo Farms)

1 C. orange juice

1/2 C. granulated sugar

12 springs chopped fresh mint

1 C. orange juice (yes, this recipe takes 2 C. orange juice, total)

1/4 C. lemon juice

1 - 12oz bottle sparkling water - chilled

Ice 

Bring 1 C orange juice to a boil. Add sugar and mint. Cool, strain. Add 1 C. orange juice and 1/4 C. lemon juice. Just before serving, add sparkling water and ice. Makes 3 3/4 C. without ice.

SOUPS, SALADS AND VEGETABLES

CREAMY BUTTERNUT SQUASH SOUP

(thanks to WHG Past President Alison Hopper)

1 butternut squash (1 3/4 lbs.) skin left on - cut into 2" cubes

4 1/2 C. vegetable stock (or chicken stock)

1/2 C. sliced almonds

1 1/2 .t curry powder

1/2 t. sea salt

1/8 t. pepper

1 tart apple, finely chopped

Put the squash and 3 cups of the stock in a large pot and simmer over medium heat, then lower heat and cover and cook til tender - 15-20 minutes.

Use a slotted spoon and remove squash from the pot. Peel and set aside. Set aside the pot of cooking liquid.

Put the sliced almonds and remaining 1 1/2 C srock in blender. Blend until smooth, about 1 minute. Put cooked squash, curry, salt and pepper into blender and process until smooth.

Add the squash mixture to the pot of cooking liquid ans bring to a simmer over medium heat.

Serve hot with chopped apple garnish. 

DIJON-DILL POTATO SALAD

(thanks to WHG member, Lynne Maietta)

1 C. mayonnaise

2 T. Dijon mustard

2 T. fresh dill, chopped or 1 1/2 t. dried dill

1 t. salt

1/4 t. pepper

1 1/2 lbs. small red potatoes, cooked and diced

1/2 C. green onions

Add 2 hard boiled eggs, chopped

Combine first 5 ingredients. Gently stir in potatoes, onions and eggs. Cover and refrigerate. Makes 4 1/2 C.

HORSERADISH SALAD DRESSING

(thanks to Mary Ginter and her presentation "HORSERADISH - HERB OF THE YEAR - 2011" delivered on 5/16/11)

1 C. olive oil

2/3 C. sugar

1 medium onion and green tops

1/4 C apple cider vinegar

1 t. celery seed

1 t. prepared mustard

1 t. horseradish cut into small pieces

1 t. salt

Place all in blender and blend until smooth. Chill.

TOMATO PIE

1 pie crust in a 9" pie pan, cooked as directed

1-2 medium onion, chopped, sauteed until transluscent - spread in baked pie crust

4 tomatoes, sliced and squeezed and torn into bite size pieces. Layer in pie crust over onions.

Fresh basil, (8 fresh leaves chopped or 1/4 c dried)

Mix together 1/2 c. mayo and 2 c. shredded "Italian" cheese.

Top pie with cheese mixture and bake - 350 degrees for 25 - 30 minutes or until brown. 

DESERTS

PEAR/CRANBERRY CRISP

Preheat oven to 350 degrees

Butter an 8x8 or 8x12 pan

pping -

1 C. flour

2/3 C/ brown sugar

1/2 C. old fashioned oats

1/4 t. salt

1/2 C. butter

Mix all together to create a course meal - set aside

Filling -  

7 firm pears (3 1/2 lbs approx), peeled, cored and cut into 1/8ths

1 c. cranberries - fresh or frozen

1/2 C. sugar

2 T. flour

1/2 t. cinnamon

1/4 t. nutmeg

Mix all together and put in prepared pan. Sprinkle topping over all and place on cookie sheet covered with foil. Bake - 1 hour - cool 20 minutes before serving.

(This is pretty sweet - you can easily cut the sugar amount in half in both the filling and topping recipes)