12 Days and 8 Nights of Herbal Recipes

Rosemary Walnuts

2 cups walnut halves
1 tablespoon finely minced rosemary
½ teaspoon of turmeric or soy sauce
½ teaspoon of herb salt blend
½ teaspoon of Lawry’s seasoned salt
Coarsely ground salt to taste

Instructions
Put walnuts into a medium to large frying pan. Heat on medium until walnuts are beginning to release their oil, stirring frequently and watching carefully keep them from burning. When walnuts are hot and are beginning to release oils, remove from heat and add remaining ingredients to taste. Sprinkle with coarsely ground salt  to finish.

Share by Joan King, North Carolina Unit

Quick Pickled Leftover Veggies

Clean and prepare enough leftover, sturdy vegetables to fill two quart – sized mason jars.  About 8 Cups. (Do not chop into small pieces.) Untouched crudites are a good source! Think carrots, cauliflower, green beans and cucumbers. Add thinly sliced red onions and several chilies or chunks of fresh jalapeno peppers. You’ll want enough prepared veg to stuff the jars tightly.

4 Cups of water
10 cloves peeled garlic
2 Cups white vinegar
2 1/2 tablespoons kosher salt
Several large sprigs of fresh dill
1 teaspoon of each: celery seed
whole coriander
mustard seed
mixed peppercorns

Bring the water to a boil in a medium saucepan, then reduce heat to a simmer and add the garlic. Simmer for 5 to 7 minutes until garlic softens slightly. Add the vinegar and salt. Bring to a boil and stir until salt dissolves. Remove from heat.

Divide the dill and spices between the jars. Remove the garlic from the brine and divide between the jars. Pack the jars tightly with the mixture of vegetables.

Boil the brine again and divide it between the jars. Let cool to room temperature before sealing. Refrigerate for at least 8 hours before serving and store for up-to three months in the refrigerator.

A Trio of Sauces

Mustard Dill Sauce

½ cup fresh dill chopped 
½ cup Dijon mustard 
1 tablespoon honey 
3 tablespoons dill white wine vinegar 
3 tablespoons plain yogurt 
½ cup olive oil 

Instructions
In a blender, combine all ingredients except the oil.  With the motor running, slowly add the oil.  Blend until thick and smooth. Place in a covered container and refrigerate. Serve with steamed vegetables, grilled chicken or fish.

Shared by Eleanor Davis, Western Pennsylvania Unit

Ginger Tahini Sauce

¾ cup sesame tahini
½ cup plain yogurt
2 tablespoons fresh lemon juice
3 cloves garlic, pressed and minced
1 inch of fresh, peeled ginger
1 tablespoon of fresh parsley
1 teaspoon of fresh rosemary
½ teaspoon salt
½ to1 cup water

Instructions
Place all ingredients except water in a blender of food processor and blend until smooth and creamy. With the motor still running, slowly add water a little at a time until sauce reaches a thick “dressing” consistency. Poor into a covered container and refrigerate for at least four hours to allow flavors to blend.

Shared by Katherine Schlosser, North Carolina Unit

Chimichurri (Basting and Finishing Sauce)

2 tablespoons coarsely chopped garlic 
2 cups firmly packed parsley leaves and tender stems (preferably flat-leaved) 
½ cup firmly packed cilantro leaves and tender stems (coriander leaves) 
3 tablespoons fresh oregano 
2 tablespoons fresh thyme 
4 fresh bay leaves, center stem removed or 4 dried leaves ground in a spice mill
Crushed red pepper or ground  Cayenne pepper  ¾ cup vinegar – white wine or cider  ¾ cup extra virgin olive oil  Salt to taste – at least ½ teaspoon

Instructions
Combine garlic and herbs in processor; finely chop. Add vinegar, olive oil and salt. Let stand overnight in refrigerator to mellow flavors. Chimichurri is delicious on grilled meats, poultry and fish. It keeps well in the refrigerator because of its vinegar content. Store up to 1 week. Yield: 2 cups Note: Traditionally, Chimichurri contains considerably more olive oil than this version but more can be added to achieve a lighter flavor.

Shared by Madalene Hill and Gwen Barclay
 

Spicy Cranberry Jam

Ingredients

12 ounces (1 bag) fresh cranberries
1 ¼ Cup sugar
1 orange zested plus 2 Tablespoon juice retained
¼ Cup water
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon grated nutmeg
Optional-1 Tablespoon grated crystallized ginger

Instructions
In a large pot add the cranberries, sugar, water, orange juice, zest and cinnamon, stir to combine.
On high/medium heat, bring the ingredients to a boil stirring occasionally, lower heat to a simmer and cook for 15-20 minutes or until it thickens, and all the berries have popped. As the jam is cooking use a potato masher to pulverize the berries. Stir.

If you want it very smooth, use an immersion blender or food processor after it has cooked and thickened.

Spoon into clean, airtight containers or jars. Store in refrigerator for up to two weeks. Enjoy!
 

Basic Shortbread Cookies
Makes about 2 dozen

Ingredients

1 cup salted butter, or unsalted with ½ teaspoon salt added, at room temperature
2⁄3 cup sugar
1⁄2 teaspoon vanilla extract (double vanilla is even better)
2 cups all-purpose flour
1⁄2 cup jam, for the centers
Confectionary Sugar (optional)

Instructions
Cream together butter and sugar.
Beat in extract.
Gradually blend in flour ¼ cup at a time.
Gather into a ball, cover and refrigerate for an hour.

Using a spoon or a melon baller, scoop out dough roll into one-inch balls, placing one inch apart on parchment covered cookie sheet. With the end of a wooden spoon, make an indention in the ball and fill with spicy cranberry jam. Don’t overfill and don’t break through the bottom of the dough.

Bake at 350°F for 14 to 18 minutes. When cookies cool, you may sift tops with confectionary sugar.

All bakers should have this four ingredient shortbread in their repertoire. These cookies are simple to make and, if you’re in a hurry, the dough can be smoothed into a cookie sheet and treated like a tart shell.