Cooking_with_Herbs.pdf

Cooking with Herbs and Spices

Cooking with Herbs...............................................................................................4

Seasoned Salt ...................................................................................................4

Recipes.................................................................................................................6

Pasta with Capers, Olives, Fresh Herbs and Walnuts.......................................6

Marinated Grilled Leg of Lamb with Rosemary .................................................8

Hearty Chicken Stew with Fennel & Saffron......................................................9

Creamy Butternut Pumpkin and Apple Soup ...................................................11

Roast Beef with Lavender and Pepper............................................................12

Tarragon Chicken Salad..................................................................................13

Crab Stuffed Mushrooms ................................................................................15

Potato Salad with Mint Basil Pesto..................................................................16

Vietnamese Fresh Spring Rolls with Peanut Dipping Sauce ...........................17

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Cooking with Herbs and Spices

Cooking with Herbs

Cooking with herbs is like an adventure: you have a vague idea of what to

expect, but even so, the final outcome will blow you away. Herbs are fascinating.

They have the magical power to transform any bland, boring and routine recipe

into a culinary masterpiece.

In this e-book, I’ve put together a few interesting recipes using herbs, some

unique herb and spice blends and some tips on how to enhance your cooking

experience using these herbs.

Go ahead, unleash your creativity!

Popular Herb and Spice Blends

Create your very own herb and spice blends and use them in a variety of

combinations and ways. Add herb and spice blends to meats and vegetables

before grilling or roasting, to liven up and add flavor to your meal! Remember – a

little bit goes a long way!

Seasoned Salt

• 1/4 cup salt

• 1 tablespoon ground Black Pepper

• 1 tablespoon ground Paprika

• 1 teaspoon dry Mustard

• 1 teaspoon dried Oregano

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Cooking with Herbs and Spices

• 1 teaspoon dehydrated Garlic (minced or powdered)

• 1 teaspoon dehydrated Onion (minced or powdered)

• 1/2 teaspoon Thyme

• 1/2 teaspoon crushed or ground Rosemary

• 1/4 teaspoon ground White Pepper

• 1/4 teaspoon powdered Coriander

Mix all ingredients and store in an airtight jar. Use in pastas, stir-fries, salads or

as a rub for poultry or meat-based dishes.

Za’atar (Middle Eastern Spice Mix)

• 1 cup Sumac

• 2 cups roasted, ground Sesame Seeds

• 1/2 cup dried ground Thyme

• 2 tablespoons dried leaf Oregano

• 2 tablespoons dried leaf Marjoram

• 2 tablespoons dried leaf Savory

Mix all the ingredients together. Keep the spice mix in an air tight jar and store it

in the refrigerator or freezer so that it can last longer. The Sesame Seeds do not

have a long shelf life and may get rancid within 6 months. Use on vegetables,

curries, soups or salads.

Pickling Spice Blend

• 2 tablespoons Mustard seeds

• 1 tablespoon whole Allspice

• 2 teaspoons whole Black Peppercorns

• 2 teaspoons whole Cloves

• 1 teaspoon ground Ginger

• 1 teaspoon hot Red Pepper flakes (optional)

• 1 large or two small Bay Leaves, broken up

• 2 inch piece of Cinnamon stick, cracked into small pieces

carrots and to flavor hearty stews.

ix and store in an air tight jar. Use to pickle cauliflower, gherkins, cucumbers,

erb seasoning blend

• 1 tablespoon dried Thyme

• 1 tablespoon dried Oregano

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• 1 teaspoon Cardamom

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