MY SECRET OBSESSION

I know, I know, I'm totally out of control.  Can't help but owning them all, gives such variety to cooking.   I'm a spice snob.  Check out Penzey's for the best. 

 http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Their last catalog was quite impressive; featured more vegetarian recipes than ever.  Recently they've dropped the selling of their sea salts, creating more and more spice blends to flavor without the addition of salt, following the healthier trend.

Some of my tried and true absolute favorite staples are:  Maharajah Curry Powder, Fajita Seasoning, Paprika Smoked Spanish Style, Smoky Seasoned Salt, Tellicherry Coarse Grind Black Pepper, Mignonette Pepper, Shallot-Pepper and Country French Vinaigrette (dressing base).

BASIL TIPS

Pinch the top leaves off your basil plant so it won't flower: When basil flowers, it stops producing leaves.

Put a vase of basil on your bedside table to help ward off mosquitoes - it's a natural bug repellent. 

Make vat of pesto today to use throughout the week: see my previous blogs.  Pesto is great served on veggie burgers, whole wheat pasta, pizza topping, grilled fresh veggies, etc

Use basil leaves when you're juicing.

Store your basil bounty for later: Puree 2 cups basil with 1/2 cup olive oil; freeze into cubes, then bag.

cheap trays from the Dollar General (3 for $2)

sprayed with PAM olive oil

frozen cubes ready for future use, stored in freezer bag

MOM'S COTTAGE CHEESE SALAD

I wonder IF my brothers remember this one?  Mom always had chives growing in the yard; perfect to grow, come back every year.  I NEVER found cottage cheese very palatable BUT the chives change everything.  I made this with dinner last night, using home-grown tomatoes and chives and it was better than ever.  Company definitely agreed.

Chop up lots and lots of chives.  Mix into the cottage cheese.  Surround with tomato wedges.  Don't let the simplicity of this recipe fool you.  It is so refreshing in the summer months and oh so delicious.

GARDEN HERB PESTO

This, like the others, is simple, fresh and quick.  Use your food processor and mix it all together.

start fresh

everything goes into the food processor

TIP:  Buy pine nuts in bulk, the difference in price is amazing.  A small jar is equivalent to $60 to $62 per pound.  Buying in bulk costs in the low $20s.  It pays to purchase in bulk.

HERB PESTO:

2/3 cup olive oil

1/2 cup loosely packed fresh basil leaves

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/2 cup grated Parmesan cheese

1/4 cup pine nuts

1/4 cup cold water

1 - 2 cloves garlic

2 Tbsp. fresh oregano leaves

1 Tbsp. fresh rosemary leaves

1 Tbsp. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

DIRECTIONS:

Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.

I turned this into another pizza (yes my favorite fast meal) but this is great served with pasta.

Next pesto to experiment with will be LEMON PESTO using lemon balm.  Can't wait!

DRYING THE ABUNDANCE OF HERBS

rosemary

this bed contains parsley, chives, cilantro, oregano, thyme, sage & dill



basil (top right), mint (bottom right)

cut and drying  :)

WISH ME LUCK!!!!!!!!!!!!  SO FAR SO GOOD!

GOOD USE OF THE HERBS/BASIL PESTO

AHHHHH fresh basil from the garden.

                                    very few ingredients called for in this very easy quick recipe

                                                             a simple bowl of pesto

                                    in this meal, used as a condiment on a grilled veggie sandwich

BASIL PESTO

INGREDIENTS:

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshley grated Pecorino cheese  (I recommend Veggie Grated Topping by Galaxy Nutritional Foods)  http://www.galaxyfoods.com/galaxy-products/soy-cheese/veggie/veggie-grated-topping/

DIRECTIONS:

1.  Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.  Add 1/2 cup of the oil and process until fully incorporated and smooth.  Season with salt and pepper.

2.  IF using immediately, add all the remaining oil and pulse until smooth.  Transfer the pesto to a large serving bowl and mix in the cheese.

3.  IF freezing, add only 1/2 of the oil while mixing, transfer to an air-tight container and drizzle remaining oil over the top.  Freeze for up to 3 months.;  Thaw and stir in the cheese.