Tuesday, November 6, 2012

Storing Herbs for Winter

Dear seasoned folks,

There are many ways to preserve herbs for the winter, all varying in what sort of storage space you have and what kind of flavors you want from the herbs.


As we bring in what for some herbs and climates is the final harvest of the year, we can choose various ways to save them for later months.  Our three basil plants (two sweet, one purple) flourished this year, and I was putting some aside almost every week.



Drying Herbs
Tough or needle-like herbs are the best candidate for drying (rosemary, mint, sage, bay leaves).  Their flavors will still be pronounced and strong!  However, you can dry any herb. 

Herbs can be hung to dry.  Once they are crispy-crumbly dry (about six weeks) they can be bagged, ground into crumbles or powder and stores in jars, or stores whole.

Herbs can also be laid in the fridge to dry.  I lay my basil branches on a top shelf and let them dry for several weeks until they crush at the touch.

Herbs can also be laid on a dehydrator on the lowest setting (usually about 145), or whatever setting is marked for "herbs" and dried until crumbly (12 - 48 hours, depending on your dehydrator!).





Rosemary - I strip my rosemary from the stems and store in jars.

Mint - I strip the mint from the stems and store in jars for use as tea leaves, etc.

Basil - I strip the leaves from the stem and grind into fine flakes and store in jars.

This bunch of basil, from our CSA, will need a few more days to dry fully in the fridge.
A coffee or spice grinder makes quick work of the dry leaves.  
Grind to your personal specifications!
I dried three types of basil: sweet basil, lemon basil, and cinnamon basil
Oils and Vinegars
I have only tried this with rosemary and bay leaves. 

Clean, air-dried, fresh herbs can be added to pure oil or vinegar for an infused oil or vinegar product; it is a fun way to add variation to your cooking cabinet.

Our porch garden thrived this year
The buckets I gleaned from bakeries and grocery stores in the area;
the container Mr H built
Freezing Herbs
Tender, leafy herbs like cilantro or basil are the best candidates for freezing - their flavor is well preserved! 

Puree leaves with olive oil and put into bags; freeze.  Using scissors or a knife, snip off desired amount for a recipe.  Or, mash into ice cube trays and freeze solid.

Stuff chopped herbs into ice cube trays and cover with water; freeze.

Stuff leaves into bags and freeze whole; chop leaves coarsely or finely and stuff into bags and freeze.

one of the many batches of basil we harvested over the summer






You don't have to remove the stems from herbs like parsley or cilantro, but you can if you wish. If you are pureeing them, however, definitely don't bother.

Remove the stems if you wish.  This is not necessary.  
Mince finely for storage in freezer bags. 
For loose, disorganized leaves: Wash, bunch together, and hold with one hand while chopping.
Jump to 1:05 of this video to see how to quickly chop herbs with a stationary knife.  

Stocking up,
Mrs H

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This post is linked at Monday Mania, Real Food Wednesdays, Wednesday Fresh Foods, What's In the Box Wednesdays, and Simple Lives Thursdays

Monday, November 5, 2012

Monday Menu, Hurricane Sandy and a Chlorophyll Smoothie

Mr H is still home for a few more days.  Our neighbors are all cleaning up from Hurricane Sandy; fortunately for us, our house is untouched!  The sight of fully loaded dumpsters in the street and the sound of roaring fans parked outside of basement doors reminds us that we have much to be thankful for.

Clean-up time
Certainly a different view than the one we saw just a week ago ...
See more flood pictures
Noms This Week
Burek  |  We sauteed a heap of chopped swiss chard and tatsoi with coarse salt and garlic, and then cooked a large pan of ground beef, ground turkey and a mix of various spices, including salt, chili powder, and everything else that smells good, mixed all of this together, and layered it with butter and fillo dough for a variation of Miz Carmen's scrumptious take on this Bosnian dish.

Sweet Potato Casserole  |  Miz Carmen once made this decadent casserole along with a roast goose dinner for Mr H to thank him for building a chicken plucker for her chicken plucking machinations (as it were).  We both loved it and were tickled sweet-potato-peel-pink to see it on her blog.  Instead of using sugar in the sweet potato puree, we added a little honey for sweetness.  Happily Hannah was devising devilry in the kitchen and sprinkled cinnamon on the potatoes before adding the topping, much to the benefit of all involved.

La Belle Verte Smoothie  |  A larger version of Brendan Brazier's smoothie in Thrive Foods, this refreshing chlorophyll, iron, potassium, omega-3-packed drink provides nutrition as well as flavor for a cold drink.  This recipe is great for pregnant women, breastfeeding women, athletes, hyper-busy folks, and kids. The apple (or pineapple, your choice) makes it so sweet you do not taste the kale or parsley.  If you are worried you won't like it (or think the kids won't), just add more of the sweet fruit, or use both apple and pineapple.  
1 - 2 cups water, 1 pinch sea salt, 2 tbsp ground hemp, 
3 dates, 1 cup parsley, 3 large leaves kale, 1 apple (quartered) 
or 4 chunks pineapple, 2 frozen bananas (or fresh bananas and 3 - 4 ice cubes).  
Place ingredients in blender in order listed and blend until smooth.  
Use tamper to adjust during mixing.  
Serves two, or one very hungry person.  






Vitamix: Sweet Potato Rolls  |  Using my Vitamix to mix and knead dough for a tender sweet potato roll?  I think yes.  The talent of this kitchen gadget knows no limit.  Find Vitamix recipes here!

Red Lentil Stew  |  I made a stew from this book.  Try this book.  Love this book.

Seriously? I could talk all day.

No joke that I could eat this lentil stew for a week and be happy.
Mr H and I tend to share a bowl (as you see here) because it saves
on dirty dishes - you see how lazy I am?  Heh, heh.  
In the Kitchen

Mayonnaise  |  Mayo in the Vitamix?  A thousand times yes.  I made a loosely-doubled batch, using fresh, free-range, organic-fed (non-pasteurized) farm eggs.  I recommend using a combination, or any of, the following oils instead of vegetable or canola oil: olive, expeller-pressed coconut, walnut, sesame.  For variation, I also made a batch of mayonnaise and pureed parsley into it.  Any herb or flavoring can be added for your own delicious spread.

Mayonnaise and Relish  |  Mix the two together for a simple sandwich spread (preferably homemade of both, for satisfying, rich flavor).  I even eat this on rye bread with nothing else ... oh, it's good.

Sweet Potatoes in the Fridge  |  Instead of peeling and steaming a small batch of sweet potatoes each time I wish to use this delicious seasonal treat, I just peel and steam a whole pot (I have two bushels on my dining room floor ... they won't last nearly long enough to satisfy MY cravings!).  I mash them all and put them in a container in the fridge to use throughout the week.

Sweet Potatoes in the Freezer  |  Sometimes, in a spurt of zeal, I will steam and mash a lot of sweet potatoes, then freeze them in containers in the freezer.  Once they are solidly frozen, I take the containers out and remove the frozen block-o-taters and put it in a vacuum-seal bag, seal, and return to the freezer.  As this involves two hard-to-find ingredients ("energy" and "time" if you've heard of them or perhaps even had them yourself!), I don't get this done often.  Most of our sweet potatoes will end up canned in chunks, because freezer space is limited.

Sweet potato blocks
You may need to run some warm water over the containers
to dislodge the blocks - or you could just wait a few minutes
(I am not a very good waiter ... or so they tell me in the restaurant biz)
Crop Circles

Kale  |  Hurricane Sandy didn't drown my kale!  Hurrah, hurrah.

Everything Else  |  She did, however, drown everything else - the pepper plants, basil, and mint.  Oh well; I wasn't expecting them to last much longer anyway, hurricane or no hurricane.

Driving around to see flooding
Loving the sheep auntie sent him!
It's time for some winter wear!
The boys suit up for a November stroll
(yes, we both have a white hat ... how did that happen?
Don't ask me! )
True to her name, Sandy left us with a few reminders 
We watched city workers shovel this scoop ... by scoop ...
It will take a while to clear this all away.  

Mrs H

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Friday, November 2, 2012

Autumn Giveaway - Homemade Soda: 200 Recipes (and the winner of the slow-cooker book!)

This giveaway is now closed.  The review, however, still stands! 

This is the second book in a series of book giveaways - click here to see what is next in the lineup! Like us on Facebook to stay updated on all of the giveaways in this lineup! 

I received a free copy of this book from the publisher.  They did not pay me for my review.  As some of you know far too well, the opinions expressed herein most definitely are and perhaps unfortunately always will be my own!

First, a little business: Our giveaway for Slow Cooker: The Best Cookbook Ever is over and the winner was selected using a random number generator.  I had to check twice to be sure the winning number was correct, because she kept leaving us Facebook messages about how badly she wanted this book - and I didn't want her to think I rigged it - but the winner was #9: Britni!!!  I'll contact Britni via her e-mail address, get a mailing address from her and send her the absolutely fabulous, huge, and magnificent slow cooker book!!!

Now, on to our next book review and giveaway. 

This book blows my mind, every time I open it.

Brought to us by one of my absolutely favorite publishing houses, the urban homesteading-DIY-loving folks at Storey have once again scored in the big-time leagues with this book.  Browse their website for more fabulous titles.  Like their Facebook page and follow them for reports on new publications and regular giveaways!

Homemade Soda: 200 Recipes for Making and Using ... fruit sodas and fizzy juices, sparkling waters, root beers and cola brews, herbal and healing waters, sparkling teas and coffees, shrubs and switchels, cream sodas and floats, and other carbonated concoctions




I love carbonated drinks - absolutely adore them.  J'adore, fizzy drinks.  I cannot stomach most store-bought sodas, though.  When I drink a Coke, I can hear my teeth crackle as they rot out of my skull.  I feel it burn a high-fructose-corn-syrup-shaped-hole all the way down into my gullet and leach poison into my body.

A little dramatic, I know.  What's a body to do, though, if one still wants a fizzy drink?  A refreshing, sparkling drink; bubbly in a cold-sweated glass jar on a hot day, slowly sipped from a bottle after a long workout, poured into a tall glass at dinner with elegant folk.


This book makes joyful living possible.  Once again, I can enjoy the bubbly.

The first chapter opens up with an introduction to common ingredients used throughout the book (different sweeteners and flavorings like honey, brown sugar, birch bark, ginger), a primer on soda storage in the home, and a troubleshooting section.

The first question you might have is, do you need a fancy machine?  A soda siphon?  Bottler?  Yes and no.  Yes, if you want to bottle your own soda, you'll need a simple capper, and you can get a soda siphon or water carbonator if you so desire; but you can still create the bubbly without these tools, and there is no need to create massive batches of soda and bottle it - you can make syrup and store it in the fridge, and add to your carbonated water (either homemade, or from a bottle) as you so desire!  You can use beer or champagne yeast to lightly ferment and bubble your drinks (they will not be alcoholic).  All of these various methods are described and explained in the book, and most of the recipes have directions for the three primary means of developing that signature bubble: mixing with seltzer, carbonating with a siphon/CO2 charger, or brewing in the bottle.





As Mr H and I work towards an almost-trash-free lifestyle, eliminating especially plastic waste from our lives and with it the negative effects of BPA and BPS and other chemicals from plastic, this book is a true boon in that we can prepare our own drinks at home and stop wasting bottle after bottle from the store.  It is worth noting that bottles from brews without a screw-off cap - that is to say, with a cap you need to pry off with a bottle-opener - can be reused and recapped by the home-mixer!


Just what kinds of recipes can you expect to find in this treasure of deliciousness?

We start off with the simplest of selections: sparkling waters.  Support your day with a bottle of home-prepared Mineral Water, Energy Water, or Vitamin Water.  All manner of delicately flavored waters (Lychee, Sparkling Rose Water, Honeydew Mint Seltzer) are contained here, all perfect for a hint of flavor in your refreshment, a mineral or nutritional boost to your drink.

This section is followed by fruit sodas.  Let your mind ferment with passionate flavors like Orange Honey Ginger Ale, Black Lemonade, Original Orange Crush!  Just choosing a few titles to include in this review was torture - how could I leave out Raspberry Lime Rickey, Kiwi Lime Soda, Very Cherry Cola, and all the other delightful titles?  A sip of this sweetness would turn any simple picnic into a high-rollin' party.

Turn the page to the section on root beers and cola brews. Imagine packing a bottle of your own, Homemade Rooty Toot Root Beer, 7-Root Beer, Ginger Ginger Ale, Coffee Chocolate Stout, or Orange Kombucha?  These and other recipes fill this section with possibilities of greatness.



On to the herbal sodas and healing waters!  These drinks are all aimed at increasing your health quotient, while bringing a smile to your face!  Ginseng Soda, Antioxidant Explosion, Bedtime Chamomile Soda, and Calming Waters are just a few of the drinks that will improve your life in more ways than one.  Treat yourself to a sip of Joint Juice after yoga, a Sports Recovery Soda to replenish electrolytes after a tough workout, and an Immunity Solution to keep your system boosted during the winter months.

Next, splurge on some fizzy juices.  Vanilla Pear Sparkler, Applale, Homemade Tonic, and Sparkling Lemon Drop are just a couple of the recipes that will dazzle you with their greatness.  Recipes like Carrot Cinnamon Slush and Cherry Basil Juice challenge your preset ideas on bubbly drinks, and up the ante with their added nutritional value!




Have you been introduced to sparkling teas, coffees and chocolates yet?  Let me take you there.  Chai Fizz, Sparkling Green Tea with a Hint of Coconut, and Effervescent Raspberry White Tea get the ball rolling (and set my mind aflame with variations using the loose-leaf teas in my cupboard!).  Sparkling Iced Tea Lemonade sets the stage for a perfect afternoon luncheon, while Sparkling Latte, and Espresso Jolt bring to mind an exciting morning setting out for errands or work.  Let's not leave out wild titles like Turkish Java Mud, Brown Sugar Mocha Soda, or - wait for it, wait for it ... Chocolate Ginger Ale!


We can't ignore the cream sodas, egg creams and floats!  Start with Plain Delicious Cream Soda and work your way up from there, to Banana Cream Soda, Sparkling Orange Creamsicle, and even the devilish-sounding Peanut Cream Soda.  Learn the old soda-jerk art of the egg cream (there aren't actually eggs in it!) and treat your deserving family to French Vanilla Egg Cream on a cool afternoon!  Bring pizzazz to holiday parties with Sparkling Egg Nog and Ginger Pineapple Coconut-Cream Floats!

As if your mind weren't already reeling, let's turn to the shrubs, switchels, and other vinegar drinks.  To start with, this is where we learn what all these names even mean!  Who could turn down something called Apricot Raspberry Shrub or Sweet-and-Sour Apple Cider?  A Malted Molasses Switchel is perfect for a barbecue dinner, and a Citrus Rice Vinegar Cordial makes for fine sipping after supper!

Then we move on to recipes for soda foods, with savory mains and sides like Baked Sweet Potatoes with Root Beer Rum Butter and Fruity Meatballs.  We wrap it up with sweet desserts to tantalize the tongue with titles like Ginger Ale Pound Cake and Chocolate Root Beer Cheesecake!




If this book sounds half as exciting to you as it does to me, I know you'll want to get your own copy!  Before you head to the bookstore, enter our giveaway and see if you can win it for free!  Storey Publishers will mail your copy directly to you, once the giveaway is complete.

Enter the Giveaway! 

Step 1.  Leave a comment below.  Do you have a favorite carbonated drink?  What do you think you'd like to try first from this book?  I'll use your e-mail address to contact you when you win, so be sure it's one you use!

Step 2.  Please share this giveaway with a friend!

Contest ends Saturday November 10th at midnight (Eastern Standard Time!) and will be immediately followed by the next book giveaway .... (Yes, you may enter all of the book giveaways, no matter how many you win!)

May the thirstiest brewer win!!


Mrs H
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