Tag Archives: rosemary

A Certain Smell

Rosemary Popovers

Rosemary Popover

Welcome to day three of Fresh Tasty Valentines!  I’ve been having so much fun with this blog party thanks to all the fantastic sponsors and bloggers that have joined in.  One of my favorite things about events like this is being exposed to new-to-me vendors – such as Casabella.  When I received their Clip n Strip shears I think all my herbs gave  sigh of relief as I would no longer be torturing them with dull shears or nails in my attempt to get some herbs.  These shears are rather fantastic, especially since they have this awesome little notch in the handle for stripping the leaves off the stem.  Needless to say these scissors made quick work of the rosemary needed for these aromatic treats.  for best results, make sure the eggs are at room temperature and resist the urge to peek as they are baking – just trust in your oven as best you can!

Rosemary Popovers

Makes 6 popovers

Ingredients

2 eggs, room temperature

1 cup milk, room temperature

1 cup flour

1/2 tsp salt

2 sprigs fresh rosemary (about 1/ tbsp)

Instructions

  1. Preheat oven to 425
  2. Beat the eggs and milk together and set aside.
  3. In a medium bowl, stir together the salt, rosemary, and flour then quickly fold in the egg and milk mixture stirring until just mixed.
  4. Pour into jumbo muffin tins (or custard dishes) until 3/4 full. Bake in oven for 10 minutes, then reduce heat to 350 and cook for an additional 20 minutes. Turn oven off and allow to sit for 5 minutes before removing to a cooling rack.
  5. Serve and enjoy!

Notes

Popovers are cooked when they pull away from the sides

http://dancingveggies.com/2016/02/a-certain-smell.html

Are they a dessert or are they a side dish?!?  I served them both ways and suspect they would also be fantastic as a breakfast item with some runny eggs.  Since I don’t have a proper popover pan, I use a jumbo muffin tin which works perfectly.  Now, have you entered the giveaway for a chance to win your own shears? herbs? or zester?

Note: I was gifted the shears and a garlic roaster as part of participating in Fresh Tasty Valentine however all opinions are my own.   

Losing Control

Asparagus Soup

asparagus_soup

I’m a huge fan of spring – warm weather, colorful flowers, and all sorts of delicious vegetables popping up to be enjoyed.  Last weekend we were fortunate enough to get a huge bag of asparagus, and I went straight to work figuring out how best to use them.  There are so many amazing recipes out there from soups to tarts to dips – the possibilities are endless!  In the end I decided to take inspiration from our amazing honeymoon, seeing as how it was almost 2 years to the day  it just seemed fitting.   Our meal at Steirereck still ranks as one of the best, if not THE best, meal of my life and part of that fantastic meal was a bowl of Spargelsuppe or Asparagus Soup.  While theirs included tuna tartar, I kept things simple and basic – and vegan!

Asparagus Soup

Serves 4-5

Ingredients

1 tbsp olive oil

1/2 tsp fresh rosemary

1/2 tsp fresh thyme

2 leeks, diced

1 1/2 lbs asparagus, broken in to 4 inch pieces

6 cups vegetable stock, low sodium

1 cup Greek Yogurt (I used So Delicious Coconut Milk)

pinch of salt/pepper

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat along with the herbs and cook for a minute. Add the leeks and cook for 5 minutes, or until they are slightly golden.
  2. Add the asparagus and cook for an additional 5 minutes before adding the vegetable stock. Bring to a boil, then cover and allow to simmer for 20 minutes.
  3. Use an immersion blender to puree the soup then slowly stir in the Greek yogurt. Recover and heat for a final 5 minutes.
  4. Season to taste with salt and pepper then Serve and Enjoy!
http://dancingveggies.com/2014/05/losing-control.html

Shake Shake

Sweet Potato Fries

Sweet Potato Fries

Hello!  Welcome to my May installment of the Secret Recipe Club!  This month I was sent over to BCmom’s kitchen which is packed with simple and delicious recipes to get you cooking!  I love that her blog focuses on standard pantry staples, don’t get me wrong I <3 Wegmans but I can only spend so much time shopping – I want to cook!  After much debate (yummy, spinach!), and schedule checking (cuz surgeries requiring bedrest are fun), I decided to go with her Sweet Potato Fries.  I’ll be honest, the little kid in me just wanted to shake the fries up all shake n’bake style (do they still sell that???) and it was totally everything I thought it would be.   I added a few more seasonings since my herbs are starting to explode, and just added them to the bag.

Shake Shake

Ingredients

1 large sweet potato, peeled

1 tbsp olive oil

1 sprig rosemary (around 1/2 tsp)

1 spring thyme (around 1/2 tsp)

1/2 tsp salt

Instructions

  1. Cut sweet potatoes in to fry shapes, keeping them around 4 inches long and 1/4 inch thick
  2. Preheat oven to 350
  3. Place the olive oil, herbs, and salt in to a gallon size zip lock bag and add the fries - half at a time. Gently squeeze (or shake!) the fries in the bag.
  4. Remove the fries to a cookie sheet and bake for 15 minutes, then flip, and bake for a final 15 minutes.
http://dancingveggies.com/2014/05/shake-shake.html

These fries were fantastic!  The clean up was a breeze and the fact that these were baked, not fried, means they are a nice healthy(ish) alternative to the standard bbq/grill side.   I also have plans to vegetarianize her zucchini hamburger pie – something involving beans I think as I love the idea of baking all that veggie goodness in a nice flaky crust.  Before I sign off just a quick Happy Birthday to my awesome SiL and my incredible BFF who both happen to be Cinco De Mayo babies!  Now, go check out the rest of the recipes from the awesome bloggers of The Secret Recipe Club 🙂

As I go Out

Savory Mushroom Bread Pudding

Mushroom Bread Pudding

I’m so thrilled to be getting back to Random Recipes, hosted by the awesome Dom.  Random Recipes is a bit different than my other challenges in that it sends me back to my books, some of which can get rather neglected.  This month the challenge was to pull out all our new books and randomly select the book from that group.  I was lucky enough to get four books this year: Indian Slow Cooker, Madhur Jaffrey’s Quick and Easy Indian Cooking, Dining with the Doctor, and The Heart of the Plate – which was the “winning” book!  I used my same random method (Joe picking a number) to select the winning page which led me to a Mushroom Bread Pudding, and wow did I wish for a different page at that point.  The last time I made a bread pudding was Home Ec back in middle school, so it’s been a fair bit of time.  However I had some leftover sourdough bread so with the addition of some fresh peasant bread I at least had the basic ingredients.  I also adjusted the ratio a bit, along with the seasonings, as things didn’t look quite right at first and I was worried about it being a bit bland as written.

Mushroom Bread Pudding

Serves 6-8

Ingredients

1 tbsp olive oil

3 cloves garlic, diced

1 vidalia onion, diced

3 cups mushroom, sliced

1 tbsp marsala wine (or sherry)

1/2 tsp thyme

1 tsp rosemary

1/2 tsp ground pepper

1/4 tsp salt

4 cups cubed bread - I did 2 cups sourdough and 2 cups peasant bread

5 eggs

1/2 cup half&half

1 1/2 cups milk

Instructions

  1. Heat the oil in a deep skillet over medium heat add the garlic and onion and cook for 7 minutes, then add the mushrooms. Continue cooking for 10 minutes before adding the marsala along with the seasonings. Cook for a final 5 minutes, adjusting seasonings as needed and then remove from heat.
  2. Preheat oven to 425 and lightly grease a 9x11 baking dish. Place the bread cubes in a single layer on the bottom of the pan. Evenly layer the mushroom over the bread.
  3. Beat the eggs and milk together and then pour over the mushroom bread mixture. Bake for 35-40 minutes, or until the edges start to brown. Remove from oven and sit for 15 minutes - then serve and enjoy!
http://dancingveggies.com/2014/01/as-i-go-out.html

I’m also sending this over to /52weeksofcooking for their eggs challenge since I rarely, if ever, prepare dishes that feature 5 eggs.   This is the first of their challenges for 2014, and if things go as planned the second one will be up on Wednesday!

NaNa NaNa

Summer Squash Sauce

Summer Squash Sauce

For one of my Secret Recipe Club entries this month I did a delicious baked polenta, however I needed a topping for it.  Since I’m trying to avoid grocery shopping right now I was stuck using whatever was in my fridge: onion, garlic, squash, tomatoes, a variety of beans, a bit of yogurt, and a lot of herbs.  I decided to start throwing things together to make a thick and very colorful topping for my delicious polenta.  The resulting dish was healthy and gorgeous, and delicious enough that the next day I got a lunch time text from my hubby saying he “loved the polenta squash stuff”.

NaNa NaNa

serves 4-5

Ingredients

2 tbsp extra virgin olive oil

3 cloves garlic, diced

1 small onion, diced

2 yellow squash, around 2 cups sliced

1 1/2 cups cannellini beans, presoaked and well-rinsed

2 cups cherry tomatoes, halved

1 tbsp fresh rosemary, chopped

2 sprigs fresh thyme, chopped

1/4 cup Greek Yogurt

1/4 cup water (or vegetable stock)

salt and pepper to taste

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cooking for 5-7 minutes before adding the squash.
  2. Once the squash has started to get soft, around 10 minutes, add the beans, tomatoes, and herbs. Stir well and then add the Greek yogurt along with the water (or vegetable stock).
  3. Simmer for 15 minutes, then season to taste and Serve!

Notes

I used So Delicious Coconut Milk Greek Yogurt (plain) but regular dairy will probably work - or soy based!

http://dancingveggies.com/2013/08/nana-nana.html

I enjoyed this dish as is while Joe topped his with some Parmesan cheese, either way it was incredible!  I used yellow squash for this but zucchini would work just as well, and this time of year both vegetables are certainly in abundance.  As I mentioned, I served this over polenta but would also work great over brown rice or orzo.