Herbs, Spices, & Seasonings

I LOVE, LOVE using herbs & spices. I have a shelf full of herbs & spices, and 2 more spice racks. I love using them to add interest to most dishes! I love using cumin & coriander. Also love rosemary, sage & thyme (especially on roasted potatoes and roasted chicken). I also enjoy using a nice Herbes de Provence. I use Kosher salt and coarse cracked pepper in cooking...it makes a difference. Below I have put a basic Herb & Spice chart for those of you who are not sure how to use these different things in cooking.

Fresh Herbs - Flavor and Uses		Spices - Form, Flavor and Uses
Basil	Sweet, sunny flavor, versatile. Use with green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish	Allspice	Berries, ground. Similar to cloves and cinnamon combo, more complex.  Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb.
Bay Leaves	Pungent, mint like; dried leaves more widely available. Used in sauces, stews, gumbos; many varieties	Celery	Seeds, ground. Stronger then celery flavor.  Salad dressings, potatoes, veggies, soups, beans, pork
Chives	Delicate onion flavor, never overpowering. Use at end of cooking or as final flavor garnish. Chop finely; snip with scissors. Great with eggs, salads, potatoes dishes, poultry, sauces	Chile Peppers	Ground, dried whole, pepper flakes.Made by grinding hot chilies. Countless types from many countries.  Mild to blistering hot.  Soups, stews, beans, sauces, poultry, greens; add to most foods for that extra kick
Cilantro	Fresh, aromatic, distinctive. Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos	Chile Powder	Ground mixture commonly of chile peppers, paprika, cumin, black pepper. Spicy, hot or mild. Chili, beans, Mexican dishes. Buy high-quality
Dill	Pungent, tangy; dominate, use alone or with parsley.  Seeds also have strong flavor.. Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Mediterranean cooking	Cinnamon	Sticks/bark, ground. Pungent, sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries
Marjoram	Oregano like but sweeter. Fish stews, stuffing's, carrots, greens, beans, egg dishes	Cloves	Whole or ground. Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork
Mint	Strong; sweet. Teas, desserts, lamb, fish, salads	Cumin	Seeds, ground. Bold, distinctive; can overpower.  Chili, tacos, stews, cabbage, beans. Toast ground or seeds
Oregano	Earthy. Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon: Retains good flavor when dried	Curry	Ground. Mixture of numerous spices including cloves and cumin . Buy high-quality.  Base spice for curries; use also in tomato sauces, stews
Parsley	Clean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then dried	Fennel	Seeds, ground.  Licorice-like, stronger then fresh fennel.  Bread, fish, Italian dishes, sausage, tomato sauces. Toast ground or seeds to enhance flavor
Rosemary	Fresh, piney, pungent; easily overpowers.  Chop finely and use lightly. A must with poultry, potatoes, white beans, lamb, breads, fruit salads	Ginger	Fresh root, ground, candied. Pungent, spicy.  Grate, mince to use in chicken, squash, sesame noodles, applesauce, chutneys, marinade. Ground and fresh have much different flavors. Predominate in Asian cooking.
Sage	Almost mint-like, slightly bitter; can overpower other herbs. Use whole stems in soups, stews, remove when done. Chop whole leaves in very thin strips.  Pork, veal, sausages, poultry, stuffing, sauces. Dried herb has much different flavor	Mustard	Seeds, ground. Often hot, pungent. Several varieties available.  Vegetables, stews, relishes, seafood, salad dressings.  Seeds can be toasted to enhance flavor.
Savory	Reminiscent of thyme. Veal, pork, eggplant tomatoes, stuffing	Nutmeg	Whole, ground. Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach.
Tarragon	Licorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrettes	Paprika	Ground. Made from red peppers. Can be mild or hot and pungent.  Not just for garnish.  Buy high-quality with fresh peppery aroma.  Seafood, vegetables, eggs; almost anything
Thyme	Earthy, subtle, versatile; use whole sprigs in soups, stews. Pluck leaves and add at all stages of cooking. Excellent in most dishes especially seafood, poultry, pork, veal, tomato, vegetables, breads. Retains good flavor when dried	Pepper	Whole berries, ground.  Most common of all spices. Hot peppers, sweet peppers and peppercorns are from same plant.  Peppercorns are black, white and green--depends on level of maturity.  Pink peppercorns are a distant relative.  Use on everything including sweets and fruits.  Buy a pepper mill and whole peppercorns. You'll be glad you did.

Vacation!

I have been looking forward to our vacation for months! However, I'm not too excited about the cold weather. I've been stocking up on cold weather wear: tights, leggings, sweaters, henleys, and my favorite purchase-my EMU boots! This vacation started with a wedding, and finally we decided that we would just make a vacation out of it. We are planning to spend a couple of days in Williamsburg, since neither of us has been since we were kids. We're really excited to get to spend a couple of days with some friends that we haven't seen in a while! We're going to be spending Friday night with my friend Jessica, from high school, and then Saturday through Tuesday we'll be vacationing with my honorary "sis", Nanette, her husband Jim, and their 3 kids. We are so excited!! The picture I posted below is from their daughter Chloe's baby shower-Choe is 3 already!! I haven't gotten to meet their 3rd baby, Seth, who was born a few months ago. 

I can't believe how fast time is flying--it's hard to believe we have been living here for almost a year now--it's been a long time since we saw our "old" friends. 

"Make new friends, but keep the old; one is silver, the other is gold."

{What I Love Wednesday}

What I love today are the new shoes and handbag that I received in my latest ShoeDazzle order. Yes, I know I have already blogged about ShoeDazzle. But, once again, I was "dazzled" by my latest order. I have been surprised at how well each pair of shoes fits. I am also quite pleased with my first handbag purchase. I  think that I may soon have an addiction, if I don't already....Happy Wednesday!!

Slow Cooker Dinner!!

I have been trying to leave dinners in the crock pot on the nights that I will be working late. Today I made a pork loin roast. It came out amazing! It was soooooo tender and flavorful!  I started with a 1.5 lb Hormel honey-mustard pork roast. I added 1 cup of low-sodium chicken broth to the slow cooker and added the roast. I sprinkled kosher salt, coarse ground black pepper, and 2 crushed bay leaves over the roast, then poured a couple more tablespoons of broth over the roast. I left it in the slow cooker on low for 7 hours. When I got home, I sliced the roast and brushed on some mango-poppyseed dressing. It was amazing!!!

Cooking with Mom

It was a lot of fun to be in the kitchen with Mom this weekend while she was here. Today for lunch we made herb-roasted potatoes and carrots with broiled tilapia & flounder. I got fresh, mixed herbs at the store last night: marjoram, thyme, sage, & rosemary. I heated my roasting pan for a few minutes to 450 degrees, then added a couple of tablespoons of butter to melt and about  a cup of chicken broth. I tossed the potatoes, carrots, and herbs in the pan, then seasoned them with some garlic salt & coarse ground black pepper.

While they roasted (about 45 minutes), we broiled the fish. I spread a tablespoon of butter and about 3 tablespoons of minced garlic onto a baking sheet and put the fish on top. We seasoned the fish with pepper, seasoned salt, and dried chives. 

I had put a loaf of Italian herb bread in my breadmaker to bake during church, so that was ready for lunch.

I also put a dipping plate for oil & balsamic. We enjoy it with a little kosher salt & cracked pepper.

Lunch was delicious!!

Tacos de Pescado

I've been in one of those moods lately. You know, the kind where you get tired of doing the same things all of the time? I have some firm white fish that I would like to cook soon, and I decided to look for a fish taco recipe to try this time or maybe in the future. I found one that looks very interesting. I should probably blog about recipes after I have tried them...oh well. Below is the link to the tasty-looking fish taco recipe.

Grilled Fish Tacos de Serrano

I've also been enjoying having my Mom and Grandma visiting me these past 2 days. It has been really nice to take a couple of days off just to relax. Today I took Mom to get her hair cut by my stylist for the second time since we've lived out here. Her hair looks fabulous!! :) Tomorrow they will be taking off, and I'll be sad to see them go. :(

Life is thickly sown with thorns, and I know no other remedy than to pass quickly through them. The longer we dwell on our misfortunes, the greater is their power to harm us.

{Voltaire} 

{What I Love Wednesday}

 JONATHON!!

I love, love Jonathon hair products. They are my absolute favorite. And what else do you expect from me? I definitely have expensive taste!
As most of you know, I am in sole possession of a head of hair that is, above all, supremely terrifying. Because of my special head of hair, I make it my business to be in sole possession of:

A) The knowledge of the newest and most effective products for breaking, taming, and controlling my hair, and
B) Whatever amount of money is required to accomplish this.  

Hairstylists all across America have been astounded at my quest for "the perfect head of hair". I will come in at insane times, sit stiffly in salon chairs for hours on end, suffer steam burns to my scalp, return faithfully at regular intervals, and suffer through endless days of stinky products absorbing into my hair shaft during the "no-shampoo period" after treatment (3 days!!!) At the age of 14, I was flying from CA to FL just to get my hair treated with Japanese straighteners. Believe me--if there's one subject I have educated myself about due to necessity, it's hair.

Now, back to my Jonathon product rage. I bought my first Jonathon hair product, Silky Dirt, four years ago. Silky Dirt is a beautifully scented, soft-textured, non-sticky, medium hold finishing wax. A tiny dab the size of a pea will seal in my shiny finish for the day without a problem. After straightening my hair, I coat my hands lightly and rub the ends of my hair with the majority of the product for a shiny, sealed-in straight that will outlast my day. My most recent purchase was the Jonathon dry shampoo. I wanted to use that to extend my blow-outs by a day. A dab at the roots takes away the shine (the yucky kind). This dry shampoo is my favorite product for creating a day-old pony with a little extra crown height. I lift the hair on my crown, dab dry shampoo into the roots, let it absorb overnight, and the next day my hair has the texture that stays perfectly in a ponytail.

Why Jonathon products? First of all, I have never found another wax created equal. It is truly a one-of-a-kind product. Also, I love the fact that all of the products are Vegan and Sulfate Free. What this basically means for the consumer is that the products are mainly comprised of natural oils, botanical butters, & fruit, plant & sea extracts. This is GREAT for your hair's health and shine! Lyes and animal fats have the potential to create a greasy build-up on the scalp and hair. For me, the sulfates are a big deal, because sulfates strip straightening products off of the hair shaft.

VIEW OR PURCHASE SILKY DIRT
VIEW OR PURCHASE DRY SHAMPOO

100 Calorie Cupcakes

Soon, I'm going to try making these cupcakes by Chef Curtis Stone. Not sure how delish they will be...but worth a try, I suppose.

Vanilla Cupcakes

Makes about 14 cupcakes

Ingredients

    * 5 organic egg whites

    * Pinch of salt

    * 3 tablespoons honey

    * 2 teaspoons vanilla extract

    * ¼ cup nonfat Greek yogurt

    * ½ cup whole wheat flour

    * 1 teaspoon baking powder

For the raspberry frosting

    * 1 cup nonfat cream cheese, at room temp

    * 1 cup fresh raspberries

    * Fresh raspberries to garnish

Method

   1. Preheat the oven to 325F.

   2. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.

   3. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.

   4. Fold in the yogurt.

   5. In a separate medium mixing bowl combine the flour and baking powder and mix well.

   6. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.

   7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.

   8. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.

   9. Remove from the oven and cool the cupcakes at room temp.

  10. While the cupcakes are baking, puree the raspberries in a blender until smooth.

  11. Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.

  12. Cool completely.

  13. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.

  14. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

Don't ask what the world needs. Ask what makes you come alive; then go and do it. Because what the world needs is people who have come alive. 


~Howard Thurman

HAPPY NEW YEAR!!!!!