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Freeze & Preserve Fresh Herbs in Olive Oil Kitchen Tip

Freeze & Preserve Fresh Herbs in Olive Oil Kitchen Tip
Do you use your freezer to preserve herbs, vegetables, or fruit? The freezer can be a powerful, overlooked method of preserving. Pesto, strawberry puree, tomato soup — stash them away now for colder times! One of my favorite ingredients, a handful of fresh herbs from the garden, is one of the simplest things to preserve in the freezer, and I just learned a new, better way to freeze herbs: In oil! I noticed a post at The Gardener's Eden (read it here) recommending that you freeze some herbs in oil. Why? It's also a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes. Given this use, the oil-and-freezer method of preservation works best with the tougher hard herbs such as rosemary, sage, thyme, and oregano. Soft herbs such as mint, basil, lemon verbena, and dill are usually added raw to a dish, and they don't respond as well to this kind of preserving. Here are some tips on preserving herbs in oil. Previous image Next image More on Preserving Herbs

How To Make Sprinkles for Cupcakes, Cookies & Cakes! Previous image Next image A few days ago Stella, the blogger at BraveTart, blew my mind. She said that you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! Homemade Decorative Sprinkles Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? 1. 2. 3. Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. • Rainbow Sprinkles at BraveTart This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Now, on to the action! Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3 and 4 dozen cookies or cupcakes. What You Need Ingredients4 ounces (about 2 cups) confectioner's sugar1 teaspoon Just Egg Whites1 tablespoon warm water, plus extra as needed1/4 teaspoon vanilla, almond, or lemon flavoring Pinch salt Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

Teagan’s Food Musings Best Ever Baked Sea Bass Recipe I love the rich, buttery flavor of sea bass. When it’s cooked right it has that melt-in-your-mouth quality. Look for wild-caught sea bass fillets in the freezer section of your natural food market. With just a handful of ingredients, this recipe tastes like it was made in a fancy restaurant. Here’s what you need: 4 (3oz) Sea Bass Fillets1/3 cup white wine3 garlic cloves, mincedsalt and pepper1 Tablespoon fresh parsley, mincedFresh squeezed lemon juicePreheat oven to 450 degrees F.Arrange the fillets on a baking pan. 4 Servings Nutritional Analysis: One serving equals: 150 calories, 2g fat, 89mg sodium, 1g carbohydrate, 1g fiber, and 24g protein Liked this recipe? Diana Keuilian Diana Keuilian believes that cooking and eating healthy is easy and delicious and she shares her passion on her blog packed with free healthy recipes at

Vintage Recipe: Warm Fudgy Pudding Cake Recipes from The Kitchn This is not the demure individually-portioned dessert served in restaurants with white tablecloths. No, ma'am. According to my mother, my grandma would make this for the kids when a special treat was merited. This messy, sticky, cocoa-rich affair is more like a self-saucing brownie than anything else. And like all such things, it's best served warm and with a generous scoop of vanilla ice cream. In the copy of Favorite Recipes from First United Methodist Church of Stillwater, Minnesota that has been passed down to me, the recipe for "Chocolate Cake Pudding" by Shirley Nelson is circled in bold blue ink. In a quick phone consultation with my mother, she laughed and admitted that she had no idea which of these venerable church ladies' recipes my grandma followed, though she's absolutely sure it used cold water. In pulling together my own version of this vintage recipe, I simply channeled Grandma Dola. Even channelling Grandma, this recipe still takes a leap of faith. Serves 6 to 8 Notes:

Smoked salmon and avocado stacks My brother and I share many things. A love of music. An obsession with trivia. Childhood memories. One of our earliest shared childhood memories was going to La Fontaine, a restaurant that was very popular in Port Elizabeth in the 1970s and 1980s – the kind of place where the italian owner wore a suit and greeted you by name at the door; where all the ladies were given a fresh flower corsage to wear; and a real live pianist played tinkly melodies from one corner of the room. It was definitely here that we both developed our love for smoked salmon, a dish which my father enthusuastically ordered his wholfe life despite cautioning us against EVER eating raw fish such as sushi (!). And I don’t mean that in a bad way! Harry Forman developed the London cure in the early 1900s specifically because he thought that smoked salmon was often smoked and salted to the point that you tasted only the smoke, not the fish. So my only dilemma was what to make with this delectable fishy bounty. Method:

Creamy Cauliflower Dip Recipe Every now and then I get a hankering for a creamy dip to serve with my Real Healthy Crackers and sliced veggies. Since beans and dairy are out of the question for me, I’ve come to enjoy this creamy dip made from steamed cauliflower. The flavor of the cauliflower is so mild that you’re able to completely dictate the taste of the dip with the spices that you add. Have fun and make a spicy version by adding cayenne, or up the flavor ante with some extra garlic. Drizzle your finished dip with some olive oil and a pretty sprinkle of sweet paprika. Here’s what you need: 1 head cauliflower, steamed2 Tablespoons tahini2 Tablespoon olive oil1 clove garlicjuice from 1 lemondash of sea salt and black pepperpinch of cumin, paprika, garlic powder, turmeric, and onion powderThrow all of the ingredients into a food processor and blend until smooth.Taste and add more seasoning as you see fit.Serve with sliced veggies, olives and homemade almond flour crackers. 4 Servings Liked this recipe? Diana Keuilian

Ev Cini: Minik Islak Kekler Hani herzaman sonucundan emin olduğunuz, sizi utandırmayacak reçeteler vardır. Pek değerli tarif defterinizde yer alan gizli silahınızdır. İşte bu ıslak kek de benim için öyle. Birincisi, içindeki malzemeler evde mutlaka bulunur. İkincisi, yapması çok kolaydır. Üçüncüsü, yumuşacık dokusu, hafif tadıyla beni benden alır. Bu keki ayrı kalıplarda yapabileceğiniz gibi; yağladığınız, 20x20 cm.' Bir de küçük bir püf noktası: Bazı pastalarda kabartma tozunun tadı ve acılığı hissediliyor. Minik Islak Kekler Malzemeler: 12 adet, daha tombiş kekler için sayıyı 10 adede düşürebilirsiniz. 2 adet orta boy yumurta125 gr. toz şeker125 gr. tuzsuz tereyağı125 ml. süt3 yemek kaşığı (tbs) kakao90 gr. un1.5 tatlı kaşığı (tsp) kabartma tozu (Dr. Tarif: Yumurta ve şekeri derince bir karıştırma kabına koyun.

Food - Recipes : Victoria sponge with strawberry jam Teriyaki Salmon Dinner Recipe Salmon is my all-time favorite seafood. Growing up in Skagit Valley, an hour north of Seattle, we had access to some of the world’s best salmon. Summer months were spent enjoying barbequed salmon a few times each week. This sweet and savory Teriyaki Salmon recipe takes fresh, wild-caught salmon to a very delicious place. Here’s what you need… For the Teriyaki Salmon: 4 cloves garlic, crushed1 1/2 Tablespoons fresh ginger, crushed1 cup coconut aminos2 Tablespoons pure maple syrup, grade b4 fillets, wild caught salmonCombine all the marinade ingredients in a large ziplock bag. Salmon Nutritional Analysis: 289 calories, 12g fat, 405mg sodium, 11g carbohydrate, 1g fiber, and 31g protein For the Roasted Veggies: 1 cup Brussels sprouts, halved1 cup carrots, chopped1 cup sweet potato, chopped1/2 cup red onion, chopped2 Tablespoons olive oildash of salt and pepper3 cloves garlic, minced1 Tablespoon fresh rosemary, mincedPreheat oven to 400 degrees F. carbohydrate, 6g fiber, and 3g protein