Spiced Right Pan-Fried Potatoes - Weekend recipe

Today - Saturday - I am giving a program at the Northshore Unitarian Church in Deer field, Illinois.

It is a cooking demo for which I will post a few photos this coming week.  I sent a few recipes in advance which volunteers will make for the event, and I am making samples for the participants.  This recipe is one of those I sent ahead and the herb blend that is part of it was one of the samples guests received.  So this weekend you can enjoy the same recipe we will be enjoying in Deerfield.

Have a great weekend!

 Spiced Right Pan-fried Potatoes 

Yield:  4-6 servings 

2 Tablespoons butter

1 Tablespoon olive oil

4 medium baking potatoes, peeled

3 tsp. Basic Potato Blend, divided (recipe below)

additional salt, if desired 

Directions:

Melt the butter with the oil in a heavy skillet over medium-high heat.  Carefully slice the potatoes directly into the skillet, cutting random thin pieces.  Season with 2 teaspoons of the potato blend and salt to taste, if using.  Use a spatula to mix well and stir the potatoes regularly as they begin to brown.  After 5 minutes or so, reduce the heat to medium; cover.  Continue to cook and stir. When the potatoes are cooked through, season with remaining teaspoon of potato blend; cook and stir for another minute.  Serve hot.   You can keep these warm in a baking dish covered with foil.  These can be made in advance and reheated.  Save the remaining seasoning to toss into the potatoes after reheating.

Basic Potato Blend 

2 Tablespoons dried parsley

1 teaspoon Sweet paprika

3/4 teaspoon ground black pepper

3/4 teaspoon garlic granules

3/4 teaspoon onion granules

½ teaspoon rosemary

½ teaspoon thyme

1/2 teaspoon dillweed 

Measure all ingredients into a small jar. Shake well to mix. 

Seasons about 5 pounds of potatoes.   

 I adapted the above recipe from Sandra Bowens which I originally found at www.apinchof.com

Five Benefits of Herbal Tea

Whether you want to shed some few pounds or simply desire to have good heath, herbal tea is definitely good for you. Herbal tea is a great substitute if you find drinking mineral water plain. Make sure you drink five glasses every day to relish all the benefits. Here are five top reasons  (one for each cup of tea) why you should drink herbal tea.

1. Great for weight loss

Herbal tea has been known to help in losing weight. This is a popular topic, reason being that teas can actually help in weight loss as they increase the body’s metabolism thus improving your blood circulation, cholesterol level and ultimately enhances cardiovascular health.

2. Prevents Cancer

People who drink herbal tea are less susceptible to lung cancer and other common diseases. Believe it or not, research indicates that herbal tea helps to treat stroke, heart ailments and even certain cancers.  But it could also be the lifestyle those that drink tea tend to adopt?!

3. Cures stomach ailments

If you suffer from frequent stomach ailments, try drinking at least a cup of tea every day after your meals. Herbal tea reduces the acids in the stomach and therefore digestion takes place ably.  Ginger and any of the mints can quiet digestive ailments.

4. Enhances the immune system

According to recent scientific studies, herbal teal strengthens the body’s immune system to ensure you are not prone to flu and other lung diseases. With a strong immune system, your body now has the ability to repair and regenerate the damage cells rapidly.  Echinacea is said to be a marginal assist with this, but germ fighters like lemon grass, thyme and sage will certain help.  And a bit of extra Vitamin C you get from parsley and rosehips cannot hurt either.

5. Reduces stress

When your work and lifestyle seems stressful, drink one cup of tea. It is relaxing and therefore very effective at minimizing stress levels.  Lavender and chamomile will both help your body calm down in stressful situations.

On the other hand, herbal tea has been known to interfere with medication, so always consult your physician. For instance, it prevents proper absorption of iron in the gut. Herbal tea is also considered an expensive habit, especially if you become addicted, like me – it could lead to large gardens and tea pot collections and many other bad habits.

Drying Your Herbs

I've chatted on this subject before, but I find that it helps to repeat this as new folks who have never worked with herbs may not realize how simple it is to dry herbs for winter use.

Ways to dry:

1. Hang Drying – this is ideal for any long-stemmed herbs, tarragon, lavender, sage, rosemary, mints, lemon balm, etc.

Take stems and bundle together, tying them or holding them with a rubber band.  Depending on the size of the stem 10 to 12 stems is a good size bundle.  Choose a hanging location that has good air circulation, minimal light, especially sunlight, and dust.  In my first home I suspended a rack from the ceiling in the basement, draped a white bed sheet over the top to collect the dust and had plenty of air circulation under and around the herbs.  The average drying time is 1 to 2 weeks.  In humid places, like Illinois, running a dehumidifier during the muggy months can help.

Once they are dry, and you know they are completely dry when they crumble in your hand, you can crumble them into jars for long-term storage.  Or you can leave them on the stem for longer storage by placing them stem and all in a zip lock bag.  Herbs left on the stem will keep their flavor several months longer than those crumbled and a year longer than those ground or powdered.

2. Screen drying – smaller leaf or stem herbs, flowers and other petite plants are perfect for screen drying.

Place herbs on a window screen.  You can also use cheese cloth stretched over a frame or even lay them out on paper towel on corrugated cardboard.  What you want is good air circulation again and minimal sunlight.  The herbs will dry in a week or less, but you may need to turn them over depending on your air conditions. 

I purchased scratch and dent window screens from a build supply store all the same size and shape.  For this we then crafted a frame where the screens could slide in and out to make access easier once during loading and unloading.

3. Oven drying – can be used for any herbs, but is best for those that do not do well with longer methods, especially Basil.  You do have to be careful with sage that has a very volatile oil.

Remove the fresh leaves from the stalk and place them on an oven tray.  You can layer the tray with parchment to make it easy to remove.  There are two ways to use the oven, the short method and the long method.  The short method you place the tray in a warm oven (350 to 400 degrees) for only 5 to 9 minutes until the herbs are dry and brittle.  Do not walk away and leave them or you can end up with scorched herbs.  If you have picked the herbs previously (up to 24 hours ahead) you can reduce the oven temp to 250 to 300 degrees. 

The long method is easier because you can set it and forget it.  With the long method you set the over to 350 degrees and allow it to pre-heat.  Then take the tray of herbs and set in the oven after you turn it off.  Leaving the oven door open to allow moisture to escape and allow a couple of hours or overnight for the herbs to dry.  If you have a gas oven with a pilot light, you can use this method without turning the oven on.  It may take 6 to 8 hours to dry the herbs this way.

4. Refrigeration method – this is perfect for herbs with small leaves, thyme, rosemary, marjoram, or savory.

Place the small leaved herbs on a plate or a square of cardboard laid with paper towel and place in the refrigerator.  You can also do this with basil leaves but the paper towel is required.  You can also place the herbs inside of a paper bag, fold the tip closed and set them in the back of the refrigerator for a few days.  In both cases check them frequently and stir them around to avoid wilting and ensure even drying.  The drying time varies depending on the herb.  Thyme is much faster, while basil may take more time.  Once they are dry place them in containers.

The down side of this method is you need extra space in refrigerator and you can have flavor transfer.  Strong foods stored in the fridge may flavor the herbs and some foods may pick up the flavor of the herbs. My husband loves when I do this becasue I clean the refrigerator before I place the herbs.

Do you have a favorite drying technique?  Which one gives you the most success?  Leave a comment and let’s chat about it.

How To-sday: Making a Soup Wreath Gift

Soup Wreaths Winter Gift

I love to cook with herbs and I wish others were not so afraid of it, because really it is not hard.  Cooking with herbs is somewhat fool proof too, because if you dislike the flavor you just cook the dish a bit longer and the herb flavor will diminish.  One of my favorite Herb writers is Jim Long.  He has a farm called Long Creek Herbs and writes a garden blog and contributes to Herb Companion Magazine among others.  I find his excitement about using herbs matches my own and his creativity is fun too.

From his many writings I found this information about a wonderful herb gift idea that I just had to copy.  I like to make wreathes for decoration both in the kitchen where we can eat from them and on the door as a greeting.  For centuries, herbalists and gardeners have used wreaths to preserve the beauty of herbs and flowers long after the harvest has passed. In addition to their aesthetic value, herbal wreaths can add a delicious twist to your soups and stews this winter. What Jim Long did was make tiny wreaths that you would drop whole into a soup or stew to flavor your cooking with a bit of added whimsy.

He packaged the little circle of herbs in nice tissue paper, with a ribbon and recipe card attached, and presented them to friends.  I liked the idea so much I made them and gave them away as hostess gifts.  I also used the idea to teach Girl Scouts to cook with herbs.  They liked making the wreath and then putting it into their food.

Using Jim’s technique, you end up with a completed wreath that is only about 5 inches in diameter. It is the perfect size of an average pot of soup.  Anything bigger, according to Jim and you could over season the average stew pot.

Any of the seasoning herbs can be used. It’s best to use long-stemmed herbs, to make it easier and more fun to weave. I often construct the wreath for a specific kind of soup. For example, if I am going to attach a recipe for chicken soup, I would choose six or so from the following herbs for the wreath:

• Rosemary, thyme, celeriac leaves, garlic chives, garlic leaves, sweet marjoram, small lovage leaves, parsley, lavender, lemongrass, winter savory and lemon basil.

For a beef- or pork-based soup, I might choose from this list:

• Rosemary, chervil, thyme, savory, onion leaves, chives, garlic chives, tarragon, oregano, basil, hyssop, bay and small hot peppers.

A vegetarian-based recipe could draw from any of the herbs on either list.

How to make the wreath

1. To begin the wreath, gather your ingredients. You will need about 6 sprigs of herbs in varying lengths. Longer pieces can be woven into the wreath more easily than shorter ones. You will probably also want 3 or 4 shorter pieces to add into the wreath for bulk and variety.

2. Choose a sprig of rosemary or a similar woody, long-stemmed herb, about 12 to 14 inches long. Bend it into a loop that is about 4 inches in diameter, twisting the ends around each other. You don’t need to tie it in place, simply hold it together with your thumb and finger, then add another long-stemmed herb, twisting it over and around the first one and overlapping the ends of the first.

3. Continue adding additional sprigs — a piece of sage, some thyme, onion leaves, garlic chives and others — until your wreath looks full. Keep in mind the wreath will shrink as it dries, so add enough herbs to keep it looking full after it dries.

4.  Add a long leaf, such as an onion top from winter onions, a long blade of chives, or a leaf of lemongrass, at the very last, spiraling it like a ribbon all the way around to secure all of the herbs and give it a finished look.

5. The two ends of the spiraled leaf can be tucked under some of the other herbs and any loose ends can be trimmed off with pruners. You also may want to tuck in a nice, small red pepper or a sprig of golden marjoram for some color. Chive flowers dry well, as do garlic chive blossoms and oregano. Tuck the stem into the wreath so it is secure.

Dry Your Wreath and Prepare the Gift

Now you are ready to dry your wreath. The simplest way is to put it in a dark, dry place, like a pantry or a cabinet, until it is dry. Even the oven, without heat, works well. It’s important to dry your wreath out of light in order to maintain the vibrant color and flavor of your herbs. You can also dry them in a food dehydrator, especially one which has a temperature control and remains dark inside. If you use basil or parsley in a wreath, a dehydrator will help them keep their coloring as both will darken to black or fade to tan in some conditions. I avoid this issue by using purple basil which tends to keep the darker burgandy color as it dries.  I placed my wreath in the bottom of a paper lunch bag, folded over the top and punched a hole at the fold so I could hang multiple bags with raffia from a hook and not have to worry about dust.

Don’t, however, dry the wreath in the microwave. The microwaving process vaporizes the essential oils in the plant. Also, hanging the wreath in the kitchen isn’t a good method for drying. Light and cooking odors will diminish your wreath’s flavor and color.

Once your wreath is completely dry, you are ready to attach a recipe card containing instructions for using the wreath with a ribbon or string (the card and string should be removed before cooking). Wrap the completed wreath in tissue paper or seal it in a plastic sandwich bag and store it in an airtight container, out of light, until ready to use or give away.

Storing Your Herbs

This time of year I am always thinking about the preservation time periods I will get from the herbs I am drying.  I thought this would be a great time to share the average shelf life

Shelf-life is a term used to reflect the amount of time an herb or spice has before its taste, flavor and scent deteriorate.  The components of a plant that give it smell and taste are called volatile oils.  Those oils can evaporate or oxidize.  To maintain the best length of time the herbs and spices should be as close to whole leaf as possible.  For example those that are cut or powdered and have more surface area can deteriorate much more quickly.

Time periods to use for keeping herbs and spices:

Whole Herbs and spices

Leaves and flowers           1 year

Seeds and barks               2+ years

Roots                                3+ years

Ground Spices and Herbs

Leaves and flowers         6 months

Seeds and barks              6 months

Roots                               1 year

Teas

Black and green           1 year

Herbal Teas                  1 years

How you store them is also important to the length of time they stay potent.  Closed containers to protect them from direct sunlight or extreme heat are best.  This prevents oxidation which deteriorates the flavor, color and aroma.  Small jars closer to the size of the herbs or spices held cuts down on air trapped with them which can increase the deterioration.   Spices and herbs can pick up the odors of items around them so something sealed is best.

Avoiding light is helpful in improving the length of freshness.  Dark colored jars or those covered entirely with labels that will block light are perfect.

Moisture build up which can happen when the temperature fluctuates can be very damaging.  It can cause the flavor to seem off and can result in mold.  Make sure that your herbs are not stored next to the stove or above it for this will result in great fluctuations in both temperature and humidity.

Celebrate National More Herbs, Less Salt Day 2011!

Today is National More Herbs, Less Salt Day so I thought this was a great time to remind you of the Backyard Patch Salt-Substitute Grinder Jars and the fact that most of our Herb Mixes and all of our Herb Seasonings are salt-free.

Salt Substitute Grinder Jars

Our classic salt substitute blends with a new "twist."  They come in a grinder topped jar.  You receive a great combination of flavorful herbs that can grind right into dishes as you cook, or onto a completed meal just like salt or pepper grinders.  You also receive the nice long shelf-life associated with Backyard Patch herb blends.  These grinders also release the wonderful aroma of the herbs as they work! 

1.  Herby Salt Substitute


2. Savory Salt Substitute


3. Oniony Salt Substitute


4. Spicy Salt Substitute (NEWEST!)

Each Grinder Jar is re-fillable, so you can save the jar and help the environment.  They sell for $4.75 with refills priced at $3.50

Get yours today on our website.

Salt Free Herb Mixes

Most, but not all of our Herb mixes are salt-free.  When you use nice fresh herbs you can eliminate salt and don’t really miss it.  So here is a short list of our most popular salt free herb mixes for sauces, dips, cheese spreads and rubs.  We thought it might be a bit much to list all 27 salt-free blends, but you can check them all out on our Website.

• NEWEST – Salt-free Lemon Chive Dressing


• Beauy-Monde (a salt-free version of the original Spice Island blend)


• Marcy’s Dill Dip


• Salsa Mixes (all three heats!)


• Garlic and Herb Combination


• Fiesta Dip


• Boursin Cheese Spread (the Butter N Cheese, Herbal Spread and Cilantro Spread don’t have any salt either)


• Potato Topper


• Lemon-Sage Marinade


• Grilled Meat Rub & 4-Spice Meat Rub

Each of our mixes are available in a zip-seal pouch for just $2.35. You can find them all in this listing on eBay, or individually on our Website.

Herbal Seasonings (Always have been and always will be salt-free!)

Herbal Seasonings are blends of herbs you can shake into any dish or meal.  We serve them up in a glass jar ($4.50) or a refill pack ($3.50).  They can substitute for a large collection of single herbs by giving you a tasty blends formulated to spice up your cooking with just a shake.

Here is a list of the blends currently available.

• DO-IT-ALL Seasoning




• 
  Fines Herbes




• Italian Seasoning




• Meat Seasoning




• Pickling Spice




• Pizza Pie Shaker Blend




• Poultry Seasoning




• 
  Rainbow Soup Blend Seasoning




• Seafood Seasoning




• Soup & Salad Seasoning




• Vegetable Seasoning

All of them can be found in this etsy listing, or individually on our Website. 

Have fun and enjoy you National More Herbs, Less Salt Day!

For some recipes to use with Salt Substitute blends, check out this blog post from last August!

The Rules for Blending Herbs to Cook With

I read a lot of old cookbooks and recipes.  In fact I sell vintage cookbooks on Etsy under my own name.  I like these old books because they intrigue me with the cycle of seasonings and changes in the palate.  For example my modern palate cannot fathom making or serving tomato aspic yet no 50’s housewife entertained without some sort of molded salad.

In one book I read that a recipe should contain just one or two herbs, and a meal should include only one herb-seasoned dish.  In my mind a rule that limiting is made to be broken.  I rarely add only herb to a dish, in fact I teach people to think in three when working with herbs.

Last week I posted a short blog about this concept and got requests to expand it, so here is more detailed information on the three flavors of herbs and how to combine them.

When planning to cook with herbs you need to recognize that they have different strengths.

• Sweet
• Savory
• Pungent

Sweet flavors include anything that would pair well with fruits or yogurt, like flower flavors, dill, and citrus herbs like lemon balm, lemon marigolds.

Savory are the best cooking flavors we all recognize, like thyme, tarragon, oregano, marjoram, and others.

Pungent are those herbs whose flavor and scent is strong and hard to mistake, including cilantro, sage, rosemary, chili peppers and garlic.

When blending and using herbs, you must learn to classify them into these categories by tasting them and using them because the key to perfect blends is knowing that you can never use two pungent herbs in equal quantities in the same blend, but two savories will go together fine. 

My rules to try in working with three herbs are:

1. 2 sweets and a savory
2. 2 savories and a sweet
3. 1 sweet, 1 savory and 1 pungent
4. 2 savories and a pungent
5. 3 sweets (for a sweet or fruity dish)
6. 3 savories
7. 2 sweets and a pungent

Although I could craft a chart for you, it is really best if you make your own based on your tastes.  So instead I created a blank Herb Chart and put it on the Blog Pages so you can print it and fill it out your way.

Come back tomorrow and check out the recipes I have chosen that use three herb combinations.

Herbal Room Fresheners - Early Spring

In winter I long to throw open the doors and let the fresh air in, but when the temps are still giving us freezing rain, like they will be this week, I have to try something else to refresh my home.

I try these herbal room fresheners:

1. Hang sachets of aromatic potpourri from the door handles or sunny windows.
2. Push herb or spice sachets down the sides or back of couch cushions or inside cushion covers.
3. Place a container of potpourri in the living room or bedroom.  Remove lid and stir potpourri and let scent fill the room.
4. Keep a small porous pottery bottle filled with a favorite essential oil near a sunny window so that the heat will cause the oil to evaporate.
5. Dab a little essential oil on a light bulb before turning it on.
6. Put a couple drops of spicy essential oil on a cotton ball and wipe over your heater vent in winter time for a comforting fragrance.

Herbs to Enhance a Diet

Dieting resolution getting you down already?  Could it be that you are thinking in order to be low-cal it has to be bland and boring?  Here are a few tips to liven up the diet plan using herbs!

1. Variety is the spice of life, and it’s good for you, too. Variety means good nutrition. Instead of the same old apple, orange and pear, try a mango, a kiwi fruit or a persimmon (fruits that are unfamiliar to your taste buds, but commonly found in grocery stores nationwide). Different foods contain different nutrition, so it’s best to eat a variety.

2. Try a food that you’ve never tried before. If you see chicken on your meal plan, try Cornish hen instead. Instead of tuna fish, make a sandwich with canned salmon. Use low-fat mayonnaise or even nonfat yogurt instead of full-fat mayo. Try some mustard mixed with the mayo… it will make your “regular” sandwich more interesting.  Or even better, try an herbal mustard, like this one:

Herbed Mustard

2 C. prepared hearty mustard

1 tsp. dried oregano, crumbled

1 tsp. dried basil, crumbled

1 Tbs. dried tarragon, crumbled

1/4 C. herb or white wine vinegar

Directions

Pour mustard into large mixing bowl. Add the herbs and mix. Gradually stir in vinegar. Place in a covered jar and refrigerate for a couple days for flavors to blend.

Yield: 2 cups  Great on sandwiches, as a baste on fish or chicken or even as a pretzel dip.

3. Try a smoothie. A sweet smoothie is a great way to get a serving of fruit and nonfat dairy into your day — and it’s delicious! Whip up a cup of nonfat milk and one-half cup of nonfat yogurt in a blender with some crushed ice and one-half banana, or a cup of berries. You can add a little sugar or honey (approximately 20 calories per teaspoon) if you choose.

Herbed Smoothie

1/2 cup frozen fruit of your choice

1/2 cup fresh fruit of choice

3/4 cup milk, soy milk, almond milk, rice milk, etc.

1/2 cup herbal tea or green tea

1 scoop protein powder of choice

1 tsp. honey

Mint leaves or fresh orange slices (optional)

Directions:

1. I use frozen fruit in place of ice cubes in my smoothies because it builds a richer flavor. You can choose any fruit, herbs and protein powder that you like. My favorite smoothie combination includes frozen strawberries, fresh banana, soy milk, vanilla whey protein and green tea.
2. Add all of the ingredients in order to the blender. Doing this will help prevent clumping when it's time to blend.
3. Pulse for several minutes until the smoothie is well blended. If it's too thick, add a touch more milk or milk substitute and blend until smooth.
4. Pour into a glass and garnish with mint leaves or fresh orange slices if you like. Or pour into a large, reusable coffee cup.

4. Eat more often. If you’re not succeeding on your weight-loss plan this week, try breaking your meals out into mini-meals, and eat every two to three hours to maintain your energy and to avoid hunger.

5. Eat breakfast. And lunch! And dinner! Skipping meals will backfire, and your metabolism will suffer for it. Your meals don’t have to be large! A serving high-fiber cereal and nonfat or low-fat milk and a piece of whole fruit will provide protein, carbohydrates and a little fat. This will give you energy to replenish your body from the previous night’s “fast.” Eat breakfast for dinner and lunch for breakfast. If you’re bored with your routine, challenge yourself to a new experience. There’s no rule that you have to eat the same way every day. Have your breakfast meal in the evening, and enjoy your dinner meal at lunch. You won’t be bored!

Or have a fist full of home-made granola.  Here is a recipe a friend shared with me.

Homemade Granola

 3 cups rolled oats

 1 cup wheat germ

 1/2 cup chopped walnuts

 1/2 cup raisins

 1/2 cup dried cranberries

 1/4 cup sesame seeds

 1/4 cup maple syrup

  2 tablespoons molasses

 1 teaspoon cinnamon

Directions:

Preheat oven to 300°F. Combine all ingredients in a large bowl and mix thoroughly.

Transfer to a 9- x 13-inch baking dish. Bake, turning often with a spatula, until mixture is golden brown, about 25 minutes.

Tastes great with fresh fruit as a topping.

6. Are you bored with water? Try some brewed herbal teas, without caffeine, on ice. Keep a 20-ounce water bottle with you in your car, at your desk or in your shoulder bag. Sometimes you may think you’re hungry, but you may actually be thirsty! Try drinking a cup of water, then re-evaluate!

Here is a recipe for an herbal tea I enjoy in the afternoon.  It can be served warm or iced and I love to sip it while at work.

Lemon Verbena & Lavender Tea

1 cup lemon verbena leaves

3 Tbls lavender flowers

Directions:

Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 1 tsp in a cup of boiling water. Steep for 5 minutes and strain out the leaves. Enjoy with a bit of honey.

7. Try soy. If you haven’t tried tofu, you haven’t tried one of the most nutritious and delicious foods around. Tofu is a versatile food that takes on the flavors you cook it with. Instead of chicken, try a stir-fry of extra firm tofu, garlic, sesame oil and vegetables.  Soy is a great item to blend with herbs as it can enhance the flavor.

Scrambled Tofu (easy and so tasty you don’t know its tofu!)

1 carton soft tofu

1 tablespoon olive oil

2 teaspoons butter

¼ teaspoon turmeric or curry powder

Salt and freshly ground black pepper

2 tablespoons chopped parsley

2 tablespoons chopped tarragon, basil, or marjoram

2 tablespoons snipped chives or finely sliced scallions

½ cup grated Cheddar, Muenster, goat, or feta cheese

Paprika

Directions

1. Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.

2. Heat the oil and butter in a medium skillet. When hot, crumble the tofu into the pan in pieces about the size of scrambled-egg curds. Sprinkle with the turmeric, season with ½ teaspoon salt, and cook over medium-high heat, stirring frequently, until dry and firm (but not hard), for 3 to 5 minutes.

3. Add the herbs and cheese, taste and season with salt and pepper. Serve with a dash of paprika over the top for color.

If your resolution was to eat better or less or even to diet, always incorporate herbs because if you enhance the flavor you enjoy the calories you eat more and are satisfied sooner which will cut down on cravings!  To see the full line of herb seasonings and herb teas check out our website http://www.backyardpatch.com/.   You’ll find more recipes there too!

Winter Games - Indoor Herbal Bean Bags

Okay it has been cold and wintry and dark for two months.  Winter came early this year in the Midwest so by now I am dying for activities.  I am planning my garden, ordering my plants, but that is all passive, I need something to DO!  And if you have kids around the house, they probably do too!

So here is a great idea.  Make some herbal bean bags.  You can place an herbal mixture with the beans and the scent they give off as you throw them around can lift your spirits as well as give you something active to do, both the making and the using.

Steps to make Herbal Bean Bags:

1. Cut a piece of cotton fabric into 7-inch by 7-inch square.  Then fold in half, wrong-side out.  Stitch along three of the edges using very small stitches.
2. Turn the bag inside out and fill half-full with beans (such as kidney or lentils.)  Add 2 tablespoons of dried (not powdered) herbs.
3. Finally, turn under the edges of the open end and sew the bag closed using very small stitches.

Games to play:

1.                  Draw a circle on a piece of paper and stand with your back to it.  Toss the bean bag over your shoulder to see if you can get it into the circle.  Fun to play with three bean bags to see if you can get all three in or in competition to see who can get the most in.

2.                  Set up paper towel or toilet paper rolls and play 9 pins by tumbling the bean bag into them.

3.                  Bowls are a bit tougher a target.  Cereal bowls or paper bowl that you must land in perhaps several in a row like Bozo buckets could all be fun and improve eye-hand coordination too!

4.                  Now I am not recommending breaking the house, but you can also suspend a ring (like a hula hoop) from the ceiling and toss beanbags through it.

Have fun!
Marcy Lautanen-Raleigh