Creamy Chicken and Wild rice Soup - Weekend Recipe

In my former life as a museum director, I worked at a Native American Museum.  Each year we would have a brunch  in the winter time (in the summer we had a Pow-Wow!)

One of the highlights of the event was corn soup and wild rice soup.  Now since most people cannot get true Indian corn to make the corn soup, I thought I would share the wild rice recipe instead.  I love to get my wild rice from the Ojibwa in Minnesota and Wisconsin.  Here is a great website for native food goods: nativeharvest.com.

Right now is Wild Rice or Mahnomin season so the best rice is to be had in the fall.  And this recipe is so very tasty on a chilly fall day.  The prep is best and easiest if you used already cooked chicken meat (dark is good too!) and precooked wild rice.  Making the rice per package direction until the skin splits and the rice curls makes it perfect.

Creamy Chicken and Wild Rice Soup

2 tsp olive oil
2  cloves garlic, finely chopped
1 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 cup onion, finely chopped
2 cans (14-1/2 ounces each) chicken broth
2 cups cooked wild rice
1/2 tsp. dried  thyme
Pinch cayenne pepper
1/2 teaspoon ground black pepper
1-1/2 cups cooked chicken breast, chopped
1 cup whipping cream, heavy cream, half and half, or fat free half and half
2  tablespoons fresh parsley, chopped

In a saucepan at moderate heat, pour in olive oil and heat. Add the garlic, carrots, celery, and onion. Sauté until onion is clear and vegetables soft. Pour in chicken broth and add the wild rice, thyme leaves, black and cayenne pepper, and chicken. Heat the soup for 10 minutes. Add the whipping cream. Stir in parsley and it's ready.

September the month for potatoes - recipes

September is National Potato Month.  I have used this as an excuse to share potato recipes for years and this year is no exception.

In its native Peru, the potato has been a valuable food staple for nearly 8,000 years, and some 4,000 different varieties can still be found there. The Quechua vocabulary included over a thousand words to describe the cultivation and use of potatoes, and "the time it takes to cook a potato" was as an important measure of time. The potato was used as a staple medicine and was believed to ensure fertility.

When the Spaniards brought the potato to Europe in the 1570s, however, it was a different story. Europeans were suspicious of the plant, partly because they viewed it as a food for the poor and partly because it produced grotesque tubers underground and reproduced itself from those same misshapen tubers. Surely there was some deviltry associated with this! The matter was settled when in 1596 the Swiss botanist Gaspard Bauhin assigned the potato to the Solanaceae family: the same nasty clan that included the deadly nightshade, henbane, and tobacco—herbs long used as poisons, narcotics, and magic.

I love potatoes and since my husband is a Peruvian scholar, we don’t get to ignore, replace, or forego potatoes in our diet.  I even put together a “Spud Celebration” package.  This set of herb mixes is the best of the best for using on spuds and it comes with a list of the best eating potatoes and ways to prepare them.

So celebrate National Potato Month in style with these great recipes:

Green Chile Potato Casserole
Scalloped potatoes never had it so good!

5 - 6 potatoes, sliced with skins on
2 - 3 green chilies, cut into long strips
1 cup onions, sliced

1 tsp. summer or winter savory, dried
1 cup Longhorn cheese, grated
1/2 cup Velveeta cheese, thinly sliced (you can use Farmer's Cheese or Chihuahua Cheese if you dislike processed Velveeta)
3 - 4 strips bacon, cooked crisp
butter or margarine

Directions
Grease 13x9x2 inch pan. Layer potatoes, then onions, strips of chilie, Longhorn cheese, and last Velveeta cheese. Repeat until all the ingredients have been used up. Top with pats of butter and crumbled bacon. Cover tightly with aluminum foil. Bake at 350 degrees for about 1 hour.

Sweet Potato Casserole

Can’t forget the Sweet Potato, this recipes is good at Thanksgiving too!

2 cups sliced sweet potatoes

1 medium onion, finely sliced

1 cups frozen peas

1/2 tsp. dried marjoram

1 Tbls. butter

1/4 cup water

Directions:

Combine all ingredients and bake at 350 degrees until vegetables are tender.  About 40 minutes.

Tomato Potatoes

2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces

2 garlic cloves, peeled

1/2 cup milk

1/4 cup (1/2 stick) unsalted butter

1/4 cup chopped flat-leaf parsley

3 scallions, trimmed and chopped

1/2 cup grated Parmesan

1/2 teaspoon kosher salt

2 pounds salad tomatoes (about 5 medium), chopped

Directions

Place the potatoes and garlic in a large saucepan and cover with lightly salted water. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato.  Drain the potatoes and garlic. Mash with a potato masher or a fork until smooth. Blend in the milk, butter, parsley, scallions, Parmesan, and salt. Gently fold in the tomatoes.

Rooibos - Herb of the Week

In keeping with herbs good for hot tea in the month of January (which is HOT TEA month!) I decided to discuss

Rooibos Aspalathus linearis, red bush tea as the Herb of the week.

photo courtesy of www.bushmanskloof.co.za

Deep in the heart of South Africa, in the mountains and valleys of the Cedarberg region near Cape Town, vast vistas, fields of verdant green bushes, fill the landscape. Traveling throughout this precipitous expanse, one may not suspect that this bright bush, which the locals refer to as "Rooibos," (pronounced roy-boss), could be such a versatile and remarkable herb. Among Rooibos' many uses, Rooibos' most popular utilization is as a tisane, or herbal beverage. Also known as Red tea, Bush tea and Redbush tea, Rooibos tea has become the hottest trend in the tea industry.

The product has been popular in Southern Africa for generations and is now consumed in many countries. Rooibos is grown only in a small area in the region of the Western Cape province of South Africa. Like most real teas (Camellia Sinensis), Rooibos tea goes through a fermentation process. Rooibos tea is finely chopped, bruised and left to ferment in heaps. Rooibos tea is then left to dry in the African sun, where it changes from a vivid green to a deep mahogany red the unique color which Rooibos tea is known and adored. This process produces the distinctive reddish-brown color of Rooibos and enhances the flavor. Unoxidized "green" Rooibos is also produced, but the more demanding production process for green Rooibos (similar to the method by which green tea is produced) makes it more expensive than traditional Rooibos. It carries a malty and slightly grassy flavor somewhat different from its red counterpart.

In South Africa it is common to prepare Rooibos tea in the same manner as black tea, and add milk and sugar to taste. Other methods include a slice of lemon and using honey instead of sugar to sweeten.

Rooibos is becoming more popular in Western countries, particularly among health-conscious consumers, due to its high level of antioxidants such as aspalathin and nothofagin, its lack of caffeine, and its low tannin levels compared to fully oxidized black tea or unoxidized green tea leaves. Rooibos also contains a number of phenols, including flavanols, flavones, flavanones, and dihydrochalcones. Two rooibos flavonoids, quercetin and luteolin have been known to have cancer fighting qualities. Rooibos does not contain the antioxidant Epigallocatechin-3-gallate (EGCG).

HISTORY

Through the 17th and 18th centuries, European travellers and botanists visiting the Cederberg region in South Africa commented on the profusion of "good plants" for curative purposes. In 1772, Swedish naturalist Carl Thunberg noted that "the country people made tea" from a plant related to rooibos or redbush.

Traditionally, the local people would climb the mountains and cut the fine needle-like leaves from wild rooibos plants. They then rolled the bunches of leaves into bags and brought them down the steep slopes on the backs of donkeys. The leaves were then chopped with axes and bruised with hammers, before being left to dry in the sun. The Dutch settlers to the Cape developed Rooibos as an alternative to black tea, an expensive commodity for the settlers who relied on supply ships from Europe.

In the 1930s, Ginsberg persuaded local doctor and Rhodes scholar Dr. Le Fras Nortier to experiment with cultivation of the plant. Le Fras Nortier cultivated the first plants at Clanwilliam on the Klein Kliphuis farm. The tiny seeds were difficult to obtain, as they dispersed as soon as the pods cracked, and would not germinate without scarifying. Le Fras Nortier paid the local "volk", some of whom were his patients, to collect seeds. An aged Khoi woman came again and again, receiving a shilling for each matchbox filled with seed. She had found an unusual seed source: having chanced upon ants dragging seed, she followed them back to their nest and, on breaking it open, found a granary. The attempts by Dr. le Fras Nortier were ultimately successful, which led Ginsberg to encourage local farmers to cultivate the plant in the hope that it would become a profitable venture. Klein Kliphuis became a tea farm, and within ten years the price of seeds soared to an astounding rate, the most expensive vegetable seed in the world. Today the seed is gathered by special sifting processes. Since then, rooibos has grown in popularity in South Africa, and has also gained considerable momentum in the worldwide market. A growing number of brand-name tea companies sell this tea, either by itself or as a component in an increasing variety of blends.

Due to the difficulties buying and shipping tea (once again, I'm referring to "real" tea) from war-ridden Asia during World War II, the demand for a substitute beverage was urgent. Since Rooibos tea was such a fitting alternative, Rooibos' popularity rapidly rose.  But it wasn't until decades later that Rooibos teas' real success began. In 1968, South African mother Annique Theron fortuitously stumbled across Rooibos teas' ability to calm her baby, relieving the infant of colic and insomnia. Gratified by Rooibos' natural healing potential, Annique went on to investigate and document Rooibos' health-promoting properties. In 1970, Annique published her findings a book titled "Allergies: An Amazing Discovery." With this publication, Rooibos tea first became widely recognized worldwide.

Widely acclaimed throughout the media and a New York Times Bestseller, The No.1 Ladies Detective Agency by Alexander McCall Smith extols the delicious qualities of naturally sweet Rooibos tea. Set in Botswana, Africa, The No.1 Ladies Detective Agency is the first book in a series (of the same title), wherein the main character, Precious Ramotswe, frequently entertains clients and visitors with a cup of what is referred to as "Bush" tea or "Redbush" tea (these, as we know, are colloquialisms for Rooibos). The enormous success of this series seems to have catalyzed a remarkable demand for Red tea, bringing Rooibos tea to the forefront of the beverage world.

USES

No matter what it is called (Red Tea, Redbush Tea, Bush tea, Mountain tea, Long life tea, Herbal Allergy tea or Rooibos Tea), all can agree that Rooibos is a delicious, naturally sweet and versatile beverage.  When Annique first made this discovery, it was impossible for her to know the many amazing health benefits Rooibos tea can provide. Throughout many years of rigorous scientific investigation, many benefits have surfaced and more are sure to follow.  Although most health claims about Rooibos have not been entirely proven, we are very clear that Rooibos tea contains many flavinoids, free-radical fighting antioxidants (similar to Polyphenols which have made Green tea famous). Even more alluring, unconfirmed studies are showing that these flavinoids may be up to 50 times more effective than those found in Green tea.

Rooibos is purported to assist with nervous tension, allergies and digestive problems. Traditional medicinal uses of rooibos in South Africa include alleviating infantile colic, allergies, asthma and dermatological problems.  Although human studies of rooibos are scarce in scientific literature, animal studies suggest it has potent antioxidant, immune-modulating and chemopreventive effects. In addition, no adverse side effects of consuming rooibos tea have been documented.  Being that Rooibos tea is naturally caffeine free (an especially important benefit for pregnant women, children and caffeine-sensitive drinkers), Rooibos tea can be consumed before sleep without caffeine's stimulant side effects. Rooibos tea has also been shown to soothe the body's reaction to allergy and rashes. Rooibos tea also contains anti-spasmodic agents which can relieve stomach pains. In Asia, it is known as "Long Life" tea, in that many believe that Rooibos has anti-aging effects

When added to lotions, Rooibos has been shown as an effective herbal remedy for skin ailments such as eczema and acne. In cooking, Rooibos tea has been shown to be an effective meat tenderizer and a wonderful marinade. Rooibos is also being used as a dye, a vitamin, a spice and just about anything that could be imagined.

RECIPES

Orange flavored Rooibos

3 Rooibos teabags

One can of Concentrated Orange Juice (341 ml Frozen and unsweetened)

Iced cubes

Prepare 1 liter of strong Rooibos (by steeping 3 bags in 1 liter of boiling water for more than 10 minutes).  Sweetner can be added to the warm Rooibos if a sweetened drink is required. Remove the teabags and add the frozen orange juice. Stir and add ice (2 to 3 trays of ice will be enough to cool down the tea and dilute the concentrate) Serve immediately with more ice cubes, garnished with fruit slices and mint. This mix can also be served later but then we recommend that you add less ice and let it cool down normally. Will serve 12 glasses.

Rooibos Fruit Smoothie

1/2 banana (preferably frozen)
3 cups fruit (peaches, berries, frozen or not)
Cold Rooibos until it reaches the top of blender

Blend and enjoy! A healthy energizing treat anytime!

Rooibos Pancakes

Using yesterday’s tea to make this mornings pancakes is a great way to use up Rooibos and add flavor, color and nutrients to your recipe.

2 cups cold Rooibos tea (or warm if it happens to be)
2 eggs
2 cups whole wheat or unbleached white flour
1 teaspoon baking soda with a tsp of apple cider vinegar to activate it
1 teaspoon vanilla (optional)
2 tablespoons oil of any kind (I use olive, canola or sunflower would be fine)

Combine the wet ingredients (except vinegar and oil), add the dry ingredients including baking soda and add the vinegar right on top. Once it fizzes, stir dry ingredients into wet until you have a smooth mixture. If it seems too stiff, add more rooibos, water or milk. If it seems too liquid, add a little more flour. The last step is to add the oil and stir just a few times so you can see the oil coating the outside of the batter. Heat cast iron pans or some other non stick pan. Pour into fry pans by the cup and when you see bubbles across the top of the pancake flip and cook on the other side for 25-50 seconds depending on the heat. The pancakes should be a golden brown color on both sides and cooked all the way through.

Rooibos Vegetable Soup

1/8 cup olive oil 

3 onions, finely chopped

2 cloves of garlic, crushed

1 lb of bacon, diced

2 cups broccoli, broken into florets

3 carrots, chopped  

4 potatoes, diced

2 1/2 cups green beans, cut into 1” pieces

2 cups cabbage, sliced (optional)

1 small can tomato paste

6 chicken stock cubes, dissolved in 6 cups of hot Rooibos Tea

Coarsely ground black pepper and salt to taste   

 ¼ cup Tbsp fresh parsley, chopped

Sauté garlic & onions in heated oil in a large saucepan until tender.  Add bacon & fry until done, but not brown.  Add the remaining vegetables and stir-fry slightly. Add chicken stock and bring to boil. Reduce heat and simmer until vegetables are tender. Flavor with salt, pepper and nutmeg. Sprinkle with parsley & serve.  (Serves 8-10)

Recipe for Today - Thanksgiving sides - Sweet potato

The basis for this side dish is gremolata.  Traditional gremolata is an herb condiment, made with parsley, lemon peel and garlic. In this recipe, Parmesan and walnuts add richness and crunch that enhance the potatoes and parsnips in the recipe that follows.

GREMOLATA:3/4 cup chopped walnuts, toasted
1/3 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon ground nutmeg

For gremolata, place walnuts in a food processor; cover and process until coarsely ground. Transfer to a small bowl; stir in the cheese, parsley, lemon peel and juice, oil, garlic and nutmeg. Sprinkle over vegetables

Roasted Vegetables with Gremolata RecipeIngredients
3 pounds sweet potatoes (about 4 large), peeled and cut into 1-inch cubes
1 pound parsnips, peeled and cut into 1-inch lengths
6 shallots, quartered
5 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lemon juice
Directions:
Place the potatoes, parsnips and shallots in a greased shallow roasting pan. Drizzle with 4 tablespoons oil; sprinkle with salt and pepper. Bake at 425° for 45-50 minutes or until tender, stirring occasionally. Drizzle with lemon juice and remaining oil.

Serve witht he Gremolata on top or on the side.  Or use the Gremolata to season your main dish, like turkey or chicken.

Recipes for Today - Chicken Dishes

My customers at a recent Garden Show asked me how to use some of the mixes they previously purchased.  So I decided that I should share a recipe or two a week using the mixes I make and sell. 

Chicken is my favorite protein to cook with, so I thought I would share a couple unique recipes with you today.

Chicken N’Orleans (serves 4 to 7)

This recipe uses N’Orleans Seasoning Herb Mix which I developed after reading a cookbook written by Emeril.  It of course has garlic but several other Creole style seasonings as well.

3 to 4 large chicken breast pieces, cut into 3 smaller pieces

1 cup oil

1 cup flour

1 (7 oz.) can Rotel Tomatoes (they are seasoned, if you like plain just use regular diced)

1 green bell pepper, chopped

1 large onion, chopped

½ cup green onion tops chopped (or a ½ cup fresh chopped chives)

¼ cup fresh parsley, chopped

4 garlic cloves, minced

3 Tbls. N’Orleans Seasoning Herb Mix, to taste

Make a roux by heating the oil in a heavy pot or Dutch over, add flour gradually and stir until well mixed.  Lower heat and continue to watch and stir until it is the color of chocolate brown.  This step will take a while, but you don’t have to stand there with it the whole time.  I use the time to get the other items all chopped.

Remove the pot from heat.  Slowly stir in hot water until contents of the pot are about half-way up the side.  Place back on the burner and bring to a boil.  Put remainder of ingredients into the pot of roux, lower fire to a simmer and cover pot making sure it does not boil.  Put remainder of ingredients into the roux, lower the heat to a simmer and cover pot making sure it does not boil over. 

Simmer 1 hour adding water, adding water as needed.  You want to end up with the roux being the thickness of gravy.  If chicken is not tender, continue to simmer on low heat until it is fork tender.

Check seasonings and add salt and pepper as needed.  Serve hot, over cooked rice.

Caesar Deviled Eggs (makes 6 servings)

Perfect for picnics and potlucks and you just use prepared Backyard Patch Caesar Dressing Herb Mix

7 hard boiled eggs

¼ cup prepared Backyard Patch Caesar Dressing

1 Tbls. half & Half

2 Tbls. shredded parmesan cheese

salt and pepper to taste

1 Tbls. finely minced fresh basil leaves

Parm for garnish

Peel eggs and cut 6 of them in halt lengthwise.  Carefully remove the yolk to a small mixing bowl and mash.  Finely grate the seventh egg into the yolks (I learned this from Paula Dean.) 

Stir in the Caesar Dressing, half & half, and Parmesan Cheese until smooth.  Add salt and pepper.

I like to pipe the mixture into the egg whites using a zip seal sandwich bag with the corner cut off.  It is much less messy.  Cover and chill.

Happy Cooking!

Fresh Mint Salad

Spearmint getting bushy

Is the mint coming up in your garden? Mine is probably the only green thing I seem to be able to find in any abundance.  The first leaves are lovely in a spring salad. Here's a recipe that highlights its bright taste in a sprightly lemon-mint tabbouleh with plum tomatoes and fresh parsley.

Tabbouleh Salad  

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 3 large garlic cloves, minced
• 1 cup bulgur (cracked wheat)
• 1 cup boiling water
• 1 cup chopped seeded plum tomatoes
• 1/2 cup chopped fresh Italian parsley
• 2 large green onions, chopped
• 2 tablespoons chopped fresh mint

Preparation

Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. ) Cover; chill.

If you love the taste of mint, we have a great assortment of Mint Herbal Teas that are great hot or iced.  Please check these out at http://www.backyardpatch.com/ or our Ebay tea listing.

Herb of the Week - Lovage and Smallage

I could not decide between two celery-flavored herbs, so this week I thought I would do both (especially since the post is a day late!

Herb of the Week this week is: Lovage and Smallage

Smallage (Apium graveolens) is considered "wild celery" and has a more intense celery flavor and aroma the the related large modern stalks of celery with leaves that look like parsley.  Lovage (Levisticum officinale) has a broader deeply cut leaf with a similar strong celery flavor that can be found in the stalks, leaves and seeds.  You only need a little to bring that celery flavor.

History

Lovage has been used since Roman times as a medicinal herb, while Smallage as wild celery is believed to have been worn around the neck of King Tutankhaman.  The celery we know today was created by breeding the Smallage in the 17th and 18th centuries.

To Grow

Smallage is a biennial, like parsley so the second year is when you will get seeds.  You can grow it from seed started indoors, then plant the seedlings in full sun once the thread of frost has passed.  They are planted in a trench or row so the soil can be mounded around them and the entier plant can be harvest as wanted.  You do not need to let the all go to seed, only a few.  You can grow the plant from seed you harvest, so do not be afraid to let it go to seed the second year.  You do not want to let it get big, so 15 inches is good before using or havesting.

Lovage is best started from plants (and only one plant is needed for the average family), but it is a perennial, so once established it will return each year.  This plant prefers a bit of shade and should be protected from full sun or the leaves will yellow and burn.  You can share the plant with divisions done int he spring or fall.  This plant likes a moist soil, especially int he heat of the summer.  It can get 2 to 3 feet tall and will flower in umbels like dill which feature white flowers in late spring, early summer.  Space the plants 24 inches as the are club-growers and will round out.  It is a nice companion plant to fennel, hyssop and catmint.

Lovage will die back to ground at the end of the season, so don't panic if you don't see what was so tall at the end of the season.

To use

With Smallage cut the individual stalks as needed and harvest the seeds by cutting the stalk and hanging to upside down to dry with the seed head covered.

Use fresh Smallage leaves in salads and sauces, and add the seeds to stews and casseroles.The stalks can have a harsh taste and used in French cuisine, but usually blanched first to draw away the bitterness and make them more sweet like their commercial cousins.

Smallage seeds have been studied for the ability to lower blood pressure and positive results have been found in tests using rats.  I believe this makes the case for adding it to your diet in moderation as an edible herbs with positive health properties.

For Lovage you want to harvest the roots in the fall or spring (when you would also dig out divisions) using a sharp spade or garden fork.  Any time during the growing season you can harvest the leaves and stems.  If saving the seed (which is a great substitute for celery seed) you can cut the stem as the seeds begin to turn golden or tie them with cheese cloth and allow to mature further before hanging upside down for a final drying.

After several seasons dig up your Lovage in the spring and divide the root, or find and transplant new self-sown seedlings. You can preserve or use the root by washing it, and cutting it into small pieces. Dry the pieces on a screen and store away from light. Your Lovage plant will do much better after division.

Lovage is best used fresh, but you can freeze the leaves and stems. Blanch a handful of leaves in boiling water VERY quickly then quickly throw into a bowl of ice water for a couple of minutes. Drain, place in plastic freezer bags and freeze. The frozen Lovage can be minced and used in cooked dishes. Lovage has a strong taste so use sparingly, increasing the amount only if you are sure it will not overpower the dish.

Add a teaspoon of fresh minced Lovage to your chicken soup during the last 15 or 20 minutes of cooking. Lovage is perfect in soups and long cook dishes in place of celery.You can also add it to hot or chilled vegetable, meat, potato or tomato soups. Add one to two tablespoons of minced fresh Lovage to your meatloaf recipes. Harvest Lovage seeds to use whole or ground in cakes, meats, biscuits, breads, sauces, cheeses, salad dressings, or pickles. Add fresh leaves to your favorite potato salad or coleslaw too.

Cut up in stuffing is is a compliment to poultry.  You can use it anywhere the strong flavor of celery is desired.  You can also use the seeds and roots in foot and body baths.  All the parts can be used to make tea which is great for treating winter illnesses and respiratory issues.

In the spring, once your plants are established you can cut the stalks of lovage and eat them raw or blanch them for a spring vegetable.  Add a few leaves to a salad for a an aromatic enhancement.

Recipes

Pink Risotto with Smallage (serves 4)

1 largeish bunch of Smallage
1 Tbs. extra virgin olive oil
3 green garlic stalks, cleaned as leeks and chopped, discarding the dark green leaves
1 Tbs. chopped Italian parsley
3 canned tomatoes, seeded and chopped
salt and freshly ground black pepper to taste
6 cups chicken broth or vegetable broth
3 Tbs. unsalted butter, divided
2 cups Arborio rice
1/4 cup freshly grated Parmesan cheese, plus additional for table

Finely dice the smallage stalks and leaves, (reserving a few of the leaves), by cutting the stalks lengthwise into thin strips, then bunching the strips together and cutting them crosswise. In a small saute pan, combine the olive oil, garlic, and parsley. Cook over low heat for 2 to 3 minutes, until garlic is opaque. Add the tomatoes and salt and pepper to taste. Cover over medium-low heat for about 5 minutes. Set aside off the heat. Bring the broth to boil in a saucepan. Turn off the heat and keep on the stove with the lid on. Melt 2 tablespoons of the butter in a medium, heavy-bottomed saucepan. Add the diced celery and leaves, except for the reserved leaves, and toss in the butter. Cook over low heat for about 5 minutes. Add the tomato sauce and cook for another 5 minutes. Add the rice and stir to coat the grains. Let cook for 1 to 2 minutes. Add enough broth to just cover the rice and celery and bring to a simmer. Keep the lid partially on the saucepan and stir often, until the broth is absorbed. Continue adding broth, just enough to cover, and stir frequently, until the rice is al dente and the risotto is creamy and liquid. This should take approximately 18 minutes. In the final few minutes of cooking, stir in the remaining celery leaves. Off the heat, stir in the remaining tablespoons of butter and the grated Parmesan cheese. Taste for salt and add more if necessary. Grind a little black pepper over the top and stir again. Serve in shallow pasta bowls with extra grated Parmesan cheese at the table.

Peas & Carrots with Lovage

1 pound of fresh or frozen peas
1 1/2 pounds of  baby carrots - sliced
2 tablespoons of chopped Lovage
3 tablespoons of mayonnaise
3 tablespoons of regular yogurt
1 teaspoon of mustard

Combine the peas and carrots and steam for 10-15 minutes.  Set aside.  Mix the other ingredients thoroughly, then add the peas and carrots. Place in the refrigerator and allow to cool completely, and serve as a cool and refreshing side dish. 

Lovage and Smallage are flavors I use to enhance my soup mixes and soup seasonings.  You will see it listed as celery or celery seed.

Waffles of the World, unite! Today is International Waffle Day!

My husband is the breakfast champ.  I spent too many years working early morning waitress shift at a truck stop during high school to find any enjoyment making breakfast, but my husband lives to make it and the day does not really start without it (especially for him).  Chas has been ill this week and oatmeal and cereal for breakfast has been the height of my creativity.   However when he is well my husband makes great waffles.

This is his Belgian Waffle recipe:

Chas’ Belgian Waffles

Yield 5to 7

Ingredients

• 1 ¾ cups cake flour
• 2 tsp. baking powder
• ½ tsp. salt
• 1 Tbls. sugar
• 3 eggs (yolks separated from whites)
• 2 Tbls. melted butter or oil
• 1 ½ cups milk
• ½ to ¾ cup beer  (or add ¼ to ½ cup dry malt to milk adding more milk for volume)

Directions

1. Blend dry ingredients in a bowl
2. Beat egg yolks and add in oil, milk then beer.
3. Make a hole in the dry ingredients and pour liquid in.  Combine in a few swift strokes.  Batter will be pebbled, like a muffin batter.
4. Beat egg whites until stiff, fold into batter until just blended.
5. Pour onto heated and oiled (or buttered) waffle iron, cook for 2 to 4 minutes depending on iron.

While looking through recipes trying to convince myself that I could make a more detailed breakfast, I did find these two savory waffle recipes that you can use for dinner rather than breakfast.  They have herbs and cheese and make a great base for serving a casserole or stew over.  I have not decided which one I like more, but well--- bacon!  Either way I like the idea of a waffle instead of potatoes or noodles as a base for a change of pace.  They smell good when they bake too!

Savory Waffles

Yields 6

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried tarragon
• 1 1/2 cups shredded smoked Gouda cheese
• 2 cups buttermilk
• 3 eggs, separated
• 2/3 cup light sour cream
• 1/2 cup vegetable oil

Directions

1. In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.
2. In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.
3. Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid, and cook until golden brown. Waffles can be held in a warm oven while the others are cooking. Serve with creamed beef or chicken.

Savory Bacon Waffles

Original Recipe Yield 8 waffles

Ingredients

• 8 slices bacon
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup grated Parmesan cheese
• 3 tablespoons dried parsley
• 1 tablespoon dried rosemary
• 2 tablespoons dried sweet basil
• 1 tablespoon white sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 3/4 teaspoons salt
• 1 1/3 cups milk
• 2 large eggs
• 3 tablespoons butter, melted
• 2 tablespoons Dijon mustard
• 3/4 cup sour cream
• 2 teaspoons white sugar
• 1 tablespoon minced onion

Directions

1. Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 5 minutes per side. Drain the bacon slices on a paper towel-lined plate. Crumble once cooled.
2. Preheat an oven to 200 degrees F (95 degrees C) to keep the finished waffles warm. Preheat a waffle iron and coat lightly with cooking spray.
3. Combine the all-purpose flour, whole wheat flour, Parmesan cheese, parsley, rosemary, basil, sugar, baking powder, baking soda, and salt in a bowl. Whisk the milk, eggs, butter, and Dijon mustard together in a small bowl. Pour the wet mixture into the dry mixture and stir until just combined.
4. Pour about 1/3 cup batter into each square of the preheated waffle iron; cook until golden, 3 to 4 minutes. Keep prepared waffles in the preheated oven until all are cooked.
5. Stir the sour cream, sugar, and onion together in a small bowl. Drizzle the onion sauce evenly over the warm waffles. Sprinkle crumbled bacon over the waffles to serve.

 Enjoy these recipes on your Waffle Day!