Yesterday I shared ways to begin using herbs by starting with THREE. All the recipes I am sharing today follow the rules of three herbs I set out yesterday. If you missed that post (see here).
In yesterdays blog I spelled out 7 rules for blending herbs in the three catagories: sweet ,savory, and pungent. Below I have presented one recipe for each rule, so you can see how they work. Notice that when a pungnet herb is used it is usually not int he same quantity as a sweet or a savory.
Rule 1 – 2 sweets and a savory
Lemon Butter for fish
¼ cup butter
¼ cup lemon juice
¼ cup water
1 tsp. chicken or vegetable bouillon
¼ tsp. dill
¼ tsp. lemon balm
¼ tsp. thyme
Dash salt & pepper
Combine all ingredients. Make enough to serve with 1 lb. of fish.
Rule 2 – 2 savories and a sweet
Dill Dip
I make my commercial dill dip mix with many more than 3 herbs, but this version is simple, easy and very tasty, especially because it uses herbs most people keep in the kitchen, can be made on a whim.
1 cup sour cream (low fat is fine)
¾ cup mayonnaise
2 Tbls fresh or dried chives
2 Tbls. fresh chopped parsley (or 2 tsp. dried)
2 Tbls. chopped fresh dill (or 1 Tbls dried dill weed)
Blend all ingredients in a bowl. For best flavor allow to meld in the refrigerator at least one hour, overnight is better. And you can make a salad dressing by thinning it with milk.
Rule 3 – 1 sweet, 1 savory and 1 pungent
Snow Peas with Herbs
½ lb. snow peas
2 ½ Tbls. peanut oil
1 Tbls. fresh spearmint, snipped
1 tsp. fresh tarragon, snipped
Pinch of cayenne pepper
Rule 4 – 2 savories and a pungent
Rock Cornish Hens with Wild Rice (serves 4)
This is a main and side dish comb to which you can add steamed green beans or asparagus for a complete meal.
4 Tbls. vegetable oil
3 Tbls. lemon juice
2 game hens, cut in half
1 ½ stick of butter, melted
1 glove garlic, minced
4 Tbls. dried parsley
1 tsp. dried thyme
1 tsp. dried sage, crumbled
Salt & pepper to taste
1 cup wild rice
Blend together oil and lemon juice. Brush over all sides of the chicken halves (you can substitute 4 large sized bone in chicken breasts.) Bake at 350 degrees for 1 hour.
Mix herbs, seasonings, and butter in blender. Baste hen pieces with half the blend during last 20 minutes of baking. Cook rice and season with rest of herb butter. Serve chicken on bed of rice (serves 4)
Rule 5 - 3 sweets (for a sweet or fruity dish)
Uplifting Herb Tea
1 Tbls. chamomile
1 tsp. Lemon balm
1 tsp. Lemon grass
Add to 8 ounces of boiling water and steep for 5 minutes. Serve hot or cold.
Rule 6 - 3 savories
Fiesta Salmon (Serves 4)
This is wonderful with garlic bread served over Pasta.
1 Tbls olive oil
1 cup tomatoes, skinned and chopped
2 Tbls. lemon juice
2 Tbls fresh thyme
2 tsp. tarragon
1 lb. salmon fillets, skin removed
1 cup red onions peels and chipped
¼ cup balsamic vinegar
½ cup dry white wine
1 tsp. salt
1/3 cup fresh whole basil leaves
Fresh lemon slices (garnish)
Place oil in a large pan over medium heat. Add onions and cook for 5 minutes. Add the tomatoes and cook for 5 more minutes. Stir in the vinegar, lemon juice, white wine, thyme, tarragon and salt. Cut the salmon into chunks and add to the pan and cook while stirring for 5 to 7 minutes or until the fish flakes easily with a fork. Remove from the heat and stir in the basil leaves. Garnish with slices of lemon if desired and serve immediately.
Rule 7 - 2 sweets and a pungent
Herb Dressing
¾ cup olive oil
¼ cup vinegar
½ cup dried lemon balm
½ cup dried dill
¼ cup dried rosemary
Mix together dry ingredients and store in an air-tight container. Each time you need a dressing, shake together 1 tbsp. of the herbs mixed with ¾ cup olive oil and ¼ cup vinegar.
If blending hers yourself makes you shake in your shoes, we have done all the ahrd work for you. Check out our many herb and seasoning blends HERE!
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