Herb Infused Cooking

Herb Infused Cooking

Culinary creations featuring herbs are healing and comforting foods which have nourishing effects on the mind, body and spirit. They can simply be everyday foods which are enhanced with garden fresh herbs. This article includes a few of my favorite original recipe creations. These culinary creations can be featured at your next family gathering.

My daughter loves to help me out in the kitchen. When our meal is ready to eat we like to retreat to our favorite sanctuary with plates full of yummies to feast on after we have exhausted all of our energies on the creation of our interesting culinary creations. My daughters favorite sanctuaries at our house include the patio next to our pool, her backyard playhouse and the garden swing in the front yard.

Slice of Life Recipes

Chili Cheese Cornbread
Chilies which are high in vitamin C can be used in moderation for their digestive stimulating properties.

2 eggs
1 cup milk
¼ cup vegetable oil
4 cloves garlic - minced
One (4 ounce) can diced mild green chilies
½ teaspoon salt
¼ teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon garlic powder
1 cup all-purpose flour
¾ cup cornmeal
¼ cup minced fresh cilantro
½ cup shredded cheddar cheese

Preheat your oven to 400 degrees. In a mixing bowl whisk together the eggs, milk and vegetable oil then stir in the garlic and green chilies. In another bowl stir together the salt, baking soda, baking powder, garlic powder, flour and cornmeal then stir into the milk mixture. Stir in the cilantro and cheese. Pour the batter into a greased and floured 9" square baking dish. Place the dish in the oven and bake the cornbread for 25-30 minutes until golden brown on the bottom and sides. Remove the bread from the oven and let cool 20 minutes before cutting into small squares. Makes approximately 16 pieces of cornbread.

Garlic Herb Bread
Garlic was used historically as a plant to enhance stamina and endurance. Modern-day herbalists believe garlic to be a useful herb to help reduce blood pressure and lower cholesterol levels. An old wives tale was that wherever parsley grew in abundance the wife of the household was in charge. The high chlorophyll content of parsley makes it useful as a breath freshener especially after ingesting odoriferous items such as onions and garlic.

1 loaf fresh French or Italian bread
1/3 cup butter
6 cloves garlic - minced
1 tablespoon fresh parsley leaves - chopped fine
1 tablespoon fresh sweet marjoram - chopped fine
1 tablespoon garlic chives - snipped with scissors
½ teaspoon garlic salt

Preheat your oven to 400 degrees. Cut the loaf of bread in half lengthwise and place each half onto a baking sheet. In a small sauce pan melt the butter and add all the remaining ingredients. Remove from the heat and evenly spread the butter/herb mixture onto each half of the bread. I like to use a pastry brush to spread the butter/herb mixture on the bread. Place the baking sheets into the oven and bake for 10 to 15 minutes until light brown. Cut into slices and serve immediately.

Parmesan Chive Biscuits
Growing a pot of chives in your home was thought to be a sure fire way to rid your house of negative forces and evil influences. When making this recipe make sure to use freshly grated Parmesan cheese not that powdered stuff that comes in a can.

1 ¾ cups all-purpose flour
½ teaspoon salt
3 teaspoons baking powder
5 tablespoons butter - chilled
1 cup milk
¼ cup fresh chives - snipped with scissors
½ cup shredded Parmesan cheese

Preheat your oven to 450 degrees. Sift the flour, salt, and baking powder into a large mixing bowl. Add the chilled butter and cut into the dry ingredients using a pastry knife or two knives until it has the appearance of coarse corn meal. Stir in the milk, chives, and Parmesan cheese. Use a 12 compartment greased muffin tin and fill each section ¾ of the way with the dough. Place the pan in the oven and bake for 12 to 15 minutes or until golden brown. Makes 12 biscuits.

Substantial Victuals Recipes

Chicken Cacciatore with Marjoram and Thyme
During the Middle Ages onions were thought to be able to ward off witches. Marjoram AKA joy of the mountain signified peace and happiness according to the Greeks and was a herb sacred to Aphrodite the goddess of love. The tiny leaves of thyme made it a plant to add to your garden if you were interested in attracting fairies to your yard. This dish is wonderful served on top of a bed of linguine. For a complete meal I like to offer my guests a fresh garden salad and lots of crusty Italian bread to sop up all the delightful tomato sauce.

1/3 cup olive oil
1 cup onions - peeled and minced
4 cloves garlic - minced
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 pounds chicken breast - skinned and cut into 1" pieces
1 bay leaf
1 tablespoon fresh thyme leaves
1 tablespoon fresh marjoram - minced
One (14 ½ ounce) can diced tomatoes with juice
4 cups tomato sauce
½ cup white wine

Place the oil in a large frying pan placed over medium heat. Add the onions and cook for 5 minutes. Stir in the garlic and cook for 1 more minute then add the onion/garlic mixture to a slow cooker set on low heat. On a large plate mix together the flour, paprika, salt and black pepper. Dredge the chicken pieces in the seasoned flour and cook in the frying pan until golden brown on both sides. Place additional oil in the frying pan if needed to prevent the chicken from sticking to the bottom of the pan. Place the cooked chicken into the slow cooker along with the remaining ingredients and stir well. Cook on the lowest setting of the slow cooker for 2-3 hours until the chicken is very tender.

Cilantro Lime Chili
Cilantro and coriander come from the same plant Coriandrum sativum. The leaves are called cilantro while the ripe seeds are referred to as coriander. The Chinese once thought that coriander was a herb of immortality. It is also a herb of protection and as such can be grown in a container to protect your house from evil entities. I like to serve this chili over rice or noodles. This dish can also be used to fill tacos or burritos if desired. This chili tastes especially good with the chili cheese cornbread mentioned above. I've also offered this dish as an appetizer dip served along with lots of crisp corn chips.

2 cups diced onions
¼ cup olive oil
2 pounds lean ground beef
6 cloves minced garlic
One (28 Ounce) can diced tomatoes in sauce
1 tablespoon light brown sugar
¼ teaspoon hot pepper sauce
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups chopped green pepper
One (16 ounce) jar chunky salsa
One (15 ounce) can kidney beans - rinsed and drained
One (15 ½ ounce) can whole kernel corn - drained
1 tablespoon minced fresh oregano
1 tablespoon minced fresh marjoram
1 tablespoon fresh thyme leaves
Juice and zest from 2 limes
¼ cup minced fresh cilantro

Add the oil to a large stock pot placed over medium heat, stir in the onions and cook for 5 minutes. Add the ground beef and cook for 7 more minutes. Stir in the garlic and cook for 1 more minute. Stir in the tomatoes, brown sugar, hot pepper sauce, salt, black pepper and green pepper and simmer over medium low heat for 10 minutes. Stir in the salsa, kidney beans, corn, oregano, marjoram and thyme and simmer for an additional 20 minutes. Remove the pan from the heat and stir in the lime juice, lime zest and cilantro and serve immediately. Makes approximately 8-10 servings.

Pork with Tarragon Apple Glaze
Tarragon was once used to help prevent one from becoming overly tired. The next time you are feeling fatigued try infusing a sprig of tarragon in your cup of tea or add a bit to a fresh garden salad as a quick pick-me-up.

4 thick cut pork chops
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
½ cup white wine
½ cup apple juice
2 tablespoons minced tarragon

In a small bowl mix together the paprika, garlic powder, salt and pepper. Use this mixture to season both sides of the pork chops. In a large frying pan place the oil over medium heat. Add the seasoned pork chops to the pan and cook for 5 minutes per side. De-glaze the pan by adding the wine and stir until all the pan drippings have been incorporated. Add the apple juice and tarragon and cook until the sauce has been reduced in half. Serve immediately with rice or noodles if desired. Makes 4 servings.

Sweet Reward Recipes

Lavender Infused Custard
Lavender was once thought to be a powerful aphrodisiac. Both the leaves and flowers of this plant can be used in moderation in your culinary creations. I am lactose intolerant and came up with this delicious dessert as a substitute for store bought vanilla pudding. You can substitute regular milk for the soy milk if desired but you will need to increase the sugar to ¾ cup. I place the lavender in a tea ball to make it easy to remove after it has been infused in the soy milk.

2 tablespoons lavender flowers
2 cups soy milk
2 tablespoons cornstarch
2 tablespoons water
½ cup granulated sugar
5 egg yolks
1 teaspoon vanilla extract

Place the lavender flowers and soy milk into a small sauce pan. Place the pan on the stove and simmer over medium low heat for 30 minutes. Strain out and discard the lavender. In a small bowl whisk together the cornstarch and water then whisk into the pan of lavender infused soy milk. Whisk in the sugar until it is thoroughly dissolved. Turn the heat down to low and whisk the egg yolks in one at a time. Slowly turn the heat up to medium while whisking continuously. Cook for approximately 5 minutes until the custard begins to boil and has thickened. Remove from the heat and whisk in the vanilla extract. Pour the custard into a bowl, cover with plastic wrap and let it cool in the refrigerator until well chilled. Garnish with fresh lavender flowers before serving if desired.

Mint Chocolate Chip Cookies
Mint has long been used as a culinary herb for its sweet scent and cooling taste. Both the leaves and flowers can be used in your culinary creations. Although these cookies call for chocolate chips I've also made them with plain M&M's in place of the chips.

¾ cup margarine - room temperature
1 cup granulated sugar
2 eggs
1 teaspoon peppermint extract
2 tablespoons peppermint or chocolate mint leaves - minced
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
One (12 ounce) package semi-sweet chocolate chips

Preheat your oven to 300 degrees. Add the margarine and sugar to a large bowl and mix together using a hand held electric mixer. Add the eggs and mix well. Stir in the peppermint extract and peppermint leaves and mix well. In a small bowl sift together the flour and baking powder then stir into the large bowl of ingredients. Stir in the salt and chocolate chips. Drop the dough by tablespoon size portions onto ungreased cookies sheets. Place the sheets in the oven and bake for 20-22 Minutes. Makes approximately 4 dozen cookies.

Strawberries with Pineapple Sage Shortcake
Sage was believed to be a cure all and ensured anyone that ate it a long and healthy life. The Romans used sage as part of their ancient fertility rites. Pineapple sage has a nice, light fruity flavor which compliments the taste of the strawberries. This recipe is a variation of the traditional strawberry shortcake.

For the shortcake:
2 cups all-purpose flour
2 tablespoons baking powder
6 tablespoons butter - chilled
1 cup milk
2 tablespoons minced fresh pineapple sage
1/3 cup granulated sugar

Preheat your oven to 425 degrees. In a mixing bowl sift together the flour and baking powder. Add the butter and cut into the dry ingredients using a pastry knife or two knives until the dough has the texture of coarse corn meal. Stir in the milk, pineapple sage and sugar and mix well. Drop by 1/3 cup size portions onto a greased baking sheet. Bake the shortcake for 18 to 20 minutes until lightly browned on the bottom. Makes 8 shortcakes. Let them cool to room temperature then cut each one in half. Top each shortcake half with some of the strawberry filling and some of the whipped cream topping.

For the strawberry filling:
2 cups sliced strawberries
¼ cup granulated sugar
1 tablespoon minced fresh pineapple sage

In a small bowl mix together the strawberries, sugar and pineapple sage. Set aside while you prepare the whipped cream topping.

Whipped cream topping:
1 pint heavy cream
¼ cup granulated sugar

Place the cream and sugar in a small bowl. Use a hand held electric mixture to whip the cream until soft peaks form.

ENJOY!