De Ma Cuisine

Herbs Archive

Thursday

16

July 2015

0

COMMENTS

Using Herbs for Cleaning

Written by , Posted in Herbs, How To, Thoughts

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I had jury duty the other week, so I did a lot of my work ahead of time. I was selected to serve on a three week trial five or six years ago, so I was planning for the worst. Since my weekends are usually reserved for picnics, naps, binging on our favorite shows, book reading, laundry, and cleaning, I didn’t want to have to add work to that list. Plus, no matter how busy the work week is, I like to have two full days off. I’ve even been trying to take a day or two off from social media each week.

As much as I’d rather not include laundry and cleaning in my weekend’s plans, they need to be done. I have my chores and Tim has his, leaving the house reasonably tidy, but usually covered with dog fur no matter how often we vacuum (we have a dog who sheds year round). Over the past few months I’ve tried to avoid using the dryer. It’s been hot enough that the clothes usually dry faster outside anyways. I love the way they smell, plus it’s free. When I do dry clothes in the dryer I love to add a little sachet of lavender. I don’t use fabric softeners or dryer sheets, and if at all possible our detergent is unscented. This is my only trick for nice smelling clothes.

Another thing I’ve used lavender for is to sprinkle on the floor before vacuuming. This was especially helpful when we lived in a carpeted apartment with a dog. The smell of lavender refreshed the room. I’ve read that you can sprinkle it with a bit of baking soda and cornstarch and leave it overnight, then vacuum it up in the morning. (1) I’ve never tried this though. Our indoor dog would have just laid in it and made a mess.

Lavender is a soothing herb and is said to help with relaxation and anxiety. It’s supposed to help you sleep. So you can make another sachet to keep by the bedside to sniff before taking a snooze.

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If you’re looking to add a nice scent to your homemade cleaning products, there are many herbs that would be great, just for the smell of it. Mint, basil, thyme, and rosemary, for example. But, many herbs bring cleansing and disinfecting properties too, “like myrrh, peppermint, thyme, rosemary, lavender, mint, cloves, and eucalyptus.” (1) “Basil, bay, cardamom, clove, coriander, eucalyptus, ginger, hyssop, lavender, lemongrass, oregano, peppermint, rose geranium, rosemary, sage, spearmint, and thyme are cleaning powerhouses. All contain a multitude of plant chemicals that possess antibacterial, anti-fungal, antiseptic, and antiviral actions.” (2) And “chamomile, when made into a tea and cooled, works quite well as a fungicide.” (3)

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Another great way to use herbs is as an air freshener. Basil leaves and flowers can be crushed and left out (and the seeds from the flowers can be saved to plant in your garden the following year). Mint would freshen nicely too. Citrus peels (lemon, orange, grapefruit) can be grated or shredded and left out or added to a garbage disposal.

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Many years ago we had a problem with ants. I didn’t want to use chemicals, so I was thrilled to find a spray that was made mostly of mint. Yes, mint is said to be a pest deterrent. Ants don’t like it, and supposedly neither do mosquitos or rodents (I haven’t tested these last two, just read about it). (3)

In addition to these beneficial herbs, there are some other things that I like to make sure I have in the cleaning cabinet:

“Distilled white vinegar (which contains acetic acid) has antifungal and antimicrobial properties and can eliminate mineral deposits from sink and bathtub fixtures, as well as cookware.” (2)

Lemon juice “kills germs on countertops, cutting boards, and more.” (2) A halved lemon (that’s already been juiced) works great with some baking soda to scrub the sink. I like to pour a bit of baking soda and then some vinegar down the drain to clean it and kill any fruit flies that may be living there.

“Baking soda deodorizes and dissolves grease and dirt. Mixed with other ingredients, it makes a gentle but effective scrub.” (2)

I use tea tree oil (which has antibacterial, antiviral, and anti-fungal properties (2)) for cuts and blemishes, and I’ve got some in a spray bottle for cleaning.

You can also make your own essential oils (I found these two recipes) and teas, which can be added to water and used as cleaners or room fresheners. I might try making some Herbal Vinegar Cleanser (using lavender and thyme). There are many sites with tips and recipes for homemade cleaners (like this one), so I’m going to take some of the tricks that I’m learning and make some sprays with water, vinegar, and herbs.

It can be a little bit overwhelming, so starting with a couple things and expanding from there sounds like a good plan for me. Do you have any tips and tricks for natural cleaning around the home? Do share!

Happy Cleaning!

(1) http://www.frontiercoop.com/learn/hs_cleaningwithherbs.php#
(2) http://www.rodalesorganiclife.com/wellbeing/herbs-cleaning
(3) http://www.organicauthority.com/organic-gardening/using-home-grown-plants-for-cleaning.html

Monday

13

July 2015

0

COMMENTS

Watermelon and Mint Gazpacho

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dessert, Drinks, Fruit, Gluten Free, Herbs, Kid-Friendly, Quick and Easy, Snacks, Soups, Vegan, Vegetarian

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When I get a watermelon that’s as perfectly ripe and sweet as the one that came in our Abundant Harvest Organics box today, I have a really hard time not eating the entire thing in one sitting. I like to slice the melon in half and just eat with a spoon. If I can stop myself, I like to save the center for last, because it’s the best.

But, if you can resist, here’s a fun way to eat watermelon… in soup!

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It’s a cold soup though, don’t worry. It’s called a Gazpacho. Traditional gazpachos often consist of raw veggies and have a tomato base. But, there are many variations, including this simple watermelon one.

Since everything will be blended up, you don’t have to be too careful about how the watermelon is cut. I figured large chunks would work just fine. The seeds of a watermelon are edible (and some say they’re even good for you), but I don’t like to eat them. They ruin the texture for me. I don’t even like chunks in my ice cream. Tim says that’s weird, but I’m fine with my choices. If you want to leave the seeds in and blend them up, that’s fine with me.

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Watermelon pairs well with things like orange juice, maple syrup, and balsamic vinegar, so I added a little bit of each.

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It also tastes great with some refreshing mint. I added about 15 smallish leaves. You could add way more or way less, depending on how minty you want it. Basil would be another great addition (along with or in place of the mint). If you don’t want to add the herbs that’s fine. But, they add a cool, fresh burst of flavor.

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If the melon is already chilled, you can consume immediately. If not, pop it into the fridge for an hour or so before serving. You could serve it as a gazpacho, just on its own. You could add a dollop of yogurt or whipped cream. You could freeze it in an ice cube tray and use it in place of ice or frozen fruit in smoothies or summer drinks, or just pour it into a glass and drink it.

If you have cantaloup or honeydew melon on hand, they’d be a great addition, or could be used in place of the watermelon.

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I don’t really like change, especially when it comes to my favorites. That’s why I prefer a traditional Thanksgiving dinner, I love to re-watch Gilmore Girls, and I think watermelon is best served super freezing cold, halved and eaten with a spoon. But, with change comes learning new things and growth, so I’m ok with it (ahem, in moderation). I will bravely taste a new dish at Thanksgiving, try watching a new show, and I will, for the first time ever, branch out and do something different with watermelon. And I will enjoy it.

Happy Eating!

Watermelon and Mint Gazpacho

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4

Watermelon and Mint Gazpacho

Ingredients

  • 2 1/2 - 3 C watermelon (or cantaloupe or honeydew or mixture of all 3), seeds removed, cut into large chunks
  • 2 t balsamic vinegar
  • 1-2 t maple syrup
  • 1/4 to 1/2 C orange juice
  • 10 to 12 large or 15-20 small mint leaves

Instructions

  1. Blend all ingredients until smooth.
  2. Then either: Chill and serve as a gazpacho.
  3. Freeze in an ice cube tray for summer drinks and smoothies (use in place of ice cubes or frozen fruit).
  4. Make into a sorbet in an ice cream canister (freeze according to manufacturer's directions).
http://www.de-ma-cuisine.com/watermelon-and-mint-gazpacho/

Monday

6

July 2015

0

COMMENTS

Spicy Summer Squash and Tomato Soup

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Sides, Soups, Vegan, Vegetables, Vegetarian

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Summer isn’t usually the time of year that people are busting out the soup recipes. I realize that. But, it is the time of year for squash and tomatoes, so let’s make an exception.

Tomato Soup is one of my favorite comfort foods. I have memories of being at camp as a kid on a rainy summer day, eating grilled cheese and tomato soup in the dining hall. (That’s one of the few good memories I have of camp… I wasn’t much of a camper.) It wasn’t just camp, or even just during childhood. This has always been one of my favorite meals. It brings with it a wave of nostalgia, but it’s also a quick and easy meal that packs in fruits, veggies, grains, and protein (if you add the grilled cheese).

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I started it off with some summer squash and salt. Simple and easy. I added some hot peppers (I used half a jalapeño and a whole Hungarian hot pepper, both without their ribs and seeds) and garlic. Everyone cooks away for a little while.

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If you have tons of tomatoes on hand, this would be a great time to use them. You’d want to cook for longer, but, it’d be great. I don’t yet have an abundance of tomatoes. My garden holds the promise of things to come with plenty of green tomatoes. But, they’re not ready quite yet. The tomatoes that we’ve gotten in our Abundant Harvest Organics box are precious and I like to use them raw, on sandwiches, to top potato salad, or as a simple side. So this time I’ve used canned tomatoes. I think both ways would be great. You could also roast the tomatoes like I did on the show a few years ago. Lots of options here.

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Since basil and tomatoes are pretty much best friends, I added a ton. Doesn’t matter what color – purple, green, lemon basil… just as long as it’s fresh.

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You could leave the soup chunky if you wish. But, I like my tomatoey soups to be smooth, so I blended it up. I learned the hard way that if you’re not using an immersion (or hand) blender (so a regular blender) that it’s imperative that you take the lid’s plug out and cover the hole with a clean tea towel. If you leave the plug in, it will most likely (at least in my experience) fall in and get blended up. This will mean not just ruined soup (sad), but a big mess (annoying), and soup splattering all over you (ouch). Learn from me, friends. Take out the plug. 😉

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If you’re planning to enjoy the whole pot of soup the day of, you’re golden. If you end up with leftovers or just want to make it ahead of time and pop it in the freezer, you need to cool it down quickly before it goes into the fridge. So, here’s a trick: To cool the soup down quickly, add only 2 C stock when cooking. Then after it’s cooked, add 1 C frozen stock or ice and stir in to cool down. When it’s cooled down, put it in the fridge to cool completely before freezing.

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I like to store things in the freezer in smaller containers so that I’m not defrosting a large container for just one or two portions. Each container gets a label with the name, date, and number of people it will serve. To defrost, pop it into the fridge overnight. Or, just add it frozen to a soup pot with a bit of water or stock in the bottom and reheat.

Happy Eating!

Spicy Summer Squash and Tomato Soup

Prep Time: 10 minutes

Cook Time: 19 minutes

Total Time: 29 minutes

Yield: 4

Spicy Summer Squash and Tomato Soup

Ingredients

  • 1 T olive oil
  • 2 C summer squash, roughly chopped
  • to taste salt
  • 1/2 to 1 1/2 hot peppers (depending on what type), ribs and seeds removed, chopped
  • 3 cloves garlic, chopped
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 2 C crushed tomatoes (or tomato puree)
  • 3 C stock or water
  • 1 T rice vinegar
  • 1 T maple syrup
  • 1/2 C fresh basil, chopped

Instructions

  1. Heat a soup pot over medium-low. Add oil. Add squash and salt. Cook for 5 minutes, stirring occasionally. Add hot pepper and cook for 2 minutes. add garlic and cook for 1 minute more. Add tomatoes through maple syrup. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until veggies are tender.
  2. Remove from heat and add basil. Blend with a hand blender (or in batches in a regular blender, with the lid's plug removed and the hole covered with a clean tea towel) for 1 minute. Taste and adjust seasoning if needed.
http://www.de-ma-cuisine.com/spicy-summer-squash-and-tomato-soup/

Thursday

2

July 2015

1

COMMENTS

Potato Salad

Written by , Posted in Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Nuts, Potatoes, Potlucks, Salads, Sides, Vegetables, Vegetarian

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Nothing says summer and comfort food all in one bite like potato salad. My mom makes great potato salad. We ate it a lot growing up (and still do, when we go home to visit). I never get tired of it. There are so many things you can do with potato salad. This one is a classic that’s been tweaked a bit… In a good way.

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For me, classic means hard boiled eggs, potatoes, and a creamy sauce. There might be something crunchy in there too – celery, pickles, red onions, bacon…

I didn’t vary on the eggs. Hard boiled goodness. I know there are many schools of thought on the perfect way to boil an egg. I do it one of two ways: I bring some water to a boil, add about 1 t white vinegar (so the whites seize up if the shell cracks), then either boil for 15 minutes, or turn the heat off and cover and let them stand for 15 minutes. Recently we watched an episode of Good Eats and Alton Brown did the turn off the heat method, so I tried it. It worked. The other way does too (the way my mom taught me).

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I strayed a bit with the potatoes. Only a bit though. I added some parsnips. I almost added turnips… Maybe next time. But, parsnips, try them if you want to be a little bit creative, but not too. They look like the potatoes (you know, in case anyone is picky about color), and they only taste a tiny bit different. I mean, I know they’re in there and I hardly notice them.

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The creamy dressing for my potato salad is usually a combination of yogurt and mayo. This time, I had some homemade mayo on hand (made with Burroughs Family Farm eggs). Since you’re not really supposed to keep homemade mayo around for too long, this was the perfect way to use it up. I also added some plain yogurt, and olive oil (just because I love the taste). There’s some garlic, herbs, and paprika. Salt, pepper, and dijon mustard. I don’t know if I’ve ever followed a potato salad recipe other than my mom’s, so I don’t know how far from normal I’ve gone. I also don’t care all that much. Because Tim thought it tasted great and so did I.

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It’s really a four-step dish. Steam potatoes (then cool). Cook eggs so that the perfectly golden yolks are firm. Whisk dressing. Assemble. And then, usually I stand there “making sure it tastes ok”, which means eating about half of it before it goes into the fridge. It’s one of my favorite things to eat. I take after my mom.

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This was great on its own. It was fabulous topped with some chopped walnuts and tomatoes. But, I really couldn’t pick a way that I preferred it. So, if you want it to be more classic, leave the toppings off. If you want to spice things up, add them. If you add them you’re also adding more protein (walnuts), and a healthy fruit (tomato – yes, it’s technically a fruit).

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It’s best eaten outdoors, while barbecuing, surrounded by loved ones. But, can also be enjoyed for breakfast (ask my mom), lunch, or dinner, with sandwiches, other salads, burgers, grilled meats and veggies, or just on its own.

Happy Eating!

Potato Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6-8

Potato Salad

Ingredients

  • 2 1/4 lbs (about 8 medium) potatoes, cubed
  • 1/2 lb. (about 2 medium) parsnips (optional, can use all potatoes), cubed
  • 1/2 to 3/4 C mayo (homemade if you have it)
  • 3/4 to 1 C plain yogurt
  • 1-2 T dijon mustard
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 T fresh basil, finely chopped
  • 1/2 to 1 hot pepper (optional), ribs and seeds removed, minced
  • 1 t paprika
  • 1 t fresh thyme (or 1/2 t dried)
  • 2 T white vinegar
  • to taste salt
  • to taste pepper
  • 2-4 hard boiled eggs, chopped
  • 1 C tomatoes, chopped, for topping
  • 1/2 C walnuts, chopped, for topping
  • 2 T combo of any or all: chives, parsley, or basil, chopped, for topping

Instructions

  1. Heat a large pot with about 1 1/2" water at the bottom. Bring to a boil. Add potatoes and parsnips to a steamer basket and add to the pot. Cook for about 10-12 minutes, or until they're tender. Cool completely.
  2. Whisk together mayo through pepper. Taste and adjust seasoning if needed.
  3. Toss vegges with dressing. Fold in eggs. Taste and adjust seasoning if needed. Refrigerate for an hour or serve immediately.
  4. Serve topped with tomatoes, walnuts, and herbs, or just on its own.
http://www.de-ma-cuisine.com/potato-salad/

 

Monday

29

June 2015

0

COMMENTS

Succotash

Written by , Posted in Beans, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sides, Vegan, Vegetables, Vegetarian

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If you watched Looney Tunes as a kid, you probably remember Sylvester’s, “Sufferin’ succotash!” When I think about this dish, it’s his voice that usually says the name.

Over and over and over and… over.

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But, ain’t no sufferin’ here. Tim, who is not a huge fan of squash, loved this. He asked for more and there wasn’t any. So I made it again the other day.

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This isn’t a perfectly traditional succotash because I didn’t have any lima beans or edamame. I used green beans instead. They were great. I’ve read that you could also add beans, like black beans. I think that would be terrific. I didn’t have bell peppers, but wanted to add some hot pepper. Fabulous! If I had eggplant, I probably would have thrown some in. Peas? Sure! It’s one of those dishes that lends well to not just summer, but what I had in the kitchen.

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The smell of basil always makes me think of summer. It pairs so well with everything in this dish. I couldn’t leave it out. I’ve noticed that I like the taste of basil better in the summer. It’s been about 8 years of us eating seasonally and I can see it in the things I start to crave as the weather changes.

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I found this to be a perfectly satisfying main dish. So did Tim. We had it once with a fried egg on the side, another time with a slice of cornbread. The thought of both is making my mouth water.

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Here’s to long summer days, hot weather (only because my tomatoes like it), and simple dinners like these, eaten outside with loved ones.

Happy Eating!

Succotash

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3-4

Succotash

Ingredients

  • 1 T olive oil
  • 2 C green beans, cut into 1" pieces
  • 2 C corn (about 3 cobs) (frozen corn could be used)
  • 2 C summer squash, chopped
  • (could also add: eggplant, bell pepper, peas, black beans, lima beans, edamame, or fava beans)
  • 1-2 T hot pepper (optional), ribs and seeds removed (if you want), diced
  • to taste salt
  • to taste pepper
  • 1 C (heaping) tomato, chopped
  • 1 T garlic (about 2 cloves), diced
  • 1 t vinegar (white, red wine, rice)
  • 2 T basil, chopped, for topping

Instructions

  1. Heat skillet over medium-low. Add oil. Add green beans through pepper. Cook for 5 minutes stirring occasionally. Add tomato and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes, stirring often. Taste and adjust seasoning if needed. Remove from heat and add vinegar.
  2. Serve topped with fresh basil.
http://www.de-ma-cuisine.com/succotash/