R
Ruthie
Guest
Here’s a nice website.
Herbs I can’t live without:
Garlic - both granulated, and the minced that comes in jars. Also pickled garlic cloves, if you can find them. (They’re sharp if eaten out of the jar, but delicious when simmered. Put in home made spaghetti sauce, and they’re yummy!) DH and I say “There’s no such thing as too much garlic!”
Onion powder for when I can’t be bothered with fresh ones.
Rosemary. Wonderful stuff.*
Thyme. Try it in scrambled eggs!
Basil. Great on tomatoes, and in just about any dish involving them. Try it in canned tomato soup!
Tarragon. Funny, sour taste - but can be just the thing to add, when something seems dull. Great on fish.
Lime juice. If you’re making something Mexican, and it just doesn’t taste right, add a little lime juice.
Cocoa powder. You’d be surprised! Really!
*Take a level tsp of dried rosemary and 2 cloves of garlic. With a fork, smash and grind them into about 3 tbs honey. Rub on the outside of pork or lamb roasts. YUM!
Another recipe of my mother’s, whom we used to call Muzzie):
Muzzie Chicken (contains chicken skin and maybe some salt)
Your favorite chicken parts, or use a cut-up fryer
Egg noodles (or rotini)
3/4 cup chicken broth (we use bouillion, which has salt)
1/4 cup lemon juice
Garlic powder
Thyme
Black pepper (from a grinder!)
Add the lemon juice to the broth, in a cup from which it is easy to pour.
Put chicken parts skin-side down in a fairly deep roasting pan.
Sprinkle with the herbs & pepper, to taste.
Broil about 5 inches from heat for about 5 minutes.
Pour 1/3 to 1/2 of the broth mixture over the chicken.
Broil for another 5-10 minutes.
Turn chicken over, and sprinkle with the 3 herbs.
Broil for 5-7 minutes, and baste again. Start noodles as soon as the chicken is in the oven. (If you use broth with salt, don’t salt the noodles.)
Broil for another 5-7 minutes, and, if it’s not done, baste again.
Broil until done.
Drain noodles, and pour the liquid left in the pan over them. There’s lots of liquid; it’s also wonderful on broccoli.
Serve.
I have always received lavish compliments for this, and it’s so easy to make I always feel like I don’t deserve them!
I suppose the skin isn’t strictly necessary, but the taste of that crunchy, seasoned skin will go with me to Heaven!
God bless all our kitchens,
Ruthie
Herbs I can’t live without:
Garlic - both granulated, and the minced that comes in jars. Also pickled garlic cloves, if you can find them. (They’re sharp if eaten out of the jar, but delicious when simmered. Put in home made spaghetti sauce, and they’re yummy!) DH and I say “There’s no such thing as too much garlic!”
Onion powder for when I can’t be bothered with fresh ones.
Rosemary. Wonderful stuff.*
Thyme. Try it in scrambled eggs!
Basil. Great on tomatoes, and in just about any dish involving them. Try it in canned tomato soup!
Tarragon. Funny, sour taste - but can be just the thing to add, when something seems dull. Great on fish.
Lime juice. If you’re making something Mexican, and it just doesn’t taste right, add a little lime juice.
Cocoa powder. You’d be surprised! Really!
*Take a level tsp of dried rosemary and 2 cloves of garlic. With a fork, smash and grind them into about 3 tbs honey. Rub on the outside of pork or lamb roasts. YUM!
Another recipe of my mother’s, whom we used to call Muzzie):
Muzzie Chicken (contains chicken skin and maybe some salt)
Your favorite chicken parts, or use a cut-up fryer
Egg noodles (or rotini)
3/4 cup chicken broth (we use bouillion, which has salt)
1/4 cup lemon juice
Garlic powder
Thyme
Black pepper (from a grinder!)
Add the lemon juice to the broth, in a cup from which it is easy to pour.
Put chicken parts skin-side down in a fairly deep roasting pan.
Sprinkle with the herbs & pepper, to taste.
Broil about 5 inches from heat for about 5 minutes.
Pour 1/3 to 1/2 of the broth mixture over the chicken.
Broil for another 5-10 minutes.
Turn chicken over, and sprinkle with the 3 herbs.
Broil for 5-7 minutes, and baste again. Start noodles as soon as the chicken is in the oven. (If you use broth with salt, don’t salt the noodles.)
Broil for another 5-7 minutes, and, if it’s not done, baste again.
Broil until done.
Drain noodles, and pour the liquid left in the pan over them. There’s lots of liquid; it’s also wonderful on broccoli.
Serve.
I have always received lavish compliments for this, and it’s so easy to make I always feel like I don’t deserve them!
I suppose the skin isn’t strictly necessary, but the taste of that crunchy, seasoned skin will go with me to Heaven!
God bless all our kitchens,
Ruthie