Mmmm…. cinnamon butter!

Here’s the recipe for cinnamon butter, which was a crowd-pleaser this morning at Cooking with Herbs class.  I served it with whole wheat bread, the recipe for which is elsewhere on this blog.  This is pretty good stuff.  Enjoy! Continue reading »

Recipes with no added salt for "Cooking with Herbs"

I’m presenting “Cooking with Herbs” again on Saturday, July 10th at Art of Life Chiropractic in El Dorado, and I’m featuring these foods:  Corn Salad with Basil and Pea Salad with Mint.  Mmmm….. you do not want to miss out on this!  You already missed out on Chicken Lemon Tarragon salad, which was served at Thursday night’s presentation.  It was awesome!  Recipes follow. Continue reading »

If you are within the sound of my voice…

or at least within driving distance of El Dorado, Kansas – Thursday, July 8th at 6:30 p.m. and Saturday, July 10th at 10 a.m., I will be presenting a program on Cooking with Herbs at Art of Life Chiropractic, 311 S. Main Street in El Dorado.  Continue reading »

Delicious homemade tomato juice.

When you’re completely overwhelmed with tomatoes and kind of tired of them (even if you don’t admit that at the time – it’s okay to admit it, really), think about making this delicious tomato juice.  Continue reading »

Breaking news: The tomato sauce you've all been waiting for.

This tomato sauce comes with a warning:  I once heard Martha Stewart say that once you’ve tasted homemade tomato sauce, you’ll never want to buy the canned stuff again.  I ignored her advice and let me tell you what – she was so right.  This isn’t her recipe, this is from The Wichita Eagle several years ago, but I’m sure Martha would approve of this. Continue reading »

Breaking news!!!

The much awaited, eagerly anticipated canning class will be held on August 7, 2010 in El Dorado, Kansas. Tell your friends and neighbors. This is going to be fantastic! It will be an all-day, hands-on class. You will learn everything you need to know to preserve the fruits of your labors. More details to come soon, but in the meantime, save the date and get your questions ready!

And yes, that is a fine crop of dandelions where that tree used to be!

I suppose I should explain my tolerance for dandelions in the yard.  Dandelions in the country, as I have expressed publicly in my classes at Butler Community College on more than one occasion, are different from city dandelions.  Continue reading »

Homemade Tomato Paste

This is the recipe (not the rule) for tomato paste – not the fabulous, amazing, much-awaited recipe for Tomato Glut Sauce, which I will share soon, but hey, you don’t have any fresh tomatoes yet, anyway!  And I don’t want you all going out and buying nasty, flavorless tomatoes at the grocery store just to make this!  Wait until you have your own tomatoes and you will be glad you did.

8 quarts Roma or other meaty tomatoes (about 4 dozen)

1-1/2 cups sweet red or green peppers, chopped (about 3)

1 cup chopped onion

2 bay leaves

3 Tbsp. fresh basil leaves, chopped or torn

1-1/2 tsp. fresh oregano, torn

1 Tbsp. kosher salt

2 garlic cloves, chopped
Wash and trim tomatoes.  If you don’t like the skins, blanch and remove the skins.  Combine the tomatoes, peppers, onions, bay leaves, basil, oregano, and salt in a large stockpot and simmer for about 1 hour.  At this point, if you want smooth tomato paste, you can sort of mash it with a large spoon, put it through a sieve, or whirl it in a food processor or blender until it is smooth.  If you like it slightly more rustic and lumpy, don’t do that step.  Back in the stockpot, add the garlic, and continue cooking for about 2-1/2 hours, until it is thick enough to keep a wooden spoon standing straight upright in it.  Keep stirring while you’re cooking it, every few minutes at least, and keep the temperature down so it cooks but doesn’t scorch.  If you’re happy with the texture, pour it into hot 1/2-pint canning jars, leaving 1/2 inch headspace.  Process the jars for 45 minutes in a boiling water bath.  If you’d rather freeze this, you could measure the sauce in 1-cup increments into freezer bags and freeze them flat.  (That’s what I do because I’m not a master canner, yet.)

This isn’t as good as the Tomato Glut Sauce, in my opinion, but we all have recipes that call for tomato paste, and this is miles better than the way-too-sweet stuff you buy in the grocery stores.  Enjoy!

Herb Butters

I served these at FCCD and guess what?  The leftovers were even better a week later.  I would make these a few days before you want to use them and let them sit in the fridge.  These go really well with the bread I made, also, and the recipe is on this blog.

Dill-Scallion Butter

1/4 lb. (that’s 1 stick) butter, softened

2 Tbsp. chopped fresh dill

2 T. chopped fresh scallions or onion tops or onions

1 t. prepared horseradish

Mix, chill, enjoy!

Sage-Thyme Butter

1/4 lb.  (1 stick) butter, softened

2 Tbsp. chopped fresh sage leaves

2 Tbsp. chopped fresh parsley

1 tsp. chopped fresh thyme (I used lemon thyme)

Mix, chill, enjoy!

Remember, recipe, not rule.  Substitute and try different stuff.  You’ll never know if you don’t try it, now will you???

Chili-Lime salad dressing

I didn’t serve this at FCCD, but I use it all the time in the summer. It’s a delicious way to use fresh cilantro, and it’s good for you!

6 Tbsp. reduced-calorie mayonnaise
3 Tbsp. fresh cilantro, finely chopped
3 Tbsp. water
1 medium scallion, minced
1-1/2 Tbsp. lime juice
1 tsp. sugar
1/2 tsp. chili powder

Mix it all together, chill it, use it on salads, vegetables, chicken, or fish, and enjoy! (I mix mine by shaking it in a glass jar so I can store it in the container I made it in. Fewer dishes to wash that way. I’m all about saving time and energy!) I modified this recipe that I originally found at