Tag Archives: rosemary

cold season citrus salad

16 Jan

DSC_0031This recipe is dedicated to all of you who are experiencing some form of cold symptoms. The vitamin C content in this salad should help get you on the road to feeling better!

Serves 4

Ingredients:

  • 1 grapefruit
  • 1 cara cara orange
  • 3 blood orange
  • 2 navel orange
  • olive oil
  • sea salt
  • fresh rosemary sprig

Directions:

Add 1/2 tablespoon of olive oil to a pan over medium/high heat. Once hot, add fresh rosemary leaves, let fry until crispy (1-2 minutes). Set aside. Peel citrus, cut off the skin and pith with a sharp knife, then cut into slices. Add citrus to a big salad bowl, drizzle with olive oil and toss gently. Top with sea salt and fried rosemary.

Photo courtesy of eren (sea + prairie)

bouquet garni

11 Jan

333027318_4410ff1af9Bouquet garni in French means “garnished bouquet,” a bundle of herbs tied together with string, or added to a small sachet made of cheesecloth. The bouquet is then added to various dishes, notably soups, stews and sauces. It’s then removed right before serving.

Making your own bouquet is a fun and creative way to flavor your meals. There are endless combinations, but the most popular mix is parsley, thyme and bay leaves. Additional ingredients like citrus peels, peppercorns, tarragon, basil, rosemary, and even veggies like leeks, celery, carrots, onions make for a real pop in flavor!

Here’s a savory and wintry beef stew recipe, from food.com that uses a bouquet garni.

Inspiration for dinner tonight?

Ingredients:

  • 2 tablespoons olive oil
  • 1 1/2 lbs lean stewing beef, cut into 1 inch cubes
  • 1 medium yellow onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and minced
  • 1 cup beef broth
  • 1/2 cup dry red wine
  • 2 tablespoons tomato paste
  • 4 slices orange rind, each about 2 inches or 1 teaspoon grated dried orange peel
  • 1 bouquet garni (thyme, parsley, rosemary, and bay leaf)
  • 1/4 teaspoon black pepper

Directions:

  • Brown beef in oil in a skillet or pressure cooker over medium-high heat.
  • Remove with a slotted spoon and set aside.
  • Reduce heat and add onion, garlic, and 2 T of the broth.
  • Cook, stirring, about 1 minute.
  • And remaining ingredients (except the beef).
  • Stir well to dissolve the tomato paste.
  • Add beef.
  • Bring to a boil, reduce heat, cover, and simmer for 45 minutes or so, until beef is tender.
  • Remove bouquet garni.
  • Serve!

Photo courtesy of salimfadhely

Flora’s seasonal recipe: roasted vegetable puree

11 Oct

4744510812_15f1812af3It may look like baby food, but boy is it good!

Get creative with your fall vegetables and puree them into a smooth and soothing dish.

As the weather gets cooler, drizzlier and damp, I turn to warming foods that will ground me and make me feel great inside and out.

I was so cold the other day that I decided to preheat my oven and roast vegetables, since it’s my favorite dish. This time though, I wanted something more fluid vs. chewy so I thought, why not blend my roasted veggies with a little bit of water, and make a puree?

Instead of stopping at the roasting stage, I went one step further. That one step made my day so much warmer!

Here is how:

Makes 4-5 cups

Ingredients:

  • 2 carrots, chopped
  • 4 celery sticks, chopped
  • 1/2 red onion, chopped
  • 2 medium sized potatoes, chopped
  • 1 tablespoon olive oil
  • 1 sprig fresh rosemary (optional)
  • pinch of salt
  • a few grinds of pepper
  • 2-3 cups water, the more you add, the soupier it will get

Directions:

Preheat your oven to 400F. Rinse and chop up you carrots, celery, potatoes and chop your red onion (if you have different vegetables lying around, use those up instead). Add olive oil, salt, pepper, rosemary and mix. Place in the oven for 30-40 minutes, depending on how small you chopped your veggies. Stir them midway to make sure they’re cooking on all sides. Once lightly brown, soft, and fragrant remove from the oven. Add veggies into a big bowl, then add water. Blend with an immersion blender (or food processor) until smooth. If you blend less, you’ll get a chunkier consistency. Serve immediately, and garnish with some rosemary, and a drizzle of olive oil if you’d like. If you make too much, you can always save some for lunch the next day.

Photo courtesy of Miss Messie