Wednesday, July 23, 2014

How to Tuesday - Preserving Herbs

*Oops! So sorry this should have posted yesterday...

In the previous 'How to' post we talked about planting a kitchen garden, this time we'll talk about drying herbs for later use.
I love using fresh herbs from our garden, and luckily we've had an abundance of herbs this year. But with that abundance comes the question of what to do with the excess? The simple answer...Everything that we don't use immediately after cutting, I dry for later use.  
Drying your own herbs is a great way to continue using your summer produce through the winter. It also means you won't have to rely on old, dried out, tasteless supermarket herbs that have been sitting on the shelf God only knows how long! 

So let's begin, there are two main types of herbs: 


  • Woody - Rosemary, Thyme, Oregano, Marjoram, Sage, 
  • Leafy - Mints, Basil, Lemon Balm, Dill, Cilantro, Parsley, Chives, Stevia

L to R: Woody Thyme, and Leafy Sweet Mint

To go along with those two types of herbs, there are also two common techniques for drying them: air drying and using a dehydrator. We'll go through each technique below:

Thursday, July 17, 2014

Thai Lettuce Wraps



On one of our first dates, Kishore took me to P.F. Chang's. He said it was one of his favorite places to eat for one particular dish. The entire 30 minute drive I was trying to coax it out of him but he kept saying, "Wait till you try it." I'd never been to P.F. Chang's, so I was curious what the food would be like...Would it be Americanized Chinese food almost too sweet to eat, more traditional, or fusion cuisine? Well, I'll tell you what it was...it was delicious!
Tender Romaine hearts were served with lightly sweet, spiced ground chicken with sauce on the side...it was very, very tasty and this wasn't the first time I'd tasted it. I'd had something similar before at our favorite local Thai restaurant. The restaurant simply called it 'Nam' and it is a favorite to order on hot summer nights. It's a great, satisfying summer meal; very little cooking and filling without being heavy. Crunchy lettuce leaves filled with fragrant ground pork with hints of lime, topped with a sweet and tangy peanut sauce...Just talking about it makes me hungry!

Here is my recipe for these tasty Thai Lettuce Wraps with Ground Pork and Lime:

Monday, July 7, 2014

In My Kitchen - July 2014

It's time for another round of the very cool monthly happening called "In My Kitchen" run by Celia at Fig Jam and Lime Cordial.

So here we go....

This Month in my Kitchen...


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