Tag Archives: preserved

Candied Garlic

Candied Garlic

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A friend of mine introduced me to the nifty site Herb Geek.  Jessica Morgan offers this concoction as part of her Back-to-School Immune Tips.  There are numerous health benefits in eating both garlic and raw honey.  Over time, as the garlic infuses with the raw honey it loses it’s sharp edge and becomes sweet and candy-like.  Seems like a lovely gift for a health conscious friend, a child’s teacher or a food lover. I’m already imagining crushing the candied garlic for salad dressings, marinades, serving whole with roasted vegetables & meats, offering as part of a cheese plate and eating straight-up at the first sign of a cold or sore throat.

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Preserving Fresh Herbs

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A fresh bouquet of cut herbs screams summer.  Now is the time to use them in abundance.  Unlike in winter, when fresh herbs cost a zillion dollars, you’ll find generous bundles quite affordable.  Now the question is what to do with leftover herbs?

KEEP THEM FRESH

  • Loosely wrap herbs in a damp paper towel, then seal in a zip-top plastic bag filled with air. Refrigerate for up to five days.
  • Store herbs bouquet-style when in bunches. Place, stems down, in a jar with water covering 1 inch of the stem ends, enclose in a large zip-top plastic bag, and change the water every other day.
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Miso

So we received a shout-out from Jane looking for ways to use the miso she recently ordered.  I love a request! For those of you unfamiliar with miso, it’s a savory, salty fermented paste made from soybeans and rice or barley.  Because miso is a living-food, rich with enzymes and live cultures, it offers numerous nutritional benefits.

The 10 scientifically researched benefits of eating miso

1. Contains all essential amino acids, making it a complete protein. 2. Stimulates the secretion of digestive fluids in the stomach.

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Beet & Cabbage Slaw

Looks like we won’t be eating at the table this week for dinner! The mood has hit and I’m thinking pink. Nothing better than beets for staining your plate fuchsia.  Slaw partners happily with so many things:  roast chicken, a juicy steak, seared tempeh, braised pork, sausages, burgers – any variety, fish, sandwiches, etc. Really, it’s hard to go wrong here.

Beet & Cabbage Slaw Print Author: Shannon's Kitchen Serves: 4-6 Ingredients

  • 2 medium raw beets, peeled and grated
  • ½ green cabbage, grated
  • ¼ cup rice vinegar
  • salt - start with a teaspoon
  • freshly ground pepper to taste - I prefer my slaw peppery
  • ¼ cup of your favorite mayo or substitute ¼ cup olive oil for a mayo-less slaw
Instructions
  1. Toss together the grated beets and cabbage in a large bowl.

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Turkey Stock

It’s all about the leftovers, really getting the most out of the food you buy. After everyone has had their fill of sandwiches, save that carcass for turkey stock.  A flavorful and rich stock is the foundation for countless soups and stews.  I often freeze my stock and use it later when I find myself craving the flavor of turkey again. Turkey Stock Print Author: Shannon Hepburn Ingredients

  • 1 turkey carcass, broken into a few pieces
  • 2 stalks celery, coarsely chopped
  • 2 carrots coarsely chopped
  • 2 onions, coarsely chopped - no need to peel
  • 1 bay leaf
  • 1 tablespoon dried thyme
  • 1 tablespoon black peppercorns
  • a handful of fresh parsley - 6 or more stems
Instructions
  1. In large stockpot, combine turkey pieces, celery, carrots, onions, bay leaf, thyme, peppercorns and parsley and enough water to cover everything.

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