Tag Archives: rosemary

Orange-Honey Glazed Pork Medallions

It’s another busy weekday for me, and I have to rush lunch. I am always looking for new recipes to try, and with our healthy weekday regime, thankfully I don’t have to spend a lot of time cooking it.  I mostly grill during the week, so I adapted this pork chop recipe to make Pork Medallions. I found the recipe thanks to Kristen’s obsession with Everyday Food videos!

The combination of rosemary and citrus is a classic one, and it imparts so much flavor to the meat.  And I loved the grilled oranges that go with it.  This is an easy, make ahead meal that you really should try it at home with some green salad, and some couscous maybe?

Helga

Orange-Honey Glazed Pork Medallions

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White Bean Stew with Tomatoes and Rosemary

I saw this recipe on Martha Stewart’s website and without a second thought, I started to get all the ingredients to start rolling.  White beans, tomatoes and rosemary sounds good to me.  Stews of any kind are especially inviting around this time of year, they are such a comforting meal.  I recommend you have some toasted baguette slices with this… and chilly weather or not, there’s nothing like a nice beer with stew!

The only thing I did different here, is that I slow cooked my beans overnight on low heat.  I added a clove of garlic and a piece of onion with enough water to cover the pound of beans.  It takes about 8 hrs for them to cook.  You can use this method, or the one detailed in the recipe.  If you use the slow cooker method, use the celery, onion, carrot and bay leaf in step 2 of the procedure so they boil together with the pulsed tomatoes and they release their flavor.

Aside from adding mushrooms and a little diced ham to this, I also added some cumin. This is entirely optional.  I use cumin a lot when I cook with beans (I use it liberally when cooking chili) because I really enjoy its distinctive warm and earthy flavor.

White Bean Stew with Tomatoes and Rosemary

White Bean Stew with
Tomatoes and Rosemary

 Adapted from Martha Stewart

Serves 8

Ingredients

1 pound dried white beans, picked over, rinsed, and drained
1 onion, 1 half finely chopped (1/2 cup)
1 carrot, cut crosswise into thirds
1 celery stalk, cut crosswise into thirds
1 dried bay leaf
1 can (28 ounces) whole plum tomatoes, with juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1 teaspoon powdered cumin
1/2 lb sliced mushrooms
1/4 lb sliced ham, cut into squares
1/8 teaspoon red-pepper flakes (optional, to give it some heat)
1 sprig rosemary
Coarse salt and freshly ground pepper

Procedure:

  1. Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil.
  2. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
  3. Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, ham, mushrooms and red-pepper flakes.
  4. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
  5. Add beans and cumin powder and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.

Cook’s Note

If the stew is made in advance, be sure to remove the rosemary spring and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.

White Bean Stew with Tomatoes and Rosemary

Rosemary & Lavender Salt

Sometimes with Helga we go a little flavor crazy, proof of that is are the Lavender Vanilla Cookies and some other recipes that we’ve tried but didn’t quite made it to the blog. After getting some dried Rosemary, I wanted to make a composed salt that I could use for different things, and these two flavors are the perfect match with both the orange and the lime zest.

You can use this salt to flavor poultry, meat or fish before roasting or grilling. You can also toss with homemade croutons, stir into stews or use to season cooked vegetables and pizzas. Best so far: tomatoes and spinach seasoned with the salt and ground pepper.

Now, for the grinding process, I used my coffee grinder but I cleaned it first. Since it’s an electrical appliance, it’s not something that you’ll just wash or use as is. So take a slice of bread, cut it up in a few pieces and place them in the grinder. Pulse a few times and wipe clean. If there’s still coffee in it, repeat it once more and it should work! Also, remember to do so after grinding your herbs & spices – You don’t want Rosemary coffee now, do you?

The seasoned salt can be stored in an airtight container for up to 1 year.

Rosemary & Lavender Salt

Rosemary and Lavender Salt

Recipe By: The Foodies’ Kitchen
Makes ¾ cup

Ingredients:
½ cup kosher salt
2 teaspoons dried rosemary
1 teaspoons dried lavender
2 teaspoons lemon zest
1 teaspoon orange zest

Directions:

  1. Preheat the oven to 250°. Spread the finely grated lemon and orange zest on a medium rimmed baking sheet. Bake the lemon zest for 15 minutes, or until completely dry, stirring halfway through baking. Let cool slightly.
  2. While the orange zest is drying, grind the rosemary and lavender with a pestle or pulse until very coarsely crushed.
  3. Add the dried orange and lemon zest to the rosemary and lavender mix and a few tablespoons of salt and pulse a few times so it becomes a uniform mix.
  4. Mix the flavored salt with the rest of the salt and transfer to an airtight container.
  5. Let the flavored salt stand overnight before using.

Rosemary & Lavender Salt

Rosemary & Lavender Salt

Rosemary & Lavender Salt

Rosemary & Lavender Salt

Rosemary & Lavender Salt

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Basting the chicken with lemon juice while it’s grilling gives it a tangy taste, and the orange juice adds a touch of sweetness. For the marinade, steeping the rosemary and thyme in hot water intensifies the flavor of the herbs. This is a perfect recipe for grilling during the summer, as the orange it gives it a sweet flavor in the back making it refreshing… We loved it!

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken
with Rosemary and Lemon

Recipe Adapted from Martha Stewart
Yield: Serves 2

Ingredients:

2 tablespoons chopped fresh rosemary
1 teaspoon of thyme
1/4 cup olive oil
2 garlic cloves
Salt and pepper
2 chicken breasts
2 lemons, juice
1 orange, juice

Directions:

  1. Heat grill to medium.
  2. In a small saucepan, bring 1/3 cup water, thyme and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender.
  3. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
  4. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat.
  5. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
  6. Remove chicken from marinade; place on grill. Discard marinade.
  7. Cook, basting frequently with lemon and orange juices, and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled vegetables.

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken with Rosemary, Orange and Lemon