Sunday Stroll

Always throw salt over your left shoulder; keep rosemary by your garden gate; plant lavender for luck; and fall in love whenever you can. ~ Practical Magic
I am in constant awe of my friend Aisling's blog and before now have been too intimidated to participate in her Sunday Stroll...smile...but today I took a little walk and enjoyed the sights and scents of my tiny herb garden.

Earlier this week I trimmed my rosemary which was totally out of control! I love rosemary, though, it's an essential element in kitchen witchery!



I could have cut it down even further but I discovered Charlotte here spinning her web and didn't want to disturb her.



I seriously have enough oregano to supply an Italian restaurant!



I know I should use gloves and wear shoes but I can't help it, I love the feel of the earth on my hands & feet, don't you?

On My Hearth: Fresh Herbs

Beren and I usually spend Friday "happy hour" at my parent's house; this consists of us visiting with Mom to lift her spirits as well as Beren sharing a beer and some "guy time" with my Dad. It's hard being the fulltime caretaker of a cancer patient and though Dad does a phenomenal job, it's got to wear on him so we do whatever I can to lighten the load now & then. If that means a six pack and a couple of laughs to help them both escape for a while, so be it.

I don't want to cook an elaborate meal when I get home, so I'm planning a simple dinner of spaghetti (Dreamfields for me), salad and homemade bread:

PARMESAN HERB BREAD

3 cups bread flour
2 1/2 teaspoons active dry yeast
1/4 cup non-fat dry milk powder
1/4 cup grated Parmesan (or Asiago) cheese
2 teaspoons kosher salt
2 1/2 tablespoons olive oil
1 1/4 cups lukewarm water
1 1/2 teaspoons oregano
1/2 teaspoon basil

Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and crust color, then press start.

Note: If you use fresh herbs, add slightly more and mince finely before adding.

This can be made on the dough setting and then rolled out as a pizza or focaccia crust.

Variations: Add 1/2 cup pitted and chopped black olives (in oil) or minced fresh onions.

I used up the last of my bottled Italian dressing on the Rosemary Chicken the other day, figured it was silly to buy another prepared item when surely I have the ingredients right in my own pantry and back yard. While my friend Jersey can whip things things up without instructions, I am not as talented so I did a quick google search and was surprised at the lack of dressing recipes using fresh herbs! All of them called for powdered garlic, dried basil, etc. which was not gonna work for me. I finally found this fabulous site and since I also wanted an excuse to use my new mortar & pestle, this recipe fit the bill (no pun intended).



I know, those of you living in cooler climates don't want to read about the fact that my herb garden is still lush, green and in full swing! However, don't be too envious; I'll remind you of this moment in mid-summer when I can't keep a darn thing alive because it's too freakin' hot! And, besides, I'd give up fresh basil for a white Christmas..sigh..any of you northerners have room at the inn for me and my entourage? I'll bring you some fresh herbs, I promise! *wink*

Rainy Day in the Kitchen

It's pouring down rain here thanks to Hanna so the planned day of sailing is out of the question. Instead, Beren went to work for a few hours, I dropped Jackson off at the vet to get neutered (poor baby!) and then I intend to do some cooking.

First, comfort food in the way of Tuna Noodle Casserole. I won't be indulging in this (well, maybe just a bite) but it's one of Lily's favorites so she'll enjoy it.



Campbell's Tuna Noodle Casserole

Prep/Cook Time: 40 minutes

1 can (10 3/4 oz.) Campbell's® Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
2 tbsp. chopped pimiento (optional)
1 cup cooked peas
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. margarine, melted


MIX soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400 F. for 20 min. or until hot. Stir.

MIX bread crumbs with margarine and sprinkle on top. Bake 5 min.

Makes 4 servings


Then, some spaghetti sauce. Kali and I have an idea for Yule gifts (shh...) that includes homemade pasta sauce, so I'm going to experiment with this recipe from the Soprano's Family Cookbook. It sounds so easy and a great way to use up the abundance of basil in my herb garden. I haven't made my own "gravy" in years and since the old family recipe included meat that just won't do for my veggie-loving kids. If we love it, I'm going to try my hand at canning for the first time, just bought a Ball Starter Kit and am a bit intimidated but hope I can manage it!

Marinara Sauce
(Tomato Sauce)

Makes about 3 cups

2 large garlic cloves, lightly smashed
1/4 cup olive oil
2 pounds very ripe plum tomatoes, peeled, seeded and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped
Salt
8 to 10 fresh basil leaves, torn into pieces

In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes.

Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves.

Serve over hot cooked spaghetti or other pasta.