CILANTRO LIME BUTTER

• ½ cup butter, softened
• ¼ cup chopped fresh cilantro
• ¼ teaspoon lime zest
• ½ teaspoon garlic, minced
• Sea salt
• Cracked pepper (white or black peppercorns)
1. Stir together all ingredients in small bowl; add salt and pepper to taste.
2. Spoon into a small serving bowl or chill 15 minutes and shape into a log.

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Patsy Bell Hobson is a freelance writer and avid gardener from Liberty, Missouri.

Click here for the main article,  Herbal Butters and Oils .

Read more: http://www.motherearthliving.com/cooking-methods/herbal-butters-oils-cilantro-lime-butter.aspx#ixzz2ozODdYCB

ROSEMARY-LEMONY CAKE

Makes one 8-inch round cake.

This simple little low-fat cake smells divine as it bakes. To dress it up for the holidays, add a few bright red raspberries or cranberries to the topping.
• 1¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon fresh rosemary, minced, or ½ teaspoon dried
• 3 tablespoons cold butter, cut into small pieces
• Juice and rind of 1 lemon
• 1 large egg
• ½ cup buttermilk or plain yogurt

1. Preheat oven to 350 degrees. Coat an 8-inch round cake pan with cooking spray. In a medium bowl, mix together flour, baking powder, soda, salt, sugar and rosemary. Add butter, cutting it in with a pastry blender or two knives until mixture resembles a coarse meal.

2. Use a fine grater to obtain about 1 teaspoon lemon rind. Mix rind into flour mixture. Remove 2/3 cup of this mixture to use as topping; set aside.

3. In a small bowl, beat egg with a fork. Mix in buttermilk or yogurt and lemon juice. Add egg mixture to flour mixture, and stir until well blended yet lumpy, about 100 strokes. Pour batter into prepared cake pan. Sprinkle crumb mixture evenly over top.

4. Bake 25 to 30 minutes. Cut into slices when cool. If desired, garnish with fresh lemon and rosemary.

Contributing editor Barbara Pleasant, author of The Whole Herb (Square One, 2004), writes and gardens at her home in Virginia.
For the main article, The Essence of Rosemary, click here.

Read more: http://www.motherearthliving.com/cooking-methods/essence-rosemary-lemony-crumb-cake.aspx#ixzz2ozNPxkWZ

ROASTED DUCK WITH SAUERKRAUT AND ROASTED ROOT VEGETABLES

Winter is perfect for roasting and baking—you’re already pent up indoors and you won’t mind the heat from the oven. Savory roasted duck, tangy sauerkraut and flavorful roasted root vegetables will keep you warm during the winter cold.
 
1 whole duck (4 to 5 pounds)
Salt and freshly ground black pepper
3 baking potatoes or 6 to 8 fingerlings, peeled and cut into 1-inch cubes
3 to 4 cups peeled and cubed mixed root vegetables (carrots, golden beets, parsnips, rutabagas, salsify, turnips)
4 shallots, peeled and halved
1 quart (2 pounds) sauerkraut, drained
1/2 cup dry white wine
2 bay leaves

1. Preheat oven to 375 degrees. To prepare duck, remove giblets, neck and liver from cavity. Discard any fat that can be removed easily. Wash duck, pat dry and place in a large roasting pan. Prick duck all over with a fork (very important!) to help release fat. Sprinkle with salt and pepper.

2. Roast for 45 minutes. Remove from oven and scatter potatoes, root vegetables and shallots around duck. Turn vegetables to cover with rendered duck fat. Return to oven and roast another 45 minutes, checking occasionally to make sure duck is browning. (If duck is barely browning, increase heat by 50 degrees; if it seems to be browning too quickly, reduce heat slightly.)

3. Meanwhile, taste sauerkraut and rinse with warm water if it’s too salty. Drain well. Serves 4

4. Remove duck from oven and reduce temperature to 300 degrees. Pour off all but a few tablespoons of fat from roasting pan. (Save it for roasting your next batch of veggies!) Scatter sauerkraut over veggies, moisten it with wine, and tuck bay leaves into veggies. Return to oven and roast about 30 minutes longer, until duck is tender. Let bird rest for 10 to 15 minutes before carving.

— Recipe reprinted from Recipes from the Root Cellar by Andrea Chesman 
To learn more about what foods are in season during the winter, see the article "The Winter Table: 3 Seasonal Recipes."

Read more: http://www.motherearthliving.com/cooking-methods/roasted-duck-roasted-root-vegetables-recipe-zmoz12jfzmel.aspx#ixzz2ozLARnld

AROMATIC PEARS

SERVES 4
 
• 4 ripe but firm pears
• 2 tablespoons lemon juice
• 1 tablespoon honey, or to taste
• 1 fresh red jalapeno pepper, cut in half and seeded
• 2 whole star anise
• 1 cinnamon stick, bruised
• 1 lemongrass stalk, bruised
• 1/2-inch piece fresh ginger, peeled and sliced
• 2 whole cloves
• 4 bay leaves
• 1 1/4 cups water

1.  Peel pears leaving stems intact. Cut a thin slice from bottom of each pear allowing pears to stand. Place in a large bowl and add the lemon juice with enough water to cover the pears.

2. Combine honey  and next 7 ingredients in a large saucepan. Bring to a boil, reduce the heat and simmer, stirring occasionally for 5 minutes, or until the honey dissolves.

3. Drain pears;  add to honey mixture. Bring  to a simmer over medium heat, cover  and simmer 15 to 20 minutes, or until the pears are tender.

4. Remove from the heat; cool pears in syrup. When cool, remove from pan with a slotted spoon, reserving syrup; place in a serving dish.

5. Return the syrup to the heat and bring to a boil. Boil 5 to 8 minutes, or until the syrup is  reduced by half and thickened. Cool 5 to 10 minutes; Remove bay leaves and pour syrup over pears. Serve warm.

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Gina Mohammed, Ph.D., is a plant physiologist who researches medicinal and other specialty uses of plants. E-mail editor@herbcompanion.com or write to 1503 SW 42nd St., Topeka, KS 66609 for a detailed reference list.
Click here for the main article,  Make Holiday Desserts Without Refined Sugars .

Read more: http://www.motherearthliving.com/cooking-methods/holiday-desserts-without-refined-sugars-aromatic-pears.aspx#ixzz2ozAuEL8I

DATE CAKE

SERVES 12

• 1/3 cup mashed bananas
• 1/2 cup butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups water
• 3 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 1/2 cups chopped dates
• Toppings:
    1/3 cup chopped dates
    1/3 cup chopped walnuts
    1/3 cup flaked coconut

1. Preheat oven to 350 degrees.

2. Grease and flour a 9- by 13- by 2-inch baking pan.

3. Mix together mashed bananas and butter until creamy. Add eggs, vanilla and water; beat.  Add flour, baking soda, and baking powder; mix well. Stir in chopped dates.

4. Spoon batter into prepared baking pan. Combine topping ingredients and sprinkle over batter.  Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

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Gina Mohammed, Ph.D., is a plant physiologist who researches medicinal and other specialty uses of plants. E-mail editor@herbcompanion.com or write to 1503 SW 42nd St., Topeka, KS 66609 for a detailed reference list.
Click here for the main article,  Make Holiday Desserts Without Refined Sugars .

Read more: http://www.motherearthliving.com/cooking-methods/holiday-desserts-without-refined-sugars-date-cake.aspx#ixzz2oz9qmepB

CRANBERRIES-ORANGE CAKE

SERVES 12
 
• 1 1/2 cups unsweetened orange juice
• 1 cup rolled oats
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 teaspoons orange extract, divided
• 2 1/2 cups unbleached flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup fresh cranberries, washed and sliced
• 2 cups heavy (whipping) cream

1. Preheat oven to 350 degrees.

2. Beat together orange juice, oats, butter, eggs and ½ teaspoon orange extract. Add flour, baking soda, baking powder and cranberries. Beat well.

3. Spoon into a greased and floured 9-by-13-inch baking pan, spreading batter evenly in pan. Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

4. Beat whipping cream and remaining teaspoon of orange extract at high speed with an electric mixer until soft peaks form.

5. Cut cake into squares and top with a dollop of whipped cream.

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Gina Mohammed, Ph.D., is a plant physiologist who researches medicinal and other specialty uses of plants. E-mail editor@herbcompanion.com or write to 1503 SW 42nd St., Topeka, KS 66609 for a detailed reference list.
Click here for the main article,  Make Holiday Desserts Without Refined Sugars .

Read more: http://www.motherearthliving.com/cooking-methods/holiday-desserts-without-refined-sugars-cranberry-orange-cake.aspx#ixzz2oz96T1h7

GINGER COOKIES

MAKES 5 DOZEN

• 2 3/4 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 4 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup butter, softened
• 1 3/4 cups evaporated cane sugar
• 3/4 cup firmly packed date sugar or unrefined brown sugar
• 1 large egg
• 1/3 cup unsulphured molasses
• Raw sugar
• Crystallized ginger cubes, for garnish

1. Preheat oven to 350 degrees. Combine flour and next 6 ingredients in a small bowl.

2. Beat butter and sugars at medium speed with an electric mixer until fluffy. Add egg and molasses, beating until blended. Gradually add flour mixture, beating at low speed just until blended.

3. Shape dough into 1-inch balls; roll each ball in raw sugar. Place 2 inches apart on parchment-lined baking sheets.

4. Bake for 10 to 12 minutes. Cool on baking sheets 2 minutes. Remove to wire racks and cool completely.

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Gina Mohammed, Ph.D., is a plant physiologist who researches medicinal and other specialty uses of plants. E-mail editor@herbcompanion.com or write to 1503 SW 42nd St., Topeka, KS 66609 for a detailed reference list.
Click here for the main article,  Make Holiday Desserts Without Refined Sugars .

Read more: http://www.motherearthliving.com/cooking-methods/holiday-desserts-without-refined-sugars-ginger-cookies.aspx#ixzz2oz8TpXKE

MAPLE YULE LOG

A festive and tasty Canadian treat. It is very easy to make.
Preparation: 30 min. Baking: 12 min. Serves: 10 to 12.

Ingredients:

Cake:
250 ml (1 cup)all-purpose or cake-and- pastry flour
5 ml (1 tsp) baking powder
1 ml ( 1/4 tsp) salt
4 eggs
50 ml ( 1/4 cup) maple syrup
250 ml (1 cup) brown sugar, not packed
Icing sugar

Filling:
250 ml( 1 cup) whipping cream
25 to 45 ml (2 to 3 tbsp) maple syrup

Topping:
375 ml ( 1-1/2 cups) whipping cream
50 ml (1/4 cup) maple syrup

Garnishes:
Cocoa, shaved chocolate and whole cranberries

Preparation:
Line a 45 by 29 cm (17 by 11 inch) rimmed baking sheet with parchment. Spray it with no- stick vegetable spray and set aside.
In a small bowl, whisk together the flour, baking powder and salt to blend well.
In a large bowl, beat the eggs and maple syrup using an electric mixer until is slightly thickened. Gradually add the brown sugar, beating until thick.
 Sift the flour mixture over the egg mixture  in three additions. Spread evenly in the pan and bake in a 200C (400F) oven for 10 to 12 minutes or until light brown and firm to the touch.


For the filling, whip the cream with the maple syrup in a chilled medium bowl until firm peaks form. Unroll the cake and spread filling evenly over the surface. Roll up the cake again, using towel to help. (Cake can be wrapped and frozen at this point if desired, or frozen after adding the whipped cream topping.

For the topping and garnishes, whip the cream with the maple syrup in a chilled medium bowl until firm peaks form. Completely cover the top, sides, and both ends of rolled cake with the cream. With a fork, make tree bark marks on the surface, then dust with cocoa if you're using it.

Cover the cake and refrigerate or wrap it we'll and freeze until you're ready to serve it. Transfer from the freezer to refrigerator half an hour before serving. Serve with your choice of garnish.

I also made it with pomegranate.  Not everybody liked it. I used pomegranate seeds outside to decorate the cake, I didn't use maple syrup in the whipping cream.

HEALTHY KALE RECIPE

It is very easy to make and very tasty. I am not a kale fun (shame on me ) but I like this one. Also has three superfoods in one dish: kale, olive oil, pumpkinseeds ! It is a keeper.

INGREDIENTS:

• 2 bunches kale (greens separated from stems)
• 1 tbsp. olive oil
• 1 tbsp. Balsamic vinegar
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp. kosher salt
• 1/4 cup toasted pumpkin seeds
• 1/4 tsp. red pepper flakes (optional)

INSTRUCTIONS:
Chop kale greens into 1-inch pieces and stems into 1/4-inch pieces. Heat olive oil in a large saute pan over medium-high heat. Add onion and chopped kale stems and cook about 3 minutes while stirring. Add garlic and cook until fragrant, about 1 to 2 minutes. Add kale greens and turn to coat. Add balsamic vinegar, salt and red pepper flakes (if using). Stir and cover. Cook until kale greens are wilted, about 4 to 5 minutes. Transfer to a serving plate and garnish with toasted pumpkin seeds. Serves four.

HERB ROASTED PORK

This was the best pork roast I ever made!!  Easy to make and perfect! 

 

Ingredients

Original recipe makes 8 servingsChange Servings

• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, crushed
• 1 (5 pound) boneless pork loin

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 cup vinegar
• 1/4 cup water
• 2 tablespoons soy sauce 
  
  

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Kitchen-Friendly View

NICO'S EASY BREEZY YUMMY CRUMBLE

5 or 6 apples
Maple syrup
1/3 cup butter
10 tablespoons brown sugar
10 tablespoons flour
Walnuts

1) cut the apples in quarters and put them in a buttered pan
2) spread some maple syrup on top, be generous maple syrup is healthy and good for you
3) do the crumble part mixing the flour, the sugar and the butter all together until you get a crumbly consistency. Like a crumbled shortbread biscuit forgotten at the bottom of a school bag ! Add the walnuts at the end of this very complicated process !
4) put your crumble on the apples ! Oh my goodness, this is the really hard part!
5) in the oven between 20 and 30 mn 400°F depending on the power of your oven. Ours is especially tricky.
6) you can serve warm with vanilla ice cream and if it is not rich enough for you, you can add some maple syrup on top or maple caramel as well. But then you would have to nap or go to the gym !
Enjoy ;-)

RABBIT STEW

It is an excellent recipe. I was worried while I was cooking but at the end was this wonderful dish. I highly recommend it. I will make it again, when the rabbit is on sale.:))

Ingredients 

 makes 4 servings

.                
3 pounds rabbit meat, cleaned and cut into pieces

.                
1/2 teaspoon salt

.                
1/3 cup all-purpose flour

.                
1/2 pound bacon, diced

.                
1/2 cup finely chopped shallots

.                
1 clove garlic, finely chopped

.                
1 cup dry red wine

.                
1 cup water

.                
1 tablespoon chicken bouillon granules


1 tablespoon currant jelly


10 black peppercorns, crushed


1 bay leaf


1/4 teaspoon dried rosemary, crushed

 


2 teaspoons lemon juice


3 tablespoons water


2 tablespoons all-purpose flour


1/8 teaspoon dried thyme, crushed

  

Directions

.                Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.

.                Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.

.                Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.

.                To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

DESERT FROM THE EAST

Keleti csemege: no sugar, no sweeteners – modern-day nutrition with an almost 2000-year-old dessert.
Very tasty, you can add some liquor if you want. Keeps in the freezer in airtight container for long time.

Ingredients for about 20 nut-size pieces:

200 g dried dates, pitted
100 g unsalted almonds – ground
Orange juice
Coconut shreds

Preparation time: 20 minutes

Difficulty: ☺

Preparation:

Pulse the almonds in a food processor until finely ground. Clean the food processor, then pulse the pitted, dried dates, and combine with the ground almonds. Add orange juice to get a thick mixture.

Spread the coconut shreds in a shallow dish. Form the date-almond-orange mix into 1-inch balls, and roll in coconut shreds.


Hint:
You can use cashews instead of almonds.
If you like sour taste, try this dessert with lemon juice or any kind of sour jam instead of orange juice.
Perfect dessert for families – kids love to help to make these delicious little balls, and eat them afterwards!

Enjoy!

Source: pusztaonline.com