How to make frozen herb patties for cooking, dressings, and more!

I picked this idea up from my mom who has a freezer full of various herb concoctions. (She’s gifted with a green thumb, with herb plants the size of small trees).

Although I don’t have quite as many beautiful herb plants, I do love to cook with fresh herbs and I hate when I have to toss them because I can’t get to them before they wilt.

Toss no more.

Whenever you have herbs that need to be used, use this quick technique to create frozen herb patties that will stay good for months in the freezer. I recently made a batch with my remaining basil plants. All you need is a selection of fresh herbs, olive oil, and any seasoning you would like to use.

Take your clean, fresh herbs (one bunch will produce about 4-6 small patties, so the more the better) and place them in a food processor or blender.

Add a splash of olive oil. For flavor I like to add fresh cracked S/P and lemon juice and zest. You can really use just about anything to add flavor, or just keep it simple with herbs and olive oil.

Pulse to blend. Add more olive oil as needed to create a pesto-like consistency. Place spoonfuls of the mixture on a parchment lined pan to form patties. Place in the freezer. Freeze a few hours until solid and remove from the parchment. Store in an airtight container or bag in the freezer.

So, what do you do with these frozen green things, you say? When added to your recipes, the patties act just like fresh herbs – the same vibrant flavor you expect.

*For a quick meal, place in a pan and saute with meat and/or vegetables.

*Add to pasta or pasta sauce.

*Place in a container with your favorite oil/vinegar, shake, and voilà! you have a quick, fresh herb vinaigrette.

*Place atop your favorite burger – I love them on veggie burgers.

The options are endless. Enjoy!

How-to: Poached Chicken

Poached chicken is an easy way to prepare chicken fat-free that actually tastes good. I’ve never been a big fan of chicken breast in general because it is usually cooked to the point of dryness with very little flavor. Poaching chicken breasts in liquid, however, produces tender and moist chicken that you can then add to soups, salads, sandwiches, and recipes galore. My husband loves it on salads so I make a few on the weekend and pack salad lunches for him to take to work. I’ll leave you with some quick lunch ideas below

All you need is boneless, skinless chicken breasts and water. You can also add aromatics as noted below.

Place rinsed & trimmed chicken breasts in a large, straight-sided skillet or pot (for which you have a cover).

Add any aromatics you may want to use – I like fresh herbs, onion, and lemon. You can add any variety of vegetables, herbs, and spices. Ginger and soy sauce is nice if you plan on making an Asian dish. Season with fresh ground S/P – or use whole peppercorns.

Fill the skillet with enough water to cover the chicken breast.

Heat the skillet on medium-high and bring to a boil. Cook for 3 minutes at a gentle boil. Cover the skillet and remove from heat. Let stand in the hot water until cooked through, flipping halfway through.

*2 lbs. of chicken generally takes about 15 minutes.

Remove from the water immediately, drain on paper towels. Shred or slice.

Quick lunch ideas:

*Serve shredded over greens with dried cranberries, goat cheese, chopped walnuts, and balsamic vinegar.

*Serve sliced on wheat bread with sliced avocado, lettuce, tomato, and Swiss cheese.

*Toss shredded chicken with Greek yogurt, fresh tarragon or basil, golden raisins, and scallions. Serve over greens or on bread.

*I use poached chicken in a number of casserole and Mexican dishes like enchiladas. I will post examples of both shortly!

 

Light & Healthy Italian Wedding Soup

Imagine yourself cuddled up on the couch, watching your favorite movie, and eating a big ol’ hot bowl of hearty Italian Wedding Soup. Oh, and you have hearty multi-grain rolls to dunk in the broth. And maybe a glass of wine. Nice,  huh? Now imagine that the big ol’ bowl of hot soup is full of lean protein and chock full of vegetables so you can eat and pat yourself on the back. Even better!

Recipe notes: You may be tempted, but don’t use ground turkey breast – it doesn’t have good flavor and will dry out … not great for meatballs! Ground turkey is still a very lean protein and has the flavor and texture you will want for meatballs.  If you have regular breadcrumbs on hand, simply add some dried Italian seasoning to make Italian breadcrumbs. You can also buy breadcrumbs pre-seasoned. Kale can easily be subbed for chard, spinach, or any other green.

Ingredients

• 1 lb. ground turkey (labeled as 93% lean)
• 2 garlic cloves
• 1 large egg, lightly beaten
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup grated Parmigiano-Reggiano
• S/P
• Olive oil
• 1 large yellow or white onion, sliced
• 2 (48 oz) packages low-sodium chicken broth
• 1 (28 oz) can diced tomatoes in juice
• 2 cups dried ditalini pasta (or other small pasta)
• 2 lbs. kale, chopped

Instructions

In a bowl, combine turkey, garlic, egg, breadcrumbs and Parmigiano-Reggiano. Season generously with S/P. Roll mixture into balls.

In a large pot or dutch oven, heat about 2 tbsp. olive oil over medium heat. Cook the onion until softened, about 3 minutes. Add the broth and the tomatoes (with juice); bring to a simmer. Add the meatballs and cook, without stirring, until the meatballs float to the surface, about 8 minutes. Taste the broth (let cool!) and season with S/P as needed.

Stir in the dried pasta and continue cooking for another 5 minutes at a low simmer. In batches add the kale, stirring to combine until all the kale is added. Cook until tender, about 3 minutes. Remove from heat and serve hot. Grate some Parmigiano-Reggiano over the hot soup and serve with hearty bread.

Serves: 6

Recipe source: Original

Time: 30 minutes or less

Rosemary Mushroom Creamy Alfredo Pasta

Do you listen to podcasts? I’m a huge fan of The Splendid Table with Lynne Rossetto Kasper and if you like to cook you should probably definitely check it out. The show explores everything about food: the history, culture, science, and of course gives you a lot of great recipe ideas. I was recently catching up on some episodes (I play them in the kitchen as I cook – you should try it) and Lynne suggested a homemade Alfredo to a caller looking to impress his girl.

Although I’ve made homemade Alfredo before, I’ve used a lot of butter, cream, and cheese in the recipes. What I loved about her suggestion was the simplicity in it, and far less cream and butter than the average Alfredo recipe. After trying her method I realized the cheese does most of the work and you really don’t need all the butter and cream other recipes call for. Don’t get me wrong, sometimes a super creamy, decadent Alfredo is in order, but for the normal pasta night, this is a great way to add Alfredo to the mix without all the fat. I added  mushrooms and rosemary to create my perfect bowl, but you can take the basic Alfredo recipe and add whatever you choose.

There isn’t much better than homemade Alfredo sauce. It is incredibly easy and tastes divine. If you normally eat jarred Alfredo from the store, you won’t be able to go back after trying homemade. If you want really good Alfredo, however, there is one rule – use good Parmigiano-Reggiano cheese, not bagged mozzarella or American “shaker” Parmesan. Please, please don’t use the shakable “Parmesan.”

Ingredients

• 1 lb. dry noodles (I used thin spaghetti for this dish, but anything works)
• 1 tbsp. olive oil
• 2 sprigs of fresh rosemary, leaves removed
• 3 cloves of garlic, minced
• 1 pint sliced baby portobello mushrooms, rinsed and dried
• 2 tbsp. butter
• 1/2 cup heavy cream
• 1 and 1/2 cups freshly grated Parmigiano-Reggiano
• Freshly cracked black pepper

Instructions

Boil pasta in a large pot of salted water with a dash of olive oil. Right before draining, use a handled measuring cup to scoop some of the pasta water out of the pot. Reserve this in case you need to thin out the sauce a bit. I also like to drain my pasta and place in a large serving bowl with a splash of pasta water to prevent sticking.

Meanwhile, heat the olive oil in a medium saute pan on medium-high heat. Add the rosemary leaves and saute a few minutes until fragrant and crisp. Remove with a slotted spoon and keep the oil in the pan. Set rosemary on a paper towel lined plate.

Add the garlic to the pan and saute one minute on medium-high heat. Add a splash of olive oil if needed, add the mushrooms, and saute until tender. Set aside.

Heat the butter over low-medium heat in a large saucepan until it begins to melt. Slowly add the Parmigiano-Reggiano, whisking to combine. As you whisk, slowly add the heavy cream to create the consistency you want. Season generously with black pepper. Continue to slowly whisk until totally incorporated and thickened.

Toss the pasta with the mushrooms in a large serving bowl. Pour the Alfredo sauce over the pasta and toss to combine. Add a splash of pasta water if you need to thin out the sauce. Serve immediately and garnish with the crunchy rosemary.

Serves: 4-6

Time: 30 minutes or less

Recipe source: Original

Cashew Citrus Tofu

Since you are probably stuffing your face with cookies and other holiday sweets like the rest of us, try this for a light and healthy break. Your body will thank you and your taste buds will smile. Tofu is a staple in our house because it is super quick, healthy, and versatile. My super-carnivorous husband has even learned to love tofu. When I hear people talk about tofu in disdain, it’s usually because they’ve never had it prepared properly. You really must, MUST, press tofu if you want it to take on the flavors you cook it with and not to be a sopping mess.

Start with extra-firm tofu, drain, and wrap with several paper towels or a cloth, set on a cutting board and place a bowl or a canned good on top for an hour or two. This will help release the water in the tofu and make it easier to cook and absorb flavor. This is pretty much the only way you can get a nice crispy crust on tofu.

Ingredients

• 14 oz. extra-firm tofu, drained and pressed
• Canola oil
• 6 garlic cloves, minced
• 1/2 tsp. red pepper flakes
• 1/3 cup finely chopped cashews
• 1/2 cup fresh orange juice
• 3 tbsp. low-sodium soy sauce or ponzu sauce
• 1 tsp. corn starch
• Scallions to garnish, optional
• Cook riced to serve, optional

Instructions

Cut the tofu into 6 pieces (slabs), blot with a paper towel. Heat a splash of canola oil in a large non-stick pan or skillet on medium-high heat. Saute the tofu until golden brown, about 2-3 minutes per side. Remove the tofu and set on paper towels to drain.

Reduce heat to medium. Add the garlic and saute for a minute; add the red pepper flakes and cashews, saute for a minute more. In a small bowl, whisk together the orange juice, soy sauce, corn starch, and 1/2 cup water. Add to the pan and simmer until thickened, about 5 minutes. Pour the sauce over the tofu and garnish with scallions. Serve immediately.

Serves: 2

Recipe source: Original

Time: 30 minutes or less