Walk for Safety; Walk for Hope  » posted by - Deb Benner, Apr. 6th, 2008 Last year, Heritage Line Herbs Wilderness Tour for a Cancer Cure raised over $7,000 for the Canadian Breast Cancer Foundation. This year we would like to build on that success in support of another important social cause. On Saturday September 6th 2008, Walk for Safety; Walk for Hope, a two and four km. wilderness walk, will raise funds to support the services of VAWSEC-- Violence Against Women Services, Elgin County There will be prizes and a healthy breakfast following the walk. Details, registration forms and sponsorship opportunities will be available on our website in the coming months. We encourage all of you to take part in the walk, either as an individual walker or as a group.  RECIPES  » posted by - Deb Benner, Apr. 5th, 2008 CHOCOLATE MINT BANANA BREAD 1/2 cup butter 1 cup brown sugar 2 extra large eggs 1 cup mashed banana 1 tsp vanilla 2 cups unbleached all-purpose flour 1/8 cup dried Chocolate Mint (or adjust to taste) 1 tsp baking soda 1/2 cup chopped walnuts Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, banana and vanilla. Stir in flour, soda, mint and walnuts. Mix well. Bake for about one hour. ROASTED POTATOES WITH HERBS 4 pounds Yukon Gold potatoes, unpeeled, each cut into 6 wedges 1 cup chopped shallots, about 5 large 1/2 cup olive oil 1 tablespoon coarse kosher salt 1 teaspoon ground black pepper 6 tablespoons chopped fresh parsley, divided 4 teaspoons chopped fresh thyme Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate. Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve. Makes 8 servings Asparagus with Mushrooms and Fresh Coriander 1 lb fresh asparagus 2 tablespoons butter 1/2 lb mushrooms, sliced (2 cups) 2 tablespoons chopped shallots 1/2 teaspoon each salt and fresh ground pepper 4 tablespoons chopped fresh coriander Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrape asparagus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a nonstick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. Basic Herb Quiche Pie dough for one 9 inch crust 1 1/2 cups grated cheeses (use cheddar, Gruyere, Swiss, or mozzarella in any proportion) 1/2 cup ricotta, feta, cottage, or goat cheese 5 eggs 1 cup light cream, half & half 1 teaspoon dried dill or 1 Tablespoon fresh 1 teaspoon dried parsley or 1 Tablespoon fresh 1 teaspoon dried minced onion 1 teaspoon dried herb of your choice Heat oven to 400 degrees. Line quiche pan or pie pan with pie dough. Place grated cheeses in pie shell. In blender, measure cream; add eggs, soft cheese, and herbs. Mix on high speed for 2 minutes. Pour over grated cheese. Bake for 45 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before serving. Butternut Squash Soup With Herbes De Provence 2 pounds butternut squash, peeled and seeded and cut into 1 1/2 inch chunks 2 large ribs celery cut into 2 inch pieces 2 tablespoons water 1 1/2 cups thinly sliced leeks, white and light green parts only 3 cups water 1 1/2 tablespoons vegetable or chicken bouillon 1/3 cup old-fashioned rolled oats 2 teaspoons Heritage Line Herbs Herbes de Provence 1/2 teaspoon Heritage Line Herbs Better Than Salt 2 to 3 teaspoons balsamic vinegar 1/4 cup snipped fresh chives OR thinly sliced scallion greens -- for garnish Using the food processor, finely chop the squash in several batches. You should have about 5 cups. Transfer to a large bowl. Finely chop the celery. Set aside with the squash. In a large soup pot, heat the 2 tbsp. of water and sauté the leeks for 1 minute. Add the water and bouillon and bring to a boil over high heat. Stir in the squash, celery, oats, Herbes de Provence and Better Than Salt and return to a boil. Reduce the heat to medium, cover, and cook at a gentle boil until the squash is very soft, about 15 minutes. Puree the soup with an immersion blender or cool slightly, then transfer in small batches to a food processor or blender and blend until smooth. Stir in enough vinegar to heighten the flavors. Add a bit more Better than Salt if needed, and reheat if necessary. Garnish with the chives. STEVIA BANANA-BLUEBERRY MINI MUFFINS 24 Mini Muffins 2 cups all purpose flour 1 tbsp baking soda 2 ripe, medium sized bananas 1/4 tsp stevia powder 1 cup buttermilk or kefir 8 tbsp unsalted butter, melted 2 large egg whites 1 cup blueberries 1 cup chopped walnuts Preheat oven to 400 degrees. In a large bowl, mix the flour and baking soda and set aside. In a medium-sized bowl, mash bananas with a fork. Add the stevia to the buttermilk and combine with the bananas. Gently stir in the melted butter. Using an electric hand-held mixer, beat the egg whites until stiff then fold into the banana mixture. Add the banana mixture to the dry ingredients and stir until just mixed. Do not over stir. Gently fold in blue berries and walnuts. Spoon the batter into lightly oiled mini muffin tin. Fill each cup with a heaping tbsp of batter and bake for about 12 minutes. When a toothpick inserted into the center of a muffin comes out clean, the muffins are done. BLACK BEAN AND CORN SALAD 1 can 19 oz black beans, drained and rinsed 1 red pepper, chopped 2 cups corn 1/2 cup chopped celery 1/4 cup chopped green onions 2 tbsp chopped fresh coriander Dressing: 1 tbsp each water and vegetable oil 3 tbsp cider vinegar 1 1/2 tsp Heritage Line Herbs Three Herb Mustard 1 tsp Heritage Line Herbs Italian Salad Dressing In bowl, combine beans, red pepper, corn, celery, onions, coriander. Dressing: in small bowl whisk together vinegar, mustard, sugar, salt and pepper; whisk in water and oil. Pour over salad and stir to mix. Cover and refrigerate for up to 1 day before using. HERBED BREAD STICKS, Bread Machine 2/3 cup water 2 cups all purpose or bread flour 3 tbsp each: finely chopped fresh rosemary, sage and thyme 1 1/2 tsp bread machine yeast 1 tsp granulated sugar 3/4 tsp salt 1 tbsp olive oil 1 tbsp coarse salt In a bread machine, place water, flour, 2 tbsp each of rosemary, sage and thyme, the yeast, sugar and 3/4 tsp salt, in the order suggested by the manufacturer. Process on the dough/manual cycle. When cycle is complete, remove dough to a lightly floured surface. Cover and let rest for 5 to 10 minutes. Divide dough into 10 equal pieces. Roll each piece on lightly floured surface into a 10-inch rope. Place on a greased baking sheet; brush with oil. Sprinkle with coarse salt and remaining tbsp of the rosemary, sage and thyme. Cover with greased waxed paper. Let rise in a warm place for 20 to 30 minutes or until doubled in bulk. Bake in a 425 degree oven for about 15 minutes or until golden. Remove from baking sheet and let cool on a wire rack. Chicken Glazed with Lavender and Honey 4 half chicken breasts, boneless with skin on 1/4 C. butter 1/4 C. honey 1 Tbsp. good mustard 1/2 Tbsp. dried lavender flowers Fresh lavender flowers for garnish Preheat oven to 375°C. Melt butter in small saucepan over low heat. Add honey, dried lavender and mustard, stirring until mixture is smooth. Set aside to infuse for 15 minutes. Arrange chicken breasts, skin side up, in shallow baking dish. Pour honey mixture evenly over chicken. Bake for 35-45 minutes, basting every 10 minutes, or until crisped and golden brown. Vietnamese Mint Chicken Garlic oil or flavoured to taste Vietnamese Fish Sauce 1 tsp sugar 1/2 can of bamboo shoots 1 large sized stalk of green onion, diced 1/4 cup of chicken or shrimp (cut into marble sized pieces) fresh mint, about 3 leaves crushed red chile peppers, optional white rice deep saute pan or wok Pre cook rice. Heat oil and saute onions over medium flame until soft. Add a dash of fish sauce. Keep the ingredients moving-stir fry-so the onions don’t burn. Mix in the sugar. Turn up the heat and add chicken or shrimp and cook until almost done, stir frying all the time. Toss in the bamboo shoots add some chili, if you dare, and finally the mint leaves so that they do not cook longer then 30 seconds. Serve over rice. SALMON BAKED IN BASIL Preheat oven to 400 degrees. 1 large onion, sliced 2 tomatoes, sliced 3/4 lb salmon fillets 1/4 cup Sweet Red Chili Sauce 1 cup loosely packed basil leaves Make a large double thickness of foil and lay over baking sheet. Spread a layer of onions in center. Spread most of the sliced tomatoes atop the onions. Put on the salmon fillet, skin side down. Spread Sweet Red Chili Sauce over salmon. Pile fresh basil leaves atop the salmon. Put the remaining tomato slices atop the basil. Fold the foil lengthwise and roll foil down to seal top. Roll up ends of foil to complete the seal. Bake 45 minutes to 1 hour. Tip: In the summer, forget the oven and cook on the grill. LAVENDER BLOSSOM MUFFINS 1 cup sugar 1 stick butter or margarine, 1/4 cup 2 eggs 1/2 cup milk 1 tsp. baking powder 1 1/2 cup flour, sifted 1/3 cup lavender blossoms, fresh are best but dried work well too Preheat oven to 350 degrees. Cream butter with sugar, add eggs, milk, baking powder and flour. Beat well. Fold in lavender blossoms. Grease muffin tin or use cupcake papers. Fill cups 1/2 full. Bake 12 to 18 minutes depending on size. They are done when toothpick stuck in middle comes out clean. While still hot, glaze with 1/2 cup powdered sugar mixed with juice of 1 lemon. Decorate with lavender blossoms. Let sit several hours before serving. Makes 12 small muffins, 8 regular. EGGPLANT PARMIGIANA 1/3 cup bread crumbs, seasoned 1 tbsp grated Parmesan cheese 1 tsp Heritage Line Herb Italian Salad Dressing or Better Than Salt 1/4 tsp garlic powder 2 medium eggplants, Morden Midget are excellent 2 large egg whites, lightly beaten 1 cup canned tomato sauce 1/2 cup mozzarella cheese, shredded Preheat oven to 350 degrees. Spray an 8 x 8 inch baking dish with cooking spray. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl. Remove skin from eggplant and slice into 1/2 inch thick slices. Dip eggplant into egg whites and then into bread crumb mixture. Bake eggplant on a cookie sheet for 20 minutes or until browned. Place a layer of eggplant on bottom of pan then layer with 1/3 tomato sauce and then 1/3 mozzarella cheese. Repeat layers two more times than bake about 10 minutes or until cheese is melted Curried Chicken with Couscous Serves 4 to 6 1 tbsp. olive oil 1 lb. boneless chicken breasts, cut in cubes 1 onion-finely diced 2 1/2 tbsp. curry powder 1 pinch of cinnamon 1 1/2 cups white wine 1 red or yellow bell pepper-diced 1 small zucchini-diced 1 19 oz can of chick peas, rinsed and drained 2 cups of chicken stock 1 1/2 cups of couscous 4 tbsp. chopped cilantro In large non-stick skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Brown chicken, add onion, curry powder and cinnamon. Cook for one minute more. Reduce heat to medium, add wine and cook for 6-8 minutes until liquid is reduced by half. Add pepper and zucchini and cook a further 5 minutes. Stir in chick peas and reduce heat to low. Season with salt and pepper if necessary. In a medium saucepan, bring chicken stock to a boil. Add couscous. Cover, remove from heat and let stand for five minutes. Fluff with fork. Serve chicken over couscous. Garnish with chopped cilantro. SHRIMP PAD THAI 1250 gram package rice-stick noodles 1 tsp. canola oil 1/2 lb. large , shelled shrimp 4 scallions, chopped 2 cloves garlic, minced 1 tbsp chopped ginger 2 egg whites, lightly beaten 2 tbsp. Thai fish sauce, available in most Asian food sections in grocery stores 2 tbsp. sugar 1 tbsp. hot chili sauce or 1/4 tsp red pepper flakes, add more to your liking 1 tbsp soya sauce 2 cups bean sprouts 3 green onions, chopped, can substitute or add chives as well 3 tbsp. dry roasted peanuts, chopped 1/4 cup fresh cilantro leaves Additional: fresh lime, and parsley Place noodles in large bowl. Add hot water to cover. Let stand until noodles are soft, about 10 minutes. Drain, transfer noodles to large bowl of cold water to cool and drain again. Set aside. Heat large non-stick skillet over medium-high heat. Swirl in oil, add shrimp. Cook until shrimp are opaque in the middle, about 3 minutes. Add scallions, garlic and ginger. Cook until fragrant, about 10 seconds. Add egg whites, stirring gently, until they begin to set, about 30 seconds. Add fish sauce, sugar, chili sauce/pepper flakes and soya sauce; cook, stirring until the sugar dissolves, about 30 seconds. Add the drained noodles and the bean sprouts; cook tossing gently, until mixed and heated through, 2-3 minutes longer. Sprinkle with peanuts, green onions or chives and cilantro. Carrot Herb Salad 6 medium carrots, grated, or try cucumbers, cooked potatoes, tomatoes 2 tbsp. chopped parsley, chives and dill 2 tbsp. oil 3 tbsp. rice wine vinegar Combine all ingredients and enjoy. LEMON BALM OR LEMON VERBENA CAKE 1 cup whipping cream 3 eggs separated 1/2 cup finely minced lemon balm or lemon verbena 2 cups cake flour 1 1/2 cups sugar 2 tsp baking powder Juice and grate zest of one lemon Grease and flour 2, 8 1/2 inch round cake pans In a chilled bowl, beat cream until stiff. In a separate bowl, beat eggs until thick and lemon coloured. Fold eggs, lemon juice, lemon zest, and herbs into whipped cream. Set aside. Sift together cake flour, sugar, and baking powder. Fold gently into the creamy egg mixture until blended. Pour mixture into pans. Bake in pre-heated oven at 350 degrees for 30-35 minutes. Lemon Butter-Cream Frosting 1 8 oz. Package cream cheese 1/4 cup unsalted butter 2 1/2 cup powdered sugar 2 tsp. grated lemon peel, 1 tbsp lemon juice Blend cheese and butter. Gradually add sugar, lemon peel, and lemon juice. Beat well. POTATO AND BASIL SOUP 1 tbsp olive oil 1 onion, diced 1 leek, white part only, cleaned and sliced 2 cloves garlic, minced 1 large Yukon Gold potato, peeled and diced 2 medium baking potatoes, peeled and diced 5 cups chicken broth 1/2 cup finely chopped basil 1 cup whipping cream (35 percent) Pepper to taste Basil leaves for garnish Parmesan cheese for garnish In a stock pot or Dutch Oven, heat the olive oil over medium-high heat. Add the onion, leek and garlic and cook, stirring frequently, until onions are soft. Add the potatoes and chicken broth and bring to a simmer. Reduce heat to medium and cook until the potatoes are tender. Add the basil and whipping cream. Using a blender or food processor, puree the soup. More chicken broth may be added if the soup is too thick. Season with pepper. Ladle into bowls and garnish with a spoonful of Parmesan cheese and a basil leaf. FAT-FREE BASIL PESTO 1 cup basil leaves 2 tbsp lemon juice 2 to 3 cloves garlic 2 tbsp fat free parmesan cheese Put washed basil leaves in a food processor. Add garlic to taste and lemon juice and blend. Once the leaves get cut into smaller pieces add the parmesan and mix together. Should come out well-blended but not soupy. MANICOTTI WITH HERBS Jumbo shells 2 slices bread, crust removed, torn into pieces 1/2 cup milk 1 clove garlic, minced 1 tbsp fresh thyme, 1 tsp dried 1 tbsp fresh rosemary or 1 tsp dried 1 tbsp fresh oregano or 1 tsp dried 1 tsp fresh cilantro or 1/2 tsp dried, may be omitted 250 g ricotta cheese 10 oz of frozen spinach, well drained 1 can tomato passata or herbed tomato sauce Parmesan cheese Cook jumbo shells el dente. Run under cold water to cool and refresh. Meanwhile, combine bread, milk and garlic in a food processor. Add herbs, ricotta cheese and spinach and mix well. Stuff cooked shells with mixture. Place on tomato passato or herbed tomato sauce. Cook about 1/2 hour, covered. Remove from oven and sprinkle with parmesan cheese. Return to oven, uncovered, until cheese is browned. Herbed Tomato Sauce 1 28 oz. can tomato sauce Add herbs of choice Herb Suggestions: basil, parsley, marjoram, oregano, sage PARSLEY, SAGE, ROSEMARY & THYME BREAD (Bread Machine – 1 1/2 pounds) 1 1/2 cups water 2 tbsp margarine, softened 2 cups white flour 2 cups whole wheat flour 2 tbsp dry milk 1/4 cup sugar 1 3/4 tsp salt 1 1/4 tsp each parsley flakes, sage leaves, rosemary leaves and thyme leaves 1 3/4 tsp bread machine yeast Measure carefully, placing all ingredients in bread machine in the order recommended by the manufacturer. Use the Basic/White cycle. Cilantro Marinade This marinade can be used to marinate tofu and meats, as a sauce for noodles or rice, and as a dressing for a green salad. 5 T vegetable oil 1/3 cup packed fresh cilantro with stems 1/4 cup fresh lime juice 1/4 cup tamari soy sauce 1 ounce fresh ginger, about an inch of it, cut into six 1/4 inch slices 6 large cloves garlic 1 1/2 T ground cumin 1 small jalapeno or other chili (optional) Combine and blend all ingredients together in a food processor or blender until the chili, garlic, ginger and cilantro are finely chopped.  ON-LINE SALES  » posted by - Kyle Green, Apr. 5th, 2008 On-line sales are now available. Use the link on the home page to access them. This website and all its contents are copyright © 2008, HeritageLineHerbs.com Website developed and designed by elucideight [cp login]