|
|
Moondance Organic Gardens Welcome to Moondance Organic Gardens. We are a family "Market Gardens" committed to the promotion of ecological and human health. |
|
|
Moondance Organic Gardens Welcome to Moondance Organic Gardens. We are a family "Market Gardens" committed to the promotion of ecological and human health. |
Featured Herb - Herb's from the Garden
|
July 7th 2007 Basil Pesto
3 Tablespoons
pine nuts or almonds, lightly toasted In a food processor (or blender), combine nuts, basil, parsley, and garlic. Pulse, until well chopped. With motor running, add oil in a stream. Transfer mixture to a bowl and stir in cheese and salt to taste. Store with a thin layer of oil or to keep fresh and green. (The parsley helps keep the bright green color too.)
RETRO GRANOLA I was reading a book about fibromyalgia and the author cured her mononucleosis with a diet and supplements recommended by Adelle Davis in a book called “Let’s Live Well” written in 1954. I had her book “Let’s Eat Well to Keep Fit” in the 70s and attempted to follow it then. Here is her granola recipe from the 70s which I remember making at least once before I got so busy I stopped doing much home baking. In 1998, Senator Patrick Leahy of Vermont, stated: "One of the pioneers of the movement toward healthier eating — Adelle Davis — raised many food safety and health issues based on her own research. Her views were not accepted by the scientific community at the time. Now the weight of medical evidence — including former Surgeon General Koops' Report on Nutrition and Health — has vindicated her views." Her books are still available at major book stores.
Adelle Davis’ Granola 5 Cups Old-Fashioned Oatmeal 1 Cup of each: Cut Almonds, Un-Refined Sesame Seeds, Sunflower Seeds, Shredded Coconut, Soy Flour, Powdered Milk, Wheat Germ
Combine all DRY Ingredients Combine 1 Cup honey and 1 cup vegetable oil in separate dish Combine ALL ingredients, spread on two cookie sheets and bake at 300 degrees for 1 hour or until slightly brown
FEATURE HERB -NIGELLA SEPT 1st
ACHAARI BAINGAN Recipes: FEATURE HERB LAVENDER- August 22nd Lavender can be substituted for rosemary in roasts and other savoury dishes, but is most common in sweet dishes, particularly scones, biscuits, jams and sugar.
Chicken with Herbes de Provence
4 chicken boneless breast halves, with skin*
* Do not remove skin until after baking, as the skin helps to retain moisture in the meat. ** Herbes de Provence - An assortment of dried herbs said to reflect those most commonly used in southern France. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme. Place chicken breasts, single layer, into an ungreased 13x9-inch baking dish. In a medium-sized bowl, combine olive oil and the herbes de Provence together. Pour marinade over chicken breasts. Cover and marinate at room temperature for 20 minutes or refrigerate to marinate longer (turning meat over several times). Preheat oven to 350 degrees. Bake, uncovered, 25 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); basting several times during cooking. Remove from oven and serve immediately. Makes 4 servings.
Lavender Tea Cookies
1 tablespoon dried
culinary lavender flowers Preheat oven to 325 degrees F. Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets. Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, frost with Lavender Frosting. Makes 2 dozen cookies.
Lavender
Frosting: Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Spread on cooled cookies.
RECIPES Featured Herb - Dill Weed - AUG 3rd
CHEERY DILL SALAD
makes 4 servings
8 Tbls. rice wine vinegar Mix the first six ingredients in a glass or stainless steel bowl. Stir until the sugar dissolves. Slice the English cucumber lengthwise and then cut into 1/4 inch segments. Add this to the marinade, along with the radishes and the tomatoes. Toss well to combine flavours. Refrigerate for 1/2 hour, stirring a few times to makes sure everything is equally marinated.
MANY BEAN STEW Yield: 6 servings 1 Onion, chopped 1 tablespoon Oil 2 Cloves garlic, chopped 1½ teaspoon Paprika ½ cups Pinto beans ½ cups Northern beans ½ cups Kidney beans ½ cups Red lentils 5 cups Water 1 Bay leaf 1 teaspoon Celery seed 1 teaspoon Dill weed 2 teaspoon Salt ¼ teaspoon Black pepper 1 Knorr Vegetarian Boullion. Cube 2 cups cubed potatoes (potato, carrots, etc.) Saute onion, garlic in oil along with paprika. Put all ingredients in slow cooker, and simmer on high for about 4 hours.. Your Many Bean Stew is ready. Bon appetit! I put the dill in just before serving and doubled it as well. --pg.
DILLY ZUCCHINI RICOTTA MUFFINS Yield: 4 servings 1½ cups unbleached flour 2 tablespoon sugar 3 teaspoon baking powder ½ teaspoon salt ¾ teaspoon dill weed ¼ cups milk ½ cups margarine/butter, melted 2 Large eggs 2/3 cups ricotta cheese ½ cups shredded zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve.
VEGETABLE DILL DIP
1 cup sour cream Mix all ingredients together thoroughly. Ready to eat immediately, but tastes best after setting about an hour to let spices mingle. I doubled the dill and omitted the Accent and parsley flakes. Would have used fresh anyway. --pg Featured Herb - Basil - July 25th Basil Pesto
3
Tablespoons pine nuts or almonds, lightly toasted In a food processor (or blender), combine nuts, basil, parsley, and garlic. Pulse, until well chopped. With motor running, add oil in a stream. Transfer mixture to a bowl and stir in cheese and salt to taste. Store with a thin layer of oil or to keep fresh and green. (The parsley helps keep the bright green color too.)
Real Basil
Cheesecake
2 large eggs Preheat oven to 450 degrees. In food processor or mixer, lightly beat eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time, and process to incorporate. Spread softened butter on bottom and halfway up sides of a 9- or 10-inch springform pan. Cover buttered area with cookie crumbs, pressing to be sure they stick. Pour in cheesecake batter and bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Run a knife around edges of cake as soon as it comes out of oven. Cool on wire rack 5 minutes then remove the side of pan. Finish cooling. Cut with dental floss into thin wedges. Ten servings.
Feature Herb - Lemon Balm Lemon Balm Vinaigrette
3 tablespoons lightly flavoured olive oil Combine all ingredients just before using, for the freshest taste and brightest colour. Use as a salad dressing with mesclun mix and a touch of grated, aged Jack cheese, or toss with steamed vegetables.
Lemon Balm Tea Loaf
1 cup warm black tea Mix tea, currants, or other fruit, lemon balm and sugar together in a bowl. Let stand for 2 to 3 hours or overnight, stirring once or twice to dissolve sugar. Sift flour, baking powder and salt together and add to sugar mixture. Stir well. Place dough in a greased loaf pan and bake at 400 degrees F. for about 45 minutes. Cool and slice.
Want to know about Lemon Balm - Check out our Featured Herb |
Home About Veggie Basket Workshops Veggie Ready Perennials Feature Veggie
Recipe's Growing Tips Garden Ideas Skin Food Directions Resources Contact
|
|
Kim Keckes - Owner & Inspiration of Moondance Organic Gardens 8285 5th Line, Angus, Ontario, L0M 1B1 (Corner of 5th line and 25th Side Road) (705) 424-2606 Page Content and Design By L. Prenty © 2006 In support of Healthy living for the mind, body and soul. 07/07/2007 Last revised |
