Lavender Recipes-Herbs de Provence

Lavender Recipes to Sooth Your Nerves

Lavender is a terrific herb to relax and sooth your nerves in a stressful life. These recipes for lavender aired on Now We’re Cooking TV show. Lavender is an easy herb to grow and incorperate into your families diet with easy recipes. Use these lavender recipes to create refreshing beverages and meals with the nerve soothing properties derived from lavender.

Herbs de Provence

Herbs de Provence us a classic herb blend that is frequently used and called for in recipes yet rarely found in the grocery store herb and spice aisle. Herbs de Provence is an easy way to utilize the soothing properties of lavender in your daily cooking. Any recipe that calls for a Italian spice blend can also use Herbs de Provence. This is a good Herbs de Provence basic recipe to start with. Experiment with the proportions and find the flavor blend that suits your palate best. All herbs should be washed, dried and coarsely crumbled.

3 Tbs. Oregano leaves
3 Tbs. thyme leaves
1 tsp. basil leaves
1 Tbs. sage leaves
1 Tbs. savory leaves

(Savory leaves are sometimes hard to find. Do not use savory powder as it settles to the bottom. If unavailable add an extra Tbs. sage and eliminate the savory.)
2 Tbs. lavender flowers
1 tsp. rosemary leaves

Combine and mix well. Store the mixture in small airtight jars in a dark cool location. Makes about 3/4 cup.

Lavender Syrup Recipe

1 cup water
1 cup sugar
2-4 TB. fresh or dried lavender flowers
Lemon zest

  1. Combine water and sugar and boil until sugar is dissolved.
  2. Remove from heat and add lavender flowers and lemon rind.
  3. Steep for twenty minutes and strain. Refrigerate.

Uses for lavender syrup:

Lavender Lemonade: For each drink, squeeze 1/2 lemon into glass, dropping lemon into glass after squeezing. Add 2 tablespoons Lavender Syrup and 1/4 cup water. Fill glass with crushed ice.

Lavender Wine Cooler: Pour two tablespoons of Lavender Syrup into bottom of goblet.
Add a slice of fresh peach and top with Vidal Blanc.
Variation: In place of peach, add two or three white alpine strawberries.

Fresh Fruit & Lavender Cream:
Pour 1/2 cup Lavender Syrup over fresh cut summer fruit (peaches, nectarines, etc.) and allow to blend for ½ hour.
To make cream, add two tablespoons Lavender Syrup to 1 cup heavy cream.
Whip cream to soft peaks and serve over fruit. Garnish with fresh lavender flowers.

Lavender Scented Chicken

6 (4-5 oz.) boneless chicken breast-well trimmed
4 medium shallots-slivered
2 clove garlic
2 tsp. lavender
2 tsp. herb d’provence
8 oz. feta cheese
1 (14 oz.) can artichoke hearts packed in water

Juice of 1½ lemon
3 cup chicken stock
1 tsp. herb d’ provence
Wondra flour

Prepare chicken first:
1. Cut pocket in each chicken breast.
2. Heat 1 tsp. canola oil in non-stick pan. Add shallots and pressed garlic as well as herbs. Reduce heat, cover and sweat for about 3 minutes without browning. Cool.
3. Crumble feta, coarse chop artichokes. Combine with shallot mixture.
4. Stuff chicken with filling.
5. Spray non-stick pan with oil and sear chicken on both sides to a light brown. Arrange on stoneware sheet pan.
To make sauce:
6. Heat pan that you seared chicken in and deglaze with lemon juice, scraping any particles off bottom. Add stock and herb. Heat to a boil and thicken with Wondra until the thickness of a light syrup. Reduce heat and simmer for 15 minutes. At Service:
8. Bake chicken uncovered for 30 minutes at 350º. Cut chicken in half diagonally and serve with a napé of sauce.

Fresh herbs like lavender can be incorperated into your everyday life to improve your overall health and energy levels.  Healthy lifestyles and diets include a wide variety of herbs and natural foods.  The Wow Diet is designed to give you simple systems of eating that bring natural wholesome diets into your everyday life.

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    Local Market Natural Fruits – Vegetables

    Find Market Fresh Natural Vegetables at Local Farmers Markets

    Bring the bounty of fresh summer fruits and vegetables into your kitchen! When you shop at local farmer’s markets you can talk to the growers or the buyers to learn more about your produce. Taking advantage of local seasonal vegetables will bring the best crops into your family’s diet. Farmers markets feature regional in-season fruits and vegetables that bring the freshest ingredients to your dinner table. The TV show Now We’re Cooking’s Market Fare featured the favorites found at the local farmers market in the episode that took the audience to Eastern Market, York PA.

    Cherry-Rhubarb Chutney

    1/3 cup white wine vinegar
    1/3 cup onion-minced
    1/3 cup sweet red pepper-minced
    1/3 cup dry cherries
    ¼ cup granulated sugar
    ¼ cup brown sugar
    ¼ cup water
    1 Tbs. fresh ginger-grated
    2 cloves garlic-pressed
    ¼ tsp. salt
    2 cup rhubarb-cut into ½” pieces
    3 med. tomatoes-cored, seeded, chopped to equal about 1 ½ cup

    1. Place all ingredients except rhubarb and tomatoes into sauce pot. Heat to a boil. Add rhubarb, reduce heat and simmer for 15 minutes.
    2. Add tomatoes and simmer for 20 more minutes or until thickened.
    3. Cool. Store in refrigerator for 10 days or freeze for up to 3 months.

    Serve Chutney on tostados with brie, or with grilled steak, or as a topping for chicken or fish.

    Crostini

    2 Tbs. unsalted butter-melted
    2 Tbs. extra virgin olive oil
    1 loaf whole grain baguette
    2 tsp. salt
    ¼ tsp. cayenne pepper
    ½ tsp. ground black pepper

    1. Combine all ingredients except bread.
    2. Slice bread into ¼” slices and toss in mixture.
    3. Bake at 375º until crisp.

    Wilted Dandelion Greens with Pasta

    1 large onion-sliced
    1 Tbs. olive oil
    3 cloves garlic-slivers
    Salt
    Crushed red pepper
    ½ lb. cooked whole grain capellini
    2 Tbs. fresh oregano-minced
    ½ cup pasta water
    ½ lb. fresh parmesan cheese-grated

    1. Sauté onion in olive oil until just translucent.
    2. Add garlic, salt and pepper, cook briefly 1 minute.
    3. Stir in pasta, water, oregano, and dandelion greens. Stir continuously as greens wilt until pasta is hot. Stir in cheese and serve immediately.

    Wilted Bitter Greens

    1 bag dandelion greens
    1 small onion-diced
    2 slices bacon
    pinch nutmeg

    1. Blanch dandelions for 15 seconds in large pot of boiling water. Drain and rinse under cold water.
    2. Dice bacon and crisp in skillet. Add diced onion and cook for 2 minutes or until onion is translucent.
    3. Add greens, stir in salt, pepper and nutmeg. Heat until hot.

    Minted Strawberries

    1 pt. fresh strawberries
    1 Tbs. orange zest
    2 Tbs. brown sugar
    2 Tbs. balsamic vinegar
    2 Tbs. chiffonade of mint
    ½ cup non-fat vanilla yogurt
    Pinch nutmeg

    1. Toss strawberries with zest, 2 Tbs. sugar and mint.
    2. Whip cream with electric mixer and add nutmeg.
    3. Serve strawberries in champagne glass with dollop of whipped cream.

    The Wow Natural Food Diet and the 6 Weeks Diet both focus on eating natural whole foods. A diet that is high in natural fresh vegetables and fruits will give you all the building blocks of life. Regional market fresh vegetables should be part of every healthy diet.

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      Super Foods = Leafy Greens

      Grinnin For Greens

      The healthy cooking show that is all about the super food spinach and leafy greens is one of the most popular Now We’re Cooking episodes.  Popeye had it right about spinach giving him super strength.

      Popeye had it right about spinach giving him super strength.

      Super foods are nutrient power houses that boost your immune system and fight aging.  Leafy greens are one of the top 12 nutrient dense super foods.

      Swiss Chard Polenta

      Preheat oven to 350º
      2 bunches Swiss chard
      1 med. onion-sliced thinly
      4 cloves slivered garlic
      ¼ cup water
      3 ½ cup water and/or vegetable broth
      1 ¼ cup whole grain cornmeal
      1 tsp. salt
      ½ tsp. black pepper
      2 tsp. fresh herb of your choice
      4 oz asiago cheese
      4 oz fresh mozzarella
      ½ cup reduced fat sour cream

      1. Prepare Swiss chard. Wash and remove large parts of stems. Coarse chop. Heat large skillet with olive oil., add onion and sauté for 1 minute.
      2. Add Swiss chard and water. Cook and toss until wilted, about 4 minutes.
      3. To Prepare polenta: Heat water/stock to a boil and add cornmeal gradually and in a steady stream stirring constantly with a wire whisk until combined. Continue to boil and cook, stirring constantly for about 5 minutes. Stir in seasonings in the last 2 minutes. Stir in asiago cheese.
      4. Smear a bottom thin layer of polenta into a 2 qt. casserole.
      5. Top with greens.
      6. Top greens with sour cream and sliced mozzarella. Top with remaining polenta.
      7. Bake for about 30 minutes and allow to rest another 5 minutes before serving.

      Wilted Greens with Pasta

      1 bag spinach-washed, stems removed and coarse chopped
      ¼ head green curly endive-washed, and coarse chopped
      1 large onion-sliced
      1 Tbs. olive oil
      3 cloves garlic-slivers
      salt
      crushed red pepper
      ½ lb. cooked whole grain capellini
      2 Tbs. fresh oregano-minced
      ½ cup pasta water
      ½ lb. fresh parmesan cheese-grated
      Optional: tomatoes and seared tofu, or chicken.

      1. Sauté onion in olive oil until just translucent.
      2. Add garlic, salt and pepper, cook briefly 1 minute.
      3. Stir in pasta, water, oregano, and dandelion greens. Stir continuously as greens wilt until pasta is hot. Stir in cheese and serve immediately.

      Wilted Bitter Greens

      1 gallon mixed greens-of your choice (spinach, endive, Swiss char, collard, dandelion)
      1 Medium onion-diced
      2 slices bacon
      pinch nutmeg

      1. Wash, drain, remove stems from greens. Coarse chop.
      2. Dice bacon and crisp in skillet. Add diced onion and cook for 2 minutes or until onion is translucent.
      3. Add greens, stir in salt, pepper and nutmeg. Heat until hot. Serve with balsamic vinegar.
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        Deb Bixler
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