Saving Herbs

Hey hey everybody!

I did a little video on how to preserve herbs. I gave 4 easy tips that everyone can do. They give every dish a little extra boost, so give 'em a try!

Tip #1: Herbed butter

1-3 tablespoons chopped herbs to every 1 stick of butter

Let the butter sit out until it's soft and combine with a spoon or a food processor and save in a tupperware. 

You can use it cooking meats, veggies, spread on bread, use your imagination!

Keeps for months.

Tip #2: Herbed Salt

1/2 cup sea salt

3 tablespoons of herbs

lemon zest (optional)

Crush together in a mortar and pestle. If you don't have one, just put ingredients in a plastic bag and beat it with a rolling pin or meat tenderizer.

Use a sieve to strain out any large pieces and let it sit out in a low even layer to dry out and store in dry container.

Keeps for months.

Tip #3: Dehydrated herbs

Use a dehydrator to dry overnight or in an oven on 170 degrees for 1.5 to 2 hours. Store in a dry container and it keeps for months.

Tip #4: Herb cubes

Chopped herbs

olive oil or water

ice tray

Put herbs in ice tray and cover with olive oil or water.

You can toss olive oil pods in with veggies or pan frying meats.

Toss water pods in to pan steam veggies.

I hope you love these and use them! It can definitely save money!

Enjoy responsibly!

Pasta Carbonara bites

Hey everybody!

 Last night we had the seminar and Harmony Health and I wanted to make sure I had all the recipes on here in case people wanted to try to make them on their own. One of the heartier dishes was the pasta carbonara bites and they were a hit! Typically pasta carbonara has a very oozie, silky kind of sauce, but since I baked it after cooking it was much easier to manage. So without further adieu:

Gluten free pasta (I used rice pasta)

2 eggs

1 cup of parmesan or pecorino plus some for sprinkling

handful of parsley

chopped sundried tomatoes

pinch of cayenne

salt and pepper

Preheat oven to 375 degrees.

Bring water to a boil and cook pasta until al dente.

In a food processor or blender combine eggs, parsley, cheese, cayenne, and salt and pepper.

IMPORTANT:

When the pasta is ready to be drained, save about 1 cup of the pasta water. 

*Since the sauce is a base of raw egg, the hot pasta and hot pasta water will cook it enough to be creamy. If you choose to not bake it, it will still be a delicious pasta dish*

Combine all ingredients back in the pan and use a fork to twist pasta into bundles. Just put these bundles into a greased muffin tin and top with remaining parmesan and sun-dried tomatoes. Bake on 375 for 15 min. Let cool, and you have a tasty and portable pasta dish.

Enjoy!