HERBES de PROVENCE

I usually buy this mix but this time, being low on money and rich in spices, I decided to put it all together myself.

I had everything but the fennel.  I mixed it all up and figured I would add it later.  By a stroke of luck, I found it growing in a garden along side the road where I was waiting at a red light.  It was hanging very close to my window and I decided I had to grab a few, just because it was like the Universe giving me a gift.  I took a small handful.  I came home and added it to my mix.  I think I still need to buy some and add it in. But for now, it will do.

What do we do with Herbes de Provence you might ask.  Well, my husband loves it in his tomato salad.  We all like it in quiche and I use it here and there for different recipes.

HERBES de PROVENCE

2 tablespoons dried, chopped or ground, rosemary
1 teaspoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder (bay leaf in the spice grinder works very well)

Grind rosemary and fennel seed.  Mix all together. Store in glass jars

Brazilian Food Flavor Base: Garlic Paste

Lucky me, I made a new friend and she is from Brazil.  How fortunate I am to find a friend who loves learning about nutrition and experimenting with different fruits and vegetables.  Who wants to learn about cooking and gets excited about it.

I am learning about Brazilian food, and now, I am going to pass along some new knowledge to you. Lucky you!

"B" has graciously shared her recipes with me and let me share them on the blog.  Yeah!

Let's start today with a really basic item that she uses in practically all her cooking.  It lays a flavor base to grow on.  I have a little jar of it myself and it is nearly gone because, WOW, it's awesome.  I am sure going to make more because I love to use it.

This bowl of collard greens started off in the frying pan with some of the garlic paste.  It was so delicious.

Garlic Paste (Tempero Caseiro)
Recipe adapted from a Taste of Brazil.  A very fabulous blog.  Since my friend doesn't really have a recipe per say, she just kind of puts it together by heart, she found a recipe that comes pretty close to explaining what she does.

1 large onion or three small
4 garlic cloves
1 tbsp olive oil
3 tsp salt
fresh or dried herbs, her favorite is fresh parsley


Peel and chop the onion into quarters. Peel the garlic cloves. Place all ingredients into a small food processor and blend until you have a fine paste. You could also use a mortar and pestle. If you want a more chunky paste, blend less. Pour the paste into an airtight container and store in the fridge for up to one week. 

She adds that she makes hers and it lasts more than one week.  I have had mine now for about a month and am still using it.  There is a large salt content in it so I am sure that helps.  I recommend Kosher salt or sea salt (no iodine).

*****UPDATE******
My friend was over and I was making her paste and she told me what to add as I was doing it.  She had originally given me the recipe above as a guideline.  That would work for one dish but if you want the paste like she makes, that lasts in your fridge, the following is the way to go.

A large head of garlic
a small onion about a 1/2 cup
1/3 cup minced parsley
1/2 cup to 3/4 cup Kosher salt
1 tablespoon olive oil

Process in a food processor.  Store in a glass jar in the refrigerator.  Use sparingly- lots of flavor but very salty.

Cauliflower Ceci Bean Tacos

I know, cauliflower everything.  You see it everywhere.  Just like kale.  Every way you can imagine eating cauliflower.  I have to say, this is one of my new, favorite ways of eating cauliflower.
Very tasty and easily translated into tacos.  Next time, we will have it with slaw, which is like, all over Pinterest.  Believe me, there will be a next time.  It was a great, healthy, low calorie meal.

Cauliflower Ceci/Garbanzo Bean Tacos

2 cups or one can ceci beans, drained
4 cups cauliflower, chopped into 1/2 inch pieces
1/4 cup taco seasoning (store bought or home made, see below.)
1 tablespoon of brown sugar
1 tablespoon of oil
1/4 cup cilantro
salt and pepper to taste

Toss the cauliflower and chick peas with the seasoning and sugar and then drizzle oil over top.  Mix completely and bake at 375ºF for about 20 to 30 minutes.  It should be nice and tender.  Remove from baking sheet and toss with cilantro.  Serve with tacos, cheese, sour cream, whatever way you like your tacos.


Taco Seasoning

1/4 cup chili powder
1 tablespoon (heaping) garlic powder
1 tablespoon (heaping) onion powder
1 tablespoon (heaping) oregano
2 tablespoons salt
2 1/2 tablespoons pepper
1/4 cup cumin
2 tablespoons (heaping) paprika
1 tablespoon chipotle powder (if you can find it and you like the heat)

Add 1 tablespoon of corn starch or arrow root powder to 1 pound of meat.  This is in the packets of seasoning that you buy in the store.  It makes the "saucey" consistency when  you add the water and the tomato paste.

Note: I did not do the tomato paste and water for the cauliflower but I probably will try adding it next time.  Or not.  Because why mess with a good thing.

Better Butter

What could possibly be better than the flavor of butter?  Flavored butter.  Oh, yeah. 

Sadly, because of some issues with my SD reader, I lost a pic of this wonderful butter on some carrots I made for dinner.  Very simple yet very delicious. I have it on my toast in the morning.  You don't need much butter to get that flavor POW!

A friend of mine likes to slather some on her steak after grilling. She uses store bought.  The store bought ones are very good mind you.  Homemade is way more frugal though and you can control your ingredients.

I found some sriracha salt recently and somehow it has been making its way into a lot of my food.  Lots of flavor and not really all that spicy either. 

Flavored Butter

4 ounces butter
1 teaspoon dill weed
1/2 teaspoon red pepper flakes of sriracha salt
1/2 teaspoon kosher salt if you are using unsalted butter

Beat all the ingredients together.  The flavor will be maximized the next day after sitting for a while.