Beef tenderloin and seasoned rice mix

 

 

 

 

 

 

 

 

 

 

Spicy sweet snap salad

flavoring with herbs

Prepared by Gayle Lewis
Photos by Galen Ludwick Harris
 
Herbs are typically the leafy green part of a plant, while spices are from other parts of the plant including seeds, berries, roots and fruit. Some people think the use of fresh herbs is best left to “gourmet” cooks. The truth is fresh herbs are a must for beginners. With a pinch or snip of a fresh herb, you can turn simple foods into memorable, aromatic meals.

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How to handle herbs

  
INSIDE OUTSIDE GUACAMOLE SALAD
    1 can black beans, rinsed and drained
    1 can corn kernels, rinsed and drained
    4 Roma tomatoes, seeded and chopped
    1 small red onion, chopped
       juice of 2 limes
    2 cloves minced garlic
    1/8 teaspoon red pepper flakes
    3 tablespoons canola oil
    ¼ cup fresh cilantro
    2 avocadoes, chopped in ½ inch chunks

Mix all ingredients except avocado in a medium nonmetal bowl. Gently stir in the avocado and the two pits. (Keeping the pits will help the avocado from turning brown). Serve as soon as possible, but it will keep a day or two in fridge. Enjoy as a salad or salsa with your favorite tortilla chip.

 

Submitted by Redick Madison, New Albany


PROVENCE TWIST BREAD
    ½ loaf frozen bread dough, thawed
    1 tablespoon olive oil
    1 tablespoon herbes de Provence
    ¼ teaspoon sesame seeds
    ¼ cup grated fresh parmesan-reggiano

Preheat oven to 350 degrees. Thaw loaf until able to work with the dough. Cut bread dough in half. Spray jelly roll pan with nonstick cooking spray. Press half of the dough as flat as you can into a rectangle on the jelly roll pan. Lightly brush dough with 1 tablespoon olive oil. Evenly sprinkle herbes de Provence and cheese within 1 inch of all the edges. Roll up tightly, jelly roll style, starting with a long side.
With a serrated knife, cut down the length of the roll to expose the herbs and cheese. Keeping the cut side turned up, fold the dough in half to begin twisting. Carefully twist the two sides together, keeping the cut side visible. Pinch ends together. Brush top with a drizzle of olive oil and sprinkle with sesame seeds. Place on greased cookie sheet. Cover with plastic wrap. Repeat with other half of the thawed bread dough. Allow dough to rise until slightly less than double in size. Bake for 20 to 25 minutes or until golden brown.

 

Submitted by Reece Maywood, New Albany


BEEF TENDERLOIN WITH FRESH HERBS
    3-4 pound center-cut beef tenderloin
    2 tablespoons Dijon mustard
6 fresh basil leaves
6 fresh sage leaves
1 tablespoon fresh thyme leaves
3 to 6 cloves garlic, minced
       fresh-ground pepper
    2 tablespoons butter or margarine, at room temperature
       sage, basil or thyme sprigs
       salt
       string

Preheat oven to 425 degrees. Trim excess fat from meat and discard. Cut through tenderloin lengthwise to within 1/2 inch of other side. Lay meat open like a book. Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper. Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure. Coat surface of beef with butter and sprinkle with more pepper. Lay roast, cut to the side, on a rack in a 12- by 17-inch pan. Bake 40 to 50 minutes until a thermometer inserted in center of thickest part registers 130 to 135 degrees for rare. Let rest in a warm place up to 20 minutes. Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.

 

Source: www.cookbooks4sale.com


HOMEMADE SEASONED RICE MIX
3 cups uncooked long grain rice
6 teaspoons instant chicken
        bouillon granules
    ¼ cup dried parsley flakes
    2 teaspoons onion powder
    ¼ teaspoon garlic powder
    ¼ teaspoon dried thyme
    ¼ teaspoon dried cumin
        butter

Combine all ingredients in a storage container with a tight fitting lid. Makes: 3½ cups. To prepare rice as a side dish, combine 2 cups water and 1 tablespoon butter in a sauce pan. Bring to a boil. Stir in 1 cup of the mix. Reduce heat; cover and simmer 15 to 20 min. Makes 6 servings.

 

Submitted by Nancy Daugherty, Cortland

SPICY SWEET SNAP SALAD
1     bunch fresh mint leaves
    ½     cup sugar
    ¼     cup balsamic vinegar
    ¼     teaspoon black pepper
    2     teaspoons cornstarch
    ½     cup plus 2 teaspoons water
    2     bags fresh sugar snap peas, snapped in half
    1     small red onion, thinly sliced
    1     pound strawberries, stemmed and cut into slices

In small saucepan, bring to boil ½ cup water, ½ bunch mint leaves (left as a bunch), sugar, balsamic vinegar and pepper. Lower heat; simmer for 5 minutes. In cup, stir cornstarch and 2 teaspoons water to make a paste, then stir paste into saucepan. Bring to full boil. Remove from heat and allow to cool 10 minutes. Strain the cooked mint from dressing. In large bowl, add sugar snap peas, onion and strawberries. Coarsely chop remaining bunch of mint. Gently toss the dressing and mint over the fruit and vegetables. Serve chilled.

 

Submitted by Alyssa Lewis, New Albany

SEND IN YOUR RECIPES!
The July/August issue will feature fruit pies. Please send your favorite fruit pie recipe by May 1 to Our Ohio, P.O. Box 182383, Columbus, OH 43218-2383 or e-mail to glewis@ofbf.org. Be sure to send your name and address because you will receive a special gift if your recipe is published.