Herbs

[coronabarb]

Herb recipes

[Zana]

Scallop And Pine Nut Sauce With Spaghettini And Basil

1 pound bay scallops
1/4 cup extra virgin olive oil
2 medium garlic cloves, minced
1/3 cup pine nuts
2 tablespoons salt plus
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound spaghettini
1 stick unsalted butter, melted
3/4 cup packed fresh basil leaves, coarsely chopped

Wash the scallops. Remove the tough tendon on the side and dry well on
paper towels.
In a large saucepan or flame-proof casserole, heat the oil.
Add the garlic and cook over moderately low heat until softened but
not browned, about 3 minutes.
Add the pine nuts, increase the heat to moderate and cook, stirring
frequently, until the nuts are lightly browned, about 2 minutes.
Remove the sauce from the heat and season with 1/2 tsp. of the salt
and all of the pepper.
Bring a large pot of water to a boil. Add the remaining 2 tablespoons
salt and the spaghettini. Cook the pasta until al dente, 8 to 10
minutes.
Meanwhile, add the scallops to the garlic and pine nut sauce.
Cook over high heat, tossing frequently, until the scallops are just
opaque throughout, 2 to 3 minutes.
Remove from the heat and season with an additional pinch of salt and pepper.
Drain the spaghettini, add to the scallops and toss. Add the butter
and basil and toss again. Serve hot.

Yields 6 to 8 servings.

[VGary]

Create your own blend of Seasoning Mixes to spice up your favorite foods. Store bought can get expensive so consider making your own to use or give as “gifts” from your Kitchen for family and friends. Enjoy and good eating to all!
Gary

Seasoning Mix Recipes

http://www.recipe-recipes.net/season...ning-mixes.htm

[Worth1]

I didnt go to the link yet but you are right you can make mixes for pennies on the dollar from what you get at the store.

What cooks me is if you look at most of them and their ingredients, they start with SALT.

Worth

[Granny]

Originally Posted by Worth1

I didnt go to the link yet but you are right you can make mixes for pennies on the dollar from what you get at the store.

What cooks me is if you look at most of them and their ingredients, they start with SALT.

Worth

Also remember that you can save dollars by the bushel and get fresh spices to boot by buying them from the bulk jars at your natural food store. You will be absolutely stupefied at how little most spices and herbs cost once you take off the label and use a recycled spice jar

[epiphanista]

One of my favorites is a (highly modified) recipe of Emeril's seasoning - I make it with NO SALT in it. I don't salt things in the same ratio as I spice them!

~Thalia

[AKButch]

I looked at the link for the seasoning recipes and found some pretty promising mixes. I do not use salt at all by choice and it is all but impossible to find "salt free" spice mixes.

I have found and ordered some salt free blends over the internet from a few different places claiming to do wonders for fish, pork, chicken, etc but have never found one I would re-order. They are all quite expensive also.

At least with the "do-it-yourself" recipes, it's a good place to start and you can fine tune them to your own specific taste.

Now, I'm trying to find some sodium free chicken boullion and it looks like Hormel's Herbox brand might be good but I'm having a hard time finding it locally. Guess I will have to try and order some once I find a place to do so.

[bcday]

Originally Posted by AKButch

I'm trying to find some sodium free chicken boullion and it looks like Hormel's Herbox brand might be good but I'm having a hard time finding it locally. Guess I will have to try and order some once I find a place to do so.

It is readily available here and it has zero flavor. I used mine as more of a food coloring than anything else. It does work as a good yellow food coloring for a seasoning mix that you want kept dry until you use it.

The same company also has a sodium free beef boullion. The beef boullion does have a little flavor.

[AKButch]

Thanks for the "heads up" on the chicken flavoring.

Have you found any sodium free chicken flavoring worth purchasing?

[bcday]

Originally Posted by AKButch

Have you found any sodium free chicken flavoring worth purchasing?

Not yet. Hopefully the increasing awareness of the health hazards of sodium will lead to more low-sodium or sodium-free foods on grocery store shelves.

[robin303]

Thanks VGary for the heads up. Good stuff there.

[babylark]

I buy a lot of spice mixes from The Spice House (www.thespicehouse.com) (don't leave out the "the"...it's a different type of "Spice" Store then )

I don't think their prices are bad. I LOVE the Back of the Yard's Garlic Pepper blend. I use it on just about anything that hits the grill in the Summer.

[freeze12]

VGary.... Thanks for the link...some really great mixes there!

[Zana]

All Purpose Seasoning - Diabetic, Herb / Spice

2 Tbsp. Minced onion,Dehydrated
1 tsp. Spearmint
2 Tbsp. Sesame seeds
2 Tbsp. Parsley flakes
1 tsp. Bay leaf powder
2 tsp. Oregano
1/2 tsp. Dill seed
2 tsp. Garlic powder
1/2 tsp. Thyme
1 tsp. Celery seed
1/2 tsp. Coriander
1 tsp. Marjoram
1/2 tsp. Dry mustard
1 tsp. basil,Dried
1/2 tsp. Rosemary

In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to mix well, but do not make into a powder. To keep herbs fresh, store in shaker top bottle with tight fitting lid.

Can be used on all cooking, and at the table too to be used instead of salt. This is also bottled as commercial product called "Instead of Salt" All Purpose Herb Seasoning, if you want to save time.

Yield: 1-3/4 oz. or 9-3/4 tablespoon or 29 1/2 teaspoonfuls.

[Zana]

Diabetic Friendly

Garlic-and-Herb Salmon

1 salmon fillet, about 2 pounds
4 teaspoons garlic, chopped
1 teaspoon thyme leaves
1 teaspoon rosemary
1 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons lemon juice
2 tablespoons olive oil

Preheat oven to 425 degrees. Tear a piece of foil, about 24 inches long.
Place salmon on foil, skin side down.
In a small metal bowl, stir together garlic, thyme, rosemary, salt, pepper,
lemon juice and olive oil. Drizzle the mixture over salmon. Cover with
another large piece of foil and seal edges with a double fold.
Place salmon on a baking sheet. Cut slit in top of foil packet to make it
easy to check doneness at end of bake time. Bake 30 to 35 minutes until
edge of fish flakes easily with fork but center is still slightly firm. Let
stand 5 minutes before serving. To serve: Use a spatula to cut into and
lift portions, leaving skin stuck to foil.

Makes 6 servings.

Calories 291, Fat 16 g, Carbs 1 g, Sodium 396 mg, Fiber 0 g.