Brown Butter Rosemary Orange Cornbread

Ingredients

• 1/2 cup (1 stick) plus 1 tablespoon unsalted butter
• 2 large eggs
• 1 cup buttermilk
• 2 tablespoons fresh orange juice
• 1 cup all-purpose flour
• 1 cup coarse ground cornmeal
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1/3 cup granulated sugar
• 1 tablespoon grated orange zest
• 2 tablespoons chopped fresh rosemary

Directions

• Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Grease and 8×8-inch square baking pan.  Line with parchment paper and grease and flour the baking pan.  Set aside.
• In a light-colored small saucepan, melt the butter over medium-low heat.  Melt and cook butter down completely.  It will sizzle and crackle.  That’s the butter cooking out of the butter.  Keep an eye on the butter and you’ll see brown bits begin to form at the bottom of the pan.  Swirl pan and cook until browned bits are a chestnut color and the butter smells nutty.  Remove from the pan and immediately transfer butter (browned bits and all) to a small bowl to cool.
• In a medium bowl, whisk together eggs, buttermilk, orange juice, and browned butter.  Set aside.
• In a large bowl, blend together sugar, orange zest, and chopped rosemary.  Blend with the back of a spoon working the orange and rosemary flavors into the sugar.
• Add flour, cornmeal, salt, and baking soda to the large bowl with the flavored sugar.  Whisk to combine.
• Add the wet ingredients all at once to the dry ingredients.  Stir to combine, ensuring that all of the dry ingredients are moistened and incorporated into the batter.  Pour batter into prepared pan and smooth to the edges.  Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.
• Remove from the oven and allow to cool for 10 minutes before slicing and serving.  Bread is best served warm and will last, well wrapped, at room temperature for up to three days.

Recipe found at: http://joythebaker.com/2013/02/brown-butter-rosemary-orange-cornbread/

Pear Rosemary Danish

Ingredients

• 1 cup unsalted butter, chilled
• 1 tablespoon chopped rosemary
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 & 2/3 cups all-purpose flour
• 1 large egg
• water

Pear Rosemary filling

• 2 1/2 to 2 3/4 pounds firm-ripe pears
• 1 Granny Smith apple
• 2 to 3 teaspoons chopped fresh rosemary
• 1 teaspoon finely chopped lemon zest
• 1 tablespoon fresh lemon juice
• 3 to 4 teaspoons sugar
• salt
• 2 tablespoons unsalted butter
• +++++++++++ GLAZE +++++++++++
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons whole milk or half-and-half

Directions

• Quarter and core pears. Cut each quarter into 4 or 5 chunks. Place in medium sized bowl.
• Grate apple on the large holes of a box grater into the bowl containing the pears. Add the rosemary, lemon zest and juice, sugar. Toss until well combined.
Transfer pear mixture to the prepared crust. Distribute evenly. Sprinkle with salt. Dot with butter, and set aside.Roll smaller piece of crust dough into a 13- by 9-inch rectangle on a floured surface. Transfer to the top of the pear mixture.
• Fold or roll the bottom crust over the top crust and flute the edges or use a fork to press the edges. (I roll the dough down if I want to flute it, or fold it for a more rustic fork-finished edge.) Dock the surface of the crust with a fork. Bake for approximately 45 minutes, turning the danish 180º after 25 to 30 minutes.
• The edges of the crust should be nicely browned and the top of the crust should be golden brown. Remove from oven and place on a cooling rack. Whisk the glaze ingredients together, and drizzle over the danish after it has been cooling for 10 to 15 minutes. Cool at least several hours or overnight before cutting and serving. 

Recipe found at: http://food52.com/recipes/14416-pear-rosemary-danish

Tassajara Warm Red Cabbage Salad

Ingredients

• 1/2 cup sunflower seeds
• 1 teaspoon natural cane sugar (or brown sugar)
• fine grain sea salt
• 2 tablespoons extra-virgin olive oil
• 1 red onion, diced
• 3 medium cloves garlic, minced
• 1 pound head of red cabbage or radicchio, quartered and cut into thin ribbons
• 1 teaspoon fresh rosemary, minced
• 2 ounces golden raisins (or other plump, chopped dried fruit)
• 1 1/2 tablespoons balsamic vinegar
• 2 ounces feta cheese, crumbled
• a bit of freshly grated Parmesan cheese, to garnish

 

Directions  

• Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds (you pan will need to be hot enough). Transfer the seeds immediately to a plate so they don't stick to the pan. Set aside.
• Heat the olive oil in a large skillet and saute the onion for a minutes or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, most of the raisins, and the vinegar.
• The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it - where it collapses entirely. Fold in half of the feta cheese, most of the sunflower seeds, then taste. Season with more salt if needed. Serve garnished with the remaining raisins, feta, sunflower seeds and Parmesan cheese.

Recipe found at: http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html

Pine Nut Brittle with Rosemary

Ingredients

• 2 cups sugar
• 2 1/2 cups pine nuts
• 8 tablespoons (one stick) unsalted butter
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely ground sea salt (I used grey sea salt) 

Directions

1. Place the sugar in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. About 10 minutes total.
2. Stir in pine nuts, and then butter. Allow pine nuts to cook for about two minutes, stirring constantly. Stir in half of the rosemary and half of the sea salt.
3. Turn the mixture out onto a sheet pan lined with parchment paper, and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle remaining rosemary and salt on top, while brittle is still warm.
4. Allow to cool completely--at least one hour--then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn't brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.

Recipe found at: http://food52.com/recipes/14863_pine_nut_brittle_with_rosemary

What are the benefits of Rosemary Tea?

Making Rosemary Tea

One of the best ways to benefit from the many excellent properties of rosemary is by drinking it as a tea. Containing powerful antioxidants and many vitamins, rosemary tea is easily made by adding 1 tsp. of the dried leaves to 1 cup of boiled water. Steep for 10 minutes, strain and sip. You can add honey if you need a sweeter concoction. Drink up to 3 cups of the tea a day if you are suffering from indigestion or congestion.

You can also gargle with rosemary tea, as it contains antiseptic properties, or add the tea to your bath water by making a larger batch. This is excellent if you are suffering from poor circulation as it will help to stimulate blood flow or for soothing and calming skin irritations.

Vitamins in Rosemary Tea

Drinking rosemary tea is a good way to receive a variety of vitamins. Rosemary leaves are high in the following: beta-carotene/Vitamin A, thiamin/Vitamin B1, riboflavin/Vitamin B2, niacin/Vitamin B3, Vitamin B6, Vitamin B12, biotin, pantothenic acid, Vitamin C, Vitamin D, Vitamin E and Vitamin K.

Good for the Brain

Since rosemary contains rosmarinic acid as well as other essential antioxidants, it helps to prevent the breakdown of an important neurotransmitter responsible for helping with brain function. This chemical is called acetylcholine and is responsible for keeping brain tissues saturated with necessary choline for cognition and reasoning. Rosemary tea is thus considered a way to help prevent and treat symptoms of Alzheimer's and dementia by additionally helping increase blood flow in order to improve the memory.

Other Benefits of Rosemary Tea

Rosemary tea is helpful in increasing circulation and fighting rheumatism, infection and indigestion. According to Germany's "Commission E," a government agency equivalent to the U.S. Department of Agriculture that deals only with herbs, rosemary is an approved remedy for treating symptoms of digestive distress. Additionally, rosemary helps to kill bacteria that cause infection and soothes aching muscles. Because of its mild analgesic properties a strong tea is excellent for relieving headaches and fever.

Read more: http://www.livestrong.com/article/22621-benefits-rosemary-tea/#ixzz2HyLzlzE4

Fruited Wild Rice Salad

Ingredients

• 6 ozs grain (recipe, wild rice such as uncle ben)
• 3 tangelos
• 1 cup fuji apple (chopped gala)
• 1 cup granny smith apple (chopped)
• 12 cup dried cranberries
• 2 green onions (thinly sliced)
• 3 tbsps fresh parsley (chopped)
• 12 tsp fresh rosemary (chopped)
• 2 tbsps apple cider vinegar
• 1 tbsp olive oil
• 1 tsp dry mustard
• 12 tsp salt
• 14 tsp pepper
• 1 12 tbsps pine nuts (toasted)
• 1 sprig rosemary (optional) 

Preparation

1. Cook rice according to package directions, using 2 cups water. Omit salt, fat, and seasoning packet; cool completely.
2. Section tangelos over a bowl; reserve 2 tablespoons juice.
3. Combine cooked rice, tangelo sections, apple, and next 4 ingredients in a large bowl; toss gently.
4. Whisk together 2 tablespoons tangelo juice, vinegar, and next 4 ingredients; drizzle over rice mixture. Sprinkle with pine nuts; toss well. Cover and chill up to 4 hours. Garnish with rosemary sprigs, if desired. 

Recipe found at: http://www.yummly.com/recipe/external/Fruited-Wild-Rice-Salad-MyRecipes-269860

Sweet Potato, Red Onion & Fontina Tart

Ingredients

Crust

• 3/4 cup walnuts
• 1 1/4 cups whole-wheat pastry flour (see Note)
• 1 1/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons chopped fresh thyme and/or rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 7 tablespoons ice-cold water

Filling

• 1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups thinly sliced red onion
• 1 cup shredded fontina or Cheddar cheese
• 1 large egg white mixed with 1 teaspoon water
• 1 teaspoon chopped fresh thyme and/or rosemary

Preparation

1. Preheat oven to 425°F.
2. To prepare crust: Pulse walnuts in a food processor until finely ground. Combine in a large bowl with whole-wheat flour, all-purpose flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon each salt and pepper. Make a well in the center and add 1/2 cup oil and water. Gradually stir the wet ingredients into the dry ingredients to form a soft dough (it will seem wetter than other types of pastry dough). Knead in the bowl just until the dough comes together. Pat it into a disk, wrap in plastic and refrigerate for at least 15 minutes or up to 3 days.
3. To prepare filling: Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on three-fourths of a large rimmed baking sheet. Toss onion in the bowl with 1 teaspoon oil. Spread evenly on the remaining one-fourth of the baking sheet. Roast for 10 minutes. Remove from the oven. Reduce temperature to 375°.
4. Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.
5. Leaving a 2-inch border, sprinkle cheese evenly over the crust. Make an overlapping ring of the larger sweet potato slices over the cheese, leaving the 2-inch border. Spread the onion slices in another ring closer to the center. Using the rest of the sweet potato slices, make an overlapping circle in the center of the crust (the pattern will look like a bull’s-eye). Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it’s okay if the dough cracks a little as you fold it); the filling will not be completely covered. Brush the crust with the egg-white wash. Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary.
6. Bake the tart until lightly browned on the edges, about 50 minutes. Cool for 10 minutes before slicing

Roasted Rosemary Onion Potatoes

Ingredients

 

Makes servings USMetricAdjust Recipe (Help)

• 1 small onion, finely chopped

• 2 tablespoonsvegetable oil
• 2 tablespoonschopped fresh rosemary
• 1 teaspoonchopped fresh thyme
• 1/4 teaspoonsalt
• 1/8 teaspoonground black pepper
• 1 1/3 poundspotatoes, cut into 1-inch chunks 

Directions

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim
• Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
• Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

Recipe found at: http://allrecipes.com/recipe/roasted-rosemary-onion-potatoes/detail.aspx

Mushroom & Wild Rice Frittata

Ingredients

Wild Rice

• 2 cups water
• 1/2 cup wild rice , rinsed
• 1/8 teaspoon salt

Frittata

• 5 large eggs
• 2 large egg whites
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 teaspoon ground nutmeg
• 2 teaspoons extra-virgin olive oil
• 1 cup chopped red onion
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried
• 1 pound mixed mushrooms (cremini, white button, shiitake), sliced
• 1/2 cup finely shredded Parmesan cheese
• 4 thin slices prosciutto (about 2 ounces), chopped 

Preparation

1. To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
2. To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
3. Position rack in upper third of oven; preheat broiler.
4. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
5. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before 

Recipes found at: http://www.eatingwell.com/recipes/mushroom_wild_rice_frittata.html

Vegan Garden Loaf with Maple Apricot Glaze

Ingredients:

Extra virgin olive oil
1 cup chopped onion- red or sweet
2 heaping cups chopped Baby Bella or Cremini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
5 cups loosely packed baby spinach leaves
Sea salt and ground pepper
1 cup cooked quinoa

1 cup toasted gluten-free bread or waffle crumbs
2 tablespoons Annie's Organic Ketchup
2 tablespoons molasses
1 tablespoon good olive oil
1 tablespoon dried Italian Herb Mix- basil, thyme, oregano, parsley, marjoram
1 teaspoon fresh minced rosemary
3-4 scallions (spring onions) sliced thin, white to light green section
1 baked sweet potato, peeled, diced (take it out before it's cooked too much, not too soft)

Maple Apricot Glaze:

1/4 cup no-sugar apricot fruit spread

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

A sprinkle of cinnamon and cumin

Hot red chili flakes, to taste

Instructions:

Preheat the oven to 350ºF. Lightly oil a glass bread loaf pan.  

Or-- my latest tip is to line the bottom of the pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, lift out the loaf in one whole piece.

Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft- about seven minutes or so.

Spoon the skillet vegetables into a food processor bowl and pulse to make a grainy mixture. Don't over-process it, you want some texture.

Dump the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. if you need more ketchup to hold it together, add it now, maybe a tablespoon.

Last- add in the diced sweet potato and fold in gently.

Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.

Make your glaze.

Pour the glaze all over the top of the loaf.

Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling- about 25 to 30 minutes.

Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions and lift out with thin spatula. It should hold together.

Makes six slices.

Wrap and store leftovers in the fridge.

Read more: http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html#ixzz1ypX2xH8r

Rosemary Roasted Potatoes

Prep: 8 min
Cook: 1 hr
Level: Easy


3 to 4 servings


Ingredients
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves
Directions
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-potatoes-recipe/index.html