Julia Chiles - Learning Herbs: 50 of The Best Recipes for Bringing Herbs into Your Diet

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Learning Herbs 50 of The Best Recipes for Bringing Herbs into Your Diet BY Julia Chiles Copyright 2019 - Julia Chiles OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

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Introduction

Experience, first hand, the fun through robust flavors herbs bring to your culinary works. Let your taste buds delight in the fusions and dimensions of sweet and savory for all meals and occasions. Enrich your meals and health with various herbal recipes ranging from: curries, seafoods, risottos, roasted veggies and dips, summer salads, high protein breakfasts, and much more! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Prosciutto Haluski With Soba Noodles

A classic Polish dish with an oriental twist! Makes 4-5 servings Ingredients: 6 oz. soba noodles 1 tsp olive oil 1 Tbsp butter 3 cups chopped Prosciutto 4 shallots sliced thin 1 head cabbage -or- 4 cups kimchi 1 14 oz. no salt added diced tomatoes and juice 1 Tbsp minced garlic 3-4 Tbsp extra virgin olive oil Tbsp lemon juice tsp lemon peel Tbsp. chia seeds Tbsp rosemary chopped 3-4 large sliced basil leaves How to Cook: First make dressing by mixing together extra virgin olive oil, lemon juice, lemon peel, chia seeds, chopped rosemary, sliced basil leaves.

Cover and store in refrigerator. Bring a pot of water to a boil, put in soba noodles and boil 8 minutes. In a skillet meld together 1 tsp olive oil and 1 Tbsp butter. Add prosciutto and shallots. Saut 1 minute. Add cabbage and chicken stock.

Cover skillet, reduce heat to medium, and let cook 7-9 minutes. Transfer prosciutto, shallots, and cabbage to a paper towel covered plate. Drain noodles, but do not rinse. In a bowl mix together: soba noodles, prosciutto, cabbage, tomatoes, garlic, olives. Pour dressing over dish and toss. Serve hot or cold.

Store any leftovers in an air tight container in refrigerator and will keep one week. OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Sesame Rice Bowl

Excellent choice for a lite lunch! Makes 2 servings. Ingredients: 2 cups worth Ramen noodles 1/2 head of cabbage chopped into long-thin strips 1 large sweet onion 2 cups worth of ground turkey 1 Tbsp low sodium soy sauce 1 tsp sesame oil Tbsp parsley chopped (extra for garnish) Tbsp thyme chopped (extra for garnish) 3 cups of water or chicken stock How to Cook: Place ramen, cabbage, onion, low sodium, sesame oil, parsley, thyme, water or stock and let cook 1 cycle In pot brown ground turkey 1-2 minutes, then, transfer to a paper towel covered plate. Fill two bowls with ramen/cabbage mixture and top with ground turkey OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Chickpea Parsley Stew

Any flavor beans will work! Makes 4-6 servings. Ingredients: 1 tsp extra virgin olive oil 1 cup all-purpose flour 1 lbs. stew beef 1 Tbsp olive oil 1 onion diced 1 tsp garlic minced 1 can chickpeas rinsed and drained 2 cups worth chopped carrots 1 diced red bell pepper 1 Tbsp turmeric 4 cups unsalted beef stock -or- water tsp pepper 4 cups parsley leaves 1/3 cup thyme 4 sprigs rosemary How to Cook: In a large pot add 1 Tbsp olive oil, onion, garlic, carrots, red bell peppers, turmeric, pepper, and let sweat 5 minutes.

Meanwhile, fill sealable bag with AP flour and stew meat. Shake until all pieces are coated. Add 1 tsp olive oil to hot skillet and brown meat 1-2 minutes until no longer pink and juices run clear. Transfer meat into pot with aromatics and veggies. Saut 30-45 seconds. Pour in beans, parsley leaves, thyme, and rosemary sprigs.

Pour in water or stock. Bring up to a boil, reduce heat, cover, let simmer 15-20 minutes. Liquid will reduce by at least 1/3. OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Basil and Parsley Leaf Soup

A great accompaniment to white fish! Makes 2 servings. Ingredients: 1/2 Tbsp olive oil 1 onion diced tsp garlic minced 3 cups parsley leaves washed and dried 2 cups basil leaves washed and dried 3/4 container red pepper and ginger broth 1 tsp white pepper How to Cook: Warm a large pot over medium high heat. Add olive oil, onion, garlic, ginger and saut 1 minute.

Add parsley leaves and basil leaves and let cook 1 minute. Pour in beans, broth, and pepper. Bring up to a boil, reduce heat, cover, let simmer 15-20 minutes OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Bok Choy Basil Salad

For extra protein add in some tofu! Makes 4 servings. Ingredients: 2/3 Tbsp extra virgin olive oil 1/2 package cubed, firmed and silken tofu 3 stalks of bok choy chopped 16 basil leaves washed and dried 1/2 tub button or baby shitake mushrooms sliced 2 cups slivered almonds tsp sesame oil tsp onion powder tsp garlic powder tsp white pepper Tbsp sesame seeds for garnishing How to Cook: Combine in small bowl: sesame oil, onion powder, garlic powder, and pepper. Cover and store in refrigerator. In skillet warmed over medium high heat pour in oil, tofu, bok choy, basil, mushrooms.

Saut 30-45 seconds. Pour soy sauce over salad and toss. Top with almonds and sesame seeds. OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instant Pot Apple Kielbasa and Veggies

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