11 herbs for high Recipes

my basic broth recipe, carcass of a chicken , and partly from a bunch of turkey necks . i make broth in a large pasta pot, with a drainer insert. then, when i am done, i can pull out and strain any bones, and the depleted soup veg in 1 easy shot, leaving the clear stock behind. this 1 included leek greens. carrots , celery, a parsnip, and bay, thyme and celery leaves in a little bundle. it turned out to be pretty concentrated, with a high bones to water ratio- after 4 hours burbling away on a tiny flame. ater making my noodle soup, i still have half of the broth left in the freezer.i like to make broth a day ahead, refrigerate and skim fat., ingredients for chicken soup, rich poultry broth 1 quart, sugar snap peas, cut in half 1 cup, sliced leftover roast lemon chicken meat 1 breast, fat type noodles 6 oz. dry, salt and freshly ground black pepper, fresh basil 1/4 cup , in thin strips a/k/a chiffonade, fresh tarragon 2 tbsps minced, fresh oregano or marjoram 2 tbsps chopped, fresh chives 1/4 cup, snipped up with scissors

smoked lardons or 150 g finely diced smoked bacon, red onion, very finely diced, tepid water, dried nonfat dry milk powder, olive oil, salt, sugar, mixed herbs, strong white bread flour, dried yeast

mushrooms, trimmed, extra virgin olive oil, sea salt & fresh black pepper, to taste, garlic cloves (or more to taste), fresh herbs, chopped, optional (optional) or 1 tsp dried herbs (optional), fresh breadcrumb (made from any high-quality white or whole grain bread), cheese, grated (such as parmesan or provolone), sherry wine or 2 tbsp wine (your choice) or 2 tbsp stock

low-fat cheese, broiled chicken, cucumber, romaine lettuce, tomato, spices or flavoring, black pepper, dried basil, lemon & herb seasoning, high fiber crackers

jalapeno peppers (pick nice firm ones that aren tsp strange shapes), low-fat cream cheese, low-fat cheddar cheese (grated ), puff pastry (half a box of tenderflake or equivalent), salt and herbs (could use cilantro or black pepper or chili powder or dill or oregano or....)

heads garlic, high-quality extra virgin olive oil , plus, extra virgin olive oil , for roasting the garlic, assorted fresh herbs of choice (i used parsley, marjoram, summer savory, oregano & basil leaves, going heaviest on the basil), high-quality balsamic vinegar, salt & freshly ground black pepper

kosher salt , for brine (or 1/2 cup table salt), granulated sugar, whole chicken, giblets removed and reserved for another use, fat around cavity removed and discarded (3 1/2 to 4 lbs), russet potatoes or 2 1/2 lbs yukon gold potatoes, about 4 to 5 medium peeled and sliced 1/8 to 1/4 inch thick, dried porcini mushrooms, minced fresh thyme leave, minced fresh rosemary, kosher salt, unsalted butter, at room temperature, vegetable oil cooking spray (nonstick ), olive oil, table salt (for potatoes), ground black pepper

italian sausage and pasta soup, beef broth (i prefer homemade beef stock), diced tomatoes, garlic and onions, ribs celery, sliced, shell pasta, italian herb seasoning, italian sausage, place broth , tomatoes, celery, pasta and italian seasoning in a large saucepan. bring to a boil over medium-high heat; reduce heat and simmer, covered, for 20 minutes. meanwhile, remove sausage from casings. cook in a skillet, breaking up large chunks with the back of a spoon, until cooked through, about 15 minutes. add to pot with broth mixture and serve.

pine nuts , soaked 1 hour or more, extra-virgin olive oil, shallots, peeled and diced, zest of 1 lemon, freshly squeezed lemon juice, nutritional yeast, sea salt, freshly ground black pepper, minced rosemary, freshly squeezed lemon juice, filtered water, sea salt, garlic, peeled, freshly ground black pepper, beets (2 inches in diameter or more), peeled, macadamia oil , or other nut oil, or extra-virgin olive oil, freshly squeezed lemon juice, sea salt, high-quality aged balsamic vinegar, microgreens or other herbs, for garnish