Herbs, Microwave Dry or Freeze

It's growing or buying time for fresh herbs, then drying or freezing for future use.  I grow Basil, Thyme, Rosemary, Oregano, Chives, Fennel, and Parsley in tubs or pots.

In summer, Basil does well outside, but the rest of the year I keep a plant or two indoors near a window and snip for garnish on salads or to flavor recipes.

For a bulk quantity of Basil, I harvest and make a batch of pesto and freeze in mini-muffin or regular muffin tins, then store in a freezer bag.  

Oregano, wash and freeze

Dried Fennel

Thyme, Oregano and Rosemary grow well year round on the outside porch but need pruning or pinching back, so I harvest, wash, pat dry and store in freezer bags for use in soups, stews, and sauces.  They keep their color well, too.

For Fennel leafs, Parsley and Chives, I dry using the microwave.  Wash and pat dry herbs, place herbs between paper towels in batches and microwave on high for one to two minutes, checking for dryness after a minute, then adding 15 more seconds at a time, depending on the quantity and type of herb.  It never takes me more than two minutes.

It's done when you check its dry or brittle texture and feel no more moisture.

Oregano, also dried

Dried Chives

This method evaporates water in the herb, which dampens the towel then dries without over heating or cooking the herb. It quickly dries herbs compared to using an oven and herbs retain their color and flavor.

Store dried herbs in jars with lids and keep in a closed cabinet away from light.  They're perfect for recipes and garnishes.

Frozen Parsley

I've done Oregano both frozen and dried, but prefer frozen, and like Parsley both ways.

Dried Parsley

Pesto

Seafood Soup

I adapted this recipe from a Food Network Show I saw four years ago. It took 1st place at a seafood cook-off. The original recipe calls for a banana which I've tried and it's great, but I don't always have them on hand, so it can be left out. You really don't taste the banana which is used to slightly thicken the soup.

My local grocer sells one pound bags of mixed frozen seafood pieces (mussels, clams, squid, shrimp, scallops) so I use that, otherwise use your own combination of canned or chopped seafood.

The flavors are a culinary delight.  If you want a thicker (chowder type broth) thicken with a rue of flour and broth or water.  I serve this as an appetizer soup before a meal, or as a whole meal with a salad and crusty bread.


Garlic Seafood Soup
Recipe adapted from Ginger Moreno, Rancho Palos Verdes

1-1/2 pounds of mixed chopped seafood of choice, canned or frozen (clams, shrimp, mussels, fish, oysters,squid)
1/4 cup butter
2 Tabs. minced garlic
1/2 cup finely minced onion
1 medium green pepper, finely diced
1 medium red pepper, finely diced
1 medium tomato, finely diced
1 cup clam broth
1/3 cup lime juice
2 tsps. cilantro, finely minced or parsley
2 tsps. finely minced jalapeno pepper, or more to taste
1 can chicken broth
2 cup heavy cream or coconut milk
Kosher salt and ground black pepper to taste
Crusty bread, for serving

In a 12-inch nonstick skillet, on medium high melt butter. Add garlic, onion,  peppers, and tomato. Saute until soft. Set aside.

In a 3-quart saucepan, add lime juice, chicken broth, clam juice, cilantro, jalapeno pepper. Cover pan and allow mixture to heat for 5 minutes.  Add vegetable mixture, stir to combine, making sure there is enough liquid, if not add more clam broth, then add seafood mixture, cover and cook for 7 minutes. Finally, add cream or coconut milk, stirring in and heating a few minutes. Salt and pepper to taste.  If desiring a thicker broth, add a mixture of flour and water. Serve with crusty bread.

Makes 8 to 10  one cup servings.

Estimated cost: $6.50 or less; .80 cents a serving or less.