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Showing posts with the label rosemary

7 Things To Do With Rosemary

I have a large Rosemary 'bush' growing in a front flowerbed,  an inheritance from one of our home's past owners (thank you!). I love the sharp, clean, Mediterranean fragrance of rosemary, but I would like to know what I can do with it beyond roasting it with potatoes (which I don't do much of) or putting it into pork and turkey (which I also do not do because I do not cook meat). By the way, for anyone cooking with rosemary, a tip is to freeze the sprigs in plastic baggies-- retains its character much better than drying does.  So, here are some ideas that I found: Infuse a jar of Celtic Sea Salt with Rosemary .  The salt will smell and taste of rosemary.  There is no need to remove the sprigs. Put a sprig or two of Rosemary into Apple Cider Vinegar  and let it stand for about 30 days, then remove.  This makes a perfect hair rinse for people with dark hair.  (You can add some  stinging nettles  if you have some-- super nice rinse for bringing out the sheen in dark hair.

Get Well Soon Veggie Bean & Quinoa Soup - Vegan. Gluten Free. No Oils.

So, you said you would watch how you ate over the holiday, but, well, you know, it WAS the holiday!  And now you feel kind of punky. Icky. Not 100%. Not great. (and the 6,000 other ways Canadians have to say "unwell"-- we are such a stoic breed). Here is a flavour-full, very restorative and comforting soup that is maybe slightly reminiscent of the soup you ate as a child when your "Old Country" Auntie found you were malingering.  Maybe you didn't like the garlic so much then, but now that you are considering being a life-long healthy plant-strong soul, you kinda like the savoury tang and bite of cooked garlic. And if you got an  Instant Pot   for Christmas, here is the chance to see it do its pressure-cooking wizardry in a much shorter time than you would need if you were standing up over a stock pot.  However, if you don't have an Instant Pot, the stock pot-- or even a slow cooker-- will do the trick.  I will give you three versions to cook this: (1)St

Stove-Top Apple-Beans (Vegan, Gluten-free)

Stove-Top Apple-Beans over Spud Bakes Ingredients 1 1/2 C. cooked Beans (white, pinto, your choice) 2             Apples , finely chopped, or fresh unsweetened Apple Sauce 2 C.       Crushed or Pureed Tomatoes 4 tsp.     Dijon Mustard 2 T.       Blackstrap Molasses 2 T.       Apple Cider Vinegar 1/2 tsp.   Smoked Paprika or Chipotle (hotter smoky) 1/2 C.     Water 1 Sprig   Rosemary 1 tsp.     Dried Thyme or Dillweed A few drops of Liquid   Smoke 1/2 tsp.   Celtic Sea Salt (or Smoked Sea Salt) Black Pepper to taste Method: In a large sauce pan, combine all the ingredients above (except for the salt and pepper) Cook over medium heat until the ingredients simmer, then turn down to LOW and put on cover.  Cook for up to 1 1/2 hours until beans are tender. Add the salt and pepper and serve over potatoes (as above) or quinoa, rice, etc.  This recipe is based on the lovely Apple Baked Beans Recipe  in my favourite Bean Cook Book (below): F