Rosemary, Thyme & Oregano Recipes
from Ann Marie

Pasta Pepper Sauce

2 Red Bell Peppers, charred and peeled, seeds removed
1/4 Cup Balsamic Vinegar
2 Tablespoons Olive Oil
2 (or more) Cloves Garlic, minced
2 Tablespoons Rosemary, chopped
1 Tablespoon Oregano, chopped
1/2 Teaspoon Red Pepper Flakes
1/2 Cup Chopped Parsley
8 Ounces Fettucine

Puree peppers with balsamic vinegar.  Saute garlic in oil, add rosemary, oregano and pepper flakes.  Add the pepper puree to the sautéed herbs and heat thoroughly.  Add parsley just before serving.  Serve over warm fettucine or pasta of your choice.  (Recipe makes 2 servings)

Vegetable Foil Packets

2 Potatoes
2 Carrots
1 Medium Sweet Onion
1 Red Bell Pepper
8 Sprigs Lemon Thyme
4 12" Squares of Foil
Olive Oil

Precook the potatoes in boiling water or in the microwave until almost tender.  Slice into 1/2 inch slices (do not peel).  Slice carrots into very thin pieces, onion and pepper into 1/2 inch rings.  Divide the prepared veggies between the pieces of foil.  Sprinkle lightly with oil.  Add 2 sprigs of lemon thyme to each packet and seal.  Grill over medium heat about 10 minutes or until tender.  Use caution when opening the packets, they will be steamy. (Recipe makes 4 servings)

Thyme for Dinner Rolls

1/4 Cup Warm Water
1 Pkg. Yeast
2 Tablespoons Sugar
3 Cups Bread Flour
3 Tablespoons Cornmeal
2 Tablespoons Canola Oil
1 Teaspoon Salt
1 Egg
3/4 Cup Water
1/4 Cup Fresh Thyme Leaves (or 1&1/2 Tablespoons Dried)

Additional Cornmeal
Melted butter

Combine 1/4 Cup Water, Yeast and Sugar.  Let proof 5 minutes.  Stir in remaining
ingredients.  Knead until dough is smooth and elastic.  Place in an oiled bowl and
let rise until double. Punch down and shape into 1 inch balls, or other roll shape.
Place the balls on a baking sheet that has been sprinkled with additional cornmeal. Brush with butte and
lightly sprinkle with cornmeal.  Let rise 30 minutes or until double.  Bake at 375 degrees
for 10-15 minutes or until golden brown.  Variation:  Use orange thyme or caraway for
a special flavor. (Recipe makes 24 small rolls)

Beets and Cabbage with Rosemary

1/2 Red Cabbage, shredded
3 Red Beets, peeled and thinly sliced
2 Cups Pineapple Juice
1/2 Cup Cider Vinegar
1/2 Cup Sugar
2 Bay Leaves
1 Teaspoon Cracked Pepper
2 Tablespoons Rosemary Leaves, chopped
1 Tablespoon Celery Seed

Combine all ingredients and marinate in the refrigerator at least 2 hours.  Place in a large saucepan and bring to a gentle boil.  Immediately reduce to a simmer and cook 30 minutes or until tender.  Serve with tabasco sauce!  (Recipe makes 4 servings)

Rosemary Orange Flat Bread

2 Teaspoons Yeast
1/2 Cup Warm Water
Pinch of Sugar
3/4 Cup Orange Juice
1/2 Teaspoon Salt
2&3/4 Cup Bread Flour
1/4 Cup Canned Pumpkin
2 Tablespoons Rosemary, finely chopped
1/3 Cup Raisins

1/4 Cup Cornmeal
2 Tablespoons Olive Oil
1 Teaspoon Orange Rind, grated
4-6 4 Inch Rosemary Sprigs

Mix water, yeast and sugar.  Allow to proof 5 minutes.  Add orange juice, salt and pumpkin.  Stir in flour.  Add raisins and knead until smooth and elastic, dough will be moist.  Place in an oiled bowl and let rise 90 minutes.

Sprinkle a pizza or jelly roll pan with cornmeal.  Punch dough down, place on pan and flatten to form a circle. Let rise 1/2 hour.  While dough is rising, make an orange flavored oil by gently heating the 2 Tablespoons Olive Oil to lukewarm in a water bath.  (Place 1 inch of water in a skillet, place oil in a 1/4 cup measuring cup and place the measuring cup in the skillet and warm over low heat.  Remember-oil is flammable, do not be tempted to heat the oil directly and do not heat it in the microwave.)  Add
the grated orange rind to the warm oil and let steep 20 minute, then remove orange rind.  After dough has risen, use your fingers to poke indentations all over the bread, then brush with the flavored oil. Cut the rosemary sprigs into 1/2 inch lengths and sprinkle over the bread.  Press rosemary gently into the bread and poke any exposed raisins under the dough. Bake in a 450 degree oven for 20 minutes or until golden brown.

Rosemary Peach Jam (makes 7 cups)

4 Cups Peeled, Finely Chopped Peaches (about 3 pounds)
2 Six inch Sprigs of Fresh Rosemary
12 Ginger Scented Geranium Leaves (optional)
2 Tablespoons Fresh Lemon Juice
1 Box Sure-Jell® Fruit Pectin
1/2 Teaspoon Margarine or Butter
5 & 1/2 Cups Sugar

Place peaches in a large pan and heat until lukewarm.  Remove from heat.  Add rosemary sprigs and geranium leaves and stir slightly.  Infuse herbs into peaches for 30 minutes.  Remove herbs.  Prepare canning jars and flat lids and bands by covering them with boiling water until ready to use.  Measure sugar into a separate bowl but do not add to peaches.  Stir 1 box of Sure-Jell® Fruit Pectin into the peaches.  Add lemon juice and margarine.  (The margarine limits foaming)  Cook on high heat, stirring constantly, until a full rolling boil is reached.  Quickly add the sugar all at once and return to a full rolling boil.  Cook exactly 1 minute at the full rolling boil, then remove from heat, immediately fill jars to within 1/8 inch of the top.  Carefully wipe the jar rims and threads clean, cover with the flat lids and screw bands on tightly.  At this point you may seal the jars using the Sure-Jell® Jam and Jelly technique or processing in a water bath following USDA directions.

For the Sure-Jell® Technique
As soon as bands are tightened invert the jars for five minutes.  After 5 minutes turn upright and allow to cool.  After the jars are cool check the seals by pressing on the lid with your finger, if the jar lid springs up it is not sealed and the jam must be refrigerated.  Sealed jars may be stored in a cool, dry place for 1 year.  Opened jam will keep in the refrigerator for 3 weeks.  Please note, this technique is only used for jams and jellies.  

Poblano Pasta
serves 4

12 Ounces Rigatoni, Spiral Pasta or Bow Ties
2 Poblano Peppers, roasted*, peeled and seeds removed
2 Tablespoons Olive Oil
1/4 Cup Grated Parmesan Cheese
2 Carrots, peeled and cut into medium sized slivers
1/2 Cup Green Peas
1 Small Handful Lemon Thyme

Combine peppers, olive oil and cheese in food processor or blender and process until smooth.  Cook pasta according to package directions.  While pasta is cooking, cook carrots in microwave or on stovetop until slightly soft, add peas and heat until warm.  Remove thyme leaves from stems by holding the top of a sprig and stripping the leaves downward.  Drain cooked pasta, toss with the vegetables and thyme leaves, then gently coat with the poblano sauce.
*roast pepper over an open flame such as a grill or gas stove (lay it on an electric burner as a last resort), let the skin get completely black, allow it to cool, then remove the skin with the tip of a knife.  Use a paper towel to dab off pieces of burned skin, washing it off will also remove the charred flavor.

Habanero Onion Chutney

1 Sweet Onion, sliced thin
1 Small Red Bell Pepper, finely chopped
1 Habanero Pepper, finely chopped
1/2 Cup Cider Vinegar
1/4 Cup Sugar
1/4 Teaspoon Cinnamon
1/2 Teaspoon Fresh Thyme

Combine all ingredients in a saucepan and simmer until thick.  Do not allow it to burn.  Use on fish, chicken or pork.  Use caution when handling the habanero, it is extremely hot and can cause skin irritation if the inside of the pepper comes in contact with one's skin.  Those preferring a milder taste may wish to use 1/4 to 1/2 of the habanero.  Other hot peppers may be substituted for the habanero, each will give the relish its own unique flavor.

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