Herbal Blend Recipes

Like Homemade Spaghetti Sauce

Spaghetti was the first thing, aside from ramen, that I learned to cook. My spaghetti dinners consisted of boiling pasta and throwing a jar of Prego into them when they were done. A friend of mine tried to teach me how to make my own sauce and it took FOREVER! As a mother of three, I don’t have that kind of time. When I came across the Herbal Blend, my spaghetti dinners turned into something the family actually looked forward to. Instead of slaving over the stove for hours making my own sauce, I added some spunk into pre-made sauce in less than 20 minutes. My sauce tasted so authentic that even my mother in law, the woman who created the salts, complimented me. I had made it for dinner one night without telling her what I did and she was amazed. Pay close attention, this recipe could get really complicated.

Ingredients:
Favorite store bought spaghetti sauce (I prefer Francesco Rinaldi)
Herbal Blend
White Wine

Get ready, here we go.
1. Pour however much sauce you need into a pot and heat at medium.
2. Pour wine into sauce to taste.
3. Season sauce with Herbal Blend to taste.
4. Serve over your favorite type of pasta.
5. ENJOY!

*If you really want to impress some guests, make it look even more homemade by throwing in your favorite veggies and meatballs. I use Sabatino’s Roasted Garlic and Basil Chicken Meatballs with Mozzarella Cheese from Costco and it is simply to die for!

1 Hour Spanish Chickpea Soup

… O.K … maybe 2 hours if you make enough for 1-2 weeks worth of meals … but that’s not bad, right? Of course this does not include shopping! I stole this one from Cooking Light and added my own ideas to it…

Preparation time: about 30 minutes (depending on how fast you can chop)

Ingredients:

Olive oil
1.5 Cup chopped onion
5 garlic cloves, minced
2 tablespoons Herbal Blend
4 oz Spanish Chorizo, chicken sausage or whatever you like
2.5 C. water
2.5 C. chicken stock or white wine …
1.5 C. chick peas….more or less won’t matter
Some bay leaves
6 cups chopped or sliced escarole or other greens [kale, collards, spinach] 1 Tablespoon vinegar
Salt: Add Far East Blend at the end if you want more spice.
Pepper…..to taste of course

*Clean out your fridge with anything you think might go well with the soup such as carrots, celery, squash, pumpkin, peppers, and throw them in! This will help add some nutrition to your soups and stews!

**Tip: I cook up chopped onions and garlic [separately] and keep them in my fridge to use whenever. Sometimes I freeze them when I have large events. It’s great to have these basics already done. I always cook them with the Herbal Blend as it goes with ANYTHING!

1. Heat the oil in heavy bottom pan, saute onions until slightly soft.

2. Add garlic and sausage and cook till sausage is firm. Add the rest of the ingredients (except the escarole) and cook.

3. Wash escarole and slice thinly or throw into food processor. You may also find these precut and frozen. When meat and veggies are fairly well cooked, add the escarole (or any other greens) and more water if necessary.

4. Cook till greens are tender, about 5-7 minutes (20 if you use collard greens). This will keep in the fridge for a week or so or freeze.

**Tip: Sour Cream or Greek Yogurt makes a nice topping for this, cilantro if you like.

Healthy Seasons Caesar Salad Dressing:

This keeps in the refrigerator for about a month.

Ingredients:
1 large Raw Egg
3-4 cloves Garlic
1-1 1/2 T. Healthy Seasons Herbal Blend
2-3 T. Honey Mustard
1/4 C. Fresh or bottled Lemon Juice
1/4-1/2 cup armesan, grated
1- 1 1/2 Cups Olive or Canola Oil
Romaine Lettuce, washed and dried or buy the hearts.
Croutons *Homemade, from leftover bread, or bought

Method:
Cut up garlic in pieces and place in blender with the egg, Healthy Seasons Herbal Blend, Honey Mustard, Lemon Juice and blend till everything is pureed. Have ready about 1/2 Cup water. Now, put the blender on high and add the oil in a thin stream through the top. When it gets too thick to incorporate more oil, add a little water, just enough to thin the mix. Continue adding the oil [adding water as necessary to thin so you can add more oil]. You can make this a lower calorie dressing by adding more water and less oil [keep in mind the olive oil is good for you, but it DOES have calories]

Store dressing in the refrigerator 1 month or longer.

TIPS: This makes a great pasta sauce for cold or hot pasta. Just add lots of fresh seasonal veggies such as tomatoes, zucchini, corn, grilled peppers, mushrooms, etc.

*You can make homemade croutons by simply cutting up leftover bread, tossing it with oil and Herbal Blend, and cooking it in a skillet till brown.

Basic Sauce for Fish, Mussels, Shrimp and Scallops

…makes a great sauce for pasta or rice. Also great with sausages or chicken … have fun with it. Or use Amandas ‘like homemade spaghetti sauce’ … it’s great if you don’t have time to dice and cook onions, etc. GO FOR IT!

Ingredients:

1 largish Onion, fine chopped and healthy oil to cook it in
4 large Cloves Garlic, fine chopped
1 T. Healthy Seasons Herbal Blend
4 Tomatoes, fresh and diced or substitute 1 small can
1/2 – 1 Cup white wine … cooking wine is fine
Optional: Fresh Parsley garnish

Method:

Cook Onions and garlic in oil till soft with the Herbal Blend.
Add Tomatoes and wine and cook for about 10 minutes. Now you have the sauce.

Ideas for the sauce:
Cook Mussels, shrimp or scallops in the sauce and put over pasta or rice.

Tilapia or other whitefish:
Cover with the sauce and bake. *Marinate the fish first in Herbal Blend and lemon…for extra flavor.

Storage: Sauce keeps for at least a week in your fridge, maybe longer…forever in the freezer.

**Tip: I cook up chopped onions and garlic [separately] and keep them in my fridge to use whenever. Sometimes I freeze the onions when I have large events. The garlic I just cover with oil and refrigerate. It’s great to have these basics already done. I always cook them with the Herbal Blend as it goes with ANYTHING!