Italian Seasoning

Prep: 5 min

Ingredients

• 2 Tbs dried basil
• 2 Tbs dried marjoram
• 3 Tbs dried oregano
• 2 Tbs dried parsley
• 1 Tbs dried rosemary
• 1 Tbs dried sage
• 2 Tbs dried thyme

Preparation:

1. In a small bowl, mix all ingredients until well combined.
2.Store in an air tight container.

Italian Dressing

Prep: 15 min Yeild: approx 1c

Ingredients

• 1/4 c red wine vinegar
• 2 cloves garlic, minced
• 2 tsp sugar
• 2 tsp dried mustard
• 1/2 tsp crushed red pepper flakes
• 1/4tsp onion powder; or 1/2 tsp minced onion
• 1/2-1tsp Italian seasoning; or 1tsp each fresh oregano, basil, and thyme
• 3/4c extra virgin olive oil
• 1tsp coarse sea salt
• 1/4-1/2tsp fresh ground pepper

Directions

1. In a medium bowl, whisk: vinegar, garlic, sugar, mustard, red pepper flakes, onion, and Italian seasoning.
2. Whisk oil into vinegar mixture a little at a time in a slow, steady stream, until emulsified.
3. Whisk in any fresh herbs; season with salt and pepper.

(Tip: May be stored in an airtight container and refrigerated for up to 1 week.)

Italian Croutons

Preheat: 450F Bake: 8-10 min Serves: 6

Ingredients

• 3 slices Italian Bread, cubed small
• 2 Tbs butter, melted
• 1 tsp Italian seasoning
• 1 clove garlic, minced

Directions

1. In a small bowl combine melted butter and garlic.
2. In a med bowl drizzle bread crumbs with butter/garlic, sprinkle with Italian seasoning and toss to coat.
3. Place bread on a baking sheet in an even layer.
4. Bake, until golden brown; stirring once.

(Tip: To make things easier you can use garlic powder instead of minced garlic; sprinkle it as you would the Italian seasoning.)

Basic Teriyaki Sauce

Ingredients

• 1/2 c low sodium soy sauce
• 1/2 c mirin
• 2 Tbs sugar (I prefer dark brown sugar to imbibe a good molasses flavouring.)

Directions

1. Combine all ingredients in a saucepan, stirring mixture well.
2. Bring to a boil over med heat.
3. Reduce heat and simmer for several minutes.
4. Remove from heat and cool. 

Half & Half

Prep: 5 min

Ingredients:

• Whole milk
• Heavy cream
  

Directions:

1. In a small bowl combine 1 part milk to 1 part cream.
2. Half & half must be kept refrigerated.
   

Turkey Gravy

Prep: 20 min Cook: 80 min

Ingredients:

• 2/3 stick butter, divided
  
• 1 med yellow onion, diced
• 3 cloves garlic, minced
• 4-6, 14 oz cans low sodium chicken broth
• 1 stalk celery, sliced
• 1 sprig fresh rosemary leaves, chopped
• 1 sprig fresh thyme
• 1 sprig fresh sage, leaves removed & stem chopped
  
• Turkey Giblets
• 1/3 c flour
• salt & pepper to taste
  

Directions:

1. Melt 1/3 stick butter in a pot.
2. Saute onion & garlic in butter.
   
3. Add broth to pot & bring to a simmer.
4. Toss in celery, rosemary, thyme & chopped sage stem (reserve leaves).
   
5. Add Turkey giblets & simmer for 1 hour.
6. Add liquid from cooked turkey.
7. Remove giblets from pot.
8. Cut up the heart, liver & meat from the neck & return all meat back to the pot (discard neck bone).
9. Heat remaining butter in a small pan until melted.
10. Whisk flour into butter to form rue.
11. Gradually add gravy broth to rue loosening it.
12. Transfer rue slowly to gravy, constantly stirring to avoid lumps.
13. Season with salt pepper & sage leaves.
    

Honey Butter

Prep: 10 min Serves: 8

Ingredients:

• 3/4 c salted butter, room temperature
• 1/4 c honey

Directions:

1. In a small bowl mix butter & honey until smooth.
2. Best stored covered & in the refrigerator.

Tips:

1. Honey Butter will remain good at room temperature as long as the butter does. This is depending on the environment where you live. If you experience quick souring or molding of your butter when left out expect your honey butter to turn within the same timeline.
2. Do not microwave honey butter.
   

Compost Vegetable Stock

Ingredients:

• Carrot peels
• Celery tops & ends
• Outer layers & skins of onions
• scallion parings
  
• "Rinsings" from canned tomatoes
• outer layers of garlic
• 1-2 Tbs dried herbs: parsley thyme, rosemary, bay leaves...
• 2 qt water

Optional Ingredients:

• mushrooms
• eggplant
• asparagus (butt ends)
• corn cobs
• fennel (stalks and trimmings)
• bell peppers
• pea pods
• chard (stems and leaves)
• celery root parings
• marjoram (stems and leaves)
• basil
• potato parings
• broccoli stems
  
• salt
• 2-3 whole peppercorns
  

Note, Vegetables to avoid: cabbage, brussels sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes & beet roots

Directions:

1. Wash & Store all the pieces you would normally throw into your compost in an airtight container in the refrigerator for up to 1 week or freeze them if you plan on keeping them for longer than 1 week.
2. When you have 4 c of "compost vegetables" roast them in the oven for about 30 minutes.
3. Add roasted vegetables, herbs and 2 qts of water to a pot and boil until water reaches the color of weak tea.
4. Add salt to taste.
5. To store vegetable stock freeze in an ice cube tray and store in a freezer ziplock storage bag or a square freezer container.
   

Blackened Seasoning

Prep: 5 min

Ingredients:

• 1/4 c sweet paprika
• 2 Tbs ground thyme
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp ground red pepper

Optional Ingredients:

• 1 tsp cayenne pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/8 tsp nutmeg

Directions:

1. Combine all ingredients in a bowl until thoroughly mixed.
2. Store in a cool dry place inside an airtight container.
3. Shake before each use.