Chivetastic: Chive Recipes

When I was about 8 or 9 years old, I remember my Mom walking out to the deck and picking chives from the herb box that was still covered in snow. I was amazed how those bright green straws could poke up through the snow and thrive.


Now I am all grown up and I grow my own chives. Despite the cold temps and snow we had all through May my chives are abundant in my own garden. They are my first and hardiest harbingers of spring and growing season. Still, there are a lot of them. What do you do with that many chives. You certainly can't waste them. I have been searching the internet for something more creative than chives on baked potatoes. I have rounded up a few recipes for all you chive lovers. But first. One of my favorite ways to use chives.

Did you know the purple blooms are edible. They have a slightly milder chive taste and they are gorgeous and tasty crumbled over a salad. Serve over some spring greens like spinach, sorrel and watercress.

Or add chopped chives to melted butter and brush on grilled corn.

I always make a little garlic chive butter

Loving this lowfat creamy chive chicken recipe from Eating Well.
Sauteed Chicken Breasts with Creamy Chive Sauce

These baked chive fries are a big hit next to a grilled steak.
Chive Fries

I am going to give these chive recipes a try.

Lamb Chops with mustard and chives

Bacon and Chive Scones

Potato Rosemary Waffles & Turkey Gravy

First, I need to take care of  a little contest business. Frieda won the dehydrated apple slices and the emergency kit. Yay Frieda! Frieda of Lovin' From the Oven loves food storage stuff and so I am so excited she gets this prize.

Featured Food Storage: Potatoes or potato pearls and turkey gravy mix.

This is one of those recipes that makes me smugly content that I decided to learn how to make good food with my food storage staples. Seriously, it makes me feel all gourmet (even though I am not) just to say I made waffles that were fragrant moist and tasted of rosemary mashed potatoes. These waffles and the gravy are proof that not every recipe that comes out of your food storage needs to be in a casserole. There are clever ways to use instant potato pearls and instant gravy packs can have their uses, especially for those of us who are gravy challenged. I rank making gravy right beneath ironing on my least fave list. If my mother -in-law is not standing mext to me in the kitchen making her completely delicious gravy or by the ironing board showing me how to iron the right way, I can guarantee that I am going to go for the shortcut. EVERY TIME. So please don't judge me over the gravy -- because the waffles definitely did not come out of a box. And they are pretty simple to make, especially if you don't have to toss the first batch because you didn't follow the directions. Ahem. . .

These really did turn out delicious and were a nice savory take on a waffle dinner. I used cubed deli turkey because I had stocked up on a big ole hefty he-man quantity of the stuff. But feel free to use canned turkey or chicken or fresh cubed turkey or chicken. The beauty of this recipe is how adaptable it is. In fact, in the true spirit of using food storage items, I exchanged the fresh mashed potatoes in this recipe with mashed potatoes made from potato pearls. I have every intention of making these again and again with both the fresh and the dehydrated version.


The Waffles (recipe adapted from Waffles From Morning to Midnight by Dorie Greenspan)


2 Russet Potatoes or enough to make 2 Cups of potato pearls rehydrated (mashed potatoes should be a little thinner consistency.)


1/4 Cup extra virgin olive oil
1 small onion, finely chopped
2/3 cup milk or amount called for dehydrated potatoes.
Salt and pepper to taste
2 large eggs
1 Cup all-purpose flour
2 tsp baking powder.
2 sprigs of fesh rosemary, rosemary should be removed from stem or 1 tsp dried. Roughly chop fresh rosemary.

1 Packet of turkey gravy mix
2 cups of cubed or shredded turkey or chicken.

If using fresh potatoes -- Peel and wash potatos. Cut into small evenly sized pieces and place in pot of cold water. Bring to a boil. Lower heat and cok until fork tender. Drain and reserve about 1/2 cup of potato water. Set aside.

If using dehydrated potatoes or potato pearls - Measure out about 2 cups of potato pearls into a large bowl.

Heat olive oil in a small skillet over low hat and saute the chopped onion just until barely softened. Pour the oil and onion over the potatoes. Add rosemary.

Add milk to skillet and heat on low until just before boiling. (small bubbles will form around edge of pan.) Add milk to potato mixture and whip or mash until smooth and slightly looser than normal mashed potatoes. If it is too stiff add poato water little by little.

Season with salt and pepper.

Preheat the waffle iron and lightly grease. Preheat oven to 200 degrees farenheit.

Finish the batter by beating eggs into the potatoes.

Combine the flour and baking powder in a seperate bowl and then fold into potatoes using a spatula.

Spoon 1/2 cup batter onto waffle maker and smooth evenly to withing a an inchof the edges. Bake until brown and crisp. Keep waffles in oven to keep warm

Prepare turkey gravy while waffles are cooking. Make according to package directions.

Heat turkey in the microwave to warm up.

Top waffles with turkey and gravy..

Tip: It is spring and herbs are available at your local nurseries for the same price as a box of them costs in the produce section. Instead of buying a box of rosemary. Go buy a plant and plant it in your kitchen or outside for rosemary all season long.

6 Ways to Preserve Herbs

The cold nights are here but some of my herbs are hanging onto life. Soon enough, there will be no fresh herbs from the yard and so just in case you have a few extra herbs to put up for the winter here are six tips to "waste not and want not," at least in the herb department.

1. Dry Obviously you can dry your herbs and this is definitely cheaper than buying them. Rinse herbs and pat dry with a paper towel. Allow them to air dry before you continue. You can continue to dry your herbs on a screen. I actually bought a small cheap screen at Wal-Mart for this purpose. You can also bundle your herbs and tie with a string. Hang upside down and tie a paper bag around the stems and bundle to catch any dried herbs as they fall from the stem. Store in a clean, dry airtight container


2. Freeze your herbs. I freeze a lot of herbs because they maintain a lot of their original fresh flavor when frozen. Now when I need thyme or tarragon, or rosemary for a soup, I don't have to rush to the grocery store and pay an exorbitant amount . Basil leaves don't freeze as well as other herbs but there are other options for your basil. For instance, I grow at least one basil plant in a portable pot so I can bring it indoors once the weather gets frosty.

To freeze: Rinse, pat and allow to air dry. Flash freeze overnight on a cookie sheet and then place in labeled bags and return to freezer.

3. Create Herb Butters. Herbs love to be wrapped in butter and I love to use herb butter to season my steaks or meat or even my biscuits. There are so many different combos. I like to stock up on chive butter for my baked potatoes but I also like a good sage, rosemary and thyme butter.

To create butter. Soften a half stick of butter on a piece of plastic wrap. Chop a tablespoon of herbs and then knead herbs into butter. Reshape into a log, Wrap in plastic wrap, label and freeze. To use: Remove from freezer and slice off portions, or allow to come to room temperature.

4. Make Pesto Just about any herb can be made into a pesto, although I have yet to try thyme. I keep ice cube portions of sage, basil, oregano and spinach pesto in my freezer. Here is my recipe for OREGANO PESTO:

5. Herb Vinegars

Any herb can be added to vinegar. Gourmet flavored vinegars are pricey in the store. Make your own to liven up your recipes or make some for holiday gifts. This recipe for tarragon vinegar can be adapted for any herb or combination of herbs. TARRAGON VINEGAR.

6. Herb Infused Oils Although I have not used this technique for edible oils, I totally intend to try Giada de Laurentiis's ROSEMARY INFUSED OIL. You can also infuse your oil with lavendar buds to create your own lavendar oil. I use mine in my bath water. Place a few fresh sprigs of lavendar in a clean and dry glass container. Cover with olive or almond oil. Make sure your sprigs are completely covered. Place in a dark cool spot and allow to sit for several weeks. Strain oil to remove lavendar and place in a sealed container.

Herbed Quick Pickles

I am addicted. Is it bad to be addicted to pickles? I am so in love with these quick sage and rosemary pickles. They are the perfect low fat snack. I got the recipe from Herb Companion magazine and because I did not change a single thing I am going to give you the recipe link. ROSEMARY AND SAGE QUICK PICKLES.

I love this recipe for immediate pickle joy with a hint of onion and herbs because it is immediate and refillable. I just keep refilling the jar with more cucumber slices from my garden. Kept in the refrigerator they make a cold refreshing afternoon snack or salad ingredient. If you are wondering what to do with all those cucumbers and herbs in your garden, give this recipe a try.

Tarragon Vinegar -- Add A Little Gourmet To Your Pantry

Every pantry needs a little splash of gourmet and flavored vinegars are an easy way to bring pizazz to your pantry shelves. I am a huge fan of the mild licorice flavor of tarragon. I often stumble across recipes that call for tarragon vinegar. Unfortunately, I have a hard time shelling out the bucks for a store bought gourmet vinegar. Because I love tarragon in so many other recipes I grew my own this year and promised myself at least one bottle of tarragon vinegar. Yesterday, I made one of my favorite crock pot dishes tarragon chicken, and I realized I still had no tarragon vinegar. I made do without but vowed never again and promptly made some this morning.

Herbed vinegars are so easy to make. You can substitute any herbs you want for this recipe but here is the tarragon recipe. I am going to include the link to the crock pot tarragon chicken recipe, even though it is not really all that food storage friendly, just to inspire you to make up some of your own tarragon vinegar.

Recipe for 1 bottle of Tarragon Vinegar
3 Cups White vinegar or white wine vinegar. (I didn't have enough white wine vinegar left so I used the stronger flavored white vinegar).

3 large sprigs of tarragon

2 large garlic cloves

1 tsp rosemary leaves.


Clean a glass or ceramic vinegar or oil bottle that has a rubber or cork stopper.

Place herbs and garlic in bottle.

Simmer vinegar in a nonreactive pan (non aluminum). Pour hot vinegar over herbs. Allow to cool and top with stopper. Let sit one to two weeks before using to allow flavor to mature.

So Easy, So Fast. You may get another vinegar recipe from me soon. I want to try a strawberry or blackberry vinegar.

Crockpot Tarragon Chicken from Spark People

Herbed Focaccia Bread

Featured Pantry Items: Flour, yeast, olive oil, fresh grown herbs

I am never buying Focaccia from the store again. I don't need to. This recipe was so easy, so delicious and so adaptable. I am actually in danger of going on a focaccia bread making binge. This herbed version used a handful of herbs I gathered from my yard this morning and by 10:30 this morning I had Focaccia ready and made for tonight's other food storage friendly meal, spaghetti and meatballs. I slightly adapted a recipe from the Lion House International Recipes book. Tomorrow, after I have some article writing finished, I am going to try a raisin, cinnamon, pecan version. That is what is wonderful about this recipe. You can easily change your mix-ins and toppings. Sometime soon I am going to try a sundried tomato version. The possiblities are endless.

Herbed Focaccia

2 1/2 cups flour divided (I substituted 3/4 cup whole wheat flour for some of the white flour)

1 package or 2 1/4 tsp active dry yeast

2 1/2 tsp dried oregano

1/2 tsp salt

1 Cup very warm water

2 Tb Olive oil

1 egg beaten

1/4 Cup olive oil

1 to 2 Tb fresh chopped herbs. (I used basil and rosemary)

1/4 freshly grated parmesan cheese

Combine 1 1/2 cups flour with yeast, oregano and salt in a large bowl. Stir in warm water and 2 Tb oil. Add beaten egg. Stir in enough remaining flour to make a stiff batter. This is where I substituted wheat for some of the white flour. Cover and let rest 10 minutes. Brush a 13x9 baking dish with olive oil. Slightly oil your hands and spread batter into pan. Drizzle with 1/4 Cup olive oil and top with herbs and cheese. Cover loosely with plastic wrap and let rise until almost doubled in size (30 to 45 minutes). Bake at 400 degrees for 25 minutes or until golden brown.

Let cool in pan on wire rack or serve warm. Cut into squares.

Oregano Pesto

I love pesto in all its flavors. I recently inherited someones extra fresh oregano and I knew I was making pesto. Oregano pesto has a slightly milder taste than straight basil pestos and will make a delightful addition to a taco soup, spaghetti sauce or lonely piece of bread. I slathered some on my baked chicken drumsticks. I made a double batch so I could freeze some. I love having ice cube portions of pesto readily available throughout the rest of the year.
I am having issues with the fact that I did not have access to a food processor and had to use my blender, therefore this batch was a little chunkier than normal, but still delicious.

Recipe
Makes approximately 5 TB
1/2 Cup fresh oregano
1/2 Cup fresh basil
2 Tb parsley
1/4 Cup pistachios
2-4 cloves of garlic
3 tsp fresh lemon juice
3-4 Tb of olive oil
1/4 Cup of grated parmesan or asiago cheese
salt to taste

Rinse herbs and pat dry. Allow to dry off on paper towel. Place 1st five ingredients in food processor and mix until well blended. Slowly add lemon juice and olive oil until paste forms to your desired consistency. Add more olive oil if you prefer a more liquid pesto. Stir in cheese and season with salt.

Place in ice cube trays to freeze into tablespoon size servings. Defrost to use as a spread or add frozen to sauces or soups.