In a cocktail shaker, combine cream or whole milk (two - percent if you must, but never skim) with one
teaspoon of rosemary simple syrup * and a handful of ice cubes.
Oh, and one more confession... I only used 1/8
teaspoon of rosemary instead of the 2 tablespoons arguing that mine was not truly fresh but very dry looking.
Add the remaining 1 1/2
teaspoons of rosemary and stir to combine.
In a medium bowl, add the potatoes, 2 teaspoons of the oil, 1 1/2
teaspoons of the rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8
teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme,
rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2
teaspoons baking powder -1 tsp salt -1 / 4
teaspoon black pepper (it would be great to add in herbs into the crust like fresh
rosemary and thyme!
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves
of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped
rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms
of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1
teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
In a small dish, combine 2 tablespoons
of extra virgin olive oil with a
teaspoon of thyme leaves, parsley and crushed
rosemary leaves, 1/2
teaspoon each
of rubbed sage, black pepper and sea salt.
For the thyme raspberry cookie, I used the same shortbread base, but replaced the
rosemary with 1 1/2
teaspoons of fresh thyme and 2 tablespoons
of coarsely chopped freeze dried raspberries.
1/2 cup unsalted butter 2 large sprigs
of rosemary, cut in half 1 1/3 cups powdered sugar, sifted 1/2 cup almond flour or finely ground blanched almonds 1/3 cup finely ground corn flour 1/4
teaspoon salt 4 large egg whites
Season the tenderloin with a mix
of 1/2
teaspoon each salt, pepper, garlic powder, dried thyme, and dried
rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer
of vegetable oil in the bottom.
I add Italian seasoning made
of one
teaspoon each dried basil, dried thyme, dried cilantro, dried
rosemary, dried marjoram and dried oregano.
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs
of fresh thyme A few sprigs
of fresh
rosemary, chopped 1/4
teaspoon cinnamon 1/4
teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2
teaspoons ground coriander 2
teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest
of 1 lemon 2 or more tablespoons fresh
rosemary — chopped 1/2
teaspoon salt
Recipe: Nadia NatashaImage: Nadia NatashaTime: 30 Minutes Ingredients 4 medium russet potatoes, scrubbed and rinsed 3 tablespoons olive oil 4 cloves garlic, minced and mashed against the cutting board with the flat
of a knife 1/2
teaspoon dried
rosemary, crushed fine 1/2
teaspoon dried oregano 1/2
teaspoon dried thyme -LSB-...]
1 cup
of hazelnuts, soaked (overnight, or for 3 hours min) 2 cups
of water 2 tablespoons
of ghee OR olive oil 3 tablespoons
of brown rice flour 1/2
teaspoon of kosher salt 1/2
teaspoon of nutmeg 5 sage leaves, minced 5 sprigs
of thyme, leaves removed and minced 1 spring
of rosemary, leaves removed and minced lots
of freshy cracked black pepper
Ingredients One 15 - ounce can cannelloni or white beans Juice
of 1/2 lemon 2
teaspoons fresh
rosemary or thyme leaves (optional) 1 garlic clove 1 tablespoon olive oil 1/2
teaspoon salt
mushrooms, sliced 1 apple, peeled and diced 2 - 3
teaspoons or more garlic powder (to taste) 2 - 3
teaspoons sage or more (to taste) 1
teaspoon rosemary, chopped 1
teaspoon thyme 1
teaspoon turmeric 1
teaspoon black pepper 2
teaspoons of pink salt or more (to taste) 1/2 cup coconut oil, or organic, grass fed butter
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh
rosemary Pinch
of red pepper flakes 1/2
teaspoon kosher salt 1/2
teaspoon black pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces)
of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped
rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1
teaspoon sea salt (kosher) 1/2
teaspoon pepper (freshly ground) 1
teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans
of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1
teaspoon dried
rosemary, crushed 1/2
teaspoon garlic powder 1/2
teaspoon sea salt 1/4
teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel to dry.
Ingredients: 1 pint
of ripe strawberries (2 cups) 1 - 2 cloves
of garlic 1 tablespoon dijon mustard 1/4 cup olive oil 14 cup balsamic vinegar 1 tablespoon honey 1/2
teaspoon fresh thyme 1/2
teaspoon fresh
rosemary Salt & pepper, to taste
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1
teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced
rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1
teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used
rosemary, thyme, sage and flat - leaf parsley — for garnish
· 2,2 pounds (1 kg) boneless skinless chicken breasts, trimmed
of any excess fat and cut into large bite - sized pieces · 1
teaspoon dried marjoram · 1
teaspoon dried
rosemary · 1 tablespoon mustard · olive oil · 8 wooden skewers · 6 tablespoons
of sesame seeds
My variations from the original recipe are that I use dried thyme and marjoram instead
of dill and
rosemary (because I didn't have dill or
rosemary on hand the first time I made it), and I worked out that 1/2
teaspoon of sea salt is the right amount for our tastes.
After about 5 minutes add 1 cup
of spelt flour to the bowl, 3/4 cup all - purpose flour, 1/4
teaspoon of white sugar, 1
teaspoon of sea salt, 1
teaspoon of dried
rosemary, 1/2
teaspoon of dried parsley, and 1 tablespoon
of extra virgin Spanish olive oil, and mix everything together for about 3 minutes or until well mixed
Hi SissieSass, 1 - 2
teaspoons of dried
rosemary will be enough.
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2
teaspoon rosemary (or 1 sprig
of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves
of garlic (place the garlic pod on a clean surface, place the blade
of a knife over it and hit the blade with the heel
of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2
teaspoon sea salt, 1 tablespoon olive oil, and 1/2
teaspoon pepper powder, and mix them all up.
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2
teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced
rosemary 1/2
teaspoon crushed red pepper flakes 1 15 - ounce can
of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
To make the Fat Head tortillas, you simply make the Fat Head pizza base, but instead
of adding herbs such as
rosemary or other pizza flavours, I added 1
teaspoon of dried coriander / cilantro, 1
teaspoon of cumin powder and a good pinch
of chilli to the Fat Head pastry mix.
1/2 cup extra-virgin olive oil 1
teaspoon fresh
rosemary leaves 1
teaspoon fresh thyme leaves 1
teaspoon fresh oregano leaves 2
teaspoons sweet paprika 2 medium cloves
of garlic, smashed into a paste 1 well - crumbled bay leaf pinch
of red pepper flakes 1/4
teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice
Add 1/2 cup
of all - purpose flour to a bowl, crack 1 organic egg with 1 tablespoon
of organic milk into another bowl and beat together, and add a generous 1/2 cup
of plain breadcrumbs with 1
teaspoon of dried
rosemary into another bowl and mix together
2 cups spelt flour plus more for dusting One envelope dry active yeast 1
teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2
teaspoons olive oil plus more for oiling bowl 1 cup warm water 1
teaspoon chopped fresh
rosemary 1/4
teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch
of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
Ingredients: 1
teaspoon salt 1
teaspoon freshly - cracked black pepper 4 tablespoons cornstarch 1 1/2 pounds waxy, round potatoes (about 4 medium), scrubbed 3 tablespoons extra-virgin olive oil, divided 40 ml beef, chicken or vegetable broth 250g gruyere cheese, shredded 125g prepared caramelised onions (here's a great technique) Sprigs
of fresh
rosemary and thyme
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2
teaspoons Worcestershire 2
teaspoons thyme (leaves only, chopped) 1
teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
Sprinkle olives and 2
teaspoons rosemary over half
of rectangle.
Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon baking powder • 3/4
teaspoon cream
of tartar • 1/2
teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut into pieces, plus extra for serving • 4 ounces Cheddar cheese (1 cup), grated • 2 tablespoons minced fresh herbs such as parsley,
rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons
of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped
teaspoon of sage or
rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups
of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a
teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
Vegan Lasagna No boil lasagna pasta 2 jars spaghetti sauce 3 medium / large zucchini, peeled and sliced thin 1/2 green bell pepper, cut into dipping - size strips 2 1/2 cups frozen broccoli 1
teaspoon each
of parsley, thyme, oregano,
rosemary, garlic powder and minced dried onion 1/2 cup fresh spinach 1/4 cup meatless crumbles, optional Daiya -LSB-...]
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2
teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2 cup dry white wine or vermouth 2
teaspoons chopped fresh oregano 1/2
teaspoon finely chopped fresh
rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1
teaspoon smoked paprika 1
teaspoon sweet Hungarian paprika 1/2
teaspoon salt, or more to taste 1/2
teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
For 1 tablespoon
of a basic Italian seasoning salt blend, I use 1/2
teaspoon each
of dried basil, oregano,
rosemary, garlic, and coarse salt.
4 tablespoons extra virgin olive oil, divided 1 1/4 pounds Portobello mushrooms, gills scraped off, halved and thinly sliced 4 cloves garlic, minced 2 pounds Yukon Gold potatoes, peeled and very thinly sliced (a mandolin is kind
of essential) 1/4 cup chopped flat leaf parsley 1
teaspoon fresh thyme 1/2
teaspoon chopped fresh
rosemary Salt and freshly ground black pepper to taste
In a large bowl mix together, the towel dried potatoes,
rosemary leaves, oregano, salt and olive oil then pour into a large baking pan (use a large baking pan so that the potatoes have room) and sprinkle with another 1/2 - 1
teaspoon (1/2 -1 gram)
of oregano and 1/4 -1 / 2
teaspoon (1 1/2 -3 grams) salt.
Add finely chopped
rosemary, reserving 1/4
teaspoon to sprinkle over the top
of the cake batter.
~ 6 - 8 chicken pieces, bone - in, skin - on and
of fairly equal thickness ~ 2 bag frozen spinach ~ 2 cups, 1 box or 1 - 28oz can chopped tomatoes ~ 1 - 12 oz bottle Manzilla green olives ~ 1
teaspoon salt ~ 1/2
teaspoon pepper ~ 1
teaspoon each garlic and onion powder ~ 1 tablespoon dried
rosemary ~ up to 2 tbsp olive oil
I used maybe 1 1/2
teaspoons of chopped fresh
rosemary.
Ingredients 16 fresh, ripe figs 100 ml natural mineral or filtered water 400 g rice malt syrup 6 tablespoons muscovado sugar 2 handfuls
of almonds, peeled 2
teaspoons dried minced
rosemary zest
of 2 lemons (organic), cut into ribbons using a potato peeler Makes about 2 jars, 300 g each.
1 cup (2 sticks, 16 Tablespoons) unsalted butter, at room temperature 1 cup brown sugar 2 egg yolks, lightly beaten Zest
of 1 lemon 2 Tablespoons fresh lemon juice 1/2
teaspoon salt 1 Tablespoon chopped fresh
rosemary 2 cups all purpose flour, plus more for rolling 1/2 cup coarse sparkling sugar
Assorted nuts — any blend
of peanuts, cashews, walnuts, pine nuts, hazelnuts, Macadamia nuts, pecans or whole almonds (1 pound) Sea salt (1 tablespoon + 2
teaspoons) Fresh
rosemary (A few sprigs) Cayenne (1/2
teaspoon) Organic cane sugar, sucanat or coconut sugar (2
teaspoon) Butter, grass - fed, or coconut oil (1 - 2 tablespoons)
1 tablespoon olive oil 2 cloves garlic, minced 1 onion, chopped 1
teaspoon rosemary / oregano / thyme veggies (carrot, courgette, pepper, mushroom, spinach, brocoli, tomatoes, chili, olives) 200 grams pasta (I used spelt spaghetti, but GF brown rice pasta is great too) 750 ml vegan vegetable stock 1 can lentils / bean
of choice