I used dried sage, rosemary and thyme.
The shamans
used dried sage plants on their fires as a ritual of calling upon ancestral spirits.
I added 1/2 teaspoon baking soda and doubled the garlic and onion powders and
used dried sage for the herbs.
Besides doubling all of the rub ingredients to accommodate the larger piece of pork belly, I made a few substitutions in the Saveur recipe: I used dark muscovado sugar in place of white sugar, I used a mix of four peppercorns including pink peppercorns, and
I used dried sage instead of dried rosemary.
I added a little pressed garlic into it and
used dried sage.
Not exact matches
While I usually
use only fresh herbs for most of my recipes,
dried sage works best here.
And I followed the recipe exactly as written, i
used dried rubbed
sage and it gave my soup a funky yellow color.
I've had
dried sage for ages and
used it so rarely... I would sometimes buy fresh
sage only to make saltimbocca.
more butter, a glug of brandy, probably twice the amount of
dried thyme (although our
dried thyme is probably 2 years old at this point), dashes of
sage and rosemary, and we
used Imagine beef broth.
For
dried sage and thyme
use 1/2 a teaspoon and for
dried parsley
use 1 teaspoon.
Would it be alright to
use ground
sage instead of
dry rubbed?
I
used less oil and
used dried rosemary, garlic
sage and fresh thyme... just because that was what I had.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I
used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup
dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup
sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
The best thing I tried was the pumpkin,
sage and pecan ravioli with a white bean sauce (although I
used a regular homemade pasta recipe instead of her eggless version with
dried red chiles — but that could be interesting, too.)
2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I
used 5 small ones) sprinkle of salt and pepper 2 t.
dried herbes de provence (or equal parts
dried oregano and thyme and a pinch of rosemary, basil and
sage mixed together in a small bowl and then sprinkled over the tomatoes)
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
crimini mushrooms -3 T fresh thyme -1 / 2 t salt -1 / 2 t pepper -2 T fresh
sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I
used Bob's Red Mill)-1 1/2 cups
dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsley
150 g spaghetti (I
used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful of fresh
sage leaves, cleaned and pat
dried freshly ground black pepper, to taste
2 - 3 Tbsp finely chopped fresh rosemary (can
use sage or other herbs such as thyme or oregano, but whatever herb you
use, do
use fresh herbs, do not
use dried)
1 cup buckwheat flour 1 cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I
used 2 tbp basil EVOO, 4 tbsp regular EVOO) 4 teaspoon
dried Rosemary (or any other herb) 2 teaspoon
dried dill 2 teaspoon
dried basil 2 teaspoon
dried sage 2 teaspoon
dried thyme 2.5 cup water Mix all ingredients well leaving no lumps.
Try to
use fresh
sage;
dried just doesn't have quite the same flavor, plus any extra fresh
sage leaves make a nice garnish for the cornbread.
150 g spaghetti (I
used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful of fresh
sage leaves, cleaned and pat
dried freshly ground black pepper, to taste [click to continue...]
I didn't have fresh
sage and
used a tablespoon of
dried.
I added extra garlic,
dried cranberries in place of raisins, cooked the lentils with bay leaf in the water, and
used sage instead of thyme in the loaf.
-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can
use dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons) Thyme, ideally fresh, but you can
use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons)
Sage, ideally fresh, but you can
use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional:
Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic
dried fruit -LSB
dried fruit -LSB-...]
You can
use just about any herb here — thyme,
sage and oregano —
dried or fresh — whatever you like or have on hand.
If you don't find fresh or
dry summer savory where you live, you could simply
use thyme,
sage or any of your favourite herbs instead.
Since we also wanted black eyed peas, we
used a can of black - eyed peas and lightly sauteed them in coconut oil along with some granulated garlic, granulated onion and
dried sage.
1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup
dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (
use regular if you're not a veg) 3 bay leaves 1 teaspoon
dried thyme 1 teaspoon
dried oregano leaves 1 teaspoon
dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I
used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
2 cups cooked, diced turkey meat (I
used a mixture of white and dark meat) 3/4 cup coarsely chopped red onion 3/4 teaspoon sea salt 1/8 teaspoon black pepper 1 teaspoon
dried sage 1/2 teaspoon
dried thyme 1/4 cup chopped fresh parsley 2 eggs Dash of hot sauce (optional) Turkey stuffing (optional) note: haven't tried this so not sure of quantity.
Herbs, such as oregano,
sage, thyme, marjoram, rosemary, and basil,
used both
dried and fresh, can imbue the meat being smoked with their own particular flavor profiles.
Some mothers
use sage, parsley, and peppermint to decrease the supply of breast milk and
dry up more quickly.
Over a few weeks you can cut down a feeding every few days and
dry up your milk
using mint and
sage tea enough to help prevent mastitis and PPD.)
To
use sage tea for decreasing milk supply, infuse 1 tablespoon of
dried sage in 1 cup of boiling water.
Use loose
dried white
sage or a white ceremonial
sage bundle (aka wand), which is usually bound together by a thin string.
The
use of
dried white
sage however, is a 2,000 year old Indigenous American practice.
What's in them: 1 1/2 lb ground turkey meat (I
used half ground turkey and half sweet turkey sausage for extra flavor) 1 1/4 cup of herb stuffing cubes 1/2 cup
dried cranberries 1 large egg plus 1 egg white 1/4 cup finely chopped sweet onion 1 tablespoon chopped fresh
sage 1 teaspoon salt 1 tablespoon olive oil Other add in ideas: shredded carrots or chopped mushrooms to make these a little healthier
2 cups chopped and packed kale (about 6 - 7 stems - worth) 1/2 cup
dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I
used a mix of
sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.