How to Dry Fresh Herbs in a Microwave

It's that time of the season when the days are growing shorter and the garden is giving up the last of its fruits.  The herbs are still full, but it's just a matter of time when all that will remain is faithful Rosemary.

My Basil plants are BUSHY and it's a good time to harvest while the getting is good.  But HOW would I collect the leaves and keep them for later use?  The ice cube method? Making pesto?  No.  I really like using dried Basil in my cooking and baking, particularly having Basil in breads.

I pulled out my trusty horticulture encyclopedia and re-familiarized myself with methods of drying herbs. (Did you know that beside being food blogger and a Mom, I'm Horticulturist? Yep, got the B.S. degree and everything.) Anyhoo.  I came across the method of "Microwave drying".  I don't remember ever reading about this method before.  So, I just HAD to give it a whirl and see for myself.

HERE'S WHAT THE ENCYCLOPEDIA SAID

Microwave-dried herbs retain excellent color and potency.  Start by laying the herb foliage in a single layer on a paper towel, either on the oven rack or on the glass insert.  Cover the leaves with another paper towel and microwave on high for 1 minute.  Then check the herbs, and if they are still soft, keep testing at 20- to 30-second intervals.  Microwave ovens differ in power output, so you'll have to experiment.  Keep track of your results with each kind of herb.

Microwave drying is a bit easier on plant tissue than oven drying, because the water in the herb leaves absorbs more of the energy than the plant tissue does.  The water in the leaves gets hot and evaporates - that's why the paper towels get damp during the drying process- leaving drying plant tissue behind.  The plant tissue heats up a little because of the contact with the water, but the water absorbs most of the heat.  In a conventional oven, all the plant material gets hot, not just the water.

SO LET'S PUT THIS TO THE TEST, SHALL WE?

First, I used a tea towel instead of paper towels.  1. Tea towels are very thin, lightweight.  and 2.  I didn't have any paper towels.

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I started with 1-minute on high, then proceeded to 20-second intervals.  I learned large Basil leaves needed 2-minutes, whereas the smaller leaves needed anywhere from 30- to 50-seconds.

BE CAREFUL that you don't start a fire in your microwave.  Very small leaves burn up very quickly.  As you can see from the brown burn mark on the tea towel.  After this lesson, I dried large leaves together then smaller leaves together.

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It's AMAZING how well this method works! And how the leaves retained their color.  I compared these leaves to the dried basil in my spice cabinet; the store bought basil was a sad gray.  When the leaves are completely dry, they crumble very easily.  You'll soon figure this out for yourself.  When they're not finished, they will have a little bend before they break.  Just put them back for 20-seconds or more.

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NEXT CAME DRYING THE ROSEMARY

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Since dealing with such small leaves, I knew it wouldn't take more than 30- to 45-seconds to dry Rosemary leaves in the microwave.  It may be hard to tell from the left photo below.  The Rosemary dried in 40-seconds, and crumbled with a pinch of the fingers.

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LAST CAME GARLIC CHIVES

I figured Garlic Chives represented any fine herb.  I wanted to know if it would retain it's wonderful garlic taste.  Well, as close as it could get anyway.  AND IT DID!  It took on 30-seconds to dry the Garlic Chives in the microwave.

NOW CAME THE TIME FOR STORING THE DRIED HERBS

ALWAYS, ALWAYS store dried herbs and spices in a cool, dark, dry space.  Away from sunlight, heat and air.

Confession Time: I have a problem throwing good jars away.  My favorite are the dark brown yeast jars; they're EXCELLENT for storing herbs, spices and garden seeds.  I like to keep a sheet of mailing labels in my chaotic pen/grocery receipts/batteries/rubber bands/clothes pin/chewing gum/unknown keys -kitchen drawer.  Together, I have what I need to label the freshly dried herbs.

I hope you've enjoyed this post.  I had a BLAST discovering how to dry herbs in the microwave.  It felt like I was performing a magic trick.  I am changed forever.  Give it go and see for yourself!

White Bean Burritos

White Bean Burritos are super easy to whip up.  Cooked Great Northern beans or Navy beans are quickly mashed, seasoned with cumin, chili powder, salt and pepper, then heated up like refried beans.  I could totally see this as a healthy snack dip or eaten as a filling for tacos, chalupas and, yes, burritos.

For folks accustomed to eating Pinto beans or red beans in your Tex-Mex treats, you may think the Northern or Navy beans don't have enough "bean" flavor.  That's what I thought the first time I attempted to make tacos using them.  The second time, I cooked them up like I would a pan of traditional refried beans.  Mixed with a topping of cooked red bell pepper, onions and a few spicy jalapenos, they turn into a tasty alternative.

I ran this recipe through the Kid Approval Process, using my two plus a kid from the hood.  EVERY ONE gave a thumbs up and Max went back for seconds.  He claimed he liked them MORE than the regular kind.  I, personally, wouldn't go that far, as I am a die hard pinto bean refried bean eater.  However, as I said before, using the Northern bean shakes it up a bit.  I want to play around some more with this recipe.  I feel it could be more exciting.  Today's version is purely for the kiddos, picky eaters, and mild spice consumers.

HERE'S ALL IT TAKES

this makes 4 to 5 small burritos

• 1 small onion, sliced into rings
• 1 small bell pepper, sliced the same thickness as the onion
• 1 tablespoon bacon drippings (essential seasoning in refried beans)
• 3 cups cooked Great Northern or Navy beans
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• salt & fresh pepper to taste
• flour tortillas, fajitas size
• jalapenos, sliced (totally optional)
• cheddar cheese, grated

In a medium fry pan over medium heat, heat a little canola oil and cook the onion and bell pepper until soften, 5 to 7 minutes. Remove from pan, set aside and keep warm.

Using the same pan, warm the bacon drippings, add in the chili powder and cumin, then add in the beans.  If you're using canned beans, pour in the whole can, liquid and all. Carefully use a potato masher to mash about 3/4 of the beans into a thick consistency.  If you need to,  add a little water if the bean mixture is still too thick.   Salt and pepper to taste.  Cook the beans on medium heat for 7 to 10 minutes until they have thicken back up, stir often to keep from sticking to pan.  Remove from heat and allow to cool for a few minutes.  The refried beans will thicken the more they cool down.

Meanwhile, prep your burrito building station. Warm the tortillas, either in the microwave on medium power for 20 to 40 seconds, or in the oven set to 250ºF degrees for a minute or two.  You pick. Grate the cheese, get out the jar of jalapenos...

Allow everyone to build their own burritos and you're ready to eat!

Swirly Peanut Butter Brownies

An OUTSTANDING recipe for peanut butter and chocolate to come together in a dense, cakey delight.

Naturally, as with most dense breads, these brownies are WAY BETTER the next day.  Unfortunately, there weren't many leftover to enjoy.  So, if you're planning to make these ahead of time, HIDE THEM!!!

HERE'S ALL IT TAKES

• 2/3 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup softened butter
• 2 tablespoon milk
• 2 eggs

• 3/4 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup creamy peanut butter
• 1/3 cup peanut butter chips
• 1 cup semi-sweet chocolate chips, melted

Heat oven to 350ºF. Line a square 8X8 inch brownie pan with parchment paper and spray with nonstick cooking spray. Be sure to leave enough paper overlapping on the sides to be able to lift out cooled brownies.

Melt the semi-sweet chocolate chips in the microwave on 70% power for 1 minute. Stir until practically smooth.  If it's very lumpy, go another 20 seconds at 70% power.  A few lumps won't hurt anything.

Beat sugars, butter, milk and eggs in large bowl with electric mixer on medium speed.  Stir in flour, baking powder and salt.

Divide batter in half, a little over a cup each half.  Stir in peanut butter and peanut butter chips into one half.  Stir in melted chocolate chips into the remaining half.

Use a 2 inch scooper to scoop chocolate batter into pan in a checkerboard pattern.  Scoop peanut butter batter between the mounds of chocolate batter.

Swirl through batters with a knife or spreader for marbled design. Don't worry about the top of the batter being uneven, it will level off when the brownies bake.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.  Cool completely.  Cut them as big or small as you like.

FOR THE VISUAL LEARNERS

Don't forget a glass of milk or a cup of hot tea to wash these down.
Mmm MMM! They are good!

Baked Spinach and Rice

This delicious recipe works as a side dish or as a main meal.  The creamy spinach and rice tastes so good with the crumbly cracker crust.  It's really hard to stop eating, even after you're full.

HERE'S HOW TO PUT IT TOGETHER

• 1/2 cup parboiled rice
• 1 1/3 cup chicken broth
• 1 garlic clove, minced

Place rice, broth and garlic in small pan, bring to a boil.  REDUCE HEAT to low and simmer for 20 minutes, until rice has absorbed all the water.  Remove from heat.

While the rice is cooking...

• 1/3 cup yellow onion, finely chopped
• 2 carrots, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 (10oz) bag of frozen spinach, thawed
• canola oil
• chicken broth

Cook the onion, carrots, and garlic in 1 tablespoon of oil over medium heat, until they begin to soften.  Add in the thawed spinach and enough chicken broth to cover the bottom of the pan, cover with lid.  Stirring occasionally, cook until rice has finished cooking. Remove both pans away from heat.

Heat oven to 375ºF.

Combine in a one cup food processor,

• 15 Ritz crackers
• 1 teaspoon extra virgin olive oil

until you have the texture of fine bread crumbs.

Beat together

• 1 egg
• 1/2 teaspoon Wursterchestershire Worstersheer Worcestershire sauce

Cut enough Gouda or Cheddar cheese

• into cubes to make 3/4 cup

Spray oven proof pie plate with non-stick cooking spray. Combine the spinach and vegetables with the rice, then pour into pie plate.

Top with cubed cheese and press into veggie mix.  Don't allow the cheese to touch the pie plate or press down so far that the cheese touches the bottom.  It makes clean up easier. Now, evenly pour beaten egg all over this mixture.

Last layer, cover the top with the Ritz cracker crumbs.  Be Generous Here, it's worth it in the end.

Reduce oven temperature to 350º and bake for 20 minutes.  Allow to cool slightly, like you do when you've pulled a pizza out of the oven.

It's Time to Eat!

6 Minute Breakfast Burritos

Here's a hearty breakfast that only takes 6 minutes to bring together. Yes, I really timed it.

Getting a quick breakfast out is all about coordination.  Starting with the ingredient that will take the longest to cook, then work everything else inside that cooking time.  Piece of cake.

HERE'S WHAT YOU NEED

• 2 eggs or 1/2 cup healthy egg substitute
• 2 tablespoons low fat milk
• salt & pepper to taste
• 2 tortillas, fajita size, you use your favorite
• thinly sliced Gouda or cheddar cheese
• my favorite salsa or your favorite

Get out ALL the ingredients first.

Use a rubber spatula to blend the eggs, milk, salt & pepper directly in a small pan over medium heat.  While they're coming up to cook, slice up enough cheese to lay inside each tortilla.  Measure out about 2 tablespoons of salsa in a small bowl to warm up in the microwave.

Give the eggs a scramble.  On one dinner plate, lay out the prepped tortillas and the small bowl of salsa, microwave for 45 to 60 seconds on high.

Put back all the refrigerated ingredients.

The eggs should be fully cooked by now, remove from heat.  Divide the eggs among the tortillas, top with warmed salsa.

YOU ARE READY FOR A GREAT BREAKFAST!

1 pan, 1 plate, 1 small bowl, 1 rubber spatula- easy cleanup.

Minestrone with Pasta and Beans

Another rockin' soup from my favorite Italian cookbook.  A total bowl of comfort full of creamy northern beans, big pasta, tangy roma tomatoes and yummy smoked bacon in between, oh! and carrots.

I am SO GLAD I made a big pot of this soup!

Of course, I didn't follow the original recipe, EXACTLY. I used canola oil, instead of olive oil.  I didn't have pancetta, but I had hickory smoked bacon.  I was out of celery, so I just added more carrots.  I used great northern beans, instead of cannellini beans and I doubled the amount of beans called for in this soup.  I didn't have FRESH parsley, I never have fresh parsley.  Although, I always have dried parsley.  SO, Let's get to cookin'.

HERE'S WHAT I HAD & DID

• 3 tablespoon canola oil
• 1/2 cup chopped uncooked smoked bacon
• 4 small carrots, finely chopped
• 1 small onion, finely chopped

• 2 garlic cloves, finely chopped
• 1 (28oz) can San Marzano whole peel tomatoes (THE BEST TASTING)
• 4 cups low-sodium, fat free chicken broth
• 1 tablespoon dried parsley
• salt & pepper to taste

• 2 cups cooked great northern beans
• 1/2 cup macaroni or 1 cup mostaccioli, UNcooked

• salt & freshly ground black pepper
• shaved Parmesan cheese, to serve

Heat the oil in a large saucepan.  Add the bacon, carrots and onions and cook over low heat for 5 minutes, until vegetables are softened.  Stir occasionally.

Using clean kitchen scissors, cut up the tomatoes into bite size pieces. If you hold them & cut them over the soup pot, it's easier and all the juices go into the pot.  Pour all the tomatoes juices into the pot, too.  Add in the garlic, chicken broth and salt & pepper to your liking.  Bring to a boil.  Half cover the pan, lower the heat and simmer gently for about 20 minutes, until the vegetables are soft.

Drain the beans and add them to the pan with the UNcooked pasta.  Bring to a boil again.  Cover, lower the heat and continue to simmer for 15 to 20 more minutes.  Check the consistency and add more broth or water if necessary.

Serve hot, sprinkled with Parmesan cheese on top....LET'S EAT!

Simple Black Bean Soup

This has got to be the SIMPLEST black bean soup in the world!

The secret to this soup is buying the right canned tomatoes to season the beans.  Around here, Charlie and I are addicted to Food Club's Diced Tomatoes with Chipotle Peppers.  If you live around a Brookshire Brothers, you can pick up a can for 59 cents.  Let me tell ya, this particular flavor of canned tomatoes makes the best salsa you'll ever eat!  I've never enjoyed a store brand food item like I enjoy these tomatoes.

HERE'S ALL IT TAKES

• 1 (15oz) can black beans
• 1/3 (14oz) can diced tomatoes with chipotle peppers
• tortilla chips, shredded cheese, sour cream (optional)

Stir together and heat in a small saucepan over medium heat until hot.

You're ready to eat!

This has got to be the shortest recipe, I have ever written on Simple Daily Recipes.

How to Cook Pinto Beans in a Pressure Cooker

I don't care too much for the traditional method of cooking beans. It takes too much planning with the overnight soaking and tending to the cooking pot for 2 hours. I've used a pressure cooker for so long now, it's second nature to me.

My first pressure cooker was a hand-me-down from Memaw.  That was a great pot.  The only reason I don't have it now is that the manufacturer stopped making the replacement parts.  Some years ago, Charlie gave me a 6 quart Presto for Christmas.  (Yes, I love appliances for Christmas.) It's been my kitchen buddy ever since.

Do you have a pressure cooker? Go over to the SDR Kitchen Store and get yourself one. They're great to have around. With a pressure cooker, there's no need for soaking the beans over night, or boiling for two minutes then waiting for the beans to stand for one hour. I KNOW! See? You need a pressure cooker!

HERE'S ALL IT TAKES

• 2 1/2 cup dried pinto beans
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3 tablespoons canola oil
• 5 to 5 1/2 cups water

All beans need to be rinsed and checked for foreign objects.

Follow your pressure cooker's user manual for specific cooking directions.

Put all the ingredients in the pressure cooker. For my Presto 6 quart pressure cooker, I close the cover securely. Place pressure regulator on the vent pipe. I use a high heat setting to heat up the pressure cooker until the pressure regulator starts chattering, then I immediately lower the heat to medium low.

Cooking time begins when the pressure regulator begins to rock. Reduce the heat to medium low or low, maintaining a slow, steady rocking motion and cook 50 minutes. If the pressure regulator is allowed to rock vigorously, excess steam will escape. Therefore, too much liquid will evaporate and food may scorch. Never leave a pressure cooker unattended at high heat settings. It could boil dry, overheat, and cause damage to the pressure cooker and stove top.

When cooking time is complete, turn off the burner. If using electric stove, CAREFULLY remove cooker away from burner. Let the pressure drop of its own accord, i.e. allow to cool until pressure is COMPLETELY REDUCED and the lid lock drops. It is now safe to remove the pressure regulator and the cover. If the cover turns hard, there still may be some pressure in the unit. Do not force the cover off. You can place the pressure cooker in the sink and run cold tap water over the lid until steam no longer is escaping from the vent pipe, the air vent/cover lock has dropped, and the cover turns easily.

The beans are ready to serve.

Safety is important and it's good to know how to properly handle a pressure cooker. They really are great to have in the kitchen. Yes, you have to learn how to use them properly, but it doesn't take long to get the hang of using one. After that, you won't want to cook beans the long slow again.

How to Cook Cannellini Beans

Cannellini beans are a kind of kidney bean.  If you've eaten Great Northern beans or Navy beans, cannellini taste VERY similar.  Cannellini beans shown here are the size of red kidney beans.  There are other varieties that are smaller.

I found these cannellini beans in the bulk bin section at the foodie mart.  They were $3.19 per pound compared to Great Northern and Navy at $1.19 per pound.  Seeing that I wanted to explore and compare them to the others, I bit the bullet and brought them home.  I have to say, I enjoy how well they held up during the cooking process.  I can't say they have MORE flavor. But because of their size, there's more bean to the bite.

Cannellini beans are hardy enough for soups, stews, anywhere you need beans in a recipe.  Commonly associated with Italian cooking, however, I think they'd make a great filling for white bean burritos.  Refried cannellini beans, sauteed onions & bell pepper, jalapeno jack cheese, drizzled with a little adobo sauce...mmm, mmm!

*POOF!* What was I talking about before? oh yea...

Here's two methods to cooking cannellini beans: the long way & the short way.  One method is not better than the other, nor does one produce a better flavor over the other.  It comes down to how much time do you have and how your schedule works out.

Both methods call for the same amount of ingredients.

• 2 cups dried cannellini beans
• 2 to 4 bay leaves
• 4 whole garlic cloves
• 3 tablespoons canola oil
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground pepper

Pick over the beans carefully, discarding any stones or other particles.

LET'S START WITH THE LONG METHOD

Soak the beans in a large bowl of cold water overnight.  Drain.  Place the beans in a large sauce pan of water, bring to a boil, and cook for 20 minutes.  Drain.  Return the beans to the pan, cover with cold water, and bring to a boil again.  Add the bay leaves, garlic, oil, salt & pepper and cook until the beans are tender, 1-2 hours.  Reserve the bean stock for soups. Discard the bay leaves.

NOW FOR THE SHORT METHOD

Place the beans in a pressure cooker, cover with 2 inches of water, add bay leaves, garlic, oil, salt & pepper.  Bring water to a boil, cover and lock lid into position and place pressure regulator on lid.  Continue to keep heat on medium high until the pressure regulator begins to chatter, then immediately REDUCE HEAT to medium low.  You want a medium slow rhythmic chatter from the regulator.  If it sounds like Thomas the tank engine on speed, then the heat is too high, you'll lose steam or water too quickly before the beans are cooked.

Cook with a medium slow chatter for 30 minutes.  Remove from heat and allow the pressure to drop on its own accord.  When the air vent/cover lock has dropped, remove pressure regulator, unlock lid and remove it.  Scoop out the bay leaves, and stir beans.  Garlic cloves will dissolve in the liquid when you stir the beans.

That's it.  You're ready to use the cannellini beans for any recipe.  Divide them into servings, store them in good freezer containers and put them in freezer for later.

They work great in this Simple White Bean Soup recipe.

Sloppy Joes and Country Bobs

My kids have been begging me to make Sloppy Joes. It's been SO long since I've made them, how could I say no? This time, I had something new to add to the sauce that made my family go back for seconds.

HERE'S ALL IT TAKES

• 1 pound of fresh, lean ground beef
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 3/4 cup ketchup
• 2 to 3 tablespoons Country Bob's All Purpose Sauce
• whole wheat buns

Brown meat and season with salt and pepper. Add ketchup and all purpose sauce, then simmer over medium heat until it thickens. Toast buns in a toaster or in an oven at 300F degrees for 5 to 7 minutes.

IT'S TIME TO EAT!

Country Bob's All Purpose Sauce tastes like a steak sauce with a little kick. It totally works next to steak, basted on grilled chicken and added to pick up Sloppy Joes. It's not so spicy that the kids noticed any heat in the Joes, they just kept on eating.

If you haven't had a chance to try Country Bob's All Purpose Sauce go over through the link. When you sign up for their newsletter, they send you a FREE BOTTLE!

Go get your FREE BOTTLE and come back here and tell me what you think of it. I'm curious to know how many folks claim a bottle and actually try it. Aren't you?

Barbecue Sandwiches

We had roast for Sunday lunch, yesterday. It was goood! I'll write about it tomorrow.

Today, I simmered up my own barbecue sauce and chopped up the leftover roast to make tangy and sweet sandwiches for dinner tonight. I had to make a sandwich, so I could show you how yummy they look. (mouth full...I gan't wait fer thinner!)

HERE'S WHAT I DID

• 3 cups of chopped roast, approx.
• 3/4 cup ketchup or catsup
• 1/3 cup root beer soda
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1/4 cup onion, thinly sliced slivers
• 4 hamburger buns, toasting optional

In a medium sauce pan over medium low heat, simmer all the ingredients together until the onion is cooked tender, 10-15 minutes. Meanwhile, remove any fat from leftover roast, then chop into 1/2 inch pieces. Add meat into sauce pan, stir to coat evenly.

You can easily make this ahead of time. Simply store barbecue meat in airtight container and refrigerate. When you're ready to eat, reheat on medium low heat or microwave on 80% power until hot. Divide barbecue meat among buns and serve immediately.

I'm serving these tasty sandwiches with a side of chips, bread-n-butter pickles and there's leftover chocolate pie in the frig.
Mmm, I can't wait!

Classic and Simple Sloppy Joes

The kiddos love this quick, delicious Sloppy Joes recipe.  It has all the classic flavors that we grew up craving.

HERE'S WHAT YOU NEED FOR SLOPPY JOES

• 3 cups precooked ground beef
• 1/3 cup ketchup
• 1/4 cup water
• 1 tablespoon Worcestershire sauce
• salt to taste
• 2-3 dashes Tabasco
• 6 hamburger buns, toasted

Cook over medium heat all the ingredients, excepts the buns, 10-15 minutes, until the sauce has thicken.  Remove from heat, allow to set for a few minutes before serving.

If you have them, heat up some Tater Tots in the oven while you're cooking the Sloppy Joes.  They should finish up about the same time.

Enjoy!