Quick Reference Herb Chart for Cooking
Who doesn’t love the multitude of flavors that fresh herbs add to a meal. I’m so lucky to live in a climate where I can grow a variety of herbs year round. I try to use them whenever I get the opportunity. Not only are they incredibly tasty but many herbs also offer great health benefits. Parsley for example relaxes muscles and aids in digestion, rosemary boosts brainpower, oregano fights inflammation and thyme and sage are full of antioxidants.
Sometimes the thing that prevents us from using these wonderful herbs is our lack of knowledge of which herbs go with which foods. I’ve created a printable quick reference chart for you to keep in your cookbook or stick on the inside of your cupboard. This chart helps to layout what herbs goes best with the various meats, salads, soups, etc.
To download and print off your own herb chart, click here.
Marinated Feta Cheese
Marinated Feta Cheese – A few weeks ago I attempted to make homemade feta cheese. You’ll notice that you see no such post about how to make feta cheese… that’s because it was a flop – I made something, but it definitely wasn’t feta cheese. Before my sorry attempt, I did a lot of research on feta and came across some really great recipes. One recipe I found over and over was marinated feta and wow did it look good. Now that I’ve had time to lick my cheese making wounds, I decided I would probably have much more success with the marinated feta (especially if I used beautifully made store bought feta). I looked around and eventually decided to make a combination of a few recipes. The result was fabulous.
This is wonderful to keep in the kitchen, to add to dishes or simply eat straight from the jar. It should keep for at least a couple of months – if it lasts that long. Just think what a great hostess gift this would make, tasty and gorgeous to look at. Oh, and you can purchase the cute little jar label here.
- Feta cut into 1″ cubes (I actually made some cubes a little smaller too just for snacking on).
- Olive Oil (enough to fill up the container)
- Fresh Herbs: Basil, Oregano, Thyme and Rosemary (mine were fresh out of the garden)
- 4-5 Cloves of Garlic
- Juice from 1/2 a Lemon
- 8-10 Sundried Tomato Slices
- 6-8 Green Pitted Olives (quartered)
- Pinch of Chili Pepper Flakes
- Sprinkling of Steak Seasoning Spice
- Get all your materials ready and start by adding enough cubes of feta to fill the bottom of the jar.
- Add 1/3 of all your ingredients (except olive oil) and try to keep most of the ingredients to the outside of the jar (it just makes the jar look prettier when you can see all the beautiful ingredients).
- Add olive oil until it cover the feta and then repeat with another 1/3 of the ingredients, add olive oil and then finish off with the last 1/3.
- Add lemon juice and then pour olive oil into jar until all the feta cubes are covered. Give a very gentle shake or roll of the jar to mix the ingredients around.
- Seal and let sit for at least 3-5 days to allow flavours to develop.
SERVE: You may want to stick a toothpick into every feta cube or just serve it as it is. Try with toast/crostini, crackers or bruschetta. Also great in eggs or salads.
You can also use the leftover oil in the jar in rice, quinoa and lentil dishes, pasta as well as roasted veggies.