Tag Archives: Hallee’s Galley

passover resurrection menu

Menu Monday 14 APR 14 – Passover & Resurrection Sunday Week!

passover resurrection menu Menu for the week of April 14-20

Welcome to my weekly menu!

This week is my favorite week of the year! We’ll be celebrating Passover AND Resurrection Sunday!

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. We try to have a few meals a week vegetarian (see my post on eating meat) and eat fish at least one meal a week. One meal a week is usually a “Dinner Out” meal.

Almost all of the breads are homemade using fresh milled flour. I’ll continue to link to my recipes as I post them. Our daily bread is Whole Wheat Honey Oatmeal Bread.

Here’s the menu for my family for the week of April 14th. As far as desserts go, I’m going to make a “jello” cake using some pork-free gelatin I found.  I’ll post the recipe when it’s done.  We’ll also be making Resurrection Cookies on Saturday night.


Monday:

Breakfast:

oatmeal, toast

Dinner:

Italian Turkey Sausage Spaghetti, Whole Wheat French Bread, garden salad

Tuesday:

Breakfast:

Dinner:

Men & Women’s Group dinner at church

Wednesday:

Breakfast:

Dinner:

I cook dinner for my church on Wednesday nights.  This week’s men us:

Fried Chicken
Brown Rice Pilaf (recipe to follow)
Steamed broccoli, cauliflower, carrots
Garden Salad
Homemade Rolls (new recipe to follow!)
Gelatin Cake with Whipped Cream (recipe to follow)

Thursday:

Breakfast:

fried eggs, toast

Passover Dinner!!

Garlic & Rosemary Lamb
Hummus bi Tahini
Saffron Rice (recipe to follow)
Homemade Pita Bread
Salad
olive tray

Friday:

Breakfast:

Dinner:

Vegetable soup, Herb Cheese Bread, garden salad

Saturday:

Breakfast:

cold cereal

Dinner:

dinner out
Make Resurrection Cookies

Resurrection Sunday!!

Breakfast:

Dinner:

Grilled Salmon, Herb Roasted Potato Wedges, green peas, Coastal Cole Slaw

Hallee


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!


This post linked to…

 

orgjunkie.com
Pin It
Share
Menu Monday

Menu Monday 7 APR 14

Menu MondayMenu for the week of 7 April 2014

Welcome to my weekly menu!

This week we are back to school after Spring Break. It will be so nice to have everything back to a normal routine.

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. We try to have a few meals a week vegetarian (see my post on eating meat) and eat fish at least one meal a week. One meal a week is usually a “Dinner Out” meal.

Almost all of the breads are homemade using fresh milled flour. I’ll continue to link to my recipes as I post them. Our daily bread is Delicious Whole Grain Bread.

Here’s the menu for my family for the week of April 7th. As far as desserts go, I have Doodle Roo’s Snickerdoodles in the oven, and I will be making Tiramisu Wednesday night.


Monday:

Breakfast:

oatmeal, toast

Dinner:

Heat-Free Chili, Old Fashioned Cornbread, garden salad

Tuesday:

Breakfast:

scrambled eggs, toast

Dinner:

Vegetarian Fajitas, Homemade Whole Wheat Tortillas, Black Beans, Spanish Rice

Wednesday:

Breakfast:

Dinner:

I cook dinner for my church Wednesday nights.  This week’s menu is:

LasagnaFrench Bread Garlic Bread
garden salad
Tiramasu

Thursday:

Breakfast:

Dinner:

leftover lasagna

Friday:

Breakfast:

beef bacon, Cheese Grits

Dinner:

I will be a featured author at the Lincoln County Book Festival. The kids will have:

Vegetable Soup
Ma-Maw Lucille’s Buttermilk Biscuits
Garden Salad

Saturday:

Breakfast:

cold cereal

Dinner:

Dinner out

Sunday:

Breakfast:

Corned Beef Hash, fried eggs, toast

Dinner:

Roast Beef, beef gravy, roasted potatoes and carrots, cottage cheese, garden salad

Hallee


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!


This post linked to…

 

orgjunkie.com
Pin It
Share
green eggs

Green Eggs

Happy St. Patrick’s Day!

This morning, my boys asked for green eggs for breakfast.  Since we just observed the shared birthday of Dr. Seuss and myself, the whole green egg concept isn’t strange to them.

I just throw a handful of baby spinach leaves into the blender with 2 eggs.

making green eggs

Blend it all up good.

blend green eggs

And scramble it as I would any other scrambled eggs.

scrambled green eggs

Serve excited children.

green eggs

They’re SO good for you.  2 eggs and 1/2 cup baby spinach has the following nutritional information:

green eggs nutrition

Low in sugar
High in phosphorus
High in riboflavin
Very high in selenium
Very high in vitamin A
High in vitamin B12

As a bonus – and something fun – for those of you who would like to see the origins of St. Patrick’s Day, as told by Veggie Tales, watch this video:

Hallee


I’m so grateful for your visit today and would LOVE to have you leave a comment and give me your thoughts on this post.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!


 

Pin It
Share
1667x2500_hob3_ironskilletman

Iron Skillet Man; The Stark Truth About Pepper and Pots is NOW AVAILABLE!

Iron Skillet Man; The Stark Truth About Pepper and Pots

1667x2500_hob3_ironskilletman

It’s a bird! It’s a plane! It’s a cookbook!

Move over men of steel! Make room mutants, aliens, and chemically or radioactively enhanced rescuers! Prepare to assemble your spatulas and get your “Flame on!” while the heroic Hallee the Homemaker™ (whose secret identity is Christian author and blogger Hallee Bridgeman) swings into action and shows her mettle with her third title in the Hallee’s Galley parody cookbook series.

Is your skillet-sense starting to tingle? Don’t start crawling the walls, worthy citizen. Hallee constructs comic fun, jabbing at the cultural obsession with super powered heroes and villains. Along the way, readers will thrill to action packed explanations, daring “do it yourself” techniques, tremendous tips, and lots of real food/whole food recipes that achieve truly heroic heights. Ironically, while just a mild mannered cookbook by day, wrapped in a parody and surrounded by a comedy by night — the recipes are absolutely real and within the grasp of ordinary beings.

Along with revealing the stark truth about pepper and pots, learn how to clean and season cast iron and care for cookware so it will last for generations. Recipes run the gamut from red meats to vegetables and from fish to fowl. Super skillet breads and divine desserts rush to the rescue.

In these colorful pages, you might just discover the x-factor to overcome even the most sinister kitchen confrontation. With Iron Skillet Man fighting for you, ordinary meals transform into extraordinary super powered provisions, whether cooking over a campfire or a conventional stove top.

A comprehensive collection of 89 real-food recipes – anything you can think of to cook in a skillet.  From Southern Fried Chicken to Vegetarian Fajitas to Corn Cake with Stewed Cherries to Irish Soda Bread to Orange Drop Doughnuts and everything in-between.

Iron Skillet Man; The Stark Truth About Pepper and Pots! is now available for $6.99 in ebook form at the following locations:

DeeperShopping, Amazon, Barnes & Noble, GooglePlay

And — don’t miss the other books in Hallee’s Galley Parody Cookbook Series!

50Sog3walkingbreadfrontfinal_v3.1

Upcoming Books

Look for the upcoming release of A Carol for Kent, Book 3 in the Song of Suspense Series.
Soon after, I will begin publishing the serial World War II action drama, Virtues and Valor. Every month, there will be a new issue.

Upcoming Events

This year is my busy travel year. I have something every month through October.  For now, here are my February/March events.  If you want more, you can find them on my event page on my website.

ROMFEST Readers & Writers Conference 2014
March 19 – 23
Knoxville Airport Hilton,
2001 Alcoa Hwy, Alcoa, TN 37701 United States
Join Hallee Bridgeman and dozens of other best selling authors in Knoxville for this unique conference. Co-Sponsored by Trista Ann Michaels & Smoky Mountain Romance Writers. Theme: “The Glitz and Glamor of Romance.”

Lincoln Regional Book Festival
April 12 @ 10:00 – 17:00
Lincoln County Library; Stanford, KY,
201 Lancaster St, Stanford, KY 40484 United States
Join Kentucky Christian author Hallee Bridgeman and other local authors for the Lincoln Regional Book Festival.

That should bring you up to speed for me for the next two months.

halleeLOGOspinefinal

houseofbreadlogo2-1

Pin It
Share
mixer motor

Using a Bread Machine to Mix & Knead Bread Dough

mixerI’ve had this post on my “to write” list for a while now. I’ve just been so busy that I haven’t had a chance to write it.  Two years ago, the motor burned out in my Kitchenaid mixer.  Now, my mixer is an EXPENSIVE one.  It’s this one.  Getting it in the nickel instead of another color added nearly $100 to the price, and I think we paid almost $600 for it (though I notice today, in finding the link, that Kitchenaid has it on sale.)

SO, when the motor burned out, we had it repaired at Kitchenaid’s factory. It took several weeks and a couple hundred dollars, but it came back completely refurbished and feeling brand new.

bread machineWhile it was gone, I pulled out a bread machine I’d bought to use in a giveaway. It’s a really nice one, but I had never used a bread machine before – I used a mixer.  However, I’m not good a kneading bread by hand so I gave in and used the “dough” setting on the bread machine.

Goodness, it’s so much easier. I use this one.

I put all of the ingredients of my bread into the machine at one time, liquids and yeast in first, flour on top — then hit “go”.  About 2 hours later, I have risen dough ready to be formed by me.

Now, I don’t like it when the bread machine bakes my bread – I don’t like the shape of the pan and I don’t like the temperature that’s used. But, I LOVE not having to use the mixer.

So, this week I was making French Bread for church – I needed four large loaves and didn’t want to use the bread machine because I would have had to do it four different times – instead I was able to make the dough for two loaves at a time in my mixer.

mixer motorOnly, part-way through kneading the second batch, my motor burned out again.

Lesson learned.

The bread machine’s motor is designed for mixing bread. The mixer’s motor is designed for mixing, but not necessarily for regular use for making bread.

So, now I either need to replace it or repair it again.  In the meantime, I’m sitting here without a mixer – a lifeline in my kitchen.

 

Hallee


I’m so grateful for your visit today and would LOVE to have you leave a comment and give me your thoughts on this post.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!


 

Share

Menu Monday! 27 JAN 14

Menu MondayWelcome to my weekly menu!

It has been an entire year since my last Menu Monday!  Wow!

It is CRAZY how much easier life goes when I make a menu for the week. And, honestly, when I’ve not been putting it up on this blog, I’ve not been really creating one at home, either.

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. We try to have a few meals a week vegetarian (see my post on eating meat) and eat fish at least one meal a week. One meal a week is usually a “Dinner Out” meal.

walkingbreadfrontfinal_v3.1Almost all of the breads are homemade using fresh milled flour. I’ll continue to link to my recipes as I post them. Our daily bread used to be Whole Wheat Honey Oatmeal Bread. But, now I use a simpler recipe that I will post this week.  You can also find it in my cookbook, The Walking Bread.

Here’s the menu for my family for the week of DATE. As far as desserts go, DESSERTS!


Monday:

Breakfast:

Scrambled eggs, toast

Dinner:

Fettuccine Alfredo with Spinach, Whole Wheat French Bread, garden salad

Tuesday:

Breakfast:

Oat groats in the crockpot, fresh fruit

Dinner:

Heat Free Chili, Old Fashioned Cornbread, garden salad

Wednesday:

Breakfast:

Dinner:

Rosemary & Garlic Grilled Lamb Chops, Homemade Falafel, Hummus bi Tahini, Whole Wheat Pita Bread, Cous Cous, Cucumber Salad

Thursday:

Breakfast:

Dinner:

Vegetarian Fajitas, Homemade Whole Wheat Tortillas, Spanish Rice

Friday:

Breakfast:

Dinner:

Grilled Salmon, Brown Rice Pilaf, Roasted Brussels Sprouts, Coastal Cole Slaw

Saturday:

Breakfast:

scrambled eggs, toast

Dinner:

dinner out

Sunday:

gravyBreakfast:

Whole Wheat Buttermilk Biscuits, Beef Bacon, Beef Bacon Gravy
Dinner:

16-Bean Soup, Spoon Bread, garden salad

Hallee


I’m so grateful for your visit, today.

You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.

You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!


This post linked to…

 

orgjunkie.com
Share
Brown Sugar Walnut Skillet Cake

Brown Sugar & Walnut Skillet Cake

walnut skillet cakeBrown Sugar & Walnut Skillet Cake

When I decided to make this cake, it took less time to make the batter than it took to preheat the oven. You use a whisk to make it, not a mixer, which means you can whip it up in little time and the cleanup is very easy. It’s a delicious, dense cake – almost like a Blondie.

INGREDIENTS:

1 cup flour (I use fresh ground soft white wheat)
1/ tsp aluminum-free baking powder
Pinch of salt (Kosher or sea salt is best)
2 large eggs
1/ cup brown sugar
1/ cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup walnuts

SUPPLIES:

Measuring cups/spoons
Large bowls
Whisk
9-inch skillet
Sharp knife/cutting board

PREPARATION:

Preheat the oven to 350º degrees F (175º degrees C).

Heavily butter a 9-inch cast-iron skillet.

Chop the walnuts.

Melt the butter

DIRECTIONS:

In a large bowl, whisk together the flour, baking powder, and salt.In another bowl, whisk the eggs and sugar together. Add the butter and whisk until satiny.

melted butter

Stir in the flour mixture; whisk until smooth.

Spread batter in the skillet and top with walnuts.

top with walnuts

Bake 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

skillet cake

Serve slightly warm or at room temperature.

YIELD:

8 slices

NUTRITION: ~*~
low in sodium
high in Vitamin A
skillet cake nutrition
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!

 


Pin It
Share
pumpkin cake

Wonderful Honey Pumpkin Cake

pumpkin cakeWonderful Honey Pumpkin Cake

This cake has all the wonderful flavors of fall — cinnamon, pumpkin, walnuts — and is make with honey instead of refined sugar.  Top it with a light whipped cream, or Lick-the-Bowl-Good-Cream Cheese Frosting.

INGREDIENTS:

2 cups unbleached or whole wheat flour (I use fresh ground soft white wheat)
1 TBS aluminum-free baking powder
2 tsp ground cinnamon
2 tsp baking soda
1/4  tsp salt (Kosher or sea salt is best)
1/3  cup honey (preferably local, raw honey)
1 cup butter, softened
2 cups mashed pumpkin
1 teaspoon vanilla extract
4 eggs
1 cup chopped walnuts

 

SUPPLIES:

Sifter/small bowl
large mixing bowl
stand mixer or beater
measuring cups/spoons
13×9 baking pan

PREPARATION:

Preheat oven to 350° degrees F (175° degrees C)

Grease and flour baking pan.

Sift together flour, baking powder, baking soda, salt, and cinnamon.  Set aside.

DIRECTIONS:

In a large mixing bowl, combine honey and butter.  Beat until fluffy.  Add the vanilla and pumpkin.

Beat in eggs one at a time.  Reduce mixer speed to low.  Gradually beat in flour until just mixed.

Stir in nuts.

Bake at 350° degrees F (175° degrees C) for 30-35 minutes, or until toothpick inserted in center comes out clean.

YIELD:

(yield)

NUTRITION: ~*~
High in IronHigh in vitamin A pumpkin cake nutrition
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!

 


Pin It
Share
parsley sage rosemary thyme

Italian Seasoning or Rub (Parsley, Sage, Rosemary & Thyme)

parsley sage rosemary thymeHallee’s Homemade Italian Seasoning or Rub

When reading the first four ingredients to this mix, if the old song that goes, “Parsley, sage, rosemary, and thyme” doesn’t get stuck in your head, then you probably think I am REALLY old. These four herbs in various ratios are the foundation for any Italian seasoning and this recipe is no exception.

I love to make seasoning mixes in the summertime when my fresh herbs are taking over the world and I always end up with more than I can use. I just lay my herbs out on a baking sheet lined with parchment and low bake them in the oven or, if it isn’t otherwise in use, I’ll put them in the dehydrator. In a few hours I have fresh dried herbs. I usually pulse them in the food processor or coffee grinder until they reach the desired consistency. A blender works also, just not as well.

If you aren’t using fresh herbs, you can just mix store bought dried herbs together. No need to grind them. But store bought herbs seem to have a better flavor when you grind them right before using them. Likely it releases some of the remaining essential oils.

This mix is a perfect rub. It’s great on chicken, pasta, or even as a dipping sauce when mixed with a little extra virgin olive oil for crusty bread.

INGREDIENTS:

***4 REQUIRED INGREDIENTS***
1 TBS dried flat leaf Italian parsley
1 TBS dried sage
1 TBS dried rosemary
1 TBS dried thyme
***OPTIONAL OR TO TASTE***
1 TBS dried basil
1 TBS dried oregano
1 TBS dried marjoram
1 TBS fresh ground white pepper
***OPTIONAL IF MAKING A SEASONING MIX***
1/2 TBS salt (Kosher salt is best)

SUPPLIES:

measuring spoons
air tight shaker, spice jar, or other air tight container like a small Mason jar for finished mix
food processor OR mortar with pestle OR a coffee grinder OR a blender

PREPARATION:

If you have a mortar and pestle you can prepare this seasoning in a very artisan fashion. You may need some means to crush the ingredients once combined.

An electric coffee grinder or food processor works great. A blender will also suffice.

DIRECTIONS:

If making an ITALIAN SEASONING:

Start with 1/2 TBS Kosher salt. Then:

If making a ITALIAN RUB skip the above step and just:

Combine 1 TBS dried basil, 1 TBS dried marjoram, 1 TBS dried oregano, 1 TBS dried rosemary, 1 TBS dried sage, 1 TBS dried thyme, 1 TBS dried flat leaf Italian parsley, 1 TBS fresh ground white pepper.

Mix all ingredients well. If using fresh dried herbs, briefly grind with a mortar and pestle or use a coffee grinder, food processor, or blender and just pulse a few times.

Store at room temperature in an airtight container away from light. Use within three months.

YIELD:

1/2 cup (8 Tablespoons)

NUTRITION: ~*~
No cholesterol
Very low in sodium
Low in sugar
Very high in calcium
Very high in dietary fiber
Very high in iron
Very high in manganese
Very high in magnesium
High in potassium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
NUTRITION FACTS:
~*~
NOTES:

As a time saver, I keep some premade spice mixes on-hand for various recipes. This one keeps well in an airtight container for up to 3 months in a cool dry cabinet.

If there is a particular flavor you don’t care for, simply leave it out. Don’t like basil? Don’t add it. Oregano not your thing? Leave it out or substitute a different fresh herb that is to your liking. Personally, I almost always leave out the pepper. If I want or need pepper, I prefer to just add fresh ground black pepper right on the spot.

I really recommend leaving off the salt in this mix. When you leave out the salt, you still have a tasty and delicious seasoning and an always ready dry rub.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!


Pin It
Share
MONTREAL STEAK SEASONING

Hallee’s Marvelous Homemade Montreal Steak Seasoning Mix

MONTREAL STEAK SEASONING

Montreal Steak Rub/Steak Seasoning Mix

According to multiple sources, Schwartz’s Montreal Hebrew Delicatessen is credited with the creation of Montreal steak seasoning. The story goes that a Schwartz’s broilerman by the name of Morris “The Shadow” Sherman, during the 1940s and 1950s began adding the deli’s smoked meat pickling spices to his own rib and liver steaks. It didn’t take long before customers began asking for the seasoning as well. Due to its popularity, it eventually became a norm in most Montreal delis and steakhouses.

Montreal steak seasoning is a true North American invention that combines the British love of beefsteaks with the French flair for seasoning. It’s excellent on red meats like steaks as well as on sides like baked potatoes.

INGREDIENTS:

2 TBS paprika
1 TBS crushed coriander
1 TBS garlic powder (not garlic salt)
1 TBS onion powder
1 TBS dill
1 TBS crushed red pepper flakes
2 TBS freshly ground black pepper

***OPTIONAL***
1 TBS salt (Kosher salt is best)

SUPPLIES:

shaker, spice jar, or other container like a small Mason jar for finished mix

mortar with pestle OR a coffee grinder OR a food processor OR a blender

PREPARATION:

You will need some means to crush and combine the seasoning once mixed.

If you have a mortar and pestle you can prepare this seasoning in a very artisan fashion. An electric coffee grinder works great and a food processor or a blender will also suffice.

DIRECTIONS:

If making a MONTREAL STEAK RUB:

Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes.

If making a MONTREAL STEAK SEASONING:

Add 1 tablespoon kosher salt.

Mix all ingredients well. Briefly grind with a mortar and pestle or use a coffee grinder, a food processor, or a blender and just pulse a few times.
Store at room temperature in an airtight container away from light. Use within three months.

YIELD:

About 3/4 cup

NUTRITION: ~*~
Very high in dietary fiber
Very high in iron
Very high in manganese
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
High in magnesium
High in phosphorus
High in potassium
High in riboflavin
High in calcium
Low in saturated fat
Very low in sodium
No cholesterol
NUTRITION FACTS:
~*~
NOTES:

I really recommend leaving off the salt in this mix. When you leave out the salt, you have a tasty and delicious seasoning and an always ready dry rub. You never want to use salt as a rub since salt wicks moisture (water) from your meat.

As a time saver, I keep some premade spice mixes on-hand for various recipes. This one keeps well in an airtight container and I have never found a more tasty rub for red meat dishes

I typically make my seasoning mixes in the summertime when my fresh herbs are taking over the world and I always have more than I can possibly use. I just lay my herbs out on a baking sheet lined with parchment and low bake them in the oven or, if it isn’t otherwise in use, I’ll put them in the dehydrator. In a few hours I have fresh dried herbs. I usually pulse them in the food processor or coffee grinder until they reach the desired consistency. A blender works also, just not as well.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!


Related Posts with ThumbnailsPin It
Share