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Herb Camp 2015




Turkey Soup

1 picked over turkey carcass

12 cups water

1 1/2 cups chopped celery

5 carrots

1 onion, quartered

2 teaspoons salt

3/4 teaspoon dried thyme

1 cube chicken bouillon

1 bay leaf

6 tablespoons all-purpose flour

1/2 cup milk

1 small rutabaga, cubed

1/2 teaspoon ground black pepper

1 1/2 pounds cooked turkey, cubed

1/2 cup chopped parsley

2 slices white bread, quartered

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

4 tablespoons butter, melted

Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.

Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.

Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.

While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.

Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.

Pearl Barley Salad

1 cup pearl barley (available at natural foods stores)
1/2 cup diced Feta (about 2 ounces)
1/2 cup diced red onion
1/2 cup diced seedless cucumber
5 tablespoons olive oil
1/4 cup diced red pepper
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice, or to taste
1 tablespoon red-wine vinegar
1 tablespoon chopped pitted brine-cured black olives
1 teaspoon ground cumin
1 garlic clove minced
Boil water cook the barley according to directions, or until they are tender, and drain them. In a large bowl stir together the barley, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, and salt to taste and garnish the salad with the herb sprigs

Parsley Bread Sticks

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

1/4 cup oil

3 cups bread flour

2 1/2 teaspoons yeast


Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10×12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet.
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes.
Make a mixture of chopped parsley and melted butter

Brush with butter and sprinkle with garlic salt and parmesan cheese.



2 tablespoons apple juice

2 tablespoons dry white wine

3 inches stick cinnamon

1 vanilla bean, split lengthwise

1 whole star anise

1 1/4 pounds Granny Smith apples, peeled and cut into 1/2-inch pieces

1/2 cup golden raisins

1/3 cup packed brown sugar

1 tablespoon cornstarch

2/3 cup hazelnuts (filberts), toasted and finely chopped

2 tablespoons granulated sugar

8 sheets frozen phyllo dough (14×9-inch rectangles), thawed

1/3 cup butter, melted

Vanilla-Basil Sauce

1 cup whipping cream

2 tablespoons honey

2 tablespoons basil-flavor oil

2 teaspoons vanilla

2 tablespoons milk

1 tablespoon cornstarch

1 tablespoon snipped fresh basil

For filling, in a medium saucepan combine apple juice, wine, stick cinnamon, vanilla bean,

and star anise. Stir in apples and raisins. Bring just to boiling; reduce heat. Simmer,

covered, for 15 minutes, stirring occasionally. In a small bowl stir together brown sugar and

cornstarch; stir into apple mixture. Cook and stir until thickened. Remove from heat.

Remove and discard stick cinnamon, vanilla bean, and star anise. Cool to room


Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper or

foil; set aside. For topping, in a small bowl combine hazelnuts and granulated sugar; set


Place one sheet of phyllo dough on a clean work surface. (As you work, cover the remaining

phyllo dough with plastic wrap to prevent it from drying out.) Lightly brush the phyllo sheet

with some of the melted butter; sprinkle with 1 tablespoon of the topping. Repeat with two

more phyllo sheets, brushing each sheet with butter and sprinkling with topping. Top with

another phyllo sheet; brush with butter. Spoon half of the filling (about 2/3 cup) over phyllo

stack, spreading to within 1 1/2 inches of edge. Fold in short sides. Starting from a long

side, roll up phyllo to enclose filling. Place, seam side down, in prepared baking pan. Brush

top with melted butter. Score top diagonally, making cuts 1 inch apart and about 1/4 inch

deep. Repeat with remaining phyllo sheets, butter, topping, and filling.

Bake for 20 to 25 minutes or until golden. Cool slightly on a wire rack. Cut each strudel

diagonally into four portions. Serve warm with Vanilla-Basil Sauce.

Stuffed Basil Chicken

6 slices bacon

2 cups coarsely chopped basil

1 small garlic clove

1/4 cup extra-virgin olive oil

1/2 teaspoon fresh lemon juice


4 skinless, boneless chicken breast halves, halved diagonally

Freshly ground pepper

1 cup all-purpose flour

2 large eggs, lightly beaten

1 cup fine fresh bread crumbs

2 tablespoons unsalted butter

2 tablespoons pure olive oil

1. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then

coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the

machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice

and season with salt.

2. Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of

the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides

with salt and pepper.

3. Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts,

shaking off any excess, then dip them in the eggs and coat with the bread crumbs.

4. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken

and cook over moderately high heat until browned and just cooked through, about 3 minutes per

side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and

chicken. Thickly slice the chicken and serve.


Mango Salsa

4 tomatoes chopped

1 mango chopped

1 scallion chopped

1 clove garlic

Juice of 1 lime

½ tsp Salt

¼ cup chopped cilantro

Mix all ingredients. Serve with corn chips

Beef Enchiladas

1 LB beef cooked in pan add below

1 clove garlic

1 onion

1 28 oz can enchilada sauce

1 Tbs cumin

¼ tsp chili powder

Cook all ingredients together. Place in corn tortoria. Spoon sauce on top add Monterey jack cheese. Bake in 350* oven for 20 min.


Pizza Dough

3 ½ Cups bread flour

1 t sugar

1 package yeast

1 ½ cups warm water

2 T olive oil

Combine all ingredients in bowl. Knead dough 10 min. Put dough in warm place to double in size. Roll dough out to form pizza crust add sauce cheese and any other toppings. Bake 400* oven 20 min

Egg Plant Paramagina

1 large egg plant peeled and sliced

1 cup bread crumbs

1 egg

1 cup flour

1 cup ricotta cheese

2 cups mottezerella cheese


Dip sliced eggplant into flour, egg bread crumbs. Sauté in pan 2 min on each side. Stack in baking dish with eggplant, ricotta cheese, and sauce mott cheese. Bake at 350* 30 min


Oatmeal Pancakes

2 C rolled oats

2C water

1 banana

2 T organic pure maple syrup

1/4 t sea salt

1t vanilla extract

2 t olive oil

  1. Place all ingredients, except oil, in a blender and blend until smooth.
  2. Let stand a few minutes until batter thickens.
  3. If batter is too thick to pour easily, add some water.
  4. Heat oil in frying pan or skillet.
  5. Pour batter, by 1/4 – 1/2 cup, into pan and cook for 2-3 minutes on each side.
  6. For waffles: Pour into a heated waffle maker and cook for 10 minutes.

Apple Topping

4 large granny smith apples, peeled, cored, and sliced

3 Tbs. sugar

½ tsp. cinnamon

2 tsp. fresh lemon juice

  1. To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Sauté apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.


3 ½ cups flour

1 cup water

1 egg

4 T sugar

5 T butter

1 ½ T yeast

1 tsp salt

1 cup Sugar for rolling

Oil for frying

Mix all dry ingredients add butter, egg and water. Kneed dough for 15 min. Let rest in warm place until dough doubles in size. Twist into shapes. Fry dough until golden brown about 2 min on each side. Roll in sugar and cinnamon.