Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Kohlrabi Slaw with Harissa Dressing

From: Food & Wine Magazine
Yield: 6 Cups

4           Kohlrabi, peeled/julienne (1¼ lbs)
½ Sm    Red cabbage, finely shred (4 C)
2 Lg    Carrots, peeled/grated
½          Small red onion, finely chopped
⅓ C       Chopped cilantro, leaves and stems
½ C       Kewpie mayonnaise

2 Tbsp    Unseasoned rice wine vinegar
3 Tbsp    Harissa
1 Tbsp    Red wine vinegar
1 Tbsp    Sugar
Kosher Salt

Combine all the ingredients in a large bowl and toss to coat. Season with salt. The kohlrabi slaw can be refrigerated overnight.

Roasted Garlic & Sumac Tzatziki

From: Food & Wine Magazine
Yield: 3 1/2 Cups

1½ Tbsp     Sumac
1 Tbsp        Red wine vinegar
½ tsp         Garlic powder
Kosher Salt

1                 Head of garlic
¼ C            Extra virgin olive oil
1                 European cucumber
3 C             Greek yogurt (not low fat)
2 tsp          Dried dill weed

Preheat the oven to 425˚F. Cut 1 inch off the top of the garlic. Drizzle with 1 teaspoon of the olive oil and wrap in foil. Roast for 45 minutes, until tender. Let cool. Squeeze out the cloves and mash until smooth.

Peel the cucumber and grate it on the smallest holes of a box grater. Squeeze out all of the liquid. In a small bowl, mix the cucumber with 1 teaspoon of salt and let stand for 10 minutes. Squeeze out all of the liquid again.

Combine the garlic and cucumber in a bowl. Add the remaining olive oil as well as all of the remaining ingredients, season with salt and mix well. Refrigerate the tzatziki for at least 1 hour before serving.

Chile Rubbed Braised Beef

From: Fine Cooking
Serves: 4-6

1             Beef Chuck Roast (abt 4½ lbs)
¼ C         Chili Powder
4½ tsp     Kosher Salt
2 Tbsp     Light Brown Sugar
2 tsp        Ground Cumin

1 tsp       Dried Oregano
¼ tsp      Ground Allspice
1            Can Diced Tomatoes (28 oz)
2            Medium Onion, chopped
6            Large Cloves Garlic, thinly sliced
Kosher Salt

Combine the chili powder, salt, sugar, cumin, oregano and allspice in a small bowl. Meanwhile, using a paring knife, trace the fat seams of the roast and around the bone, if present, to make a series of deep incisions on both sides, without completely separating the muscles. Coat the meat all over with the rub and massage it between the muscles and on all sides of the roast.

Put the meat in a Dutch oven or high-sided skillet that fits it snugly. Cover and refrigerate for at least 12 hours and up to 3 days.

Remove the meat from the refrigerator and let sit and room temperature for 1-1½ hours before cooking. Position a rack in the center of the oven and heat to 300° F. Uncover the beef and add the tomatoes, onion, garlic and ½ cup of water. Cover tightly and cook until the meat is fork-tender, 3-3½ hours.

Leaving the liquid and vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large chunks and discard any fat.

Skim the fat from the broth. Return the meat to the pot and arrange the pieces in a single layer. (The dish can be prepared up to this point and refrigerated for 1-2 days. Reheat the meat at 300° F, covered, for 30 minutes before proceeding with the recipe)

Raise the oven temperature to 425° F. Cook the beef, uncovered, until the exposed surface is deeply browned, flipping once, about 40 minutes. Serve with the vegetables and sauce and season to taste with salt.

Orange, Pear & Date Salad w/ Orange Raspberry Vinaigrette

From: Fine Cooking
Serves: 4

The Vinaigrette
3            Oranges (about 9 oz ea)
2 Tbsp    White Wine Vinegar
½ tsp      Dried Rosemary
½ tsp      Dried Thyme
¼ C         Extra Virgin Olive Oil
Kosher Salt & Fresh Ground Pepper (to taste)
 

The Salad
10 oz     Baby Romaine
1             Pear, quartered, cored & sliced thin
4            Medjool dates, pitted & chopped
⅓ C        Red Onion, thinly sliced
4 oz       Fresh Mozzarella, in 1” pieces (opt)
2 Tbsp    Toasted Pine Nuts

Remove 1½ tsp of zest from one of the oranges; juice it to yield ¼ cup of juice. In a small bowl, whisk the juice, zest, vinegar, rosemary and thyme. Continue whisking as you slowly add the olive oil in a steady stream. Season to taste with salt and pepper.

Peel the remaining two oranges and slice crosswise no more than ¼” thick; removing and discarding any seeds. Pile the chopped lettuce in the center of a platter or divide among serving plates. Top with the orange slices, pear, dates, onion and mozzarella, if using, then sprinkle with pine nuts and salt & pepper to taste. Whisk the vinaigrette, spoon some over the salad and pass the rest at the table.

Spanish Pardina Lentil & Chorizo Stew

From: Fine Cooking
Yield: 4-6 Servings

1 Tbsp    Olive oil

1 med    Yellow onion, chopped

1 C    Sliced carrots (about 1/4” thick)

¾ C    Chopped celery

1½ tsp    Fresh garlic, finely chopped

1½ Lb    Yukon gold potatoes, peeled/cut into 1-inch pieces

7 oz    Cured chorizo, cut into half moons

 

½ tsp    Dried oregano

½ tsp    Smoked paprika

1½ C    Pardina lentils, rinsed

1 can    Can diced tomatoes, with juice (14.5 oz)

½ C    Fresh cilantro, chopped (garnish)

Sea salt & freshly ground pepper

Heat the oil in a 5-qt Dutch oven or other heavy-duty pot over med-hi heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.

Stir in the potato, chorizo, oregano and paprika and cook, stirring occasionally, for 1 minute. Add the lentils and 4 cups water. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, 20 to 25 minutes. Stir in the tomatoes and their juice, and ½ tsp salt and cook for another 5 minutes. Stir in the cilantro, season to taste with salt and pepper and serve.

Curried Lentil-Scallion Pancakes

From: Fine Cooking
Yields: 4-6 Servings

2 Bnch  Scallions (about 16)

¼ C         Canola oil, plus more for cooking

1 Tbsp     Madras curry powder

½ tsp      Cumin, ground

1 C         Unbleached all-purpose flour

2 tsp      Granulated sugar

1½ tsp    Baking powder

¼ tsp     Baking soda

½ C        Yellow lentils, rinsed

1½ C       Plain yogurt

1 Lg        Egg, lightly beaten

1¼ tsp    Fresh lime juice

Fresh ground black pepper (to taste)

Fine sea salt (to taste)

Trim scallions and thinly slice the whites to yield between 1/2 and 1/3 cup. Slice enough greens thinly on the diagonal to yield about 1½ cups. Heat 1½ tsp oil in a medium skillet over medium heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add another 1½ tsp oil to the pan, and then the curry powder, cumin and ½ tsp of salt. Cook, stirring, until combined and fragrant, about 15 seconds. Remove from heat. Whisk the flour, sugar, baking powder and soda, and 1 tsp of salt in a medium bowl.

In a 2 qt saucepan, bring the lentils and 1½ cups water to a boil over medium-high heat. Reduce to a simmer and cook, stirring occasionally, until tender. Drain through a sieve positioned over a medium sized bowl. Reserve ½ C of the cooking liquid. 
Transfer the lentils to a medium sized bowl and mash with a fork until smooth, adding a little of the reserved cooking liquid if necessary.  Add 1 cup of the yogurt, the egg and ¼ C oil, and stir to combine. Add the dry ingredients, cooked scallion whites and raw greens, stir to combine.

In a small bowl, stir remaining ½ C yogurt with the lime juice and season with a little pepper. Meanwhile, lightly oil a nonstick griddle and heat over medium-low heat.

Working in batches, pour about ⅓ C of the batter onto the griddle, and spread with the back of a spoon until the pancake is about 4” in diameter.  Repeat to make more pancakes, cook, undisturbed, until the top is very bubbly and partially set and edges are browned. Flip with a spatula and continue cooking until the second side is nicely browned. Repeat with remaining batter. Cut pancakes into wedges if large, and serve with the lime yogurt.

Barbecued Beans

From: Taste of Home
Serves: 5

½ Lb         Kidney beans, cooked & cooled
½ Lb         Great northern beans, cooked & cooled
1 can         Pork & Beans (15 oz)
½ C           Barbecue Sauce
2 Tbsp      Brown sugar
2 tsp         Prepared mustard

In an ungreased 8 inch square disposable foil pan, combine all ingredients. Grill, covered, over medium heat 15-20 minutes or until heated through, stirring occasionally.

Cardamom Rosewater Iced Tea

From: Food & Wine Magazine
Serves: 8

½ C    Green cardamom pods
12       Black tea bags
½ C    Honey

¾ C    Heavy cream
8        Drops rosewater
Ice

In a small skillet, toast the cardamom pods over moderate heat, stirring until very fragrant and deep golden, about 5 minutes. Transfer to a heatproof bowl. Add the tea bags and 8 cups of hot water, let steep for 15 minutes. Strain the tea into a bowl and stir in the honey. Cover and refrigerate until cold.

Pour the tea into 8 ice-filled glasses. Top each serving with 1½ Tbsp of heavy cream and 1 drop of rosewater.

Jeweled Millet Salad With Crispy Chickpeas

From: Food & Wine Magazine
Serves: 6

½ C         Millet
½ Lb       Dried Chickpeas, cooked & cooled
2 Tbsp     Harissa
½ C         Extra virgin olive oil
½ C         Slivered, blanched almonds
1             Medium onion, thinly sliced
1 C          Carrots, julienned

¼ C         Thinly sliced scallions
2 tsp        Dried cilantro leaves
1 tsp        Dried mint leaves
1 tsp        Dried basil leaves
2 tsp        Lemon zest
3 Tbsp     Lemon juice
Kosher salt & Pepper, to taste

Preheat the oven to 400˚F. In a medium saucepan, combine the millet with 1½ cups of water and bring to a boil. Add a generous pinch of salt, cover and simmer over low heat until the millet is tender and the water is absorbed, 20 minutes. Let steam, covered, for 10 minutes, then fluff with a fork.

Meanwhile, on a large rimmed baking sheet, toss the chickpeas with the harissa and 2 Tbsp of the olive oil and season with salt & pepper. Bake for about 25 minutes, until crisp. Let cool slightly.

In a medium skillet, heat the remaining 6 tbsp of olive oil until shimmering. Add the almonds and cook over moderately high heat, stirring, until golden. Using a slotted spoon, transfer to a plate and season with salt and pepper. 

Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until well browned, about 12-15 minutes, add the cilantro, mint, basil

In a bowl, toss the millet, onion, almonds, carrots, scallions, lemon zest and juice. Fold in the chickpeas, season with salt and pepper and serve.

Creamy Grits with Black Beans

From: Author Unknown
Serves: 2

For The Beans
2 tsp      Vegetable oil
1 lb       Cooked Black Beans
½ tsp     Cumin, oregano & garlic powder
¼ tsp     Coriander, cayenne pepper
¼ C       Water
½ C       Fresh or frozen corn kernels
1           Avocado, diced
Lime Wedges, optional garnish

For The Grits
1½ C   Milk
½ C    Southern Plantation Grits
⅓ C    Diced green chiles
½ C    Shredded Monterey Jack cheese
Salt to taste

Heat milk in a saucepan until boiling. Reduce heat to med-low and gradually whisk in grits and chiles, stirring to prevent lumps; cook 5 minutes. Stir in cheese; season grits with salt.

Saute garlic in oil in a saute pan over medium heat, about 1 minute. Add beans, cumin, oregano, coriander and cayenne, and cook to heat through, about 2 minutes. Stir in water and reduce until nearly evaporated. Add corn and cook to heat through, 2-3 minutes. Serve grits topped with beans, avocado and a squeeze of lime.

 

Wheat Berry Salad

From: Taste of Home
Serves: 6

1½ C       Wheat berries
2             Celery ribs, finely chopped
½ C        Dried cherries, chopped
½ C        Chopped walnuts, toasted*
1 Tbsp    Dried Parsley
1             Green onion, chopped
 

3 Tbsp   Olive oil
2 Tbsp   Lemon juice
¼ tsp    Salt
¼ tsp    Pepper
Mixed salad greens (optional)

Place wheat berries in a saucepan; add water to cover by 2 inches. Bring to a boil. Reduce heat; simmer, covered, about 1 hour or until tender. Drain and transfer to a bowl. Cool completely.

Add the next 5 ingredients to wheat berries. In a small bowl, whisk oil, lemon juice, salt and pepper until blended; add to salad and toss to coat. If desired, serve over mixed greens.


*to toast walnuts: bake in a shallow pan in a 350˚ oven for 5-10 minutes or until lightly browned, stirring occasionally.

Roasted Chicken with Lemon & Herbs de Provence

From: Urban Herbs
Serves: 4

1              Whole Chicken, about 3½ Lbs
1              Lemon, halved
6 Tbsp      Butter, unsalted, softened
1 Tbsp      Herbs de Provence

1 C           White wine
Salt & Pepper, to taste
Cotton kitchen twine
Roasting pan with rack

Place oven shelf on lower middle rack. Preheat oven to 425˚F. Meanwhile, warm the white wine and melt 2 Tbsp of the butter into it for basting. Mix together remaining butter, herbs and juice of 1/2 a lemon. Season the bird inside and out with salt and pepper and squeeze the remaining lemon into the cavity. Rub the bird with the softened butter mixture inside and out. Take the wing tips, pull them up and fold them forward and underneath the wing. Tie the ends of the drumsticks with twine then place on roasting rack inside pan breast side up and place in the oven.

After 15 minutes reduce the temperature to 350 degrees. When the chicken is beginning to brown baste with wine and butter mixture. Baste several times using the wine and any accumulated pan juices. Roast until thermometer reads 170˚F or about 1¼ hours to 1½ hours. Remove from the oven. Let the chicken rest for 15 minutes before carving meat. Serve the roast pan juices poured over the carved meat.

CORIANDER ALMOND CRUSTED CHICKEN LEGS

From: Food & Wine Magazine
Serves: 4

½  C              Whole, blanched almonds
2½ Tbsp       Coriander seeds
2 tsp             White peppercorns
2 tsp             Yellow mustard seeds
2 ¼ tsp        Sea salt
1 ¼ tsp         Finely grated lemon zest
4                   Whole chicken legs (2½ lbs)
¼ C              Extra virgin olive oil,  plus more for brushing
Lemon wedges, garnish

Preheat the oven to 400˚F. In a spice grinder, pulse the almonds until finely ground. Transfer to a large bowl. In the spice grinder, grind the coriander, peppercorns and mustard seeds until coarsely ground.  Add tot he large bowl along with the salt and lemon zest; mix well. Brush the chicken with olive oil, the dredge in the almond mixture, pressing to help it adhere.

In a large cast-iron skillet, heat the ¼ C of olive oil over moderate heat. When the oil is hot, add the chicken, skin side down, and cook until lightly browned, 8-10 minutes. Flip and cook until very lightly browned on the bottom, about 5 minutes. Transfer the skillet to the oven and roast the chicken until your thermometer reads 165˚F in the thickest part of the thigh (15-20 mins). Serve with lemon wedges.

SCONES WITH CINNAMON & CARDAMOM

½ C        Whole milk
1              Egg, large
1 tsp       Vanilla extract
3 Tbsp   Brown sugar, light
2 C         Flour, all-purpose
3 tsp      Baking powder
6 Tbsp   Butter, unsalted, cut into pieces
½ tsp     Sea salt, fine ground
2 tsp      Cardamom, ground
¼ tsp      Mace, ground
2 tsp       Chinese cinnamon, ground
2 tsp        Lemon zest, freshly grated
1 oz          Pine nuts, toasted
Coarse sugar for sprinkling

Preheat oven to 400˚F. In a mixing bowl, whisk together milk, eggs, brown sugar and vanilla until well combined. In a sepearate bowl, combine the flour, baking powder, salt, cardamom, mace, cinnamon and lemon zest. Cut the butter into the flour using 2 forks. Do not use your hands, as this will melt the butter.  Stir in the milk mixture and half of the pine nuts with a wooden spoon until it begins to form dough. Transfer the dough to a lightly floured surface and knead gently by folding several times.

Lightly press the scone dough into a 1 inch thick round. Use a fluted or round cutter to cut out the scones. Transfer the scones to an ungreased baking sheet and press the remaining pine nuts gently into the top of eac scone. Brush scones with a littl emilk, sprinkle with the coarse sugar and bake for 10-15 minutes or until risen and golden. Remove from baking sheet and cool slightly to serve. 

GRILLED LEMON PEPPER WINGS

Yield: 24 Wings
From: Urban Herbs - Chef's Pantry

24    Chicken Wings
4 Tbsp    Lemon Pepper Seasoning
2 Tbsp    Olive Oil
Ranch Dressing for dipping (optional)

Rinse and pat dry chicken wings. Coat with olive oil and rub wings thoroughly with Lemon Pepper Seasoning. Light your grill and turn it on high.  Once your grill is hot, carefully clean the grill grate with a wire brush.  Take a side towel or clean rag lightly oiled and rolled.  Using your tongs wipe off the grate with the oiled towel.  This will serve two purposes which are both important.  It will clean the grate of any dirt and dust and lightly oil the grill to prevent your wings from sticking.


Place wings on hot side of grill* and begin cooking your wings, turning on occasion to achieve a golden color. Should the grill start to flare-up, douse the flame with a spoonful of the water until the flames have subsided.  Should the wings start to burn place them in the lower zone of your grill to finish cooking. Once all of your wings are finished, place them in a bowl and serve immediately.

 

*Zone your grill:  Allocate an area of your grill at a lower heat so you have a place to set aside wings which have gotten too much color yet are still raw.  Have the other side on medium to high.  

Mexican Chicken & Rice With Black Beans

Serves: 6
From: Cuisine At Home Magazine

1 Tbsp    Each, Chili powder and ground cumin
1 tsp    Each, Ground coriander and kosher salt
½ tsp    Black pepper, freshly ground
1½ Lb    Chicken thighs, boneless/skinless, cubed
3 Tbsp    Olive oil, divided
½ C    Each, Diced Onion and yellow bell pepper
1 Tbsp    Each, Minced garlic and serrano chile
1½ C    Dry basmati rice
2¾ C    Low sodium chicken broth
1 Lb    Cooked, black beans
¼ C    Minced, fresh cilantro
2 Tbsp    Fresh lime juice
Radishes, roma tomato, serrano, & cilantro leaves for garnish (optional)

Combine chili powder, cumin, coriander, salt and black pepper in a large bowl. Add chicken and toss to coat. Meanwhile, heat 2 Tbsp oil in a 12 inch skillet over medium until shimmering. Add chicken and brown on all sides, 5-6 minutes. Transfer chicken to a plate. Heat remaining Tbsp oil in same skillet over medium. Add onion, bell pepper, garlic, and minced serrano; cook 1-2 minutes. Stir in rice and cook 1 minute. Add broth, scraping up any brown bits, and bring to a boil. Return chicken to skillet, cover, reduce heat to low and cook until chicken is cooked through and rice is tender, about 20 minutes. Stir in beans, minced cilantro, and lime juice. Garnish chicken and rice with radishes, tomato, sliced serranos, and cilantro leaves.

Italian Chickpea Soup

Serves 6 (about 11 cups)
From: Cuisine At Home Magazine #115

1 C        Dry ditalini pasta
3 oz      Pancetta, diced
2 Tbsp  Olive oil
1½ C      Onion, diced
½ C        Each, Carrot and celery, diced
2 Tbsp   Tomato paste
1 Tbsp    Each, Minced garlic, rosemary, sage
1 tsp       Anchovy paste
½ tsp     Red pepper flakes
½ C        Dry white wine
3 C         Low-sodium chicken broth
2 Lb       Cooked chickpeas
1 Can      Diced tomatoes in juice (28 oz)
Salt & Pepper to taste
Grated Parmesan

Cook pasta in a large pot of boiling, salted water according to package directions; drain, reserving 1 cup pasta water. Meanwhile, cook pancetta in oil in a large pot or saute pan over medium heat until crisp, then transfer to a paper towel lined plate. Reserve 2 Tbsp drippings.

Sweat onions, carrot and celery and drippings in same pot, covered over medium heat until vegetables soften, 5-8 minutes. Stir in tomato paste, garlic, rosemary, sage, anchovy paste, and red pepper flakes; cook until fragrant, 1 minute. Deglaze pot with wine, scraping up any brown bits. Cook until wine nearly evaporates, 3-5 minutes. Add broth, chickpeas, tomatoes, & pasta water. Bring to boil; reduce to medium low and simmer 15 mins. 

Transfer 2 cups* to a food processor or blender; carefully puree and return to pot. Stir pasta into soup; cook until warmed through, 3-5 minutes. Season soup with salt and black pepper; top servings with Parmesan and pancetta.

*This gives thickness and body to your soup. You can avoid this step if you like a thinner soup, or add more if you prefer a thicker soup.

OVERNIGHT STEEL-CUT OATS (Slow Cooker)

Serves: 4-6

2 C     Steel-cut oats
3 C     Water
3 C     Milk
1 tsp   Salt
1/4 C  Ground flaxseed (optional)

Combine all ingredients in a lightly greased slow cooker. Cover and heat on low 6-8 hours (or overnight).

TOPPING/MIX IN IDEAS:
Strawberries, honey, maple syrup, bananas, apples, hemp hearts, peanut butter, coconut, granola, figs, chocolate chips, raisins, cranberries, cinnamon, brown sugar, yogurt, the sky is the limit!

HUMMUS "For Real"

From: Food Network - Alton Brown

1 Lb       Slow Cooker Chickpeas (*Recipe below)
2            Garlic cloves, minced
1½ tsp   Kosher salt
5 Tbsp  Lemon juice, freshly squeezed
¼ C       Water
⅓ C        Tahini, stirred well
¼ C        Extra virgin olive oil,  plus more for serving (optional)

Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.  To serve, transfer the hummus to a bowl and drizzle with additional olive oil. 
*Slow Cooker Chickpeas
Place 7 cups of water, 1 lb dry chickpeas, and 1/4 tsp baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.