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.

Filtering by Category: Main Course

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.

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.

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.

QUINOA & BLACK BEAN STUFFED PEPPERS

1 ½ C  Water
1 C       Quinoa, rinsed
4 Lg    Green peppers
16 Oz  Chunky Salsa, divided
1 Lb    Cooked black beans,
½ C    Ricotta cheese
½ C    Monterey Jack cheese, shredded, divided

Preheat oven to 400˚F. In a saucepan, bring water to boil. Add quinoa. Reduce heat, cover and simmer 10-12 minutes. Meanwhile, cut and discard pepper tops; remove seeds. Place in a greased 8” baking dish, cut side down. Microwave, uncovered on high 3-4 minutes or until crisp-tender. Turn peppers cup side up. Save 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon into peppers; sprinkle with remaining cheese. Bake uncovered 10-15 minutes or until filling is heated through. Top with reserved salsa.