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: Side Dishes

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.

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.

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.

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.

FORBIDDEN RICE FEAST

2 Tbsp    Ghee
1 Lg    Shallot, thinly sliced
2 Tbsp    Ginger, peeled & minced
2 C    Forbidden black rice, rinsed & drained
1 Tbsp    Green cardamom pods, cracked
Sea Salt
Thinly sliced scallions, for garnish

In a medium saucepan, heat the ghee. Add the shallot and ginger and cook over moderate heat, stirring occasionally until softened and lightly browned, about 5 minutes. Stir in the rice and cardamom and cook, stirring, for 2 minutes. Add 3 cups of water and a generous pinch of sea salt, bring to a boil. Cover and cook over low heat until the rice is tender and the water is absorbed, about 30 minutes. Remove from the heat and let steam for 15 minutes. Fluff the rice with a fork and season with salt. Transfer to a serving bowl, garnish with sliced scallions and serve.

 

CINNAMON SPICED APPLES (Slow Cooker)

⅓ C    Sugar
¼ C    Brown sugar
1 Tbsp    Corn starch
3 tsp    Ground cinnamon
⅛ tsp    Ground nutmeg
6     Large granny smith apples, peeled and cut into eighths
¼ C    Butter, cubed

In a small bowl, mix the first five ingredients.  Place apples in a greased 5 qt slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender,  stirring once half way.

 

QUINOA & BLACK BEAN SALAD

Serves: 4-6

1 2/3 C    water
1 C    red quinoa
1/4 C    red onion
1 Tbsp    extra virgin olive oil
1/2 tsp    kosher salt
1 lb    cooked black beans
2    plum tomatoes, diced

Bring water to a boil. Reduce heat to low and simmer 12 minutes or untill quinoa is tender. Fluff gently with a fork to seperate the grains. Add remainder of ingredients and combine well. 

BASMATI RICE WITH GREEN ONION & DILL

Serves: 4-6

1  1/2 cups basmati rice
2 tbsp vegetable oil
1/4 tsp cumin seeds
1/2 cup green onion, trimmed/sliced incl. tops
2 tsp dried dill weed
1/4 tsp garam masala
3/4 tsp salt
2 cups chicken or vegetable stock (or water)

In a bowl or shallow dish, wash the rice in several changes of cold water until it runs clear. Cover with water and soak for 30 minutes. Using a sieve, drain the rice throroughly and set aside.
Heat the oil in a thick sided pot over med-high heat. When very hot, add cumin seeds and toat for 30 seconds. Add the green onion and stir for another 15 seconds. Stir in the rice, dill, garam masala, and salt. Stir to mix and fry the rice mixture for 2 minutes. Stir in the stock or water. Turn the heat up to high and bring the mixture to a boil. Immediatly turn the heat to very low, cover and simmer until the rice is tender but not mushy, or about 20 minutes. Gently fluff with a fork and serve.