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: Snacks

ALMOND APPLE MUFFINS

Yield: 15 Muffins
From: Taste of Home - Simple & Delicious Magazine

1 C    All-purpose flour
¾ C    Whole wheat flour
¼ C    Sugar
¼ C    Packed brown sugar
3 tsp    Baking powder
¾ tsp    Ground cinnamon
½ tsp    Salt
1 lg    Egg
1¼ C    2% Milk
⅓ C    Creamy almond butter
2 Tbsp    Canola oil
1 tsp    Vanilla extract
1 med    Apple, peeled & chopped fine
½ C    Slivered almonds, divided

Preheat oven to 400˚F. Whisk the first seven ingredients. In another bowl, whisk egg, milk, almond butter, oil, and vanilla until blended. Add to flour mixturel stir until moistened. Fold in apple and 1/4 cup of almonds. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining almonds. 
Bake 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

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.

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.