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 Tag: garlic

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.

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.

MIXED BEAN SOUP

Serves: 6 (approx: 2.5 quarts)

12 oz Fall Blend Beans
8 cups water
1/2 pound ground beef, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped celery
1 tablespoon salt
1 teaspoon dried parsley
2 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
Pepper to taste

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.

Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves. 

 

CHICKEN CHILI

2    Skinless, boneless chicken breast, ½” pieces
2 ea     14oz can white beans, drained
3 C     chicken stock
1     onion minced
1     jalapeno, seeded minced
3T     olive oil
1T     garlic, minced
2t     cumin, ground
2t     Mexican oregano
1t     thyme & basil dried
2t     fresh ground black pepper
1     lime cut into 6 wedges
1t     crushed red pepper
3T      masa harina
1t     kosher salt

1. In a small bowl stir together the dry chili seasoning: the cumin, oregano, thyme, basil, black pepper, crushed red pepper and kosher salt. 
2. Heat the olive oil in a 4-quart heavy pot or casserole over medium high heat. Add the chicken and sauté until the meat is slightly browned, about 3 minutes. 3. Into the pot add the onion, jalapeno, garlic and sauté for 2 minutes. 
4. Add dry seasonings, blend well and sauté for 2 minutes. This will release the flavors of the spices. 
5. Add 1 cup of the stock. Using a wooden spoon scrape the bottom of the pan to incorporate all of the flavors from the bottom of the pan. 
6. Stir in the masa harina, the rest of the stock, the white beans and bring to a simmer. Simmer for 10 minutes. Stir occasionally to prevent sticking. 
7.To serve take chili off burner, season with salt and pepper to taste. Ladle into serving bowls. Squeeze the juice of 1 lime wedge onto the chili, top with grated Monterey jack cheese and sliced scallions.