Subgum Chow Mein

This recipe is from years ago and somehow never got posted.  I know because it has almonds and now that our youngest is allergic to tree nuts I make it with peanuts.  Not quite the same, but still really good! It’s one of my favorite Chinese dishes.  This is just like you would have at an American-Chinese restaurant.  We like it with fried rice and you can make it with or without the chicken.  The baking soda is not completely necessary, it is a little trick to make the chicken a little more tender.
Happy Chinese New Year!

SUBGUM CHOWMEIN

1 pound chicken breast, diced
1 tsp baking soda
1/2 tsp kosher salt
1 Tablespoon oil
1 white onion, chopped
2 carrots, diced
2 ribs celery, chopped
1 can sliced water chestnuts
1 1/2 cups chicken broth
2 Tablespoon cornstarch
1/2 cup almonds, sliced or slivered
1/2 cup frozen peas

Toss chicken with baking soda and salt.  Heat oil in wok over medium high heat and add chicken.   Stir fry until cooked through.
Remove and add onion, carrots, celery, and water chestnuts to wok and cook until tender crisp.  Add chicken back to wok.
Mix cornstarch and chicken broth together then add to wok.  Cook until thickened then add almonds and peas.
Serve over chow mein noodles.

Subgum Chow Mein

Ingredients

  • 1 pound chicken breast, diced
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 Tablespoon oil
  • 1 white onion, chopped
  • 2 carrots, diced
  • 2 ribs celery, chopped
  • 1 can sliced water chestnuts
  • 1 1/2 cups chicken broth
  • 2 Tablespoon cornstarch
  • 1/2 cup almonds, sliced or slivered
  • 1/2 cup frozen peas

Instructions

  • Toss chicken with baking soda and salt.  Heat oil in wok over medium high heat and add chicken.   Stir fry until cooked through.
  • Remove and add onion, carrots, celery, and water chestnuts to wok and cook until tender crisp.  Add chicken back to wok.
  • Mix cornstarch and chicken broth together then add to wok.  Cook until thickened then add almonds and peas.
  • Serve over chow mein noodles.
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    Red Licorice Ice Cream

    In my hometown there was a little ice cream truck downtown in the summers that my sister worked at.  Occasionally I’d tag along with my Dad when he would pick her up.  He ALWAYS had to check if they had the black licorice ice cream in.  I’m not sure if I loved it too or just liked it because he liked it.  I’ve been toying around with different ways to make homemade when my youngest asked if we could make red licorice ice cream.  Why not?!
    After a few batches of tedious straining I had a moment of clarity when I saw our vita mix on the counter.  Why not? So I made a simple Philadelphia style ice cream base with reduced sugar since the licorice itself has sugar.  I wish my Dad were here to try it, I think it would be his new favorite.
    Make a batch up for your favorites this Valentines day!

    LICORICE ICE CREAM
    5 oz licorice (13 sticks)
    1 1/2 cups milk (I use fat free)
    2 1/2 cups heavy whipping cream
    1/2 cup sugar

    Place all ingredients in a blender and process until smooth.
    Chill or immediately churn in ice cream maker.
    (I used my Cuisinart 1 1/2 quart ice cream maker and churned 25 minutes)
    Freeze in airtight container for at least an hour before serving.

    Red Licorice Ice Cream

    Yield: 1 1/2 quarts

    Ingredients

    • 5 oz licorice (13 sticks)
    • 1 1/2 cups milk (I use fat free)
    • 2 1/2 cups heavy whipping cream
    • 1/2 cup sugar

    Instructions

  • Place all ingredients in a blender and process until smooth.
  • Chill or immediately churn in ice cream maker.
  • (I used my Cuisinart 1 1/2 quart ice cream maker and churned 25 minutes)
  • Freeze in airtight container for at least an hour before serving.
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    Fortune Cookies

    We homeschool.  Which means when we finished studying China in geography and we made a Chinese dinner my 10 year old was quick to point out that fortune cookies are not really from China.  She’s right too.  But of course we still made them anyways.
    These are really quite easy to make, you just have to fold them quickly while they are still warm.  I suggest starting with one or two at a time until you feel comfortable.  Sometimes folding them on a tea towel can be helpful, as you can use the towel to help you fold while not having to touch the hot cookies.  My hands have been desensitized to heat it seems from working in bakeries when I was younger.
    I use butter instead of oil, but you could use oil.  You can change up the extract as well to add a fun twist.
    These make a fun Valentine’s cookie and you can buy take out boxes at restaurant supply stores for packaging even.  Let your kids write their own fortunes or Valentine messages or you can find lots of printable lunchbox notes and jokes online.
    EDIT: Last night we made these with my 4-H group and I’ve added a couple tricks that seemed to make it better!

    FORTUNE COOKIES
    2 egg whites
    1 tsp vanilla
    1/4 cup unsalted butter, melted
    1 T water
    1/2 cup flour
    1/2 cup sugar
    2 tsp cornstarch
    1/4 tsp kosher salt

    Place all ingredients in a blender and blend until completely smooth.
    Rest in the fridge for at least one hour.
    Preheat oven to 375 degrees.
    Line a baking sheet with parchment paper or a silicone mat.  Lightly spray with nonstick coating.
    If your batter is thick add water 1 tsp at a time until it is fairly thin.
    On your first tray, I suggest starting with just one or two to get the hang of it.  Drop a tablespoon of batter for each cookie.
    Spread batter using the back of a spoon into as even of a circle as you can, approx 3 to 3 1/2 inches across.  You want the batter thin enough that you can see the mat through the batter.

    Bake for 6-8 minutes until lightly golden around the edges.
    Immediately remove and place right side down. (place on a tea towel so you don’t burn your hands if you need.)
    A thin spatula works best for this, I have found my fish spatula works perfect!

    Place a fortune in the middle.

    Working quickly, fold in half so the curved edges meet.

    Then fold over the rim of a cup or bowl.


    Place cookies in muffin cups to cool (this takes just a minute) so they hold their shape.

    Fortune Cookies

    Yield: Approx 2 dozen

    Ingredients

    • 2 egg whites
    • 1 tsp vanilla
    • 1/4 cup unsalted butter, melted
    • 1 T water
    • 1/2 cup flour
    • 1/2 cup sugar
    • 2 tsp cornstarch
    • 1/4 tsp kosher salt

    Instructions

  • Place all ingredients in a blender and blend until completely smooth.
  • Rest in the fridge for at least one hour.
  • Preheat oven to 375 degrees.
  • Line a baking sheet with parchment paper or a silicone mat.  Lightly spray with nonstick coating.
  • If your batter is thick add water 1 tsp at a time until it is fairly thin.
  • On your first tray, I suggest starting with just one or two to get the hang of it.  Drop a tablespoon of batter for each cookie.
  • Spread batter using the back of a spoon into as even of a circle as you can, approx 3 to 3 1/2 inches across.  You want the batter thin enough that you can see the mat through the batter.
  • Bake for 6-8 minutes until lightly golden around the edges.
  • Immediately remove and place right side down. (place on a tea towel so you don't burn your hands if you need.)
  • A thin spatula works best for this, I have found my fish spatula works perfect!
  • Place a fortune in the middle.
  • Working quickly, fold in half so the curved edges meet.
  • Then fold over the rim of a cup or bowl.
  • Place cookies in muffin cups to cool (this takes just a minute) so they hold their shape.
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    Teddy Bear Tea Party

    If you have littles, a teddy bear tea party is something you need to do.  Some years ago my daughter wanted one for her birthday.
    I wondered if her friends were getting a little old for one but what ensued was pure magic.  We sent each girl an invitation with a miniature invitation to her #1 teddy.  They were so excited and it was just the sweetest day.

    Each girl was given a simple handmade bear.

    The menu was simple and just what a teddy would want to have with his favorite girl.

    Gummy berries, teddy grahams, and some bit of honey (This really was some years ago! My daughter is now allergic to tree nuts so these would be a no-go now!)

    Muddy bear parfaits.  Just some chocolate pudding, whipped cream, and teddy graham crumble.  Topped with a very muddy (chocolate dipped) gummy bear.

    You can’t have a tea party without fairy bread.. or fairy bears rather!

    And of course some honey cake.

    The cake was my favorite.  I made the decorations with marshmallow fondant.

    This bear particularly enjoyed the treats!

     

    Christmas Tree Dolly

    Our Christmas tree stays up for… you know, longer than socially acceptable… I was pretty impressed we made it until after Halloween this year!
    We used to put our tree up in the front window but my kids love having it in our family room where we enjoy it more.  So the only spot is in front of our bookcases.. which we use.  So that means for 2 months it is practically impossible to get into them.
    I was cleaning out the garage and came across an old table top and had an idea strike.
    I added 4 small roller ball bearings (since they would be lower to the ground than regular casters). I found mine at Harbor Freight tools, these are the ones I used. 

    Since the table top was all ready finished that was it! Now, we don’t have toddlers anymore and my girls are careful with things.  If you have rambunctious kids this may not be a good idea! I could see some kids riding it around the house!

    And yes, we have a fake tree.  Since I’m allergic to pretty much every tree and grass it’s the best we can do.  But our kids don’t seem to care and love throwing 5000 homemade ornaments on it so you hardly see it anyways!

    With a tree skirt you don’t even see it!

    And now when I want to get to the bookcases I can easily move it out of the way! Problem solved!

    Soft Buttery Rolls

    I love making whole grain breads and typically when I make bread that’s the route I go anymore.  But for holidays I always make a soft white roll.
    If you aren’t experienced with bread making this is a great recipe to start with.  White bread is much easier to make than whole grain as well.
    These are super soft, buttery, and you can use the dough to make all manner of shapes.  Sometimes it’s fun to do a variety of shapes for a holiday meal as well.  There are so many you can do, but these are a few easy ones to get you started!  My daughters love to help make the bread and it’s a fun thing to get the kids helping with.  Don’t worry how perfect they look, they will still taste good!
    While these are super easy, they are also some of the best rolls you’ll ever have!

    SOFT BUTTERY ROLLS

    2 cups warm water
    2 Tablespoons sugar
    1 1/2 Tablespoons active dry yeast (or 2 packages)
    5-6 cups all purpose flour
    2 teaspoons kosher salt
    1/4 cup instant powdered milk (2 T non-instant)
    1 egg
    1/2 cup unsalted butter, melted (plus extra for brushing)

    In a small bowl add the sugar and yeast to the warm water.  Gently mix and leave to bloom for 5-10 minutes.
    In the bowl of a stand mixer (or large mixing bowl if mixing by hand) measure in 3 cups of the flour, the salt, and milk powder.
    Whisk to combine well.
    Add the egg and melted butter to the bloomed yeast mixture.  Pour into the flour and mix until well combined.
    Add flour, 1/2 cup at a time, until dough starts to pull together.
    Lightly flour your counter and scrape dough out.  Knead for several minutes.  Add flour as needed but don’t be tempted to over flour.
    The dough should be slightly sticky.
    Place in a greased container and cover with plastic wrap or a tea towel and let rise for 45 to 60 minutes.
    Dough is done rising when it is double in size and when you poke it with a finger it doesn’t bounce back.

    For rolls:
    Divide dough into 24 for smaller rolls, or 12 for large rolls.
    Form each section into a roll by pulling the dough and tucking on the bottom to make a smooth top.

    Place on a lightly greased baking sheet and let rise until double in size, approximately 25-30 minutes.
    Bake for about 15 minutes (add extra time as needed depending on size of rolls.) Brush with melted butter right when you take out of the oven.
    For pan rolls:
    Form rolls, place rolls about 1/4 inch apart in a 9 by 13 pan.  Rise and bake as above.
    For Flowers and Pumpkins:
    Shape rolls.  After the rise use sharp kitchen scissors to snip 5 times around the edges, cutting all the way through. Bake as usual.

    Add a pretzel stick or rod “stem” after baking for pumpkins.

    For Bow Knots:
    Divide into 24 sections (or 12 for large knots)
    Roll into a rope and tie a knot.  Place on greased baking sheets and let rise and bake as usual.

    For Rosettes:
    Follow directions for bow knots, but make an open knot with a hole.

    Tuck one end underneath and up into the hole.  Tuck the other through the hole from the top side to the bottom.
    Raise 25-30 minutes. Bake at 400 degrees for 15 minutes.

    For Crescent Rolls:
    Divide dough into 4 equal sections.  Roll each section into a 12 inch circle.  Brush with melted butter and cut into 12 pieces.

    Starting from wide end roll up and place on greased baking sheet, with the small end tucked underneath.
    Raise 25-30 minutes. Bake at 400 degrees for 15 minutes.
    (If you want large crescents, divide dough into 2 instead of 4 and roll out to an 18 inch circle.  Cut and rise and bake as usual, adding a few minutes to the bake time).

    For Turkey Rolls:
    Make crescent rolls as directed, but instead of rolling up place in greased mini muffin tins with ends on top of pan.
    Use scissors to snip 3-4 times to make tail feathers.  Raise and bake as usual.

    Gobble gobble!

    Soft Buttery Rolls

    Ingredients

    • 2 cups warm water
    • 2 Tablespoons sugar
    • 1 1/2 Tablespoons active dry yeast (or 2 packages)
    • 5-6 cups all purpose flour
    • 2 teaspoons kosher salt
    • 1/4 cup instant powdered milk (2 T non-instant)
    • 1 egg
    • 1/2 cup unsalted butter, melted (plus extra for brushing)

    Instructions

  • In a small bowl add the sugar and yeast to the warm water.  Gently mix and leave to bloom for 5-10 minutes.
  • In the bowl of a stand mixer (or large mixing bowl if mixing by hand) measure in 3 cups of the flour, the salt, and milk powder.
  • Whisk to combine well.
  • Add the egg and melted butter to the bloomed yeast mixture.  Pour into the flour and mix until well combined.
  • Add flour, 1/2 cup at a time, until dough starts to pull together.
  • Lightly flour your counter and scrape dough out.  Knead for several minutes.  Add flour as needed but don't be tempted to over flour.  
  • The dough should be slightly sticky.
  • Place in a greased container and cover with plastic wrap or a tea towel and let rise for 45 to 60 minutes.
  • Dough is done rising when it is double in size and when you poke it with a finger it doesn't bounce back.
  • For rolls:
  • Divide dough into 24 for smaller rolls, or 12 for large rolls.
  • Form each section into a roll by pulling the dough and tucking on the bottom to make a smooth top.
  • Place on a lightly greased baking sheet and let rise until double in size, approximately 25-30 minutes.
  • Bake for about 15 minutes (add extra time as needed depending on size of rolls.) Brush with melted butter right when you take out of the oven.
  • For pan rolls:
  • Form rolls, place rolls about 1/4 inch apart in a 9 by 13 pan.  Rise and bake as above. 
  • For Flowers and Pumpkins:
  • Shape rolls.  After the rise use sharp kitchen scissors to snip 5 times around the edges, cutting all the way through. Bake as usual.
  • Add a pretzel stick or rod "stem" after baking for pumpkins.
  • For Bow Knots:
  • Divide into 24 sections (or 12 for large knots)
  • Roll into a rope and tie a knot.  Place on greased baking sheets and let rise and bake as usual.
  • For Rosettes:
  • Follow directions for bow knots, but make an open knot with a hole.
  • Tuck one end underneath and up into the hole.  Tuck the other through the hole from the top side to the bottom.
  • Raise 25-30 minutes. Bake at 400 degrees for 15 minutes.
  • For Crescent Rolls:
  • Divide dough into 4 equal sections.  Roll each section into a 12 inch circle.  Brush with melted butter and cut into 12 pieces.
  • Starting from wide end roll up and place on greased baking sheet, with the small end tucked underneath.
  • Raise 25-30 minutes. Bake at 400 degrees for 15 minutes.
  • (If you want large crescents, divide dough into 2 instead of 4 and roll out to an 18 inch circle.  Cut and rise and bake as usual, adding a few minutes to the bake time).
  • For Turkey Rolls:
  • Make crescent rolls as directed, but instead of rolling up place in greased mini muffin tins with ends on top of pan.
  • Use scissors to snip 3-4 times to make tail feathers.  Raise and bake as usual.
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    Sweet and Sour Pork Stir-Fry

    It’s happening.  The holiday season is upon us! Now don’t get me wrong, I have a plethora… I mean PLETHORA of sweets and treats recipes to post (now to just get around to posting them!) but this is also the season of busy family activities and having some quick healthy dinner options is more important than ever.  Now this sauce is only naturally sweetened with pineapple juice and a dash of honey.  If it’s not sweet enough for your family you could always add a little sugar to it as well.  But for me it’s perfect! And don’t be tempted to overcook the vegetables, that crisp tender snap is what you want!

    Sweet and Sour Pork Stir-Fry

    1 pound pork tenderloin, thinly sliced
    1/3 cup cornstarch
    2 T oil
    1 red or white onion, chopped
    1 bell pepper, ribs and seeds removed, chopped
    2 ribs celery, chopped
    8 oz can pineapple chunks, (juice reserved for sauce)
    brown rice, for serving

    Sauce:
    3/4 cup pineapple juice
    1/4 cup rice vinegar
    2 T soy sauce
    2 T cornstarch
    1 tsp honey

    In a small bowl,  whisk together sauce ingredients and set aside.
    Toss the pork with the cornstarch and heat 1 T of the oil in a large skillet over medium high heat.
    Add half the pork and cook until well browned on both sides.  Remove and repeat with remaining pork.
    Cook the peppers, onion, and celery in skillet for 5-8 minutes, until crisp tender.
    Add pork back to pan along with pineapple and sauce.
    Simmer and cook until sauce is thickened and pork is cooked through.
    Serve hot with brown rice.

    Sweet and Sour Pork Stir-Fry

    Ingredients

    • 1 pound pork tenderloin, thinly sliced
    • 1/3 cup cornstarch
    • 2 T oil
    • 1 red or white onion, chopped
    • 1 bell pepper, ribs and seeds removed, chopped
    • 2 ribs celery, chopped
    • 8 oz can pineapple chunks, (juice reserved for sauce)
    • brown rice, for serving
      Sauce:
    • 3/4 cup pineapple juice
    • 1/4 cup rice vinegar
    • 2 T soy sauce
    • 2 T cornstarch 
    • 1 tsp honey

    Instructions

  • In a small bowl,  whisk together sauce ingredients and set aside.
  • Toss the pork with the cornstarch and heat 1 T of the oil in a large skillet over medium high heat.
  • Add half the pork and cook until well browned on both sides.  Remove and repeat with remaining pork.
  • Cook the peppers, onion, and celery in skillet for 5-8 minutes, until crisp tender.
  • Add pork back to pan along with pineapple and sauce.
  • Simmer and cook until sauce is thickened and pork is cooked through.
  • Serve hot with brown rice.
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    Ghee Whiz!

    What is ghee? Well, think of it as caramelized butter.  It has a higher smoke point than regular butter and a deeper, more nutty flavor.
    Basically all you’re doing is evaporating off the water content and browning the milk solids (which you strain out).
    Clarified butter is similar, ghee is just cooked longer for a deeper flavor.
    My favorite uses for ghee are for popping popcorn and grains, stir frying, roasting… anytime you want to cook at a higher heat or get an amazing sear, pull out the ghee.  It is easier than you think and lasts quite a long time.  If you get any water in it, that can cause bacterial growth.  So I always keep it in a jar with a lid and use a clean dry utensil.  Or you can store in the refrigerator as well.
    It can take over 20 minutes, so I usually make it when I’m going to be in the kitchen anyways making dinner or doing dishes or whatever.

    GHEE
    1 pound unsalted butter

    Using a small heavy pot, add butter and heat over medium heat.

    After it melts it will begin to foam up.  Keep cooking!

    Turn your heat down if it is boiling too hard.  You want a gentle simmer.

    The second foam is what we’re looking for.

    When the milk solids are a deep brown you’re done!

    Just strain and let cool.

    Store on the counter for a month in an airtight container (I use a jar) or refrigerate for longer storage.

    Ghee Whiz!

    Ingredients

    • 1 pound unsalted butter

    Instructions

  • Using a small heavy pot, add butter and heat over medium heat.
  • After it melts it will begin to foam up.  Keep cooking!
  • Turn your heat down if it is boiling too hard.  You want a gentle simmer.
  • The second foam is what we're looking for.
  • When the milk solids are a deep brown you're done! This can take over 20 minutes to reach this point, but it depends on heat level and your pot as well.
  • Just strain and let cool.
  • Store on the counter for a month in an airtight container (I use a jar) or refrigerate for longer storage. 
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    Homemade Noodles

    I love making homemade pasta.  I usually enlist the help of my favorite sous chefs, my daughters.  They are more than happy to help especially when they know fresh pasta is coming! It may seem daunting but it is far easier than you think!
    Pasta dough recipes vary quite a bit, but this is how I make mine.  By adding more liquid/ eggs the dough is softer and easier to work with.  I find it is much easier to start with less flour and gradually add more to desired tackiness.  This makes a dough much easier to roll out as well.
    I use plain all purpose flour.  If you want to use whole grain flours I suggest just subbing out a quarter to a half of the flour.

    Pasta Dough
    Makes approx 19 oz

    2 Cups flour (plus more as needed)
    4 eggs (and water or other puree/ juice to make 1 cups)
    2 tsp salt

    Measure your flour onto your clean working surface.  Make a well in the center.

    Add water if needed to your eggs to measure 1 cup. (Or another flavoring, such as vegetable puree or juice)

    Add to the center of the well and add your salt.

    Use a fork to whisk eggs.  Start incorporating the flour from the outer walls.

     

    When you’ve added most the flour start using a bench knife to scrape it together.  Add more flour as needed so it isn’t sticky.

    When done your dough should be smooth but not sticky.  You may have to add a couple more cups of flour even.

    Wrap tightly in plastic wrap and rest at least 30 minutes before using.  This allows the flour to fully hydrate and relaxes the gluten to be able to roll out thinly.
    I like to make it earlier in the day or even a couple days ahead of time and store in the refrigerator.

    Here is a dough made with basil pesto used for 1/4 cup of the water:

    To roll out by hand: Divide dough into 2 or 4 pieces (whatever is manageable for you) and roll out on a lightly floured surface as thin as possible.
    Cut into desired shapes.
    To roll out using a pasta roller: See steps here.
    After you have your pasta cut dry on racks or cook immediately.

    It cooks very quickly so if serving with a sauce have that ready before you cook the pasta.  Usually 1 to 2 minutes.

    Homemade Noodles

    Yield: approx 19 oz.

    Ingredients

    • 2 Cups flour (plus more as needed)
    • 4 eggs (and water or other puree/ juice to make 1 cup)
    • 2 tsp salt

    Instructions

  • Measure your flour onto your clean working surface.  Make a well in the center.
  • Add water if needed to your eggs to measure 1 cup. (Or another flavoring, such as vegetable puree or juice)
  • Add to the center of the well and add your salt.
  • Use a fork to whisk eggs.  Start incorporating the flour from the outer walls.
  • When you've added most the flour start using a bench knife to scrape it together.  Add more flour as needed so it isn't sticky.
  • When done your dough should be smooth but not sticky. You may have to add a couple more cups of flour even.
  • Wrap tightly in plastic wrap and rest at least 30 minutes before using.  This allows the flour to fully hydrate and relaxes the gluten to be able to roll out thinly.
  • I like to make it earlier in the day or even a couple days ahead of time and store in the refrigerator.
  • To roll out by hand:
  • Divide dough into 2 or 4 pieces (whatever is manageable for you) and roll out on a lightly floured surface as thin as possible. 
  • Cut into desired shapes.
  • To roll out using a pasta roller:
  • See steps here.
  • After you have your pasta cut dry on racks or cook immediately.  It cooks very quickly so if serving with a sauce have that ready before you cook the pasta.  Usually 1 to 2 minutes.
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    Rosemary Salt

    If you plant one thing, I suggest fresh rosemary.  I have a few planted around our house and they become huge and are usable practically year round.
    Rosemary can be a little twiggy so getting the rosemary ground up small is helpful.
    You can sprinkle this on popcorn, rub on a pork loin roast or whole chicken before cooking, roasted potatoes, or toss with some homemade pasta with a little lemon zest. Yum!  You can also add lemon zest to this before freezing.

    Fresh Rosemary Salt

    2 parts fresh rosemary (removed from stem)
    1 part kosher salt

    Pulse rosemary in spice grinder (or food processor) or mince finely by hand.
    Store in the freezer.

    Rosemary Salt

    Ingredients

    • 2 parts fresh rosemary (removed from stem)
    • 1 part kosher salt

    Instructions

  • Pulse rosemary in spice grinder (or food processor) or mince finely by hand.
  • Store in the freezer.
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