Rural Missouri - April 2022 - 54

by Heather Berry | hberry@ruralmissouri.coop
H
erbs and spices have been added to recipes
for hundreds of years. Yet some cooks don't
ever go beyond adding basics such as salt and
pepper to dishes when cooking.
Herbs and spices can add unique fl avor profi les
to foods and can be light and delicate when added or
bold and zesty. One thing to keep in mind: 1 teaspoon
of dried equals about 1 tablespoon of fresh when
it comes to using herbs and spices in recipes. For
stronger fl avor, add them closer to the end of recipe
preparation so the heat doesn't destroy their fl avor.
With a little practice, you'll be experimenting and
fusing fl avors together, adding new dimensions to
your family's favorite recipes.
Rosemary Chicken
3/4 pound small red-skinned potatoes, halved or quartered
if large
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
2 teaspoons salt
Pinch of red pepper fl akes
Juice of 2 lemons (squeezed, halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, boneless chicken breasts
10 ounces cremini mushrooms, halved
Heat the oven to 450 degrees. In a saucepan, cover the potatoes
with cold, salted water. Bring
to a boil over medium-high
heat and cook until tender,
about 8 minutes; drain
and set aside.
Stack the rosemary,
garlic, salt
and red pepper
fl akes on a cutting
board, then mince
together. Transfer
mixture to a large
bowl. Stir in the
juice of one lemon
and the olive oil.
Add the chicken and
turn to coat.
Heat a large
cast-iron skillet over
medium-high heat. Add the
chicken, skin-side down, cover
about 5 minutes. Turn the chicken; add the mushrooms
and potatoes to the skillet and drizzle with the juice of
the remaining lemon. Add the rosemary sprigs and the
squeezed lemon halves to the skillet; transfer to the oven
and roast, uncovered, until the chicken is cooked through
and the skin is crisp, 20 to 25 minutes.
and cook until the skin browns,
54 RURAL MISSOURI | APRIL 2022
Cumin Bee f Stir-Fry
1 pound sirloin steak
3 tablespoons toasted sesame or canola oil plus additional
oil for cooking
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons tapioca or arrowroot powder
For the stir-fry:
2 teaspoons toasted sesame oil
1/2 small onion, thinly sliced
1/2 teaspoons red pepper fl akes
1 1/2 teaspoons ground peppercorns
1 1/2 teaspoons ground cumin
6 garlic cloves, thinly sliced
1/4 cup coconut aminos
2 teaspoons red fi sh sauce
1 tablespoon rice vinegar
4 green onions, green parts only cut into 2 inch pieces
Prepared noodles of choice
Place the steak on a cutting board and tenderize with meat
mallet. Slice into thin 1/4 inch strips that are about 3
inches long.
Place the sliced sirloin steak in a large bowl with the 3
tablespoons toasted sesame or canola oil, salt, pepper and
tapioca. Toss until well combined and set aside to allow it
to marinate for 20 to 30 minutes.
To stir-fry: Heat a large wok or skillet over medium-high
heat. Add a tablespoon or two of oil and, in batches to
prevent overcrowding the skillet, sear the beef until a golden
brown crust begins to form, about 2 minutes a side.
Transfer cooked beef to a side plate and continue until all
of the beef is browned and set aside. If your skillet seems
dry, you can add more sesame oil, as needed.
Add an additional teaspoon of oil (if needed) and the
toasted sesame oil. Add the onions, red pepper fl akes,
ground peppercorns, cumin and garlic. Toast spices,
stirring, until fragrant, 1 to 2 minutes being careful not to
burn.
Add the beef and toss until well coated in the spices.
Add coconut aminos, fi sh sauce, rice vinegar and green
onions. Stir to combine. Cook, stirring, until the sauce has
just thickened, 2 minutes. Serve hot over hot noodles.
Rural Missouri - April 2022

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