Create Herb, Spice And Salt Combos At Home To Elevate Your Food

Create Herb, Spice And Salt Combos 

At Home To Elevate Your Food

Mixing fresh herbs and spices with salt creates unique flavorful blends that can be used in cooking or as finishing salts for just about any meal. Putting these delightful homemade blends into small glass jars makes a perfect stocking stuffer or hostess gift. Flavored salt awakens depths of flavor, adds nutritional value and can provide digestive support.

Savory blends can be used in marinades and salad dressings, on roasted vegetables and simply sprinkled on top of a bowl of pasta. Adding a little citrus salt to cocktails and simple chocolate desserts will take them from ordinary to remarkable.

These homemade salts are effortless and economical to make. Using fresh herbs preserves seasonal flavors and is a brilliant way to use the abundance from an overproductive garden.

The variety of blends is endless and recipes are flexible, but the method is pretty much the same for any blend, as outlined below. Use whatever type of salt you prefer—Celtic, Himalayan or fine sea—but avoid iodized salt, which can discolor the herbs. Experiment and have fun!

Fresh Herbed Salt
1 cup fine ground salt
2 cups fresh herbs, such as Italian parsley, thyme, rosemary
(A majority of the mix should be parsley since it is a milder herb)
½ teaspoon red pepper flakes

Cilantro Lime Salt 
1 cup fine ground salt
1 clove garlic, smashed
2 cups cilantro
Zest from 1 lime

Orange Rose Salt 
1 cup coarse ground Himalayan salt
¼ cup dried rose petals
Zest from 3 oranges

Pat fresh herbs dry, remove woody stems and loosely chop. Place ingredients in the bowl of the food processor. Pulse, stopping often to wipe down the sides. Continue until everything is finely chopped and combined.

Spread the salt mixture evenly on a parchment paper-lined baking sheet. Let it air dry for several days. Move the salt around occasionally so that it dries evenly. Alternatively, the salt can be dried on low heat in a dehydrator or in an oven that has been turned off after being heated to the lowest temperature. Keep the salt in the oven with the light on until dried. Be sure to move the salt around on the tray so that it dries evenly.

Once the salt is dried, place it into glass jars and secure with lids tightly closed.

Lemongrass Chicken Noodle Bowl

LEMON-GRASS CHICKEN NOODLE BOWL

Want delivery without having to order in? This noodle bowl is all the good things from your favourite Vietnamese eatery. Chili garlic sauce, a condiment available at most big grocers, can be substituted for the garlic and chili in both the dressing and the sauce—add 1½ tsp (7 mL) to each. And don’t be put off by what looks like a long list of ingredients. Some show up twice to make following along easier.

Ingredients:

DRESSING
3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) sugar
1/2 cup (125 mL) warm water
1 Thai chili, finely chopped
1 clove garlic, finely chopped

SAUCE
1 tbsp (15 mL) fish sauce
2 tbsp (30 mL) firmly packed brown sugar
1/2 cup (125 mL) chicken stock or water
2 stalks lemon grass, finely chopped
1 Thai chili, finely chopped
2 cloves garlic, finely chopped
8 oz (225 g) fine rice vermicelli
1 tsp (5 mL) plus 3 tbsp (45 mL) grape-seed, canola or peanut oil
4 boneless, skinless chicken thighs cut into 1-inch (2.5-cm) chunks
1/2 tsp (2 mL) curry powder
1/2 tsp (2 mL) salt
Freshly ground black pepper
4 cups (1 L) loosely packed mixed herbs (recipe follows)
1 cup (250 mL) finely shredded red cabbage (optional)
1/2 cup (125 mL) chopped roasted, salted peanuts

Mixed Herbs:
If you live near a well-stocked Asian market that’s open, pick up some Vietnamese coriander, mint, perilla, and Thai basil to garnish your bowl. Otherwise, stick to a combination of cilantro and mint.

Directions:
Make the dressing by combining the ingredients in a small bowl and whisking until the sugar is dissolved. Make the sauce by doing the same in a separate bowl. Set both aside for now.

2. Place the vermicelli in a large heatproof bowl. Pour enough boiling water over to cover the noodles and let stand until they’re soft, about 4 minutes. Drain, rinse well under cool running water, and toss with 1 tsp (5 mL) oil.

3. Sprinkle the chicken with curry powder and salt. Season with lots of black pepper. Heat remaining 3 tbsp (45 mL) oil in a wok or frying pan over medium-high heat. Once it’s smoking, add the chicken and cook, undisturbed, for about 3 minutes per side, or until golden all over. Remove to a clean bowl with a slotted spoon.

4. Pour the sauce into the wok and cook until reduced by half. Add the chicken and juices to the wok and continue to cook until sauce is thick and glossy, about 3 minutes longer. Remove from heat.

5. Divide the noodles (if they’re stuck together, loosen with a bit of cold running water) between 4 bowls. Pour a quarter of the dressing over each. Top with the chicken, herbs, cabbage (if using) and peanuts.

Serves 4