Daffodils

The daffodil is symbolic of the power of inner beauty and the clarity of thought. It reminds us that clarity of thought makes our whole world change and it makes many decisions easier if they are not over analyzed but instead clarified and soundly resolved.

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5 Basic Essential Oils & Spring Cleaning

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Herbal Tips - Thyme

Garden Thyme (thymus vulgaris):
This herb is associated with the Element Water and the Planet Venus
It provides it’s user with courage, health, healing, love and purification.
Traced back to the Greeks it was used for cleansing temples as well as being a popular culinary seasoning.

Culinary Thyme:
Has a fresh lemony taste with a faint hint of clove.
It is a classic herb of traditional French Cuisine, and important for a bouquet garni.
Thyme is very versatile for cooking and great for seasoning everything from meats, poultry, and fish, to cream sauces and soups.

Gardening:
A hardy perennial that grows 6-15 inches.
Plant in full sun to partial shade in sandy well drained soil.

Harvest & Storing:
Snip foliage as needed during summer.
Bunch together and hang dry; or strip the leaves and dry on a screen.
Store dry in glass jars or freezes well in airtight containers.

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Early Spring Sale!

We are celebrating spring with a 10% off sale at our store!

Just visit us at http://store.noordinarychick.com and use 

Coupon Code ESS1002 when you check out to receive 10% off your entire order!

Offer Good March 10th-24th, 2015

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Where's the Beef?

This is a short note for those of you out there who are not vegetarians because it’s all about the Beef!

A few years ago on New Years Eve I was lucky enough to enjoy one of the best rib roasts ever that my treasured friends had picked up at their favorite market before arriving.

I used an old method I know with my Too Tasty Beef Herb Rub  and then oven roasting, and I though it would be fun to share the recipe as my son told me it was the best beef he’d ever had when eating the leftovers.

Coat your rib roast with olive oil and a nice coat of Too Tasty Beef Herb Rub and stand for 1/2 hour. 

Preheat oven to 425 degrees. 

Drizzle roast with a bit of cognac and place in 425 degree oven for 25 minutes to sear; then reduce the heat to 375 degrees and cook 20 minutes per pound to desired doneness. Or cook according to meat instructions. 

Here is what ours came out like.

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Lemongrass

Although lemongrass is a relatively new spice in Europe and North America, the increase in popularity in Thai and Indonesian cooking means it’s now available in most green markets and supermarkets. Asian foodstores will carry both fresh and dry lemongrass; sometimes under the Indonesian name ‘sereh’. Its rich lemon flavor and fragrance make it a tangy addition to many foods.

how to choose:
Much of lemongrass’s flavor is concentrated in its lower, cane-like stalks, which is why most markets sell them already trimmed of their leafy tops, leaving just a few short, spiky blades still attached. Look for firm, pale-green stalks with fat, bulbous bottoms and reasonably fresh-looking tops (they may be a little dry but shouldn’t be desiccated or yellowed).

how to prep:
There are two main ways to cook with lemongrass, and each determines how you handle it.

To infuse teas, broths, soups, and braising liquids, trim off the spiky tops and the bases, crush the stalks with the side of a knife to release their aromatic oils, and then cut them into 1- or 2-inch pieces. Remove the pieces before eating (they tend to be woody) or eat around them.

To use lemongrass in marinades, stir-fries, salads, spice rubs, and curry pastes, trim the top and base of the stalks; you want to use only the bottom 4 inches or so. Then peel off any dry or tough outer layers before finely chopping or mincing.

Lemongrass holds up to long cooking and gains intensity the longer it’s cooked. If you’d like a strong lemongrass flavor, add minced lemongrass at the start of cooking, browning it along with the other aromatics.

For a lighter, fresher lemongrass flavor, add it near the end of cooking.

how to store:
To store, wrap in plastic and refrigerate for two to three weeks, or freeze for up to six months.

culinary note:
The tender stalks of lemongrass can be chopped fine, and the leaves, once peeled, can be used in the same way as scallions to flavor casseroles, curries, and soups.

The base of the leaves is used in a curry-like powder that is commonly used in southeast Asian cooking, especially with fish, chicken, and pork.

Lemongrass combines particularly well with chilies, garlic, and shallots.

medicinal note:
Lemongrass can be taken as a digestive aid, and to relieve feverish complaints.

New No Ordinary Chick Store Online

All you No Ordinary Chick friends out there come and check out our new online store, 

for aromatherapy synergy blends, herb rubs, and more... 

You can find us at http://store.noordinarychick.com

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