NO-COOK HOLIDAY GIFT IDEA: SAVORY

Everybody bakes cookies, but who has time for that this time of year?!  Now you can give homemade culinary gifts to your friends, loved ones, or even that office secret Santa that require little to no effort to assemble.  In today's post we will feature several no-cook savory ideas for those on your gift giving list!

RUBS

Steak

1 tbsp kosher salt
2 tsp smoked paprika
2 tsp dried oregano
1.5 tsp dried minced onion
1 tsp dried minced garlic
1/2 tsp dried cumin
1/2 tsp red pepper flakes

Mix ingredients together.  Spoon into a small jar.  Attach the following instructions:

Rub one teaspoon on each side of steak.  Grill or broil as desired.

Pork

1 tbsp kosher salt
2 tsp crumbed dried rosemary
1 tsp dried fennel side
1 tsp dried minced onion
1 tsp dried minced garlic
1 tsp coarse black pepper
1/2 tsp dried orange peel


Mix ingredients together.  Spoon into a small jar.  Attach the following instructions:

Rub one teaspoon on each side of pork.  Grill or broil as desired.

Chicken and Fish

1 tbsp kosher salt
2 tsp dried minced garlic
2 tsp dried parsley
1 tsp dried thyme
1 tsp dried tarragon
1 tsp coarse black pepper


Mix ingredients together.  Spoon into a small jar.  Attach the following instructions:

Rub one or two teaspoon(s) on each side of chicken or fish.  Grill or broil as desired.



BUTTERS

Horseradish Chive Compound Butter
(Great on steak or steak accompaniments)

3/4 cup of unsalted butter
2 tbsp bottled horseradish
2 tbsp minced fresh chives

Blend ingredients and let stand for one hour in a cool place to set up.  Place into small, wide mouthed jars.


Dill Compound Butter
(Great on fish or fish accompaniments)

1/4 lb of unsalted butter
1 tsp finely chopped fresh dill
Salt to taste

Blend ingredients and let stand for one hour in a cool place to set up.  Place into small, wide mouthed jars.

SEASONING

Special Seasoning Salt

1 cup salt
2 tsp paprika
1 tsp dried mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano, ground
1/2 tsp dried thyme, ground
1/2 tsp curry powder
1/2 tsp dried dill
1/2 tsp celery seed

In a small bowl, combine all ingredients and spoon into airtight containers for gift giving!

SPREADS

Savory Herb Bagel Mix

1 cup dried parsley flakes
1/3 cup dried dill
2 1/2 tbsp dried oregano leaves
2 1/2 tbsp dried thyme leaves
2 tbsp salt
4 tsp dried rosemary leaves
4 tsp dried marjoram leaves
2 tsp paprika

In a bowl, combine all ingredients and spoon into airtight containers for gift giving!  Add the following instructions:

Process 2 tsp of mix with 1 8 oz package of softened cream cheese.  Combine using food processor, blender, hand mixer, etc.  Transfer to an airtight container.  Chill for two hours to let the flavors blend.

::LAST MINUTE THANKSGIVING TIPS::

Hello Loyal Readers!

We've missed you over the last couple of weeks!  We have been super busy at the lab with the holidays approaching.  Look for some great December content coming soon!  Below we have included some super handy "last minute" tips from some of our favorite sources!  May you all have a safe and joyful holiday!


BURLINGTON FREE PRESS

http://www.burlingtonfreepress.com/article/20121121/LIVING06/311210008/Vermonters-offer-last-minute-tips-recipes-those-cooking-Thanksgiving?odyssey=mod%7Cnewswell%7Ctext%7CFRONTPAGE%7Cp&nclick_check=1

REAL SIMPLE MAGAZINE:

http://www.realsimple.com/holidays-entertaining/holidays/thanksgiving/how-to-fix-10-common-thanksgiving-problems-10000001549093/index.html?xid=rs-weeklynews-11-21-2012&nlwt

Cheers!
The CELEBRATE Staff!!!

MEAL OF THE MONTH: OCTOBER/NOVEMBER

Our new intern, Timothy's first task was to provide the recipe for this month's "Meal of The Month" feature.  Little did we remember how pitifully community college students eat.  Timothy's suggestion was a Dinty Moore Beef Stew with a Nacho Cheese Doritos crust.  Needless to say, we vetoed Timothy's selection and he is now in the corner eating it.  In its place is the following recipe, fit for normal human consumption!

Bakery Lane Soup Bowl's Famous Corn Chowder

Makes 10 Cups

1/2 cup or 2 oz diced salt pork or bacon
2 tbs butter
3/4 cup chopped onion
3/4 chopped celery
1 qt chicken stock
2 cups diced potatoes
6 cups fresh corn kernels (or three 10 oz packages of frozen kernel corn, thawed)
1 cup heavy cream
salt and pepper to taste

Saute the pork/bacon in the butter until crisp and browned.  Add onion and celery.  Cook until vegetables are crisp-tender.  Meanwhile, measure stock in soup pot.  Add potatoes and cook until just tender.

Puree two packages of frozen (or 4 cups if using fresh) corn, using a little of the hot stock while blending.  Add blended corn, remaining whole kernels, sauteed vegetables, and cream to soup pot.  Add salt and pepper to taste.  Heat to serving temperature.  Yum, yum!