Thursday, November 8, 2012
Litehouse Freeze-Dried Herbs and a Recipe
Happy mail arrived today :)
The nice people of Litehouse Foods sent me some of their Freeze-Dried Herbs to try.
It was perfect timing since my container herb garden has pretty much bit the dust now that the weather has got so cold here in Virginia. I love using fresh herbs when possible, but hate the waste when I don't use them all.
Litehouse Freeze-Dried Herbs combine the convenience of dried herbs with the taste of fresh.
They harvest their herbs at the height of flavor and freeze-dry them immediately. When they come into contact with moisture they rehydrate instantly. No more herbs dying in my crisper drawer!
Tonight I used the poulty herb blend, which consists of onions, thyme, sage, marjoram, spring onions, garlic and rosemary. You use them just like fresh herbs. If your recipe calls for 1 tsp. of fresh herbs, use 1 tsp. of freeze-dried as well. I also used the garlic.
I love wide mouth on the container. My teaspoon fit in there nicely.
Overall I was very impressed with the quality and taste of Litehouse Freeze-Dried herbs.
I will definitely use them again and again in my recipes.
Be sure to check out all of their other products as well.
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Herb Chicken and Tomato Orzo
2 large boneless chicken breasts, pounded thin
1 tsp. Litehouse Freeze-Dried Poultry Herb Blend
2 T olive oil
1 tsp. Litehouse Freeze-Dried garlic
1/4 cup diced onion
1 can petite diced tomatoes
3/4 cup whole wheat orzo
1 1/4 cup chicken broth
salt and pepper
Pound chicken breasts thin and place them on a plate. Drizzle with olive oil and season with salt and pepper. Sprinkle poultry herb blend over the chicken breasts.
Heat olive oil in a large saute pan over medium heat. Add onion and saute until tender, about 1-2 minutes.
Add garlic and saute for about 30 seconds, stirring frequently. Place chicken breasts in the pan and cook for about 5-7 minutes on each side or until brown.
Remove the chicken breasts from the pan. Add the chicken broth, tomatoes and orzo. Stir to combine.
Place the chicken breasts back into the pan and cover with lid. Cook over medium low heat for about 20 minutes or until orzo is tender and chicken is cooked through.
Yield: 2-3 servings