Category: Recipes

Rice pudding (kheer)

Rice pudding was my favorite dish in elementary school. I remember when I went home, I used to tell my poor mom that the rice pudding at school was better than hers. (Yes, I still feel bad about it). All her food was fabulous but she could not make rice pudding. Then later I asked my Indian friend how to make it tasty and she said to use very little rice and lots of milk. My mom used the wrong proportions. She used 1 cup of rice to 2 cups of milk instead of 1/4 cup of rice and 4 cups of milk. It is that simple.

Kheer is the Indian version of rice pudding. It is a very simple dessert. Rice is cooked in milk and is infused with the aromatic cardamom along with the rose water and a little hint of saffron creating a rich and complex flavor. Indians also add nuts like pistachios, cashew nuts and dried fruits like raisins for texture. This is a basic, simple recipe, of course each region in India has its own version.

TIP

The recipe uses saffron. Yes it is expensive! However, many stores will sell a cheaper alternative, safflower to the expensive saffron. Safflower will be cheaper and I think it still works pretty well.

This is a little trick I learnt from my friend so you don’t have to use too much saffron. Crumple a few strands of saffron between your index finger and thumb. Put the crumpled saffron strands in a small dish (I used a 1/4 cup) with a tablespoon of warm milk and work it into the milk for about 5 minutes until the liquid turns into a nice orange redish color. Her mom used this technique to save money because saffron is expensive in India too.

RECIPE

Servings: 4

INGREDIENTS
  • ¼ cup rice, short grain or basmati chopped in the blender
  • 4 cups full fat whole milk or coconut milk
  • 1 cup water
  • 1/4-1 cup sugar- adjust to taste
  • 5-8 strands saffron
  • 1/4 tsp crushed cardamom (cardamom from 2 pods)
  • 2 cinnamon sticks
  • handful cashew nut or pistachios, chopped
  • 1 Tbsp ghee or butter or coconut oil
  • 1 tsp rose water, optional
  • handful raisins
  • egg yolk,optional
  • pinch salt
INSTRUCTIONS 
  1. Wash the rice in cold water changing the water until it looks clear.
  2. If you have time, soak the rice in water for 1 hour.
  3. Drain and discard the water.
  4. In a medium size pot with a heavy bottom, heat the ghee with the cardamom seeds until you smell the aroma. Add the milk, water, rice, sugar and raisins. Bring to a gentle boil. Continue cooking on low heat covered for about 60 minutes or until kheer becomes creamy and the liquid is reduced to about half. Make sure it doesn’t burn. Keep stirring.
  5. Before the pudding is done, add the cinnamon sticks and cashew nuts for the last 10 minutes.
  6. Meanwhile crumple the saffron between your index finger and thumb and put them in a small dish with a tablespoon of milk. Using a spoon and applying a little pressure, stir for 5-10 minutes until the liquid turns into a nice orange red color. Pour this mixture into the pot and cook for a few minutes. (Check for more information above).
  7. Turn the heat off, kheer will thicken as it sits.
  8. Add rose water and egg yolk. Stir.
  9. Garnish with nuts (I used pistachios) and powdered cinnamon.
  10. It can be served served chilled or at room temperature.

Enjoy!

Photo and text by Twincitiesherbs.

Lemony Corn Cake with Foraged Dandelion flowers

Let your inner child come out! Dandelions are now growing in abundance. They have tasty, vibrant flowers and can be used in cakes. I would like to invite you to taste one! They are sweet with a little hint of bitterness. I created this cake so I can use the flowers. The cornmeal base is mixed with yoghurt, eggs and olive oil and is infused with vanilla extract. It is crunchy and sweet, a perfect dessert for a spring afternoon… when you are ready to play, make this cake.

TIP

Make sure you pick flowers that were not sprayed.

RECIPE

INGREDIENTS

  • 1 cup cornmeal, medium
  • 1 cup almond flour or white flour
  • 2 tsp baking powder
  • zest of 1 lemon
  • pinch of salt
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup olive oil
  • 1/4 cup Greek yoghurt
  • 30 dandelion petals, chopped (greens removed)
  • jam of your choice

METHODS

  1. Preheat the oven to 350 F. Oil the sheet of a 7 inch baking pan.
  2. In a large bowl, sift flour with salt and baking powder.
  3. In a separate bowl, cream olive oil, eggs, sugar, almond extract and lemon zest. Add to the flour mixture from earlier. Mix thoroughly.
  4. Let the dough rest over night but at least for an hour.
  5. Bake for 30 minutes.
  6. Spread the jam your heart desires evenly on the baked cake.
  7. Garnish with dandelion flowers.

Enjoy!

Recipe, photo and text by Twincitiesherbs.

Migas corn pancakes

Somethin’ from nothin‘ … In Spain, Migas is a word for something from nothing, a nourishing peasant breakfast made with stale bread and ham that gives a flavorful experience. I was inspired by the Mexican version of this original Spanish dish. In Mexico, this dish is also called Migas but it is served with scrambled eggs mixed with crispy crumbled corn tortilla and black beans. I had this dish at a local restaurant called Neighborhood Cafe in St Paul, MN. It was quite the culinary experience! The Mexican chef at the restaurant served it with corn pancakes. I am not sure if the pancakes are part of the Mexican tradition but I enjoyed the whole breakfast as it was prepared at the restaurant and it is now a staple in our house.

I tried to recreate this meal at home. I made corn pancakes and served them with scrambled eggs. These fluffy corn pancakes are a twist to the traditional buttermilk pancakes. The key is to use medium course corn flour. It gives a bit of crunchiness elevating the usual pancake to another level. I serve them with honey butter. I think it is a must!

You can make this whole meal at home. I made scrambled eggs with chopped green and jalapeno peppers and cheese, added black beans with Mexican spices, salsa and served it with corn chips instead of corn tortillas. I love simple foods that create something from nothing … a mouthwatering breakfast!

RECIPE

INGREDIENTS

  • 1 cup medium coarse ground corn meal
  • 1 cup white wheat flour
  • 1 tsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 3 Tbsp butter or coconut oil, melted
  • 3 eggs, lightly beaten
  • 1 1/4 cup buttermilk or milk
  • 1 Tbsp lime juice (optional but should be included if possible) or add milk instead
  • oil for cooking
  • honey butter or coconut butter (for serving)

METHOD

  1. Sift the dry ingredients (corn meal, flour, baking soda, baking powder, sugar, salt).
  2. Mix the wet ingredients (buttermilk, eggs, melted butter, lime juice).
  3. Add the dry ingredients to the wet ingredients and mix. Let the mixture sit for 8 hours.
  4. Heat a pan on medium high heat. Add some oil. Pour the batter, about 1/4 cup, onto the pan. Batter should sizzle when it hits the pan. (You can do a test with a small amount of the batter). Cook for about 3-5 minutes on each side. Caution it cooks fast.
  5. Serve warm with honey butter or coconut butter ( for a dairy free option).

Enjoy!

Source

Recipe, text and photo by Twincitiesherbs.

http://www.foodinspanish.com

Traditional tiramisu

If you love coffee and desserts, you are going to love Tiramisu! It is a simple yet sophisticated Italian dessert. Like the Italians say all you need is eggs, mascarpone and lady fingers. The lady fingers are dipped in strong espresso, the mascarpone along with the eggs is infused with coffee liquor and the shredded chocolate sprinkled on the top brings all these ingredients together into a fabulous, sophisticated dessert. Wow your family, guests and they will think you are the most amazing chef …

TIPS

Lady fingers

You will need Italian lady fingers. I believe it is a must and you can buy it fairly easily. I get them at Cost Plus. You can even find them at Whole Foods or make it yourself.

Eggs

Traditionally, raw eggs are used to make tiramisu. Make sure you use fresh eggs. I get my eggs at the farmers market.

Eggs are easier to separate when cold but once they’re separated they need to be kept at room temperature.

Also, I like to put the egg whites individually into a separate smaller bowl first to make sure the egg is not addled and no yolk is mixed in. Then you can collect them in a bigger dish that is suitable for whipping the whites. Of course, the egg yolk can go into another medium sized bowl that will be used to mix egg yolks and mascarpone.

Egg test

When you immerse your egg in a pot of cold water, it should lie flat on the bottom. If it goes to the top or even one side starts moving up, do not use the egg. You can only use eggs that are fresh here.

Mascarpone

Another key ingredient is mascarpone. Yes it is expensive! … but it is an important ingredient and is worth it! So what is mascarpone anyway? It is like cream cheese but is creamier and has a higher fat content as it is obtained from cream and not from milk; cream cheese has 35% while mascarpone has 70% fat.

If you don’t have mascarpone or fresh eggs, you can still make the dessert – with a little cheating of course. My mom used to make it with vanilla pudding. Make enough vanilla pudding to cover your coffee dipped lady fingers. Just follow the instructions of the package you are using and add the shaved chocolate on the top. And add the coffee liquor too if you wish!

Alcohol

The recipe uses alcohol. I used coffee liquor (brand name: Kahlua). Amaretto works well too. If you don’t want to use alcohol, simply use vanilla.

Coffee

Coffee gives tiramisu the distinctive, interesting flavor, so yes you will need a good strong Italian espresso. The lady fingers are dipped in the espresso so make sure you make a good strong brew. 1 1/2 cup of espresso should be enough for dipping. (If you have left overs, you can drink it or pour it on your plants). For 1 1/2 cups of water, I used 1/3 cup of coffee. If you don’t have a coffee grinder, purchase the coffee already ground. If you have an espresso machine, great! If you don’t, no worries! We have a simple Italian Moka pot (Bialetti). Also, another tip is you can get your espresso at your local coffee shop. When my daughter worked at a coffee shop, she told us that they had people buying coffee to make tiramisu.

Assembling the Tiramisu

You can use different size dishes to assemble the Tiramisu. If you want to put it all in one big dish, you can use a deeper dish that is 2 Qt in size. You can use anything even circular dishes. Sometimes I use ice cream serving dishes and make tiramisu individually. Just make sure that lady fingers are tightly laid down.

This dish is definitely a make ahead dessert. It needs to be refrigerated for at least 6 hours … but honestly, I think it tastes the best after 2 days … although that might be too long to wait … Otherwise, it should be consumed within 7 days.

RECIPE

INGREDIENTS

  • 1.5 cups of strong espresso at room temperature (1/3 cup of ground coffee)
  • 28 lady fingers, depends on the size of your dish
  • 3 Tbsp coffee liquor or amoretto (or 1 Tbsp vanilla extract is fine too)
  • 6 fresh eggs (separated) Please see comment above.
  • 16 oz mascarpone
  • pinch of salt
  • 1/2-1 cup sugar
  • shaved chocolate for decoration (I got mine at Williams Sonoma)

METHODS

  1. Take the eggs out of the refrigerator. Separate the yolk from the whites while they are cold. Once you separate the eggs, just leave them on the counter. They need to be at room temperature when you start working with them.
  2. Make the espresso. Pour it into a shallow dish with a flat bottom. Coffee needs to be at room temperature.
  3. Immerse the lady fingers in the coffee quickly one at a time for one second. Try to do this quickly so the lady fingers don’t get soggy. Lay the dipped lady finger in a dish nice and snug.
  4. Making the Tiramisu sauce. In a double boiler, add 1/2 cup of sugar to the yolks with a pinch of salt and cook for 6 – 10 minute while stirring or until you get a nice creamy consistency. Keep checking, do not over-beat. You want to get a nice creamy, pudding like consistency. Here we are adding air to the yolks to increase volume. Take off heat and let cool to room temperature.
  5. Add the 3 Tbsp of coffee liquor and mascarpone to the egg yolks. Mix until just combined and smooth.
  6. Whip up the egg whites until the whites are solid. When you turn the bowl upside down, it should not fall out of the bowl. Do not over beat. Keep checking.
  7. Add the egg whites to the egg/mascarpone mixture. Don’t mix but gently fold it in. You just need to incorporate it into the yolk mixture keeping its fluffiness.
  8. Pour half of this mixture on the lady fingers that are already in the dish.
  9. Put another layer of the coffee dipped lady fingers on top of this mixture.
  10. Pour the other half of the tiramisu mixture on the lady fingers.
  11. Gently sprinkle some shaved chocolate on the top through a sieve.
  12. Cover the dish with a plastic wrap and refrigerate for 2 full days but at least 6 hours.
  13. The tiramisu can be stored in the refrigerator for up to 7 days.

Serve in smaller bowls.

enjoy!

Photo and text by Twincitiesherbs.

Honey butter

Honey butter is very easy to make. All you have to do is mix soft butter with a little honey. For a dairy free version you can use coconut butter, it is equally delicious. Serve it anytime you want to add a little hint of sweetness to your food… it is great for pancakes or toast. My favorite is corn pancakes!

RECIPE

INGREDIENTS

  • 8 Tbsp butter or coconut butter, room temperature
  • 1 Tbsp honey

METHODS

1. Mix the soft butter with the honey. If it is too cold in your space, you can heat it up. It will solidify soon after you add the honey or it can be placed in the refrigerator.

2. Store on the counter at room temperature or the fridge if it gets too hot.

enjoy!

Picture, text by Twincitiesherbs.

Almond cranberry biscotti (home-made cantucci)

These twice baked cookies have a crisp texture and a sophisticated flavor. The basic dough is gently infused with almond extract and is filled with almonds and cranberries … and the aromas of these cookies baking in the oven can create a heart warming atmosphere for your Valentine’s Day!

Originally, biscotti was a travelers’ food that was meant to be eaten on long journeys. It was used for soldiers during the wars of the Roman Empire. After the fall of Rome, it reemerged during the Renaissance. A baker in the city of Prato, in the region of Tuscany, created a new version that was served with local wine. Originally almonds from the plentiful almond groves of Prato were used. They called this dessert Cantucci of Prato. The Italians still call this delicious dessert cantucci. Biscotti is the Italian word that refers to all twice baked cookies.

Ever since it became popular in Tuscany, chefs have created new versions of this basic recipe adding raisins, chocolate, lemon, anise, pistachio nuts, cranberries, butter and the list is endless. I guess making it with raisins and almonds would be the most common addition.

I personally like using cranberries and almonds. I love the synergy of these two ingredients, the sweet, tangy cranberries and the mildly bitter almonds creating a gently sweet dessert. One caution is the more things you add, the harder the dough will be to work with … but of course it does enhance its flavor and the texture.

EDIT: I just made these cookies with almond flour instead of wheat flour … they are even better! (Traditionally they are made with almond flour). So I now made a change to my recipe. Try it with almond flour and please let me know what you think. Otherwise, everything is the same.

RECIPE

Yields about 20 cookies

INGREDIENTS
  • 1/2 cup high quality light olive oil
  • 4 eggs
  • 1/4 – 1 1/2 cup white granulated sugar
  • 1 tsp almond extract or 2 tsp vanilla extract
  • 4 teaspoons fresh lemon or orange zest or 2 tsp dried lemon or orange zest
  • 4 cups almond flour or all-purpose flour + more for kneading the dough
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1 cup chopped almonds or pistachio nuts
  • 1 cup dried cranberries or raisins

INSTRUCTIONS
  1. Preheat oven to 325 F. Oil a cookie sheet.
  2. In a large bowl, sift flour with salt, baking powder.
  3. In a separate bowl, cream olive oil, eggs, sugar, almond extract and lemon zest. Add to the flour mixture from earlier. Mix thoroughly.
  4. Chop the nuts lightly by hand. Add the cranberries and the nuts, mix. You can add a small amount of water if the dough doesn’t stay together.
  5. Let the dough rest for an hour.
  6. Divide the dough into two equal sized portions. Lightly flour the surface of a cutting board. Using your hand, shape each piece into a 6 x 2 x 1 inch log shape. You want to roll each piece like you roll a rolling pin. Place the logs on the baking sheet.
  7. Bake for 30 minutes on the rack placed in the middle of the oven. You don’t need to worry about the color of the top as the logs will be baked again.
  8. Take the sheet out of the oven. Place the logs on a cutting board and let them cool for 30 – 60 minutes.
  9. Using a serrated knife, slice the logs about 1/2 inch wide. You can cut them on an angle or straight.
  10. Reduce oven temperature to 300 F. Place each cookie slice upright on the cookie sheet about 1/2 inch apart and bake them for another 20 minutes or until golden in color and crisp. (Turn the cookies over on the other side half way though, after 10 minutes).
  11. Remove and let the cookies cool on a wire rack. They will get firmer.
  12. Serve with coffee, vine or tea.
  13. Store in an air tight container. They will keep for a long time.

Enjoy!

Text and photo by Twincitiesherbs.

Chestnut Mushroom Stroganoff, a crowd pleaser!

This is a festive, delicious entree. The main ingredient is the chestnut mushroom but you can use any hardy mushrooms that you’d like, even crimini mushrooms would work well. The mushrooms are sauteed with the delicate shallots. It is seasoned with paprika, thyme and Dijon mustard. Also, I used beef broth that boosts the savory depth and creates the unami flavor, bringing this dish to another level. Honestly, everything in this dish comes together to a taste sensation that you can’t stop eating. It is truly a crowd-pleaser!

RECIPE

Serves 4 people

INGREDIENTS
  • 1 lbs Chestnut mushrooms, cleaned and sliced
  • 1/4 cup shallots, finally chopped
  • 2 Tbsp butter
  • 1 tsp Hungarian paprika
  • 3 cloves garlic, chopped
  • 2 cups cold stock (I used beef but chicken or vegetable would be fine too)
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme or 3 springs fresh thyme
  • 1/4 cup cream
  • 1/2 cup white wine (optional) or extra stock
  • pepper and salt to taste
  • parsley for garnishing

METHODS
  1. In a wide skillet, melt the butter over medium heat. Add and saute the shallots for 5 minutes. Add the mushrooms and keep sauteing for 10 minutes or until they release their juice.
  2. Clear the middle portion by pulling all the ingredients to the side. Add the paprika and garlic for 1 minute. Stir.
  3. Add the wine. Stir. Cook for a couple of minutes. (Omit if not using wine, use additional 1/2 cup stock instead).
  4. Add the cold stock, Dijon mustard and thyme. Stir. Bring to a boil and turn the heat down. Cook for 5 more minutes covered. Turn off heat.
  5. Add the cream. Stir.
  6. Serve hot with egg noodles. Garnish with parsley.

Enjoy!

Recipe, text and photo by Twincitiesherbs.

Pampusky (Ukranian garlic dinner rolls)

Pampushka means a beautiful plum women in Ukrainian. (I let you figure out the connection to this dish). These tasty dinner rolls are baked in the oven and are slathered with garlic infused oil. They are traditionally served with Borscht or a meal.

RECIPE

INGREDIENTS
  • 1 cup lukewarm water (104 – 108 F)
  • 2 1/4 tsp dried yeast
  • 1 tsp sugar
  • 2 1/2 cups flour, divided
  • 5 Tbsp olive oil, divided
  • 1 tsp salt + more for the top
  • 6 cloves garlic
  • 2 duck or chicken eggs, divided

METHODS

1. Preheat oven to 400 F. Oil an 11 inch round oven proof pan.

2. Start making the yeast. In a mug, dissolve the yeast and sugar in lukewarm water and let it rise covered for about 10 minutes.

3. In a bigger bowl, mix 1 1/4 cup of flour and the yeast mixture from earlier. Let the dough rest overnight in the refrigerator covered with a plastic wrap.

4. Take the dough out of the refrigerator, take the wrap off and add the rest of the ingredients: 1 1/4 cup flour, 1 egg, 1 tablespoon oil and salt. Mix. Kneed for 5- 10 minutes. Let it rest for 1 hour covered.

5. Divide the dough into 8 pieces and shape them into ball shapes. Place them side by side in a 11 inch (30 cm) round oven proof dish putting one ball in the middle. Cover and let them rest again in a warm place for about an hour.

6. Make a garlic infused oil. Mix 3 tablespoon olive oil with 3 cloves of garlic. Set aside, this will be used after rolls are baked.

7. Beat an egg lightly, add a little salt and 3 cloves of garlic. Brush the rolls with the egg wash generously.

8. Bake the rolls for 20 – 25 minutes in the oven.

9. When done, take the rolls out of the oven and spread the garlic infused olive oil on the rolls.

Serve warm immediately. Store covered on the counter.

Enjoy!

Photo and text by Twincitiesherbs.

Borscht

Borscht is a traditional Ukrainian dish and is popular all over Eastern Europe. This iconic soup is an ideal soup for the winter. It is made with hardy root vegetables: potatoes, beets and carrots. These vegetables can be stored in a root cellar over the winter. The soup gets its gorgeous red color from the beets and zesty flavor from the Zacharka. Zacharka is made with sautéing onions, carrots and beets and is briefly simmered in a tomato sauce mixed with vinegar. At the end, cabbage, garlic and beans are added. Put a dollop of sour cream and chopped dill in the soup. Traditionally, it is also served with Pampusky.

RECIPE

Serves 8 people

INGREDIENTS
Broth
  • 1 lb beef bones or chicken bones or 2 large celery roots for vegetarian option
  • 3 bay leaves
  • 3 parsnips
  • 1 onion
  • 3 cloves garlic
  • 1 heaping Tbsp black pepper corns
  • 3 carrots
  • water
Soup
  • 10 cups broth (vegetarian, beef or chicken)
  • lard or olive oil
  • 2 strips bacon, chopped (optional)
  • 3 potatoes (Yukon, Russet), peeled and cubed.
  • 4 medium beets, match stick
  • 2 larger carrots, peeled and shredded
  • 1 onion, finally chopped
  • 2 celery stalks, chopped
  • 1 larger tomato, chopped
  • 1 Tbsp tomato puree
  • 2 cloves garlic, crushed
  • 4 Tbsp ketchup
  • 1 Tbsp vinegar
  • 1/4 small savoy cabbage, deveined, shredded
  • 1 cup dry cannelloni beans or 1 can (14 oz) with the liquid
  • salt and pepper to taste
  • fresh or dried dill

METHODS

1. Making the stock. In a large pot, combine all the stock ingredients and add water well covering all the ingredients. Bring to a boil, turn down and cook for 2 hours. (Omit if using canned broth)

2. Cooking the beans. Soak the beans overnight. Place the raw beans in a smaller dish and cover well with water. Next day remove the soaking water, discard. In a medium sized pot cook the beans in fresh water. Bring to a boil and turn down. Cook for 1 hours or until soft but not mushy. (Omit if using canned beans).

3. Preparing the vegetables. Potatoes (peel and small cubes). Chop the onions. Carrots (peel and grate through large greater holes). Beets (sliced and cut lengthwise). Chop the tomatoes. Slice the cabbage leaves thin. Chop the garlic. Chop the dill.

4. Heat a large soup pot, pour in the stock, add the potatoes. Bring to a boil, turn down and cook for 30 minutes.

5. Meanwhile, in a smaller frying pan, saute onion in a small amount of lard or oil for 5 minutes. Add and render the chopped bacon for 5 minutes. Add carrots, chopped celery, beets, vinegar, ketchup, tomato and tomato paste. Continue sauteing for another 5- 10 minutes or until vegetables are soft. Set aside. (This mixture is called Zacharka).

6. Add the Zacharka from earlier, garlic, cabbage and the beans to the potatoes stock mixture. Mix. Cook for 10 minutes.

7. Add the salt and black pepper. Let the soup rest covered for about 20 minutes before serving. The flavor deepens as the soup sits.

8. Serve hot with a dollop of sour cream and dill. Traditionally it is also served with rye bread or Pampusky.

Enjoy!

Photo and text by Twincitiesherbs.

Dried orange peel

Orange peel can be used for cooking and baking especially in the winter. The aromatic sweet orange peel gives a hint of bitter flavor to desserts and savory dishes alike. It doesn’t shout, it is there to balance the dishes. I like to use all five flavors when I cook and orange peel can be used for the bitter flavor. I especially like to add it in my desserts when I need just a hint of the bitter flavor. They can also be used in cocktails and mulling spices.

It is very easy to make dried orange peel! I collect peels throughout the winter. After I eat the oranges, I dry them. Use this recipe so you can have some on hand when you need it. Most oranges will work. Just remove any wet, fleshy parts that might have stayed on the peel.

RECIPE

INGREDIENTS

peel from organic, untreated oranges (washed)- I use navel oranges.

METHOD

1. Carefully peel an orange. Remove any wet, fleshy parts that might have stayed on the peel. Place the peels on a paper towel in a single layer and put them in a dry place. The top of the cupboard is great. Don’t layer them as they can get soggy. Dry them for 1 month.

2. If you don’t want to wait for an entire month for the peels to dry, you can just dry them in the oven. The peels can be baked at 200 F for 90 minutes. They should be brittle and dry. If they are soft, continue baking them.

3. You can use the whole peels or grind the dried peels in a blender. Whole peels will last longer, finally powder will have a shorter shelf life.

4. Store in an airtight container in a cool place. They last for about 6-12 months depending how coarse you grind them.

Text and photos by Twincitiesherbs.