Yup, that is correct, our Rub'n Season Herb'n All has never met a vegetable that it doesn't like! The secret behind Herb'n All is the great blend of herbs and spices that Drew created as one of our first blends.
I have to admit that I cannot ( okay, will not) prepare half runner beans without my Herb'n All. Once you've tasted a “mess of beans” cooked with the Herb'n All you will never prepare them any other way again! What makes them so great? I think it has something to do with the bohnenkraut. What the heck is bohnenkraut you ask? Lol Let me tell you a funny story that will explain...
Years ago, when we first started Herb'n Renewal, we grew and sold herb plants at our farm and at a local farmers market. One afternoon, I was working in the shop and car pulled up to our farmstand. I waved and told the couple that I would be right with them. All of a sudden I heard this scream coming from the woman!!! She kept hollering “bohnenkraut!” She scared me to death and I came running out to see what the problem was...thinking all of the time that I might have to dial 911. EEK! Whew, I soon realized that she was screaming at a plant! Funny though, she was fondling it the whole time. Lol
It turns out that the lady was from Germany and she was having a hard time making her beans taste as good as they did in her homeland. Apparently you need “bohnenkraut!” She had not been able to find any and was thrilled when she saw plenty of pots full of “winter savory!” Or, to her...bohnenkraut!
I guess that's why my beans taste so good...Drew uses bohnenkraut in his blend! I think it also adds to just about any other veggie because like I said, we haven't found one that Herb'n All doesn't like!
Here's a couple of recipes to get you started and please ignore the CAPS, I am not screaming at you. I just don't have the time to rewrite the recipes...I use a font that always shows up in CAPS for our recipe inserts in the seasoning packages.
HERB'N GRILLED VEGGIES
VEGGIE OF YOUR CHOICE SLICED 1/2" THICK
RUB'N SEASON HERB'N ALL
LIGHTLY TOSS VEGGIES WITH OLIVE OIL. SPRINKLE A PINCH OF HERB'N ALL ON EACH SIDE. LET SIT FOR UP TO AN HOUR IN THE FRIDGE AND THEN GRILL UNTIL TENDER. SOME VEGGIES TO CONSIDER INCLUDE ZUCCHINI, POTATOES, EGGPLANT, TOMATOES (CUT THEM IN HALF!) AND ANY FIRM SQUASH. TRY ADDING A BIT OF GRATED CHEESE TOWARDS THE END OF GRILLING...YUM!
HERB'N VEGGIE SAUTE'
1 / 4 CUP PURPLE ONION, DICED
2 TBSP. OLIVE OIL
4 CUPS CORN, CUT FROM COB
3 TBSP. BUTTER
1 TBSP. RUB’N SEASON HERB’N ALL
1 / 4 CUP GREEN PEPPER, DICED
1 / 4 CUP RED BELL PEPPER, DICED
1 CUP ZUCCHINI, CUBED 1 /2”
IN A SKILLET, OVER MEDIUM/HIGH HEAT, SAUTE' ONION IN OIL FOR 2 MINUTES. ADD CORN; COOK FOR 4 MINUTES STIRRING CONTINOUSLY. ADD BUTTER, HERB'N ALL AND PEPPERS. CONTINUE TO SAUTE' FOR 3-4 MINUTES. ADD ZUCCHINI AND SAUTE' FOR AN ADDITIONAL 4 MINUTES.
NOTES: DICE VEGGIES SMALL! MAKE SURE YOU SCRAPE THE COB TO GET THE JUICES! FOR A DOWN HOME FLAVOR USE BACON DRIPPINGS IN PLACE OF OLIVE OIL AND ADD COOKED BACON CRUMBLES WHEN YOU ADD THE ZUCCHINI!
HERB'N GREEN BEANS
2 LBS FRESH GREEN BEANS
1 CUP PURPLE ONION, DICED
3 TBSP. BACON DRIPPINGS
2 QTS. WATER
1 CUP DICED HAM
2 TBSP. RUB'N SEASON HERB'N ALL
2 TSP. CHICKEN BOUILLON
2 TSP. BEEF BOUILLON
1 TBSP. WORCESTERSHIRE SAUCE
BREAK AND STRING BEANS IF NECESSARY; RINSE. IN A 4 QUART POT SAUTE' ONIONS IN BACON DRIPPINGS FOR 3 MINUTES. ADD BEANS, WATER AND HAM; BRING TO A BOIL. REDUCE HEAT TO MEDIUM, COVER AND SIMMER FOR 1 HOUR. ADD LAST 4 INGREDIENTS AND RETURN TO A SIMMER; COVER AND COOK 1 HOUR OR UNTIL BEANS ARE TENDER. UNCOVER POT AND SIMMER FOR 30 MINUTES TO REDUCE LIQUID, STIRRING OCCASIONALLY.
NOTE: COOKING TIME WILL VARY DEPENDING ON THE BEANS YOU USE. TRY ADDING WHOLE NEW POTATOES DURING THE LAST HOUR OF COOKING. AND, IF YOU'D LIKE A REAL POT OF COUNTRY STYLE BEANS TRY USING COUNTRY HAM VS. CITY HAM! JUST REDUCE THE BOUILLON TO 1 TSP.EACH IN CASE YOU'VE GOTTEN A SALTY HAM, YOU CAN ALWAYS ADD MORE IF NEEDED. WE LOVE THIS SERVED WITH CORNBREAD...YUM!
VEGGIE'N SPAGHETTI SAUTE'
1/2 LB. THIN SPAGHETTI, BROKEN INTO THIRDS
3 TBSP. OLIVE OIL
1 CUP ONION, DICED
1 CUP BELL PEPPERS, DICED (WE USED ASSORTED COLORS!)
2 CUPS DICED TOMATOES
1 MEDIUM ZUCCHINI, QUARTERED AND SLICED
1 TBSP. RUB'N SEASON HERB'N ALL
SHREDDED ITALIAN CHEESE
COOK PASTA ACCORDING TO DIRECTIONS; RINSE IN COLD WATER, DRAIN AND SET ASIDE. IN A LARGE SKILLET, OVER MED/HIGH HEAT SAUTE' ONIONS & PEPPERS IN OLIVE OIL FOR 4 MINUTES. ADD TOMATOES, ZUCCHINI AND HERB'N ALL, SAUTE' FOR AN ADDITIONAL 4 MINUTES. STIR IN RESERVED SPAGHETTI AND CONTINUE TO SAUTE' UNTIL PASTA IS HEATED THROUGH. SERVE WITH CHEESE SPRINKLED ON TOP.
Now for the last question? Where can you find the Rub'n Season Herb'n All? Karin and Drew, the Herb'n Renewal folks will be at the Bluegrass Farmers' Market each Saturday from 9 until 2 unless it is pouring down rain...sorry our packaging does not do rain very well. Check out the market blog at http://www.localharvest.org/blog/29529/ You can also order online right here at Local Harvest! Got questions? Give a holler at firstname.lastname@example.org or call us at (859) 548-3516. Warning...you might have to leave a message is you use the phone, we're normally out working.