Come learn how to make homemade rosemary salt. It may sound fancy, but couldn’t be any easier to make! This herbal seasoning salt will help elevate the flavor of your favorite meat, fish, or vegetable dishes. It’s especially delicious with roasted potatoes or chicken. See more ways to use it at the end of this post. I love making rosemary salt as a way to use and preserve fresh rosemary from my garden, and to share with friends, family and neighbors as a sweet little handmade gift! Supplies Needed Food processor, or you can simply chop the rosemary by hand* Jars or storage containers with an air-tight lid *When I made rosemary salt for the first time many years ago, my food old processor was AWFUL and too dull to chop the rosemary. So I had to pick it all back out of the salt (lol) and finely dice it by hand – which worked just fine! Ingredients 1/2 cup fresh rosemary leaves (packed). I prefer to harvest the fresh, tender tips from my rosemary plant instead of using the older woody leaves. 1 cup salt. It’s best to make rosemary salt with kosher salt, sea salt (I usually use a mix of both) or other semi-coarse to coarse salt. I don’t recommend using regular table salt since it’s too fine. Optional: lemon zest from one lemon. Be sure to use organic since we’re eating the peel! I like to use our extra-sweet homegrown Meyer lemons. YIELD: This recipe makes about 10 to 12 ounces of finished rosemary salt (or just over a cup). Feel free to scale up or down as needed. The photos in this post show a double batch – I was making extra to give away as gifts! Instructions 1) Prep Rinse the rosemary under cool water to wash it, but then dry it well. Shake it out first and then gently pat it dry with paper towels (or a clean lint-free cloth towel) to remove as much moisture as possible. If time allows, I like to let it air dry for a few minutes before proceeding. Next, remove the rosemary leaves from the center stem – we don’t want to include the tough woody stem in this recipe! I’ve found it’s easiest to hold the top of the stem in one hand, and then use my other hand to pinch and strip the leaves downward and off the stem. 2) Chop and Mix Next, combine the salt, rosemary, and optional lemon zest in a food processor and pulse/blend until the rosemary is finely chopped and combined with the salt, resembling wet sand. OR, you can simply chop the rosemary by hand then mix it with the salt in a bowl. PRO TIP: To double or triple this recipe (or more), I recommend working in smaller batches and blending only 1 to 2 cups of salt and rosemary at a time, depending on the size of your food processor. 3) Air Dry or Bake It’s important that the rosemary salt is 100% dry to prevent clumping in long-term storage. Allowing it to air dry will best preserve the rosemary’s bright color and fresh flavor, though gentle baking is a good way to dry it more quickly and thoroughly if needed (e.g. if you’re in a hurry or live in a humid climate). Spread the rosemary salt out in a thin layer on a baking sheet. I usually line the tray with parchment paper for easy transfer and clean up. Air Dry: Let the tray of rosemary salt sit out at room temperature for 24 hours, or up to a few days – until it the salt and rosemary feels completely flaky and dry to the touch. During this time, the salt helps to naturally desiccate (dry out) and preserve the rosemary. Drying time can vary depending on the conditions in your home and how damp your salt is. Oven Dry: Set your oven to a low temperature (around 175-200F) and bake the rosemary salt for 20 to 40 minutes, stirring once or twice in between. But be careful! Avoid higher temperatures as rosemary can easily scorch and become bitter. The goal is to to dry it, not cook it. 4) Package and Enjoy Once dry, transfer your finished rosemary salt into final storage container(s) with an air tight lid – such as glass mason jars or a flip-top jar. You can also reuse old spice jars! To share as gifts, I like to package the rosemary salt into small jars (like these 4 oz quilted jelly jars or these taller 5 oz mini mason jars) and then adorn them with ribbon or twine along with a label and sprig of rosemary. See storage/shelf life information and a list of ways to use rosemary salt below! Storage and Shelf Life Store rosemary salt in a dry, cool, dark location such as your pantry or spice cupboard. You can also store it in the refrigerator to keep it extra dry and extend the shelf life. Homemade rosemary salt should stay good for a year or longer, though it will have the best flavor if used within 3 to 6 months. Properly dried herbs and salt don’t typically “go bad” but will lose flavor, aroma, and color over time. If the rosemary salt happens to get clumpy, it’s still good to use (as long as it doesn’t develop mold). Ways to Use Rosemary Salt Rosemary salt can add a delicious herbaceous pop of flavor to a wide variety of meals – a little goes a long way! Here are some of my best ideas: Rosemary is the perfect companion for potatoes – and so is salt! I love to add a sprinkle over roasted potatoes and sweet potatoes. Use it to season egg dishes, including scrambled or fried eggs, quiche, frittata, omelets and more. Add a pinch to avocado toast, on sliced tomatoes, or veggie sandwiches. This herbal salt is delicious with roasted vegetables, especially those with an earthy sweetness like beets, carrots, and winter squash (butternut, kabocha or delicata). Sprinkle it on top of sourdough focaccia or use it instead of regular salt in recipes for regular sourdough bread, sourdough cornbread, sourdough pizza crust, muffins, or other baked goods. Add it to salads where a sprinkle of salt is welcome, such as potato salad, pasta salad, rice salad, or bean salads. Use it in homemade salad dressings, marinades, dips and spreads. Season roasted meats including chicken, turkey, pork roast, lamb chops, roast beef or steak. Make a bread dip: mix some rosemary salt with extra virgin olive oil and balsamic vinegar to dip fresh bread in. You could also sprinkle it over popcorn, homemade kale chips, or sourdough crackers. Use it in your favorite soup recipes. Last but not least, package it up in small jars to share as gifts! FAQ: Can I use this recipe with other herbs? Yes, you can use this rosemary salt recipe to make just about any type of herbal salt! However, there may be a few considerations or modifications depending on the type of herb you’d like to use. For instance, herbs that are naturally more dry and woody (like thyme, oregano, sage, or marjoram) are an easy, straightforward swap and will easily air dry similar to rosemary. However, more succulent, tender herbs (such as basil, cilantro, dill, chives, mint or parsley) may not air dry as well so they should be gently baked on low heat with the salt – and possibly for longer than I called for in this recipe. Enjoy! All in all, I hope you enjoy this easy rosemary salt recipe (and sharing with friends and family) as much as we do! Please leave a review once you give it a try, and share your ideas for other ways to use it. You may also like: 30 Best DIY Gift Ideas: Mason Jar Gifts, Food, Self Care & More Growing Herbs 101: How to Start a Kitchen Herb Garden, Indoors or Out DIY Container Herb Garden Planter + The Best Herbs to Grow Roasted Two-Bite Garlic & Herb Smashed Potatoes DIY Bath Salt Recipe (How to Make Soothing Bath Salts) Print Easy Rosemary Salt Homemade rosemary salt is incredibly easy to make – let it air dry, or quickly dry it in the oven on low. This herbal seasoning salt can elevate the flavor of a wide variety of meals including potatoes, eggs, roasted vegetables, meat, dips, dressings, bread, baked goods and more! Rosemary salt also makes a great little handmade gift. Course Preserved Food, SeasoningKeyword herbal salt, homemade rosemary salt, preserving herbs, rosemary salt, rosemary salt recipe Prep Time 5 minutes minutesCook Time 1 hour hour Servings 1.3 cups Equipmentfood processor – or simply chop the rosemary by handstorage containers with an airtight lid, such as mason jars Ingredients1/2 cup fresh rosemary leaves (de-stemmed and packed)1 cup kosher salt, sea salt, or other coarse to semi-coarse salt (table salt not recommended)optional: zest from one lemon (organic recommended) InstructionsPrepRinse the rosemary under cool water to wash it.Dry the rosemary well by shaking it out, then gently pat it dry with paper towels (or a clean lint-free cloth towel) to remove as much moisture as possible. If time allows, I like to let it air dry for a few minutes too.Next, strip and remove the rosemary leaves from the tough center stem (which we don't want to include) Chop and MixCombine the salt, rosemary, and optional lemon zest in a food processor and pulse/blend until the rosemary is finely chopped and combined with the salt, resembling wet sand.OR, you can finely chop the rosemary by hand then mix it with the salt in a bowl Air Dry or BakeSpread the rosemary salt out in a thin layer on a baking sheet. Air Drying (best for optimal flavor/color): Let the tray of rosemary salt sit out at room temperature for 24 hours, or up to a few days – until it the salt and rosemary feels completely flaky and dry to the touch.Oven Drying (good for humid climates or if you're in a rush): Set your oven to a low temperature (around 175-200F) and gently bake the rosemary salt for 20 to 40 minutes, stirring once or twice in between. Be careful not to scorch it – rosemary easily gets bitter! Storage and Shelf LifeOnce completely dry, transfer into final storage container(s) with an air tight lid.Store in a dry, cool, dark location such as your pantry or spice cupboard (or in the refrigerator to keep it extra dry and extend the shelf life)Homemade rosemary salt should stay good for a year or longer, though it will have the best flavor if used within 3 to 6 months. See a complete list of ways to use rosemary salt in the body of this post (above) The post Easy Rosemary Salt Recipe + 10 Ways to Use It appeared first on Homestead and Chill.

Read the original post "Pumpkin Muffins Recipe" on A Modern Homestead. Soft, fluffy, and packed with warm fall spices, these pumpkin muffins are everything you want in an autumn treat! Made in just one bowl and ready in under 30 minutes, this recipe is as easy as it gets. We make ours with fresh milled einkorn flour, but any wheat flour works beautifully! Homemade Pumpkin Muffins... Read More The post "Pumpkin Muffins Recipe" appeared first on A Modern Homestead.

You’re going to love this recipe for soft, chewy, delicious homemade sourdough pizza crust! It’s gut-healthy, easy to make, doesn’t require kneading or folding, and can be baked the same day in a cast iron pan or pizza stone. I love to top my sourdough pizza with homegrown roasted tomato sauce (or my favorite besto pesto recipe) along with plenty of fresh herbs and veggies from my garden. I also like to use half whole wheat flour to make it extra nutritious, but you can use all white flour too. Need a starter? Follow our easy tutorial to make a sourdough starter from scratch, or pick up a fool-proof dehydrated organic sourdough starter from our shop! All it needs a little water, flour, and few days to get active. This post was originally published in July 2019 but has been updated since. Making Sourdough Pizza in Cast Iron I typically bake sourdough pizza crust in a cast iron pan (like this large 15″ Lodge cast iron skillet). It makes for a pretty presentation, but also provides an extra oomph of heat to get a nice bubbly, crispy crust! Lodge also makes an awesome cast iron pizza pan if you’re a serious pizza-maker. I haven’t tried this recipe using a classic pizza stone yet (simply because we don’t have one) but I’ve heard many reviews that it works great as well! Just be sure to preheat it in the same manner as cast iron. Fermentation Time For the most fluffy and nutritious results, I recommend proofing sourdough pizza dough at room temperature for several hours (3 to 4 hours is ideal) after mixing the dough, before rolling out it out to bake. You can do a shorter proof if you’re in a hurry, but it may result in a less bubbly crust. Ingredients 1.5 cups active sourdough starter – at peak activity (recently fed and at least doubled in size) 1.5 cups flour total – I often use 3/4 cup whole wheat and 3/4 cup bread flour (or white all purpose). I don’t suggest adding even more whole wheat; it will make it too dense. For an extra light and fluffy sourdough pizza crust, reduce the whole wheat and use more white flour.  2 Tbsp extra virgin olive oil  1 tsp salt 1 Tbsp honey – this isn’t absolutely essential, though it helps feed the yeast for a nicer rise, and also adds a welcome tiny touch of sweetness. (Did you know that most pizza shops add cane sugar to their dough?) Up to a 1/4 cup of warm water Optional seasonings and herbs: 1/2 tsp onion power and/or 1/2 tsp garlic powder, and 2 Tbsp of chopped fresh oregano. Substitute fresh oregano for 1 Tbsp dried. Your choice of sauce and toppings YIELD: This recipe makes approximately one large 15″ pizza with medium-thick crust. If you’re using a smaller cast iron skillet or prefer extra-thin crust, you may want to scale down or split the dough into two smaller pies. Instructions 1) Mix Dough In a large mixing bowl, combine the called-for flour, active sourdough starter, olive oil, honey, salt, plus optional herbs and seasonings. Mix well. Next, slowly add up to a quarter cup of warm water – but you may not need it all! Add small amounts of water at a time, mixing and assessing the consistency of the dough as you go. (See texture tips below.) I typically mix my sourdough with clean bare hands, but it doesn’t need to be heavily kneaded. After mixing the pizza dough, cover the bowl with a damp tea towel, beeswax wrap, or plastic wrap to prevent it from drying out. DOUGH TEXTURE TIPS: Sourdough pizza dough is similar to bread dough, though it should feel a tad more loose and elastic (like sourdough focaccia) – which will allow the dough to eventually stretch out into a flat pizza shape rather than holding in a tight formed ball like bread. The amount of water needed will vary depending on the hydration and consistency of your sourdough starter. Though not required, we love to add fresh garden herbs and seasonings to our pizza dough 2) Proof Next, allow the pizza dough to proof at room temperature for at least an hour, up to several hours. We opt for a longer proof (about 3 to 4 hours) for a better rise. You can even let it ferment for up to 5 to 6 hours if desired, especially if your house is on the cold side. The more fermentation time, the healthier it is and easier to digest too. You don’t need to stretch and fold sourdough pizza dough. You can if you want to – but only in the first hour of proofing! Avoid stretching and folding just before forming the pizza itself, which can overly tighten the dough and make it more difficult to spread out. 3) Roll and Rest Once your dough is nearly finished proofing, preheat the oven to 450°F. Place your cast iron skillet or pizza stone inside the oven to preheat it as well. Lightly flour a piece of parchment paper, cut to a size just a tad larger than the bottom of your pan. I like to do this on a cutting board for added mobility – making it easy to slide the pizza dough into the hot cast iron later. Lightly dust the top of the dough ball and rolling pin with flour as well. Next, use a rolling pin to gently and evenly roll out the pizza dough into a circle to your desired size and thickness. Avoid over-rolling or pressing down too hard though! You can also gently stretch the dough to form the pizza with your hands. Using a fork, lightly poke the top of the pizza dough evenly across the surface in about a dozen places. This technique is called “docking” and prevents large uneven air bubbles. Next, let the pizza crust rest at room temperature for a final 15 to 20 minutes (don’t put it on the hot pan/stone yet). This will allow it to fluff back up after rolling. Mine usually form nice air bubbles during this time! 4) Par-Bake After the pizza dough has its final period of rest, carefully slide the parchment paper and pizza crust into the hot pre-heated cast iron pan or pizza stone. Bake the naked pizza crust for 8 minutes with no toppings. PRO TIP: To prevent the bottom of the pizza from burning, I like to place a spare (empty) baking sheet on the empty oven rack below the pizza pan. This helps absorb and deflect some of the heat. 5) Add Toppings and Bake Remove the crust from the oven, and add a layer of your favorite pizza sauce! I personally love making sourdough pizza with our homemade “besto pesto” or roasted tomato sauce. In lieu of sauce, you could brush on a very light coating of olive oil instead. Next, add your toppings and cheese of choice. I often use whatever is growing in the garden – thinly sliced zucchini, tomatoes, peppers, basil, onions, garlic… even Swiss chard stems as shown below! Finally, bake the dressed pizza for another 12 to 15 minutes, until the cheese melts and the crust turns golden brown. I’ve found my pizza bakes best if I rotate the pan halfway through to promote even browning. Enjoy! Now pat yourself on the back, slice up your pie, and enjoy your delicious homemade sourdough pizza! I hope you and your family enjoy this easy recipe as much as we do. Please leave a review below, and feel free to ask any questions in the comments. Don’t miss these related recipes: Easy No-Knead Sourdough Bread Recipe (Beginner Friendly) Sourdough Supplies List: 12 Must-Have and Useful Items Easy Sourdough Discard Crackers Recipe Sourdough Ginger Molasses Cookies (Soft and Chewy) Easy Sourdough Focaccia Bread Recipe Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. Print Cast Iron Whole Wheat & Herb Sourdough Pizza Crust You're going to love this recipe for soft, chewy, delicious homemade sourdough pizza crust! It's gut-healthy, easy to make, doesn't require kneading or folding, and can be baked the same day in a cast iron pan or pizza stone. I like to use half whole wheat flour to make it extra nutritious, but you can use all white flour too. Course Main Course, Snack, SourdoughCuisine ItalianKeyword Pizza, Sourdough Pizza, Sourdough Pizza Crust, Whole Wheat Pizza Prep Time 20 minutes minutesCook Time 20 minutes minutesProofing Time (up to) 3 hours hours Servings 1 large pizza EquipmentLarge cast iron skillet (14-15") or Pizza Stone. If you're using a smaller cast iron skillet or prefer extra-thin crust, you may want to scale down or split the dough into two smaller pies.Rolling pin Ingredients1.5 cups Sourdough starter – at peak activity (recently fed and at least doubled in size)1.5 cups Flour of choice, total. I often use 3/4 cup bread flour (or white all purpose) and 3/4 cup whole wheat. Feel free to use more white flour, but I don't recommend using more whole wheat as it tends to get dense.2 tbsp extra virgin olive oil 1 tsp sea salt1 tbsp honey1/4 cup warm water (up to)1/2 tsp onion powder (optional)1/2 tsp garlic powder (optional)2 tbsp chopped fresh oregano, or 1 tbsp dry (optional)choice of sauce, cheese, and toppings InstructionsFirst combine and mix the flour, active sourdough starter, olive oil, honey, salt, and optional chopped herbs and seasonings Next, mix in up to ¼ cup warm water. Start with half the water, mix, and slowly add more as needed to get a soft, pliable dough ball. It should be similar to a loose bread dough, but not too gooey or wet. (The amount of water can vary based on how wet your sourdough starter is.)Once combined, allow the dough to proof at room temperature for at least 1 hour, up to 3 to 4 hours (or longer). Keep the dough in a mixing bowl covered with a tea towel. The longer the proof time, the more light and airy the crust will be! When the dough is almost done proofing, place your cast iron skillet or pizza stone in the oven and preheat both to 450 degrees.Cut a piece of parchment paper just larger than your pan, then lightly flour the parchment, top of the dough ball, and rolling pin. (I put my parchment paper on a cutting board, which makes it easy to carefully slid the pizza into the hot pan later)Gently roll out the dough to your desired size and thickness. Avoid pressing down too hard. You can also gently shape the dough by hand. Then use a fork to poke the surface of the pizza evenly in about a dozen places.Allow the dough to rest at room temperature for another 15 to 20 minutes before baking. This allows it to fluff back up after rolling. Once the dough has finished resting, carefully transfer it to your hot skillet or pizza stone and par bake the naked crust for 8 minutes (without toppings) Remove the crust from the oven and dress your pizza with sauce and toppings of choice, then put it back into the oven to bake for another 12 to 15 minutes – until the cheese melts and the crust turns golden brown. Once finished baking, slice your sourdough pizza and enjoy! The post Easy Sourdough Pizza Crust Recipe (Whole Wheat Option) appeared first on Homestead and Chill.

Read the original post "Turkey Apple Pecan Kale Salad" on A Modern Homestead. If you love the flavors of fall but don’t want anything too heavy, this Turkey Apple Pecan Kale Salad is the perfect recipe for you! Crisp kale, chopped apples, cinnamon pecans, and sliced turkey come together in a quick honey mustard dressing for a salad that is anything but boring. The whole thing comes together... Read More The post "Turkey Apple Pecan Kale Salad" appeared first on A Modern Homestead.

Read the original post "Cranberry Pecan Chocolate Chip Cookies" on A Modern Homestead. These cranberry cookies with chocolate chips and pecans are the perfect fall cookie for any time of the year! Bake them right away, or freeze the dough for later! Made with dark chocolate chips, no oatmeal, and stuffed with pecans, these cranberry cookies are a winner! Cranberry Cookies with Chocolate Chips and Pecans – Fall... Read More The post "Cranberry Pecan Chocolate Chip Cookies" appeared first on A Modern Homestead.