” Freeze Dried Herb’s To The Rescue “

I was so fed-up !
I only go to the supermarket once or twice a week, so I buy a bunch of food and then decide later during the week what I will cook with it.
This works out fine with almost everything, except with herbs.  I used to buy at least five or six different kind of fresh herbs once a week, but no matter what,
there was alway’s stuff to throw away after a few day’s in the fridge. I hate to throw food in the garbage, so now I am happy to have found a solution :
Freeze dried Herbs  🙂
Since I alway’s tried to use fresh herb’s in my food, I don’t really have much experience with the dried stuff. However, I came across some awesome items which I use now all the time.
In salads, soups, stews, sautees, you name it, I now usually use a good amount off freeze dried herbs, usually the LITEHOUSE brand, which I find superior to all others I have tried so far.
They taste, look and smell just like the real deal.
As for salad dressings,they sure have come a long way from their awful beginnings. (Sure you can still get any number of crappy dressings at a supermarket near you),
but here is what I have used and liked lately :

Image Source: UGA


LITEHOUSE   Freeze Dried Herbs


LITEHOUSE  Dressings

Bleu Cheese
Fuji Apple Vin
Sesame Ginger
Jalapeno Ranch
Pear Gorgonzola
Raspberry Walnut
Pomegranate  Blueberry

So please don’t think I like dried herbs and ready made dressings better than freshly made. If I have a practical choice, I still prefer the fresh herb’s and homemade dressings over dried and bottled products; But sometimes it is just more clever and sensible to use what you can better control and therefore avoid waste.

Please note that I have no affiliation whatsoever with the LITHOUSE brand, I am just a big fan of their products  🙂

Life is Good !



” Mafaldine Primavera “

Parmigiano-Reggiano cheese, the true "par...

Parmigiano-Reggiano cheese, the true “parmesan” (Photo credit: Wikipedia)

Whenever I come across fresh mini veggies I tend to buy them and use them in a simple pasta dish such as this one.
No need for heavy sauce or other distraction from the freshness of the vegetables and the goodness of the pasta.
Pasta, vegetables, butter and / or olive oil, garlic, cheese and herbs all come together to be enjoyed in this simple yet most delicious dish.
Replace vegetables with any fresh vegetables you find at the market or whichever ones you might prefer.




Mafaldine Primavera:


Mafaldine,                             cooked al dente, strained, some of the cooking water reserved
Rainbow carrots,                 simmered until done but still crispy
Pearl onions,                         simmered until done but still crispy
Cherry tomatoes,
Butter,                                    can be substituted with 50 or 100% olive oil
Parmigiano reggiano,          grated
Fresh herbs,                          parsley / cilantro / basil / oregano, all or your preference only
Garlic,                                     paste
Salt, pepper,                          to taste


Cook Mafaldine in boiling water until al dente, strain, reserve some of the water.
Saute garlic, carrots and pearl onions and garlic in butter or olive oil until garlic becomes fragrant but without changing color.
Add pasta, tomatoes, more butter or olive oil, most of your cheese, half of the herbs, some of the pasta water and salt and pepper.
Toss carefully so not to break up the vegetables or Mafaldine.
If consistency is to watery, add more cheese and toss again. If consistency is to heavy, add more of the pasta water.
Plate and sprinkle with more herbs and cheese.

Bon Appetit !   Life is Good !