MY FROZEN HERBS HACK, PART 2 OF 3: CUBAN OREGANO (or OREGANO BRUJO) with SALAD OLIVES and CHICKEN STOCK!
My second herbs hack uses oregano with salad olives and chicken stock. This is a great flavor combination to season your soups, beans, ground beef or chicken and any stew.
Cuban Oregano: Or Oregano Brujo, is a succulent plant known with many names in different countries and believe it or not, it is not really oregano. Furthermore, it’s a member of the mint family. Word of caution, Cuban Oregano is stronger than the other “real” oregano’s, smile, therefore, use one of my disks at a time unless you are making a huge stew.
Category: MEAL SEASONING
Approx. Prep and Cook Time: 10 Minutes
Approximate Cost: $2.80 or .23 cents/per frozen disc
Difficulty Level: Easy
Allergens, Other: Gluten Free and Vegetarian
2 c. Cuban oregano leaves ($1.25)
1 c. organic chicken stock ($1.25)
2 tbsp. salad olives (.30)
Rinse the oregano in abundant water until the water comes out clear. Drain it in a strainer.
Chop the leaves (discard the stems) in smaller pieces and add it to the food processor.
Add the salad olives and pour enough chicken stock to make it liquid.
Process until the pieces are small for easy pouring into a mold.
Pour into your molds of choice and freeze it. (I used a regular cupcake mold, larger)
The next day, remove from the freezer and allow to rest over the counter for few minutes, until the frozen oregano discs detaches from the mold.
Place the frozen discs into a labeled plastic bag or container and freeze immediately.
Just use them to your stews as needed.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.