I received a sampler of Daregal Gourmet fresh frozen herbs to review as a part of a Blog Friendly PR campaign. All opinions are my own and no monetary compensation was received.
Fresh frozen herbs are exactly what they sound like. Unlike the usual dried herbs you purchase from the grocery store, these herbs are fresh but kept frozen to retain their fresh taste. They have all of the flavor of fresh herbs with the convenience of dried. Ingenious idea!
The herbs were sent to me via two-day mail and arrived in a cooler box to keep them frozen in transit. When you receive your herbs you store them in the freezer. In my sampler pack, I received ginger, chives, parsley, and basil.
I quickly put my mind to work to figure out what I would make with this spice combination. I decided to make Asian-inspired tuna steaks and spinach parmesan couscous as a side dish.
Asian Tuna Steaks
Ginger and chives. They look nice and fresh, don’t they?
Put all of your ingredients for the marinade in a bowl and combine well (recipe card is below). Poke a few holes in the tuna with a fork then pour the marinade over it. Let it sit for at least 30 minutes.
We’re going for a pan sear here so you want to let your pan get nice and hot on medium high heat. Then coat the bottom with olive oil (about 3 tbsp or so). Once the oil gets hot, add your tuna. You should hear a sizzle.
Your cook time will vary depending on how done you like your tuna. I cooked mine for 2-2½ minutes per side for a medium doneness.
Flip your tuna to cook the other side and add the remainder of the marinade. Once the tuna is cooked to your liking you can reduce the marinade down a bit to make a sauce if you wish.
- 1 - 1 1/4 pound of tuna steaks
- 1/4 cup dry white wine (I used cooking wine)
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1/8 - 1/4 tsp course ground pepper
- 1/8 tsp Penzey's Fox Point seasoning (you could replace with a little garlic and onion powder)
- 1/4 tsp dried lemon peel + 3/4 tsp water (or 3/4 tsp fresh zest)
- 1/2 tsp Daregal fresh frozen ginger
- 1 tsp Daregal fresh frozen chives
- 1/2 tsp honey
- Poke holes in the tuna with a fork
- Mix all of your other ingredients together in a bowl, pour over tuna
- Marinate for at least 30 minutes
- Heat a pan on medium high heat. When hot, coat with about 3 tbsp of olive oil. When oil is hot, add your tuna to the pan.
- Cook to your desired doneness. For medium I cooked the tuna 2 - 2 1/2 minutes per side.
Spinach Parmesan Couscous
This is a delicious side dish that even my toddler was double fisting into his mouth. It’s so fast and simple, too.
Assemble your ingredients beforehand (recipe card below) because this recipe really is fast. You may notice that this photo has orzo in it, but the end result is with couscous. This is because just getting my camera ready caused me to burn the orzo. Anyway, here we go…
Melt about 2 tablespoons of butter in a pan. Sweat some fresh, minced garlic (cook until you smell it. Mmmm) then add the frozen spinach. Cook until spinach is defrosted and set aside.
In a saucepan, melt another 2 tablespoons of butter then add couscous. Cook to develop flavor and slightly brown (don’t burn) then add your vegetable broth. (or chicken broth if that’s what you have on hand). Remove from heat, cover and let it sit until the broth is absorbed; about 5 minutes.
Once your broth is absorbed, add the spinach, parmesan cheese, and herbs.
- 1 3/4 cups water
- 2 tsp vegetable base (I use Better Than Bouillon)
- 1 cup couscous
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 1/2 cup chopped frozen spinach
- 1/2 cup grated parmesan cheese
- 2 tsp Daregal fresh frozen basil
- 2 tsp Daregal fresh frozen parsley
- salt & pepper to taste
- Melt butter, cook garlic until it's fragrant. Add spinach and cook until thawed.
- Set aside
- Melt butter in a saucepan, lightly cook couscous. Add vegetable base to water then add mixture to couscous. Cook on very low heat until moisture is absorbed, about 5 minutes.
- Add spinach and parmesan cheese to couscous, salt and pepper to taste and serve.