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Monday 9am - 6pm Tuesday 9am - 6pm Wednesday 9am - 6pm Thursday 9am - 6pm Friday 9am - 6pm Saturday 9am - 6pm Sunday 9am - 6pm

Barbara J's Organic Herb and Spice Co.

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United States
Groveland, CA
Barbara J's Organic Herb and Spice Co.

16 Gourmet Herb & Spice blends, made from Organic & Exotic ingredients from around the world. Hand

07/14/2023

Grilled Chicken ‘Za!
Wet rubbed with my Mambo Italiano spice blend & a little olive oil.
Cooked one side flipped it, waited a couple minutes then topped with home made pesto, mozzarella, pepperoni & fresh basil leaves! Delicioso!

01/31/2016

Spices are so beautiful and so healthy for you too. Turmeric has many health benefits including reducing inflammation and bad cholesterol. It relieves pain, promotes good digestion, helps with arthritis, improves many skin problems, fights Alzheimer's, Parkinson's and many types of cancer! I'm not sure how many of these claims are proven, but I definitely feel good when I cook with it and it adds great flavor too! Four of my herb & spice blends contain turmeric..."Cheers to your health, your greatest wealth!" 💗

12/27/2015

THAI COCONUT SOUP
Ingredients
-2-14oz.can coconut milk
-1Tbs. Low sodium Chicken "Better than Bullion" If you are making this soup vegetarian use veggie stock or broth.
-20 oz. water
-3 Tbs. Barbara J's "I Love Thai" herb & spice blend
-Zest of one lime
-1-2 TBS. Thai Fish Sauce, optional yet adds great umami and some needed salt. If not, add 1/8 tsp. sea salt.
-Juice of 1 or 3 limes depending on how much you like and how juicy they are.
-If you like spicy, add a healthy sq**rt of schiracha or 1/8 tsp. red pepper flakes, or not, depending on your taste, or serve on the side later.
-2 Tbs. Mae Ploy sweet chili sauce or 1 Tbs. brown sugar, or stevia
-Veggies- any combination of diced carrots, snow peas cut into thirds or frozen green peas, sliced celery, sliced mushrooms, &/or chopped baby bok choy.
-Whatever protein you'd like- I used a piece of salmon that I had in the freezer. It's great with 1 Lb. peeled and deveined shrimp, cubes of chicken or tofu.
-Optional and really tasty- 1/2 bag of coleslaw cabbage tossed with 1.5 TBS. canola oil and 1/8 tsp salt, spread out on a baking sheet and roasted in the oven for 15 minutes @ 375. I used our small toaster oven.
-1 cup jasmine rice cooked with 2 tsp. coconut oil or butter and 1/4 tsp. salt
-Toppings: chopped cilantro, sliced green onions, lime zest and a big squeeze of lime.

Roast cabbage 15 minutes @375 and cook rice. Using Dutch oven or similar pot, add coconut milk, bullion, water, lime juice, I Love Thai spice, & Mae Ploy or sugar. Simmer 5 to 7 minutes. Add carrots and/or celery first and protein which will poach in the liquid for 10 minutes on med.low.Then add the quicker cooking veggies and cook a couple minutes more. If you are using already cooked shrimp add those at the end to just heat through.
Get your favorite bowls ready by placing a scoop of rice and, if you made the cabbage, a big spoonful of that, in the bottom of each bowl. Ladle in your soup. Top with chopped cilantro, the green part of the sliced green onions, a grind or two of black pepper and a little zest of lime. Serve with lime wedges and schiracha on the side.

12/14/2015

Darn Good Gluten Free Spiced Scones.
Thank you Camilla in Hawaii for the great recipe!
INGREDIENTS Makes 8 scones

1 3/4 cups Gluten-Free Multi-Purpose Flour (suggested: either King Arthur OR 6pts SUPERfine Brown Rice Flour + 2 parts Potato Starch + 1 part Tapioca Starch)
scant 1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2. 5 TBS. Barbara J's "Jesse's French Toast Spice blend" or 1tsp. Cinnamon, 1/4 tsp. allspice, 1/4 tsp. cardamom, 1/8 tsp.nutmeg, and a dash of ground cloves.
1/2 cup (1 stick) cold butter
3/4 cup additions (suggested: dried cherries, crystallized ginger, fresh blueberries, cinnamon chips or white chocolate chips)
2 large eggs
1/3 cup cold milk (2%)
1 teaspoon gluten-free vanilla extract

Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment). Whisk together flour, sugar, baking powder, xanthan gum and salt. Work in the cold butter until the mixture is crumbly with pea-sized or just larger bits of butter remaining. Gently stir in the additions. Whisk together the eggs, milk, and vanilla until frothy.Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky. Place on a gf floured surface. Pat out to about 1 in. thick (do not attempt to roll out - the dough will be too sticky for this and adding more flour will only create a dry, dense, result) . Use a biscuit cutter to cut into circles and place onto prepared pan. Lightly brush milk on top of the scones and sprinkle with Jesse's spice blend, if desired. Place baking sheet, uncovered, in the freezer for 15 minutes. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.

12/13/2015

Sweet Potato Graham Cracker “French Toast” Sticks (with Gluten-Free and Vegan suggestions)

1 large sweet potato or yam

1 egg, beaten

2TBS. Barbara J's "Jesse's French Toast" Spice blend or 1 tsp. cinnamon

1/2 cup graham cracker crumbs

1/3 cup cornstarch

1/4 cup brown sugar

1/4 cup white sugar

Preheat oven to 375F and prepare a baking sheet with parchment paper (lining your sheet will save you immense headache in the cleanup process). Peel the sweet potato, rinse it with water, and slice it into sticks about 1 centimeter wide (the length does not matter as much as the width). In a large bowl, beat an egg with a fork and place the sweet potato sticks into the egg mixture and toss. In another large bowl, combine all the dry ingredients and stir to create the dry rub. Grab a handful of egg-coated sweet potatoes and toss them in the dry mixture, then place them on the prepared pan. Repeat with all remaining potatoes. If you have extra egg mixture or extra dry rub, you can sprinkle that over the top of the sweet potatoes on the baking sheet before baking them. I used up all the coating mixture in the photos shown, but if you do not want your sticks as breaded, don’t dredge them as fully with dry rub. Bake potatoes for 30 minutes, then flip them. The will likely have become stuck to the pan so use a spatula and flip the entire thing over. Bake for another 10 to 20 minutes, and use your judgment based on browning levels, thickness your coating mixture was applied, the size of your potato sticks, and personal taste preferences. Remove from the oven and if the potatoes are stuck together, either tear them apart with your hands after they’ve cooled a bit or place them on a cutting board and slice with a knife as needed. Serve immediately, with or without a dusting of powdered sugar over the top or maple syrup for dipping. Store extras in an airtight container for up to 2 days on the countertop. They won’t stay crispy and will become almost donut-like and spongecake-like the longer they are stored.

01/24/2015

Black Bean & Chorizo Mole Chili
1 Lb. Package of ground chorizo (no casings)
1 large sweet Vidalia or yellow onion chopped
Brown together in Dutch oven or similar size pot
over med/high heat. This was really lean, but if not,
drain off any noticeable fat. Next add:
2 Tbs. Barbara J's Mexican blend (it has 17 different
Herbs & spices including 5 types of chilies!) Stir for a
couple of minutes to caramelize & accentuate the favors.
then add: 1-28 oz. can Red Enchilada sauce ( I used Las Palmas)
1 can beef broth (or some better than bouillon beef paste & water)
2 oz. dark chocolate bar, I used 70% cocoa
2 Tbs. Jesse's French Toast spice blend or 2 Tbs. Sugar & 1 tsp. cinnamon
Simmer, stirring occasionally 15 minutes or so being careful not
to burn the bottom of the pan.
Then add 2-15 oz. cans of drained black beans
It was not quite as thick as I was imagining so I added a big handful of tortilla chips I simply crushed in my hand and threw into the pot (or instead simmer longer to desired thickness) I simmered 15 minutes more to let it all meld together; Then served in bowls over (oh so nice) cooked Jasmine rice with a big spoon of LF sour cream and a generous amount of chopped cilantro. It really turned out awesome and went perfectly with, what was, our awesome bottle of Santa Cruz Mountain 2002 Cabernet/ Merlot blend! Cheers!!!

01/12/2015

Double Vanilla & Apple Bran Muffins

1/2 cup packed brown sugar
1/4 cup butter, softened
1 large egg
1 large egg white
3/4 cup fat-free milk
1/4 cup unsweetened applesauce
1 tablespoon molasses
1 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1 1/2 cups oat bran
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup coarsely chopped, peeled Granny Smith apple

4 teaspoons Jesse's French Toast" spice blend or turbinado sugar (optional)
Preheat oven to 400°.

Place 12 paper muffin cup liners in muffin cups; set aside. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples.

Spoon batter evenly into prepared muffin cups. Sprinkle evenly with spice blend or turbinado sugar, if desired. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.

12/27/2014

Dad's Veggie's soup...made w/ potatoes, carrots, onions, garlic, leeks, bell peppers, veggie stock, lemon zest & juice, Bragg's liquid Aminos, & Mother Earth's Love spice blend. Oh yea, and some Bay leaves I plucked while jogging along the river by Henry Cowell State Park in Felton. We topped our soup W/ the ingredients on the cutting board all blended together to make carrot top pesto...Feeling very healthy and cozy, homey!

12/22/2014

What do you do with fresh, green carrot tops? I've often wondered if they were even edible. (I know the compost pile and the Deer love 'em.) Well, apparently, yes, you can eat them...so we decided to come up with some...
Carrot Top Pesto
Clip tops off carrots(we had about 1/2 to 3/4 cup) and place in food processor with
2 large or 3 small garlic cloves,
the juice and zest of 1 lemon
1/2 tsp. or so of pepper & salt
1/2 c. of grated parmesan
1/2 c. pepitas (or pine nuts or walnuts)
Start processor and start drizzling in 1/2 c. extra virgin olive oil. Blend until fairly smooth. yet still a bit chunky. We served it over a brick of light cream cheese with crackers. Everybody liked it! I'm glad to discover a way to use, rather than toss those nutritious greens!

10/20/2014

The best 5 ingredient Thai Salad Dressing
1. Zest of 1 lime & the Juice of 7 smallish or 5 large limes
2. 2 Tbs. "I Love Thai" Herb & Spice blend .com
3. 1 Tbs. Thai fish sauce
4. 1/2 cup dark brown sugar or Mae Ploy (sweet chili sauce) or equivalent agave or stevia
5. 3/4 cup canola oil
This is great on any salad; This picture is this dressing poured over cooked quinoa, red bell peppers, celery, green onion & cilantro. It's tangy, sweet, sour, slightly salty & packed w/ exotic Thai flavor.

Address

Groveland, CA
95321

Opening Hours

Monday	9am - 6pm
Tuesday	9am - 6pm
Wednesday	9am - 6pm
Thursday	9am - 6pm
Friday	9am - 6pm
Saturday	9am - 6pm
Sunday	9am - 6pm

Telephone

+12097704634

Website

http://www.barbarajsorganics.com/

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