Cooking with Essential Oils

Essential oils aren't just for the spa and diffusers anymore! Certain oils can be incredibly useful in the kitchen. This weeks blog includes tips and tricks for cooking with essential oils… 

Essential oils are the concentrated essences of the natural oils found in plants. When processed in a particular way, they are safe to use in cooking, much like you may use vanilla or almond extract.  

Before I go any further, it’s crucial that I mention that not all essential oils are created equally. Many oils sold for aromatherapy or even bath and body use are not suitable to consume. Before you even think of adding a drop to any recipe, be sure that the oils are food safe! 

Essential oils are a super handy substitute if you don’t have certain ingredients on hand. If you see that a recipe calls for lemon zest and you’re fresh out of citrus at home, a few drops of lemon oil can easily take its place. Similarly oregano, thyme, and basil oils can be used to dress up many Italian recipes or even to add a little more flavor to store-bought pasta sauces. Keep in mind, that these oils are potent, so a drop or two of each will give you the flavor you desire.

Since essential oils are rarely called for in recipes, it’s important to know when to add them. A good rule of thumb is to add them toward the end of the cooking process to preserve the most flavor. If you’re working with a recipe where you can’t add the oils later you can compensate by adding an extra drop or two to the batter.

Here are just a couple of my favorite recipes that incorporate essential oils. Enjoy!!

CHEWY GINGER COOKIES

Ingredients:

• 1 1/2 c butter
• 2 c sugar
• 2 eggs
• ½ c molasses
• 2 drop cinnamon essential oil
• 2 drops clove essential oil
• 4 drop ginger essential oil
• 4 c flour
• 4 tsp baking soda
• 1tsp salt
• Coarse sugar for coating

Instructions:

1. In a large bowl or mixer cream the butter and sugar. Stir in eggs, molasses until loose batter forms. Add oils and mix well.
2. In a mixing bowl combine flour, baking soda and salt. Add the drop ingredients to the wet ingredients and combine until hard dough forms. 
3. Cover and chill in the fridge for AT LEAST 1 hour.
4. Form cookie dough in 1 ½” balls and roll in the coarse sugar.
5. Bake for 10-12 minute at 350 degrees until soft and chewy

SHREDDED SALSA LIME CHICKEN

Ingredients:

• 2 lbs boneless chicken breast or chicken tenders
• 16 oz jar of salsa verde
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 1/2 teaspoons real salt
• 1-2 drops Lime essential oil

Instructions:

1. Add chicken to the Instant Pot.

2. Combine paprika, cumin and real salt. Coat chicken with spice mixture.

3. Cover with salsa verde and close the lid.

4. Set to Manual for 20 minutes.

5. Do a quick pressure release. Add

6. Cover and let rest for 10 minutes.

7. Shred chicken with remaining liquid.

This is great served in tortillas or even over top of rice! 

TARRAGON DRESSING

Ingredients: 

• 2 tsp sugar
• 1 tsp spicy brown or Dijon mustard
• 3 tbsp red wine vinegar
• 1-2 drops tarragon essential oil
• Pinch of salt and pepper

Add all of the ingredients to a resealable glass container. Shake to mix and taste. Add more tarragon if desired. If you have on hand add a couple of tbsp of warm bacon drippings to the mix.

They sound amazing right!!! Let me know what you think! 

Blessings!

XOXO-Alisha