CREAMED PEAS
*this is not the best creamed peas, it is designed to use milk which I usually have on hand instead of cream - there are better recipes but this is super easy, cheap and less fat
2 C frozen peas, thawed
2/3 C water
3 Tbsp butter
2/3 C milk
1 Tbsp cornstarch
1 tsp sugar
dash of garlic salt
dash of onion salt
dash of cumin
Place peas and water in a pan and bring to a boil. Add butter. In a separate bowl combine milk, cornstarch and sugar. Add milk and seasonings to the peas and cook until thick (a few minutes)
Friday, July 30, 2010
Thursday, July 29, 2010
Zucchini Casserole
ZUCCHINI CASSEROLE
6 medium zucchini
1/2 C chopped onion
1 C cottage cheese
1 C Monterey Jack cheese
2 eggs, beaten
1 C soft bread crumbs
3/4 tsp dill weed
dash of garlic salt/onion salt
Wash, peel and dice zucchini. Simmer for 5 minutes in salt water with onion. Drain and place in 1 1/2qu casserole dish. Combine other ingredients (except bread crumbs) and pour over the zucchini. Sprinkle with bread crumbs. Bake at 350 for about 15 minutes.
Note - I really like this with the original recipe but sometimes the kiddos refuse the chopped up zucchini so...
I'll shred the zucchini and lightly stir everything together leaving the cottage cheese mix mostly on top (even the bread crumbs) and then top it with a few more bread crumbs.
6 medium zucchini
1/2 C chopped onion
1 C cottage cheese
1 C Monterey Jack cheese
2 eggs, beaten
1 C soft bread crumbs
3/4 tsp dill weed
dash of garlic salt/onion salt
Wash, peel and dice zucchini. Simmer for 5 minutes in salt water with onion. Drain and place in 1 1/2qu casserole dish. Combine other ingredients (except bread crumbs) and pour over the zucchini. Sprinkle with bread crumbs. Bake at 350 for about 15 minutes.
Note - I really like this with the original recipe but sometimes the kiddos refuse the chopped up zucchini so...
I'll shred the zucchini and lightly stir everything together leaving the cottage cheese mix mostly on top (even the bread crumbs) and then top it with a few more bread crumbs.
Zucchini Bars
3 eggs
1/2 C applesauce
1/2 C vegetable oil
1 1/2 C white sugar
2 tsp vanilla extract
2 1/2 all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
2 cups grated zucchini
3 Tbsp butter
4 oz (1/2 package) cream cheese
1 tsp vanilla
2 1/2 cups confectioners' sugar
1/2 C applesauce
1/2 C vegetable oil
1 1/2 C white sugar
2 tsp vanilla extract
2 1/2 all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
2 cups grated zucchini
3 Tbsp butter
4 oz (1/2 package) cream cheese
1 tsp vanilla
2 1/2 cups confectioners' sugar
Preheat oven to 350 degrees. Grease 15 1/2 x 10 pan (a bar pan).
In a large bowl, mix together the eggs, oil, sugar and vanilla until blended.
Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter into pan.
Bake for 20 to 25 minutes in the preheated oven. Allow bars to cool completely before frosting. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar. Spread over cooled bars before cutting.
Broccoli Soup
BROCCOLI SOUP
*technically a cream of broccoli but I don't blend it and it doesn't use cream so...just easier and better for you, - yeah I am that lazy...
3 C chicken broth/water with bouillon/vegetable broth for vegetarian
4 C chopped broccoli (if using frozen make sure you cook/thaw it)
2 small bay leaves
1 tsp dried thyme leaves or 2 tsp fresh thyme
1 C chopped onion
1/2 tsp garlic salt
4 Tbsp butter
4 Tbsp flour
2 C milk
Combine all ingredients except milk, flour and butter. Bring to a boil and cook until vegetables are tender. Make a roux with butter and flour - in a sauce pan melt butter, add flour and whisk. Slowly add milk stirring constantly. Bring to a boil and cook till thick. Combine milk with vegetable mixture and cook for a few more minutes.
Note - if you want to make this a true cream of broccoli then puree the vegetable mixture in a blender before combining it with the milk mixture.
*technically a cream of broccoli but I don't blend it and it doesn't use cream so...just easier and better for you, - yeah I am that lazy...
3 C chicken broth/water with bouillon/vegetable broth for vegetarian
4 C chopped broccoli (if using frozen make sure you cook/thaw it)
2 small bay leaves
1 tsp dried thyme leaves or 2 tsp fresh thyme
1 C chopped onion
1/2 tsp garlic salt
4 Tbsp butter
4 Tbsp flour
2 C milk
Combine all ingredients except milk, flour and butter. Bring to a boil and cook until vegetables are tender. Make a roux with butter and flour - in a sauce pan melt butter, add flour and whisk. Slowly add milk stirring constantly. Bring to a boil and cook till thick. Combine milk with vegetable mixture and cook for a few more minutes.
Note - if you want to make this a true cream of broccoli then puree the vegetable mixture in a blender before combining it with the milk mixture.
Wednesday, July 28, 2010
Rice Pilaf
RICE PILAF
1 C onion, chopped
1/4 - 1/2 C mushrooms, chopped
1/2 C green pepper (I use a frozen mixture of roasted peppers)
2 cloves garlic, minced
1 Tbsp butter
1 1/2 C rice
3 1/4 C water with bouillon or chicken broth/vegetable broth for vegetarian
3/4 - 1 C shredded cheddar cheese
1/2 C mozzarella cheese
In sauce pan cook onion, mushrooms, pepper, and garlic till tender. Add water (chicken broth), rice and bring to a boil. Cover and simmer for about 15-20 minutes or till rice is cooked. Remove from heat and stir in cheese.
I know this is often considered a side dish but we love it as a main dish. Serve it with some carrots or broccoli and rolls! This recipe make enough for a bigger family. Cut it in half if you only need a little.
1 C onion, chopped
1/4 - 1/2 C mushrooms, chopped
1/2 C green pepper (I use a frozen mixture of roasted peppers)
2 cloves garlic, minced
1 Tbsp butter
1 1/2 C rice
3 1/4 C water with bouillon or chicken broth/vegetable broth for vegetarian
3/4 - 1 C shredded cheddar cheese
1/2 C mozzarella cheese
In sauce pan cook onion, mushrooms, pepper, and garlic till tender. Add water (chicken broth), rice and bring to a boil. Cover and simmer for about 15-20 minutes or till rice is cooked. Remove from heat and stir in cheese.
I know this is often considered a side dish but we love it as a main dish. Serve it with some carrots or broccoli and rolls! This recipe make enough for a bigger family. Cut it in half if you only need a little.
Spinach Lasagna
SPINACH LASAGNA
9 lasagna noodles (or enough to make 3 layers in a 9x13), cooked (if you need to)
1 jar spaghetti sauce or 32oz of homemade sauce (use meatless if you want vegetarian)
1 C chopped onion
4 cloves minced garlic
1/2 C chopped mushrooms (I use dried and just rehydrate them if I don't have fresh ones)
1/2-1 C roasted peppers chopped (I often used the frozen kind)
1 (10oz) package frozen spinach, thawed and drained (can use fresh)
1 (15oz) package of ricotta cheese
2 eggs, beaten
1 tsp fresh basil
1 tsp oregano
1 C shredded mozzarella cheese
1/2 C grated Parmesan cheese
Cook onion in a small amount of butter. Add garlic and mushrooms and saute till tender. Stir in peppers and cook for another minute or two then let cool.
Combine egg and ricotta cheese. Add basil, oregano, mozzarella, Parmesan, and spinach. Mix together. Add pepper mixture to to cheese mixture and stir.
Spread 1/2 C spaghetti sauce on bottom of pan. Layer - noodles, 1/2 cheese mixture, 1 C spaghetti sauce, noodles, 1/2 cheese mixture (rest of it), 1 C spaghetti sauce, noodles, 1/2-1 C spaghetti sauce. Top with Parmesan cheese.
Bake at 375 covered for 20 minutes. Uncover and bake another 10-15 minutes
9 lasagna noodles (or enough to make 3 layers in a 9x13), cooked (if you need to)
1 jar spaghetti sauce or 32oz of homemade sauce (use meatless if you want vegetarian)
1 C chopped onion
4 cloves minced garlic
1/2 C chopped mushrooms (I use dried and just rehydrate them if I don't have fresh ones)
1/2-1 C roasted peppers chopped (I often used the frozen kind)
1 (10oz) package frozen spinach, thawed and drained (can use fresh)
1 (15oz) package of ricotta cheese
2 eggs, beaten
1 tsp fresh basil
1 tsp oregano
1 C shredded mozzarella cheese
1/2 C grated Parmesan cheese
Cook onion in a small amount of butter. Add garlic and mushrooms and saute till tender. Stir in peppers and cook for another minute or two then let cool.
Combine egg and ricotta cheese. Add basil, oregano, mozzarella, Parmesan, and spinach. Mix together. Add pepper mixture to to cheese mixture and stir.
Spread 1/2 C spaghetti sauce on bottom of pan. Layer - noodles, 1/2 cheese mixture, 1 C spaghetti sauce, noodles, 1/2 cheese mixture (rest of it), 1 C spaghetti sauce, noodles, 1/2-1 C spaghetti sauce. Top with Parmesan cheese.
Bake at 375 covered for 20 minutes. Uncover and bake another 10-15 minutes
Thursday, July 22, 2010
Grape Salad
GRAPE SALAD
*This is really more like a dessert
*This is really more like a dessert
4 lbs of seedless grapes (green or purple)
1 (8oz) package of cream cheese
1 (8oz) container sour cream
1/2 cup white sugar
1 tsp vanilla extract
4 ounces chopped pecans
1 (8oz) package of cream cheese
1 (8oz) container sour cream
1/2 cup white sugar
1 tsp vanilla extract
4 ounces chopped pecans
1/4 C brown sugar
Wash and dry grapes. In a large bowl, combine cream cheese, sour cream, vanilla, and white sugar. Add grapes and mix until evenly incorporated. Sprinkle with most of the brown sugar and pecans. Mix and then cover with the left over brown sugar and pecans. Refrigerate until serving.
Note - I have seen this salad with a lot more brown sugar so if you feel like you need more....
Friday, July 9, 2010
Pumpkin Seeds
Pumpkin seeds were originally used and highly valued by the Native Americans. Pumpkins spread throughout the world when European explorers brought them back after visiting the America's. Although they are eaten everywhere now they have the largest traditional presence in Mexican cuisine.
Pumpkin seeds are actually very nutritional. They are high in many nutrients including zinc, vitamin K, protein, manganese, iron, omega-3 fatty acids and many others. They have also been found to have anti-inflammatory properties. They contain Phytosterols which help lower cholesterol. Their minerals and fatty acids content have been linked to prostate health.
Pumpkin seeds are actually very nutritional. They are high in many nutrients including zinc, vitamin K, protein, manganese, iron, omega-3 fatty acids and many others. They have also been found to have anti-inflammatory properties. They contain Phytosterols which help lower cholesterol. Their minerals and fatty acids content have been linked to prostate health.
Pumpkin Seeds
PUMPKIN SEEDS
Ingredients:
Salt Water
2 1/2 Tablespoons butter, melted
1 teaspoon seasoned salt
1/4 teaspoon garlic salt
4 teaspoons Worcestershire sauce
2 cups raw pumpkin seeds
*This recipe may be doubled or cut in half depending on your own personal taste, guess which one I do :)
Directions:
(optional step - this helps with flavor and makes the seeds a little more crispy)
Soak the seeds in salt water for an hour or two. Spread out and allow the seeds to dry overnight.
1. Preheat oven to 275 degrees
2. Mix all the ingredients except pumpkin seeds. Add pumpkin seeds to mixture and mix thoroughly. You can let it stand for a few minutes if you like.
3. Place seeds in a shallow baking dish lightly sprayed with cooking spray.
4. Cook between 45 minutes and an hour depending on number of seeds and personal taste. Stirring occasionally while baking.
Salt Water
2 1/2 Tablespoons butter, melted
1 teaspoon seasoned salt
1/4 teaspoon garlic salt
4 teaspoons Worcestershire sauce
2 cups raw pumpkin seeds
*This recipe may be doubled or cut in half depending on your own personal taste, guess which one I do :)
Directions:
(optional step - this helps with flavor and makes the seeds a little more crispy)
Soak the seeds in salt water for an hour or two. Spread out and allow the seeds to dry overnight.
1. Preheat oven to 275 degrees
2. Mix all the ingredients except pumpkin seeds. Add pumpkin seeds to mixture and mix thoroughly. You can let it stand for a few minutes if you like.
3. Place seeds in a shallow baking dish lightly sprayed with cooking spray.
4. Cook between 45 minutes and an hour depending on number of seeds and personal taste. Stirring occasionally while baking.
Black Bean Soup
BLACK BEAN SOUP (seriously good)
*original recipe from Meredith
1 onion, chopped finely
1 T. olive oil
1 red bell pepper, chopped finely
2 carrots, diced small
4 cloves garlic, minced
2 (14.5 oz). can crushed tomatoes, undrained
1 4 oz. can diced green chilies
2 tsp. ground cumin
3 C. chicken or vegetable broth
6 C. cooked black beans, drained (or 4 15 oz. cans)
¼ C. red wine vinegar
1 C frozen corn or 1 can of corn
Heat oil in large, deep saucepan. Sauté onion, bell pepper, carrot, and garlic until tender. Add remaining ingredients and simmer for 20-30 minutes (until it thickens a bit and the vegetables are all very tender).
Ingredients with this recipe are forgiving. You don't need exact amounts, use more or less of your favorites! I always add more broth because it is sooo good.
*original recipe from Meredith
1 onion, chopped finely
1 T. olive oil
1 red bell pepper, chopped finely
2 carrots, diced small
4 cloves garlic, minced
2 (14.5 oz). can crushed tomatoes, undrained
1 4 oz. can diced green chilies
2 tsp. ground cumin
3 C. chicken or vegetable broth
6 C. cooked black beans, drained (or 4 15 oz. cans)
¼ C. red wine vinegar
1 C frozen corn or 1 can of corn
Heat oil in large, deep saucepan. Sauté onion, bell pepper, carrot, and garlic until tender. Add remaining ingredients and simmer for 20-30 minutes (until it thickens a bit and the vegetables are all very tender).
Ingredients with this recipe are forgiving. You don't need exact amounts, use more or less of your favorites! I always add more broth because it is sooo good.
West Texas Spaghetti
WEST TEXAS SPAGHETTI
1/4 lb ground round (optional)
1 onion
1 small can V8 juice
1 can (15oz) diced tomatoes
1/2 tsp seasoning salt
1/2 tsp chili powder
1/2 tsp basil
1/2 tsp oregano
1 tsp cilantro
pepper to taste
1 C frozen corn or 1 can corn or 3 ears
7-8oz spaghetti (1/2 package)
Parmesan cheese or your favorite shredded cheese
Brown meat, drain. Add onion and cook until onion is tender. Add juice, tomatoes and seasonings. Add corn. Cook spaghetti according to package directions. Combine with meat and tomato mixture. Put into a baking dish and cook for about 30 min at 350. Add cheese and serve. If you want it to be a little more saucey then just add a small can of tomato sauce
Tastes fine without the meat. Freezes very well, just bake it the day you serve it instead.
1/4 lb ground round (optional)
1 onion
1 small can V8 juice
1 can (15oz) diced tomatoes
1/2 tsp seasoning salt
1/2 tsp chili powder
1/2 tsp basil
1/2 tsp oregano
1 tsp cilantro
pepper to taste
1 C frozen corn or 1 can corn or 3 ears
7-8oz spaghetti (1/2 package)
Parmesan cheese or your favorite shredded cheese
Brown meat, drain. Add onion and cook until onion is tender. Add juice, tomatoes and seasonings. Add corn. Cook spaghetti according to package directions. Combine with meat and tomato mixture. Put into a baking dish and cook for about 30 min at 350. Add cheese and serve. If you want it to be a little more saucey then just add a small can of tomato sauce
Tastes fine without the meat. Freezes very well, just bake it the day you serve it instead.
Wednesday, July 7, 2010
Sour Cream
SOUR CREAM
Just a few quick notes on the different types of sour cream. Sour cream gets the tangy/sour flavor from lactic acid created by bacteria in the cream (good bacteria)
Regular sour cream - made from cream and contains about 12-16% butterfat
Light sour cream - made from a mixture of milk and cream so the butterfat is reduced around 40% from regular sour cream
Non-fat sour cream - contains to butterfat and uses stabilizers to keep it firm
Creme fraiche (French sour cream) - made from cream and has about 28% butterfat. Made with bacteria cultures but it is thicker and not quite as sour. Doesn't curdle when cooking.
All commercial sour cream uses stabilizers like corn starch or rennin or gelatin. Obviously there are more in the lower fat/no fat varieties.
Just a few quick notes on the different types of sour cream. Sour cream gets the tangy/sour flavor from lactic acid created by bacteria in the cream (good bacteria)
Regular sour cream - made from cream and contains about 12-16% butterfat
Light sour cream - made from a mixture of milk and cream so the butterfat is reduced around 40% from regular sour cream
Non-fat sour cream - contains to butterfat and uses stabilizers to keep it firm
Creme fraiche (French sour cream) - made from cream and has about 28% butterfat. Made with bacteria cultures but it is thicker and not quite as sour. Doesn't curdle when cooking.
All commercial sour cream uses stabilizers like corn starch or rennin or gelatin. Obviously there are more in the lower fat/no fat varieties.
Pineapple Dump Cake
PINEAPPLE DUMP CAKE
2 C flour
2 C sugar
2 eggs
2 tsp baking soda
1 tsp vanilla
1 can (20oz) crushed pineapple, don't drain
Frosting
1/2 C butter (1 stick)
1 pkg (8oz) cream cheese
1 tsp vanilla
2 C powdered sugar
Mix all cake ingredients together. Place in a greased 9x13 pan. Bake at 350 for about 30 minutes or until done. Combine frosting ingredients and spread over cake while it is still hot (spread it when it comes out of the oven). Can be topped with nuts.
2 C flour
2 C sugar
2 eggs
2 tsp baking soda
1 tsp vanilla
1 can (20oz) crushed pineapple, don't drain
Frosting
1/2 C butter (1 stick)
1 pkg (8oz) cream cheese
1 tsp vanilla
2 C powdered sugar
Mix all cake ingredients together. Place in a greased 9x13 pan. Bake at 350 for about 30 minutes or until done. Combine frosting ingredients and spread over cake while it is still hot (spread it when it comes out of the oven). Can be topped with nuts.
Tuesday, July 6, 2010
Reese's Peanut Butter Bars
REESE'S PEANUT BUTTER BARS
2 sticks margarine or butter, room temperature
3 cups powdered sugar (or 1 pound)
1 inner seal package of graham crackers, crushed
2 cups peanut butter
14 oz chocolate almond bark or 1 - 1 1/2 packages milk chocolate chips
Mix the butter, powdered sugar, graham crackers and peanut better very well. Spread onto a cookie sheet. Melt the chocolate and pour over the mixture, spreading it until it covers it evenly. For best results freeze but you can chill it also.
2 sticks margarine or butter, room temperature
3 cups powdered sugar (or 1 pound)
1 inner seal package of graham crackers, crushed
2 cups peanut butter
14 oz chocolate almond bark or 1 - 1 1/2 packages milk chocolate chips
Mix the butter, powdered sugar, graham crackers and peanut better very well. Spread onto a cookie sheet. Melt the chocolate and pour over the mixture, spreading it until it covers it evenly. For best results freeze but you can chill it also.
Monday, July 5, 2010
Dinner in a Pumpkin
DINNER IN A PUMPKIN
*original recipe from mom
Ingredients
1 small/medium pumpkin (pie pumpkins usually work best)
1 cup diced onion
1 1/2 - 2 lbs ground beef
1/4 cup soy sauce
1/4 cup packed brown sugar
1 can (10 3/4 oz) Cream of Chicken soup
1 - 1 1/2 cups cooked rice
1 can (8 oz) water chestnuts, drained
1/4 teaspoon pepper
*These ingredients are very forgiving. You can add different amounts to fit personal tastes (for example I often use very little meat and more rice). Also it works well with lite, low fat and low sodium products.
Directions
Preheat oven to 350 degrees
1. Cut pumpkin open like you would when making a jack-o-lantern
2. Clean out pumpkin, saving seeds if you want to use them later
3. Parboil or steam the pumpkin for 5 -10 minutes depending on size of pumpkin.
4. Brown meat in a pan. Drain. Add onions and saute till slightly tender
5. Combine meat/onion mixture with other ingredients and mix well.
6. Fill the pumpkin with mixture and place in baking pan that is lined with tin foil. Don't skip the tin foil and put the lid back on the pumpkin. Add a face to the pumpkin with a black marker if you would like to do so.
7. Bake for 2 hours at 350 degrees or until the pumpkin inside is tender.
*original recipe from mom
Ingredients
1 small/medium pumpkin (pie pumpkins usually work best)
1 cup diced onion
1 1/2 - 2 lbs ground beef
1/4 cup soy sauce
1/4 cup packed brown sugar
1 can (10 3/4 oz) Cream of Chicken soup
1 - 1 1/2 cups cooked rice
1 can (8 oz) water chestnuts, drained
1/4 teaspoon pepper
*These ingredients are very forgiving. You can add different amounts to fit personal tastes (for example I often use very little meat and more rice). Also it works well with lite, low fat and low sodium products.
Directions
Preheat oven to 350 degrees
1. Cut pumpkin open like you would when making a jack-o-lantern
2. Clean out pumpkin, saving seeds if you want to use them later
3. Parboil or steam the pumpkin for 5 -10 minutes depending on size of pumpkin.
4. Brown meat in a pan. Drain. Add onions and saute till slightly tender
5. Combine meat/onion mixture with other ingredients and mix well.
6. Fill the pumpkin with mixture and place in baking pan that is lined with tin foil. Don't skip the tin foil and put the lid back on the pumpkin. Add a face to the pumpkin with a black marker if you would like to do so.
7. Bake for 2 hours at 350 degrees or until the pumpkin inside is tender.
Cornbread Mix Substitute
CORNBREAD MIX SUBSTITUTE RECIPE
Many recipes call for a cornbread mix box (8.5 oz). I rarely have one so use this instead...it make the equivalent of a 8.5 oz box.
2/3 C all purpose flour
1/2 C corn meal
3 Tbsp sugar
1 tsp baking powder (maybe 2 tsp depending on taste)
1/4 tsp salt
2 Tbsp vegetable oil
If you want to just bake cornbread like you would using the mix then add 1/3 C milk and 1 egg to mixture and bake. A cornbread mix also requires you to add 1/3 C milk and 1 egg.
Many recipes call for a cornbread mix box (8.5 oz). I rarely have one so use this instead...it make the equivalent of a 8.5 oz box.
2/3 C all purpose flour
1/2 C corn meal
3 Tbsp sugar
1 tsp baking powder (maybe 2 tsp depending on taste)
1/4 tsp salt
2 Tbsp vegetable oil
If you want to just bake cornbread like you would using the mix then add 1/3 C milk and 1 egg to mixture and bake. A cornbread mix also requires you to add 1/3 C milk and 1 egg.
Buttermilk Substitute
BUTTERMILK SUBSTITUTE
1 C (about) of milk
1 Tbsp white vinegar or lemon juice
Add Tbsp of white vinegar or lemon juice in a liquid measuring cup and add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes.
I prefer lemon juice especially if you are using it in something that isn't a sauce. Worked great for the buttermilk syrup!
1 C (about) of milk
1 Tbsp white vinegar or lemon juice
Add Tbsp of white vinegar or lemon juice in a liquid measuring cup and add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes.
I prefer lemon juice especially if you are using it in something that isn't a sauce. Worked great for the buttermilk syrup!
Taco Seasoning
TACO SEASONING
*original recipe from allrecipes.com (bill echols)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Mix together. Store in an air tight container. Will store for awhile!
For us about 2-2 1/2 Tbsp of seasoning equals about one packet of taco seasoning
Honestly, don't ever buy taco seasoning again. I tried it after this and there is no comparison, none!!
*original recipe from allrecipes.com (bill echols)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Mix together. Store in an air tight container. Will store for awhile!
For us about 2-2 1/2 Tbsp of seasoning equals about one packet of taco seasoning
Honestly, don't ever buy taco seasoning again. I tried it after this and there is no comparison, none!!
Sunday, July 4, 2010
Carrot Ginger Soup
CARROT GINGER SOUP
*from Meredith
1 tablespoon vegetable oil
2 large onions, diced
6 cloves garlic, minced
8 large carrots, sliced
10 new potatoes, chopped (leave peels on)
4 cups vegetable or chicken broth
4 teaspoons grated fresh ginger
2 teaspoon curry powder
salt and pepper to taste
Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
*from Meredith
1 tablespoon vegetable oil
2 large onions, diced
6 cloves garlic, minced
8 large carrots, sliced
10 new potatoes, chopped (leave peels on)
4 cups vegetable or chicken broth
4 teaspoons grated fresh ginger
2 teaspoon curry powder
salt and pepper to taste
Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
Macaroni Bake
MACARONI BAKE
*adapted from the Lion House Macaroni Bake
1/4 lb ground beef (or less)
1-1 1/2 C chopped onion
2 1/2 - 3 C uncooked macaroni
1 small can (12oz) of tomato juice
2 cans (10.5 oz) tomato soup
1 1/2 C shredded cheddar cheese (sharp is best)
1 1/2 tsp chili power
pepper to taste
Cook macaroni according to directions. Brown ground beef in large pan and drain. Add onion and cook for 2-3 minutes. Pour in tomato juice and tomato soup. Mix well and continue to heat. Add cheese and chili power to taste and stir until cheese is melted. Combine sauce with the cooked macaroni.
*adapted from the Lion House Macaroni Bake
1/4 lb ground beef (or less)
1-1 1/2 C chopped onion
2 1/2 - 3 C uncooked macaroni
1 small can (12oz) of tomato juice
2 cans (10.5 oz) tomato soup
1 1/2 C shredded cheddar cheese (sharp is best)
1 1/2 tsp chili power
pepper to taste
Cook macaroni according to directions. Brown ground beef in large pan and drain. Add onion and cook for 2-3 minutes. Pour in tomato juice and tomato soup. Mix well and continue to heat. Add cheese and chili power to taste and stir until cheese is melted. Combine sauce with the cooked macaroni.
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