Taco Seasoning Mix

1 C chili powder
1/2 C garlic powder or dried garlic granules
1/2 C dried minced onion
1/4 C dried oregano
3 T paprika
1/4 C ground cumin
2 T sea salt
1 T black pepper
1/4 C crushed red (cayenne) pepper flakes (optional)
1/4 C beef bouillon granules (optional)

Mix all ingredients together well. Store in an airtight container.

Makes around 3-1/2 to 4 cups of mix.

To use:

Brown 1 C ground beef, ground turkey, or ground chicken. Drain. Add 1/3 C seasoning mix (shake well before measuring out) and 3/4 cup water. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes, stirring occasionally.

Optional:

Substitute tomato juice for the water
Add 2 T tomato paste
Add more liquid if it is too dry for your family's tastes

Pepperoni Pizza Dip (aka Liquid Pepperoni Pizza)

8 oz pkg sliced pepperoni
1 16-oz jar spaghetti sauce
1 C cottage cheese
1 8 oz pkg cream cheese, softened
1 T basil
1 T oregano
2 t dried marjoram (optional)
1 t dried sage (optional)
2 cloves garlic, minced (may substitute 1 T garlic powder)
1 C mozzarella cheese, grated
Wedges of crusty bread or firm tortilla chips

Place pepperoni slices on a paper towel covered microwave safe plate. Place an additional paper towel over top (to prevent splatter). Microwaves differ in wattage so heat for 45 seconds, checking every 15 seconds to make sure they aren’t getting “cooked”. Blot with paper towels to remove excess fat.

Place spaghetti sauce in blender and then add cottage cheese, cream cheese, pepperoni, basil, oregano and garlic. Blend until smooth. Make sure spaghetti sauce is put in first to avoid “clogging” in the blender.

Put all ingredients in a crockpot on high until hot (about 1 to 1-1/2 hours). Add mozzarella cheese just prior to serving and stir until melted.

Serve with wedges of crusty bread or firm tortilla chips. If you only have soft bread, heat in oven until toasted (soft bread will fall apart because it is a thick dip).

Notes:

You can substitute 3 T Italian Seasoning for the 4 herbs listed.
You could substitute a food processor for the blender.

1/26/2009 Correction to recipe. Forgot to mention adding the pepperoni in the blender.

A Word About Lentils

Lentils are native to SW Asia and are in the legume family. The lentils that we eat are actually the seeds of the fruit pods. Lentils are widely used in both Greek kitchens and Indian kitchens and commonly also called dhals. Lentils have a high protein content so are commonly used in vegetarian cooking. They are most often used in soups and stews. Lentils (and beans in general) are relatively inexpensive and easy to cook, hence they are a good staple to always have on hand at home.

There are several different types of lentils. If you are looking for a lentil that will cook down and almost disappear (great as a thickener), use red or yellow. For lentils that will hold their shape, use brown or green.

Unlike most other beans, lentils are generally cooked while the dish is made instead of pre-soaking and boiling in advance.

Lentil Sauce Over Pasta

This is a meal that can easily be cooked for lunch or dinner. It is not only kid-friendly, but hearty enough for company (not to mention just plain healthy!). If you don’t have fresh tomatoes on hand, you can substitute 2 lbs of canned tomatoes (whatever you have – crushed, whole, stewed, etc.). If you have some leeks or jicama, you can dice and toss in with the carrots.

I usually double this recipe. If you make it right after breakfast, it will be ready in plenty of time for lunch.

2 T extra virgin olive oil (EVOO)
1 small onion, chopped
1 large carrot, diced (this adds great color to the dish)
1 stalk celery, chopped
3 cloves garlic, minced (or 2 T garlic powder)
10 large tomatoes, chopped
1-1/2 C water, separated
1-1/2 C green or brown lentils
1 t sea salt
1 t black pepper
1 lb uncooked pasta (not spaghetti or angel hair)
¼ C Parmesan cheese, grated

In a 2 qt. pot, heat the EVOO over medium heat. Add the onions and celery and cook until soft, but not yet browned. Add the carrots and garlic and cook about 10 or 15 more minutes, or until the onions and carrots are lightly browned.

Increase heat and add ½ C tomatoes and 1 C water. Make sure to use a spatula to stir in the caramelization that may be stuck to the bottom of the pot (for this reason you should NOT use a non-stick pot). Cook until the water is boiling.

Add the lentils, rest of the tomatoes, and ½ C water. Bring back to a boil, cover and reduce heat, stirring occasionally. Cook until the lentils are tender. DO NOT ADD the salt until the lentils are soft as this may slow down (or even stop) the softening process. Allow up to 1 hour for this process (the older the lentils are, the longer they take). Remove the lid and cook to desired thickness.

When the lentils are almost done, cook the pasta according to the directions and drain. Serve individual portions of pasta and ladle the lentils over the top. Sprinkle the grated cheese over each portion.

Timesaving Notes:

From time to time I will cook some pasta al dente, drain, then freeze it. When I want to use it I just pop it in a pot of boiling water for about 60 seconds and it is ready to go.

You may wish to cook the lentils in advance and then warm to serve. If you do this you may need to add a bit more water so it doesn’t become paste-like.

Indonesian Yellow Rice

This recipe is similar to what Indonesians call “Nasi Kuning”

3 C basmati rice, uncooked
2 T turmeric powder
2 Coconut milk – fresh is great but you may have to settle for canned
3 cups water
1 bayleaf
2 kaffir lime leaves (this can easily be found in Asian markets)
1 T fresh lemongrass, crushed or 2 T dried
1 teaspoon sea salt

Put all ingredients in a heavy pot. Cover and bring to a boil over medium heat. Reduce the heat to low, stirring occasionally until the rice is done (about 20 - 25 minutes). If it seems too dry, add 1/2 cup water. Remove from heat and let sit, covered for 5 minutes. Stir well and put in serving dish.

Remove bayleaf and Kaffir lime leaves before serving.

Optional:

If you have a rice cooker, put in all ingredients, and cook as per instructions (usually 20 – 25 minutes). Check at the end of the cooking time – you may need to add another 5 minutes or so as basmati rice sometimes takes longer to cook. If it seems too dry at the end of the cooking time, immediately add another ½ C water, cover and let sit for 5 minutes.