tag:blogger.com,1999:blog-49587787300719660262023-11-15T11:07:01.838-05:00Cooking AdventuresFor many years I have done some small group catering. I have found that I don't enjoy the "typical" catering, but making things that are tasty and healthy - but not necessarily common. I am continuously experimenting & creating new recipes. I thought that this would be a good place to keep track of recipes that I am experimenting with together with notes for improvement. Please feel free to add your comments if you try any. I will also include cooking tips and info.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-4958778730071966026.post-55336096395044212002010-11-12T01:30:00.002-05:002010-11-12T01:49:31.391-05:00Jumbo Oatmeal-Chocolate Chip CookiesThese are cookies that I keep in the freezer ready to pop in the oven in case someone comes over. The last time we had some kids come over from church and served these, they were totally devoured.<br /><br />I have (literally) hundreds of pounds of different kinds of grain in the house ready to mill. Except for the chocolate chips, I always have these ingredients on hand. When I make this recipe I make several batches at a time. I often omit the chocolate chips (the most expensive ingredient) - they are still delicious!<br /><br />2-1/2 C soft white wheat flour<br />1 t baking soda<br />1 t salt<br />2-1/2 C rolled oats (tastes best if you roll your own oats!)<br />2 C chocolate chips<br />1 C unsalted butter, softened<br />3/4 C sucanat<br />3/4 C honey<br />2 large eggs<br />1 t vanilla extract<br /><br />Preheat oven to 350°, In a medium bowl, whisk together flour, baking soda and salt. Set aside.<br /><br />With electric mixer, cream butter, sugar and honey until light and fluffy. Beat in eggs and vanilla, scraping sides of bowl as needed. Add flour mixture; beat until combined. Add oats and chocolate chips. Mix until just comibined. If final dough mixture is a bit sticky, add a small amount of flour.<br /><br />Drop level 1/4 C measures of dough, 1-1/2 inches apart on baking sheets.<br /><br />Bake until cookies have spread and are golden brown and soft to the touch, 18-20 minutes. Cook five minutes on baking sheets and then transfer to wire rack to cool completely. You can also freeze unbaked cookie dough and bake them later. Place unbaked cookies on baking sheet and freeze until firm, about 30 minutes. Transfer to re-sealable plastic bags, label and date; keep up to 6 months.Bake as many as you need, without thawing, 20 - 25 minutes.<br /><br />From the <i>BreadBeckers Holiday Recipes 2007</i> cookbook, Page 56Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-30461124914372257422010-06-14T10:46:00.009-04:002010-06-14T11:03:40.297-04:00Kitchen Pantry Cookies<p>Just made some cookies last night that turned out great!<br /><br />2 bananas, ripe<br />2 eggs<br />1/2 C peanut butter<br />1/2 C honey<br />1/2 C pumpkin puree<br />1 T molasses<br />1/2 C dry milk<br />1 t baking powder<br />1/2 t baking soda<br />1/2 C milled oat groats<br />1/2 C milled kamut or spelt<br />1 C milled hard wheat (either white or red)<br />1/2 cup rolled oats<br />1 C sunflower seeds<br />1/2 C raisins<br />3/4 C chocolate chips<br /><br />Preheat oven to 325°. Mash the bananas in a large bowl. Add the eggs, peanut butter, honey, pumpkin and molasses. Mix well. Add the dry ingredients and stir until fully moistened. Add the nuts, raisins and chocolate chips.<br /><br />Drop on greased stone or cookie sheet. Cook for 12 minutes or until slightly browned. If you make larger cookies make sure to flatten them so the inside gets properly cooked.<br /><br />Makes 3 dozen cookies.<br /><br />Note: Substitutions are easily made for this recipe:<br /><br /></p><ul><li>You can substitute another kind of seeds or chopped nuts for the sunflower seeds.</li><li>Use dried cranberries or cherries instead of the raisins. </li><li>Use all wheat if you don't have the other grains. </li><li>If you don't have oat groats, grind rolled oats in the blender to make the oat flour (oat flour helps to make a light cookie and I am convinced that oat flour helps improve the shelf life in my baked goods). </li><li>Substitute agave nectar for the honey. </li><li>If you have peanuts but not peanut butter, grind some up in your blender or food processor. If it isn't blended totally smooth, the final product would appear to have chopped peanuts added - which you can also do.<br /><br />Please share your substitutions and results! </li></ul>Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-44154911084348836372009-02-21T14:43:00.005-05:002009-02-21T15:34:16.773-05:00Taco Seasoning Mix1 C chili powder <br />1/2 C garlic powder or dried garlic granules <br />1/2 C dried minced onion<br />1/4 C dried oregano <br />3 T paprika <br />1/4 C ground cumin <br />2 T sea salt <br />1 T black pepper <br />1/4 C crushed red (cayenne) pepper flakes (optional)<br />1/4 C beef bouillon granules (optional)<br /><br />Mix all ingredients together well. Store in an airtight container. <br /><br />Makes around 3-1/2 to 4 cups of mix.<br /><br />To use:<br /><br />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. <br /><br />Optional:<br /> <br />Substitute tomato juice for the water<br />Add 2 T tomato paste<br />Add more liquid if it is too dry for your family's tastesKarinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-36744253088958864422009-01-15T00:11:00.005-05:002009-01-26T08:55:59.509-05:00Pepperoni Pizza Dip (aka Liquid Pepperoni Pizza)8 oz pkg sliced pepperoni<br />1 16-oz jar spaghetti sauce<br />1 C cottage cheese<br />1 8 oz pkg cream cheese, softened<br />1 T basil<br />1 T oregano<br />2 t dried marjoram (optional)<br />1 t dried sage (optional)<br />2 cloves garlic, minced (may substitute 1 T garlic powder)<br />1 C mozzarella cheese, grated<br />Wedges of crusty bread or firm tortilla chips<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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).<br /><br />Notes: <br /><br />You can substitute 3 T Italian Seasoning for the 4 herbs listed.<br />You could substitute a food processor for the blender.<br /><br />1/26/2009 Correction to recipe. Forgot to mention adding the pepperoni in the blender.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com1tag:blogger.com,1999:blog-4958778730071966026.post-24925139154891583172008-12-18T18:00:00.004-05:002008-12-18T18:45:49.724-05:00A Word About LentilsLentils 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.<br /><br />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.<br /><br />Unlike most other beans, lentils are generally cooked while the dish is made instead of pre-soaking and boiling in advance.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com1tag:blogger.com,1999:blog-4958778730071966026.post-91984531410399707162008-12-18T17:30:00.006-05:002008-12-18T19:27:47.452-05:00Lentil Sauce Over PastaThis 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.<br /><br />I usually double this recipe. If you make it right after breakfast, it will be ready in plenty of time for lunch.<br /><br />2 T extra virgin olive oil (EVOO)<br />1 small onion, chopped<br />1 large carrot, diced (this adds great color to the dish)<br />1 stalk celery, chopped<br />3 cloves garlic, minced (or 2 T garlic powder)<br />10 large tomatoes, chopped<br />1-1/2 C water, separated<br />1-1/2 C green or brown lentils<br />1 t sea salt<br />1 t black pepper<br />1 lb uncooked pasta (not spaghetti or angel hair)<br />¼ C Parmesan cheese, grated<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br /><u>Timesaving Notes</u>:<br /><br />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.<br /><br />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.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com2tag:blogger.com,1999:blog-4958778730071966026.post-27073636673144224492008-12-10T12:45:00.002-05:002008-12-10T12:56:47.150-05:00Indonesian Yellow RiceThis recipe is similar to what Indonesians call “<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Nasi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kuning</span>”<br /><br />3 C <span class="blsp-spelling-error" id="SPELLING_ERROR_2">basmati</span> rice, uncooked<br />2 T turmeric powder<br />2 Coconut milk – fresh is great but you may have to settle for canned<br />3 cups water<br />1 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">bayleaf</span><br />2 <a href="http://en.wikipedia.org/wiki/Kaffir_lime"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">kaffir</span> lime leaves</a> (this can easily be found in Asian markets)<br />1 T fresh lemongrass, crushed or 2 T dried<br />1 teaspoon sea salt<br /><br />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.<br /><br />Remove <span class="blsp-spelling-error" id="SPELLING_ERROR_5">bayleaf</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Kaffir</span> lime leaves before serving.<br /><br /><u>Optional</u>:<br /><br />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 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">basmati</span> 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.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-10972292010409036062008-12-10T11:20:00.005-05:002008-12-10T13:41:25.736-05:00Spicy HummusI really enjoy eating hummus. For those of you who don't know what it is and think it might be something strange, just think of it as a type of bean dip (now that sounds normal, right?)<br /><br />I make many combinations (usually depends on what I have in the house at any given time). This is a spicy version (but not hot pepper type spicy).<br /><br />2 C garbanzo beans (chickpeas), canned or <a href="http://cooking-karin.blogspot.com/2008/10/cooking-dried-black-beans.html">prepared dried</a><br />2 T cashews, soaked in water overnight<br />2 T sesame tahini<br />1 large clove garlic, minced<br />1/3 C extra virgin olive oil (EVOO)<br />1/4 C lemon juice<br />1 t black pepper<br />1 t coriander<br />1 t cumin<br />1 t fennel seed<br />1/4 t paprika<br />1/4 t cayenne pepper<br />3 T water<br /><br />Put all the ingredients in a food processor and blend until it tastes smooth (it looks smooth before it tastes smooth). If mixture appears to be too thick, add 1 teaspoon water at a time until the desired consistency is obtained.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com3tag:blogger.com,1999:blog-4958778730071966026.post-24935670027459096582008-12-09T18:02:00.005-05:002008-12-18T19:29:30.301-05:00Spiced Nuts (not sweet)Here are a couple different recipes I use for spiced nuts. The preparation instructions are the same for both ingredient lists and you can choose to use EITHER the microwave instructions or the oven instructions.<br /><br />I am allergic to almonds so I usually use pecans or walnuts, but you are free to use whatever whole nuts (or pecan/walnut halves) you wish.<br /><br />Nuts that would work well include pecans, walnuts, hazelnuts, peanuts, and almonds. The nuts should be stored in an airtight container after they have cooled.<br /><br /><u>Ingredient list #1</u>:<br /><br />1/2 C butter<br />4 C nuts<br />2 T Worcestershire sauce<br />1 T soy sauce<br />1/2 t salt<br />1/2 t ground cinnamon<br />1/2 t ground allspice<br />1/2 t ground cloves<br />1/2 t garlic powder<br /><br /><u>Ingredient list #2</u>:<br /><br />1/2 C butter<br />4 C nuts<br />1 T Worcestershire sauce<br />1 t chili powder<br />1/2 t garlic powder<br />1/4 t cayenne pepper<br /><br /><u>Oven</u> (my preferred method):<br /><br />Preheat the oven to 300°. If you are unsure of the accuracy of your oven temperature, it is better to err on the side of a lower temperature than a higher temperature. You want the nuts toasted, but not too browned.<br /><br />In a 13 x 9 x 2-inch baking pan, melt the butter and stir in the Worcestershire Sauce and then the nuts until well-coated. Bake the nut mixture until it is toasted, stirring occasionally, about 30 minutes. Remove the nuts from the oven and sprinkle the mixture evenly with the dry ingredients. Toss until well mixed<br /><br /><u>Microwave:</u><br /><br />In a 2-quart microwave safe dish (make sure it isn't too wide for your microwave), melt the butter and stir in nuts. Mix well and microwave on high for 6 to 8 minutes, stirring every 3 minutes. Add the Worcestershire sauce and soy sauce, and stir well to coat. Microwave for another 30 seconds. Sprinkle the dry ingredients over the nuts and stir again. <br /><br />Note: Because microwaves have different power levels, make sure that you are keeping an eye on the mixture. If your microwave is a high-powered one, you may wish to lower the temp to a lower power setting. You don't want your spiced nuts to be overcooked (or even burned).<br /><br /><u>After nuts have cooled</u>:<br /><br />Store in a tightly sealed container. I usually put a folded paper towel in the bottom to absorb any extra butter.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com2tag:blogger.com,1999:blog-4958778730071966026.post-23935100668825013122008-12-07T19:39:00.001-05:002008-12-08T14:08:44.646-05:00Homemade Baking PowderBaking powder is an essential ingredient for many recipes but, unfortunately, most brands contain sodium aluminum sulfate. This is a quick and easy way to make your own aluminum-free baking powder. <br /><br />1 teaspoon baking soda<br />2 teaspoons cream of tartar<br />1 teaspoon corn starch (optional, but recommended if you are going to store it)<br /><br />Combine the ingredients well.<br /><br />Yield: One tablespoon of baking powder. <br /><br />To store baking powder: Add a teaspoon of corn starch to the mixture, and stir. This will absorb any moisture from the air, and prevent the baking powder from reacting before you need it. Store in an air-tight container.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-82420339862702952032008-12-07T11:22:00.012-05:002008-12-18T22:38:38.203-05:00Crockpot Taco Pasta Soup (Meat-free)12/7/2008: Whoops - I forgot to add the pasta to the ingredient list! Recipe updated and comment added at end of recipe.<br /><br />Crockpots are an awesome invention. When we have traveled out of town, I take one along to make meals in the hotel room (although you do need to choose meals that don't require sautéing, precooking of anything, or browning of meat).<br /><br />This is a quick and easy (not to mention delicious) meal.<br /><br />1 medium onion, chopped<br />2 cloves garlic, minced<br />2 T extra virgin olive oil (EVOO)<br />3 C vegetable broth (can substitute beef broth)<br />2 C canned or <a href="http://cooking-karin.blogspot.com/2008/10/cooking-dried-black-beans.html">prepared black beans</a><br />3 C tomatoes, diced (with liquid)<br />1 box (13 - 16 oz) pasta, uncooked<br />1/4 C vinegar<br />2 C water<br />1-1/2 C sweet corn kernels<br />2 T jalapeño peppers (remove seeds for less heat)<br />1 bell pepper, chopped<br />2 T cilantro (optional)<br />2 T chili powder<br />1 T ground cumin<br />1/2 C cheddar cheese, grated<br />sour cream (optional)<br /><br />Sauté onions and garlic in oil . Combine all ingredients except cheese and sour cream. Cook on low 2-3 hours, or until pasta is cooked.<br /><br />Serve in bowls, top with sprinkling of cheese, and add a dollop of sour cream.<br /><br />Upate: 12/7/2008. One caution is that if you don't have a family big enough to eat it at one sitting you may have a problem with overcooked pasta. A modification to avoid this is to cook the pasta separately in the 4 C of the liquids (your choice) and add 1 cup of either broth or water to the total liquid. When draining the pasta, save the drained liquid and add to the soup. Serve the soup over the cooked pasta.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-3933098268996149522008-11-25T09:03:00.006-05:002008-12-08T17:07:35.671-05:00Green Bean with Wild Rice CasseroleI am not really a fan of green bean casserole but my kids love it. I do like rice and we always have some in the house. I made this casserole this weekend using things I had on hand. A little twist on the traditional, but I think it turned out great.<br /><br />3 cans green beans, drained<br />1 can Cream of Celery soup<br />1 C wild rice<br />1-1/2 C chicken broth<br />1 T minced garlic<br />1/4 C dried milk<br />1 C <a href="http://cooking-karin.blogspot.com/2008/11/stuffing-mix.html">Stuffing Mix</a><br /><br />Preheat oven to 350° F.<br /><br />Pour green beans in 2 quart casserole dish. <br /><br />In a separate bowl mix together the soup, rice, chicken broth, minced garlic and dried milk. Add to the green beans and stir together.<br /><br />Sprinkle the stuffing mix over the top and cover casserole with aluminum foil (or use cover of casserole dish if it has one).<br /><br />Cook for 1 hour, removing the cover for the last 10 minutes to allow the stuffing mix to get slightly crispy. Let rest out of oven for 5 minutes before serving. Casserole will thicken slightly when cooling.<br /><br />Variation:<br /><br />You may take out the dried milk but it does help add a creamy flavor as well as some calcium. If you want to use fresh milk or cream, substitute part of the chicken broth 1:1.<br /><br />If you wanted to use fresh or frozen green beans, substitute 1-1/2 C beans for each can.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-41241313798203889532008-11-22T00:50:00.003-05:002008-11-22T00:55:55.183-05:00Sweet / Spicy Basmati Rice2 T extra virgin olive oil (EVOO)<br />1 T mustard seed<br />1/2 C minced onion<br />1 T grated fresh ginger<br />1 small hot pepper, seeded and minced<br />2 C uncooked basmati rice (can substitute brown rice)<br />1 t sea salt<br />4 small, firm figs, diced<br />4 C water<br /><br />Put EVOO in a skillet or pot over medium heat. Add mustard seed, onion, ginger, and hot pepper. Cook until onion softens and becomes slightly transluscent. Add rice and stir to keep rice from clumping. Add salt, figs, and 3-1/2 cups water. Bring to a boil, reduce heat to low. Stir, then cover and cook for 15 minutes. Turn heat off, remove from heat (keeping covered), and allow to finish cooking another 10 minutes.<br /><br />Yield: 4-6 servings<br /><br />If you use brown rice, use 1/4 C less water<br /><br /><u>Variations</u>: <br /><br />Substitute butter for the EVOO.<br /><br />Choose the variety of hot pepper according to your taste. Ex: Use a banana pepper for a more mild flavor, jalapeño for medium and habanero pepper for hot.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-79243175956128922182008-11-21T23:14:00.006-05:002008-11-22T00:58:56.639-05:00Rice in Curry Sauce1/2 cup basmati or brown rice<br />1/2 C Green Mung Beans (also known as Chinese Bean Sprouts), soaked overnight or sprouted<br />1 clove garlic grated or minced (or mashed with a mortar and pestle)<br />1/2 small onion, chopped in fine bits<br />Extra virgin olive oil (EVOO)<br />1 T curry powder<br />1 lb. carrots<br />1/2 small beet<br />1 stalk celery<br />1/4 C flax seed, soaked overnight<br /><br /><br />1. Soak rice in a large bowl of water overnight (at least 12 hours). Drain. Mix in chopped mung beans and place in bowl for flavors to "meld" together.<br /><br />2. In a small glass or ceramic bowl place onion and garlic. Drizzle olive oil just to over and let soak.<br /><br />3. In a separate glass or ceramic bowl mix curry powder with just enough olive oil to make into a paste.<br /><br />4. To make the curry sauce, juice the beet, carrots, celery and flax seed. Add curry paste from step 3 to juice and mix well. Pour curry sauce into a serving bowl.</li> <ol></ol><p>To serve take an empty bowl and place some rice in the center. Spoon some onion/garlic mixture on one side and spoon some curry sauce on the other. As you eat the rice you can decide how much of each flavor you want - you can enjoy 3 different flavors (each one separately and one "together" flavor).<br /><br /><br />Take time to enjoy the flavors. It would be especially interesting to serve the sauces from small oriental bowls and the rice in a larger bowl.<br /><br />Makes 1 serving. Multiply recipe according to the number of servings you wish.<br /><br /><u>Variations</u>:<br /><br />If you have other seasoning greens that you would like to add, chop in small pieces and stir together with the onion and garlic in step 2.<br /><br />The flax seed is used as a thickening agent. You could substitute Ipomoea aquatica, amaranth leaves or Malabar spinach. Any of these may be marketed as "Chinese Spinach". </p></li><ol></ol>Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-91095554799294286052008-11-16T02:26:00.007-05:002009-02-21T15:11:20.463-05:00Italian Seasoning MixThis mix is great to use to add not only for sauces, but for pizza dough, italian bread dough (or bread sticks), meatballs and meatloaf. If you have any other suggestions as to how you might use this combination, please feel free to post them!<br /><br />Again I mentioned in a <a href="http://cooking-karin.blogspot.com/2008/11/spaghetti-sauce-mix.html">previous post</a>, if you are not using these ingredients immediately, you need to make sure the spices are all dried completely before closing in container.<br /><br />1/3 C oregano leaves<br />1 T garlic powder<br />2 t onion salt<br />1/3 C basil leaves<br />1 t crushed rosemary<br />1/4 C thyme leaves<br /><br />Combine all ingredients and store in a tightly closed container. Store in a cool, dry place.<br /><br />Makes about 1 cup of seasoning mixKarinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com2tag:blogger.com,1999:blog-4958778730071966026.post-3527400255988010462008-11-16T00:11:00.004-05:002008-11-17T12:12:35.182-05:00Spaghetti Sauce MixWhen I get onions, green peppers and garlic at the farmer's market for a good price, I try to take a bunch, chop them up small, and dehydrate them. I use my FoodSaver jars for the green pepper and garlic and FoodSaver bags for the onions (larger bag, cut opening and re-seal each time I need some). If you have an herb garden, you can dehydrate the spices or, in the alternative, purchase them already dried.<br /><br />NOTE: Any stored mix must use DRY ingredients. If there is moisture present it may allow mold to grow. . . of course, you can feel free to make this fresh and use it right away!<br /><br />This would also make a nice gift - I mean, who doesn't like and eat spaghetti sauce on and in "stuff"?! Prepare some and place in a decorated jar and add a hang tag with the preparation instructions.<br /><br />1/4 C minced onion<br />1/4 C parsley flakes<br />1/4 C cornstarch<br />1 T. green pepper flakes<br />1 T. sea salt<br />1 t. minced garlic<br />1/2 t. pepper (fresh ground yields the best flavor)<br />1 T. dehydrated cane juice<br />1 T rosemary (chopped or ground - whole leaves don't give as much flavor)<br />1 T thyme<br />1 T oregano<br />1 T parsley<br /><br />Combine all ingredients together and store!. If you are not storing in an air tight container, use within 6 months for freshest taste (as with any other spices you might have).<br /><br />Makes almost 1-1/2 cups of mix.<br /><br />To make spaghetti sauce:<br /><br />Brown 1 lb. lean ground beef or ground turkey in a large skillet over medium heat and drain well. Add a 16 oz. can of tomato sauce, a 6 oz. can of tomato paste, 2-3/4 cups V-8 juice, tomato juice or water, and 1/3 cup seasoning mix. Reduce heat and simmer spaghetti sauce for 30 minutes, stirring occasionally. Serve over your favorite pasta or use in mom's lasagna recipe (all mom's have one, don't they?).<br /><br />Makes 4 servings of spaghetti - perhaps 6 servings if you have young children. ;-)Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-19336458625168475352008-11-14T04:56:00.011-05:002008-11-22T01:07:05.691-05:00Black Beans and Rice CasseroleAs I mentioned in <a href="http://cooking-karin.blogspot.com/2008/10/fried-rice.html">a previous post</a>, when I make rice I always make extra and freeze it. Since rice isn't generally a nutritious item, I usually try to make sure it is either brown rice or basmati rice.<br /><br />This is a quick and easy casserole dish that would be great to bring to a pot luck dinner.<br /><br />3 cups cooked rice<br />1 medium onion, finely diced<br />1 T extra virgin olive oil (EVOO)<br />4 garlic cloves, either smashed or put through garlic press (I put garlic in almost everything!)<br />1 C water<br />1 T chili powder<br />1 T ground cumin<br />3 pickled banana peppers or pickled jalapeño peppers, finely minced (add some fresh if you like it hotter)<br />3 large tomatoes, chopped (or 1 can crushed tomatoes)<br />3 C black beans (2 cans or <a href="http://cooking-karin.blogspot.com/2008/10/cooking-dried-black-beans.html">soft-cooked</a>)<br />2 C shredded cheese (your choice)<br /><br />Preheat the oven to 350°. Spray a 2 quart casserole dish with non-stick spray.<br /><br />In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until the onions are translucent and slightly caramelized. Add 1 C water and stir to remove the caramelized flavor from the bottom of the pan. Add the rest of the spice and stir until well mixed.<br /><br />Add peppers and tomatoes and stir. Add the black beans and stir to incorporate all the seasonings together. Stir in the rice until everything is mixed evenly.<br /><br />Pour ingredients in casserole dish. Add cheese to top and bake for 35 minutes.<br /><br />Note: It is best NOT to use a non-stick pan because they inhibit the ability of the onions to properly caramelize on the bottom of the pan.<br /><br /><u>Options</u>:<br /><ul><li>If you are looking for a shortcut, you can substitute the peppers and tomatoes with a can of Ro-Tel tomatoes and chilies. There are several different varieties - just choose a hotness that suits your family. Add the can WITH the juice<br /></li><li>If you wish to add some beef or chopped chicken to this dish, add the cooked meat at the same time you add the peppers and tomatoes.<br /></li><li>Kernel corn would be a nice addition to this casserole - add when you stir in the rice<br /></li></ul>Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com2tag:blogger.com,1999:blog-4958778730071966026.post-64167850961510667182008-11-13T12:00:00.002-05:002008-11-13T12:21:49.557-05:00Homemade Sweetened Condensed Milk1 C hot tap water<br />2 C dehydrated cane juice<br />2 C dry milk powder<br />6 T melted butter<br /><br />Pour hot water into a blender. Add the dehydrated cane juice, dry milk powder and butter. Blend for 1 minute on a medium=high setting. The mix starts out thin but thickens within an hour. <br /><br />Makes the equivalent of two cans or about 3 cups. <br /><br />This recipe will work in all your sweetened condensed milk recipes.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-59153332247445146402008-11-13T11:27:00.003-05:002008-11-13T11:59:58.438-05:00Homemade Cool Whip1 t unflavored gelatin <br />2 t cold water <br />3 t boiling water <br />1/2 C ice water <br />1/2 C nonfat dry milk <br />3 T dehydrated cane juice (buzz in blender for a few seconds) <br />3 T vegetable oil (probably don't want to use EVOO because of the strong flavor)<br /><br />Chill a small mixing bowl (metal is probably best). In a separate small bowl, Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved. <br /><br />Allow to cool for 2-3 minutes. Place ice water & dry milk in the chilled bowl. Beat at high speed until mixture forms stiff peaks. Add cane juice, still beating, then oil and gelatin. Place in freezer about 15 minutes then transfer to refrigerator until ready for use. Stir before using to retain creamy texture. Makes 2 cups.<br /><br />Note: If it is important to you that this be bright white, you might want to use organic sugar because dehydrated cane juice hasn't been bleached.<br /><br />For a <b>chocolate version</b>, melt 2 squares semisweet chocolate. Cool slightly. Mix in together with the oil and gelatin. A quick and easy alternative, although it is less healthy, is to add 2 T sweetened cocoa powder (the kind you stir in to make chocolate milk).Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-20411780385517789442008-11-12T22:51:00.006-05:002009-02-21T15:12:23.606-05:00Poultry Seasoning MixThis seasoning mix is great to use for both turkey and chicken as well as to use in stuffing.<br /><br />3 T thyme<br />2 T marjoram<br />2 T rosemary<br />1 T sage<br />1 T savory (preferably winter savory)<br />1 T celery seed<br />1/2 t oregano<br />1/2 t ground allspice<br />1/4 t fresh ground pepper<br /><br />If you are using these as a mix, make sure that any fresh herbs have been dehydrated so they don't mold in the sealed container. You can, of course (and it's best), use the fresh herb/spice if you are using the seasoning immediately.'<br /><br />If I am going to use it for stuffing, I increase the amount of rosemary, celery seed, and sage (because I really like those flavors for stuffing).<br /><br />I usually triple this recipe and use FoodSaver bags to keep it fresh. I put it in a long rectangular pouch and cut off only a small amount each time I use it and reseal it in the same bag.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-10005005311452166232008-11-12T22:44:00.010-05:002009-02-21T15:13:45.859-05:00Stuffing MixI bake fresh bread and it gets stale in a relatively short period of time. In order not to waste the bread, I cut up some of the bread in cubes and toss in the freezer. It is great to use when you need bread crumbs (just toss in the VitaMix using the dry container). when you make stuffing, bread pudding or meatloaf.<br /><br />3 T celery flakes<br />1 T parsley<br />1 T dried minced onion<br />2 t chicken bouillon granules (or 2 crumbled cubes)<br />1/2 t <a href="http://cooking-karin.blogspot.com/2008/11/poultry-seasoning-mix.html">poultry seasoning</a><br />1/2 t sage<br /><br />If you are not using this immediately, make sure to use dried/dehydrated spices.<br /><br />Measure all ingredients into a zip bag or jar and seal. I use a FoodSaver bag (you can cut them down the middle and then seal) to make smaller bags.<br /><br />Make a tag to attach to jar/bag:<br /><br />Bring the following items to boil:<br /><br />1 cup water<br />2 tablespoons butter<br /><br />Reduce heat and add 3-1/2 cups bread cubes (dry in low oven if using fresh, soft bread). Add spices and simmer, covered, for 10 minutes, stirring occasionally. Fluff with a fork before serving.<br /><br />If you want to make this as a mix to give (or to prepare ahead for yourself) you can dry the bread in a low oven and package it with the spices - just make sure to modify the instructions accordingly. Just make sure there is no moisture left because you don't want the bread to mold in the package.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-15058929857309926282008-11-12T07:40:00.004-05:002008-11-12T08:05:04.216-05:00Cinnamon Muffins2 C Fresh milled Soft White Wheat Flour<br />1 C powdered milk<br />1 T baking powder<br />3 T cinnamon<br />2 eggs, slightly whisked in bowl<br />1 t vanilla<br />1-1/2 C water<br />1/2 C softened butter<br />1/2 C honey<br /><br />Spray muffin stone with non-stick spray. Preheat oven to 400° F oven. <br /><br />Add dry ingredients and mix together well. Add liquid ingredients and stir until fully moistened.<br /><br />Spoon into muffin cups. Bake for 15 minutes or until lightly browned. Makes 12 large muffins.<br /><br />Optional: sprinkle a little dehydrated cane juice over the top before baking.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com1tag:blogger.com,1999:blog-4958778730071966026.post-52427804230502799062008-11-09T20:52:00.009-05:002008-11-12T07:54:35.146-05:00Ezekiel BreadNote: This is NOT a sprouted bread like the type you see in the freezer section of some stores (although I'm still working on a recipe for one- just haven't found the right combination. . .yet). <br /><br />This recipe makes for a hearty and moist (but not crusty) bread. The flavor is wonderful - especially great when fresh from the oven - and is good as is, with a little butter or honey and/or toasted.<br /><br />Preparation requires either a grain mill or a VitaMix with a dry container.<br /><br />Grease 3 standard-size loaf pans or a standard-size loaf pan and a rectangular casserole dish.<br /><br />Combine the following fresh milled whole grains and beans:<br /><br />2-1/2 cups hard red or hard white wheat<br />1-1/2 cups spelt<br />1/2 cup barley<br />1/4 cup millet<br />1/4 cup lentils<br />2 Tbs. great northern beans<br />2 Tbs. kidney beans<br />2 Tbs. pinto beans<br /><br />Place flour in large mixer bowl and set aside. In a separate bowl, stir together the following until the butter is liquid:<br /><br />4 cups very warm (not hot) water<br />1-1/4 cup honey<br />1/2 cup softened butter<br /><br />Add liquids to the dry ingredients in the large bowl and add the following:<br /><br />2 t sea salt<br />2 T yeast<br /><br />Stir until well mixed, about 10 minutes. This is a batter type bread and will not form a smooth ball. I use an Electrolux DLX (Assistent) mixer with the roller and set it at 10 minutes on medium-low speed.<br /><br />Pour dough into greased pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will overflow the pan while baking.<br /><br />Bake at 350° F pre-heated oven for 45 minutes if loaf pans and 35 minutes for casserole dish.<br /><br />You can substitute rye instead of spelt, but Biblically spelt was used (see Ezekiel 4:9)Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-54804095235727113942008-11-08T19:17:00.021-05:002008-11-12T07:56:10.444-05:00Homemade Corn ChipsI grew up in northern Illinois and not only were there corn fields everywhere, we grew sweet corn in a full acre of our garden. When I went to college at Northern Illinois University, I was surrounded by Dekalb Ag cornfields. I enjoy corn so much there have been many times I chose to have nothing but corn to eat for a meal. Unfortunately I live in Florida now and the fresh sweet corn here is akin what we used to feed animals - and not very tasty. I guess you could say that I was spoiled by the "good stuff". A sub-tropical climate isn't very conducive for producing very good sweet corn!<br /><br />I'm not a big fan of snacks, but these are tasty and easy to make. I usually have the large food-service size cans on hand, but these probably taste a little better when you are using fresh or frozen corn.<br /><br />4 c. sweet corn kernels<br />1/2 t. garlic powder<br /><br />Chop corn in food processor until finely chopped. Add garlic powder (and other ingredients if you wish) and process until well combined.<br /><br />Spread about 1/8" thick on dehydrator tray. If you wish, you can sprinkle small amount of sea salt over mixture. Score in small rectangular pieces (or preferred shape).<br /><br />Dehydrate about 5 hours, or to desired crispness. Store in an air tight container.<br /><br />Options to add to mixture:<br /><br /><ul><li>1 teaspoon tomato powder</li><li>1 t chili powder</li><li>1 T fresh lime juice</li></ul><p>These also make a great option to serve with soup instead of using crackers. </p><p>Note: If you are using frozen corn, make sure that it is thawed and well-drained.</p><p>I will post a recipe here later using cornmeal, but this is a fresher, living foods version.</p>Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0tag:blogger.com,1999:blog-4958778730071966026.post-47005629501373800812008-11-07T16:15:00.004-05:002008-11-08T00:14:56.257-05:00Substitutions for Alcoholic Beverages in RecipesWhen making substitutions, make sure to consider the sweetness of the dish and find something comparable.<br /><br /><u>White Wine</u><br />Apple juice or carrot juice.<br />Vegetable stock or Chicken stock straight or with a little white wine vinegar<br />1/2 cup rice vinegar and 1 tablespoon white grape juice.<br /><br /><u>Red Wine</u><br />1/2 cup of grape juice with 2 teaspoons of red wine vinegar.<br />1/2 cup water and 2 teaspoons of balsamic vinegar.<br />Beef stock or chicken stock straight or with a little red wine vinegar.<br /><br /><u>Champagne</u><br />Ginger ale, sparkling grape juice.<br /><br /><u>Brandy</u><br />Apple juice, peach juice, white grape juice, pear juice.<br /><br /><u>Marsala</u><br />Orange, peach or pear juice.<br /><br /><u>Orange Liqueur</u><br />Frozen orange juice concentrate.<br /><br /><u>Beer</u><br />Chicken broth, beef broth, ginger ale.Karinhttp://www.blogger.com/profile/11143791997009149930noreply@blogger.com0