Savory Seasonings

Corn Tortilla Chips

2012-01-05T14:53:00.000-08:00

Corn Tortilla Chips
http://savoryseasonings.blogspot.com/

Corn tortillas
Olive oil spray (I use Misto)
Salt
Paprika or a mild chili powder (optional)

Stack tortillas and cut into triangles as you would cut a pizza. Arrange tortilla wedges on cookie sheet pan with 1/4" of space between each wedge. Lightly spray with olive oil, the sprinkle with salt and a mild chili powder.

Bake at 400 F for 12-20 minutes or until chips are crisp (after 12 minutes, check every 1-2 minutes). After removing from the oven, wait 5-10 minutes to allow them to fully crisp.

*****
These are awesome if you cook them just right to get them nice and crunchy. Not so great if you get impatient and take them out while they are still a little soft. There is also the option to pan fry the tortillas before baking for additional flavor.

Arroz con pollo

2012-01-05T14:49:00.000-08:00

Arroz con pollo
http://savoryseasonings.blogspot.com/

1 TBSP Olive oil
1 onion, finely diced
1/2 of a (1) LB bag frozen bell pepper strips (or 2 fresh peppers), cut into 1/2” pieces
2 Boneless, skinless chicken breasts, cut into 1” cubes
2 garlic cloves, finely minced
1 (14 oz) can of diced tomatoes or (2 cups of frozen roasted tomatoes), drained
1 tsp. smoked paprika
1/2 tsp. ground thyme
1 tsp. dried oregano
2 bay leaves
Salt
Pepper
3/4 cup frozen or freeze dried peas
3 cups chicken broth
1 cup wild rice blend

Over medium heat sauté onions and bell peppers in olive oil. Then add the chicken breasts and sear on each side. Add the minced garlic cloves and tomatoes. Then stir in the paprika, thyme, oregano, salt, pepper and bay leaves.

Add in the frozen peas, chicken broth and bring to a gentle boil. Add rice, then reduce heat to low. Cover and cook according to the rice’s directions (between 20-50 minutes depending on the rice blend). Taste, then adjust seasonings as needed.

*****
This is a simple and quick dish but has a lot of flavor. My daughter even enjoys the blend of seasonings. Recipe adapted from “Everyday Easy One-Pot Meals.”

Corn Tortillas

2012-01-05T14:45:00.000-08:00

Corn Tortillas
http://savoryseasonings.blogspot.com/

2 cups Masa harina
1 1/4 cups hot water
¼ tsp. salt

In a medium bowl, mix together masa harina and hot water until thoroughly combined. Add a little more water if dough seems to dry. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water.

Preheat a cast iron skillet or griddle to medium-high.

Divide dough into balls. Using a tortilla press or a rolling pin, press each ball of dough flat between two sheets of plastic wrap.

Immediately place tortilla in preheated pan and allow to cook for approximately 50 seconds. Turn tortilla over to brown on second side for approximately 50 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve. Makes 16 tortillas.

*****
These corn tortillas are so fast compared to rolling out flour tortillas. From start to finish, I can make 16 tortillas in 15 minutes! You can find a corn tortilla press at most kitchen specialty stores.

Vegetable Beef Stew

2011-12-13T17:04:00.000-08:00

Vegetable Beef Stew
http://savoryseasonings.blogspot.com/

1 LB beef (your choice of cut), cut into ½ inch cubes
Olive oil
Peppered Roast Rub
Water

1 onion, diced (or 1/4 cup of caramelized onions finely minced)
6 long carrots, peeled and diced into 1/4 inch pieces
3 celery sticks, diced into 1/4 inch pieces
8 russet potatoes, diced into 1/2 inch cubes

Over medium heat, add 1 TBSP of olive oil to your pan. Once hot, sear the beef on each side. Season generously with Peppered Roast Rub mix, approximately 1/2 TBSP. Add in enough water to cover the meat, reduce the heat to low. Cover with a lid and allow to simmer for 1-2 hours. While meat is cooking, dice onions, carrots and celery. After 1-2 hours, add in your vegetables and an additional 1/2 cup of water. Cover with a lid and allow to cook for an additional 1-2 hours or until vegetables are tender and beef is tender.

Remove 1 cup of vegetables and liquid from the pan and puree in a food processor or blender. Process until it’s creamy and smooth. Add the creamy vegetables back into the pan of beef and vegetables. Stir together until the beef stew is thickened. Add additional water if you prefer a thinner stew. Taste and adjust seasonings to your preference, adding up to an additional 1/2 TBSP of Peppered Roast Rub.

Easy skillet bread goes along perfectly with this dish.

Freezes well.

****
This is a common winter meal for us. It’s simple and very hearty and tastes wonderful. We have purchased our beef from Utah Natural Meat for the past several years and have been so pleased with the quality and taste. It makes such a difference finding a reputable company to purchase meat from. The cattle are local, all natural and grass fed.

Vegetable Turkey and Wild Rice Soup

2011-12-10T15:45:00.000-08:00

Vegetable Turkey and Wild Rice Soup
http://savoryseasonings.blogspot.com/

3 cup onions, diced (or a combination of 2 cups onions diced and ½ cup frozen minced caramelized onions)
2 ½ cups celery, diced
2 ½ cups carrots, peeled and diced

Salt
Pepper
Oregano
2 bay leaves
Thyme
Sage

3 cups shredded turkey
6 cups turkey broth

1 cup Long grain and wild rice blend

To make a creamy soup
2 cups Rice milk (or your preferred milk)
1/2 cup Potato Starch (or your preferred thickener)

Dice vegetables , then sauté over medium heat until onions are transparent and celery and carrots are cooked through. Add in seasonings to taste. Then stir in shredded turkey and turkey broth. Bring to a boil, then add in rice. Cover with a lid, reduce heat to low and simmer for 25 minutes or until rice is fully cooked. Remove bay leaves. Serve as is for a clear broth soup.

For a creamy soup, reduce recipe to include 4 cups turkey broth, then add 2 cups of rice milk or your preferred milk. In a separate jar mix together potato starch and cold water. Seal with a lid and shake well to combine (this is called a slurry). Slowly pour the slurry into the soup and stir over medium heat until thickened.

*****
This is a really easy way to use up the small bits of meat leftover from Thanksgiving dinner. After carving the turkey, I remove all the small bits of meat off the bone and freeze in 3 cup proportions until I’m ready to make this soup.

Zucchini Brownies

2011-10-02T19:03:00.000-07:00

Zucchini Brownies
http://savoryseasonings.blogspot.com/

½ cup oil
1 ½ cup sugar
2 tsp. vanilla

1 tsp. salt
1 ½ tsp. baking soda
½ cup cocoa powder
1 cup all purpose flour
1 cup whole wheat flour

2 cups grated zucchini

Combine all wet ingredients, then slowly blend in dry ingredients. Mixture will be very dry. Fold in grated zucchini. Once zucchini is blended in batter should be moist. Spread evenly into a greased and floured 9x13 pan. Bake at 350 F for 25-30 minutes. Freezes well.

*****
These are so moist and delicious, you would never know there is zucchini in there. My daughter thinks they are the greatest thing ever and I love them as well. It’s a bonus these are dairy and egg free! Thanks to my dear friend Natalie for this great recipe.

Zucchini Muffins

2011-10-02T18:55:00.001-07:00

Zucchini Muffins
http://savoryseasonings.blogspot.com/

¼ cup oil
¼ cup rice milk
2 cups sugar
2 tsp. vanilla
¼ tsp. almond extract (optional)

1 tsp. salt
1 tsp. baking soda
¾ tsp. baking powder
2 tsp. cinnamon
1 ½ cups all purpose flour
1 ½ cups whole wheat flour

3 ½ cups grated zucchini

Combine all wet ingredients, then slowly blend in dry ingredients. Mixture will be very dry. Fold in grated zucchini. Once zucchini is blended in batter should be very moist. Spoon into muffin tin lined with muffin cups. Bake at 350 F for 25-30 minutes. Makes 24 muffins. Freezes well.

*****
These are so moist! They are my daughters favorite muffins and we all really enjoy them. It’s nice to find a really good muffin that is dairy and egg free as so many muffin recipes depend on the flavor of the butter and the rise from eggs. Recipe adapted from dairyfreecooking.about.com.

Blueberry Muffins

2011-10-02T13:35:00.001-07:00

Blueberry Muffins
http://savoryseasonings.blogspot.com/

1/2 cup milk
1/4 cup butter
2 eggs
1/2 tsp. salt
1 cup sugar
1 tsp. vanilla

2 tsp. baking powder
1 cup all purpose flour
1 cup whole wheat flour

2 cups frozen blueberries (roughly chopped in food processor)

Beat together butter, eggs, salt, sugar and vanilla. Gently mix in baking powder and flour, then fold in blueberries. Pour into muffin tins lined with muffin cups. Bake at 350 F for 30 minutes.

*****
I love blueberry muffins and these have been perfect! Nice to pull some out of the freezer for a quick breakfast or snack. Recipe adapted from www.muffinrecipes.net

Vegan (dairy free, egg free) Blueberry Muffins
http://savoryseasonings.blogspot.com/

1/4 cup oil
1/2 cup applesauce
1/2 cup rice milk
1 tsp. vanilla
1 cup sugar

1 TBSP baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup all purpose flour
1 cup whole wheat flour

1 cup frozen blueberries (roughly chopped in food processor)

Beat together wet ingredients. Gently mix in dry ingredients, then fold in blueberries. Pour into muffin tins lined with muffin cups. Bake at 350 F for 25-30 minutes.

*****
This recipe is a great alternative when you need to bake without butter and eggs. It does lack the flavor butter adds but it's a close second. My daughter loves them. Recipe adapted from www.allrecipes.com

Chore Chart

2011-10-02T13:19:00.000-07:00

Chore Charts

We started using a new chore chart called Accountable Kids for our daughter this summer and we have loved it! She has chores that are her responsibility to do throughout the day along with a few chores that we are willing to pay her to complete. Now that we have this chore chart set up, she runs to the chart to see what she needs to do next and is SO excited to turn over each card. Before it was a battle to get her hair done and for her to eat her vitamins. But now she dances to the kitchen announcing it is now time for vitamins! She loves this system and it helps her feel so grown up.

My favorite thing about the chore chart is I can simply say, it’s time to check your chore chart and she follows through on the next series of tasks. I don’t have to remind her over and over again to make her bed and clean up her room. She works through each set and lets me know when she is finished. Overall I highly recommend this set up. It’s really easy to use and my daughter loves it. I looked into several systems and finally settled on this one. On a scale of 1 to 5, I’d rate it a 5 for being so easy to use and instilling accountability and independence.

Once she is finished with a set of chores (color coded for different times of the day), she earns a ticket. She can turn in a ticket for different activities. We chose activities that we wanted to keep limited and ones we thought she felt entitled to instead of grateful for them. It has really helped her feel so grateful to watch tv or play a computer game. We also stopped doing time outs and will simply ask for a ticket when there is negative behavior.

Before we did time outs and I felt they made the situation worse instead of better. She would completely fall apart and scream in the laundry room instead of having time to calm down and collect herself. By taking away a ticket, she has to walk away from the situation to get a ticket and this gives her time to collect herself and break the negative behavior. I’m thrilled how well this has worked.

Because she is only 4 years old we are holding off on implementing the rest of this accountability chart. We will wait a few months to add in the privilege passes which work on correcting negative behavior and best behavior cards which reinforce positive behavior. I absolutely love these concepts but want to make sure I slowly implement each level of the chart. The chart also has a system where the child can work towards special dates with mom or dad by completing all chore for 10 days.

At 4 years old here is a breakdown of how we have her chart set up. These will change as she gets older but the kit as 50 chore cards so it will be easy to implement new chores as she gets older:

Morning cards (yellow)
Make bed
Brush teeth
Say family prayers

Midmorning cards (red)
Shower
Get dressed
Comb hair
Eat vitamins (I put these on the counter for her in the morning)
Clean up toys (whatever mess was made that morning)

Afternoon cards (blue)
Clean up toys (whatever mess was made that afternoon)

Evening cards (purple)
Put on pajamas
Clean up bedroom
Lay out clothes for the next day
Pick out a book to read for bedtime routine
Brush teeth

With the chance of earning 4 tickets in a day, she can use these tickets for the following:

Watch 30 minutes of tv or a movie
Play computer games
Play a game on my phone
Pick out movies at the library (we always pick out books and music each week, but if she wants to pick out movies a ticket is needed)
Paint fingernails
Paint toenails
Stay up 5 minutes past bedtime
We also let her turn in unused tickets at the end of the week to spin for a little prize (items we would have normally purchased such as craft supplies, new socks or stickers).

Tasks she can chose to do each week to earn money:
Dust
Help clean bathrooms
Sweep the kitchen with a small dustpan and broom
Help sort laundry or help put laundry away

Canning Tomato Sauce

2011-10-02T12:00:00.000-07:00

Wash, remove stems, and trim off bruised or discolored portions. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing with a potato masher.

Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after you add all pieces. If you are not concerned about juice separation, simply slice or quarter tomatoes into a large saucepan. Crush, heat, and simmer for 5 minutes before juicing.

Press heated crushed tomatoes through a sieve or food mill to remove skins and seeds. Simmer tomato juice in large-diameter saucepan until sauce reaches desired consistency. Boil until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce.

Add bottled lemon juice and salt to hot jars. Fill jars with hot tomato sauce, leaving ¼-inch head space.

Adjust lids and process the correct time for your altitude (I process my pint jars for 45 minutes and quart jars for 50 minutes).

Add to pint size hot canning jars:
1 TBSP lemon juice (to achieve proper acidity levels for safe canning)
½ tsp. salt (optional)

Add to quart size hot canning jars:
2 TBSP lemon juice (to achieve proper acidity levels for safe canning)
1 tsp. salt (optional)

*****
I like to can my tomato sauce plain without additional seasonings so I can add the seasonings depending on what I'm using it for. Guidelines are from the National Center for Home Preservation .

Canning Peaches

2011-10-02T09:39:00.000-07:00

Canning Peaches
http://savoryseasonings.blogspot.com/

1. Wash jars and lids, then leave in dishwasher to keep warm
2. Wash peaches in a clean sink with cold water
3. Boil water for syrup
4. Blanch peaches in boiling water for 30-60 seconds, then submerge blanched peaches
in ice cold water
5. Peel skin, remove pit and slice in half (or in thirds for extra large peaches).
Store sliced peaches in a bowl of cold water while preparing enough slices for a
batch.

6. Heat water to 180 F, simmer lids in water
7. Add 2/3 cup sugar to each quart jar, then add 1 cup of boiling water. Stir until
dissolved, then pack peaches to ½ inch below rim.
8. If needed add more water to cover all peaches
9. Wipe down jar top and place lid and screw on ring finger tight
10. Place jars in rack above boiling water to acclimate

11. After a minute or two gently lower jars into hot water. Add more water to
ensure jars are covered by 1” of water.
12. Bring to a boil and start timer
13. After processing for the correct time for your altitude (I process mine for 25
minutes), remove from water and allow to cool at room temperature and free from
drafts
14. The following day, remove rings, check seals and wash jars.
15. Home process foods last for up to 3 years.

*****
On the stove you will want a large stock pot to blanch the peaches, a medium size pot to boil water to pour into the jars and a small pot to simmer the lids. I put my large water bath canning on our propane camp chef outside on the back patio. It frees up room on our stove and keeps all the heat outside.

A bushel weighs 48 pounds and yields 16-24 quarts (2.5 pounds per quart)

Guidelines are from the National Center for Home Preservation

Keeping life organized

2011-09-07T14:40:00.000-07:00

I have this whiteboard in our kitchen to help us keep track of important habits and tasks that we want to make sure we follow through on during the month. I have three sections: This Month, This Week and Today. Routines like date night, family activities, prayer, and exercise are all printed with thin magnets on the back. At the beginning of the month I list all of our tasks/activities for the month on the board. As we complete tasks, I pull them off. I also write “to do” items on there with a dry erase marker. Items that I’m not going to schedule on our calendar but are tasks I want to be sure I don’t forget such as calling a friend, making bank deposits, going to the library, visiting a park, spending more time reading with my daughter, etc.

I love how this board serves as a constant reminder of the important things in life along with the simply tasks necessary to keep a household running.

The quote on the wall came from me needing to readjust my perspective in life. I had a pretty severe neck injury two years ago that prevents me from doing many activities that I once enjoyed. It was very challenging at first to think that I would never do anything “big” again. But as my perspective changed, I realized that through small acts of service, small moments of quality time with my daughter and simple pleasures would all add up to be the more important things in life.

We have been using this white board for almost a year now and it has continued to be a perfect set up for reminding me of tasks that can easily slip through the cracks when life gets busy.

I recently heard that our brains are for creative thinking, not for remembering so to write things down so we don't spend our days trying to remember everything and inadvertently forget to focus on creative thinking and brain storming.

Roasted Vegetable Spread

2011-09-03T21:11:00.000-07:00

Roasted Vegetable Spread
http://savoryseasonings.blogspot.com/

1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, finely diced
1 small zucchini, peeled and sliced
1 tablespoon olive oil
4 ounces cream cheese
Salt
Freshly ground black pepper
Pita bread, for serving

Preheat oven to 400 F. Place the bell pepper, onion, garlic, zucchini, and olive oil on a cookie sheet lined with foil and toss until the vegetables are coated. Spread out the vegetables evenly on the sheet pan and place to the oven to roast for approximately 45 minutes or until the vegetables become soft and start to turn brown on the edges. Stir occasionally.

Remove from the oven and cool completely.

Place the vegetables in a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as foccacia or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

*****
This spread is fantastic in pita bread. It is also a perfect spread for sandwiches or as a spread in grilled quesadillas. Recipe adapted from Alton Brown/Good Eats.

Freezer Inventories

2011-09-03T20:29:00.000-07:00

This time of the year our freezer is always overflowing from summer produce and it seems impossible to keep track of what's buried at the very bottom. I find myself digging through the layers to see what we have on hand in order to put together our meal plan. Items get forgotten and now that we have two freezers my sweet husband is always asking which freezer an item is located.

Here is what I have put together that has really helped keep our freezers organized, keep items from becoming lost, insure a regular rotation of food and ease the meal planning process.

We divided our freezers into the following sections:

Smaller freezer
Meats, beans, broths and freezer corn.

Larger freezer
Fruits, vegetables, dairy, bread products, desserts, freezer meals and components to meals.

A full inventory of the freezers were made and the items are listed by category. A box with a 1 is listed for each container or bag of the item. There is plenty of room to cross off each item as it gets used.

There are also lots of open boxes to mark with more items as they are added to the freezer. This has been a perfect set up for us and I love how easy it is to see what's in the freezer and what I need to stock up on.

If you would like a copy of this Excel file to use for your own freezer inventory, feel free to email me at savoryseasonings{at}gmail dot com.

Lemon Tarragon Chicken

2011-07-08T15:52:00.000-07:00

Lemon Tarragon Chicken
http://savoryseasonings.blogspot.com/

4 chicken breasts
3 Lemons (2 zested and juiced, 1 cut into slices)
½ cup Chicken broth (or ½ cup of broth created from deglazing sauté pan)
Tarragon, dried
Salt
Pepper

Wash and dry chicken breasts, then trim any fat off chicken, then slice breasts in half horizontally to create 2 thin strips of chicken. Dry chicken breasts one more time to ensure all moisture has been removed (the chicken will get a better golden sear and there won’t be any popping in the oil from water droplets).

Heat a sauté pan over medium heat. After waiting several minutes for the pan to become hot, add a small amount of olive oil (1 TBSP) and wait one minute for the oil to become hot, then place chicken breasts in oil and season with salt and pepper. Once the meat has made contact with the pan, leave it alone until you see it browning around the edges. You don’t want to move the chicken until the chicken is golden brown. Flip and continue cooking until the other side is equally browned. Remove chicken from pan and add 1/2 cup water to deglaze the pan. Reserve broth from pan and add chicken back into the sauté pan.

Sprinkle chicken breasts with the juice of one lemon, tarragon and lemon zest. Top with lemon slices, then bake in the oven at 350 F for 5 minutes. While chicken is finishing baking in the oven, combine the ½ cup of broth created from deglazing the pan (or by using ½ cup of chicken broth) and the juice from one lemon. After chicken has cooked in the oven for 5 minutes, pour the chicken broth mixture over chicken and bake for 5 additional minutes.

Serve with a rice pilaf.

*****
This is such a simple dish with such great flavor. Tarragon is a perfect compliment for chicken but a little goes a long way. Too much and it becomes overpowering. I enjoy adding a little bit of lemon zest to the rice pilaf. Thanks to my Mom for this great recipe.

Kansas City Barbecue Pulled Pork Sandwiches

2011-07-07T15:57:00.000-07:00

Kansas City Barbecue Pulled Pork Sandwiches
http://savoryseasonings.blogspot.com/

1/2 cup brown sugar
3 TBSP smoked paprika
1 TBSP black pepper
1 TBSP kosher salt
1 TBSP chili powder
1 TBSP garlic powder
1 TBSP onion powder
1/2 tsp. cayenne pepper
2-3 LB Boston butt pork roast
3 cups chicken or pork stock
8 hamburger buns

Mix the brown sugar, paprika, pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Generously rub in the dry rub mix all over the roast. Place the remaining rub into the crock pot along with the roast. Add the stock, then place on high for 1 hour. Turn to low and slow cook for 6-7 hours. Using two forks, pull the pork apart in the pot or shred using the cookie paddle in a KitchenAid mixer. Pile generous amounts of pulled pork on top of each toasted hamburger bun. These are great served with potato chips! This is a great recipe to double, then freeze the extra for a quick meal from the freezer.

Steps that can be completed ahead of time: Dry rub can be made in advanced and stored in a tight jar for several weeks. Hamburger buns can be frozen up to 6 months.

*****
I have been searching for years to find a good pulled pork recipe. This is it, it’s perfect! It has a balanced blend of sweetness and heat and my husband is thrilled there isn’t an overwhelming vinegar flavor that most BBQ has. Thanks to Savory Sweet Life for this recipe.

Chicken Rice Pilaf

2011-07-01T19:25:00.000-07:00

Chicken Rice Pilaf
http://savoryseasonings.blogspot.com/

2 Chicken breasts
Olive oil
1 cup jasmine rice
2 long carrots, peel and finely diced
1 cup fresh peas (can substitute with frozen or canned)
1 TBSP finely diced caramelized onions or ¼ cup finely diced raw onions
Salt
Pepper
Sage
Thyme
Tarragon
Parsley

Wash and dry chicken breasts, then trim any fat off chicken, then slice breasts in half horizontally to create 2 thin strips of chicken. Dry chicken breasts one more time to ensure all moisture has been removed (the chicken will get a better golden sear and there won’t be any popping in the oil from water droplets).

Heat a sauté pan over medium heat. After waiting several minutes for the pan to become hot, add a small amount of olive oil (1 TBSP) and wait one minute for the oil to become hot, then place chicken breasts in oil. While chicken is cooking, season with salt, pepper, sage, and thyme. Cook until the chicken looks 90% finished (the top of the chicken breast you can see will be almost all white and very little pink), then gently turn the chicken and finish cooking the remaining 10% of the time on the other side. If the chicken is ready to be turned, it will easily release from the pan. If it still needs a few more minutes, it will resist being turned and will stick to the pan. Once the chicken has reached 165 F, remove from the pan and cover with tinfoil and place in a low heated oven until ready to serve.

Add 2 cups of water to the pan over medium heat. Cook at a low heat, stirring and scraping, until the bottom of the pan is clean (2-4 minutes) creating a light broth from the brown chicken bits. Add rice to the light chicken broth and return to medium heat. Add onions, carrots and peas. Season with tarragon and parsley. Once water has reached a boil, turn heat down to low and cook for 15 minutes with a lid over the pan. Once rice is cooked through add diced chicken and serve.

*****
There are a dozen variations to a rice pilaf and this is one combination of spices and vegetables we really enjoy. I love it because it’s a simple one pan dish that comes together very quickly.

Enjoying the Harvest

2011-06-14T20:42:00.001-07:00

For those that enjoy gardening, I have started a second blog as a place to put my collection of gardening thoughts. I'm excited to have a place to list our favorite varieties as we find new loves and a place to keep track of ways to preserve our harvest to use throughout the year.

We start many of our plants indoors and cover our raised garden beds with mini hoop houses. I'm often asked for a list of materials on how to get started so I have also listed pictures and quick directions for these easy projects.

Check it out at Enjoying The Harvest.

Banana Cream Pie

2011-05-29T19:13:00.000-07:00

Banana Cream Pie
http://savoryseasonings.blogspot.com/

5 TBSP flour
1 cup sugar
1/4 TSP salt
2 1/2 cup milk
3/4 cup Half and Half
3 egg yolks (or 2 whole)
2 TBSP butter
1 TBSP vanilla
1 banana
Whipped cream for top
Pie Crust

Mix flour, sugar, and salt in pan. Add milk and cream. Cook over medium heat until thick and smooth, stirring constantly. Put small amount of mixture into eggs and mix well, then put back into pot and cook for 2-3 minutes. Mix in butter and vanilla, then chill. Layer sliced banana's in pie crust, then top with chilled pudding. Makes 1 9-inch pie.

*****
Banana cream pie's are my husbands all time favorite desserts. Thanks to Kris Thorson for this great recipe. It has become a family favorite! For an even richer cream filling, try this pastry cream filling.

Ranch Burgers

2011-05-29T19:04:00.000-07:00

Ranch Burgers
http://savoryseasonings.blogspot.com/

1 LB ground beef
1 TBSP Ranch dressing mix (dry)
Caramelized onions, finely chopped (optional)
Hamburger Buns

Preheat the grill for high heat. In a bowl, mix the ground beef, ranch dressing mix, and onion. Form into hamburger patties. Place patties on the grill, and cook until 90% done, then flip and cook until well done.

Steps that can be completed ahead of time: Premix Ranch Dressing mix. Precook caramelized onions and store in the freezer. Earlier in the day, spices and onions can be mixed into the ground beef and left to marinade in the fridge. Hamburger toppings such as tomatoes, lettuce and cheese can be sliced a few days prior. Hamburger buns can be made and frozen up to 2 months.

*****
This season has included my first attempts at making a great Hamburger. I had never been a big fan of ground beef until I started purchasing local grass fed beef and found the flavor is wonderful. I had no idea it would make such a difference! So now that I have a 1/4 of cow from Utah Natural Meat in my freezer I’m on a quest to find the perfect burger. We’ve made a few attempts and so far this one is the winner. I love caramelized onions and having them mixed into the beef merge the flavors well. The Ranch dressing mix has a perfect balance of spices that make it easy to enhance the flavor of the burger.

Recipe adapted from All Recipes.com.

Ranch Dressing

2011-05-29T18:08:00.000-07:00

Homemade Ranch Dressing Mix
http://savoryseasonings.blogspot.com/

8 TBSP dried parsley
2 TBSP dried minced onion
1 TBSP dried chives, optional
2 TBSP black pepper
2 TBSP garlic powder
1 tsp. paprika
2 tsp. thyme
2 tsp. oregano
3 tsp. salt
2 tsp. dried dill
1/2 tsp. cayenne pepper

Place all ingredients into a food processor or blender and blend until smooth (you will want to do this or it will be too chunky with all of the parsley). Store in a cool, dry place.

Ranch Dressing:
1 cup sour cream
1 tsp. lemon juice
1 TBSP ranch dry mix
Milk

Blend ingredients, then add milk to desired consistency for salad dressing or omit milk for a Ranch dip. Recipe adapted from Dealstomeals.

*****
A retired chef taught me years ago how to make Ranch dressing. The recipe consisted of sour cream, mayonnaise, lemon juice, milk and then shake in every spice you can think of. I followed this pattern for years until I recently came across this recipe from the Dealstomeals website. It simplifies the process with measurements eliminating the need to taste, adjust the seasonings, then taste again. This blend has great flavor and it’s great to have the dry mix on hand. This dry mix is also great mix into ground beef for hamburgers!

Orange Rolls

2011-05-29T18:03:00.000-07:00

Orange Rolls
http://savoryseasonings.blogspot.com/

1 TBSP dry active yeast
1/4 cup warm water
1/4 cup sugar
1/3 cup butter, melted
1 tsp. salt
2 eggs
1/2 cup sour cream*
3 cups all purpose flour

2 TBSP butter

2 TBSP orange rind
3/4 cup sugar

Dissolve yeast in water. Then beat in sugar, butter, salt, eggs and sour cream. Gradually add 3 cups flour and mix to combine (do not knead the dough**). Dough should be soft. Let rise until double in bulk (about 2 hours). Knead on floured surface 15 times.

Divide into 2 balls. Roll each ball into a 12” circle so you have a total of (2) 12” circles. Brush each with melted butter. Mix 2 TBSP orange rind with ¾ cup sugar and sprinkle half on each circle. Cut circles into 12 pie-shaped pieces and roll up starting on wide end. Place on greased pan. Cover and rise for approximately 30-60 minutes.

Bake at 350 F for approximately 10 minutes. Allow rolls to cool, then top with glaze. (Cook glaze early to allow it to cool before pouring on rolls.)

Glaze
3/4 cup sugar
3/4 cup sour cream*
2 TBSP frozen orange juice concentrate
1/4 cup butter

Combine and boil slowly for 6 minutes, stirring constantly. Cool and pour over rolls.

*I use Dairy brand Sour cream

**Yeast dough generally requires 8 minutes of kneading to form gluten in the dough. This recipe is unusual that it does not require kneading. The dough will be soft and very workable.

*****
Just the smell of these cooking bring a flood of childhood memories to the surface. A home filled with holiday decorations, Dad home from work for a long Christmas break and my Mom in the kitchen making these rolls for the holidays. We ate these every year and we spent the next 364 days waiting for them again. They are so soft and moist and the glaze is heavenly. I’m a huge fan of orange glazes and this recipe is by far the best. These rolls are in my top 5 all time favorite things to eat- you must try them!

Hamburger Buns

2011-05-29T17:27:00.000-07:00

Easy Hamburger Buns
http://savoryseasonings.blogspot.com/

1 TBSP dry active yeast
2 1/2 cups warm water
2 TBSP sugar
1 TBSP salt
5 TBSP oil
6-7 cups all purpose flour

Dissolve yeast in warm water, let it stand until foamy. Combine yeast mixture with sugar, salt, oil and flour. Let stand for 10 minutes, then mix for 8 minutes. Allow dough rise until double in size.

I like to make sure they are consistent in size, so I use a food scale. For a nice large bun, I portion 3.5 oz balls of dough, then 2 oz. for a child size hamburger. Form into a nice ball as if you were making rolls and place on a baking sheet. Then smash the rolls down with the palm of your hand. They may spring back up, so wait a few minute then smash them again. Cover with greased plastic wrap and allow them to rise for about an hour.

Bake at 350 F for 18-20 minutes (20 minutes is perfect in my oven). This recipe makes approximately (15) 3.5 oz. buns.

*****
These are soft, fluffy and perfect for hamburgers. I’ve tried several hamburger bun recipes and finally found this winner of a recipe. Thanks to my friend Kristen and Backyard Farming for this fantastic recipe!

Grilled muenster Cheese Sandwich

2011-04-24T20:48:00.000-07:00

Grilled muenster Cheese Sandwich
http://savoryseasonings.blogspot.com/

2 slices of bread
1 slice Muenster* cheese
Sliced tomatoes
Fresh ground black pepper
Mustard
Butter

Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet and add 1 slice of cheese, sliced tomatoes, pepper and mustard. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted.

*I use the Muenster cheese at our Kroger deli and at Costco and have no reactions to either brand.

*****
I’m laughing at myself that I’m actually writing this down so I don’t forget a great grilled sandwich. But life gets busy, you start menu planning for the month and some classics like grilled cheese get forgotten. I have recently found a brand of mustard I can eat- just the Kroger store brand mustard. Who knew??? I’ve been living my life mustard free for the past 15 years without realizing there was a mustard out there that I can eat! I’m in heaven and topping everything I can find with this wonderful yellow spread. I didn’t even like mustard growing up, but our time apart has fostered a relationship. I love the flavor it adds and can’t wait to keep experimenting.

Candied Almonds

2011-04-24T20:31:00.000-07:00

Candied Almonds
http://savoryseasonings.blogspot.com/

1/2 cup water
1 cup white sugar
2 cups whole almonds

Combine the water and sugar in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates completely and leaves a sugary coating on the almonds, approximately 5 minutes. Pour the almonds onto a baking sheet lined with waxed paper or a silpat. Separate almonds using a fork. Allow to cool about 15 minutes.

*****
I love these on a salad or as a snack. We usually make a big batch of them in December as candied nuts seem to be a perfect Christmas snack.

Chocolate Chip Cookie Dough (egg free)

2011-04-09T20:45:00.000-07:00

Chocolate Chip Cookie Dough (egg free)
http://savoryseasonings.blogspot.com/

I LOVE the taste of cookie dough but I’m hesitant to eat traditional dough with raw eggs. This recipe is fabulous! The dough tastes really good, it’s made from all shelf stable ingredients and it’s a perfect recipe for kids to help make.

1/2 cup brown sugar
1/4 cup white sugar
2/3 cup safflower oil (can substitute your preferred mild oil)
1/4 cup rice milk (can substitute your preferred milk)
1 TBSP arrowroot powder (can substitute with tapioca flour)
2 tsp. vanilla extract

1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup chocolate chips

Combine sugars, oil, milk, arrowroot powder and vanilla. Mix with a whisk or blender for 2 minutes until the mixtures looks like smooth caramel. Then blend in dry ingredients. Dough will be a little oily and should be able to form into a smooth ball. Eat straight from the bowl, freeze in small chunks to later blend in with ice cream, or roll into small balls to eat later.

If baking, roll into 1” balls, slightly flatten with the palm of your hand. Bake at 350 F for 8-9 minutes.

*****
Recipe adapted from Vegan Cookies Invade Your Cookie Jar. This dough is fantastic but the cookies are just okay. They are perfect for someone needing to avoid dairy and eggs and awesome for using all shelf stable ingredients but flavor wise once the dough is cooked it can’t compete with a great cookie. My favorite use for this dough is to freeze it in small chunks, then add into the ice cream machine the last 5 minutes it’s blending. Heaven! My daughter’s favorite is to inhale as much of it as possible while Mom rolls it into balls.

Ranger Cookies

2011-04-07T10:02:00.001-07:00

Ranger Cookies
http://savoryseasonings.blogspot.com/

1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar

1 egg
1 tsp. vanilla

1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup all purpose flour
1/2 cup whole wheat flour
2 cups Strawberry Field cereal crushed (minus the freeze dried berries) or other cereal flakes*
1 1/2 cups coconut

2 TBSP applesauce, optional

Combine butter and sugars and blend until creamy. Add in egg and vanilla, mix well. Then add dry ingredients. This dough will be very crumbly. If it is too dry to work with, add 1-2 TBSP of applesauce. Form into 1” balls, then flatten slightly. Bake at 375 F for 10-12 minutes on an ungreased cookie sheet. Freezes well.

*There are very few cereals I can eat so I use Strawberry Field for this recipe. The original recipe called for Corn Flakes, but any flaked cereal can be used.

*****
Thanks to our good friends Brock and Carri for this great recipe. These are some of my favorite cookies to take on vacation. I prefer a lot of cookies frozen or very cold like Chocolate Crinkles, Samoa Bars or Peanut Butter Brownies. But these cookies are fantastic at room temperature which makes them great for a road trip. We took several dozen of these cookies on a house boat in Lake Powell a few years ago and one teenager on the boat loved them so much he ate two dozen of these cookies in one sitting- they are that good.

Southwest Pasta Salad

2011-03-27T18:43:00.001-07:00

Southwest Pasta Salad
Recipe by Our Best Bites

1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced
1 large red, yellow, or orange bell pepper, diced
1/2 cup sliced green onions
1/2 cup frozen or fresh corn
zest from 2 limes
16 oz diced cooked chicken seasoned with taco seasoning
1/2 cup cubed pepper jack cheese

Dressing:
6 TBSP fresh or frozen lime juice (approx. 3 limes)
1/4 cup rice vinegar
4 cloves garlic, roughly chopped
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. sea salt
2 tsp. sugar
3/4 cup olive oil or safflower oil
1/2 cup roughly chopped cilantro

Boil pasta in salted water according to package directions. While pasta is cooking, chop vegetables. Zest limes, then juice them.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain intact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn and chicken. Toss with small amount of dressing. For best results, chill for 1 hour before serving. Right before serving, add additional dressing, then sprinkle with cheese.

Makes about 4-6 dinner sized servings or 10-12 side servings

Steps that can be completed ahead of time: The following steps can be completed earlier in the day or the day prior to serving: chop bell peppers, tomatoes, green onions and cilantro. Cube cheese. Remove fat from chicken breasts, cube, then sauté with seasonings. Prepare dressing.

*****
Thanks to Our Best Bites for this fabulous recipe. I really enjoy the dressing but next time I’ll try omitting the vinegar and replacing it with additional lime juice.

Peanut Butter Crunchy Balls

2011-03-18T11:51:00.000-07:00

Peanut Butter Crunchy Balls
http://savoryseasonings.blogspot.com/

2 cups peanut butter
1/4 cup honey
1/4 powdered sugar (can be reduced)
1 1/2 cups cereal, crushed

Combine peanut butter, honey and powdered sugar. Blend with an electric mixer until smooth.

Measure 1 1/2 cups cereal, then crush*. Add crushed cereal and mix until smooth and soft.

Roll into balls**, then store in the fridge.

*I use a coffee/spice grinder to quickly grind the cereal into a smooth powder but this step can also be done by placing the cereal in a zip lock bag and rolling over the cereal with a rolling pin.

**I use a very small cookie scoop to divide the dough, then roll into balls. If you don’t have a small cookie scoop, you can divide the dough into small balls with a spoon.

*****
This is such a simple recipe I haven’t posted it. But after a dozen or so requests for this favorite kids snack I decided to post it. It’s my daughters favorite snack and it quickly becomes her friends favorite snacks when they come over. My husband also enjoys taking a few of these to work to use as a quick protein snack between meals. I use multi-grain Cheerios when I make a batch for my daughter and husband. If I want to eat them also, then I use Strawberry Fields cereal and remove the freeze dried strawberries and raspberries before crushing the cereal. With my daughters allergy to milk, soy and eggs- getting enough protein each day has been a constant battle. For awhile I would also blend in 1/8 cup of rice protein powder to the dough to add a little more protein.

This is also a fun project to work on with kids. My daughter helps dump the ingredients into the mixing bowl. Once the dough is mixed, she helps scoop the dough and roll into balls. Her balls mostly get eaten in the process but she loves to help.

Asian Orange Chicken

2011-03-11T17:17:00.000-08:00

Asian Orange Chicken
http://savoryseasonings.blogspot.com/

Sauce:
1 1/2 cups water
2 TBSP orange juice*
1/4 cup lemon juice
1/3 cup rice vinegar or red wine vinegar
2 1/2 TBSP soy sauce
1 TBSP grated orange zest
1 cup packed brown sugar
1/2 tsp. ground ginger
2 garlic cloves minced
2 TBSP chopped green onion
1/4 tsp. red pepper flakes
1/4 cup flour
1/4 cup orange juice*

Chicken:
3 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
3 TBSP olive oil

Pour 1 1/2 cups water, orange juice, lemon juice, vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

Add the sauce to the skillet and mix together the flour and 1/4 cup of orange juice; stir into the sauce. Over medium heat, stirring occasionally until sauce starts to boil and thickens. Very lightly drizzle sauce over chicken and serve with rice and vegetables.

*I juice the orange that I zested to get the orange juice for the recipe.

Step that can be completed ahead of time: Sauce can be made the day before or the morning of. Flour mixture can be mixed in a bag the day before or morning of as well. Chicken can be diced the morning and be marinating during the afternoon.

****
We really enjoy this dish, especially the chicken. The sauce is pretty strong so we prefer to add just a small drizzle over the chicken, vegetables and rice. Thanks to allrecipes.com for the inspiration for this dish.

Vegan Cookies Invade Your Cookie Jar

2011-01-06T11:27:00.000-08:00

Vegan Cookies Invade Your Cookie Jar
http://savoryseasonings.blogspot.com/

A new favorite cookbook from 2010 is “Vegan Cookies Invade Your Cookie Jar.” My daugther has an allergy to eggs, dairy and soy so we frequently turn to vegan recipes for perfected recipes that exclude eggs and dairy. This cookbook has been amazing, we have enjoyed most of the recipes from it. An added perk to cooking without eggs is my daughter can sneak bites of the dough, lick the bowl clean and we don’t have to worry about raw eggs.

For those looking for a few 100% shelf stable, food storage, recipes to have on had- these recipes are great. All made from 100% shelf stable ingredients.

Here are a few of our favorites from the book:

Chocolate Chip Cookies. Not amazing, can't beat a traditional chocolate chip cookie made with real butter. But the best I have found for being dairy and egg free.

Peanut Butter Chocolate Pillows. These are the dairy free, egg free version of Magic in The Middle Cookies. A rich chocolate outside with a peanut butter surprise in the middle. My daughter refers to these as "chocolate squishies." The dairy/egg free version has a softer dough that is much easier to work with. They are both awesome cookies, but overall I prefer this dairy/egg free version. It's perfect and could easily be served at party without anyone questioning the ingredients.

Lazy Samoas are the dairy free, egg free version of Girl Scout Samoa Cookies. The original ones are a TON of work, really an all day project but well worth it. This dairy/egg free version is super quick and really, really good. The shortbread bottom is skipped to save time but I still LOVE the overall result.

Microwave Popcorn

2011-01-06T11:18:00.000-08:00

Microwave Popcorn
http://savoryseasonings.blogspot.com/

1/4 cup plain popcorn kernels
Brown lunch sack

Place 1/4 cup popcorn kernels in brown lunch sack, fold over top. Place in microwave and select the “popcorn” setting.

*****
Am I the only one who took 29 years to discover you can pop popcorn with just a brown bag??? We decided we didn’t want to take up space in our kitchen with an air popper, so I always made popcorn the old fashioned way on the stove with some oil, shaking the pan to keep any kernels from burning. But then I had to wash the large pan and lid and have my full attention at the stove while the kernels popped. My husband and daughter LOVE plain popcorn as a whole grain, high protein, high fiber snack and we quickly discovered the microwave method. Maybe everyone knows how to do this, but just in case this is a weekly snack of ours. No extra oils, no salt, no butter. Just a simple snack after a long workout or a quick treat for my daughter.

Plain popcorn is highly recommended in body building books for its 100% whole grain goodness and easy source of protein. Doctors also encourage kids to eat plain popcorn as it is a great high fiber snack along with the whole grains and protein. Enjoy!

Thanksgiving Checklist

2010-11-05T18:10:00.000-07:00

Thanksgiving Checklist
http://savoryseasonings.blogspot.com/

I love Thanksgiving dinner. I generally make enough to provide leftovers for several days as nothing seems better than a a full Thanksgiving meal followed by pumpkin pie each night. As there is so much to do in the kitchen along with visiting family that same week, I try to spread out the cooking as much as possible. Here is my checklist for the month.

Sometime during the month of November
Make bread cubes, then freeze
Make pie crusts, then freeze in pie pans
Order a range free, nothing added turkey
Freeze extra pieces of celery, carrots and onions for turkey broth

The Monday before Thanksgiving
Pick up turkey and extra legs or wings for turkey broth

Two days before Thanksgiving
Make turkey broth from the extra legs (for stuffing and gravy)

The day before Thanksgiving
Chop celery and onions for stuffing
Bake pies
Prep vegetable tray and vegetable dip
Place turkey in brine solution

Thanksgiving day
Cook turkey and make gravy from drippings and broth
Cook stuffing
Mash potatoes
Whip heavy cream for pies

Flaky Pastry Crust

2010-11-05T18:08:00.000-07:00

Flaky Pastry Crust
http://savoryseasonings.blogspot.com/

2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup cold butter, cut in small pieces, then chilled*
1/4 cup shortening, chilled
6 to 8 tablespoons ice cold water

Cut your fat into small pieces, then chill in the fridge. Mix all dry ingredients together, then cut the fat in quickly with a pastry cutter or by pulsing in a food processor. When you are finished some of the fat should remain as pea sized lumps with the rest reduced to the consistency of coarse crumbs. Be careful not to over mix.

Slowly add the water--just drizzle it in--and watch closely as you work it in with the edge of a spatula or continue pulsing. It should still look dry. Press down on the dough with a spatula, if the balls of dough stick together you have added enough water. If it didn't, add a little more water and mix quickly. Test again.

Divide the dough in half to make single crust amounts. Wrap the dough up by placing a portion of it on a piece of plastic wrap. Using the wrap, instead of your hands, push the dough into a flat disk. By making a flat disk at this point you make it a little easier to roll out. Refrigerate this for an hour or more to allow the dough to rest (the dough at this point can be stored in the fridge for 2 days or frozen for 6 months).

Remove from the fridge and roll out between two sheets of wax paper, then carefully transfer into pie crusts. These two steps require extra care and practice, for additional information on how to roll out a crust, please refer to the Joy of Cooking cookbook.

If your pie recipe requires pre-baking (such as for a custard pie) preheat oven to 350 F. Line pie crust with parchment paper and rice or beans to weigh it down. Bake for 20 minutes with weights. Remove weights, then bake an additional 10 minutes or until just golden. Cool completely.

*For a dairy free option, an additional 1/2 cup shortening can be substituted in place of the butter.

*****
This is my favorite pie crust. The butter adds flavor and the shortening adds the flakiness. For Thanksgiving I make these pie crusts, roll them out, place them in the pie pans, then freeze until the day before Thanksgiving when I bake the pies. Recipe from the Joy of Cooking.

Pan Fried Steak

2010-11-04T21:05:00.000-07:00

Pan Fried Steak
http://savoryseasonings.blogspot.com/

Let the steaks come to room temperature before cooking (approx. 30 minutes). When room temperature, blot dry with a paper towel, then liberally sprinkle salt and pepper on both sides.

Preheat skillet over medium heat, then add a small amount of olive oil to the pan.

Once the oil is almost smoking, add steaks to the pan being careful to not over crowd. After 2 1/2 - 3 minutes* check the steak to see if a deep brown crust has developed, then flip and cook until it is just under-done using a meat thermometer until you are comfortable with the process. Place steaks on a plate, cover with foil and have them rest 5 minutes for the steaks to continue cooking to a perfect medium rare and to allow the juices have a chance to settle in the steak.

*Cooking time will vary depending on the quality of pan, thickness of meat and temperature of the steak. Take note of how long your steaks take to cook, and use that time as your guide going forward. For my stove, it takes 2 1/2 minutes on each side for medium rare. If we get a thicker cut, it's 3 minutes on each side.

*****
I have loved the steaks we purchase from Utah Natural Meat. They are filled with flavor and each cut has been very tender. It's amazing what a difference it makes to buy meat that is grass fed, all natural. I'll never buy beef at the grocery store again. For anyone in Utah, I'd highly recommend them.

Ikea sells a fantastic splatter guard for $3.99 called a Stabil. It works great to pan frying steaks, sauting meats or cooking with sauces that may splatter.

Stuffing

2010-11-04T20:26:00.001-07:00

Stuffing
http://savoryseasonings.blogspot.com/

1/3 cup butter or olive oil
1 cup celery, chopped
1/2 cup onion, chopped
¼ cup fresh sage, finely chopped (3 tsp. dried sage can be used as a substitute)
1 tsp. pepper
1/2 tsp. salt
8 cups dry bread cubes*
3/4-1 cup chicken broth or milk

Preheat sauté pan over medium heat, then melt butter in heated pan. Saute celery and onions seasoning with some of the sage, salt and pepper. In a large mixing bowl, combine celery, onions and bread cubes. Season with remaining sage, pepper and salt. Moisten with ¾ cup chicken broth or milk. Taste cubes and add additional seasonings if needed. Continue to add more liquid until all bread cubes have been moistened being careful to not make the cubes soggy.

Spread stuffing into a greased 9x13 pan, cover with tinfoil. Bake at 350 F for 1 hour with tinfoil, then 30 additional minutes without the tinfoil.

*For bread cubes slice any stale bread and cut into medium size cubes. Place in a shallow dish and leave uncovered on counter until bread is dry. Store in an air tight container in freezer until ready to use. My favorite bread for stuffing is my Perfect Sandwich Bread recipe. I make two loaves a few weeks before Thanksgiving, then cube them to dry. Once dry I store them in the freezer until Thanksgiving Day.

*****
Stuffing is my favorite part of Thanksgiving. Growing up my Dad was always in charge of making the stuffing and I loved to watch my Dad cook. I have many fond memories of my Dad sneaking in more butter to the stuffing each year and helping me test the bread cubes as he added more milk teaching me how to get the perfect consistency of moisture and crunch.

I love the smell and flavor of sage. It’s my favorite herb and I have several sage plants through my yard to keep me well stocked with their flavorful leaves. If you have a sage plant, just snip a large handful of leaves Thanksgiving morning (even if there is snow on the ground, then leaves are still just fine) to add to the turkey, gravy and stuffing. It really does make a big difference to use fresh leaves.

Herb Breadsticks

2010-11-04T19:39:00.001-07:00

Herb Breadsticks
http://savoryseasonings.blogspot.com/

4 ½ tsp. active dry yeast
2 ¼ cup warm water
4 ½ tsp. sugar
2 ¼ tsp. salt
5 cups all purpose flour
2 TBSP olive oil or butter

Herb Mix
1 1/2 tsp. salt
2 TBSP garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

In a large mixing bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, ½ cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes (dough will still be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

While dough is rising, combine ingredients for herb mix.

Punch dough down into a rectangle. Using a pizza cutter cut into 18 strips then roll into 12 inch lengths. If desired, make zigzag or swirled breadsticks by shaping them on a greased cookie sheet.

Brush with olive oil or butter; sprinkle with herb mix. Bake at 425 F for 15-20 minutes, or until golden brown. Serve warm. Store any remaining herb mix in a tightly sealed container.

*****
This same recipe makes fantastic pretzels. I like to double the recipe making half pretzels, half breasticks and store them in the freezer to add to quick snacks and meals. Thanks to the Family Fun magazine for the creative ideas on shaping breadsticks.

Roasted Tomato Soup

2010-09-07T19:27:00.000-07:00

Roasted Tomato Soup
http://savoryseasonings.blogspot.com/

3 LB tomatoes
3 TBSP olive oil
Salt
Pepper

1 cup onions, medium chopped (or 1/4 cup frozen caramelized onions)
2 garlic cloves, minced

1 (28 oz.) can diced tomatoes (optional)
4 cups chicken broth
Thyme (fresh or dried)
1 cup packed fresh basil, finely chopped (can substitute with dried basil in a pinch)

1 cup milk or half and half (optional)

Heat oven to 400° F. On a baking sheet, combine the tomatoes and 2 TBSP of the olive oil, then sprinkle with salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots (about 50-75 minutes).

In a large pot, heat 1 TBSP of olive oil over medium heat. Sauté onions until they are softened, then add the garlic and sauté briefly making sure to not burn the garlic. Add the canned tomatoes with their juice, the broth, thyme, basil and the roasted tomatoes (including any liquid on the baking sheet). Bring the mixture to a boil, then reduce and simmer partially covered for 40 minutes.

Using a food processor or blender, puree soup until it is smooth. Then push soup through a sieve or strainer to remove all pulp and seeds. Return the soup to the pot and stir in the milk or half and half. Season to taste with additional salt, pepper, thyme and basil. Warm the soup over medium heat, stirring often and taking care not to let the soup boil. Freezes well.

*****
We LOVE this soup. We’ve made it a few times adjusting the recipe each time so it’s still a work in progress. It’s very forgiving with proportions and every batch we’ve made we enjoyed. We make a triple batch of this recipe from our fall harvest of tomatoes, onions, garlic, thyme and basil in the garden to have on hand in the freezer for quick soup and sandwich dinners through the winter. Thanks to My Muffin Thursdays and the Family Fun February 2009 issue for the inspiration for this recipe.

Perfect Sandwich Bread

2010-07-27T12:53:00.000-07:00

Perfect Sandwich Bread (makes 4 loaves)
http://savoryseasonings.blogspot.com/

4 cups warm water
2 TBSP (heaping) dry active yeast
1/2 cup olive oil
1/4 cup molasses
1 TBSP lemon juice

6 1/2 cups whole wheat flour
6 1/2 cups all purpose flour
2/3 cup sugar
4 tsp. salt

Add dry active yeast to warm water and allow yeast to proof for 5 minutes. While yeast is proofing, add oil, molasses and lemon juice to water and yeast mixture. Set aside. Mix dry ingredients together, then slowly add wet ingredients in mixer and mix until well combined (if mixing by hand, add dry ingredients to the wet ingredients as it will be easier to mix).

Add more flour or more water until you get a nice, soft dough. Allow the dough to rest for 10 minutes at this stage, then knead until the dough reaches the "window pane" test. In my Bosch mixer it takes 8 minutes to fully knead this dough to the “window pane” stage.

Cover the bowl with saran wrap and allow to rise for one hour. Punch down gently and allow it to rise again until doubled in volume. Divide the dough into four sections being careful not to fully flatten the dough. Shape into sandwich loaves and allow the bread to proof in bread pans (about 15 minutes). Once the bread has risen above the sides of the pans, place them in a preheated oven to 375 F for 30-35 minutes (33 minutes is perfect is my oven).

*****
This is our weekly go to sandwich bread recipe. I have modified this recipe so many times and in so many ways from the original recipe, I feel confident calling it my own recipe. I’ve made this recipe once a week for the past year as we use this bread for all our breakfast toast and lunch sandwiches. It’s perfect. I have made over 30 different sandwich bread recipes trying to convert my husband to want homemade bread for his work lunches but he stood firm. He has loved every other bread I have made but didn’t care for homemade bread with a peanut butter sandwich- it was just too dry a combination for him.

But after several years and literally 30+ attempts, it was this creation that converted him. We no longer buy bread at the grocery store- ever. For the past year all of his lunches he uses this bread and raves about how amazing his sandwiches now taste. :) Plus its dairy free, egg free, soy free for my daughter and uses all shelf stable ingredients.

Sausage Gravy with biscuits

2010-04-07T12:07:00.000-07:00

Sausage Gravy with biscuits
http://savoryseasonings.blogspot.com/

4 oz. butter
1/2 cup flour
2 cups chicken broth or milk
2 cups milk
1 cup sausage
1/2 TBSP pepper
1/2 tsp. salt
1/2 tsp. sage
1/2 tsp. thyme

Melt butter in sauce pan over medium heat. Add flour to butter and cook 2-4 minutes stirring constantly. Add chicken broth, then bring to a boil and cook until thick. Turn heat down, then add milk and sausage. Season to taste with pepper, salt, sage and thyme. Taste, then adjust seasonings. Continue to season with pepper until the sauce has a visible amount of black pepper flecks throughout the sauce. Serve over biscuits with a side of roasted vegetables.

*****
My husband lived in Alabama for a few years and fell in love with Southern cooking. He especially loved their sausage gravy and biscuits. We really enjoy having these on a regular basis as the flavor is so rich and the meal is very filling.

Spiced Rubbed Chicken with Honey Glaze

2010-04-04T19:21:00.000-07:00

Spiced Rubbed Chicken with Honey Glaze
http://savoryseasonings.blogspot.com/

4 boneless skinless chicken breasts
2 cloves of garlic minced or crushed
1 TBSP of paprika
1/2 tsp. cinnamon
1/2 tsp. chili powder
1/2 tsp. salt
1 TBSP olive oil

1/4 cup honey
1 1/2 TBSP apple cider vinegar

Mix garlic, paprika, cinnamon, chili powder, salt and olive oil in a bowl. Cut chicken breasts horizontally to create thin strips of chicken. Rub spice mixture over the chicken so that the mixture coats all the pieces evenly. Preheat broiler for 5 minutes.

On a foil lined broiler pan, arrange the chicken pieces. Broil until chicken is cooked, about 5 minutes per side.

While chicken is cooking, mix together honey and vinegar. Remove chicken from oven. Brush chicken with honey vinegar glaze. Cook for 1-2 minutes more. Place chicken on a plate and drizzle remaining honey vinegar sauce on top. Serve with fresh corn and a rustic French country bread.

*****
Thanks to Week of Menus for this great recipe. Originally adapted from Cooking Light magazine. This recipe is great broiled or grilled.

Healthy Blueberry Muffins

2010-03-10T18:53:00.000-08:00

Healthy Blueberry Muffins
http://savoryseasonings.blogspot.com

1 1/4 cup whole wheat flour
1 1/4 cup all purpose flour
1 cup oats, blended until fine in a blender or food processor
1 cup sugar
1 TBSP plus 1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

2 cups plain yogurt
1/2 cup milk
4 TBSP oil
2 tsp. vanilla extract
1 TBSP water

1 1/2 cups blueberries, raspberries or blackberries (or chocolate chips)

Preheat oven to 400 F. In a large bowl combine dry ingredients. In a separate bowl combine wet ingredients, then lightly fold into the dry ingredients. Batter will be thicker than traditional muffin recipes. Spoon batter into muffin cups. Bake 14-15 minutes. Cool in pans for 10 minutes on a wire rack. Freezes well.

*****
We love how moist these muffins are. They are healthier than traditional muffins but still taste sweet. We use these for breakfast and for quick snacks. Adapted to be egg free from my dear friend Natalie's recipe.

Chile Verde

2010-02-14T13:05:00.000-08:00

Chile Verde
http://savoryseasonings.blogspot.com/
Originally from: http://www.cookfoodgood.com/

3 pounds pork, cut into 1 inch cubes, taken from the shoulder, butt, or country ribs (such as a Boston Butt)
1 TBSP salt
1 TBSP black pepper
6 TBSP flour

6 TBSP vegetable oil
2 onions, cut in large dice
8 garlic cloves, minced
2 pounds tomatillos, husks, stems and cores removed, and cut in quarters
1 TBSP ground cumin
1 TBSP dried (Mexican) oregano
1 (Mexican) cinnamon stick
3 ½ cups chicken stock

3 Anaheim chiles, seeded, de-veined and cut into 1/2″ squares
3 Poblano chiles, seeded, de-veined and cut into 1/2″ squares
1/2 a yellow or orange bell pepper, seeded, de-veined and cut into 1/2″ squares
1 jalapenos, seeded, de-veined and minced

1/2 cup chopped cilantro
Salt to taste
1 tsp fresh cracked black pepper

Put the flour, salt, and pepper in a bag. Flour the pork in three batches, as follows: Put one third of the pork in the bag with the flour, shake until coated. Repeat until all the pork is coated.

Preheat a braising pan over medium-high heat. Add four tablespoons of oil and bring to cooking temperature (the air above the oil will appear to shimmer). Add only as much pork to the pan as will not crowd, and brown it well on all sides. When browned, remove and reserve. Brown the remainder, remove and reserve.

If necessary, add fresh oil to the pan. Cook the onions until translucent (they may appear brown as a result of the flour stuck to the bottom of the pan) – about 3 minutes. When the onions are translucent, add the garlic and stir for another minute. Add about a ½ cup of chicken stock, and deglaze the pan by scraping off anything which may have stuck to the bottom of the pan into the stock.

Add the tomatillos, cumin, oregano, cinnamon stick, pork, and the rest of the stock; and bring to the boil. Reduce the heat to a simmer, cover and allow to cook for 2 hours.

Taste the sauce, and adjust for salt, leaving slightly under salted. Grind 1 tsp of black pepper into the pot. Add all the chiles and peppers. Cook for forty-five minutes at a slow simmer, covered.

Add the cilantro. Taste and adjust for salt. Simmer gently with the lid partly open (or off) for another 20 minutes. The chile verde is done when the pork and chiles are tender. Serve with rice, beans and fresh tortillas.

*****
Thanks to Boar D. Laze, the author of the forthcoming book, COOK FOOD GOOD: American Cooking and Technique beginners and Intermediates for this recipe. Boar D. Laze is an incredible cook and I’m greatly anticipating his cookbook as it focuses on truly understanding how to cook, not just how to follow a recipe. His recipes are incredible and this recipe will not disappoint. A few modifications were made from Boar D. Laze original recipe, click here for his original recipe and to see his new website (check his site regularly for updates on cooking techniques and recipes).

For those wanting to cook more from scratch and understand the how’s and why’s of the kitchen- watch for his book at bookstores. It will be a great asset for all home cooks.

We have been searching for a dish like this and I’ve fallen in love. The depth of flavor is incredible. This recipe will become a staple here in our home for years to come. I have been looking for the perfect blend of peppers mixed with tomatillos to make a green sauce to smother burritos. This sauce blended, makes that perfect sauce. I plan to make this in large batches- shred the pork, puree the sauce, then freeze for later use. What a perfect way to use tomatillos, peppers, garlic, onions and cilantro from the garden in the fall!

I use a pair of gloves while chopping jalapenos to keep the oil from burning my skin. It's especially handy when juggling back and forth between working with hot peppers and tending to a toddler (I can quickly pull off the gloves to help find a missing toy or kiss a bruised knee). When I'm finished chopping, I wash the gloves, allow to them to dry, then store in a sealed bag under our sink.

Organizing the Deep Freeze

2010-01-29T20:19:00.000-08:00

Organizing the deep freeze
http://savoryseasonings.blogspot.com/

We depend heavily on our deep freeze for storing quick meals, preserving the harvest from our own garden and from the farmers market and storing various components to a meal that make dinner prep faster. Over the years I have learned a few tricks that have helped us keep our freezer better organized and a better resource for meals.

1. Bake everything in large quantities and store the extra in the freezer. Nothing is better than bread fresh out of the oven, but warmed from the freezer comes in second. Large one gallon size ziplock freezer bags seem to work best for breads and baked goods. Freeze tortillas, waffles, pancakes flat- then store on their side once frozen. We slice our bread loaves and stack in sets of two slices in gallon zip lock bags. We pull the two slices out for sandwiches and toast. Cookies and brownies also freeze well in gallon ziplock bags.

2. Rubbermaid Take Along Series Tupperware containers are my favorite storage containers for liquids and vegetables. The shallow square version comfortably holds 2 cups- a perfection proportion for us. They stack great and don’t topple over. I prefer having dozen’s of the same size storage containers for the freezer instead of different sizes and shapes. By using the same size for all freezer items, I’m able to keep the freezer better organized and keep the containers from falling over when stacked high. I have close to a 100 of these containers. I have used them for over a year and even though they are very inexpensive they have held up great. I use these containers for chicken broth, cooked beans, chopped vegetables, sauces and soups. For labeling, painters tape holds up great with the freezing temperatures (thanks to April for this great tip!).

3. Ziplock one quart freezer bags are perfect for storage when stacking them sideways in a basket like hanging file folders. Place the food in the freezer bag, then lay flat to freeze. Once frozen, stack sideways so it is easy to see the contents. We store berries, chopped fruits and vegetables and cooked meats in quart size bags. It is quick to see what is available and easy to store in hanging baskets.

4. Inventory. I don’t keep an inventory in our freezer, but divide our freezer into sections so I can quickly see which areas are well stocked and which areas are running low. Each week I visually check to see what we are running low on and plan my cooking around what needs restocking. I divide our freezer into the following sections:

1. Meats (raw and cooked), broths, sauces and cooked beans
2. Dinners that just need to be heated (soups, spaghetti sauce, enchiladas, casseroles)
3. Vegetables
4. Fruits
5. Breads and desserts
6. Dairy products

5. Stock up when prices are low. I stock our freezer when items go on sale or when the product is at the peak of their season. We buy large quantities of pork and make sausage when pork is on sale. We chopped 4 heads of celery when it is on sale and store in the freezer to later use in soups and pot roasts, we make chicken broth when chicken goes on sale, etc. By stocking up when the prices are low, we are able to save a substantial amount on our groceries. Plus it makes dinner prep much faster when the celery and carrots are already chopped and the corn just needs to be heated.

We are always modifying and adjusted our routine in the kitchen to find more productive ways to prepare and store food. I would love to hear of any ideas you have found helpful.

What most bread recipes assume you already know

2010-01-29T14:16:00.000-08:00

What most bread recipes assume you already know
http://savoryseasonings.blogspot.com/

Water Temperature
Water should be between 105° - 115° F. If it’s colder it won’t wake up the yeast, anything hotter kills the yeast. When starting bread making it’s best to use a digital thermometer the first few times until you feel comfortable with guessing the temperature of the water. If you must guess, always guess on the cool side. When a bread recipe says to use warm water or milk, assume the temperature should be between 105-115 F (there are exceptions to this rule but generally they are for complex recipes that will state the reason for using very cold water in the recipe).

When to stop kneading
Whether kneading by hand or using a KitchenAid mixer or Bosch, it can be tricky to know if your dough has been kneaded enough. Most recipes state to knead until you can form a smooth ball but what it actual means is to knead until enough gluten has been formed. A simple trick is called the “windowpane test.” Cut off a small piece of dough, then gently pull, stretch and turn the dough to see if you can create a thin translucent “windowpane” in the dough. If your dough quickly tears, then keep kneading until you can create this window pane.

Allow the dough to rise in a warm place
If your home is a little cold, turn your oven on for 2 minutes, then turn it off. Place your dough in an oiled bowl, cover with a damp towel, and place in the oven to rise. The moist towel will keep the dough from drying out. If it is summer time, then the dough rising in a bowl on the counter will be just fine. A warm environment will allow for an average rise time of about one hour for the dough to double in volume. If your home in the winter is cooler, the dough will still rise on the counter- it will just take longer.

Rise Time are flexible
When following a bread recipe, you don’t have to rearrange your schedule to be home at the exact time the bread is supposed to be done rising. Most dough can be refrigerated while they rise which will slow down the process. Use this method if it is more convenient for your schedule (for example: make the dough in the evening and allow it to rise in the fridge overnight. Bake your bread the following morning).

There are different yeasts
The two most common yeasts are instant and active. There is also bread machine yeast and rapid rise yeast. These two are an instant yeast that may include ascorbic acid and other dough conditioners. Less rising time is required, allowing home bakers to bake a loaf of bread fairly quickly. For those avoiding all forms of MSG, dry active yeast is best.

To convert recipes calling for instant yeast to active dry yeast: for 1 tsp.instant yeast, use 1 1/4 tsp. active dry yeast To convert recipes calling for active dry yeast to instant yeast: for 1 tsp. active dry yeast, use 3/4 tsp. instant yeast.

Ingredients are interchangeable
If a recipe calls for buttermilk or milk, water can be used as a replacement (buttermilk and milk will give better results but water can also be used with good results).
If a recipe calls for molasses, honey can be used as a replacement.
If a recipe calls for all purpose flour, up to 50% can be replace with whole wheat flour.
If a recipe calls for butter, oil can be used as a replacement (butter will give more flavor but oil can be used if needed).

A great resource for learning more about bread making is Peter Reinhart's The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

Sauteed Chicken

2010-01-25T11:56:00.000-08:00

Sauteed Chicken
http://savoryseasonings.blogspot.com/

Wash and dry chicken breasts, then trim any fat off chicken, then slice breasts in half horizontally to create 2 thin strips of chicken. Dry chicken breasts one more time to ensure all moisture has been removed (the chicken will get a better golden sear and there won’t be any popping in the oil from water droplets).

Heat a sauté pan over medium heat. After waiting several minutes for the pan to become hot, add a small amount of olive oil (1 TBSP) and wait one minute for the oil to become hot, then place chicken breasts in oil. While chicken is cooking, season with salt, pepper, sage, thyme and oregano. Cook until the chicken looks 90% finished (the top of the chicken breast you can see will be almost all white and very little pink), then gently turn the chicken and finish cooking the remaining 10% of the time on the other side. If the chicken is ready to be turned, it will easily release from the pan. If it still needs a few more minutes, it will resist being turned and will stick to the pan. Once the chicken has reached 165 F, remove from the pan and cover with tinfoil and place in a low heated oven until ready to serve.

To make a sauce to serve with the chicken:
Add 2 cups of chicken broth to the pan over medium heat. Cook, stirring and scraping, until the bottom of the pan is clean (2-4 minutes).

Dissolve 1 TBSP of arrowroot powder* (or 2 tsp. of cornstarch) in 3 TBSP cold liquid (water is fine). Stir or whisk this cold mixture (known as slurry) into the chicken broth. Cook until gravy is thickened, 2-3 minutes, stirring constantly. Season with salt and pepper. Serve sautéed chicken breasts with steamed or roasted vegetables, rice and gravy.

*I avoid cornstarch and use arrowroot powder as a thickener in gravies.

*****
This simple meal is a staple at our home- we LOVE it! We eat it once a week and never tire of it. We change the seasonings added to the sauce and rotate the vegetables through the seasons. We also vary the types of rice to keep it interesting. This is the only way my daughter will eat chicken so we make sure we eat it often.

I don’t know why it took so many years for me to learn the vary basics of sautéing chicken. I remember the awful attempts I made at cooking chicken on the stove when we were newlyweds and my sweet husband offering sincere suggestions and tips on ways to try and make the chicken taste less like leather. :) I’m grateful my cooking skills have improved over the years and my husband has been so patient through the learning curve. :)

A splatter guard is great to keep the few grease splatters within the pan. This one from Ikea has been perfect and was only $2.99!

Vanilla Ice Cream

2010-01-10T09:38:00.001-08:00

Vanilla Ice Cream
http://savoryseasonings.blogspot.com/

1 cup whole milk
3/4 cup sugar

2 cups heavy cream*
2 tsp. vanilla extract

Using a wisk, combine milk and sugar until the sugar is dissolved. Stir in heavy cream and vanilla to taste. Pour into ice cream machine and follow manufactures directions.

*If one is unable to find heavy cream, substituting the entire whole milk and heavy cream for half and half (3 cups total) works great.

*****
I have the Cuisinart ICE-20 Series and love it. It takes about 25 minutes to make a batch of ice cream and I’m very pleased with the results. This is a perfect recipe base to start with and add additions to whatever you have on hand.

Sweet and Spicy Apple Muffins

2009-11-15T17:56:00.000-08:00

Sweet and Spicy Apple Muffins
http://savoryseasonings.blogspot.com/

¾ cup all purpose flour
¾ cup whole wheat flour
¼ cup plus 2 TBSP sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground all spice
½ tsp. ground cloves
¼ tsp. salt

¾ cup apple juice*
1/3 cup oil
1 tsp. vanilla extract
¾ cup grated apple*
¼ cup chopped apple (1/4 inch pieces)

Mix all dry ingredients, then fold in all wet ingredients. Fill greased muffin cups two thirds full. Bake at 375° F for 20-22 minutes. Freezes well. Best to eat the day they are made or freeze for later use. If left out for more than one day they tend to get crumbly.

*
I juice 3 apples and use the juice in the recipe and the apple pulp for the grated apple- works great this way.

*****
It is challenging to find great dairy/egg free muffins but this one is so good. We love the subtle flavor the cinnamon, all spice and cloves add. My daughter begs for these muffins plus they are an easy snack to take on the road or have for a quick breakfast. Recipe adapted from Vegan with a Vengeance.

Pumpkin Chocolate Chip Waffles

2009-10-15T12:40:00.000-07:00

Pumpkin Chocolate Chip Waffles
http://savoryseasonings.blogspot.com/

2 1/2 cups flour (all purpose flour or a combination of all purpose flour and whole wheat flour)
¼ cup sugar
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
¼ tsp. nutmeg
Dash of cloves

2 eggs
¾ cup canned pumpkin puree
¼ cup butter, melted
2 cups milk
¼ - 1/2 cup mini chocolate chips

Whisk dry ingredients together and then fold in wet ingredients. Cook in waffle iron until golden brown and then top with maple syrup. Makes approximately 16 waffles. Freezes well.

****
My dear friend Heidi introduced me to these waffles last month and we are addicted! They are light and fluffy with just the right amount of spices to compliment the pumpkin. They freeze fantastic and make a quick breakfast or snack.

Roasted Chili Peppers (replacement for canned Chili's)

2009-09-30T20:16:00.000-07:00

Roasted Chili Peppers (replacement for canned Chili's)
http://savoryseasonings.blogspot.com/

Chili peppers (we prefer Anaheim Chili’s)

Preheat oven to 450°F. Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers for about 5-8 minutes until the skins blister, then turn peppers to allow them to blister on all sides (cooking for a total of 15-20 minutes). Watch carefully so they do not burn. After all sides are blistered, place the roasted peppers in a plastic bag and seal the bag (or place in a large bowl, then cover with plastic wrap). Once the peppers are cool enough to handle (approximately 15 minutes), pull the stems out of each pepper.

Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily. Lift each pepper up and use your free hand to squeeze down the pepper's length. The bulk of the seeds and pulp should drop out the bottom when this motion is completed. Using a sharp knife, slit open each pepper and spread them out. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper. Then chop to a medium to fine dice. Use in any recipe that calls for “canned green chili’s” or freeze for later use.

*****
These are fantastic to add to any Mexican dish such as Shredded Chicken Burritos or recipes that call for “canned green chili’s.” Chiles roasted impart a delicious smoky flavor and the heat can be controlled by the type of chili you use. Anaheim’s and green bell peppers are our favorites. We freeze in quart size bags and break off a piece as large as we need.

Caramelizing onions (for the freezer)

2009-09-30T19:53:00.000-07:00

Caramelizing onions (for the freezer)
http://savoryseasonings.blogspot.com/

Onions
Extra Virgin Olive Oil
Salt
Pepper
Fresh thyme leaves (optional)

Prepare onions by peeling and slicing. Drizzle a bit of olive oil in a roasting pan or cookie sheet. Add onions and then drizzle a bit more oil on the onion. Sprinkle with salt and pepper and add fresh thyme leaves (optional). Roast at 350° F for approximately 2 hours, stirring with tongs every 30 minutes. Allow onions to cool, then store them in your fridge for several days or freeze for later use.

*****
Caramelizing onions, by slowly cooking them in a little olive oil until they are richly brown, is a wonderful way to pull flavor out of this simple ingredient. Onions are naturally sweet, when you cook onions slowly over an extended period of time, the natural sugars in the onions caramelize, making the result intensely flavorful and wonderful. Use these onions to top a baked potato, top a steak, add to French onion Soup or other soups and stews. Add to a pot roast or add to a gravy. They work great as a topping for pizza, focaccia or fajitas. Added to an onion dip is also a great option.

I love caramelized onions in several dishes but it is very time consuming and takes a large allocation of time just before dinner. I recently came across the idea of caramelizing a large batch of onions in the freezer to use for later dishes. The method is fantastic and is a huge time saver. The texture is affected slightly by the freezer but the flavor is the same. I avoid freezing raw onions due to the side effect of all my bread in the freezer smelling like onions but have loved the option of freezing these onions because they don’t impart the bitter raw onion smell plus they take up such a small amount of freezer space. What a great way to store a bunch of onions from the garden, plus have a huge time saver for preparing meals.

Taco Salad

2009-09-03T12:32:00.000-07:00

Taco Salad
http://savoryseasonings.blogspot.com/

Tortillas
Taco seasoned ground beef
Black beans or refried beans
Lettuce
Corn
Tomatoes, chopped
Green Sweet bell pepper, chopped
Anaheim Chili pepper, finely chopped
Cheese, shredded (optional)
Salsa

Prepare tortilla bowls by lightly brushing tortillas with a small amount of water or olive oil spray. Spray olive oil into small oven safe bowls (ceramic cereal bowls work well). Press tortillas, coated side up into bowls. Place a ball of tinfoil into each tortilla to keep the bowl shape. Bake in a preheated 350° F for 10-15 minutes or until light brown. Remove foil and cool.

Prepare ground beef and beans. Chop lettuce, tomatoes, peppers and shred cheese. In a large bowl combine lettuce, tomatoes, corn, peppers and cheese. Divide among the tortilla bowls, then top with beef, beans and salsa.

*****
We ate these growing up but deep fried the bowls. I love the taste of the deep fried tortilla bowls but wanted to find something without the additional fat. The tortillas bake well in the oven and have the perfect crispness to hold the bowl shape for the salad. We also enjoy this salad with a warm soft tortilla as the bowl instead of baking the tortillas into a crispy bowl.

Pollo Relleno

2009-09-03T12:24:00.001-07:00

Pollo Relleno
http://savoryseasonings.blogspot.com/

3 medium skinless, boneless chicken breasts
1/3 cup cornmeal (or breadcrumbs)
2 TBSP taco seasoning
1 egg
3 Anaheim chili peppers
Mozzarella cheese, cut into 6 ¼ inch strips
Cream sauce
Salsa and chips (optional)

Place Anaheim chili peppers on a cookie sheet and broil in oven at 450° F for 8-10 minutes or until they blister and start turning brown (rotate chili peppers half way through to get blisters on both sides of the chilis). Remove from oven and place in a ziplock bag. Allow them to cool, then remove skins. Cut off stem, then cut in along one side and remove seeds. The chili should now be a flat thin strip. Cut strip into two long pieces to allow for a total of 6 long strips of chilis.

Cut chicken breasts in half horizontally, then place each chicken piece between two pieces of plastic wrap. Pound lightly until about 1/8” inch thick.

In a shallow bowl combine cornmeal (or breadcrumbs) and taco seasoning. Place an egg an another shallow bowl, beat lightly.

For each chicken roll, place an Anaheim chili pepper on chicken piece, then place a cheese stick on top of chili pepper. Roll up chicken and secure with a toothpick. Dip chicken rolls into egg, then roll in cornmeal mixture. Place roll seam side down on baking sheet. Bake in a 375° F oven for 30 minutes or until chicken is cooked through.

While chicken is cooking prepare cream sauce and salsa. Once chicken is cooked through, allow it to cool for 5 minutes. Cut into strips, to expose the cheese and chilis. Top with cream sauce. Serve with salsa and chips.

*****
We really enjoy this dish. It reminds me of a south of the border Chicken Cordon Blue. Just like Chicken Cordon Blue needs a great sauce, so does this dish. If you are short on time and don’t have a few minutes to make a cream sauce, top with salsa mixed with a little sour cream. Recipe adapted from The Better Homes and Gardens Easy Everyday Cooking.

Freezer Tomato Puree

2009-08-23T19:34:00.000-07:00

Freezer Tomato Puree
http://savoryseasonings.blogspot.com/

Roma tomatoes

Slice Roma tomatoes in half and gently squeeze over the sink to remove jelly and juice. Process tomatoes through a Victorio Food Strainer using the applesauce/tomato juice attachment. Simmer for approximately 2 hours until sauce is reduced in half. Freezer in containers or follow proper canning instructions to preserve for later use.

*****
My favorite containers for freezer storage are the Rubbermaid Take-along 2.9 cup storage containers. They stack great, hold up well to repeated washings and if they break they are cheap to replace (10 for $3.97).

A half bushel (23LB box) of tomatoes produces 35 cups of tomato puree. 2009 prices are $16.00 a box.

Freezer Corn

2009-08-23T13:39:00.001-07:00

Fresh corn on the cob
http://savoryseasonings.blogspot.com/

Remove all the husk and silk from the ears of corn.

Bring a large stock pot of water to a slow boil. Blanch corn in batches, boiling for 4 minutes each batch. Remove corn from boiling water and quickly cool in cold water (a sink filled with ice water works well for this step).

Once corn is completely cool, cut kernel s off with an electric knife or sharp chef’s knife. A quick way to do this is to use an angel food cake pan or bundt pan. Place ear on center and begin cutting kernels off so they fall into the pan. Run the back of the knife along the corn a second time to get the juice and small bits out of the ears. Repeat until pan is full or all ears are cut.

Place in quart freezer bags or freezer containers. When ready to eat, simply warm in the microwave or stove, then serve.

*****
Growing up I always looked forward to visiting my Grandparents farm and especially looked forward to my grandma’s freezer corn. It was the highlight of every meal. Incredibly sweet year after year- we all loved it. Thanks to my grandma for teaching me how to make this corn.

My grandma recommends using young corn and freezing the corn as soon as possible after it has been picked. This is due to once the corn has been picked its sugar will turn to starch causing it to lose its sweetness.
My favorite containers for freezer storage are the Rubbermaid Take-along 2.9 cup storage containers. They stack great, hold up well to repeated washings and if they break they are cheap to replace (10 for $3.97). Corn will be good for up to a year, to use, defrost in the microwave and serve.

45 ears of corn produces 27 cups of corn or 11 2.5 cup servings. 2009 prices are $4.00 for a bakers dozen. Salt and pepper variety is fantastic.

Pressure cooker beans

2009-08-20T13:38:00.000-07:00

Pressure cooker beans
http://savoryseasonings.blogspot.com/

1 LB beans
12 cups water, divided
1-2 TBSP oil
Salt

Pick through the beans and rinse them carefully, looking for any gravel or grit. Rinse a second time. Generously cover with 6 cups of water and allow soaking overnight.

Sometime the next day, rinse the beans then place beans in a pressure cooker. Cover with 6 cups of water (so there is an inch of water above the beans) and 1-2 TBSP of oil (to prevent foaming). Depending on the size of your pressure cooker, make sure the beans and water level are below the ½ full line.

Follow manufactures directions by locking lid into place and bring pressure cooker up to pressure (15 PSI). Once pressure is built, cook for 7 minutes then remove pressure cooker from heat and allow the pressure drop naturally for 10 minutes and finish with cold water release if necessary.

If desired pour off additional liquid, then salt to taste. Freeze in 2 cup proportions until ready for use.

*****
I used to cook my beans for 2 ½ hours on the stove top but LOVE having a pressure cooker that will cook my beans in 7 minutes giving me the same texture as canned beans. I make a monster batch every 2 months and freeze in 2 cup proportions for quick meals like broiled nachos, burritos, tacos, enchiladas or fajitas (as shown in the picture above). If your 1 LB bag of beans costs about a dollar, then one cup of cooked beans costs $0.11.

I’ve seen a huge variation in cooking times for beans in a pressure cooker. Julia Child recommends 3 minutes, a few professional chefs recommend 10-15 minutes and I’ve heard of other home cooks cooking their beans as long as 45 minutes. When I first experimented with beans in a pressure cooker, I started cooking them at 15 minutes and had to throw them away because they were overcooked into mush. 10 minutes followed by a 15 minute natural release also turned my beans into pure mush as well. After more experimenting I’ve found the 7 minutes with a 10 minute natural release followed by a cold release is the perfect combination to get my beans just right on my stove with my pressure cooker (Fagor 10 quart). Experiment a few times (be prepared to throw out the first few batches) with your own equipment to find what works best for you.

If you accidentally under cook the beans, either bring them back up to pressure for 1 minute or continue cooking them on the stove top until they are soft.

A great resource for pressure cooking is the MissVickie Pressure Cooker website.

Garlic Breadstick Seasoning

2009-08-19T07:29:00.000-07:00

Garlic Breadstick Seasoning
http://savoryseasonings.blogspot.com/

1 1/2 tsp. salt
2 TBSP garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine spices and store in a sealed container until ready to use.

Sprinkle on top of breadsticks (Little Caesar's Pizza Dough is my favorite for breadsticks) bake at 400 F for 15 minutes or combine seasoning with softened butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 F until butter is melted or open-faced under the broiler for a few minutes until the edges are brown and crispy.

*****
I love this spice blend! Recipe adapted from Our Best Bites.

Rosemary Chicken with Peas and Potatoes

2009-08-10T13:16:00.000-07:00

Rosemary Chicken with Peas and Potatoes
http://www.savoryseasonings.blogspot.com/

1 LB boneless chicken breasts (or 2 large breasts)
1-2 LB small red potatoes, diced
¾ cup chicken broth
1 tsp. dried rosemary, crushed
¼ tsp. black pepper
2 TBSP finely minced onions
1 ½ cups frozen peas
¼ cup fresh snipped parsley, finely chopped
¼ cup butter*
¼ cup flour
1 ½ cups milk*

Heat a large sauté pan over medium heat. When pan is hot, add a small amount of olive oil and sear chicken on both sides, waiting to turn chicken until the chicken is golden brown and releases easily from the pan (if the chicken appears to be stuck to the pan, it is too early to turn. Wait a few more minutes and the chicken will naturally release itself from the pan and will turn easily). Add diced potatoes, chicken broth, rosemary and pepper. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender and chicken is cooked through.

In a separate sauce pan, melt butter over medium heat. Add flour to butter and cook 2-4 minutes stirring constantly. Slowly add milk and cook until thick. Turn heat down and season to taste with salt, pepper and additional rosemary. This sauce will be thick but once it is added to the chicken and potatoes, the chicken broth remaining in the sauté pan will thin the sauce to the right consistency.

Remove chicken from saute pan and add minced onions, frozen peas and parsley to potato mixture. Cover and simmer an additional 10 minutes. While peas are cooking, roughly chop chicken into bite size pieces.

Once the minced onions and frozen peas are cooked through, add the cream sauce and chicken and mix well.

*For a dairy free alternative, use oil in place of the butter and use all chicken broth for the sauce instead of milk. The results are still fantastic.

*****
I love potatoes and rosemary! This is a simple dish that comes together quickly and is very filling. Freeze dried peas also work well in this dish. Recipe inspired by Better Home and Gardens Easy Everyday Cooking.

Roasted Chickpeas

2009-08-09T19:28:00.000-07:00

Roasted Chickpeas
http://savoryseasonings.blogspot.com/

1 (12 oz.) can chickpeas (garbanzo beans)
Olive oil spray
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. garlic
1/4 tsp. onion powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/8 tsp. thyme

Rinse chickpeas well, then blot with a paper towel to dry them. Spread chickpeas in a single layer in a cookie sheet pan and broil at 450° F for 20-30 minutes, stirring occasionally. While chickpeas are roasting, combine spices and set aside.

Once chickpeas are fairly crunchy, remove them from the oven and lightly spray with an olive oil mist, then toss with spices (you may have some spices left over). Continue broiling for an additional 10 minutes or until golden brown and crunchy. Watch carefully the last few minutes to avoid burning.

*****
These are such an unusual but surprisingly good snack. They remind us of Corn-nuts. I love how they are a high protein but low fat snack. I did a search for them online and found several sources listing various cooking times and temperatures. From reading the feedback on Allrecipes it sounds like the cooking time and temperature can vary wildly depending on your oven. Experiment on what works for your oven but shoot for a temperature range and cooking time that completely dries out the chickpeas and when they are cool are nice and crunchy.

We enjoy this Cajun seasoning blend but any mixture of salt, chili/cayenne pepper or garlic would be good.

Baked Tortilla Chips

2009-08-05T13:11:00.000-07:00

Baked Tortilla Chips
http://savoryseasonings.blogspot.com/

Flour tortillas
Olive oil
Optional seasoning of your choice (salt, garlic, paprika, chili powder, or cayenne pepper)

Preheat oven to 400° F. Lay the tortillas out on a cutting board, spray with olive oil spray on both sides. If using a seasoning, sprinkle on both sides now. Stack the tortillas in piles of eight (8) tortillas. Using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.

Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 5 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.

*****
These are an easy and fun snack. My husband likes them more than crackers. I like that they are lower in sodium and half the fat (2.9 gm of fat per 10 chips) of the traditional tortilla chips I buy at the store. Thanks to the What’s Cooking America website for this great idea.

Chicken Pot Pie

2009-07-26T19:19:00.000-07:00

Chicken Pot Pies
http://savoryseasonings.blogspot.com/

Creamed chicken (or 3 cups of Cream sauce along with 4 cups diced or shredded chicken)
2 TBSP butter
1/2 medium onion, chopped
4 medium carrots, peeled and sliced
3 celery sticks, chopped
¾ cup frozen peas, thawed
3 TBSP fresh parsley, minced
Favorite pie crust recipe (see below)

Prepare creamed chicken and dough for pie crust. While creamed chicken is simmering, heat 2 TBSP of butter in a large skillet over medium high heat. Add onions, carrots and celery and cook until onions are transparent (or cook vegetables in pressure cooker for 5 minutes). Stir vegetables into creamed chicken along with frozen peas, fresh parsley and season to taste (this mixture should look pretty soupy, it will thicken as it bakes. If your mixture looks too thick, just add a little more milk at this point.

Pour chicken mixture into a round casserole dish, then top with pie crust. Bake at 400° F for 25-35 minutes or until pie crust is golden brown.

Flaky Pastry Dough (enough dough for a top crust only, double if you would like a bottom crust)
1 1/4 cup all purpose flour
1/2 tsp. sugar
1/2 tsp. salt

1/4 cup shortening (very cold or partially frozen and cut into cubes)
1/4 cup butter (very cold or partially frozen and cut into cubes)

6 TBSP ice cold water
1 TBSP ice cold water

In a large bowl or food processor, mix together the dry ingredients, then mix in the cold shortening and butter until some of the fat are the size of peas and the rest resemble coarse crumbs. If mixing by hand use your fingers or pastry blender. If using a food processor, just a few quick pulses will do. Don't over mix the fat.

Drizzle 6 TBSP of ice cold water over mixer and mix until the mixture looks evenly moist and starts to form clumps (don't mix into one large ball). Press down on the dough with a spatula to see if the dough will stick together, if it doesn't, mix in 1 TBSP ice cold water. The dough should look rough, not smooth. Press dough into a round, flat disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or for several hours. Dough can also be frozen for up to 6 months.

*****
This is such a classic, feel good dinner. I personally enjoy Chicken and Dumplings more (same dish but topped with biscuits instead of a pie crust) but enjoy a traditional Chicken Pot Pie as well.

Proportions are very adaptable, just make sure the sauce isn’t too thick. Enjoy! Recipe courtesy of Joy of Cooking.

For a dairy free meal, prepare creamed chicken using only chicken broth as the liquid (instead of a mix of milk and chicken broth). Cook vegetables in oil instead of butter or steam in pressure cooker. Prepare pie crust with all shortening instead of a mixture of shortening and butter. Still delicious!

Fruit Popsicles

2009-07-26T19:14:00.000-07:00

Fruit Popsicles
http://savoryseasonings.blogspot.com/

1 cup orange juice
3 carrots, juiced
2 banana’s, frozen
1/8 cup black berries, frozen
1 cup strawberries, frozen
Water or milk

or
2 cups strawberries, fresh or frozen
1 cup raspberries, fresh or frozen
3 cups canned peaches
3 carrots, juiced
1/4 cup blueberries, fresh or frozen

Blend all ingredients until smooth. Thin with water or milk until you reach desired consistency. Serve immediately as a shake or freeze in popsicle molds. Fill each popsicle mold with fruit/vegetable mixer. Insert wooden sticks and freeze for at least 6 hours or until solidly frozen.

Remove molds from freezer and allow to soften for 5 minutes, then remove popsicles from molds. Serve immediately or wrap separately in plastic wrap and store in a bag in the freezer.

*****
My daughter loves these! These are a favorite summertime snack and a great way to use up frozen berries. It’s nice that you can mix and match the fruits and vegetables to whatever you have on hand. I have the Omega 8003 juicer to juice vegetables and a few other fruits and have really liked it. It’s really easy to add juiced vegetables to these smoothies or popsicles. It’s pretty quick and isn’t messy at all.

French Dip Sandwiches

2009-07-19T20:15:00.000-07:00

French Dip Sandwiches
http://savoryseasonings.blogspot.com/

Pot Roast with drippings
Cheese
Sub sandwiches or pita bread

After preparing pot roast, pull apart pot roast with two forks and place on a roll of choice (pita bread is my favorite). Top with favorite cheese and broil until toasty. Use liquid from crock-pot roast for “au jus” dipping sauce.

*****
This is my favorite way to eat leftover pot roast. It’s easy, fast and we love it!

Fast and Easy Whole Wheat Bread

2009-07-19T19:58:00.000-07:00

Fast and Easy Whole Wheat Bread
Yields 2 (8x4 loaves)
http://savoryseasonings.blogspot.com/

2 1/2 cups warm water
1 1/2 TBSP dry active yeast

3 3/4 cups whole wheat flour

1 TBSP salt
1/3 cup oil
1/3 cup honey or 1/3 cup sugar
1 1/4 TBSP lemon juice

2 1/2 cup whole wheat flour

Mix together yeast and water and allow the yeast to proof for 5 minutes. Add 3 ¾ cup flour to yeast mixture and let rest for 10 minutes. Add salt, oil, honey or sugar, and lemon juice and mix for one minute. Add the remaining flour, 1 cup at a time, mixing between each cup. Knead for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

If you are kneading by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand. With wheat flour always add the least amount of flour possible to keep the bread moist. Knead for 10 minutes before shaping into loaves.

Pre-heat oven for one minute to lukewarm and then turn off. Turn dough onto oiled counter top; divide, shape into loaves and place in oiled bread pans. Let rise in warm oven for about 15-18 minutes or until dough reaches the top of the pan. Do not remove bread from oven; turn oven to 350 and bake for 30 minutes. Remove from pan and cool on racks.

*****
I really enjoy this 100% whole wheat recipe, it’s so fast as it skips the usual first rise and goes directly into the pans. Recipe courtesy of “Emergency Food in a Nutshell" by Leslie Probert.

Crock-pot Pot Roast and Vegetables

2009-07-19T19:41:00.000-07:00

Rump Roast
Peppered Roast Rub
Onions, sliced
Carrots, diced
Celery, diced
Potatoes, diced

Generously season all sides of roast with Peppered Roast rub. If time allows, let roast marinate in fridge for an hour. Heat a sauté pan over medium heat, then add a small amount of olive oil.
Sauté onions until they are golden brown, then place roast in sauté pan and sear each side of the meat, cooking for just a few minutes on each side. Add sautéed onions, roast and remaining chopped vegetables to crock-pot.

Add water to sauté pan and deglaze pan to remove all the brown bits on the bottom of the pan to create a rich flavorful broth. Add the broth to the crock-pot along with additional water to bring the water level up to the top of the roast. Cook on high for one hour, then on low for 4-5 hours.

Strain liquid from meat and vegetables and thicken with arrowroot powder to make a gravy (I avoid cornstarch and use arrowroot powder as a replacement for a thickener. See below for more information). To thicken with arrowroot powder, create a slurry with 4 TBSP of room temperature water and 2 TBSP of arrowroot powder. Mix to dissolve. Wisk into 2 cups of liquid and simmer until thickened.

About Arrowroot powder:
Arrowroot powder has several advantages over cornstarch. It has a more neutral flavor, so it's a good thickener for delicately flavored sauces. It also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better. And while sauces thickened with cornstarch turn into a spongy mess if they're frozen, those made with arrowroot can be frozen and thawed with impunity. Flour is a better thickener for dairy-based sauces, since arrowroot powder will turn a dairy based sauce slimy. Arrowroot powder can be found at most health food or baking supply stores sold in bulk. Use 1 TBSP to thicken 1 cup of liquid. Resources: http://www.foodsubs.com/ThickenStarch.html

Creamy Broccoli Casserole

2009-07-18T15:24:00.000-07:00

4 cups cream sauce*
1 cup long grain rice
1 LB chicken breasts
2 cups broccoli, chopped
2 oz. Colby jack shredded cheese*
2 garlic cloves, minced

Prepare rice according to directions on packaging. While rice is cooking, steam broccoli until tender. Sauté chicken breasts in oil and season with sage, thyme, salt and pepper to taste. Allow chicken to cool for 5 minutes, then shred or chop. Prepare cream sauce in the sauté pan that the chicken has been cooked in. Add shredded cheese and garlic to cream sauce. Add in shredded chicken, rice and broccoli, then pour into a 9x13 pan. Cook at 350° F for 15 minutes or until heated through.

*To make dairy free, omit the cheese and make a cream sauce with only chicken broth and no milk. Tastes wonderful.

*****
This is an easy dish to prepare earlier in the day, then store in the fridge until a few minutes before dinner time. Just warm in the oven until heated through. Makes great leftovers.

Pita Chips

2009-07-18T15:17:00.000-07:00

3/4 cup butter, softened
2 Tbsp. fresh parsley, minced
1 Tbsp. fresh chives, minced
2 medium garlic cloves, minced
1 TBSP lemon juice
6 pita rounds

Preheat oven to 450° F. Combine all ingredients (except pita rounds) in a small bowl and blend thoroughly. Cut each round in half and then separate into two pieces. Spread pieces evenly with butter mixture. Cut each piece into 3 triangles. Arrange triangles on a baking sheet in a single layer.
Bake until lightly browned, about 5 minutes. Recipe makes about 72 triangles. Serve with hummus.

Spicy Chicken Rub

2009-07-18T14:18:00.000-07:00

1/4 cup brown sugar, packed
2 TBSP chili powder
2 TBSP paprika
1 TBSP cumin
1/2 tsp. cayenne pepper (can use more for a spicer rub)
1 TBSP garlic powder
3 tsp. mustard powder
2 tsp. salt
2 tsp. black pepper

Combine spices and store until ready to use. Rub generously over chicken or turkey. Cover and place chicken in the fridge for an hour, then grill or sauté.

To Sauté:
Heat a sauté pan over medium heat. When hot, add a small amount of olive oil, then place chicken breasts in oil. Cook through, then remove chicken and add 2 cups of chicken broth to deglaze pan. Thicken with flour or arrowroot powder to create a sauce. Add a little more rub to the sauce along with diced tomatoes. Serve with rice and vegetables.

*****
This is a perfect combination of spices- we all love it. It has just enough kick for me and my husband but is mild enough for our little daughter. It also adds great flavor to the sauce that goes over the chicken. The premix of spices should last in a cool, dry cupboard for 6 months. Recipe courtesy of RecipeZaar.

Thoughts on Stevia

2009-06-25T13:10:00.000-07:00

I have been curious and and reluctant about Stevia, a natural zero calorie sweetener, for the past few years. The research has been very positive and many foreign countries have used it for years but I'm always leery to try something new.

I’ve been hearing of more and more people that are using it, including a neighbor of mine, so I decided to take the plunge and give it a try.

I purchased the 100% pure powder form from the company Wisdom Of The Ancients, Sweet Leaf. Amazon sells a 25 gram bottle for $9.83 (which is equal to 500 cups of sugar).

Stevia is sold 3 different ways due to help balance the negative aspects of the product. It is sold as 100% pure powder form, powder form sold with various fillers and a liquid concentrate. The first negative (and positive) aspect is it is extremely potent- 300 times sweeter than sugar (1/2 tsp. equals 1 cup of sugar). Just a little too much added to a recipe and it spoils the entire batch. To help make measuring easier, several companies have added bulking agents to dilute it a little. There is a lot of discussion on which fillers are safest but overall most believe if you are buying Stevia with a filler, by one with FOS (fructooligosaccharide) or fiber added.

The second problem with Stevia is if you use too much the final product will taste bitter. The liquid Stevia seems to have less of a bitter problem than the powder form. However the powdered form is more versatile and one can make their own liquid form from the pure powder.

I’ve done several experiments with it so far and have been very pleased with the results. It is easiest to add it to liquid drinks so you can taste and adjust the sweetness and baking is the most difficult because you can’t taste the results until it’s too late to adjust.

So far baked goods made with Stevia as its only sweetener have been challenging but baked goods with sugar cut in half and a little Stevia added have been fantastic.

I’m determined to find a few ways to reduce the amount of sugar we consume and cut our calories. I’m not a fan of aspartame as it acts as an excitotoxin in our bodies just like msg so I’m thrilled to find a great, natural alternative to experiment with.

I’ll start posting the recipes I’ve had success with shortly. If you want to learn more about Stevia and how to use it, Stevia by Rita DePuydt is a great book with some helpful tips and ideas.

Strawberry Yogurt Pops

2009-06-15T12:31:00.000-07:00

Strawberry Yogurt Pops
http://savoryseasonings.blogspot.com/

1 LB strawberries (fresh or frozen), hulled
¼ cup sugar
1/2 TBSP lemon juice

2 cups yogurt, sweetened with sugar and vanilla to taste

Puree strawberries, sugar and lemon juice in a blender or food processor. Pour into a squeeze bottle or bowl, then set aside. If using plain yogurt, sweeten with sugar and vanilla then pour into a squeeze bottle or bowl.

Fill each popsicle mold with strawberry and yogurt mixes, alternately squeezing or spooning the mixtures into each mold to create a swirl pattern. Insert wooden sticks and freeze for at least 6 hours or until solidly frozen.

Remove molds from freezer and allow to soften for 5 minutes, then remove popsicles from molds. Serve immediately or wrap separately in plastic wrap and store in a bag in the freezer.

*****
If you don’t have squeeze bottles on hand, using a bowl and spoon will work just fine. Squeeze bottles are usually just over $1.00 at any super store (like Wal-Mart) or kitchen store. They are great to have around for dispensing syrup, dressings and sauces. I keep several of them on hand and use them often. Recipe inspired from Women’s Day magazine.

Butter Dip Breadsticks

2009-06-06T18:31:00.001-07:00

Butter Dip Breadsticks
http://savoryseasonings.blogspot.com/

1/3 cup butter or butter blend

2 1/4 cup flour
3 TBSP sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 cup milk

Preheat oven to 400° F. While oven is preheating, place 1/3 cup butter in a 9x13 pan and place in oven and allow butter to melt. In a small mixing bowl combine dry ingredients, then mix in milk with a fork. On a flat surface, pat dough to 1/2 inch thick rectangle, then cut into 1 inch strips. Remove pan from oven. Dip strips of dough in butter coating both sides, then place in 9x13 pan. Bake for 20-25 minutes (check breadsticks at 20 minutes, then turn breadsticks over if tops are browning too much). Serve warm.

*****
These are the fastest breadsticks ever. The longest step is waiting for the oven to preheat! I admit, I enjoy yeast breads that have hours to rise and develop their flavor the best, but in a pinch these breadsticks are a good replacement when you are short on time. These are best served with a soup or sauce so you can have something to dip them in. Thanks to Dee Searle for this great recipe.

A look in my pantry

2009-06-05T12:21:00.000-07:00

I have received a lot of requests asking what kinds of products I keep on hand. Here is a list of products/brands I have chosen based on their ingredients.

If you are wanting to take a second look at your pantry, a great starting point is to start reading labels and pick the brand that has the least amount of ingredients. There is a wide variety among brands with generic brand products generally having a “cleaner label.”

BAKING
All Purpose Flour, unbleached, no malted barley flour (Lehi Roller Mills, Pioneer Flour or Bob’s Red Mill)
Hard white wheat flour
Soft white wheat flour
Rolled Oats, Organic sold at health food stores
Quick Oats, Organic sold at health food stores
Corn Meal

Sugar, cane sugar, not beet sugar (C&H Brand)
Powdered sugar, cane sugar, not beet sugar (C&H Brand)
Brown sugar, cane sugar, not beet sugar (C&H Brand)
Honey
Molasses
Semi-sweet chocolate chips (Enjoy Life brand or Ghiradelli brand)

Dry active yeast, not rapid rise, not instant and not bread maker yeast
Baking soda
Baking powder
Cream of tartar
Arrowroot powder
Cocoa powder (Hershey’s brand)
Pure Vanilla Extract, not imitation(Kirkland Signature brand)
Organic apple cider vinegar
Organic balsamic vinegar
Organic red wine vinegar

Olive oil
Extra Virgin Olive oil
Sesame oil
Shortening, we use sparingly due to trans fats (Crisco brand)
Palm Oil shortening

SPICES/SEASONINGS
Look for seasonings sold as individual spices and make your own seasoning blends. Most prepackaged seasoning blend have added fillers and flavor enhancers.
Basil
Black pepper, ground and in pepper corns
Cardamom
Canning Salt or Sea Salt
Cayenne Garlic powder, not garlic salt
Chili powder, not taco seasoning and doesn’t have “spices” as an ingredient (McCormick Brand)
Cinnamon
Cloves
Coriander
Cumin
Curry (straight powder, not in the bricks or packages)
Dill
Ginger
Ground mustard
Italian Seasoning Herb Blend (McCormick Brand)
Marjoram
Nutmeg
Paprika
Rosemary
Sage
Tarragon
Thyme
White Pepper

PANTRY ITEMS
Organic peanut butter (Kirkland Signature)
Canned tomatoes, diced, pureed (Muir Glen Organic brand, it does contain Citric Acid or Cento Tomatoes)
Refried beans vegetarian or no-fat (generic brand )
Canned beans, black, pinto, kidney, red, garbanzo
Canned corn
Salsa (Newman’s Own Organic)
Canned tuna, in water and salt, no broth or protein (Kirkland Signature Costco Brand)
Canned chicken, in water and salt, no broth or protein (Wal-Mart Great Value Brand for Member’s Mark Sam’s Club Brand)
Canned pumpkin, not pie mix (Libby’s brand)
Unsweetened natural applesauce, no other ingredients or fillers besides applesauce
Rice, long grain, wild or brown, not Minute Rice
Pasta (Barilla Brand, white or whole grain)
Freeze dried fruits and vegetables (Honeyville Grain or Morning Moo’s Brand)
Newman’s Own Organic Mint O’s, similar to Oreo mint cookies
Rice Crunch Em’s Corn or Rice cereal
Strawberry Fields or Cinnamon Harvest Cereal (Kashi Brand)

REFRIGERATOR
Cream cheese, generic brands generally do not contain whey protein
Sour cream, whole real cream (Daisy or Knudsens brand)
Ketchup (Annie’s Naturals Organic Ketchup)
Tabasco Sauce
Milk, no milk solids, not ultra-pasteurized (Winder Dairy, Mountain Valley or Kroger brand)
Half and Half or Heavy cream, not ultra-pasteurized ( (Winder Dairy brand)
Real Butter, not margarine or substitute (Kirkland Signature brand from Costco)
Eggs
Tillamook Colby Jack Cheese

FROZEN
Boneless Skinless Chicken Breasts, no natural broths (Kirkland Signature brand from Costco only has water and salt added. Harmon’s all natural brand)
Organic ground beef (Kroger or Harmon's brand that is butchered in house)
Pork, Harmon’s brand
Corn
Peas
Peas and carrots
Stir-fry vegetables, just vegetables, no sauces or spices added (Birds Eye brand)
Organic berries
Orange Juice (Kirkland Signature brand)

Buttery Olive Oil Spread

2009-06-02T12:25:00.000-07:00

Buttery Olive Oil Spread
http://savoryseasonings.blogspot.com/

1/2 cup butter
1/4 cup pure olive oil

Beat butter in a food processor until softened, then gradually add the olive oil. When it is all completely blended, it will be quite pourable. Pour into a container with a lid, then store in the fridge. Use as a low saturated fat butter spread in place of margarine.

*****
Margarine is typically filled with flavor enhancers and coloring so we always cook with 100% butter or olive oil. I have always wanted a low saturated fat option for spreading on toast or waffles and thanks to the Australian Olive Association I finally found a great solution. This is easy to make, stores great in the fridge, spreads easily and still has the taste of butter. I love it.

I use pure olive oil for this recipe as extra virgin olive oil may overpower the buttery taste.

Hummus and Pita Bread

2009-05-18T12:03:00.000-07:00

Hummus
http://savoryseasonings.blogspot.com/

1 (15 ounce) cans garbanzo beans
1/4 cup tahini (sesame seed paste)
3 TBSP lemon juice
2 small garlic cloves, chopped and pressed
1/2 tsp. ground cumin
Salt and pepper

Drain beans and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/8 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings along with more cumin, lemon juice, salt and pepper if necessary.

Pita Bread
http://savoryseasonings.blogspot.com/

1 1/8 cups warm water (110 degrees F)
1 1/2 tsp. active dry yeast
1 1/2 tsp. white sugar
1 TBSP canola oil
1 tsp. salt
1 cup whole wheat flour
1 1/2 cups all-purpose flour

Dissolve the yeast in the warm water. Stir in the sugar and allow yeast to proof for 5 minutes. Mix in oil, salt and 2 cups of the flour until well combined. Slowly add the last 1/2 cup of flour. Add only enough to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (30-60 minutes). Turn on the oven to 500 F with your pizza stone on the bottom rack, if you don't have a stone you can invert a cookie sheet or use a piece of aluminum foil.

Punch down and divide dough into 8 pieces (I flatted the dough into a disk, then using a pizza cutter, I cut the dough into eight wedges).

Lightly flour counter top and rolling pin (I use then same wooden dowel that I use for tortillas) Roll out each piece into 6 inches wide circles, while sprinkling flour over the dough to keep it from sticking. Be careful to not over work at this point.

Place disks of dough on a floured wax paper, cover with a towel and let rise for 15-30 minutes. Carefully peel dough off wax paper and cook in over 4-5 minutes.

Immediately remove from the oven and wrap in wet towel (this makes them soft). Keep them in the towel until mostly cooled and then transfer to a plastic bag.

*****
These recipes are quick and easy and makes a great snack. Thanks to Rachel for the great Hummus recipe. Thanks to Malisa for the great Pita bread recipe.

Frijoles de Olla (Pot of Beans)

2009-05-14T12:43:00.001-07:00

2 cups dried pinto beans
1 cup chicken stock
Water to cover the beans
1/2 head of garlic, peeled and coarsely chopped
2 tsp. chili powder
2 tsp. cumin
1/4 tsp. chili flakes
1 tsp. dried oregano
1 bay leaf
1/2 of an onion, coarsely chopped
1 jalapenos, minced
1 1/2 tsp salt, or to taste

Pick through the beans and rinse them carefully, looking for any gravel or grit. Rinse a second time. Generously cover with water and allow soaking overnight.
Sometime the next day, rinse the beans then place beans in a stock pot. Add chicken stock and enough water to cover the beans. Add the remaining ingredients except for the salt. Bring the beans just to a boil over high heat, then reduce the heat to low and simmer the beans, uncovered. Plan on a total cooking time of about 2 1/2 hours.

After 1 hour, stir the beans up from the bottom of the pot and check the water level. If there is not at least 1 inch more water than beans, add enough HOT water to bring it up to that level. Check the beans after another 30 minutes, repeating the process. Add the salt after the beans are well-softened and continue simmering. Check every 20-30 minutes, keeping the level of the water just above the beans. There should be extra liquid at the end of cooking, but the beans should not be watery.

If you wish, remove 1/2 to 1 cup of beans, mash them or blend in a food processor, and return to the pot for a thicker liquid.

Serve warm. The beans keep for several days in the fridge and are even better reheated. Freezes well.

Refried Beans

1/4 cup oil
1 medium onion, diced
2 garlic cloves, minced
3 cups Frijoles de Olla or other cooked pinto beans, drained
1 cup liquid from beans or 1/2 cup cream

Heat oil in a heavy skillet. Stir in onion and garlic. Sauté until softened. Add drained beans and mash with a potato masher. Add the cream and liquid, while mashing, 1 tablespoon at a time until a smooth consistency is reached (you may not use all of the liquid). Continue to cook until beans become a thick paste. Stir often to prevent sticking.

******
Beans are a staple in our home and I’ve used dozens of different recipes. This one is by far my favorite. It has great flavor and the final product is very versatile. I triple the batch and freeze in 2 cup proportions for quick nachos, burritos, or bean dip. Thanks to Michelle for this great recipe.

Sweet Orange Monkey Bread

2009-05-03T12:50:00.000-07:00

Sweet Orange Monkey Bread (Makes one bundt pan)
http://savoryseasonings.blogspot.com/

1 cup half & half or milk
4 TBSP sugar
1 tsp. salt
4 1/2 tsp. dry active yeast
1 cup (2 sticks) butter
4 cups all purpose flour, sifted after measuring
1 Egg, beaten lightly

1 1/2 cups sugar
Rind from 2 oranges

With a TBSP of butter, grease the bundt pan well. Set aside. Scald the half & half (or milk), by bringing it to a boil (or near boil) and removing it from the heat.

When the mixture has partly cooled, no hotter than 120° F, and no cooler than 115° F, stir in the sugar and salt. Then sprinkle in the yeast on the warm cream. Allow the yeast 5 minutes or so to start bubbling – called, “proofing” the yeast.

While the cream is cooling, melt ½ cup butter in the microwave, then set aside. Also, measure, and then sift 4 cups of all purpose flour. Beat the egg as well.

When the cream has cooled to 100° F or below, pour it into a mixing bowl. Add the beaten egg and the 1/2 cup of melted butter. Add the sifted flour in stages, no more than one cup at a time, stirring to incorporate at each addition. You will have a very soft dough when all of the flour is added.

Turn the dough into a greased bowl. Cover the bowl with cling wrap and allow the bread to rise until doubled in volume.
Zest the rind from two oranges and mix with 2 cups of sugar, set aside.

When the dough has risen, turn it out onto a well floured board and, and stretch or roll into a disc or rectangle about 1/2 thick. If you roll, (a) roll gently so as not to knock out too much air; and (b) don’t forget to flour your pin so it doesn’t stick.

Use a knife or pizza cutter to cut the dough into 2" x 2" squares or diamonds. Melt the remaining ½ cup butter in a bowl large enough to dip the dough pieces. Set the bowl next to the greased bundt pan.

If some of your pieces are smaller than others, start with the smallest pieces. Dip them one by one in butter, then roll in the orange/sugar mixture and arrange evenly on the bottom of the pan. Then, dip the larger pieces, one by one, in butter, then in the orange/sugar mixture and arrange them in even layers, until all the dough is used. If there is any butter left over, pour it as evenly as possible over the dough. Cover the pan tightly with cling wrap.

Allow the dough to rise, until it reaches the wrap – about 30 minutes. Meanwhile, set a rack in the middle of the oven, and preheat the oven to 400° F.

Set the pan on the rack, and bake 25 to 30 minutes until the top of the bread is one shade darker than golden brown. Remove from the oven, allow to cool for about ten minutes, and turn out onto a plate. Serve warm.

*****
This dish is heavenly, just heavenly. Thanks to Boar D. Laze, the author of the forthcoming book, COOK FOOD GOOD: American Cooking and Technique beginners and Intermediates for the bread recipe. Boar D. Laze is an incredible cook and I’m greatly anticipating his cookbook as it focuses on truly understanding how to cook, not just how to follow a recipe. His recipes are incredible and this bread recipe will not disappoint. Boar D. Laze recommends making this as a Savory Monkey Bread (omit my addition of 1 1/2 cups of sugar and the orange rind) and serving it with barbecue. A perfect dish for dinner parties.

For those wanting to cook more from scratch and understand the how’s and why’s of the kitchen- watch for his book at bookstores. It will be a great asset for all home cooks.

Play Dough

2009-05-03T12:48:00.000-07:00

Play Dough
http://savoryseasonings.blogspot.com/

Stir together in a pan:
2 cups all purpose flour
1 cup salt
4 tsp. cream of tartar

Add all at once to dry ingredients:
4 tsp. oil
2 cups water
Food coloring (optional)

Cook, stirring constantly with a wooden spoon, over medium heat until mixture forms a ball. It will be very lumpy. Remove from heat and knead until smooth. Allow to cool, then store in a ziplock bag.

****
This is the play dough recipe my mom made for us countless times while we were young- I love it. I have tried a few new recipes that have surfaced over the years but this one is still my favorite. It doesn’t dry out too quickly and doesn’t get slimy when stored.

Godfather's Streusel Dessert Pizza

2009-04-02T21:03:00.000-07:00

Godfather's Streusel Dessert Pizza
http://savoryseasonings.blogspot.com/

Pizza dough
1 TBSP butter, melted (or 1 TBSP oil)
Cinnamon

Streusel (makes enough mix for 3 pizzas)
1/2 cup plus 1/3 cup bread flour
1/3 cup white sugar
1/8 cup brown sugar
2 TBSP solid shortening
2 TBSP olive oil

Icing
1/2 - 3/4 cup powdered sugar
1 TBSP water
1/2 tsp. vanilla

Mix together streusel ingredients with a pastry knife, then side aside.

To make pizza, pat dough into a 12 inch pie pan that has been sprayed with oil, then brush with 1 TBSP melted butter. Sprinkle cinnamon all around buttered crust. Top pizza crust with 1/2 - 3/4 cup streusel mix (freeze remaining streusel mix for another pizza). Bake at 460 F for 8 to 9 minutes depending on the thickness of the pizza. Cover with aluminum foil halfway through to keep streusel from burning. Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of water until you have reached your desired thinness. When finished baking, top with icing in a circular pinwheel pattern. I usually ice the pizza with a sandwich bag with the end cut off.

*****
I have fond memories of eating the all you can eat buffet from the Godfather’s pizza chain growing up. We occasionally ate there as a family but it was also a common gathering place with friends. I’m always surprised at how taste is so tightly intertwined with memories. Even though it has been years, I still remember the taste of their famous streusel dessert pizza and I miss it. I found this recipe and it’s a great match. It’s a lighter version from the original as it has a lot less fat and oil. It’s perfect and we love it. What a great way to use any extra pizza dough! Thanks to Danny Beason for this great recipe.

Little Caesars Pizza Dough

2009-03-22T16:22:00.000-07:00

Little Caesars Pizza Dough
http://savoryseasonings.blogspot.com/

1 1/4 cups (9.7 oz) warm water (appox. 120° F)
2 3/4 tsp. dry active yeast
2 TBSP sugar
1 TBSP Honey
1 TBSP Olive Oil
2 Tsp. Salt
1 1/2 cups (8 oz.) bread flour or all purpose flour
1 1/2 cups (8 oz.) whole wheat flour (optional, can use 100% bread flour or all purpose flour)

Mix water and yeast in mixing bowl and allow it to proof for 5 minutes. Mix in sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth (approx. 10 minutes).

Finish kneading on a lightly floured surface and shape into a ball. Place in the refrigerator in a covered container coated with olive oil for overnight. For the perfect flavor, it is best to time making the dough 24 hours before baking the pizza's (for pizza Saturday at 5pm, make your dough Friday at 5pm). If you are short on time you can sacrifice some flavor and make this dough first thing in the morning and place it in the fridge until dinner that evening.

3 hours before baking: Remove from fridge and either divide dough in half for two 12” pizzas or leave whole for one somewhat thicker 16” pizza. Work each piece of dough into balls. Allow the dough to come back to room temperature (this process generally takes 3 hours).

45 minutes before baking: With your pizza stone on the bottom rack of your oven, preheat your oven to 475° F to allow the stone to get hot enough (this process generally takes 40-50 minutes).

15 minutes before baking: Shape dough into desired pizza crust, sprinkle pizza peel, wooden cutting board or upside down cookie sheet with corn meal, flour or rice flour. Place pizza crust on top, then add toppings. Gently slide pizza onto the hot pizza stone and bake for 9-11 minutes.

*****
I’ve spent some time on the Pizzamaking forum where there are several dozen amazing chef’s who have dedicated an extraordinary amount of time perfecting pizza making at home. Some of their doughs take up to 7 days to make with a huge focus on temperature control and top quality ingredients. They are inspiring!

This recipe is from their site but is simple to use, forgiving and only takes a day to make without sacrificing on the flavor. It was designed to mimic the flavor of Little Caesars pizza using the same processing time as the restaurant along with the same cornerstone ingredients.

After trying this recipe, we no longer crave takeout pizza- this is SO much better (at least we think so)! Yeah!!!

I think the two secrets to great homemade pizza are finding the right dough and baking it on a hot stone (Fibrament sells a great stone with an outstanding reputation and a 10 year warranty against cracking). The benefit of baking it on a hot stone is it duplicates the professional brick ovens. The ceramic stone creates a light crispy crust by absorbing excess moisture and distributing the heat evenly and efficiently. The results are night and day compared to baking a pizza on a cookie sheet or cold stone. Give it a try, you’ll love it!

Thanks to Randy at the Pizzamaking forum for providing this excellent recipe!

This recipe also makes fantastic breadsticks to go along with your pizza. Roll dough into strips, then place on a greased baking sheet. Brush with olive oil, top with herbs or cheese. Bake at 425 F for 12-15 minutes.

Link for a red pizza sauce.
Link for a garlic buttery pizza sauce.

Little Caesars Pizza Sauce

2009-03-22T14:23:00.000-07:00

Little Caesars Pizza Sauce
http://savoryseasonings.blogspot.com/

1 (15 oz.) can tomato puree
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. ground black pepper
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder

Pre−mix the dry ingredients, mix, and set aside. Combine with tomato sauce and mix well. Makes 2 cups of sauce, enough for 2-3 12” pizzas. Freezes well.

*****
This sauce is simple to make and is our favorite. It's posted on several websites including the Pizzamaking forum, as copy cat recipe for the Little Caesars pizza sauce (with my adaption, removing the msg that is usually added). You can premix the spice blend to have on hand or make a single batch.

I don’t eat a lot of canned tomato products, but for this recipe along with other tomato puree recipes, I use Muir Glen Organic products.

Thai Chicken Satay

2009-03-13T20:04:00.001-07:00

Thai Chicken Satay
http://savoryseasonings.blogspot.com/

2 TBSP creamy peanut butter
1/2 cup soy sauce or soy sauce substitute
1/2 cup lemon or lime juice
1 TBSP brown sugar
1-2 TBSP curry powder
2 cloves garlic, chopped
6 skinless, boneless chicken breast halves - cubed

In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, and garlic. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours. Preheat a grill to high heat. Weave the chicken onto skewers, then grill for 5 minutes per side or sauté in a stainless steel frying pan. Serve with rice and vegetables.

*****
This meal is different from our traditional favorite meals but we really enjoy it, even my 18 month old loves this chicken! We’ve grilled and sautéed the chicken and prefer it sautéed as the chicken stays very moist and tender. It’s perfect with wild rice and steamed vegetables. Recipe adapted from Allrecipes and also featured on the recipe blog Good Eats 'n Sweet Treats.

Perfect Lemonade

2009-03-10T20:11:00.001-07:00

Perfect Lemonade
http://savoryseasonings.blogspot.com/

1 cup water
1 cup sugar (can reduce to ¾ cup)
1 cup lemon juice from 4-6 lemons
3-4 cups cold water

Make a simple syrup by heating the water and sugar in a small saucepan until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice and sliced lemons.

Recipe courtesy of http://www.elise.com.

Lemon and Lime Juice

2009-03-10T19:38:00.000-07:00

Lemons or limes
Ice cube trays

Watch for lemons and limes to go on sale, when prices are the lowest of the season, buy a large quantity and juice them all. Juice can be frozen in ice cube trays, then transferred to Ziploc bags for later use (it is best to store the juice in a deep freeze). 1 ice cube = 1 TBSP of juice (or the juice of half a lime). A few favorite uses for lemon and lime juice are marinades, sauces, gravies, lemonade, salsa, avocado salsa, and savory lime chicken.

1 medium lemon = approximately 2 to 3 TBSP of lemon juice
1 medium lime = approximately 2 TBSP lime juice
1 medium orange = approximately 1/3 to 1/2 cup juice

*****
I purchased a $30.00 citrus juicer attachment for my Bosch mixer and use that for quickly juicing my lemons, limes and oranges. If you don’t have a juicer, you can always squeeze out the juice by hand. Room-temperature lemons, limes and oranges will yield more juice than those that are refrigerated. Use your palm to roll lemon, lime, or orange around on the counter top a few times before squeezing.

Roasted Cauliflower

2009-03-03T12:30:00.000-08:00

Roasted Cauliflower
http://savoryseasonings.blogspot.com/

1 head of cauliflower (fresh, not frozen)
1 TBSP olive oil
Salt

Select cauliflower that is uniformly white and blemish-free with green, non-wilted leaves. Rinse cauliflower under cold water right before you're ready to use it. Remove and discard outer leaves. Using a sharp knife, cut off stem and discard. Remove core from cauliflower and discard. Break or cut cauliflower into small florets (about the size of your thumb is best), then place on a baking sheet. Toss with olive oil and lightly sprinkle with salt. Place oven rack slightly higher than the middle of the oven and roast at 450° F for 20 minutes. Stir every 5-10 minutes for even roasting.

*****
After you try this, I promise you will be craving cauliflower. My husband and I will eat an entire head of cauliflower in one sitting and fight for the last piece when it has been roasted like this. The roasting brings out the natural sweetness and the browned crunchy edges are the best part. Try it. You’ll love it.

This is a perfect appetizer to make while your oven pre heats your pizza stone for pizza. We make pizza a few times a month and I like to cook some vegetables before the pizzas are ready so we fill up a little on veggies before we dive into the pizzas. When working with a pizza stone your oven needs to pre heat for 30 minutes or so to get the stone nice and hot. Might as well roast some cauliflower while the oven is on and enjoy this treat while your pizza cooks.

Banana Bread

2009-02-17T10:49:00.000-08:00

3/4 cup all purpose flour
3/4 cup soft whole wheat flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. salt
1 cup mashed bananas (about 3 medium or 2 large)
3/4 cup sugar
1/4 cup plus 1 TBSP cooking oil
1 TBSP water
1 TBSP lemon juice

Grease 3 mini loaf pans; set aside (when working with egg free recipes it is important that the loaves be mini as the dough does not have enough leavening to lift one large loaf of bread but does fantastic with a mini loaf or cupcakes). In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of the dry mixture. In another bowl, combine the bananas, sugar, oil, water and lemon juice. Add banana mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy).

Pour batter into your prepared pan. Bake at 350° F for 30-35 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pans and continue to cool on wire rack until completely cooled. Freezes well.

*****
I have been looking for a dairy/free banana bread recipe to replace my all time favorite banana bread. I love the banana bread that my mom made when I was young but when I tried to convert it to be dairy/egg free it was awful. I recently stumbled upon this recipe and it was easy to convert and it turns out to be my husband’s all time favorite banana bread now! My daughter couldn’t get enough of it too. So this recipe is now becoming the family favorite. It’s quick and easy and freezes well.

Original recipe published in the Better Homes and Gardens Cookbook and also featured on the Dinner Inspiration blog. I have modified this recipe to be egg free.

Chicken Cordon Blue

2009-02-17T08:04:00.000-08:00

Boneless skinless chicken breasts
Seasoned breadcrumbs
Olive Oil
Deli ham
Swiss cheese
Paprika
Cream Sauce

Trim fat off chicken, then slice breasts in half horizontally to create 2 thin strips of chicken. In a shallow bowl combine seasoned breadcrumbs. Rub oil on the chicken and press the seasoned breadcrumbs onto the chicken.

Place the chicken in a roasting or baking sheet and roast at 375 degree F. until the meat is no longer opaque and the juices run clear, or until the internal temperature (measured in the deepest part) reaches 160 degrees F (usually 20-25 minutes). Top each slice of chicken with one slice of ham and one slice of cheese. Place back in the oven for 2-3 minutes or until cheese is melted. Sprinkle with paprika, then top with a cream sauce.

*****
This is one of my favorite meals. It is challenging (almost impossible) to find a safe deli meat. Along with avoiding msg, we also avoid nitrates as much as possible but I have found one deli ham (Private Selection Honey Cured Ham from Smiths/Kroger) that has a clean label except for nitrates so we occasionally indulge.

These do freeze okay and as long as you reheat them slowly as to not overcook the ham (in the oven is best). Freeze the chicken and cream sauce separately.

The Best Big, Fat, Chewy Chocolate Chip Cookie

2009-02-15T19:25:00.000-08:00

The Best Big, Fat, Chewy Chocolate Chip Cookie
http://savoryseasonings.blogspot.com/

3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 TBSP vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
1 cup whole wheat flour
2 cups semisweet chocolate chips

Grease cookie sheets or line with parchment paper. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in dry ingredients until just blended. Stir in the chocolate chips, then chill in the fridge for 1-2 hours. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 12 to 15 minutes in a 325 F preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. For a softer cookie be careful not to overcook- remove cookies from oven when the edges are barely toasted. For a crunchier cookie, bake for 15-17 minutes or until edges are golden brown. Makes 14-17 cookies.

*****
I’m not sure how melted butter has such a dramatic effect on these cookies, but the taste is amazing! They are a favorite cookie here with an addictive taste. We all prefer a softer cookie, so I undercook mine, then store a small piece of bread in a Tupperware container with the cookies so they stay soft through the next day.

Even if you have a favorite chocolate chip cookie recipe, it is worth it to give this one a shot. This recipe can be found on a dozen recipe blogs and was originally featured on www.allrecipes.com with over 2,700 positive reviews.

Cupcakes

2009-02-10T12:06:00.000-08:00

1 cup water (can use milk if available)
1 tsp. apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. almond extract (or more vanilla)

3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 TBSP Arrowroot powder or cornstarch*
1 cup all purpose flour
1/4 cup whole wheat flour

Mix together water, vinegar, oil, sugar, vanilla and almond extract. Sift in dry ingredients and mix until no large lumps remain. Fill cups two-thirds full, bake for 20 to 22 minutes at 350° F. Transfer to cooling rack. Frost once cupcakes are completely cool. Cupcakes can be frozen, unfrosted. Simply thaw, frost, then serve.

*I personally avoid cornstarch and use arrowroot powder as a substitute. Arrowroot powder is often sold at health food stores or specialty baking stores and is a great thickener for baking and especially for sauces and gravies.

*****
These cupcakes are moist and tender with a lot of flavor. Recipe adapted from the cookbook Vegan Cupcakes Take Over the World. This cookbook has a lot of clever recipes and ideas for cupcakes, I love it!

Soy Sauce Substitute

2009-01-26T20:14:00.000-08:00

1/4 cup water or beef broth
1 TBSP red wine vinegar
1 tsp. balsamic vinegar
2 tsp. molasses
1/8 tsp. garlic powder
1/8 tsp. ground ginger
black pepper to taste

In a saucepan over medium heat, stir together the water or beef broth, red wine vinegar, balsamic vinegar, molasses and seasonings. Boil gently until liquid is slightly reduced.

*****
I've gone without soy sauce for awhile now and recently came across this recipe by combining several substitutions I found at Allrecipes.com. I love the taste and its been a perfect substitute for Ham Fried Rice. It's almost impossible to find a soy sauce that is msg free so to have a substitute is heaven sent! This recipe is also gluten free.

Savory Lime Chicken with Beans and Rice

2009-01-25T12:44:00.001-08:00

Rice Mixture
1 cup long grain rice (I like a mix of long grain rice and wild rice)
2 cups chicken broth

Chicken Mixture
¼ cup onions, chopped
2 chicken breasts
2 garlic cloves, finely chopped
1 TBSP lime juice (from half a lime)
Salt and pepper

Beans Mixture
1 ½ cups black beans
1 can green chili’s or 1 jalapeno, finely chopped
1 roma tomato, chopped
1 TBSP lime juice (from half a lime)
Salt

Topping
1 Avocado
1 TBSP lime juice (from half a lime)

Over medium heat sauté rice with a small amount of olive oil for 2-4 minutes, add chicken broth and bring to a boil. Reduce heat and cover. Cook 20-25 minutes or according to package directions.

While rice is cooking, sauté onions in a medium size skillet or sauté pan, then add chicken. Season with salt and pepper, then cook through. Once chicken is fully cooked, toss in chopped garlic and lime juice.

In a medium sauce pan, heat beans, chili’s (or jalapeno’s), tomato and lime juice. Season with salt if necessary.

To serve, layer each plate with rice, beans, then chicken. Slice an avocado and brush with lime juice. Arrange sliced avocado on top and provide additional limes on the side.

*****
Thanks to Jen Korth for the inspiration for this great meal!

Magic in the Middle Cookies

2009-01-18T18:52:00.001-08:00

Chocolate Dough
1/2 cup butter, softened
1/4 cup smooth peanut butter
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar

1 tsp vanilla extract
1 large egg plus 1 large egg yolk

1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
1/2 cup whole wheat flour
1/2 - 3/4 cup all-purpose flour

Peanut butter filling
1/4 cup plus 1 TBSP smooth peanut butter
1/4 cup plus 1 TBSP confectioners sugar

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the eggs, beating to combine, then stir in the dry ingredients adding enough flour to make a soft dough. Blend well.

To make the filling: In a small bowl, mix together the peanut butter and confectioners’ sugar with a hand held blender.

With floured hands or a teaspoon ice cream scoop, roll the filling into 22 one-inch balls, set aside.

To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make a large indentation in the center with your finger so the dough looks like a small bowl. Place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together to cover the center; roll the cookie in the palms of your hand to smooth it out. Because the dough is pretty soft, the dough is easy to work with and this step is pretty easy. Repeat with the remaining dough and filling.

Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.

Bake the cookies for 7 to 9 minutes. Remove them from the oven, and cool on a rack. Freezes well. Makes 22 cookies.

****
I love these cookie, my husband hates them- so you’ve got a 50/50 chance of loving them! They are more time consuming than regular chocolate chip cookies but if you are craving something different, these are a great treat. They freeze well and taste awesome with a tall glass of milk. Recipe adapted from King Arthur Flour Blog and also featured on My Kitchen Cafe.

Pumpkin Bread

2009-01-17T12:49:00.000-08:00

7.5 oz. canned pumpkin
1/4 cup applesauce
1/2 cup oil*
1 TBSP water

1 cup sugar*
3/4 tsp. salt
1 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ginger
1/4 tsp. ground cloves
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 cup chocolate chips (I use Enjoy Life chips)

Beat together pumpkin, applesauce, oil, and water. Then add sugar, salt, baking powder and baking soda. Then mix in spices, flour and chocolate chips. Bake in muffin cups or in fluted pans at 350° F for 20-25 minutes. Freezes well.

*For a reduced fat option, you can cut the oil to 1/4 cup and add an additional 1/4 cup applesauce. These are still very tender and moist and my husband can't tell the difference!

*I have reduced the amount of sugar in this recipe and still find this bread very sweet. However if you would like them sweeter, you can increase the sugar to be 1 1/2 cups.

*****
These are so moist and taste amazing, the mixture of spices are perfect! Because this recipe does not contain eggs, do not double the recipe and be sure to bake as mini bundt cakes or muffins (instead of one large loaf). I personally get the best results using a metal pan like the one pictured below. If I use my silicone muffin cups, then the bread is a little too moist and they take an additional five minutes to bake. Both taste great, but I prefer the metal tins. Here is the original recipe containing eggs.

Variation with Stevia

7.5 oz. canned pumpkin
1/2 cup plus 2 TBSP applesauce
1/4 cup oil
1 TBSP water

1/2 cup sugar
1/4 tsp. pure powdered Stevia
3/4 tsp. salt
1 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. ground cloves
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 cup chocolate chips (I use Enjoy Life chips)

Denny's Fabulous French Toast

2009-01-13T19:07:00.000-08:00

4 eggs
2/3 cup whole milk
1/3 cup all purpose flour
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. cinnamon
6-8 slices of bread

Whisk together eggs, milk, flour, sugar, vanilla, salt, and cinnamon in large bowl. Heat a large skillet over med/low heat. Drop each bread slice into the batter for about 30 seconds per side. Let some of the batter drip off and place in pan. Cook each piece 1 1/2 to 2 minutes per side or until golden brown. Repeat with the rest of the bread. Serve with a dusting of powdered sugar and syrup.

*****
I LOVE french toast. I enjoy just about every version of french toast out there, however my husband silently groans when I make them. But a few months ago he was hungry enough he tried these and has finally converted! He loves this recipe, he even eats them for a snack and tonight he told me to leave a few out of the freezer so he could have some instead of dessert!

Original recipe from the Top Secret Recipes website and featured on Taste The Joy by Adrienne.

Whole Wheat Molasses Bread

2009-01-13T18:56:00.000-08:00

Version 1 using 100% whole wheat flour
2 3/4 cup warm water
1 1/2 TBSP dry active yeast
1/3 cup oil
1/3 cup honey
1/4 cup molasses*
1 1/2 tsp. salt
8 - 8 1/2 cups whole wheat flour

Dissolve the yeast in the warm water. Stir in the oil, honey, molasses, salt and 5 cups of the flour until well combined. Allow to rest 20 minutes. Then, knead in enough flour to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (about an hour). Turn on the oven to 375, punch down and form into two loaves and place into greased bread pans. Allow to rise for ONLY 10-11 minutes, then bake for 32-35 minutes.

*If you are avoiding molasses or don't have any on hand, you can substitute an extra 1/4 cup of honey for the molasses.

Version 2 using a mixture of whole wheat flour and all purpose flour
2 3/4 cup warm water
4 tsp. dry active yeast
1/3 cup oil
1/3 cup honey
1/4 cup molasses*
1 1/2 tsp. salt
2 cups all purpose flour
6 – 6 1/2 cups whole wheat flour

Dissolve the yeast in the warm water. Stir in the oil, honey, molasses, salt and 5 cups of the flour until well combined. Allow to rest 20 minutes. Then, knead in enough flour to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (about an hour). Turn on the oven to 375, punch down and form into two loaves and place into greased bread pans. Allow to rise for ONLY 9-10 minutes, then bake for 32-35 minutes.

*If you are avoiding molasses or don't have any on hand, you can substitute an extra 1/4 cup of honey for the molasses.

*****
Thanks to my dear friend Heidi for this great recipe. It’s challenging finding a 100% whole wheat bread recipe that is still soft and moist and this is by far the best 100% whole wheat bread recipe I have ever had. Heidi’s famous for this bread and for good reason! Plus it’s egg and dairy free!
Occasionally I prefer to lighten it a little and reduce the amount of whole wheat flour from the original recipe. Version 2 lists the modifications needed for changing the types of flour.

Sweet Crepes

2009-01-12T20:26:00.000-08:00

1 ½ TBSP oil
2 eggs
½ tsp. baking powder
½ tsp. salt
½ tsp. vanilla
1 cup sugar
1 ½ cup all purpose flour
2 ½ cup milk

In a large mixing bowl, whisk together the oil, eggs, baking powder, salt and vanilla. Slowly whisk in all of the sugar, then half of the flour and half of the milk. When mixture is well blended, add in the rest of the flour and milk. Using a hand held mixture blend until smooth.

Heat a lightly oiled griddle or frying pan over medium to medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula that has been sprayed with lightly with oil, flip and cook the other side. Spray griddle and spatula between each crepe. Lightly stir batter between crepes as batter tends to separate slightly. Serve hot. Makes 14 crepes. Freezes well.

*****
My husband is the crepe maker in our family. All these years we have been married I always thought his dad made these crepes and taught his boys how to make them as well. I was intimated by the process and left the crepe making for him. Turns out when my husband was a young teenager, he and his friends made these crepes for breakfast during sleepovers! As soon as I learned a 13 year old could make these, I gave them a try. They are easy once you get the hang of it and I love how sweet this recipe is. Thanks to the Cox family for teaching my husband how to make these!

Ways to save time in the kitchen

2009-01-06T16:03:00.001-08:00

Cook meat in bulk
I prefer to cook some of my meat in bulk, then freeze in meal size proportions. Then I pull the frozen meat from the freezer and allow it to thaw in the fridge overnight for dinner the following day. For me, meat seems to be take the longest to prepare and dirties the most dishes when preparing a meal. This is why I prefer to have it precooked in the freezer if possible. I watch for meat to go on sale, then I buy several pounds in bulk, then cook it all the same day. It is the biggest time/money saver. It makes getting dinner on the table throughout the week much easier. Meat freezes well, especially in a deep freeze. For frozen meat I don’t plan on using for a few months, I vacuum seal it with a FoodSaver. For everything else, I freeze in meal size proportions in freezer ziplock bags. I do keep uncooked steaks, roasts and chicken breasts in the freezer as well but like to also have the following meats precooked in my freezer (included are a few meals I use them for):

Mexican Seasoned Ground Beef: Tacos, nachos, burritos,
Ground beef seasoned with salt, pepper and some minced onions: Spaghetti, lasagna,
Pot Roast cooked and shredded: French dip sandwiches, tacos, nachos, burritos
Chicken breasts sautéed in olive oil or butter with a little seasoning (sage and thyme are my favorite): Served with steamed vegetables and rice, added to stir-fry, added to a cream sauce and served over vegetables, added to Chicken Taco Casserole
Chicken breasts boiled and shredded: Chicken salad, Curly pasta salad, added to fajitas, added to casseroles,
Chicken breasts cut into strips, breaded and baked: Topped with ham and swiss for Chicken Cordon Blue, served on a roll for sandwiches, served over rice with steamed vegetables,
Spicy Shredded Chicken in the crock pot: Tacos, nachos, burritos, served over rice,

Prep meals ahead of time
If I don’t have a lot of time to cook around dinner time, I prefer to do the bulk of my prep work ahead of time. Generally on the weekend, I chop all vegetables for the next few days. I wash, peel and cut carrots and celery for lunches and snacks, wash grapes and place in a bowl for easy access, wash and chop broccoli and cauliflower for meals during the first half of the week. I wash and dry my lettuce and store in the salad spinner for quick salads. If meals during the week require shredded cheese, I shred this ahead of time too.

We have found if the fruits and vegetables are all prepped for a meal, then we are ten times more likely to eat them. If I’m hungry and there is a bowl of washed grapes in the fridge, I’ll grab those instead of a cookie. My husband will eat carrots and celery for lunch if they are already washed and in a baggy ready to go. It’s easy to do all the prep work in one sitting, instead of spreading out similar tasks over several days. Less clean up too!

Create a Meal Plan
I’m not the greatest at this, but I know it works. The better I plan out my weekly menu, the less time I spend in the kitchen and at the grocery store. I prefer to plan 1-2 weeks at a time, then create my shopping list based on what we are eating that week and what I already have in my pantry. I like to keep my pantry well stocked with all shelf stable items so my weekly trip to the grocery store is quick with only needing to pick up meat, dairy and produce. I shop once a month or every few months for all shelf stable pantry items.

Utilize Space Inside Cabinets
For quick references to the recipes I use the most (Bagels, Pizza Dough, Easiest French Bread, Tortillas, Oatmeal Chocolate Chip Cookies, etc.) , I have cheat sheets inside the cupboard doors just above my cooking area with the ingredients listed in order that I add them to the recipe, oven temperature and cook time. These are a huge time saver for me!

I also keep this chart of volume equivalents posted in my kitchen. It seems like I’m always cutting a recipe in half or doubling a recipe and this chart makes it easier to change the recipe. Or if you missed the week on fractions in 7th grade like I did, then this website is also a great resource for doubling, tripling or cutting a recipe.

Cream of Broccoli and Cheese Soup

2009-01-02T13:22:00.000-08:00

1 LB fresh broccoli, chopped
¾ cup onions, chopped
½ cup carrots, chopped
½ cup celery, chopped
1/2 LB butter
1 cup all purpose flour
1 qt. chicken broth
1 qt half and half or milk, warm or at room temperature
1/2 LB cheddar cheese
Pepper
Salt

Steam broccoli until tender. While broccoli is being steamed, sauté onion, carrots and celery until tender. Set aside until ready for use.

Melt butter in a large stock pot over medium heat. Add flour to butter and cook 2-4 minutes stirring constantly. Add chicken broth, then bring to a boil and cook until thick. Turn heat down, then add half and half or milk. Stir in remaining ingredients. Season to taste. Simmer on low until cheese is melted and soup is hot.

*****
This recipe is always a big hit at dinner parties and a favorite at our home. My all time favorite meal is a toss up between this soup and a big salad with breaded chicken strips. It’s easy to make and freezes well. This soup tastes best the day after it is made as it thickens slightly.

Kaiser Rolls

2009-01-02T13:00:00.000-08:00

Makes 12 large rolls or 18 smaller rolls

3 cups (16 ounces) pate fermentée (see recipe below)
2 ¼ cups (10 ounces) unbleached bread flour
2 ¼ cups (10 ounces) whole wheat flour
1 ½ tsp. salt
3 tsp. dry active yeast
2 large eggs, slightly beaten
1 TBSP honey
3 tablespoons vegetable oil
1 ½ cup warm water
1 egg yolk, mixed with 1 TBSP of water

1. Take the paté fermentée out of the refrigerator 1 hour before making the dough. Cut it up into about 10 small pieces with a pastry scraper or serrated knife. Cover it with a towel or plastic wrap and let sit for 1 hour to take off the chill.

2. Stir together the flour, salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the pate fermentée, eggs, honey, oil, and water. Stir (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball. If there is still some loose flour, add a little extra water.

3. Lightly dust the counter with flour, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Knead for about 10 minutes (6 minutes by machine), adding flour, if needed, to make a dough that is soft and supple, tacky but not sticky. Cover the bowl with plastic wrap.

4. Ferment at room temperature for 2 hours, or until the dough doubles in size.

5. Remove the dough from the bowl and divide it into 12 to 18 equal pieces (I divide mine into 3 ounce pieces for medium size rolls).

6. Prepare the individual rolls by knotting them. To knot them, roll out a round of dough into a 12-inch strand (shorter for smaller rolls). Tie a simple knot. Loop the two ends through the center of the knot a second time. Place the rolls, cut side down, on a parchment lined sheet pan lightly misted with spray oil. Mist lightly with spray oil, and loosely cover the pan with plastic wrap.

7. Proof the rolls for 45 minutes at room temperature, then flip them over so the cut or folded side is facing up. Mist again with spray oil, cover the pan, and continue proofing for another 30 to 45 minutes, or until the rolls are double their original size.

8. Preheat the oven to 425° F with the oven rack on the middle shelf. Uncover the rolls and prepare them for baking by brushing tops of rolls with an egg yolk and 1 TBSP of water.

9. Place the pan in the oven, spray the oven walls with water, and close the door. After 10 minutes, rotate the pan for even baking and lower the oven setting to 400° F. Continue baking until the rolls are a medium golden brown and register approximately 200° F in the center. This will take 15 to 20 minutes for large rolls, or less for smaller rolls.

10. Remove the rolls from the pan and transfer to a cooling rack. Wait at least 30 minutes before serving.

Pate Fermentée

¾ tsp. dry active yeast
¾ cup (6 to 7 ounces) warm water
1 1/8 cups (5 ounces) unbleached bread flour
1 1/8 cups (5 ounces) whole wheat flour
¾ tsp. salt

1. Stir together yeast and water, then stir in the flours and salt in a 4-quart bowl (or in the bowl of a standing mixer) until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)

2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky.

3. Cover the bowl with plastic wrap and ferment at room temperature for 1 hour, or until it swells to about 1½ times its original size.

4. Remove the dough from the bowl, knead it slightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.

*****
Recipe adapted from Peter Reinhart’s Bread Baker’s Apprentice.

Easy Skillet Bread (for soup)

2008-12-28T13:16:00.000-08:00

Skillet Bread
http://savoryseasonings.blogspot.com/

2 cups flour
1 TBSP baking powder
1 tsp. salt
1 1/2 cups milk
2-4 TBSP butter

Preheat oven to 400 F with skillet in oven. Mix together dry ingredients, then add milk until it looks like thick pancake mix (about 1 1/2 cups). Add butter to hot skillet and return to oven until butter bubbles. Pour dough into skillet and bake 15-20 minutes or until top is brown. Serve with soup by breaking off individual pieces.

Variations: Add cheese, bacon, taco seasoning, cornmeal or onions to dough.

*****
This is the BEST bread to serve with soup. It's so fast and tastes heavenly. The best part of this bread is the bubbly butter in the skillet that creates a crunchy crust on the bottom of the bread.

This bread is best eaten the day it is made, so if you don't think you'll eat a full batch, feel free to cut the batch in half (images are of a half batch). Thanks to Kim Kindlespire for this amazing recipe.

Stuffed Quesadillas

2008-12-23T19:12:00.000-08:00

1 cup diced bell pepper (fresh or frozen)
¼ cup sweet onion, diced
1 small can diced green chilies (or fresh)
1 can black beans, drained and rinsed
½ cup corn
Fresh cilantro
Salsa
Flour tortillas
grated cheddar cheese
Sour cream

In a medium skillet, caramelize onion and bell peppers in 1 tsp olive oil over medium-low heat. Stir in green chilies, black beans and corn. Then add fresh cilantro and a little salsa. If you would like to thicken the mixture, add a slurry (small mixture of cold water and thickener) of arrowroot powder, a great alternative to corn starch.

For each quesadilla, scoop enough filling to cover bottom tortilla, leaving a 1" border around the edge. Sprinkle with cheese and top with second tortilla.

Brown on both sides in a skillet or bake at 450 about 10 minutes, flipping halfway through. Slice into wedges and serve with salsa, sour cream, guacamole, etc.

*****
Thanks to Emily at My Muffin Thursdays for this great dinner suggestion. I love Mexican food and crave a wide variety of meals so I’m always looking for new ways to serve my favorite things- black beans, salsa, guacamole, cheese. These were really easy to make and tasted delicious dipped in salsa.