Thursday, December 4, 2014

ONION SOUP MIX

~ Heavenly Homemakers

2/3 c. dried minced onion
3 t. dried parsley flakes
2 t. onion powder
2 t. turmeric (optional)
1 t. celery salt
1 t. sea salt
1 t. sucanat or sugar
1/2 t. pepper

Place all ingredients in a jar, put the lid on, and shake well. Shake or stir before each use. Use 1/4 cup to replace one packet of store-bought mix.

Notes: I skip turmeric because it's not something I ever have handy, use table salt and cut the amount in half, and use sugar. We made it to use in cabbage soup, tossed it in a crockpot with roast, and added it to e-z drop biscuits.  

PUMPKIN ICE CREAM


~ Against All Grain

1 c. pumpkin puree
1 very ripe banana, peel removed
1/2 c. coconut milk
2 t. maple syrup or honey
1 t. pumpkin pie spice

Fill an ice cube tray with the pumpkin puree, making 7-8 cubes, and cover with plastic wrap. Place the banana in a ziploc bag and place in the freezer overnight along with the pumpkin.

Remove the pumpkin cubes from tray and let sit on counter for 10 minutes. Remove banana from the bag and place in a food processor with the rest of the ingredients. Blend until the consistency of a soft-serve ice cream.

Makes two servings.

Notes: We've only made this once, but everyone really liked it. We used honey, but will try it with maple syrup next time. We'll also do a little more pumpkin pie spice the next time around, just to see how it tastes. We ate our ice cream in the evening, so I just popped the pumpkin and banana in the freezer in the morning, then made the ice cream in the evening.

KALE & FETA CASSEROLE

~ Kalyn's Kitchen

10-12 oz. fresh kale, washed and coarsely chopped
2 t. olive oil
3/4 c. (4 oz.) crumbled feta
12 eggs, beaten
1. t. Spike seasoning or any other season you prefer
salt & pepper, to taste

Preheat oven to 375 degrees. Heat oil in a large skillet over medium-high heat. Add kale when oil is hot and cook 3-5 minutes, or until kale is wilted and starting to soften, stirring constantly.

Spray a 9x13-inch pan with nonstick spray. Spread softened kale over bottom of baking dish and sprinkle feta over it. Beat eggs with Spike, salt, and pepper, then pour over kale and feta. Stir gently to evenly distribute the eggs, if desired.

Bake 40-45 minutes or until eggs are set and the top is lightly browned.

Notes: I use kale I'd previously run through the food processor and popped in the freezer, which makes this a quick meal to prepare, and use Chicago or Montreal steak seasoning instead of Spike. You could easily turn this into a scramble if you were short on time. 

Monday, December 1, 2014

APPLE RING PANCAKES



~ Family Fun magazine - September 2014

2 large apples, cored and thinly sliced crosswise into 10 pieces
1 T. lemon juice
7 1/2 t. sugar, divided
1 t. cinnamon, divided
1 t. baking powder
1/4 t. baking soda
1 c. flour
1/4 t. salt
1 egg
2 T. melted butter, plus more for cooking
1 t. vanilla
1 c. buttermilk
1/2 t. lemon zest

In a medium bowl, combine the apple slices and lemon juice, then sprinkle with 1 T. of the sugar and 1/2 teaspoon of the cinnamon.

In a separate bowl, whisk together the remaining sugar and cinnamon, baking powder, baking soda, flour, and salt.

In a third bowl, whisk the egg, melted butter, vanilla, buttermilk, and zest.  Add the flour mixture and whisk into a slightly lumpy batter.

Melt 1/2 teaspoon of butter in a large skillet over medium heat. Spoon batter over an apple slice, letting excess fall back into the bowl, and place pancake in pan. Repeat with two more slices so that three slices cook at a time.

Cook until golden brown on each side, adding more butter to the skillet as needed for remaining pancakes.

Notes: These are a big hit at our house! We use buttermilk substitute, lemon extract instead of zest (half the amount), and dredge our slices through the batter and let them drip instead of spooning batter on them. We always make pancakes on our non-stick griddle, so we never add the butter or oil that's called for in the cooking process. 


Sunday, November 23, 2014

SEASONED SALT


~ Teeny Tiny Kitchen

4 T. kosher salt
2 T. pepper
2 T. dried parsley
1 t. cayenne
1 t. paprika
1 t. onion powder
1 t. garlic powder
1 t. celery salt

Mix all ingredients together and store in an airtight container.

Makes about 1/2 cup.

Notes: I use regular salt, just because that's what we always have handy, and cut the amount in half, then run the finished mixture through the food processor for more uniform texture. This will probably be replacing Lawry's around here. 

Wednesday, November 19, 2014

GINGERBREAD WITH LEMON SAUCE


~ Eat at Home

GINGERBREAD
1 1/2 c. flour
1/4 t. salt
1/2 t. baking soda
1/2 t. cinnamon
3/4 t. ginger
1/2 t. allspice
1/3 c. butter
1/2 c. sugar
1 egg
1/2 c. molasses
1/2 c. buttermilk

LEMON SAUCE
1/2 c. sugar
1 T. + 2 t. cornstarch
1 c. water
2 T. butter
1 T. lemon juice
1 T. grated lemon peel

Preheat oven to 350 degrees and grease a 9-inch square pan.

Mix the flour, salt, baking soda, cinnamon, ginger, and allspice together and set aside. In a separate bowl, cream the butter and sugar. Add the egg and molasses. Alternately add the flour mixture and the milk to the butter mixture until well combined.

Pour into greased pan and bake 25-30 minutes or until toothpick inserted in center comes out clean.

To make the sauce, mix sugar and cornstarch in pan, then gradually add water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for one minute, stirring constantly. Remove from heat, then stir in butter, lemon juice, and lemon peel. Pour over gingerbread.

Notes: We all like the gingerbread, but the lemon sauce doesn't excite us. Actually, it tastes fine, but we don't like the way it pairs with the gingerbread. I'm including it just because it was part of Tiffany's recipe and some of you may love it, but we'll probably eat the gingerbread plain or with whipped cream next time around.

Monday, November 10, 2014

BONBON COCO

~ Food Fare Recipes

2 1/2 c. grated coconut
1 c. sugar
1 1/2 c. water
pinch salt

Combine coconut, sugar, and salt in a heavy-bottomed pot. Add the water and slowly bring to a simmer over medium heat, stirring occasionally. Continue to cook until coconut mixture is thick, all liquid has evaporated, the coconut has begun to brown, and the mixture is stiff and sticky, about twenty minutes. Remove from heat and use spoons to form hot mixture into balls, then place on waxed paper. Flatten by placing a second piece of wax paper over the candies and pressing down. Cool completely before removing from waxed paper. The balls should be firm, but not crunchy.

Notes: Devon made these for a presentation about Madagascar that our kids did for our homeschool group. We opt not to roll the mixture into balls and just plop spoonfuls onto waxed paper without flattening them. It tastes the same and doesn't take as much time.