• Wednesday, June 24, 2009 - Homemade Tomato Sauce
Homemade Tomato Sauce
1 onion, chopped
2 garlic cloves, chopped
1 small red bell pepper, chopped (optional)
3 Tbsp EVOO
1 ½ pounds tomatoes, skinned and chopped
Salt and pepper to taste
2 Tbsp fresh herbs: basil, parsley and marjoram
Gently fry onion, garlic and red pepper for 5 minutes. Stir in tomatoes and bring to a boil. Simmer 15-20 minutes. Stir in herbs and season with salt and pepper. May be doubled/tripled/ frozen/canned. |
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• Friday, May 29, 2009 - Homemade Ketchup
I found this over at Mia's blog. It's such a lovely blog...make sure to go visit her. I haven't made this yet, but will try it soon!
Homemade Ketchup
4 (6 oz) cans of tomato paste
2 cups water
3/4 cup vinegar
7 TBsp sugar
3 garlic cloves
4 tsp kosher salt
1 tsp onion powder
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I warmed the paste in a large saucepan, then you add the water a little at a time. Dump in the rest of the ingredients, and you've made BETTER-than-store bought Ketchup!! |
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• Monday, May 4, 2009 - Art's Winter Salsa
This is from Laine's Letters, adapted to what I had on hand. It's not the kids favorite salsa, but certainly is better than NO salsa! A couple really liked it and asked for more.
My Adaptation of Art's Winter Salsa
1 15 oz can of tomato sauce
1 4 oz can of green El Pato
1 chopped tomato
2 cloves garlic crushed
2 Tbsp lemon juice
1 tsp red pepper flakes
1-2 tsp coconut oil
a healthy pinch of kosher salt
Blend together in a blender. Pour into a glass jar. Let the flavors meld for several hours before serving, if possible.
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• Wednesday, April 22, 2009 - Kansas City Dry Rub
Here's a well-reviewed rub from Recipezaar. I like to have mixtures like this on hand to flavor a last minute meal with ease.
Yield: 2/3 cup
Kansas City Dry Rub
- Combine all the ingredients in a bowl and mix well.
- Store any unused rub in a sealed container in the freezer.
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• Wednesday, April 22, 2009 - Dry Pudding Mixes
I found these on my favorite recipe site: Recipezaar. What better comfort food than pudding? These dry mixes are easily made and stored for a quick dessert when needed.
VANILLA
CHOCOLATE
BUTTERSCOTCH
- Vanilla: mix sugar,cornstarch and salt with 4 c milk cook over medium heat until it thickens and comes to a boil boil 1 minute remove from heat and stir in vanilla.
- Pour into a bowl and place wax paper on top,Chill.
- Chocolate: mix sugar,cornstarch,salt and cocoa with 4 c milk.
- cook same as vanilla pudding.
- Butterscotch: Mix brown sugar,cornstarch and salt with 4 c milk.
- Cook same as vanilla and chocolate but also adding the butter at the end.
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• Wednesday, April 22, 2009 - Dry Soup Mixes
Chicken Onion: 3-Tbsp Chicken Bullion Base, 3⁄4 Tbsp Minced Onions, 1 Tsp Cornstarch, 1 Tbsp Parsley Flakes, 1⁄2 Tsp Garlic Powder, 1⁄2 Tsp Celery Salt, 1⁄4 Tsp Black Pepper, Mix with 4 oz of pasta or 5 oz or rice. Add 2 1⁄2 cups of boiling water, cook over medium heat until noodles or rice is done. (Add 1⁄2 Tbsp of Evaporated Milk for a creamier taste)
Italian Beef: 3-Tbsp Beef Bullion Base, 1⁄2 Tbsp Oregano, 1⁄2 Tbsp Onion powder, 1 1⁄2 Tsp Minced Garlic, 1⁄4 Tbsp or Basil, 1⁄4 Tsp of Black Pepper, 1 tbsp Parsley Flake, Mix with 4 oz of pasta or 5 oz or rice. Add 2 1⁄2 cups of boiling water, cook over medium heat until noodles or rice is done. (Add 1 Tbsp of Powdered Tomato Paste for an alternative taste.)
Tasty Additions
Use a wide variety of rice (white, brown, wild) and pastas (bow tie, fettuccini, rigatoni) for maximum flavor and texture combinations to help reduce the chances of appetite fatigue. For other flavor variations and extra nutrition add dehydrated carrots, broccoli, peas, or corn. Experiment with the above ingredients or add your own until you find several combinations your family likes. Once you determine a few recipes you like, take out one Saturday and mix up a few big batches. Include everyone for a fun family event. You can package individual servings in Ziploc bags or vacuum seal them for a longer shelf life. As an alternative to individual servings, multiply all ingredients by 20 or more but leave out the pasta/rice. Now you have big jars of your spice mix that you can just scoop from, to mix with your pasta or rice when you are ready to cook it. Just keep track of the proper combination (for example, 1⁄2 cup or spice mix per 6oz of pasta).
These recipe ideas are from Survival Blog. |
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• Sunday, February 15, 2009 - Homemade Corn Syrup
This is a perfect substitute for the GMO-HFCS corn syrup at your local grocery store.
Homemade Corn Syrup
2 cups white sugar
3/4 cup water
1/4 tsp cream of tartar
1 pinch of salt
Combine all ingredients and bring to a boil, stirring constantly. Lower heat to a simmer and cover for 3 minutes. remove cover and cook, stirring constantly until it reaches the soft ball stage (230-240 degrees) or until it's thick and reduced. Cool completely and store in a glass jar in a cool place. It will store for about two months. Yield is 1 1/2 cups.
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• Monday, November 10, 2008 - Sloppy Joes Seasoning Mix
Here's another time aver for those busy nights. I'll make this in bulk and use 6 Tbsp per dinner.
Sloppy Joes Seasoning Mix
1 Tbsp dried minced onion
1 tsp salt
1/2 tsp dried minced garlic
1/4 tsp celery seed
1 tsp green pepper flakes
1 tsp cornstarch
1/4 tsp dry mustard
1/4 tsp chili powder
Combine all ingredients in a small bowl until well blended. Store in small glass jar in a cool, dry place and use within 6 months.
Makes 1 package (about 3 T) of mix.
Sloppy Joes: Brown 1 1/2 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add 6 Tbsp seasoning mix, 1 cup water, 2 (8 oz) cans of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns.
Makes 12 servings |
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• Monday, November 10, 2008 - Seasoned Pepper
Seasoned Pepper is a nice change when you want a little more spice than usual.
1/3 c black peppercorns
2 Tbsp sweet pepper flakes
2 Tbsp whole white peppercorns
1 tsp dried minced onion
1 tsp crushed red pepper flakes
1/2 tsp dried minced garlic
Process until crushed to a coarse powder. Store in an airtight container.
Makes about 2/3 cup.
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• Thursday, November 6, 2008 - Oatmeal Pancake Mix
I found this over at Lynn's kitchen Adventure. I'll be trying it soon!
Oatmeal Pancake Mix
3 cups white whole wheat flour or whole wheat pastry flour
2 cup Unbleached All-Purpose Flour
3 1/2 cups old-fashioned or rolled oats
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Grind the oats in a food processor until they're chopped fine, but not a powder. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make pancakes:
Whisk together 1 cup of mix, 1 cup of buttermilk, and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking. Heat a lightly greased griddle to 350°F. Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here). When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes. Serve and enjoy!
This recipe adapted from King Arther All Purpose Baking Book.
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• Monday, November 3, 2008 - Banana Split Freezer Jam
I found this recipe on Recipzaar. I haven't made it yet, but it sounds good!
Banana Split Freezer Jam
- 2 cups crushed strawberries (about 1 qt)
- 1/2 cup mashed banana (about 2 bananas)
- 4 cups sugar
- 2 teaspoons lemon juice
- 2 tablespoons chocolate syrup
- 3/4 cup water
- 1 box sure-jell fruit pectin
- Mix exactly 2 cups crushed strawberries and 1/2 cup mashed bananas in large bowl.
- Stir in sugar and lemon juice; let stand 10 minutes, stirring occasionally.
- Add chocolate syrup; mix well.
- Mix water and pectin in small saucepan.
- Bring to boil on high heat, stirring constantly.
- Continue boiling and stirring 1 minute.
- Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy.
- (A few sugar crystals may remain.) Fill clean plastic containers immediately to within 1/2 inch of tops.
- Wipe off top edges of containers; immediately cover with lids.
- Let stand at room temperature 24 hours.
- Jam is now ready to use.
- Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
- Thaw in refrigerator before using.
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• Wednesday, October 29, 2008 - Stove Top Stuffing Clone Recipe
I'll use this instead of a box any day! Look, no chemicals! This makes the same as a 6 oz. box. Make it in bulk to have on hand as often as you want.
Stove Top Clone
1/3 cup freshly chopped celery
4-5 slices white bread
3-4 slices whole wheat bread
3 tsp chicken bouillion
2 tsp chopped dried onions
1 1/2 tsp dried parsley
1/8 tsp EACH sugar and onion powder
To prepare, you need:
1 2/3 cup water
1/4 cup butter
Mince the celery tiny and dry overnight on a sheet pan overnight, or in a very slightly warm oven. I have a dehydrator, which makes it much easier!
Press the bread together to compress it and cube it. You should have about 4 cups of bread.
Dry the bread cubes in a 250 degree oven for about 30-40 minutes. You should have about 2 2/3 cups cubes after drying.
Combine the dried veggies, seasonings and bread. Store in an airtight container until ready to use.
To prepare the stuffing, bring the water and butter to a boil, stir in the veggie/spice mix, cover and let simmer 10 minutes. Add the bread cubes, cover and remove from the heat. Let stand for 5-7 minutes. Fluff with a fork and serve.
Head over to Overwhelmed for more wonderful recipes! |
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• Monday, October 27, 2008 - Homemade Brown Sugar
Have you ever run out of brown sugar? You can just mix up a batch rather than driving off to the store.
Homemade Brown Sugar
1 cup white sugar
2 Tbsp molasses
Mix well.
That's it! You can use up to 4 Tbsp molasses for a dark brown sugar. Now, of course, neither this nor regular browns sugar is healthy. Use Rapadura, plain molasses, stevia or honey for a healthier alternative sweetener. |
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• Tuesday, July 22, 2008 - Homemade Sausage
I haven't yet tried this, but it's on my short list of new recipes to make soon.
Homemade Sausage
2 1/2 pounds ground turkey
5 tsp sage
2 1/2 tsp salt, fennel seeds, thyme, black pepper
1 1/4 tsp white pepper, cayenne pepper
5/8 tsp garlic powder
1/3 tsp ground cloves, nutmeg, allspice
Mix well. If time allows, let sausage sit overnight in the refrigerator to allow flavors to blend. Form into patties and cook as needed. Do not overcook! You may add an egg to the mixture if desired. |
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• Thursday, June 26, 2008 - Homemade Pizza Sauce
This is a great tasting sauce that is wonderful in many other recipes.
Homemade Pizza Sauce
3 cloves garlic, minced
3 Tbsp olive oil
1 (29 oz) can tomato puree
1 (28 oz) can crushed tomatoes
2 Tbsp brown sugar
1 Tbsp Italian seasoning
1 tsp basil
1/2 tsp salt
1/2 tsp red pepper flakes
Saute garlic in saucepan in the olive oil. Stir in remaining ingredients. bring to a boil, then reduce heat to simmer. Simmer, uncovered, for 30 minutes. store in fridge for up to a week. Makes about 5 1/2 cups sauce. |
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• Friday, April 25, 2008 - Homemade Mayo
This recipe is from one of my favorite food blogs, The Nourishing Gourmet. I haven't yet made this, but am excited to get the ingredients I lack so I can! I encourage you to go visit Kimi and learn, learn, learn!
Homemade Mayo
2-4 egg yolks (I use farm fresh eggs from my local farmer)
½ tsp. mustard
1-2 Tbsp. lemon juice (of course fresh is optimal)
1 tsp. balsamic vinegar
2 tsp. white wine vinegar
1 tsp. celtic sea salt
¾ c. oil- hemp or grapeseed (I use grapeseed)
1. Combine everything EXCEPT the oil. I use a container just large enough for the stick blender to go into.
2. Mix with a stick blender until creamy.
3. While blending, add the oil in small increments and mix until it’s homogenized. My daughter holds the container in place while I pour oil with one hand and with the other I lift the blender up and down as it’s blending- the quick up and down motion helps the mixture to homogenize, and it will thicken right up. That’s it! This mayonnaise lasts about 2 weeks in the refrigerator. |
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• Saturday, March 22, 2008 - Italian Salad Dressing
Here's a great homemade salad dressing. Enjoy!
Italian Salad Dressing
3/4 c vegetable or olive oil
1/4 cup cider vinegar
2 Tbsp water
1 tsp minced garlic
2 tsp sugar
1 1/2 tsp salt
1/2 tsp pepper
1 tsp grated Parmesan cheese
Combine and shake well. Let sit at least a couple of hours to blend flavors. |
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• Sunday, March 2, 2008 - Ranch Dressing
I'm not a fan of Ranch Dressing, but my Honey and Lambies like to dunk carrots into it. It hasn't been in my fridge for over a year, but I came upon this recipe at A Mixed Bag of Nuts and thought I'd try it. I'll update when I have an opinion (from my family, not me).
Ranch Dressing
1 ½ Cups Mayonnaise (preferably homemade)
½ Cup Sour Cream
¼ Cup heavy cream (from our raw milk)
2 Tbsp. Lemon Juice
ALL SPICES BELOW ARE TO TASTE
½ - 1 tsp. Garlic powder
½ - 1 tsp. Dry dill weed
½ - 1 tsp. Black Pepper
½ - 1 tsp. Onion Powder
½ - 1 tsp. Salt (best is Celtic sea salt or real salt)
Dump all the ingredients in a blender and blend on medium to high speed for 1 ½ minutes or until the mixture looks runny. Taste test and sprinkle in more seasonings as you see fit. Bottle and enjoy. Mixture will thicken more as it stands. |
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• Monday, February 18, 2008 - Homemade Evaporated Milk
I was making a recipe for a church potluck and my heart sunk when I realized that I didn't have a can of evaporated milk. A quick search of recipezaar came up with this one, and it worked just fine!
Homemade Evaporated Milk
2/3 cups dry milk powder
3/4 cups water
Mix well, use just like canned milk. |
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• Friday, February 8, 2008 - Enchilda Sauce
We had enchiladas today using this sauce, and I must say that they were as good or better than any restaurant enchilada I have ever had. Make some this week; your husband will love them!
Homemade Enchilada Sauce
6 Tbsp oil
6 Tbsp cornstarch
1/2 cup chili powder
4 cups chicken broth
1 cup tomato sauce
1 tsp salt
2 tsp cumin
2 tsp oregano
4 tsp sugar
Heat oil and cornstarch together for one minute. Add chili powder, cook for one minute. Stir in broth and whisk well. Add remaining ingredients and then lower heat to simmer. Simmer until thick, about 30 minutes.
Momma |
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• Monday, January 7, 2008 - Homemade Maple Syrup #1 and #2
I made these both the other day, and they're both very good! I found them here.
Homemade Maple Syrup #1
Combine in saucepan and simmer 15 minutes:
4 cups white sugar
1/2 cup brown sugar
2 cups water
Remove from heat and stir in:
2 tsp maple extract
Homemade Syrup #2
3/4 cup white sugar
3/4 cup brown sugar
1 cup water
1 cup corn syrup (dark if you have it)
1/2 tsp maple extract
1/2 tsp vanilla extract
Bring sugars, water and corn syrup to a boil, and then simmer 15 minutes. Remove from heat and cool slightly, then stir in extracts.
Easy, huh! I'll be trying this later in the week, and doubt that I'll be buying store syrup anymore. How nice to have warm syrup without much fuss! And how frugal!
Momma |
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• Friday, January 4, 2008 - Homemade Steak Sauce
A-1 is great, but this is even better!
Steak Sauce
1 Tbsp oil
4 Tbsp honey
1/4 cup soy sauce
1 Tbsp lemon juice
garlic salt to taste
dash of sweet basil
a dash of oregano
Blend all together. Shake well before serving!
Momma
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• Friday, January 4, 2008 - Cream of...recipe #2
Here's another Cream of...recipe to replace the cans. I don't like it as much as recipe #1, and of course, it's not quite as simple! The benefit of this recipe is being able to make it in bulk ahead of time and store it. I might try recipe #1 with the addition of this recipe's spices.
Cream of...#2
2 cups powdered milk
1/2 cup + 2 Tbsp cornstarch
1/2 cup flour
1/4 cup chicken bouillon powder
2 tsp. EACH parsley flakes and onion flakes
1 tsp EACH celery seed, garlic powder, onion powder, kosher salt
1/2 tsp marjoram
1/4 tsp garlic salt AND freshly ground black pepper
1/8 tsp white pepper
Blend well and store in an airtight jar.
To use:
For one can of soup, use 1 1/3 cup hot water and whisk in 6 Tbsp. spice blend. Taste and adjust salt and pepper to your preferences.
Blessings,
Momma
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• Wednesday, December 26, 2007 - Homemade Dry Onion Soup Mix
I don't often use this, but I know many people do. Here's a better version of the store-bought!
Dry Onion Soup Mix
4 tsp. beef bouillon granules (or crush four cubes)
8 tsp dried onion flakes
1 tsp onion powder
1/4 tsp seasoned pepper
Mix well and store airtight.
The quality of your bouillon makes a huge difference. Please don't buy the run of the mill cubes or powder from the grocery store! They are full of unpronounceable, poisonous ingredients, including MSG. Frontier Natural makes a great, healthier alternative. I pay much less through my co-op than they ask on this site. It's worth the search!
Makes 1 package's worth.
Momma
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• Wednesday, December 26, 2007 - Homemade Berry Syrup
I made French Toast for breakfast on Christmas morning, and decided to make it special by making a fruit syrup. I did not measure anything, so feel free to experiment and let me know your measurements in the comments.
Homemade Berry Syrup
about 10 frozen strawberries
water to cover well
1/2 cup sugar or honey
2 Tbsp cornstarch or arrowroot powder
Combine ingredients and bring to a soft boil. Boil until berries are softened. Mash with a potato masher until chunky. If desired, blend until smooth. Make sure to refrigerate leftovers.
This was a big hit at my house yesterday! We have leftovers, and plan to serve them over ice cream.
Momma |
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