I just made Mustard in the MICROWAVE!

Don't worry it does makes more

 then that!

• 1/2 cup water
• 8 tablespoons dry ground mustard

  
  

  
  

  
  

• 4 tablespoons apple cider vinegar
• 2 teaspoons light brown sugar (optional)
• 1 tsp. arrowroot powder (optional, or replace with white flour, used as a thickener)
• 1/2 teaspoon sea salt
• 1/4 teaspoon turmeric
• Pinch of garlic powder
• Pinch of paprika
 

 

 

Stove top method:

Combine all ingredients in a small sauce pan.  Whisk to combine. Heat until boiling.  Simmer on low for 10 minutes string  frequently. Once  sauce has reduced to the thickness you would like it remove from heat.  Pour into bottle or jar . Can be  stored   in fridge for up to a month.

 For a more mellow mustard, allow to sit for a few days to become less hot.

            
To microwave: 
 In a bowl whisk to combine. Place into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

Ketchup

Growing up my grandmother used to make her own ketchup and being a spoiled brat I didn't like until my pre-teens when she ran out of the bottled kind. It had a bite to it so as kids we called it "hot" ketchup. My aunt made it for awhile but she is busy taking care of Ted. so I found a couple recipes on line and kinda mixed the spices around to my liking.

6 ounce can tomato paste
1/4 to 1/3 cup tap water (depending on desired consistency)
2 tablespoons vinegar
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
pinch of salt
pinch of pepper
pinch nutmeg
pinch allspice
pinch cayenne pepper
1/4 cup brown sugar or maple syrup

In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, re-sealable container. Or empty ketchup  bottle that has been cleaned out!  Chill overnight, to blend the flavors. Use wherever ketchup is desired. Keeps for months in the refrigerator.

Or can it like my grandmother used to. Leave a 1/8 headspace. Sorry I don't know how to can but know that much!

Chili Season mix

2 tablespoons all-purpose flour
4 teaspoons chili powder
1 tablespoon crushed red pepper
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper

After not having chili powder I use chili seasoning in my spanish rice recipe, the girls loved it!  I have looked for a chili seasoning mix...

Doesn't the bottle look so cute... thinking wow this could be a nice gift...

Fajita Mix

1 tablespoon chili powder
1/2 teaspoons cumin
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch of cayenne, to taste;)

Directions:

Combine all ingredients and store in an airtight container.

Sassy SV style Sloppy Joe seasoning

1 tablespoon instant, minced onion
1 teaspoon cornstarch
1/2 teaspoon instant, minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1/4 teaspoon chili powder

Combine all ingredients until evenly distributed. Makes one package.

Self=rising Flour

What if you don't have self rising flour? Well it is easy to make!!

For every cup of flour add:
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt.


If using to make a bread product don't add the salt.

If using instead of all-purpose flour in a quick bread, omit salt and baking powder.

My plate

When I was going to school, we had to learn the 4 basic food groups. Protein, dairy, grains and cereal, and last but not least fruits and vegetables. We were thought that we need to eat from each food group each day to be big and strong.... Even the dinosaurs ate well, way back then... Ok really the dinosaurs were long gone before that but not according to the girls... lol

Then there was the Great Pyramid the girl had to learn.  You know the one where the closer to the top you got the less of that item you should eat... The girl understood that very easily.  It's the pyramid with the stripes well lets just say we all sign a big sign of relieve  that none of us where in school and had to worry if we understood the diagram or not!!
Why not go to  www.ChooseMyPlate.gov for information, tools, “how-to” materials about healthy eating

So yea this diagram can be understood by the littler ones  in  school.  It can easily understood by many.... but really it is worth 2 million...... that reported the amount that it took to develop and promote the my plate icon. wow.... and we blame the president for the  deficit.

But where we wrong in the "olden" days? Was my grandparents wrong with eating eggs almost everyday for breakfast and milk with every meal mindset?  That the fact was most things where made from scratch and not over fortified with added vitamins.  The animals where not pumped up with hormones.  Oh yea that the main item wasn't the meat.  You  usually had a few side dishes,  you ate everyone of them and that the meat was not the largest part of the plate..........     Maybe our grandparents did have this right....

Engagement Chicken?

So supposedly this recipe will get your man to propose to you...

Serves 2 to 4

Ingredients:

* 1 whole chicken (approximately 4 pounds)
* 1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
* 1 tablespoon kosher or coarse sea salt
* 1/2 teaspoon freshly ground pepper
* Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.

2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.

3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)

4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.

5. Remove the roasting pan from the oven. Using tongs, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.

6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

Stuff that last forever (or until it's gone)...

I have seen and read many different articles about basic product that will last for a long time in the pantry.  Products we should stock up on with out worry it will go bad.... I had to write it down... then I thought So I never lose it I will post it here........... PLUS less clutter...

Sugar 

Corn starch 

Corn syrup
  
Salt

Pure Vanilla Extract

Distilled White Vinegar 

Pure Maple syrup- put in the refrigerator



Honey -just place in warm water if it crystallizes

Rice - but not brown rice (store it in the  refrigerator or freeze it)

Of course common sense tell you to store in a cool dry place and  if it looks bad or smells bad throw it out!!! 

Secrets

I love that guy that does the don't eat this eat that. Because he puts it in terms everyone can understand. So when I saw this slide show about Cooking  Secrets I had to check it out. Ok some things I knew but somethings I didn't know...


Drain your  pasta about 1 minute early it will finish cooking when you are adding the sauce...  Must remember that one......  we eat a lot of pasta here...


Plus add some of the pasta cooking water to the sauce, the starch helps the sauce stick to the pasta.. making it creamer and flavorful.   Have to try that.... add only as needed.... 


Ok I did fly by the meat eating tips....




Buy your vegetables on Wednesday.   I have to say I work at a grocery store and guess what? We do get a delivery  on more then just Wednesday.  Of course I work for Sam's and we cater to the business owner but really you should ask about deliveries... I know many people don't have the time to go shopping during the week....  But then I also heard that the European way was to shop more than once a week or every two weeks.  .. Because how good is it if buy fresh fruits and vegetables and don't use them for a week?  (Yes Many vegetables can be stored for a week or longer. )

But again I do work at a grocery store I can do that.... I also have a chest freezer that I get extra vegetables and berries that I freeze when the price is great!!


Zap that citrus in the microwave for 15 seconds to get the most juice. I have been rolling mine on the counter!! 


Blend butter with olive oil to keep from the butter from burning easily. 


Keep out of the refrigerator. tomatoes, peaches, potatoes, onions, bread, garlic, and coffee
Crap I read somewhere that coffee stays better longer in the refrigerator... 

Making your own vinaigrette is easy!  3 part oil to 1 part vinegar. Add salt and pepper or herbs..

Too much salt add a splash of vinegar. Oh if I only knew that years ago..... 

Making Vinegar.

Seems cool...Make your own Vinegar! (Please check out that site if you need a idea on what you can use for the flavor ..She has a great list!  Or help from this site... ) but makes me wonder if our great grandparents did this and if they could they would be yelling  at us for not knowing these types of things....


A glass jar, bottle, pot, or enamelware pot.

cheesecloth

peelings from clean, organic fruits or vegetables. anything that contains sugar or a starch.Frozen juices work...but don't use bottled one they have added chemicals that keep it from turning into vinegar.

distilled water


If you are worried that this won't work; you can add a 1/2 cup of unpasteurized, unfiltered vinegar like Braggs Apple cider vinegar. Just think of it like a vinegar starter....

Sanitize the bottle by filling with boiling hot water let sit for 10 minutes. Dump out water carefully. Add leaves, fruits.  A wide opening is a good idea for the fermenting part and smaller bottle for the finished product... 
Cover them with the distilled water.
Use some cheesecloth to cover the bottle it needs the airs to help it ferment.  The natural bacteria and wild yeast in the air helps ferment the mix  into the vinegar.
Place in dark place.  And you might find some flies trying so hard to get to the mix. It might be a good idea not to leave in the kitchen.
Stir once a day.
After a few weeks it will start to smell like vinegar. Let steep until it reaches as strong as you want or when you notice it is getting weaker.

Strain through cheesecloth into smaller bottles. Keep a 1/2 cup for the next batch!!!

Let that sit for 6 months or so before using to make a smoother vinegar.

hummm I might have to write a blog on how this works out.

I do have some red wine "vinegar" that I use for a hair rinse.... It was one of those box wines that was forgotten about.... I was told that is taste like vinegar but it really doesn't have a very strong vinegar smell... so it is nice to use as a hair rinse and it doesn't go to waste.
 

A Ok Sauce

0h Yea the vegetarian loves the taste of A Ok sauce know by another brand name so I found this. We can always use a recipe like this for after we run out

1 c. ketchup
1/2 c. onion, coarsely chopped
1 clove garlic chopped
1/4 c. water
1/4 c. Worcestershire sauce
1/4 c. lemon juice
1/4 c. white vinegar
2 tbsp. soy sauce
2 tbsp. brown sugar
1 tbsp.  mustard

 Simmer uncovered for 30 minutes. Stir occasionally. It should have the steak sauce thickness.  Cool. Strain into bottle or jar. Refrigerate.

Simple Syrup

Simple to make!! 

I part water
1 part sugar

Pour water into a sauce pan add sugar.
Heat until sugar is dissolved.
Cool and then bottle.
Will keep for a month in a glass bottle in the refrigerator.
Use in drink recipes.
To sweeten Ice Tea. Iced Coffee.

Homemade Vegetarian Onion Soup Mix

* 3/4 cup instant minced onion
* 1/3 cup vegetable bouillon powder
* 4 teaspoons onion powder
* 1/4 teaspoon crushed celery seed
* 1/4 teaspoon sugar

Combine everything and then store in an airtight container. 5 tablespoons of the mix equal one package of onion soup mix.

I like to use onion soup mix with flour mix for oven "fried" potatoes give it a great favor.

Quick Alfredo Sauce

2 cup half and half
1 cup of Romano/ Parmesan
1/4 t minced garlic.

Seasoning:
1 tsp. oregano
1 tsp nutmeg

Mix in a blender and continue mixing until it becomes a nice thick cream. Add seasoning to taste, transfer to a sauce pan and heat on medium low.

4 servings.

Bee Quick Baking Mix REmake.....

Baking Mix Recipe

4 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
2 tablespoons white sugar
1 teaspoon salt
3/4 cup dry nonfat milk
1 cup shortening

n a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place (will keep up to 6 weeks), the refrigerator for longer (about 3 months) or in the freezer for up to 8 months.


Quick Dumplings

2 1/2 cups of baking mix
2/3 cup milk

Stir together until mix forms a soft dough. Drop tablespoon full of dough into hot stew. Cook 10 minutes uncovered then 10 minutes covered.

Biscuits:

Mix 2 cups of Baking Mix with 1/2 cup milk. Bake at 450 degrees F for 8 to 10 minutes.


Pancakes:

Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk.

or-
add 2 tbsp. sugar
2 tsp baking powder
1 tsp vanilla

  Waffles:

2 cups of Baking Mix
2 eggs
2Tbsp oil
1-1/3 cup milk.

Muffins

2 cup  baking mix
2/3 cup milk

1/3	cup sugar
1	tbsp  vegetable oil

1 tbsp unsweetened applesauce
1 egg

Oven temp: 400  Line or grease the bottom of 12 muffin cups.
Stir all ingredients until moist. Over stirring can cause a tough muffin.....

can add 3/4 cup of fresh or  frozen fruit. Fold in gently.

If using grated apples can add a tsp of cinnamon for favor.  

Bake at 400*F for   13 to 18 minutes or until golden brown.


Oven baked coating

1 tbsp butter
2/3 cup baking mix
1 tsp garlic powder
1 tsp Italian seasoning
1/4 tsp pepper

Now I can make my recipes with non-bleached flour and without preservatives!! Cheaper....

Pizza dough

* 3/4 cup water
* 1 tablespoon olive oil
* 1 teaspoon vital wheat gluten
* 1/2 teaspoon salt
* 1 tablespoon white sugar
* 1 tablespoon dry milk powder
* 2 1/4 cups bread flour
* 1 teaspoon active dry yeast


Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Remove dough from pan after rise cycle and let stand for a couple minutes on a floured board or counter. Shape into pan let sit 5 minutes. Top with favorite toppings and cheese. Bake at 425 for 10 minutes until cheese is melted and golden brown.

Pizza sauce:

1 (8 oz.) can tomato sauce
1 tbsp. minced onion
1 tsp. brown sugar
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. garlic powder

Mix together. can heat if wanted to thicken up sauce. I like to heat together sometimes adding fresh tomatoes. Cool before using.

Crock pot Potato Soup

After the Earth Day gathering I had some potatoes that didn't cook in the crock pot.  So the next day I had to work but decided that I could make potato soup for dinner....

8 potatoes
3 cups of stock
2 cups of water
2 carrots cut into small pieces (sometimes I grate them)

I cooked this for 8 hours on low.  I did cut the potatoes kinda big thinking they would get smaller as they cooked but they didn't...

Add a hour before eating:
1 can of evaporated milk
2 cups of cheese
1 tablespoon of  flour (opp)

Turn the crock pot to high for a hour or so.
You might if the soup looks to thin add a tablespoon of  flour mixed well with the milk. 

Then my daughter when I was clocking out at work calls and said that she added a cup of cheese and was going to add the evaporated milk when I call her to tell her I was on my way home. She was worried that the milk would go bad or the cheese won't melt. I told her to turn it up on high and add the milk (she knew I was clocked out cause I answered the phone!!)

Ahh it was so good. The meat eaters had some bacon bits to add if they wanted. They added them to their first bowls but not the second...

My dad came to visit on this day and he sometimes will eat the  vegetarian meals, sometimes has to add some cooked  flesh to the meal.  He surprised us this time, wanting only the soup.... He said that it tasted so good he didn't need to add the bacon for his second cup... And no one got the crackers out... LOL.  
Four people ate this soup and only 1/2 cup was left over......... I think we did good!!

Taco Sauce

1 6-oz can tomato paste
3 cups water
2 teaspoons cayenne pepper
1-1/2 tablespoons chili powder
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
1 tablespoon onion powder (or dried minced)
1 or more jalapenos (to taste)


1. Combine the tomato paste with the water in a saucepan over medium
heat. Stir until smooth.


2. Add the cayenne pepper, chili powder, cornstarch, vinegar, and onion powder. Stir.


3. Chop the jalapeno slices very fine. You can use a food processor,
but don't puree. Add them to the mixture.


4. Heat the mixture to boiling. Continue to stir about 3 minutes and
remove from the heat.


5. Let the sauce stand until cool, and then put in a tightly sealed
container and refrigerate.
This will last 1 to 2 months.
Makes 3-1/2 cups.