Dehydrated Onion and Herb Powder

September 30th, 2014

Look at all those herbs in your Italian pack and Stew Pack!  Do you find that you use a bit of each and then run out of ideas?  Never again my friend!

Beef prices are on the rise and roasts being the most affordable option you can combine that with your left over Italian pack herbs or Stew Pack Herbs and your Onion Pack and amazingly delicious things will result!  Use whatever herbs you can fresh, and then dehydrate the rest (either in a dehydrator or in your oven or hanging in a dark closet) and mix with dehydrated onion, dehydrated garlic, salt, and blend into powder and voila!  You have a delicious meat rub.

The great thing about a meat rub is it is largely flexible in composition so whatever you don’t use fresh will work swimmingly.  I used Thyme, Oregano, Rosemary, and Parsley in mine and it worked out great on a crock potted chuck roast turned pot roast with celery, that fennel that needed to be used, carrots, and potatoes.   If you had a lot of basil in yours you could do the same but perhaps use zucchini, bell peppers, tomatoes and serve over pasta!

 

 

 

Meat Rubs from your Herbs

Ingredients

  • Your choice of fresh
  • Parsley
  • Sage
  • Thyme
  • Rosemary
  • Oregano
  • Tarragon
  • 2 Onions
  • 1 or 2 cloves garlic
  • 3 tbsp Salt

Instructions

  1. Dehydrate left over fresh herbs, onion and garlic (make sure they are super dry!)
  2. Put in blender
  3. Combine with salt
  4. Blend until a fine powder
  5. Store in a jar/ziplock
  6. Roll meat in it prior to cooking
  7. You may use this to season vegetables!

Killer Cauliflower Soup

August 17th, 2014

Yes, I did just describe this cauliflower soup as killer. That isn’t just a dramatic attempt to convince you to check out this blog post, this recipe turned out SO scrumptious.

Here in Texas it is Hatch Chile time. Don’t get me wrong, we love all of our chiles as much as we love to complain about summer weather but a magical chile event happens in August. Grocery stores start to roll out roasters and haul in tons of hatch chiles from our friends in New Mexico. While they are plentiful, I buy up as many cases as I can (read that as too many). As a result of my hatch chile gluttony, I preserve them and put them in everything that I can dream up. This “killer” cauliflower recipe is one such creation. Read the rest of this entry »

Fig Newtons, an old favorite!

August 11th, 2014

A guest blog from a Site Coordinator in Montana,  Devannie.

I saw a post for homemade fig newtons on a Facebook page and once I got my basket I decided the recipe looked easy enough so I tried it and am very glad I did.  I had two clam shells of figs which was the perfect amount for making the recipe.  I boiled the figs per recipe and stored in fridge overnight as the temperature outside was warming up fast and didn’t want to use oven.  I made the dough the next morning and it was all so easy.  Had the cookies done by 8am (I’m an early riser) and house smelled wonderful after baking them.  I did see a post where someone cut the sugar in half and I think that would’ve been fine, you drain the figs once cooked anyway and I think the figs have enough sweetness that it would’ve been fine.  Will try that and make with wheat flour or 1/2 wheat and 1/2 white next time I make them.  The recipe is definitely a keeper!!    Devannie

 

Fig Newtons, an old favorite!

Fig Newtons, an old favorite!

Ingredients

  • 1 pint fresh or preserved figs or 12 ounces dried figs
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick butter
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice

Instructions

    If you are using:
    Fresh Figs:
  1. Remove stems and boil figs with a cinnamon stick and 2 cups of sugar in 1 cup of water for 45 minutes. Drain and cool.
  2. Dried Figs:
  3. In a bowl, pour boiling water over figs (stems removed) and let rest 10 minutes. Drain all but 2 tablespoons water and stir in 2 tablespoons corn syrup + ¼ teaspoon cinnamon.
  4. Preserved Figs:
  5. Drain syrup. (Find a recipe for preserved figs here.)
  6. Then:
  7. Puree figs in food processor until a thick paste forms (if too thick or thin to spread evenly, add a little water or flour until spreadable consistency is reached).
  8. Combine flour, baking powder and salt together and set aside.
  9. Cream butter and sugar in a mixing bowl.
  10. Add egg, vanilla, orange juice and combined dry ingredients to bowl and mix until dough forms.
  11. Roll dough out on a floured surface into a 8”x14” rectangle about ¼” thick.
  12. Cut rectangle in half lengthwise.
  13. Spread fig paste onto half of each rectangle, lengthwise.
  14. Fold dough in half lengthwise to cover fig paste and pinch edges to seal.
  15. Cut each log in half and transfer onto a greased baking sheet.
  16. Bake 25 minutes at 350 degrees until crust begins to brown.
  17. Slice into cookie-sized segments and cool.

Pan-Roasted Broccoli with Romano

August 9th, 2014

 

Roasting is typically my go-to way to cook up veggies.  It is such an easy, versatile cooking method that I will do it several times per week.  I just toss almost any chopped vegetables with olive oil and seasonings then stick it in the oven.  This is an absolute win in my world. Read the rest of this entry »

Vanilla Extract

August 8th, 2014

 

Homemade vanilla is almost effortless and only requires two ingredients – vanilla beans and alcohol.  It will require some patience to get the best flavor from the beans but the result is so much more flavorful than store bought. Read the rest of this entry »

Vanilla Sugar

August 8th, 2014


Vanilla sugar is such a simple and delicious way to use the entire vanilla bean. It is so simple that it is hard to even call it a “recipe”. Read the rest of this entry »

Grilled Brussel Sprout and Broccoflower Pizza

July 23rd, 2014

 

Brussel sprouts! I have been waiting for them so I could make pizza! I know it’s sounds odd, but really good. My husband who doesn’t like them much actually likes the pizza! I also had a head of broccoflower, which we like roasted and then covered in buffalo sauce and blue cheese crumbles. As long as I was making one pizza I decided to make a second one using the buffalo broccoflower.

I always make my dough from scratch, I love the feel and smell of fresh dough. We didn’t want to heat up the house, so we fired up the gas grill instead. The temperature needs to be about 375-400 degrees F. Roll out your crust to a size you are comfortable handling on the grill. (we often do individual sized crusts) Brush the crust with a little olive oil and place it oiled side down, close lid and wait 2-3 minutes, open lid, with long tongs carefully flip the crust over and cook another 2 minutes. Pull them off the grill and onto a baking sheet.
Add sauce and toppings, then back on to the grill, close lid and cook 2-3 minutes or til cheese melts. The crust will be dark and crisp. Carefully remove them with tongs and grill safe spatula (we found a giant grill spatula; see photo) to a baking sheet or cutting board, cut and enjoy!

My husband made the grand declaration, “This is looking a little healthy for pizza!” and then he ate three slices of each! Yay! Score for me, he ate two green veggies in one meal and liked it!

Grilled Brussel Sprout Pizza

Grilled Brussel Sprout Pizza

Ingredients

    Grilled Brussel Sprout Pizza
  • One grilled 12 inch crust (homemade or store bought)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 pound brussel sprouts, shredded
  • 4 slices cooked bacon, chopped
  • 1/2 cup feta cheese, crumbled
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper

Instructions

  1. In a small bowl place shredded brussel sprouts, and 1 Tbsp. Olive oil, 1 Tbsp. Balsamic vinegar, salt and pepper to taste. Stir to evenly coat.
  2. Place the grilled crust on a baking sheet, evenly spread the cheddar cheese on crust.
  3. Add the brussel sprouts, bacon and feta cheese.
  4. Slide pizza onto a hot grill, close lid and wait 2-5 minutes until brussel sprouts wilt.
  5. Remove by sliding to a baking sheet using tongs and or grill safe spatula.

Grilled Buffalo Broccoflower Pizza

Grilled Buffalo Broccoflower Pizza

Ingredients

    Grilled Buffalo Broccoflower Pizza
  • One grilled 12 inch crust (homemade or store bought)
  • 1/2 head of broccoflower, in bite size pieces steamed or blanched to soften slightly
  • 1/2 cup buffalo sauce
  • 2 stalks celery, thinly sliced
  • 4 oz blue cheese crumbles

Instructions

  1. Place grilled crust on a baking sheet, drizzle or brush grilled crust with buffalo sauce.
  2. In a small bowl place drained broccoflower, pour remaining sauce over it and toss to coat.
  3. Evenly place broccoflower on the crust, add celery and blue cheese crumbles.
  4. Slide pizza onto a hot grill, close lid and wait 2-5 minutes until cheese begins to melt.
  5. Remove by sliding to a baking sheet using tongs and or grill safe spatula.

 

Garlic Pesto Chicken

July 18th, 2014


Have you ever tried pesto? I saw it for the first time about a year ago….Standing there in the noodle aisle, doing what I always do; trying to get some inspiration from the food in front of me. I saw this little jar that struck my fancy. Skip forward, the pesto is still here. The stores version. Not so much.
So anytime I try something new, I immediately start thinking of ways I can make it different; make it my own. I love cooking. I love making food taste gooooooood! I LOVE seeing the smiles on peoples faces when they are trying a new food and the moment it hits their system, when the flavors come together and it all reaches their brain…THAT moment, is the moment that I cook for.
Pesto, it has many purposes, each one good in their own right. It can be an appetizer dip, spread on a bread or used with noodles; the possibilities are endless! And lucky for us, it’s easy to make. Read the rest of this entry »

Summer Asian Slaw

July 17th, 2014

Summer Asian Slaw

The Asian pack has always been one of my favorites! I love to make up large batches of egg rolls and wontons ( some fried and some raw to use for wonton soup) and stock my freezer. Who doesn’t love a wok full of colorful stir fry? Read the rest of this entry »

Spicy Coconut Kissed Egg Rolls with Dipping Sauce Trio

July 15th, 2014

 
One of my favorite add-ons is the Asian Pack!  It always gives me the excuse to make up a big batch of stir fry.  Today I wanted to do something different. Why not egg rolls! Simple enough, as all I needed were the wrappers. These egg rolls receive their heat from the dried Chiles de árbol in the pack.  The coconut kiss, is a result of the rolls being fried in Bountiful Baskets scented organic Coconut Oil. Trust me, my house smelled amazing all day! Read the rest of this entry »