Tuesday, October 15, 2013
Homemade Gatorade
I LOVE Gatorade. My kids LOVE Gatorade. Well, ok, I did, until I found out what was in it. BVO? I don't think I need a flame retardant in my sports drink. So, I was researching Gatorade and I came across this lovely bit of information. Read about BVO here: http://voices.yahoo.com/the-dangers-additive-brominated-vegetable-oil-1569091.html. Then as I looked further, I found out it really shouldn't be consumed by anyone, let alone kids and also realized there was more to this drink than meets the eye. http://www.healthyfutureforkids.com/2007/09/gatorade-not-fit-for-gators-or-kids.html
This got me to thinking, there has to be a recipe for homemade Gatorade and you know what? There was! It was easy, cheap AND good! In fact, it can be made with ingredients you probably already have in your own kitchen.
1/2 cup lemon juice
1/8 tsp. Real salt (why I use Real salt - http://realsalt.com/)
1/4 to 1/2 cup sugar (depending on your taste)
2 Qt. water
Mix all ingredients into a 2 qt.container. Chill. Enjoy. It's that easy!
Wednesday, October 2, 2013
Jalapeno Poppers
Here is a very popular snack type food. If you are like me, the one's in the store are just a little too HOT!!! I love the way they taste, but not the way they make my mouth feel. Sooooo, I thought, why couldn't I try to make these myself, with peppers that were a little more milder than jalapenos. This spring I planted what is called a "salsa" pepper in my garden. They have just enough bite to them to make these little gems perfect. This recipe can be adapted to any hot or milder pepper.
20 jalapeno peppers
8 oz. brick cream cheese, softened to room temperature
8 oz. shredded Cheddar cheese
1 cup milk
1 cup flour
1/4 tsp. salt
1/4 tsp.ground black pepper
1/8 tsp. paprika
1/8 tsp. chili powder
1/8 tsp. garlic powder
1 cup bread crumbs (I make my own; recipe here)
Coconut oil for frying
Before cutting and seeding peppers, you may want to wear gloves. I burnt my fingers the first time I attempted to do this without them. Not good! Slice the peppers in half lengthwise. Use either a spoon or your fingers to take out the seeds and the pith. Since that is where the heat is, you can take out or leave as much or as little as you want, according to your taste.
In a bowl, combine the cheeses. Stir until well blended and stuff a bit into each pepper half.
In a small bowl, mix the flour, salt, black pepper, paprika, chili powder and garlic powder together until well blended. Place the milk in a separate bowl and the bread crumbs in another separate bowl.
Dip the peppers into the milk, then the flour, again in the milk, then in the bread crumbs. Set them aside as you do the remaining peppers.
Heat the oil to 350. Fry poppers a few at a time without crowding the oil. They will only fry for about 30-45 sec. Drain onto a paper towel and enjoy!
These can be frozen as well. After frying the poppers, let cool and put into a freezer container of your choice. When ready to cook, take out what you need, place on a cookie sheet and pop them into a 400 oven for 10-15 min, or until hot.
20 jalapeno peppers
8 oz. brick cream cheese, softened to room temperature
8 oz. shredded Cheddar cheese
1 cup milk
1 cup flour
1/4 tsp. salt
1/4 tsp.ground black pepper
1/8 tsp. paprika
1/8 tsp. chili powder
1/8 tsp. garlic powder
1 cup bread crumbs (I make my own; recipe here)
Coconut oil for frying
Before cutting and seeding peppers, you may want to wear gloves. I burnt my fingers the first time I attempted to do this without them. Not good! Slice the peppers in half lengthwise. Use either a spoon or your fingers to take out the seeds and the pith. Since that is where the heat is, you can take out or leave as much or as little as you want, according to your taste.
In a bowl, combine the cheeses. Stir until well blended and stuff a bit into each pepper half.
In a small bowl, mix the flour, salt, black pepper, paprika, chili powder and garlic powder together until well blended. Place the milk in a separate bowl and the bread crumbs in another separate bowl.
Dip the peppers into the milk, then the flour, again in the milk, then in the bread crumbs. Set them aside as you do the remaining peppers.
Heat the oil to 350. Fry poppers a few at a time without crowding the oil. They will only fry for about 30-45 sec. Drain onto a paper towel and enjoy!
These can be frozen as well. After frying the poppers, let cool and put into a freezer container of your choice. When ready to cook, take out what you need, place on a cookie sheet and pop them into a 400 oven for 10-15 min, or until hot.
Monday, September 30, 2013
Spicy Bean Burritos
These are good for a late night snack or a quick lunch. They are very tasty and once they are made, they can be easily frozen. Just take them out of the freezer and pop them into the oven to heat up. I suppose you could heat them in the microwave too, but since we don't use a microwave, you are on your own with that one!
Flour tortillas - my homemade ones here
Refried beans - my homemade ones here
Pepper Jack cheese, shredded
Monterey jack or Cheddar cheese, shredded
This recipe is pretty versatile. You can use as much cheese as you would like. You can use more spicy cheese if you like more spice or more regular cheese if you don't like it so spicy. You can even have no cheese, just beans, like my crazy son likes his. You can customize these to your own liking.
1. Lay out a warm tortilla.
2. Spoon a large Tbsp. full of beans down the center of the tortilla.
3. Sprinkle the cheese.
4. Roll into a burrito.
5.Enjoy!
If you are making these and freezing them, wrap each one in wax paper and freeze in a container of your choice. When needed, unwrap paper, place on a oven safe pan, heat in a 400 oven for about 15 min. or until crispy and bubbly. Serve with sour cream, lettuce, tomatoes, anything you would like.
Flour tortillas - my homemade ones here
Refried beans - my homemade ones here
Pepper Jack cheese, shredded
Monterey jack or Cheddar cheese, shredded
This recipe is pretty versatile. You can use as much cheese as you would like. You can use more spicy cheese if you like more spice or more regular cheese if you don't like it so spicy. You can even have no cheese, just beans, like my crazy son likes his. You can customize these to your own liking.
1. Lay out a warm tortilla.
2. Spoon a large Tbsp. full of beans down the center of the tortilla.
3. Sprinkle the cheese.
4. Roll into a burrito.
5.Enjoy!
If you are making these and freezing them, wrap each one in wax paper and freeze in a container of your choice. When needed, unwrap paper, place on a oven safe pan, heat in a 400 oven for about 15 min. or until crispy and bubbly. Serve with sour cream, lettuce, tomatoes, anything you would like.
Flour Tortillas
Ahhhh...flour tortillas. There are so many uses for them. My family goes through a lot! I started reading labels and found out the store ones are made with some ingredients I really didn't want in my house. So, the next step was make them myself. I started on the tortilla journey. They are pretty easy to make, even though they do take a little practice. My first ones didn't really look like tortillas. Some looked like Africa, some looked like blobs, but the more I made them, the more they began to look like tortillas. Even though some are funny looking, they taste great! the bonus? Nothing artificial, nothing questionable. Here we go.....
3 cups unbleached flour
1 tsp. real salt
2 tsp.baking powder
4-6 Tbsp. lard or coconut oil
1 cup warm water
1. Mix all dry ingredients together in a large bowl. Drop in the lard.
2. Mix lard and dry ingredients until well incorporated. I use my hands, they work better than anything else.
3. Add the water and mix well. You can use a wooden spoon here if you like. Keep mixing until the dough forms a ball. Cover the bowl with a dry towel and let it sit for 1/2 hour.
4. Divide dough into 10-12 pieces, rolling them in your hands. Place on the counter for about 10 min. Meanwhile, heat up a large skillet on med. heat. It needs to be very hot when you start cooking your tortillas. I use a cast iron skillet for various reasons. You can use what ever you want. While the skillet is heating up, you want to start rolling your tortillas into flat circles. You want them as flat as you can.
5. When the skillet is hot, gently place the tortilla in the skillet. Cook until the dough begins to bubble, about 45 sec. Flip with spatula and cook on the other side for about 30-45 sec. Place them onto a clean, dry cloth. Cook the remaining tortillas. When cool, store them in the fridge.
6. When it's time to use them, place each tortilla in a skillet on med. and warm them on both sides.
Since these do not have any preservatives in them, they should be kept in the fridge. They can be kept at room temp., but only for a day or so. After they have cooled, they will not be as soft as the ones in the package, so re-heating them is a must if you want to roll them into a burrito shape. If not, yo can eat them right out of the package.
3 cups unbleached flour
1 tsp. real salt
2 tsp.baking powder
4-6 Tbsp. lard or coconut oil
1 cup warm water
1. Mix all dry ingredients together in a large bowl. Drop in the lard.
2. Mix lard and dry ingredients until well incorporated. I use my hands, they work better than anything else.
3. Add the water and mix well. You can use a wooden spoon here if you like. Keep mixing until the dough forms a ball. Cover the bowl with a dry towel and let it sit for 1/2 hour.
4. Divide dough into 10-12 pieces, rolling them in your hands. Place on the counter for about 10 min. Meanwhile, heat up a large skillet on med. heat. It needs to be very hot when you start cooking your tortillas. I use a cast iron skillet for various reasons. You can use what ever you want. While the skillet is heating up, you want to start rolling your tortillas into flat circles. You want them as flat as you can.
5. When the skillet is hot, gently place the tortilla in the skillet. Cook until the dough begins to bubble, about 45 sec. Flip with spatula and cook on the other side for about 30-45 sec. Place them onto a clean, dry cloth. Cook the remaining tortillas. When cool, store them in the fridge.
6. When it's time to use them, place each tortilla in a skillet on med. and warm them on both sides.
Since these do not have any preservatives in them, they should be kept in the fridge. They can be kept at room temp., but only for a day or so. After they have cooled, they will not be as soft as the ones in the package, so re-heating them is a must if you want to roll them into a burrito shape. If not, yo can eat them right out of the package.
Homemade Refried Beans
These beans are the greatest and they beat the canned stuff by a mile! They do take a little while to cook, but they are well worth it!
Here's what you need:
1 bag (16 oz.) dried pinto beans
2 tsp. garlic powder
3 tsp. real salt
3 Tbsp. lard or bacon grease
1. Sort beans, making sure all rocks and debris are out of them. Throw away any bad beans. Rinse them in a colander under cold running water.
2. Put them into large pan and fill the pan up about 3/4 of the way with water. Lid the pot and turn the heat to med. high. When the beans begin to boil, remove lid.
3. Cook the beans until the water turns dark. This step usually takes about 2 hours or so. Add the garlic powder, the salt and the bacon grease or lard.
4. Turn the heat down to about med. and cook the beans. Check them often as the water tends to cook away. If you notice the water level is going down, you can add more water to bring it back up to the previous amount. This step could take anywhere from 2-3 hours, depending on how high you are cooking them. You will know they are done when the liquid gets thick and pulls away from the inside of the pan. Also, when the beans smash easily up against the side of the pan.
5. Remove pan from heat and begin to mash them with a potato masher until they are the consistency that you want. I always keep mine a little chunkier than the canned beans.
6. Now they are ready to use. Use them anyway you would use the canned ones. Very easy and very yummy! They are easily frozen, so you can make these up ahead of time, freeze them and you will always have re fried beans for recipes. When you need to use them from frozen, just thaw and add them to a pan with a little milk (this makes them creamy) and stir them until they heat up. These are great for my Spicy Bean Burritos.
The cooking times may vary. I do not usually watch the clock, I just cook them until they are done.
Here's what you need:
1 bag (16 oz.) dried pinto beans
2 tsp. garlic powder
3 tsp. real salt
3 Tbsp. lard or bacon grease
1. Sort beans, making sure all rocks and debris are out of them. Throw away any bad beans. Rinse them in a colander under cold running water.
2. Put them into large pan and fill the pan up about 3/4 of the way with water. Lid the pot and turn the heat to med. high. When the beans begin to boil, remove lid.
3. Cook the beans until the water turns dark. This step usually takes about 2 hours or so. Add the garlic powder, the salt and the bacon grease or lard.
4. Turn the heat down to about med. and cook the beans. Check them often as the water tends to cook away. If you notice the water level is going down, you can add more water to bring it back up to the previous amount. This step could take anywhere from 2-3 hours, depending on how high you are cooking them. You will know they are done when the liquid gets thick and pulls away from the inside of the pan. Also, when the beans smash easily up against the side of the pan.
5. Remove pan from heat and begin to mash them with a potato masher until they are the consistency that you want. I always keep mine a little chunkier than the canned beans.
6. Now they are ready to use. Use them anyway you would use the canned ones. Very easy and very yummy! They are easily frozen, so you can make these up ahead of time, freeze them and you will always have re fried beans for recipes. When you need to use them from frozen, just thaw and add them to a pan with a little milk (this makes them creamy) and stir them until they heat up. These are great for my Spicy Bean Burritos.
The cooking times may vary. I do not usually watch the clock, I just cook them until they are done.
Sunday, September 29, 2013
Apple Cider Doughnuts
Here is a really good recipe. This is just like the donuts that you would get at the apple orchards. The difference between this recipe and other doughnut recipes is that this one has apple cider in the batter. These are good!
1 cup apple cider
1 cup sugar
1/4 cup coconut oil
2 large eggs
1/2 cup buttermilk
3 1/2 cup flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp.cinnamon
1/2 tsp. salt
Coconut oil for frying
1 cup cinnamon sugar
Boil apple cider in a small pan on medium until reduced to 1/4 cup, about 10-12 min.; cool. In a large bowl, beat sugar and coconut oil until smooth. Add eggs and mix well. Add buttermilk and the reduced cider. Stir together flour, baking powder, baking soda. cinnamon and salt. Add to liquid ingredients, stirring after each addition,mixing until just combined.
Transfer dough to lightly floured surface and pat to 1/2 inch thickness. Cut with a 2 1/2 to 3 inch cutter. I use a mason jar turned upside down as a "cutter". It works perfectly. I do have a doughnut cutter, but it is small. I do remove the "hole" on the cutter and use that to make my doughnut holes. You can use whatever you have to cut these doughnuts.
Reserve the holes to add to the remaining dough to make more doughnuts. In a deep pan, or deep fryer, add enough coconut oil so the doughnuts will float when put into the oil. Heat to 375. Fry several doughnuts at a time, turning once or twice as they brown. they will get a dark brown color. This will take about 3-4 min.
Remove with slotted spoon onto paper towels. While they are still warm, roll them in the cinnamon sugar mixture. Cool on a wire rack. Enjoy!
A note about the coconut oil: I use coconut oil in place of recipes for shortening. Shortening is not good for you and I think coconut oil burns cleaner and the taste of the food is better defined. You can use either refined or unrefined oil depending on your taste. The refined has been processed just enough as to not have the "coconut" taste, which is good for cooking. Of course, the unrefined still has the "coconut taste". You can use either, depending on your choice. They both work equally well. We have thrown out all vegetable oil and replaced it with coconut oil. Feel free to use vegetable oils or shortening if you desire, but I highly recommend switching to coconut oil. You won't be sorry.
1 cup apple cider
1 cup sugar
1/4 cup coconut oil
2 large eggs
1/2 cup buttermilk
3 1/2 cup flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp.cinnamon
1/2 tsp. salt
Coconut oil for frying
1 cup cinnamon sugar
Boil apple cider in a small pan on medium until reduced to 1/4 cup, about 10-12 min.; cool. In a large bowl, beat sugar and coconut oil until smooth. Add eggs and mix well. Add buttermilk and the reduced cider. Stir together flour, baking powder, baking soda. cinnamon and salt. Add to liquid ingredients, stirring after each addition,mixing until just combined.
A note about the coconut oil: I use coconut oil in place of recipes for shortening. Shortening is not good for you and I think coconut oil burns cleaner and the taste of the food is better defined. You can use either refined or unrefined oil depending on your taste. The refined has been processed just enough as to not have the "coconut" taste, which is good for cooking. Of course, the unrefined still has the "coconut taste". You can use either, depending on your choice. They both work equally well. We have thrown out all vegetable oil and replaced it with coconut oil. Feel free to use vegetable oils or shortening if you desire, but I highly recommend switching to coconut oil. You won't be sorry.
Subscribe to:
Posts (Atom)