Monday, January 26, 2015
1/2 cup garlic powder
1/2 cup onion powder
1/4 cup paprika
1/4 cup thyme
1/4 cup black pepper
1/4 cup white pepper
1/4 cup sweet basil
1/4 cup dry mustard
1/4 cup all apice
1/8 cup oregano
1/8 cup chili powder
1/2 T. cayenne
1 T. coriander
1/2 T. cumin
1/4 Cup celery seed
1/4 Cup MSG (optional)
Wednesday, December 24, 2014
During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart ovensafe pot *chef Tess note: I use a 12 inch porcelain dutch oven with a lid) in the oven while it heats. When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up. Shake the crock gently to settle the dough, then cover with the lid and return to the oven.
Bread Machine recipe:
2 1/2 cups bread or all purpose flour
1 cup white wheat or whole wheat flour
2 tsp salt
1/2 tbsp. yeast
1 1/2 cup water
1/2 cup chocolate chips (preferably dark or white)
1 1/4 cup diced toasted pecans
1/2 cup dried cherries or cranberries
Tuesday, November 25, 2014
Sunday, November 16, 2014
Toss whatever vegetables you like in a baking pan or dish with olive oil, a dash of lemon juice, and Italian seasonings and bake at 450 to 500.
Boil pasta. When done toss with the roasted vegetables and more seasoning and Italian salad dressing and vinegar and cheese.
There are many variations on this dish.
No-Cream Pasta Primavera Recipe - Allrecipes.com
Tuesday, November 04, 2014
Monday, October 27, 2014
Wednesday, September 10, 2014
1 lb. pork or chicken strips or beef or vegetarian alternatives
3 tbsp. apple cider vinegar
1/2 sweet onion chopped
1 sweet bell pepper or 3-4 sweet mini-peppers chopped
2 celery stocks chopped or med. zucchini
6 tortillas or 12 taco shells
1 1/2 tsp minced garlic
1 tsp minced onions
1/2 to 1 tsp oregano
1 tsp cumin
1 tsp chipotle ground chili pepper
1 lb. salsa, preferably fresh (amount to taste)
Juice of 1/2 lime optional.
lettuce chopped or small pieces
small tomato chopped
shredded cheese or vegetarian cheese
cabbage or kale chopped optional
sour cream optional
fresh cilantro optional
thinly sliced radishes optional
roasted garlic cloves optional
chopped marinated chipotle pepper optional
sliced jalapeno optional
salsa, preferably fresh, optional
sliced jicama, optional
thinly sliced marinated mangos, optional
thinly sliced avocados optional
limes cut in half or quarters optional
Heat large skillet over med heat. Lightly spray with cooking oil and add meat and veggies and cook for 5 minutes. After 5 minutes add salsa and spices and cook for 10 minutes more or until done.
While cooking prepare lettuce, tomatoes and cheese/vegetarian cheese for toppings. Fresh cilantro, more squeezed lime juice and sour cream and other toppings optional.
Place taco mixture in warm tortillas or taco shells, add toppings.
Serve with rice and beans or corn or salad.