Tea Party Ice Cubes
5-5-5 Instant Pot Hard Boiled Eggs
5-5-5 Instant Pot Hard Boiled Eggs
I highly recommend using the steamer/strainer basket instead of the trivet; it simplifies things a little
6 to 12 eggs
Add 1 C. water to a pressure cooker. Place a steamer basket or trivet inside and arrange the eggs carefully on top, making sure none are leaning against the side of the cooker. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the STEAM function, high pressure, and use the +/- buttons until the display reads 5 minutes. While the eggs cook, fill a bowl with ice cubes and water. When the cooker beeps to let you know it’s finished, let it come down naturally from pressure until the display reads LO:5. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Remove the lid and immediately remove the eggs, placing them one at a time into an ice bath to stop the cooking process. Let sit for 5 minutes before peeling.
McDonald’s Big Mac Sauce
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
Combine all of the ingredients in a small bowl. Stir well. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup.
Macaroni Grill Fonduta Gamberi
2 Cups half−and−half
1 T. clam juice
2 T. dry white wine
3 T. butter
1 shallot, finely chopped
2 T. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional
In a large saucepan over medium heat, combine half−and−half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated half−and−half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.
Taco Seasoning
1 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano
Combine all of the ingredients in a small bowl.
Sweet Cherries in Honey-Vanilla Syrup
Sweet Cherries in Honey-Vanilla Syrup
2 lb. sweet red cherries, pitted
¾ C. honey
¾ C. granulated sugar
5 ¾ C. water
½ vanilla bean
Combine honey, sugar, and water in a large pot or Dutch oven. Stir over low heat until sugar and honey have dissolved. Add cherries and vanilla bean. Cook over medium-low heat until cherries are warmed through. Remove vanilla bean. Ladle hot cherries into jars and cover with syrup, leaving ½ inch headspace. Remove air bubbles. Wipe jar rims with a damp paper towel. Top with two-piece lids and rings, and process in a water bath for 10 minutes.
Quick Pickle Chips
Quick Pickle Chips
Be sure to choose the freshest, firmest pickling cucumbers available, for guaranteed crunch. These pickles cannot be processed for long-term storage.
3/4 C. seasoned rice vinegar
1/4 C. water
1 garlic clove, peeled and halved
1/4 tsp. ground turmeric
1/8 tsp. black peppercorns
1/8 tsp. yellow mustard seeds
8 ounces pickling cucumbers, ends trimmed, sliced 1/4 inch thick
2 sprigs fresh dill
Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack cucumbers and dill into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickles can be refrigerated for up to 3 weeks; pickles will soften significantly after 3 weeks.)
Melon Jam with Lime and Vanilla
Melon Jam with Lime and Vanilla
For 3 jars
2 large Melon
1 lime
1 Vanilla pod
750 g Sugar in pieces
Cut the melons in half. Remove the glitches. Take the flesh. Weigh it: you have to get 1 kg. Bring 15 cl of water with the sugar to a boil in a jam bowl (or in a casserole). Add melon, grated zest and lime juice and split vanilla bean. Cook for about 50 minutes over low heat, turning often. Check the cooking: a few drops poured on a cold plate flow slowly (this jam is always a little liquid). Skim and put in jars. Close and turn the jars over on their lids until cooled.
Ginger Syrup
Ginger Syrup
Use for a variety of cocktails, such as moscow mule, lemon drop, or rose sangria. Make ginger tea, on pancakes, sweeten lemonade or coffee. Try a bit in rice or quinoa while it cooks, to make a marinade or glaze for proteins or to flavor a homemade kombucha.
1 C. thinly sliced fresh ginger root
1 cinnamon stick (optional)
2 C. water
½ – 1 C. sugar or honey
Combine ginger, cinnamon stick (if using), water, and sugar (if you are using honey, it will be added later) in a small saucepan and bring to a boil. Reduce heat to a simmer until the liquid has reduced by half, about 30-45 minutes. Strain out the ginger. If you used sugar, then your syrup is finished and you can skip to storage. Let the syrup cool to room temperature, then stir in the honey (if using). Store in a glass jar in the fridge. The syrup will keep for a month or more. Yields about 2 C. of finished ginger syrup.
Pumpkin Butter
2 ½ cups mashed cooked or canned pumpkin
¼ cup brown sugar
½ cup white sugar
½ tsp. ginger
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. cloves
¼ cup water
In heavy saucepan, mix pumpkin, sugar, water and spices. Bring to boil, reduce heat and simmer for 25 minutes, stirring frequently. Remove from heat and let cool. Store in airtight containers in refrigerator or freezer. Makes about 1½ pints. Note: mixture stiffens as it cools. If it is too thick, add small amount of water or fruit juice.
Marinated Zucchini & Mozzarella
Marinated Zucchini & Mozzarella
3 Zucchini, sliced quite thin in long ribbons
30 celingine mozzarella balls
1 T. Coriander seeds
1 mint bouquet
1 head Garlic
1 – 1 ½ C. Olive oil
Peel and wash the mint, dry it thoroughly. Wash the zucchini and cut them into thin ribbons with mandolin or a knife. Drain the mozzarella balls and wrap each one in a ribbon of zucchini. Store them in a single layer at the bottom of a large jar. Add a few garlic cloves, a few mint leaves and a few coriander seeds. Continue filling the jar. Pour oil at height and close the jar. Store in the refrigerator. To be consumed within 3 days.
Middle Eastern Green Sauce
Middle Eastern Green Sauce
This traditional hot green, herby condiment is served in little jars at my favorite falafel joint. Slather into a pita with hummus and tomatoes or a little grilled lamb, or on fried eggs and hash browns, or to brighten a yankee pot roast.
1 tsp. cumin seeds
1 tsp. coriander seeds
Leaves from 1 small bunch parsley
Leaves and tender stems from 1 small bunch cilantro
2 serrano or jalapeno chiles
3 garlic cloves
6 scallions
1/2 tsp. salt
¼ C. olive oil
Toast the cumin and coriander seeds in a small dry pan over medium-high heat until fragrant, about 1 minute. Coarsely grind in a spice mill or with a mortar and pestle. Coarsely chop the parsley, cilantro, chiles, garlic, and scallions. Pulse with the salt in a food processor or blender until you have a rough puree. Transfer the herb puree to a bowl and stir in the ground spices and olive oil. This is best the day it is made.
Instant Pot Pickled Vegetables
Instant Pot Pickled Vegetables
This is a reminder that just about any vegetable—from cucumbers to beets to cauliflower—can be pickled quickly and used to brighten up otherwise humdrum meals. What you’re doing here is making a super-fast but potent pickling liquid (a strong brine) in the pressure cooker, then pouring it over cleaned and trimmed vegetables that have been packed into glass jars. The pickling happens fast in the intimate quarters of the jars, with a little extra time to cure in the refrigerator. Use this quick-pickling trick throughout the seasons (if opting for beets, steam and peel them first)
2 cups distilled white vinegar or apple cider vinegar
½ cup sugar
2 T. pickling spices, such as whole cloves, allspice berries, black peppercorns, or mustard seeds
2 bay leaves
1½ T. kosher salt
1 or 2 sprigs fresh herbs, such as dill, rosemary, or cilantro, plus more for serving
1½ pounds fresh vegetables, trimmed, such as whole green beans, cauliflower florets, small carrots, or pickling cucumbers, halved lengthwise
Combine 8 cups water with the vinegar, sugar, pickling spices, bay leaves, salt, and herbs in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 7 minutes. Release the pressure manually and open the lid. Pack the vegetables into two clean 1-pint canning jars or airtight containers and fill with the brine, leaving ½ inch of headspace. Discard the extra brine (or use it to quickly pickle a sliced red onion). Let the jars cool completely before refrigerating for up to 1 month. Serve cold or at room temperature, adding fresh-chopped herbs, if desired, before serving. Note: For a little heat in your pickle add a jalapeno pepper, sliced in rounds to the pickling liquid before cooking.
Spinach Broth
1 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon extra-virgin olive oil
3 cups packed rinsed spinach leaves
4 cups vegetable stock or canned vegetable broth
About 1/2 teaspoon sea or kosher salt
1/4 teaspoon pepper
In a 2- to 3-quart pan over medium-high heat, stir onion and garlic in extra-virgin olive oil until onion is barely limp, 2 to 3 minutes. Add spinach leaves and stir just until wilted, about 1 minute. Add vegetable stock, or use canned broth. Purée mixture, one half at a time, in a blender (hold top down with a towel). Return to pan and bring to a simmer. Add sea or kosher salt and pepper.
Pepper Coulis
Notes: Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you’re in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months.
“Be sure to eat a variety of foods to keep your palette interested.â€
1 red or yellow bell pepper (about 10 oz.)
1 tablespoon water
1 teaspoon olive oil
salt to taste
cayenne pepper to taste
Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry. Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total. Let cool. With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor. Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth. Add salt and cayenne to taste. If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.
Yield: 4 servings
Serving Size: ¼ C.
Calories: 26
Fat: 1.2g
Fiber: .9g
Vegetable Stock
Notes: A fresh vegetable broth or stock is a staple for most spa kitchens. This all-purpose version comes from executive chef Cary Neff at Miraval Life in Balance Resort and Spa. Cool, cover, and chill it up to 1 week or freeze up to 6 months.
“remember, there are no bad foods, just bad portion sizes and frequency of consumptionâ€
1 leek (about 12 oz.)
3 onions (1 1/2 lb. total), peeled and chopped
3 carrots (12 oz. total), scrubbed and chopped
2 stalks celery (4 oz. total), rinsed and chopped
8 ounces mushrooms, rinsed and quartered
2 Roma tomatoes (6 oz. total), rinsed and quartered
1 head fennel (about 1 lb.; optional), rinsed, stalks trimmed, and chopped
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 tablespoon black peppercorns
Trim and discard root end from leek; split leek in half lengthwise and rinse well under running water, flipping layers to release grit. Coarsely chop leek and place in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. You should have about 8 cups stock. If you have less, thin with water; if more, boil, uncovered, until reduced to that amount.
Yield: 8 cups
Serving Size: 1 C.
Calories: 18
Fat: .1g
Fiber: .9g
Preserved Lemon-Edamame Tapenade
1 cup edamame, rough chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/3 cup minced, preserved lemons
1 tablespoon minced parsley
1 tablespoon soy sauce
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
4 whole wheat pitas, split in half, cut into triangles, lightly brushed with extra virgin olive oil and baked crisp at 200 degrees
Combine all tapenade ingredients in a large bowl, check for flavor and season. Serve with pita chips.
Hissy Fit Dip
16 ounces sour cream
8 ounces cream cheese, softened
8 ounces Velveeta®, small cubed
1 cup white American cheese, shredded
1/2 – 1 pound pork sausage, crumbled, cooked and drained
1/4 cup green onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon ground sage
1/4 teaspoon curry
1/8 teaspoon cayenne pepper
Dash of garlic salt or powder
Sea salt and fresh cracked pepper to taste
In a mixing bowl, combine all ingredients; stirring until well blended. Place in baking dish you have sprayed with non-stick coating. Bake at 350 degrees for 1 hour. Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc.
Margarita Fruit Dip
1 package (8 ounces) cream cheese, softened (I used reduced fat)
1/3 cup frozen (thawed) margarita drink mix (from 10-ounce can)
2 T. orange juice
1 teaspoons grated lime peel
1/4 cup whipping (heavy) cream
Whole strawberries
 
Beat cream cheese, margarita mix, orange juice and lime peel in large bowl with electric mixer on low speed until smooth. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold into cream cheese mixture. Cover and refrigerate 1 hour. Serve dip with strawberries.
Orange & Jicama Pico de Gallo (Rooster’s Bill)
1 1â„2 cups chopped jicama
Salt to taste
2 oranges, sectioned to remove membranes
Chile powder
Juice of 1 lemon
Cut orange sections into 2 or 3 pieces each. Mix jicama, oranges, lemon juice and salt. Chill. Serve in cocktail glasses or custard cups with chile powder sprinkled on top.
Roasted Pepper, Tomato, and Preserved Lemon Relish
2 red bell peppers, roasted, peeled, and seeded
1/4 tsp. salt
2 tsp. diced salted lemon rind
1 tomato, peeled, seeded, and diced
1 tsp. balsamic or rice vinegar
1 garlic clove, minced
1/4 C. olive oil
1 baguette bread, sliced
Finely dice roasted peppers. Combine with the salt, salted lemon rind, tomato, and vinegar. Set aside. Turn oven on to broil. In a small bowl, combine the garlic and olive oil. Cut 12 slices of baguette on a diagonal. Paint each one with olive oil/garlic mixture. Place on a baking sheet. Broil until lightly browned, 2 to 3 minutes on each side. Let cool and top with tomato/bell pepper mixture. Serve immediately.
Parmesan, Preserved Lemon, and Thyme Wafers
1 C. grated Parmesan cheese
1 tsp. chopped fresh thyme leaves
1 small preserved lemon, finely diced
Preheat the oven to 400°F. Place the finely chopped preserved lemon pieces in a mesh strainer, and rinse very well. Dry on paper towels, and pat very dry. Mix together the dry lemon pieces, the Parmesan, and the chopped fresh thyme leaves. On a Silpat- or parchment-lined baking sheet, heap little T. mounds of the cheese mixture, leaving room for them to spread as they melt, and bake in the oven for 4 or 5 minutes, until golden. Allow to cool completely on the baking sheet, then lift off with a spatula and allow to rest on paper towels.
Huckleberry Barbecue Sauce
1 small onion, chopped
2 teaspoons vegetable oil
2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 to 1 tsp. pepper
1/2 teaspoon red chile flakes
1/2 teaspoon ground cumin
2 cups chopped tomatoes
1/2 cup cider vinegar
1/4 cup packed light brown sugar
2 teaspoons molasses
1 cup fresh or frozen huckleberries* or blueberries
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In a medium saucepan, cook onion in oil over medium heat until soft, 5 minutes. Stir in salt, chili powder, dry mustard, pepper, chile flakes, and cumin. Cook until seasonings are fragrant, 1 to 2 minutes. Add tomatoes, vinegar, sugar, and molasses. Simmer, covered, stirring occasionally, for 1 hour. Add berries and simmer gently, uncovered, until softened, 25 minutes. Purée most of sauce in a blender, then stir into remaining sauce.
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*Buy from specialty produce markets or nwwildfoods.com, or pick your own in the wild from August through October.
Classic Dry Rub
2Â tablespoons kosher salt
2 tablespoons packed light brown sugar
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon ground cumin
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
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Combine all ingredients in a bowl.
Shrimp & Onion Relish
1 tablespoon olive oil
2 teaspoons mustard seeds
1 cup finely chopped green onions (including green tops)
12 ounces shelled cooked tiny shrimp, rinsed
Salt and pepper
Pour olive oil into an 8- to 10-inch frying pan over medium-high heat. When hot, add mustard seeds and stir often just until they begin to pop, about 30 seconds. Add green onions and shrimp and stir until shrimp are warm, about 1 minute. Season with salt and pepper to taste.
Serve over a soufflé or scrambled eggs.
Zesty Avocado Cilantro Buttermilk Dressing
3/4 cup low-fat buttermilk
1 small jalapeno, seeds removed, leave them in if you want it spicy
1/4 cup of fresh cilantro
1 medium haas avocado
1 clove garlic
2Â T. chopped scallion
juice of 1 lime
1/8 tsp. cumin
1/4 tsp. fresh ground pepper
1/2 tsp. kosher salt
Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.
Yield: 6 servings
Calories: 65
Fat: 4.8g
Fiber: 2.2g
Deviled Egg Spread
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting
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In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.
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Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.
Rhubarb Conserve with Ginger and Lemon
1 lb. rhubarb, diced (about 4 C. 1/2-inch slices)
2 to 3 medium lemons
3 C. granulated sugar
1/4 C. crystallized ginger, chopped
1/3 C. slivered almonds, toasted and coarsely chopped (see note)
Place rhubarb slices in a wide, heavy 5- or 6-quart saucepan. Zest the lemons to make 3 T.; add to the pot. Squeeze 2 lemons to make 6 T. juice; add to the pot. Mix in the sugar and ginger. Let the pot stand for 3 hours or until sugar is dissolved. Wash 3 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. Stir rhubarb mixture thoroughly, then place pot over medium-high heat and bring the mixture to a boil, stirring often. Cook 10 to 15 minutes, stirring often, until a thermometer reads 220 degrees or the mixture passes the cold saucer test (see note). Remove from heat and stir in the nuts. Drain the jars. Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe the jar rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Cool until the lids pop, a few hours, then refrigerate for up to 2 months, or freeze for 1 year. For longer storage, process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Note: To test for doneness use the cold saucer test. To do a test, remove pan from heat and place a spoonful of hot jam on a chilled plate. Place in freezer for 1 minute; draw finger through jam on saucer. If jam does not flow back and fill in path, it is thick enough.
Pickled Onions, Watermelon Radishes and Raw Chayote
5 cups white vinegar
2 cups honey
2 star anise
2 cinnamon sticks
6 whole cloves
2 bay leaves
1 tablespoon red pepper flakes
1 tablespoon cumin seeds
4 red onions
15 watermelon radishes
8 chayote
2 cups micro cilantro
Place vinegar in pot, add honey and spices. Bring to a boil. Julienne onions and thinly slice radishes on mandolin. Place onions and radishes in vacuum-seal bag and pour hot vinegar solution into bag ¼ full and vacuum seal the bag. Let compressed radishes and onions sit in solution for 30 to 45 minutes. On mandolin, slice chayote in thin strips. At service, add chayote strips to the solution with the onion and radishes.
Monkey Butter
5
medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple, not drained.
1/4 cup coconut (I prefer ground coconut)
3 cups of white sugar
3 T. lemon juice (use bottled for uniform acidity)
Peel and slice bananas, then add all ingredients to a heavy saucepan. Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick. As the mixture thickens, stir constantly until desired thickness is achieved. When thick, spoon mixture immediately into hot sterilized jars, apply heated lids and rings, and process in a boiling water bath for 15 minutes. (or simply store in fridge)
Other fruits can be added, particularly topical fruits such as mango. Also, it is common for the butter to take on a light pink hue when processed. The sample on the right below was not processed, but just stored in the fridge…which I started to do once it became clear that this ambrosia doesn’t hang around long enough to require canning!)
Alatopiperigano
A simple Greek seasoning, often used on potatoes.
4 tsp. Salt
8 tsp. dried Oregano
1 tsp. fresh cracked Pepper
Mix all together and keep in tight container.
Definitive Guide to Hummus
20 Minute Sriracha Sauce Recipe
Use any type of peppers you want! If you want your sauce red colored – stick to red peppers. My favorite is a combo of red jalapeno or red serrano and mini sweet peppers (the kind you find on veggie trays to eat raw) – smaller and sweeter than bell peppers.
1/2 pound fresh red jalapeno peppers
1/2 pound fresh mini sweet snacking peppers
7 garlic cloves, smashed and peeled
1/3 cup apple cider vinegar (or white or unsweetened rice vinegar)
3 tablespoons tomato paste
4 tablespoons honey
2 tablespoons fish sauce, Braggs Liquid Aminos or Coconut Aminos
In a food processor or high speed blender, add all ingredients and blend until smooth. In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg’s (or whatever you’re using) if needed. You’re looking for a nice balance of flavor. Fry an egg and try a spoonful on it. Tastes wonderful? Turn off heat and allow sauce to cool completely. Transfer the sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator. Better yet, can them and store in pantry!
Scented Sugars
Scented sugar adds a subtle perfume and flavor to coffee, fruit desserts, and baked goods. Layer granulated sugar with aromatic edibles like scented geranium leaves, rose petals, orange and lemon peel (first set out for a day to dry), or vanilla beans. Mix small batches, and let them sit for a few days in tightly sealed jars while the scents infuse the sugar. One jar or a trio serves makes an unusual present for whomever you think could use a little sweetness.
Homemade Ranch Dressing: Dry Mix Recipe
1/2 C. powdered Buttermilk
3 T. dried Parsley
1 T. dried Dill Weed
½ T. dried Thyme
1 T. Onion Powder
1 T. Salt (celery salt)
1 1/2 tsp. Garlic Powder
3/4 tsp. Pepper
Optional: ¼ tsp. Accent (MSG)
Combine in a food processor and blend into a powdery consistency. Store in a container of choice.
To make ranch dressing: Combine 1 T. mix with 1 C. mayonnaise and 1/2 C. milk. Mix with wire whisk. Store in refrigerator until ready to use.
To make a ranch dip: Combine 2 T. mix with 1 C. sour cream. Mix with wire whisk. Store in refrigerator until ready to use.
Creamy Avocado & Citrus Salad Dressing
BBQ Chicken Coating (Shake & Bake)
1 cup fine dry crumbs
1 cup unbleached flour
1/4 cup dark brown sugar
1 teaspoon cornstarch
1 Tablespoon smoky paprika
1 Tablespoon chili powder
2 teaspoons cumin
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dry mustard
1 teaspoon ginger
1/2 teaspoon cloves
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon pepper
2 1/2 Tablespoons tomato powder (1/3 cup of dried tomatoes ground in blender) (optional)
2 Tablespoons canola oil
Mix all ingredients until well blended. Store in freezer; remove what is needed for your meal and return remainder to freezer. Heat oven to 350 degrees. Place coating mix in a shallow cake pan. Rinse chicken or pork; pat dry. Dip chicken or pork into egg beaten with splash of Worcestershire OR 1 part ketchup, 1 part honey and a splash of red wine, then dredge in homemade coating. Place on sprayed baking sheet and bake at 350 degrees for 20-30 minutes for boneless chicken or pork or 50 to 60 minutes for bone-in chicken pieces.
No More Shake and Bake
2 C. Fine Bread Crumbs
¼ C. Flour
3 T. Paprika
1 T. Salt
2 tsp. Sugar
2 tsp. Onion Powder
2 tsp. dried Oregano
1/2 tsp. Garlic
1 tsp. Cayenne Pepper
Combine ingredients and mix well. Store in an airtight container for up to 2 months.
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano
Combine in large Ziploc bag. Shake well, then add chicken pieces one at a time and shake again to coat before baking.
9 cups cornflakes (4 cups crushed)
2 beef bouillon cubes, crumbled
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon parsley
2 teaspoons sage
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt
Pulse all together in a food processor until cornflakes become crumbs. Or, mix seasoning with previously crushed cornflakes. To use: Place 1/2 cup mix in a bag or bowl and coat chicken pieces. Use as you would regular shake n bake.
Baked Cheese Dip with Tomato and Basil
1 cup (233 grams) sour cream
1/2 teaspoon mustard powder
1 teaspoon dried thyme
8 ounces (227 grams) shredded mozzarella cheese (about 2 cups)
12 ounces (340 grams) shredded Monterey Jack cheese (about 2 cups)
1 cup basil leaves, chopped
1 tomato, diced
Extra basil leaves
1 baguette, sliced
Heat oven to 350 degrees F (177 degrees C). Stir sour cream, mustard powder and thyme in a large bowl then add mozzarella, Monterey Jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish. Bake for 10 to 15 minutes or until cheese has melted and is bubbling. While the dip is in the oven, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted. After baking the cheese dip, turn oven to broil and broil the cheese dip 2 to 4 minutes until golden brown on top. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.
Blueberry, Mango, and Jicama Salsa
1 pint blueberries, cleaned
1 mango, peeled and diced into 1/2-inch pieces
1 jicama (8 ounces), peeled and diced into 1/2-inch pieces
2 T. sugar
1 jalapeño chili (red or green), seeded and minced
2 T. fresh mint, finely chopped
1 T. balsamic vinegar
Combine all ingredients in a stainless steel or glass bowl. Let stand for 30 minutes. Serve over grilled or poached chicken or fish.