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LTS Cream of Anything Soup Mix

LTS Cream of Anything Soup Mix

LTS Cream of Anything Soup Mix

 

2 C. non-fat dried milk powder

1 1/2 C. cornstarch

1/2 C. chicken, beef, or veggie bouillon

1/2 C. dried minced onions

2 tsp. dried basil

2 tsp. dried thyme

1 tsp. dried parsley

1 to 1 1/2 tsp. black pepper

 

Mix together in a large bowl.  Pour into lidded container.  For the equivalent of one can of condensed cream soup, mix 1/3 C. mix with 1 1/4 C. cold water.  Cook until thickened.  Add additional ingredients as desired. For cream of mushroom, add 1/4 C. chopped fresh, canned or freeze dried mushrooms. For cream of celery, add 1/4 C. of freeze dried celery, etc.

Homemade Hamburger Helper Mix (with Variations)

Homemade Hamburger Helper Mix (with Variations)

 

Homemade Hamburger Helper Mix

 

1 1/4 tsp. black pepper

1 T. garlic powder

2 T. dried parsley

1/3 cup instant onion

3 T. onion powder

1 T. salt

1 2/3 cup dry milk

3 1/2 T. beef bouillon

Mix this all up and store in a glass jar or other sealed container.

 

Use 1/2 cup for each pound of ground meat.

 

Basic recipe:

 

1 pound ground beef

1/2 cup of mix (above)

1 to 2 cups noodles (elbow macaroni for example)

1 1/2 to 3 cups water

flavorings

 

Brown and drain the ground beef. Stir in the dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes.

 

Cheeseburger skillet: add 1 cup dehydrated cheese with the dry mix. Or cook as above, then stir in 2 cups grated Cheddar or Colby cheese before serving.

 

Stroganoff: add a bit of 1/2 tsp of onion powder and 1/2 tsp celery salt with the dry mix. Stir in a 1/2 cup fresh or canned mushrooms. After cooking noodles, stir in 1/4 cup sour cream just before serving.

 

Chili: Add one 14.5 oz can diced tomatoes, 1 T. chili powder.

 

Potato variation: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20-30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated.

DIY Flavored Extracts

DIY Flavored Extracts

DIY Flavored Extracts

Vanilla Extract (single 4oz bottle)

  • 3 whole vanilla beans
  • Vodka (You can also use bourbon)

Mint Extract (4oz)

  • ½ C. mint leaves
  • Vodka

Orange Extract (4oz)

  • 1 large navel orange
  • Vodka

Lemon Extract (4oz)

  • 1 large lemon
  • Vodka

To make Vanilla Extract:

  1. Cut your vanilla beans in half, then split open each half to expose the vanilla seeds on the inside of the pod.
  2. Place cut vanilla beans inside your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Seal tightly and store bottle in a cool, dry place.
  5. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  6. After 5-6 weeks, you have extract! (If you leave in your vanilla beans, when you start running low, just add more vodka and wait a little.)

To make Mint Extract:

  1. Stuff mint leaves into your glass bottle.
  2. Using a chopstick, skewer, or other poking device, lightly bruise/crush the leaves inside the bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract! (I’m not sure if, like vanilla extract, you can just leave the mint leaves inside. Since it’s leafy plant matter which disintegrates more easily, it may be a good idea to take it out. My leaves went from a vibrant green in the beginning to kind of a dull brown by the end so I took them out just to be safe – I poured my mint extract into another container through a sieve and discarded the mint leaves, then poured the filtered extract back into the bottle.)

To make Orange Extract:

  1. Peel thin strips of zest from ½ of your orange.
  2. Place zest into your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract! (I think with citrus peels the acid (and alcohol bath), it’s probably safe to leave the peels inside the bottle like a vanilla bean for re-fill purposes. If you don’t feel comfortable doing this, take it out!)

To make Lemon Extract:

  1. Peel thin strips of zest from your lemon.
  2. Place zest into your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract!
Canning Tomato Paste

Canning Tomato Paste

Canning Tomato Paste

 

3 gallons quartered Roma or other paste tomatoes

1 red bell pepper, seeded and chopped

1 bay leaf

½ tsp. kosher salt

6 tsp. bottled lemon juice, divided

 

In a large pot set over high heat, combine the tomatoes, red bell pepper, bay leaf, and salt. Bring to a boil. Reduce the heat to low. Simmer for 30 minutes, or until the tomatoes are very soft. Using a potato masher, press the tomatoes down and release their juices while they are cooking. Using a food mill, pass the mixture through to puree. Discard the seeds and skins. Transfer the puree to an uncovered slow cooker set on low.  Cook the tomatoes for 8 hours, stirring hourly. As it thickens and reduces, check more frequently to prevent scorching. Prepare a hot water bath. Place the jars in it to keep warm. Wash the lids and rings in hot, soapy water, and set aside. To each jar, add 3/4 tsp. of lemon juice. Ladle the hot paste into the prepared jars, leaving 1/2 inch of headspace. Use a nonmetallic utensil to release any air bubbles. Wipe the rims clean and seal with the lids and rings. Process the jars in a hot water bath for 45 minutes. Turn off the heat and let the jars rest in the water bath for 10 minutes. Carefully remove the jars from the hot water canner. Set aside to cool for 12 hours. Check the lids for proper seals (see here). Remove the rings, wipe the jars, label and date them, and transfer to a cupboard or pantry. Refrigerate any jars that don’t seal properly, and use within 3 weeks. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate and consume within 3 weeks.

Fresh-Peach-Infused Vinegar

Fresh-Peach-Infused Vinegar

Fresh-Peach-Infused Vinegar

6 pounds peaches (overripe, pitted and roughly chopped)

3 cups white wine vinegar

1/2 cup honey

 

Bring peaches, vinegar, and honey to a simmer in a large saucepan. Cook, stirring occasionally, for 15 minutes. Cover, and let cool completely. Working in batches, puree peach mixture in a food processor until smooth, about 10 seconds. Strain through a fine sieve into a large nonreactive bowl. Line sieve with cheesecloth, and place over another large nonreactive bowl. Pour strained peach mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap and let mixture strain in refrigerator overnight (or up to 2 days). Uncover, and remove sieve from bowl. Discard solids. Pour peach vinegar into a resealable nonreactive bottle or jar.

Gourmet Oregon Hazelnut Butter

Gourmet Oregon Hazelnut Butter

Gourmet Oregon Hazelnut Butter

1/2 cup butter or margarine

2 teaspoons lemon juice

1/3 cup Oregon hazelnuts, finely chopped

1/2 teaspoon salt

dash celery salt

dash cayenne pepper

 

Soften butter or margarine until just workable. Add other ingredients and thoroughly blend together. Serve at room temperature to top fish, chicken or warm vegetables. Will top six salmon steaks generously.

Calendula-Infused Coconut Oil

Calendula-Infused Coconut Oil

Calendula-Infused Coconut Oil

2 C. melted extra-virgin coconut oil (see step 1)

2 C. dried calendula petals

1 pint glass jar with lid, preferably dark in color

 

If the oil is solid, set the jar in a saucepan with 1 to 2 inches of simmering water. Swirl the jar around from time to time and remove when the oil has melted. This works for glass jars only. If your coconut oil is in a plastic jar, transfer some to a glass jar before melting in simmering water, then measure 2 cups. Pour the petals into the empty jar. Pour melted oil over petals, filling the jar to within one or two inches of the top. Loosely cap, label, and set in a sunny window or other warm spot to steep for 2 weeks or up to 1 month. Gently swirl the jar a couple of times a day. Secure the cap and store in a cool, dark place. To use, bring the oil back to liquid if it is solid, using the method in step 1. Strain through a cheesecloth-lined metal strainer into a glass measuring C. or jug. Gather up the four comers of the cheesecloth, twist, and squeeze the petals to release all the oil. Discard petals and cheesecloth. Pour calendula-infused oil into smaller jars. Cap, label, and store jars in a cool, dark cupboard or refrigerator.

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

Cherry Tomato & Star Anise Jam

2 C. cherry tomatoes; halved (amount after slicing)

1/2 C. dark plums; chopped (optional)

1/2 C. sugar + 1/2 C. date honey

1 T. lemon juice

2 star anise seeds

 

Over medium heat, combine all the ingredients. Bring it to a boil, constantly stirring for about 10 minutes. When film begins to form spoon it off and discard. After about 10 minutes, let it simmer for about 5 more minutes. You don’t have to stir it but keep an eye to make sure nothing is sticking and burning. Turn off the heat, let it sit for about 10 minutes or so and then transfer to a jar. It stays good for about 2 wks.

Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Great way to make use / preserve ginger. Use for marinades, to sweeten tea or other beverages, or mix with sparkling water and lemon juice for a homemade ginger ale.

570 grams fresh ginger

3 stalks lemongrass

2 C. water

6 C. granulated sugar

 

Thoroughly wash the ginger. You don’t need to peel it, but break off any hanging pieces as dirt sometimes gets trapped between nodes. Roughly chop the ginger and lemongrass and add it to a food processor along with the lemongrass and 2 C. of water. Process until the mixture is pureed, scraping down the sides a few times with a spatula. Line a 2 C. liquid measuring C. with multiple layers of cheese cloth, or a single layer of fine-mesh muslin and scoop the ginger mixture onto the cheese cloth; you’ll probably need to do this in batches. Gather up the edges of the cloth and twist the edges towards the bulge of ginger to wring out as much liquid as you can. Discard the pulp and repeat until you’ve squeezed out all the ginger juice. You should now have 4 C. of liquid. If you don’t have 4 C., the ginger you used may have not been fresh, but just add water to make 4 C.. Add the ginger juice to a large pot along with 6 C. of sugar. Heat the mixture over medium heat to a full simmer. It has a tendency to boil over, so keep a constant eye on it and lower the temperature if it looks like it’s going to boil over. The impurities that made the juice cloudy will float to the top as foam, so use a fine mesh skimmer or spoon to remove the foam from the syrup and discard. After the foam stops forming and the syrup is clear, your ginger syrup is done. You can pour the hot syrup into sterilized glass bottles, or let it cool and transfer it to a suitable container. Stored in the fridge it will last for 6 months.

Chex Party Mix

Chex Party Mix

1 C. Butter

3 tsp. Worcestershire Sauce

1/2 tsp. Garlic Powder

2-4 Drops Hot Pepper Sauce

6 C. small Pretzels or Pretzel Sticks

5 C. Cheerios

4 C. Wheat Chex

4 C. Rice or Corn Chex

3 C. Mixed Nuts

 

On saucepan mix butter, Worcestershire sauce, garlic powder and pepper sauce.  Heat and stir until butter is melted.  In large roasting pan mix remaining ingredients.  Drizzle with butter mixture and toss to coat.  Bake in 300F oven for 45 minutes, stirring every 15 minutes.  Spread on foil to cool.

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

1 pound ground beef

1 large sweet onion, diced

1 large green bell pepper, diced

8 ounces brown mushrooms, chopped

2 tsp. ketchup

1 tsp. Worcestershire sauce

1 tsp. Kosher salt

1 tsp. fresh ground black pepper

4 C. beef or chicken broth

8 ounces elbow macaroni

4 ounces provolone cheese slices, chopped (or 4 ounces shredded)

2 tsp. minced parsley, for garnish

Method

 

Add the ground beef to a large deep skillet over medium high heat. Cook until a brown crust appears before breaking the beef apart. Sauté until no longer pink. Add the onions, bell peppers, and mushrooms. Cook for 4-5 minutes, stirring periodically, until the vegetables are soft and the mushrooms have released their liquid. Add the broth, ketchup, Worcestershire sauce, salt, and black pepper to the pan and stir to combine. Bring to a boil over medium heat, then add macaroni. Cover with a tight fitting lid and cook for 5-7 minutes or until noodles are just barely al dente (do not overcook), stirring once to make sure nothing is sticking. Remove cover, reduce heat to medium low and let simmer for another 5 minutes to thicken before serving. Turn off the heat, add in the provolone cheese and stir until melted and well combined. Garnish with minced parsley. Serve.

Homemade Cheeseburger Macaroni Hamburger Helper

Homemade Cheeseburger Macaroni Hamburger Helper

Homemade Cheeseburger Macaroni Hamburger Helper

1 pound ground beef

1 medium onion, diced

2 large cloves garlic, minced

2 1/2 C. beef broth

1 tsp. yellow mustard

1/2 C. ketchup

1/4 C. tomato paste

1 tsp. pickle juice (optional)

1 tsp. salt

1/2 tsp. black pepper

8 ounces macaroni

1 C. (4 ounces) cheddar cheese, grated

Scallions, chopped, for serving (optional)

In a large skillet over medium-high heat, sauté the beef, onions and garlic, breaking apart the meat as you go, until the onions are soft and the meat cooked through. Drain off grease and return pan to heat.  In a medium bowl, whisk together the beef broth, mustard, ketchup, tomato paste, pickle juice (if using), salt, and pepper. Add to meat. Bring the meat mixture to a boil, then add macaroni. Reduce the heat to medium low, and cover. Continue cooking for 10 to 12 minutes, until the pasta is tender (check it a couple of times during cooking to make sure the pasta isn’t sticking to the bottom).  When the macaroni is done, sprinkle the grated cheese on top. Stir until melted, about 1 minute. Top with scallions, if desired, and serve immediately.

Limoncello

Limoncello

Limoncello

10 large lemons

4 C. (946 ml) 100 proof grain vodka

4 C. (946 ml) water

3 3⁄4 C. granulated sugar

 

Peel the lemons, making sure not to get any of the white pith (reserve the remainder of the lemons

for another use). In a large airtight container, combine the vodka and lemon peel, cover, and let the

flavors infuse for 5 days. In a 3-quart pan, add the water and the sugar and bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat and let cool completely. Add the simple syrup to the infused alcohol and then set aside for 2 more days. Strain the mixture

through a fine-mesh sieve into a clean glass bottle and discard the lemon zest. Serve chilled.

Berry Vinegar

Berry Vinegar

Berry Vinegar

This vinegar has a bright taste and a gorgeous color. Decant it into clean recycled bottles of all shapes and sizes for lovely homemade holiday gifts.

2 cups berries

2 cups distilled white vinegar

Puree the berries and vinegar in a blender. Transfer to a quart jar. Let stand 5 to 7 days in a cool, dark place, shaking the jar daily to blend the flavors. Strain through a double thickness of cheesecloth and discard the solids. Return the strained vinegar to the jar or decant into a decorative bottle. Vinegar keeps at room temperature for up to 1 year.

Homemade Egg Substitute

Homemade Egg Substitute

6 jumbo egg whites
1 tsp. canola oil
1/4 C. powdered dry skim milk
1 drop yellow food coloring

Combine ingredients. This recipe can be frozen in plastic containers for later use or kept in the refrigerator for up to 7 days. I have found it to work very well in egg breakfast dishes and omlettes. The advantage is that it is much less expensive than commercial egg substitutes and people on a sodium restriction can use these more freely.

Yield: 6 servings
Serving Size: 1/4 C. (= to one egg)

Calories: 40
Fat: .8g
Fiber: 0g

Fabulous Clusters Granola

Fabulous Clusters Granola

Okay, so what exactly makes this granola different? One thing is the addition of oat flour, which helps the grains and nuts stick together into those much-coveted clusters. Another is the use of sugar; as much I like liquid sweeteners like honey and maple syrup, they seem to produce a tougher, chewier granola. Finally, the right kind of oats are essential. For years I only baked with regular rolled (‘old fashioned’) oats because that’s what recipes called for, but as soon as I switched to the smaller, thinner ‘quick oats’, the changes were remarkable—clusters formed, everything baked faster, and the texture became exquisitely light and crunchy. If you can’t find quick oats where you live—and I have lived in a few places where oats come in one variety only—here’s what I would do: pulse rolled oats in a food processor a few times to break them down to about half their original size. It won’t be exactly the same but it will come close.

1 lb. (450g) quick oats
3 C. coarsely chopped raw nuts and/or seeds
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground mace (or nutmeg)
1 C., packed (200g) dark brown sugar
1/2 C. (115g/1 stick) unsalted butter
1/3 C. (80ml) water
1/2 tsp. fine sea salt
2 tsp. vanilla extract
Dried fruit, at your discretion

Preheat the oven to 300F/150C. In a food processor, coffee grinder or blender, grind half the oats to a fine powder. In a large bowl, combine the whole oats, ground oats, nuts, seeds and spices. In a microwave-safe bowl (or in a saucepan over medium heat), combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly. Stir the mixture together until smooth, then stir in the salt and vanilla. Pour this mixture over the oats and nuts, stirring well to coat (I usually do this with my hands). It should be uniformly moist – stir in another tsp. or two of water if it isn’t. Let stand for about ten minutes. Spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate. Slide into the middle of the oven and bake for 25-30 minutes, or until the top is golden brown. Remove from the oven and stir, gently breaking up the mixture into small-to-medium sized clumps. Return to the oven and bake another 15 minutes or so before stirring again. Repeat the bake-and-stir until the mixture is a uniform golden brown and completely dry; this usually takes 1-1 1/2 hours. Cool completely, then stir in any dried fruit you want to use. Store in a covered container at room temperature. Serve with milk or plain yogurt and fresh fruit as desired.

Homemade Curry Powder

Homemade Curry Powder

from Cooking Light, September 2003

3 T. Hungarian Paprika
2 tsp. ground Cumin
2 tsp. ground Fennel Seed
2 tsp. ground Mustard
2 tsp. ground Red Pepper
1 T. ground Coriander
1 T. ground Turmeric
1 tsp. ground Cardamom
1/2 tsp. ground Cinnamon
1/2 tsp. ground Cloves

Combine all ingredients. Store in a cool dark place for up to 2 months.

Yield: 1/2 cup

Salt Free Taco Seasoning Mix

Salt Free Taco Seasoning Mix

1 T. dehydrated onion
6 tsp. chili powder
5 tsp. paprika
4-1/2 tsp. cumin
3 tsp. onion powder
2-1/2 tsp. garlic powder
1/8 tsp. cayenne pepper

Combine ingredients and store in airtight container. To prepare, brown 1 lb beef, add 3 T. seasoning and 1/2 C. water. Simmer until water is absorbed.

Salt Free Spaghetti Sauce Seasoning Mix

Salt Free Spaghetti Sauce Seasoning Mix

1/2 C. Onion Flakes
1/2 C. Parsley Flakes
2 T. Dried Oregano
2 T. Sugar (or equvilent in Splenda)
1 T. Dried Basil
1 T. Dried Thyme
2 tsp. Black Pepper
2 tsp. Garlic Flakes
4 lg. Bay Leaves, crumbled

Place all ingredients in 1 point jar, cover tightly and shake well to mix. Store in a cool dry place for up to 2 months. Use 1/2 C. mix in average pot of spaghetti.

Mild Curry Powder

Mild Curry Powder

3 T. Paprika
2 tsp. Cumin
1 tsp. Ground Ginger
1 tsp. ground Tumeric
1 tsp. ground Coriander
1/2 tsp. ground Cardamom
1/2 tsp. ground Red Pepper

Combine all ingredients. Yield: 1/3 C.

Seasoning Salt

Seasoning Salt

3 tsp. garlic powder
3 tsp. salt
2 tsp. Sugar
1 tsp. onion powder
1/2 tsp. black pepper
1/4 tsp. cayenne
½ tsp. Paprika
¼ tsp. Turmeric

Combine all ingredients in a jar with a lid. Tightly close the lid and shake very well to combine all ingredients.

Savory Italian Seasoning Salt

Savory Italian Seasoning Salt

4 whole Dried Red Chiles
¼ C. dehydrated minced Garlic
½ C. dehydrated minced Onion
¼ C. dried Oregano Leaves
¼ C. dried Parsley Leaves
¼ C. Salt
2 tsp. dried Rosemary

In a blender moving at low speed, drop in red chile peppers, garlic, onion, oregano, basil, parsley, salt and rosemary one by one. Put the lid on the blender, turn the speed to high and blend to get a finely powdered mixture.

Hot & Spicy Seasoning

Hot & Spicy Seasoning

11/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. onion powder
11/4 tsp. garlic powder
1 T. basil, dried
11/2 tsp. thyme, dried

Mix all ingredients together. Store in an airtight container.

Chili and Spice Seasoning

Chili and Spice Seasoning

1/4 C. paprika
2 T. dried oregano, crushed
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. red (cayenne) pepper
1/2 tsp. dry mustard

Mix together all ingredients. Store in airtight container.

Homemade Taco Seasoning

Homemade Taco Seasoning

taco-seasoning-recipe6 T. chili powder
1 ½ tsp. garlic powder
1 1/2 tsp. onion powder
3/4 tsp. red pepper flakes (or 1/4 tsp. cayenne pepper)
1 1/2 tsp. oregano
1 T. paprika
3 T. cumin
2 T. Kosher salt
2 T. black pepper

Put all of the ingredients in a jar or a container with a lid and shake, shake, shake.

Citrus Salt

Citrus Salt

This is a delicate salt, good for seasoning roasted fish or a classic seafood stew. I also sprinkle it on roasted asparagus and artichokes. Beyond that? Try just a few flakes on top of bittersweet chocolate gelato.

1/2 C. (125 g) coarse sea salt
1 T. finely grated orange zest
1 T. finely grated lemon zest

Combine the salt and zests in a bowl and rub them together with your fingers to distribute the citrus throughout the salt crystals. line a rimmed baking sheet with parchment paper and spread the salt out on it. Let air-dry at room temperature until the fine shavings of citrus are completely dry and crumble when you roll them between your fingers, 2 to 3 hours or up to overnight. You can leave the salt coarse, if you like. Or, for a finer grind, pulse it in a food processor a few times to break down the salt crystals into smaller grains. Store at room temperature in a tightly lidded jar. It will keep indefinitely, though the citrus will lose its aroma over time.

Soft and Chewy Granola Bars Recipe

Soft and Chewy Granola Bars Recipe

2 1/2 C. (230 grams) old fashioned rolled oats
1/2 C. (80 grams) whole almonds, coarsely chopped
1/3 C. (113 grams) honey
1/4 C. (56 grams) unsalted butter, cut into pieces
1/4 C. (50 grams) packed light brown sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 C. (60 grams) dried cranberries, coarsely chopped
1/4 C. plus 2 tsp. (67 grams) mini chocolate chips

Heat oven to 350 degrees F (177 degrees C). Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray. Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl. Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves. Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a 1/4 C. the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together). Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe). Scatter remaining 2 tsp. chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars. Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.

one-hour ricotta cheese

one-hour ricotta cheese

I love having a simple, versatile homemade cheese on hand for adding to sandwiches or pasta, or to dollop on fruit. This farmer cheese fits the bill and can be made without any special cheesemaking equipment. Officially, ricotta is made from “reboiling” the whey left over from other kinds of cheesemaking, but, unofficially, it’s a super simple fresh cheese requiring nothing more than milk, heat, and acid. If you’ve ever added both lemon and milk to your tea (I have—oops) then you know that acidic ingredients will curdle milk. In this ricotta recipe we take advantage of this, and use common acidic ingredients to make cheese.

The three biggest determinants to the final flavor of your ricotta are the quality of the milk you start with, the acid you choose, and the amount of time you allow your cheese to drain. Start with very fresh daily. Pasteurized milk and cream are fine, but skip ultra-high-temperature pasteurized options; these often fail to form a nice curd. After thirty to sixty’ minutes of draining, this ricotta is thick enough to spread on toast or serve with fruit.

If you drain it long enough, or press it under weight to get even more liquid out, it will become firm and crumbly, much like Mexican queso fresco or Indian paneer. Save the whey that drains off your cheese—you can use it to replace some or all of the water used in bread making and other baking. It adds a nice tang and extra protein.

BASIC RICOTTA

1 quart whole milk
1 C. heavy cream
3 T. white distilled vinegar
l tsp. kosher salt

In a heavyweight, nonreactive saucepot, combine all the ingredients. Stirring occasionally, gently bring the mixture to a simmer over medium heat and watch for the mixture to begin to curdle. You may see some curds very early in the cooking process, but between 185 and 200 degrees F, the curds will become quite distinct from the whey and will float to the surface. Watch for the whey to change from white and milky to yellowish-clear with only a bit of milky haze. When you note district curds and mostly clear whey, remove the pot from the heat and let sit, undisturbed, for 30 minutes. Line a mesh strainer with a damp paper towel, several layers of cheesecloth, or a clean, damp lint-free towel. Set the strainer over the bowl and pour the curds and whey through the strainer. Let sit for at least 30 minutes to drain. Check the texture. The longer you strain the cheese, the firmer it will get. If you plan to strain longer than 1 hour, transfer the cheese to the refrigerator and strain chilled. For an even firmer texture, drain the mixture until the curd holds its shape, then form it into a disk shape and lightly salt the outside of the cheese. Wrap the cheese in a clean towel or several layers of cheesecloth and set the cheese on a plate. Place another plate on top of the cheese, and then set something heavy—like a big can of pumpkin or a jar of tomatoes—on top of the plate to weight the cheese. Transfer the whole contraption to the refrigerator. Periodically check for whey that has pooled on the bottom plate and discard it. Drain the cheese until it has reached the desired firmness, up to 12 hours. Wien the ricotta is ready, transfer it to a clean container with a tight-fitting lid and keep it chilled. It’s best eaten fresh but will keep for about 1 week in the refrigerator.
Try these ricotta variations. Simply follow the instructions above, but substitute these ingredients.

LEMON RICOTTA

1 quart whole milk
1 C. heavy cream
3 T. freshly squeezed lemon juice
l tsp. kosher salt
Zest of l lemon

LIME RICOTTA

l quart whole milk
l C. heavy cream
3 T. freshly squeezed lime juice
l tsp. kosher salt
Zest of l lime

Creole Spice Paste

Creole Spice Paste

Use spice paste for your shrimp po boys, to spice up a mayo in a chicken or tuna salad, on grilled butterflied jumbo shrimp, add to chilis or soups, or to rub on chicken breasts, chops or steaks before broiling or grilling them.

1/4 cup coarsely chopped onion
1 clove garlic, peeled
1 tablespoon roughly chopped fresh flat-leaf parsley leaves
1/2 jalapeño pepper, seeded
1/4 teaspoon ground cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon paprika
Kosher or coarse salt and freshly ground black pepper, to taste

Place the onion, garlic, parsley, jalapeño, cayenne, thyme, paprika, and salt and pepper in a food processor and process until the spice paste is well blended, scraping down the sides of the bowl at least once. Transfer the paste to a small plastic container. Cover and refrigerate until ready to use. You can add a little vegetable oil to the paste if you need it a little thinner.

LunaCafe Chinese Five-Spice

LunaCafe Chinese Five-Spice

The aroma of these spices when they are toasting is remarkable. For most evocative aroma and flavor, always use fresh spices.

3 whole star anise pieces, broken
20 whole cloves
3-inch Mexican cinnamon stick (canella), broken
1 tsp. fennel seeds
1 tsp. whole Sichuan pepper or black peppercorns

In nonstick skillet set over medium heat, toast the spices just until fragrant, about 1 minute.  Immediately remove from the heat and grind to a powder in a spice grinder. When cool, store in an airtight container in a cool, dark, dry location.

Pantry Friendly Cottage Cheese & Bakers Cheese

Pantry Friendly Cottage Cheese & Bakers Cheese

1/4 rennet tablet
1 quart warm water
3 C. non-instant powdered milk
½ C. buttermilk

In 1 quart warm water, dissolve 14 of a rennet tablet. (Junket is a brand name of rennet that you can find in most grocery stores in the Jell-O section.) Combine water, milk, and buttermilk in blender. Blend 011 low. Add to dissolved rennet-water mixture. Stir well, then let set in warm room 6—12 hours. It is set when it’s firm and has a touch of whey on the sides. When it is set, cut into 14-inch squares and set the bowl in a sink or bigger bowl of hot water. Gently stir the curds at frequent intervals to warm evenly and break up the curds. When they have warmed through and broken into curds and whey, pour through a strainer with a cheesecloth lining. Drain and rinse with cold water until it is cool and well washed. Add salt (around 1 tsp., depending on taste). To make it creamy, you can then add milk and cream.

To make bakers cheese instead, transfer cheese when it has set after 6-12 hours and place in cheesecloth lined colander. Strain out whey until it reaches the consistency of cream cheese. This usually takes 12-24 hours. This can be substituted for most soft cheeses in recipes, especially cream cheese in dips in baked goods.

LTS Day Cheese

LTS Day Cheese

4 cups water
1 1/2 cups non-instant powdered milk
2-4 T. lemon juice or vinegar
¼ tsp. salt

Mix water and powdered milk. Place in a pan on low heat. Add slowly a little drizzle of lemon juice or vinegar, and stir gently. If using lemon juice, make sure it hasn’t expired. If it is old, it might need to be replaced for this recipe to work. Continue to gently stir while milk cooks; don’t let it come to a boil. Milk will gradually develop curds and separate from the whey, which will be almost clear. If it does not turn into curds and whey, add a little more lemon juice or vinegar. Strain and rinse the curds in cool water. Add salt.

Buttermilk Crackers

Buttermilk Crackers

6.25 oz. all purpose flour (1.25 C.)
1/4 tsp. salt
1.5 tsp. sugar
5 tsp. butter, cubed
1/2 C.+2 tsp. whole buttermilk
1 egg, beaten
sesame seeds, optional, for garnish
salt and pepper for sprinkling

Preheat the oven to 350 degrees F. Whisk to combine the flour, salt and sugar. Add the butter and work with your fingertips until you get coarse crumbs (break it down more than you would a biscuit). Make a well in the center and pour in the buttermilk. Stir with a spatula to distribute the liquid, and once the dough starts to come together and there is no liquid dripping anywhere, stop mixing (and be conscious of not overmixing*). Lay a sheet of plastic wrap onto your counter and sprinkle with flour. Scrape the dough out onto it, then sprinkle more flour on top. Press it out into a flat disk and chill for at least 1 hour until it’s firm. Roll the dough out onto a piece of parchment paper fitted to a sheet pan (this way you can transfer it easily to the sheet pan later). You should make the dough as thin as possible and it should be rolled to cover all available space. Prick all over with a fork, brush with the egg wash, then sprinkle with salt and pepper, and any other garnishes you would like. Bake for about 35-40 minutes until golden brown. If you want them to be extra crispy, you can break them into shards and keep baking. Cool completely on a wire rack (and keep in mind that they crisp more as they cool). Enjoy!

LTS Cheddar Cheese Sauce Mix

LTS Cheddar Cheese Sauce Mix

1 C. dry milk
6 T. cheddar cheese powder
1⁄4 C. butter powder
1 1⁄2 tsp. dried garlic
1⁄2 tsp. onion powder (not onion salt)
1⁄2 tsp. ground black pepper

Mix all the ingredients together. Store in a tightly sealed container. Keeps for up to 4 months, keep away from heat and for best long term storage, store in your refrigerator.

To use: Each serving is about 7 T. To make s sauce combine 1 serving mix with ¼ C. water. You can cook up 4-ounces pasta, drain off all but ¼ C. water and mix the sauce in, adding a T. of oil if desired, for a homemade mac and cheese. Also, use the powder in any number of recipes calling for ‘cheese sauce powder’ for a natural version (some commercial brands contain artificial dyes).

Pampered Chef Cinnamon Plus

Pampered Chef Cinnamon Plus

6 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. dried orange peel
2 tsp. ground nutmeg
1 tsp. ground cloves
1/2 tsp. ground ginger

In a medium bowl, combine all ingredients. Store in an air tight container. Use this mix in recipes that call for the ingredients above. I substitute this for all my cinnamon needs. If a recipe calls for the spices add up all the measurements and just put in the same amount of this blend. It tastes great used in cinnamon and sugar for toast and in cinnamon rolls.

Pantry Stable “Roux” Base

Pantry Stable “Roux” Base

Pantry Stable “Roux” Base

 

2 C. Milk Powder (not instant nonfat dry milk)

1 C. Butter Powder

1 C. Flour

 

Whisk to combine, store in a mason jar in pantry. To make white sauce, mix ½ C. mix with 1 C. water in a small saucepan. Cook over medium heat, stirring constantly, until sauce is thickened. Replace water with pan drippings or meat stock/broth for a gravy. To replace a can of “Cream of X soup” in a recipe, mix a C. the mix with 1 ¼ C. water. Add dehydrated celery, mushroom, onion, and/or chicken bouillon to match the type of Cream soup you need. Cook over medium heat, stirring, until thickened.

Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni

 

4 C. of uncooked long grain rice

1 tsp of salt

2 tsp of dried parsley flakes

4 T. of instant chicken bouillon

2 tsp of dried tarragon

1/4 tsp of white pepper

 

At home, mix all of the above ingredients. Separate into three 1-pint containers until needed. At camp, mix 1 1/3 C. rice mix with 2 C. of cold water. Add 1 T. butter and cook rice/water mixture in medium saucepan. Bring water to a boil. Cover, reduce heat and cook for 15-25 minutes, or until liquid is absorbed.

Homemade Mexican Rice-a-Roni

Homemade Mexican Rice-a-Roni

Homemade Mexican Rice-a-Roni

 

4 C. of long grain rice

4 tsp of salt

1 tsp of dried basil

1/2 C. of dried tomato flakes

1/2 C. of green pepper flakes

5 tsp of parsley flakes

1 T. butter

 

Combine all ingredients in large bowl and mix well. Put three portions of 1 1/2 C. each into three 1-pint containers. At camp, combine 1 1/2 C. of mix, 2 C. water and 1 T. butter in medium saucepan. Bring mixture to a boil on high heat and then cover and reduce heat. Cook for 15-25 minutes, until liquid is absorbed.

Basic Creole Spice Blend

Basic Creole Spice Blend

2 T. celery salt
1 T. sweet paprika
1 T. coarse sea salt
1 T. freshly ground black pepper
1 T. garlic powder
1 T. onion powder
2 tsp. cayenne pepper
½ tsp. ground allspice

Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.