Sunday, September 27, 2020

Taco Sauce

I never thought I'd be posting any recipe related to tacos!  Never a fan of hot and spicy foods, tacos just didn't appeal to me.  When my boys were growing up, I used to buy a box of, think it was Old El Paso brand, taco mix.  They loved it.  I didn't!  That was my idea of what tacos were like.

More recently, I liked the idea that you can be creative and tacos don't have to always be the same ingredients.  I can assure you my homemade tacos do not involve a store bought packet of "sauce."  No, I have learned to make homemade tortillas and am experimenting with dozens of different ingredients!

For certain types of tacos, this sauce goes well.

1 (16 oz) can tomato sauce

2/3 cup water

2 tablespoons white vinegar

1 tablespoon ground cumin

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon garlic salt

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon sugar

1/2 teaspoon cayenne


Combine all ingredients in a saucepan and simmer until slightly thickened, about 20 minutes.  Cool slightly before serving.

Thursday, August 20, 2020

Wonderful Whole Wheat Blueberry Muffins

I found this recipe recently and it puts to shame my (former) favorite blueberry muffin recipe!  This one is a true winner. 

Streusel:

 

3 T. sugar

3 T. packed brown sugar

3 T. whole wheat flour

2 T. melted butter

 

 

Muffins:

 

3 cups whole wheat flour

2 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

1 cup sugar

2 large eggs

4 T. melted butter

¼ cup vegetable oil

1  ¼ cups buttermilk

1 1/2 tsp vanilla extract

1 1/2 cups fresh blueberries

 

For the Streusel:

 

Combine sugar, brown sugar, flour, and salt in bowl.  Add melted butter and toss with fork until evenly moistened and mixture forms large chunks with some smaller chunks.  Set aside.

 

For the muffins:

 

Adjust oven rack to middle position and heat oven to 400 degrees.  Line muffin tins with paper muffin cups.  Whisk flour, baking powder, baking soda, and salt together in large bowl.  Whisk sugar, eggs, butter and oil together in separate bowl.  Whisk buttermilk and vanilla into sugar mixture until combined.

 

Stir sugar mixture into flour mixture until just combined.  Gently fold in blueberries.  Fill muffin tins to top of cups.  Sprinkle tops with streusel.

 

Bake until golden brown, about 20 to 25 minutes.

 

 


Friday, July 31, 2020

Dog treats that dogs love

While this combination of ingredients doesn't excite me, my dogs went wild over it!

3 ripe bananas, really ripe!
32 oz. plain yogurt
1 cup peanut butter

Combine all ingredients thoroughly and freeze in ice trays.

Sunday, July 12, 2020

Blueberry Buttermilk Pancakes

These are just so good!  If calories were no issue, I could eat these everyday!  I half the recipe for myself and have enough for two breakfasts.  Serve with real maple syrup.  I think these are best cooked in a cast iron skillet.

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
2 large eggs, beaten
3 cups buttermilk
4 tablespoons melted butter, plus extra for the pan
1 cup fresh blueberries

Heat skillet to medium high and coat with butter.

In large bowl, combine flour, baking powder, baking soda, and sugar.  In another bowl, whisk together eggs, buttermilk, and melted butter.  Gently fold the egg mixture into the dry ingredients.  Don't over mix.  Fold in blueberries.  Pour into skillet, about a half cup for each pancake.  Cook until edges appear dry and bubbles cover the top.  Turn and cook about 2 to 3 minutes more.


Thursday, July 2, 2020

Just Divine Blueberry Bundt Cake

I found this recipe recently and it is just divine!  The only change I made is using only all purpose flour, rather than almond flour.  Serve it to guests and prepare for compliments!

2 1/2 cups all purpose flour
1/3 cup almond flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1 cup butter at room temperature
3 eggs at room temperature
1 cup buttermilk
1/2 cup lemon curd
1 tsp vanilla extract
2 tsp lemon zest
1 to 2 cups fresh blueberries

Glaze:

2 1/2 cups confectioners sugar
1/4 cup lemon juice
1 tsp lemon zest
1/8 tsp salt
1 tsp butter

Preheat oven to 350 and prepare bundt pan.  I use Baker's Joy.

Combine sugar and butter in a mixer and beat until fluffy on high speed about 4 minutes.  Reduce speed to low, add eggs, one at a time, beating after each addition.

Mix in about 1/3 of the flour, then add 1/3 of the lemon curd, lemon zest, and vanilla extract.  Repeat until complete. Fold in blueberries.

Pour batter into prepared pan.  Bake 55 to 65 minutes, or until toothpick comes out clean.  Allow cake to cool in pan about 30 minutes, then turn out onto plate.

Prepare glaze:  Stir confectioners sugar, lemon juice, lemon zest, and salt.  Place butter on top of the glaze and microwave until mixture bubbles and butter is melted, about 1 minute.  Whisk until smooth.  Allow glaze to cool, then pour over cake.  Optional:  Top glaze with fresh blueberries.

Saturday, June 27, 2020

Oldies but goodies

Recently, a neighbor posted on facebook that she was in a rut with ground meat recipes and asked for new ideas with what to do with hamburger meat.  That got my brain turning toward my recipes, some of which I haven't made in quite awhile.  This one is an old favorite that I had forgotten about.  I think you will like it.

4 tablespoons cooking oil
1/4 cup chopped onion
2 sliced green bell peppers
1 lb. ground meat
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 eggs, beaten
1 cup canned corn
sliced tomatoes
1/2 cup bread crumbs
butter

Saute onions and peppers in oil.

Add meat and salt and pepper.  Cook until meat is slightly browned.  Remove from heat.

Stir in eggs.  Place corn in bottom of a casserole dish, then half the meat mixture.  Top with layer of tomato slices.  Repeat layers.

Top with bread crumbs.  Dot with butter.  Bake at 375 for 35 minutes.

Tuesday, June 9, 2020

Time for Summer Salads!

 This cabbage salad is both colorful and delicious, as well as nutritious.

1 cup green cabbage, chopped
1 cup red cabbage, chopped
1/2 cup cherry tomatoes, cut in half
3/4 cup corn kernels
1/2 cup cucumber, chopped
1 clove (or more!) garlic, chopped
olive oil
salt

Combine all the vegetables and mix well.

Pour olive oil over - about 1/4 cup - and season with salt.

Chill to let the flavors blend.

Thursday, May 21, 2020

Corn Fritters

I used to make corn fritters quite a few years ago. . . decades ago, actually!!!  I found this recipe recently and forgot just how good they are!

I can whole kernel corn
2 eggs
salt and pepper to taste
1/2 cup flour
1 teaspoon baking powder
1/2 cup grated cheddar
3 tablespoons butter
1/4 cup chopped parsley

Drain the corn from the can.
Combine eggs, salt and pepper and mix well.
Add flour and baking powder.
Next add the corn and cheese and blend together well.
Place butter in heated skilled and heat till bubbly.
Drop by spoonfuls into skillet.  When golden, turn and cook other side.
Drain on paper towels.

Sunday, April 26, 2020

Cabbage and Beef Dinner

For many years, I just didn't care for cabbage, other than a good cole slaw.  I guess your tastes change over time.  Now I find myself with a handful of really good recipes with cabbage.  Here is one of them.  Enjoy.

2 pounds ground beef
chopped onion
1 small head of cabbage, chopped
2 14 oz. cans diced tomatoes
1 8 oz. can tomato sauce (you may need more than that)
1/2 cup water
2 cloves garlic, crushed (or more, no such thing as too much garlic!)
2 tsp. salt
1 tsp. pepper

In large skillet or Dutch Oven, cook and stir ground beef and onion until meat is browned, about 5 to 7 minutes.  Drain

Add remaining ingredients. Bring to a boil.

Cover, reduce heat and simmer 30 minutes.

All you need now is a good ole Southern corn bread.

Wednesday, March 18, 2020

Healthy Start Bundt Cake

This one is another big winner!  It is loaded with nutritionally rich ingredients:  coconut, cranberries, apples, nuts, honey, wheat germ, whole wheat flour, Greek yogurt, and more.  Don't pass this one up!

The nice thing about the recipe, you can substitute many ingredients.  For example, I'm not a big fan of dates, so I used raisins.  I used fresh cranberries instead of dried cranberries.  Or you can use dried apricots.

It freezes well.  Wrap first in clear plastic wrap, then with foil to freeze.

Preheat oven to 350 and prepare a bundt pan.  I use a baker's spray and it works well in my Lodge Manufacturing cast iron bundt pan.

1 cup whole wheat flour
1 cup all purpose flour
1 cup wheat bran or wheat germ
2 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1 cup tart apple, grated, unpeeled
3 large eggs
1 3/4 cups plain Greek yogurt
1/2 cup unsweetened applesauce
1/2 cup liquid honey (raw is best!)
1 tsp. vanilla extract
1 1/2 cups sweetened shredded coconut
3/4 cup dried cranberries
3/4 cup chopped dried dates
3/4 cup chopped nuts

In a medium bowl, whisk together whole wheat flour, all purpose flour, wheat bran, baking soda, salt, cinnamon, ginger and nutmet.

In a large bowl, stir together grated apple, eggs, yogurt, applesauce, honey, and vanilla.

Using a spatula, fold in flour mixture, followed by coconut, cranberries, dates, and nuts.  Transfer batter to prepared bundt pan.  Smooth the top.

Bake in preheated over for 45 to 60 minutes, or until a tester comes out clean.  [in my oven, 50 minutes was adequate]

Let sit in pan for ten minutes, then turn out onto a wire cooling rack to cool completely.


Fresh cranberries are only available in the local stores here from November to December.  I buy in quanities and freeze to use throughout the year.