I don't always have a packed of taco seasoning available but I do have spices. It is a little spicy so kids may like less chili powder. Here's what I use:
2 teaspoons chili powder
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cornstarch
1 teaspoon cumin
1/2 teaspoon cayenne
Friday, October 21, 2011
Jonathan's Favorite Granola Bars
You can add pretty much anything you want to these bars (raisins, dried apricots, etc.).
3 cups quick cooking oats
14 ounces sweetened condensed milk
1 cup flaked coconut
1 cup sliced almonds
1 cup mini chocolate chips
1/2 cup dried cranberries
1. Preheat oven to 350. Grease a 9X13 pan.
2. Mix all ingredients in a large bowl with your hands or spatula. Press flat into the pan.
3. Bake for 20 to 25 minutes. Let cool for 5 minutes the cut into desired size. Let cool completely before serving.
3 cups quick cooking oats
14 ounces sweetened condensed milk
1 cup flaked coconut
1 cup sliced almonds
1 cup mini chocolate chips
1/2 cup dried cranberries
1. Preheat oven to 350. Grease a 9X13 pan.
2. Mix all ingredients in a large bowl with your hands or spatula. Press flat into the pan.
3. Bake for 20 to 25 minutes. Let cool for 5 minutes the cut into desired size. Let cool completely before serving.
Thursday, October 20, 2011
Broccoli with Garlic Butter and Cashews
This is my favorite way to eat broccoli. I know it's not the healthiest, but tastes so good!
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground pepper
2 garlic cloves, minced
1/3 cup chopped salted cashews
1. Steam broccoli for about 7 minutes. Drain, arrange on serving platter.
2. While broccoli is cooking, melt butter in a small pan. Mix brown sugar, soy sauce, vinegar, pepper, and garlic. Bring to a boil, then remove from heat. Stir in cashews and pour sauce over broccoli. Serve immediately.
Serves 6. Ready in 20 minutes.
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground pepper
2 garlic cloves, minced
1/3 cup chopped salted cashews
1. Steam broccoli for about 7 minutes. Drain, arrange on serving platter.
2. While broccoli is cooking, melt butter in a small pan. Mix brown sugar, soy sauce, vinegar, pepper, and garlic. Bring to a boil, then remove from heat. Stir in cashews and pour sauce over broccoli. Serve immediately.
Serves 6. Ready in 20 minutes.
Harvard Beets
I never had beets before trying this recipe but now I can say that I love Harvard Beets!
2 or 3 beets
3/4 cup sugar
4 teaspoons cornstarch
1/3 cup white vinegar
1/3 cup water
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
Rinse beets and remove green stems. Wrap each beet in foil and roast in a 400 degree oven for about 1 hour, or until a knife can cut through the largest beet. After the beets have cooled slightly, run under cold water and rub off the skins. Cube beets into bite sized pieces.
In a saucepan, combine sugar, cornstarch, vinegar, and water. Bring into a boil and cook for 5 minutes. Add the beets to the liquid and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from heat. Can be served warm or chilled.
Serves 6.
2 or 3 beets
3/4 cup sugar
4 teaspoons cornstarch
1/3 cup white vinegar
1/3 cup water
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
Rinse beets and remove green stems. Wrap each beet in foil and roast in a 400 degree oven for about 1 hour, or until a knife can cut through the largest beet. After the beets have cooled slightly, run under cold water and rub off the skins. Cube beets into bite sized pieces.
In a saucepan, combine sugar, cornstarch, vinegar, and water. Bring into a boil and cook for 5 minutes. Add the beets to the liquid and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from heat. Can be served warm or chilled.
Serves 6.
Whole Wheat Honey Bread
I don't want to jinx this, but I never want to buy bread again after making this. We love it so much and it tastes so much better than store bought. I feel better eating it because I know exactly what's inside and there are no preservatives. I use the bread machine to mix and raise the dough so this is very easy to make.
1 1/8 cups warm water
1/3 cup honey
1 1/2 tablespoons butter, softened
3 cups whole wheat flour
3 tablespoons wheat gluten
1 1/2 teaspoon salt
1 1/2 teaspoon active dry yeast
Put into bread machine in listed order starting with water. Use the dough setting on the machine. When the bread machine is done, shape dough into a loaf shape and let rise in a greased loaf pan for about 30 minutes. Cook bread at 350 degrees for 30 minutes.
1 1/8 cups warm water
1/3 cup honey
1 1/2 tablespoons butter, softened
3 cups whole wheat flour
3 tablespoons wheat gluten
1 1/2 teaspoon salt
1 1/2 teaspoon active dry yeast
Put into bread machine in listed order starting with water. Use the dough setting on the machine. When the bread machine is done, shape dough into a loaf shape and let rise in a greased loaf pan for about 30 minutes. Cook bread at 350 degrees for 30 minutes.
Delicious Apple Pancakes with cider syrup
This recipe is one of our favorite breakfasts. We like the make the syrup all the time to have on hand.
2 cups complete pancake mix
1 1/2 cups water
3/4 cup grated apple
1/2 teaspoon cinnamon
Syrup:
1/ 2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup apple cider or juice
2 tablespoons butter, cubed
1 tablespoon lemon juice
1. Mix the pancake ingredients together and cook on a griddle using 1/4 cup batter per pancake.
2. For syrup: In a small saucepan, combine sugar, cornstarch, cinnamon, nutmeg. Stir in cider until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice.
Makes 12 pancakes, 1 1/4 cups syrup
2 cups complete pancake mix
1 1/2 cups water
3/4 cup grated apple
1/2 teaspoon cinnamon
Syrup:
1/ 2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup apple cider or juice
2 tablespoons butter, cubed
1 tablespoon lemon juice
1. Mix the pancake ingredients together and cook on a griddle using 1/4 cup batter per pancake.
2. For syrup: In a small saucepan, combine sugar, cornstarch, cinnamon, nutmeg. Stir in cider until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice.
Makes 12 pancakes, 1 1/4 cups syrup
Whole Wheat Pumpkin Muffins
These are great for breakfast or a healthy snack.
2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice*
2/3 cup brown sugar, packed
1/3 cup white sugar
1/2 cup applesauce
1/2 cup canned pumpkin
1/3 cup milk
2 eggs, slightly beaten
1/4 cup craisins
1/4 cup pecans or walnuts
1. Preheat oven to 400 degrees. Line muffin cups with liners.
2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pice spice; set aside. Combine brown sugar, while sugar, applesauce, pumpkin, buttermilk, and eggs. Mix until well blended. Pour pumpkin mixture into dry ingredients and stir until combined. Fold in craisins and nuts.
3. Divide batter into muffin tins. Bake 15-20 minutes. Cool in the muffin pan on a wire rack before removing muffins.
Makes 12 muffins. Ready in 40 minutes.
*pumpkin pie spice substitute: 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves.
2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice*
2/3 cup brown sugar, packed
1/3 cup white sugar
1/2 cup applesauce
1/2 cup canned pumpkin
1/3 cup milk
2 eggs, slightly beaten
1/4 cup craisins
1/4 cup pecans or walnuts
1. Preheat oven to 400 degrees. Line muffin cups with liners.
2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pice spice; set aside. Combine brown sugar, while sugar, applesauce, pumpkin, buttermilk, and eggs. Mix until well blended. Pour pumpkin mixture into dry ingredients and stir until combined. Fold in craisins and nuts.
3. Divide batter into muffin tins. Bake 15-20 minutes. Cool in the muffin pan on a wire rack before removing muffins.
Makes 12 muffins. Ready in 40 minutes.
*pumpkin pie spice substitute: 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves.
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