Taco Seasoning

(per 2 lbs hamburger)

1 ½ tsp achiote/annatto

1 ½ tsp aji amarillo

1 ½ tsp chili powder

1/8 tsp cinnamon

1 TBSP cumin

1 ½ tsp turmeric

After meat is cooked, stir in ¼ cup organic ketchup.

Simple Hummus

2 cans (or 4 cups home-cooked) garbanzo beans/chickpeas, rinsed

2-9 cloves garlic

½ cup olive oil

¼ cup lemon juice

2 tsp cumin

1 ½ tsp salt

Puree together all ingredients until smooth and creamy. Add 1-2 TBSP water as needed until hummus reaches the desired consistency. Sprinkle with paprika before serving.

Simple Pickled Garlic

Fill a pint jar with raw, peeled garlic. Combine 1 cup white vinegar and 1 TBSP salt and pour over garlic until covered. (More liquid may be needed; just use the same vinegar : salt ratio.) Refrigerate for at least one week.

Ranch Mix/Dip/Dressing

5 TBSP dried minced onions
7 tsp dried parsley
4 tsp salt
1 tsp garlic powder
1 tsp dill

Mix together and store in an airtight container.

For dip:
Mix together 2 TBSP ranch mix and 2 cups sour cream.

For dressing:
Mix together 2 TBSP ranch mix, 1 cup sour cream, and 1 cup kefir.

Whole Berry Cranberry Sauce

1 cup water

1 cup evaporated cane juice

12 oz fresh or frozen cranberries

Bring water and ECJ to a boil in a small saucepan. Add berries and return to a boil. Reduce heat and cook, stirring frequently, at a soft boil for 10 minutes, or until berries begin to pop and the sauce begins to thicken. Remove from heat, pour into a bowl and let cool at room temperature. Serve at room temperature or chill until needed.

Alfredo Sauce

1/2 cup butter

1 cup heavy whipping cream

3/4 cup grated Parmesan cheese

Melt butter in saucepan, then add cream and Parmesan cheese and stir until heated through. Serve over hot noodles or double to use in recipes like Turkey Tetrazzini.

Cheddar Garlic Mashed Potatoes

6-8 potatoes, peeled or not

6-8 garlic cloves, peeled

Place potatoes and garlic in a large pot and cover with water. Bring to a boil and cook until potatoes are soft. Drain water and mash potatoes and garlic together. Add:

1/2 -1 cup grated cheddar cheese

1/4 cup grated Parmesan cheese

2 TBSP butter

1/2 tsp sea salt

1/8 tsp pepper

whole milk

Mix well until cheeses, butter, salt, and pepper are fully incorporated into potato/garlic mixture. Add whole milk, a small amount at a time, until potato mixture reaches the desired consistency. Serve immediately or keep warm in a crock-pot.

Wild Rice and Mushrooms

1/2 cup butter

1/2 onion, chopped

16 oz. sliced mushrooms

2 cups no-salt chicken broth

1 cup wild rice

1 tsp salt

Saute the onion and mushrooms in butter. Bring broth to a boil in a separate saucepan, then add sauteed onions and mushrooms, rice, and salt. Stir well, then reduce heat and simmer for about an hour.

Mom's Salsa (My Version)

14-16 quartered tomatoes (about 10 cups)

2-4 diced onions

4-5 minced jalapeños

6-8 minced garlic cloves

1 TBSP evaporated cane juice

1 cup vinegar

3-4 TBSP sea salt

1 TBSP black pepper

1 bunch finely chopped cilantro

1 tsp cumin 

Cook together for one hour at a soft boil, stirring frequently. Seal in pint or quart jars if preserving.

Guacamole

4 ripe, peeled avocados

1/2 tsp salt

2 minced garlic cloves

1 diced tomato

a splash of lime juice

Mash avocados with a fork, then stir in the rest of the ingredients.

For a spicier guacamole:

Replace lime juice with 1/2 cup salsa verde

Fresh Salsa

1 cup chopped cilantro

1 cup diced onion

4 tsp. fresh lime juice

6 diced tomatoes

4 tsp. salt

Combine all ingredients and serve immediately (or chill for 1 1/2 hours before serving).

BBQ Sauce

1 TBSP freshly grated ginger

3 finely minced cloves garlic

1 TBSP extra virgin olive oil

1 TBSP rice vinegar

1 TBSP raw honey

1/2 cup soy sauce

3/4 cup organic ketchup

Combine thoroughly in glass container (a pint jar is perfect) and refrigerate until ready to use.

Fluffy Brown Rice

2 cups brown rice

4 cups water

1/4 cup whey, yogurt, or buttermilk 

1 tsp sea salt

2-4 TBSP butter

Combine rice, water, and acid medium (whey, etc.) in a large pot or saucepan.  Cover and let sit at room temperature for at least 7 hours.  When ready to cook it, bring to a boil, skim if needed, and reduce heat to the lowest possible setting.  Stir in salt and butter and cover tightly.  Cook for about 45 minutes without removing the lid.

Baba Ganoush

1 large eggplant

1 tsp sea salt

2 cloves garlic

1/4 cup lemon juice

1 TBSP tahini

Prick eggplant with a fork, place on baking sheet, and bake at 425˚ for about 45 minutes, until sunken in.  Cool, then remove peel.

Chop into chunks and puree with the rest of the ingredients until smooth.  Serve with pita bread pieces or pita chips.

Tahini

5 cups sesame seeds

1 1/2 cup olive oil

Toast seeds at 350˚ for 5-10 minutes, stirring frequently.  Cool for 20 minutes.  Process in food processor (a blender might work) for 2 minutes, gradually adding olive oil.

Store in fridge for up to 3 months.

Spinach Artichoke Dip

2 cups shredded mozzarella cheese, divided

1/2 cup sour cream

1/4 cup grated Parmesan cheese, divided

1/4 tsp black pepper

3 garlic cloves, minced

1 can artichoke hearts, drained and chopped

1 block (8 oz) cream cheese, softened

1 10 oz package frozen spinach, thawed, drained and squeezed dry

Combine 1 1/2 cups mozzarella, and 2 TBSP Parmesan with the rest of the ingredients in a large bowl. Stir until well blended. Put into a 1 1/2 quart baking dish. Sprinkle with remaining mozzarella and Parmesan, and bake at 350˚ for 30 minutes, or until bubbly and golden brown. Serve with tortilla chips, pita chips, bread slices, or fresh vegetables for dipping.

Oil Substitute

Substitute ground flax seed for oil (in baked goods) - double the amount.  (For example, use 4 TBSP ground flax seed in a recipe that calls for 2 TBSP oil.)  A small amount of water may be needed also, especially when using pre-ground flax seed.  Freshly ground flax seed has a higher oil content and will likely not need the added moisture.

Egg Substitute

1 TBSP ground flax seed and 3 TBSP water = 1 egg

So-I'm-Not-Martha-Stewart Boiled Eggs

Place eggs in a pan and add water, enough to cover them plus one inch.  Bring to a boil over medium-high heat.  Cover and remove from heat, and let rest for 15 minutes.  Run cool water over the eggs in the pan until cool.

(Because I can never remember how I got them to turn out so perfectly last time.)

Spinach and Feta Braid

1/4 - 1/2 recipe of Challah dough, risen once

1 lb fresh spinach

1 TBSP extra virgin olive oil

8 oz feta cheese

pine nuts (optional)

1 egg, beaten

poppy seeds (optional)

Saute spinach in olive oil until wilted, then drain well.  On a greased baking sheet, roll Challah dough into a 8" x 18" rectangle about 1/8 inch thick.  Layer feta down the center, then top with spinach and pine nuts (optional).  Using a pizza cutter or sharp knife, cut strips down each side, about 1/2 inch wide.  Starting at one end, crisscross the strips at slight angles so that it looks like a braid.  Tuck the ends under.  Place in a warm spot and let it rise for 40 minutes.  Brush with egg, and sprinkle with poppy seeds (optional).  Bake at 350˚ for about 30 minutes, until nicely browned.