Wednesday, September 6, 2017

Nightshade Free Taco Seasoning

My husband has been less able to tolerate nightshades as time goes on.  Here's a nightshade-free taco seasoning that he liked.  Tostadas are back on the menu! 

Nightshade Free Taco Seasoning

1 tbsp pink Himalayan salt, ground fine
½ tbsp onion powder
½ tbsp garlic powder
1 tbsp cumin
1 tbsp parsley
1 tbsp oregano

Mix all spices and use as desired.  I used one tbsp of mixture to a pound of ground beef. 

Wednesday, July 19, 2017

Pomona Mixed Berry Jam ~ Large Batch Tutorial

We love having Mixed Berry Jam on hand, and we are almost out. That isn't acceptable, so jam making is on the docket!  I thought I'd take pictures this time and post up this little tutorial.  Enjoy! 


Pour your 4 pound bag of Costco Mixed Berries in a large stockpot.  I measured about 12 cups of fruit.



We like strawberries in it, too, so I added a 2 cup measure of frozen berries, too.  That makes 14 cups of fruit, in total.  That's just an estimate, since it was measured frozen, not thawed and crushed.



Put your jars on a half sheet pan and heat them in the oven to 250 degrees.  This helps to prevent the jars cracking when you add molten hot jam.  


Next I added 8 tsp. calcium water to the berries.  Then I mixed 8 tsp Pomona pectin with 2 cups of white sugar. Whisk them together well! This was not added to the berries until they were at a boil.  That takes a while, since you are starting from frozen.  Be patient and don't burn your berries by heating them on too high of a temperature!  

When adding the Pomona pectin, use a large whisk and WHISK that fruit and add the pectin/sugar mixture slowly.  You don't want pectin clumps! 


At this point, you could add more sugar, but 2 cups was plenty for the entire batch for us.

Heat the berries back to boiling and boil of one minute.  Add hot jam to the hot jars.  Use a canning funnel.  Headspace is 1/4"for jam.  Make sure to wipe the rims of your jars with a damp cloth. If you dampen with white vinegar, the rim gets even cleaner!


Simmer lids, if needed.  Newer lids do not call for the simmering step, I have read.  My lids were bought some years ago, so they are not new-fangled and weird. 
They were simmered like a proper lid should be.


Add rings and process in a  water bath canner for 10 minutes. (Check your elevation to make sure the time is the same for your elevation!)  I use a steam canner rather than water bath. 


Remove your jars to a dry towel.  Use a jar lifter, not your hands!  Let sit overnight.  Remove rings, note the contents on the lid, and store out of direct sunlight. 


Jars can have flaws and when they do, they let you know.  Boo for flawed jars! 

I'll make this recipes another two or three times to make enough jam for the year. I put some directly into the fridge without canning, but it won't last long.  This recipe made 12 1/2 pints.




Wednesday, March 15, 2017

Decadent, Opulent Brownies

      I hobbled this recipe together from a couple different ones on AllRecipes.  I made 2 pans worth and brought them to church for an after service treat.  They were well enjoyed. 

Decadent, Opulent Brownies

Grease and flour a 9”x 13” pan. Preheat over to 350. 

1 cup butter, melted
2 cups white sugar
4 eggs, beaten
2 teaspoons vanilla extract

Mix together with wooden spoon.

Mix in, gently and only as much as needed:

2/3 cups unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Bake at 350 for 25-30 minutes.  DO NOT OVERBAKE 

Cool slightly and frost with this mixture: 


Frosting: Boil together 6TB butter, 2/3 c sugar, 4TB milk for a minute, remove from heat and add 2/3 c chocolate chips and stir until melted.

Tuesday, March 7, 2017

Homemade Breakfast Sausage Spices

I used this recipe to season 15 pounds of ground pork today. I found it at Food Renegade.

Homemade Breakfast Sausage Spices

2 tbsp of dried sage
1 tbsp + 1 tsp of salt
2 tsp ground black pepper
1 tsp dried marjoram
1/4 tsp crushed red pepper flakes
2 pinches ground cloves
4 lbs of ground pork


Mix spices thoroughly through ground meat. Form into patties, if desired and freeze. I just pack evenly and flat in a zippy bag. It thaws so easily in a sink of warm water. 

The Refresher

I have been on a smoothie kick lately and this one just has to be shared.  It was really wonderful!  This made enough for my son and me, so I would double or even triple it if the rest of the kids wanted some, too. 

The Refresher
4-inch piece cucumber, cut in half
1 ripe banana
1/2 cup fresh mango, pineapple and papaya chunks
1 cup spinach, kale and chard leaves
1/2 cup coconut water
1/2 unsweetened almond milk
1 scoop Orgain vanilla protein powder
1/2 tsp Great Lakes kosher gelatin
3 ice cubes


Makes about 4 cups