Showing posts from April, 2013

Spicy 5 Minute Bean Dip Recipe

I absolutely love Trader Joe's black bean dip, but since I live over an hour away from the closest store (and plus I really do like to make everything I  eat) I thought I would take a stab at creating a copy-cat recipe.  Well, after many trials (and many failure - yes, that means chicken food), I came up with the following recipe.  Ever since I made my first batch it has not only been my favorite dip for tortilla chips, but also my oldest son's favorite too.

Here is what you will need to make this recipe:
2 1/2 cups water1 cup vinegar1 ½ cup bean flour (any kind will work)2 tsp each (garlic/onion/chili powders)3 tsp salt1 ½ tsp each (cayenne pepper and cumin)
Whisk together water, vinegar and bean flour (this time I used garbanzo beanflour)and then bring to a boil.  

Reduce to a simmer and add all of the spices.  

Cook a total of 4 minutes.   

Serve hot or cold.

Sweet and Tangy BBQ Sauce Recipe

Tonight I did a little experimenting with some leftovers I had in the refrigerator in order to put together a BBQ sauce to top off our shredded chicken sandwiches.  And, unlike my normal first attempts like this, I actually was able to keep track of what I added to the recipe so I could duplicate it.  (That is my husband's biggest complaint when I make something he loves but then I admit I can't remember how much of the ingredients I put in to make it.)  Well I am happy to say not only did I write it all down, but the sauce also got rave reviews from those who love to smother their shredded chicken in a sweet and tangy sauce.

Here is what the recipe calls for:
1 cup chicken stock1 cup pureed tomatoes (or leftover vegetarian spaghetti sauce - therefore no meat in the sauce)1/3 cup SUCANAT1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon salt2 teaspoons chipotle chili powder1/3 cup apple cider vinegar1 Tablespoon cornstarch
Put all of the ingredients in a pot.  

Whisk whil…

A Recipe for Asiago Cheese

The Asiago cheese recipe that I will be outlining here is a flavorful cheese from Italy that my family absolutely loves.  This cheese taste good fresh and just gets more and more pungent the longer you let it age. 
To start off, I partially skim the cream off the cream from my milk to get 8 gallons of partially skimmed milk.
Next, after sanitizing my cheese vat, the thermometer, and stirring ladle, I pour all 8 gallons of milk into the vat and set it to medium-high heat on my largest burner.  Until the milk is heated to 92 degrees Fahrenheit, I stir the milk every couple of minutes while checking the temperature.
When the milk gets to 92 degrees.  Turn off the heat and sprinkle 1 teaspoon of thermophilic culture over the top of the milk.  I get my cultures, rennet, and cheese making supplies from and have found his prices to be spot on competitive.  He also has great turn around on products and wonderful customer service.

After the culture has moistened fo…

Oven Popover

Years ago my sister-in-law gave me a quick little recipe that has withstood the test of time with my children...and also the move to healthier changes in my kitchen.  This popover is the simplest breakfast to make, but yet it never fails to please my hungry children who need a good dose of protein before a busy day of activities.

Here is the ingredients needed for this recipe:
3 Tablespoon butter
3/4 cup milk
3/4 cup whole wheat flour (hard wheat)
4 eggs
1 teaspoon salt 

In an oven-proof dish, place the butter and then put into a 400 degree Fahrenheit oven.

While the butter is melting, mix together all the other ingredients and stir with a fork.

Over the top of the then melted butter, pour the egg mixture.

Bake for about 20 minutes, or until brown on top.

Mark 16 & The Aroma of Hope

Since I love to cook with a lot of spices, while reading through Mark 16 I found myself wondering what aroma the anointing oil in Mark 16 was like.  For that reason, I looked more deeply into the components of the anointing oil recipe whichcan be found in Exodus 30.  Here is what those verse say:

“Also take for yourself quality spices—five hundred shekels of liquid myrrh, half as much sweet-smelling cinnamon (two hundred and fifty shekels), two hundred and fifty shekels ofsweet-smelling cane, five hundred shekels of cassia, according to the shekel of the sanctuary, and a hin of olive oil."  Exodus 30: 23 - 24
In looking over the ingredients I would surmise that the aroma of such a mixture would be hard to contain within a vessel.  Thus, the two women carrying this oil would have been surrounded by the permeating smell of it as they made their way to Jesus' tomb.  The tombwhich at that point for themmarked the end of their hope and and end to all of the dreams of experiencing th…

Sourdough Italian Bread

Once again it was time to use my sourdough starter and since I was making an Italian meal I thought I would try to make a couple of Italian free form loaves. The loaves look quite impressive when they come out of the oven, but making free form loaves is very easy and on top of it you don't even need a bread pan to make them.

Here is what you will need to make this recipe:
2 cups sourdough starter
3 cups real buttermilk (or cool water)
1 teaspoon salt
1 cup wheat bran
1/2 vital wheat gluten
7 to 8 cups whole wheat flour

In a bowl mix together the starter, buttermilk, salt, bran and wheat gluten.

Add in as much flour that you can mix in by hand.

Then move to a mixer with dough hook attachment and add just enough flour so that the dough no longer sticks to the side.  

Continue to knead for at least 5 more minutes (10 minutes minimum total kneading time).

Coat the dough in flour...

...and then cover and let sit until it doubles.

Punch down the dough and form into 2 loaves.

Moroccan Stuffing

This is my all time favorite stuffing.  The original recipe for this stuffing was one I took from our life before whole foods.  When I updated the ingredients to match our new way of eating I made sure not to compromise the wonderful taste that this stuffing embodies.

Here are the ingredients you need to make this recipe:
6 slices of dried sourdough bread, broken into chunks1 cup chicken stock2 Tablespoons butter1 teaspoon dried rosemary1 teaspoon dried sage1/2 to 1 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon ginger powder1 cup dried cranberries1 cup dried papayas/apricots, cut into small pieces1 cup raisins1 cup roasted pepitas2 Tablespoons lemon juice

Melt butter and then add in all of the spices...

...and then pour in the chicken stock and heat to boiling.

Next stir in the bread chunks and all other rest of the ingredients and cook until thoroughly heated.