Southwest seasonings

I have used both of these... try to see which you prefer...

Southwest Seasonings

1/3 cup chile powder
2 tablespoons dried cilantro leaves
2 tablespoons cumin
2 tablespoons Mexican oregano leaves
2 tablespoons dried sweet basil leaves
1 tablespoon garlic powder
1 tablespoon dried thyme leaves

Combine all in a medium bowl. Store in an airtight jar for up to 4 months.

Makes 1 cup seasoning.

or

another I use regularly...


Southwest Seasonings

4 tablespoons chili powder
4 teaspoons ground cumin
4 tablespoons paprika
2 teaspoon black pepper
2 tablespoon ground coriander
2 teaspoon cayenne pepper
3 tablespoon garlic powder
2teaspoon crushed red pepper
2 tablespoon salt
2 tablespoon dried oregano

Combine all ingredients thoroughly.
Double or triple these recipes. I like to store mine in pint mason jars...
When I make zetsy grilled chicken, I cover entire chickens with this rub... yum.

Southwest seasonings

Southwest Seasonings

1/3 cup chile powder
2 tablespoons dried cilantro leaves
2 tablespoons cumin
2 tablespoons Mexican oregano leaves
2 tablespoons dried sweet basil leaves
1 tablespoon garlic powder
1 tablespoon dried thyme leaves

Combine all in a medium bowl. Store in an airtight jar for up to 4 months.

Makes 1 cup seasoning.

Slow cooked Pulled Pork

Pulled Pork

• 1 (5 pound) pork butt roast
• salt and pepper to taste
• 1 quart homemade broth, beef is best,
• but I often use homemade chicken or veggie broth)
  
• 1/4 cup brewed coffee
• 4 cloves of garlic
• 1 whole chopped medium onion
• add some creole or southwest seasonings and it really tastes good!
  

Throw it all in the crock pot, cover, set to LOW, and let it simmer at least 8--9 hours.
It will fall apart when you take it out. Shred with a fork, and I like to keep the juice for dipping our sandwiches in... My daughter also likes it with homemade ketchup stirred in... with salsa, and sweet pickle relish with a slice of provolone over it, or gruyere cheese on the side!
But you can add your own condiments!
;-)
Homemade Ketchup recipe is listed...
Creole and southwest Spice mixtures coming soon.

Deep Dark Brownies

I recvd this recipe on a anniversary gift from one of my dear friends.

She knows me well, and is allowed to give me food as gifts!

She had it all done up in a lovely canister jar, with all the dry ingredients, and the recipe tucked inside.

YUM, is all I can say.

(and thank you!)

;-)

Decaf Bustelo Instant Espresso is the key ingredient.

SECRET INGREDIENT

http://www.kingarthurflour.com/shop/items/black-cocoa-12-oz

Deep Dark Brownies

2/3 cup of Dark Cocoa (I use half black, half Dutch process cocoa) 55 grams

1-1/2 cups sugar / 300 grams

½ cup confectioners’ sugar / 60 grams

¾ teaspoon salt / 5 grams

1 cup Unbleached all-purpose flour (I use half or more whole wheat) 120 grams

1 tablespoon espresso powder / 6 grams

1 cup toasted pecans ( or walnuts optional)

1 cup chocolate chips (optional – I use half cup mini chips)

3 large eggs

½ cup vegetable oil / 112 grams

2 tablespoons water of strong coffee / 24 grams

Whisk together the cocoa, sugars, salt, flour, espresso powder and nuts and chocolate chips (if using). Add eggs, oil and water or coffee, blend until mixed.

Pour mixture to 8 x 8 inch or 9 x 9 inch lightly greased pan and bake at 350 for 25-30 minutes. Cool for 1 hour or longer before cutting.

Yield-10-12 brownies.

Butternut squash Soup

The really nice thing about growing your own squash, is that, preserving is easy!

Once ripe, and before you get a lot of rain(to prevent molding), pick your squash, and let it dry out in the sun for a few days... then store in a root cellar or in a cool dark place in the basement. this also works for your potatoes, onions, garlic. So it's not always a load of work to grow your own food!

But best of all nothing beats the taste!

Butternut Squash Soup

• 6 Tbs X Virgin Olive Oil
• 2 carrots peeled and sliced (I grate them)
• 3 apples grated.
  
• 3 medium onions chopped
• 8 cups veg or chicken stock
• 1 entire head of garlic, roasted
• S&P to taste
• 2 butternut squash, halved & roasted
• 2 potatoes, peeled and cut up
• 2 -3 teaspoons grated fresh ginger
• 1 1/2 tsp. dried thyme leaves, crumbled
• 1 or 2 cups cream, milk or half and half, added after the soup is pureed.

Garnish with sauteed red pepper, a dollop of sour cream and some chives, or some toasted nuts, or some cheesy croutons- or don’t garnish at all.

Pour olive oil into large soup pot and slowly cook onions over low medium until lightly browned.

Add the roasted squash & roasted garlic, ginger, vegetables and carrot and stir well. Pour in the stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes.

Add seasonings and parsley and simmer for another 15 minutes. Cool and blend in batches in blender or food processor. Reheat soup in clean pot and serve with fresh thyme as garnish.

Strawberry muffins

Strawberry muffins
quick & easy.

1 1/2 C flour
3/4 C white sugar
1/2 tsp salt
2 tsps baking powder
1/3 C veggie oil
1 egg
1/3 c milk
1 1/2 c chopped strawberries

Preheat oven to 400 degrees F Grease muffin cups or line with liners

combine flour, sugar, salt, baking powder.
place veggie oil in a 1 cup measuring cup, add egg adn top off with milk to equal 1 cup.

mix with flour mixture... fold in strawberries

Bake 20 -25 minutes in preheated oven or until done.

We love homemade Ketchup

Everyone asks me for my ketchup recipe, but I can't take the credit.
Here's the recipe below.
Good old Ball blue book recipe.


Tomato ketchup (Ball Blue Book of Preserving)
(yield: about 3 pints)

4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 cup chopped onion (about 1 medium)
½ cup chopped sweet red pepper (about ½ medium)
1 ½ teaspoons celery seed
1 teaspoon whole allspice
1 teaspoon mustard seed
1 stick cinnamon
1 cup sugar

1 tablespoon salt

1 tablespoon paprika

1 ½ cups vinegar

Combine tomatoes, onion, and pepper in a large saucepot. Cook until tomatoes are tender. Purée using a food processor or food mill. Cook purée rapidly until thick and reduced by one-half. Tie whole spices in a spice bag. Add spice bag, sugar, salt and paprika to tomato mixture. Simmer 25 minutes, stirring frequently to prevent sticking. Remove spice bag. Ladle hot ketchup into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.