Friday, January 31, 2014

Five Spice Of Life Powder ™

This powder is perfect anytime you want Asian flavor. I've used turmeric for this recipe, but you can also use ground or star anise. 

1 T each: ground cinnamon, ground cloves, crushed fennel seeds
1 tsp ground pepper
1/4 tsp turmeric

Combine spices in small bowl,. mix well.  Pour spice in a clean salt shaker.

Makes 4  - 6 servings (1 tsp approx.) 

Thursday, January 23, 2014

Easy Croutons™

This is a great addition to any salad and soups. 

4 c cubed bread
1/2 c oil (olive or canola)
1/8 - 1/4 tsp each: salt, pepper
Pinch: red pepper flakes, turmeric
Non stick cooking spray
1 tsp each: dried parsley, dried basil, dried oregano, granulated garlic

Preheat oven to 350. Spray cookie sheet with non stick cooking spray. Cut bread into cubes.

In a measuring cup combine: oil, herbs and spices. Stir with fork to mix. 

In a large mixing bowl combine: cubed bread, oil mixture. Mix well with clean hands to coat bread. 

Place bread cubes on cookie sheet and bake for 15 - 20 min or until done. Be sure to keep on croutons so that they don't burn.

Thursday, January 9, 2014

Vegetable Broth

This recipe is perfect for winter or anytime.

4 qt. water
1/8 - 1/3 tsp each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 each: celery stalks, carrots sliced
1 onion peeled and cut into eighths
1 tsp. dried or fresh parsley
1 leek white  and some green parts cut into quarters

1-2 cloves garlic, crushed and chopped
1 bay leaf 
1 potato cut into eighths
1/8 - 1/4 c chopped mushrooms

Peel, rinse and cut onions into eighths. Rinse and cut tops and bottoms of carrots, leeks and celery. Cut carrots, leeks and celery into quarters. Rinse potato and cut potato into eighths. Rinse and chop mushrooms. Peel, crush and chop garlic. 

Combine water, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.
Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 45 min. - 1  1/2 hr approx. , stirring occasionally. 

Remove pot from burner and let cool for 15- 20 min. Pour broth through a sieve into heat proof containers. Discard vegetables and herbs.