Taco Seasoning Recipe

Ditch the preservative packed taco dinner kit! Make your own taco seasoning and save money.

Ingredients:
1 tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper
1/4 tsp. oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1 tsp. black pepper

Directions:
Combine all ingredients in a small bowl.

Yield: Seasoning mix for 1 lb. of meat. Add about 2/3 cups of water then add to meat.

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How to Make (and Master!) Babycakes NYC Vanilla Frosting Recipe

Ingredients:

1 1/2 cups soy milk (I used and recommend using unsweetened coconut milk)

3/4 cup dry soy milk powder (I used and recommend using dry rice milk powder)

1 tbsp. coconut flour (I used and recommend using tapioca flour)

1/4 cup agave nectar

1 tbsp. pure vanilla extract

1 1/2 cups coconut oil (melted to liquid)

2 tbsp. fresh lemon juice

 

Directions:

In a blender or food processor, combine the first 4 ingredients.  Blend/Process for 2 minutes.  (DO NOT TURN OFF MACHINE). With the machine (STILL) running, (now here comes the trickiest part. .) SLOWLY (meaning DRIZZLE) the oil and lemon juice, alternating between the two until both are fully incorporated.  Pour the mixture in an airtight container and refrigerator for 6 hours (BEFORE USE – this gives it a chance for all the ingredients to take to each other and thicken up) or for up to 1 month.

 

Source: Babycakes NYC

Quick and Easy Enchilada Sauce Recipe

Ingredients:

2 tbsp. olive oil
1 tbsp. all purpose flour (for a gluten-free version, use brown rice flour)
1 1/2 tbsp. chili powder
1/2 cup tomato sauce
3/4 cup water
1/4 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder

Directions:

Heat oil in a saucepan over medium heat. Add flour and chili powder, whisk continuously for 1-2 minutes. Stir in tomato sauce, water, and seasonings. Continue cooking over medium heat for 7-8 minutes until sauce thickens.

Yield = about 1 1/2 cups.

Vanilla Ice Cream Recipe

Ingredients:

2 cups milk
2 cups heavy whipping cream
3/4 cup plus 2 tbsp. sugar or evaporated cane juice
6 egg yolks
1 vanilla bean, cut down the middle

Directions:

In a medium saucepan, combine milk, cream, sugar, and vanilla bean pulp (scrap out beans and add to mixture as well). Heat gently, over low heat. Remove just before reaching a boil. Cool. Whisk in egg yolks. Refrigerate in order for ingredients to incorporate. Add to prepared ice cream maker. Cream for 20 minutes.

Yield: about 6 cups

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How to Make Pure Vanilla Extract

Ingredients:

3 Vanilla Beans
1 cup Vodka (for an allergen-free version, I recommend using Smirnoff Premium Triple Distilled Vodka)
8 oz. canning jar

Instructions: Continue Making Cents . . .

Potato Skins Recipe

Ingredients:

8 small potatoes or 4 large potatoes, baked or microwaved
1 1/2 tbsp. vegetable oil/canola oil
1 1/2 tbsp. olive oil
1/2 tsp. sea salt
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. black pepper
8-10 strips of bacon, cooked and chopped
1 1/2 cups of shredded cheese (I use pepper jack or colby)
1/2 cup sour cream
2 green onions, sliced

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Continue Making Cents . . .

Quick and Easy Pizza Dough

Ingredients:

1 1/2 cups warm water
1 pkg. or 2 1/4 tsp. yeast
3 1/2 cups bread flour
2 tbsp. olive oil
2 tsp. sea salt
1 tsp. sugar

Continue Making Cents . . .

Allergen Free Vegan Buttercream Frosting

Ingredients:

2 sticks vegan butter, softened

4 cups powdered sugar (Due to an allergy to cane sugar, I use Florida Crystals powdered sugar – which is just evaporated cane juice and cornstarch)

1 tsp. pure vanilla extract

2-3 tbsp. almond milk

Continue Making Cents . . .

Allergen Free Quick and Easy Tomato Sauce

Ingredients:

1/4 cup olive oil

1/4 tsp. ground red pepper

1/2 tsp. sea salt

2 garlic cloves, minced

1/2 tsp. evaporated cane juice

1 28 ounce can of crushed tomatoes or 4 large tomatoes, peeled, seeded, and chopped

Instructions:

Add olive oil, red pepper, sea salt, and garlic to a medium sauce pan. Cook for one minute on medium heat. Add tomatoes and evaporated cane juice. Cook 5 minutes over medium heat. Serve over pasta or use as an ingredient in one of your recipes!

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Allergen Free/Candida Friendly Waffle Recipe

Ingredients:

1/2 cup quinoa

1/2 cup millet

1 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. pure vanilla extract

pinch of stevia powdered extract or 1 tsp. evaporated cane juice

1 tbsp. ground flax seed

1/4 tsp. sea salt

2 tbsp. coconut oil or olive oil

Instructions:

Rinse quinoa and millet; soak overnight. Rinse quinoa and millet well. Using a food processor or blender, blend well until grains are chopped up. Add remaining ingredients and blend until thick batter forms. Allow mixture to sit for 5 minutes; preheat waffle iron. Use additional coconut oil/olive oil to lightly coat iron. Cook 6-7 minutes.

yield: 2 servings; double ingredients for 4 servings.

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