Store-bought taco seasoning has three downsides: 1) It’s full of sodium and other additives, 2) It comes in single-serve packs, and 3) You have to go to the store to buy it. Next time, try this homemade version instead for tastier tacos!
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
Measure and combine all ingredients in a small bowl, then whisk until evenly mixed. Store in an airtight container.
Brown 1lb of meat in a medium saucepan, drain excess liquids, then add seasoning with 1/2 cup water. Cook over medium until the majority of the liquid evaporates.
Applesauce is great on its own or in baking as a healthy substitute for oil and fat in recipes. Keep the homemade applesauce refrigerated for one week, or store in the freezer to have it on hand when you need it.
4-6 apples, any variety, cored and cut into large chunks.
1 tsp cinnamon
¼ tsp nutmeg
dash of cloves
2 tsp brown sugar
lemon juice, splash
In a medium saucepan, combine all ingredients and give them a quick stir. Cook on low until the apple pieces can be easily mashed down with a fork, about an hour to two hours.
Remove from the heat, and mash down the apples, then strain to remove skins and any spare seeds.
Nothing kicks a meal up a notch quite like the barbecue, and pizza is no exception. Barbecuing pizza takes half the time it does in the oven, and creates a unmistakably grilled flavor that’s reminiscent of summer cookouts. This recipe is for a basic pizza dough that will make two medium-sized pizzas that bbq wonderfully and quickly. Just follow the directions to grill the crust, then add your own toppings!
1 1/2 cups warm water (hot water will kill the yeast)
2 packets active dry yeast
1/4 cup olive oil
1 1/2 tbsp sugar
2 tsps salt
4 cups all-purpose flour
Place the warm water and sugar in a large bowl, and stir in the yeast. Let stand for about 5 minutes until the mixture is foamy. Whisk in the oil, and salt, then stir in the flour until a dough forms. Remove the dough from the bowl and knead several times on a floured surface. Oil the bowl, and place the dough back in, covering once to coat with oil. Cover with a cloth and let stand for at least 1 hour or until the dough has doubled in size.
Once the dough has doubled, begin to heat your grill to 350/400F and prepare your toppings. Cut the dough in half, rolling each half into large pizza rounds. Place them, one at a time, on the barbecue until the bottom turns a golden brown and large bubbles form on top. This will take only a few minutes, so watch closely!
Once the crusts are grilled, flip them over and place the toppings on the freshly grilled side. Place them back on the barbecue, close the lid, and cook for 10 or so minutes, until the toppings are melted and heated to perfection.
It might be winter, but nothing goes better with holiday desserts, like apple pie, than ice cream. And this brown sugar ice cream matches almost any dessert perfectly. You’ll need an ice cream maker and about an hour to make this delicious treat.
2 cups whole milk (fat content lower than this will make the ice cream crystallized and not nearly as creamy)
2 1/2 cups cream (preferably heavy, but half and half will do in a pinch)
3 tsp vanilla
1 1/2 cups brown sugar
Prepare the ice cream maker by freezing the bowl according to directions. In a large mixing bowl, combine all the ingredients and whisk until well blended.
Pour the mixed ingredients into the bowl of the ice cream maker, and mix and store according to the manufacturer’s directions.
Healthy pudding doesn’t get much easier than this! This chocolate pudding gets an extra nutritional boost from tofu, and is rich in protein and flavor. It’s kid-friendly, and can also be used as a pie filling. This recipe serves 4.