{this moment}

Joining Soulemama in {this moment} – A Friday ritual. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

mossy_stone

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Taco Seasoning

We love tacos! Plus they’re fast and who doesn’t love a meal that’s quick and easy to prepare? But have you looked at the ingredients on the prepackaged spice mixes? There are more than just spices in there-things like maltodextrin, monosodium glutamate, and silicon dioxide are common. Definitely not ingredients I want to be feeding my family. And if you raise your own meat or try to buy naturally raised grass-fed beef tossing such ingredients in might feel a bit like ruining a perfectly good meal.

Luckily there is a solution-and it’s easy:make your own taco seasoning (cause if you want it done right you have to do it yourself ya’ know). I mix up several batches at once so I can just add it in and not fiddle around trying to find all the spices and measure them out when I could be slicing lettuce.

Like the prepackaged stuff just toss it in with your browned meat and a little water.

Now if only I could replicate those crunchy corn taco shells (gmo free).

Here’s the recipe from the link above @ allrecipes.com

Ingredients

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Directions

  1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Enjoy!

mossy_stone

this post is part of traditional tuesday, real food wednesday,frugal days sustainable ways, simple lives thursday, fight back friday

Bringing in the Joy

The holiday season is upon us and so we decorate and plan parties. We cut, glue and write; measure, stir and wonder. Now that may sound elaborate (and it could be) but we keep it simple. In part, because the majority of the household is 4 and under but no less important is that simple also means more time for fun and helps to emphasis what it is that brings each of us joy.

And while I could show you some photos of all the cookies baked (ok we got a little bit elaborate there) decorations made, books read etc it seems more fitting to finally introduce  the newest member of the family:

Megan

She’s such a good dog! In her own way she brings each of us joy everyday.                    We love her.

mossy_stone

In the Kitchen :: Baking

During the past week there has been a lot of baking going on in my kitchen. First: Stuffed Pretzels. Farmama shared Brooke’s Stuffed Pretzels recipe a while back. She stuffed theirs with provolone and pesto with caramelized onions. Not having any pesto nor enough fresh basil on hand to make some I came up with my own variations for the stuffing.

Cinnamon and Raisin

(with sucanat)

The other half I made savory. I started with brushing on some mustard then I layered provolone cheese, caramelized onions, spinach and a sprinkling of Parmesan cheese.

Other changes I made: I did not do the baking soda dip on the cinnamon raisin nor did I salt or brush them with oil. They baked up beautifully- more of a cinnamon roll than a pretzel. I have noticed that the sucanat starts getting hard and burnt fairly easily so it’s important to take them out of the oven as soon as the dough is baked. I baked the cinnamon raisin ones first which might be why I only have a photo of the savory ones after being baked.

The savory pretzels got the full treatment- a dip in baking soda water, brushed with oil, sprinkled with salt (coarser grained salt works best- I used flakes). Baked til golden brown.

Delicious! I like reheating them in the toaster oven.

Also fresh from the oven this past week: gingerbread cookies,

and yet another pumpkin pie….to go with my gingered whipped cream.  I blended several pieces of crystallized ginger in with the heavy cream. Wow is that stuff good! If you’re culturing and making your own sour cream don’t forget to add a bit in with the heavy cream and make the whipped cream probiotic.

Also baked but no photos tho, chocolate pancakes with almond extract and…. chocolate cake!

For your convenience (from the link above @ farmama’s) here’s……

  Brookespretzels

You will need:

5 Cups All Purpose Flour (I’m sure you can substitute with some wheat, rye or spelt or…..)

4 tsp. Yeast (or one packet)

1 tsp. sugar

1 1/4 Cup. Warm water

1/4 Cup Sugar

1 1/2 tsp. Salt

A bit of Olive Oil

1/2 Cup Baking Soda

For the Filling:

2 TBSP. Butter

1 Onion sliced

Salt & Pepper

Pesto

Your favorite cheese (Brooke used Provolone)

Instructions:

1) Dissolve the 4 tsp. (or 1 packet) of yeast in 1 1/4 cup of water with 1 tsp. sugar. Let stand about 10 minutes.

2) Mix 5 cups flour, 1/2 cup sugar, and a pinch of salt. Make a well in the middle and add about a Tablespoon of olive oil and the water/yeast mixture. If it is too dry add about one tablespoon of water at a time. Knead until the dough is smooth (about 7-8 minutes).

3) Cover and place in a warm spot for 1-2 hours or until doubled in size.

4)Make the filling by carmelizing the onion in the butter. To do this put the sliced onion in a pot with the butter. Cook low and slow on top of the stove until the onion is golden brown and sweet.

5) Preheat oven to 450F.

6) When dough has doubled in size, roll it into a rectangular-ish shape, about 1/4 inch thick and spread the filling evenly over the surface. Brooke also put basil pesto from our freezer and some provolone cheese in the pretzels she made us. You could use just about anything to stuff these pretzels. Lots of room to be creative! Roll up the rectangle and slice it into 12 equally sized pieces. (Brooke suggests using a serrated knife for this.) Put each slice onto a sheet tray and let the (now stuffed) pretzels rise again until about doubled.

The Dunk:

A baking soda bath is what gives pretzels their distinct flavor.

7) Mix together 1/2 cup of baking soda and 4 cups of hot water. When the baking soda has dissolved, dunk the proofed pretzels one at a time, and set them back onto the sheet tray. Brush each pretzel with some olive oil and a tiny bit of mustard, and lightly dust each pretzel with some salt (Brooke recommends Cyprus flake salt.)

8) Bake at 450F until the pretzels are golden brown.

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Let us know if you decide to make them, or if I’ve forgotten any important details. They really are as good as they look!

Thanks for sharing Brookie!

mossy_stone

this post is part of traditional tuesday, real food wednesday, frugal days sustainable ways, simple lives thursday, fight back friday, sunday school