Custom Casserole
Me, I love casseroles. But they’re always family meals! Which is why I came up with this single serving thingy, so you don’t have to. Of course, you could do the math and make a big batch. But personally, I just want lunch sometimes. And in sweater weather, what could be more comforting? Well, maybe a giant blondie, but I already told you about that. So, if everyone has a minute to read, let’s get into it! First, lemme give you my elevator pitch. This is a classic recipe, that I modified to be single serve. But the buck doesn’t stop with me. Use any soup you want, or make your own! Save what’s left and make another tommorrow, or leave it to your grandchildren. Go crazy! use chicken stock, veggie broth, or whatever you want. And do the same with toppings. Cheese, breadcrumbs, both or neither or something else entirely. With that in mind, you’ll need: 5 oz. fully cooked rice 5 oz. soup (Mushroom works well.) 1/4 cup broth or milk 1 tbspn. toppings Also, if you want, it’s a good use for left over meat. Once you have all that, stir the broth into your soup, and microwave it in a large mug for thirty seconds.A good addition might be frozen peas or carrots, which you can literally thaw by rinsing in your hand Take it out, and mix in your rice. Put it back in the microwave, and give the whole mixture another minute. Add a little time if you want toasty edges. If you don’thave a microwave, you can use a standard oven, just watch closely so it doesn’t burn. Plus, you can prep it in advance! When you’ve got it how you like it, set it out, and sprinkle on whatever you chose for a topping! And be careful. I know it looks great, and you’re probably hungry. But give it more time to cool than feels right, because the top will hold heat in, and nobody wants you hurt. All totaled, that didn’t take very long. And now, you can impress your friends, or frighten your enemies. Enjoy! I hope that blessed you. If so, please consider buying me a cup of coffee, to keep me going. https://buy.stripe.com/dRm5kF0KC0eL7xuf0seEo08 And for a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks!
Five Healthy Food Hacks
If youre a regular reader, you know I post a lot of recipes here. And also, a lot of lists. Well, today is a list of hacks, ways to make all the food you make easier and tastier. Including those recipes I share all the time. There's a lot of these out there, including ones that could blow up your house or poison your relatives. But I've researched all of these so you don't have to. They're entirelyfood safe. So, wash your hands, get your apron, and let's get into it! AquaFaba This one is pretty current, so you may have heard of it. Either way, it's the latin name for bean water. Which you totally have if you've cooked beans, or just opened a can. Whatever you do, think twice before pouring it down your sink. Saved back, it can be used to substitute egg whites. This has a lot of perks: It's free, it makes lots of recipes (Like merengues.) easily, and unlike eggs, it's cholesterol nuetral! So, while it might take up room in your fridge, it might also be a literal life saver. 2. Instant Mashed Potatoes Yes, that might not sound like much of a hack. It's pretty straight forward, right? Except, not really. It's actually a surprising secret ingredient! Once again replacing eggs, these can be whipped into basic white bread dough, making it rich and tendr, like brioche. Or, you can stir in the flakes to get heartier soups and casseroles. 3 Pesca Vitae I know, it's Latin again. This time, it means "essence of fish." It's mostly found in tinned fish, though you could boil up the dregs off baked fish. But assuming that, like me, you don't have the time for that, let's stick with tinned fish. Obviously, you keep the sauces in flavored fish. But even just water packed, this can be reduced on the stove to make fish sauce, and it easily cooks into a stew. Just add your choice of starches (Rice, noodles, etc.) And any sort of vegetables! 4. Soak your Oats This one is more of a technique than an ingredient, although it works best with steel-cut oats. I've never tried it with other, quick oats, as that seems pointless. But while the old fasioned kind bring many health benifits, they're time consuming to prepare. Unless you store the oats and boiling water in a thermos over night. Then, just open and enjoy, as breakfast is ready! 5. Plan Ahead Lastly, this might be a no-brainer. But then, maybe not? I'm suggesting you do like with the oats, but on a much bigger scale. In my house, for example, we'll pre-cook 5 pounds of ground beef or 3 gallons of rice. Or maybe it's chicken and potaoes. In any case, having a few basic ingredients ready shaves considerable time off making meals. And you can do this with fruits, vegetables, anything. Enjoy! I hope that blessed you. If so, please consider buying me a cup of coffee, to keep me going. https://buy.stripe.com/dRm5kF0KC0eL7xuf0seEo08 And for a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks!
Tater Salad!
It's exactly what you think it is. You know how I bless y'all all the time with recipes. And whether you're providing for potluck, or building a menu for barbecue, this one's a crowd pleaser. One that I've researched so you don't have to. It's filling, nutritious, and delicious. So if you have your sporks at the ready, get 'em out, and let's get into it! I live in the American South, and I have for a while. And down here, this is a staple at every cook out. It usually means a good time with friends. It's probably like that in most of the country. And if you wanna make it yourself, you'll need: 4-6 Baking Potatoes 1 Stalk Celery (chopped) 1/2 cup dill pickles, chopped (or relish) 1 cup Mayonnaise 1 tbspn yellow mustard First, you'll want to wash and bake your potatoes. It'll take roughly 10 minutes in the microwave, and then chill for approximately 30 minutes in the refrigerator. You can do these in advance to save time. Once they're cooled, take them out and chop them into one inch cubes. Then combine them in a bowl with the other chopped ingredients, and set aside. In a smaller bowl, mix your mayonnaise and mustard. For a heart healthy option, you can substitute half with full-fat Greek yogurt or Sour Cream. When blended, add this dressing to the potato mixture, and stir gently to combine. If you want, you can decorate it with chives dill weed, or bacon bits and grated cheese. Arrange it however you like, serve,and enjoy! I hope that blessed you. If so, please consider buying me a cup of coffee, to keep me going. https://buy.stripe.com/dRm5kF0KC0eL7xuf0seEo08 And for a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks!
Flavorful Flapjacks
I love to leave y'all tasty tidbits. And today I figured, flapjacks! Now, you might already have a recipe, and it might be close to this. But you know me. My recipes are full of possibilities and variety, which means you can do what you please. And as usual, I've researched that, so you don't have to. So grab yourself a spatula, and let's get into it. Like I said, you probably already have something similar to this. But my specialty has been, for some time, ways you can change it. Play with it. Just go crazy. At least, metaphorically. And today, I've researched some of those ways. The thing is, it just made sense to put them at the end. So I'll lay out the basics, and then later, ways to go crazy. To make generic flapjacks, you'll need: 1-1/4 cup all-purpose flour 1 Tbsp. White sugar (For Brown, use half.) 2 tbsp. baking powder ¼ tsp. salt (Optional) 1 large beaten egg 1 cup milk 2 Tbsp. cooking oil First off, you'll mix all your dry ingredients in a large bowl, until they're thoroughly combined. Next, in a smaller bowl, mix your eggs, milk, and oil. Pour these into your dry ingredients, and then combine everything. Finally, pour it onto a pre-heated griddle, carefully, in 1/4 cup portions. Flip the cakes at 5 second intervals, or until the first side is golden brown, and the second has no more wet spots. Then remove them from the griddle to a platter immediately, using care, as both griddle and cakes will be hot. And if you like that, enjoy! But if you're like me, basic is borng. So, as I suggested, try them with brown sugar. Or add a tablespoon of cocoa powder to your dry ingredients. Although, you may want to increae your sugar with that. Alternatively, you could just add chocoate chips. Want something festive? use half a teaspoon of cinnamon, or a pinch of nutmeg. And for holidays, a combination of steel cookie cutters and food coloring will give you a plate of green shamrocks, red hearts, or something else entirely! The salt isn't nececsscary, and leaving it out will help with blood pressure as well as diabetes. And for a more filling flapjack, use whole wheat for at least half of your flour. And these are just a few ideas. The sky really is the limit! I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks!
Not so Secret Ingredients
You heard that right, folks! Today, we're talking taste. I researched another list of five unusual flavors,so you don't have to. Now, one of these might already be a favorite, but if so, keep reading. You might still find something new. They're still not sponsoring me. But without any further ado, let's get into it! 1. Smoked Salt It’s basically just table salt. Which is great, because it can do almost anything else salt can do. But, it's awesome, because it's been wood smoked, usually with Mesquite or Hickory. So you have twice as much flavor, and no chemical junk. It might have a teensy bit of residue, but mostly it's organically changed, which makes it great. 2. Green Tobasco You probably know Tobasco. And maybe you even prefer Crystals. But this one is different. Made from jalapeños and vinnegar, it's a bit milder and brighter than most other hot sauces. So it's perfect for chicken or pork. But don't stop there! Try it wherever you typically would with regular red. Or, use some of each, like a New Mexican Christmas. 3. Chimoy/Limon While there could be subtle differences, I've also seen the same combination under each name. It's a blend salt, chili powder, and lime juice. It comes in powders, saucers, and syrups, all of which add an exciting bite to delight your taste buds. Often these are full of presevatives and chemicals, but recently Siete (Not a sponsor.) released a natural version, in both a powder and a sauce. 4. Coaco Nibs These aren't your grandad's chocolate chips. For one, they're dense, and they don't melt. They're also not sweet. More like coaco powder, but in little rocks. Great for recipes that are already sweetened, or dissolving into coffee. Just make sure you're ready for the pure, dark chocolate in whatever you add these to. Cacao nibs also exist, but they're less processed, which could be tricky to use. 5. Tamarind. These are really seed pods, with a sticky inside when fresh. Or sometimes, they're dried,and ground into powder. The result is a spice, like nutmeg or cinnamon. Only instead of a warm, sweet flavor, this is zesty, and almost sour. That powder is also occaisionally used to tenderize meats. Some people scrape the inside, resulting in a gooey paste. But whichever version you prefer, it'll transform anything it's introduced to. I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks!
Cinnamon Roll Mug Cake
Back with another recipe! This one has xponentially lower sugar and calories than a food court offering. The trick is the special frosting, which is a much healthier option than commercial ones. But I researched all that, so you don't have to! Still, it's delicious enough, that you won't miss anything. So, if anybody's hungry, let's get into it! These are perfect for brunch or entertaining, because even all the parts come together so easily. They're a bit different from regular cinnamon rolls, but they're big enough, each one is a full serving. And to make one of your own, you'll need: 1/3 cup Greek yogurt 1/2 cup mashed banana 1/2 cup any flour 2 tbsp rolled oats Baking powder Pinch salt/cinnamon. To start with, mix your dry ingredients together in a large, microwave safe mug. Next, get a medium bowl, and mix in the yogurt with your mashed banana. You could try apple sauce, but I haven't yet. Combine this thouroughly with your dry ingredients. Stir in raisins, or dates, and microwave on high for 90-120 seconds. At this point, carefully remove it from the microwave, and set it aside. This bit is really the clincher. You can do it afterwards, or you could even have a double batch standing by, if that's easier. Whatever you decide, to make the frosting, you'll need: 1/2 cup Greek Yogurt or soft Cream Cheese 1/4 cup confectioner's (powdered) sugar The Greek yogurt is, naturally, lower in fat and cholesterol than the cream cheese. But both are healthier than butter. Either way, in a seperate bowl, combine ingredients and top cake with the mixture. Make sure it's cooled before eating, and enjoy! I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks!
Ice Cream, Anyone?
Ice cream is literally the perfect food. I'm not even kidding. Scientifically, it's "ideal" (N.I.H.) because the fat to sugar ratio imitates infants earliest diet, meaning we're wired to find it delicious. And I put together the perfect recipe, master artisan that I am, so that you don't have to. It's actually not that complicated. But instead, it's super simple, So you can play with it however your heart desires. Which is, I'll talk about in a later article. So, if you're as ready as I am, let's get into it! My family has made a lot of our own ice cream over the years. And we've played with lots of different recipes. For example, I borrowed the egg trick from Bon Apetite, who got it from Ben & Jerry's (Not sponsored!) But this is one I've made several times with my family. It'll give you that perfect balance. And to make your own, you'll need: 1/3 cup White Sugar 1/4 tsp Sea Salt (Optonal) 1 Egg, beaten 1/2-3/4 cups Whole Milk 1 cup heavy whipping cream Starting with your dry ingredients, in a large bowl, mix everything together. You really don't need the salt, but it freezes faster, and some people think the contrast makes other flavors more noticable. But Sea Salt is far healthier than Iodized options. Once everything's combined, transfer the mixture to a Sauce Pan, and heat it, while stirring, until it reaches a boil. It should boil for about a minute, to cook the egg. this will add richness while binding together your other ingredients. After all your ingredients are combined and food safe, Pour them into the canister of your ice cream maker. Carefully load that into your machine's ice cartridge, before placing both on the base, and letting it run for 40 mintes, or until desired consitncy. Alternatively, you could go old school, and make it by hand. Specifically, I mean put together your ngredients, and let them chill in thefridge. Take a medium baking dish, and freeze it empty. Pour a quarter of your mixture into the frozen pan, and then gently scrape the walls, leaving the frozen stuff in the pan. Make sure your mix is chilled,though, or it'll make the pan explode like it's going out of style. Repeat this every 30 minutes, until all your mix becomesfrozen ice cream. And enjoy! I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks!
Frozen Flavors
I told you! I promised I'd be back with a few flavors to play around with ice cream. In case you don't know, go back and read that earlier article. Once you're all caught, I've researched some delicious dessert options, so you don't have to. So prepare your fudge sauce, and let's get into it! 1.Coffee* For this version, you'll mix a hlaf cup of brown sugar with half a cup of white. Add a tablespoon of instant cofee to your dry ingredients, and proceed with the ice cream recipe as written. The coffee crystals will dissolve into your milk, giving you flavor as if you spilled your morning coffee into the machine! Except, on purpose. Enjoy! 2.Butterscotch{ This one's just a little more tricky. First, in a medium saucepan, to a quarter cup of melted butter, add half a teaspoon of vanilla and 1/4 cup brown sugar, and heat until sugar dissolves (3-4 minutes.) Remove butterscotch from heat, and then go ahead and stir in a cup of cream, until it's nice and smooth. From there, you're gonna add it to your ice cream base mixture, but leave out half the sugar, since the caramel's pretty rich. It works better if everything's warm, and then you freeze it like always. Enjoy! 3.Chocolate chips} Back to basics, for a bit. For this, you might wanna add vanilla to your base, but it's optionall. And most recipess typically call for mini chocolate chips. But I suggest going a little crazy! try cacao chips, or cocoa nibs. Maybe chocolate chunks? But be warned: They might freeze differently, and you might hurt yourself. Just be careful. And enjoy! 4.Blackberry [ Returning to tricky territory, you're gonna wash a pound of fresh blackberries. Then, getting out your trusty saucepan, you'll cover them in sugar. over medium heat, you wanna boil the sugar-juice mixture until it cooks down by about half. Then, once again, you add to the base mixture, freeze like always, and enjoy! 5.Snickerdoodle] We're back to blending sugar. Because these cookies get their signiture spice from cinnamon, you'll add a teaspoon of that and a teaspoon of nutmeg to that half brown sugar mixture we used for the coffee. Also, just a drop of vanilla. And you know what's next! add your base ingredients, freze, and enjoy. I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram *Cuisinart { Food magazne } Dessert dot com [ Serious Eats ] Food magazine
Sweetness!
Today's article is gonna be just a teensy bit different. Not much, though. See, I'm giving y'all a recipe that acts as the foundation of lotsa varieties. So today, I'll lay down something basic, explain why it's ground work, and talk for a bit about that phenomenon. Because I research stuff like that, so you don't have to. Now, since the key ingredient is timing, let's get into it! The item in question today is sweet bread. Which could mean variety meats but for now, I mean a certain kind of bread, that's also called quick breads. Like I said, I'll give you a basic one for now, but you have to stay tuned for the assortment of flavors. You probably recognize this one, but to make your own orange cranberry bread*, you're going to need: 1 cup all purose flour 1/2 cup white sugar 1/2 cup packed brown sugar 3/4 tspn baking powder 1 tspn salt 1 cup choppd nuts 1-1/3 tbspn orange zest 1-14 cups milk 3 tbspn vegetable oil My family's been enjoying this for years! But with slight changes, that make it easier, and, frankly, just better. First off, instead of zesting an orange, you can just use half a cup of marmalade. And instead of nuts, use dried cranberries. I had to post the other recipe as written for legal reasons. You get it. Anyway, in a lage mixing bowl, mix your flour, yeast, and all the other dry ingredients. Once you've got that, make a crater in the middle of that mixture. At this point, go ahead and pour all your wet ingredients into the crater. Using a mixer or a trusty spoon, mix everything together. Pour all the ingredients into a loaf pan, and bake for 30 min. at 350 degrees F. When that's all done, get your oven mitts, and pull it out. Be careful not to burn yourself, and to avoid escaping steam. This is where I uually say, "Enjoy!" Which, I mean, you totally can. But real quick first: Remember those dry ingredients? Well, those are that base I mentioned earlier. And there are tons of ways you can play with it. So, stay tuned, because very soon, I hope to bring you some of those. *Betty Crocker, Nut Bread I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks!
Overly Easy
Hen's eggs are packed with lots of essential nutrients * and for most of the world, they're pretty affordable. So it just makes sense to include them with whatever else you eat! To that end, I researched a bunch of recipes, so you don't have to. On top of being healthy, these are fairly easy, plus kinda fancy. So before you run off to eat something, let's get into it! 1.Souffle A souffle is a simple thing, that leverages eggs for impressive results.** The big thing there is "simple." It's super fancy, but super easy! You can enjoy loads of flavors, but the best have three ingredients Bbeat two eggs, and mix in half a cup of shredded cheese, a quarter cup of all purpose flour, and a quarter cup of whole milk. Continue mixing, whipping air in till it's fluffy, and bake at350° Remove carefully when just golden brown, and enjoy. 2.Croquettes For our purposes, a croquette is a patty of chopped or ground meat, held together with eggs and mixed with bread crumbs, sauteed and served. I'll use salmon for mine. Mix about 8 oz. of canned or flaked salmon with a beaten egg. If it's canned, drain the liquid first. And if it's flaked, remove any nasty bones. Add 1/4 cup of bread or cracker crumbs, and maybe spices like savory or cumin. Mold into patties, and brown these in oil using a skillet until toasted. Once again, enjoy! 3.Hollandaise This sauce is actually pretty simple after following just a couple important directions.** You can look there for a detailed recipe, but really quick: Separate and beat 2 egg yolks, before steam cooking them. Whisk those constantly, add 1/4 cup of butter, and the same of lemon juice. See? Easy! Enjoy. 4.Brioche French Brioche is a "buttery, sweet bread."*** But it actually gets it's characteristic richness from a lot of eggs. This is just a basic recipe**, but: You'll mix about 2 cups of flour, 2 tsp. salt, 1-3/4 tsp yeast, and 3 tbsp. sugar with eggs and butter. For fancy techniques, see the reference. Once thoroughly combined, spoon into a loaf pan, and bake at 350° until golden brown. Enjoy. 5.Loaded Omelettes These aren't just super simple, but souffle is kind of the only other entry that's a meal. Beat 2-3 whole eggs, and pour into a hot skillet. When the edges start to sputter, carefully flip the whole omelette. After about 5 seconds, remove the skillet from the flame, and the omlet from the skillet. Then load half with bacon, shredded cheddar, and chopped chives. Fold it over, and enjoy! *National Institute of Health **Serious Eats ***Spork dot com I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks!
Salwd Days
Summer is the perfect time for salads, and frankly, so is whenever you happen to be reading this. However, as I'm writing, people are scared of a parasite what's been found all over produce. Especially Lettuce. Which is exactly why I've researched several alternatives, so you won't have to. Some you've heard of, but others that will excite and delight you. All of them are pretty affordable, though. You're welcome. And if you're ready, grab your forks, and let's get into it! First off, Beans! Now lotsa people lean heavy into one bean or another, Navy beans, String beans, and so on. But for my purposes, I'm gonna share this recipe.* Just employ your choice of mixed bean. For a time-saving version, use canned beans of any sort. Add a jar of marinated Artichoke hearts, and toss, before ading croutons, cheese, or whatever. Next, a classic. Carrot Raisin Slaw! This one's a staple at potluck, and now you'll have a recipe** in your back pocket. Simply put 1/2 cup of Sour Cream, 1/2 cup Mayonaise, 1 tbspn Lemon juice, a tbspn. of Sugar, plus 4 cups peeled and shredded Carrots and 1 cup of Raisins into a large bowl. You could also add peeled chopped Apple, or drained Pineapple tidbits. Stir like the Dickens, and enjoy! Here's one you might not have heard of. Jicama Slaw. Now, the dressing is gonna be similar to that last one, but instead of Lemon juice, use lime, and replace the raisins with dried sweetned Cranberries. Jicama is a crunchy South American vegetable, and this show stopper will definitely give a tropical twist to your table. Having fun yet? Well, strap in, because we're not done yet. Ladies and Gentlemen, give it up for Fruit Salad!*** If you thought the last one was easy, get a hold of this. More specifically, your grocer's freezer isle. You're gonna want about a cup each of frozen Rasberries, Blueberres, just any kinda berries, really. Add a handful of canned Orange slices, a cup of canned Pineapple chunks, and 2 cups of peeled, sliced Banana. Then just toss these gently with a quarter cup of Honey and a quarter cup of Lemon juice. Freezing doesn't kill Psyclosporia, so use your best judgement. And there you have it! Well, that was fairly exotic. Now our salad excursion is visiting the Mediterranean, with Pasta Salad.+ There's a lot of these out in the world, but I'm gonna keep it nice and simple. So for this, you'll need: 16 oz of Bowtie pasta, 5 oz dried basil, chopped, half a cup of Lemon Juice, Half a up of Olive oil, and 8 oz. grated parmesan or Mozerella. Cook the pasta and let it cool. And then toss it in a bowl with everything else. Once again, super simple. Okay, okay. Just one more. I'm sure you've heard about Tater Salad? That's great, except this ones even better, because it's made how you like it. For this recipe$ you're gonna boil 2 pounds of Potatoes, chop 'em into cubes, and mix with the following: 1 cup Mayonaise, 2 tbspn vinegar, 1 tspn sugar, 1/4 tspn Black Pepper, 1 tspn. Celery seed, 1 tbspn dried onion (optional) and 2 cubed hard boiled Eggs. And my Grandpa used to add a jar of chopped Pimentos. Once you got all that, serve and enjoy! *Old Family Recipe **allrecios, Easy Carrot and Raisin Slaw ***Delish, Best Fruit Salad Recipe +Barilla, Pesto Caprese Salad $Hellman's, The Original Potato Salad Recipe (Modified.)
On a Roll
Remember that time I talked about a super versatile sweet bread dough? Well, I did. And in case you missed it, click here https://www.voiceintha.com/single-post/sweetness.* No, but seriously, though. The amounts will come in handy. Because, today, I'm gonna tell you how to turn it into cinnamon rolls. Since I did that earlier research, which is still helping you. These are good for breakfast, brunch, coffee breaks. And stick around, I have ideas for a savory, lunch time version. So, scrub up, grab your mixing bowl, and let's get into it! I did say, these are great any time of day. But really, breakfast most especially. That's because they are carb heavy, (Or, full of fuel.) But als the raisins are fruit, and the frosting has protein. So,all the food groups. Which makes them a powerhouse to start your day with. But they're tasty other times too. So, like I said earlier. You put together your ingredients for a big batch of sweet bread dough. But this time leave out the oranges and cranberries, and instead, mix up your cinnamon. To make cinnamon sugar, combine 1 part cinnaon to 4 parts sugar. Brush with butter before dusting that whole pastry with it. Then add a cup of raisins. Once that's all done, Roll it out into a flat sheet. Then, starting at the edge nearest you, Roll that forward until it's one long cylinder. Man, the name makes sense now! Next, you're going to (Carefully) slice that into coins, about two inches thick. Just go with it. Now, get a baking sheet, and lay those disks out like you're making cookies. A 9x13 tray works wonders! Put those in a 350° oven for 15 minutes or until golden brown. As for frosting. There's a lot of receipts, but this one is mine. Put a half cup of Greek yogurt in a bowl, and a cup of powdered sugar. Stir until the sugar is dissolved, and then just spoon it onto your fresh cinnamon rolls. Bonus! For a savory alternative, roll the dough out flat. Sprinkle on a healthy layer of shredded cheese, and crab boil or taco seasoning, and then proceed as directed, rolling, slicing and baking. Enjoy! *https://www.voiceintha.com/single-post/sweetness I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks!
Coboy Caviar
Once again, it's exactly what it sounds like. Well, pretty much. To be fair, it is Vegan. But then, most salads are. Yes, today I've got another fantastic recipe. one which I've researched* so that you don't have to. It's perfect for Summer in South Texas, but it's great wherever. So, don't let silly social constructs keep you down. It's fresh and flavorful, not to mention, healthy and affordable. And if that sounds good to you, and like something ya wanna do, then let's get into it! Doctors are saying, red meat like Beef and Pork is bad for your heart. Sure, it's loaded with Protien and Iron, but a lot of less awesome stuff, like Cholesterol and Carcinogens too. Whatever shall we do? Well, that's why I've been blessing you beautiful people with so many heart-healthy salad recipes. And this is one that you may well not have heard abut just yet. It works as a side,or a centerpice. And to make your own at home, you'll need: 16 oz. Frozen Fiesta Blend 1/3 cup diced pickled jalapeño peppers, or other pickled peppers 1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can black eyed peas, drained and rinsed 2 cups frozen corn 1 cup diced canned tomato 1/4 cup chopped dried cilantro scoop-style tortilla chips for serving (Baked or Fried.) Well, that's the main sallad, anyway. To make said salad, you'll chop your Fiesta Blend into bite size chunks. By that I mean, really any blend of Onion and Bell pepper your grocery store might carry. Also, drain your cans. Me, I like the fire roasted variety, but any tomatoes will work. Place them in a large mixing bowl, and set that aside. Now, for the dressing,** you'll need: 1/3 cup Olive Oil 1/3 cup Lime Juice 1 tbsp hot sauce of your choice 1/2 tspn Cumin 1 tspn Salt You'll combine all those in a smaller bowl, mix that, and drizzleit over your salad from a minute ago. At that point, toss the salad gently to make sure everything's well coated, and then refrigerate the whole thing for roughly 6 hours. After it's rested and mingled, serve and enjoy! I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks! *allrecipes **Delish
Uniue Eats
I posted something like this a while ago, but recent reports say that the pests are gone, and stuff like lettuce is back on the menu! * Still, I've been researching good food, so you don't have to. And right now, it's things you probaly don't typically eat. While still hard to beat. So if that sounds neat, let's get into it! First up, we're talking Moroccan carrot salad. ** For this, you're gonna want six sweet carrots, peeled and grated. Some people add a clove of Garlic and chopped chili pepers, but they're optional. You will need a quarter cup of chopped cilantro, a teaspoon of chili powder, 3 tablespoons of lemon juice, a teaspoon of cumin with half a teaspoon of paprika., and salt to taste. Next, combine everything in a mixing bowl before chilling for an hour. Serve, and enjoy! See? We're off to a great start. Moving on, this one's more of an appetizer.*** But it can also be a part of tapas. Which sounds like another article. Anyway, for these, you just need a can o bag of frozen, quartered artichoke hearts. Go for the plain, packed in water. You'll also want extra virgin olive oil, kosher salt and black pepper. Preheat your oven to 450 Fahrenheit, space the hearts on a baking sheet. Brush them with olive oil,and sprinkle the salt and pepper. Then roast until golden brown. Let them cool,serve, and you guessed it. Enjoy! Just one more, for now. But this one, you can use to spice up anything! Beef, Pork, Chicken. Even Artichoke hearts. It's called Garam Masala.**** Basically, its a blend of savory spices. Start with a quarter cup of Cumin, a half cup of Cardamom, and another quarter cup of Black Pepper. Then add sweet spices:A half cup of Cinnamon, and 1/3 cup of Cloves. Combine them in a bowl until thoroughly mixed, and store in a jar or shaker till needed. Use as a dry rub, or add when serving. And as usual, enjoy! I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks! *C.D.C **Food52 ***The Mediterranean Dish ****The Joy of Cooking
Snack-Tastic!
So, everybody likes snacks. But after a while, they start to blur together. Juice pouches, cakes made of fake frosting, maybe healthier stuff, like granola and fruit leather. To be clear, I'm talking about stuff you hand out at V.B.S, or Summer camp. But on that, I researched some delicious alternatives, so you don't have to.* And if you'll come along with me, we'll get straight into it! First up, Tiny Ice Cream. Specifically, most major grocery stores carry single serve Ice cream, available in packages of roughly 4 oz. cups. Which equates to, like, one scoop. But kids always love the teacher who Ice cream. Next,you probably know about G.O.R.P. Good old raisins and peanuts. If not, it's an option. But my angle is more like, generally open to random provisions. Less catchy, I knew. But you might throw in chocolate chips, toasted almonds, cheezy crackers. Just some possibilities. The world is your proverbial oyster. Go nuts! Howsabout Pool water?** Not really, but kids like gross names. Super simple, for this you mix half a cup of blue Gatoraide, and half a cup of Sprite. (Not sponsors!) Then, you can add lemon slices, Sweedish Fish, or gummy sharks for garnish. Spiffy! Have y'all heard about muddy buddies**? This one might take more work.. Its also called monkey munch, or puppy chow. For this, you'll need to measure out 9 cups of a chunky cereal. Flakes and pebbles won't do. After that, warm up a cup of creamy peanut butter, a half cup of chocolate chips, and a teaspoon of vanilla. In case of peanut allergies, you could also use creamy almond butter. Once softened, mix it together, and add the cereal. Coat it all the way, and let them cool. Then package it, and enjoy! I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks! *Experience, and practice. **The Country Cook ***Chex dot com
Sweet Treats
If you know me, you now I drop recipes. If you're new here, take a seat! Go ahead and get comfortable. Lately, I'vebeen going with seasonal things. And sine we're entering the holidays, I've researched treats for your festivities that are just left of ordinary, so ou don't have to. With these, you can impress your friends and intimidate your enemies! Or just throw awesome parties. But if any of that sounds neat, let's get into it! Frst up, a personal favorite. Fudge Brownies*. Honestly, I make 'em all the time, but the holidays just feels right. For these, you'll need: 4 squares of unsweetened chocolate (Or two tbsp. of Cocoa powder.) Add a cup of sugar and half a cup of flour. A pinch of salt is optional. Combine these in a bowl, and in another bowl, put 1/3 cup of melted butter, 2 eggs, and a tsp. of vanilla. Make sure both bowls are well mixed, and pour the wet stuff into the dry stuff. Mix all that well, and pread it into a 9x9 baking pan. Bake that at 350 degrees for 20 minutes (Athough you might wanna check at 18.) Then remove carefully, let it cool, cut into squares, and enjoy! Everybody knows Caramel Apples, but when's the last time you had Apple Fondue? It's not super hard, but you might wind up with lotsa pots to clean up. You can use stovetop, or a microwave, but I find that a large crockpot can keep several jars of already molten hot. Pick your apples of choice, wash 'em, and slice into wedges. As for your jars, melt soft caramel chews, chocalate chips, or candy melts. Then just dip your favorite apples in your favorite sauce. Have fun! For the beverage portion, I'm gona start with a Chai Latte.** I'm not sure what that means, but it's awesome! And to embrace that awesome, you'll need a cup of black tea, with an ounce of milk. Once you've brewed your tea and added the milk, while it's still hot, whisk in a half tsp. of cinnamon, half a teaspoon of ground cardamom, and another quarter teaspoon of ground ginger. Some people add cloves. Don't burn your mouth, but enjoy! Hd you even heard of Cranberry Cider? Start with 2 quarts of apple cider. Add 6 cups of cranberry juice and a quarter cup of packed brown sugar. To this mixture, you'll add a sliced lemon, two cinnamon sticks, and 1-1/2 teaspoon whole cloves. Bring to a boil on the stove, and then remove carefully. Strain out lemon and spices before serving warm. Enjoy! This one's a variantion on a classic theme (Pecan pie), but a well-deserved update. Walnut Pie**** You'll start by mixing a cup of white sugar and 3 tbsp. of brown sugar with a cup of corn syrup and 1/3 cup of melted butter. lastly, add a heaping cup of chopped walnuts. You'll pour this into a prepared pie crust, and bake for 30 minutes at 350 degrees, checking regularly. Once it's starting to bubble, remove it carefully, let it cool, and enjoy! *Rachael Ray dot com **The Kitchen dot com ***Allrecipes ****The Pioneer Woman
Under Everything
It's quickly becoming the holidays, also known as pie season. Pies require crust, and that's what we're talking about today. Whether they're over or under, don't worry, I've researched them, so you don't have to. And really, there's only a few. But if that sounds good to you, let's get into it! For starters, we're gonna kick thngs off with what might be the most popular pie crust, or at least the most standard, Oil crust.* It also happens to be super simple. Basically, you'll need1-1/4 cups of flour and a pinch of salt. Combine those, then add 1/4 cup of your favorite vegetable oil (Though corn works well.) And 3 tbsp. milk. It's possible to use non-dairy versions, like almond milk, if you want.Mix your salt into your flour, and then pour in the liquids. This should form pea-size pellets, which ou can press straight into your pan. You might need more milk, but that's case by case. Once you have a smooth crust-dough, you can store in the fridge for 3-4 days, well covered. This next one is almost as popular, though only for sweet pies. Graham cracker crust** is always on cheesecakes too, so there's that. They have their uses. And to make one, you'll need: About 1-1/2 cups of Graham Cracker crumbs. You can go store-bought, but doing it yourself lefts you choose how small they are (Or aren't.) Add 1/4 cup of white sugar, and 6 tbsp. of melted butter, or more as needed. You'll mix the crumbs and the sugar with the butter, until it forms little balls. At this point, you can press it into a pie pan, and bake at 350 for 10 minutes. Then you can cool and use, or store covered for up to 6 moths, in the freezer. And lastly, this one's less of a recipe, more of a technique.Tassies, also known as mini pies, need crust too.*** They're a Southern thing, that's catching on. Kinda like y'all, or country music. Anyway, to make 'em, you'll need an oil crust recipe, and a muffin pan. Wth these, you have two options: You could lay a sheet of dough over the bottom of the pan, and cut little circles around the muffin cups, or you could just press the dough into the cups and save a step. Just mentioning, with any of these, it helps to line your pan with cupcake papers or parchment, making removing the pies easier. I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks! *Better Homes and Gardens **Southern Living ***Home recipe
Delightful Pies
Once again, this is exactly what it sounds like. As I said last week, it's that time of year. I layed out all the basic crust options (Read Under Everything.) And now, I'm giving you a few fantastic flowers to choose from. I did all the research, so you don't have to. Step by step,in a how-to. If that works for you, let's get into it! I'll bet you never thought of this one, but I came up with a Pineapple pie*. You start with making the filling. Dissolve a tbspn of cornstarch into the juice of a 16 oz can of pineapple chunks, and simmer for 5 minutes to thicken. Then just pour into a Graham cracker crust (Recipe in article above.) And enjoy! Pumpkin chiffon** is an oldie, but a goodie. For this one, you'll need 1-1/2 cups crushed ginger snaps, a quarter cup of melted unsalted butter, and 3 tbspn. of sugar. You'll use these to makea crust, instead of grajam crackers. Then, you'll make pumpkin custard. Make a serving of gelatin, adding 2/3 cup of sugar, a pinch of salt, and 4 egg yolks. (Save the whites!) You'll also add a Tspn of pumpkin pie spice and a 15 oz can of pumpkin. Next, you'll make meringue. Which sounds tricky, but it's just whipping the egg whites with sugar until it forms stiff peaks. Now, gently fold your meringue into your custard, a third at time. Once you have a pumpkin mousse, spoon it into your ginger snap crust. Top with whipped cream, and enjoy! Cranberry -Rhubarb***Does exactly as it says on the tin, so to speak. And to find out, you'll need 2-3/4 cups chopped rhubarb, 2 cups cranberries, 3/4 cup sugar, 3-1/2 tbspn cornstarch, and 1 tbspn butter. Mix everything but the butter together in a large sauce pan until well combined. Then pour into a crust, and top with butter (That melts in.) Let cool, and as usual, enjoy! Pecan (Tassies**** These are, again, more about technique. But you're gonna combine 1-1/2 cup of chopped pecans with a cup of sugar, a cup of corn syrup, 2 tbspn of melted butter, a tspn. vanilla extract, and 3 eggs. Once again, mix everything together in a sauce pan, and pour into prepared crusts. Let them cool, and like always, enjoy! I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks! *Home redipe **Southern Living ***U.S. Cranberries ****Karo syrup
Fancy French Toast
This one's super popular. Even in France. But the earliest records are from ancient Rome,* and we just call it that because of a guy named French.** You could probably tell, I've been doing some research, so you don't have to. Including how you can make your own, if that's what you wanna do. Yet another recipe, from your's truly, for fantastic food. So then, Ladies and Gentlemen. If that sounds good, well shoot! Let's get into it! Traditionlly, this would be for breakfast, as it jam-packs all kinds of nutrients to fuel your productive day. But maybe you're not feeling productive, just hungry. And anyways, weren't all traditions just ideas, once upon a time? At least, it feels that way to me. Regardless, any time you might like French Toast, you'll need:*** 1/4 cup all purpose flour 3 cups Whole Milk (Low fat options available.) 3 eggs 1 tbspn Sugar 1 tspn Vanilla Extract Cinnamon and Salt to taste 1 loaf, white bread Now for the fun part! Lay out your bread on a cookie sheet in your oven, on 100 degrees F. For roughly 6 minutes. Then, turn the oven off, and just let it sit there, all toasty. Next, in a mixing bowl, combine everything else, starting by beating your eggs. Go ahead and pull out your toast, before firing up the griddle. Don't have a griddle? Any skillet works too. Lastly, you're gonna soak both sides of each slice before placing them on your hot griddle (Or pan.) Give each side 10 seconds on high, and then put on a plate. Once the loaf has been fixed like this, serve with jam. powdered sugar, or maple syrup, and enjoy! You can also do a smaller batch, with 2 slices of bread, 1 egg, and 8 oz. of milk. I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram Thanks! *History of Simple Things **The Beakfast Shoppe ***Allrecipes