Gravy

Original from Recipe Tin Eats.

Ingredients for every 1 c broth:

• 1 c broth, boiling
• 2 T butter
• 2 T flour
• 1/4 t onion powder
• 1/8 t pepper

Ingredients for 1 quart broth:

• 4 c broth, boiling
• 1/2 c (1 cube) butter
• 1/2 c flour
• 1 t onion powder
• 1/2 t pepper

Ingredients for 2 quarts broth:

• 8 c broth, boiling
• 1 c (2 cubes) butter
• 1 c flour
• 2 t onion powder
• 1 t pepper

Directions:

1. BROTH: you can use homemade broth, a mixture of 1 c water + 1 t bouillon, or whatever juices you have leftover after a roast. Taste test the juices to see if any additional salt is needed. 
2. In a small (or medium-large, for more than 1 quart) saucepan over low heat, melt butter. Add flour and cook over medium heat, mixing well. 
3. When butter/flour mixture (roux) starts to bubble, add half the broth. Mix well. Add half more of the broth and mix again. Add the remaining broth and whisk until well incorporated. 
4. Serve in a small pitcher or gravy boat.

Ranch Dressing

Ingredients:

• 1/3 c mayo
• 1 T ranch seasoning (recipe below)
• 1 T lemon or lime juice
• 1 T vinegar
• 2 T milk or cream
• chives to taste

Directions:

1. Yield: 2/3 c ranch dressing
2. Scoop mayo into a liquid measuring cup. Mix in ranch seasoning. Add liquids and chives. Add more milk to thin as desired.
3. Serve with salad or as a dip for sliced veggies or chips.

Ranch Seasoning Ingredients:

• 1/3 c parsley
• 2 T dill
• 1 T onion powder
• 1 T garlic powder
• 1 t salt

Directions:

1. Yield: 1/2 c (makes 8 cups ranch dressing)
2. In a small bowl, combine ingredients. Store in an airtight container (jelly jar works great). Mix before use.

Pumpkin Pie Spice

Original recipe from the Pioneer Woman. It's that time of year: when everything needs to be laced in spices. Yield: about 3/4 cup, or one jelly jar full.

Ingredients:

• 6 T cinnamon
• 4 t ginger
• 4 t nutmeg
• 3 t allspice
• 3 t cloves

Directions:

1. In a small mixing bowl, sift all ingredients. 
2. Store in an 8-oz jelly jar, topped with a parmesan lid for easy access.  
3. Make cinnamon sugar with a twist: mix 2 t cinnamon and 1 t pumpkin pie spice with 1/2 c sugar to sprinkle over crepes or oatmeal. 
4. Use in PUMPKIN PIE, pumpkin chippers, pumpkin bread, honey oat cream cookies, pumpkin pancakes, caramel popcorn...the list is endless!

Christmas Jam

Original recipe from the Rustic Elk. Makes 8 cups.

Ingredients:

• 12 oz cranberries (thawed if frozen)
• 16 oz (~4 c) strawberries (thawed if frozen)
• 1/2 c water
• 2 T orange juice concentrate (+ orange peel zest if available)
• 1/4 t ground cloves
• 1/4 t ground cinnamon
• 1/4 t ground allspice
• 6 T pectin
• 1/2 t butter
• 4 c sugar

Directions:

1. Prepare jars or freezer containers.
2. In a blender, buzz cranberries a couple times. Add strawberries and water and buzz more until finely minced but not pureed.
3. In a medium (2 quart) pan over high heat, pour berries, orange juice, spices, pectin, butter. Stir constantly until boiling.
4. Add sugar. Stir constantly until mixture is returned to a rolling boil. Boil 1 minute.
5. Pour into prepared contaniers and process if canning.
6. This bright jam makes a festive gift with a mini loaf of bread, a perfect garnish on Christmas morning, or lovely Christmas thumbprint cookies.

Broken Berries

Original recipe from Food Network.

Pictured: mostly eaten broken blueberries.

Perfect light topping for breakfasts like pancakes or oatmeal, and for desserts like ice cream and cheesecake. Enjoy!

Ingredients:

• 1 pint berries of choice, roughly chopped if desired
• 1/2 t lemon juice
• 1 T sugar

Directions:

1. In a small saucepan over med-low heat, combine ingredients. Heat, stirring occasionally, 5 min or until berries just start to break down. 
2. Serve over pancakes, oatmeal, cheesecake or mini cheesecakes, etc. 
3. To serve over storebought or homemade ice cream, we prefer to buzz the mixture in a blender just after cooking, and then swirl them in.

Chili Powder

Original recipe from Whole New Mom.

Yield: About 9oz or 2 cups. Double this recipe to completely refill an 18oz container.

Ingredients:

• 1 c paprika
• 1/4 c oregano
• 1/4 c cumin
• 1/4 c garlic powder
• 2 T onion powder
• 1 T cayenne pepper

Directions:

1. Blend (a wire whisk or pastry blender work well) and store as regular spices.  Use in place of chili powder.
2. If using home-grown spice(s), shake or stir with a fork with every use to prevent sticking or hardening.

Taco Seasoning

Pictured: taco seasoning about to go into a pan of best burrito beans.

Original recipe from Tablespoon.

When you grow your own spices, your whole world gets more affordable. Plus, spices are easy to grow and often very prolific! Even if you don't grow your own spices, making your own spice mixes is usually a fun and cheaper way to go. This is a great mild taco seasoning. Set the table with a little shaker of cayenne pepper, and even the spice-lovers can be happy. ;)

Yield: about 2 1/2 cups or 12oz.

Ingredients:

• 1 1/2 c chili powder
• 1/2 c salt
• 1/4 c garlic powder
• 1/4 c paprika
• 1/4 c cumin

Directions:

1. In a small mixing bowl, combine all ingredients well. Store in an air-tight container, such as a recycled spice shaker. Use in best burrito beans, taco beef, etc.
2. If using home-grown spice(s), shake or stir with a fork with every use to prevent sticking or hardening.

Basic Broth

Original recipe from VeganYumYum.

Homemade broth is yummy and nutritious, but it goes fast! 

We often substitute 1 cup water + 1 teaspoon Knorr bouillon for 1 cup broth. Bouillon is great to have on hand and substitute for salt in many recipes for added flavor.

Also try using summer squash soup in your recipe for a thicker broth base.

Yield: about 10 cups broth.

Ingredients:

• 2 onions, chopped
• 1 lb celery, chopped
• 1 lb carrots, chopped
• 3 garlic cloves, minced
• 2 t salt (omit if making for baby)
• 1 t pepper (omit if making for baby)
• 1 gallon (16 c) water
• opt: 2 raw chicken pieces to create chicken broth (bones preferred)
• opt: 6 lbs beef soup bones to create beef broth

Directions:

1. In a large pot over high heat, pour 4 c water. Chop vegetables, dropping into pot as you go.  Top with remaining water and seasonings.
2. Once boiling, reduce heat to low and simmer 1 hour.  Taste, adjust seasonings, and simmer uncovered 20-30 min to reduce liquid.
3. Pour liquid through a sieve, then divide into 2-cup increments and freeze.  Alternatively, pour liquid into ice cube trays and freeze in serving-sized portions.  
4. Save meat for other uses.  Use cooked vegetables to make this delicious veg spread.  

Price for homemade: about $.22/cup without optional items.
Price for Knorr buillion: about $.24/cup.

Green Tomato Chutney

Pictured: green tomato chutney served over taco pizza with sour cream.

Original recipe from 100 Days of Real Food.

Oh, the first real frost that throws the garden to a sudden halt.  Not everything can be salvaged, but green tomatoes are hardly useless.  This yummy salsa stand-in will take care of every last one!

Ingredients:

• 2 lbs green tomatoes
• 1 red pepper, diced
• 1 onion, diced
• 1 green apple, diced
• 6 cloves garlic, minced
• 1 c apple cider vinegar
• 3/4 t salt
• 1 t dried cumin
• cayenne pepper to taste

Directions:

1. Chop fruits and vegetables.  
2. In a large pan over medium heat, combine all ingredients.  Bring to a boil, then turn heat to low and simmer 1 hour. 
3. Blend all or part to desired consistency.  Store in fridge or freezer.
4. Serve in place of salsa on burrito beans, taco lentils, taco salad, quesadillas, taco pizza, etc.

Bird Brine

Original recipe from Alton Brown.

Brine a chicken or turkey by soaking it in these seasonings before cooking to enhance flavor and soften texture.

Ingredients:

• 1 c salt
• 1/2 c light brown sugar
• 1 gallon water
• 1 T peppercorns
• 1 t allspice berries
• 1 t ginger 

Directions:

1. In a large 12-quart pan or canning pot, combine all ingredients. Bring to a boil over high heat, stirring occasionally until well dissolved. Remove from heat and refrigerate.
2. Early in the day or the night before cooking, place thawed bird into brine and add water until covered (may need to weigh down bird). Refrigerate 8-16 hours. 
3. Proceed to cook bird according to desires. We prefer roasting or slow cooker.

Stuffing

Original recipe from About: Southern Food.

Ingredients:

• 1 T olive oil
• 1/2 onion, chopped
• 1/2 c celery, chopped (about 2 stalks)
• 4 c hearty bread cubes (about 5 homemade slices)
• 2 eggs
• 1/2 t sage
• 1/2 t salt
• 1/4 t pepper
• 1/4 t parsley
• 1/2-1 c broth of choice

Directions:

1. Preheat oven to 325.  In a med frying pan over med heat, pour oil.  Add onions and celery and saute until soft, about 5 min.
2. In a med bowl, whisk eggs with spices and broth.  
3. In a 9x13 pan, scatter bread.  Slowly pour egg/broth mixture over bread until well moistened.  
4. Bake 35-45 min, stirring 2-3 times during baking time.

Enchilada Sauce

Original recipe from Heidi.  Makes the equivalent of about two 10-oz cans.

Ingredients:

• olive oil
• 1 onion, chopped
• 1 pepper, chopped or 1 can chopped green chilies 
• 3 cloves garlic, minced
• 2 T chili powder
• 2 t cumin
• 1/2 t salt
• 2 c (1 can) diced tomatoes or tomatillos or 1 c tomato soup
• water to desired consistency

Directions:

1. In  medium pan over medium heat, saute onion, pepper, and garlic.  Remove from heat.
2. Buzz ingredients in a blender, or mix by hand and leave sauce chunky.  If it turns out too thin, return to stove and simmer to desired consistency.  
3. Great with enchiladas or enchilada rice casserole.  

Crockpot Apple Butter

Pictured: toast topped with cream cheese and apple butter.

Original recipe from All Recipes.

Yeild: about 3 quarts.

No special tools needed for this yummy treat--just one big slow cooker.  :)

Ingredients:

• 5 1/2 lbs apples, peeled, cored, chopped (or 8 cups plain applesauce)
• 2 c sugar, or to taste
• 2 t cinnamon
• 1/4 cloves
• 1/4 salt

Directions:

1. Dump all ingredients in slow cooker and cook, covered, on high 1 hour.
2. Reduce to low and cook, still covered, 9-11 hours.
3. Remove lid and cook an hour longer until desired consistency is reached.  Use a wire whisk to smooth out lumps.
4. Alternatively, simmer over stovetop on low until desired consistency is reached.
5. Refrigerate or freeze.  Serve over bread and toast or mix into yogurt or ice cream. Also make apple pie cookies!

Garlic Bread or Croutons

Pictured: croutons on a summer salad.

Original recipe from family.

Ingredients:

• 1 (or more) bread slice per person
• butter to taste
• garlic powder to taste
• onion powder to taste, opt

Directions:

1. Toast bread. Butter and sprinkle sparingly with spices. Serve with spaghetti.
2. To make croutons: chop spiced  bread into 1 cm cubes.  Serve over salad.  Toddlers love these for a snack!
3. Look here to make bread crumbs.

Basil Dressing

Pictured: basil dressing and fresh-picked collards/kale.

Ingredients:

• 2-3 garlic cloves, minced
• 1/2 c sugar
• 3/4 c chopped basil
• 1/2 t salt
• 1/2 t pepper
• 1/2 c apple cider vinegar
• 1 c olive oil

Directions:

Blend all ingredients well in a blender.  Stores for months in refrigerator.  Shake well before serving over salad.

Dandelion Coffee

Pictured: dandelion coffee.  In a Nantucket whale mug.

Original recipe from Rose's Prodigal Garden.

This is a non-caffeinated beverage that tastes a lot like Pero.  It's fantastically yummy and has wonderful health benefits besides.

Ingredients:

• Several giant dandelion roots, scrubbed clean
• 2 c water
• 2-4 T milk or cream
• 1 T molasses
• 1 T honey 

Directions:

1. Soak roots in a bowl of water 5 min, agitate and rinse.  Repeat until satisfied with cleanliness.  
2. Pat dry with a towel, then lay out dry over night, 24-48 hours.  Clip with scissors or cut with knife to 1/2'' lengths.
3. Roast dehydrated roots at 350° until they smell sweet and are golden brown, or 15-30 min (time varies on amount of roots used).  
4. Place root chunks in a blender, blend until fine.  This mixture can be stored on the shelf in an air-tight container for several months.
5. To make coffee: Pour water and 1-2 T root powder into a saucepan, bring to a boil.  Simmer until desired potency is reached, 5-10 min.  Remove from heat and pour through strainer into a mug.  Sweeten with milk, molasses (or sugar if you're picky), and honey.  Mmmm.

Guacamole

Pictured: guacamole with homemade tortilla chips

Original recipe from family.

Ingredients: 

• 2-3 soft avocados
• 2 T mayo
• 1/4 c salsa
• 1 t lemon juice
• 1/4 t garlic powder
• 1/4 t onion powder 
• salt/pepper to taste

Directions:

Mash avocados and blend all ingredients together.  Serve with chips or to top burrito beans, taco lentils, taco salad, nachos, etc.  

Sprouts

Seeds are packed with nutrition, which is why we're often told to eat whole grains (food made from the grain's entire seed, rather than the processed, smoother, "white" version), beans, nuts, and other  seed forms.  

Once sprouted, a seed's nutrition multiplies so you suddenly have a simple, cheap way to pack your meal with nutrients.  You can make sprouts out of wheat berries, lentils, alfalfa, etc.  The process for each is the same.

Original recipe from Serious Eats.

Ingredients:

• seeds to sprout (wheat berries, lentils, alfalfa, etc)
• water

Directions:

1. Rinse well in a colander.  
2. Measure a small amount of whatever you're going to sprout into a glass canning jar.  We usually use 2 T.
3. Fill the jar with water and cover with a mesh cloth, screen, or sprouting strainer lid.  Let soak overnight (8-12 hours).
4. In the morning, drain and rinse.  Set jar on side in a dark place (like the kitchen pantry).  Rinse again before going to bed.
5. Continue to rinse twice (or up to four times) a day for 3-6 days, until sprouts are desired size.  Serve on sandwiches, salads, and pizzas, in burritos, soups, omelettes, and stir-fries, blended into shakes, or nibble as a snack.  Keep in fridge and use within the week.

Potential risks of raw sprouts:

The US Food and Drug Administration has made this statement about raw sprouts:

Like any fresh produce that is consumed raw or lightly cooked, sprouts that are served on salads, wraps, sandwiches, and Asian food may contain bacteria that can cause foodborne illness. Unlike other fresh produce, seeds and beans need warm and humid conditions to sprout and grow, and these conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli.Rinsing sprouts first will not remove bacteria. Home-grown sprouts also present a health risk if they are eaten raw or lightly cooked. 

What can consumers do to reduce the risk of illness?

• Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw or lightly cooked sprouts of any kind (including onion, alfalfa, clover, radish, and mung bean sprouts).
• Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria. 
• When you’re eating out, ask that raw sprouts not be added to your food. If you buy a ready-made sandwich, salad, or Asian food, check to make sure raw sprouts have not been added

Playdough

Basic salt dough recipe from family.

Ingredients:

• 1 1/2 c flour 
• 3/4 c salt 
• 1 T cream of tarter 
• 1 1/2 T oil 
• 1 1/2 c water 
• opt: food coloring, glitter 

Directions:

Pour all ingredients into a large pot.  Stir constantly over medium heat until the dough pulls away from the sides and forms a ball.  Knead dough 1-2 minutes.  Store in an airtight container. Also try herb & spice scented salt dough below.

Herb & Spice Playdough

Original recipe from Craftulate

Ingredients

• 1/2 c flour

• 1/2 c water

• 2 T salt

• 1 t cream of tartar

• 1 t vegetable oil

• herbs & spices, choose one:

• 2 T paprika

• 2 T cocoa powder

• 2 T turmeric

• 2 t each: cinnamon, allspice, & ginger (gingerbread)

• 2-4 T rosemary, basil, oregano, sage, or mint (blended fine for solid color)

• 2 T lavender, blended fine

Directions

1. Choose one herb or spice from above to color/scent your dough, or create your own!

2. For each batch of play dough in a small saucepan, add all ingredients and mix well. 

3. Place over medium-low heat and cook, stirring constantly, until the dough forms a ball.

4. Remove to countertop and knead until smooth. Store separately from other colors.

Freezer Jam My Way (opt for Baby)

Original recipe from me.  :)

Fruit is a natural sweetener, so why does jam need to be so full of sugar?  We have found that we love using fruit purees in place of syrup on pancakes, as sweetener in oatmeal, cream of wheat, and yogurt, and otherwise replacing jam and sugar.  It also works great when added to smoothies!  Because it has less sugar and no preservatives it doesn't store for too long in the fridge.  So we keep it in the freezer in serving-sized chunks for quick access.  Our favorites are strawberry, raspberry, peach, and pineapple.  We also love locally picked mulberries, blackberries, and blueberries.

Ingredients:

• fresh or canned fruit (one type or a mixture--no sugar added is a plus)
• sugar, to taste

Directions:

1. Peal and chop fruit as necessary.  Place in a blender or food processor and puree until smooth.  Taste and add sugar if desired.  Freeze in individual servings using an ice cube tray, or as a whole in tupperware, ziplock bags, or like we do in old sour cream containers.  I won't judge you.  Just make sure you label.  :)  
2. Thaw for use or keep frozen for smoothies. Makes a great yogurt sweetener! 

For Baby:

Stage 1: 6 months (depending on fruit choice-make sure to check the chart!) 

1. Serve only unsweetened fruit purees to baby, preferably made from fresh fruit.  Serve it plain or mixed with other baby foods, or older babies can use it as dip for bread/toast.