Taco Seasoning

Lately, I have been becoming increasing aware of all the junk I put into my body.  Now, I am not talking all the baked goods I make.  Those are a different kind of junk.  But seeing how I make almost everything from scratch, I know what the junk is.  I am talking about the junk that I don't even realize I am putting into my body.   High fructose corn syrup for instance.  It is in everything.  And they say it is BAD!  I know sugar is bad too, but the high fructose is bad like sugar on steroids.  So, I am checking labels more and more.   I have not really read a packet of taco seasoning. But I always bought the low sodium, thinking it would be a little less bad for me.  
 

Maltodextrin is the first ingredient in one popular packet.  The stuff is a white powder that our body processed like glucose.  In taco seasoning?  Seriously?  WHY?!?  And then there is partially Hydrogenated Soybean Oil, which we all know is the devil of oils.  And then they add Silicon Dioxide, which is an anti-caking agent.  If they skipped the oil, maybe they could skip that junk.  And then BHT or another preservative.  BHT has been linked to cancer.  Seriously, if they just used good old fashioned spices, they would not need all the other crap (breaking out the "curse" words!).   And modified corn starch.  Why does corn starch need to be modified?!?!  UGH!!  Okay, my soap box is complete. 

This is no fillers.  So you don't need quite as much volume as you would from the taco packets.  This takes less than five minutes to throw together and you can feel better about one thing that you are feeding your family.   So make it.  Like today.

TACO SEASONING

INGREDIENTS:

• 4 TBSP chili powder
• 1 tsp granulated garlic or garlic powder
• 1 1/2 tsp onion powder
• 1/2 tsp red pepper flakes
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp smoked paprika
• 2 TSBP cumin
• 4 tsp salt
• 3 tsp pepper
• 1/2 tsp chipotle chili pepper
• 2 TSBP minced onion

DIRECTIONS:  

Dump them in a bowl and mix with a whisk or put a lid on and shake.   Store in a spice jar or airtight container.  Use 2 TBSP in place of taco seasoning packet, depending on how much spice you want.  If you are making good old fashioned tacos, don't forget to use 1/2 cup or so of water when you add the spices to make it good and saucy, like me.  You can also add a sprinkle of cornstarch as a thickening agent when you add the water and spice. 

TWD: Baking With Julia- Pizza Rustica

This has pizza in the title, but this is not pizza in the traditional sense of the word.  I do like the rustica part of the title though.  Mostly because I like the word rustic. I was thinking this was going to be a difficult recipe, because I really do not enjoy rolling out doughs... not that I can't do it.  I just prefer the kind of dough I can go shopping with and get a fabulous pair of shoes.  But, I am a committed kind of girl.  This recipe called for prosciutto, so I knew there would be some adjusting that needed to be done, seeing how I am pork free kinda gal.  I know... pork rules, but just not in this kingdom.

I was concerned that I was not going to like this crust, with the sweetness of it.  I was a little leery of the whole thing quite honestly.  And I was just not in the mood to bake.  It could've had something to do with the fact that my kitchen was a complete disaster, or maybe that I was just in a generally bad mood.  Commitment kicked me in the pants, aggression taken out on the dough.

I followed the dough recipe pretty much, with the exception of using some whole grains, because I mix my flours in my canister.  The inside calls for ricotta, parsley, eggs, mozzarella and pecorino romano cheeses.  I was leaving out the prosciutto, so in place of it I added sun-dried tomatoes, spinach and roasted red peppers.  I used about 1/4 package of frozen spinach and squeezed it dry.  I also made sure the peppers and sun-dried tomatoes were dry.  I also used low fat ricotta or part skim.

So, the big taste test.  I really liked this little pizza rustica.  I enjoyed the slight sweetness of the crust against the savory inside (though next time I might cut the sugar back a little). We ate it warm, which may be a no-no, but the kind of requests, "wait 30 minutes to eat" or "eat at room temp." are rules just waiting to be broken in my opinion.  I liked it warm better than room temp anyway.  We shared with our neighbors, and they enjoyed it.  I would make it again, as it was really pretty easy and quick for something that looked so fussy.  I would love roasted green chilies in it.

One other note...  my kids are fantastic little eaters.  I mean, seriously, they beat out almost any other kids I have seen.  They were not too crazy about this.   They ate it, just complained a little about it.  I think this is a more mature kinda dish for a more mature palette.  This would be fabulous for a luncheon or a brunch.  We ate it for dinner, so it works for that too!
The recipe can be found on pages  430-431 of Baking With Julia, or on our lovely hosts websites.  Emily and Raelynn --thanks for hosting!

S'more Caramel Popcorn

This is an evil, evil thing.  It is so sweet, it is almost like candy.  But it is hard to stop eating.  It is even good stale (I know, I know...).  A bowl got left on the counter and my husband and I devoured it and both mentioned how we liked the chewy texture.  The kids all loved this.  But it is an evil thing.  If you like the idea of smore but not as sweet, leave the popcorn plain, but I am an all-in kinda girl, and this is an all-in kinda dish.

S'MORE CARAMEL POPCORN

INGREDIENTS:

• 7 cups(ish) caramel corn (or plain)
• 1/2 bag mini marshmallows
• 2 cups golden grahams cereal
• 1 cup chocolate chips
• 1 tsp shortening

DIRECTIONS:

Put oven to broil.  Spray cookie sheet with nonstick cooking spray.  Spread out caramel corn and add golden grahams.  Mix it up.  Spread marshmallows in an even layer over caramel corn mixture.  Put under broiler for 2-3 minutes, until just toasted.  WATCH  CAREFULLY!  (the caramel  on the caramel corn will burn!)  Melt chocolate with the shortening in microwave or over double boiler.  (Double boiler may produce a more drizzly chocolate).  Drizzle chocolate over the mixture (or blob it as I did).  Use every bit of self-control you can muster, and let sit until chocolate hardens some.   (As you can see from the main picture, I failed in my self control.)  Break up and enjoy the chewy, gooey sin in a bowl.

Caramel Corn

I remember my mom making this when I was a little girl.  I loved to watch as she would shake it up and nuke it and shake it up.  It tastes so good! It produces a shiny caramel popcorn, with great flavor and clean up is a breeze!  Also, kinda funny, but I even like this stale, because it gets chewy.  A great old-time recipe. 
One word of caution, watch the caramel in the microwave because it can boil over.  Also, a ton of butter is absorbed in the paper bag, so don't fret about it being greasy. 

CARAMEL CORN

INGREDIENTS:

• 15 cup(ish) popcorn (about 3/4 cup un-popped)
• 1 stick butter melted
• 1 cup brown sugar (I used dark and light)
• 1/4 cup corn syrup
• 1/2 tsp baking soda
• splash vanilla
• big, clean brown grocery bag

DIRECTIONS:

Stir together butter, brown sugar and corn syrup.  Put in large microwave safe glass dish and heat on high for 2 minutes.  Take out and stir and microwave another 2 minutes (I only could do mine about 45 seconds because it kept threatening to boil over).  Add vanilla and baking soda and stir until frothy and foamy.  Put popped popcorn in paper bag, and pour caramel over.   Fold top over several times. Shake bag.  Microwave for 1 minute.  Shake and repeat 3 more times, microwaving for 1 minute, then shaking.  Dump it out in a big bowl, and then suffer through eating what is stuck to the inside of the bag.  ;-) Enjoy!

JUNK (Pope's bread or Pane papato)

This is an Italian fruit snack/bread that is packed with dried fruit and nuts and is like candy.  It is traditionally made around Christmas.  It keeps forever, is great for traveling (no crumbs), is very versatile and tastes so wonderful!  This can be made with any dried fruit.  Traditionally it had cocoa powder and candied fruit rinds (orange, lemon).  I like it the way my grandmother makes it though.  Lot of nuts, honey and dried fruit.   We used almonds, pecans, hazelnuts and Brazil nuts traditionally, but you could used walnuts, and any other nuts you want.  You could probably do candied ginger in teeny tiny pieces too.  I even added sesame seeds this time.  Pretty easy really, and it makes a lot to last you.  I freeze my loaves and take them out as needed.  I have heard you can seep them in wine too.  But we love it sliced and eat it like an energy bar. The name "Junk" came from my mom's because she couldn't say "Pane Papato" and it stuck.  It is my father-in-law's favorite!

JUNK or POPE'S BREAD

INGREDIENTS: what I used

• 1 lb. almonds
• 1 lb. pecans
• 3 TBSP sesame seeds
• 1 lb. dried pineapple
• 1 cup dried dates
• 1 cup dried raisins
• 1 cup dried strawberries
• 1 cup dried blueberries
• 1 cup dried mango
• 1 TBSP cinnamon (I like a lot. Start with less, and go by your nose. Could even use pumpkin pie spice)
• 1/2 cup oatmeal (my dad doesn't like the oatmeal, but I do :-)
• 32 ounces (2 LB.) honey
• 1-2 cup of whole wheat flour and more for kneading in

DIRECTIONS:

Pour all nuts and dried fruit in a bowl.  Add spices you desire.  Toss to coat.  Dump in honey.  You want it to be coated well.  (this is the only binder in it).  Add the flour and stir.  Add some more until it looks like this.

Sprinkle about 1 cup flour on counter and put some big spoonfuls down on top.

Knead the flour into the bread and begin forming a loaf from it.  Like this.

It will begin to hold together.  Don't do too much flour.  You want it to hold loaf form, but not be dry.  After you knead it, working the flour in, form a loaf about 1 1/2" tall, 4 inches wide and 10-12" long.  Like this.  

Line a cookie sheet with parchment and preheat oven to 350. Transfer carefully to cookie sheet.
Make more loaves to put on the cookie sheet like this.

Bake until just begins to brown, about 30 minutes.  Don't overcook!  When it comes out it will be hard and seem impossible to eat.  Will look like this:

When cool, use a very sharp knife to slice.  Enjoy!