Taco Seasoning Mix {WFMW}

This morning I was mixing up a batch of Taco Seasoning Mix and I had the thought - "doing this takes so little time and yet it so works-for-me."  Then I had a slap-my-forehead moment when I realized I should share it with the masses on Works For Me Wednesday.   I only wish I had made a note of where I originally got the idea and the recipe, though we have tweaked it over the years. It's easy to make.   It's easy to use. It tastes great. And you know exactly what's in it...unlike the envelopes...

TACO SEASONING MIX 1 Tbs. Chili Powder 2 tsp. Onion Powder 1 tsp. Cumin 1 tsp. Garlic Powder 1 tsp. Paprika 1 tsp. Oregano (optional) 1 tsp. Sugar 1/2 tsp. Kosher Salt Mix together.   Store in an airtight Container.  (My TW snack cup holds a double batch.) I believe one batch is about the same amount as one of those envelopes, but honestly, I just eyeball it. I also typed up the recipe and put it on the fridge so I don't have to look for the recipe when we run out.  (Because I'm efficient like that...) Linked with We are THAT Family - Works For Me Wednesday

Cold & Flu Season Strategy

Oh Man!  It's that time of year...cold and flu season.  With kids in school and crazy everyday schedules, the probability of contracting something goes up...way, way up.

Given the "crazy" of the last 8 weeks, it's nothing short of a miracle that my family has only had minor encounters with colds and viruses.  I am tremendously thankful for this.

Prayer.
I have spent more time praying - especially over the kids as they head off to school each day.  I find myself praying God's protection over their whole being - that no flu, virus, bacteria or accident would come near their temple.  God's Word declares in Isaiah 54:17 that...

"No weapon formed against you shall prosper,
And every tongue which rises against you in judgment
You shall condemn.
This is the heritage of the servants of the Lord,
And their righteousness is from Me,”
Says the Lord."

I'm taking this very seriously! 

I also credit our good health fortune this fall season to a few home remedies that I have worked diligently to maintain on a daily basis.  Here they are...

Vitamin C.  And lots of it.

When one of us is feeling "something coming on" I start the vitamin c and zinc.  A nurse friend informed me last winter that at the first sign of a cold, take vitamin c and a zinc lozenge several times a day.  So we do.  Nobody likes it, because the taste is less than pleasant, but it seems to work.  We do this several times a day - like 3-4 times a day until the symptoms subside.  Let me just add here - this has to be done at the first sign of symptoms...don't ask me why, but it does.

Elderberry Syrup.

I'm not sure where I first found this idea, but I've used it sporadically for a couple of winters now.  But this fall I decided to go all in and keep the kids and I on it daily.  About 2 tsps. in the morning. No biggee.

Then, when someone feels "something coming on" I bump it up to the Echinacea-added variety and increase the number of doses a day to say 3-4.

Here is my recipe for Elderberry Syrup...again, I'm not sure where I got it from, and I've tweeked it a bit, but if you search Elderberry Syrup you will get a ton of different options.

Apple Cider Vinegar.

This is something new I discovered.  The wonders of ACV!  I have personally added this to my daily routine, to combat headaches.  I am very prone to sinus headaches, and the ACV is known to thin out the mucus so that it doesn't clog up the sinuses and cause the headaches and infections.  I take about 8 ounces of water with 1-2tsp of ACV and some agave once or twice a day.  It seems to help as the headaches have definitely been less frequent.

A couple of times this fall, colds have tried to set in and I've given the kids the ACV a couple times a day and they seem to be better in a few days.

I've also been giving Anna ACV every morning - to help combat the skin issues she deals with, so she's been getting the added benefit as well.  Here is a site I found that lists the many health benefits of ACV - Natural Healing Home Remedies.  

These along with plenty of rest, lots of hydration and exercise has been what has helped keep us healthy this fall.

How about you?  What are your cold/flu preventative measures?

♥Lori
**Please note - I am not a health professional, only a Mom trying to keep her family healthy without frequent trips to the doctor's office.**

 
Honored to be Linking up with:
New Life Steward - WIP Wed 
Women Living Well

Elderberry Syrup

Ingredients:

 

1/4 cup dried Elderberries

2 Tbsp dried Rose Hips

2 Tbsp dried Echinacea (optional)

¾ tsp dried Ginger Root OR ½ Tbsp fresh Ginger Root, grated (store in freezer)

1 Cinnamon Stick

1 cup Filtered Water

1/4 cup Raw Honey

1 – Put everything but the honey in a small saucepan.

2 – Bring to a boil, then let the herbs simmer uncovered for 20-30 min. 
The water will reduce by half at this time.

3 – Pour the mixture through a mesh strainer in a bowl. 
Press the mixture to squeeze out any extra juice.  Discard the herbs.

4 – Let the syrup cool in the bowl until you can touch it.

5 – Add 1/4 cup of raw, local if possible, honey and stir well.

6 – Store in a glass container in the refrigerator.  Should last up to two months.

Yield:  Approximately ½ cup, so doubling is a good idea if you’ll use more in a short period of time.

Dosage:  Children take 1-2 tsp a day  =>  when sick, 2 tsp

               Adults take 1-4 tsp a day  =>  when sick, 3-4 tsp

**Note: I am not a health professional, only a Mom trying to help her family stay healthy with out frequent trips to the doctor's office. **

Homemade GF Granola

This is one of our go - to recipes.  We love it on yogurt, as a take-along snack and plain with milk as cereal.  It's super-easy to make and the variations are endless.  The photo shows our favorite combination - chopped pecans, dried cranberries, and chocolate chips with {homemade} vanilla flavoring.  I also add in sesame and whole flax seeds whenever I make a batch as well.  

Give it a try and let me know what you think.

 

 MASTER GRANOLA RECIPE (Gluten Free Adaptations)
Ziplist Link - Homemade GF Granola

2 Cups Oats (old fashioned or quick works fine)

½ Cup Wheat Germ  {Milled Flax Seed for Gluten Free}

2 Tbs. Brown Sugar

¼ tsp. salt

1 Cup “extra ingredients” (see complete list below)

¼ Cup (2oz) Maple Syrup

3 Tbs. Oil, flavorless such as vegetable or canola

1 Tbs. Water

Flavoring (see below)

Adjust oven rack to the middle position and pre-heat to 275˚.

Spray a cookie sheet with cooking spray and set aside.

Mix first five ingredients (dry) in a bowl.

Bring syrup, oil, water and flavoring to a simmer in a saucepan over low heat.

Add warm liquid mixture to the dry ingredients.  Stir to combine.

Pour mixture onto prepared pan.

Bake 45 minutes, stirring with a spatula at 15 minute intervals.

**Add any dried fruit at the 30 minute point. 

1.  Classic Granola

“Extra Ingredients”: 1/3 cup chopped walnuts, 1/3 cup coconut; 1/3 cup raisins

Flavoring: ½ tsp. ground cinnamon

You can replace the ¼ cup of maple syrup with 2 Tbs each of maple syrup and molasses. 

2.  Crunchy Granola

“Extra Ingredients”: ¼ cup slivered almonds, ¼ cup sunflower seeds, 2 Tbs sesame seeds, 6 Tbs. currants   Flavoring: none

3.  Tropical Granola

“Extra Ingredients”: ¼ cup chopped roasted, unsalted cashews, ¼ cup chopped banana chips, ¼ cup coconut flakes, ¼ cup chopped dried pineapple

Flavoring: ½ tsp ground ginger

4.  Cherry Almond Granola

“Extra Ingredients”: 1/3 cup sliced almonds, 1/3 cup coconut flakes, 1/3 cup dried cherries

Flavoring: ¾ tsp almond extract

5.  Trail Mix Granola

“Extra Ingredients”: ¼ cup chopped, roasted, unsalted peanuts, ¼ cup flake coconut, ¼ cup raisins, ¼ cup mini chocolate chips

Flavoring: none.   **stir chips into the granola only after it has completely cooled.

6.  Orange-berry Granola with pecans

“Extra Ingredients”: ½ cup chopped pecans, ¼ cup dried cranberries, ¼ cup dried blueberries

Flavoring: ½ tsp finely grated orange zest

7.  Pear Granola with Hazelnuts & Vanilla

“Extra Ingredients”:  ½ cup chopped hazelnuts, ¼ cup chopped dried cherries, ¼ cup chopped dried pears

Flavoring: 1 tsp. vanilla extract

8.  Orange-flavored Granola

“Extra Ingredients”: ½ cup chopped roasted pistachios, ¼ cup chopped dates, ¼ cup chopped dried mangos

Flavoring: ½ tsp finely grated orange zest and ¼ tsp allspice

Original Source: USA Weekend.com / Modifications Mine

 

This is Day 14 in my 31 Days of Practice Series 

that I joined for the month of October.

 

Menu Plan 1/16/12

Things seem to be going pretty well here in the land of Menu Planning at our house?  How about you?  We did pretty well following the schedule last week, with only one spontaneous take out dinner.

Sunday: Gluten Free Baked Ziti

Monday: Homemade Tomato Soup & Grilled Cheese Sandwiches

Tuesday: Fajitas

Wednesday:  Breakfast of some sort I think, since we have church

Thursday:  Lime Chicken & Black Bean Burritos

Friday:  Potluck for Life Group

Saturday: Ribs and Baked Beans

That’s it for this week….what’s on your plate?
Visit OrgJunkie MPM for lots more ideas….

Enjoy!
Lori

Recipe: Monkey Bread

One of our favorite traditions during the Holidays is to have Monkey Bread on Christmas Morning.  This year was a challenge because of the whole gluten-issue, but I searched and prayed and searched some more and thanks be to God, we had our Monkey Bread on Christmas morning.  And again on New Years! 

When Drummer saw it come out of the oven he said –
“Who says gluten-free can’t look good?”

Then after he said – “who says gluten-free can’t taste good?”
(And he’s NOT my gluten-free child!!)

 

MONKEY BREAD

 

Gluten-Free Version:

 

Cinnamon Roll Dough Directions:  Adapted from GF Homemaker

2 T butter

¼ cup sugar

2/3 cup milk

1 egg

¼ cup oil

1 tsp. vanilla

1 Tbs instant yeast

¼ cup sorghum flour

½ cup millet flour

¾ cup corn starch

¼ tsp baking soda

2 ½ tsp. xanthan gum

2 tsp baking powder

½ tsp salt

 

1.  Combine butter and sugar in mixing bowl and mix well.

2.  Add egg, oil, vanilla, and milk (hold back about 3 T).

3.  Beat on high about 2 minutes until well mixed with no lumps.  Dough will be soft.  Add more of the milk if necessary.

4.  Cover and chill in refrigerator for a few hours or overnight.

 

Monkey Bread Directions:

1 cup sugar

2 tsp. cinnamon

½ cup butter

½ cup brown sugar

½ cup chopped nuts (we like walnuts)

½ cup raisins (optional – ick!)

 

1.  Place sugar and cinnamon into a large Ziploc bag and shake well to combine.

2.  Roll chilled dough into 1” balls and place several at a time into the bag.

3.  Shake to coat with the sugar.

4.  Lay coated pieces in bundt pan, interspersing with the chopped nuts.

5.  Melt butter and brown sugar in small pan and let boil one minute.

6.  Pour butter and brown sugar over the dough.

7.  Bake at 350 ° for about 20 minutes.

8.  Cool for a few minutes and turn onto a plate.

9.  Enjoy!!!

 

And if like us you need still more sugar, add glaze to the top:

¾ cup powdered sugar

1 tsp vanilla

1 Tbs milk

 

Original Gluten-Full EASY Recipe:

3 pkg refrigerated biscuit dough (12oz each)

1 cup sugar

2 tsp. cinnamon

½ cup butter

½ cup brown sugar

½ cup chopped nuts (we like walnuts)

½ cup raisins (optional – ick!)

 

1.  Place sugar and cinnamon into a large Ziploc bag and shake well to combine.

2.  Cut the biscuits into quarters and place several at a time into the bag.

3.  Shake to coat with the sugar.

4.  Lay coated pieces in bundt pan, interspersing with the chopped nuts.

5.  Melt butter and brown sugar in small pan and let boil one minute.

6.  Pour butter and brown sugar over the dough.

7.  Bake at 350 ° for about 20 minutes.

8.  Cool for a few minutes and turn onto a plate.

9.  Enjoy!!!

 

You’re Welcome!
Lori

Recipe: Enchiladas

 

Enchiladas – Corn & Cheese

 

8 Tortilla Shells (Corn for gluten-free)

1 Tbs vegetable oil

2 cloves garlic

½ onion, diced (optional)

1 ½ cup frozen corn

¾ cup black beans (optional)

½ cup milk

Salt

2 cups Pepper Jack cheese, shredded – reserve ½ cup.

1 can Enchilada Sauce (Old El Paso is GF)

 

Note: You can easily adapt this with chicken too if you want to increase the protein.

 

1.  Preheat oven to 350°.

2.  Warm oil in skillet and sauté garlic and onion.

3.  Stir in corn and milk; cook, stirring occasionally, until thickened about  7-10 min.

4.  Season with salt.  Add black beans and warm through. 

5.  Spoon mixture onto center of each tortilla, top with cheese and roll.

6.  Set in pan, seam side down.

7.  Pour enchilada sauce over all; sprinkle with remaining cheese.

8.  Bake 20 min. or until bubbly.

 

Again, I forgot to take a photo, but I’ll get one next time and add it.
These are very yummy, GF or not.

I’m working on a better alternative to the corn tortillas, since they don’t hold together very well.

 

Enjoy!!
Lori

Recipe: Red Beans & Rice

Can hardly believe I forgot to take a photo…next time. 
But I’m going to post the yumminess anyway…
It’s simple and just a few ingredients which makes it the perfect go-to!!

I almost always double this for our family of four…

Red Beans & Rice
2-3 slices of bacon
1 14 ½oz can chicken broth
¾ cup brown rice (or 1 cup instant rice)
1 small onion, diced
Tabasco sauce (to taste)
1 15 ½ oz can red kidney beans

1. Cook bacon in skillet until crispy. Remove and allow to cool. Chop.
2. Saute onion in bacon drippings.
3. Add bacon, broth, rice, and Tabasco.
4. Bring to a boil and reduce heat.
5. Cover and simmer 40 min.
6. Add un-drained beans (I drain them).
7. Cover and heat through.
8. Serve with shredded cheddar cheese and sour cream.

Mmmmmmmm!

Recipe: Turkey A La King

This is a fabulous recipe to use up Thanksgiving Turkey or Sunday Dinner Chicken.  It’s fast, easy, gluten free and yummy!

Ingredients:
4 Tbs. Butter
4 Tbs. Flour (gluten free works great)
1/2 tsp. Salt
Dash of Pepper
2 Cups Turkey (or chicken) Stock (homemade is best)
cooked, cubed / shredded meat
1/2 Cup Mushrooms (fresh or canned)
1/2 Cup Pimento (optional)
1 egg yolk
2 Tbs. Sherry or White Wine (optional)

Directions:
Melt butter in large saucepan.  Add flour and cook for a few minutes.  Add salt and pepper.
Slowly add stock and boil 2-3 min. until thickened.
Add other ingredients and serve over rice, noodles or rolls.

This is easy peasy and can be made up ahead of time and re-heated.

Photo #34–Eggplant Pizza

Photo 182.5 – 34

Part of our garden bounty this year was a bunch of eggplant, which we had the brainy idea to use as crust for pizza.  Actually I just had the thought of putting bruschetta toppings on them, but it expanded into pizza…

My Man sliced them the long way, rather thin, added some homemade sauce and our favorite toppings.  Then he put them on the grill and in a magical few minutes we had pizza for dinner – gluten free and everything!!!

Do you have a favorite way to use eggplant?

Photo #27–Tomato Yummo

Project 182.5 – 27

Now that the harvest is starting, the yumminess can also begin! 

Tonight we had one of our favorites – Tomato Salad.  So simple, yet so delicious!  Fresh tomatoes, fresh basil, mozzarella, olive oil, a touch of balsamic vinegar and a dash of salt.  Mix it all together and Enjoy!!

Photo #14–GF Chicken Nuggets

Project 182.5 – 14

Since the revelation that gluten is a real problem for Dollie and her skin issues, she has been really diligent to make good / Gluten Free choices.
Tonight she REALLY wanted chicken nuggets, so she and her Dad put them together…GF flour, Egg, and Rice Chex for the coating.  And surprisingly – They. Are. Really. Good!

Sure am glad I took this photo before they hit the table because there was nothing left afterward.  Yummo!!!