April 16, 2012 · 7:30 am

Taco (or whatever) Seasoning-Make your own!

Seriously, friends, those little taco/fajita/whatever seasoning packets are such a waste of money.

Also they kind of taste like…I don’t know…preservatives?

I get it.  They’re easy and convenient. Fine.

But pretend you want a taco.

Like…now.

((It happens. Don’t act like it doesn’t.))

Now pretend you have everything you need EXCEPT the darn packet that makes it a taco.

(Because the vast majority of foods could become a taco when placed in a tortilla, ((which you can make at home anyway)) this happens often)

Should you run to the store, pay more in gas than the packet costs, wait in line, wait in traffic wait wait wait wait wait

OR

Make your own and have tacos now.

I choose the second one. Always.  Because those little packets are gross. Also, I’m impatient when I’m hungry.

The same rule applies, maybe even more, for sudden fajita cravings.

Plus I have all the seasonings that go in taco seasoning in my pantry right now.  They don’t have to be mystery ingredients. They aren’t difficult to find.  They’re spices for delicious real life. Get with me here.

All you need is: [love] and…

Now, I’m calling this taco seasoning because that was its original purpose but let’s get real here…

it goes on anything.

Sprinkle it on things you’re gonna roast, toast, saute, scramble, slow cook, soup or sandwich and anything else you can think of.  It tastes just as delicious on vegetables or beans as it would on meat.

Maybe keep it away from ice cream, though.

If you throw together a bunch of it and keep it in a little jar/tupperware container/plastic baggie (I don’t care) you’ll save a step and some brain power when dinner time sneaks up on you.

Seasoning dinner doesn’t take long but this way you don’t have to think about it and that’s just one delicious container you need to reach for.

I know they already did this “blend of spices in one container” thing.  But do it yourself and it’s cheaper, tastier and gives things a vague Mexican flavor.  What’s not to love?

This isn’t really a recipe.  More like an idea. You’re allowed to change the spices and proportions to suit your needs and tastes.

In fact, please do.

I would be lying if I told you I followed the measurements I listed in the recipe every time…they’re close enough, though.  Basically it’s just nice to have a favorite blend of spices on hand.

  So uh…try it and stuff.  Bet you’ll like it better than a foil envelope.

Enjoy!

❤ Ellen

p.s. homemade ketchup coming up next. DIY FTW!

Seasoning Blend for Tacos…and so much more!

I’m giving you the guide I used…it’s a great base to adjust to taste!

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 paprika1 1/2 HEAPING teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper

Mix it all together (and you feel better).

….lime and coconut? anyone

((3 tablespoons to a packet))

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April 1, 2012 · 10:07 pm

I Made Peanut Butter Cups!

…and it was too easy.

If you know me at all it won’t surprise you that I love and adore peanut butter cups above all candy.

Chocolate.  Peanut butter.

I mean really…no contest.

Lately I have been on quite the DIY kick.. and I’m loving it.

You will too.

These are SO. EASY. I’m amazed.  I was fully prepared for some ridiculous complicated process but no sir!

I’m cheating a little because I have these little treasures in my cabinet

I got these little silicone cups for Christmas one year. My friends know me well.

(Thanks, Laura!)

Also…they obviously became peanut butter cup molds because mini cupcakes would be the obvious choice and way too easy.

Never fear…mini cupcake tins work too.  Or you could make giant peanut butter cups in a regular cupcake tin.

((Giant peanut butter cups are 100% happening.  Just for you, brother bear))

(((Actually, in real life I’m making him a single enormous peanut butter cup using my giant cupcake mold.  Because…I own one of those.  How do I end up with this stuff?)))

This is a picture of happiness.

Chocolate.  In a sunflower bowl.  There’s blue involved.

It gets better…

Melty chocolate.  Be still, my heart.

The first stage of filling begins!

Now pop them in the fridge to set up…it really doesn’t take long

At this point I looked up to see that man o’ mine hard at work…creating something, too.

He has a hammer and I have chocolate.  Neither of us could possibly be happier.

Anyway…you’re gonna need peanut butter too.  Slightly sweetened if you wish.

In case you’re wondering, yes.  I made that peanut butter.  You don’t actually have to do that but I think it’s pretty cool.

I’m telling you…DIY kick.  Join me.

Now distribute!

And fill

Another brief stop in the fridge and they’re finished!

Daniel’s done too!

A hummingbird feeder!

He rocks.

(AND he’s cute!  Sorry, ladies.  I’ve got dibs ;).)

Now go immediately shove a peanut butter cup in your face.  Because really, you have already shown remarkable restraint by letting them set completely.

Enjoy!

❤ Ellen

Homemade Peanut Butter Cups

I used this recipe almost exactly except that I used semi-sweet chocolate chips, made my own peanut butter, and used only about 1/4 cup of confectioner’s sugar in my peanut butter.  I have big plans for different versions, too.  Stay tuned!

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March 22, 2012 · 5:14 pm

Farro Fever

Ok, I admit it.  I’m obsessed with farro.

Isn’t it pretty?  It’s also nutty, chewey deliciousness that’s the perfect base for ANYTHING.

Whole grain dontcha know.

It owns rice…sorry.

Also pasta….sorry again.

This is a meal I was SURE Daniel dearest would hate….but he didn’t!!

(Man test: passed)

This grain salad brought to you by SPRING!!!!

Helloooooo asparagus…long time no see.

While those guys are busy getting roasty toasty in the oven, mushrooms and garlic come out to play

Into a pan with a little bit o’ this and a little bit o’ that

Yes, that’s a raisin. That was on purpose.

Also rosemary (sorry, mama).

And wine!

Toss it all together with some fresh bell pepper for crunch.  Make sure it’s a color!

(The color this isn’t actually an emergency…I’m just trying to save you from a mostly brown meal…)

Remember these guys?

Caramelized onions take everything up at least three notches.

Plus some chicken/beef/shrimp/or crispy tofu and you’ve got yourself a meal!

Seriously.  Do not be intimidated by the apparent hippie vibe of this dish…it’s seriously good eats.

Now go outside and Enjoy!

❤ Ellen

Pssst….I found somebody on a walk who wants to wish you happy spring

Oh hey guy!

See you around I guess.

Farro Spring Salad

I’m going to attempt measurements for you…this is mostly just an idea not really a recipe…roll with it

1 cup of farro
1 8 oz container mushrooms, sliced
1/4 cup raisins
1/2 a bell pepper…I used orange…I’m partial to red, diced
1 onion, caramelized (see how here!)
1/2 a bunch of asparagus
Parmesan cheese
1/4 cup white cooking whine
1/2 teaspoon dried thyme
2 cloves garlic, minced
olive oil for the pan and to coat the asparagus
Chicken/Beef/Shrimp/Tofu…one of those not all. ((Or all if you really want to…but beef and tofu seems like an odd combination.)) Cooked somehow…I recommend including rosemary in your preparation unless you hate it (*cough*mom)
salt n’ peppa to taste

1. If you don’t already have caramelized onions in your refrigerator (silly…that should be a staple) then you should start those guys first…they take a while.  See the best recipe in the link from the ingredient list!

2. Next start the farro.  Prepare according to package directions. I would strategically choose the kind of farro that doesn’t need to soak for hours before cooking..just saying.  You basically make it like rice.  Boil until tender!

3. Preheat oven to 350 degreen F.  Wash/dry the asparagus and snap off the woody ends.  Toss them in just enough olive oil to coat evenly, arrange on a baking sheet (making sure they have room to breathe), sprinkle with salt and pepper and bake for about 10-15 minutes or until tender.  Remove from the oven, grate some Parmesan cheese over them and bake for another minute

3. Heat some oil in a saute pan over medium heat and throw the mushrooms in there.  Cook for maybe 7 minutes until they are tender and start to brown.  Add the garlic, raisins and thyme and cook for about a minute longer.

4. Add the wine to the pan and cook until most of the liquid has cooked out.

5. Toss everything together, salt and pepper the whole situation to taste and serve!

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