Archive | April 2012

Taco seasoning recipes

I was reading this site and found a really great taco seasoning recipe, I also remembered a couple of other ones that I used to use. I figured I would share them all here.

The best taco seasoning recipe ever

Taco seasoning mix #1

Author: http://allrecipes.com/Recipe/taco-seasoning-i/detail.aspx

Ingredients

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 paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Instructions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Season to taste.

Notes

Make 3 or 4 times what the recipe calls for to season to taste and save some in a jar for next time.

For 1 meal try adding 2 TBSP of the taco seasoning mix for the right amount of flavor and kick.

Taco Seasoning #2

1 t. chili powder
3/4 t. paprika
3/4 t. cumin
1/2 t. onion powder
1/2 t. salt
3/8 t. garlic powder
pinch cayenne

Combine and add to 1 pound browned and drained hamburger. Add a little water, if desired. This will be drier than taco meat made with a commercial mix due to the lack of thickeners. It tastes just as good as the store bought kind and is a lot cheaper to make. Makes enough for 1 lb. hamburger (4.5 carbs for the whole batch)(4-6 servings – 1 carb each)

A package of Taco Bell taco seasoning has 18 carbs and Old el Paso brand has 30 per package.

Mix up a bunch of this and put it in a small jar. Just measure out 4 teaspoons of the mixture per 1 pound of hamburger. See recipe below.

Taco Seasoning #3

This  recipe makes enough for about 6 meals:

2 T. chili powder
5 t. paprika
4 1/2 t. cumin
1 T. onion powder
1 T. salt
2 1/2 t. garlic powder
1/8 t. cayenne

Mix and store in a small jar. Mix well before measuring. Makes 24 teaspoons.

1 t. = 1 carb
2 t. = 2.5 carbs
3 t. = 3.5 carbs
4 t. = 4.5 carbs
5 t. = 6 carbs
6 t. = 7 carbs
8 t. = 9.5 carbs

VARIATION: Add a tablespoon or so of Taco Bell restaurant-style sauce to it to taco meat after draining the fat and stirring in the seasoning. It made it a bit more like it was made with a taco seasoning mix. It was juicer and held together better. The carbs in Taco Bell sauce are minimal, but be careful of the Ortega brand taco sauce. It has a lot of sugar in it.

Taco Seasoning #4

1/4 cup Chili Powder
1 Tblsp. plus 1 tsp. Cumin
1 1/2 tsp. Garlic Powder
1 Tblsp. plus 1 tsp. Sea Salt
1/8 tsp. Cayenne Pepper
2 1/2 Tblsp. Corn Starch

To make your Taco Meat, mix 2 Tblsp. of Seasoning and 1 cup water to 2 lbs. of cooked meat. Simmer til thickened.

Farmer’s Market

We went down to the Seaport Farmer’s Market yesterday. I can tell you it won’t be the last time we go there. There were so many wonderful vendors who were so sweet and we got a lot of great deals. We also saw some interesting people, tasted some great snacks and heard some music.

These guys were there and raised about $160 for the Prostate Cancer run/walk on Father’s Day.

I bought lots of yummy veggies some of them from here.  The girls were going crazy to eat all of them before we even left.  Funny girls we got, we buy them treats and they cry for veggies. LOL

Lilly had fun running up to the vendors and trying all their free samples. The man from Acadiana Soy Products was so impressed by her willingness to try the tofu products that he let her have her choice of $5 containers of tofu cream cheeze spreads. She was thrilled and sat down for breakfast with the container and some crackers.

There were so many talented vendors.  I wish we had gone earlier in the day so that we could have spent more time.

Hummus Salad Dressing

I tried a new recipe today for Hummus Salad dressing. I really liked it. I made a smaller batch than I have listed here and I even had to chase Lilly away from the bowl I mixed it in so I would have enough for my salad! It was that good.

Hummus Dressing

Ingredients:
2/3 cup prepared or homemade hummus
5 T extra virgin olive oil
3 T fresh squeezed lemon juice
salt, fresh ground black pepper to taste
(I used only a bare pinch of salt)

Websites

I have been having fun looking at new vegetarian websites.   I find them inspiring and I like to get new ideas to try.  I found one that has several recipes I want to try.  Like these ones:

  •  Cheese Sauce – No weird ingredients and no nutritional yeast for when I am out of it.
  • Basic White Sauce – use this sauce as a base – then add seasonings or shredded “cheese” to it and use it as a “cheese sauce” over veggies.
  • Eggplant Pizza Stacks – simple and sounds yummy!
  • No Bake Brownies – a wonderful splurge

Fit at Forty

I turned 40 last month and I decided that this is the year that I get my body back and I get healthy again.  I am going to take my diet step by step towards a healthier way of eating and towards a way of life that I can maintain.  I am going to enjoy my life in HRM with my kids, enjoying all that it has to offer.  I want to lose between 65 and 80 lbs.  65 would get me to about 10 lbs below my best weight to date and 80 would take me to my ideal charted BMI.  I don’t have any scales right now, so I am just eating and trying to be healthy but I plan on buying a set of scales soon and then I will update on my progress here.

Tofu, Vegetable, and rice with Peanut Sauce

My supper tonight! I can’t wait to dig in.

Tofu, Vegetable, and rice with Peanut Sauce

INGREDIENTS:

1 cup brown rice, cooked
1 pound firm tofu, cut into cubes
2 teaspoons of olive oil
1 onion, chopped
1 large broccoli floret, diced
1 large red pepper cut into strips
1 cup mushrooms
1 clove garlic, minced or crushed
½-inch piece fresh ginger, minced
3 or 4 TBSP peanut butter
5 TBSP water
2 tsp. lemon juice
2 TBSP soy sauce or tamari
2 TBSP soymilk

optional: 1/2 teaspoon dry crushed red pepper and/or hot sauce added to peanut sauce (to taste).

INSTRUCTIONS:

1. Pan-fry the tofu in a non-stick skillet pan until the tofu is lightly browned. You may add a teaspoon of oil, or you can just pan fry with no oil in a nonstick pan. Remove from wok/pan.

2. Heat 1-2 teaspoons of olive oil in the wok and stir-fry the mushrooms and zucchini for 4 minutes or so – until the onion becomes translucent. Add in broccoli and pepper and continue to cook for a few additional minutes (feel free to add whatever veggies you like, greens would be great here and I will be adding spinach to mine tonight)

3. While this is cooking (or even beforehand), add a small amount of oil in a separate pan and add the ginger and garlic. Cook for a minute or two, then stir in the peanut butter and then the water. Stir until smooth. Add the lemon juice, tamari/soy sauce, soymilk, and stir well.

4. Return the tofu to the wok, and stir in the peanut butter sauce. Mix well and serve on top of the rice.

It is funny how much my girls love our entertainment center.  This place is not ideal and I have arranged it so that the the entertainment center is beside my desk, creating a wall between that and the living room.  Well, this means that there is a hole in the back of the shelf we have left empty.  The girls love to climb in and peak at me when I am on the computer.  It cracks me up to see their little faces peaking out at me.

Sometimes, Little Miss Rose gets her long arms out and reaches for the computer mouse to see what she can get away with.