HOMEMADE CAJUN SEASONING
2 T chili powder
1 T sea salt
1 T black pepper
1 T white pepper
1 T oregano
1 T thyme
1 T basil
1 T sugar
2 T cayenne pepper
2 T paprika
2 T garlic powder
2 T onion powder
1. Shake together and store in a tightly covered glass jar. NOTE: I pulverize my dried Jalepenos in a blender and then use them in this recipe. Use 1-2 Tbsp in cornbread!
ASPARAGUS BREAKFAST CASSEROLE
¼ cup Margarine
1/3 cup Onion, chopped
1 cup Asparagus, chopped in ½" slices
15 oz. frozen Hash Brown Potatoes
12 Eggs, beaten
1/3 cup Ham, sliced and cut in ½" slices
1¼ cups Swiss cheese, shredded
1. Melt butter and swirl to cover bottom and sides of a 9 x 13"pan. Spread potatoes (still frozen is OK) in bottom of pan. Top with chopped onions, ham and asparagus. Salt and pepper slightly. Sprinkle 1 cup Swiss cheese on top. At this point, you can continue or casserole may be refrigerated overnight.
2. Pour beaten eggs over hash browns & vegetables. Sprinkle with salt and pepper. Bake at 350° for 40-45 minutes or until a knife comes out clean.
3. Sprinkle with remaining ¼ Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly. Serves 12.
STRAWBERRY RHUBARB COBBLER
For the filling:
6 to 8 stalks rhubarb, cut into 1/2-inch pieces (about 3 cups)
2/3 cup raw sugar
1 tbsp orange or lemon zest
1 tbsp salted butter
1 tbsp all-purpose flour
3 cups sliced strawberries
For the batter:
1 3/4 cup flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp salted butter, chilled
1/2 cup plus 2 tbsp raw sugar, divided
3/4 cup half-and-half
2 tbsp orange or lemon zest, divided
1. Topping: 1 cup heavy cream whipped with 1 tbsp sugar until soft peaks form (optional)
2. To make filling: In a saucepan over medium heat, cook the rhubarb, sugar, and 1 tablespoon zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.
3. To make batter: Preheat oven to 425 degrees. In a large bowl, sift together the flour, baking powder and salt. Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs. Add 1/2 cup of the sugar and blend. Slowly incorporate the half-and-half with a fork. Spoon the dough over the fruit mixture in the pie dish. Mix 2 tablespoons sugar and the remaining zest, and sprinkle it over the top. Bake for 25 to 30 minutes, or until golden brown. Cool slightly and serve with or without whipped cream. Serves 6.
Simply add water to your collected nettle leaves and heat to a near boil. Use about two cups of water for a cup of leaves; there’s no need to measure. You can make the tea stronger by steeping longer, or weaker by adding more water. Once the water is near boiling, reduce heat and simmer for a couple minutes. Pour through a small strainer and the tea is ready to drink. Some people prefer a small bit of sugar added to the tea, but I find the taste is just fine without any additives.
QUICK WHEAT BREAD
1 1/2 cups plus 3 teaspoons whole wheat flour
1 cup all-purpose or unbleached white flour
2 tablespoons sesame or poppy seeds, optional
2 teaspoons baking powder
Generous 1/4 teaspoon baking soda
Generous 1 teaspoon salt
3/4 cup whole or low-fat milk
2/3 cup plain low-fat or nonfat yogurt
3 1/2 tablespoons mild molasses (do not use blackstrap; may substitute mild clover honey)
1 large egg
1/4 cup corn oil, olive oil or other low-saturated fat oil
1. Position a rack in the middle of the oven; preheat to 375 degrees. Evenly coat an 8 1/2-by-4 1/2-inch (or similar medium-size) loaf pan with nonstick cooking oil spray. Sprinkle 2 teaspoons of whole wheat flour in the pan, then tip the pan so the sides and bottom are evenly coated with the flour. Shake out any excess flour.
2. Thoroughly combine the 1 1/2 cups of whole wheat flour, the cup of white flour, 1 1/2 tablespoons of the seeds, if using, the baking powder, baking soda and salt in a large bowl.
3. Combine the milk, yogurt, molasses, egg and oil in a medium bowl; use a fork to beat until very well blended.
4. Gradually stir the milk mixture into the flour mixture just until thoroughly incorporated, being careful not to over-mix; excess mixing can cause toughening. Immediately transfer the batter to the prepared pan, spreading it evenly to the edges. Sprinkle the top evenly with the remaining 1/2 tablespoon of seeds, if using, then dust with the remaining teaspoon of whole wheat flour. Use a well-greased and sharp paring knife to make a shallow cut lengthwise down the center of the top.
5. Bake on the middle oven rack for 45 to 55 minutes or until well browned on top and a toothpick inserted deep in the center comes out clean. Transfer the pan to a wire rack to cool for 15 minutes. If necessary, run a rounded knife around the pan and under the loaf edge to loosen it.
6. Serve warm or cool then store as directed. Makes an 8 1/2-inch loaf (12 servings) This handsomely homespun loaf has a crusty top and pleasing, gentle wheat flavor. Thanks to the addition of yogurt, it stays moist for several days. Both molasses and honey make a tasty bread (the molasses lends a bit more color and flavor), so choose whichever you prefer or have on hand. If necessary, you can skip the sesame or poppy seeds, although they add nutrients and fiber and contribute to the overall appeal.