| Seasoning Mix 1 teaspoon dried rosemary leaves 1 1/2 teaspoons sea salt (coarse) 1 tablespoon ancho chile powder 1 teaspoon garlic powder 1 teaspoon black pepper 1 teaspoon ginger 1/2 teaspoon cumin 1/8 teaspoon cayenne In a large mortar & pestle, grind the dried rosemary with 1/2 teaspoon of the salt to break up the leaves. Stir in the remaining salt and other ingredients. A great dry rub for any meat. |
| Perfect for PotLuck Recipes that travel well . . . Terri Burney-Bisett What to Bring for PotLuck An Etiquette Lesson . . . Terri Burney-Bisett For Culinary Links & Other fun Stuff Visit my Link Page |
| Recipes from CasiNada Cooks! Cooking Classes |
| "Salt is the most important seasoning ingredient there is." . . . Thomas Keller |
| Chile Powder Flavorful & Mild Mix together: 3 tablespoons ancho chile powder 1/2 teaspoon garlic powder 1/4 teaspoon ground coriander 1 pinch dried Mexican oregano ground with a pinch or two of coarse salt 1/4 to 1/2 teaspoon ground cumin (comino) |
| EAT SLOW FOOD! |
| Simple Tomato Sauce 2 28 oz. cans diced tomatoes 2 tablespoons garlic, minced 2 tablespoons olive oil Most people doubt this sauce could be good with such minimal ingredients but become converts once it's on the plate! Don't scrimp on the garlic and use a good quality tomato. I like Muir Glen because they are easy to find and consistently good. Heat the oil in a large saucepan over medium heat. Add the garlic and stir once just to spread the garlic around. Sauté the garlic briefly; do not let it brown. Add the tomatoes and simmer 40 to 45 minutes until the chunks of tomato can be mashed easily. Remove from heat and use a potato masher to break up all the tomato clumps. |
Pages from Grandmother
Bisett's cookbook.
Bisett's cookbook.
| CasiNada Coffee Liqueur (similar to Kahlua) 2 cups very strong coffee 3 cups sugar 1 whole vanilla bean, split in half lengthwise 2 cups brandy, vodka or tequila To brew the coffee strong, I like to use a Mexican dark or medium roast, but most non-flavored coffees will work. Use 1 cup coffee to 2 cups hot water. Mix the strong brewed coffee and sugar together. Scrape the seeds of the vanilla bean into the mixture. Stir to dissolve most of the sugar. Add the brandy, pour into clean bottles. Cut the vanilla bean in half and drop one into each bottle. Let sit overnight. After a week or more you can remove the vanilla bean if you like. |
| Cranberry Gelatin I wanted to have a cranberry gelatin for TG. You know, that jiggly kind that comes in a can. I always loved it and Mom always served it with turkey. I'm always trying to healthy things up a bit, so I tried this experiment: 1/2 cup cranberry concentrate (health food store here had Knudson brand ) 1 3/4 cup water 2 1/4 cups organic cane sugar 1 bag (12 oz) fresh cranberries 1 teaspoon dried orange rind (optional) 6 tablespoons agar agar powder from the Chinese grocery - has sugar in it - made from seaweed so it's a vegan friendly gelatin. (I'll have to experiment to come up with a quantity of just straight agar agar) I combined cranberry concentrate, water, sugar & cranberries in a sauce pan. Brought that to a boil and let simmer for a minute or 2. I then added the dried orange rind & agar agar powder, stired and let simmer for a minute, then turned off the heat. I poured the entire mixture through a sieve and pressed on the solids to extract the pulp. It only took a minute - pitched the skins and peels that were left in the sieve out to the chickens . . . received a mixed review, it's mostly still just sitting there on the ground. oh, well, . . . you can't take chickens too seriously, so lets say i composted the skins & peels! Stirred the pulp & syrup mixture well, then poured into two molds (I used 2 Kaiser 3-cup bundts). Refrigerated 2 hours until set. I haven't tried to un-mold yet, but plan to set the bundts in hot water for a few seconds then turn out on serving dish . . . won't know till Thursday how well it worked, but the taste i took from one had a pleasant tartness, not too tart and not over sweet. |
| Quicker Brown Rice Love brown rice but hate the extra cook time? 30 years ago, I discovered my pressure cooker did a great job of cooking brown rice. I've been doing it for so long, I forget to tell people. Pressure cookers are safe and easier than ever to use. Mine is by Magefesa, a Spanish made brand that I ordered online. I use 4 cups low sodium chicken stock (or water), 2 cups of brown rice (any size grain), season if you like. Set lid in place, bring to a simmer. When the pressure reaches full, simmer low for about 17 minutes. Let cooker cool down or release pressure. Serve. Leftovers keep in the refrigerator for a week or longer. Microwave to re-heat. |
Approx Garlic Yields: Small clove=1/2 teaspoon Medium clove=1 teaspoon Large clove=2 teaspoons Extra-large clove=1 tablespoon |