Tag Archive for recipes

Spice Blends – It’s All About the Flavors!

spice blendsSpice Blends- It’s all about the Flavors!

Why do I need spice blends, you are asking. My dear diy home goddesses! Ethnic cuisines have a specific flair to them. It’s not always based on the foods being made, it’s more to deal with the spices that go with it.

Yeah, people say Greek, and this diy home goddess instantly thinks of lamb and feta cheese. But, it’s also prevalent in Middle Eastern, Aussie, some French and Italian dishes. And it’s an alternative in America to ham at Easter.

A stew can host a lot of ethnic varieties, such as American, Hungarian, French, Spanish, German, Caribbean, Italian… you get the point.

Sometimes, flavor depends on the ingredients used. But the best way to bring ethnic flair to a meal is through spice blends. And it’s easy peasy to do that with staple spices you probably already have in your kitchen.

Many recipes have a list of spice ingredients. But let’s say you are a true diy home goddess, and are just throwing ingredients together to make up your own dish. Or let’s say you want rice or chicken or steak, and you want a kick instead of the same old boring, plain dish. Here’s where you can make your own spice blends and put them to good use.

If you want, you can buy packets of the spice blend or jars of it, ready to use. Or you can be a true diy home goddess and throw the combinations together with what you have in your spice rack. That way you can make the spice blend as needed. And it saves money!  Read more

HOW TO MAKE A HOMEMADE BREAD BAG

bread bag

HOW TO MAKE A HOMEMADE BREAD BAG

The Problem

How do you store homemade bread? What? You don’t make homemade bread you say? Guess what? I don’t either. But my roommate got me a mini bread maker for my birthday this year, so I guess I will start. But doesn’t everyone occasionally get one of those artisan loaves from the grocery store? A small loaf of Italian bread maybe? A small bag of fresh French crusty rolls? Not those Hawaiian rolls, I’m talking the ones with real crust on them. Bread you have to use that handy dandy serrated knife you have just sitting in your drawer for.
Maybe you made some of my Spaghetti Sauce (or you got creative and tweaked it, good for you!), or you made my Beef over Noodles, or even my Pot Roast. My, aren’t we getting to be a little Suzy Homemaker! So you went to the store and got a loaf of crusty bread to go with it, or some fabulous rolls.
But, you didn’t eat them all during dinner. So you put them in a quart sized plastic bag. Maybe you didn’t have anything over the next couple of days that would go with the leftover bread. Or maybe you stashed it somewhere, and forgot about it. And within a day or two, they got stale, or even worse, moldy. So you wasted some of your hard earned money and some wonderfully tasty bread, because you didn’t eat it fast enough.
What is a DIY home goddess to do? Never buy that wonderful homemade bread again? Or if she has one of those homemade bread makers, not use it, and let it gather dust? Heavens no! She takes a few items and makes a bread bag or two.  Read more

GARLIC MASHED POTATOES

GARLIC MASHED POTATOTES

MASHED POTATOES

Not just mashed potatoes, but garlic mashed potatoes! What is better than that? I can’t think of too many dishes that are better than a correctly made garlic mash. I grew up on mashed potatoes, but once I tried it with garlic in it, I knew I was in love.

My Story

I have tried to make mashed potatoes correctly ever since I started learning how to cook. It didn’t matter what recipe I tried, they just didn’t turn out tasting as good as those in a great steakhouse.

  • I tried different seasonings.
  • I tried different levels of milk fat.
  • I tried butter versus margarine.
  • I tried different kinds of potatoes.
  • I tried peeling versus not peeling, whole versus chunked versus diced.
  • How to do the garlic, mashed, chopped, diced, cooked, not cooked, boiled or raw.
  • I tried a hand mixer versus the more powerful kitchenaid mixer. I had a masher, but never used it for that, because I thought it was not necessary.

Read more

The Crepe – A Learning Experience

THE CREPE EXPERIENCE

What Happened to My Crepe?

That is a very good question! Hopefully I can figure out the answer rather quickly, because the french crepe is a great thing to eat and experiment with.

Time for a confession. I tried to make crepes the other night. It’s my goal this year to try a new recipe each week, if at all possible. Which might be hard sometimes, when I have two roommates who don’t like trying unfamiliar foods. So I have to be very careful with my experiments.

Anyway, they were okay tasting, but a disaster to make and to look at! What had gone wrong? I don’t know!

First, the Crepe Batter

I had tried a batter mix I had gotten at Sur La Table. I have recipes to make them from scratch, but sometimes a goddess is in a hurry, or she is just flat out lazy. There is nothing wrong with mixes, as long as you don’t use them as a crutch to avoid making things 100% homemade.

I followed the recipe. The lady at the store had told me when they made them they put the batter in the fridge overnight. So I figured what would the harm be in putting the crepe batter in the fridge while I cooked the filling. Well, it was way too thick when I went to use it! The crepe batter would not swirl in the pan like it was supposed to. It was staying in the middle. When I tried to use enough batter to spread over the pan, they turned out too thick. This was not supposed to happen. Read more