Saturday, November 26, 2016

Thin Chewy Burger Place

Let me start this post with my biggest pet peeve, pseudo beef posing as the real deal. Blanco Casa de Princess makes this prominent. "The ORIGINAL SLIDER is made with 100% beef." Meaning you may be eating beef with mysterious ingredients as well... Our sliders are made from 100% grass-fed beef, some healthy cows (with nothing other than the ingredients you see below). We had to add the iconic holes, but no grease or hair in this recipe!

We gathered up all the yummy ingredients...
-Ground Beef
-Fluffy Buns

1. Mix your ground beef, salt, and pepper, together in a medium bowl until the seasonings are all combined. *You can obviously use your own unique seasonings in the burger mix such as, paprika or garlic.

2. Form your burger mix into thin patties and use your straws to form the iconic holes.

3. Put the thin patties into a hot pan with a touch of oil and wait till the outside is seared, then flip, about a minute a side, 3 minutes in total, if not less (They're so thin. You don't want to burn them or overcook them.)

4. Finely dice your onion and sauté it in a little oil.

5. Place your cooked patty onto one of your buns, we used King's Hawaiian, a layer of sautéed onions, then a squirt of ketchup, and the top bun.

6. Enjoy! 

Hair net not required....😉

Sunday, August 21, 2016

Lay's Potato Chips

Everyone loves a good potato chip once in a while. It's a guilty pleasure that we all indulge in once in a while (or sometimes more often than that). 
There is an entire industry that has taken over half of an entire aisle in the supermarket to feed our cravings in this regard. Although delicious, many of the products on those shelves are made with unsavory ingredients and things that make something that's inherently not a health food, even worse for our bodies. 

When you take a step back and think of what makes a good potato chip it's really pretty simple. You need potatoes, oil and some salt. The salt is optional...
Two ingredients!

Oil and potatoes go together like chocolate and peanut butter (that's a different post...home made peanut butter cups). So let's get started.
Get some potatoes and slice them. This is best done with a mandoline to get the slices as thin as possible. Once you have processed (ha) a few potatoes like that, you're ready to do some frying. 

Caution: Mandolines are dangerous. I sliced the tip of my finger off with one. Also, hot oil falls into the same category. Someone over the age of 18 needs to be around for these steps!

Get a good quality vegetable oil or peanut oil if you have no allergies in that regard and get it nice and hot in a pan (stay well below the smoke point). Drop in your pre-sliced potatoes in a single layer and watch the magic unfold. How will you know they are done? When they look so tempting that it takes all your willpower not to reach into the boiling oil to retrieve one (don't do that...bad idea). 

Get them out of the hot oil bath with a sieve, slotted spoon or tongs and put them on a paper towel covered baking sheet. While hot add salt or other seasonings to impart additional flavor on these bad boys. 

If these aren't in the top 5 of best chips you ever had, make sure you followed the directions above. Guess what? No, preservatives, chemicals or other nasty stuff.
Put them in a zip lock once they have cooled off to store them for a few days. These won't keep for too long, but I have no doubt they'll be gone in a couple of days... Enjoy!

Saturday, July 30, 2016

Ranch Powder

When asked to choose between the convenient option or the homemade option many people would choose the easy way out, but you have to think, "Is it good for me?" Our mission is to change people's minds and show them that the healthier option is the right option. Today we decided to make homemade ranch powder. We got this recipe a while a go from a blog called Gimme Some Oven.

We gathered up all the ingredients...
3 tablespoons=1 packet of Ranch Powder.

-Buttermilk Powder

-Dried Chives

-Dried Parsley

-Dried Dill Weed
-Onion Powder
-Garlic Powder
-Minced onions

Put the buttermilk powder in the food processor with the spices and pulse until fine. Put the powder into a sealed container and store for up to 3 months. 
A delicious way to use your ranch powder...

Yum. Get yourself a bag of Snyder's family size pretzels (the big thick ones). Dump that into a big bowl and then proceed to crush those pretzels down into dime nickel sized chunks. I usually use a smaller bowl to push down and crush the pretzels in the larger bowl. Keep stirring so the pieces stay a uniform size (there are finished product pictures'll get the hang of it). When you are happy with the crushing phase, pour the dusty mess into a colander or what ever you would strain pasta with. This gets rid of dust and excess salt (bad for you). Once complete, get it all back in to the bowl and start to drizzle olive oil on top. Add the ranch powder evenly...stir...repeat. Pretzels should get a decent coating. I would say about 3 or 4 tablespoons of both oil and the same for the powder. The trick is to flop that stuff around in there until it's all nice and even. Preheat oven to 350 and pour coated chunk mix into a shallow baking dish. Keep in the oven for about 14 minutes or so. There should be a bit of browning taking place. Retrieve out of oven...let cool a bit...enjoy. They'll keep for a week or so in zip lock bags. Great snack and hey you made them yourself (well not the pretzels but you know what I mean...)
These are the Ranch Pretzels bagged and ready for snacking.

Thursday, May 5, 2016

Taco Seasoning

Convenience food is convenient and easy to grab out of your fridge, cabinet, etc. but is it the best for you?Our mission is to take bad for you foods and make them healthy and easy just like convenience food. Today we took a packet of low sodium taco seasoning and turned it into a jar of similar tasting better for you seasoning. We found this great recipe off the blog Wellness Mama

We gathered up all the ingredients... A mixture of south western spices. 

- Cumin
- Garlic Powder 
- Chili Powder 
- Onion Powder 
- Oregano Leaf
- Paprika
- Salt (we opted for a smoked salt)
- Ground pepper

This recipe makes 1 cup of taco seasoning. 3 tablespoons= 1 packet of taco seasoning. That's enough to have 3-4 taco Tuesdays. 

This recipe calls for a 1/4 cup of salt. Since we opted to make a low-sodium taco seasoning we put just under a 1/4 cup of salt (was too much). We also used a smoked salt to lend more southwestern flare to our taco seasoning. 

We put our seasonings in our mini food processor and jarred the seasoning. 

No Silicon Dioxide in this recipe! All done! It's delicious. We made a batch of tacos already. It is on the salty side though, so the next time we will be using less salt. Yummy.

Sunday, February 7, 2016

Plastic Lemon

We have choices when we go shopping. I'm all for convenience, but there is a price to that. In this case apparently the preservatives needed to make the 'plastic lemon' on the left make that 20 cents more expensive than it's flesh and blood counterpart. 

Just starting with the basics here. Not cooking, but this one seems like a simple choice. Cutting through a lemon and squeezing it doesn't seem like that much work to me, no? There are those pesky seeds that you have to deal with...

Sunday, January 31, 2016

This is intended to be a blog to make you think about the food we all eat and enjoy. My daughter and I will seek to deconstruct the chemical and artificial food that's all around us into a 'real' facsimile of the supermarket/fast food version. By 'fake' we mean the one where 50 ingredients are needed to make 'texas toast garlic bread'. Our goal will always be to recreate the flavor and improve on it. What we will sacrifice along the way are the chemicals, corn syrup, preservatives and the inherent convenience of perpetual shelf life. 

We aim to tackle things like recreating a shamrock shake using dairy products, no artificial colors, etc. We will also seek to create our own homemade cool ranch corn based chips. More to come....

We'll enlist the help of the rest of the internet and give credit where credit is due to those who have boldly sought to do the same before us. Think of this as a collection of those experiments to remake that guilty pleasure food less guilty. 

In a nutshell, we will take the 'ish' out of deliciousish...