Salsa

So... everyone is talking about good bacteria in their yogurt.  You can get similarly awesome bacteria from sauerkraut and other fermented vegetables.  Here I have a recipe for fermented salsa.  It is super tasty and keeps in the fridge for quite a while.  Plus, you can get that good bacteria piled on top of a good tortilla chip!

The recipe is here:  http://www.passionatehomemaking.com/2010/10/the-benefits-of-lacto-fermentation-lacto-fermented-salsa-recipe.html.

No need to copy it here, I guess.

P.S. Your grandmother probably grew up eating fermented vegetables.  Ask her about them.

Stir Fry

When I am making stir fry, this is my go-to sauce.  I make a bunch at a time and then keep it in a jar in the fridge.

1/3c sesame oil
2/3c soy sauce

Add spices to taste:
Brown sugar (approx 2 T)
Crushed Red Pepper (approx 1t)
Ginger (approx 1/2t)
Garlic (approx 1t)
Sesame seeds (optional)

Mustard Pretzel Dip

Oh gosh!  My life is complete!

http://www.tasteofhome.com/Recipes/Hot-Mustard-Pretzel-Dip

Ingredients

• 1/4 cup ground mustard
• 1/4 cup vinegar
• 1/4 cup sugar - I used brown
• 1 egg yolk
• 2 tablespoons honey
• Pretzels

Directions

• In a small saucepan, combine mustard and vinegar; let stand for 30 minutes. Whisk in the sugar and egg yolk until smooth. Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 7 minutes. Remove from the heat; whisk in honey. Chill. Serve with pretzels. Store in the refrigerator. Yield: 1/2 cup.

Pizza Crust, II

A little different pizza crust recipe... check it out...

http://allrecipes.com/recipe/premium-pizza-crust/detail.aspx

Taco Seasoning

I'm always looking for ways to avoid mystery ingredients and make things at home.  You know this by now!

Taco Seasoning:

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

Today I made a big batch to use whenever I need it.  It turns out to be about 2T+2t per recipe.