Updates
First I would like to let you all know that I have been having many problems publishing my blog. There are technical difficulties with the Mac publishing side. They are trying to fix it!!! I know that many of you have had problems printing the recipes. I am aware and am working on getting it fixed. I hope you don’t get as frustrated as I get. IT WILL BE FIXED!!! Anyway, back to the blog. I thought I would give you some interesting tips that I have been reading/ that I already know, that have been told to me, you get the picture. Do you have any tips or techniques? Let me know. Also I inserted baking directions for the chicken enchiladas and another way to steam the tortillas. Oops!!!
Whenever you make a meatloaf, make a little extra and make hamburger patties. The next time you grill hamburgers you will have a great tasting burger.
If you don’t have a ginger grater: it’s much easier and faster to grate than mince. If you cover the small hole side of a standup grater with plastic wrap you can grate right over the plastic wrap.
Want to make Mexican Chorizo? In a bowl, combine 1/2 pound ground pork, 2 tablespoons cider vinegar, 1 tablespoon chili powder, 2 teaspoons paprika and 1/2 teaspoon each sugar, dried oregano, ground cumin and salt. If pork is very lean, add 1 to 2 tablespoon vegetable oil. Stir well, cover, and chill 24 hours. Saute and use in place of ground beef in taco and burrito fillings or with eggs. Makes about 1 1/2 cups.
SUMMER IS HERE. This means more fruit. But do remember not to eat toooooooo much. Here are a few simple fruit sauces for simple desserts.
MIXED BERRY SAUCE: In a saucepan, combine 1 1/2 cups each frozen drypack rasberries and blueberries, 1/3 cup Splenda and 1/4 cup water. Bring to a simmer over medium heat. Mix 1 tablespoon lemon juice and 3/4 teaspoon cornstarch. stir into berrhy mixture ujtil thickened, 2 minutes.
ORANGE SAUCE: In a saucepan over medium heat, boil 3 cups orange juice until reduced to 1 1/2 cups, about 20 minutes. Stir in 1/2 cup orange marmalade and 1/4 cup packed brown sugar. Return to a simmer. Mix 1 tablespoon each cornstarch and lemon juice or water. Stir into simmering mixture until thickened, 2 minutes.
FRESH MANGO SAUCE: In a blender or food processor, combine 1 large peeled, pitted and chopped mango; 3 tablespoons brown sugar; and 1 tablespoon lime juice. Puree until smooth. For a smoother sauce, press through a sieve.
These were just a few ideas. I’ll post more later. Thanks for coming back to see what’s new.
Updates
Saturday, May 27, 2006
