Freshly Ground Taco Seasoning

I'll be honest, the only reason I made my own freshly ground taco seasoning is because I ran out of chili powder on taco night (the most sacred of nights).

I had a container of dried ancho chiles that had been sitting around for quite some time though, so I thought, why not grind them up into chili powder?

Since I also have all kinds of dehydrated goodies, like onion flakes and sun-dried tomatoes, I decided to dip into my stash and freshly grind all sorts of things. I used a mortar and pestle for some ingredients, like the cumin seed, but found it to be too difficult to grind the peppers and tomatoes that way, so I switched to the coffee grinder for those. I ground some uncooked white rice in the grinder before and after the spices so that my taco seasoning wouldn't taste like coffee, and my coffee wouldn't taste like taco seasoning.

This recipe is great for those who like to preserve their food by dehydrating. The type of chiles you use in your seasoning will depend on how spicy you like it--ancho chiles are mild, so were a good choice for me, since I have toddlers eating with us.

Freshly Ground Taco Seasoning

2 tablespoons snipped, dried chilis (such as ancho, piquin, habanero)
1 teaspoon dried oregano
1/2 teaspoon whole peppercorns
1 tablespoon cumin seeds
1 teaspoon onion flakes
1/2 teaspoon garlic flakes
1 tablespoon snipped, dried tomatoes
1/2 teaspoon paprika
2 teaspoons salt
2 tablespoons arrowroot powder or cornstarch

Combine all ingredients in a mortar and pestle or a spice grinder. Grind until powdered. Store in an airtight container.

To use: For every one pound of meat, use 3 tablespoons of seasoning. Add to cooked meat along with 3/4 cup water. Bring to a boil; then, reduce heat and simmer until thickened, about 5 to 10 minutes.

Soapmakers: Why You Shouldn't Use Vinegar if You Come into Contact with Lye

It was one of the first things I learned when I began making my own soap; I read it in books and on the internet: "Always keep a jug of vinegar on hand when you are working with lye. Vinegar neutralizes lye." Soapers, have you heard this? Do you practice the habit of keeping vinegar nearby when you make your soaps? So did I, until recently, when I read an interesting post on a soap forum, and then decided to research the claim myself.

Khachapuri: A Delicious Cheese and Egg Filled Bread

If you love the taste of freshly baked bread, cheese, and eggs, this recipe is for you! It is based on a dish called Khachapuri ( pronunciation here ), which comes from the beautiful country of Georgia, located at the boundary of Eastern Europe and Asia. The name Khachapuri translates to "curd bread," owing to the heavenly combination of melted cheeses inside a soft, fluffy bread boat.

Summer Squash and Wild Rice Casserole

Squash season will soon be upon us. Yellow Crookneck Squash The time will come when I will make my daily trek out to the garden and be delighted to see that my first yellow crooknecks and zucchinis are ready for picking...and then there will be more the next day, and the next, and the next. It will eventually get to the point where I have grown weary of eating squash sauteed in butter, I've frozen enough of it to last me the winter, and even dehydrated thin slices of it into chips, and still, it continues to produce, and begs for me to pick it. Which is why I wanted to share this recipe--it was a winner (even my oldest son, who is not much into squash, said that it was good). Summer Squash and Wild Rice Casserole

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