Subscribe to our mailing list

* indicates required
Email Format
Close

Archive

Archive for the ‘Recipes in Rotation’ Category

In The Kitchen: Homemade Creole Seasoning Mix

August 27th, 2015 Comments off

Several years ago, when I first started making Jambalaya (recipe here) — a food entirely foreign to me — I needed to pick up some Creole Seasoning for the recipe. I fell back on the typical Zatarains Creaole Seasoning available at my local grocery store. It did the job, but over the years I have slowly banished pre-made spice mixes and bases from my kitchen, including things like taco meat seasoning, cream of chicken soup and more. I knew there had to be better choices to be found and a bit of searching on the Internet has always been able o turn up, at least the beginnings of, homemade replacements. This was also true for basic Creole seasoning mixes.

Creole spice closeup

One of the firs recipes that popped up in my searches was Emeril Lagasse’s “Essence”, used in all his television shows, so I figured I would start there.

Emeril’s Essence from Food Network

Creole seasoning mixes are pretty straightforward and include spices that most of us have in the pantry already including paprika, salt, garlic powder, black pepper, onion powder, and cayenne pepper, so I can make up a batch of this seasoning mix pretty quickly.

For my own personal mix, I have altered 3 items from Emeril’s original recipe.

  • First, I reduced the amount of salt to around 1tsp instead of the 2 Tablespoons in the recipe. Pre-made mixes tended to be way to salty for me, and this recipe seemed to be more in-line with them as far as salt content was concerned. I think you could probably exclude the salt entirely — and manage it directly in whatever recipe your making. 
  • Second, his recipe was waaaaaay to hot for me, so I reduced the amount of cayenne pepper  to around 1-2 teaspoons. I have slowly raised that amount with each batch I made, but it still falls far short of the 1 tablespoon called for in his recipe.
  • Third, I used smoked paprika — picked up at my local CostCo — instead of regular paprika. For me, this immediately “kicked things up a notch.” The deep, smoky flavor imparted by the paprika brought an entirely new level of flavor to my dishes.

One side effect of having this spice mix at head was I quickly realized how yummy it was on popcorn — one of our go-to, low-cal snacks here at the house. I often combine a liberal shake of my homemade Creole Seasoning with some White Cheddar Popcorn Powder. This is a great way to mix things up from our typical salt and pepper popcorn topping and gives me the sense of eating really bad snack foods without all the calories. (SMILE)

I always keep the empty containers from the cheese powders to use as an extra container/shaker for this Creole spice mix, so I can easily shake it over popcorn sort anything else I want to add a little zing to.

By starting with a base recipe, like this, you an feel free to experiment with differing amounts and even different spices to make something that is entirely unique to you and your kitchen. It takes so little time to make spice mixes like this, so you should really try stepping away from the pre-made pouches and cans at the grocery store and creating something that you will really enjoy using and eating.

 

Previous In the Kitchen items:

Video: Sunday Morning Pancakes — with recipe

July 27th, 2014 Comments off

 

Video: Sunday Morning Pancakes -- with recipe

I had a craving for pancakes this morning and turned to my standby, fluffy pancake recipe, which you can find in the video and also on My Word with Douglas E. Welch in the blog post, Recipes in Rotation: Fluffy Pancakes.

Music: “Slow Burn” by Kevin MacLeod (http://incompetech.com) by Creative Commons License

Food: Making pasta with friends

December 30th, 2013 Comments off

Sunday evening our friends, Daniel and Brenda, invited us over into their amazing kitchen (about 3 times the size of mine) and I made them a dinner of fresh pasta and homemade pasta sauce. Here are a few photos from our evening, a slide show of all the photos and the recipes to make your own pasta feast.

Thanks to Rosanne, Daniel and Brenda for taking most of these photos as my ands were otherwise occupied. 

You can find the complete recipe for the sauce, and the cookbook, Cucina Rustica, where we discovered it, in this previous blog post, “Recipes in Rotation: Sugo Sciue Sciue“.

You can also get the entire free Recipes in Rotation electronic cookbook via the web of via the Cookbook Cafe iPad app.

The recipe for the pasta comes from Mario Battali and it about as simple as it can be. Flour, eggs and olive oil. You can find the complete recipe here — Basic Pasta Dough.

Making fresh pasta with friends - 07

Making a well of flour and adding the eggs and olive oil to the mix

Making fresh pasta with friends - 10

Bringing it all together

Making fresh pasta with friends - 13

Almost there!

Making fresh pasta with friends - 15

Knead! Knead! Knead!

Making fresh pasta with friends - 18

Looking good!

Making fresh pasta with friends - 20

Rolling out the sheets

Making fresh pasta with friends - 19

A cooperative enterprise

Making fresh pasta with friends - 23

Cutting sheets into fettucini  noodles

Making fresh pasta with friends - 25

A pile of pasta

Making fresh pasta with friends - 26

Into the sauce

Making fresh pasta with friends - 27

…and into the bowl! Yum!

Here is a slideshow of all the photos from the evening.

Recipes in Rotation: BBQ Turkey Meatloaf

March 26th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

My latest cookbook, Recipes in Rotation, is now available from Bakespace’s Cookbook Cafe iPad app and web site. This contains 15 recipes first seen in the Recipes in Rotation series here on My Word with Douglas E. Welch. The cookbook is available for free.

Today’s recipe is a BBQ Turkey Meatloaf

When we were first married, meatloaf was a staple meal for my wife and I. That said, we never hit on a recipe that we really liked, so meatloaf fell out of rotation for a long time. As we switched from ground beef to ground turkey as our main, regular, protein, we looked for recipes again, but it wasn’t until a year or so ago that we happened across this recipe. Our first attempt worked well and it was quickly added into the regular rotation of meals in the house.

The plentiful sauce means it works well with ground turkey, which can have issues with dryness when making a meatloaf. The BBQ sauce helps everything stay moist and provides a nice sauce with the finished dish, as well.

Bbq meatloaf

BBQ Turkey Meatloaf

(See this recipe on Bakespace.com)

Ingredients

  • 1.25-1.5 pounds ground beef or turkey
  • 1 cup Italian seasoned bread crumbs
  • 1 tsp onion powder
  • 1 egg, lightly beaten
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • pinch red pepper flakes
  • pinch cayenne pepper
  • 1 – 14oz cans tomato sauce
  • 3 tablespoons white vinegar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons yellow mustard
  • 2 tablespoons Worcestershire sauce

Instructions

Preheat oven to 350 degrees F. Lightly coat an 11×7 baking dish with cooking spray.

Mix together the beef or turkey, bread crumbs, onion powder, egg, salt, pepper, and 1/2 c. of the tomato sauce. Form mixture into a loaf and place into prepared baking dish.

In a medium bowl, whisk together the rest of the tomato sauce, vinegar, sugar, mustard, and Worcestershire sauce. Pour the sauce over the meatloaf.

Bake for 1 hour, basting every 15 minutes or so with the pan juices.

More meatloaf recipes:

Previously in Recipes in Rotation:

Categories: Cooking, Food, Recipe, Recipes in Rotation Tags:

Recipes in Rotation: Cookbook Cafe Cookbook now available!

March 19th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Rnr cookbook final

My latest cookbook, Recipes in Rotation, is now available from Bakespace’s Cookbook Cafe iPad app and web site. This contains 15 recipes first seen in the Recipes in Rotation series here on My Word with Douglas E. Welch. The cookbook is available for free.

You can download the Cookbook Cafe iPad app from the iTunes App Store  and then “buy” the cookbook from within the app or access the cookbook directly from the Bakespace.com web site.

Recipes in Rotation are the recipes we use most frequently here at our house. These recipes are in a special notebook that is always close at hand. While we often try to add new food to our family rotation (See the New Food series, also here on My Word), these are the standards we return to again and again.

Recipes in Rotation joins my previous 2 cookbooks for Cookbook Cafe:

Making cookies Sharing christmas with friends

I’m Making Cookies | Sharing Christmas with Friends

Previously in Recipes in Rotation:

Categories: Baking, Cooking, Food, Recipe, Recipes in Rotation Tags:

New Cookbook Cafe Cookbook: Recipes in Rotation by Douglas E. Welch

March 16th, 2013 Comments off

Rnr cookbook final

My latest cookbook, Recipes in Rotation, is now available from Bakespace’s Cookbook Cafe iPad app and web site. This contains 15 recipes first seen in the Recipes in Rotation series here on My Word with Douglas E. Welch. The cookbook is available for free.

You can download the Cookbook Cafe iPad app from the iTunes App Store  and then “buy” the cookbook from within the app or access the cookbook directly from the Bakespace.com web site.

Recipes in Rotation are the recipes we use most frequently here at our house. These recipes are in a special notebook that is always close at hand. While we often try to add new food to our family rotation (See the New Food series, also here on My Word), these are the standards we return to again and again.

Recipes in Rotation joins my previous 2 cookbooks for Cookbook Cafe:

Making cookies Sharing christmas with friends

I’m Making Cookies | Sharing Christmas with Friends

Recipes in Rotation: Sugo Sciue Sciue

March 12th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Sugo Sciue Sciue

This is one of our typical “go to” pasta sauces for building a filling, comforting and tasty dinner is just about 30 minutes. For us, it also yields plenty of leftover for later in the week. I like this sauce both for its speed of assembly and also for the way the meat breaks up into small pieces and mingles so nicely with the pasta.

As the name implies, this is a quick ragu, not one that is designed to cook for hours and hours. This gives is a slightly fresher taste, especially if using who, fresh tomatoes instead of canned tomatoes or tomato sauce. I like my pasta sauce smooth, so tomato sauce is my base of choice, perhaps with a small addition of Italian Tomato paste.

Suga Sciue Sciue - PaD 3/11/07

Sugo Sciue Sciue

(See this recipe on Bakespace.com)

Ingredients

2 Tbls olive oil
1 large onion, peeled and chopped
3 cloves garlic
1 lb ground turkey
1/2 cup chopped fresh parsley or 1 Tbls dried
8-10 fresh basil leaves or 1tsp dried
2 14oz cans tomato sauce, or 28oz chopped fresh tomatoes 
Salt and Pepper
1/4 tsp Red Pepper Flakes
Pinch cayenne pepper
1 lb pasta of your choice
Grated Pecorino or Parmesan cheese for the table 

Instructions

Heat olive oil in large, tall-sided pot or skillet
Add chopped onion and garlic and cook slowly over low heat until soft
Add meat and sauté over high heat. Break up any large lumps
Add parsley and basil
Cook until meat is no longer pink
Add tomatoes, salt and pepper, red pepper flakes and cayenne pepper
Cook over medium-low heat until sauce comes together and thickens, approximately 30 minutes. There is no need to cook this for hours.
Cook pasta as directed, drain — reserving a bit of the pasta water
Add drained pasta to the sauce and cook for 1-2 minutes longer. Add a bit of pasta water if the sauce is too thick
Serve while warm with Pecorino or Parmesan Cheese for topping 

Serves 4-6

Adapted from Cucina Rustica by Viana La Place and Evan Kleiman

More pasta recipes:

Previously in Recipes in Rotation:

Categories: Cooking, Food, Recipe, Recipes in Rotation Tags:

Recipes in Rotation: Fluffy Pancakes

March 5th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Fluffy Pancakes

I have never been much of a pancake fan before, but lately I have been having cravings for them. I like my pancakes light and fluffy, so I went looking for a recipe with just those qualities. After looking at quite a few recipes, I developed my own recipe which combined a little of each. The secret of fluffy is to have enough leavening to make the pancakes pop. The “double-acting” baking powder used here develops fluffiness when mixed the the wet ingredients and agin when the pancakes are cooked.

This photo is an example of a fresh batch just off the cast iron griddle that always sits atop our stove — perfect for just such a meal. If you have a hankering for pancakes, this recipe works very well. It only makes about 6 average-sized pancakes, but the recipes is easily doubled or tripled if you want to make a larger batch. I do add a bit more milk than the recipe calls for, just to make them a little bit lighter. 

Fluffy Pancakes

(See this recipe on Bakespace.com)

Ingredients

1 cup all-purpose flour
2 tablespoon sugar
2 tsps baking powder
1/2 tsp slat
1 egg
1 cup milk
Splash orange juice
1 tsp vanilla
1/4 cup butter, melted 

Instructions

Heat griddle or pan to medium

Melt butter in microwave but do not brown. Set aside to cool a bit.
In small bowl, combine flour, sugar, baking powder and salt.
Combine egg, milk, orange juice, vanilla and cooled butter in small bowl.Quickly whisk together with fork.
Stir wet ingredients into dry — mixing just enough to moisten. Do not over beat or they will be less fluffy. 

When griddle or pan is hot. (Drops of water on pan skitter about energetically)
Spoon 1/4 cup batter onto hot griddle or pan for each pancake
Cook on each side until golden and fluffy. 

Serves 4

More pancake recipes:

  

Previously in Recipes in Rotation:

Categories: Cooking, Food, Recipe, Recipes in Rotation Tags:

Recipes in Rotation: Black Bean Soup

February 26th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Black Bean Soup

2013 02 26 18 33 46

It is no surprise that we are soup fans here in the Welch household. Even in the heat of Summer we can be found over a bowl of hot soup, but Winter is when they really shine, of course. This soup is a great one for cold Winter nights as it is “stick to the ribs” hearty with black beans, smoked sausage, rice and a spicy stock.

 

Check out How to Make Black Bean Soup by Douglas Welch on Snapguide.

Black Bean Soup

(See this recipe on Bakespace.com)

Ingredients

1 large white onion
3-4 cloves garlic
Leftover broccoli or cauliflower stalks (optional) 
Olive Oil
2-3 quarts jam, chicken or vegetable stock
4-6 cans black beans
2 cups diced ham or smoked sausage
1 cup white rice
2-3 tbsp chili powder
1 tsp dried basil
1 tsp creole seasoning mix like Zatarains
Pinch cayenne pepper
Pink red pepper flakes
1/4 tsp black pepper 

Instructions

Peel onion and garlic. Roughly chop broccoli or cauliflower stalks. Add to food chopper. Chop to a fairly fine chop, as we will not be blending this later. Add 2-3 Tbsps olive oil to heavy pot over medium-high heat. Add the vegetables and sauté until soft and translucent. Once vegetables are soft, add stock and bring to low boil. Add rice and brand (including liquid) and reduce to simmer. Add spices. Add meat, if using. Adjust heat to your own taste. Simmer until rice is done and soup has come together into thick balance of stock, beans, rice and meat.

Serve soup hot with a topping of sharp cheddar cheese or sour cream and chopped green onions. 

12 servings.

More Soup recipes:

   

Previously in Recipes in Rotation:

Categories: Cooking, Food, Recipe, Recipes in Rotation Tags:

Recipes in Rotation: Tuscan Sausage and Potato Soup

February 19th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Tuscan Sausage and Potato Soup

This was one of the first soups I learned to make well, many years ago. What is funny, is that this is based on the Toscana Soup sold at Olive Garden restaurants all over the US. Of course, as usual, over the years we have modified this recipe almost out of any recognition. We don’t use heavy cream, for one and add more vegetables for another. This soup has become the base for almost all the chicken stock based soups we make.

Tuscan Sausage and Potato Soup

(See this recipe on Bakespace.com)

Recipes in Rotation: Tuscan Sausage and Potato Soup - 1

Ingredients

1/2 pound Italian sausage links (removed from casing and crumbled)

3/4 cup diced onions

1 carrot

1 stalk celery

1 slice bacon, cut into 1/4-inch dice

1 1/4 teaspoons minced garlic

4 cups nonfat, low-sodium chicken broth

2 baking potatoes, peeled, halved lengthwise and cut into 1/4-inch slices

2 cups kale or other greens, thinly sliced

Splash of milk

Salt

*Parmesan Rind (if available)

Instructions

Remove sausages from casing and brown in skillet. Set aside.

Place onions, carrot, celery and bacon in 3- to 4-quart saucepan and cook over medium heat until onions are almost transparent, 3 to 4 minutes. Add garlic and cook 1 minute.

Add chicken broth, potatoes and parmesan rind. Bring to boil, reduce heat and simmer 15 minutes. Add greens, sausage, milk and salt to taste. Simmer 5 minutes longer.

6 servings.

More Italian Soup recipes:

  

Previously in Recipes in Rotation:

Categories: Cooking, Food, Recipe, Recipes in Rotation Tags:
Google+