Five spice powder and it's uses

Make your own 5 spice powder!  This makes 1/4 cup of spice

3 Tbsp ground cinnamon

2 tsp. anise seed

1 and a 1/2 tsp. fennel seed

1 and 1/2 tsp whole Szechwan or black peppercorns

3/4 tsp ground cloves

Combine ingredients in a spice or coffee grinder.  Cover and grind to a powder.  Store in a tightly covered container at room temperature.

So let's say you make your own 5 spice powder or you even have some but what do you do with it?

You can:

- rub on poultry, pork, beef or salmon

- sprinkle as a flavoring on popcorn

- spice up baked goods such as cookies, bars, cakes, or pancakes

- use in rice and in Asian-inspired dishes like lo mein and stir-fries

-season sweet potatoes, beets, turnips, carrots

- add to whipped cream for a pumpkin pie topping

- stir into oatmeal

- use for making toasted spiced nuts

- mix with sugar and use as a toast topper

- sprinkle on vanilla bean ice cream.

It would be different to use as a topper on toast but that does sound somewhat appealing.  Obviously using it on root veggies sounds good but I was surprised to see stir it into oatmeal.  Hadn't thought about it before but it might be good.

What do you think?

Spices

One of the local grocery stores puts out each month a magazine that has some health articles and recipes in it.  This list of spices came from one of those magazines.  I thought I'd post it here in case some of you wanted to know what the difference is in some things.  These are just basic but also ones that you would probably use most often.

Allspice
  Allspice has a rich, sweet flavor that's similar to nutmeg, cinnamon and coves.  It works well with fruits, veggies and fish.

Cardamom
  Cardamom is a powerful, fragrant spice that enhances cakes and pastries and is often used in Indian and Middle Eastern spice blends.

Cayenne
  Cayenne is a strong and hot red spice made from dried chilies.  Cayenne pairs well with both sweet and savory foods.

Cinnamon
  Cinnamon is a sweet, fragrant spice sold in sticks or in ground form.  Pairs well with beef, poultry, pork, fruits and desserts.

Clove
  Cloves has a strong, slightly sweet pepper like flavor that pairs well with ham, sweet potatoes, ciders, teas and desserts.

Coriander
  Coriander is available as whole or ground seeds and has a spicy, citrus flavor that complements fruits, vegetables and meat.

Cumin
  Cumin has a sharp, earthy warm flavor that enhances beef, fish, poultry, pork, veggies and eggs.

Ginger
  Ginger has a warm peppery flavor with  sweet aroma.  It pairs well with beef, fish, pork, veggies and fruit.

Mustard
  Mustard comes in the form of whole or ground seeds and has a powerful, hot flavor that works well as a rub or blended into burgers and meatloaf.

Nutmeg
  Nutmeg has a warm, sweet and spicy flavor that adds depth to fruits, vegetables, meat, curries, desserts and eggnog.

Paprika
  Paprika is made of ground dried red peppers and ranges from mild to sweet to hot.  Use it as a garnish to enhance flavors in soups, stews and casseroles.

Pepper
  Pepper tastes best as freshly ground peppercorns.  White pepper tastes hotter than black but is less complex with fewer flavor notes.

Saffron
  Saffron is an expensive spice because of the labor-intensive cultivation.  It gives desserts, vegetables and light meats a richer, fuller and much more aromatic flavor.

Star Anise
  Star anise is sweet and spicy, with a licorice-lie flavor.  Simmer whole pods in soups, marinades and sauces to add flavor but remove before serving.

Turmeric
  Turmeric has a sharp, slightly bitter flavor and is a popular addition to curries and chutneys.  It pairs well with poultry, veggies and fish.

I hope this helps you.  I think that I will be baking some sweet potatoes this weekend and maybe use some cloves.

I'm Sorry....I forgot to post here

LOL.  I just discovered that I had this blog also.  Isn't that terrible?  You'd think that the author/owner of the blog would remember.  Perhaps I should qualify as saying that I just figured out how to get back to here?  Yes, that would sound better.

I guess I'll start with an update of "getting healthy".  I've actually made progress.  As some of you may know, I've been trying to lose weight for a long time...as in since the late 60's.  I remember mother putting me on diets.  I've been on more than one version of  Low Carb (LC) and more than one version of Weight Watchers (WW). 

This time around I just didn't listen to any of them.  I just went and did it on my own.  Oh I did some things that were parts of WW and LC but mostly I wasn't thinking.  It seemed to work.  I am the lowest I have been in YEARS.  In 2011 I signed up with FatSecret and that was around 2011 then, are you sitting down?, I weight 299 pounds.  It's been up and down since then but I would like to get down to around 185.  That is 10 pounds more than what I weighed in high school.  I might not make it. it will depend on how I feel and what I look like.  Still it would be great to reach that weight before I retire in a couple of years.

So what am I weighing now?  At my last weigh in, September 10th, I weight 235.  :)

I weigh in on Mondays so I'll let you know in a couple of days if I gained and lost.  To tell the truth, I'm expecting a gain each time I weigh in.   Perhaps that is why I'm still losing?  I'm not freaking out over it.  If I gain I gain but if I lose then that is great.

I'd better get moving on with other things, like my baked potatoes that are in the crock pot right now.  :)

Sweet Potato Cauliflower Fritter

The last recipe that I saved from the Better Homes and Garden November 2014 issue.  Now I can recyle that magazine and pull out another one to look through.  Hope you have enjoyed these recipes.

Pumpkin Bars with Marcona Almonds

From Better Homes and Garden - November 2014

Pork and Squash Enchilladas

From Better Homes and Garden November 2014

Hidden Valley Original Ranch Spinach Dip

From Better Homes and Garden - November 2014

Many people might take for granted that this will appear on the packaging of the ranch dip every year but I learned a long time ago that at some point they will stop that practice so it is best to have it in your recipe box.  This blog is like my recipe box so here it is.