Cooking for Seven

{Chicken Scampi}

Back in January ‘09, I was approached about doing some photography for an  e-cookbook. I was super excited. This February things started to take shape, and I photographed five of the awesome dishes in March.

Allow me to introduce you to Nourish Me Naturally.

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I have always liked cheese dip for corn chips. However, once I learned that processed cheese was not exactly a health food, I needed to find an alternative recipe. I tried making chili con queso (which was delicious), but the texture was not correct. Then some friends gave me the idea of a cheese dip made with cream cheese. Brilliant!

I do not have a recipe for this dip. However, I do have the formula. Just follow these simple instructions. But don’t get too attached to them. Experiment with your own seasonings and the ratio of beef to cream cheese. Make this dip your own.

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Here’s What You’ll Need:

• Ground Beef (I usually use about 1 lb)
• Olive or coconut oil
• Finely Chopped Onion
• Garlic
• Tomato Paste
• Water
• Chili Powder
• Cumin
• Oregano
• Ground Black Pepper
• Salt
• Mexican Seasoning (or spices of choice)
• Cream Cheese (I usually use about 3 8-oz. packages per lb. of beef), cubed

Here’s What To Do:

1) Heat about 2 tablespoons of oil in a large skillet over medium heat. Saute the onions until soft. Add the garlic, seasonings, and beef and cook until the beef is no longer pink.

2) Add about 1/4 cup of tomato paste and water and stir until well mixed. Add water until a thick sauce is formed.  Adjust the heat to medium-low and add the cream cheese. Stir until the cream cheese is melted and the dip is hot. Serve immediately.

It is Dad’s philosophy that when you find the perfect recipe for a particular dish you should stick with it. We believe we have found the perfect guacamole recipe. I can’t remember the last time we used a different recipe. It was in the far past.

This recipe has a wonderful blend of flavors - creamy avocados, spicy jalapeno pepper, tasty cumin, tangy lime…

One recipe isn’t nearly enough for us. We usually double it.

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Guacamole

Ingredients:

• 3 medium, ripe avocados, preferably Haas
• 2 tablespoons finely minced onion
• 1 medium garlic clove, minced
• 1 small jalapeno chile, stemmed, seeded, and minced
• 2 tablespoons - 1/4 cup fresh cilantro leaves, chopped
• 1/4 - 3/4 teaspoon sea salt, or to taste
• 1/2 - 3/4 teaspoon ground cumin, or to taste
• 1 - 2 tablespoons lime juice, or to taste

Directions:

1) Cut the avocados in half, remove the pits, and score with a knife in several places both lengthwise and crosswise. Use a spoon to remove the flesh into a medium-sized bowl.

2) Add the remaining ingredients to the avocados. Mash lightly with a potato masher or fork and stir until well combined. Taste and adjust seasonings if necessary. For best flavor, allow the ingredients to meld: press a piece of plastic wrap onto the guacamole and place in the refrigerator for 1 hour. Serve cold or at room temperature.

. . .

: : Taco Seasoning : :

Ingredients:

• 1 tablespoon chili powder (see recipe below)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red peppers
• 1/4 teaspoon oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons cumin
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper

Directions:

Combine all ingredients in a small bowl. Store in an airtight container in a cool, dark place. Shake well before using.

. . .

: : Mild Chili Powder : :

If your prefer a more spicy chili powder, simply increase the amount of cayenne pepper.

Ingredients:

• 3 tablespoons paprika
• 1 tablespoon cumin
• 2 tablespoons oregano
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder

Directions:

Combine all ingredients in a small bowl. Store in an airtight container in a cool, dark place. Shake well before using.

These are the tortillas that changed Dad’s mind about soft-shell tortillas. They are way tastier than store-bought, especially when eaten fresh from the skillet.

: : Whole Wheat Tortillas : :

Adapted from Allrecipes

Ingredients:

• 5 cups (25 oz.) hard red or white wheat flour + extra for rolling
• 1/2 cup palm oil shortening or coconut oil
• 2 teaspoons sea salt
• 1 1/2 cups boiling water

Directions: