Friday, December 2, 2016

Salt Free Onion Soup Mix

Haven't posted any recipes in a while.  Well, it's been quite a year.  In chronological order: dog died, house fire, new puppy, Meniere's disease diagnosis, daughter high school graduation, daughter off to college, mom died.  Yowsa.

Because of Meniere's I need to eat low sodium.  Eek!  Making venison stroganoff today (oh yeah, son shot his first deer) and recipe called for very high sodium Lipton Onion Soup mix.  Thank goodness for the internet!  Found this no-so recipe.  Smells right.  May mix it into sour cream for dip...that will be the ultimate test of deliciousness :)

Salt Free Onion Soup Mix

2 2/3 TBSP dry, minced onion (found in a jar in spice section)
4 tsp instant beef bouillon powder, sodium free (I'm using Herbox brand...found at Publix)
1 tsp onion powder
1/4 tsp celery seed

Combine dry ingredients.  Equals one packet of Lipton Onion Soup mix.



Saturday, August 20, 2016

Delish Chocolate Zucchini Bread

Got this recipe from Delish web site.  OMG...truly is worthy of the adjective "delish!"  Make some today!

Delish-ious Chocolate Zucchini Bread

INGREDIENTS

  • 1/2 c. melted butter, plus more for brushing pan
  • 1/2 c. cocoa powder, plus more for dusting pan
  • 1 1/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. kosher salt
  • 1 c. sugar
  • 1 egg plus 1 egg yolk
  • 1 tsp. vanilla extract
  • 2 c. grated zucchini (from 1 large or 2-3 small)
  • 2/3 c. chocolate chips
  • Flaky sea salt, for garnish (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
  2. In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
  3. In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.
  4. Transfer batter to prepared dish and bake 50 minutes.
  5. Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.