Quick like a bunny

Quick like a bunny
Home in Pflugerville, TX.

Friday, March 2, 2012

Almond Milk Recipe And Information

The weather is getting warmer and Almond milk is on my mind. My brother was asking how to make it and it reminded me that I had not made it since last summer.

Take 1 cup of raw Almonds and put them in a bowl or large glass. Add 2 cups of water and let them soak for at least 8 hours. You can soak for longer. I try to change the water every 12-14 hours if I am not ready to make the milk yet. The skin does peel off better when the nuts have soaked for at least two days. If you want to use naked nuts for the milk.

When ready to make the milk, drain the water and put the nuts into a blender. You can hand peel the skin off of all the nuts if you like, then place into the blender to. If you have the time. The milk is much better that way. But, if you do not have the time. Skin on is still good.

So, you have your soaked nuts in the blender. Add 2 cups of water and blend well.

Get a pitcher out and a nut milk strainer bag. Mine is a paint strainer bag from the Home Depot (much cheaper than buying a quoted nut milk strainer bag). They come in a pack of 2. I think they are five gallon strainer bags. They work great. Put the nut milk bag into the pitcher and let the top part hang over the edges. You can add 1-2 more cups of water to strain with the mix if you like. To give you more milk.

Pour the blended nuts into the nut milk bag in the pitcher. Now pull out the bag half way, twist lightly and be gentle to slowly squeeze out as much liquid that you can. When finished, you can put the nut pulp into the compost, trash or freeze it for baking. 1/4 cup Almond nut pulp replacing some of the other flour, into any bread or baked goods makes the bread more moist and flavorful. Plus added fiber.



You can drink your Almond milk as is or you can add some sweet of choice, to taste. You can throw in a few pitted dates into the nut blending process and strain out the sweet with the nut milk. I like 2 large pitted dates for that.

If your blender is big enough you can double the recipe or just blend and pour in 2 batches. So that you have more Almond milk. It goes quick.

Here is a picture of Almond nut milk. This batch had skin off the nuts. Today, I made skin on batch to compare taste. Skin off has a thicker, creamier flavor and texture. Skin on has a light, earthy flavor and texture. Reminds me of the difference between eating white bread and wheat. That is the best I can describe it. Try for yourself to know how both taste and feel in your mouth. The skinned pulp is so good, I snack on it frozen. It reminds me of a nutty ice cream.

Sunday, February 26, 2012

Taco Seasoning Mix Recipe

This is very versitile. Great way to make spicy ground hamburger for Taco's, Burrito's, Tostada's, Inchilada's, and loaded Nacho's.

Ingredients:

1/4 cup dried onion powder or dried minced onion
1/4 cup chili powder
2-3 T. salt ( If watching your salt use 2 T. If not, 3 T. is good)
4 tsp. cornstarch
1 T. garlic powder or dried minced garlic
1 T. cumin
1 T. crushed red pepper flakes

Mix together in a small bowl. Place in a glass container with lid.

 Add 2 T. Taco Seasoning mix and 1/2 cup of water to  1 lb. browned and drained hamburger or other cooked ground meat. Bring to a boil and then lower heat and simmer for about 10 minutes.

I often only use 1/2 lb. of hamburger and add 1 T. mix with 1/4 cup of water to cooked meat and finish like for the one lb.