Since many of my favorite recipes aren’t strictly made from goat’s milk or chevon but definitely are used in conjunction with them, I decided to add this page. Love granola? Try my recipe. Serve tacos often but wish you could make your own seasoning mix? I’ve got one for you. Perhaps there’s a recipe you’re looking for? Let me know, I might have one. In the meantime, enjoy!
Aunt Di’s Granola
(Makes about one gallon freezer bag full, or +/- 8 cups)
Several years ago, before I retired, I became very bored with the usual selection of breakfast cereals and began eating granola–I have to admit that I’m addicted to this stuff. At first I bought one of the many available at the local health food/whole food store, and it was yummy, but WOW was it ever expensive! I knew I could easily make it myself–and besides those packaged granolas at the supermarket are really gross. This recipe is super-easy, and if you’re ever at a loss for a nice gift, you can package some up in a paper or glassine bag with a bow, and voila! You’re set.
- 4 cups old-fashioned rolled oats
- ½ cup wheat germ
- 1 cup sweetened, shredded coconut
- 1 cup almonds, coarsely chopped (or slivered blanched ones)
- 1 cup unsalted sunflower seeds
- ¼ cup flax seed (or you can substitute sesame seeds)
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup canola oil
- ½ cup honey
- 1 teaspoon vanilla
- 2 cups raisins (you can use half golden raisins, if preferred)
Preheat oven to 300⁰ F. Mix all dry ingredients together, except raisins, in a large bowl. Combine liquid ingredients and then thoroughly mix into dry ingredients. Spread on a shallow baking sheet and bake for 30 minutes, stirring every 10 minutes. Cool and then add raisins. One note: be sure you break it up shortly after removing it from the oven, or it will set up like a brick and you’ll have to take the ice pick to it.
Taco Seasoning Mix
(Makes about 1 cup)
- ¼ C. dried minced onion
- ¼ C. chili powder
- 1 T. salt
- 4 tsp. cornstarch
- 1 Tbsp. dried minced garlic
- 1Tbsp. ground cumin
- 1 Tbsp. crushed red pepper flakes
- 2 tsp. beef bouillon granules
- 1 ½ tsp. dried oregano
Mix the above ingredients together and store in an air-tight jar. 3 Tbsp (or 1/4 cup). is enough for 1 lb. of ground meat. To cook: brown ground meat in a skillet, then add 1/3 C, water and 3 Tbsp. (1/4 C.) of the mix. Cook until water evaporates.
Aunt Di’s Fresh Guacamole
While you’re at it, you might as well make some guacamole, right? And please, it’s sooo easy to make, don’t use an instant mix. I think you’ll like this.
- 2-3 medium RIPE avocadoes (they MUST be ripe or the flavor won’t be there), mashed up with a fork
- ¼ cup finely minced onion
- ¼ cup finely minced cilantro
- 1 medium jalapeño, minced (if you don’t want it to be hot, remove the seeds and ribs)
- ½ medium tomato, finely chopped
- Salt to taste (I usually use about ¼ tsp. but use what appeals to you)
- 1 tsp. lime juice (NOT the sweetened kind –and use fresh lime juice if at all possible–it does make a difference)
- 1 tsp. Fruit Fresh (optional)
Split avocadoes and remove seeds. Remove pulp with a spoon, mash the avocadoes up with a fork to make a paste, and then place it in a medium bowl. Add all the other ingredients, stirring well to combine. I add Fruit Fresh to keep the avocadoes from oxidizing and turning brown, a trick I learned from canning, though you won’t need it if the guacamole will be eaten in one sitting. Try to prepare guacamole at least one hour ahead of time, so the flavors can marry; cover and chill until ready to serve. It may be used as a condiment or a dip with chips.
Aunt Di’s Corn and Black Bean Salsa
Now you need some nice fresh salsa to go with your taco meat and guacamole, and what would be better than this? It keeps well too, unless of course it is all eaten.
- 1 can black beans, drained and rinsed
- 1-1 1/2 cups fresh or frozen corn
- 1/2 medium red onion, chopped
- 1/2 sweet red pepper, chopped
- 2 medium jalapeños, cored, seeded, and chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup balsamic vinegar
- 2 Tbsp. lemon or lime juice (fresh, if at all possible)
- 2 Tbsp. canola or olive oil
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 2 cloves of garlic, minced (or substitute 1/2 tsp. garlic powder)
Mix all the ingredients together in a medium-sized mixing bowl. It’s best to make it one day ahead, to let the flavors marry, but it’s good right way too.
Aunt Di’s Seven Layer Dip
(Makes enough to fill a 9″ x 9″ glass baking dish)
If you’re looking for something quick to take to a party or potluck that’s really yummy, look no further. This has never failed to please, and I have always been begged for the recipe.
- 1 16-oz. can spicy refried beans
- 1 4¼ oz. can sliced black olives, well drained
- 2 large ripe avocados
- 1 small ripe tomato
- 1 packet guacamole seasoning mix
- 1 1½ lb. tub of light sour cream (you can actually make your own if you have the time 🙂 )
- ½ cup medium-hot Pace Thick & Chunky Salsa
- 3-4 scallions, chopped
- ¼ C. minced cilantro
- 1 ½ C. grated Cheddar cheese
- Chili powder
Halve avocados and scoop out meat, chop up small tomato, and mix up guacamole according to directions in recipe or on package of mix. Mix the salsa into the sour cream. Grate cheese, chop scallions, mince up cilantro, and set aside. Open the cans of spicy refried beans and sliced black olives and drain well.
Using a 9” x 9” glass baking dish, spread the can of spicy refried beans on the bottom. Layer the guacamole over the top of the beans, and then layer the sour cream/salsa mixture over that. Sprinkle the top of the sour cream with the grated cheese, chopped scallions, minced cilantro, and sliced black olives. Sprinkle red chili powder over the top. Cover with plastic wrap and refrigerate until ready to serve with your favorite tortilla chips.