No Dip Mix? No Problem!

I ran out of Hidden Valley Ranch Seasoning. I usually buy it in the big containers because it will last a while. I forgot to pick up a new container. I don’t like making dip in big batches unless it is for special occasions or certain functions. I just don’t sit and eat a whole thing anymore. Yes, anymore, as in I was a ravenous teenager who could sit and eat a whole bag of chips with dip and burn it off in no time. I wish my metabolism was still that good!

I began experimenting with my spices and the sour cream. I don’t mind the taste of plain sour cream as much as I use to. It has become a staple in my home… Dear, Peanut Butter, I miss you. While I have made dips in the past from scratch they have come out less than pleasant or even edible. It could be my changing pallet as well. Here is what it looks like: IMG_1846

It doesn’t look too scary, right? This is what transpired:
– Sour Cream
– Parsley
– Minced Onion
– Onion Powder
– Chives
– Garlic Powder
– Creole Seasoning
– Paprika
– Pinch of Sea Salt

Everything was added to taste. You need to let the minced onion sit a bit as it can be crunchy. I would say this is some place between onion and veggie-tasting. Not so much like ranch. The flavor is mild and could probably use a bit more of something but I have yet to figure out what. In the mean time, I am going to enjoy it with a bowl of chips, hot chocolate, and Netflix!


Homemade Pumpkin Puree

Pumpkin is so versatile. I have used it in soups, pies, breads, muffins, and even as a facial. The fiber content is another bonus. I do have a pie pumpkin that I did not get to carve with my daughter. I am now tempted to make some pumpkin puree to toss in my freezer for the holidays.

If Everyday Was Sunday

Pumpkin Pie Trilogy 1 of 3: Homemade Pumpkin Puree


I confess.

{Deep breath in} I’ve never made a pumpkin pie before.

So, when Mr. Smith picked out a pumpkin from the patch and declared that we will “soon have pumpkin pie”, I was vexed on the inside. (Not to mention, he picked out a “carving” pumpkin, not a “pie” pumpkin. No problem. They’re both orange.)

{Singing} “This pumpkin was made for carving, but baking’s what I’ll do! Soon this pumpkin will be baking especially for you!” Thank you, thank you.

Never the one to turn down a challenge or lose an opportunity to make Mr. Smith happy, I FINALLY got the nerve to try my hand at pumpkin-pie-making… completely from scratch! HOWEVER… in order to make pumpkin pie… you, evidently, need “pumpkin puree”. (Not the kind from a can. We’re baking from scratch, remember?)

A Note to the Bakers: If you are one…

View original post 391 more words

7 Herbs and Foods for Reducing High Blood Pressure

Because you know it’s on your mind. It’s usually not IF you get high blood pressure, but when!


by Paul Fassa
Natural Society

July 7, 2013

High blood pressure, or hypertension, is a huge problem in our modern world, but many people don’t even know they have it. This is why high blood pressure is often referred to as the silent disease. It is considered a high risk factor for cardiac arrest and symptomatic of clogging arteries. But even with it’s silent presence, you shouldn’t be too worried – you can utilize numerous herbs and foods for high blood pressure for treating the issue naturally.

The CDC estimates that approximately 1 in 3 Americans have high blood pressure (HBP), so you can understand why discovering ways to lower blood pressure naturally is important – especially since prescription drugs are expensive and have numerous side effects.

Recognizable symptoms of high blood pressure include heart palpitations, feeling overheated easily, and experiencing dizzy spells. The most likely populations to have…

View original post 612 more words

Nourishing Traditions

This is a book that I know my counterpart would enjoy too! Brings on the whole grains!



If I could recommend just one book on cooking, I would say Nourishing Traditions should be on every kitchen recipe shelf.  It replaces Betty Crocker as the go to cookbook for the new millennium.   There is so much information in it and studies to show how unprocessed food works best for the bod.  It’s just too hard to ignore, unless you want to stay in your processed food bliss cocoon, but that usually ends badly with a hospital stay.

I have been on a path leading to this book, so when I found it, I thought I had found the holy grail: soaked seeds and grains, whole grains and whole bakery goods, cooked vegetables that taste delicious, raw milk and fermented products, legumes presoaked and cooked in delicious sauces.  This is the book to get yourself off processed foods, and the information to justify the extra work that it takes…

View original post 219 more words

Matcha much?

The other night, we talked about possibly having a one ingredient monthly theme (for example, matcha tea powder), but IncompetentChef brought up the fact that we might get sick of whatever the secret ingredient was really fast.

But this looks so delicious and I can’t wait to try it.


It’s the Matchamisu from Oh, How Civilized , a food blog we stumbled across the other day. It’s going on The List.