Tips and Tricks

• Simple_Spice_Rub
• Simple_Salad_Dressing
• Simple_Mashed_Spuds
• Simple_Hummus
• Simple_Pasta_Carbonara

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Simple Spice Rub

Ingredients:

• 1/3 cup of chili powder
• 1 tablespoon salt
• 4 teaspoons garlic powder
• 1 teaspoon cumin
• 1 teaspoon marjoram
• 1 teaspoon cayenne pepper
• 1 teaspoon fresh ground black pepper
• 3 tablespoons sweet paprika

Directions:

1. Use a spice grinder to mix up the non-powdered herbs and just add them to the already powdered ones. It seems to be best if you leave it a day before using.

Submitted by: Bandecoot

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Simple Salad Dressing

Ingredients:

• 3 parts good oil
• 1 part acid (the reason I say acid rather than vinegar is that lemon, lime, or orange juice works equally well)
• Sprinkle of salt and fresh pepper

Comments: That’s the basic part. Now, you can get creative! It’ll all in how you flavor it. Mustard, garlic, herbs (dried or fresh; if dried, use half measures). A raw egg yolk whipped in makes a creamy dressing. You may add mayo and chili. Use whatever you think will complement the salad it will “dress.”

Note: The ratio of oil to acid must be 3:1. That rule is carved in stone, in letters of fire 10 feet high!
Suggestion: You may also use this mixture to marinate meat.

Submitted by: Bandecoot

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Simple Mashed Spuds

Ingredients:

• Enough spuds (about 1.5 per person as a side)
• Butter
• Hot milk

Directions:

1. Chop the peeled spuds into 1-inch cubes for faster cooking.
2. Have butter and hot milk ready for when the spuds are done.
3. Test the cubes with a skewer. When tender, drain and put back into the pan you cooked them in.
4. Add the butter (about an ounce is plenty) and mash with a masher.
5. When the spuds and butter are well mixed, add the hot milk, a bit at a time until you get the consistency you like.
   
   Comments: The whole process takes 10 minutes.

Submitted by: Bandecoot

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Simple Hummus

Ingredients:

• Chickpeas
• Tahini paste or sesame oil
• Olive oil
• Lemon
• Garlic
• Salt, pepper
• Herbs, optional

Directions:

1. Soak 1 cup chick peas (or, if you must, 2 cans of ready-to-use chickpeas)
2. Cook the chick peas until tender (length of time will depend largely on how long you soaked them, 40 minutes to 2 hours).
3. Process the chick peas in a processor until coarse, and add a tablespoon of tahini paste (or 2 teaspoons of sesame oil).
4. Add juice of half a lemon and the garlic. The amount of garlic is up to you (and garlic disdainers like our Carol may leave it out).
5. Herbs can be added here.
6. Process it up again until it starts to smooth out.
7. Taste for seasoning and add what ever you think is missing.
8. Add the oil gradually while processing until you get the consistency you like.
9. Bottle in STERILE jars, and store in the fridge.

Submitted by: Bandecoot

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Simple Pasta Carbonara

Ingredients:

• Cook pasta as usual.
• In a separate pan, fry some diced bacon with some garlic and pepper.
• Add the pasta to the bacon mix and add half a handful of parmesan.
• Stir vigorously to coat the pasta with bacon grease and cheese.
• Remove from the heat and add 2 beaten eggs (or 1 egg per person) to the pasta mix and stir while it's off the heat.
• Once the eggs are cooked, add a bit more parmesan.
• Serve over cooked pasta.

Submitted by: Bandecoot