Life in the Kitchen

My life has been lived in the garden or the kitchen this summer.  Good, good times.  Here are a few of the things I've been mixing up.

My own MSG-free SEASONED SALT:


4 T salt
4 tsp. sugar
1 tsp. paprika
1/2 tsp. tumeric
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cornstarch

CHILI POWDER:

2 tsp. paprika
4 tsp. ground cumin
2 tsp. cayenne
2 tsp. oregano
4 tsp. garlic powder
1 tsp. onion powder

TACO SEASONING:

2 T. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
1 tsp. paprika
3 tsp. ground cumin
2 tsp. sea salt
2 tsp. black pepper

ZUCCHINI BREAD:
(From allrecipes.com)

3 c. AP flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp cinnamon

3 eggs
1 c. vegetable oil
2 1/4 c. white sugar
3 tsp. vanilla extract
2 c. grated zucchini
1 c. chopped nuts (I opted out.  But I did add blueberries to one batch.  YUM!)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.