2 lbs of ground turkey
1 bundles of green onions, diced
1 t minced dried garlic
1/2 t sea salt
1 bottle of mango coconut pepper sauce*
Add onions and spices to turkey. Form into 30 balls. Brown in a bit of oil. Set crock pot to high to get the surface hot. Turn temp to low. Place half the balls into crockpot and pour half the sauce on top. Repeat.
Cook for two hours, Stir after one hour and move the lid sideways for the last hour.
Garnish with cilantro. Serve with your favorite rice dish. I make a white rice with peppers and onions to add more veggies to the meal…which I will post soon.
- The mango sauce I use is the mango coconut pepper sauce in a bottle made by the Tropical Pepper Co, but any sauce can be substituted. I particularly like this one because it is slightly piquant and slightly sweet.
12 oz chocolate chips, regular or dairy free
1 can coconut milk *
1 teaspoon vanilla
1 cup of walnuts or pecans
2 cups, unsweetened flake coconut
Separate the cream from the clear liquid in the coconut can. Mix chips and cream in saucepan. Melt over low heat, stirring to prevent sticking. When completely melted, add vanilla and nuts.
Prepare an 8 x 8 parchment-lined dish. Paper must go up the sides. Spray the paper with coconut oil spray. Pour the fudge mixture into the dish and sprinkle with 1 cup of coconut.
Chill for a minimum of 3 hours. Once chilled, place a plate over the fudge dish and holding together, flip them over. Remove paper. Flip back over & cut into squares.
Sprinkle the 2nd cup of coconut on a plate and rub the bottom of each square on the coconut . This will keep the fudge from sticking when on the serving platter plate or mini paper baking cups.
Serve chilled and with a big sense of personal pride for this culinary gift to others.
*note on the coconut milk: this is not the carton milk but a canned product imported, usually from Asia. There is a top layer of thick coconut cream and the lower half is a clear thick liquid. Skim the top cream for this recipe.
I used a 9 x 9 shallow baking dish for the picture above but recommend a smaller one so the pieces are taller.
The 10 oz dairy free chips is what I used for this batch.
My limonada is consumed by my family with much gratitude when they arrive hot and thirsty. They claim that no one makes better. There is not much of a secret to making the traditional limonada that I once drank in my youth in the plaza of old Mexico. One must use room temperature water (or warm) when mixing this delicious citrus beverage but after mixing, it must be served well-chilled, preferably refrigerated overnight.
When I look back at my childhood this is one of the treats that I want to always recollect. The tall slender glass with a paper straw made the drink seem a special beverage of tart goodness. When I traveled to Spain I was happy to discover the glasses again.
A margarita can also be made with this limeade by adding tequila reposado, a dash of triple sec and some crushed ice. Salt on the rim is optional.
8 medium limes
1 1/2 – 2 cups of sugar
1/2 gal of water
Squeeze the limes and combine the juice with the sugar at the bottom of the pitcher with a tall spoon or wire whip. Add a little water to help stir it well. Finish filling up the pitcher with the rest of the water.
More sugar can be added if you prefer a sweeter drink. It can be served with or without ice.
Pour with a smile and deliver with an extended loving hand.
For my valentine I made this old-fashioned shortcake that was inspired by a recipe found at: http://www.tasteofhome.com/recipes/berry-shortcake.
I added a teaspoon of vanilla for extra flavor.
For the sour cream I used fat-free half & half and added a Tblspoon of vinegar to neutralize the baking soda.
I used my fingertips to press the dough gently into the heart-shaped pan. Baking time was about 20 minutes. I based it on desired color and not the toothpick test.
1 cup all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
1/2 teaspoon baking soda
1/4 cup cold butter, cubed
1/3 cup milk
1/4 cup sour cream (or Fat-free half n half + 1 T vinegar)
1 t vanilla
- In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine vanilla, milk and sour cream; stir into crumb mixture just until moistened.
- Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
- Cut into six wedges and top with berries sweetened with a small amount of sugar. Garnish with whipped cream.
4 lbs of maseca
8 level tsp salt
3 cups of oil
juice from peppers
6 lbs meat, cooked with salt, and shredded (beef, pork or chicken)
4 oz dried, ancho peppers, cleaned and cooked (save juice)
4 tsp chopped garlic
4 tsp cumin powder
4 oz of chili powder (for more color if needed)
2-3 t salt
Blend cooked peppers with 2 cups of pepper juice or water and seasonings. Save extra juice for masa.
Add 4 T oil to dutch oven and cook the meat with the peppers and seasonings. Add water as needed to prevent sticking. Cook at med for 15 minutes; then med low for 30.
Husks – 2 packages – must be soaked overnight to be pliable. Clean and cut the next day. Save extra pieces for lining the pot.
Mix maseca, warm water, salt, oil and some pepper juice to make dough. Keep moist by covering bowl with a cloth. Spread dough onto each husk. Fill, roll and tuck under the end.
Steam tamales by standing them with a prop in the center of the soup pot. Stand with open side up. Cover with a light towel. Pour hot water over the towel to where the level is about 1/3rd the height of tamales. Bring to a boil. Lower heat to med/med-low for 25 minutes…then med-low for 20 minutes. They are done if husk removes easily from the dough.
Makes about 10 dozen.
These chocolate delights are light to feast upon and fast to make. They have become a favorite to serve my guests and family. The recipe was inspired by a flour-free chocolate cake made by Adeena Sussman.
1 cup margarine or butter (butter)
10 oz good-quality semisweet chocolate chips
6 large eggs, slightly beaten
3/4 cup sugar*
2 teaspoon vanilla
Grease a 10-inch springform pan, then line bottom of pan with parchment paper. Or line cupcake tin with paper liners.
In a large saucepan, combine chocolate and butter. Cook over medium-low heat until completely melted. Stir in sugar. let cool.
Once cool, turn oven on to 350.
Mix eggs and vanilla in another bowl and gradually add to chocolate mixture. Fill to 3/4’s full.
Bake until there are cracks visible on the surface. The cooking time will vary between 40 and 20 minutes, depending on size.
Decorate with sifted confectioner’s sugar and berries. Or serve with ice cream or whipped cream.
Makes a dozen large or 18 small cupcakes
- 3/4 cup sugar if using Hersheys (yellow bag chips) or 1 cup if using Enjoy Life dairy-free chips.
I almost want to call this recipe Instagram Pizza! About a week ago I was experimenting with a flatbread recipe which didn’t quiet turn out to be the way I wanted it to be. So the next day I used the leftover dough to make this pizza and posted some pictures on my instagram account. […]
via Eggplant & Zucchini Pizza — veggiezest
I made these for a New Year’s eve party and am naming them this … for lack of a more creative name. Debbie, JP and Andrew tasted and approved them before I served them to a larger group. JP and Jenni decorated them.
I make half the dough recipe and use the whole frosting recipe for the half batch.
3/4 lb. butter (3 sticks)
1 1/2 c sugar
1 T vanilla
4 c Flour
1/2 tsp baking soda
Blend butter & sugar.
Beat eggs with vanilla and add to butter mixture.
Blend flour and baking soda. Mix in slowly into butter mixture.
Chill for half an hour. Divide into three balls. Work with one at a time while keeping the rest in refrigerator.
Roll out on floured surface or between wax paper. Using cookie cutters to form into shapes. Place on cookie sheets covered with parchment paper.
Bake at 350 degrees for 10-12 minutes until a light golden color.
Sugar cookie icing:
2 cups xxx sugar
1 T butter
2 T water
2 T corn syrup
1 t clear vanilla
- 1 c flour
- dash of salt
- 4 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (opt)
- 1/8 teaspoon ground cloves Opt…or 2 t vanilla which I prefer
- 1 heaping cup diced dried fruits, (blueberries, cherries, cranberries, raisins, or figs, pineapple, apricots, papaya, peaches)
- 1 heaping cup pecans, walnuts, or other nuts
- Preheat the oven to 325 ºF (150ºC). Grease well the bottom and sides of a 9 inch loaf pan or 8 x 8 square pan.
- Mix the eggs and spices in a large bowl. Mix in the flour/salt combo a small amount at a time and continue mixing until there are no lumps.
- Stir in the fruits and nuts.
- Bake for 60 minutes.
With a sturdy bread knife carefully cut into slices while still warm and still in the dish. Remove to board. let cool. Wrap the slices in wax paper and then in a plastic bag. Keep in the frig.
~ adapted from The Book of New Israeli Food by Janna Gur.
A lavish indoor mall in Rome, above.
Shopping in Rome is a scavenger hunt but these shops listed below were luckily stumbled upon on our trip to Rome this summer of 2015.
- Tazza de Oro. Coffee and coffee supplies. Near the Pantheon.
- Cartoleria Pantheon. stationery shop.
- L’Artigianato. Kitchen items, Murano jewelry, misc gifts. At Piazza Navona.
- Andrew’s ties. Near Spanish Steps.
- Airport, duty free shop. Great selection of sweets, perfumes, spirits.
- Stilvetro. Kitchen shop. Lovely trays, silverware, and various supplies. Near Spanish Steps.
- Panella, L’arte del Pane. Jams, chocolate topping, breads, candy.
- Romeo. Cool dining establishment. Pasta and food gifts.
Leather purses are everywhere. We bought a couple in the shops next to where we stayed, Hotel Napoleon.
No recommendations for shoes. We bought a pair of men’s shoes at Adry, next to our hotel right by metro entrance, Vittorio Emanuel.