It’s Pepper Party time again!! I was so impressed with all of the amazing pepper recipes on October 3rd and 7th! Today will be our final day. Be sure to check out all of the links to recipes. It’s a veritable bell pepper cookbook in the making! Divemex is also sponsoring another giveaway for you wonderful readers: $200 worth of Food Magazine Subscriptions of the winners choice!!! The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first. Continue reading →
Pepper Party continues with these Moroccan Style Stuffed Peppers and another giveaway. Divemex, our party’s sponsor is generously giving away a Wusthof 8″ Chef’s Knife ($190 value) The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first. Continue reading →
In my opinion, when you have to eat gluten free, you might just as well look at ALL gluten free options and that includes Paleo dining. Paleo is the theory that we humans need to eat like early man: no processed foods at all, eating mostly meat, vegetables, fruit, nuts and seeds. Grains are not included in this kind of diet, so it is most definitely a gluten free way to eat. Continue reading →
I love refried beans. They go so well on nachos, in burritos, over rice, under cheese…refried beans love prepositions! I don’t want to fuss and slave all day making them. On the other hand, I don’t want to open a can and stare at that cylindrical shaped glob. Solution: get out the crock pot! Continue reading →
Time is a commodity that is in short supply at my house. School has started in full swing; four children in three schools. I keep hoping that things will calm down as we get into a groove, but with a son playing high school football and another in theater, I have a feeling that we haven’t seen anything yet! Our days start at 5:30am and go, go, go until at least 10pm. Sometimes I go to bed and my oldest is just starting his homework. Continue reading →
I rarely manage to post Easter recipes before Easter or Mother’s Day posts before Mother’s Day. I am just not as organized as I pretend to be. I am patting myself on the back that I managed this recipe right before the Fourth of July! This is an extra simple way to fix delicious ears of corn and you won’t steam off all of your make up or hair styling products while cooking them, too! Continue reading →
In most parts of this country, vegetable garden season starts somewhere between April 15 and June 1st. Once the threat of frost is gone, the seeds come out and the plants are sown. I have found that Florida does not follow the rules. You can garden year round here, but most people skip summer planting altogether. By May, the first harvest is in; corn is on sale, “summer” squash is plentiful. Continue reading →
Since going gluten free over a year ago, I have learned that I am more of a feeder than an eater. I don’t often cook for my own eating pleasure and I rarely bake for myself anymore. I get more of a kick from watching people eat and enjoy my food than I do from eating it myself. This dish is a great illustration of just that point. I can’t eat it at all, but my family simply goes ga-ga when I tell them I am making “that garlic ravioli.” They eat it with gusto and then fight over the leftovers. Continue reading →
I didn’t plan it, but each month this year has developed a theme. January was healthy foods. February was an amazing month of chocolate. March has evolved into comfort foods. It’s the last month of semi-cool weather here in Florida. Soon, it will be much too hot to make a lot of heavy meals. Stews and casseroles will only be a memory as barbecue and salad start showing up more often on our plates. Continue reading →
Happy New Year! It’s January, which means for the majority of American adults, it’s time to think about eating better, at least for a few days. For me, it’s going to be a month of eating an Autoimmune Paleo diet in hopes that I can figure out a little more about my body. What the heck is autoimmune paleo? Well, it’s no fun, that’s for sure. For thirty days, I will eat just meat, vegetables and fruits, excluding nightshade vegetables (potatoes, tomatoes, peppers and eggplants). After the month is over, I will add one food back at a time, every three or four days, to see what it does to me. I keep telling myself that I can do anything for a month.
January will be full of healthy foods here on the blog. I won’t limit my posts to things I am eating. Heaven forbid I get that extreme. However, there will be a lot of vegetables. I have been training myself like I was getting ready for a sporting event. I got three paleo cookbooks for Christmas. I have been fiddling with coconut and almond milks. I am proud to announce that I have learned to like not only radishes, but also….Brussels Sprouts. Yup. Even I am amazed. Wait ’til you see what I have done to them.
In the meantime, let me share these sweet potatoes. I got the idea for them from Lora Krulak’s Veggies for Carnivores book. Lime and adobo seasoning makes for some mighty good fries. I had never realized what a kick a little bit of citrus juice gives roasted vegetables. Lucky for me, I live in the land of citrus. This time of year, the stores are overflowing with limes, lemons, tangerines, oranges and grapefruits.
Sweet Potato Tamales. Is that weird? Well, maybe it is a little. However, they were really good, especially with a drizzle of honey over them. This month’s Improv Challenge ingredients were Sweet Potatoes and Honey. I usually eat my sweet potatoes roasted, but that seemed too boring. I thought about making some cake or cookies or muffins or even biscuits, but in the end, my imagination was affected by my menu. While I started putting a Mexican dinner together, I suddenly had to have tamales.
The fact that I did not have any corn husks and that two local grocery stores also didn’t have any corn husks (grrrr) did not sway me. I did a quick Internet search and discovered that I could use foil or parchment paper as a substitute. I was concerned that the steam wouldn’t get through foil like it would corn husks, so I chose to go with the paper. Although it was quite soggy by the time the cooking was over, it worked like a charm. (And it also made a funky “flower” garnish on the plate next to the tamale)
2 Tbsp honey (+ more to drizzle over cooked tamales)
1 Tbsp candied ginger, chopped
With a mixer, cream butter and cream cheese.
Add baking powder, ground ginger, cayene, masa harina and salt, mixing well.
Add sweet potato puree, honey and candied ginger.
Cut parchment into 8 inch squares.
Place ¼ cup of sweet potato mixture in the center of each square.
Fold two opposite sides over the mixture.
Fold the other two sides up to form a rectangle.
Heat 2 inches of water in a steamer to a boil.
Set the tamale packets in the steamer, cover and steam over as low a heat as will still keep the water boiling.
Steam for 1 hour.
Watch the water level to make sure the pan does not boil dry.
Unwrap and serve with a dusting of cinnamon or ginger and drizzle with honey.
If you would like to join the Improv Challenge, look on my Improv page (tab at the top of the page) for details. Each month, we use two specific ingredients to make whatever our imagination comes up with.
First, let me share with you a part of the official press release, so you can get a feel for the book:
Rather than just list a collection of recipes, Krulak blends storytelling with each culinary creation by giving the origins of each recipe, the location that inspired her to create it, and a glimpse into the people and culture surrounding it. From the horseradish vendor in Tel Aviv who taught her that apple was the perfect complement to the fiery-hot root vegetable, to the lemonade man in New Delhi who shared the secrets of his brew, Krulak recreates her culinary and nutritional journeys for all to enjoy. Continue reading →
This last month has been a whirl of activity; school started, we moved to a new Florida zip code and completely unpacked (including a magnificently organized garage into which we could park both cars if we so chose), my husband was shot in the chest and spent 4 days in the local ICU, my eldest tried out and made the school play, we have had 3 children take 4 sick days from school, I have started volunteering in the elementary school and we have found out that my husband will be home until the middle of November per his doctor’s request. It is a minor miracle that I totally had my Improv Challenge dish done two weeks ago. Continue reading →
This week, I’d like you to meet Chaya. I always think of her as The Comfy Cook because that was the blog she wrote when we first met three years ago. She has since closed that blog and gone on to run two other active blogs. I am in awe of her ability to keep two going while I often struggle to get posts up for just one. Anyway, Chaya is a dear. She is full of enthusiasm for cooking healthy foods. She jumped right in an joined the Improv Challenge. She posts two entries each month, one on each of her blogs!! If you haven’t already met her, you must go over and visit!! Continue reading →