ST. PATRICK'S CLOVER JELLO PIE

 Hello everyone!

I want to share a pie that I have been eating since I was teen.

I love to celebrate St. Patrick's but more focused in the magic, fairies and other beings .This is super easy peasy and you can customize it to make it prettier!, so here the recipe.

IGREDIENTS:

-1 box of jello, lemon flavor to keep the green color. 170g.

-1 cup of hot water

-1 can of evaporated milk, 12 oz.

-1 pie crust 8 to 10 inches.

-For decoration: fresh clovers or edible flowers

INSTRUCTIONS:

-Add 1 cup of boiling water to a mixing bowl, then add the jello powder and mix it very well till gets disolved, then add the can of evaporated milk and mix again.

-Add this mixture to your pie crust carefully to avoid spilling it., then you can decorate with edible clovers or flowers.

-Refrigerate for 2 hours and serve.

Enjoy!

Happy magic day!

VEGETARIAN RICE COCONUT KORMA AND CHEESE NAAN WITH HOME MADE GHEE

 

Hello friends! 

I have a delicious menu for today, when days are still cold  and we want something warm and hearty.

Last year I discovered a Coconut Korma, Indian Sauce by Maya Kimal and I could eat the whole jar! This sauce you can find it in selected stores, here we have a store called Dierbergs and this is the only pace where I have found it... or Amazon, or you can order from Maya Kimal website.

So I have made my favorite dish with this sauce and also some naan bread but I have added mozzarella instead yogurt because I didn’t have and also I did a ghee butter.

So!...Lest start with the naan and ghee.

Ingredients for 6-8 pieces.

CHEES NAAN

-1 package of active or instant yeast

-2 1/4 cups of all purpose flour

-1 1 cup of shredded monterey jack cheese 

-1 cup of warm water

-1 tsp of salt

- 1 tbs of avocado or olive oil

GHEE

-1/3 cup of butter melted

-3 garlic cloves minced

-1 tsp of dry chives

INSTRUCTIONS:

In a small bowl, stir together the warm water, yeast, and sugar. Let stand at room temperature, until foamy, about 5 to 10 minutes.

On a big bowl add the flour, add the yeast mixture, cheese, and oil. mix with a big wood or plastic spoon  until just combined, scraping down sides of bowl as needed. Knead until dough becomes smooth, about 8 to 10 minutes. Place in a large greased bowl, cover, let rise in a warm, draft-free place, until doubled in size, about 1 hour./ Or you can wait 20 minutes if you are in a rush.

Punch down the rising dough. Divide into6 6/8 equal pieces and shape into balls. On a lightly floured surface, roll each into roughly 8-inch long ovals. 

Heat a 12-inch cast-iron skillet over medium heat. (I used a "comal") Working with one piece at a time, spray the skillet with cooking spray and add a rolled dough to the hot skillet. Cook, until the dough starts to puff and is golden brown on the bottom, about 1 to 2 minutes. Flip and cook until golden brown, another 1 to 2 minutes. Remove from the skillet and cover with a tea towel to keep warm. Repeat with remaining dough, coating the bread with cooking spray before adding the dough each time.

In a small bowl, melt in a slow flame the butter till melted,  remove the white film from the butter and discard, the golden liquid remaining is what we want! stir together melted butter, chives and garlic. 

Brush both sides of each naan with the butter. Serve warm.

INGREDIENTS FOR THE RICE KORMA:

-1/2 cup of rice. (I used brown rice)

1 1/4 cup of water

-1 medium potato, any kind

-1 bottle of Coconut Korma

-1/2 cup of chick peas 

-chives flakes

INSTRUCTIONS:

Place the clean potato in the microwave for 3 minutes each side, once the potato is ready, cut it in cubes.

Boil the rice, the chickpeas and the potato cubes into a big pan with water, and let them cook till the water has dried. Add the whole jar of sauce and incorporate the liquid without battering too much, we want all covered but without making it all mushy. Sprinkle the chives as much as you wish.

Serve warm and don't forget the naan, enjoy!

GREEN TOMATILLO RAW SAUCE-BASIC VERSION.

 

DO YOU WANT A FRESH SAUCE SOUR AND SALTY AT THE SAME TIME?

Then this sauce recipe it´s for you...

This sauce its perfect to add to almos any dish! you can transform a simple white rice, a bean bowl, vegetables or even just dip tortilla chips!

This is a very fast and basic version of mexican green sauce, I will be sharing more variations but now let´s start with the easiest one.

INGREDIENTS:

-6 raw green tomatillos, peeled, washed

-1/2 raw white onion in big cubes

-2 raw serrano chili peppers without the veins

- A handful bunch of fresh cilantro (I love this flavor so I always add a lot, but you can add just what you need)

-Salt, black pepper, oregano

-1/2 cup of water

INSTRUCTIONS:

-Inside a blender, put the tomatillos, onions, serrano chiles and half of the cilantro leaves (reserve some to add at the end)

-Add 1 tea spoon of oregano

-Salt and pepper as you wish for taste.

-Add the water little by little as you can get the texture you want at the same time you blend everything till all turns into liquid

-Serve into a container

-Finely chop the cilantro and add at the top

This sauce now shall be perfect! you can adjust salt and pepper flavor, I suggest to store the sauce in a recipient with a lid to keep it fresh and to avoid strong odors in your fridge.

ENJOY!

HEALTHY 100% COCOA CUPS

HELLO! 

Do you want to enjoy healthy and delicious chocolate easy to make?

Then this is the perfect recipe!

You will need:

-Tray for cupcakes 

-Paper cupcake containers

-3 cocoa bars 100% chocolate, any brand

-1 cup of a mix with granola, seeds and dried fruit if you wish

 

INSTRUCTIONS:

-Preheat the oven 350 degrees

-Place the paper containers in the cupcake try, I made 12.

-Melt the chocolate in the oven for 3-5 minutes till the chocolate has melted (keep an eye on this as they can be melted faster)

-Remove the tray from the oven and carefully add part of the mix to each cupcake,  I have added about 1 tb. to each one.

-Let them cool and place them into the fridge for 30 minutes still in the metallic tray

-Once ready remove the metallic tray and you can demold the chocolate

-ENJOY!

RED POZOLE - VEGETARIAN

 

I made Pozole!

I like to share my special recipe that I confectioned years ago. Usually pozole is made with chicken or pork, and I don´t like it, when I was kid I was removing the meat from the dish every time leaving only the hominy, but now I can eat this plenty.

Chile Colorado (the red sauce) is the basic and what it is going to bring all the flavor.

So let´s start with the Chile

CHILE COLORADO SAUCE INGREDIENTS.

You will find a big variety of dry chiles and sauces tastes, most of all delicious, so there are many way to make the sauce depending what kind of chiles we use.

For this one I have used.

4 dry California chiles

4 dry Pasilla chiles

4 bay leaves

1 spoon of chicken bouillon 

1/2 spoon of oregano

1 can of white hominy / 4 cups

Tajin- Optional

COMPANION INGREDIENTS

1 Lemon

1/4 white onion in small squares

1 radish in thin slices

1/2 cup of cut baby spinach 

1/2 cup of angel hair cauliflower 

Bolillo or French bread sliced

INSTRUCTIONS

Remove the tails from each dry chile, place the chiles inside a pot with 1 littler of water, let them boil.

Once they boiled they are ready to be drained BUT KEEP THE WATER, if the water is still very hot please be careful.

Place the chiles to the blender and add a little bit of the boiled water and liquify it.

Once you have the chiles blended and liquid as a sauce in another pan, put the sauce to drain to keep the sauce and remove the seeds and chile skin. Once your paste is drained, keep adding water to the drainer from the pot to keep making a dilution from the seeds and chile skin.

Now the paste is more liquid due the water that we have added.

Let the red liquid boil once more in our pot, add the bay leaves, oregano, chicken bullion and hominy for 15 or 20 minutes.

Now that the hominy has boiled with the sauce and condiments it´s ready to serve in a deep dish bowl, then add 1 spoon of onion in squares, cauliflower, spinach and radishes as you wish, squeeze 1/2 lemon and enjoy with a slice of bread.

You can add extra tajin powder and oregano for extra taste.

Enjoy!