SOMETHING TO TACO ABOUT

          
          By popular vote this month's theme is "anything with tacos", as one lady puts it.  So why not set up some sort of Taco Bar with all the fixings? But first things first: fountain-side Lime Margaritas, Chips, home-made Salsa and Guacamole with brilliant-blooming bougainvilleas in view. With this calm and serene setting, it's easy to just stay put and call it the day.  But wait, that Taco Bar is beckoning inside. What a scene-stealing spread!
And as if all that weren't enough, here come some Baked Churros for dessert. We can't help but thank the good Lord for such guilty pleasure.

Lime Margarita with Chips, Salsa and Guacamole.

Our Taco Bar: Grilled Tilapia, Carne Asada, Grilled Shrimp with home-made Corn Tortillas, shredded cabbage and lettuce, Mexican cheese,  cilantro,  salsa, guacamole and lime wedges.  

Not pictured: Sriracha Aoli.

 Mis tres tacos

Light, flaky Baked Churros.

Recipes

Lime Margarita (from Epicurious)
serves 6

1 1/2 cups gold tequila
3/4 cup Triple Sec
3/4 cup fresh lime juice
4 tbsp sugar
8 cups crushed ice
2 tbsp kosher salt
6 lime wedges

1. Combine tequila, Triple Sec, lime juice and 2 tbsp sugar in a large pitcher and stir to dissolve sugar.
2. Add crushed ice.
3. Mix salt and remaining sugar in a shallow bowl.
4. Moisten rim of glasses with lime wedge, then holding each glass upside down, dip into sugar-salt mixture.
5. Pour margarita into glasses and garnish with lime wedges.


Corn Tortillas
makes 24

3 1/2 cups Masa harina (I used glutten-free Maseca)
2 1/4 cups water
1/4 cups canola oil
A cast iron skillet
A tortilla press (optional)

1. Mix all ingredients in a large bowl until well combined.
2. Place dough on a clean, cool surface and knead until smooth and pliable - not too dry or sticky.
    If it's too dry, add a little water, and if too sticky, add a little masa.
3. Cover dough with plastic wrap and let sit for 30 minutes.
4. Preheat a cast iron skillet to medium high.
5. Divide dough to 24 equal balls.
6. Place ball on tortilla press between 2 sheets of plastic wrap, press together.  You can also use a rolling         pin, but make sure to place a plastic wrap between the dough and rolling pin.
7. Cook tortilla on pre-heated skillet until browned and slightly puffy, turn over to brown both sides.
8. Transfer to a bowl (cover with a kitchen towel to keep it from drying out) or a tortilla keeper.
9. Repeat process with remaining balls of dough.

Restaurant-style Salsa

Guacamole

2 to 3 avocados, mashed
1 tomato, diced
grated jack cheese
grated cheddar
dash of ground cumin
onion powder, garlic powder, salt and lime juice to taste

Mix all ingredients together in a bowl until well combined.
Cover and refrigerate if not served immediately.


Baked Churros
serves 24

2 sheets frozen puff pastry, thawed
1/4 cup butter
2 cups sugar (I used coconut sugar)
1 tbsp ground cinnamon

1. Pre-heat oven to 450F
2. Unfold thawed puff pastry sheets on a clean, cool surface.
2. Divide each sheet into 12 equal rectangular pieces/sticks and place on parchment-lined cookie sheets.
3. Bake for 10 minutes until golden brown.
4. In the meantime, melt butter and combine together sugar and cinnamon on a shallow bowl.
5. Take pastry sticks out of oven, brush one side with melted butter.
6. Coat buttered side in sugar and cinnamon mixture while brushing other side with butter, turn over to coat
    both sides.
7. Repeat process with all pasty sticks.

CHOCOLAT!

It's customary to show one's love and appreciation this month in the form of flowers and sweets.  And how sweet it is to be treating beloved friends to an afternoon of healthy chocolate-infused gourmet cooking.  I dedicate this to all the lovely ladies who make my life so much sweeter and to all you chocolate lovers everywhere - may your life be as sweet as your palate!

Welcome: Chocolate Martini and

Chocolate Phyllo Triangle

Opener: Fresh Fruit Salad with

Raspberry Chocolate Vinaigrette

Entree: Slow-cooked Chicken Mole over

Garlic Sesame Brown Rice

Dessert: Coconut Chocolate Cupcakes

Recipes

Chocolate Martini

For each serving, add the following ingredients over ice in a bar mixing glass:

1 shot glass of vodka

1 shot glass of Kahlua Liqueur

1 shot glass of Baileys Irish Cream

1 shot glass of pure almond milk

Shake, then strain and pour to a chilled cocktail glass.

Top with grated dark chocolate.

Chocolate Phyllo Triangles

serves 12

1 pkg Phyllo Dough, thawed

1/2 cup butter, melted

1/4 cup pure unsweetened cocoa powder

1/2 cup coconut sugar 

1. Pre-heat oven to 350 F and line baking sheet with parchment paper.

2. In a small bowl, mix together sugar and cocoa powder.

2. Lay flat phyllo dough on cool work surface.

3. Brush phyllo sheet lightly with melted butter.

4. Sprinkle the center of phyllo sheet horizontally with chocolate powder mix, forming a long

    thin line.

5. Fold top and bottom of sheet pass the center, forming a three-layer strip.

6. Take the lower left corner and fold diagonally to line up with top horizontal line, forming a

    triangle, then fold again to a triangle until you reach the end of the strip. 

7. Repeat on every phyllo sheet until chocolate powder is gone, re-freeze remaining sheets.

8. Bake at 350 F for 20 minutes or until triangles turn golden brown, serve immediately.

Fresh Fruit Salad with Raspberry Chocolate Vinaigrette

serves 8

1 pineapple, sliced or cubed

3 mangoes, peeled and cubed

2 pears, pared and cubed

1 pint blueberries

1 pint raspberries, pureed

1/2 tbsp balsamic vinegar

1/2 cup olive oil

1/2 tbsp red wine vinegar

1/2 tbsp maple syrup

1 tsp unsweetened pure cocoa powder

dash of cinnamon

small romaine hearts for plating

1. Mix cut-up fruit in a large bowl.

2. Add balsamic vinegar and coat evenly, cover and refrigerate while making vinaigrette.

3. In a mixing bowl, whisk together pureed raspberries, olive oil, red wine vinegar, maple 

    syrup, cocoa powder and cinnamon until well mixed.

4. To serve, place romaine heart on each salad bowl, add fruit then drizzle with vinaigrette.

Slow-cooked Chicken Mole 

serves 8 

1 lb boneless skinless chicken breast

1 lb boneless skinless chicken thigh

1 large onion, chopped

5 cloves garlic, minced

1 large can crushed tomatoes

1/4 cup peanut butter (no sugar)

1/4 cup unsweetened pure cocoa powder

1/4 cup chili powder

1/2 can chipotle chile peppers in adobo sauce, chopped

2 tbsp toasted sesame seeds

1 tsp cinnamon

1 tsp cumin

1 tsp coriander

dash of nutmeg

chopped fresh cilantro for garnish

1. In a slow-cooker, mix all ingredients (except for chicken) together into a sauce.

2. Place chicken in sauce and cover.

3. Cook on low setting for 5 hours.

4. Garnish with cilantro before serving.

Garlic Sesame Brown Rice

serves 8

3 cups brown basmati or jasmine rice

4 cups chicken stock

1 3/4 cup water

1 tsp garlic powder 

1/2 cap toasted sesame oil

1. Wash and rinse rice thoroughly, let dry for a few hours.

2. Place rice in a medium size pot and add chicken stock, water, garlic & sesame oil.

3. Cook on high uncovered until liquid begins to boil.

4. Lower heat, cover and simmer until rice is done, about 20 minutes.

5. Remove from heat and let sit covered another 10 minutes.

Coconut Chocolate Cupcakes

serves 8

Cake

1 1/2 cups coconut sugar

1/2 cup coconut flour

1/4 cup unsweetened pure cocoa powder

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1/4 cup non-fat plain Greek yogurt

1/4 cup vegetable oil

1/2 tsp vanilla extract

1/4 cup hot water

Frosting

1 1/2 cups coconut sugar

1/2 cup unsweetened pure cocoa powder

1 tbsp Nutella

1/2 cup non-fat plain Greek yogurt

1/2 cup coconut flakes, toasted

1/2 cup of chopped almonds, toasted

1. Pre-heat oven to 350 F and line muffin or cupcake pan with cupcake liners.

2. In a large mixing bowl, sift together flour with sugar, cocoa powder, baking powder, baking 

    soda and salt.

3. Add eggs. yogurt, oil, vanilla extract and hot water, beat with mixer until batter is smooth.

4. Fill 2/3 of cupcake liners with batter.

5. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

6. Let cool before frosting.

7. Mix well all frosting ingredients except for coconut flakes and almonds until smooth.

8. Frost cooled cupcakes and sprinkle with toasted almonds and coconut flakes. 

9. This is a gooey and crumbly cupcakes best eaten with a small spoon.

A FRESH START

To kick off the new year we served a vegan meal and invited a special guest who spoke to us about "sowing" meaningful things in our lives.
A perfect message for a fresh start, and how sweet of her to aptly bring us some seed packets  for a vegetable garden.

We also took time to look back at all the blessings and answered prayers of 2013. Viewing life through a grateful heart - is there a better way to start the new year?

Now onto that vegan meal.  First we opened with Grapefruit Basil Martini.

For our Soba Noodle Salad, I had each person choose to bring one of the following ingredients:  one package of cooked organic soba noodles, cooked and shelled edamame, carrots, cucumbers, bell peppers, cilantro and toasted sesame seeds. 

We tossed these ingredients together in a large bowl with home-made Sesame Soy Vinaigrette Dressing. The result was a beautiful, fresh looking salad that's a dinner in itself.

For dessert, a lovely and healthy Dark Chocolate Avocado Pudding topped with orange zest.

Here's hoping that we make "sowing" good things in our lives and into our bodies a healthy habit.

Recipes

Grapefruit Basil Martini

Soba Noodle Salad - serves 8

1 pkg organic soba noodles, cooked per direction

1 pkg frozen cooked and shelled edamame, thawed

1 large red bell peppers, thinly sliced

1 large yellow bell peppers, thinly sliced

2 cucumbesr, julienned

2 carrots, julienned

bunch of cilantro

1 small jar of sesame seeds, toasted.

Tossed all ingredients in a large bowl along with Sesame Soy Vinaigrette Dressing.

Dressing

Whisk together the following ingredients:

1/4 cup canola oil

2 tbsp reduced sodium soy sauce

2 tbsp mustard

1 tbsp sesame oil

salt and pepper to taste

Dark Chocolate Avocado Pudding - serves 6

4 ripe avocados, pitted and peeled

2 ripe bananas, peeled

Juice & zest of 2 oranges

1/4 cup pure dark chocolate cocoa powder (I use Droste from Holland)

1/4 cup pure maple syrup

Mix all ingredients except for orange zest in a blender on high speed until smooth.

Spoon into individual serving dish and refrigerate at least 1 hour.

Topped with orange zest before serving.

HOLIDAY BOUTIQUE

Staying true to our pledge to devote our last get-together of the calendar year as a day of giving, we hosted an open house for a Holiday Boutique benefitting a very worthy organization, The Apparent Project (www.apparentproject.org). This non-profit trains Haitian parents to become artisans to support their families, enabling them to keep their children at home instead of sending them off to an orphanage due to poverty.  Teaching people to fish is certainly something we can get behind whole-heartedly.  The Apparent Project sent us a box of Christmas ornaments and a box of jewelry, all hand-made, which we proudly displayed for our guests.  Now for what we serve:

Champagne and Hot Cider

Sun-dried Tomato and Goat Cheese Skewers

Mustard Green and Sweet Onion Frittata

Onion Mushroom Cheese Cups

Mini Variety Cheesecake Squares

Christmas Cookies

Gluten-free and Sugar-free Haitian Butter Cake

We'd like to thank all our guests for helping us sell about $ 1000 dollars worth of products, which will assist to sustain these Haitian parents as home-based small business owners.

Not to be forgotten in the midst of holiday food and shopping (even when it's for a good cause), is the Gift brought by a Baby born in a manger so many years ago.

"For unto us a Child is born". 

 Here's wishing every child in Haiti a life full of Peace, Joy and Hope.

Champagne and Cookies

Sun-dried Tomato and Goat Cheese Skewers

Mustard Green and Sweet Onion Frittata

Onion Mushroom Cheese Cups right out of the oven

Mini Variety Cheesecake Squares (Chocolate, Blueberry & Raspberry)

Gluten-free and Sugar-free Haitian Butter Cake

Recipes 

Sun-dried Tomato and Goat Cheese Skewers

Mustard Green and Sweet Onion Frittata

Onion Mushroom Cheese Cups

- makes 24 cups

1 package wonton wrapper

1 large yellow sweet onion, diced small

1 lb mushrooms, diced small

1 lb gruyere cheese (or gruyere mixed with swiss cheese), shredded

1 tbsp. butter

salt & pepper to taste

1. Pre-heat oven to 325F.

2. In a large skillet, heat butter and sauté diced onions and mushrooms until onion is caramelized.

3. Add salt and pepper to taste, let cool.

4. Place wonton wrappers on 2 greased muffin pans, forming cups.

5. Spoon onion and mushroom to each wonton cup.

6. Sprinkle with shredded gruyere on top.

7. Bake at 325F for 20 minutes or until wonton cups turn golden brown.

Gluten-free and Sugar-free Haitian Butter Cake

Cake

2 cups unsalted butter at room temperature

4 cups coconut flour

1 1/2 cups maple syrup

6 eggs, separated

2 cups coconut milk

1 tbsp vanilla

1 tbsp rum

1 tsp lemon zest (I use Meyer lemon)

2 tsp baking powder

1/4 tsp salt

Glazing

Wisk together the following ingredients:

1/4 cup rum

1/2 cup maple syrup

juice of 2 Meyer lemon (or 1 regular lemon)

1. Pre-heat oven to 350F.

2. Beat egg whites into a meringue, until peak is formed.

3. Cream butter and maple syrup in a large mixing bowl.

4. In a separate bowl, sift flour, then add the rest of dry ingredients.

5. Add egg yolks. vanilla and rum into large mixing bowl.

6. Add dry ingredients and milk.

7. Fold in egg whites.

8. The batter will be thick and lumpy, more like a cookie dough than your typical cake batter.

9. Pour into 9" greased bundt cake pan, bake at 350F for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean, let cool.

Glaze with lemon flavored rum syrup before serving.





EARTH'S BOUNTY

 

"The earth has yielded its produce; God, our God, blesses us."

Psalm 67:6



We're getting an early start on Thanksgiving!  Our version, that is.

It consists of a whole month's worth of gratitude (which, by the way, sounds much more uplifting than just one day of thanksgiving) and our fresh take on the traditional holiday fare guaranteed to delight the palate. Let's have a toast of thankfulness to a great God who's done wonderful things in our midst, and keep passing around that prayer book along with the reading glasses, please!

Cocktail: French 75

Appetizer: Fresh Cut Veggies and Toasted Pumpkin Seeds with

Roasted Red Pepper Hummus

Salad: Cranberry Spinach with Apple Cider Vinaigrette Dressing

Main Entrée: Oatmeal Pecan Crusted Turkey

Sides of Baked Brussels Sprouts, Mashed Root Vegetables with Gravy, and Herb Cheddar Biscuits

Dessert: Pumpkin Crumble Bars

Recipes

Apple Cider Vinaigrette Dressing

Wisk together the following ingredients:
1/4 cup apple cider vinegar
1/2 cup honey
3/4 cup olive oil
2 tbsp. orange juice
salt and pepper to taste
dash of cinnamon and nutmeg

 Oatmeal Pecan Crusted Turkey

2 lbs. boneless turkey thighs or breasts
1 pint low fat buttermilk
2 eggs
1/2 cup orange juice
1 cup oatmeal
1 cup matzo meal
1 cup crushed pecans
1 cup panko breadcrumbs

Seasonings:
Salt, pepper, paprika, ground sage, garlic powder, cinnamon.

1. In a large bowl, mix buttermilk, orange juice & seasonings to taste.
2. Beat eggs with fork and add to buttermilk mixture.
3. Place turkey pieces in buttermilk/egg mix, cover and refrigerate overnight.
4. Pre-heat oven to 350F.
4. In another large bowl, mix together all dry ingredients.
5. Add seasonings to taste.
6. Grease the base of a 9"x13" baking pan.
7. Take turkey pieces out of buttermilk and coat generously with dry mix.
8. Place in baking pan and bake for covered for 1 hour, then uncover and continue baking another 30 minutes.


Mashed Root Vegetables

1 large yam or sweet potato
2 rutabagas
1 large beet
1 butternut squash
2 tbsp. butter
1 cup milk
1 tbsp. minced garlic
1 tbsp. chopped rosemary
olive oil

1. Peel all root vegetables and dice into 2" cubes.
2. Cover with water in a pan and season with salt.
3. Boil until vegetables are tender enough to mash.
4. In a small pan, sauté garlic together with rosemary, set aside.
5. Drain water from cooked vegetables, add milk, butter, garlic & rosemary and mash together.
6. Season with salt and pepper.