Sunday, August 18, 2019

Lemony Guava Beignets w/ Raw Honey Drizzles

I ran across some fresh guava fruit at the supermarket and jumped at the chance for me and my family to experience exotic and common foods in their original form.  We've had many beverages that contained guava, but never in pure form , as a stand alone drink.  They were small and fragrant, exuding an almost surreal amount of tropical delight, filling our noses with its fruity perfume, screaming 'take a bite, I am bliss'.  Alas, the smell for me was the best thing about the purchase, until I came up with this recipe.  The taste was that very unlike its aroma, quite bland, slightly watered down.
 The seeds that ran along both sides, although labeled as edible, were decidedly too risky considering the cost of dental work, past and future, so I pressed them through a strainer, to discard them altogether. 
I felt the guava could use some help in the flavor department, so I added fresh lemon zest and the juice.  It brightened its profile considerably.  I then added 2 tbsp. of raw cane sugar to cut the off putting taste and a pinch of Himalayan pink salt.
I substituted the guava mash into my beignet recipe in place of water and fried them as usual.  I drizzled the still hot beignets with raw organic basswood honey and showered them with some powdered sugar.  They were a hit.  This recipe changed my mind.


I look forward to trying them again, because they are incredibly nutritious and harbor healing properties and benefits for your digestive/immune systems and skin, even helping to control blood sugars, cold and cough relief, dysentery, even scurvy, plus many more amazing and superfood qualities!  Maybe the next batch will help me see why they have been coined the "Fruit of the Gods". There are many different types,  I purchased the yellow fruited cherry guavas.  I need more experience with these, so the jury is still out, I want to find some that taste more like it smells. Until then, full steam ahead for a tropical and Creole taste bud adventure that is this dish!

 Recipe:
1 c. unbleached AP flour
1 stick butter, unsalted
4 large eggs
2/3 c. guava paste
2 tbsp. water
2 tbsp. raw cane sugar
1 tsp. pure vanilla
zest and juice of one lemon
Oil for frying
Honey for Drizzling
Confectioner's Sugar for dusting

Melt butter over medium high heat, add paste, water, sugar and bring to a boil.
Remove from heat and vigorously stir in flour, until a sticky ball forms, that pulls away from the sides of saucepan.
Add eggs, one at a time, stirring aggressively until incorporated.
Add vanilla and lemon juice/zest and incorporate.
Fry in heaping teaspoon fulls, careful not to crowd cooking vessel.
Drain on paper towels.
Transfer to Serving Dish.
Drizzle and Dust!

I forgot to get a photo in before I prepped the guava, so I pulled a stock photo from the internet that looks like the fruit I had.







Ninja Foodi Sensei: Prosciutto Wrapped Brie w/ Raspberry Chipotle Fruit Spread

This recipe  was a cinch using my Ninja Foodi and the results are in...Fantastic!  You will obviously have to be a fan of ripened cheese and Italian Style ham, but I don't think that will be a problem.  I used a store bought specialty fruit spread from Sam's Choice, which completed the circle with it's sweet and heat, pairing nicely with the creamy textures of the Brie and the saltiness of the prosciutto.
I used items from my herb garden and garden as garnitures for a bright and colorful presentation.  This recipe pairs well with warm, crusty breads, crackers, crudites and fruit.  Don't forget the wine! Prep is a cinch and the rest is smooth creamy, crispy and delicious history.

Recipe:
1 wheel of Brie
1 pkg. 3 oz.  Prosciutto or 6 slices
olive oil for brushing

Instructions:

Arrange slices of prosciutto in an overlapping fashion.
First, imagine the work area is a clock.
 Start with a piece at 12 o' clock, then place the second piece at 6, overlapping the bottom half of slice with the other.
Continue by adding a slice facing 3 o clock, the another at 9.
The last two pieces are to be added midway between the 12 and 9, then add the remaining slice between the 3 and 6.
Center wheel of cheese over the portion of the ham 'clock' where they all overlap.
Begin to fold the slices in, starting with the 12 o'clock, this way the flap is secured under the other slices and keeps the wheel from oozing cheese or the slices from peeling away, compromising its presentation.
If there are spots where the cheese is not covered, simply tear off small portions of the flaps to cover it completely.
Brush the wheel with olive oil and place in the Ninja Foodi on the rack.
Press the crisper button and set temperature to 400*F.
Set timer for 5 minute increments.
Check after each 5 minutes to see how the crisping is going.
The exterior should be crisped by the time the 15 minutes is up.
Let stand for several minutes before handling and use caution.
Arrange as desired and cut out a small section ro release the cheese.
Use a small sharp knife to cut portions of the prosciutto and cheese together.
Serve with crackers, warm breads, crudites and freshly cut fruits.
Serves Many.




Saturday, July 20, 2019

Spread it Like Jam

Photo taken in Clarksville, Va.
This entry is simple and just for you
It's about loving yourself and what you do
About taking the time, to enjoy your view
About accepting the differences, between me and you
Maybe taking those walks, put off for days
And expressing your desires in varying ways.
Make your tomorrows today, and your laters right now
Unleash your inner artist, some way, somehow
Loving thy neighbor and lending a hand
Teaching your doggy a new command
Wearing that color, you think is all wrong
Go to karaoke, pick a random song.
Support an organization, recycle, reuse
Turn the cannots into some can do's.
Give a compliment to a stranger, hold the door for a change
Try to smile instead of grimace, this world is your stage
Let the sunlight in, instead of shutting it out
When there's call for action, React, no time for pouts
Try a new recipe, cook something wild
Grab a coloring book, love your inner child
Watch a magic show, a circus will do
Catch the matinee at a theater near you.
Love the skin you're in, our flaws and all
Not everyone was meant to be skinny or tall.
Be an ear to be lent, let some steam off sometimes
Have a coffee or Boba, you've gotta unwind
Love the moment it takes to think about rest
An afternoon nap, when your schedule lets
Bake some goodies like cookies, maybe bake some loaves
Give the gift that keeps giving, it will come back in droves.
Stock is skyhigh, from Love's demand
Laugh as loud as your lungs can stand
Model your actions, with kindness and respect
Give out the Love, you plan to get
Love is the answer, Love is the key
Love is what binds us, you and me
Take time to be peaceful, put quarrels aside
Accept different cultures, with arms open wide
Make each day our best day, we can't go wrong
Hand in hand with Love, is where we belong.
Spread it like jam.



Monday, July 8, 2019

Pasta Bake Ninja

I just love love love my Ninja Foodi!  It truly has single handedly made my oven a lonely soul.  I love that my slow food recipes have been sped up dramatically.  I love that I can set it and walk away, being free to do other things.  Normally, I'm always leary of getting too far away from the kitchen, especially when I have recipes that require hours of simmering, braising or baking.  With my Ninja Foodi, the specific functions do their thing and even turns itself off.
I rarely use the oven because now I can crisp and roast, air fry and sear or saute, all in the same pot.  The pressure cooker aspect is a beast!  At first, I was somewhat nervous, afraid I'd do something wrong and cause an explosion to level the house, like a scene from the Die Hard or Lethal Weapon series lol, but of course that was me being apprehensive from lack of experience.  After I read my  manual many, many times over, I felt I had gathered the strength and prowess to manipulate this sophisticated new toy and the rest is delicious history. 
My go-to on an easy night is often a pasta bake.  I add the cooked ingredients and top it with cheese and set it on 'air crisp' for about 3 1/2 minutes and reveal a masterfully browned, ooey, gooey, one pot, one dish meal, that can't go wrong. Just throw in a salad and some fruit and your labors for dinner are done!  I brown the beef and veggies in the Ninja and make the sauce, but I still like to do my pasta on the stovetop, I fear the dreaded over cooked pasta!  My Ninja has instruction for pasta and even rice, but I feel most comfortable doing them as a sidecar, as opposed to an all in one deal.
If you are shopping for a new gadget or appliance, definitely consider this guy, I knew we were meant to be.  I've cooked everything from air fried or roasted chicken to pig tails and "Pad BowThai" Pasta in this vessel and I keep getting better and better at it.  Make the Ninja Foodi a part of your wish list and be glad you did!  

Sunday, July 7, 2019

Greens Machine!

Growing greens at home can be a time and money saving venture.  Aside from adding some natural beauty to your surroundings, growing greens, especially for fresh salads and components to smoothies, can be an enriching and nutritious endeavor, easy enough for the kids to not consider work! Plus kids respond well to foods they help cultivate!  When children know where their food comes from, it builds awareness and appreciation for the efforts put into growing the foods we love.  I found it key to instill in my girls the origin of the fruits and vegetables in the supermarket. They knew from an early age, that food starts first as seeds in dirt and grows, not magically waved into existence as mature, ready to eat food. Strawberry Shortcake videos and movies helped along the way too.  "How a Garden Grows" is one of our favorite songs from the series. It's awesome when our children can learn and be entertained at the same time, the lessons are more likely to stick. 
The above greens are some I grew in a vintage sink, leftover from a remodel years ago.  The basins are nice and deep, able to hold lots of fertile organic soil.  The drains in the bottom help to keep the soil from getting soddy and too moist.  I positioned the sink on stands about 1 foot from the ground.  It's in the back yard, where the morning sun hits the greens first thing.  I water them in the evenings to avoid scorching the tender leaves.
I used a sweet gourmet greens seed mix and also some micro greens from the brassica family.  I like the mixed variety because it contains at least 6 different types of greens that would otherwise have to purchased separately, saving time and money.  If they grow too big for micro, simply add them to your salads for added superfood and antioxidant power.  Texture and color are everything when it comes to a nice salad and this mix hits all the right notes, just throw in some other garden goodness like cucumber, tomato, fresh herbs and carrots. I have some colorful carrots growing too! I am so excited, as it's my first time and I love the bursts of color they'll add, from fresh salads to pot roast!  Recipes to follow. 

Saturday, July 6, 2019

Plum Crazy!

Plums, which are a part of the stone fruit family, are in full swing and the getting is more than good, it's great!  These beautiful and delicious treats came from a local man's home, and were free to pick.  My children and I enjoy plums regularly, and being in season makes for a sweet deal and satisfying snack, especially when chilled just a bit. Plums are loaded with vitamins, minerals and benefits your body can use.
Plums are great for helping the body to absorb iron.  They have measurable amounts of vitamins C,  copper and vitamin K.  Dried plums are prunes, even though we hardly think of them as such.  Soluble fiber in plums is a good part of  managing weight and also stabilizing blood sugars.  The antioxidant properties found in these guys, like the ones found in blueberries, can help fight off free radical that damage cells in the body, in turn are fighting off certain cancers!   Not bad for something that can fit in the palm of your hand huh!?
Ask around your neighborhood, you may be surprised what free gifts in the form of fresh fruits and vegetables that are literally ripe for the taking!

Friday, July 5, 2019

Old Fashioned Blueberry Hand Pies

Summer has sprung and so has an abundance of fresh fruits and veggies, and berries!  A delicate and delicious blueberry is a great choice for a handheld pastry, individually portioned for on the go home made treats.
Blueberries are packed with essential vitamins, minerals and antioxidants.  Anthocyanins are the antioxidants that give blueberries their brilliant color.  These vital superpowers help to thwart damage done to DNA by free radicals.  Also, other beneficial  properties include but are not limited to a good source of calcium, manganese, iron, zinc, magnesium and more, supporting healthy bones, regulating blood pressure and lower LDLs.  LDLs are low density  lipoproteins and also the undesirable one, the favorable one being HDL  or high density lipoproteins.  Blueberries are good to and for you and in season.  Have some fun with it.
These hand pies were a real hit with the whole family.  My neighbor gifted me a huge 2 lb. bag of these tasty little morsels.  I also made a pie, smoothies, blueberry pancakes and more.  My girls snacked on blueberries by the bowlful.  The finished pies may be frozen too, so don't be afraid to make extras.


Recipes:

1 lb. fresh or frozen blueberries, (I used frozen Maine blueberries, small and sweet)
1/4 to 1/3 c. pure cane sugar or to taste
1 c. unsweetened apple juice
2 tbsp. cornstarch, mixed with a little water to make a slurry
4 tbsp. butter
1 tsp. pure vanilla extract
pinch of salt
4-9 inch roll out pie crusts
zest of whole and juice of 1/2 lemon
parchment paper for baking
egg wash for brushing tops, if desired
Instructions:
Place blueberries in a medium sauce pan along with all other ingredients except  the butter,vanilla, lemon juice and cornstarch.
Bring up to a boil over medium high heat and let cook for about 10 minutes, allowing to reduce as it cooks.
Once liquid has reduced by about 1/3, remove from heat and stir in cornstarch.
Allow berries to return to a boil, stirring often and thickening.
Stir in vanilla and lemon juice.
After about 2 minutes, remove from heat and stir in butter.
Allow to cool before making the individual hand pies.
Use a pastry cutout of desired shape.  You will need two cutouts per hand pie.  You will be baking them in a 350*F oven.

Place small portions in center of bottom crust, as too much will overflow excessively.
Press around edges of pies to seal in filling, using a fork or device, dipping the fork in flour to aid in sticking.
Vent top crust with knife or using cutout gadget..
Brush with egg wash if desired.
Space out evenly on baking pan lined with parchment paper and bake until golden  and filling is bubbly, about 25 to 30 minutes.
Yield depends on size of cutouts.