una americana...
you can do anything...anywhere...
Tuesday, September 28, 2010
Friday, September 24, 2010
http://www.mowielicious.com/home/2010/08/pflaumenkuchen-plum-cake-and-my-new-website.html#more
german plum cake...
i love stone fruit and would probably make this with any variety...
http://www.mowielicious.com/home/2010/08/pflaumenkuchen-plum-cake-and-my-new-website.html#more
i love stone fruit and would probably make this with any variety...
http://theshiksa.com/blog/2010/09/23/autumn-apple-crisp/
apple crisp (old greg would have made a crumble)...
apple, apple, apple anything...i enjoy apples...this a very basic. traditional crisp, like your grandma would make...mmm
Thursday, September 23, 2010
http://reciperelay.com/the-hand-off-red-pepper-spinach-sesame-stir-fry/
red pepper spinach stir fry...
from whitney...
from whitney...
So, I have yet to try this, but it sounds AMAZING! I went to high school with Brianna, and she is absolutely brilliant... check out her twist on the food blog, great minds think alike...
http://reciperelay.com/the-hand-off-red-pepper-spinach-sesame-stir-fry/
about whitney...
it should be noted that whitney is young, beautiful, athletic, has her own green business (the green garage, on maui, if you're ever there), goes to school and has four young, gorgeous, happy and very energetic children...still manages to feed her family delicious, creative, healthy food...i'm exhausted just writing this...kudos whitney...xox...oh yeah, and a handful of a husband...love you matt...
another delicious whitney recipe from the islands...
Whitney wrote: "Oh Oh, I know!!! The easiest hawaiian mexican dish ever!! Mango chicken tostadas (courtesy of Maui Tacos and my kitchen) 1 lb. chicken (tenderloins are delicious and cheap at costco) 1 fresh mango from da neighbors yard 1 sweet maui onion, chopped (salsa size) 2 tomatoes (chopped same way) 2-3 cloves garlic, minced 1 jalapeno ( again, salsa style) 1/4 c sweet bell peppers (also delicious and cheap at costco) 2 tsp ev olive oil 12 tortillas cooking spray mexican seasoning salt and pepper a can of refried beans (for those oh so long nights) 2 cupcake pans serve with: chopped lettuce (or cabbage if your feeling frisky it goes great with the mango) sour cream and any other taco-esque toppings you desire, although this mango salsa adds so much flavor it rarely need anything else... put the oven on 425. put the chicken in a pan on medium high with the oil and a little salt and pepper. Watching your chicken, start the mango salsa by removing the pit. After removing your pit juice it over your chicken (prefferably after you've flipped it at least once, i just squeeze it til theres nothing left) it makes a great sweet glaze over it and gives it the most beautiful color and smell. cook the chicken until done and remove from heat but leave in the pan to absorb the juices before you chop it up! before you start the salsa make the shells... i touch each tortilla with wet fingers and wrap them in a damp paper towel before i microwave them for about 15 to 20 seconds until they're soft. flip you cupcake pans upside down and place the tortillas inbetween the muffin tins (a 12 cupcake tin makes 6 shells). spray with a little cooking spray and srinkle a lil mexi seasoning or salt. bake for about 15 minutes or until theyre pretty crispy. salsas pretty straight forward, mix the tomatoes, onions, jalapenos, garlic, bell peppers, a couple shakes of mexican seasoning and your freshly cubed mango. Cube or shred your chicken (depending on if you burned it, shit happens when you cook with sugary fruits) and warm up that can o' beans... (i always dr. em up in the chicken pan with a little extra oil, onions, and salsa). To assemble spread the bottom of your mini tostadas with a lil beans then layer chicken, cabbage and mango salsa. top with sour cream and tapatio! Delishuuus and autentico hawaiiana...."
mango chicken tostadas continued...
Watching your chicken, start the mango salsa by removing the pit. After removing your pit juice it over your chicken (prefferably after you've flipped it at least once, i just squeeze it til theres nothing left) it makes a great sweet glaze over it and gives it the most beautiful color and smell. cook the chicken until done and remove from heat but leave in the pan to absorb the juices before you chop it up! before you start the salsa make the shells... i touch each tortilla with wet fingers and wrap them in a damp paper towel before i microwave them for about 15 to 20 seconds until they're soft. flip you cupcake pans upside down and place the tortillas inbetween the muffin tins (a 12 cupcake tin makes 6 shells). spray with a little cooking spray and srinkle a lil mexi seasoning or salt. bake for about 15 minutes or until theyre pretty crispy. salsas pretty straight forward, mix the tomatoes, onions, jalapenos, garlic, bell peppers, a couple shakes of mexican seasoning and your freshly cubed mango. Cube or shred your chicken (depending on if you burned it, shit happens when you cook with sugary fruits) and warm up that can o' beans... (i always dr. em up in the chicken pan with a little extra oil, onions, and salsa). To assemble spread the bottom of your mini tostadas with a lil beans then layer chicken, cabbage and mango salsa. top with sour cream and tapatio! Delishuuus and autentico hawaiiana....
Wednesday, September 22, 2010
secret recipes...
listen...do you want to know a secret?...do you promise not to tell?...we all have secret recipes, passed down in a family from great-grandma's recipe box, shared by a friend, ferreted out from a favorite restaurant...we don't always like to share, it's nice to be special, known for that one holiday gift, friends' gathering dinner contribution that is like no other...but sometimes it's nice to share, be generous with the knowledge that can bring pleasure to another...and that is what i hope we all do...i will...there is a secret trove of recipes i want to give away...and i hope that they will bring many belly-bulging moments of satisfaction to everyone...ship's ahoy, they're on their way...
foods of many colors...
your food, your enjoyment of food, the creative experience that it is and it inspires, should be a happy journey...we all have likes, dislikes, opinions, health issues, restrictions and palates...none of these things should stop you from a broad, curious, pleasurable relationship with that communion we experience while fueling our body...
there is an exchange between the global energy in eating...whether you are a carnivore, vegetarian or vegan, you should eat as if it was your first and last meal...quick stop eating, flavor-less food and the idea that people will eat almost anything should be a crime against humanity...not only does it deprive us of what should be a sensual delight, but it distances us from a certain accountability to ourselves and the earth...
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1 loaf of whole wheat bread
1/4 c butter
8 eggs
...1/3 c sugar
1 1/3 c milk
2 tsp vanilla
1 tsp cinnamon
1/2 c smashed bananas (butternut squash, sweet potato and pumpkin are also great)
preheat oven to 350. cut bread into thirds. mix all other ingredients in a large bowl. spray a cookie sheet with cooking spray and start dipping. dip each slice in batter and place on cookie sheet. bake 15 minutes then turn and bake 15 more. remove and place on cooling rack. serve! to flash freeze the extras place on a cool cookie sheet in the freezer for 15 minutes then remove and bag in freezer bags. to serve microwave 30 - 45 seconds.
No need for syrup here, these sweet treats are a great breakfast and/or afterschool snack, not to mention an awesome teething food (especially when still frozen) and perfect finger food for little guys just learning to feed themselves!
love ya sharisse, hope you like this one!