Jícama Escabechada

I just returned from Mexico and felt inspired to focus more on Mexican dishes as well as foods that can be accessed in Mexico and Latin America.

1 small carrot, peeled and finely diced
1 small zucchini, scrubbed and finely diced
1 medium sized jicama, peeled and finely diced
1 medium sized onion, finely chopped
4 garlic cloves, minced
1 canned chile chipotle in adobo, minced
1 bay leaf
salt and pepper to taste
1 tsp dried oregano
2 TBS chopped fresh cilantro leaves
1/2 cup distilled white vinegar
1/2 cup water
1/3 cup virgen olive oil

1. Blanch the diced carrot in boiling water 2 to 3 minutes. Drain thoroughly.
2. Place all the ingredients in a glass or ceramic bowl and toss to combine.
3. Marinate, refrigerated at least 4 hours or preferably overnight.

Yields about 4-6 servings.

Salmón Ahumado al Chipotle

1 to 1 1/2 lb salmon
4-5 garlic cloves, minced
2-3 canned chiles chipotles en adobo
3 TBS dried Mexican oregano
Salt to taste
2-4 TBS olive oil, or as needed

1. In a food processor or blender, puree the garlic and chipotles with 1 TBS oregano
Add water if needed.  It should blend and spread easily on the fish.
2. Brush the paste over the salmon on both sides.
3. Sprinkle the remaining oregano over the fish.
4. Salt to taste.
5. Let marinade at least 15 minutes before grilling.
6. Grill
7. If your grill does not have a cover, cover with a baking dish.
8. Cook for 6-7 minutes on each side.

Serve with the jícama escabechada on the side.

Vegan Vanilla Ice Cream

Source: Elana's Pantry
This ice cream was very good and so easy to make.  I had it ready in the vitamix so that I could put it in the ice cream maker when we sat down for dinner.  I had this recipe for awhile and really wanted to try it - I finally did.  Tonight we had a discussion about "signature dishes" and my son said, "I don't really associate any particular dish to my mom; I associate anything healthy with my mom."  So here it is - some "healthy" ice cream.

Ingredients:

1 cup raw cashews
2 cups water
1/4 cup agave or honey
1 TBS vanilla extract
pinch of celtic sea salt

Directions:

1. Place everything in your vitamix or blender.  Blend it on high.
2. Pour into your ice cream maker.
3. Serve and eat!

Crispy Chocolate Chip Cookies

These are really simple and really good cookies to make.  I've been told these are the best gluten free cookies I have ever made.  I can't take credit for this though, because this recipe is from Elana's Pantry.  I have not changed or altered any part of her recipe.  They are delicious, it works, why change it?

Ingredients:

2 cups almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1/2 cup palm shortening
1/4 cup coconut sugar
1 egg
1 TBS vanilla extract
1/2 cups chocolate chips

Directions:

1. Combine almond flour, salt, and baking soda in a food processor (now I have made this recipe without the food processor and it still works kneading it by hand).
2. Pulse in shortening, coconut sugar, egg, and vanilla until dough forms.
3. Remove blade from processor and stir in chocolate chips by hand.
4. Scoop dough on level TBS at a time onto a parchment lined baking sheet.
5. Press balls of dough down so they are flat, wetting your hand if dough is too sticky
6. Bake at 350 degrees for 10-12 minutes.

Coconut Masa Chicken Tamales

The one on the left is the coconut flour tamale

Okay, this was my first time using coconut flour as the primary flour in tamales - so this is a total experiment and is not an exact science.  So, I would recommend that you play with this masa a bit if you make it.  This worked, but I think it was still a bit dry.  I have to experiment a bit more in order to get a bit more moisture in the masa.  I didn't want it to be cake like, so I underestimated the moisture - it still worked well, but not the perfection in a tamale that I am looking for.  I will update this post when I do this again if I make changes or find the perfect combination.  Likewise, if someone tries this, I would love to know how it goes.

Make the masa
Masa Ingredients:

2 cups coconut flour
4-7 eggs (I used seven I believe) - but start with 3-4 and see how your masa feels - then gradually add the other eggs if necessary
paprika 1.5 TBS
salt 2 tsps
cumin 1 TB
chili powder 1.5 TB
Coconut oil - 3/4 to 1 cup
chicken stock (or vegetable stock if vegetarian) - about 1/2 cup and gradually add more as needed

Knead all of these ingredients together.  You may need to add more eggs, coconut flour, chicken stock, or coconut oil until you believe your masa is JUST right.  It should be doughy-sticky.

Make the Filling:

For a vegetarian option, check out my other blogs with the black bean filling or the kale/mushroom filling.  

I made this set with chicken
1. Boil the chicken (1-2 lbs)
2. Shred or chop it in very small pieces
3. Sauté in olive oil with spices (cumin, salt, pepper, garlic powder)
4. Use the salsa inside the tamale with the chicken when you use this filling.  (See my plantain recipe for a delicious chipotle salsa).

Assemble the Tamale:

I spread this dough on parchment paper with my hands/fingers kind of like when you fill a pie crust.

1.  So, spread the dough on the parchment paper, corn husk, or banana leaf. 

2. Add the filling.

3. Fold the tamale.

4. Steam for about an hour.

Plantain Dough Tamales

Making tamales is really such a labor of love.  They are labor intensive.  You have to make the fillings, the sauces, the various masas, and then fill each one - one by one - spreading the dough on each one then adding the filling and sauce, then wrapping it and tying it.  Wow!  That's a lot of work and devouring the tamale takes seconds!  Making tamales reminds me so much of my mom.  The last time I made the plantain dough tamales, I made them for my mom.  I made three kinds of masa that day about four fillings.  Yet, at the end of this long day of tamale making, she says, "Next time, maybe you can make five kinds of tamales instead of three!"  I haven't had a tamale making adventure like that for a long time - before I learned that I couldn't eat grains.  Now, I am back to experimenting with different types of tamales.  There are so many wonderful memories associated with tamales and tamale making in my family.  It's a emotional and cultural thing.  While I can't eat regular tamales made with corn masa, I can certainly try many others with various types of masa.

This one is a favorite of mine.  The taste is delicious and the masa is incredibly simple.  The only time consuming thing here is the spreading, filling, folding, and tying.  Enjoy and I hope you try them!

Ingredients:
8 maduros (ripe plantains)
2 tsp salt
1/2 cup of chopped fresh cilantro

Directions:
1. Place the plantains on a cookie sheet and bake at 350 degrees for about an hour.  The plantains should be completely black and beginning to crack open and bubble.  I am posting a picture here because I had trouble the first time I made these.  I had not idea what it meant to be ready or baked because I had never worked with plantains before.

2. Once they are ready, 2 at a time, place them in a food processor until and food process them - sometimes they will be like little granules, sometimes they will begin to form in a ball of dough in the food processor.  

3. Add the fresh cilantro and salt. 

4.  Mix with your hands in a bowl. 

5. Add the water a tablespoon or teaspoon at a time.  I do not add very much water to this recipe.  You will have to just feel it with your hands.  It should be doughy and come together well.  It is firm enough that you can push it with your fingers on to the plantain leaf and spread it with your fingers.  

6.  Make the filling

FILLING

Kale and Spinach

1 bunch of Kale, chopped

1 onion, chopped

About 10 oz of mushrooms, sliced

2 cloves of garlic

Sauté the onion and garlic in olive oil

Add the kale and mushrooms (or spinach instead of kale as well)

Black Bean Filling

2 TBS olive oil

1 small onion

3 cloves garlic

2 cups cooked black beans (with a little bit of the water or add water)

1 canned chipotle chile in adobo sauce, chopped

salt

1/4 cups chopped scallions

grated cheese (optional)

Sauté the onion and garlic in the oil. 

Add the black beans

Use a potato masher or whatever it's called to mash the beans

Add the chile and salt

The scallions and grated cheese are to add on top when you are filling the tamale

7. Prepare the plantain leaves. Boil them in water so that they soften and can be used without breaking.  

8. Make the salsa: Blend 1 14 oz of diced tomatoes, 1 small onion quartered, 4 cloves of garlic, 20 stalks of cilantro, 2 TBSP lime juice, 2-4 canned chipotle chiles in adobo sauce, 1/4 cup apple cider vinegar, salt and pepper to taste.  The salsa can be used inside the tamale, or used on top of tamales when you are eating - or both!

9.  Assemble the tamale - spread about a heaping TBS or two on the plantain leaf - how much you use depends on the size of banana leaf.  Then add some of the chosen filling.  I use two methods.  This piece was large enough that I only used one leaf.  I spread the dough and then folded it over and tied it with a string.  The third picture below, I used a different method.  I had two thinner strands of banana leaf so put them in a T shape and then spread the dough on one of them, and folded them over.  

9.  Steam the tamales for about an hour.

Muffin Size Frittata's

I needed something portable for Atzin's lunch and something that my dad could have for breakfast, lunch, or dinner depending on when he got hungry.  These were perfect - and nice small portions as well - so they can be a healthy snack in the middle of day, or eat 2-3 and have a meal.  The other good thing about these is that my dad can just pick them up with his hands and doesn't have to use a fork.  Because of the arthritis, he has a hard time using a fork.  He doesn't have to worry about that with this meal.  This was really very easy and they were delicious.  These are also dairy free for those that have a dairy allergy or sensitivity. (Source:  Nom Nom Paleo website)

Ingredients:

1/2 large uncooked onion
3 cloves of garlic
1/2 lb cremini mushrooms
1/2 lb chopped frozen spinach or kale (I used kale in this one)
8 large eggs
4 oz coconut milk
2 TBS coconut flour
1 cup fresh cherry tomatoes
5 oz prosciutto
sea salt and pepper to taste

Instructions:

1. Sautee onions
2. Add garlic, mushrooms, and spinach or kale
3. Season
4. Spoon onto plate and allow to cool
5. Beat eggs in bowl with coconut milk, coconut flour, salt, and pepper
6. Add sautéed vegetables and spinach
7. Oil the tins
8. Line with prosciutto (I cut the strips in half and they fit perfectly around the muffin tin)
9. Spoon the batter in each tin
10. Cut the tomatoes in half and top with the tomatoes
11. Bake for 20 minutes

Paleo Chili Chicken Drumsticks

I made these for my dad two days ago.  They were really simple and really good.  I am beginning to like chicken leg recipes because they are also great cold.  I am thinking I might try these for Atzin's lunch as well.

Ingredients:

3 TBS coconut oil
3 cloves garlic
2 tsp chili powder
1 tsp garlic powder
sea salt to taste
10 drumsticks

Directions:

1. Mix all ingredients in a large bowl
2. Marinade chicken legs, make sure they are evenly coated with the marinade.
3. Place chicken legs in baking pan
4. Bake at 350 degrees for about an hour

Banana Paleo Pancakes

Zamani, my Godson enjoying his Paleo pancake.  All that is left is one little piece on the tray and a piece of strawberry. 

I am trying to get back to my cooking after a two week trip to El Salvador and then dealing with the death of my mother.  It has been a difficult past few weeks.  Part of coping with the loss of my mom is focusing again on my health and self care.  Also I feel good knowing I am following her legacy of cooking good food for my family.  I have been feeling so down that I didn't want to do my usual exercise and I haven't been cooking.  So, with the determination to get myself back on track, I have decided to start with breakfast foods.  I also haven't been able to get back to cooking because I have been caring for my dad and just haven't been in my own home to plan meals, etc.

So anyway, these are pancakes I made for my dad.  He loves his "sweet bread" in the morning, so I'm trying different alternatives.

Ingredients:
2 bananas
3 eggs
1/4 cup almond flour (I added a bit more - check for yourself the consistency you want.  I wanted a bit of a thicker consistency because this consistency is almost crepe like).
1/4 tsp baking soda
1/8 tsp sea salt
2 TBS raw honey
1/2 TBS vanilla
1 TBS coconut oil

Directions:
1.  Add all ingredients to the blender and blend on high until smooth.
2. Add a bit of the coconut oil to the skillet.
3. Pour batter onto the skillet.   Use about 1/4 cup for each pancake.
4.  Cook for 2-3 minutes.  You have to watch these carefully.  They burn easily - keep the heat on low or medium.

If you care about calories, this is a great recipe.  This recipe is only 2 weight watchers points per pancake.  If you don't care about calories - no problem; this is still a great tasting pancake.

Dad's Peanut Butter Cookies

Whenever I take care of my dad, I try to have a set of cookies, pancakes, or something sweet and bread like that he can have with his coffee.  His routine involves coffee and sweet bread in the morning.  However, he is diabetic and has other health conditions that make a grain based diet very unhealthy for him. So, in order for him to feel like he still gets his "panesito" I try to have a substitute for him.

The second challenge is not being in my own home where I have access to all of my ingredients.  So, I try to come up with things that use what he has at home.  I supply the almond flour and at my parents' home, there almost always is peanut butter, eggs, sea salt, baking soda, vanilla, and agave.  So "Whala!" I have the ingredients for these peanut butter cookies.  This recipe is adapted from Elena's pantry.  The recipe she has for peanut butter cookies, I find too crumbly.  My dad has arthritis and he needs a cookie that is a bit firmer so that he can hold it and it won't fall apart.  My version of this recipe holds together very well.  Here it is:

Note: This recipe is not very sweet - it just has a hint of sweet.  If you want it a bit sweeter, I think it would be okay to add another TBS of agave.

Ingredients:

1 cup almond flour
1/2 tsp celtic sea salt
1/4 tsp baking soda
1/2 cup creamy peanut butter or sunflower butter
1/4 cup agave or honey
2 TBS palm shortening or butter
1 tsp vanilla extract
1 egg (optional) * This is what I add so that the cookie holds together better and is firmer for my dad to hold.  If you want a vegan recipe you can eliminate the egg and it works, but the cookie is more delicate.

1.  In a bowl, mix the dry ingredients
2.  In a separate bowl, mix the wet ingredients using a hand mixer (I did this by hand as well and it worked fine).
3.  Blend dry ingredients into wet ingredients until thoroughly combined.
4. Scoop about 1 TBS of dough onto parchment paper lined cookie sheet.
5. Use a fork to flatten the dough and make a criss cross pattern.
6. Bake at 350 degrees for 6-12 minutes.

Almond and Coconut Flour Paleo Pancakes

This was my first venture back into cooking after my mom's death.  It felt so good to cook again.  This was a great recipe.  It worked well, the consistency was good, and the pancakes were great.  This is from the book Paleo Cooking from Elana's Pantry.  She doesn't feature this one on her website, only in her cookbook.  Given the ingredients here, of course, I made these at  home at not at my dad's.  It was the one morning after I decided to come home and spend the night at my own house.

Ingredients:
1 cup almond flour
1/4 cup flax meal
2 TBS coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
5 large eggs
1/4 cup Spectrum all vegetable shortening
1 TBS honey
1 TBS apple cider vinegar
2 TBS coconut oil

Directions:
1. In a food processor, pulse together the almond flour, flax meal, coconut flour, baking soda, and salt.
2. Add the eggs, shortening, honey, and vinegar and pulse until thoroughly combined.
3. Heat 2 tsp of the coconut oil in the skillet over medium heat.
4. Scoop a heaping TBS of batter onto the willet for each pancake.
5.  This step should be incredibly obvious, but I will say it anyway: Cook until small bubbles form on the top of each pancake.  Flip the pancake and cook until lightly browned on the other side.