Category Archives: Recipes

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Cauliflower tortillas: recipe review

I’ve decided to start a new feature, a recipe review. For my first review, cauliflower tortillas. Husband and I are what I call partially paleo. What does that mean? Due to food allergies and sensitivities, we mostly eat vegetables, eggs, and meat. I tend towards hypoglycemia and Husband has problems with inflammation. While we both can eat nixtamalized corn products such as tamales, corn tortillas, and sopes  we like to limit their consumption,thus the idea of a low carb tortilla substitute is very appealing. The recipe was well written and easy to follow. I really like that the author recommended using gloves when squeezing the excess moisture out of the cauliflower. It was really HOT! I didn’t have dish washing gloves, so I squeezed it in small batches, but it was still really hot. The cauliflower tortillas looked exactly like the photo on the blog post. The cauliflower taste was mild. The only change I made was that I used ...

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Sour Orange Bars, grain-free dessert

  Looking for a grain-free dessert, I found this recipe  for lemon bars. In tune with my theme of using what I have, I made grain-free sour orange bars instead of lemon bars. I cut the recipe in half and substituted stevia for the honey. If I was making this to share, I’d double the recipe.   Sour Orange Bars   Save Print Prep time 20mins   Serves: 4 Ingredients ½ cup fresh sour orange juice 6 packets stevia 3 eggs ¼ cup coconut oil (melted) Instructions combine stevia and sour orange juice add eggs to blender, blend on mix until slightly beaten add stevia/sour orange juice mix to eggs in blender, blend until combined but not frothy Pour egg mixture into a double boiler over medium heat slowly add coconut oil while mixing with a wooden spoon When mixture thickens, remove from heat pour over prepared crust in baking pan cool in refrigerator for 2 hours before serving Nutrition Information ...

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Sausage with Sauerkraut

Sausage with sauerkraut, not my typical recipe. Sauerkraut is a prebiotic, so it’s really good for your gut health. While shopping in the north of the city, where the upscale supermarkets are located, I found this huge bottle of imported German sauerkraut. Sauerkraut and sausages sounded pretty tasty to me. Argentine style chorizo is more like a German sausage than a Mexican chorizo, the beer store across the street stocks Heineken, Dutch sounds like deutsch, so again close enough. I forgot to take a photo of the caraway seeds, so just imagine a generic spice jar. Argentine Chorizos with Sauerkraut   Save Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins   Author: Theresa Diaz Gray Serves: 5 Ingredients 2 cups sauerkraut (drained) 1½ cups cherry tomato 1 cup onion (diced small) 1 tablespoon caraway seeds 19½ ounces chorizo 12 ounces beer Instructions Brown chorizo combine ingredients in slow cooker cook on low for ...

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crackers, sort of

Reading the free cookbook I got from Mark’s Daily Apple, the recipe for sunflower and sesame seed crackers caught my eye. I also found  the link  to the original version which includes two more steps, soaking the seeds and leaving to cool in the oven. I didn’t do either of those steps, but I intend to next time. Having read or heard somewhere that sesame seeds need to be crushed in order for humans to digest them, I ground them instead of leaving them whole. Adding chia seeds because I thought they would boost the protein and look kinda cool, was another deviation. Unfortunately,I also put too much salt in mine, I spaced out and put in an entire tablespoon of salt! in the batter. Don’t do it, you are supposed to sprinkle salt on top of the crackers before baking, not into the mix. I tasted the dough, and decided since I had already put in too much salt ...

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Eggplant pizza crust? is that going too far?

I love eggplant, stir fry tofu and eggplant is really tasty, especially when you replace the tofu with pork, I’ve baked it in bread, I’ve cooked eggplant lots of ways including stuffing them, but I have never used them to make a pizza crust. I’ve put grilled eggplant on a pizza, but never put a pizza on an eggplant. On two separate primal food websites, I found similar recipes for a pizza crust using eggplant as the main ingredient. I decided to go with the Melanzana Margherita Pizza recipe on The Food Lovers Primal Palate, which is where I got the coconut flour waffle recipe that I tweaked. Eggplant was no problem, I found beautiful ones while I was at Wal*Mart, they were $52 a kilo, but I bought two anyway. The only sticking point was parchment paper. The baking store doesn’t sell it.If they do, the girl behind the counter didn’t know about it, which is a distinct possibility. ...

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Coconut Flour Waffles

I adapted this recipe from The Food Lover’s Primal Palate, I wanted a thicker batter. Ingredients: 1/2 cup plus 1 tbsp coconut flour 1 tbsp coconut oil 1tbsp boiling water 4 eggs 1 tbsp coconut milk 1 tbsp cinnamon 1/4 tsp cardamon 1/4 tsp nutmeg 1/4 tsp baking soda 5 drops of liquid stevia (or to taste) Combine 1 tbsp coconut flour,coconut oil and boiling water in a small bowl (I use a custard cup) set aside to cool. Preheat your waffle iron. If you normally grease your iron, do so.Combine all ingredients including cool coconut milk in a blender. Whir in on blend until it becomes a  smooth batter. Pour the batter into the waffle iron, don’t overfill. Cook until the waffle stops steaming. My waffle iron has a light that turns green when it’s ready, but it is only teasing me. I served them with butter, but they would be really good with berries and whipped cream for ...

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Orphan Dinner

Defined as a dinner party or a holiday get together with friends who have no family to spend the holidays with. Usually a potluck event. The phrase resonated with me, it’s a big part of the ex-pat experience. Most of us don’t have family here but most of us have made friends. We’re bonded by similar interests, world views or simply by sharing a common language. Some people do fly “home” for the holidays, but most don’t. It gets expensive and sometimes it’s physically challenging. I haven’t spent Thanksgiving with my family in three years. It’s always been one of my favorite holidays, sharing first place with Halloween, Independence Day (July 4th) comes in third. I like Christmas and Easter for the family dinners and the decorations but they aren’t big on my list. Any holiday that has mandatory gift giving stresses me out, I like receiving presents, I like giving them but as an expression of love and affection ...

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What do you eat?

On the forum that I frequent, Yolisto, someone asked about what people ate. Whether we (the expats) had found that our cooking and eating had changed by living here. I started this big long post in response but as I wrote it I realized that I was probably NOT the sort of person who he was targeting.However I  do have some thoughts on the subject.People who move to a foreign country generally keep to their native style of cooking. Which is why when I go NOB I can go out and easily eat Vietnamese, Indian, Italian,Chinese, Japanese, Texas Barbeque, and French food. For Cuban food, I can go eat at my mother’s house. That is the point. You might start introducing foreign foods into your diet, if you are adventurous, but generally you stick with what you know. I’m very fortunate in that my mother is a very curious and intelligent woman, when she would encounter a new vegetable in ...

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Nom Su Hao- Vietnamese Kohlrabi Salad

Once again I checked out Madhur Jaffrey’s Step by Step Cooking from the library. Kohlrabi is available in the mercado and the supermarkets, the Spanish name is colinabo (kohl een na boh). The clerk asked me what it was when he rang me up at Mega. It took me a moment to remember. I tried “Kohlrabi?” which gained me time to have the word filter up from my subconscious. That and the unripe tomatoes that I bought probably guarantee the lad will remember me next time. After I made this I realized that I could have used my Bron professional mandoline to make the julienne strips! Next time that is what I will do. serves 4. 14 oz kohlrabi with leaves (mine didn’t have any leaves, I bought them anyway) yield is 8 oz peeled.  1 medium-small carrot ( I used two small) salt 4 teaspoons distilled white vinegar (I used lime juice, the vinegar here is strong!) 1 teaspoon ...

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son in law eggs

Yesterday, we has vegetarian pad Thai for lunch. Not that we needed the carbs or anything. It is quick however and has the virtue of calling for bean sprouts as an ingredient. There were a whole lot of bean sprouts in the refrigerator so I have been finding recipes to use them up. Later that evening, I prepared son-in-law eggs. The recipe is pretty simple. Take hard cooked eggs, cut them in half. Deep fry them face down until golden and bubbly. Drain face up while you make a sauce from 2 tablespoons oil, 1/4 cup brown sugar and 1/4 cup fish sauce. I used grated piñoncillo, you heat the oil, melt the sugar in the oil (stir it so it doesn’t burn) and then add the fish sauce. Simmer until thick and smooth. Cover the eggs with the sauce, garnish with crisp fried onion flakes, chile slivers and cilantro. Husband liked them, me not so much, but they do ...

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