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jocote de marañón

If you want to know what fruit is in season, check out the guys who sell fruit on the street. I don’t mean the roadside stands, I am talking about the brave souls who hang out at the stoplights on the major intersections, passing between cars like matadors slipping aside from the charging bull. Like matadors they entice, waving clear plastic produce bags bulging with colourful fruits.We stopped, the vendor gestured with his bags, bored I started to look away, then, I spotted what looked like apples, no they looked like chiles, hmmm, what was that fruit? It didn’t take long for him to notice my interest. Husband asked “¿Que tipo de fruta es?The answer was” mamey”.I leaned across Husband “No, no el mamey, el otro. ¿Que es y como lo usas?”.“Marañón, haces licuado” time was getting short so he added “treinta pesos”.I fumbled for the money, Husband passed me the fruit and off we went.When he could take his ...

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Caldo Tlalpeño

This recipe originally came from Authentic Mexican by Rick Bayless. I added more vegetables and changed it a little. 2 quarts chicken broth1 large chicken breast*1 teaspoon dried parsley1 tablespoon olive oil1 large onion, diced2 large carrots, peeled and sliced1 tablespoon minced garlic1 can garbanzo beans, drained and rinsed**1 teaspoon dried epazotesalt to taste1 to 2 tablespoon(s) chile chipolte en adobo diced and seeded***1 ripe avacado,peeled,pitted and diced1 lime or sour orange cut into wedges If using chicken breast, place chicken breast and broth in a 4 quart saucepan,bring to a simmer. Skim off any gray scum that rises to the top. Add the parsley and simmer for 15 minutes. Remove the breast, skin and de-bone it, shred the meat and set aside. Strain the broth and skim off any fat that rises. If you are using canned chicken, combine the broth with liquid from the chicken and parsley, reserving the meat, bring to a simmer. While the chicken simmers, ...

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Habanero Jelly

Ingredients 2 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores 2 bright orange peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.) 1 orange bell pepper , seeds and ribs removed, chopped 1 cup dried cranberries 2 1/2 cups water 1 1/2 cups white vinegar 3 1/2 cups sugar (7/8 cup for each cup of juice) Combine habaneros, bell pepper, and vinegar in food processor or blender process until well mixed, pour mix into large pot. Add the apple pieces, apple cores (needed for their pectin content), cranberries , and water in a large pot. Bring to a boil and then reduce heat to medium-low, simmering for about 20 minutes, or until the apples, cranberries, and peppers are soft. Stir occasionally to make sure nothing is sticking to the ...

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Italian Garden Bread

Filling 2 large onions diced 3 cloves garlic diced 1 tablespoon olive oil 1/2 cup olives chopped (I used a mix of green and rinsed kalamata) fresh black pepper to taste 1 cup all purpose flour In a large pan, heat the olive oil , add the onions and garlic. Cook until transparent. Remove from heat. Combine with remaining ingredients. Reserve. Dough 1 cup whole wheat flour 3 to 4 cups white flour 1 tablespoon yeast 3/4 cup warm water 1 teaspoon salt 1 tablespoon sugar 1 tablespoon dry oregano crumbled 2 tablespoon olive oil 2 eggs 1/4 cup grated parmesan 1 cup grated cheese (I used Costco Italian blend) 1/4 cup tomato paste 1/2 teaspoon guar gum (optional) 1 recipe Filling In a large bowl dissolve the yeast in the warm water along with the sugar. Reserving the white flour, combine the rest of the ingredients except filling. Mix well.While using the dough hook (or kneading by hand) add ...

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Stir fried Tofu and Eggplant

I think I found this in Sunset Magazine. I wrote it down on a scrap of paper so I am relying on my faulty memory for the source. Stir Fried Tofu and EggplantIngredients: 3 tablespoons vegetable oil1 package firm tofu, cut into 2 inch chunks1 eggplant cut into 1″ x 3″ strips1 bell pepper cut into strips2 diced garlic cloves ( I used a tablespoon of diced garlic)SAUCEcombine:1/3 cup soy sauce2 tablespoons oyster sauce2 tablespoons sugarGARNISH1/4 cup fresh basil leaves (I forgot to add these, it was still good!) Heat the pan. When the pan is hot, add the oil. When the oil is hot, add the tofu. Brown the tofu. The secret to browning soft things like tofu is to leave it alone. I know you want to stir it around, but don’t, just wait. Brown the tofu on all sides. Remove the tofu from the pan. If you need to, add more oil. Cook the garlic, eggplant and ...

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My house smells like oranges!

We have a sour orange tree. Every year I make Orange Marmalade. This year I am making candied citrus peel. Gosh our house sure smells good! I used 10 pounds of sour oranges, froze the juice in ice cube trays for later in the year when I don’t have any oranges. It’s really good in iced tea and essential to making the pickled onions Yucatecos put on cochinita and salbutes. I also marinate meat in it. You can substitute it for vinegar in salad dressing too. Best of all for me, it’s free!

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cooking and the economy

If you read my regular blog, you know that my attention has been everywhere but cooking. Of course, I have been cooking but nothing really exciting. Sometime you just produce meals, you know what I mean?I did however make granola in my crock pot. I have been wanting to make granola but with my Easy Bake Oven sized tabletop oven, it just didn’t seem cost or time effective. Actually the maximum size pan my oven can accommodate is 9 x 12 inches. I had some coconut piloncillo filling hanging around from when I made Indian pastries, which I combined with 5 cups of oatmeal, and various other things that seemed to go into granola, like flax seeds, sesame seeds, sunflower seeds, almonds, dried fruits. I more or less followed this recipe but adjusted it to what I had on hand. We ate all the granola so I am planning upon making more.I also made this crockpot falafel recipe , I ...

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Aruna’s Dal

This is the best tasting dal that I have ever had! Unfortunately, I have no source for yellow lentils so I use regular lentils. 1 cup lentilscover the lentils with water and boil until soft1 medium onion chopped1 heaping teaspoon ginger paste1 heaping garlic pastefry until brown. Add3 roma tomatoes choppedblend the mixture and add to the lentils plus2 tablespoons yogurt Garnishone small dried red chileteaspoon mustard seedteaspoon cumin seedghee Heat the ghee or oil until hot, brown the remaining ingredients and garnish the dal.

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Mexican Dal

I have several dal recipes that I use, this is one that I adapted. 8oz lentils1 large chile poblano, seeded, deveined and diced1 large onion diced3 tablespoons ghee (or vegetable oil, NOT olive oil!)1/2 teaspoon tumeric (cucurcema)1 teaspoon mustard seeds1 quart watersalt to taste Cook the lentils in water until soft. I prefer to use the pressure cooker, if you have a pressure cooker use the directions that came with yours.While the lentils are cooking, I saute the onions and peppers in a tablespoon of ghee until transparent. Add the tumeric and salt to the onions and chile, stirring to coat well. Carefully add the onions and chile to the lentils. Simmer for 5 minutes. In batches, puree the soup in the blender or food processor.Heat the remaining ghee in a small pan until hot, the ghee is hot enough when you can put a mustard seed in it and the seed pops. Add the mustard seeds to the ghee, ...

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How to make Chapati or Roti

This is great, I was going to type up a recipe and then I found this video when I was looking for the tofu one. If you don’t feel like making your own chapatis use whole wheat tortillas.My recipe makes more chapatis and uses half whole wheat and half regular flour otherwise it’s the same. INGREDIENTS:This recipe makes 4 Roti’s:1/2 Cup Whole wheat flourPinch of Salt1/4 Cup and 1 tablespoon of luke warm water1/4 teaspoon of Oil1 teaspoon of Ghee or clear butter This video was courtesy of Manjulas Kitchen

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