Just looking at this picture makes my mouth water. I love rice and I love jasmine rice even more. So I figured why not combine the foods I love the most with the flavors I love the most. So I cooked this pot of rice with rich Latin flavors and colors and the result was spectacular! I used Achiote/Annanto these terms are used interchangeably. It is a culinary spice used as a colorant but in larger amounts it imparts an earthy, peppery flavor with a little bitterness. It can be used in place of saffron and it's a who;e lot cheaper. I personally prefer this over saffron because I believe the saffron imparts too much of a musty flavor. Traditionally it was used for much more then cooking. They also used it as cosmetics, fabric dye, body paint, sunscreen, insect repellent, and as medicine. Interestingly enough it was also used to treat Diabetes, snakebites and epilepsy. However, I use it because it taste good.
May 27, 2014
I had this salad in an Argentinian restaurant and was so thrilled with it that I knew I had to replicate it. I call it my diversity salad because everyone is invited to the party! just look at all the colors and textures! The combination of the shrimps, avocados, watercress and lemon dressing is.....well lets just say, there's a party in your mouth! I believe that watercress is in season from April till the beginning of November. Watercress is my new "super food" ever since new research published in the British Journal of Nutrition showed that watercress benefits can supercharge your energy and pump up your workout. What that means is that it will significantly boost energy and athletic performance.
Nov 26, 2013
Stuffing is my favorite dish of the holidays. In fact I remember when I was first diagnosed with Celiac disease, my first thought was, " I will never be able to eat stuffing?" That was before I knew better. This is my typical stuffing but I made it a bit lighter by using sweet chicken sausage instead of pork sausage. I thought I was making a dairy free stuffing but I definitely dropped the ball on this one. I used ALEIA's GF stuffing mix and I didn't look at the ingredients before I cooked. It turns out this stuffing has milk. I made double the portion because whatever my guests don't finish I will freeze for leftovers!
So because my daughter is gluten and dairy free, I will modify this recipe for Thanksgiving. I will be using a GFDF bread, cutting each slice into crouton size pieces, spraying them with olive oil and a little garlic and roasting them in the oven till crisp. I will still use this recipe just a different bread. I also calculated based on 1/4 cup because we will be eating other carbs on this day so we can eat a little bit of each. Personally, I could forgo all the other carbs and just double on this!
Nov 25, 2013
Now, don't get me wrong the turkey and jasmine rice & peas can hold their own. However, anybody who has a gluten and a dairy allergy can attest to the fact that a good dessert that we could eat is not easy to come by. When my best friend eats good food she has a habit of saying, it's so good that, "it makes you wanna slap your mama" I never did get what that meant until I tried this pie! I will slap anybodies mama who tried to take this pie from me! lol
So this is the new "must have" on my table every Thanksgiving holiday. Actually, I may be making it more often then I think cause my daughter can't stop talking about it. I made a small portion of whipped coconut cream for my daughter. I did not eat it since I am counting points but my daughter is a size zero and could use all the fat she can get. It was easy enough to make. Put a can of coconut milk (not low fat) in the refrigerator overnight or for a couple of hours to separate the coconut cream from the water. Open it carefully and remove the top layer of coconut cream, place it in a bowl and save the coconut water for future use. whip the cream till you have soft peaks and add 2 tbsp of confectionery sugar and 1/4 tsp vanilla. A dollop of this will elevate this pie to another level but keep it simple if you're counting points.
Gluten free can be really boring! Spice it up with this insane plantain stuffing! Make it with my Pavochon Turkey to impress any audience. In Puerto Rico this is the traditional stuffing that is made with a Pavochon but it is usually double fried and very high in fat. Here is my lightened up version and my taste buds could not tell the difference between this and and the original. Instead of frying the plantains I steamed them.