- 1/4 cup rice wine vinegar
- 2 tablespoons fish sauce
- 1/4 cup hot water
- 2 tablespoons sugar
- 1 lime, juiced
- 1 teaspoon minced garlic
- 1 teaspoon red chili paste
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste until combined. Pour into a small bowl and serve with the summer rolls
This Mole dish was sampled at the 2013 Chocolate Infusion event at the Miner’s Foundry
· Total Time 4 1/4 hours
· Yield Serves 6
· 4 pounds boneless, skinless chicken thighs (about 12)
· Coarse salt
· 1 can (28 ounces) whole tomatoes
· 1 medium yellow onion, roughly chopped
· 2 dried ancho chiles, stemmed
· 1 large chipotle chile in adobo sauce
· 1/2 cup sliced almonds, toasted
· 1/4 cup raisins
· 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
· 3 garlic cloves, smashed and peeled
· 3 tablespoons extra-virgin olive oil
· 3/4 teaspoon ground cumin
· 1/2 teaspoon ground cinnamon
· Fresh cilantro leaves, for serving
1. Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
2. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.
1/3 lb. slab bacon
1/2 diced yellow onion
2 minced garlic cloves
2 cans of white beans
1 C. chicken stock
1 T. ground dried sage
Cube the bacon. Heat cast iron skillet with a few tablespoons of olive oil. Add bacon and cook well. Pour off excess grease and set aside cooked bacon. Add to the skillet the onion and garlic. Cook for 5-7 minutes. Add chicken stock, sage and drained white beans. Add back the cooked bacon cook for 15 minutes. Salt & Pepper to taste. Serve hot.
3 lbs. peeled, diced sweet potatoes
1 lb. peeled carrots
1 can orange juice concentrate
1 and ½ 32 oz. Boxes of organic chicken stock
3 T. grated ginger
Salt & Pepper to taste
- Bring chicken stock to a boil
- Add vegetables to the hot stock.
- Add the orange juice concentrate.
- Cook until veggies are tender. Season with the grated ginger and salt and pepper.
- Puree with an immersion blender.
- 1 medium yellow onion
- 2 T olive oil
- 32 oz. box of organic chicken broth (use vegetable broth to make this vegetarian friendly)
- 2 15 oz. cans of organic pumpkin puree
- 1 23 oz. jar of organic applesauce
- 2 T ground nutmeg
- 2 T ground thyme
- 2 T ground sage
- 1 pint heavy cream
- 1/2 jar Stonewall Roasted Onion, Garlic Bruschetta Mix (sold at Tess’ downstairs)
- Salt & Pepper
In a Dutch Oven, saute 1 diced onion in the olive oil. Cook until translucent. Add Chicken Broth. Add the pumpkin puree and applesauce. Cook 10 minutes. Season with the nutmeg, thyme, sage and salt & pepper to taste. Add the Heavy Cream. Add the jar of Bruschetta Mix. Simmer 10-15 minutes until well heated. Garnish with diced and peeled green apple. Serve hot!
The Benefits of Apple Cider Vinegar
Apple cider Vinegar is a power house of beneficial goodness.
A few benefits of Apple Cider Vinegar:
* Natural remedy for heart burn
* Help improve bowel irregularity, thereby removing toxins from the body at a faster rate.
* Helps neutralize the body’s PH.
* Great drink for NATURAL ENERGY.
* Potassium- helps to prevent hair loss, brittle teeth and runny nose.
* Pectin- helps to regulate blood pressure and bad cholesterol.
* Ash- Gives ACV its alkaline property, which aids your body in maintaining proper PH.
* Acetic Acid- This acid slows the digestion of starch which can help lower the rise in glucose that commonly occurs after meals.
DRINK TO YOUR HEALTH!!
* 1-2 TBL Apple Cider Vinegar
*1/2-1 Cup of unfiltered organic apple juice
* Agave to taste (1 tsp is usually good)
* 12 – 16 oz purified water
* Cinnamon to taste (Optional)
* Shake, and serve COLD
- 1/2 lb. angel hair pasta
- 1/3 C. whipping cream
- 1 C. shelled fresh peas or frozen petite peas
- 4 oz. thinly sliced prosciutto, chopped (about 1 cup)
- 1/3 C. dry white wine
- 4 t. fresh lemon juice
- 1/3 C. grated pecorino romano cheese (about 1 oz.)
Cook pasta in a large pot of water until aldente (tender but firm to the bite). Drain. Reserve 3/4 C. pasta cooking liquid (water). Simmer cream and fresh lemon zest in a large skillet over medium heat until slightly reduced (about 1 minute). Stir in peas, prosciutto, wine and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta water to moisten. Season to taste with salt and pepper. Finish with Lemon Falk Salt (sold at Tess’ Kitchen Store downstairs) Serve immediately.
- 3 T cumin
- 3 T coriander seeds
- 3 T vegetable oil
- 1 medium yellow onion
- 4 minced garlic cloves
- 3 T curry powder
- 2 T garam masala
- 2 T fresh, grated ginger
- 1 14oz. can of fire roasted crushed tomatoes
- 1 32oz. box of organic chicken stock
- 1 sweet potato
- 1 yukon gold potato
- 1 small head of cauliflower
- 1 14oz. can of coconut milk
- 2 cups cooked basmati rice
In a dry skillet, toast the cumin and the coriander until lightly brown and fragrant. Grind in a spice grinder. In a dutch oven, heat vegetable oil and add the chopped yellow onion. Add toasted spices. Cook 3-4 minutes. Add minced garlic, curry powder and garam masala and fresh grated ginger. Cook 1 minute. Add fire roasted tomatoes and chicken stock. Add chopped sweet potato, chopped yukon gold potato and the chopped cauliflower. Cook until vegetable are tender. Salt to taste. Finish off by adding the can of coconut milk and simmering to reheat. Serve over cooked basmati rice.
- 1 medium yellow onion
- 3 T olive oil
- several corn tortillas
- 2 T minced garlic
- 2 T ancho chili powder
- 1 t chipotle powder
- 2 T ground cumin
- 1 14oz can of diced tomatoes
- 1 and 1/2 32oz boxes of organic chicken stock
- cooked shredded chicken
Dice the yellow onion. Saute the onion in the olive oil for 3-4 minutes. Add diced corn tortillas. Stir in minced garlic, ancho and chipotle powders. Stir for about a minute until flavors are well blended. Add the cumin, can of dice tomatoes and the chicken broth. stir. Add the shredded chicken. Cook for 20-30 minutes until the tortillas break down and thicken the soup. Season with salt and pepper to taste and garnish with your favorite toppings: Sour cream, cilantro, avocado.
Made this great recipe from Emeril Lagasse, it is fairly easy to make and will be a BIG hit with your guests.
Control the amount of heat with the Sriracha sauce.
• 24 jumbo shrimp, peeled and deveined
• 2 cups coconut milk
• 1/2 cup lime juice
• 1/4 cup Thai fish sauce
• 4 tablespoons sriracha sauce
• 1 tablespoon tamarind paste
• 1 tablespoon lime zest
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon kosher salt
• 6 (6 or 8-inch) bamboo skewers
• Vegetable oil, for oiling grill
1. Place the shrimp in a large, 1-gallon re-sealable food storage plastic bag. Place the rest of the
ingredients (coconut milk through salt) in a non-reactive medium bowl and whisk to combine. Pour the
marinade over the shrimp and seal in the bag. Allow to marinate at room temperature for 30 minutes,
turning the bag occasionally to ensure even marinating. Soak bamboo skewers in warm water while you
marinade the shrimp.
2. Preheat the grill to medium-high. Remove the shrimp from the marinade and skewer 4 per skewer
and set aside. Brush the grill lightly with a bit of vegetable oil and place the shrimp on the grill. Cook
the shrimp for 3 minutes, basting with the marinade as it cooks, then turn and cook for an additional
3 minutes, while basting, on the second side. Serve while hot
Recipe from Emeril Lagasse