Purple Cabbage and Green Apple Cheese Crisps #sponsored

Eating healthy seems simple enough right? Not always. Not for me. Not even armed with the knowledge, means and money, it can be a daily struggle. We all start out with the best of intentions, we all know to eat more fruits and veggies, less carbs and processed foods and most importantly to eat in moderation, several small healthy meals a day. Exercise. Yeah, we all know we should get off our ass and walk around the block and maybe do a push up or two. So why is maintaining or reaching a healthy weight such a struggle for most of us?

“I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.”







Lot's of factors play into that question, for me it's a combination of time, lack of energy (which I know I have more of when I exercise but ugghhhh, I really just want a nap) and well, not enough will power. I've never been a morning person and I doubt I ever will. I mean I've been getting up either for work or with the darlings at the crack of dawn or earlier for over 20 years. I still HATE it. The thought of getting up any earlier to exercises is nauseating to me. I get a major energy rush mid day and power through my workouts then. If I have to work, I know I should at least climb the stairs or walk around the hospital on my break but don't do it often enough.

Meals and snacks I can totally take control of!  No problem. I know I have a weakness for salty chips, salsa and guacamole, it's my Kryptonite! So, I don't buy them. If they're in the house I sit and think about it, tell myself 19 times I'm not even hungry and then go grab a handful..... 3 times. Who needs that torture and then guilt???

Whatever your food Kryptonite is, acknowledge it, don't feel guilty about it and then do something about it!!! Out of sight out of mind. 

Eating foods that are spicy and/or tangy have been known to 'trick' your mind into feeling more satisfied so you won't snack later. 

I knew I wanted to make an appetizer using my home made purple sour kraut, green apples and a white cheddar cheese. Either a Panini, Quesadilla or Pita Crisps. What I wasn't sure of is exactly which cheese would pair perfectly with my slightly unorthodox appetizer. Lucky for me, Cabot has a very handy pairing tool on their website. Every bar of cheese has a very specific description of the flavors of the cheese and also some recipe suggestions and food and wine pairings! 

Melt it in a grilled cheese sandwich and you're likely to be labeled a culinary Ninja. Perfect for all-around grating, cooking and melting. It has a creamy, smooth texture and a slightly acidic taste. Nuances of sweetness are balanced with a rich buttery tang. Cabot fans will tell you to pair with sweet tart apples, Bartlett pears and crusty sourdough bread.

Like I said, I wavered between these pita crisps and a grilled Panini with sour dough or Rye bread. 

SERVES      8 - 10 AS AN APPETIZER            TIME      15 MINUTES TOPS


You Will Need


6  Whole Grain Pita Wraps, cut into triangles 
2 Granny Smith Green Apples
1 cup of  *home made saur kraut
12 ounces Cabot Vermont Sharp Cheese, shredded
3-4 tablespoons deli style horseradish mustard (lighter on the horseradish side)





Putting it all Together


Preheat your oven to 350F

Place your cut pita chips on a stone baking sheet {No oil is needed if you use a stone pan}.Bake for 5-6 minutes to just crisp them up so they can withstand the cheese and other ingredients without becoming soggy. 

Using an oven mitt, remove the pan from oven. Sprinkle a bit of cheese on each crisp. Bake for just 1-2 minutes more!

Remove from oven and top with very thinly sliced apples and a bit of saur kraut. Drizzle with horseradish mustard. As an option, you can thinly spread the mustard on the pita crisps before adding the cheese. It's all about your personal preference of presentation. 

*Home Made Saur Kraut


I'm ashamed I've not posted this yet. Bucket List!
So, so simple. You thinly shred a head of cabbage ( I almost always use purple, more vitamins and prettier ;)   Put in a large bowl and generously sprinkle with good quality sea salt ( 2-3 tablespoons). 
Toss to combine.  Pack it tightly into a large mason jar (or two), really stuff it in there! Let it sit in a cool spot in your kitchen for a day. It should be just barely covered with water, if not add just enough to do so. Let sit another 24 hours. After that, refrigerate it in an air tight jar. 


Your sweetly sour kraut will keep in the fridge for many, many months! Up to a year I'm told but we eat ours much quicker than that. On grilled potatoes, sausages, eggs, veggies and of course, Pita Crisps!

An InLinkz Link-up

Hawaiian Pineapple Chicken Sliders on Mini Pretzel Buns #sponsored

Want complete and utter silence (except for the moaning and drooling) at your dinner or party table? Serve these babies. Moist grilled chicken, slowly cooked caramelized onions, grilled pineapple and red bell peppers topped with slices of Vermont sharp white cheddar cheese and oozing with home made sweet and tangy barbecue sauce. The end. 

“By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Even though I'd rather watch HGTV or an episode of House than the Super Bowl I'm ALL about party food. Even when eating out I'd rather order 2 or 3 appetizers than one big plate of the same whatever. These Hawaiian Chicken Sliders on Pretzel Buns are just the right size to wet your appetite and leave room for other snacking opportunities. 

Have a cheese lover in the house or as a guest? Impress them with some seriously good, gourmet cheese. I'm hooked. Cabot's Farmhouse Reserve was made for these Hawaiian Sliders.

"A bold and creamy Extra Sharp with a Northeast Bite! This cheese delivers lush and rich taste in a mellow, well-defined, slightly crumbly body. Balanced flawlessly, this artisanal-grade cheddar whispers with subtleties that are evocative of our farmers' valley fields. As in the best cheddars, classic sharp notes linger appealingly through each bite."

Home made barbecue sauce could not be easier and even though mine still contains a small amount of brown sugar, it is so much better than the jarred stuff at the grocery store. I checked every single bottle on the shelf and they ALL listed High Fructose Corn Syrup as the first or second ingredient!!

No dice.

SERVES          8-12 AS AN APPETIZER             TIME         30 MINUTES



You Will Need

10-12 small pretzel buns (I got mine at Costco but I've seen them at several grocers)
5 boneless, skinless chicken breasts, thawed
2 red or green bell peppers, sliced thinly
1 can of sliced pineapple (in fruit juice, not syrup)
1 very large yellow onion
1 tablespoon olive oil
1 - 8 ounce bar of Cabot's Farmhouse Reserve White Cheddar Cheese, sliced thinly

Home Made Barbecue Sauce Recipe HERE





Preheat a large pan over medium heat, no higher! Slice your onion very thinly, about 1/4 inch thick. Pour oil in pan, let heat for a minute. Add onions and toss to coat in the oil. Now, be patient! Do not touch them for at least 4-5 minutes. After about 5 minutes quickly stir them to redistribute around the pan and then leave them alone for another 5-7 minutes. Resist the temptation to stir them, lower the heat just a bit if needed. Do this for about 30 minutes. Cooking them this way lets the natural sugars come out and makes the onions deliciously sweet! Remove from heat when a dark golden brown, place in a bowl and cover until needed. {your chicken should be done by then}


Pre heat your outdoor grill on high. Place your chicken breasts, one at a time in a thick zip lock bag and pound with a rolling pin to flatten them out a bit. You will want them about 1/2" thick. Place them on a plate and discard the bag. Put your chicken breasts on the grill and cook for about 7-8 minutes. Lower the grill heat a bit and flip the chicken over. ONLY flip ONCE. Cook them for another 5-7 minutes depending on thickness and your grill. Don't over cook or they will be dry. You can test the doneness with a meat thermometer or be gently pressing them with your tongs. They should be as tender as the inside of your fist (when you make a gentle fist, the area in between your thumb and first finger). Remove chicken from grill and cover.


Slice pretzel buns in half, top with sliced peppers, pineapple, chicken, sliced cheese and onions. Drizzle with some barbecue sauce and top with the bun. Serve hot. Enjoy!

An InLinkz Link-up

Artichoke and White Bean Buffalo Dip #Sponsored

If you love dips, sauces and spreads as much as I do but cringe at the calories, this vegetarian, low fat dip is for you!  No mayo, no cream cheese yet all of the flavor of classic buffalo dip. Party. ON!

“By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Cabot dairy  has a wonderful selection of premium cheeses so you're sure to find one that will pair well with any given recipe or to snack on with your favorite glass of wine and a bowl of fruit. When I tasted their Alpine Cheddar I knew instantly I needed to make a vegetarian Buffalo dip, minus the mayo {ick}.  The sharp and nutty flavor with hints of parmesan paired perfectly with the artichoke hearts in this dip. I decided at the last minute to add some of  Cabot's  Seriously Sharp yellow cheddar  to balance out the cheese flavors a bit. I've never been a fan of mayonnaise and haven't ever had a problem substituting plain, fat free yogurt instead as I did here.

I was going to use garbanzo beans but decided I wanted the consistency of this dip to be more, well consistent. I threw in some grated carrots to add a little bit of  sweetness to go along with the  salty  and spicy going on in here.  Grated zucchini would work equally as well!  Serve with your favorite whole grain chips or crackers and plenty of crudités.

Serve this at your Super Bowl party {that's football right?} 

Birthday, picnic, Fiesta, whatever! Just serve it!

So Simple even a mom of 4 can do it.

Happy Snacking!

SERVES 6-8 AS AN APPETIZER TIME 30 MINUTES TOTAL



Ingredients

1 White (Cannellini or Great Norther) beans
1 can Artichoke Hearts in water, chopped
8 ounces Cabot Alpine Cheddar, shredded
8 ounces Cabot Seriously Sharp yellow Cheddar, shredded
1 cup plain, fat free yogurt
2 medium-small carrots, grated
1/3 cup (about 1 bunch) scallions chopped (white and light green part only)
1 cup Buffalo Wing Sauce

Celery, Carrots, Jicama, Radishes, whole grain chips or crackers for dipping.




Preheat your oven to 375F

Mix all ingredients in a medium size bowl to combine. Spoon into an ungreased, 10" casserole dish.
Bake uncovered for 25-30 minutes until hot and bubbly. Remove from oven and let cool for 10-15 minutes. Serve warm.







notes:
Do not add salt! The cheeses have just enough salt to make this dish right. Grate your cheese while it's cold, it's much easier. Greek yogurt is my favorite mayo substitute, just as creamy with zero fat.

An InLinkz Link-up

MY SHOCKING AND PAINFUL COLONOSCOPY

It has taken me awhile to write about this subject and I also have a family medical crisis that I am dealing with, so blogging time has been difficult to fit into my schedule. I shared with the world on my Stay Healthy Fitness Facebook and Instagram that I was gearing up for my 50 club first experience at having a colonoscopy.  I took my husband a few years ago and all went fairly well, and I have also been re-assured by many that the prep is the worst part and the rest would be a breeze.  Sadly, this was not my experience.

Let me share that I have a very high pain threshold, had both of my children without drugs or epidurals, and in general it takes a great deal of discomfort for me to complain.  The prep for the colonoscopy was horrible, and I nearly vomited up the Moviprep solution each time I had to drink it.  I expected that so I was prepared that this was not going to be fun, and within an hour of drinking the solution, my frequent bathroom visits began.  It felt like self-induced stomach flu of the worst kind and I retreated under several blankets after each run to the commode. I had to drink more solution at 3:30am and continue the toilet runs up to the time of leaving for the hospital at 7:30am.  Needless to say by the time I was done, my poo looked like pee, and I lost 5lbs literally overnight, not the recommended or safe way to lose weight, but understand it needs to happen prior to this type of procedure.

I went into the procedure thinking that after the toilet trauma was complete, the rest would be smooth sailing, so I was ready for my short nap and passing with flying colors colon report.  The doctor was great and explained everything thoroughly and the nurses took really good care of me. I was covered with warm blankets, IV in place and ready to move to the procedure room.  Once the IV anesthesia was administered, I fell asleep quickly but what happened next was like an excerpt from a horror movie.  All of a sudden, extreme pain in my stomach started happening and I felt myself screaming that “it hurts, it hurts, it hurts, and to stop, stop, stop”   and I felt trapped in my mind and my body was enduring pain equivalent to child birth.  In the distance, I did hear a loud voice say “do you want us to stop” and I do remember saying “wait a minute, wait a minute, wait a minute”, and I was thinking if they stop, I would have to do this again and there was no way that was going to happen.  I do not know what I sounded like or how I moved during this process of extreme pain under IV sedation and was hoping someone would help me.  It could be more pain relief was placed in my IV, but I do not know that.  What I do know is that the pain was unbearable and unbelievable.  My colonoscopy was far from a breeze and I felt traumatized by the event.  The doctor did explain in my haze state upon check out that my colon is very compact with many bends, which caused a rigid application of the scope and caused pain similar to childbirth during the procedure.  His recommendation was that I go under general anesthesia for my next colonoscopy. 

It took my body a couple of days to recover from the anesthesia and I did not feel good physically or emotionally about what happened to me.  I had to know if others experienced extreme pain during a colonoscopy and began my research online and discovered that yes, I was not alone.  What a relief that I could read forums of so many sharing my same story and I think this is what bothers me the most.  I believe that in the paperwork received prior to the procedure that it should be outlined that extreme pain with colonoscopy can be experienced, and that measures will be taken to make the patient comfortable in that event.  I went in to my colonoscopy with a positive attitude and came out with post-traumatic stress about the event. 

I am not writing this to say that I am now against having a colonoscopy and do believe in preventative medicine.  I am happy to report that my colon is clear for ten years, but will be investigating different avenues of colonoscopy approach the next time.  I am writing this to inform people that extreme pain can be experienced, and it is not always a breeze for everyone.  I am in the percentage of those who do not respond well to colonoscopy and for those who have undergone and share my experience, you are not alone.  I was shocked to discover this about myself and now as I have always been, remain a voice of information about health related subjects.  It is important to be informed and your own health care advocate and hopefully the documents pre-colonoscopy will be revised to include a thorough statement of colonoscopy procedure expectations.

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list, or if you want to receive my free updates, use the button below to select your feed preference. I look forward to responding to your comments and appreciate your shares.

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Stay Healthy!

Darla

Vegetarian South Western Egg Rolls #Sponsored

Craving something fried but are still trying to fit back in your skinny jeans or that little black dress? These veggie loaded egg rolls are so simple to throw together and full of the flavors of the south west. The best part is that they are not fried but baked to a golden brown perfection so you won't miss the crunch factor. 

“I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.”

Wonton wrappers are so easy to work with making this a perfect middle of the week treat. Don't forget the salsa, sour cream and guacamole for dipping! Vitamin loaded red bell peppers and purple cabbage give these babies a satisfying crunch factor which is said to help you feel full and eat less. 

Of course they wouldn't be perfect with cheese! Cabot's creamy Pepper Jack cheese is melted throughout all of the beans and veggies stuffed inside and brings just the right amount of a spicy kick to each bite. 

These are requested as an appetizer for almost any get together we have with family and friends. Of course they would be perfect to add to your Super Bowl party food tray!

SERVES          4-6 AS AN APPETIZER            TIME      30 MINUTES


You Will Need

1 package of Wonton Wrappers (usually around 12-15 wrappers per package)
1 can of black beans (negro frijoles) rinsed and drained
1 cup frozen corn kernals
1 small red bell pepper, diced
1 cup purple cabbage, chopped into small pieces
1/2 cup yellow onion, diced
8 oz Cabot Pepper Jack cheese, shredded
1-2 teaspoon cumin (I like 2)
2 teaspoons chile powder
1 teaspoon garlic powder

1 tablespoon oil or parchment paper
Stone baking sheet or cookie sheet
Optional dips: sour cream, guacamole, favorite salsa







Putting it all together


Preheat your oven to 450F with the rack in the middle.


In a large bowl combine all ingredients (except wonton wrappers). Mix well. Using a small spoon, place a golf ball size amount of the filling in the lower 1/3 of the wonton wrapper. Fold the bottom of the wrapper over the mixture and gently press the mixture to tightly press it all together. Fold the two sides over your first fold, just like a burrito, pressing any of the mixture back inside. Continue to roll closed and place folded side down on a very lightly greased stone baking sheet or on a cookie sheet lined with parchment paper.



Bake at 450F for 15-20 minutes until crispy and golden brown. I did not need to turn my egg rolls at all. They crisped up quite nicely. Serve hot with condiments of choice. 

notes:

When you use a stone baking sheet (my most used kitchen item) you drastically cut down on the amount of oil you use and whatever you are baking ends up evenly browned and crispy. 

When you purchase items from Simply Healthy Family's store it helps support this blog! All items are trusted favorites of ours. 

An InLinkz Link-up

Crab Stuffed Hush Puppies with Horse Radish Cocktail Sauce #RecipeRedux

Need a little spice in your life?  Me too. I can't help you with your love scene but I can offer up some tantalizing, lip smacking good finger foods with a kick. These bite size crab stuffed hush puppies are perfect with a drop or three of sirachi or your favorite hot sauce. I happen to love these babies sitting next to a piping hot bowl of chile con carne. Of course Manhattan Red Chowder would pair equally well..... as well as an ice cold cerveza!  

This month at Recipe Redux we are all about spicing things up in the kitchen! Everyone has pulled together their favorite dishes using all sorts of spices from chile powder to smoked paprika and an assortment of smoked delectables like smoked fish, smokey sauces and mouthwatering side dishes.

Start Smoking in the New Year!  {no, not cigarettes!}

The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.

When I was little, I use to ask for home made hush puppies every year for my birthday, along with seared jumbo sea scallops. I was  very  refined for an eleven year old..  Something about those hush puppies, made just for me, hot from the fryer and then dipped into a spicy home made cocktail sauce really made me feel all kinds of special.




Now that I'm all grown up, I like to put a little bit extra horse radish sauce in my cocktail sauce. Just enough to give me a little roll of the eye and a kick in the pants. My grown up version of hush puppies has evolved a bit too and chunks of fresh crab meat couldn't be any finer.

SERVES        4-6            TIME      20 MINUTES




Crab Hush Puppies

4-6 cups grape seed oil for frying  {please see note below}
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon salt (yes, that's correct)
1-2 tablespoons of your fav hot sauce
2 large eggs
1 1/2 cups milk
1 lb Dungeness crab meat {I used fresh/jarred claw meat from the meat counter}
5 large green onions, thinly sliced
extra hot sauce to dash on the puppies or tarter sauce if your wimpy






Heat oil in a heavy 4-quart pan over med-high heat until it registers 350F on a deep-fry thermometer. Preheat oven to 170F.

While the oil is heating, stir together cornmeal, flour, baking powder, sugar and salt in a bowl. In a separate bowl, whisk together hot sauce, eggs and milk then add to the cornmeal mixture and stir until combined. Fold in crab.

Carefully, drop batter by small spoon fulls into heated oil. Don't over crowd the pan. Cook 2-3 minutes per side until golden brown, adjusting heat as necessary. Transfer with a slotted spoon or fork to paper towels to drain briefly. Transfer each batch of hush puppies to a shallow baking pan and keep warm in oven till ready to serve. Add more oil in between batches as needed and let heat back up to 350F 
{I don't own a thermometer, I just put my hand close to the oil and guess can expertly tell when it's ready, usually just 30 seconds or so after adding more oil.}

Serve immediately.

Cocktail Sauce


2 cups ketchup
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
2-3 teaspoons horseradish (adjust to taste)
Optional, I like to add: dash or two of garlic powder, dash or four of onion flakes



Mix all ingredients together until well-combined.
Keep refrigerated.

notes:


grape seed oil is a high heat oil and is best for frying. There are other high heat oils you can use, please refer to the complete list HERE. Just DO NOT use Olive Oil for frying!

An InLinkz Link-up

Three Cheese Pie with Leeks, Mushrooms and Spring Peas

I wanted to call this an Eggless, Three Cheese Quiche but my 5 year old daughter who is my editor in training adamantly insisted I "call it what it is, a Three Cheese Pie!" Which by the way, she "liked almost a lot but not as much as tacos." Back to the drawing board.

This is a recipe my mom has been making since I was a little girl and I've tweaked it just a little varying the cheeses and fillings which can be done to your liking each time. My mom calls this a torte,  call it what you will, I've made this pie twice this week, yes twice. If you follow me on Facebook or Instagram you are well aware of the fact that after hours of preparation (mostly cosmetics and prop work) I eagerly pulled my first quiche out of the oven forgetting it had a removable bottom  and the outer ring which had been in the oven for 45 minutes then the broiler for 5 found itself sizzling on my bare wrist. As any dedicated chef would do when the sun is quickly setting and all hope of snapping a decent picture is fading away, I left the scalding hot metal ring on my wrist trying to find another towel or pot holder for at least 7.5 seconds.


Then, I dropped my beautiful quiche/pie/cheesey disaster right onto the open oven door.


And cried.



So here we are having "Cheese Pie" 2 days in a row. I'm o.k. with that. My daughter wants tacos.
The suffrage of little children who are born to food bloggers.

The second attempt was more glorious than the first (I pretty much burned the pastry edges in trying to beat the setting sun) and so all is good. Due to the fact that I had a faulty tart pan  dropped my first pie, I am extending the giveaway from Lucerne for a $100 giveaway to Safeway Stores. My misfortune is your good luck!




Please do enter HERE, the odds are good and the Lucerne assortment of cheeses even better! I do most of my shopping at Safeway and am a Lucerne Dairy lover from way back!

Ingredients

1-2 tablespoons olive oil (mushrooms require more oil)

1/2 pound baby bella mushrooms, sliced

1 leek (*white and light green parts only) sliced lengthwise twice then chopped

1/2 cup frozen peas

3/4 cup half and half

10 ounces ricotta cheese

8 ounces white sharp cheddar cheese, grated 

3 ounces crumbled goat cheese

1 teaspoon Herbs de Provence

1/2 teaspoon sea salt

generous amount of freshly ground black peppercorns

Tomato wedges for spreading on top

Saute mushrooms & leek in oil for a few minutes. In a large bowl, mix all ingredients (except tomatoes) & pour into baked pie shell.  Top with tomato wedges. 

Bake 325°F. 45 min.  Cool slightly. Cut into wedges & serve

For the Crust

 1-1/2 c flour

 1/4 t salt

 1/2 c butter ~ 6 tablespoons ice water.  

Blend first 3 ingredients in a Kitchen Aid mixer til butter is thoroughly blended in and it looks somewhat like cornmeal.  Add ice water, one tablespoon at a time, while blending, til dough comes together into a ball.  Roll out to a size slightly larger than your pie plate.  Roll crust onto rolling pin and place on pie plate. Prick the pie shell a few times with a fork and bake in preheated 400°F. oven, for 8 minutes only. 

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Baked Three Cheese Mac with Slow Roasted Tomatoes

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Pozole Rojo #SundaySupper

This classic south western soup hails from Mexico and is exploding with all of the traditional flavors and spices you would find there. When the weather is frigid and gloomy during the winter months I can't get my hands on a piping hot bowl of spicy pozole quick enough. 

This week on Sunday Suppers we are all sharing the foods and flavors from our home towns. I could not be more excited to share my favorite cuisine, Mexican food, with all of you.


Growing up and living in the southern Arizona my entire life means that the flavors and traditions of the south west are home to me. Salsas, guacamole, spicy beans and rice and the sauces, oh the sauces! We pretty much put cayenne, cumin, garlic and especially salsa on almost everything here in Phoenix, especially in our household. Even on peanut butter, eggs and cottage cheese!



This soup is very hearty and just spicy enough. Home made rojo (red) sauce is as easy as soaking dried ancho or guajjillo peppers in hot water and throwing them in your blender with a few spices. The flavor is unparalleled to the canned stuff you'll find on the grocery store shelves.

Hominy is basically dried corn that has been soaked in a mineral lime bath.

This alkali process, known as nixtamalization, loosens the hulls from the kernels and softens the kernels themselves. The process can cause the kernels to double in size, which is why it may look a little strange. 

In Mexico it's mixed with water and milk to make the beverage atole, which is sometimes flavored with chocolate. Closer to home, it's used to make grits. It's also the main ingredient in masa used to make tamales.

I personally don't care for the canned stuff. I buy this brand in the frozen aisle. 

Tempeh, is a fermented soy product originally from Indonesia. While not as popular as tofu here in the States it has significantly better health benefits than tofu. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake like form and is used in vegetarian burgers, tacos, on top of salads and in this pozole!

Read more about Tepeh on World's Healthiest Foods

Recipe slightly adapted from Thug Kitchen Cookbook

SERVES       6               TIME      INACTIVE:   20 MINUTES      ACTIVE: 30 MINUTES

You Will Need:

5 large dried guajillo or ancho chilies, toasted

2 cups tepid to warm water

5 cloves garlic clove, chopped

2 Tablespoons of unsweetened cacao powder

1 teaspoon olive oil

1 large white or yellow onion, chopped

8 oz tempeh, crumbled

2 cups cooked hominy 

1 zucchini, chopped

1 Tablespoons of dried oregano

2 teaspoon ground cumin

1/4 teaspoon salt

5 cups vegetable or chicken broth (preferably home made to reduce the sodium intake)

1 teaspoon walnut syrup or honey

Juice of just one lime

Throw chilies in the water and soak for 15-20 minutes. Remove chilies, reserve the water. Cut of the chili tops, remove seeds, and chop up. Place in a blender with garlic cloves, cacao powder, and chili pepper water and blend til you have chili-garlic clove paste without any large lumps.

Warm the oil in a large pot over medium-high heat. Add onion and saute for just two minutes. Add tempeh and saute until both onion and tempeh begin to brown, about 3 more minutes.

Add hominy, zucchini, oregano, cumin, and salt. Stir altogether, adding chili-garlic clove paste. Toss it around so things are well covered. Pour in broth, cover and allow it to simmer for 20-30 minutes. Remove from heat and add walnut syrup and lime juice. Taste and adjust spices to your liking.

Serve hot together with your favorite toppings, for example sliced cabbage, avocado, green onions radish matchsticks cilantro and lime wedges.

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Sopa de Almejas  {Clam Soup}

Simple Pozole Verde

Grilled Fish Tacos on Home Made Blue Corn Tortillas

A huge thanks to Coleen from The Red Head Baker for hosting this fun Sunday Supper!


This is an amazing opportunity to discover some of my favorite foodies favorite foods from their own home towns! Who better to look to for good food than someone who has grown up cooking and perfecting the flavors of the place they know best?



Breakfast

• Alamo City Breakfast Tacos by The Weekend Gourmet
• Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
• Mickey Mouse Waffles by Wallflour Girl
• New York Style Bagels by The Girl In The Little Red Kitchen
• Peanut Butter and Fluff French Toast by Momma’s Meals

Drinks

• Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
• Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog

Appetizers and Snacks

• Baked Buffalo Chicken Wings by Peanut Butter and Peppers
• Cuban Sandwich Crostini by Casa de Crews
• Cuban Sandwich Dip by Family Foodie
• South Jersey Boardwalk Popcorn by Take A Bite Out of Boca

Main Dishes

• Chicken and Dumplings by Food Lust People Love
• Crockpot Cincinnati Chili by Palatable Pastime
• Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
• Honey Cola Baked Ham by Magnolia Days
• Hot Brown Ham Sliders by A Kitchen Hoor's Adventures
• Joe's Special by Nosh My Way
• Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
• New England Beans and Cod by Cooking Chat
• Oven Toasted Ravioli by Curious Cuisiniere
• Philadelphia Tomato Pie by The Redhead Baker
• Pierogies by Hezzi D's Books and Cooks
• Portobello "Philly Cheese Steak" by PancakeWarriors
• Pozole Rojo by Simply Healthy Family
• Revved-up Poutine by Jane's Adventures in Dinner
• Rice with Pork and Pineapple by Basic N Delicious
• San Francisco Cioppino by Eat, Drink and be Tracy
• Seattle-Style Dungeness Crab Roll by Bobbi's Kozy Kitchen
• Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
• The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
• Upper Peninsula Pasties by Recipes Food and Cooking
• Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
• Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe

Side Dishes

• 1905 Salad by Supper for a Steal
• Chicken Rice Pilaf by Crazy Foodie Stunts
• Classic Italian Risotto in Bianco by La Bella Vita Cucina
• Greek Salad with Potato Salad by Ruffles & Truffles
• Korean Steamed Eggs by Hip Foodie Mom
• Smoke House Cheesy Garlic Bread by Peaceful Cooking

Desserts

• Apple Crisp by Serena Bakes Simply From Scratch
• Buckeye Cupcakes by Desserts Required
• Carob Bumpy Cake by Pies and Plots
• Chocolate Earthquake Cake by That Skinny Chick Can Bake
• Chocolate Pocky Cake by NinjaBaker
• Grandma Sweeney's Chocolate Cream Pie by Lifestyle Food Artistry
• Lemon Buttermilk Bundt Cake by Alida's Kitchen
• Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
• Mile High Strawberry Pie by Cindy's Recipes and Writings
• Pear Parkin by Happy Baking Days
• Vegan Timbits by Killer Bunnies, Inc
• Vernors Cake by Country Girl in the Village

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