Coconut- Macadamia Crust with Lime Curd, Sliced Mangoes and a Guava Glaze
Serving Size : 10
2 1/2 cups roasted macadamia nuts (about 10 ounces)
1 7/8 cups sweetened shredded coconut
1 5/8 cups almonds- sliced
5/8 cup golden brown sugar — (packed)
3 3/4 large egg whites
1 1/4 cups sugar
½ cup fresh lime juice
12 1/2 large egg yolks
5/8 cup chilled unsalted butter — (1 stick) cut into pieces
Make crust: Preheat oven to 350°F. Butter eight 4-inch-diameter tartlet pans with removable bottoms with butter, preferably ghee. Combine nuts, coconut and brown sugar in processor. Process until nuts are finely chopped. Transfer to large bowl. Beat egg whites in another large bowl until soft peaks form. Fold whites into nut mixture in 3 additions (mixture will be thick and sticky). Let mixture stand 10 minutes.
Using plastic wrap as aid, press about 1/3 cup nut mixture onto bottoms and up sides of each prepared pan. You can use individual tart pans, a large tart pan or a non-stick large muffin pan to make individual tart crusts. Place pans on baking sheet. Bake until crusts are puffed and begin to brown, about 20 minutes. Cool crusts in pans 5 minutes. Using oven mitt, gently remove pan sides; cool crusts completely on rack.
Make lime curd: Whisk sugar, lime juice and yolks in large metal bowl to blend. Set bowl over saucepan of simmering water; whisk constantly until mixture thickens and candy thermometer registers 180°F., about 9 minutes. Gradually add chilled butter, whisking until melted and well blended. Press plastic wrap directly on surface of curd. Refrigerate until cold, about 3 hours.
Fill each crust with 5 tablespoons lime curd. Arrange mango slices decoratively atop tartlets. Whisk guava jelly in heavy small saucepan over low heat until melted. Brush over mango slices.
3 tablespoons distilled white vinegar
3 tablespoons sugar or honey
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
2 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill.
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce.
On the Menu for delivery Week after next. I love shortbread cookies!
- 1/4 cup butter, softened
- 1/4 teaspoon vanilla extract
- 1/2 cup sweet rice flour
- 1/4 cup confectioners’ sugar
- 1 to 2 tablespoons baking cocoa
1. In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes.
2. Pat into a 9×4-in. rectangle. Cut into 2×1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork.
3. Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
1 can (13.5 ounces) organic coconut milk
1 tablespoon arrowroot
3 organic eggs
1/8 teaspoon unrefined sea salt
1/2 teaspoon pure vanilla extract
½ cup Nellie & Joe’s Famous Key West Lime Juice (NO substitutions!)
1/2 cup coconut sugar
1 Tablespoon Lime zest
1 prepared pie crusts (gluten free pie crusts are available at the health food store.
Preheat oven to 325 degrees.
Prebake pie crusts about 14 minutes, using a pie crust guard.
Place all ingredients in a blender and process until smooth and creamy. Pour filling into prepared crust and bake in middle of oven for 50 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 4 hours before serving. Serve cold
Original recipe on My Recipes (although I have changed the recipe)
Passion fruit Glazed Shrimp
1/2 cup passion fruit nectar or Pomegranate juice and Tamarind juice (if you can’t find nectar)
2 tablespoons fresh lime juice
1 teaspoon low-sodium soy sauce
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
2 pounds large shrimp, peeled and deveined
8 lime wedges
1. Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Add passion fruit pulp, stirring well, and cook 1 minute. Remove from heat; cool 15 minutes.
2. Strain passion fruit mixture through a sieve into a large bowl; discard seeds. Add lime juice, soy sauce, red pepper, and salt, stirring well. Set 1/2 cup passion fruit mixture aside. Add shrimp to remaining passion fruit mixture, and toss well to coat. Cover and refrigerate 15 minutes.
3. Preheat broiler to medium.
4. Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Broil under broiler 2 minutes on each side or until done, basting with reserved 1/2 cup passion fruit mixture. Serve with lime wedges.
Vitamin C Serum
Make every 10 days
1 Tablespoon Aloe gel – organic gel from the health food store
! Teaspoon rose water/Witch hazel toner/ green tea extract- I make this myself.
1 teaspoon Vitamin C (I use Resurrection Beauty L-Ascorbic acid Fine Granular Powder (available on Amazon)
¼ dropper lactic acid (L. D. Carlson Lactic acid 88% (available on Amazon)
½ teaspoon ferulic acid powder – Nature and Nurture’s Ferulic Acid Powder (available on Amazon)
1/3 teaspoon papaya powder- optional
1. Slightly warm toner, not above 115 degrees and dissolve powders.
2. Add other ingredients and shake vigorously. Keep in dark bottle in the fridge and apply after washing your face, before moisturizer.
A delightful bite sized chicken wrapped around (dairy free) Cream Cheese with Jalapenos wrapped in bacon and baked dipped in BBQ Sauce (very mild as I use only a small amount of jalapeno). Baked until the chicken is done and the bacon is crispy, then coated in BBQ sauce and baked a little bit more.
10 boneless skinless chicken fillets
5 jalapenos, de-seeded, sliced in half lengthwise
4 ounces soy cream cheese, softened
salt and pepper to taste
20 slices bacon
1 cup barbecue sauce
1) Wash jalapenos, cut stem off, slice lengthwise, remove seeds and clean out center. Rinse jalapenos a second time.
2) In a mixing bowl, mix cream cheese until well blended. Fill each jalapeno half with about 1 Tbs or little more of cheese mixture.
3) Place filled jalapeno half, cheese side down on chicken fillets and roll chicken around jalapeno. It doesn’t always close the way you think it should. No worries! The bacon will pull it all together.
4) Wrap 2 pieces of bacon (one at a time) tightly around the rolled chicken, start at one end, wrap half the fillet and finish the 2nd half with the other piece of bacon, and tuck bacon into itself to seal ends closed. You do not need toothpicks, because it all comes together in the cooking process.
5) Preheat oven to 400 degree and place chicken bombs on a foil lined baking sheet.
Bake for 20 minutes, turning once to help cook the bacon. Reduce heat to 375 degree, line another baking sheet or pan, and place chicken bombs in
a new one.
6) Brush each chicken bomb with barbecue sauce, then use a spatula to flip them over to the other side, and brush the tops with more sauce and return to the oven for 5-6 minutes.
7) Remove from oven, brush on more sauce, and place under broil setting for a few
minutes so bacon can crisp completely, and the chicken is totally cooked through.
Remove from the oven and let sit for at least 10 minutes before serving.
1 ¼ cups Bisquick Gluten Free mix or Bob’s Redmill Baking Mix
½ cup packed light brown sugar
¾ cup fat-free (skim) milk
½ cup butter, melted
½ teaspoon lemon extract
1 Tablespoon lemon zest
2 teaspoons gluten-free vanilla
¼ cup diced fresh or frozen blueberries
1 teaspoon Bisquick Gluten Free mix
10 fresh strawberry slices
1. Heat oven to 375°F. Place paper baking cup in each of 10 regular-size muffin cups.
2. In medium bowl, stir 1 1/4 cups Bisquick mix and the brown sugar with whisk. Mix blueberries with dried ingredients (this keeps them, from sinking in the dough as they bake). In small bowl, stir milk, butter, vanilla and egg with whisk until well blended. Add to dry ingredients, stirring just until moistened.
3. Bake 25 minutes. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.
By Sheela Prakash thekitchn.com
If you jump across the pond to England, you’ll find baked potatoes just about everywhere, but you might not recognize them at first. That’s because they’re called jacket potatoes (which, TBH, is just about the cutest name there could be).
The difference isn’t just the name, however. The Brits take great care when it comes to their potatoes — and the results really are much crispier on the outside and fluffier on the inside than the typical American variety. A few years back, Joanna Goddard, of Cup of Jo, called out just how gloriously perfect English baked potatoes are and shared some tricks, straight from her aunt in Cornwall. Ever since trying them, my baked potato game has gotten a lot better.
Read the post: How to Make English Jacket Potatoes from Cup of Jo
Making baked potatoes isn’t difficult, but here are the tips that made the most difference.
- Slice them first. Like most Americans, I typically poke holes all over the potatoes before baking them to ensure they don’t explode in the oven. But Jo suggests slicing a cross shape about 1/4-inch thick into each potato. This helps them release some steam, makes the interior more fluffy, and also makes them easier to slice into when they’re piping hot.
- Bake them for longer than you think. Many recipes (ours included) recommend baking potatoes for an hour at 425°F. Instead, Jo suggests baking potatoes at 400°F for closer to two hours. The potatoes won’t burn at this temperature and the long bake means the skin will be so crisp that it’s practically cracker-like.
- Return them to the oven. After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for 10 more minutes. This helps to dry out the flesh further and makes it extra fluffy.
When you take those piping hot spuds out of the oven, push open that crispy, crackly, perfectly-salted skin, and drop a little butter into the lightest, fluffiest baked potato you’ve ever made, you’ll silently thank Jo and her Cornwall aunt. And you’ll know — as I now do — there’s really no other way to bake them.
1 ½ tablespoons ghee
½ teaspoon toasted sesame oil
1 tablespoon freshly grated ginger
½ teaspoon star anise powder
½ teaspoon smoked paprika
½ teaspoon cumin
4 scallions, whites and greens separated and thinly sliced
3 cloves garlic, minced
4 ounces shiitake mushrooms, trimmed and thinly sliced
1 sweet potato, peeled and diced
4 ounces soba or other buckwheat noodles
2 heads baby Bok choy, sliced in 1/2-inch pieces
1/2 cup sweet white miso
1 tablespoon fresh lime juice, plus lime wedges for serving
1. Preheat oven to 375 degrees, peel and cut sweet potatoes in 1 ½ inch cubes (they will shrink when roasted). Toss with toasted sesame oil, then toss with cumin, paprika and star anise powder. Bake until edges are brown and sweet potatoes are tender but not mushy.
2. Stir measured spices in a preheated Dutch oven and toast spices.
3. Then add oil and butter over medium heat. Add ginger, scallion whites, and garlic and cook until fragrant, about 2 minutes. Add shiitakes and cook until tender, about 2 minutes.
3. Meanwhile, cook soba according to package instructions. Drain and rinse well with cold water. Set aside.
3. Add Bok choy to soup and cook until tender, about 2 minutes. Stir in cooked soba.
4. Remove 1 cup hot broth and whisk with miso until smooth, then stir into soup. Add lime juice and season with salt. Serve with scallion greens and lime wedges.